IT'S CHRISTMAS TIME IN MY KITCHEN!!!

It is most definitely Christmas in my kitchen!  This is the time of the year when my husband and I spend an entire weekend baking up some yummy Christmas treats to give as gifts.....and of course eat some for ourselves!  Here are just a few of the yummy recipes we have made over the weekend.  I will try to get some of the others posted soon.  Enjoy!

                             
                                                 Angie's Party Mix:


5 cups Crispix Cereal
1 cup cheerios
1 cup pretzels
1 cup Melba toast rounds
1 cup baked cheese crackers (Cheez-Its, Cheese Nips, Goldfish.....)
1 cup nuts (I use peanuts, but you can use whatever you like!)
1 stick melted butter
3 tbs. Worcestershire sauce
1/2 tbs. Seasoned Salt
1/2 tbs. Garlic Seasoned Salt
8-10 drops of Tabasco sauce ( you can adjust this to suit your taste)

Preheat oven to 250 degrees. Combine the first 6 ingredients in a large roasting pan, set aside; melt butter, and add the Worcestershire sauce, seasoned salts, and Tabasco sauce. Pour this over your cereal mix, and stir until all is coated. Bake for 1 hour stirring every 15 minutes. Store in an airtight container.

                                               Neal's Famous Fudge


Chocolate:

2 cups sugar
3/4 cup butter, melted
2/3 cup evaporated milk
12 oz. bag semi-sweet chocolate chips
7 oz. marshmallow creme
1 cup nuts (optional)
1 tsp. vanilla

Combine sugar, butter, and milk in a heavy saucepan; bring to a full rolling boil stirring constantly.  Continue boiling 5 minutes over medium heat or until candy thermometer reaches 240 degrees.  Remove from heat; stir in chips until melted.  Add marshmallow creme, nuts and vanilla.  Beat until well blended.  Pour into a greased 9x13 pan.  Cool at room temperature, cut into squares.  Makes approx. 3 lbs.

  *To make Peanut Butter Fudge: Use peanut butter chips instead of chocolate.
**To make Peppermint Fudge: Use white chocolate chips, and add 1/2 cup crushed candy canes and 1/2 to 1tsp. peppermint extract.

                                                       Tiger Butter:


1 lb. vanilla almond bark
1 12 oz. jar chunky or creamy peanut butter (I use creamy)
1 12 oz. bag milk chocolate chips

Place almond bark and peanut butter in the microwave until melted.  Spread onto a wax paper lined cookie sheet.  Melt chocolate chips in the microwave, and drizzle over peanut butter mixture.  Using a butter knife, swirl the chocolate through.  Refrigerate until solid.  Cut or break into pieces.  Store in a cool place.

PEANUT BUTTER NO BAKE COOKIES

2 cups sugar
1/4 cup margarine
1/2 cup milk
1 cup peanut butter
1 tsp vanilla
3 cups oats

In a large saucepan, mix sugar, margarine, and milk; bring to a full, rolling boil over medium heat.  Boil for one minute, stirring constantly.  Remove from heat and stir in peanut butter and vanilla, stirring until peanut butter is melted; stir in oats.  Working quickly, drop by spoonfuls onto waxed paper.

TACO CASSEROLE & MEXICAN CORN MUFFINS

Several years ago there was a show on GAC (Great American Country) called Celebrity Kitchen. I loved this show, and watched it regularly. This was a recipe submitted by country singer Steve Holy. It quickly became a family favorite. Below this recipe is a recipe for Mexican Corn Muffins I found on Food.com. I did adjust it just a bit to suit our taste, but they are soooo good and moist! Hope you give both of these recipes a try, I'm sure your family will enjoy them as much as we do!

1 1/2 pounds ground beef
1 medium onions, chopped
1/2 teaspoon fresh garlic, minced
1 can cream of mushroom soup
1 can red enchilada sauce
1 15-ounce can ranch style beans, drained
1 bag doritos
1 large bag shredded cheese of your choice

Brown meat, chopped onion and garlic. Drain and return to pan. Add soup, enchilada sauce, beans and mix. Layer as follows in a 9x13 pan or casserole dish. Doritos, slightly crushed (just enough to cover bottom of pan) 1/2 of the meat mixture, 1/2 of the cheese, then repeat the layers ending with the rest of the cheese. Bake at 350 degrees for about 20 minutes.



Mexican Corn Muffins:

1 cup yellow cornmeal
1/3 cup all-purpose flour
2 tbs sugar
2 tsp baking powder
1/2 tsp baking soda
2 eggs, beaten
1 cup buttermilk
1/2 cup vegetable oil
1 (8 3/4oz) can cream-style corn
1/3 cup chopped onions
1 small can diced green chilis, or diced jalapenos
1/2 cup shredded cheddar cheese

In a mixing bowl, combine the first 5 ingredients. In another bowl, combine the remaining ingredients. Add to the dry ingredients and stir just until moistened. Pour into a greased 9 inch square baking pan or a 10 inch oven-proof skillet. (I used a muffin pan) Bake at 350 degrees or until bread is golden brown and tests done. (The muffins took about 20-25 minutes)

SLOW COOKER TACO SOUP.....TWO HEADS ARE BETTER THAN ONE!!

A few years ago before I had my son, I was at work looking at a cookbook in my downtime, and found a yummy sounding recipe for SLOW COOKER TACO SOUP. I showed it to some of the girls I worked with, and it made us so hungry that we decided to have a Chili/Soup potluck that Friday. I decided to make Chicken & Dumplings, and another girl wanted to make the Taco Soup recipe I had found. We analyzed the recipe, and made some adjustments to suit our tastes. She went home, and came in the next day with the finished product.......let's just say that with our combined effort, we proved that two heads are always better than one! YUMMO, thanks Shelly!!!

Slow Cooker Taco Soup:
(From: Angie & Shelly)

1-2lbs ground beef (I normally use about 1 1/2lbs)
1 15oz can chili beans, with liquid
1 15oz can kidney beans, with liquid
1 15oz can whole kernel corn, with liquid
1 8 oz can tomato sauce
1-2 cups water (depending on how thick or thin you like your soup)
1 1/2-2 pkg taco seasoning (Shelly used 2, I normally use 1 1/2)
1 16oz jar salsa
1 can Rotel tomatoes

In a medium skillet, brown the ground beef. Drain; add to slow cooker along with the rest of the ingredients. Mix well, and cook on low for 8 hours. Top with shredded cheese, and serve with Fritos, or Tostidos.

HOMEMADE CHICKEN STOCK IN THE CROCK POT!!

This recipe is so easy, and the results are amazing!  Once you make homemade chicken stock, you will never want to use that stuff in a box again!  Besides being yummy, it is so much less expensive!  Think about it....you buy a whole chicken, you have to cook it anyway, so why not save your stock?  If you are like me, you always have celery and carrots on hand that need to be used up, and I buy onions by the bag, so they are always on hand as well.  This recipe is also very versatile.....you can add whatever you want to season your stock.  If you don't have one of the ingredients, that's ok, just make a substitution, or leave it out!  Just don't leave out too much, because the more you have to season with, the richer and better the flavor.  So here is the recipe I came up with after looking at several different stock recipes.  I hope you try this out....trust me, you won't be disappointed!

Homemade Chicken Stock:
(From: Angie's Kitchen)

1 whole chicken
2 small onions, quartered
4 carrots, cut into 2 inch pieces
4 celery stalks, cut into 2 inch pieces
3-4 sprigs of fresh parsley
2 fresh basil leaves
2 dried bay leaves
Paula Deen's House Seasoning

Rinse off your bird, make sure that you check the inside for giblets and other organs you want to discard them before putting your bird in the crock pot.

