Aggieland Mommy Cooks

Roasted Ranch Potatoes

2012-01-07T16:24:00.003-06:00

2 lbs small red potatoes , quartered
1/4 cup vegetable oil
1 (1 ounce) packet hidden valley ranch dressing mix (seasoning and salad mix) ..You can now buy a big container of Ranch seasoning at Sam's.

1.Preheat oven to 450°F.
2. Place potatoes in a resealable plastic bag and add oil, seal bag.
3. Toss to coat, add salad dressing mix and toss again until coated.
4.Bake in an ungreased baking pan for 35 minutes or until potatoes are brown and crisp.

serve with Simple Ranch Chicken Breasts

Simple Ranch Chicken Breasts

2012-01-07T16:21:00.002-06:00

by Cooks.com

4 boneless skinless chicken breasts
1/2 cup Italian bread crumbs (plus some extra for pan)
3 tablespoons of Hidden Valley dry Ranch Dressing mix (you can now buy a big container of Ranch seasoning at Sam's).

1. Pre-heat oven to 375°.
Spray bottom of 9x13 baking dish with non stick cooking spray, then coat pan with extra bread crumbs.

2. Mix dry Ranch Dressing with the 1/2 cup of Italian bread crumbs, then coat both sides of chicken breasts with the mixture.

3. Place in pan and cook anywhere from 30-60 minutes, depending on your oven.

Serve with Roasted Ranch Potatoes

Christmas Pancakes by Me

2011-12-11T17:02:00.002-06:00

Andes Peppermint Morsels
White Chocolate morsels
Whipping Cream
Pancakes
Red and green sprinkles

1. Make pancakes as normal
2. Top (sandwich between hot pancakes) the pancakes with the morsels. Let melt slightly.
3. Spray whipping cream on top.
4. Sprinkle with colored sprinkles.

Turkey

2011-11-21T16:23:00.010-06:00

Turkey (my family buys 10 lbs for now)
4 onions, 1 of them sliced into rings or slivers, the other 3 cut into chunks
full head of garlic cloves
2 sticks of butter, softened
lots of fresh rosemary, 1/2 c or more plus stems for cavity, chopped into little bits
lots of fresh sage, at least 20 leaves, plus full stems for cavity, chopped into little bits
salt & pepper
poultry seasoning
roasting pan
electric thermometer (invest in a good one with a 20% Coupon at Bed, Bath, & Beyond)

I make my basting butter the day before. My kids and I go pick the fresh herbs from the school where I used to teach. It has become a neat tradition. Then I chop the herbs into tiny bits and mix with the 2 sticks of softened butter. You can also use pressed garlic cloves and seasonings. Using a rubber spatula, I scoop the butter into the bottom of a baggie and with my hands, I smoosh the butter to the bottom and try to shape it into a log. Refrigerate overnight. Thanksgiving/Christmas morning, remove and slice into 1/4" disks to place under the skin of the turkey.

I saw on 'The Chew' where you can actually season and butter baste the turkey the night before so that Thanksgiving morning you can just fill the cavity and start the oven.

We buy our bird at least 5 days before Thanksgiving/Christmas. We put it in the fridge to start defrosting on Saturday before Thanksgiving (allow 24 hours for every 4 lbs). A 12 lb bird should take 3 days to thaw, but recommendations are to allow an extra day just to be sure. It's safe to keep a thawed bird in the fridge a day or two. If you find it still frozen TG morning, fill clean sink with cold water. Place bird in and change water every 30 minutes.

DIRECTIONS:
1. Open the bird (7 am at our house) and remove neck and giblets pack. Discard if you're not using them. Preheat oven to 325.
2. Gently slide your fingers between the skin and the meat, loosening the skin so you can place your butter disks inside. Do this all over the entire bird.
3. Place the butter throughout the turkey and pat it down a bit. Save some to rub on the outside of the skin or use oil. Salt and pepper the outside. We also use poultry seasoning.
4. Put one onion (cut into rings or slivers) onto the bottom of the roasting pan. Place the bird on top. Shove the other onions (chunked) and peeled garlic cloves inside the cavity. I also place any leftover herb branches. If possible, reclamp the legs.
5. Place the thermometer probe into the meatiest piece of the thigh, not touching any bone, and set it to 180 degrees.
6. Place the turkey in the oven.
7. If turkey is browning too quickly, you may loosely cover with a foil tent.

Last year our 11 lb bird took 5 hours.

Roasting times according to Better Homes and Gardens magazine at 325 degrees:
8-12 lbs......unstuffed: 2 3/4 to 3 hours stuffed: 3 to 3 1/2 hours
12-14 lbs...unstuffed: 3 to 3 3/4 hours stuffed: 3 1/2 to 4 hours

Click here for leftover ideas.
Click here for stuffing recipes.
Click here for pie recipes.

Skinny Greek Chicken for Crock Pot

2011-11-14T09:10:00.002-06:00

by Skinny Crock Pot on Facebook
Total Time: 5 Hours

Ingredients:
1 Lemon, Juiced
4 Garlic Cloves, Minced
1/4 Cup Olive Oil
1/2 Cup White Wine
1/4 Cup Chicken Broth
1 tsp Dill
1 tsp Rosemary
1 Tbsp Balsamic Vinegar
1/4 tsp Pepper
1/2 tsp Salt
1 Whole Chicken, Broken into it's Respective Pieces

1.Add all the ingredients with the exception of the chicken to the marinade.

2. Mix up well.

3. Add in the chicken and coat all the pieces completely.

4. Cook on low for 6 to 8 hours or on high for 4 to 6 hours.

5. Serve over noodles with sauce from the slow cooker spooned over the noodles and a little feta and olives for good measure.

In my opinion: This was good. I love using a whole chicken, it save so much money and you can use the leftover chicken for other recipes.

Halloween Treats

2011-11-11T22:15:00.005-06:00

My hubby made these hot dog mummies. Just cut strips out of crescent roll dough and wrap them around the dog. Bake according to directions.

Aren't these the cutest little juice boxes?

The best way to make these witch's hats is to use some icing to place a ring of icing onto the perimeter of the kiss and pressing it down on the the cookie.

Tahchin

2011-11-11T21:48:00.003-06:00

32 oz Plain Non-fat yogurt
1 lg package (20 oz) saffron rice
6 servings instant rice
3-4 medium potatoes (peeled & thinly sliced-about 1/4")
3-5 large chicken breasts, enough to cover bottom of 10x13" baking dish.

Preheat oven to 350 and spray 10x13 baking dish.

1. Cook rice halfway (if using instant, follow directions and let sit on stove about 3 minutes).
2. Boil the yellow rice halfway and drain.
3. Boil chicken until just cooked through (8 minutes for thin chicken).
4. Spread yellow rice onto bottom of 10x13" dish.
5. Lay potato slices on top, placing thinner potatoes in the middle. 6. Place chicken on top of potatoes.

7. Mix yogurt and white rice in pot you used to cook the rice.

8. Spread white rice mixture over the chicken and cover with foil.

9. Cook for about an hour. Test doneness by stabbing potato with a thin knife.

10. If you have a serving platter larger than the 10x13, cover the dish with the upside down platter and invert. Otherwise, cut and serve from the baking dish.

Beef Peperoncini Sandwiches by Krazy Coupon Lady

2011-09-19T11:35:00.003-05:00

Since this is a recipe you can make ahead and freeze, buy double or triple of the first 3 ingredients. Make all at the same time, and freeze until you are ready to cook.

2 lb Chuck Roast
16 oz jar peperoncinis
1 packet Good Seasons Italian Seasoning (dressing)

Swiss or Provolone Cheese
Hoagie Rolls

1. Add all 3 ingredients into a Gallon Size Freezer Bag and put in freezer. When you are ready to cook this, put first 3 ingredients in Crock Pot and let it cook for 8 hours on low.
2. Shred meat and serve on rolls or hoagies with Swiss or Provolone cheese. Yum!

In my opinion: This was sooo good. I think I could eat it weekly. We will definitely need a bigger roast next time.

Chicken Enchilada Casserole

2011-09-04T22:03:00.000-05:00

from a friend who cooked this and stocked my freezer when I was going through a major transition

1 lb chicken cooked and shredded
1 c chicken broth
1 can cream of mushroom soup
1 can green chile enchilada sauce
10 corn tortillas, quartered
1 c Monterrey Jack cheese, shredded
2 T sliced jalapenos, optional

1. Preheat oven to 350. Combine chicken, broth, soup, and 1/2 of the jalapenos and mix until smooth.
2. Lightly coat a 9x13 baking pan (or 2 8x8)with nonstick spray.
3. Layer the bottom of the baking dish with 1/2 of the tortillas. Spread half of the chicken soup mixture on top of the tortillas and sprinkle with 1/3 of the cheese.
4. Repeat layers. Top with enchilada sauce and the rest of the cheese and jalapenos.
5. Freeze or bake uncovered 30 minutes or until bubbly.

