Anyone who knows me, knows that I can't resist a scrumptious campfire roasted marshmellow sandwhiched between chocolate and graham crackers! I absolutely adore this campfire treat. The weather has been chilling down and I have had this thought in my head to make a cookie bar in my oven or to try a smore cupcake. So, I googled around and found this gem of a site. This is where my recipe stems. A loves them, I liked them. I would add a bit more chocolate for my taste. But over all another great recipe!
Please note that I doubled this recipe and I used a cookie sheet to make my bars. The dough does rise slightly but is perfect! I also used 10 bars of hershey chocolate. It came in packs of 6. Hindsight for my tastes. I would use all 12 bars of chocolate. I also used about 12 oz. of fluff.DIRECTIONS
S'more Cookie Bars
•1/2 cup butter, room temperature
•1/4 cup brown sugar
•1/2 cup sugar
•1 large egg
•1 tsp vanilla extract
•1 1/3 cups all purpose flour
•3/4 cup graham cracker crumbs
•1 tsp baking powder
•1/4 tsp salt
•2 king-sized milk chocolate bars (hershey)
•1 1/2 cups marshmallow creme/fluff (not melted marshmallows)
1.Preheat oven to 350°F. Grease an 8-inch square baking pan.
2.In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
3.Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff.
Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together). I lightly floured the service rolled the dough out and then used a spatula to help lift the dough to place onto the fluff. Another helpful tip is to butter your hands so the dough does not stick to your hands.
4.Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.
Saturday, November 7, 2009
S'MORE cookie Bars
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Labels: bar cookies
Monday, October 12, 2009
Sour Cream Pound Cake
This is the only pound cake that my husband loves. It his the recipe that his mother has made for years and it is scrumptious! It is sweet, and buttery and has a light crystalized crust! It's just perfect and I take delight in sharing it with you.
SOUR CREAM POUND CAKE
6 eggs
3 cups sugar
2 sticks softened butter
8 oz. sour cream
1 TBL sp. vanilla
3 cups self rising flour
Add butter and sugar cream together, mix in each egg, add vanilla and sour cream, then stir in flour until well blended. Batter will be thick.
My husband had just added all of the ingredients at once and it still came out great. So, this must be a fool proof recipe, which is one more reason why I love it!
Enjoy
Bake at 325 degrees for 45 minutes or until center is cooked all the way through.
Posted by mother goose 1 comments Links to this post
Labels: cake
Sunday, October 11, 2009
Halloween Owl
This guy is so cute and easy to make!
Take chocolate moon pies
oreo cookies
miniature mm's. I only had chocolate raisins, so this made the eyes, but the mm's are so much cuter.
I piped left over orange frosting for the nose but you could use candy corn for the nose. I detest candy corn, so I didn't bother buying any.
Open moon pie, seperate oreo cookie and attach cookies to moonpie with melted chocolate or with frosting. Apply mm's for eyes and candy corn for nose or pipe both with frosting.
Posted by mother goose 1 comments Links to this post
witches hats
Witches hats
Please take keebler stripe it rich cookies,
hershey kisses
and canned cream cheese frosting. (tint to your favorite halloween color)
Fill frosting into a sandwhich bag, snip the corner. Add frosting to the bottom of the hershey kiss and stick to cookie. Pipe a rim around the hershey kiss, and make a bow. OR you can just pipe a ridge around the kiss. Decorate as you please.
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Labels: Halloween, kids, witches hats
witches broom sticks!
Very easy and simple to make!
Take your favorite cookie recipe. We used snickerdoodles for these.
and use piroutte rolled chocolate wafers. Pepperidge Farms make these or you can use pretzel sticks for the broom. Roll your cookie into a ball and flatten slightly.
Use a fork to make the broom shape.
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Labels: Halloween, kids, witches broom sticks
Thursday, October 8, 2009
Spiderweb pizzas!
I love woman's day and this is what I found! Please go here for the professional version.
Ingredients needed:
Jar of speghetti sauce
personal pizzas or english muffins
olives
string cheese
One English muffin and cut in half.
Add speghetti sauce to the top of muffin
Add pepperoni to muffin and sauce
Take string cheese and pull apart very thin strips and make 3 circles in around the muffin. Then add string parallel to the circles and your web is made.
For one spider you will need 3 olives
Take one olive and cut it in half length wise. You now have the body for two seperate spiders.
Take another olive and cut in half to form circles.
Take your third olive and just snip off the tip of the olive on both sides. This is the head of the spider.
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Labels: Halloween, kids, spiderweb pizza
Tuesday, October 6, 2009
GHOSTLY Pancakes
I have always been a huge fan of chocolate chip pancakes and even more so chocolate chip waffles! Being Halloween we decided to make chocolate chip ghosts! YUM YUM GOOD!
Her pancakes look a bit better than mine but I am quite sure mine taste better. But, I do just adore gourmet mom! Check her out.
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Labels: ghost pancakes, Halloween, kids
GHOSTLY shepherds pie

A simple quick way to get the kids excited for fall and all its festivities.
Shepherds pie is one of my oldest daughter's favorite dinners. How lucky we are that it is simple and easy to make. Tonights dinner was compliments of the man of house.
lb ground beef
handful of dry minced onion
1 bag (12 oz) frozen mixed vegetables (we were out so we used, corn,peas and beans)
1/4 tsp. garlic powder
Mashed potatoes.
Shredded cheddar cheese
Directions:
1. Heat oven to 375°F. Spray 12-inch skillet with cooking spray. Add beef and onion; cook over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain.
2. Add frozen vegetables, Heat to boiling. Reduce heat to medium-low. Cover and cook 8 to 10 minutes, stirring occasionally, until vegetables are crisp-tender.
3. Prepare your mashed potatoes
4. Start by layering your dinner, into a 9x13 pan. (the grave yard)
5. Bake 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.
6. Take a portion of the mashed potatoes and put it into a pastry bag. Be sure to have a large tip. Or use a freezer bag and cut a hole in the corner and pipe out mashed potato ghosts.
Garnish with peas for eyes or I used chocolate chips! HEY, chocolate isn't bad on mashed potatoes!
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Sunday, September 20, 2009
Homemade Girl Scout Tagalong cookies


These are A's favorite Girl Scout cookies and my second most favorite cookie. Because I adore Chocolate and peanut butter! HOLY BATMAN!! I have died and gone to heaven and seriously will never waste $4.25 on Tagalong cookies again!
I have fell in love with this blogger because she has found the perfect Girl Scout cookie recipes and more importantly she has shared them with the whole world!
The basic cookie dough is like a thimble cookie recipe.
I chose not to melt the peanut butter and add it to a pastry bag. I chose to pat
mine out. It works beautifully, why add another step if it is not needed?? But, if you would like to melt it down, put in a bag and cool it down and then pipe it on your cookie then knock yourself out! I also chose to melt the chocolate into a very fluid state and have the cookies lined up on a wire rack on top of a cookie sheet butted next to each other and I chose to pour the chocolate right over the top of them. (like a candy factory) Once they cooled I then dipped the bottoms into melted chocolate. If I needed more chocolate I chilled the cookie sheet, scraped it into the bowl and heated in the microwave again!
Homemade Tagalongs (a.k.a. Peanut Butter Patties)
Cookies
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
2 tbsp milk
Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk. The dough should come together into a soft ball.
Take a tablespoon full of dough and flatten it into a disc about 1/4-inch thick. Place on a parchment-lined baking sheet and repeat with remaining dough. Cookies will not spread too much, so you can squeeze them in more than you would for chocolate chip cookies. (Alternatively, you can use a cookie cutter, as described in the post above).
Bake cookies for 11-13 minutes, until bottoms and the edges are lightly browned and cookies are set.
Immediately after removing cookies from the oven, use your thumb or a small spoon to make a depression in the center of each cookie
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
Filling
1 1/2 cups creamy peanut butter (natural or regular)
3/4 cup confectioners’ sugar*
generous pinch salt
1/2 tsp vanilla extract
about 8-oz semisweet chocolate
In a small bowl, whisk together peanut butter, confectioners’ sugar, salt and vanilla. When the mixture has come together,
(I chose to omit the microwave part)
heat it in the microwave (again in short intervals, stirring frequently), until it is very, very soft. Working carefully with the hot filling, transfer it to a pastry bag (or plastic bag with the tip cut off) and pipe a generous dome of the filling into each cookie’s “thumbprint”.
(Once the mixture has come together just pat out and put on top.)
Chill cookies with filling for 20-30 minutes, or until the peanut butter is firm.
Melt the chocolate in a small, heat-resistant bowl. This can be done in a microwave (with frequent stirring) or on a double boiler, but the bowl of melted chocolate should ultimately be placed above a pan of hot, but not boiling, water to keep it fluid while you work.
Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper to let the cookies set up. The setting process can be accelerated by putting the cookies into the refrigerator once they have been coated.
Makes about 3-dozen
*You might need slightly less sugar if you’re using the conventional peanut butter, as it tends to be a bit sweeter. Taste the filling before using to make sure you like the sweet/savory balance.
Posted by mother goose 3 comments Links to this post
Labels: cookies, Girl Scout, tagalong
Sunday, September 13, 2009
TIPNUT.COM
I have been hanging out here. I absolutely adore this place and hope that you do too! It has everything you would ever want to know about. Since our blog is the place I want our children to turn to. There will be some things taken directly from this wonderful site with a link back!
But you may find things on this site that I might not share. Please head there and be a subscriber too! Tell them I sent ya!
This is among the many reasons why I absolutely adore the internet.
Posted by mother goose 1 comments Links to this post
Labels: Helpful tips
Thursday, September 10, 2009
PERFECT COOKIE TIPS
I found this great helpful hint from allrecipes.com and knew I just needed to include this for our family recipe book! I intend to print this blog to book when one of my children marry. So, that should be in like 5 to 10 years. LOL, but seriously!
I have been trying to perfect my Chocolate chip cookie recipe. They look so beautiful and plump as they come out of the oven but as soon as the cool air hits them they deflate like a flat tire! ::bummer::
If you have any helpful tips about anything kitchen related I would love to add it to the helpful tip section!
Perfect Cookies
By: Allrecipes Staff
Some cookies should be crisp and delicate, while others ought to be chewy and tender.
Troubleshooting
If you have a cookie recipe that you love, but aren’t getting the desired results, use these tips to get your perfect cookie:
•Flat If you want your cookies on the flat side, you can do some or all of the following things: Use all butter, use all-purpose flour or bread flour, increase the sugar content slightly, add a bit of liquid to your dough, and bring the dough to room temperature before baking.
•Puffy For light, puffy cookies, use shortening or margarine and cut back on the amount of fat; add an egg, cut back on the sugar, use cake flour or pastry flour, use baking powder instead of baking soda and refrigerate your dough before baking.
•Chewy Try melting the butter before adding it to the sugars when mixing. Remove cookies from the oven a few minutes before they are done, while their centers are still soft but are just cooked through. The edges should be golden. Use brown sugar, honey or molasses as a sweetener. Let cookies cool on the pan for several minutes after baking before transferring to cooling rack.
•Crispy For crisp, crunchy cookies, use all butter and a proportion of white sugar. Use egg yolks in place of a whole egg. Cookies should be baked completely. Let cool on the baking sheet for one minute before transferring to a cooling rack.
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Ingredients
Using the correct ingredients is key. Follow the recipe closely and measure ingredients carefully for best results.
Fats Cookies are made primarily with butter, margarine or shortening. Fats play a major role in the spread of a cookie--whether a cookie keeps its shape or flattens in the oven. Shortening and margarine are stable, and will help cookies keep their original unbaked shapes. Butter melts at a much lower temperature than other solid fats--it melts at body temperature, resulting in a “melt-in-your-mouth” burst of flavor. Cookies made with butter tend to spread out. Butter is essential in certain cookies, such as shortbreads; if they don’t hold their shape, consider lowering the amount of butter, sugar, or baking soda in the recipe. The amount of fat also affects the cookies: in general, more fat equals flat, crispy cookies while less fat equals puffier, cake-like cookies. Whipped spreads are not suitable for baking: use solid sticks of margarine instead.
Flour Flour also affects how cookies behave. Most cookie recipes call for all-purpose or pastry flour. Both bread flour, with its high protein content, and cake flour, which is high in starch, produce cookies that tend to spread less. (The gluten in the bread flour and the absorbant starch in cake flour are responsible for the similar results.) Higher flour-to-liquid ratios are needed in shortbread and crumbly-textured cookies.
Baking Powder and Baking Soda Baking powder and baking soda are the two most common leaveners in cookies. Baking soda is simply bicarbonate of soda, while baking powder is a combination of bicarbonate of soda plus cream of tartar, an acidic ingredient. Baking soda neutralizes the acidity of the dough, allowing the cookies to brown in the oven. Since baking powder already contains its own acid, it will not reduce the acidity in the dough, and the resulting cookies will be puffier and lighter in color.
Sugars Like fats, sugars liquefy in the oven. The type and amount of sugar used play a big role in cookie performance. White sugar makes a crisper cookie than brown sugar or honey. Cookies made from brown sugar will absorb moisture after baking, helping to ensure that they stay chewy. Most chocolate chip cookie recipes contain both brown and white sugars. If you lower the amount of sugar called for in a cookie recipe, the final baked cookie will be puffier than its high-sugar counterpart.
Eggs and Liquids Eggs are a binding agent. Liquids can either cause cookies to puff up or spread. If egg is the liquid, it will create a puffy, cake-like texture. Just a tablespoon or two of water or other liquid will help your cookies spread into flatter and crisper rounds. Egg yolks bind the dough and add richness but allow a crisp texture after baking, whereas egg whites tend to make cookies dry and cakey. To make up for the drying effect of the egg whites, extra sugar is often added. This is why cookies made with just egg whites tend to be so sweet--think of macaroons.
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Mixing
Cookies are not as delicate as cakes, but proper mixing is still important. Some recipes require a creaming step in which the fat and sugars are beaten together until light-colored and fluffy. Other cookies require a sandy texture, so the fat is cut into the flour. Over-mixing can incorporate too much air into the dough, resulting in flat, overly spread-out cookies. Follow the recipe instructions. Once you combine the dry and wet ingredients, mix until just combined.
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Temperature
Unless otherwise specified, ingredients should be at room temperature before mixing. Cookie dough that is chilled before baking will hold its shape better. Rolled and cut-out cookies should be refrigerated before baking for sharper, clearer edges. Drop cookies, such as chocolate chip or oatmeal cookies, can be at room temperature before baking; the spoonfuls of dough will spread and flatten out to the desired result.
--------------------------------------------------------------------------------
Equipment and Baking
Different baking sheets and ovens produce different results. Thin baking sheets may allow the bottoms to brown too fast. Special insulated baking sheets allow air movement and help cookies bake evenly, but they can be expensive. Semi-thick rimmed baking sheets--also called jellyroll pans--are available just about everywhere, and are a fine multipurpose baking choice. Rather than greasing each baking sheet, consider investing in a roll of parchment paper or a nonstick pan liner to make cookie removal and clean-up easy.
Follow the recipe’s instructions for baking. Invest in an oven thermometer to be sure your oven temperature is calibrated correctly. Generally, cookies are baked in a moderate oven--350 degrees F (175 degrees C)--for 8 to 12 minutes, depending on the size of the cookie. For chewy cookies, allow them to cool on the pan for 3 to 5 minutes before transferring to a cooling rack. For crispier cookies, let cool for one minute on the baking sheet before transferring to a wire rack.
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Labels: cookies, Helpful tips
Wednesday, September 9, 2009
Samoa or Caramel Delights Girl Scout Cookie bars

