Saturday, November 20, 2010

Tripple Berry Pie


* 1 cup fresh strawberries, halved
* 1/2 cup white sugar
* 3 tablespoons cornstarch
* 2 cups raspberries
* 1 1/2 cups fresh blueberries
* 1 recipe pastry for a 9 inch double crust pie


1. In a large mixing bowl, stir together sugar and cornstarch. Add strawberries, raspberries, and blueberries; gently toss until berries are coated. When using frozen fruit allow fruit mixture to stand for 15 to 30 minutes, or until fruit is partially thawed.
2. Line a 9 inch pie plate with half of the pastry. Stir berry mixture, and transfer to the crust lined pie plate. Top with second crust, and seal and crimp the edge. To prevent overbrowning, cover the edge of the pie with foil.
3. Bake at 375 degrees F (190 degrees C) for 25 minutes when using fresh fruit, 50 minutes for frozen fruit. Remove foil. Bake for an additional 20 to 30 minutes, or until the top is golden. Cool on a wire rack.

Sunday, November 7, 2010

My Moms Cream Cheese Pumpkin Pie/ Original...and SUGAR FREE version

Yep with a diabetic kiddo, on board, we watch our sugar content and try to up the Fiber...but the biggest thing for a type one diabetic (which is VASTLY different than a type 1 diabetic) is CARBS.
So we watch the fatty carbs for Gavin, while I struggle with Sugar, and Yeast...and most processed stuff. Lupus can also cause Irritable Bowl Syndrome...on top of the lovely amount of steroids I have had to take throughout the last ten years .. it bumps up my intolerance for sugar, AKA Insulin resistance.

Soo I end up making A "Original Version"...for the other Nine peps in our fam..but also do a Sugar Free, version for me and my Gav.

Even with the bread we make, I buy a special flour that gives a whopping 5 grams protein per 1/4 cup....

Original Pumpkin Pie
(makes Two Pies

* 2 eggs
* 2 (15 ounce) can pumpkin
* 1/2 teaspoon salt
* 2 teaspoons Pumpkin Pie Spice
* 2 (12 ounce) Sweetened Condensed Milk
* 4 oz (half a block) of Softened Cream Cheese
* 1 -9 inch unbaked pie shell


1. Pre-heat oven to 425 degrees.
2. Combine ingredients.
3. Pour into pie crust.
5. Reduce heat to 350 degrees and bake 45 minutes.
6. Cool and garnish with whipped cream.

Sugar Free Pumpkin Pie
(sometimes for a treat I bake this without crust to be extra healthy)

* 2 eggs
* 2 (15 ounce) can pumpkin
* 3/4 cup Splenda granular/ or Tablespoons Stevia
* 1/2 teaspoon salt
* 2 teaspoons Pumpkin Pie Spice
* 2 (12 ounce) can evaporated milk
* 4 oz (half a block) of Softened Cream Cheese
* 1 -9 inch unbaked pie shell


1. Pre-heat oven to 425 degrees.
2. Combine ingredients.
3. Pour into pie crust.
5. Reduce heat to 350 degrees and bake 45 minutes.
6. Cool and garnish with whipped cream/ blended with vanilla & Splenda

Mini Sausage, Bacon, Cheese, Egg Cups

Sometimes we pleasantly surprise ourselves in the attempt at a new recipe...or just messing around. These are now a HUGE favorite of the short people.


*1 dozen eggs
*1 cup cooked and chopped bacon (I keep extra in freezer)
*1 cup cooked and crumbled sausage (I keep extra in freezer)
*1 cup shredded Monterrey Jack Cheese


Preheat oven to 425

1. Crack and beat eggs with added cold water till frothy
In greased muffin tins, pour 1/4 cup egg mix into each muffin round.
2. Sprinkle each of remaining ingredients per round.
3. Bake 8-10 minutes...
4. Pop out with dinner knife and enjoy~!

Cream Puffs or Eclairs

I remember being a little girl, and my Mom making these for catering jobs, for Weddings, Baptisms, baby showers. I remember the Nirvana of licking the beaters.
These are VERY easy to make, the only hard part so not opening the oven to check on them too soon, or your puffs WILL fall! Make sure they are a little brown and crispy on the tops. Before you put in a new batch, make sure the oven reheats up to 425.