In my opinion: I loved this and am excited to have another freezer meal.

Herbed Chicken with Wild Rice (Crock Pot)

2011-09-03T21:34:00.000-05:00

by Taste of Home
1 package (6 ounces) long grain and wild rice mix
6 boneless skinless chicken breast halves (5 ounces each)
1 tablespoon canola oil
1 teaspoon butter
1/2 pound sliced fresh mushrooms
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup water
3 bacon strips, cooked and crumbled
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1/4 teaspoon dried tarragon

1. Place rice in a 5-qt. slow cooker; set aside seasoning packet. In a large skillet, brown chicken in oil and butter. Add to slow cooker. In the same skillet, saute mushrooms until tender; place over chicken.
2. In a small bowl, combine the soup, water, bacon, herbs and contents of seasoning packet. Pour over top. Cover and cook on low for 4-5 hours or until meat is tender. Yield: 6 servings.

In my opinion: This was yummy. It was a great change from the normal chicken slow-cooker recipes. It was full of fall flavors.

Pork and Pineapple Kabobs

2011-09-02T21:22:00.000-05:00

by Kraft
1/2 cup KRAFT Original Barbecue Sauce
2 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. finely chopped fresh rosemary
1 lb. boneless pork loin, cut into 1-inch chunks
1 cup fresh pineapple chunks
1 cup green pepper chunks (1 inch)
1/2 cup red onion chunks (1 inch)

1. MIX first 3 ingredients in large bowl. Reserve 1/4 cup for later use. Add meat to remaining sauce; toss to coat. Refrigerate 15 min. to marinate.

2. HEAT grill to medium-high heat. Remove meat from marinade; discard marinade. Thread meat onto skewers alternately with pineapple, peppers and onions.

3. GRILL 12 to 14 min. or until meat is done, turning occasionally and brushing with reserved sauce.

In my opinion: We really liked this recipe. It was the first time we've grilled pork and we were pleasantly surprised.

Swiss Steak Supper (Crock Pot)

2011-09-01T21:18:00.000-05:00

by Taste of Home
1-1/2 pounds beef top round steak
1/2 teaspoon seasoned salt
1/4 teaspoon coarsely ground pepper
1 tablespoon canola oil
3 medium potatoes
1-1/2 cups fresh baby carrots
1 medium onion, sliced
1 can (14-1/2 ounces) Italian diced tomatoes
1 jar (12 ounces) home-style beef gravy
1 tablespoon minced fresh parsley

1. Cut steak into six serving-size pieces; flatten to 1/4-in. thickness. Rub with seasoned salt and pepper. In a large skillet, brown beef in oil on both sides; drain.
2. Cut each potato into eight wedges. In a 5-qt. slow cooker, layer the potatoes, carrots, beef and onion. Combine tomatoes and gravy; pour over the top.
3. Cover and cook on low for 5-1/2 to 6 hours or until meat and vegetables are tender. Sprinkle with parsley. Yield: 6 servings.

In my opinon: This was a pretty good meal. It needed something else....just not sure what.

Chicago-Style Steak with Blue Cheese Butter

2011-08-31T21:06:00.002-05:00

by Kraft
1/2 cup A.1. CHICAGO STEAKHOUSE Marinade
2 beef T-bone or Porterhouse steaks (3/4 lb. each), 3/4 inch thick
2 Tbsp. butter, softened
1 Tbsp. ATHENOS Crumbled Blue Cheese
1 Tbsp. finely chopped green onion

1. POUR marinade into large resealable plastic bag. Add steaks; turn to coat. Seal bag. Refrigerate 30 min. to marinate.

2. MEANWHILE, mix butter, cheese and onion until well blended; cover. Refrigerate until ready to use.

3. PREHEAT grill to medium heat. Remove steaks from marinade; discard marinade. Grill steaks, uncovered, 10 to 12 min. for medium-rare to medium doneness, turning occasionally. Remove steaks from grill. Remove bones; cut steak into thin slices. Top with the butter mixture

In my opinion: This steak was delicious. The butter added flavor and pizazz. Can't wait to have it again.

Cool Crayons

2011-06-10T10:33:00.003-05:00

from The Ultimate Book of Kid's Concoctions

broken crayons
heavy paper cups
assorted candy molds
oven mitt

1. Remove all paper from crayons and sort by color in heavy cups.
2. Place one cup of crayons in microwave. Cook on high 4-6 minutes or until the crayons are completely melted.
3. Using an oven mitt, have an adult carefully pour the melted crayon wax into the molds. Throw the used paper cup away.
4. Place the candy molds in the freezer for 20 minutes until the wax is hard.
5. Pop Cool Crayons out of molds and color.

Crystal Rock Garden

2011-06-10T10:25:00.003-05:00

from Ultimate Book of Kid's Concoctions

1 small sponge
4 T salt
2 T water
2 T liquid bluing
food coloring
rubber glove

1. Cut a sponge into several small pieces. Place sponge pieces into a small plastic or glass bowl.
2. Put on rubber gloves, sprinkle 2 T salt, water, and liquid bluing over the sponge pieces. Allow the concoction to set for 24 hours.
3. Sprinkle the remaining 2 T salt over the sponge pieces. Allow the concoction to set for an additional 24 hours.
4. Repeat step 2. Then add a few drops of food coloring to each sponge piece. By this time your crystal flower garden should be starting to bloom.

You can use cotton balls, coals, or porous brick pieces in place of a sponge to create your Crystal Rock Garden.

Garden Stones

2011-06-10T10:17:00.002-05:00

old bucket
8 c quick-setting cement
water
shallow cardboard box (11"x16" is best)
stick or wooden spoon
ruler

1. Mix cement and 2 c of water together in a bucket until the mixture is the consistency of oatmeal. Add more cement or water if necessary.
2. Pour the mixture evenly into the cardboard box. Your cement should be at least 1 1/2 to 2 inches thick.
3. Take and old ruler and rake across the top of the cement until smooth. Wait 5 minutes.
4. Place your hands or feet into the wet cement and push down 1-2 inches to make your impression. Immediately rinse your hands/ feet with water.
5. Use a stick or pencil to write your name, age, or date in cement.
6. Let the cement dry 48 hours. Tear away the cardboard box and place your stone in your backyard or garden.

NOTE-Personalize your stone by adding seashells, toys, marbles, coins, dominoes, jewels, etc...

Spray Chalk

2011-06-10T10:13:00.002-05:00

from The Ultimate Book of Kid Concoctions

4 T cornstarch
1 c warm water
4-6 drops food coloring
1 small plant mister

1. Mix all ingredients together in a medium bowl.
2. Pour the spray chalk mixture into a small plant mister. Shake and spray.
3. Avoid clogging by shaking the plant mister before each use.

3-D Puffy Sand

2011-06-10T10:07:00.003-05:00

from The Ultimate Book of Kid Concoctions

1/3 c flour
1/3 c water
1/3 c salt
2 1/2 T tempera paint
1/2 T sand
Plastic squeeze bottle

1. Combine dry ingredients in a medium bowl.
2. Add water and tempera paint. Mix until well blended.
3. Carefully pour the mixture into a plastic squeeze bottle.
4. Let finished paintings dry 24 hours or until hard.

Place 3-D Puffy Sand into a cake-decorating bag and use different tips to create cool effects and textures.

Sand Castle Clay

2011-06-10T09:49:00.002-05:00

from The Ultimate Book of Kid's Concoctions
You can create sand castles and sand sculptures that are permanent.

1 cup sand
1/2 cup cornstarch
3/4 cup liquid starch
old pot

Steps:
1. Combine sand and cornstarch in an old pot.
2. Add liquid starch and mix.
3. Cook the mixture over medium heat while stirring constantly. Eventually, the mixture will thicken and turn to dough.
4. Remove the pot from the stove and let the clay cool.
5. Remove clay from the pot and knead it for 20 to 30 seconds before using.

