Holley

Very proud Mamma!! 

Three weeks ago, Holley attended a .22 rifle safety course ~ scored a 100% on the test.  Yeah!!  (ask her about the bonus question that she DID miss though, good for a laugh!!)

Two weeks ago, she started shooting ~ first time even holding a rifle!

The way this program works:  EVERYONE starts out Prone.  The programs has cycles.  First cycle, you have to shoot 10 targets with a total of 20 points, then 10 targets that total 25 points, 30, 35, and 40.  At that point, you can start with the Sitting position.  You go through the same cycles, then go to kneeling, then standing. 

Day one:  Holley shot  8 targets above 20 points!  Only 2 of those we in the 20s and the rest in the 30s!

Day two:  Holley shot the 2 additional targets for 20 points, 10 at 25 points and 5 at 30 points!!  Of those, only 1 was in the 20s and half of the remaining were in the 30s and half were in the 40s!! 

Two certificates, a Patch and 2 rockers:  Pro-Marksman and Marksman, and half way to Marksman First Class!!

If she scores a 50 in her first year at the range, she earns a FREE banana split.  What do you think ~ possible??  I think so!!  I think I see some raw talent here!!!

One of the guys on the team at this range, just took took the title at the Empire State Games and earned himself an almost full scholarship!!

YEAH, HOLLEY!!

GREEK SALAD (Horiatiki Salata)

Ingredients:

1 lg. head lettuce or assorted greens
2 tomatoes (wedges)
1 cucumber (sliced)
3 scallions (sliced)
1/2 c. Calamata olives
1/2 c. Feta cheese, crumbled

Dressing:

1/2 c. olive oil
1/4 c. wine vinegar
1 tbsp. lemon juice
1 tsp. salt
1 tsp. oregano
1 clove (minced) garlic (I used garlic salt)

Wash greens and set aside to dry.  Put all ingredients in salad bowl and toss with dressing.  Serves 5.

AManda

Happy Birthday to a niece who is also a summer daughter!!  We love you and miss you!  Hope you have an EXCELLENT birthday!

We are looking forward to this summer!

GREEK CHICKEN WITH POTATOES

Ingredients:

6 med. potatoes
1 tsp. salt
1/4 tsp. pepper (or to taste)
1 tsp. garlic salt
2 tsp. oregano
1/2 c. lemon juice

CHICKEN:
1 (3 lb.) fryer chicken (I used 3 pounds of chicken breasts)
3/4 tsp. salt
1/4 tsp. pepper
1 tsp. oregano
3/4 tsp. garlic salt
1/4 c. oil or butter, melted
1/4 c. lemon juice

Directions:

Pare and quarter potatoes. Place in bowl and toss with ingredients through 1/2 cup lemon juice. Let marinate while chicken roasts, mixing often so potatoes do not turn brown.

Rub inside and outside of chicken with salt, pepper, oregano and garlic salt. Place chicken, breast side up, in roasting pan and drizzle oil and lemon juice over bird. Roast, uncovered, in preheated, 375 degree oven for 15 minutes. Remove from oven, take chicken out of roaster, place potatoes and marinade on bottom of roasting pan and put chicken back on top. Continue roasting another 30 to 45 minutes, basting occasionally, until breast is golden brown.

When chicken is browned on breast side, turn back side up and roast, uncovered, basting occasionally, for another 1/2 hour. When chicken is done, remove from pan and keep warm until served.

Serves 4. (I had 5 breasts so I had 5 servings - but I did have to add a little more spices)

Served with Greek Salad.

GOBLIN TONGUES

INGREDIENTS:

Mini bagels
Cream cheese
Bologna slices

Directions: 

For each Goblin Tongue sandwich, spread cream cheese between the top and bottom of a mini bagel.

Use a butter knife or kitchen shears to cut a tongue shape from a half slice of bologna. Then gently press the base of the tongue into the bagel hole.

FROSTED PUMPKIN COOKIES

Frosted Pumpkin Cookies

Ingredients:

1 c. shortening
2 c. sugar
2 eggs, well beaten
2 c. canned pumpkin
4 c. sifted flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
2 c. raisins  (eww... yuck!! You know I left them out!!!)
1 tsp. vanilla
1 c. chopped walnuts

Directions:

Cream shortening and sugar, add eggs, pumpkin, raisins, walnuts, vanilla and salt. Mix well. Add soda and baking powder to flour. Mix all ingredients thoroughly. Drop cookies from spoon and flatten. Bake approximately 14 minutes at 350 degrees on lightly greased sheets.

Frost while warm with following:

3 tbsp. butter
1/2 lb. sifted powdered sugar
2 1/2 tbsp. evaporated milk
1 tsp. maple flavoring

Cream butter and sugar, add milk and flavoring - mix thoroughly. Makes about 7 dozen. Can use vanilla instead of maple flavoring.

TORTILLA PINWHEELS

Ingredients:

8oz. softened cream cheese
8 oz. sour cream
4 oz. can diced green chilies, drained
1/2 c. chopped green onion
1 tbsp. chopped chives
Garlic and seasoned salt, to taste
5 (10 inch) flour tortillas


Directions:

Mix all filling ingredients together. Spread evenly over tortillas. Roll up individually and cover tightly with plastic wrap. Refrigerate several hours. Unwrap. Cut in 1/2 inch slices. Lay flat on plate leaving space in center for small bowl of salsa. Makes about 50 pinwheels.