Ingredients for Puffs.

* 1/2 cup butter
* 1 cup water
* 1/4 teaspoon salt
* 1 cup all-purpose flour
* 4 eggs

Custard Filling
(and filling and topping)

* 2 (3.5 ounce) packages instant vanilla pudding mix
* 3 cups heavy cream (Instead of milk, but still follow directions on box)

3 cups whipping cream,blend with sugar and added vanilla till peaks form.

One can Chocolate Frosting, and slivered almonds.


1. Mix together vanilla Cook and Serve pudding mix, cream. Cook as directed. Cover and refrigerate to set.
2. Preheat oven to 425 degrees F (220 degrees C).
3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
4. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
5. When the shells are cool,cut the tops off with sharp knife, pull out spongy middle of puff and set aside,use a pastry bag to pipe the pudding into the shells.
1/3 way full. Spoon in fluffy whip cream. Spread chocolate frosting on puff top, sprinkle top with almonds, and put top on puff.

Keep chilled in fridge until serving.

Unfilled puffs, freeze really well.

Friday, November 5, 2010

Chicken Enchilada Soup

mmm...EASY AND freezable, great SOUP FOR CHILLY DAYS ! We eat A LOT of soup, I mean at *least* once a week while the weather is cold. This soup is si Yummy,AND I LOVE the noodle like quality the Tortillas give to the soup.


* 1 pound skinless, boneless chicken breast halves
* 1 tablespoon vegetable oil
* 1/2 cup diced onion
* 1 clove garlic, minced
* 1 quart chicken broth
* 1 can whole corn drained
* 1 can black beans drained
* 1 cup enchilada sauce
* 1 teaspoon salt
* 1 teaspoon chili powder
* 1/2 teaspoon ground cumin
* 3 flour Tortilla's cut with Pizza cutter in to strips (like noodles)

Garnish w/ shredded cheese & Sour Cream.


1. In a large pot over medium heat, cook chicken breasts ( I boil 5 pounds since I more than quadruple this recipe and freeze) in oil until well browned on all sides. Remove and set aside.
2. Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
3. Pour into pot with remaining enchilada sauce, Corn,beans, salt, chili powder and cumin. Bring to a boil.
4. Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.
5. Slice Tortilla's (one on top of the other, with a pizza Cutter.
Add the tortilla strips while soup is still boiling and take off heat, stir and let sit for five minutes before serving.
6.Serve with a sprinkling of cheese, dollop of sour cream...tortilla chips, or quesidillas.

Monday, November 1, 2010

November Dinners

So school started right? ...and silly me, I thought OK..things will get EASY after I adjust...RIGHT? ...uh...WRONG.Gone are the late nights, sleeping in, getting to things when I got to them, running through the sprinkler, working in my yard, letting the kids live in their swim suits*bliss*.
Hello to the 5:15a.m. mornings to get to the gym before the short people wake up, 3 loads of laundry a day (because they wear MORE clothes when it is cold)...3 kids up at 6:30...breakfast for 11, packed lunches, piano schedules, Dance, sports conditioning & Hip Hop, Musical Theater, Therapy, Dr. Appointments, Driving to the the kids school to Volunteer, teach art,or regulate my sons diabetes (AT LEAST) twice a week....Oh and have a warm dinner on the table for a family of Eleven...Shea no Problem.
Sooo here goes the meal planning I need to keep the crazies at bay...
Lunches and Breakfasts are next. (we have a rotating menu on the fridge) EX:so every Monday we eat the same Breakfast and Lunch...hey don't judge...I have to be this regimented or we would eat ketchup.