Jewel & Gem Goop

2011-06-10T09:42:00.002-05:00

From The Ultimate Book of Kid Concoctions

1/2 c white glue
2 c rock salt
6-8 drops food coloring

1. Mix rock salt and food coloring together. Add glue and continue mixing for 2-3 minutes.
2. Mold and sculpt Jewel & Gem Goop, using your hands.
3. Place Jewel & Gem sculptures on a piece of cardboard to dry. Drying time will vary depending on size and thickness of your creation.

I haven't made this yet, but I found this blog where someone else has.

Cotton Clay

2011-06-09T22:18:00.001-05:00

From The Ultimate Book of Kid Concoctions

3 c cotton balls
2 c water
2/3 c flour
5-7 drops food coloring

1. Tear cotton balls apart into small pieces. Mix water and cotton together in a medium saucepan.
2. Slowly stir in flour. Continue stirring and cook over low heat for 5-7 minutes until the mixture begins to stiffen.
3. Remove saucepan from heat and place the Cotton Clay on a thick cloth towel or several layers of paper towels to cool.
4. Allow Cotton Clay sculptures to dry 24 hours or until hard.

Instant Finger Paints

2011-06-09T22:06:00.003-05:00

from The Ultimate Book of Kid's Concoctions

1/4 c liquid starch
1 T powdered tempera paint
Freezer paper (paint on shiny side)

1. Pour liquid starch and tempera into a small bowl.
2. Mix until well blended.
3. Use plastic margarine tubs with lids to store finger paints for future use.

For more "Fun with Kids" click here.

Magic Bubble Paint

2011-06-09T21:54:00.002-05:00

from Ultimate Book of Kid's Concoctions

2 t clear liquid dish detergent
3 T water
1/4 c powdered tempera paint
straw

1. Mix cleardish detergent, water, and powdered tempera together in a small, shallow bowl. If you are using a concentrated dish detergent, 1-2 more T of water may be necessary.
2. Using a straw, gently blow into the paint mixture until a dome of bubbles forms.
3. Capture bubble prints by placing a piece of paper on top of bubble dome.
4. Repeat the process, using several different colors of bubble paint.

For more "Fun with Kids", click here.

Invisible Ink

2011-06-09T21:50:00.003-05:00

from Ultimate Book of Kid Concoctions

2 T pure lemon juice
cotton swab

1. Pour lemon juice into a small glass or plastic dish.
2. Soak one end of the cotton swab in the lemon juice.
3. Use the lemon soaked end to write a secret message or draw a picture on a sheet of paper.
4. When you are ready to view your secret message, have an adult hold the sheet of paper near a light bulb or over a toaster. The heat source will slowly turn the lemon juice dark brown and reveal the message.

For more fun ideas with kids, scroll down and find "fun with kids" on the right hand side.

"Funny" Putty

2011-06-09T21:31:00.003-05:00

from Ultimate Book of Kid's Concoctions

1 T liquid starch
2-3 drops food coloring
2 T white glue

1. Mix white glue and food coloring together in a small bowl.
2. Pour liquid starch into a second small bowl. Slowly pour the glue mixture on top of the liquid startch.
3. Allow the concoction to stand for 5 minutesor until the glue absorbs the liquid starch.
4. Remove putty from bowl and knead. (Note: At first this mixture may look as if it's a mistake, but it isn't. The more you knead the putty, the better the consistency will be.)
5. Store funny putty in a plastic Easter egg or plastic bag.

-Press putty down on newspaper comics or pictures printed with an ink jet printer. Slowly pull the putty off the paper. The picture will transfer onto the putty.

For more fun concoctions, go to the label "fun with kids" in the right hand column.

Bathtub Finger Paints

2011-06-09T21:26:00.002-05:00

from Ultimate Book of Kid Concoctions

1/3 cup clear, mild liqid dish detergent
1 T cornstarch
food coloring

1. Mix liquid dish detergent and cornstarch together in a small bowl until blended.
2. Pour the mixture in equal parts, into several sections of a plastic ice cube tray.
3. Add 1-2 drops of food coloring to each section of the tray and mix with a small spoon.

Scratch & Sniff Watercolors

2011-06-09T21:19:00.002-05:00

from the book The Ultimate Book of Kid Concoctions

1 T unsweetened powdered drink mix
1 T warm water
several small containers (muffin tims work well)

1. Mix water and drink mix together in a small bowl. Repeat this step several times, using various flavors of drink mix to create different colors of paint.
2. Allow finished works to dry overnight before scratching and sniffing.

**Freeze any leftover paint into ice cubes to use for ice cube painting.

Gooey Gunk

2011-06-09T21:08:00.004-05:00

from the book: The Ultimate Book of Kid Concoctions

Solution A:
1 cup water
1 cup white glue (Elmers works best)
food colouring

1. Mix all the ingredients for solution A into a bowl and stir well.

Solution B:
1 1/3 cup warm water
4 teaspoons Borax

2. In a separate bowl, mix ingredients for solution b until Borax has completely dissolved.

3. Slowly pour solution A into solution B. DO NOT MIX!

5. 4. Sort of roll the combined with your hands until a solidified, loose, jelly like dough has formed. Lift the jelly like dough and place on the counter leaving the liquid in the bowl. Knead on the counter. Gunk will be very loose at first but will firm up.
6. Store in a sealed container.

Tip: Use red liquid tempera paint/food coloring to create lava gunk, green to create slimy gunbk, or black to create tar gunk.

Amy's Artichoke DIp

2011-05-31T22:14:00.002-05:00

2 cans marinated artichoke hearts, chopped
1 c real mayonnaise
1 c parmesan cheese (not the sprinkle kind for pizza)
worcesteshire sauce to taste
hot sauce (like tobasco) to taste

Mix ingredients in a baking dish. Bake at 350 until browning on top or bubbly.

I got this recipe from a friend. My husband doesn't like artichokes so I get this all to myself...and believe me, I can eat it all by myself!

Fake Lasagna Make ahead and Freeze

2011-05-05T11:11:00.000-05:00

Plan on buying twice the ingredients and a few 8x8 foil freezer dishes if you want to stock your freezer.

1 lb frozen cheese ravioli
1 lb ground beef
1 jar spaghetti sauce
1/4 c parmesan cheese
1 c mozzarella

1. Brown meat and drain.
2. Pour frozen ravioli into 9x13 baking dish.
3. Top with meat then pour sauce over the meat. Sprinkle with parmesan and then mozzarella.
4. Cover and bake for 45 minutes or write baking instructions on top and freeze.
5. Uncover and bake another 15 minutes or until cheese is melted and bubbly.

In my opinion: This dish was made for me by friends and I loved it. I think your kids will, too.

Cheesy Broccoli-Potato Soup by Betty Crocker

2011-05-04T10:57:00.000-05:00

1 carton (32 oz) Progresso® chicken broth
1/3 cup chopped onion
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen chopped broccoli
2 cups milk
1 1/3 cups Betty Crocker® Potato Buds® mashed potatoes (dry)
2 cups chopped cooked chicken
1 cup shredded Swiss cheese (4 oz)
1/2 teaspoon salt

1 In 3-quart saucepan, heat broth, onion and frozen broccoli to boiling. Reduce heat; cover and simmer 5 minutes, stirring occasionally.
2 Stir in milk and dry potatoes until well blended; stir in remaining ingredients.
3 Heat over low heat about 5 minutes, stirring occasionally, until hot and cheese is melted.

In my opinion: This was a super simple soup. It was a good soup.

Berry Berry Cool Pie by Eagle Brand

2011-05-03T10:52:00.000-05:00

1 can (14 oz.) Eagle Brand® Sweetened Condensed Milk
1/2 cup lemon juice
2 cups assorted fresh berries (raspberries, blueberries or blackberries)
1 tub (8 oz.) frozen non-dairy whipped topping, thawed
1 Keebler® Ready Crust® Graham Pie Crust

1. In large bowl combine sweetened condensed milk and lemon juice.

2. Stir in berries. Fold in whipped topping. Spread in crust.

3. Freeze at least 5 hours or until firm. Let stand at room temperature for 30 to 40 minutes before cutting. Garnish as desired.

This pie was delicious and a very refreshing treat for our hot summer days.