Place your bird inside your crock pot, season with Paula Deen's House Seasoning. Now you want to add a few more items for flavor - a few onions, a few carrots, a few celery sticks, (be sure to use the leafy parts of the celery, there is alot of flavor in there!) a few sprigs of fresh parsley, a couple of bay leaves, and basil leaves, and then sprinkle on a little more of Paula's seasoning for the veggies! (Be sure to chop your onions, carrots, and celery into large chunks to make them easy to remove later on.) You can add other herbs and seasonings if you like.  Thyme, oregano, peppercorns...well, you get the idea!

When your chicken is done, remove your chunks of vegetables with a slotted spoon.  You can discard them, or save and eat them later!  Then, remove your chicken and put in a separate dish. The chicken should be so tender that it just falls apart. The liquid that is left in your crock pot is your yummy homemade stock, but before you use it, you'll want to strain it to remove any leftover bits of chicken or veggies.Then, refrigerate your broth for several hours (preferably overnight). As it cools, the fat will rise to the top, you then need to skim it off.  Now your stock is ready for use.  You will have several cups of stock, you can use it now, or freeze it for later.  I freeze my stock in pint freezer containers, but you can use freezer bags, and freeze in any portion size you want.

Now for the chicken.....when it has cooled enough to touch, pull it off the bone, and discard those bones and all that yucky stuff!  You can use the chicken in soups, casseroles, pot pies, or just eat it! If you don't want to use it now, you can freeze it as well.  I also freeze my chicken in 2 cup portions since most recipes call for 2 cups of chicken.

A LITTLE OF THIS & A LITTLE OF THAT CROCK POT CHILI

Ok, this recipe is not for those of you who have to have precise measurements.  This is one of those "hmmm..it's missing something" kinda recipes.  It seems I can never make chili the same way twice.  I either have extra ground beef that needs to be used, so I make a BIG batch, or I don't have enough ground beef, so I make a small batch.  But today, I had 2 pounds of ground beef in the freezer that needed to be used, so a BIG batch is what I fixed.  I usually don't use that much ground beef, so I had to "wing" it.  So of course with more beef, I needed more of everything else.  Well.....I only had one pkg of chili seasoning, but I did have chili powder and cumin.  Then my husband tells me he wants macaroni in his chili this time!  That changed EVERYTHING!  Now I needed more liquid because the noodles will soak it up.  This is where the "a little of this and a little of that" comes in.   So if you are someone who cooks "to taste" this recipe is made for you.  I hope you will give it a try because it turned out so good, that my husband said from now on this is the only chili he will eat!!





A Little of This & a Little of That Crock Pot Chili:
(From: Angie's Kitchen)

2 lbs ground beef
2 quarts tomato juice
1 can condensed tomato soup
1 soup can of water (this you can adjust according to how thick or thin you want your chili)
1 can diced tomatoes w/ peppers and onions, undrained
1 can kidney beans, rinsed and drained
1 pkg chili seasoning
1-2 cups uncooked macaroni noodles* (or any other style pasta you choose)
chili powder to taste ( I used about 3tbs, just depends on how spicy you like it)
ground cumin to taste (I used about 3tbs)
Paula Deen's house seasoning to taste** (I just sprinkled this in, so not sure how much I used.  I would say about a teaspoon)

Brown ground beef in a skillet, season meat with Paula's house seasoning (just a sprinkle).  Drain off any fat and transfer to a 5-6qt crock pot.  Add all other ingredients and stir well to combine.  Cook on high for 3 1/2 - 4 hours.  I serve this topped with cheese and Fritos.

*If you don't like your macaroni too soft, you can add it in the last hour of cooking, or pre-cook it and add it in the end.
**You can make a batch of Paula's house seasoning to keep in your spice cabinet.  I use it in almost everything.  If you don't want to make it, it is available in most grocery stores.  Here is the recipe:

Paula's House Seasoning:
(From: Paula Deen)

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

I put this in a pint size lock tight container and shake it up until it is combined.  I pour some into a shaker for my spice cabinet, and leave the rest in the lock tight container and store in my pantry.

CARAMEL APPLE CINNAMON ROLLS

I was just browsing through some of my favorite food blogs, when I came upon this yummy sounding recipe!  CARAMEL APPLE CINNAMON ROLLS.   Thought I would share the link with you.  We are going to the apple orchard tomorrow, so I will probably be making this recipe soon!  I will let you know how it turns out, and post a picture and the recipe again then.  Enjoy!

 http://annies-eats.com/2010/09/30/caramel-apple-cinnamon-rolls/

NANA'S LOADED POTATO SOUP

This recipe was given to me by my husband's Stepmom. After having my son, she made this warm and yummy soup for us until I could get back in the groove of things. It soon became a family favorite! A few days ago, a foodie friend of mine who has a food page on Facebook, posted another recipe for LOADED POTATO SOUP that sounds really good as well. She also posted a recipe for HAM & CHEESE BISCUITS. I decided to make these biscuits last night along side my soup recipe. The only problem was I didn't have any diced ham or parsley. So I improvised and used crumbled bacon instead of the ham, and Italian Seasoning instead of the Parsley. One word......YUMMMMM!! She also said she has used sausage in these as well. Thank you Sarah for sharing your yummy recipes with me! Today I am posting all three of these recipes. Try them all and find your family favorites!

Nana's Loaded Potato Soup:
(From: Angie's Kitchen)

6-7 potatoes, peeled and cubed

1 small onion, chopped
1 8-ounce package cream cheese, softened
1 stick butter
1 teaspoon garlic salt
1 can cream of mushroom soup
1 can cream of celery soup
1 1/2 cups milk
6 strips bacon, chopped

Cover potatoes and onions with water (just enough to cover, you will not drain this off) and cook until tender. Do not drain. When tender, add cream cheese, cubed. Stir until creamy. Add butter, garlic salt, soups and milk. Cook until thick and creamy. Serve with shredded cheese , green onion and extra bacon, if desired.

**In this recipe, I substituted garlic season salt for the garlic salt. Also, I adjust the milk according to how thick or thin I want the soup. Enjoy!



Loaded Potato Soup:
(From: Sarah @ What's Cookin')

‎1 lb peppered bacon, fried & crumbled

1 large onion
1 C chopped carrot
1 C chopped celery
1 bag red potatoes, peeled & diced
6 C shredded cheddar cheese
4 cans cream of chicken soup
3 C sour cream
4 1/2 C Milk
Salt & Pepper

Place potatoes in stock pot & cover with water, cook until tender. Meanwhile, sauté onion, celery & carrots in butter. After potatoes are tender add all ingredents & let simmer.



Ham & Cheese Biscuits:
(From: Sarah @ What's Cookin')

‎2 C Bisquick

1 C shredded cheese
1 C diced ham (I used bacon)
2/3 C milk
1/4 C oil
1 egg
Garlic salt, Pepper & Parsley to taste ( I used Italian Seasoning instead of Parsley)

Mix all ingedients & pour into greased muffin tins. Bake for 20 minutes at 375 degrees

APPLES, APPLES, APPLES!!

Well, I thought when summer came to an end, and fall entered in, that things would slow down a bit, and I could get back to my cooking...no such luck! Not yet anyway...so since I haven't had time to try any new recipes to post, I am going to post some old favorites, and some new recipes that I haven't even tried yet! Today my theme is APPLES....just in time for apple picking season. If you have a favorite APPLE recipe you would like for me to try, or share (or both) just send the recipe in a comment, and I will get it posted, and hopefully try it out! So bring on those APPLE recipes! In the meantime, here are some oldies, and some newbies for you to try.