Dinners for November

I tried to link the recipe's to the ones that are on here..let me know if there is something you see that I don't have up..and I will *try* to get it up for you before 2011. :0)

1. Alfredo Ravioli
2. Chili and Baked Potatoes
3. Lasagna
4.Chicken Enchilada Soup
5.Homemade Pizza
6.Chicken Creole & Rice and Beans
7. Taco Salad & Baked Quesidilla's
8. Thai Peanut Chicken
9. Spaghetti & Meatballs
10. Meatball Sub Sandwich's
11. Dip-Dip Night
12. Ham and Bean Soup
13. Pulled Beef Sandwiches in Aujou
14. Garlic Noodles and Veggies
15. Chicken, Black Bean & Nacho's
16. Steak & Taters
17.Wingers Strips & celery
18. Breakfast For Dinner
19.Fresh or Butternut/ Hubbard Squash soup
20. Beef Taquitoes
21. Grilled Cheese and Homemade Tomato Soup
22. Taco's
23. Oriental Rice Bowls (Veggies and Chicken in Crock-pot)
24.At least ONE take-out or FAST FOOD night (Mercy this is A LOT of Cooking)
26. Turkey Left Overs
27.Turkey Enchilada's
28. Turkey Noodle Soup ( just switch out Turkey for Chicken & add chicken bullion/ or gravy to taste.
29. Turkey Sheppard's Pie
30. Pizza

Wednesday, October 27, 2010

Freezer Spagetti Sauce with FRESH tomatoes

Well don't I feel all proud of myself! I didn't grow up with the whole "grow your own stuff and can it" kind of family. Learning how to make bread, opened my eyes to a WHOLE bunch of "No way,I Can't do that's"...that NOW "I SOO CAN DO! "

After taking all of my squash and zucchini out and making 1000 uses of it... freezing most, next came those sad, big and little green tomatoes, that just didn't get enough time in Mr.Sun to turn I stuck them on a big industrialized table in my dinning room, right by a sunny window.... and rotated them daily, and walah my little greenies were blazing red and juicy ready for what ever came next...and to be honest. I had. no . idea. what I really wanted to do with them. I have made salsa, but we prefer Mango THEN...I found this raz-ma-taz recipe..and I thought "here we go"...It was SO EASY..and D-Sang is it GOOD!
Now I have 22 cups of ready made Spaghetti Sauce , chillin' in my freezer!
I added 2 pounds cooked of hamburger, 1 pound of Sausage in onions and Garlic, the last hour of cooking.
I put 6 cups of the cooled finished product in Freezer Bags...and used some with our dinner.
For EXTRA cheesy YUMMO spaghetti, try putting your hot noodles on the plate, followed by a sprinkle of grated mozerella cheese, Spaghetti Sauce, and them another sprinkle of grated fresh Parmesan..just takes boring old spaghetti to a whole other level!


* 4 onions, chopped ( I used one and some dehydrated onions)
* 4 cloves garlic, minced
* 1 green bell pepper, chopped (In used a frozen bag of mixed , green red and yellow)
* 1/2 cup vegetable oil
* 16 cups chopped tomatoes
* 2 tablespoons dried oregano *or instead of all of these use a great Italian seasoning* (like from Costco and do 4 TB spoons) I also used some fresh Rosemary.
* 2 tablespoons dried basil
* 1/4 cup chopped parsley
* 1/4 cup white sugar
* 2 tablespoons Garlic salt
* 3/4 teaspoon ground black pepper


1. In a slow cooker saute together the onion, garlic, green pepper, and vegetable oil. Cook until onion is transparent.
2. Add the chopped tomatoes, oregano, basil, parsley, sugar, salt, and ground black pepper. Cook for 2 to 3 hours on low heat. Stir frequently.
3. Let sauce cool. Pour sauce into quart size freezer containers. Store in freezer.

Monday, October 25, 2010

Stew in a Pumpkin!!! SPPOOOOKKY DIINNER for Hallows Eve!

Well Halloween is on the kiddies will be doing all of their fun stuff on Saturday, and that saves some fun family time on Sunday.
I found this recipe a couple years ago and really wanted to try it for Halloween, but usually that day is SO CRAZY ...I haven't done it on the actual day...
This is so Yummy...make sure you scrape the sides as you serve so you get the pumpkin yummieness is with the stew...I think a couple cross-bones bread sticks will make this dinner EXTRA yummy! ...For desert, I probably will do something simple like dirt-with worms cake!
Happy Halloween! ( I will post pictures next week)