Slow Cooker Southwest Chicken Nachos by Betty Crocker

2011-05-02T10:33:00.000-05:00

1 package (16 ounces) mild Mexican pasteurized prepared cheese product with jalapeño peppers, cut into cubes
3/4 cup Old El Paso® Thick ’n Chunky salsa
1 can (15 ounces) black beans, rinsed and drained
1 package (9 ounces) frozen cooked Southwest-seasoned chicken breast strips, thawed and cubed
1 container (8 ounces) Southwest ranch sour cream dip
1 medium green bell pepper, chopped (1 cup)
1 medium red bell pepper, chopped (1 cup)
12 ounces large tortilla chips

1 Place cheese, salsa, beans and chicken in 3- to 4-quart slow cooker.
2 Cover and cook on Low heat setting 3 to 4 hours, stirring halfway through cooking, until cheese is melted and mixture is hot.
3 Stir in sour cream dip and bell peppers. Increase heat setting to High. Cover and cook about 30 minutes or until mixture is hot. Serve over tortilla chips. Topping will hold on Low heat setting up to 2 hours; stir occasionally.

In my opinion: These were good nachos. This was a good deviation from the normal chicken or ground beef Crock Pot recipes.

Cranberry, Apple, and Sausage Stuffing

2011-05-01T10:25:00.000-05:00

I am not sure where I originally got this recipe, but it can be found on Food Network's website. I LOVE this recipe!

8 tablespoons (1/2 cup or 1 stick) butter, UNsalted
2 medium onions, finely diced
3 cups chopped celery, (about 6 large stalks)
6 cups coarsely chopped leeks, (about 12) or onions
4 apples, peeled, cored and chopped
1 pound breakfast sausage or Italian sausage, casings removed, optional
6 teaspoons poultry seasoning
2 teaspoons chopped fresh rosemary leaves, (about 4 sprigs)
2 teaspoons chopped fresh sage leaves, (about 6 leaves)
2 teaspoons chopped fresh parsley leaves, (about 4 to 6 sprigs)
2 cups dried cranberries
1 box stuffing mix (NOT cornbread) (recommended: Pepperidge Farm)
2 cups (1 pint), or less vegetable stock
pepper
Preheat oven to 350 degrees F. Melt the butter in a large skillet and saute the onions, celery, leeks, apples, and sausage, breaking up the sausage as you cook. After about 10 minutes, add the poultry seasoning, fresh herbs and dried cranberries. Add the dried stuffing mix and moisten with the vegetable stock. Season stuffing mix to taste. Place into a buttered casserole dish and bake for 45 minutes.
3 qt pan was too small...this makes a lot!

This was fabulous! It has become our favorite.

Make ahead and Freeze Chicken, Broccoli, and Rice Casserole

2011-04-30T10:12:00.000-05:00

This is another dish my friends made to fill my freezer when I was going through some tough times at home. It is fabulous!

1 lb. chicken, cooked and shredded
2 c chicken stock
1 3/4 c uncooked rice
3 1/2 c water
2 10 oz pkgs. frozen chopped broccoli
3/4 c onions, chopped
3/4 c green pepper, chopped
1 c. celery, chopped
4 T margarine
8 oz Velveeta
1 can cream chicken soup
1 can cream mushroom soup
1 3oz can chopped mushrooms, opt.

1. Cook chicken, rice, and broccoli as directed on packages.
2. Saute onions, bell peppers, and celery in margarine.
3. Drain broccoil and combine with chicken, cheese, sauteed vegetables, undiluted soups, and mushrooms.
4. Fold in cooked rice and turn into a 4 qt casserole dish (or 3-4 small freezer dishes and cover with foil label foil with baking instructions).
5. Bake in a 350 oven for 30 minutes.

Slow Cooker Jambalaya by Betty Crocker

2011-04-29T10:08:00.000-05:00

1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
2 medium celery stalks, chopped (1 cup)
3 garlic cloves, finely chopped
1 can (28 oz) Muir Glen® organic diced tomatoes, undrained
2 cups chopped fully cooked smoked sausage
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen
4 cups hot cooked rice

1 In 3 1/2- to 6-quart slow cooker, mix all ingredients except shrimp and rice.
2 Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours).
3 Stir in shrimp. If needed, reduce heat setting to Low; cover and cook on Low heat setting about 1 hour longer or until shrimp are pink and firm. Serve jambalaya with rice.

Beef Enchilada Casserole (Make ahead and Freeze)

2011-04-28T10:00:00.000-05:00

I was going through a hard time a few months ago and some precious friends from church called and said they were going to stock my freezer. And they did! This is one of the many wonderful meals they blessed me with.

2 lbs ground beef
10 corn tortillas, quartered
1 sm can evaporated milk
1 can red enchilada sauce
1 can cream of mushroom
1 can cream of chiken
1 lb Velveeta, cubed

1. Brown meat in a deep skillet and drain excess grease.
2. Add canned ingredients and cheese cubes and allow to melt.
3. In a 4 qt casserole dish (or many small freezeable pans), layer the ingredients starting with the 1/3 of the sauce then 1/2 of the tortillas. Repeat layers ending with sauce. Bake uncovered at 350 for 30 minutes or until bubbly...or cover with foil and label the top with the directions:

thaw completely
uncover
bake 30 minutes or until bubbly at 350

In my opinion: This was a great dish, I will be making it soon to restock my freezer for nights I'm too busy running kids to dance and soccer practice to cook.

Slow Cooker Sweet Potatoes with Applesauce by Betty Crocker

2011-04-27T09:48:00.001-05:00

6 medium (2 pounds) sweet potatoes or yams, peeled and cut into 1/2-inch cubes
1 1/2 cups applesauce
2/3 cup packed brown sugar
3 tablespoons butter or margarine, melted
1 teaspoon ground cinnamon
1/2 cup chopped nuts, toasted

1 Place sweet potatoes in 2- to 3 1/2-quart slow cooker. Mix remaining ingredients except nuts; spoon over potatoes.
2 Cover and cook on low heat setting 6 to 8 hours or until potatoes are very tender.
3 Sprinkle with nuts.

In my opinion, I thought this was a good recipe. My husband, the sweet potato expert, said they were too sweet for him.

My Cut-out Cookies (double batch)

2011-04-26T09:39:00.002-05:00

2 c butter, softened

3 c sugar

2 eggs

2 t vanilla extract

2 t almond extract

5 1/2 c flour

4 t baking powder

2 t salt

1. Preheat oven to 400. In mixer bowl, cream butter with sugar until light and fluffy.

2. Beat in eggs and extracts.

3. Mix flour, baking powder, and salt; add to butter mixture a little at a time, mixing after each addition. At this point, I divide the dough in two and place in large sealable bags.

4. Roll out dough and use cookie cutters to make your favorite cookies.

5. Bake 6-7 minutes. Cool completely before decorating.

Oven Fried Chimichangas

2011-04-22T15:49:00.002-05:00

2/3 cup picante sauce or 2/3 cup your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions, chopped with some tops (about 1/4 cup)
6 (8 inch) flour tortillas
2 tablespoons margarine, melted
shredded cheddar cheese, for serving
chopped green onion, for serving
picante sauce, for serving

1 Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
2 Place about 1/4 cup of the chicken mixture in the center of each tortilla.
3 Fold opposite sides over filling.
4 Roll up from bottom and place seam-side down on a baking sheet.
5 Brush with melted margarine.
6 Bake at 400°F for 25 minutes or until golden.
7 Garnish with additional cheese and green onion and serve salsa on the side.

Easter Cupcakes

2011-04-18T09:01:00.006-05:00

These are the original pictures posted by Betty Crocker that go with the cupcakes my kids made yesterday.

The lamb was extremely difficult to do, especially for my little ones.

You need:

Pre-made cupcakes, I made lemon

Pre-made Icing

Yellow coconut

Green Coconut

Jellybeans or Pastel M&Ms or speckled eggs

Brown, red, and orange M&Ms for eyes and beaks

Easter sprinkles

Marshmallows

any other candy you'd like Handle for basket (we used pipe-cleaner)

Easter Cupcakes

2011-04-17T21:46:00.005-05:00

I found the cutest cupcake ideas on Betty Crocker's website. Tonight I threw caution to the wind and put out M&Ms, marshmallows, chocolate morsels, green coconut, yello coconut, and 8 different sprinkles and let my kids each create 6 cupcakes.

Spring Scrub Down by Paula Deen

2011-04-17T10:57:00.000-05:00

Ways to Clean with Baking Soda…
Mix it with warm water to clean the inside of the fridge or other appliances.
Blend 4 parts baking soda and 1 part Borax for a nonabrasive scouring powder.

Ways to Clean with White Vinegar…
Add 2 to 3 tablespoons to your dishwasher detergent to cut the grease on dishes.
Make a paste of vinegar and baking soda to clean a stainless steel sink.
Mix it with water, and run it through the coffeepot for a good inside-out cleaning.
Freeze vinegar in ice cube trays, and grind the cubs in the sink disposal.