Mom's Fresh Apple Cake:
(From Angie's Kitchen)

1 cup salad oil

2 cups sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
2 teaspoons baking powder
2 1/2 cups flour
1 cup chopped pecans
2 cups chopped raw apples

Chop apples and set aside. Measure salad oil, add sugar, eggs, and vanilla. Beat until creamy on low speed. Sift flour with salt, soda, and baking powder. Add a small amount of flour at a time to creamy mixture. Beat well after each addition. When all flour has been beaten in remove from mixer, fold in nuts and apples. Bake at 350 degrees in greased pan for 45-55 minutes. Cake is done when toothpick comes out clean. (Bake on 3rd rack.)



Paula's Wacky Taffy Apples:
(From: Paula Deen)

Craft sticks

12 apples
2 cups sugar
1 cup brown sugar, packed
2/3 cup white corn syrup
2/3 cup butter
1 cup heavy cream
1 teaspoon salt
1 teaspoon vanilla extract
Chopped nuts, if desired

Directions

Insert craft sticks into stem of apples. Mix all the ingredients, except the vanilla and nuts, in a large saucepan: cook, stirring constantly, to 240 degrees F on a candy thermometer. Remove from heat and let cook until mixture thickens. Add vanilla. Quickly dip apples in the mixture and twist until apples are evenly coated. Place on waxed paper to drain and firm up. If desired, roll candy apples in chopped nuts.



Apple Dumplings:
(From: Angie's Kitchen)

2 large apples of your choice (I use Golden Delicious)

2 cans refrigerated crescent rolls
2 sticks butter, melted
1 1/2 cups sugar
1 teaspoon cinnamon
1 12-ounce can Mountain Dew or Mellow Yellow

Peel, core and slice each apple into eights. Roll each apple slice in crescent triangle, and place in a 9x13 baking dish. In a separate bowl, combine melted butter, sugar, and cinnamon; mix well. Cover dumplings with mixture. Pour Mountain Dew on top. Bake for 45 minutes at 350 degrees. ( I think they turn out best baked in a stoneware dish.)


Crockpot Apple Butter:
(From: Mommy's Kitchen)

1- 48 - 50 oz jar unsweetened apple sauce or cinnamon apple sauce
3 lbs granny smith apples (diced into chips)
4 cups sugar
1 cup apple juice or cider
2 tsp cinnamon
1 tsp cloves
1 tsp allspice

Peel and cut apples into small chips. Place all ingredients in the crock pot and stir. Cover and cook on low overnight (eight to ten hours). In the morning remove cover, stir and taste. Add more spices or sugar if desired. Remove the lid and change the temperature to high continue cooking for about 4 more hours, uncovered, until some of the liquid is gone and the apple butter has cooked down a bit. Rule of thumb a wooden spoon should be able to stand upright when you place it in the apple butter. Pour into jars and refrigerate or process in a hot water bath. Serve over hot biscuits, toast, scones.

Process half pints for 5 minutes and pints for 10 minutes. The time starts once the water comes to a boil.



Apple Pie Filling in a Jar:
(From: Mommy's Kitchen)

4 1/2 - cups sugar

1 - cup cornstarch
2 - teaspoons cinnamon
1/4 - teaspoon nutmeg
1 - teaspoon salt
3 - tablespoons lemon juice
10 - cups of water
6 pounds of tart apples, washed, peeled and thinly sliced
(I used golden delicious and a few granny smith apples)

Note: Slice apples into a solution of 3 tablespoons of lemon juice to 1 quart of water to avoid discoloration. Drain the fruit well before packing in jars.

In a large pot, blend together sugar, cornstarch, cinnamon, nutmeg and salt. Stir in the water and lemon juice with a wire whisk. Cook and stir until bubbly and thick; remove from heat. While the filling was cooking I sliced the apples and added them into a solution of 3 tablespoons of lemon juice to 1 quart of water to avoid discoloration. Drain the fruit well before packing in jars. Pack apples into clean, hot canning jars leaving an inch from the top of the jar. Fill with the hot syrup, leaving 1/2 inch space from the top of the jar. Remove air bubbles by running a knife around the insides of each jar. Close the jars with sterile lids and rims. Process in a boiling water bath for 20 -30 minutes Use a jar tongs to remove the jars from water Place the jars on a dish towel to dry and allow the jars to cool for several hours Check the seals to make certain the lids are sealed properly (the lids should be lowered in the middle and not move up or down)

To Make Apple Pie:

Pour 1 quart jar of home canned apple pie filling into an unbaked 8-9 inch pastry shell and dot with butter. Place top crust, trim and crimp the crust around the edges and then cut slits to vent the steam. Sprinkle with sugar and bake at 400 degrees for about 30 minutes or until the filling is bubbling.



Pork Chops with Apples and Stuffing:
(From: food.com)

4 thick cut pork chops or 4 butterfly pork chops

1 (6 ounce) box stove top pork stuffing mix
4 tablespoons butter
3/4 cup apple juice or 3/4 cup cider
1 cup chicken broth
1/2 cup granny smith apple, peeled, cored and diced
1/2 cup dried cranberries
1/4 cup red onion, diced
Salt and pepper to taste
2 tablespoons canola oil

Preheat oven to 350 degrees. If pork chops are not butterflied, slice through leaving attached at one side so it opens like a book. Season inside and out with salt and pepper to taste. Heat a skillet on medium high heat with 2 T oil. Place pork cut side down in the pan. Leave for 4-5 minutes. Turn and fold the chop shut and brown each outer side of the meat. If the edges are very thick you can also brown the edges. The meat should not be cooked all the way through, only nicely seared and browned. Remove pan from the heat and cover to keep warm. To start the stuffing, add the apple liquid, chicken broth, onions, apples, cranberries and the butter to a saucepan and following directions bring to a boil. Once liquid is boiling stir in the bread and seasoning. Fold in well making sure all bread gets moistened. Cover. Remove from heat and let stand 5-10 minutes. Fluff with a fork. Arrange meat with the "hinged" side down in a 9x9 baking dish or cake pan sprayed with a nonstick spray. Fill the upward facing pockets of the pork with the stuffing. If you have any stuffing left, spoon around the base of the meat. Cover with foil and bake for 20-30 minutes or the meat is cooked to your satisfaction.

HAPPY FALL Y'ALL!!!

Wow, it's been a long, long, summer for me! We built a new deck, planted a garden, then came the picking veggies, canning salsa and relish, freezing corn squash and tomatoes, and finally....last but not least....VACATION!!!! Whew, busy, busy, busy, but now that summer is almost over, and fall is on it's way....it's time to get back to cooking!!! I am so ready for fall foods like apples, pumpkin, soups, chili, and let's not forget the CANDY CORN!! I just love fall and all the yummy foods it brings with it.

Yesterday I realized I had 5 small bananas that were....well let's just say they needed to be used, and of course that means only one thing.....BANANA BREAD!!! I found two recipes I have saved in my computer recipe files. I had enough bananas to make a batch of each. I couldn't remember which one I liked the best, so why not. I even made one round in muffin cups, and another in mini muffin cups. In the end, both recipes turned out really good. Maybe that's why I kept both recipes. I like the creaminess of the CREAMY BANANA BREAD, but I like the the taste of the pineapple in the HAWAIIAN BANANA BREAD. Hmmmmm...maybe I can build on that...I'll get back to you on that idea. So anyway these are the two recipes I am sharing with you today. I hope you give them both a try!
HAPPY FALL Y'ALL!!!

Creamy Banana Bread:

1/2 cup margarine, softened

1 (8 oz) package cream cheese, softened
1 1/4 cups white sugar
2 eggs
1 cup mashed banana
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup chopped, pecans
2 tablespoons brown sugar
2 teaspoons ground cinnamon

Cream the butter and cream cheese together. Gradually add the white sugar, and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla. Add flour, baking powder, and soda; mix until batter is just moist. In a small bowl, mix together chopped pecans, brown sugar and cinnamon. Divide 1/2 batter into two greased and floured loaf pans. Sprinkle pecan mixture over batter and top with remaining batter. Bake at 350 degrees for 45 minutes.
**This recipe is pictured as 2 loaves.


