Wednesday, October 27, 2010

Breadstick Bones by Pillsbury

The original recipe can be found here, but I found it much easier to buy a package of garlic breadsticks and do it my own way. Plus, the garlic breadsticks makes 16.

can of Pillsbury garlic breadsticks
pizza sauce for dipping
Creamy Italian dressing for dipping

1. Preheat oven to 350.
2. Open can of breadsticks. Roll out on baking sheet and cut in half, horizontally, making 16 sticks.
3. Pick up one breadstick, stretch out the ends so the dough will be thinner and cook evenly. Tie each end in a knot. Place on baking sheet.
4. Follow can directions for baking.
5. Serve with desired sauces.

In my opinion: These were a huge hit with my kids. I chose the Creamy Italian dressing because I used to work in a family run Italian restuarant and they served Creamy Italian with their breadsticks. Yummy!
In my opinion

Monday, October 25, 2010

Snickerdoodle Chex Mix

The original recipe is posted here, but we didn't think much of the popcorn in the mix, and my husband doesn't like chocolate (I know, weird), so we created our own recipe:

1/4 cup sugar
1 teaspoon ground cinnamon
4 cups Cinnamon Chex® cereal
2 cups Honey Chex
1/2 c pecans or almond halves
1/4 cup butter or margarine

The cinnamon and sugar mixture blends in more evenly when it's sprinkled on the cereal mixture a half at a time.

1. In small bowl, mix sugar and cinnamon; set aside. In large microwavable bowl, mix cereals and nuts.
2. In 1-cup microwavable measuring cup, microwave butter uncovered on High about 40 seconds or until melted. Pour over cereal mixture, stirring until evenly coated.
3. Microwave uncovered on High 2 minutes, stirring after 1 minute. Sprinkle half of the sugar mixture evenly over cereal mixture; stir. Sprinkle with remaining sugar mixture; stir. Microwave 1 minute longer. Spread on waxed paper or paper towels to cool. Store in airtight container.

In my opinion: I really liked these! There are so many new flavors to choose from, I can't wait to try them all.

Thursday, October 21, 2010

Pumpkin Pie Dip in Crock Pot

adapted from several recipes

4 oz cream cheese
1/4 c sour cream
1 c canned pumpkin pie mix (I think I may have used the whole can, I can't remember).
1/2 c powdered sugar
1 T cinnamon
chopped pecans or walnuts, optional
pretzels, apple slices, gingersnaps, etc.. for dipping

1. Add the first 5 ingredients, in order to your little dipper Crock Pot.
2. Cover and cook for about an hour, then stir well. If cream cheese isn't fully melted, cook a little longer.
3. Garnish with nuts, if desired.

In my opinion: This was a great dip and mostly healthy. My kids loved it as an after school snack.

Wednesday, October 20, 2010

Aunt Peggy's Cucumber, Tomato, and Onion Salad by Paula

1 pound cucumbers (about 2 cucumbers), peeled and thinly sliced
1 pint cherry tomatoes, halved
1/2 Vidalia onion, very thinly sliced
2 tablespoons chopped fresh parsley leaves
1 tablespoon apple cider vinegar
1 tablespoon olive oil
Salt and freshly ground black pepper

In a large serving bowl, toss together the cucumbers, cherry tomatoes, onion, parsley, vinegar, olive oil, salt, and pepper, to taste. Let the salad stand for 10 minutes before serving.

In my opinion: I have only had a Cucumber, Tomato, Onion salad once so I am no expert, but I think this recipe needs a lot of salt. It was just bland to me and a little heavy on the onions.

Tuesday, October 19, 2010

Baked Apple French Toast by Taste of Home

I have been doing a lot of planning lately. That includes planning traditional holiday meals. I always thought a French Toast casserole would be a great idea for Easter morning and maybe a few other holidays so I've been collecting a lot of great recipes. I tried this one last Saturday and thought it was amazing.