Ways to Clean with Lemons…
Sanitize wooden cutting boards by rubbing them with lemon juice, then let them set overnight. Wash and rinse.
Use lemon juice on chrome faucets and appliances, then buff ‘til they shine!
Sprinkle the cut side of a lemon half with salt, and use it to clean the inside of copper cookware.
Cut a whole lemon in quarters, and grind it in the garbage disposal to disinfect and deodorize it. (Paula’s favorite!)

“I always keep plenty of lemons, vinegar, and baking soda in my kitchen because they pull double duty- I can cook or clean with ‘em!” - Paula

Freshen the Fridge
Paula says four simple steps make this big job more manageable.
1. Pull out all the food and throw away out-of-date items
2. Wash drawers and shelves, and then wipe down the interior with warm soapy water.
3. Use soap and bleach (and latex gloves!) to clean and sanitize the drip pan, if you have one, underneath the fridge.
4. Vacuum any coils in the back or underneath.

Grease Be Gone!
The grimiest cleaning jobs in the kitchen are the exhaust fan blades, housing, and filter; underneath the stop top; and the oven. For these jobs, Paula finds that the fastest way to cut the sticky mess is to squirt the surfaces with Greased Lightning, an all-purpose cleaner originally created to help mechanics mop up car grease. Just wear latex gloves, and grab a roll of paper towels to wipe away grease. Then wipe with a damp sponge and dry.

Cleaning with Ketchup?
Rubbing ketchup on dirty copper-bottomed pots will restore the shine.

Resurrection Rolls (Empty Tomb Rolls)

2011-04-14T11:20:00.001-05:00

I found these on Catholic Icing's blog and can't wait to try them.

Ressurrection "Empty Tomb" Rolls by Catholic Icing Canned Crescent Rolls Small bowl of melted butter Small bowl of Cinnamon/Sugar Mixture Large Marshmallows **Before beginning, melt your butter, preheat your oven to the temperature on your crescent roll can, and cover your pan in parchment paper or aluminum foil, because the melted marshmallows can get messy!

1. Give each child a marshmallow, and tell them it represents Jesus. Have them dip it into the melted butter, and then roll it in the cinnamon sugar. These represent the oil and spices used to prepare Jesus' body for burial. 2. Now give each child a crescent roll, and have them wrap up the marshmallow tightly, pinching it closed as much as possible. The roll represents the linen cloths that Jesus' body was wrapped in. 3. Place your rolls into the oven, which symbolizes the tomb. Bake according to package directions, and pretend it has been 3 days! ;-) 4. an "empty tomb". Isn't that cool?! Jesus has risen! Alleluia, Alleluia! :-)

Firecrackers

2011-04-12T08:46:00.007-05:00

Someone at work made these and had them in the lounge for a Relay For Life fundraiser. They were so yummy.

1 box of little saltines minis or (16 ounce) package unsalted saltine crackers
1 cup canola oil
2 teaspoons crushed red pepper flakes
1 (1 ounce) package dry ranch salad dressing mix

Just toss all of it around for a while until the oil is soaked up at the bottom! :)

Irish Cream Poundcake by Paula Deen

2011-04-10T16:33:00.003-05:00

Irish Cream Pound Cake with Irish Cream Glaze

1 1/2 - cups butter

2 - cups firmly packed brown sugar

1 - cup granulated sugar

5 - large eggs

3 - cups all purpose flour

1 - tsp baking powder

1/2 - tsp salt

3/4 - cup whole milk

1/4 - cup Irish cream liqueur or Irish cream syrup

Preheat oven to 325.

Spray a 12 cup fluted pan with not stick spray with flour.

In a large bowl, beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs one at time, beating after each addition. In a medium bowl, combine flour, baking powder and salt.

Gradually add flour mixture to butter mixture alternately with milk., beginning and ending with flour mixture beating after each addition. Stir in Irish cream. Spoon batter into prepared pan, and bake for 1 hour and 15 - 20 minutes or until a wooden pick inserted in the center comes out clean.

Let cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack.

Drizzle Irish Cream Glaze over cake. Garnish with mint leaves and strawberries if desired.

Irish Cream Glaze

2 cups confectioners sugar

3 tablespoons Irish cream liqueur

Combine sugar and Irish cream whisking until creamy. Drizzle over cooled cake.

It took a little more than 3 T. of the Irish cream to get a good consistency. Just keep adding until you get it the consistency you want. You can also use a little milk instead of adding more irish cream liquer or flavoring. In my opinion: This was DE-lish! I really loved the glaze. I hate to admit it, but this is definitely a heavy/dense cake so be prepared to share!

Grilled Corn with Feta Cheese

2011-03-24T10:17:00.005-05:00

recipe by The Neelys
4 ears sweet corn, husked and silks removed
2 tablespoons olive oil
Seasoning salt, recipe from Grilled Sweet and Tangy Pork chops
1/4 cup mayonnaise
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 lime, juiced, plus 1 lime, quartered, for garnish
Kosher salt and freshly ground black pepper
1 cup crumbled feta

1. Preheat the grill to medium-high heat.
2. Rub the corn with olive oil and season with seasoning salt, to taste. Grill the corn until it's charred, on all sides, rotating for about 10 minutes.
3. Meanwhile, mix the mayonnaise, chili powder, cayenne, lime juice and salt and pepper, to taste, together in a small bowl. Remove the corn from the grill and brush the hot corn with the mayonnaise mixture. Arrange on a platter and sprinkle with the feta cheese. Serve with lime wedges on the side.

In my opinion: I absolutely loved the flavor of the chili-lime sauce. It may be too spicy for small kids. It was hard to get the feta cheese to stick to the corn so next time I will try brushing on the mayonnaise mixture, adding the feta, and wrapping the corn in foil before placing on the grill. We served these with the Sweet and Tangy Grilled Pork Chops.

Grilled Sweet and Tangy Pork Chops

2011-03-23T10:14:00.007-05:00

recipe from The Neelys
4 (1 1/2-inch thick) center cut bone in pork chops
Neely's Seasoning Salt, recipe follows Sweet and Tangy Glaze, recipe follows

1. Preheat the grill to medium-high heat.
2. Season the pork chops lightly on both sides with the Seasoning Salt. Remember, we aren't rubbing the chops.
3. Grill the chops for 5 to 7 minutes per side. Brush them with the Sweet and Tangy Glaze the last 5 minutes of grilling. Internal temperature should register 145 degrees F on an instant-read thermometer. Remove the chops from the grill to a serving platter and allow them to rest for 5 minutes before serving.

Seasoning Salt:
2 tablespoons kosher salt
1 tablespoon onion powder
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/4 teaspoon celery seed
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika

Mix the salt, onion powder, black pepper, garlic powder, celery seed, cayenne, and smoked paprika in a small bowl. Reserve a small amount for the Grilled Corn with Feta Cheese recipe. You can store the remaining Seasoning Salt in an airtight container for up to 6 months.

Sweet and Tangy Glaze:
1/4 cup apple cider vinegar
1/4 cup tablespoon real maple syrup
2 tablespoons ketchup
2 tablespoons Dijon mustard
1 dash Worcestershire sauce
1 dash hot pepper sauce (recommended: Tabasco)
Kosher salt and freshly ground black pepper

In a small bowl, mix together the apple cider vinegar, maple syrup, ketchup, mustard, Worcestershire, and hot sauce. Season with salt and pepper, to taste, and refrigerate if not using immediately.

In my opinion: These were delicious! We served it with the grilled corn with feta cheese. Oh, my! I loved the corn.

Shamrock Milkshake

2011-03-17T11:18:00.003-05:00

Picture from Kraft

Mint chocolate ice cream
milk

1. Add both ingredients and blend until desired consistency.

Leprechaun's Fizz

2011-03-17T11:14:00.003-05:00

Lime sherbet
lemon-lime soda or ginger ale

1. Scoop out sherbet into cups
2. Pour soda over the sherbet!

These were so simple and really made the kids happy!

Leprechaun's Kiss

2011-03-17T11:04:00.003-05:00

1 square BAKER'S Semi-Sweet Chocolate,(or green candy melts) melted optional
2 cups boiling water, divided
2 pkg. (3 oz. each) JELL-O LIME Flavor Gelatin
1-1/2 cups cold water, divided
Ice cubes
1 cup thawed COOL WHIP
Whipped Topping Decorations: assorted St. Patrick's sprinkles and candies
1. DRAW heart design or write Valentine's Day message in each of 8 (6-oz.) clear plastic cups by piping chocolate onto insides of cups. Refrigerate until chocolate is firm.
2. ADD 1 cup boiling water to 1 pkg. gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in 1 cup cold water; pour into cups. Refrigerate 1 hour or until gelatin is firm.
3. MEANWHILE, add remaining boiling water to remaining gelatin mix; stir 2 min. until completely dissolved. Add enough ice to remaining cold water to measure 1 cup. Add to gelatin; stir until thickened. Stir in COOL WHIP; spoon over gelatin layer in cups. Refrigerate 3 hours or until firm. Decorate as desired.