Hawaiian Banana Bread:

3 cups all-purpose flour

2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup chopped, nuts
3 eggs, beaten
1 1/2 cups vegetable oil
2 cups mashed, ripe bananas
1 8-ounce can crushed pineapple, drained
2 teaspoons vanilla extract

Combine dry ingredients. Stir in nuts and set aside. Combine remaining ingredients; add to dry ingredients, stirring just until moistened. Spoon batter into greased and floured 9x9x3 inch loaf pans. Bake in a 350 degree oven for 1 hour or until done. Cool 10 minutes before removing from pans. Remove to wire racks; cool completely. This recipe makes a really moist bread.

**This recipe is pictured as muffins and mini muffins, but can also be made in 2 loaves.

ANGIE'S HOMEMADE PIZZA WITH EVERYTHING!

A few week ago I was visiting a friend who I have recently reconnected with.  She invited me and my 3 1/2 year old son over for a "playdate" with her and her 2 1/2 year old daughter.  She made homemade pizza for lunch, which is something I haven't made in a very long time.  She inspired me to create this recipe for me and my family.  It was a huge hit!  So thank you Michelle and Olivia for the fun time we had together, and also the inspiration for this new family favorite!  

Angie's Homemade Pizza with Everything! :

1 tube Pillsbury refrigerated pizza crust (I used the thin crust)
1 jar pizza sauce (I only used about half of the jar)
1/2 lb ground turkey sausage, cooked
1 small pkg turkey pepperoni
1/2 cup diced ham
1/2 cup sliced mushrooms
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup sliced red onion
1 small can sliced black or green olives ( I used both!)
 4 cups shredded mozzarella cheese
Italian seasoning

Unroll pizza crust and place on a 10in x 15in baking sheet. ( I used my Pampered Chef Large Bar Pan)  Poke holes in crust with a fork.  Bake @ 400 degrees for 5 minutes.  Remove from oven and spread pizza sauce on crust.  Top with turkey sausage and then half of  the mozzarella cheese. (This keeps the sausage from rolling off the pizza!)  Then top with the remaining toppings, and top off with the rest of the mozzarella cheese.   Sprinkle the top of the pizza with the Italian Seasoning.  Bake for 10-15 minutes or until crust is brown and the cheese is melted.

YUMMY CHICKEN SALAD

Yesterday in the mail I recieved a coupon booklet from Kroger. There was a recipe on the back page for Chicken Salad. I have tried many Chicken Salad recipes, but this is now one of my favorites. It is VERY simple, yet YUMMOLICIOUS! I did add red grapes to the recipe because they were on sale this week, and I just love red grapes! You could also add raisins, or dried cranberries if you like instead of the grapes. Give it a try, and make it your own!

Yummy Chicken Salad:

3 large chicken breasts cooked and shredded (I used meat from one rotisserie chicken)
1/4 cup onion, chopped (I used red onion)
1/4 cup green bell pepper. chopped
1/4 cup celery. chopped
1/4 cup sliced or slivered almonds
1/4 cup crushed pineapple, drained
1/4 cup sweet pickle relish
1/4 cup red grapes, sliced (my addition, this is optional)
1 cup mayo
Salt and pepper to taste

Combine the chicken, onion, bell pepper, almonds, pineapple, sweet relish and celery in a bowl, and mix well. Add the mayo and mix to coat. Chill, covered, until ready to serve. Refrigerate any leftovers. Serves 6

DAD'S FAVORITE COOKIES

On May 29th 2010, my Dad passed away.  He would have celebrated his 74th birthday on August 8th.  For those of you who knew my Dad well, you know he LOVED coffee!  More than that, he loved peanut butter cookies dipped in his coffee.  So in memory of my Dad, my son and I baked a batch of peanut butter cookies on his birthday.  I used a recipe I found a few years ago on allrecipes.com.  Of course I modified it just a bit, but the end result was soooo good!

The Whole Jar of Peanut Butter Cookies:

1/2 cup butter, softened

1/2 cup butter flavored crisco

1 cup white sugar

1 cup packed brown sugar

2 eggs

1 egg yolk

2 teaspoons vanilla extract

1 18-ounce jar peanut butter

2 cupss all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt
1 cup chopped peanuts (optional)

In a large bowl, cream butter, crisco, white sugar, and brown sugar until smooth. Add the eggs, egg yolk, and vanilla; mix until fluffy. Stir in peanut butter. Sift together the flour, baking soda, and salt, stir into the peanut butter mixture. Finally, stir in the peanuts if desired. Refrigerate the dough for 1 hour.

Preheat oven to 350 degrees, lightly grease cookie sheets.

Roll dough into walnut sized ball. Place on the prepared cookie sheets and flatten slightly with a fork. Bake for 12-15 minutes in the preheated oven. Cookies should look dry on top. Allow to cool for a few minutes on the cookie sheets before removing to cool completely on a rack. These cookies taste great when slightly undercooked.



This recipe is linked to: Friday Favorites hosted by Simply Sweet Home

CROCKPOT "DUMP" CHICKEN

I got this idea from a page on Facebook.  I don't know the name of the person who posted it, but it really sounds like a GREAT idea!  I have not tried this yet, but the next time I find chicken on sale I'm definitely gonna give it a try!  Try it out and let me know what you think!


CROCKPOT “DUMP” CHICKEN

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1-gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge, DUMP it into your crockpot, and cook it!

All the recipes can be made with approximately 1 to 1.5 pounds of chicken (4 to 8 pieces of chicken, any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless). Use boneless/skinless chicken breasts to keep it healthier. This is a perfect way to take advantage of chicken that’s on sale! Prep it all when you get home from the grocery store, put it in the freezer, and you have several (or many) meals ready to go in the crockpot!

Dump the contents of the bag in your crockpot and cook on low for approximately 6 to 8 hours.

(You may have to adjust the time for your own taste preferences, the pieces of chicken you are using, the other ingredients or your own crockpot as some pots cook hotter than others. I always recommend the first time you should follow the recipe as written, and then you can make adjustments the next time to fit your preferences.)

DUMP BBQ JELLY CHICKEN

3/4 cup Ketchup
3/4 cup Blackberry Jam
1/8 cup White Vinegar
1 Teaspoon Worcestershire
2 Teaspoon Chili Powder
1/8 Teaspoon Salt

NOTE:
Strawberry, peach, and apricot also work well


DUMP CHILI MAPLE GLAZED CHICKEN

2 Tablespoons Water
1 Teaspoon Salt
1 1/2 Tablespoons Maple Syrup
1 Tablespoon Chili Powder


DUMP CITRUS GINGER CHICKEN

1/4 cup Orange Marmalade
1 Tablespoon Honey-Mustard
3/4 Teaspoon Ground Ginger
1/8 Teaspoon Red Pepper (Optional)


DUMP CRANBERRY CHICKEN

2 Tablespoons Melted Butter
1 Tablespoon Soy Sauce
1/2 cup Cranberry Sauce
1/4 cup Orange Juice
1/8 Teaspoon Cinnamon


DUMP CREOLE CHICKEN

1 Tablespoon Olive Oil
1/4 cup Chopped Onion
1/4 cup Bell Pepper
1 Clove Minced Garlic
1 can Whole Tomatoes* -- 14 oz
2 Teaspoons Worcestershire
2 Teaspoons Red Wine Vinegar
1/2 Teaspoon Dried Basil
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Pepper Sauce -- Optional