20 slices French bread (1 inch thick)NOTE-you could bake 2-3 tubes of Pillsbury Italian loaf bread
1 can (21 ounces) apple pie filling
8 eggs
2 cups 2% milk
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

1 cup packed brown sugar
1/2 cup cold butter, cubed
1 cup chopped pecans
2 tablespoons corn syrup

1. Arrange 10 slices of bread in a greased 13-in. x 9-in. baking dish. Spread with pie filling; top with remaining bread. In a large bowl, combine the eggs, milk, vanilla, cinnamon and nutmeg. Pour over bread. Cover and refrigerate overnight.
2. Remove from the refrigerator 30 minutes before baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and corn syrup. Sprinkle over French toast.
3. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Yield: 10 servings.

It even tastes great reheated several days later.

Monday, October 18, 2010

Pumpkin White Chocolate Drops by TLC

These are my new favorite cookies! They may even be my new pumpkin dessert!

Yields about 6 dozen!

2 cups (4 sticks) butter, softened
2 cups granulated sugar
1 can (about 16 ounces) solid-pack pumpkin
2 eggs
4 cups all-purpose flour
2 teaspoons pumpkin pie spice*
1 teaspoon baking powder
1/2 teaspoon baking soda
1 package (12 ounces) white chocolate chips
1 container (16 ounces) cream cheese frosting
1/4 cup packed brown sugar
*Substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon each ground allspice and ground nutmeg for 2 teaspoons pumpkin pie spice.
*orange Wilton cake decorator's icing color

1.Preheat oven to 375°F. Grease cookie sheets.
2.Beat butter and granulated sugar in large bowl with electric mixer at medium speed until light and fluffy. Add pumpkin and eggs; beat until well blended. Add flour, pumpkin pie spice, baking powder and baking soda; beat just until blended. * I added orange coloring just because! Stir in white chocolate chips.
3.Drop dough by teaspoonfuls about 2 inches apart onto prepared cookie sheets. Bake 16 minutes or until set and bottoms are browned. Cool 1 minute on cookie sheets. Remove to wire racks to cool completely.
4.Combine frosting and brown sugar in small bowl. *Again, I added orange icing coloring because pumpkin things should be orange, right? Spread on warm cookies.NOTE: 72 cookies is a lot of spreadin' so next time I'll put the icing in a decorator's bag and pipe it onto the cookies!

Optional: Let the kids mess up your kitchen by sprinkling sprinkles on them!

Friday, October 15, 2010

Witch's Finger Cookies by Woman's Day

1 can (8 oz) almond paste
1/2 cup granulated sugar
1/2 cup (1 stick) butter, softened
1 large egg
1/2 tsp vanilla extract
1/2 tsp almond extract
1 1/2 cups all-purpose flour
Pinch salt
1 cup each green, orange and violet melting wafers (Wilton Candy Melts)
2 tsp vegetable oil
1/2 cup sliced almonds
Recipe Preparation
1. Heat oven to 350°F. Have baking sheets ready.

2. In large bowl, with electric mixer, beat almond paste and sugar until well blended. Add butter; beat until blended. Beat in egg, vanilla and almond extracts. With mixer on low speed, beat in flour and salt just until blended.

3. Divide dough into three equal pieces. On lightly floured work surface, roll each piece into a 24-in. long rope. Cut each rope into six 4-in.-long pieces. Place about 1 in. apart on baking sheets. NOTE from Aggieland Mommy: I did not roll each piece into a 24" long rope. I just pulled off pieces that were smaller than a ping pong ball and rolled them out. They worked fine. I made 38 3" fingers.

4. Bake 16 minutes or until lightly browned. Remove sheets to wire rack to cool 5 minutes, then remove cookies to rack to cool completely.