* 2 pounds beef stew meat, cut into 1 inch cubes
* 3 tablespoons vegetable oil, divided
* 1 cup water
* 3 large sweet potatoes, peeled and cubed
* 2 sliced Zucchini
* 4 carrots, sliced
* 1 large green bell pepper, chopped
* 4 cloves garlic, minced
* 1 onion, chopped
* 2 teaspoons salt
* 1/2 teaspoon ground black pepper
* 1 teaspoon Rosemary
* 1 (14.5 ounce) can whole peeled tomatoes, chopped
* 2 tablespoons beef bouillon granules
* 1/2 cup Brown Gravy mix (or more for desired thickness)
* 1 sugar pumpkin or Hubbard Squash (we grew this enormous fella)


1. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in the saucepan and cook until evenly brown. Mix in the water, potatoes, carrots, green bell pepper, garlic, onion, salt and pepper. Bring to a boil. Reduce heat and simmer approximately 2 hours.
2. Dissolve the bouillon into the beef mixture. Stir in the tomatoes.
3. Preheat oven to 325 degrees F (165 degrees C).
4. Cut top off the pumpkin and remove seeds and pulp. Place the pumpkin in a heavy baking pan. Fill the pumpkin with the beef mixture. Brush outside of the pumpkin with remaining oil.
5. Bake in the preheated oven 2 hours, or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.

Saturday, October 23, 2010

Teriyaki Salmon

Such a YUMMY, Easy quick way to make a healthy dinner. With School starting and 7 kids in 9 activities...still Homeschooling some, three at Montessori, and six still at home, EASY , healthy FAST dinners are a MUST! My kids gobbled this Salmon up with brown rice and steamed veggies!

I found this and I may not go back to my regular go to Salmon marinade!

I doubled this and it worked for 4 Salmon steaks!


* 1/2 cup vegetable oil
* 1/4 cup lemon juice
* 1/4 cup soy sauce
* 1 teaspoon ground mustard
* 1 teaspoon ground ginger
* 1/4 teaspoon garlic powder
* 4 (6 ounce) salmon steaks


1. In a large resealable plastic bag or shallow glass container, combine the first six ingredients; mix well. Set aside 1/2 cup for basting and refrigerate. Add salmon to remaining marinade; cover and refrigerate for 1-1/2 hours, turning once. Drain and discard marinade. Place the salmon on a broiler pan. Broil 3-4 in. from the heat for 5 minutes. Brush with reserved marinade; turn and broil for 5 minutes or until fish flakes easily with a fork. Brush with marinade.

Monday, October 18, 2010

Pumpkin Soup with Chili Cran-Apple Relish


* 1 tablespoon extra-virgin olive oil, 1 turn of the pan
* 2 tablespoons butter
* 1 fresh bay leaf
* 2 ribs celery with greens, finely chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
* 1 medium yellow onion, finely chopped
* Salt and pepper
* 3 tablespoons all-purpose flour
* 2 teaspoons poultry seasoning or 2 teaspoons ground thyme
* 2 teaspoons hot sauce, or to taste
* 6 cups chicken stock
* 1 (28-ounce) can cooked pumpkin puree
* 2 cups heavy cream
* 1/2 teaspoon freshly grated nutmeg


* 1 crisp apple, such as McIntosh or Granny Smith, finely chopped
* 1/4 red onion, finely chopped
* 2 tablespoons lemon juice
* 1/2 cup dried sweetened cranberries, chopped
* 1 teaspoon chili powder
* 2 teaspoons honey
* 1/2 teaspoon ground cinnamon


Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.

While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.

Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.

Monday, October 11, 2010

Slow Cooker Salsa Chili

This is SOUPER yummy, easy and easy to double or triple and freeze...stick the ingredients in a Freezer bag and WALAH dinner for three nights (or take one to a friend!)
I buy 3 pounds of Hamburger, brown it with one small fresh onion and 2 Tablespoons minced garlic.

1 lb lean (at least 80%) ground beef
1 small onion, chopped (
1/4 cup dehydrate onions
2 cups Pace Picante (or any other salsa) Mild, or HOT
1 can (15 oz) tomato sauce
1 can (4.5 oz) chopped green chiles
1 1/2 Table Spoons chili powder
2 Table Spoons Cumin
pinch of Cayenne pepper (to taste)
3 Table Spoons Garlic Salt
1 can (15 to 16 oz) pinto beans with juice
1 can (15 to 16 oz) kidney beans with juice
Shredded Cheddar cheese, if desired
Sliced green onions, if desired

1. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
2. In 3- to 4-quart slow cooker, mix beef mixture and remaining ingredients.
3. Cover; cook on Low heat setting 8 to 10 hours.
4. Top with cheese and onions.