These have always been my favorite Girl Scout cookie. I adore these cookies. So imagine my joy when I stumbled across this recipe. This recipe is the same recipe everywhere. The caramel is soft and chewey and the cookie is light, airy and crunchy. mmmm...
I found this recipe on foodgawker.com, and more specifically here.
They are fairly simple to make but they take a bit of time because you need to toast your coconut and melt your chocolate but you must also wait for ingredients to cool between each step. I quickened the process by putting it in the fridge to cool. However, they are every bit worth the time. They will definitely be a welcomed addition to my Christmas cookie trays!
This is a three step recipe. Preheat oven to 350 degrees
STEP 1. COOKIE CRUST
1/2 cup sugar
3/4 cup butter, softened ( i use 1 cup softened butter)
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt
Preheat oven to 350F.
Add sugar and butter to mixer and mix until light and fluffy.
Beat in egg and vanilla extract.
Add flour and salt. At a low mixer speed until mixture is just blended. It does not have to come together. It will look like wet sand.
Lightly grease a 9×13-inch baking pan, or line with parchment paper.
Press crumb mixture evenly into pan and bake for 20 to 25 minutes.
Until edges are lightly browned.
Cool completely in pan on wire rack before adding next step.
While cookie crust is cooling, reduce oven to 300 degrees.
STEP 2.
3 cups shredded coconut (sweetened or unsweetened) I used the entire bag
12-oz chewy caramels (my bag was 14 oz. I used the entire bag)
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (I used a bakers sweet semi chocolate in a bar but choc. chips will work)
Paraffin wax or 1 tbsp. butter. I felt the chocolate was too thick, so I thinned it by adding a tbsp butter. If you have paraffin wax you can add this if you like.
a. Spread coconut flakes evenly onto cookie sheet and place on middle rack. Every 5 minutes turn the flakes until they are lightly brown and toasted.
Remove from oven and allow to cool.

b.
While coconut flakes are cooling unwrap caramels and place in med to large microwave safe bowl.
Add 3 Tbsp milk
1/4 tsp salt
Place in microwave and stir every 35 to 45 seconds until smooth.
c.
When smooth stir in toasted coconut flakes until well blended.
Pour over cooled cookie crust. Use a greased spatula to spread coconut flakes evenly over crust.
Allow this to cool and set completely.

When cooled cut with a large knife or pizza cutter into even bars. Remove bars from pan and place on lined cookie sheet with wax or parchment paper.
STEP 3.
Melt 10 0z. of chocolate in a microwave safe bowl. Stirring every 10 seconds until melted. (Once again, I thinned my chocolate slightly by adding 1 Tbsp. butter.)
Drizzle with spoon chocolate over cookie bars going in one direction, (side to side)
Drizzle with spoon chocolate over cookie bars going in opposite direction, (up and down)
Place cookie sheet in refrigerator until hardened.
Once chocolate has hardened remove from fridge and Dip the bottoms of each cookie into melted chocolate and place back on lined cookie sheet.
Return back to fridge to set. Cookies are ready to eat and should be stored in an air tight container in refrigerator or freezer.
Posted by mother goose 1 comments Links to this post
Labels: bar cookies, Girl Scout
Naan Bread


I wanted to make naan because I was inspired by a long ago friend who made naan for her family a few days ago and shared on face book.
I absolutely love naan bread. This recipe was decent and pretty good but not quite the perfect recipe for me. So, I combined the two recipes together and made my own.
I tried the recipe with the Indian woman and she messed her ingredients up. It is written baking soda and in the video she says baking powder. I went with the written of baking soda and the bread was a flop. I am sure she meant baking powder.
Then I made the recipe by the russian woman and this recipe was perfect and easy to follow until it came to adding the eggs and milk. There is not a measurement for that milk. I ended up winging it and adding enough milk that I thought was in the video.
I will make this recipe again because it was pretty close to being a good thing!
Once again, sorry for the lack of pictures. My camera card got corrupted and I was left with just this. Once it baked in the oven on 400 degrees on my stoneware it eaten so I suppose my guessitmate on the milk wasn't that far off.
Posted by mother goose 0 comments Links to this post
Coconut Curry Chicken


A few friends from work have been trying different ethnic cuisines each month. We have tried Indian and Thai foods. This is an Indian dish that I particularly liked and tried to duplicate. After surfing the net through various recipes. I came up with one that I like. I am still working on how to make a more pugnent coconut flavor. In this recipe there is just a tease of the coconut flavor.
I found my recipe from Allrecipes.com and foodgawker.com
The saddest thing about this dish. Is my card got corrupted and I lost all my pictures. At least I have the final product but the picture does not do this dish justice!
I did this over the stove top in a skillet but to save time you could brown your chicken pieces and then toss everything in covered dish and bake at 375 degrees for 40 minutes or until chicken is super tender. Make sure your dish is covered with a lid or foil.
Coconut Curry Chicken
2 to 3 of pounds chicken (I had a whole chicken cut in pieces) I took most of the fatty skin off but left some for flavor.
1 can coconut milk
2 cups chicken broth
Cayenne Pepper to taste (our family likes it hot, I used 1 to 2 TBsp)
Curry Powder to taste Start with 2 TBLsp, (I used 2 1/2 and a few more dashesTBLsp)
Cumin Powder to taste ( I used 1tsp)
Salt and Pepper to taste
1 TBLsp crushed garlic or if you have garlic powder you can add 1-2 tsp.
1 tablespoon sugar
1 tsp vanilla, (this enhances the flavor of the coconut
Preheat oven to 375 degrees
Wash and lightly dry the chicken. Put 1 TBLsp butter in hot skillet and add chicken pieces.
Brown the chicken seasoning it with salt and pepper. Add crushed garlic to pan.
Add the chicken broth and coconut milk.
Then sprinkle the rest of the spices and ingredients over the chicken and broth.
On medium to low heat and allow to simmer for 30 minutes.
Cover skillet with lid and allow chicken to tenderize and bake in sauce.
Remove lid and stir the coconut around. (this will clump some)
Continue to simmer on stove for another 30 minutes or so UNCOVERED until chicken is completely done.
Once chicken is tender and falling off the bone. Remove chicken from skillet.
Add 1 TBLsp of butter and bring the sauce to a full boil. Whisk til smoothe and reduce.
I took 1/4 cup of the broth mixture and added 2tsp of cornstarch. Stir until dissolved.
Add to remainder of broth in skillet. Continue to whisk over medium heat.
Taste the sauce to make sure that it is seasoned enough to your liking. If it needs something extra add it here.
We loved it. It was good.
Serve over rice and homemade naan!
***********Baking directions*****************************
If you were to bake. Oven 375
Add your chicken pieces to a 9x13 pan.
Pour broth and coconut milk.
Add all seasonings
cover dish with lid or heavy duty foil.
Allow to bake for 45 minutes.
Stir sauce around to mix coconut mixture.
Bake another 20 to 25 minutes.
Remove chicken from pan and pour sauce into a skillet.
Add 1 TBLsp butter and bring to boil.
thicken, you can add more seasonings and some cornstarch to thicken sauce slightly.
Cook your rice and naan and ENJOY!
Posted by mother goose 0 comments Links to this post
baked corn dogs!



My family likes corn bread and we like your occassional hot dog as well. This is a simple quick snack or dinner that can be thrown together in minutes.
If you like little corn dog bites you could cut your hot dogs in bite sizes and place them in your pan as well.
I do not have a twinkie pan. Click this link to see a twinkie or canoe pan. Which I would love to have. My family also adore pancake sausages on a stick. This pan would be perfect for that. I am sure I could save myself a ton of money making our own. So, in retrospect the cost for this pan might be worth it for us.
I found this recipe idea here

Ingredients needed.
Jiffy corn bread mix
1 egg
1/3 cup milk.
8 hot dogs
oven on 350 degrees and bake for 15 to 20 minutes
*******************************************************************************
this is what I should have done
*******I would divide this mixture evenly into two 9x13 pans and instead of 8 hot dogs use 16 because you have another pan.**************.
This is what I did.
I used three jiffy corn bread mixes, so 3 eggs and 1 cup milk is needed.
Mix ingredients according to directions on box. I used one 9x13 pan and poured the mixture into a greased pan.
Serve with ketchup, chilli or mustard.
Posted by mother goose 1 comments Links to this post
Friday, September 4, 2009
Cherry Coffee Cake
This was good but not great, in my opinion. Instead of resembling a coffee cake mine was more like a cobbler. But, that could be because we did not give it any time to rest or cool before we cut into it! Items rarely have a chance to cool in my house.
Ingredients:
1- 18 oz. yellow cake mix, divided
2/3 cup water
2 eggs
1 can (21 oz.) Cherry pie filling
1/3 cup butter (4 Tbl)
1 cup confectioners sugar
1 TBLsp. Water
Stir together 1 1/2 cup cake mis, water and eggs.
spoon into a greased 13x9 baking pan.
Top with pie filling
Cut butter into remaining dry batter, until mixture is crumbly.
Sprinkle over pie filling.
Bake at 350 degrees for 25 to 30 minutes. Cool.
while cake is cooling, combine 1 cup confectioners sugar and 1TBLsp water,
drizzle over cake. Serves 12
Posted by mother goose 1 comments Links to this post
Pillsbury Donuts or Seminary Donuts
M, asked for these for her birthday cake.
These donuts have been a tradition in the Solomon Family. Bill's dad would make them for his seminary class every Friday morning and they have been passed down to each of his children, and then to his grandchildren. Everyone who spends the night at our house RAVES over these babies. They are so simple and good too.
PILLSBURY DONUTS
4 cans of Pillsbury rolls (we use 4 because there are 6 of us) but who am I kidding? I could eat a can all by myself.
wax paper
A skillet filled with oil, enough so rolls will float in oil. Not necessary to cover.
A medicine bottle, to create the hole.
Vanilla
milk
Confectioners sugar
Lay out wax paper on cookie sheet or counter.