Mummy Taco Loaf

2011-03-16T17:42:00.003-05:00

1 lb ground beef

1 packet taco seasoning

cheddar cheese

can crescent rolls

1. Brown meat and add seasoning according to directions.

2. Roll out cresent dough into a rectangle on cookie sheet (for best results, use Pampered Chef baking stone).

3. Spread the meat down the middle.

4. Sprinkle cheese on top.

5. Using a knife, cut strips working from the meat outward.

6. Fold strips over to resemble a mummy.

7. Add sliced black olive eyes if desired.

8. Cook according to crescent roll directions.

Rainbow cupcakes or Jello

2011-03-11T11:16:00.004-06:00

I've seen these rainbow pudding cups before, but I've never made them. Here is where I got this picture. Put a stick in, pop them in the freezer, and you'll have an instant pudding pop!

Family Fun has this recipe here.

Happy Holiday Crispies from Woman's Day magazine

2011-02-14T09:36:00.004-06:00

Clover Crispies picture from Taste of Home

1 bag white chocolate chips *or Wilton Candy Melts
4 tbsp. butter
4 cups Kellogg’s® Rice Krispies®
2 cups M&M’S® Brand Holiday Mix Milk Chocolate or Peanut Chocolate Candies
* I added holiday sprinkles.
1. Place 1 bag (12 oz.) of white chocolate chips and 4 tbsp. butter in a microwave-safe bowl. Heat at medium power for about 1 minute. Do not allow chocolate to burn.

2. Stir until mixture is smooth; combine with 4 cups Kellogg’s® Rice Krispies® and 2 cups M&M’S® Brand Holiday Mix Milk Chocolate or Peanut Chocolate Candies. Add sprinkles if you'd like to.

3. Line a 9 x 13-inch pan with foil, then pour the mixture. Refrigerate until set, about 30 minutes. Cut into 2-inch squares.

In my opinion: I made these for Valentine's Day this year using the Valentine mix M&Ms. The white chocolate wasn't as fluid as I'd like it to have been so I panicked and thought it wasn't going to mix well so I melted some pink Wilton candy melts and smoothed it over the top plus I added sprinkles. They tasted wonderful, but were very hard to cut and did not make perfect squares. Next time I'll try scoring the melts.

Valentine's Day

2011-02-09T09:52:00.003-06:00

There are so many wonderful things you can do with food for Valentine's Day...

don't forget to make heart-shaped ice cubes, heart-shaped sandwiches, or heart-shaped pancakes. We let our kids spray whipped cream on their pancakes and use chocolate syrup and leftover sprinkles.

Valentine Pizza by Pillsbury

2011-02-09T09:45:00.001-06:00

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 can (11 oz) Pillsbury® refrigerated thin pizza crust
1 can (8 oz) pizza sauce
24 slices turkey pepperoni with 70% less fat
3/4 cup shredded mozzarella cheese (3 oz)

1. If using classic crust: Heat oven to 425°F. Lightly spray or grease large cookie sheet. If using thin crust: Heat oven to 400 F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet.
2. Unroll dough on work surface. With sharp knife or pizza cutter, cut dough into 4 rectangles. Place rectangles on cookie sheet. Cut 1-inch slit in center of wide edge of each dough portion; on opposite wide edge across from slit, pinch dough together to shape point of heart. Slightly separate each cut slit, and gently press dough into a 6x5-inch heart, creating slight rim on edge of dough.
3. Divide pizza sauce evenly onto hearts, spreading to within 1/2 inch of edges. Top each with 6 slices pepperoni and 3 tablespoons cheese.
4. Bake classic crust 13 to 16 minutes, thin crust 9 to 13 minutes, or until crust edges are golden brown and cheese is melted..

Heart Shaped Breadsticks by Pillsbury

2011-02-09T09:38:00.001-06:00

1can (11 oz) Pillsbury® refrigerated breadsticks
1egg, slightly beaten
1/4cup finely crushed nacho-flavored tortilla chips

1. Heat oven to 375°F. Separate dough into 12 breadsticks; stretch each until 12 inches long. Twist and shape each breadstick into heart shape; place on ungreased large cookie sheet.
2. Brush breadsticks with beaten egg; sprinkle with crushed chips.
3. Bake 10 to 13 minutes or until golden brown. Serve warm..

Valentine Chex Mix by Betty Crocker

2011-02-01T17:35:00.002-06:00

1/2 recipe

4 1/2 cups Rice Chex® cereal
1/2 cup white vanilla baking chips
1/4 cup peanut butter
2 tablespoons butter or margarine
1/3 cup powdered sugar
1/4 cup red, white and pink candy-coated chocolate candies
2 tablespoons red or pink jimmies sprinkles

1.Place cereal in medium bowl. In small microwavable bowl, microwave vanilla chips, peanut butter and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Pour peanut butter mixture over cereal, stirring until evenly coated.
2.Place 1/2 of the cereal mixture in 1-gallon food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper or foil; cool about 15 minutes.
3.Meanwhile, stir candies and sprinkles into remaining cereal mixture. Spread on waxed paper or foil; cool about 15 minutes.
4.In serving bowl, mix both cereal mixtures. Store in airtight container.

In my opinion: This was quick and easy or I would not have had time to make it with 4 small kids and an elderly father to take care of. It is super yummy!

Caramelized Onions and Potatoes Crock Pot

2011-01-13T12:41:00.000-06:00

by Betty Crocker

Makes: 6 servings
Prep: 15 minutes
Cook: 6 to 7 hours (low) or 3 to 3 1/2 hours (high)

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Ingredients
2 large sweet onions (such as Vidalia, Maui, or Walla Walla), thinly sliced (2 cups)
1 1/2 pounds tiny new potatoes, halved
1/4 cup butter, melted
1/2 cup beef or chicken broth
3 tablespoons packed brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Pepper

Directions
1. In a 3 1/2- or 4-quart slow cooker, combine onions and potatoes.

2. In a small bowl, combine melted butter, broth, brown sugar, salt, and the 1/4 teaspoon pepper. Pour mixture over onions and potatoes in cooker.

3. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Stir gently before serving. Serve with a slotted spoon. If desired, sprinkle with additional pepper.

In my opinion: These were really good potatoes after I salted them more than the recipe called for. I think 2 onions is way too much and I'll definitely use 1 next time.

Cranberry-Chipotle Country-Style Ribs

2011-01-12T12:36:00.000-06:00

by Betty Crocker

2 1/2 to 3 pounds boneless pork country-style ribs
Salt and ground black pepper
1 16-ounce can whole cranberry sauce
1 large onion, chopped (1 cup)
3 chipotle peppers in adobo sauce,* finely chopped
3 cloves garlic, minced
Directions
1. Trim fat from ribs. Sprinkle with salt and pepper.

2. Place ribs in a 3 1/2- to 4-quart slow cooker. In a medium bowl, stir together cranberry sauce, onion, chipotle peppers, and garlic. Pour cranberry mixture over ribs.

3. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Transfer ribs to a serving platter. Stir sauce. Drizzle some of the sauce over the ribs. If desired, serve remaining sauce.

Tip: Because hot chile peppers, such as chipotle peppers, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

In my opinion: These were good, flavorful ribs. Somehow they turned out a little dry, I suppose I let them cook too long. We had these with Caramelized Onions and Potatoes (Crock Pot)also by Betty Crocker.

Slow Cooker Chorizo, Pecan and Cheddar Stuffing

2011-01-11T12:28:00.004-06:00

by Betty Crocker

1 pound chorizo sausage, casing removed and crumbled or 1 pound bulk chorizo sausage **I used Italian Sausage
1 large onion, chopped (1 cup)
3 medium celery stalks, sliced (1 1/2 cups)
1 package (16 ounces) seasoned cornbread stuffing crumbs (5 3/4 cups)
1/3 cup butter or margarine, melted
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
2 cups Progresso® chicken broth (from 32-ounce carton)
1 1/2 cups shredded sharp Cheddar cheese (6 ounces)
1 cup pecan halves, toasted

Total Time: 4 Hr 20 Min
1.Cook sausage, onion and celery in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
2.Place sausage mixture, stuffing crumbs, butter, sage and pepper in 4- to 5-quart slow cooker. Pour broth over mixture; toss to combine. Cover and cook on Low heat setting 3 hours to 3 hours 30 minutes. Gently stir in cheese and pecans.
3.Serve stuffing, or keep warm in slow cooker up to 1 hour. Or use this recipe to stuff Southwestern Turkey or one 12- to 14-pound turkey. See the Variation in Tips from the Kitchens.