Eggnog Cookies

Eggnog Cookies

Prep Time: 15 Min
Cook Time: 8 Min
Original Recipe Yield 6 dozen

Ingredients:

1 cup margarine, softened
2 cups sugar
1 teaspoon baking soda
1 cup eggnog
1/2 tsp nutmeg
5 1/2 cups all-purpose flour

3 cups confectioners' sugar
1/4 cup margarine, softened
1/3 cup eggnog

Directions:

Preheat oven to 375 degrees F.   Grease cookie sheets. 

For cookies:

In a large bowl, cream together the margarine and sugar until smooth.   Add eggnog, baking soda and nutmeg.  Mix well.  Gradually add the flour, mix until well blended.  Divide dough in half, wrap well and refrigerate overnight.

Roll half of dough to 1/8" thickness, cut with a floured cookie cutter.  Bake for 8 - 10 minutes or until lightly browned.  Cool.  Frost.


For frosting:

In a small bowl, beat confectioner's sugar and butter until well blended.  Gradually beat in eggnog until icing is smooth.

NOTE:

** Instead of using cookie cutters, may be rolled into small balls then pressed with powdered sugar dipped fingers.  Bake as directed.

Angel Chicken

Ingredients:

2lbs. chicken breast
1 envelope dry italian dressing mix
1 can condensed golden mushroom soup
1/2 stick butter or margarine
8oz.tub chive and onion cream cheese
1/2c. water
cooked angel hair pasta

Directions:

Place chicken in crockpot, place all other ingredients, except pasta, on the chicken.  Cook on low 6-8 hours, stirring halfway through cook time. Serve over pasta.

Orange Chicken

Ingredients:

2 lbs. boneless chicken pieces (2 inch squares)

1 egg

1 1/2 tsp salt

white pepper

oil for frying

1/2 cup cornstarch PLUS 1 Tablespoon cornstarch

1/4 flour

1 TBS minced ginger root (which I don't have, so I used ground ginger and it was fine)

1 tsp minced garlic

1 dash crushed hot red chilies (I left this out b/c I didn't want to buy any for a dash of it)

1/4 cup chopped green onions

1 TBS rice wine

1/4 cup water

1 tsp sesame oil (which I happened to have, but forgot I did, so I used olive oil and it was fine)

Orange Chicken sauce

1 1/2 TBS soy sauce

1 1/2 TBS water

5 TBS sugar

5 TBS white vinegar


Directions:

Put chicken pieces into large bowl.  Stir in egg, salt, pepper and 1 TBS oil and mix well.  Stir 1/2 cup cornstarch and flour together.  Add chicken pieces, stirring to coat (They stuck together when I did it, so maybe don't stir as much?  Shake maybe?)  Heat oil for dep-frying in wok or deep-fryer to 375.  Add chicken pieces, small batch at a time, and fry 3 to 4 munites or until golden and crisp.  Do not overcook or chicken will be tough.  Remove chicken from oil with slotted spoon and drain on paper towels.  Set aside. 

Clean wok and heat 15 seconds over high heat.  Add 1 TBS oil.  Add ginger and garlic and stir-fry until fragrant.  Add and stir-fry chilies and green onions.  Add rice wine and stir 3 seconds.  Add orange sauce and bring to boil.  Add cooked chicken, stirring until well mixed.  Stir water into remaining 1 TBS cornstarch until smooth.  Add to chicken and heat until sauce is thickened.  Stir in 1 TBS oil and sesame oil.  Serve at once.  You may want to add grated zest of 1 orange to the sauce for flavor (like I'm going to grate an orange.)

It says it takes less than 30 minutes, but with me it took more. Not exactly as easy as a crockpot meal.  Of course, I was talking and stuff.  I served it with rice because it's chinese so what else would you serve it with?

HONEY MUSTARD DRESSING

Ingredients:

3tbsp. cider vinegar
3 tbsp. honey
6 tbsp. mayonnaise
1 tbsp. Dijon mustard
1 tbsp. onion, finely minced
1 1/2 tbsp. fresh parsley, chopped
Pinch of salt
3/4 c. salad oil

Heat vinegar and honey in a small heavy saucepan over low heat, stirring constantly until honey dissolves. Pour into bowl. Cool. Whisk in all other ingredients except oil. Mix well. Gradually whisk in oil. May be prepared 3 days ahead, covered and refrigerated. Bring to room temperature. Mix well before dressing salad.

FARFALLE WITH FETA

Ingredients:


8 oz Farfalle pasta
1 tsp olive oil
1/2 cup frozen broccoli florets, chopped
1/2 cup frozen chopped red bell peppers
1/2 cup chopped tomatoes
2 cloves garlic, minced
1/4 tsp dried thyme
3/4 cup feta cheese
3 Tbsp chopped fresh parsley

Directions:

Prepare pasta according to package directions.  Drain well and return to pot.

Coat 10"; nonstick skillet with cooking spray and place over medium-high heat.  Add oil, broccoli, peppers, tomato, garlic, and thyme.  Cook, stirring 5 -8 minutes, or until vegetables are soft.  Add cheese. Cook, stirring, 2 minutes, or until cheese begins to melt.

Divide pasta evenly among 6 plates.  Pour sauce over pasta.  Top with parsley and 1/4 tsp freshly ground pepper.  Toss well.

6 Servings.

Per serving: 204 cal, 8 g protein, 31 g carbs, 2 g fiber, 5.5 g fat, 3 g sat fat, 17 mg chol, 221 mg sodium. 

MODIFICATIONS: I added cooked chicken to make this a main course.  I didn't have thyme so I just seasoned according to taste.  I also added extra peppers because I had 1/2 a yellow and 1/2 an orange in my fridge and wanted to use them.  Since this uses feta, greek olives would have also been good in it - didn't think of it at the time!