* For Freezing, I just build one soup in the Crock-Pot, and two more in Gallon Freezer bags set in bowls.
Throw contents in Crock pot, for about the same amount of time....or cook in a Pot if you are in a hurry!
YUMMY with tortilla chips or bread!

Monday, October 4, 2010

Zucchini Apple Pie

....So BRACE yourself cause your gonna be like "No WAY..and then I'm gonna be like "Way"!!!!This is such a FUN, sneaky way to get your kids (and Hubie) to eat their veggies... to be HONEST I read about this and thought "NO WAY"...This recipe had NO apples in it, I didn't think their was ANY way that someone could make Zucchini's TASTE like APPLE PIE....but my husband DID NOT KNOW the difference, and if I hadn't made the pie...I probably wouldn't have either. Give er' a try , this pie was REALLY good and I will plan on making it again REALLY soon!


* 1 recipe pastry for a 9 inch double crust pie
* 2 large zucchini
* 2 tablespoons lemon juice
* 1 pinch salt
* 1 1/4 cups packed brown sugar
* 1 1/2 teaspoons ground cinnamon
* 1 1/2 teaspoons cream of tartar
* 1 pinch ground nutmeg
* 3 tablespoons all-purpose flour


1. Peel the zucchini. Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie). Toss together 4 cups chopped zucchini, lemon juice and salt. Place mixture into frying pan and cook until tender-crisp.
2. In a separate bowl, mix together the brown sugar, cinnamon, cream of tartar, nutmeg and flour. Add the cooked zucchini to sugar mixture and mix well. It will be a little runny, but that's OK.
3. Place filling into a 9 inch pie crust, dot with butter, and place top crust on. Bake in oven at 400 degrees F (205 degrees C) for 40 minutes or until golden brown.

Peanutbutter Chocolate Chip Cookies FREEZABLE!!!

5 dozen cookies

Packed with great peanut butter taste, these Betty Crocker's Best peanut butter cookies, and they rock my world...I really have to freeze them , or give them away ASAP...or these puppies can very easily become my breakfast , lunch and dinner of choice!
This is also another pack in the lunch snack for my kiddies to take to school!

1 cup granulated sugar
1 cup packed brown sugar
1 cup peanut butter
1/2 cup butter
2 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup semi-sweet chocolate chips (or wait until AFTER they are cooked and top with a Hersey's kiss..OR a Reese peanut-butter cup ...YUM!!!!

* Personal note - Sometimes the batter turns out s little dry, and the ingredients don't glue together well enough...I will add a teaspoon or so of veggie oil and it seems to help...I have even done this AFTER the chocolate chips have been added.

1. Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. ...Stir in Chocolate chips last.
2. Heat oven to 375ºF.
3. Spoon dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet.
4. Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack. To make the cookies flatter...I will take them out of the oven and DROP the pan from about 12 inches high and it helps them settle;..make sure they are cooled before you take them off the pan.

Saturday, September 11, 2010

Zucchini Bread w/ lemon glaze ~ MAKE MUFFINS and FREEZE EM!!!!!!

Whats better than a this for a healthy treat in your kiddo's lunch box?
I LOVE this recipe...either as a bread, or will want to LICK the glaze off the muffin wrapper(not kidding), my kids were scraping the glaze off the counter tops...BOTH the plain and the chocolate zucchini recipes are from my lovely Baking queen neighbor Katy Swan!
We do 6 dozen of these, share them with friends and family and freeze the rest!
This recipe and the one below, are GREAT for those shredded and stores bags of zucchini we all have hiding in our freezer!

3 cups Zucchini shredded
3 eggs well beaten
1 cup vegetable oil
2 cups sugar
3 teaspoons vanilla
3 cups flour
1 1/2 teaspoon Nutmeg
1 teasp salt
1 Teaspoon baking soda
3/4 teaspoon baking powder
1/2 lemon zested

Sift dry ingredients.
Beat eggs until light and fluffy cream oil sugar and eggs. Add zucchini.
Mix in dry ingredients . MIX WELL.