In my opinion: I have never had cornbread stuffing before so maybe this is what "didn't do it" for me, but this stuffing did not resemble the flavors of stuffing that I am used to for Thanksgiving and Christmas. It didn't taste bad, just totally different than the traditional flavors I was looking for. It got great reviews on Betty Crocker.com.

Andes Peppermint Crunch Cookies by Andes

2010-12-14T17:17:00.005-06:00

1 cup unsalted butter, softened **all I had was salted and they turned out great
1 cup dark brown sugar, packed
1/3 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups flour
1 cup old fashioned oats
1 cup sweetened flaked coconut** we left it out b/c my hubby doesn't like coconut
1 1/2 cups Andes mint baking chips
1 1/4 cups coarsely chopped pecans (optional)

1. Preheat oven to 300 degrees F.
2 Using an electric mixer, cream the butter, brown sugar, and granulated sugar until fluffy (about 3 minutes).
3 Beat in egg and vanilla extract.
4 On low speed, add baking soda and salt, and then flour. Mix completely.
5 Stir in oats, coconut, pecans, and Andes baking chips.
6 Measure out 2 tablespoons for large or 1 tablespoons for small cookies. Place on lightly greased cookie sheet two inches apart. Press lightly.
7 Sprinkle some of the remaining chips (from the 10 oz. bag) on top of each cookie.
8 Bake for 20 minutes for large cookies or 12-15 minutes for small. Do not overbake.

In my opinion: These are absolutely wonderful!! I will be making these every Christmas for sure. You must try them.

Fun Christmas Cookies

2010-12-13T18:56:00.003-06:00

On my family blog, I listed 40+ things to do with your family for the Christmas holidays. Included are several great cookie recipes for kids. Check out the post here.

Bubbles

2010-12-01T21:34:00.002-06:00

Bubbles (not edible) by Robin Ward

My Godmother gave me a wonderful cookbook for Christmas. It was put together by Our Lady of Angels Catholic Church in Allen, Texas. That's my other aunt and uncle's church. I flipped right to the back and found some neat stuff for kids. Enjoy and have fun with your kids!

6 c water
3/4 c corn syrup
2 c dishwashing liquid (Joy works best)

Mix together and let set 4 hours to let bubbles settle. Put the bubble solution in a shallow pan and use fly swatters as bubble wands.

Christmas Pinecones

2010-12-01T21:31:00.001-06:00

Christmas Pinecones
Soak pinecones in any of the following solutions. When the pinecones are thrown into your fireplace fire, they will burn different colors.

1/2 lb soda to 1/2 gallon water OR
1/2 lb borax to 1/2 gallon water OR
1/2 lb salt to 1/2 gallon water

After soaking pinecones overnight, remove from solution and place in mesh bags to dry thoroughly.

Classic Salt Dough Recipe

2010-12-01T21:27:00.001-06:00

2 cups flour
1 cup salt
1 cup water
Directions:
1. Mix salt and flour.
2. Add in half the water, then gradually add the remaining water.
3. Knead until the dough is smooth, this can take up to 10 minutes.
4. For flat dough ornaments roll out the dough on baking paper Or be creative and make odd shapes and wreaths (takes longer to bake)
Create: Use cookie cutters, cut-out templates, or just use your hands.Dust dough with flour and begin to add details to the ornaments with a toothpick, popsicle stick, and knife. Don't Forget: Use a straw to make a hole so you can hang the ornament.
Baking: Time varies based on thickness of ornamentTemperature: 325 degreesTime: 1 1/2 hours - or until dry
Decorate: Let cool before you beginPaint with acrylic paintsGlue on beads, buttons, or any fun accessoryPreservation: Making them last a long timeCoat with acrylic varnish when everything is dry

Graham Cracker Toffee

2010-12-01T09:15:00.005-06:00

Yesterday at work we had a bake-off. My friend, Gretchen, made these fabulous toffee bites. I hope she doesn't mind, but I have to post this recipe.

2 sticks butter
1/2 c. sugar
chopped pecans
1 box graham crackers

Melt butter and sugar together on stove and boil for 2 minutes; arrange graham crackers on a foil lined cookie sheet, pour hot mixture evenly over the crackers, sprinkle with pecans, Bake in oven at 350 for 8-9 minutes!! Cool and break into pieces

If you want to add chocolate I found this recipe on eatboutique.com:
■About 12 whole (24 squares), (honey) graham crackers (perforated) broken into quarter sections
■1/2 lb butter (2 sticks)
■3/4 C light brown sugar
■3/4 C chopped nuts (walnuts or pecans)
■3/4 C Chocolate chips
■1T milk
Line up the 44 pieces in a jelly roll pan (or cookie sheet with low sides), sides touching. Over low heat melt butter. Stir in the sugar – simmer (not boil) about 10 minutes – until it melts. Occasionally stir. Pour mix over crackers – spread evenly. Sprinkle w/nuts. Bake at 350 degrees for 8-10 minutes. Keep an eye on them so they don’t burn. Cool & separate onto aluminum foil.

Over low heat melt chocolate chips and stir in milk. Top crackers with ribbons of melted chocolate by dribbling off a spoon. Add more milk if chocolate is too thick to form a ribbon. Package and give away to friends!

Iced Pumpkin Scones by Cookie Madness Blog

2010-11-09T10:20:00.002-06:00

I found this recipe on the Cookie Madness Blog.
Picture coming soon

2 cups all-purpose flour (9 oz) — spoon and sweep carefully
7 tablespoons granulated sugar sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg

Glaze
1 cup powdered sugar
1 tablespoon powdered sugar
2 tablespoons milk

Spiced Icing
2 tablespoons melted butter
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves

1. Preheat oven to 425 degrees F.

2. Combine flour, sugar, baking powder, salt, and spices in a large bowl or in bowl of food processor. Cut butter into the dry ingredients until mixture is crumbly.

3. Whisk pumpkin, half and half, and egg together in a mixing bowl. Pour the dry ingredients into the pumpkin mixture and shape into a ball.

4. Pat out dough onto a lightly floured surface and form it into a 1-inch thick 9×3 inch rectangle. **NOTE from Stephanie: I read this wrong and patted it out to almost 9x13. I cut it into many smaller pieces since I have many small hands in my home.

5. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.

6. Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

Make Glaze: Mix the powdered sugar and 2 tbsp milk together until smooth. When scones are cool, use a brush to paint plain glaze over the top of each scone. This should give you more than enough glaze!

When the glaze has set, make the icing. Melt the butter in bowl. Gradually add the sugar and stir until moistened with butter. Add the milk and stir to get a drizzling consistency. Stir in the spices. Drizzle this decoratively over the glazed scones.

Makes 6 big scones

In my opinion: I've never had scones so I don't know how these compare to others. I do know I enjoyed the pumpkin flavor.

Pumpkin Pie Crunch Chex

2010-11-03T17:12:00.003-05:00

1/4 cup brown sugar
1 tablespoon pumpkin pie spice
1/4 cup butter
2 teaspoons vanilla
2 cups Cinnamon Chex® cereal
2 cups Wheat Chex® cereal
2 cups Honey Nut Chex® cereal
8 oz pecans

1.In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
2.Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.
16 servings (1/2 cup each)

In my opinion: I love pumpkin flavored food, and I love Chex mix so these made a fabulous combination. I would like a little more pumpkin flavor so next time I might try adding some pumpkin puree.

Breadstick Bones by Pillsbury

2010-10-27T09:47:00.006-05:00

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

Snickerdoodle Chex Mix

2010-10-25T08:02:00.002-05:00

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.

Pumpkin Pie Dip in Crock Pot

2010-10-21T11:12:00.001-05:00

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.

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

2010-10-20T09:47:00.000-05:00

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

Directions
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.

Baked Apple French Toast by Taste of Home

2010-10-19T09:31:00.005-05:00

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

TOPPING:
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.

Pumpkin White Chocolate Drops by TLC

2010-10-18T09:01:00.005-05:00

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
*sprinkles

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!