FACIAL CLEANSER AND MASK

Mix 1 tsp. honey and 1 tsp. milk and use it as a facial cleanser.  I have let it sit out for a while so it's not cold on my face.

Then once a week use just straight honey as a mask for wrinkles. It feels weird, but I would think all masks would.  I read that if you mix a little lemon juice in with it helps with the bags under your eyes (not saying you have them, but I sure do).  I haven't tried that yet because I'm a little nervous about lemon juice by my eyes, but I'm going to try it tonight.  Anyway, I think my face looks better.  Seems to make it softer at least. And it sure smells better than commercial cleansers and it doesn't sting. Give it a try.

Day Old Bath Water

Ingredients:

12 ounce Can frozen lemonade

2 liters 7-Up

1/2 gallon Rainbow sherbert

Directions:

Thaw sherbert for approximately 15 minutes and place in a plastic tub.  Add lemonade (prepared according to directions) and 7-up.  Sherbert will melt and turn mixture day old bathwater grayish-brown.  Float a handful of green, yellow and white tiny after dinner mints (tiny bars of soap) on top of the scummy punch.

Crockpot Coke Barbecue Beef

Ingredients:

1 (3 to 4 lb.) roast beef

1 (16 oz.) ketchup

1 c. Coke

1 pkg. onion soup mix

Directions:

Cut up chunks of beef, put in crockpot.  Add rest of ingredients.  Cook 6 to 8 hours.  Take meat out, tear with fork, put back into crockpot.  Cook until hot.  Serve on hamburger buns.

Crock Pot Chicken and Biscuits

Ingredients:

1 can cream of chicken soup
1 can cream of mushroom soup
1 can chicken broth
1 can water
1/2 bag frozen mixed veggies
1 cup chopped celery
1 cup chopped onions
chicken breasts
1 can refrigerated biscuits

Directions:

Put everything in the crock pot for 5-6 hours on high.  1 1/2 - 2 hours before serving, separate biscuits and place in crock pot.  Make sure that liquid covers biscuits most of the way.

THAT'S IT!!!!!  Its super easy and really good.  One good thing about this recipe is that you can play with it and make it any way you want.  The original recipe that I read was only cream of chicken soup, water, onions, chicken and biscuits. I added the rest b/c it sounded blah the way it was.  Oh yeah, i also added paprika and pepper. Well anyway, if it sounds good to you, try it.  I loved it.

CRANBERRY PINEAPPLE MINIS

Ingredients:

1 can (20 OZ) crushed pineapple, in juice

2 pkgs. (3 oz each) Jello gelatin (red)

1 can (16 oz) whole berry cranberry sauce
2/3 cup walnut pieces
1 apple, chopped



Directions:

Drain pineapple, reserving juice.  Add enough water to juice to measure 2 1/2 cups; pour into saucepan.  Bring to boil.  Pour over gelatin mixes in large bowl; stir 2 minutes until completely dissolved. 

Stir in pineapple, cranberry sauce, nuts and apple.  Spoon into 24 paper lined 2 1/2 inch muffin cups. 

Refrigerate 2 1/2 hours or until firm.   Remove liners.

Cinnamon-Citrus Glazed Ham

Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2008Show: The Essence of Emeril Episode: Holiday Gathering

 

Level:  Easy

Yield: 10 to 12 servings

Prep Time: 25 min
Cook time: 2 hr 20 min
Total: 2 hr 45 min

 

Ingredients:

1 (9-pound) fully cooked ham, bone-in, scored 1/4-inch deep in a diamond pattern
10 (3-inch) cinnamon sticks cut in 1/2 lengthwise into 20 pieces
4 navel oranges, sliced crosswise into 1/3-inch slices (20 slices)
5 lemons, sliced crosswise into 1/3-inch slices (20 slices)
10 bay leaves
1/4 teaspoon black pepper
One 13-ounce jar orange marmalade
1/4 cup light brown sugar
1/2 cup orange juice
1/2 cup water
1 teaspoon hot sauce
1/8 teaspoon ground ginger
Pinch ground cloves

Directions:

Preheat the oven to 325 degrees F.  Place the ham, cut side down, in a large roasting pan.  Insert the cinnamon sticks partially into the scored ham at even intervals.  Skewer 1 orange slice and 1 lemon slice onto each cinnamon stick and push the slices down so that they fit snugly against the ham.  Tuck the bay leaves around the orange slices.  Sprinkle the ham with the black pepper. Bake the ham, uncovered, until it reaches an internal temperature of 150 degrees F on an instant-read thermometer, about 2 hours. 

Baste the ham with the glaze during the last hour of cooking.  Make the glaze when the ham first goes into the oven:   Combine the marmalade, brown sugar, orange juice, water, hot sauce, ginger, and cloves in a medium saucepan and bring to a simmer. Cook until mixture reduces to a glaze consistency and coats the back of a spoon.

Chicken Waldorf Salad Wrap

Ingredients:

6-8 flour tortillas
2 cups chopped or shredded cooked chicken
3 large apples, peeled, cored and chopped (toss chopped apples with 1 TBS lemon juice to prevent browning)
1/2 c. finely chopped celery (I don't finely chop anything--small enough is good enough for clumsy people)1/4 c. chopped walnuts
2 TBS lemon juice
1 cup mayo
shredded lettuce

Directions:

Remove tortillas from fridge; set aside while prepping filling.  In medium bowl, combine all ingredients except lettuce.  To serve, heat tortillas and divide filling between them.  Top with shredded lettuce.  Fold or roll. Serve immediately.  (as if you don't know how to fill tortillas).