* Chopped and undrained


DUMP GARLIC DIJON CHICKEN

2 Cloves Minced Garlic
4 Tablespoons Dijon Mustard
2 Tablespoons Lime Juice


DUMP HERB WINE CHICKEN

1 cup Red Wine
2/3 cup Vegetable Oil
2 Cloves Crushed Garlic
1/2 Lemon (sliced thinly)
2 Tablespoons Minced Parsley
1 Teaspoon Thyme
1 Teaspoon Basil
1/2 Teaspoon Salt
1/4 Teaspoon Pepper


DUMP HONEY GINGER CHICKEN

4 Tablespoons Chopped Onion
1 1/2 Tablespoons Honey
1 Tablespoon Soy Sauce
1 Tablespoon Minced Ginger
2 Tablespoon Sherry
1/4 cup Chives


DUMP HONEY GLAZED CHICKEN

1/4 cup Butter -- Melted
1/8 cup Soy Sauce
1/2 cup Honey


DUMP HONEY SESAME CHICKEN

1/2 cup Beer
3 Tablespoons Sesame Seeds
3 Tablespoons Honey
2 Tablespoons Dijon Mustard
1/2 Teaspoon Pepper
2 Cloves Crushed Garlic


DUMP LEMON AND GARLIC CHICKEN

2 Cloves Chopped Garlic
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoon Pepper


DUMP LEMON MARINADE CHICKEN

2/3 cup Lemon Juice
1/4 cup Cider Vinegar
1/4 cup Vegetable Oil
2 Tablespoons Minced Onion


DUMP PEPPER LIME CHICKEN

1/2 Teaspoon Lime Peel
2 Cloves Minced Garlic
1/4 cup Lime Juice
1 Teaspoon Pepper
1 Tablespoon Vegetable Oil
1 Teaspoon Basil
1/4 Teaspoon Salt


DUMP RASPBERRY CURRANT CHICKEN

1 Tablespoon Sugar
1 Teaspoon Pepper
1/8 cup Water
1/8 cup Raspberry Vinegar
1/2 cup Currant Jelly


DUMP RUSSIAN CHICKEN

2/3 cup Apricot Preserves
16 oz Russian Dressing
2 Packages Dry Onion Soup Mix


DUMP SPICED CITRUS CHICKEN

2 Tablespoons Olive Oil
2 Tablespoons Lime Juice
2 Tablespoons Orange Juice
2 Tablespoons Lemon Juice
2 Tablespoons Chili Powder
2 Tablespoons Paprika
1 Teaspoon Cayenne
1/2 Teaspoon Pepper
1/2 Teaspoon Salt


DUMP SPICY SWEET GLAZE CHICKEN

2 Teaspoons Minced Garlic
2/3 cup Apricot Preserves
1/3 cup Soy Sauce
1/3 cup Ketchup
1 Teaspoon Tabasco


DUMP STICKY CHICKY

2 Tablespoons Oil
1 Tablespoon Soy Sauce
3 Tablespoons Smooth Peanut Butter
3 Tablespoons Ketchup


DUMP SWEET AND SOUR CHICKEN

1/4 cup Honey
2 Tablespoons Honey
1/4 cup Sherry Vinegar
2 Tablespoons Sherry Vinegar
1/8 cup Soy Sauce
2 Teaspoons Minced Ginger
4 Cloves Crushed Garlic


DUMP SWEET AND SPICY CHICKEN

1 Package Taco Seasoning
8 oz Apricot Jam
12 oz Salsa


DUMP TERIYAKI CHICKEN

1 Clove Garlic -- Crushed
1/3 cup Soy Sauce
2 Tablespoons Rice Wine (Or Sherry)
1 1/2 Tablespoons Cider Vinegar
1 1/2 Tablespoons Brown Sugar
1 1/2 Tablespoons Minced garlic

CHEESY SCALLOPED POTATOES

6 medium potatoes, diced
2 tbs melted butter (for bread crumb topping)
1/2 cup Italian seasoned bread crumbs

Cheesy White Sauce:

2 tbs butter
2 tbs flour
salt and pepper to taste
1 1/4 cups milk
1 cup diced Velveeta cheese or shredded cheddar cheese

Dice potatoes, and boil until tender.   Meanwhile make the cheesy white sauce by melting 2 tbs butter in a medium saucepan.  Whisk in flour, salt and pepper.  Slowly whisk in milk a little at a time.  Boil for about 2 minutes or until thickened.  Reduce heat and add cheese.  Stir until cheese is melted completely.  Place cooked potatoes in a baking dish, and pour cheese sauce over them.   Melt 2 tbs butter and add bread crumbs.  Sprinkle over potatoes.  Cover with foil and bake at 350 degrees for 20 minutes.  Uncover and bake an additional 5-10 minutes or until bread crumbs are browned.

OVEN BBQ CHICKEN

I found this recipe on allrecipes.com about a year ago.  The chicken comes out moist and tender every time!   The original recipe gives instructions on making the BBQ sauce from scratch.  I did this for a while, until I decided it would be much easier to use a bottled sauce!  I actually liked the bottled sauce better because it was thicker, but you can use whatever sauce you like.  I have even used pork chops, and pork steaks with this recipe as well.......they all turned out yummy!  Give this one a try and let me know what you think!

Oven BBQ Chicken:

4-6 pieces bone-in chicken, skin removed ( I use legs and thighs)
1 bottle bbq sauce of your choice

Preheat oven to 500 degrees. (Yes...500 degrees!)  Remove skin from chicken.  Season chicken with salt and pepper.  Pour entire bottle of bbq sauce over chicken.  Cover tightly with foil.  Bake at 500 degrees for 15 minutes, then reduce heat to 325 and bake an additional hour. 

APPLE CREAM CHEESE COBBLER

A few months ago, I found a recipe on southernplate.com for Apple Cream Cheese Cobbler. I bought the ingredients and then forgot about it. Needless to say, I had already used most of the ingredients in something else, so this week on grocery day, I made sure I bought all the ingredients I needed to make it! Well....it was definitely worth the wait....YUMMO is all I can say! Try this with a BIG scoop of vanilla ice cream and you will be in heaven!!!!

Apple Cream Cheese Cobbler:

2- 8oz cans of crescent rolls

2- 21 oz cans of apple pie filling 1 -1/2 Cups granulated sugar

1 teaspoon of cinnamon

1 teaspoon of vanilla flavoring

3- 8oz boxes of cream cheese

1 stick of unsalted butter

Directions:

Preheat oven to 350

Let cream cheese come to room temperature, about 30-45minutes.

Cream the cream cheese and pour vanilla flavoring in.

Measure out a cup and a half of sugar and mix in one teaspoon of cinnamon, set aside 1/2 cup.

Pour remaining one cup of cinnamon/sugar mixture into cream cheese and mix well. Scrape down sides and bottom of bowl, mix some more.

Place one can of crescent rolls in bottom of a 9x13 pan.

Spread cream cheese/sugar mixture on top.

Spread both cans of apple pie filling over cream cheese.

Place second can of crescent rolls on top.

Pour 1/2 cup of sugar/cinnamon mixture evenly over top.

Pour stick of melted unsalted butter on top of dough.

Optional: sprinkle more cinnamon on top.

Bake in 350 degree oven for 30-45 minutes until top is brown and bubbly.

Tip:  Put a cookie sheet under your pan before baking.  It WILL bubble over a bit!

FACEBOOK FRIENDS AND YUMMY BROWNIES!

Today I was browsing around Facebook while taking a much needed break from canning SWEET RELISH.  One of my Facebook friends was bragging about these yummy brownies she had made, and of course you know me....I just had to ask for the recipe!  Although I have not had the chance to try these for myself, I have word from some very reliable sorces, that they are amazing!  If you get to try them before me, let me know what you think!