open cans of bisquits and place individually on waxed paper. Use an empty medicine bottle to create the donut holes. Pierce through each one and save the circles for the end. 
Heat oil in skillet until hot. Place as many donuts in skillet as you can easily flip with a fork.
Turn when donuts turn golden brown.

while donuts are browning make a glaze for donuts.
Glaze
confecioners sugar
vanilla and just a little water
Dip in glaze, let drip and then place on plate! 
These should be called magical donuts because they disappear so quickly. I haven't met anyone who doesn't like them.
Posted by mother goose 2 comments Links to this post
Polish Sausage casserole
I was down to the bare staples in my pantry and fridge. I had cheddar cheese, polish sausage and potatoes. Three main ingredients.
Sausage Casserole
1 kielbasa sausage
3 lbs of potatoes. (boiled, peeled and mashed)
1/2 onion chopped fine
2 cups of shredded cheese
Make potatoes as you would for mashed potatoes. Boil the water, peel the potatoes, bring to a bowl until tender, drain and then add 1 stick butter and 1/2 cup milk or chicken broth. Flavor with salt and pepper.
In a skillet brown kielbasa sausage and finely cut onion. Drain excess fat and set sausage and onion on paper towel lined plate.
If I had a blend of frozen vegetables, I would have blanched them in boiling water and then set those aside also.
Get a 9x13 baking dish and layer mashed potatoes, then sausage and onion mixture, then cheese, keep alternating layers until you have last layer of potatoes and then sprinkle with cheese.
Our family likes heat so I sprinkled red pepper flakes on the top just before serving.
Posted by mother goose 0 comments Links to this post
Labels: $ frugal
Blueberry Smoothies
Blueberry Smoothies
2 cups fresh blueberries
1 pint plain yogurt, or non fat yogurt
1 banana
2 cups ice
Make mixture as thick or thin as you like by adding milk or water. (preference)
I do not add anything.
Honey can be added to mixture. It adds the sweet but I like to add a dollop
of homemade cool whip! Once you make your own, you will never by the store stuff again. YUMMY!
Posted by mother goose 1 comments Links to this post
Labels: beverages
Home made whip cream
sorry, I didn't take a picture of just the whip cream.
Whipped Cream
1/2 pint whipping cream
3 TBS. sugar
1/2 tsp. vanilla
Chill bowl and beaters. Add cream to chilled bowl. Begin beating. Be careful not to whip too much or it will turn to butter. As the mixture begins to thicken. Remove beaters and add sugar and vanilla stir. Refrigerate once blended well.
Posted by mother goose 0 comments Links to this post
Labels: cheese and dairy
Thursday, August 6, 2009
Magic shell
When I was a kid I loved this stuff! My favorite is a double dipped vanilla soft serve icecream cone at DAIRY QUEEN! I order it to this day if my feet happen to find their way to a Dairy Queen parlor. The recipe with butter and using semi sweet chocolate chips remind me of my beloved DQ.
SORRY THE PICS aren't the greatest!
I researched many recipes and found different variances but have settled on highlighting this ladies blog, PLEASE GO HERE.
Store in a canning jar or a plastic container at room temperature. If stored in fridge, please re heat slowly.
>RECIPE, with butter
Posted by mother goose 7 comments Links to this post
Wednesday, August 5, 2009
Ice Cream Cake
My dash wanted an ice cream cake for his birthday but at $30. I needed to be more frugal in this day. So, I set out to make him an ice cream cake and I will never pay for another cake again!!
This was my first ice cream cake attempted. I will definitely make another and fancy it up to look like one purchased at Baskin and Robins.
INGREDIENTS:
1 cake mix
1 tub of cool whip
1 carton of your favorite ice cream
1 4oz cream cheese and 2 cups confectioners sugar
The most important ingredient when making this cake is TIME! TIME and TIME
Prepare any cake mix,in a cookie sheet or two 9x13 pans.
I used a chocolate cake mix baked in a cookie sheet.
I baked it according to directions on the box. Let it cool and then cut the cake in half.
I bought a half gallon of cookies and cream ice cream, in a carton and let it sit on the counter to soften slightly.
I sliced the ice cream with a knife and layed the ice cream evenly across one layer of the cake. I used the entire carton.
I then placed the other layer of cake on top of the ice cream.
Cover with foil and freeze for 3 hours.
Remove from freezer and if the ice cream has melted down the sides take a serrated knife and cut edges so they are clean and even.
Frost with refrigerated cool whip, you can add food coloring for tint if needed.
Take 2 cups of cool whip and add cream cheese and 1/2 cup confectioners sugar. Put in decorative piping bag and pipe a scallopped edge around cake.
Freeze for an additional 2 hours and cake is ready to EAT!!! YUMMERS!!!
Posted by mother goose 4 comments Links to this post
How to make Money Leis
Materials Needed:
3 plastic straws to be used as spacers. CUT these evenly. the larger you cut these the farther apart your rosettes will be. The smaller they are the tighter your lei will be.
Curling ribbon 6 to 8 feet.
Scotch tape
$50 to $100 crisp dollar bills
colored card stock - cut to the size of a $1 dollar bill
STEP ONE
Crisp dollar bill.
Fold dollar bill in half length wise
OPEN Dollar
Fold dollar bill into even pleats. IT takes awhile to fold. I folded two dollar bills at one time and then seperated.
Fold all bills into an accordian style
To add variety or color to the lei, you can cut colored cardstock to the size of $1 and fold the same way.
Fold the pleated bills in half and form to make a rosette. Tape both sides to form a circle.
Take curling ribbon. Make a large loop. You will take your 6foot ribbon and fold in half evenly. This will now become a 3ft ribbon. You may add tape to the ends of the ribbon to make it easier to thread through rosettes.
Make a double-knot in the looped end of the ribbon (middle) (not the cut ends).
Put the folded bill below the knot, between the two strands of ribbon. Make a double-knot around the bill to hold it in place.
I started out trying various methods. THIS method. I did not pre close the rosettes. You take your accordian folded bill and you tie the ribbon around the middle, half knot.
Secure that down tightly.
Add a spacer. Picture of what the spacers look likes with rosettes.
and then add another dollar bill and tie a half knot and then a spacer. Slide the dollar down to the spacer. Open the dollar and tape sides to form a rosette. REPEAT
Finish until all your dollar bills are used. You can use the colored cardstock to break the color and use as stretchers, so you could use less money. Because you are using such crisp dollar bills it is irritable to the neck. You can finish the lei off by using beads, or flowers or making a yarn lei on the end.
VOILA
It makes for a beautiful gift! These are very time consuming and I realize why it
My directions may be a little sketchy. Since this was the first one I made. It comes together once you just give it a try. I will have to make another and I will have better instructions.
Posted by mother goose 3 comments Links to this post
Sunday, July 19, 2009
How to make Candy leis
How to make candy leis.
saran wrap either clear or colored
spooled ribbon to tie and
Buckets of candy, little trinkets or large candy bars, gum etc. If you can wrap it in saran wrap it can be made into a lei!
.
HOW TO MAKE A CANDY LEI!
First you need to gather gum, chocolates or hard candy. You can use anything!
Use saran wrap or colored saran wrap.
Need a spool of curly ribbon, scissors
Carefully lay out about a yard and a half of saran wrap onto table.
(length may vary according to how long or short you wish your lei to be)
Lay candy across the middle of saran and space approximately 1/2inch apart
Once Candy is laid across saran, carefully fold the saran wrap up to top,
make sure candy laes flat and is secure in wrap.
Fold the saran again so that it is snug and makes a long tube with candy in middle.
Cut strips of curly ribbon into 2 inch strips.
Tie ribbon at the start of candy lei.
Continue to tie curly ribbon after each peice of candy (choc bar or gum) or candy cluster (multiple hard candies) to finish the lei off gather the end of the lei and tie curly ribbon snuggly around both ends. Then curl each ribbon by taking the scissors and pulling it tightly against the ribbon ends, the ribbon will curl.
You can make a gum lei, cookie lei whatever lei you wish. If it will wrap you can turn it into a lei.
Posted by mother goose 3 comments Links to this post
How to make DUCT TAPE ROSE pens and pencils (3 posts 'til private)

Supplies needed: 2 rolls of ductape. One for the flower petal and green for the stem.
Scissors, and pens or pencils.
Time: At least 15minutes. AS you become more efficient it will drop.
Meet our Instructor: Yadira
Step one: Cut 20 2x2 inch squares, or 2.5 inches. It isn't crucial that you stick to these measurements. It will vary the size of your petals and no rose is perfect. (except for mine) because I worship perfection.
Step 2: Hold tape so that the long sides are up and down. You want to be looking at a rectangle tape.
Fold the right corner over, so that you leave a bit of the tape on the side, showing. The end result will look like an "L"
Step 3: Fold the left corner making a triangle and aligning with tape. You will have sticky tape showing from the bottom.
Step 4: Take pen or pencil and place in middle of tape. If you want to hide the eraser or the top of the pen, position the pen so that it is farther down the tape.
Step 5: Wrap tightly around base of pen or pencil.
Step 6: Keep adding petals. "like wrapping a bandaid. Start with petal slightly at an angle. You need to leave a bit of space with your finger but if you wrap the petal at an angle, this will allow for your petals to fall nicely. MAKE SURE YOURE PETALS ARE EVENLY SPACED!
Step 7: Cut 4 green squares and fold exactly the same way. These are the small green petals at the base of every rose.
Step 8: Measure pen and cut green tape slightly shorters. Take one strip of green tape and wrap evenly and smoothly around pen
:: If you are using a pencil, please make smaller strips and then wrap your pencil.
This will allow you to tear the duct tape off in strips so that you may still sharpen and use your pencils.
A huge thank you to Yadira for teaching us how to make these! This is how my daughters are earning money to get to Carowinds! They are selling pens for $2 each.
Posted by mother goose 1 comments Links to this post
Monday, June 22, 2009
Chocolate Chip Banana Muffins
These muffins are very moist and delicious!! The recipe was submitted by my sister, Jennifer.
If you are strange and do not like chocolate, please feel free to omitt the chips.
Ingredients
3/4 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 egg
1/2 cup oil
1/2 cup plain yogurt
1 cup banana
3/4 cup chocolate chips
Preheat oven to 350 degrees bake for 20 minutes.
Mix wet ingredients into large bowl.
Mix dry ingredients in seperate bowl.
Mix dry ingredients into wet ingredients.
Stir in chocolate chips and bake for 20 minutes!
Turn out onto cooling rack.
Posted by mother goose 1 comments Links to this post
Labels: bread
Tuesday, June 9, 2009
Elbows and tomatoes
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Monday, May 18, 2009
ARTICHOKES

We ate artichokes growing up. I remember going to my grandma's house and she serving these and then my mom would make them for us too. I would eat two by myself! I loved them.
What is it?
It is a big thistle plant that is native to the Mediterranean.
How to choose an artichoke?
Choose artichokes that are dark green, heavy, and have "tight" leaves. Don't select chokes that are dry looking or appear to be turning brown. If the leaves appear too "open" then the choke is past its prime.
How to store an artichoke?
It should be stored in a plastic bag and refridgerated.
How to cook an artichoke.
Peel off all dark or brown leaves.
I choose a heavy deep pot and steam the chokes. Make sure lid is secure. Add salt to water and bring to a boil. Add artichokes.
Put lid on and bring to a simmer 30 to 40 minutes. You want to make sure that your artichokes are tender all the way through.
Serve hot or chilled. Chilled artichokes have more flavor.
How to eat an artichoke?
Pull each leaf off the choke and hold the pointed end between your fingers and only scrape the bottom portion of the inside leaf. Serve with melted butter or olive oil and course salt. You may use lemon butter or mayonaisse.
Sorry, I couldn't pick my camera up to show how to pluck the leaves off and eat because I was eating it too fast.
Be sure to put out a plate for the discarded leaves.
Look, I think she likes it!
Yes, in fact, all of the children liked it! Mr. Incredible wouldn't try. wimp!
Most of the artichoke can be eaten all the way through.
When you get to the fuzzy part you have reached the prize.

Scoop the fuzzy part out with a spoon or just pull it off. The base of the artichoke is edible and is referred to as the heart of the artichoke. This is the best part! Dip in salt and butter and eat. Smile as it goes all the way down. yumm.