I think grapes would be yummy in it too.  I didn't put lettuce in.  I've had a salad sort of like this from the deli at the grocery store and they called it rotisserie chicken salad and their chicken was so much better than my plain old frozen stuff (I buy those big bags for 10 or 11 bucks--all breasts, but frozen. Not great for every recipe, but for most it works and it's cheap).   I'm thinking though if you spice up the chicken before you cook it instead of just boiling it--my preferred way--it would be extra yummy.  And I don't alway serve right away.  I even like it just as a regular salad without the wrap.  And even on bread is ok.  The chicken just makes it so much better than regular waldorf salad.

Chicken Enchiladas

Ingredients:

1 can cream of chicken or cream of celery soup
1/2 cup sour cream
2 tbsp margarine
1/2 cup chopped onion
1 tsp chili powder
4 oz chopped green chilies
1 cup Monterrey jack or cheddar cheese
2 cups diced cooked chicken
8 tortillas (7 inch)

Directions:

Preheat oven to 375.  Stir together soup and sour cream.  In separate pan over medium heat melt margarine and add onion and chili powder.  Cook until onion is tender.  Add chicken, chilies, and 2 tbsp of soup mixture.  Spread about 1/4 cup mixture down center of tortillas, fold sides over and place seam side down in greased pan.  Cover with remaining soup mixture.  Cover with foil and bake 15 minutes.  Remove foil, sprinkle with cheese and bake an additional 5 minutes.

Suggestions: Add cheese to the chicken and soup mixture before cooking.

Chicken Artichoke Alfredo

This is a quick and easy dinner!

Ingredients:

2 large chicken breast
3 Tbs. Olive Oil1
(14 oz) can small artichoke hearts
1 (15 oz) Alfredo sauce
2 TSP. julieanned sun dried tomatoes
1/2 cup frozen spinach (or about 1/2 of 10 oz box)
1 box Penne pasta

Directions:

Prepare penne pasta per directions on box.In a large non-stick skillet saute the chicken breast in olive oil until browned and cooked through (approximately 10 - 12 minutes).  Cover them to keep them warm and set aside.  Pour Alfredo sauce into skillet.  Defrost spinach (can be done in the microwave - 2 min on high) Drain/pat with paper towel to get most of the liquid out.  Slice artichoke hearts and chicken breast into bite sized pieces.  Add artichoke hearts, chicken breasts, sundried tomatoes, and spinach to the alfredo sauce.  Heat at medium heat, stirring occasionally until warm.  Pour over the pasta and serve.

Cheesy Chicken Rice Casserole

Ingredients:

1 Can (10-3/4 oz.) Cream of Chicken Soup
1-1/3 Cups Water
3/4 Cup Uncooked Long-Grain White Rice
2 Cups Fresh or Frozen Vegetables
1/2 teaspoon Onion Powder
4 Each Skinless, Boneless Chicken Breast Halves
1/2 Cup Shredded Cheddar Cheese

Directions:

In a 12" x 8" shallow baking dish: stir the soup, water, rice, vegetables and onion powder.  Place chicken on top.  Season chicken as desired. Cover.  Bake at 375, for 45 minutes or until done.  Top with cheese.

Makes 4 servings

Caribbean Chicken Nachos

Ingredients:

4 oz. deli roasted chicken breast, chopped
2Tbsp finely chopped red onion
1/4 tsp. dried thyme
1/4 tsp. allspice
6 cup tortilla chips

1 1/2 c. shredded monterey jack cheese with jalapeno peppers

1 medium mango, seeded, peeled and chopped OR 1 C. well drained and chopped canned peaches

1 TBSP chopped parsley (optional)

Directions:

Preheat to 350.  In a small bowl toss together chicken, onion, thyme, and allspice.

Spread chips on an 11 or 12 inch oven proof platter or an ungreased baking sheet.  Sprinkle chicken mixture over chips. Top with cheese (You know, like nachos.)   Bake for 5 to 7 minutes or until cheese melts (Or, microwave for 1 1/2 to 3 minutes).

Sprinkle with mango or peaches and parsley. Serve immediately.

NOTE:  When I did a search to try to find a pic... I found something even better!  Try this... http://www.meijermealbox.com/mexican-recipe

Broccoli Cheese Soup

Ingredients:

 4-6 Tbsp chopped onion (if you use minced onion, increase by about 1-2 Tbsp)
1 1/2 sticks butter
4-5 cans assorted cream soups (any combination cream of mushroom, cream of chicken, or cream of celery)
18 oz evaporated milk
1 1/2 lb velveeta cheese (cubed)
24 oz frozen chopped broccoli (you may want to thaw it and chop it a little smaller, your choice)
1/4 - 1/2 tsp nutmeg

Directions:

Saute onions in butter. Place all ingredients in crock pot for 2-4 hours on low or until hot and all cheese is melted. It's just that easy!  My recipes said it makes about 6 servings.

NOTE: Something I would add... chicken!  I love chicken, broccoli and cheese soup from Campbells so it would probably be good in this and make the soup a whole meal!

Chocolate Mudslide Frozen Pie

Frozen Mudslide Pie

Preparation Time: 20 mins
Cooking Time: 3 mins
Cooling Time: 6 hrs freezing

Servings: 8 servings


 Ingredients:

1 prepared 9-inch (6 ounces) chocolate crumb crust
1 cup (6 ounces) Semi-Sweet Chocolate Morsels
1 teaspoon 100% Pure Instant Coffee Granules
1 teaspoon hot water
3/4 cup sour cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
1 cup powdered sugar
1/4 cup Baking Cocoa
2 tablespoons Semi-Sweet Chocolate Mini Morsels

 

Directions

 

MELT 1 cup morsels in small, heavy-duty saucepan over lowest possible heat. When morsels begin to melt, remove from heat; stir.  Return to heat for a few seconds at a time, stirring until smooth. Remove from heat; cool for 10 minutes.