5. To decorate:Line baking sheet with wax paper. Melt candy melts according to package directions. Stir in oil and transfer to narrow glasses or cups. Hold cookie by one end and dip into candy melts. Let excess drip off then place on baking sheet and attach sliced almond for fingernail. Chill in refrigerator 5 to 10 minutes, until firm

Note: I am not sure why you have to use the oil. I have used these melts hundreds of times. Also, when the candy is just about set, you can use a toothpick or fork to score little wrinkle lines in the knuckle areas. So cute!

Caramel Apples in the Crock Pot by A Year of Slow Cooking Blog

--caramel candies. This time of year in the produce section, there should be bags of soft caramel complete with popsicle stick handles.
--apples (one bag of caramel makes 4 large apples)
--2 T water

The Directions.

1. Use a 1.5 quart or larger crockpot---I used a 4 quart.

2. Unwrap all of the caramel, and add them and 2 tablespoons of water to the crockpot. Cover and cook on high for 1 to 2 hours, checking every 20 minutes or so. The caramel is ready when it is shiny and can be stirred easily. Note from Aggieland Mommy- Definitely check the caramel often. I took a nap and let the caramel cook too long. The kids didn't know the difference, but I did.

3. Put the popsicle sticks into the apples by the stems. Use a spoon to ladle the caramel over the apple, and swirl to completely cover the whole thing. Dip into chopped nuts or sprinkles if desired.

4. Let cool on parchment paper or Release foil. This is important...if you use regular foil, spray it first!

Creamy Nutmeg Chicken by Fix It and Forget It Cookbook

Picture found on

6 boneless chicken breast halves
1/4 cup chopped onions
1/4 cup minced parsley
2 10 3/4-ounce cans cream of mushroom soup
1/2 cup sour cream
1/2 cup milk
1 tablespoon ground nutmeg
1/4 teaspoon sage
1/4 teaspoon dried thyme
1/4 teaspoon crushed rosemary

1. Brown chicken in skillet in oil. Reserve drippings and place chicken in slow cooker.

2. Saute onions and parsley in drippings until onions are tender. Stir in remaining ingredients. Mix well. Pour over chicken.

3. Cover. Cook on low three hours or until juices run clear. Serve over mashed or fried potatoes, or rice.

In my opinion: This was a delicious meal. The nutmeg definitely reminded me of the flavors of Christmas. It is a meal we'll have again.

Wednesday, October 6, 2010

Apple Crumble by Betty Crocker

Apple Crumble by Betty Crocker

3 large apples, peeled, coarsely chopped (about 3 cups)
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 to 2 teaspoons ground cinnamon
1/4 cup cold butter, cut into small pieces

1 pouch (1 lb 1.5 oz)® oatmeal cookie mix
1/2 cup butter or margarine, melted
1/2 cup chopped pecans

1. Heat oven to 300°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, toss filling ingredients. Spread mixture in baking dish.
2. In same large bowl, stir cookie mix and melted butter until crumbly. Sprinkle over filling.
3. Bake 40 minutes. Remove from oven; sprinkle with pecans. Bake 15 to 20 minutes longer or until topping is golden brown. Serve warm or at room temperature .
In my opinion: This was so amazing! It was like Apple Heaven with a buttery oatmeal cookie on top. One of my favorties for sure!

Monday, October 4, 2010

Buffalo Chex Mix

not to be confused with my Spicy Chex Mix

1 stick butter
2 1/2 T hot wing sauce
1 packet Ranch dressing
2 c Parmesan Cheese Crackers such as Cheese-Its
2 c pretzels
5 c Rice Chex
5 c Corn Chex

1. Preheat oven to 250.
2. Melt butter in large roasting pan. Add hot wing sauce
3. Sprinkle in Ranch seasoning and mix well.
4. Add the rest of the ingredients and stir to coat well.
5. Bake at 250 for one hour, stirring every 15 minutes.

In my opinion: These were good! My husband and I still prefer my spicy recipe, but we ate half the batch in one day, so we obviously liked them.