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Labels: vegetables
Friday, May 8, 2009
Bubble Bath Float
I made these bubble bath sundaes as teacher appreciation gifts and as Mother's Day gifts. They were really cute and fairly inexpensive.
Supplies needed:
Sundae cups and lids. (Go to DQ and ask if they will donate or ask any ice cream parlor)
Box of calgon powder bubble bath (pink)or if you use bath beads by vaseline.
(beads will not bubble like bubble bath.
Box of baking soda
A tube of red bubble oils. (At the dollar store they come in a sleeve of 6)
I could only find pink bath beads and not red. Red would simulate the cherry. They come in a sleeve of 10 for $1
Bath scrubbies They come in a sleeve of 6 for $1
hot glue
bendy straw
Instructions:
Fill parfait cup with 3/4 cup bubble bath powder
1/2 cup baking soda on top.
Should be layers. It should look like a float on the bottom and the foam on top.
Add scrubbie, for the whip cream
hot glue red bath bead for cherry and
insert straw.
Cover with lid, and attach a cute poem.
Make up a cute poem to go with your float and attach.
On the back of the bath bead box, it says you need to use 1/2 cup. I tried this in my own bath and it is plenty and leaves the water amazingly soft and wonderful!!! You will feel sooo soft!!!
The bath beads in a box is already colored a light pink shimmery dust.
It looks like the real MCCOY!!! Yep, I'm so tickled I almost wet my pants. roflrfol
and my clip art is of a strawberry float.
I switched the poem to read float instead of sundae!!
Find some cute cardstock and use a clip art and print the poem below.
**********************************POEM***********************************************
Poem by SHIRLEY THOMAS found at www.craftsayings.com
This very special sundae,
will leave you feeling great.
It's chock full of good things,
even though it can't be ate.
Take it in the bath with you.
Of course don't take a sip,
cause it may look delicious,
but it's made to take a dip.
Posted by mother goose 2 comments Links to this post
Homemade Laundry Detergent
The next morning you have a nice slimy laundry detergent! Can you believe it...that easy. I haven't added the cost yet but I spend approx. $7 a week on laundry detergent and This 3 gallons of detergent cost 5.26 for all the supplies so I need to do some math and figure out how many loads I will get!
Posted by gretchen 1 comments Links to this post
Labels: $ frugal, cleaning supplies
Homemade Yogurt
After the milk has sat for 3 hours scoop out 2 cups of the warm milk into a bowl. Add 1/2 cup of dannon plain yogurt -this is your yogurt feeder. The next time you make it you will have your own feeder.(with live active cultures)
Add one box of jello (some don't use any flavoring or some use flavored pudding for creamer yogurt-depends on your taste)
whisk and whisk and whisk
Add yogurt, jello and milk mixture back into the crock pot and cover with a towel and blanket.
Wait 8 to 9 hours before peaking!
Dip out 1/2 cup and save for your next yogurt feeder so you don't have to keep purchasing Dannon plain yogurt with live active cultures.
Add strawberries and bananas or fruit puree of your choice. My kids don't like any lumps in their yogurt so we pureed our fruit all the way up until it was smooth. We added a little sugar because my kids are used to Trix yogurt! Some people add honey to sweeten!
This recipe made 24 1/2 cups! I actually did a little math this is approx. 09 cents per container. I paid 52 cents per container of Trix yogurt last week with a coupon!
Posted by gretchen 3 comments Links to this post
Labels: cheese and dairy, slow cooker
Tuesday, April 28, 2009
Orange Beef
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Basil Pesto Bowtie Pasta

1 lb bowtie pasta
4 oz crumbled feta cheese
4 oz fresh parmesan cheese, grated
1 clove garlic, minced
2 large roma tomatoes, seeded and diced small
3/4 -1 cup basil pesto
1/2 cup pine nuts
1 1/2 Tbls olive oil
Cook bowties according to pkg directions, drain and set aside.
Put olive oil in small saute’ pan, add pine nuts and garlic to room temp olive oil. Cook over a moderate temperature allowing garlic to infuse oil. Saute’ until nuts are just turning golden color making sure not to burn garlic (about 2 minutes). If there is excess oil* drain through a paper towel and return nuts to pan. Do not leave on paper towel as you do not want it to soak up all the flavored oil. Set aside.
In a large bowl fold the pesto into the pasta allowing it to lightly coat the pasta. Carefully stir in the nuts, cheeses and tomatoes.
Serve warm or at room temperature.
*You should be able to see the oil on the nuts, but there should not be standing oil in the pan.
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Parmesan Herb Monkey Bread
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Monday, April 13, 2009
Chocolate covered Rice Krispies
These are fun for the kids. You can have them look much cuter. I think I saw these on Martha Stewart's site or Family circle or fun magazine. I was in the check out lane at the grocery store. All that matters is it was not my original idea.
Make your rice krispies according to directions on package. WE make ours in the microwave.
WE use a large glass bowl, one stick butter and one package of large marshmellows.
Place in microwave and cook for 3 minutes or until marshmellows double in volume
use 3/4 of a full box of rice krispy cereal.
Stir and pour out into a lightly buttered pan. You can use cookie cutters to shape your treats or just slice into squares.
IF you are going to make bunny treats.
Place krispies in fridge for 10-15 minutes. Remove from fridge.
Melt chocolate. Using white chocolate also. Tint the white chocolate with food coloring for a pink hue.
Immerse entire front and edges of crispy treat into either the chocolate or white chocolate. Lay on wax paper. Repeat this for all treats.
In a ziploc baggie or in a chocolate funnel add pink frosting and pipe eyes, nose, ears and whiskers.
Last stick a lollipop stick through the bottom. These are sold by wilton and can be found at any cake store or walmart in the baking section.
Posted by mother goose 2 comments Links to this post
Chocolate Covered Oreos
This is a quick and oh so yummy way to make a holiday cookie.
We took chocolate and melted it in a glass bowl in increments of 20 seconds and stirred each time until it was a nice smoothe consistency.
If you are going to make lollipop oreo cookies. Skewer your cookie through the middle with your stick and let sit in the refridge for at least 15 minutes. ( A MUST DO STEP)
Then dip cookie completely into melted chocolate. Lay out on waxed paper.
1.
2.
3.
Posted by mother goose 1 comments Links to this post
Monday, January 26, 2009
Dutch apple crumb
Dutch Oven Apple Crumb cake
Ingredients
2 cans (21 oz) apple pie filling (brand of choice)
12 oz Caffeine free Dr Pepper or 2 cans rootbeer soda
1 whole stick butter cubed
1 yellow cake mix or butter recipe
Cinnamon
Step 1. Heat 28 bricketts (coals) and then go in to assemble pie.
Step 2.
For easy clean up line dutch oven with foil.
Start with dutch oven and pour apple pie filling into dutch oven. Sprinkle with cinnamon generously
Pour cake mix over top of mixture, evenly.
Cube butter over top of cake mix, evenly.
Pour 12 oz. of soda over the top.
Step 3.
Put lid on top. Take dutch oven to heated coals.
Step 4.
Place 10 hot coals on bottom. Evenly distribute and place 18 hot coals on top of lid. Allow to cook for 45 minutes.
This really is an amazing pie! YUMMERZ YUMMERS!
Posted by mother goose 3 comments Links to this post
Labels: desserts
Coconut Cake
Duncan Hines Coconut Supreme Cake Mix (calls for 1/3 cup oil, 3 large eggs and water)
150z. can Cream of Coconut
12 oz. Cool whip or real whipped topping
Sweetened flaked coconut as much as desired.
Directions:
Bake cake as directed in a 9x13 pan. While the cake is still hot, poke holes in it and pour cream of coconut over cake. Let Cool completely. Spread on whipped toppping and sprinkle with flaked coconut. Refrigerate for several hours or overnight.
Posted by mother goose 1 comments Links to this post
Tuesday, January 20, 2009
Quick PB cookies
Posted by leta 2 comments Links to this post
Labels: cookies, gluten free
Wednesday, December 24, 2008
holiday Sugar cookies

Cream together:
1/2 cup Butter
1 cup sugar
2 eggs beaten
1 TBL spoon milk or heavy cream
1 tsp. vanilla
Add:
2 1/2 cups flour
2 tsp Baking Powder
Preheat oven to 350 degrees and bake 8- 10 minutes
Your dough should not be sticky. Add a little extra flour so that your dough is workable. If you are using cookie cutters, roll out dough to whatever thickness you would like your cookies to be. Roll out dough on floured surface and flour your rolling pin. Choose a cookie cutter or a glass and cut out shapes.
If you are not going to frost these cookies you could sprinkle a little sugar on the tops before baking.
Bake on greased cookie sheet for 8 to 10 minutes. You do not want your cookies to show brown on top. They will be over baked. You will just barely begin to see the bottoms of the cookie turn brown. Another way to test if cookies are done is to lightly finger test. Touch cookie if it springs back it is ready to pull. If your cookie leaves an imprint leave in oven for an extra minute or two.
Remove cookies from baking sheet and let cool on wire rack.
Cool and then frost with cream cheese frosting
Bill prefers his sugar cookies thin and crispy. The rest of the family likes our cookies soft and thick.
Posted by mother goose 0 comments Links to this post
Tuesday, December 23, 2008
Cream Cheese Cakes
I.
2- 8oz. softened cream cheese
3 egss
2/3 cup sugar
1 tsp. vanilla
II.
vanilla wafers
cupcake fills
III.
pie filling
Put ingredients from step I. into blender and blend.
Put vanilla wafers into cupcake fills in tins
Fill 1/2 full with cream cheese mixture
Bake at 350 degrees for 15-20 minutes until set.
Let cool and top with pie filling.
Posted by mother goose 1 comments Links to this post
Lemon Bars
Lemon Bars
preheat oven to 350 degrees
I.
2 sticks melted butter
2 cups flour
1/2 cup powdered sugar
Mix together and pat into a 9x12 greased pan.
Bake at 350 degrees for 15-20 minutes
II.
4 eggs
2 cups sugar
5 TBL flour
1/3 cup lemon juice
1 tsp Baking powder
Beat eggs together. Fold in rest of ingredients.
Pour into crust and bake for 25 minutes until golden brown
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Labels: bar cookies, desserts
Hello Dolly Bars

2 cup crushed graham cracker
2 cups flaked coconut
2 cups chocolate chips
2 cups nut meats
2 15-oz can of sweetened condensed milk
Preheat oven to 350 degrees
1.Melt butter in 9x13 pan.
2.Sprinkle ingredients in order listed.
3.Pour condensed milk over all ingredients
4. Do not mix.
5. Bake in oven for 30 minutes
6. Cool at least one hour before cutting
Posted by mother goose 0 comments Links to this post
Labels: bar cookies, desserts
Pudding Chocolate Chip Cookies


2tsp. baking soda
2cups softened butter
1 1/2 cup packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) instant vanilla pudding
4 eggs
2 tsp. vanilla extract
4 cups semi sweet choc. chips
2 cups chopped walnuts (optional)
1. preheat oven 350 degrees (175 degrees celsius)
sift together flour and baking soda and set aside.
2. In large bowl cream together, butter, brown sugar, and white sugar.
3. Beat in instant pudding mix until blended and stir in eggs and vanilla.
4. Blend in flour mixture, stir in choc. chips
5. Drop cookies by rounded spoonfuls onto ungreased sheets
6. Bake at 350 degrees for 10 to 12 minutes, edges should be golden brown
Posted by mother goose 2 comments Links to this post
Labels: cookies
Chocolate Covered PeanutButter balls

Peanut Butter Balls
2 cups peanut butter (crunchy)
1 1/2cup peanut butter if you use smooth)
1 box powder sugar = 1lb box
2tsp vanilla
work with hand and shape into balls. If you like you can add 1/2 cup rice crispy cereal.
Melt 2 pkg. choc. chips and 1/2 bar parafane wax found in the canning section.
Once your peanut butter balls are rolled dip into melted chocolate and remove with fork, drip and place onto wax paper. Refridgerate when done.
Posted by mother goose 1 comments Links to this post
Labels: desserts
Sunday, December 14, 2008
Easy Holiday Cookies
Easy Holiday Cookies
These easy to decorate kid friendly holiday cookies were a big hit with my 3 year old granddaughter. You just start with the basic ingredients:
8 oz white chocolate candy coating
1 tsp vegetable shortening
36 butter cookies (shaped like a flower with a hole in the middle)
assorted sugar crystals and sprinkles for decorating
Prepare a cookie sheet by lining with a sheet of waxed paper.
Melt the white chocolate candy coating and the veg shortening by placing them in a bowl in the microwave and microwaving on 50% power at 30 second intervals, stirring between cooking cycles, until candy is melted and smooth.
Then dip the cookies, front side down, in the melted chocolate and place on the prepared cookie sheet.
Sprinkle with green sugar crystals (to give the effect of a wreath) and then decorate as desired with cinnamon hots, licorice strings (tied like a bow), or other sprinkles or decorations of choice. Allow to set until firm before storing.
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Overnight Monkey Bread
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Viennese Kiss Cookies
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Labels: cookies
Pumpkin Cheesecake
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Labels: cheese and dairy, desserts, holiday
Maple Turkey Breast w/cranberries
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Sunday, November 9, 2008
Hot Almond Orange Drink
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Make Ahead Turkey Gravy
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Cream Caramels
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Peanut Brittle
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Rosemary nuts
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Minute Chocolate Mu'g Cake
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Essence Chicken Tenders
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Labels: appetizers, chicken
Orange Glaze for Chicken
Orange Glaze for Chicken
This is a delicious citrus glaze you can add to the Tsukune* posted seperately, use it to finish off the delicious Essence Chicken Tenders** recipe also posted seperately here, or brush it on chicken on the grill.
2 cups orange juice (pulp free)
1 cup pineapple juice
2 Tbls orange zest
2 Tbls minced garlic
2 Tbls minced ginger
2 Tbls minced green onion
1 Tbls sesame oil
1/2 cup soy sauce
1/2 cup mirin
1 cup sugar
1 1/2 tsp crushed red pepper flakes
Combine all ingredients in a large saucepan over medium high heat. Bring to a boil and stirring occasionally cook at a slow boil until the liquid has reduced by about 1/2 and the mixture becomes the consistency of a moderately thick syrup (about 20 minutes).