COMBINE coffee granules and water in medium bowl. Add sour cream, granulated sugar and vanilla extract; stir until sugar is dissolved. Stir in melted chocolate until smooth. Spread into crust; refrigerate.

BEAT cream, powdered sugar and cocoa in small mixer bowl until stiff peaks form. Spread or pipe over chocolate layer. Sprinkle with mini morsels. Freeze for at least 6 hours or until firm.

NOTE:  I added Chocolate liquor to the cream, powdered sugar and cocoa and it was FANTASTIC!!!

Pumpkin Pie Bread Pudding

Pumpkin Pie Bread Pudding

This was Peter's favorite new addition to Thanksgiving dinner!

Makes 12 servings.
Prep time:  15 minutes
Cook time:  40 minutes

Ingredients:

4 eggs
1 cup sugar
1 cup canned pumpkin
1 Tbsp Pumpkin Pie Spice
1 Tbsp pure vanilla extract
3 cups milk (I used 1/2 milk and 1/2 heavy whipping cream)
7 cups challah, French or Italian bread cubes
1 cup flaked coconut (optional for those of us who can't have it!!)
1 cup chopped pecans (I found sugared pecans which made this even better!!)
Spiced Maple syrup (recipe follows)

Directions:

Preheat oven 350F.  Mix eggs, sugar, pumpkin, pumpkin pie spice, and vanilla in large bowl with wire whisk until well blended.  Stir in milk until well mixed.  Add bread crumbs; toss to coat well.  Pour into greased 13" x 9" baking dish.  Sprinkle evenly with coconut and pecans.

Bake 35 - 40 minutes or until knife inserted in center comes out clean.  Cool slightly on wire rack.  Serve bread pudding with Spiced Maple Syrup.

Spiced Maple Syrup: 

Mix 1 cup  maple syrup, 1 tsp. vanilla extract and 1/4 tsp. pumpkin pie spice in microwavable bowl or measuring cup.  Microwave on high1 minute or until warm, stirring once.

NOTE:  When I tried this as listed, I had a mess on my hands!  There was just too much for the pan and the syrup ran everywhere!  Simple solution - and I will do it first next time... after you cool the bread pudding, stir it up - that adds air pockets that then fill with the syrup.  Without stirring it up, it has a smooth top and the syrup just runs!

YUMMY!!

Yucks

I am sooo ready to be over the yucks!!  Holley has been sick now for a week - fever up to  102!  Peter and I have been sick for 4 days!  He has the flu, luckily, I just have a cold!  Peter got 5 days off work for going to the doctors!

I had a stye on the inside of my eyelid.  Docs gave me meds and now the stye is gone but my eye is itchy as hell and RED!!  Not even just blood shot red, the whole side of my eyeball is RED!!  Sinuses plugged... coughing, belly yucks...

I am SOOO ready to be done!!

Borden Eggnog Pie

From the Borden website.

Ingredients:

2 pkgs. (4-serving size) Jello vanilla pudding (NOT instant)

2 c. Borden Egg Nog

1/4 tsp. ground nutmeg

1 tbsp. light rum (optional)

2 cups (1 pint) whipping cream, whipped

1 baked 9 inch pie shell, cooled

Cool Whip whipped topping

Combine pudding mix, egg nog, and nutmeg in a saucepan.  Cook and stir over medium heat until mixture comes to a full bubbling boil.  Remove from heat, add rum and cool completely.  Beat until smooth.  Fold in whipped cream.  Pour into pie shell.   Chill at least 3 hours.  Garnish with whipped topping and ground nutmeg or chopped pecans.

Boozy Campfire Cheese

Nothing like sopping up molten cheese with crusty bread while your camping!

Special equipment: You'll need heavy-duty aluminum foil and a pair of heat-resistant tongs to make this recipe while camping. 

Note: You can make this dish indoors by preparing the cheese for cooking as outlined above, then placing the foil packet on a baking sheet inside a 450F oven for about 10 minutes.

INGREDIENTS:

1 (7- to 8-ounce) wheel soft-ripened, bloomy-rind cheese, such as Camembert or Brie
1 tablespoon pear eau de vie or brandy
1 loaf crusty bread, such as pain au levain, baguette, or sourdough

DIRECTIONS:

Unwrap cheese and set in the center of a large piece of heavy-duty aluminum foil, about 12 by 12 inches.  Perforate cheese by pricking it a few times with a fork, then sprinkle liquor over the holes.  Close the foil by wrapping the sides up around the cheese and sealing it at the top.  Place wheel in the embers of the campfire, at the edge of the fire where the logs are smoldering and covered with a layer of gray ash (not in a direct flame).  

Cook, turning wheel occasionally with the tongs so all sides spend some time near the embers, until cheese is soft and melted, about 10 to 12 minutes.

Remove from the fire and place on a plate.   Open foil packet, and scoop out cheese with hunks of crusty bread.

Makes: 4 to 6 servings

Boogers on a Stick

Ingredients:  

Green food coloring

Pretzel sticks

Jar of white frosting

Preparation:

Use a few drops of green food coloring to dye the frosting a pale snot green.  Dip the end of the pretzel sticks until it forms a glob on the end. 