For Bread:
Divide between two well oiled pans. Bake 1 hour @ 350.

For Muffins:
Line Muffin Tin with Paper Cups...
Bake @ 350 for 25 minutes...dip in glaze.


* 1 1/2 cups powdered sugar
* 3 tablespoons lemon juice
* 1/2 lemon, zested

Feeling brave try these Lemon Ricotta Glazed cookies!

Chocolate Zuccini Bread ~ make and FREEZE Muffins!

How FABULOUS is it that my kids think these are "Chocolate Cup Cakes!
I these puppies pack 8 grams of fiber, and because I use "Blue Chief Flour" 5 grams of protein. Now who get's that in an ole' boring "Chocolate Cupcake"?
I don't feel guilty packing these in Gavin's (my son with type 1 diabetes), take to school lunch...and he feels like a ROCK STAR!
I quadruple the recipe and freeze in gallon baggies, they defrost during the morning in the kids lunch boxes.

2 1/2 cups flour
1/2 cup Cocoa
2 1/2 teaspoons Baking Powder
1 1/2 teaspoons Baking Soda
1/2 teaspoons salt
1 teaspoons cinnamon
3/4 cup butted softened
2 cups sugar
3 eggs
1/2 cup milk
2 teaspoons vanilla
2 cups Zucchini grated

Sift together dry ingredients
Cream the butter and sugar, add the eggs and remaining "wet" ingredients.
Stir in dry ingredients.

Batter in two greased pans ...
Bake at 350 F for 1 hour...makes 2 loaves.



* 3/4 cup semisweet chocolate chips
* 3 tablespoons butter
* 1 tablespoon light corn syrup
* 1/4 teaspoon vanilla extract


1. In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
2. Dip muffins in warm glaze and swirl in the bowl upside down, place right
side up and allow glaze to dry before storing.

Thursday, July 29, 2010

Spinach Strawberry Salad

Spinach Strawberry Salad

This is such a YUMMY fresh, sweet, GREAT salad. One of my ALL time favorites!

The salad has strawberries, spinach and sugar coated walnuts. No set amount – just how you like it. To make the walnuts melt a cube of margarine (works better than butter because it doesn’t burn as easily) on cookie sheet at 400 degrees. Mix in a cup of sugar (I use ¾ because there is always so much left), stir in nuts and bake for 8-10 minutes or until bubbly. Let cool-break up.

Spinach Strawberry Salad Dressing
(Or ....just buy the Light House Poppy Seed Dressing and it works jus' dandy!)

1 ½ C sugar
1 t. salt
2 t. dry mustard
2/3 C vinegar
2 T finely chopped onion

Add above ingredients into blender and blend until sugar dissolves. Pour oil in slow, steady stream on medium speed. Add poppyseeds.

2 cups salad oil
5 ½ t. poppy seeds

Egg Salad

This is ode to my friend Tanya..
She tried the Pita Bread and mentioned that she was putting egg salad in them..and all of the sudden...I couldn't get Egg Salad off my mind. I remember in Kindergarten my daycare provider Jennine made me Egg Salad...I called me Bajine...and the name always stuck.

Soo here is how we do it West-side style...I might need to ask my southern friend if hers is much different...


* 12 eggs
* 1/2 cup mayonnaise
* 2 tablespoons prepared Dijon-style mustard
* 1 teaspoon dried dill weed
* 1 teaspoon paprika
* 6 green onions chopped
* 5 stocks of celery chopped
* salt and pepper to taste


1. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion, celery and salt and pepper. Mash well with a fork or wooden spoon.
3. Serve on bread as a sandwich, in a pita or over crisp lettuce as a salad.

Sunday, July 25, 2010

Mint Chocolate Chip Ice Cream

Who doesn't LOVE this combo?