Posted by leta 0 comments Links to this post
Tsukune (Japanese Chicken Balls)
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Labels: appetizers, chicken, ethnic, japanese
Sausage and Potato Skillet Meal
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Labels: sausage
Velveeta Cheese Soup
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Labels: slow cooker, soup
Friday, November 7, 2008
Apple Tart
Recipe and directions straight from Kraft foods.
This recipe was just OK. Mediocre even. But, I wanted to try something new.
1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3 red and/or green apples (1-1/4 lb.), thinly sliced 1/4 cup granulated sugar 2 Tbsp. flour 1 tsp.
cinnamon sugar 1 cup thawed COOL WHIP Whipped Topping. For best results use baking apples such as granny smith, or macintosh, etc.
BAKING instructions:
HEAT oven to 450ºF. Line 9-inch pie plate with crust. Carefully spread cream cheese in 6-inch circle in center.
Thinly slice apples and TOSS apples with sugar and flour; spoon over cream cheese.
Fold crust partially over apples. Sprinkle with cinnamon sugar.
BAKE 25 min., covering loosely with foil for the last 5 min. Cool. Serve with COOL WHIP. Refrigerate leftovers.
Posted by mother goose 0 comments Links to this post
Labels: desserts
SPAGHETTI SQUASH
Medium sized spaghetti squash, halved lengthwise, seeds discarded
2 tablespoons extra-virgin olive oil,
salt and freshly-cracked black pepper
3 shallots, sliced thin
3 cloves of garlic, sliced thin
1/2 teaspoon crushed red chile flakes
1/4 cup grated parmigiano-reggiano
2 tablespoons minced flat-leaf parsley
Start with a beautiful spaghetti squash
Clean out seeds and discard
Line baking sheet with foil
salt and pepper squash and coat with olive oil
brush cut side and inside of squash with TBL spoon of oil and liberally salt and pepper.
Place on baking sheet cut side up
Roast for one hour or until squash is soft and brown. Allow to cool.
Draw a fork through the squash to form long spaghetti like strands. Add to frying pan and toss. Before serving add grated cheese and parsley.
While squash is cooling in a frying pan add 3 cloves garlic thinly sliced, 3 shallots thinly sliced and pepper flakes to pan. Cook until shallots are tender.
I had tomatoes that needed to be used so I roughly peeled them and coarsley chopped. I added to the garlic mixture and then added the squash! Season with salt, pepper, red pepper flakes and garlic and herb seasoning. Add squash last.
MMMmmmmmm... good. Everyone liked this! I knew they would.
Posted by mother goose 1 comments Links to this post
Labels: vegetables
Banana Bread w/buttermilk
Cooking Instructions:
Posted by mother goose 2 comments Links to this post
Labels: bread
Thursday, November 6, 2008
Peanut Butter Brownies
Peanut Butter Brownies
1 pkg. brownie mix. Prepared in a 9x13 pan. (cakelike brownies)
Filling
1 cup cold milk
1 (3.4 oz)pkg. vanilla instant pudding and pie.
1 cup creamy peanut butter
1/2 cup powdered sugar
3 squares semi sweet baking chocolate
1 1/2 cups cool whip (don't thaw)
1/2 cup peanuts
Step one
prepare brownie mix as directed as brownies are baking begin step two.
Step two
whisk milk and pudding. Mix for 2 minutes. Mix well and cover and refridg. pudding while brownies are cooling.
Spread pudding mixture over brownies.
Step three
Microwave whipped topping and chocolate on high, for 30 seconds. Stir.
cook for 30 seconds again and stir, continue process until chocolate is melted.
The whipped topping gives the chocolate a more fluid feel.
Spread over pudding, sprinkle with chopped nuts if desired and refridgerate for one hour. Be sure to refridgerate leftovers too.
I got this recipe from Kraft food and Family magazine.
**************These are a hit************** We will be making them again and adding them to our Christmas trays. They are very rich and decadent so cut them in 1x1 or 2x2 squares.
Posted by mother goose 0 comments Links to this post
Labels: desserts
Sunday, November 2, 2008
Sticky Chicken Drumsticks
Sticky Chicken Drumsticks
6 to 8 large chicken drumsticks. Boil in a skillet until cooked through.
2 medium onions or one large onion, cut into large chunks
3 to 4 medium to large size green bell peppers, cut into large cubes.
1 bottle of sticky finger bbq sauce or your favorite BBQ sauce
When chicken drumsticks are finished cooking remove from skillet.
Heat skillet with 2 TBL oil and add onions and peppers to skillet. Toss and cook until onions are translucent. Add 1/3 cup water and cover skillet with lid for 2 minutes. Remove lid and continue to saute'.
Coat chicken drumsticks with sticky finger barbeque sauce and place on baking sheet. Turn oven to broil and broil until slightly carmelized and brown. Turn chicken peices over. Coat with more sauce and broil again for 3-4 minutes. Remove chicken and place in skillet and toss onions and peppers with BBQ sauce over chicken peices.
Serve over a plate of rice or noodles. You could add watered down BBQ sauce to skillet to make a bit of a rue and reduce it down over medium heat and pour over rice.
Posted by mother goose 2 comments Links to this post
Labels: chicken
Thursday, October 30, 2008
Beef Broccoli
2lbs. fresh broccoli florettes/or frozen
1/2 soyu sauce
1 1/2 TBL.garlic
1cup brown sugar
1 TBL. spoon ginger
1 cup water
Remove meat from pack and rinse. Place meat in hot pan and begin to brown. Add garlic when meat is nearly done. Just barely pink. Season with salt and pepper or lawry's salt. Remove from pan and place broccoli florettes into pan with 2tbl. water and place lid on pan for 1 to 2 minutes. Remove lid and add beef and garlic and soyu sauce, ginger and brown sugar with 1 cup water. Toss and season until flavors are absorbed. Add a little more water or soyu sauce to make a good broth and add more brown sugar or seasonings as needed. Turn heat up from medium to medium high. Remove when broccoli is still a la dente.
These measurements are all guessamations! I do a lot of my cooking by taste. If the sauce needs more tang I add a bit more soyu or if it isn't sweet enough I add brown sugar. If I need a bit of a different taste I sprinkle in a little more ginger or garlic. If the soyu is too strong then I weaken it with a half a cup of water or a bit less. Don't be afraid to try things out and change things up to the liking of your own family.
I did use a seasoning packet because I wanted to see if it was easier to use a pre made ready packet. YOU know what? It's not. I can do the same exact thing with the seasonings I have at home. But, If you like packet is very much the same. I just added more seasonings to our likening. Serve over steamed rice.
Posted by mother goose 0 comments Links to this post
Thursday, October 16, 2008
Chicken Cattiatore
I have had chicken cattiatore a few times and it should be made in a slow cooker. This is a perfect dish for company or on a busy night. A sure crowd pleaser.But, rushed the process and it came out Fan-tab-ulous!
I had the basic ingredients:
4 to 5 skinless boneless chicken breasts
2 cans tomato paste 2 cans water
4 cans stewed tomatoes
2 TBL spoons or season to taste (roasted garlic bell pepper seasoning blend) It is buy Mccormick and it comes in a spice jar
1 med to large onion, sliced thin
1 green bell pepper finely chopped
2 small cans of mushroom peices or 6oz. sliced mushrooms
2tsp. oregano
1tsp dried basil
1/2 tsp celery powder
1/2 tsp. salt
3 TBLS. olive oil
1 tsp red pepper flakes
1/2 Cup dry white wine
Place all ingredients in a slow cooker on low heat for 7 to 9 hours or high heat for 3 to 4 hours.
If you need to rush the process. Place chicken in a pot of water and bring to boil until done. Drain water and remove chicken.
In same pot add olive oil,onion, green pepper, mushrooms and white wine and cook until onion is translucent but slightly firm. Add all of the tomato sauces and paste and 2 cans water. Add all of the remaining ingredients and chicken and bring back to a simmer. Serve over steaming rice or pasta.
Posted by mother goose 2 comments Links to this post
Thursday, September 25, 2008
Orange Rosemary Ribs

This takes a little time, but is so worth the effort!
2 Racks (5#) baby back ribs
6 tsp fresh rosemary, chopped, divided
2 1/2 tsp klosher salt, divided
2 1/2 tsp minced garlic, divided
1 1/2 tsp red pepper flakes, divided
12 oz orange marmalade
1 Tbls cider vinegar
Grill Ribs:
In a small bowl whisk marmalade, vinegar and remaining seasonings. Cover and set aside.
Heat grill to medium high. Brush Ribs w/glaze. Remove from foil* and grill until golden brown.
As you can see from the picture, I elected to just open the foil and grill the ribs that way. They were very tender and I was concerned they would fall apart on the grill. The ribs browned just as nicely, and I think it helped retain the moisture.
Posted by leta 2 comments Links to this post
Labels: pork
White Chocolate Cheesecake
10 ounces chocolate sandwich cookies (like oreos)
1/2 cup butter, melted
24 oz cream cheese, softened*
14 oz good white chocolate bar, broken into pieces
1 cup sugar
1/4 tsp salt
4 large eggs
1/2 cup heavy cream
1 1/2 Tbls vanilla extract
1 cup sour cream
Posted by leta 3 comments Links to this post
Sunday, September 21, 2008
Cheesy chicken quesadillas
I found this wonderful recipe on Cynthia's blog. Cynthia and I have very similar taste buds!
Her pictures are better than mine and definitely more appetizing so please check her out for her pictures alone. This takes less than 5 minutes from start to finish.
*****DISCLAIMER*******
This recipe calls for a can of Campbells Southwest Style Pepper Jack condensed soup but they have discontinued making this soup. If you can find it follow the recipe. If you can not find this hot commodity please follow my improvised recipe.
"original"
CHEESY CHICKEN QUESADILLAS: I found the recipe here.
1 pound boneless chicken breast halves, cubed 1 can (10¾ oz.) CAMPBELL'S Condensed Southwest Style Pepper Jack Soup ¼ cup water 8 flour tortillas (8-inch), warmed Pace Chunky Salsa
Heat oven to 425 degrees. Cook chicken in nonstick skillet until done and juices evaporate, stirring often.
Add water and soup and heat through. Spoon 1/3 cup chicken mixture on half of each tortilla to within ½-inch of edge. Fold over and seal. Add 1 TBLsp oil to hot skillet. brown each side. Cut into wedges and serve with salsa. Prep/Cook Time: 20 minutes Yield: 8 quesadillas
****************************IMPROVISED RECIPE***************************************
1 can condensed cream of chicken soup
2 large can of breast of chicken 12.5 oz can or 2 lb. boneless chicken breast.
1/4 of a block of pepper jack cheese (cubed)
1 Tbl spoon red pepper flake add as much or as little to preference.
Heat ingredients in a pot on stove. Once cheese is melted then spoon on to flour tortillas and fold. Add 1 Tblsp oil to hot skillet. Add flour tortillas to skillet and brown. Flip and brown the other side. Remove and cut into wedges or eat whole with a dollop of sour cream and salsa on the side.
Posted by mother goose 1 comments Links to this post
Labels: appetizers, chicken, ethnic, mexican
Tuesday, September 16, 2008
Fried dough and calzones
Ever since I was young the town I grew up in had an Italian Festival. It was due to the fact that the majority of the townsmen were all Italian. We were brought up on this stuff and I could smell the aroma of hot oil through the air when the festival was open. YUMM, such great memories. My children really like this and its really easy to do.
Frozen bread dough
oil
confectioners sugar
speghetti sauce
mozzerella cheese
Heat oil in a deep frying pan or iron skillet. Oil should be at least 3 to 4 inches deep. Deep enough to submerge dough completely in oil.
Lightly flour counter and rolling pin. Tear off a piece of dough and roll out slightly. Emmerge into hot oil. Oil should be hot enough that dough cooks fairly quickly. Do not over brown. Quickly brown and cook the other side. Remove and place on paper towels to drain excess oil.
Add butter and confectioners sugar or
sauce and top with mozzerella.
If you would like to bake or fry a calzone. Tear off dough and roll out on floured counter. Add mozzerella to center of dough, or you could add cheese, ham and broccoli. What ever stuffings you would like to add to the middle do so.
Seal edges. Place into frying pan and turn when brown. Keep a constant watch on your heat. You do not want it too hot or not hot enough.
If you choose to bake this. Please set your oven to 375 degrees or 400. Use an egg wash and baste the outside of your calzone, then lightly brush with melted butter. Bake in oven until done. 20 to 30 minutes.
Posted by mother goose 1 comments Links to this post
Labels: bread
No fuss Fruit pie
Mr. Incredible and family went to eat at a chinese restaurant and they served this really yummy apple dessert. I knew it couldn't be hard to make. So, I went home to do it myself.
I grabbed one can of lucky apple pie filling and one box of Pepperidge farm pastry sheets and a tub of vanilla ice cream. I then decided to look on line to see if they had a recipe! Of course, they did! It can be found here!
I followed the directions on the side of the box.
Thaw: 30 minutes
Bake: 30 minutes at 400 degrees
Nothing could be easier than this fruit pie made with Pepperidge Farm® Puff Pastry Sheets . Add your favorite pie filling—cherry, apple, blueberry or a combination.
ingredients
1 pkg. Pepperidge Farm® Puff Pastry Sheets (2 sheets)
1 egg
1 tbsp. water
1 can or jar (21 oz.) fruit pie filling, any variety , any variety
directions
THAW pastry sheets at room temperature for 30 min. Preheat your oven to 400°F. Mix egg and water.
UNFOLD pastry sheets. Place 1 pastry sheet on baking sheet. Spread pie filling on pastry to within 1" of edges. Brush edges with egg mixture. Place remaining pastry sheet over pie filling. Press edges together with fork to seal. Brush with egg mixture. Cut several 2" slits in top of pastry.
BAKE 30 min. or until golden. Cool on baking sheet on wire rack at least 15 min. Cut into squares and serve.
Servings are for 9 people, but 6 if your last name is Solomon. Plate and compliment with a scoop of your favorite vanilla ice cream.
Posted by mother goose 0 comments Links to this post
Labels: desserts, pepperidge farms
Wednesday, September 3, 2008
CORN FRITTERS