Variations: cheese whiz or white chocolate dyed green instead of the frosting.  We tried the cheese whiz and didn't really like it.  For us, the frosting or chocolate is better.  The cheese whiz turns a better color, but doesn't taste as good - course I don't really like cheese whiz anyway.

Bleeding Heart Gelatin Dessert

Ingredients:

4 cups boiling water

12 oz. Jell-O strawberry (internal organ)

4 envelopes unflavored gelatin

1 can (12 oz) unsweetened evaporated milk

1/2 cup grenadine syrup

1 cup light corn syrup

red food coloring, small bottle (0.3 oz)
blue food coloring, 3 drops
1 1-gallon plastic food storage bag (plain, without zipper)

Directions:

Dissolve gelatins (unflavored and Jell-O) in boiling water.  Cool to room temperature.  (Penn and Teller emphasize that this step is very important.  And you'd better listen to them.  This is their recipe!)   Stir in condensed milk. 

Pour enough of the mixture into your handy heart-shaped Jell-O mold to cover half-an-inch of the bottom. Place mold in refrigerator to chill, and reserve remaining liquid at roomtemperature.  Mix together corn syrup, grenadine, and food colorings.  Turn food storage bag inside out and fill with syrup mixture.   Expell all air from bag; twist bag closed and tie shut by knotting it.  Cut off excess plastic.  When gelatin mixture in mold has firmed, place blood bag on top of it, making certain that there is at least 3/4" of space between bag and all sides of the mold.   You don't want your guests guessing the secret!  

Pour reserved gelatin mixture over bloodbag.  You needn't cover bloodbag completely; the top of the mold will become the bottom of the dessert when it's removed from the mold.  Chill until completely set, about 4 hours.  Turn out of mold onto serving platter. 

To serve, present to guests and allow them sufficient time to admire your fine craftsmanship.  Then whip out your gigantic Psycho-remake-style butcherknife, stab it in the middle, and twist to open the wound and let the yummy sweet blood flow out.   Top slices of heart with blood sauce.  I used an anatomically correct heart mold and did some painting to make it realistic.  I have seen it done just with a heart shaped cake mold though.

(Just heard...Add vodka into the mix and your on! Jello Shot Heart! WOOT! I love the idea!!)

Beef & Spinach Casserole

Ingredients:

3 lb. ground beef

1 large onion, chopped

4 garlic cloves minced

2 cans (4 oz. each) mushroom stems and pieces, drained

1 TBSP salt

1 TBSP. oregano
1 TBSP. pepper
1 TBSP. cumin
1 TBSP parsley
2 packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry
2 cans corn
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
1 c. sour cream
1 lb small shell pasta
4 cups shredded mozzarella cheese, divided


Directions:

Cook beef, onion and garlic over medium heat until the meat is no longer pink; drain.  Stir in the mushrooms and spices.  Add the spinach, corn, soups and sour cream and pasta.  Stir in half of the cheese.  Transfer to 2 greased 9X12" baking pans.  Bake uncovered at 350 for 25 minutes.  Sprinkle with remaining cheese; bake five minutes longer or until cheese is melted. 

Damn DOE

So, the guys worked their butts off ALL of December - several 12 -15 hour days.  The audit is finally over and now that it is, DOE puts a stop on all bonuses and pay raises for the next 2 years!  This should have been an AWESOME raise year!

DAMN polititians!!!!!

So much for house hunting :(

Bat Chips

Ingredients:

1 large flour tortilla per person

1/4 cup olive oil

Salt

Directions:

Preheat your broiler. Using Halloween cookie cutters, cut each tortilla into bat and ghost shapes. Lightly brush both sides of each creature with oil. Arrange on a cookie sheet or jelly roll pan. Broil, flipping once when they begin to brown. When brown on both sides, lightly sprinkle with salt.

Baked Ziti

Ingredients:

1 lb ziti
1 1/2 lbs ground beef
salt, pepper and garlic to taste
1 onion
1 jar spaghetti sauce - your choice of flavors
8 oz Provolone cheese slices
8 oz Pepper jack cheese slices
1 cup ricotta cheese
1 cup shredded mozzarella
Parmesan cheese

Directions:

Preheat oven to 350.  Prepare ziti according to directions.  Brown beef and onion in hot oil, add spices to taste.  Add spaghetti sauce.  Simmer 15 minutes.

Grease a 13 X 9 baking dish.  Layer 1/2 ziti, meat sauce, provalone, pepper jack and ricotta cheeses.  Add remaining ziti and mozzarella.  Sprinkle top with Parmesan cheese.  Bake 20 - 30 minutes until cheese is melted.

Apple Pork Chops

From my sister.

Ingredients:

3 lbs. boneless sirloin pork chops ( I used really thick cut so they were nice and juicy)
2 cups Apple cider
1/4 cup apple cider vinegar
1/2 onion, sliced
6 gala apples, peeled, cored, sliced
1 TBSP olive oil
1-3 inch cinnamon stick ( I just dumped in some ground cinnamon)
1/4 tsp black pepper
1 tsp. kosher salt
2 ozs. Jack Daniel's Whiskey (I left this out and it was still good)

Directions:

Marinade the pork chops in 1 cup of the apple cider, apple cider vinegar and the onion slices for 6 to 12 hours. Remove chops from the marinade, season with the salt and pepper, grill over a medium-hot flame until cooked throughly 150 degrees.