2 cups heavy cream, chilled
1 cup whole milk, chilled
1/2 cup
1 1/2 teaspoon mint extract
2 cups mini chocolate chips
Green food coloring optional


Combine heavy cream, whole milk,sugar,mint,food coloring in a medium mixing bowl and combine until well blended. Pour into freezer bowl of a Cuisinart® Automatic Frozen Yogurt, Ice Cream and Sorbet Maker. Turn the machine ON and let mix until mixture thickens, about 20 - 25 minutes. Add crushed chocolate chips to ice cream during last 5 - 10 minutes of mixing. Turn the machine OFF. Transfer to an air tight container and place in freezer until firm, about 2 hours.

Strawberry Cheesecake Ice Cream

SO SO SOOO Yummy...
My kids actually preferred this one to the Rocky Road.
This recipe is an original...

1 small container frozen Strawberries...chopped
2 slices frozen Cheesecake (I bought at Walmart)
2 cups heavy whipping cream
1 cup whole milk
2 packages Cheesecake pudding mix

Blend Cheesecake pudding mix with well chilled Whole Milk & Whipping Cream for One minute. Turn on Ice Cream maker and pour in mixture. Let mixture thicken for 205-30 minutes and then add strawberries and Cheesecake bits slowly, let mix for 5 more minutes. Add to a 2 quart glass pan, cover with saran wrap and freeze for at least two hours. This makes a VERY thick Ice Cream!

Homemade Rocky-Road Ice Cream

Yeah...Mama got an early birthday present in the name of an Ice Cream maker...
Sooo pretty much the diet (shea what diet) is toast...
I have the 1 1/2 Quart container...and it is SO EASY to make!!!
I used to use the Official Cuinart recipe for Basic Chocolate Ice Cream ...and then added the extra's:



1/2 cup granulated sugar
8 oz or 1 cup your favorite semi-sweet chocolate
1 cups whole milk
2 cups heavy cream
1 tablespoon pure vanilla extract

Place the cocoa and sugars in a medium bowl; stir to combine. Add the whole milk and use a hand mixer on low speed or whisk to combine until the cocoa and sugars are dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. If not freezing immediately, cover and refrigerate until ready to use.
Turn machine on; pour mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
1 cup unsweetened cocoa powder (Dutch process preferred)
2/3 cup granulated sugar
1/2 cup firmly packed brown sugar
1 cup whole milk
2 cups heavy cream
1 tablespoon pure vanilla extract

1 small bags Pecan Chips or 1 cup chopped nuts
1 cup Marsh-mellow Whip


Place the chocolate and sugars in a blender or food processes until you have crumb like texture. Heat whole milk until it is bubbling around edges (microwave for two minutes or heat in a sauce pan) add to blender with the chocolate sugar mixture and pulse until smooth and combined well. Transfer to a bowel and add to fridge or freezer until well chilled. Add the creme and vanilla and use a hand mixer on low speed or whisk to combine. Chill for another 30 minutes.
Turn machine on; pour mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes. Five minutes before process is over add two bages of Pecan Chips...or one cup. The ice cream will have a soft, creamy texture.
In a two quart glass pan , in three layers add the marshmallow Whip and swirl ( this is messy and not pretty).
Cover with Saran wrap and place in freezer.

If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
The next day is even better!

Lime & Garlic Potato Wedges

So we needed a quick side for our Pineapple Burgers..and well these I just pulled out of nowhere...and they were FAB ...we dipped them in Sweet Baby Rays Raspberry Chipolte BBQ Sauce.

4 Lime Wedges (one lime)

6 red potatoes washed and chopped with a variegated veggie slicer into wedges

Garlic Salt

Olive Oil

Place potato wedges on cookie sheet Drizzle olive oile and stir to make sur ethey are coated well.
Squeeze lime juice over the wedges, sprinkle with Garlic Salt.

Broil wedges in oven on high heat for 15 minutes...or until begin to brown on edges...

Tortellini Cold Salad

This is an easy cold , filling Salad, that works well for a Vegetarian meal, or you can add peperoni slices, my kiddies love Tortellini hot or cold. This is easy to make a head and bring to a picnic, or BBQ. It is better the next day.

1-2 Packages Tortellini cooked according to package, drained and chilled
Italian, or other balsamic or oil based dressing
grated fresh Parmesan

Artichoke Hearts
Chopped Carrots
Chopped Tomato
Chopped Red, Green, Yellow, or Red Pepper
Sliced Red or Green Onion
Pickled Asparagus
Sliced Mushrooms
Sliced Cucumbers
Fresh Chopped Basil

Combine ingredients with Chilled Pasta, toss with Parmesan...
Serve or cover and store in Fridge.