Again we had a lot of corn left over. I decided I would make corn fritters! These are really good! You could also add them to corn bread if you were going to have chille!
CORN FRITTERS
3 eggs, beaten
2 cups corn (you could mash these slightly)
1/2 tsp. pepper
1 1/4 c. flour, approx
2 tbsp. milk
1 tsp. baking powder
1 tbsp. melted butter
1/2 tsp. salt
Oil for deep frying
Mix together all ingredients EXCEPT add just enough flour to hold fritters together. Drop by tablespoons in hot oil and cook 3-5 minutes. Drain on paper towels.
I did not want to fry the fritters today! So, I chose to use your basic pancake recipe and I added 1 tsp more salt. They were good! Add a little butter and some syrup and you have a meal.
Posted by mother goose 2 comments Links to this post
Labels: breakfast
Carrot Muffins (cooked carrots)


Ok, the last of my carrots and recipes
Use cooked carrots once again.!
Carrot Muffins
2 cups warm water
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup vegetable oil
4 eggs
1 cup brown sugar
4 cups mashed/pureed carrots
DIRECTIONS
Grease muffin cups or line with paper muffin liners.
In a large bowl combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; Mix dry ingredients and add to wet ingredients. Mix just until blended. Fold in carrots. Spoon into muffin cups.
Bake in preheated oven for 20 to 30 minutes on 350 degrees. Let cool for 30 minutes before frosting or eat plain!
These are scrumptious!
Posted by mother goose 0 comments Links to this post
Labels: bread
Carrot soup


What to do with left over cooked carrots. Make soup of course! Basically, I just through whatever I had in the spice rack and in the refridge into this dish. A little bit of this a little bit of that. I didn't truly measure. If you like it add a little more or less. This is very adaptable to your taste buds!
CARROT SOUP!
2 tablespoons olive oil
2 pounds carrots, peeled, sliced
1 large onion, finely chopped
6 garlic cloves, peeled
1 TBL. ground cumin
1 TBL. Cinnamon
1/2 tsp. ground nutmeg
1 tsp ginger
4 cups (about) swanson chicken broth
1 tablespoon fresh lemon juice
Pinch of sugar
Add whipping cream to soup for a smooth taste.
I put a dollup of plain yogurt on top! This was highly flavored and very good!
I through everything in the pot, used my handy dandy braun mixer and pureed it. I allowed everything to simmer and then added more seasonings if needed.
Posted by mother goose 1 comments Links to this post
Labels: soup
Carrot Cake (cooked carrots)


I had a lot of left over baby carrots. I decided to make carrot cake. I love carrot cake, however my family not so much.
Your traditional carrot cake starts off with raw shredded carrots but I remember a recipe from my childhood that my mom would always make, and I liked it the best.
Her carrot cake called for junior carrots in a baby food jar. Surely, if I just mashed these cooked carrots it would work. VOILA' it is fantastic!
Please feel free to add any additional items to your carrot cake as you desire. My family does not care for nuts and half of them are allergic to them anyway. I adore walnuts on my carrot cake, but not IN it.
CARROT CAKE RECIPE
3 eggs
1 tsp baking powder
3 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
2 cups sugar
1 cup oil
2 cups flour
2 junior size baby food carrots BUT
I used 3 cups mashed finely almost puree'd, but leave a bit of texture.
2 tsp. vanilla
Mix eggs, sugar and oil, and vanilla together. Add dry ingredients to bowl.
Fold in carrots and Bake at 350 degrees for 40 to 45 minutes.
Frost with cream cheese frosting.
Posted by mother goose 0 comments Links to this post
Tuesday, September 2, 2008
Beef Stroganoff