While the chops are grilling, heat the virgin olive oil in a sauce pan over high heat (I'm thinking a frying pan might work better to brown the apples, mine got soft but not brown).  Add the sliced apples and cook until one side is browned.  Stir the apples and add the cinnamon, salt, pepper and remaining cup of apple cider. Bring to a simmer. Just before serving, remove the apples from the heat and add the Jack Daniels.

Serve the apples over the pork chops (the kids liked it next to it better. I liked it on it)

Apple Honey Bundt Cake

The batter of this moist and delicious cake could also be baked in two loaf pans.  Reduce baking time to 45 minutes.  To make this even more special, dust with confectioners' sugar, sprinkle with cinnamon, or drizzle with warm honey before serving.

Prep Time: 15 Min
Cook Time: 55 Min
Ready In: 1 Hr 10 Min
Original Recipe Yield 1 - 9 inch Bundt cake

Ingredients:

1 cup white sugar
1 cup vegetable oil
2 eggs
3/4 cup honey
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3 apples - peeled, cored and shredded
3/4 cup chopped walnuts

Directions:

Preheat the oven to 325 degrees F (165 degrees C).  Grease and flour a 9 inch Bundt pan. 

In a large bowl, stir together the sugar and oil.   Beat in the eggs until light, then stir in the honey and vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and allspice; stir into the batter just until moistened.  Fold in the apples and nuts.

Bake for 50 to 65 minutes in the preheated oven, or until a toothpick inserted into the crown comes out clean. Let cool for 10 to 15 minutes before inverting onto a plate and tapping out of the pan.

Libby's Pumpkin Roll

Libby's Pumpkin Roll

Ingredients: 

Cake:

¼ cup powdered sugar

¾ cup flour

½ tsp baking powder

½ tsp baking soda

½ tsp ground cinnamon

½ tsp ground cloves

¼ tsp salt

3 large eggs

1 cup sugar

2/3 cup Libby’s pure pumpkin

1 cup walnuts, chopped (optional)

Filling:

1 pkg (8 oz) cream cheese, room temperature

1 cup powdered sugar

6 TBSP butter or margarine, softened

1 tsp vanilla extract

Optional powdered sugar for decoration, if desired.

Directions:

Cake:

Preheat oven to 375 F.  Grease 15” x 10”  jelly roll pan; line with waxed paper.  Grease and flour waxed paper.  Sprinkle a thin, cotton, kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl.  Beat eggs and sugar in large mixing bowl until thick.  Beat in pumpkin.  Stir in flour mixture.  Spread evenly into prepared pan.  Sprinkle with nuts if necessary.

Bake for 13 – 15 minutes, or until the top of the cake springs back when touched.  (If using a dark colored pan, start checking for doneness at 11 minutes.)  Immediately loosen and turn cake onto prepared towel.  Carefully peel off paper.  Roll up cake and towel together, starting with the narrow end.  Cool on wire rack.

Filling:

Beat cream cheese, powdered sugar, butter and vanilla in small mixing bowl until smooth.  Carefully unroll cake.  Spread cream cheese mixture over cake.  Reroll cake.  Wrap in plastic wrap and refrigerate for at least 1 hour.  Sprinkle with powdered sugar before serving, if desired.

(I couldn't find pumpkin and I really wanted to try this.  I used canned sweet potatoes and I added some maple syrup to the filling. It was yummy!!!)

Zesty Corn Relish

From my sister.

Ingredients:

4 medium ears of corn, husked
1 red bell pepper, halved and seeded
1 small onion, halved
1/4 cup fresh cilantro
2 tbsp fresh lime juice
1 tbsp olive oil
1 tsp salt
1/2 tsp cayenne pepper

Directions:

Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350-400).

Place corn, bell pepper and onion on grill. Grill bell pepper and onion 10 minutes or until tender, turning occasionally. Remove bell pepper and onion from grill; set aside. Grill corn 10 minutes more or until tender.

Cool slightly. Cut kernels from cob and place in a bowl. Set aside.

Place bell pepper ina resealable plastic bag; seal and let stand 10 minutes to loosen skin. Remove charred skin.

Chop bell pepper and onion; add to corn. In a small bowl combine other ingredients. Add to vegetables; toss.

Serve with grilled fish, pork or chicken, or as a chunky salsa with tortilla chips.

This is one I used on fish (tilapia) because I'm not much of a fan of fish but Matthew is. It made it so I could eat it.

Greek Style Potato Salad

Ingredients:

3 lbs. sm. red potatoes, halved and sliced crosswise 1/4 inch thick
1/2 c. Kalamata olives, cut into slivers
2 unpeeled garlic cloves
1 tsp. oregano
2 tbsp. red wine vinegar
1/2 c. olive oil
1/2 lb. crumbled feta
1/2 c. finely chopped parsley
Freshly ground pepper to taste


Directions:

In steamer (set over boiling water), steam potatoes in batches, covered, 6-8 minutes, or until tender, and, in large bowl, combine with olives.

Boil garlic for 5 minutes and peel it. Puree garlic in blender with oregano, vinegar, and oil. Add feta and blend dressing until it is combined well.

Toss potato mixture with the dressing, parsley and pepper. Add salt to taste. Serves 6-8.

Corn and Pepper Fritters

Ingredients:

Large red pepper

2 cans corn, drained

2 TBSP oil for frying

2 TBSP chopped chives or parsley

3 eggs

salt and pepper

oil to fry

Directions: 

Dice red pepper.

Heat oil in a large frying pan. Add corn and stir over medium heat for 2 minutes. Add pepper and herbs, stir for another 2 minutes. Transfer veggies to a medium bowl.

Beat eggs in a small bowl with salt and pepper.  Gradually stir eggs into the veggie mixture.