Peanut Butter Truffle Brownies:
(From: bettycrocker.com)

Brownie Base


1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box

Filling

1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk

Topping

1 cup semisweet chocolate chips
1/4 cup butter

1.Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)

2. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.

3. In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.

4. In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.

High Altitude (3500-6500 ft): Follow High Altitude directions for 13x9-inch pan on brownie mix box.

KEY LIME CAKE

About eight years ago, my husband brought home a recipe for this cake. A wife of one of the men he worked with, brought this cake to them at work, and he LOVED it! Now, I'm not a big fan of strong lemon or lime anything, so I told him I would make one for just for him. Well......eight years later, I made good on that promise! In my defense, I lost the recipe, and recently found it in an old recipe box that was packed up in our shed. If you like lemon and lime, you will LOVE this cake. It is very moist, and full of lemony/lime flavor! Although it's not my favorite, it is really good.

Key Lime Cake:

1 box Duncan Hines Lemon Supreme Cake
1 small package instant lemon pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup key lime juice

Mix all ingredients for 4 minutes. Bake in a 9x13 greased and floured pan for about 25-27 minutes, at 350 degrees or until toothpick comes out clean. (This is also very pretty baked in a bundt pan!)

GLAZE:

2 cups powdered sugar and 1/3 cup key lime juice. Mix and pour over cake while it is still hot.

SMORE'S BROWNIES

My husband just loves Smore's! I found this SMORE'S BROWNIES recipe on recipezaar.com, it is sooooo good you won't ever want regular Smore's again! I tweaked the ingredients and directions a little, but the end result was DELICIOUS!!! Hope you give this one a try!

Smore's Brownies:

1 (20oz) box brownie mix (enough for a 9x13 pan)

3 chocolate candy bars (I used milk chocolate chips)

3 cups mini marshmallows

8 graham crackers (or enough to cover bottom of pan)

1 tablespoon shortening ( I used PAM)

Preheat oven to 350 degrees. Grease 9x13 pan using shortening. Line pan with graham crackers until bottom of pan is completely covered. (Youwill need to cut a few to fit, yes, you can cut graham crackers with a knife!) Prepare brownie mix according to package directions for cake-like brownies. Pour prepared batter over graham crackers. Cook for 25-30 minutes until toothpick comes out clean (I cooked mine about 3 minutes less because I like mine gooey!) Remove from oven and top with marshmallows over the top of the brownies until completely covered. Break chocolate bars into small pieces and sprinkle on top of marshmallows. (this is where I used the chocolate chips instead! I also added HONEY TEDDY GRAHAMS to the top for decoration.) Place back in the oven for an additional 2-3 minutes, or until marshmalows have melted. (I place mine under the broiler so the marshmallows would brown just like a real Smore made on the fire!) Remove and let cool, or serve warm. ( I liked them warm and gooey, right out of the oven, but you can reheat them in the microwave the next day, and they are just as yummy!)

FRIED GREEN TOMATOES

My husband is such a HUGE fan of FRIED GREEN TOMATOES.  Me.....not so much, but I do like fried squash! This recipe you can use for both.  My husband and I have tried several different batters for this, and just never could find one we truly liked...until now!  This recipe uses seasoned fish breading.  The great thing about this is, they have so many varieties to choose from!  Wheather you like spicy, medium, or mild, you can probably find a breading you like.  Try this out and see what you think!

Green tomatoes or Yellow squash
eggs
flour
fish breading
olive oil
butter
3 shallow dishes ( I use glass pie plates)

First set up a breading station.  Beat 2-3 eggs in one of the  shallow dishes.  In the next dish put the flour, and the last dish, the breading.  Heat enough olive oil in a frying pan; add butter.  Slice tomatoes and/or squash about 1/4 to 1/2 inch thick.  Dip
tomatoes/squash into egg, then into flour, back into egg, and lastly into the breading.  Place slices into hot grease, and fry 2-3 minutes on each side, or until lightly browned.  Drain on paper towels and serve hot.

PICNIC TIME!

Browsing through an old Taste of Home cookbook, I found this yummy sounding corn salad. I immediately thought of summer, picnics, and family get-togethers! This salad uses vegetable oil instead of mayo or salad dressing, so is safe outdoors in the heat. I have not tried this recipe yet, but the ingredients will definitely be on my weekly grocery list! Enjoy!

Corn Medley Salad:
(Taste of Home/The Best of Country Cooking 2005)

2/3 cup sugar
2/3 cup cider vinegar
2/3 cup vegetable oil
1 can (15 1/4 oz) whole kernel corn, drained
1 can (15 oz) whole baby corn, rinsed, drained, and halved
1 can (11 oz) yellow and white whole kernel corn, drained
1 can (11 oz) white or shoepeg corn, drained
1 large sweet red pepper, chopped
1 medium red onion, chopped
4-5 celery ribs, sliced

In a small saucepan, combine the sugar, vinegar, and oil. Cook over medium heat for 5 minutes, stirring until sugar is dissolved. Cool completely. In a bowl, combine the corn, red pepper, onion, and celery. Add dressing and toss to coat. Cover and refrigerate overnight. Stir well. Serve with a slotted spoon. Yield 10-12 servings.

HAMBURGER STROGANOFF

This is a recipe my Mom always made, with a couple of additions. It has now become a favorite of my family. Hope you enjoy!

Hamburger Stroganoff:

1 1/2 - 2lbs ground beef

1/2 cup chopped onion

2 cans cream of mushroom soup

8oz sour cream

1 small can sliced mushrooms (I use sliced fresh mushrooms, about 1/2 cup.)

1/2 tsp minced garlic

2-3 cups egg noodles, cooked

french fried onions

Brown ground beef in a large skillet. Drain; return to skillet. Add mushroom soup, sour cream, mushrooms, garlic, and egg noodles. Simmer on low heat for about 10 minutes stirring occasionally. Top with fried onions, serve immediately.

THE NEW DECK!!

Here are the latest pics of our new deck! It is almost finished. The steps are built, but because of rain, we were delayed on pouring concrete to set the posts. The metal awning is on order, and will be here some time next week. Eventually, we are going to put lattice around the bottom, and make a flower bed across the front side (that is, if the dogs cooperate! LOL!). I hope you enjoy the pics, and I will post more when the awning goes up!

YUMMY RECIPES FROM BETTY CROCKER

While sifting through all of the emails that have piled up the last 2 weeks, I found this one from BETTY CROCKER. It has several pasta salad recipes, chicken recipes, and a yummy sounding KEY LIME CUPCAKE recipe made from a boxed cake mix! Here is the link....I hope you enjoy! :)

http://recp.mkt32.net/servlet/MailView?m=4474576&r=NDAyMDM0OTYyNgS2&j=MTU4OTIzNDYwIAS2&mt=1

MY DAD

I guess some of you are wondering what happened to me? Well, on May 29, my Dad passed away. It was very sudden and unexpected. Until now, I just couldn't find the words to post. I promise I will be back with more yummy recipes, and an update on my garden and the new deck! I know my Dad would want me to get on with life and enjoy every minute of it. I have comfort in knowing he is in Heaven smiling down on us.