Grilled Pinapple Burgers

So Easy, and Yummy!
My kids polished these off!
Reminds me of a Burger you might order from Red Robin.


Burgers grilled w/ Worcester Sauce and McCormick Steak Seasoning
Spicy Pepper Jack Cheese Slices
Grilled Fresh cut Pineapple rounds
Fresh Chopped Romaine
Sweet Baby Rays Raspberry Chipolte BBQ Sauce
Lime Cilantro Sour Cream Mayo Dressing:

*Cilantro-Lime Dressing
2/3 cup Mayo
2/3 cup Sour Cream
3-4 Tables spoon Lime Juice
Handful of chopped Cilantro
*whisk together

Marinate and Season your Burgers
Grill your pineapple first and set aside
Grill your Hamburgers, top with cheese one minute before taking burgers off grill.

On either side of your buns spread cilantro Mayo dressing, add BBQ sauce to one side.
Layer hamburger and other ingredients...YUM!

Serve with:
Lime Garlic Potato Wedges

Grilled Coconut Chicken

I have tried two Coconut Chicken recipe's, one from the girls, and one from the "It's good for you" Pampered Chef cookbook (Ok so there recipe was for Shrimp..but same concept)
I liked both, but the Our Best Bites had so much seasoning...I missed the here is a compromise of both recipe's that gave me the best of both worlds.


(borrowed from Our Best bites)
If you're not familiar with Panko, it's a Japanese style bread crumb. I started using it in place of regular bread crumbs a few years ago and I just can't go back now. Panko makes everything SO light and crispy, you'll be amazed. Up until now I've always bought Panko in the Asian section of the grocery store. But I just found out that Progresso now makes Panko! I was so happy to see that because now you can find it next to the Progresso bread crumbs in the pasta isle.

"As many as you need"
Washed and Trimmed Chicken Tenders

2 cups sweetened flaked coconut
1-2 eggs (start with one and crack another if it runs out)
1 C flour
2 C sweetened coconut flakes
1 C panko bread crumbs
1 tsp garlic salt
1/2 tsp curry powder

Cover Grill with Tin Foil
preheat Grill to 450 degrees.

Give coconut a rough chop so it's about the same size as the panko pieces

Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.

Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.

Working with one chicken tender at a time, dredge in flour...

then dip in egg...

And then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.

Place chicken tenders on a foil-lined Grill (for easy clean up and keeps coconut from falling through the grill) that has been sprayed with non-stick cooking spray.

Bake in your 450 degree oven for about 10- 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they're big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.

*We ate these with 1/2 Jalapeno Jelly mixed with 1/2 Apricot jelly for dipping sooo YUMMY!

Queso- Cheese Chili Dip like from Chili's ...EASY

So who else orders the Queso from Chile's because, even though the Salsa rocks..the Queso takes your chips to a totally different level!(Corrie your the bomb)
Hope you are sitting down , because the pure ease of this recipe left me feeling a little silly..and giddy.
Drum roll:

Nally's Jalapeno Hot Chili
1 8 oz bar of cream cheese

Combine in a microwave safe bowl...heat until both are bubbly, mix well, sprinkle with cheese on top (boy your fancy now) ....and SERVE.
IT REALLY IS THAT EASY....and beyond yummy!

Dip-Dip on... I Promise

Soo how many times a week does the "Dang it's really five and I have to make dinner again" blues, hit you square in the face.Yeah welcome to my world Grandma,and I have ten people sitting down at my dinner table. UGH.
Well a SURE fire dinner at my house is "Dip-Dip Night", more highly regarded then even "Pizza Night", not kidding!

What ya'll need:
On the way home from work have your Hubie pick up a:

2 loaves whole grain Baguette ( toast and slice)
1 bag Tortilla chips...

Now for your dips:
Queso~ Like you get from Chili's (click here for recipe)
Pesto (click here for recipe)
Ranch (from your tray)

See the before and after....yeah ...try it, love it...thank me later.