Heat a non stick frying pan over medium heat.  Add oil to cover base. Drop large spoonfuls of veggie mix at a time into oil. Cook 1 - 2 minutes or until brown. Turn; cook another 2 minutes. Drain on paper towels; keep warm.

NOTE: Since there is no flour in these fritters, they cook up quickly. My tip: I thought these just sounded so Mexican. I used mixed greens for a salad, individually plated the salad. Then, topped with salsa and dabs of sour cream. I put the fritters in the center and added strips of the roast we had the night before - chicken would also work. It was way yummy!!

Just make sure that you allow the oil to reheat between fritters.

SWEET POTATO CASSEROLE

Ingredients:

2 cans sweet potatoes
1 c. milk
1 tsp. vanilla
3 tbsp. sugar
1/2 block butter
1/4 tsp. cinnamon
1 tbsp. orange juice
Few dashes nutmeg
Marshmallows

Directions:

Scald milk, add vanilla, sugar and butter. Add sweet potatoes. Fold sweet potatoes and coat well. Cook until soft. Pour into casserole dish.

Mix cinnamon, nutmeg and orange juice and beat until fluffy. Pour over sweet potatoes.

Bake at 350 degrees for 15 to 20 minutes. Add marshmallows, cook additional 5 minutes. Tops of marshmallows should be brown.

Serves 6 to 8.

Green Bean Casserole

Green Bean Casserole

Ingredients:

1 can (10 3/4 oz.) Condensed Cream of Mushroom Soup

1/2 cup milk

1 tsp. soy sauce

Dash ground black pepper

2 cans french style green beans

1 1/3 cups French's French Fried Onions

Directions:

MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.  BAKE at 350F. for 25 min. or until hot.  STIR . Sprinkle with remaining onions. Bake 5 min.

BACON AND CARAMELIZED-ONION ASPARAGUS

Ingredients:

3 slices bacon
1 1/2 lbs. asparagus
1 TBS water
1/2 c. chopped onion
1/2 c. light ranch dressing

Cook bacon until crisp.Drain. Discard drippings from skillet but do not wash. 

Microwave asparagus and water on high 4 to 5 minutes or until crisp tender. Meanwhile, add onions to skillet; cook and stir 5 minutes or until crisp tender. Stir in dressing.

Drain asparagus; top with sauce and crumbled bacon.

Note: was GREAT with salt potatoes!

Swiss Onion Tart

This was REALLY good! The onions are caramelized before baking so they are sweet! Even the kids liked it!

Prep time: 15 minutes

Cooking time: 55 minutes

Ingredients:

2 sheets frozen pastry (I used a regular pie tin and only 1 sheet of pastry)
2 TBSP oil
3 medium onions, sliced
1/2 cup sour cream
2 eggs
1/2 cup finely grated Gruyre cheese
cayenne pepper

Preparations:

Preheat oven to 375 degrees.

Thaw pastry and fit into a fluted flan tin; trim edges.  Cut a sheet of greaseproof paper large enough to cover pastry-lined tin. Spread a layer of dried beans or rice evenly over paper.  Bake for 10 minutes, remove from oven. Discard paper and beans or rice.  Return tin with pastry to oven for another 5 minutes or until pastry is lightly golden.  Reduce oven to 350 degrees.

Heat oil in pan and add onion. Cook over low heat, stirring often, for 15 minutes or until lightly browned and very tender. Spread over pastry base.

Whisk sour cream and eggs in medium bowl until smooth; add cheese; stir until combined. Place tin on baking tray.Pour egg mixture over onion and sprinkle lightly with cayenne.

Bake 40 minutes or until filling is set.  May be garnished with fresh herbs.

Antique Broccoli

Antique Broccoli

Prep time:  25 minutes
Cook time:  40 minutes

Ingredients:

* 2 (16 oz) pkg. frozen broccoli spears, thawed and drained
* 16 oz pkg. frozen sliced carrots, thawed
* 10 oz. can small white onions (NOT pickled)
* ¼ cup butter
* ¼ cup flour
* 2 cups milk
* ¼ tsp salt
* 1/8 tsp pepper
* 1 cup shredded Cheddar cheese
* 1 cup soft bread crumbs
* 3 TBSP melted butter
* ¼ cup grated Parmesan cheese

Preparation:

Place thawed and drained vegetables in a 13” X 9” glass baking dish and mix gently to combine.  Set aside.

In heavy saucepan, over low heat, melt ¼ cup butter.  Stir in flour with a wire whisk.  Cook over low heat for three minutes, stirring constantly (this mixture is called a roux).  Do not allow the mixture to brown.  Gradually stir in milk, whisking constantly.  Cook over low heat 3 – 5 more minutes until the sauce begins to thicken.  Season to taste, then stir in 1 cup cheddar cheese and ¼ cup Parmesan cheese.  Remove from heat and stir until the cheese melts and the sauce blends.  Pour over vegetables in baking dish.

In small bowl, combine bread crumbs and 3 TBSP melted butter and stir to mix well.  Sprinkle over the cheese sauce.  Then sprinkle with ¼ cup Parmesan cheese.  At this point, you can cover the casserole and refrigerate up to 24 hours.

Bake casserole, uncovered, at 350 for 30-40 minutes, or until bubbly and topping is crisp and golden brown.  Add an extra 15 – 20 minutes if the casserole has been refrigerated. 

Serves 8 – 10.

Recipe exchange

Ok, I am still having issues with the other way of doing things so, I figured since I started this blog, maybe I should use it.

Please let me know if this way works for you.  I don't know how things will work as far as catagorizing and such...