CHICKEN, BROCCOLI, & RICE CASSEROLE

The other night, I needed to make something quick for supper, and remembered I had some leftover CROCKPOT ROASTED CHICKEN in the freezer. I decided to make a casserole out of it, but couldn't find a recipe that I had all the ingredients for, or that sounded like something we would eat. I remembered seeing a casserole chart on southernplate.com that helps you to make up your own casserole. So this is what I came up with, from the help of the chart, and a little bit of tweaking from me! Oh, and here is the link for the casserole chart from southernplate.com.

http://www.southernplate.com/2008/09/southern-plates-handy-dandy-casserole.html

Chicken Broccoli, & Rice Casserole:

2 cups cooked rice
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup milk or chicken broth
1 cup shredded colby jack cheese (or shredded cheese of your choice)
2 cups cooked, diced or shredded chicken
1 - 16oz package frozen chopped broccoli, cooked
1 cup frozen corn, thawed or 1 can whole kernel corn drained
1 tsp. Garlic Seasoned Salt
1 sleeve crushed Ritz crackers
1/2 stick melted butter

Cook rice and broccoli (separate). Meanwhile in a large bowl combine soups, cheese, chicken, milk or broth, corn and seasoned salt. When rice and broccoli are done, add them to soup mixture. Spoon mixture into a 9x13 casserole dish. Crush crackers, and stir into melted butter until combined. Sprinkle on top of casserole. Bake at 350 degrees for about thirty minutes or until bubbly.

SANDWICHES & WRAPS FROM KRAFT FOODS

Santa Fe Grilled Chicken Salad Wraps:

4 cups torn romaine lettuce
1 pkg (6oz) Oscar Mayer Southwestern Seasoned or Grilled Breast Strips
1 large tomato, chopped
1 can (11oz) whole kernel corn, drained
1/2 cup Kraft Mexican Style Shredded Cheese
1/4 cup Ranch dressing
1/4 cup Taco Bell Home Originals Thick 'N Chunky Salsa
8 Taco Bell Home Originals Flour Tortillas

Toss romaine, chicken breast strips, tomatoes, and corn in large bowl. Combine dressing and salsa. Pour over romaine mixture; toss to coat. Spoon evenly onto tortillas; roll up. Makes 8 wraps.

Pulled Chicken Sandwiches:

1 lb. boneless skinless chicken thighs
1 onion, sliced
1/2 cup Kraft Original Barbecue Sauce
1/4 cup water
1 tbs. brown sugar
1 French bread baguette, 16-20 inches long
4 Kraft Singles

Cook Chicken and onions in skillet on medium-high heat 8 minutes, stirring occasionally. Add barbecue sauce, water, and sugar; stir. Reduce heat to medium; cover. Cook an additional 7 minutes or until chicken is cooked through (165 degrees F). Remove chicken from skillet. Shred chicken with 2 forks or chop into small pieces. Return to skillet; stir until evenly coated with sauce. Cut baguette crosswise into 4 pieces. Cut each piece lenghtwise in half. Fill with chicken mixture and Singles. Makes 4 sandwiches.

Brat Wraps:

1 large onion, thinly sliced
1 tbs. olive oil
2 bottles (12oz each) beer
4 fully cooked bratwurst
1 tbs. A.1. Original Steak Sauce
4 flour tortillas (8 inch), warmed
4 Kraft Singles

Heat grill to medium heat. Cook and stir onions in hot oil in large nonstick skillet on medium-high heat 5 minutes or until onions are golden brown; cover. Simmer on low heat 10 minutes. Meanwhile, bring beer to a boil in medium saucepan. Add bratwurst; cook 5 minutes. Drain bratwurst. Grill 4-5 minutes or until heated through and browned, turning occasionally. Stir steak sauce into onions. Top tortillas with Singles, onions and bratwurst; roll up. Makes 4 wraps.

Chicken Salad Panini:

2 1/2 cups chopped, cooked chicken breasts
1/4 cup Kraft Light Mayo
2 tbs. Oscar Mayer Real Bacon Bits
1 green onion, thinly sliced
2 tbs. Kraft Light Ranch Dressing
8 slices multi-grain bread
1 tomato, cut into 8 thin slices
4 Kraft Deli Fresh 2% Milk Chedder Cheese Slices

Mix first 5 ingredients; spread onto 4 bread slices. Top with tomatoes, cheese, and remaining bread. Cook in preheated grill pan, skillet or panini maker, sprayed with cooking spray on medium heat 3 minutes on each side or until golden brown on both sides.
*Special Extra: Stir in a little Grey Poupon Dijon Mustard into the chicken salad mixture before spreading onto bread slices as directed.

BURGER RECIPES FROM KRAFT FOODS

Mozzarella-Beef Burgers:

1 lb. ground beef
1/2 cup shredded Mozzarella cheese
1/2 cup bread crumbs
1 cup Kraft Thick 'N Spicy BBQ Sauce, divided
4 hamburger buns

Preheat grill to medium high heat. Mix meat, cheese, bread crumbs, and 2 tbs. of the bbq sauce. Shape into 4 patties. Place patties on grill; cover grill with lid. Grill 4 to 6 minutes on each side or until burgers are cooked through (160 degrees F) brushing with remaining bbq sauce during last 2 minutes of grilling time. Fill buns with burgers and lettuce, if desired. Makes 4 burgers.

Caesar Burgers:

1 lb. ground beef
1/4 cup Kraft 100% Grated Parmesan Cheese, divided.
2 cloves of garlic, minced.
4 Kraft Deli Deluxe Mozzarella Cheese Slices
2 cups torn romaine lettuce
6 tbs. Kraft Classic Caesar Dressing, divided
4 hamburger buns

Preheat grill to medium heat. Mix meat, 3 tbs of the Parmesan cheese and the garlic. Shape into 4 patties. Grill 6 minutes on each side or until burgers are cooked through (160 degrees F). Top with cheese slices. Continue grilling 1 minute, or until cheese begins to melt. Toss lettuce with 2 tbs. of the dressing and the remaining Parmesan cheese. Spoon evenly onto the bottom halves of buns, top with patties and remaining dressing. Cover with tops of buns. Makes 4 burgers.

Southwest Stuffed Burgers:

1 1/2 lbs. extra lean ground beef or lean ground turkey
1/4 cup Kraft Mayo Light Mayonnaise, divided
1 pkg. Taco Bell Home Originals Taco Seasoning Mix
1/2 cup Kraft reduced fat Colby and Monterey Jack Cheese Crumbles
1/4 cup Taco Bell Home Originals Salsa, divided
6 lettuce leaves
6 slices tomato
6 whole wheat hamburger buns, split

Preheat greased grill to medium-high heat. Mix meat, 3 tbs. of the mayo, and the seasoning mix; shape into 12 thin patties. Combine cheese and 2 tbs. of the salsa; spoon over 6 of the patties. Cover each one with the remaining patties; pinch edges together to seal. Grill 7 minutes on each side or until cooked through (160 degrees F). Meanwhile, combine remaining 2 tbs. salsa and the remaining 1 tbs. mayo. Place lettuce, tomatoes and burgers on bottom halves of buns; top with salsa mixture. Cover with tops of buns. Makes 6 burgers.

Cheesy Mushroom Burgers:

4 small plum tomatoes, chopped
1/4 cup chopped fresh basil
1/4 cup Kraft Roasted Red Pepper Italian with Parmesan Dressing, divided
1 cup chopped mushrooms
1/2 cup Kraft Shredded Mozzarella Cheese
1 lb. ground beef
4 Italian-style hard rolls, split

Preheat grill to medium heat. Toss tomatoes with basil and 2 tbs. of the dressing; set aside. Heat remaining dressing in skillet on medium heat. Add mushrooms, cook and stir 5 minutes or until tender and liquid has evaporated. Stir in 1/2 of the tomato mixture and cheese. Cool slightly. Mix meat and mushroom mixture. Shape evenly into 4 patties. Grill patties 7-9 minutes on each side or until cooked through (160 degrees F). Cover bottom halves of rolls with burgers. Top with remaining tomato mixture and top halves of rolls. Makes 4 burgers.