This is what we always have when we have left over steak! This works well with any cut.
Beef Stroganoff
2 8oz bags of no yolk egg noodles
1 family size can of cream of mushroom
1 small can of cream of mushroom
Fill the large family can 3/4 full of milk
1 small can of mushroom bits
Salt, pepper to taste
2 cloves garlic
2 Tbl. olive oil.
Boil salted water and once water boils add 2 pkgs of egg noodles. While water is boiling prepare steak.
Slice steak into thin strips. Have at least 2 to 3 steaks left over.
Over medium heat lightly toast minced garlic and add meat strips to pan, pour entire can of mushroom bits into pan.
Drain water from noodles and return noodles back to pan. Turn stove on low to med. heat. Add steak and mushrooms to noodles.
Add cream of mushrooms to the top of noodles. Take large cream of mushroom can and fill 3/4 full with milk or heavy cream. Add to noodles. Stir until well blended and heated. If mixture is too thick add additional milk.
Posted by mother goose 1 comments Links to this post
Wednesday, August 27, 2008
Chicken Ring
This is a fabulous dish and the fam just loves it! I found this recipe through Pampered Chef. But, I changed it up a bit, because that's how I roll.
Chicken Ring
1 cup mayonnaise
6 tablespoons Grey Poupon, ( I just squirted til I thought it was sufficient)
2 stalks celery
1 tablespoon onion chopped
3 to 4 chicken breasts cubed
4 slices bacon, crispy cooked, chopped or a 2 handfuls of bacon bits.
4 ounces (1 cup) shredded cheese (any)
2 packages of refrigerated crescent rolls (16)
or 2 large refrigerated crescent rolls (12)
I had 1/2 cup of craisins and it gave it a really nice sweet surprise.
Preheat oven to 375 degrees F.
Combine all ingredients and mix well.
Unroll crescent dough and separate into 16 triangles,
arrange triangles in a circle onto the 13-inch round stone,
with wide ends overlapping each other in the center and the points toward the outside.
Have a five inch diameter opening in the center of the stone. Scoop the chicken mixture evenly across the widest end of the triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring. (filling will not be completely covered).
Bake ring 20 to 25 minutes or until golden brown. Remove from the oven immediately sprinkle with remaining 1/4 cup of cheese.
Posted by mother goose 4 comments Links to this post
Labels: chicken
Monday, August 18, 2008
Dream Cookies
Posted by leta 1 comments Links to this post
Sunday, August 17, 2008
Yeast Raised Waffles
Posted by leta 1 comments Links to this post
Labels: bread
Wednesday, August 13, 2008
Crepes
Yumm, these are a family favorite. They are so light and airy and most delicate to the pallette.
2 large eggs
1 cup milk
1/3 cup water
1 cup all-purpose flour, preferably bleached
1/4 teaspoon salt
2 tablespoons butter, melted, plus 2 or 3 teaspoons butter for coating the pan
Blend the eggs, milk, water, flour, salt, and the 2 tablespoons melted butter for 5 seconds, or until smooth in a blender. Stir down and repeat if necessary. Or, to mix by hand, sift the flour into a medium bowl and add the salt. Whisk the eggs until blended, mix in the milk and water, and whisk this mixture into the flour and salt; stir in the 2 tablespoons melted butter. Cover and refrigerate for at least 1 hour (though 2 hours is preferable)
Gently stir the batter if it has separated. Heat a seasoned 6- or 7-inch nonstiek crepe pan over medium-high heat until hot.
Coat the pan lightly with butter, lift the pan from the heat, and pour about 1/4 cup for a 9- or 10-inch pan, tilting and rotating the pan to coat the surface.
Cook until almost dry on top and lightly browned on the edges, about 1 minute. Loosen the edges with a metal spatula and flip the crêpe over using your fingers or the spatula, then cook the other side for about 15 seconds, or until lightly browned.
Turn the crêpe out onto a clean tea towel to cool. Repeat with the remaining batter, wiping the pan with butter as needed and stacking the crêpes as they are cooked. For serving immediately, cover the crêpes with alurninum foil and keep them warm in a preheated 200°F oven. For serving later, wrap them in plastic wrap in quantities intended for each use and slip them in a self-sealing plastic bag. Refrigerate crêpes for up to 3 days, or freeze them for up to 2 months.
Makes sixteen to eighteen 6- or 7-inch crêpes, or ten to twelve 9- or 10-inch crêpes
Crêpe batter should be about as thick as heavy cream. If it is too thick, thin it with a little water. If it is too thin, additional flour can be added.
STRAWBERRY FILLING
1 pint fresh strawberries, washed and hulled
Add 1/2 cup sugar and 1/4 cup water.
Stir and blend berries until a sweet juice has been made.
set aside
Homemade Whip Cream
1/2 pt. whipping cream
3 tbsp. sugar
1 tsp. vanilla
Whip cream with mixer. Be careful not to overbeat or else will get too thick like butter. When it begins to thicken, add sugar and vanilla; stir. Refrigerate.
Posted by mother goose 1 comments Links to this post
Labels: desserts
Tres Leche
Popular in Mexican & Honduran cultures.
SERVES 6 -8
I got this recipe from recipezarr.com
Ingredients
cake
white cake mix
3 eggs
1/2 cup milk
1/3 cup oil
1 cup whole milk
12 ounces evaporated milk
14 ounces sweetened condensed milk
8 ounces whipped dessert topping mix
1/2 teaspoon vanilla
1/2 cup whole milk
9 cherries
Directions
1 Bake cake as directed on box.
2 While cake is cooking, mix together 1 can sweetened condensed milk, 1 can evaporated milk, & 1 cup whole milk with a whisk. Set aside.
3 When cake is finished cooking, use the end of a wooden spoon to poke holes in the cake. Whisk your milk mixture once again, and pour slowly over the entire cake. Put the cake in the fridge for 4 hours to set flavors.
4 After 4 hours, make your whipped topping by mixing together the vanilla, milk & whipped topping mix. Use mixer for 4 minutes. When topping is ready, spread over cake.
5 To top it off, drain & rinse 9-12 cherries. Dry each cherry off, so the juice doesn't run in the topping. Put dry cherries on top of cake in rows of 3 or 4.
6 This makes a beautiful cake. Must be kept refrigerated. You can use various flavors of cake mix. Many people love to put sweetened coconut in the whipped topping. You can also make a lower fat version by choosing low sugar cake mix, fat free sweetened condensed milk, fat free evaporated milk, & skim milk.
7 Enjoy!
Posted by mother goose 3 comments Links to this post
Caramel Apples
The recipe makes a glossy caramel coating that sticks to the apples without pulling out your fillings.
1 1/2 tbsp. butter
1 1/2 cups light brown sugar
6 tbsp. water
Popsicle sticks
8 to 10 apples (Granny Apples)
Melt the butter in a saucepan. Add the brown sugar and water. Stir until it has a smooth consistency. Gently bring to a boil, then cover and simmer for 3 minutes, until the pan's sides get steamy and the mixture is thin but somewhat sticky. Remove from heat. Pierce the center of each apple with a Popsicle stick, then swirl in the caramel syrup until coated. Place apples on a greased cookie sheet to harden. Refrigerate for at least 1 to 2 hours. Serves 8 to 10.
Variations:: Once your apples are dipped into the caramel gently roll each apple in toppings and drizzle with the melted chocolates.
Chopped peanuts
melted white chocolate
melted dark chocolate
sprinkles
mini chocolate chips
coconut flakes
miniature marshmellows
crushed oreos
crushed pretzels
Posted by mother goose 1 comments Links to this post
Tuesday, August 12, 2008
Mexican Corn on the Cob
Warrior's Gfriend likes to eat her corn like this. It is even better if you choose to grill your corn. I have never had it this way but find it quite pleasing to the taste buds.
Corn on the cob
Melted Butter
Chilli powder
Fresh limes
Melt butter & sprinkle chili powder to liking, add lime juice & 1 tsp. salt. Brush over corn and devour.
GRILL THIS BABY!
Wrap in tin foil & place on grill be sure to turn every 2 minutes. Take off when corn shows grill marks, 5-10 min. Voila~
Posted by mother goose 1 comments Links to this post
Labels: Summer, vegetables
CUH-RAZY PIZZA or Pizza-Pull-A-parts
I got this recipe off of pilsbury.com. I love that site. My family devoured this and the best part about it, was it was STUPID EASY! I know you should never say the "S" word, but seriously! It is that easy!
PIZZA PULL APARTS
2 tubes Pillsbury big country biscuits
15 oz. jar of pizza quick sauce
2 c. cheese (Mozzarella, cheddar or combination)
Meat: pepperoni, sausage, hamburger, etc.
Toppings: olives, onions, green peppers, mushrooms, etc.
Cut each biscuit into 4 and place in ungreased 9 x 13 inch pan. Place meat on top of biscuits and pour pizza sauce over meat. Put on toppings and sprinkle cheese on top. Bake at 400 degrees for 20 minutes or until biscuits are cooked through. Take out pieces with fork.
This is what I did.
Brown you hamburger/turkey meat
pour speghetti sauce, dump 1 can of mushrooms, and dice some olives, green peppers, etc. Mix into your meat sauce.
Cut bisquits into 1/4ths and mix into meat sauce.
Pour out into 9x13 pan
Top with mozzarella cheese and bake in oven on 350 degrees for 20 minutes or until brown.
Posted by mother goose 0 comments Links to this post
Wednesday, August 6, 2008
One Dish Chicken & Creamy Rice
Posted by leta 3 comments Links to this post
Labels: chicken
3 Cheese Mac n Cheese
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Labels: pasta
SE North Carolina Pork BBQ
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Labels: holiday, pork, slow cooker
Taco Seasonings
Posted by leta 1 comments Links to this post
Garden Fresh Salsa
If your garden is going crazy with tomatoes right now like mine is, this is a great way to put them to use!
Posted by leta 0 comments Links to this post
Tuesday, August 5, 2008
OREO and Fudge ice cream cake
Dash wanted an ice cream cake with oreos. I didn't put the order in time, so I had to resort to the first best mode and that was make it. This is such a simple and really yummy dessert. It is made from ice cream sandwiches. For more great recipes go to oreo.com
1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped
POUR fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.
ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.
FREEZE at least 4 hours before serving. Store leftover dessert in freezer.
For a visual instruction video please click here.
Posted by mother goose 3 comments Links to this post
OREO Dessert
Dash absolutely loves anything that has to do with Oreos. The picture does not do this quick and easy summer dessert justice. It is heavenly and a definite "must try".
For more great recipes go to oreo.com
OREO DESSERT
2/3 pkg. oreo cookies crushed
1 lg. family style cool whip tub
8 oz. cream cheese
1/2 stick butter
1 cup. powder sugar
2 boxes of french vanilla instant pudding (3 1/2 oz.)
Pour half of the crushed oreo mixture onto the bottom of a 9x13 baking dish.
Mix cream cheese and butter and then add cool whip and sugar.
In a seperate bowl mix pudding with 3 cups cold milk.
Add pudding to cream cheese mixture. Fold and blend well.
Pour over cookie crumbs. and top with remainder of cookie crumbs on top of pudding.
Chill for 10 hours.
Posted by mother goose 0 comments Links to this post
Friday, August 1, 2008
Homemade OREO cookies
These cookies are really good. I had originally made my cookie balls into 2 inch balls. They just looked like they were big chocolate cookies. They have a definite distinct chocolate oreo taste! Dash really liked these.
HOMEMADE OREO COOKIES
OUTSIDES
2 pkg. Devil’s food cake mix
4 eggs
¾ c. oil
MIDDLE
8 oz. cream cheese
2 ¾ c. powdered sugar
Mix the above ingredients together. Roll the dough into dime-sized balls and place on a cookie sheet. Bake at 350 degrees for 8 minutes. Cool cookies.
FROSTING:
8 oz. cream cheese
2 tsp. vanilla
2 3/4 c. powdered sugar
Mix all of frosting ingredients until smooth. Frost BACKS of cookies and place together to make sandwich cookie.
Posted by mother goose 0 comments Links to this post
Monday, July 14, 2008
COCONUT FRENCH TOAST
I do not normally care for coconut or coconut flavoring. But these sweet things are a definite must try! You are going to love these!!! If you are poly and like poni popo// These have a similar taste! Please please try these and don't turn your nose to them because they have a coconut flavor. THESE THINGS ARE AMAZING!!
1 loaf of french bread (sliced on the bias)
3/4 cup coconut cream
4 large eggs
1/3 cup milk
Prepare french toast as normal. Heat a skillet or griddle over low to
medium heat. Add a pat of butter. Dip bread slices into egg mixture, allow to saturate slightly. Place in hot pan and turn when light brown.
For garnish: Sprinkle coconut flakes and sliced mango on the side. Or add plain yogurt and a few fresh raspberries!
Posted by mother goose 6 comments Links to this post
Labels: bread
Ham and Eggs in a cup
This is such an easy and fun way to serve up breakfast.
Serves 6
6 cupcake or muffin pan (spray with pam)
6 slices of honey cured ham
6 large eggs
1 1/2 cup shredded cheddar cheese
Heat oven to 400 degrees. Spray muffin tin with pam. Fold ham slices into muffin tin making sure to fold over and cover any holes that may form.
Add 1 heaping TBL of shredded cheese, and then break one egg into center.
Bake in over for 10-15 minutes, depending on how you desire your eggs.
Serve with a slice of toast!
:note: I over cooked these. I cooked them for 15 minutes and we would have liked our egg a bit runny and the ham not so crisp on top. Ideal time probably around 12 minutes. These are quick and really good!
Posted by mother goose 2 comments Links to this post
Labels: ham
Sunday, July 13, 2008
Beef Stroganoff & Green Bean Ceasar
Posted by leta 1 comments Links to this post
Labels: beef, vegetables
Tuesday, July 8, 2008
Chive Garlic Butter
I absolutely love what this little number does to a piece of steak! ::swoons:: Just a little pat or two on your favorite cut of meat will send you into heaven. Caution: It did not have the same effect on my husband or my dad, go figure:
1 stick butter (softened)
1 clove garlic, minced or pressed (for each stick of butter use one clove of garlic)
Fresh cloves chopped finely (amount varies to your personal tastes) Careful fresh chives are very flavorful.
For every stick of butter add one clove garlic.
Whip butter, chives and garlic in small bowl. When mixed pour out onto saran wrap and shape into a log or you can spoon into a pastry bag and fit with a medium star shape. Pipe onto wax paper and pop into fridge until firm. Place the butter log into fridge until firm. Remove from refrigerator and allow to set to room temp.
Once at room temp. Place a pat or dollop onto steak and enjoy!
Posted by mother goose 2 comments Links to this post
Labels: misc
Monday, July 7, 2008
Grilled Dinner
Posted by leta 3 comments Links to this post
Labels: dinner, Summer, vegetables
It's Berry Time!