Inside-Out Bacon Cheeseburgers:

1 lb. ground beef
3 tbs. Kraft Ranch Dressing, divided
4 slices Oscar Mayer Bacon, cooked, and crumbled
2 Kraft Singles, cut into quarters
4 hamburger buns, split, lightly toasted
4 lettuce leaves
8 slices tomato

Preheat grill to medium heat. Mix meat and 2 tbs. of the dressing. Shape into 8 thin patties. Mix remaining 1 tbs. dressing and the bacon. Spoon about 1 tbs. of the bacon mixture onto center of each of 4 of the patties; top with 2 Singles quarters and second patty. Pinch edges of patties together to seal. Grill patties 7-9 minutes on each side or until cooked through (160 degrees F). Cover bottom halves of buns with lettuce and burgers. Top with tomatoes and top halves of buns. Makes 4 burgers.

KRAFT FOOD & FAMILY RECIPES

As you know, we are building a new deck. This means quick and easy recipes for supper! Of course this means no "new" recipes for a couple of weeks, but never fear, I dug out some old Kraft Food & Family Magazines, and I'm gonna drum up some yummy and refreshing ideas for Memorial Day, and Summer in general over the next week or two or until we get this deck finished! Some of these I have tried, and some I have not, so I will put an asterisk (*) next to the ones I have tried. Although, I have never tried anything I didn't like out of these magazines, so I am sure they are all yummolicious! I hope you enjoy these recipes, feel free to comment on the ones you try, I like to hear what you think!

REFRESHING BEVERAGES

*Strawberry Pink Lemonade:

1 tub Crystal Light Pink Lemonade drink mix
7 cups cold water
1 cup frozen strawberries, divided
Ice cubes

Place drink mix in a plastic or glass pitcher. Add cold water; stir until drink mix is completely dissolved. Pour half of the drink mix and half of the strawberries into a blender; cover. Blend on high speed until smooth. Pour over the ice cubes in tall glasses. Repeat with remaining prepared drink mix and strawberries. Serve immediately. Makes 8 - 1 cup servings.

Peachy Ice Tea Sangria:

1 tub Crystal Light Peach Flavored Ice Tea mix
5 cups cold water
1 cup orange juice
2 peaches, sliced
1 cup rasperries
1 cup blueberries

Place contents of drink mix tub in plastic or glass pitcher. Add cold water and orange juice; stir until drink mix is dissolved. Stir in fruit. Serve over ice in tall glasses. Makes 7 - 1 cup servings.

*"Berrylicious" Smoothie:

1 container (6oz) strawberry low-fat yogurt
1 packet (0.27oz) Kool-Aid Singles Cherry Flavor Soft Drink Mix
6 strawberries
1 cup ice cubes

Blend all ingredients in blender until smooth. Makes 1 serving.

Raspberry Ice Cooler:

1 packet Crystal Light On the Go Drink Mix, Rasperry Ice flavor
1 2/3 cups water
1/3 cup grapefruit juice

Place drink mix in large measuring cup. Add water and juice; stir until mix is dissolved. Serve over ice cubes in tall glasses. Garnish with lime slices. Makes 2- 1 cup servings.

*Sparkling Peach Tea:

1 tub Crystal Light Peach Flavor Iced Tea Mix
3 cups cold water
1 bottle (1 L) diet ginger ale

Place drink mix in large plastic or glass pitcher. Add water; stir until mix is dissolved. Stir in ginger ale just before serving. Pour over ice cubes in tall glasses. Makes 8 - 1 cup servings.

Fruity Lemonade Cooler:

2 cups water
1/2 cup Country Time Lemonade flavor Drink Mix
3 cups chopped seedless watermelon
1 cup ice cubes

Place all ingredients in blender; cover. Blend on high speed until smooth. Pour into glasses and serve. Makes 4 - 1 cup servings.

DECK IS DOWN!

Well, we finally demoed the old deck, now to build the new one. Just thought I would share these pics of demo day. Can't wait until I can share pics of the finished product!

DO IT YOURSELF WEDDING CAKES

On this day 10 years ago, my Husband and I said our Wedding vows. So in celebration of that, I am posting a link to allrecipes.com that gives yummy sounding recipes for all kinds of Wedding cakes. From the traditional cakes, to pound cakes. It also has punch ideas, and much more, so check it out! Wheather you are planning your own wedding, or helping someone else out with theirs, this will give you some ideas to get you started!

Happy Anniversary to my WONDERFUL Husband! I love you!

http://allrecipes.com/Newsletters/Archive/Detail.aspx?ms=1&year=2010&month=05&nid=10&eid=27&prop25=37454190&prop26=Baking&prop27=2010-05-18&prop28=TopNav&prop29=Archive&me=1

SALSA

6 lbs fresh tomatoes (about 18 medium)
1/2 cup white or cider vinegar
1 pouch Mrs. Wages Salsa Mix
1 cup diced onion
1 cup diced green bell pepper
1 cup sugar, optional (give or take a little, depending on your taste!)
canning salt

Wash tomatoes, scald 3 minutes in boiling water. Dip into cold water. Cut out cores, remove skin, ...and dice. (You can cut your tomatoes any size you like, I prefer bite size.) In a large pot, combine all ingredients, and bring to a boil. Reduce heat, and let simmer uncovered for about 10 minutes stirring occasionally. While salsa is simmering put 1/2 tsp. canning salt in each jar. (I use quart sized jars, but you can use pints if you like) Boil lids in small saucepan. Pour hot salsa in jars leaving 1/2 inch headspace and place hot lid on jar and top with ring. Turn jars upside down onto a towel on your countertop. I usually leave them overnight, and check them in the morning to make sure they have all sealed. If not, you can boil it and try again.

The way I steralize my jars is in the dishwasher under the sanitize cyle. If your dishwasher doesn't have sanitize, just use the hottest cycle. Then when my salsa batch is ready, I dip them back in hot water, and put about 3 jars at a time in the microwave for about 30 seconds it works great, and I have never had any trouble with them not sealing.

If you time it right, and your jars are finished in the dishwasher about the same time your salsa is ready to pour, you can take a couple of jars out of the dishwasher at a time while they are still hot, and you are ready to go!

SWEET RELISH

This recipe makes approximately 8 pints.

2 quarts chopped or minced cucumbers
2 cups chopped or minced onions
2 cups chopped or minced green bell peppers
2 cups chopped or minced red bell peppers
2/4 cup salt
7 cups sugar
2 tablespoons celery seeds
2 tablespoons mustard seeds
4 cups cider vinegar



Combine all ingredients in a large stock pot, and bring to a rolling boil. Let simmer 10 minutes. Pack hot relish in hot jars. Remove air bubbles. Adjust two piece caps. Turn upside down on a towel, and let cool.

MRS. WAGES COUPON

For all of you who use Mrs. Wages Canning products, here is a link that takes you to a coupon for *buy 3 Mrs. Wages products, get one free!* ENJOY!

http://www.mrswages.com/PAGE/Spring_2010_Newsletter_Coupon.aspx

OUR GARDEN

I am so excited, our garden is finally taking off!! We hit a few bumps in the road with the weather being hot, then cold, too much rain, but we finally got it going and some plants are ready to produce. I can't wait to eat that first ripe tomato! Then comes the canning, and freezing. It's alot of work, but soooooo worth it when you can make chili with your own canned tomato juice, or have taco night with your own canned salsa!

Just thought I would share these pictures with you of our garden we are so proud of! If you think you don't have room for a garden, or time for canning, you can scale it down, and do a container garden. All it takes is a few pots and containers, and a little TLC and you can have fresh fruits, veggies, or even herbs right in your own back yard. Here is a link to some tips from DIY Network for Container Gardening.

http://www.diynetwork.com/videos/container-gardening/35022.html