Posted by leta 1 comments Links to this post
Sunday, July 6, 2008
Cupcakes in a Cone
These are fun and festive and can be made for any occassion. Turn them into soccer balls, or baseballs. They are anti messy! Gotta love that.
CUPCAKES IN A CONE
1 box funfetti cake mix (or your favorite) mix as directed
1 reg. ice cream cone (pkg of 24)
Fill cones to just above the first line of cone and bake 15 to 18 minutes for 350 degrees. Cool and frost.
The special baking container was purchased on line through the jello website. You can just stand these on a cookie sheet in the middle of the pan. Watch your baking times, they may vary.
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Vanilla Punch Bowl Cake
This cake may not look visually appealing but it will tickle every taste bud on your tongue. You will love this! It tastes a little like strawberry shortcake! It is so good and definitely one of my favorite summer desserts out there.
Vanilla Punch Bowl Cake
1 box yellow cake mix (bake as directed and cube)
2 regular pkgs of vanilla pudding.
1 lg. family size cool whip or 2- 8oz containers
2 quart size strawberries (washed and sliced sweeten slightly if necessary with sugar)
2 pints blueberries (washed)
Alternate cake cool whip and fruit.
For a festive feel for the 4th of July decorate like the flag.
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Chocolate Punch Bowl Cake
This was Keawe's request for his graduation cake. It is extremely good!
Chocolate Punch Bowl Cake
1 box choc. cake mix (bake as directed and cube slices when cooled)
1 lg. family size cool whip container or 2- 8oz. containers.
1/3 cup mini choc. chips
1/3 cup heath bar candy crushed
1/3 cup chopped nuts
2 small pudding pkgs.
Layer cake, pudding, cool whip etc, 3 times in a punch bowl and top off with candy mixture.
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Tuesday, June 24, 2008
Chocolate Covered Pretzels
A has been begging me to buy FLIPZ. They are $6 for a 11oz, and for a family of 6 we would have them gone before we even made it to the car. The mini pretzels. I knew I could make them cheaper and better. I asked A, to let me try and if he didn't like them I would then buy him a bag. They were a HUGE success! I did 16oz. for $4.
CHOCOLATE COVERED PRETZELS
A bag of your favorite pretzels
Any brand melting chocolate
A double broiler, or microwave or stove
Just melt your chocolate. Be careful not to scorch your chocolate. If chocolate is burned it will become grainy and lose that glossy look. It is still edible but visually appealing it is not. The reason is because the cocoa butter or fat has been absorbed too quickly. If you use white chocolate. This has a faster heating point and remember chocolate when melted will hold its shape. Be sure to stir until smoothe.
Melt chocolate in your method of preference. I used the microwave. Heat for 1 minute and then 15 seconds until smoothe and creamy. Stir - each time.
Dip pretzels front and back in melted chocolate. You can use your fingers or fork.
Lay out on wax paper or foil to harden. We love using pretzel sticks and making wands. Dipping the pretzel stick half way into chocolate and rolling into sprinkles, chopped nuts or crushed candy.
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Wednesday, May 21, 2008
Chocolate Eclaire Cake
Stupid Easy and Crazy good!
The pictures for this cake did not do it justice. It really comes out in pretty layers but it was the first slice and a corner piece. I was too busy licking my fingers to put the camera down to take a better picture. This is very much like the ice box cakes!
2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) Cool Whip
3 cups milk
1 (16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting
In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.
Make vanilla pudding according to directions.
Layer graham crackers on the bottom of a 9x13 pan.
Top with vanilla pudding, layer crackers and top with pudding and then add
the final layer of crackers. Frost the top with chocolate frosting. Let set in
fridge for 3 hours. If you would like to add another layer of pudding and crackers this is fine.
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Wednesday, May 7, 2008
Broccoli and cheese turnovers
OK, this was a trial dinner. This was all we had in the freezer to make. I had two packages of broccoli and cheese and 2 Pillsbury butter crescent rolls. I emptied the contents of the broccoli and cheese into the pan and heated it through and broke open the crescents and added the broccoli mixture to the crescents and sealed all edges.
Popped into the oven on 350 and baked to the directions on the can of the crescents.
These turned out AMAZING! If I had chicken on hand I would have boiled 2 breasts and added it to the broccoli and cheese mixture.
The family loved it. They are not big broccoli eaters but these two dishes went over very well.
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Labels: dinner
PASTA SUPREME SALAD
Pasta Supreme Salad
This is a great summer salad.
2lb. rotini pasta
1/2 to 1lb. ham sliced into 1/2 inch thickness or 1 inch thickness
1 1/2 to 1lb. turkey cut in 1/2 inch or 1 inch slab
1 package of cubed cheese
1 lg. bottle Italian dressing
1 pkg. frozen broccoli florets
3 Tbsp. salad delights (seasoning section)
Boil pasta as normal. Salt water. Take slabs of cold meat and cut into cubes.
Add to pasta with the cubed cheese. Drain pasta from boiling water, pour the boiling water over the broccoli florets to Blanch them, add broccoli to salad.
Pour into large mixing bowl and add 3 Tbsp. seasoning along with one bottle Italian dressing. Mix gently but thoroughly. VOILA! ready to serve!
Posted by mother goose 1 comments Links to this post
Saturday, May 3, 2008
To Die for Blueberry Muffins
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup blueberries
Topping:
1/2 cup white sugar
1/3 cup all purpose flour
1/4 cup butter, cubed
11/2 teaspoons ground cinnamon
Directions: Preheat oven to 400 degrees. Grease muffin cups or line with muffin liner
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt, and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffing cups right to the top, and sprinkle with crumb topping mixture.
3. To make crumb topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20-25 minutes in preheated oven, or until done.
Substitutions: Leah Beth likes chocolate chip muffins better than blueberry so instead of blueberry I add 1 cup choc. chips. and for the topping I take out the cinnamon and add 1 1/2 teaspoons of chocolate.
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Labels: bread
Wednesday, April 30, 2008
Cupcakes from Scratch
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Tuesday, April 29, 2008
Bella's Doggy Treats
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Labels: Animals
Homemade Wheat Bread
Add the following to the mixing bowl:
1 heaping tablespoon of Baking Yeast
1 cup of honey
4 cups of very warm water
Stir with wire whip
Let rise approximately 15 minutes until yeast pops to the top (Do not go longer than 20-25 minutes)
Put mixing bowl on the mixer
Add:
1 tablespoon of salt
1 cup of Pure Wesson Canola Oil
Using the wire beater start mixer on 2nd/ 3rd speed
Slowly pour in whole-wheat flour until no longer sticky (approx. 8-12 cups) (cover mixer with towel to keep flour from flying)
Use one finger to scrape dough from wire beater
Sprinkle top of dough with flour
Loosely cover with plastic lid and let rise for one hour
Knead with hook shaped attachment for 5 min (2nd/ 3rd speed)
Dump dough on counter and divide into four loaves
Get all air bubbles out and put in pans
Cover with towel and let rise for 35 minutes
Put in cold oven (Make sure pans DO NOT touch)
Bake for 30 minutes at 350 degrees
Remove from oven, dump out loaves, and wrap in towel till cool
Posted by gretchen 1 comments Links to this post
Labels: bread
Monday, April 28, 2008
MEATBALL SUBS
These are so simple yet it was soo good!
You can make your own meatballs or buy a bag from Sams Club. (we did)
jar of your favorite speghetti sauce. WE always spruce our sauce up with added seasonings.
Fresh baked hoagie rolls from your favorite grocer and
Mozzerella cheese.
Slice bread only in the middle. Do not slice the ends. So that it forms a pocket. Kind of like a pita pocket. Add meatballs to bread and cover with sauce and sprinkle with mozzerella cheese.
Place on baking sheet and turn oven to broil. Brown rolls and cheese for 7-10 minutes. Be sure not to burn rolls. It browns the cheese and gives the rolls that perfect CRUNCH! Enjoy!
These were definitely better than expected for store bought meatballs and much better than the meatball subs at SUBWAY!
Posted by mother goose 2 comments Links to this post
Labels: beef
Thursday, April 10, 2008
HOOTER WINGS
Coated chicken after 30 minutes
Chicken in skillet with hot oil
Perfection
Mmmm...Mmmmmm....
GOOD!!!
5 lb. bag of chicken wings
1 bag of HOOTER wing bredding (found in grocery aisle)
1 jar of HOOTER wing sauce of your choice (found in grocery aisle)
Thaw bag of assorted chicken peices. Rinse and drain.
Dip chicken in milk.
Empty contents of bredding in large bowl or a large zip loc bag.
Place chicken peices in bag and shake or place in bowl and coat.
Set bredded peices of chicken aside in large bowl or pan.
When all peices have been thoroughly coated, set in fridge for 15 to 30 minutes.
If there is any bredding left over re-coat chicken peices before dropping in hot oil skillet or deep fryer.
Oil should be 350 degrees. Drop peices into hot skillet and let cook on one side for 15 minutes. Do not turn until then. Turn peices of chicken over and cook for an additional 10 to 15 minutes. When peices are cooked all the way through drain on paper towel and then coat with HOOTER sauce.
These are sooo good!!
Posted by mother goose 1 comments Links to this post
Labels: appetizers, chicken
Sunday, April 6, 2008
Pisctachio Pudding Cake
Oh my goodness, this cake brings back many childhood memories. In fact, my mom was quite the baker and always had a delicious meal on the table for our family. I remember requesting this cake ALL the time. The cake was a beautiful green. This cake would have made a perfect St. Patrick's Day dessert.
1 pkg white cake mix
1 pkg instant pistachio pudding
1 cup club soda
1/2 cup finely chopped walnuts
1/2 cup oil
4 eggs
Topping
1 pt heavy cream
1 pkg instant pistachio pudding
3/4 cup milk
2 tsp sugar
Cake: Blend eggs, oil and club soda. Add cake mix and pudding. Beat until creamy. Add chopped nuts. Preheat oven to 350 degrees. Bake in a greased and floured tube pan 45 to 50 minutes.
Topping: Mix all together and beat until creamy.
FILLING
Blend 1 1/2 cup cold milk, 1 pkg jello pistachio pudding and 1 envelope dream whip.
mix together.
Remove cake from bundt pan after 15 minutes and cool on rack. Split into 3 layers and spread with filling. Spoon the rest into center.
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Labels: cake, desserts, holiday, St. Patricks
Saturday, April 5, 2008
Chicken and Rice Soup
Ingredients:
4/5 chicken breast
3 to 4 cans of chicken broth
4 tsp. lemon juice
2 cans cream of chicken soup
2 tsp. parsley flakes
salt and pepper to taste
White rice
Directions:
Bake chicken in 1/2 cup water and 2 tsp. lemon juice
Cover with foil 350 for 45 minutes.
In Dutch oven add 2 cups water, broth, cream of chicken soup, 2 tsp. lemon juice, parsley flakes and salt and pepper. Simmer on low while chicken is baking.
After chicken has baked shredded and add to soup mixture. Simmer for 30 minutes
Make 1 1/2 cups of rice to 3 cups of water. Add rice and simmer for 5 minutes...Enjoy!!!
Pictures to come...I just wanted to get the recipe typed in!!!
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Wednesday, April 2, 2008
GOULASH
GOULASH
While growing up this has been my family's version of goulash. It is basically any pasta with ground brown beef and sauce.
This is the same variation that is made with Ziti, speghetti, etc.
WE chose to use SHELLS for our dish.
2lbs. pasta shells
1 lb. lean ground beef
1 jar of your favorite speghetti sauce
1 16oz shredded cheddar cheese
1 160z shredded mozzerella cheese
Boil water and cook shells in salted water. Remove from heat and drain.
Pour pasta back into pot.
Brown ground beef and season with salt, pepper, lowereys etc. drain off fat. Add meat to pasta. Add sauce and one package of shredded cheddar. Mix until well blended.
Then pour out into a 9x13 baking dish and sprinkle top with mozzerella cheese. Bake in oven on 350 for 30 minutes or until heated through.
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Fresh Asparagus
I always eat asparagus when we go out for dinner if it is on the menu. My children never eat aspargus and since they have tried a few new vegetables I thought I would share the experience with them. They turned out great! They appreciated the new vegetable but I can't say it was a favorite. ( I have no idea why!) However, they did eat the asaragus that were on their plates.
Biology
Asparagus is a herbaceous perennial plant growing to 100-150 cm tall, with stout stems with much-branched feathery foliage. The 'leaves' are in fact needle-like cladodes (modified stems) in the axils of scale leaves; they are 6–32 mm long and 1 mm broad, and clustered 4–15 together. The flowers are bell-shaped, greenish-white to yellowish, 4.5–6.5 mm long, with six tepals partially fused together at the base; they are produced singly or in clusters of 2-3 in the junctions of the branchlets. It is usually dioecious, with male and female flowers on separate plants, but sometimes hermaphrodite flowers are found. The fruit is a small red berry 6–10 mm diameter. Asparagus is eaten worldwide, commonly with eggs in China and with beef in Britain. It is not considered a delicacy as it is very cheap and easy to obtain.
History
Asparagus has been used from very early times as a vegetable and medicine, owing to its delicate flavour and diuretic properties. There is a recipe for cooking asparagus in the oldest surviving book of recipes, Apicius’s third century AD De re coquinaria, Book III. It was cultivated by the ancient Egyptians, Greeks and Romans, who ate it fresh when in season and dried the vegetable for use in winter.[verification needed] It lost its popularity in the Middle Ages but returned to favour in the seventeenth century.
Culinary
Only the young shoots of asparagus are eaten. Asparagus is low in calories, contains no fat or cholesterol, and is very low in sodium. It is a good source of folic acid, potassium, dietary fiber, and rutin. The amino acid asparagine gets its name from asparagus, the asparagus plant being rich in this compound.
The shoots are prepared and served in a number of ways around the world. In Asian-style cooking, asparagus is often stir-fried. Cantonese restaurants in the United States often serve asparagus stir-fried with chicken, shrimp, or beef, also wrapped in bacon. Asparagus may also be quickly grilled over charcoal or hardwood embers. It is an ingredient in stews and soups. In the French style, it is boiled or steamed and served with hollandaise sauce, melted butter or olive oil, Parmesan cheese or mayonnaise. The best asparagus tends to be early growth (first of the season) and is often simply steamed and served with melted butter. Tall asparagus cooking pots allow the shoots to be steamed gently.
Asparagus can also be pickled and stored for several years. Some brands may label them as "marinated" which means the same thing.
The bottom portion of asparagus often contains sand, and as such proper preparation is generally advised in cooking asparagus.
Medicinal
Asparagus rhizomes and root is used ethnomedically to treat urinary tract infections, as well as kidney and bladder stones. It is also believed to have aphrodisiac properties.
Ingestion of Asparagus may bring on an attack of gout[9] in certain individuals due to the high level of purines.
To select :
Look for spears with a vivid color and no blemishes and bruises. The buds at the tip should be tightly closed, and the base of each stalk should appear freshly cut. Whether you choose pencil-thin, standard or jumbo is a matter of personal preference. All can be equally tender as long as they are fresh. For the best flavor, enjoy asparagus at the peak of its season from March to May. At other times of the year, the asparagus in your market has likely been flown in from a distant country.
To store :
Remove any bands that bid the spears together, and put the bases of the stems in a glass filled with about 2" of water. Cover loosely with a plastic bag and refrigerate for up to 3 days. Changing the water daily will help the asparagus stay fresh longer, but for the best flavor, enjoy asparagus soon after you've bought it.
To trim :
Hold one end of the asparagus spear in each hand and bend the stalk. The spear will naturally break at the point where it becomes tough.
I chose to boil mine. Have a large pot of water and add salt. I had fresh chicken stock or broth on hand and used the boiling water from the chicken and just put the asparagus in that. I also added one can of chicken broth. This lends to a great flavor to the asparagus.
Boil for 7 to 10 minutes. Watch for the change of the vegetable to turn to a vibrant beautiful green. You want your asparagus tender but not over done and still slightly firm.
Carefully remove from water and drain. Add salt pepper and slice a lemon to add as a garnish. It also gives a great zip to the veggie.
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Labels: vegetables
Monday, March 31, 2008
Sour Cream Chicken Enchiladas
Me or my family really enjoy enchiladas. Bill and Spencer are the only ones who usually order these. I have tasted many enchiladas before and none of them have me raving or dying to try another one for at least a year! EXCEPT for these!! My entire family loved them and we look forward to eating them again!I prefer the sour cream sauce as to the tomato base. One of my biggest griefs with enchiladas were they were soggy and the texture!. This one is a FIVE STAR in my book.
Chicken Enchiladas in Sour Cream Sauce
3-4 chicken breasts, cooked & shredded
18 corn tortillas
1/2 cup cooking oil
2 cups shredded chees






