Witch's Finger Cookies by Woman's Day

2010-10-15T09:24:00.004-05:00

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

2010-10-15T09:07:00.003-05:00

--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)
--nuts/sprinkles
--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

2010-10-15T09:01:00.002-05:00

Picture found on allrecipes.com

6 boneless chicken breast halves
oil
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.

Apple Crumble by Betty Crocker

2010-10-06T20:15:00.003-05:00

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

Topping
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!

Buffalo Chex Mix

2010-10-04T11:12:00.002-05:00

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.

Apple-Pecan Crisp by Betty Crocker

2010-09-30T11:17:00.002-05:00

2/3 cup maple-flavored syrup
1/4 cup Gold Medal® all-purpose flour
1 teaspoon ground cinnamon
8 large baking apples (about 5 1/2 lb), peeled, cut into 1/2-inch slices (about 12 cups)
1/2 cup cold butter or margarine, cut into pieces
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
3/4 cup chopped pecans

1.Heat oven to 375°F.
2.In large bowl, stir together syrup, flour and cinnamon until blended. Add apples; toss until evenly coated. Spread in ungreased 13x9-inch (3-quart) glass baking dish.
3.In same bowl, with pastry blender (or pulling 2 table knives in opposite directions), cut butter into cookie mix until mixture looks like coarse crumbs. Stir in pecans. Crumble mixture over apples in baking dish.
4.Bake 30 minutes. Very loosely cover with foil; bake 10 to 15 minutes longer or until apples are tender.

In my opinion: OH MY! A taste of apple Heaven with an oatmeal cookie on top. This one is really rich and didn't last long in my house. You must try this. It was super easy to make and had few dishes to clean up.

Caramel Apple-Nut Bars by Betty Crocker

2010-09-16T17:59:00.004-05:00

2 cups Gold Medal® all-purpose flour
2 cups quick-cooking oats
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups butter or margarine, softened
1/2 cup caramel topping
3 tablespoons Gold Medal® all-purpose flour
1 medium apple, peeled, chopped (1 cup)
1/2 cup coarsely chopped pecans

1.Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In large bowl, beat 2 cups flour, the oats, brown sugar, baking soda, salt and butter with electric mixer on low speed, or mix with spoon, until crumbly. Press about 3 cups of the mixture in pan. Bake 10 minutes.
2.Meanwhile, in small bowl, mix caramel topping and 3 tablespoons flour. Sprinkle apple and pecans over partially baked crust. Drizzle with caramel mixture. Sprinkle with remaining crust mixture.
3.Bake 20 to 25 minutes or until golden brown. Cool completely, about 1 hour 30 minutes. For bars, cut into 6 rows by 6 rows.

In my opinion: These were really good bars. Even my son, aka Mr. Picky, loved them. I think I will use a little more apple and caramel next time.

Cowboy Hash and Eggs, Texas Toast and Salsa by Rachel Ray

2010-09-16T09:53:00.000-05:00

This is another recipe that I tried long ago and lost the card for. I made it in November '04, long before I had a houseful of kids. My notes said this was good, but it looks like a lot of steps so I know I won't have time to make this again for a very long time.
12 medium sized mushrooms, quartered
1 green bell pepper, seeded and diced
1/2 medium red onion, chopped
8 small red potatoes
3 slices applewood or hickory smoked bacon, chopped
2 tablespoons extra-virgin olive oil
2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning) or coarse salt and pepper
Hot sauce (recommended: Tabasco), to your taste
2 cups, 8 ounces, shredded sharp Cheddar, pepper jack or smoked Cheddar cheese
3 tablespoons butter, divided
4 extra large eggs
4 thick cut slices bread, 1 to 1 1/2 inches thick, white, wheat or crusty farmhouse
1 clove garlic, cracked away from skins
1/2 teaspoon cayenne pepper or several drops hot sauce (recommended: Tabasco) Chopped fresh cilantro leaves, for garnish

Yellow Tomato Salsa: Any flavor or variety of store bought salsa that you may have in your pantry is a fine substitute here as well
3 medium or 2 large yellow tomatoes, seeded and chopped
1/2 medium red onion, finely chopped
1 serrano or jalapeno pepper, seeded and finely chopped
2 tablespoons cilantro or parsley leaves, chopped
Salt

Chop all veggies for hash. Pierce potatoes with a fork and cook on high in microwave 5 minutes. Remove potatoes from microwave oven and cool for 5 minutes.

While potatoes are working, add chopped bacon to a large skillet over medium high heat and brown until crisp. Remove to paper towels to drain, wipe pan and return to heat.

Preheat your broiler to high. Preheat a nonstick griddle pan for frying eggs over medium heat.

Chop or wedge potatoes. Add oil to the skillet which you returned to the heat, then potatoes. Begin to brown and crisp potatoes, 2 minutes on each side. Use this time to chop your salsa ingredients.

Combine salsa in a small bowl and season with salt.

Back to the hash: add the mushrooms to potatoes. Brown mushrooms a minute or 2, then add peppers and onions and season mixture with grill seasoning blend or salt and pepper, then hot sauce. Cook 3 to 5 minutes longer until veggies are just tender and potatoes are cooked through. Turn off heat and add bacon back to the pan. Combine bacon with the veggies then add cheese to the pan to evenly cover the mixture. Tent the skillet with foil to gently melt cheese over vegetables and potatoes and to retain heat.

Add a couple pats, 1/2 tablespoon butter, to preheated griddle pan. Crack extra large eggs on to griddle and fry to desired doneness. Eggs may, of course, be scrambled as well. As you like!

Place thick cut bread under broiler and toast 6 inches from heat on both sides. Place 2 tablespoons butter in a small cup with a clove of garlic and ground cayenne pepper or a few drops of hot sauce. Melt in microwave for 30 seconds.

Brush toast with garlic cayenne butter and sprinkle with parsley. Remove from broiler.

Transfer vegetable and bacon hash to plates. Top each portion with a single fried egg or arrange the fried eggs evenly over the platter. Serve with Texas garlic toast and serve the salsa on the side to compliment either menu item.

Creamy Corn and Turkey Soup by Kraft

2010-09-15T09:39:00.003-05:00

I just found this recipe in a stack in my classroom. I first made it in January of '05. Thank goodness I make notes on my recipes because I don't even remember making this. My notes said that I used chicken and I might use more cream cheese next time. Overall, this was a good soup and I said I'd have it again. Now that I've found the recipe, I guess I will :)
1/2 cup chopped onions 1 Red pepper, chopped, divided
2 Tbsp. Butter or margarine
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 cups shredded cooked turkey
1 can (14.75 oz.) cream-style corn
2 cups Chicken broth
3/4 cup Milk
1/2 tsp. cracked black pepper

COOK onions and half the red peppers in butter in large saucepan on medium heat 5 to 6 min. or until crisp-tender, stirring frequently.

ADD cream cheese; cook on low heat 3 to 4 min. or until melted, stirring constantly. Stir in turkey, corn, broth and milk.

COOK 5 min. or until soup is heated through, stirring occasionally. Serve topped with remaining red peppers and black pepper.
Kraft Kitchens TipsSubstitutePrepare using PHILADELPHIA Neufchatel Cheese.Special ExtraFor more robust flavor, roast and peel the red peppers before chopping. Add to soup along with the turkey. Or, use drained, jarred roasted red peppers instead.

Make AheadSoup can be made ahead of time. Cool, then refrigerate up to 2 days. Reheat before serving.

Monoprint Painting

2010-09-13T09:07:00.001-05:00

I saw this on Family Fun and thought it would be great for my kids:
Materials
Washable, nontoxic tempera paint
Cookie sheet
2 large pieces of paper
Cotton swabs, plastic utensils

Instructions
To start, ask your child to squeeze blobs of washable nontoxic tempera paint onto a cookie sheet.

Lay a large piece of paper on top of the paint and have her smooth it down with the palms of her hands. Lift off the paper, then lay the print flat to dry.

Next, encourage your tot to make designs with her fingers, a cotton swab, or a plastic utensil in the smooth surface of the paint that remains on the cookie sheet. Lift off additional prints on clean sheets of paper. You can add more paint as desired

Lime Chicken Soft Tacos by allrecipes.com

2010-09-08T11:10:00.003-05:00

A friend of mine posted on Facebook that she was going to make this, only she was going to make the chicken in the Crock Pot. She was making lime rice to go along, I'll have to ask her how she made the rice. I can't wait to try the tacos.

1 1/2 pounds skinless, boneless chicken breast meat - cubed
1/8 cup red wine vinegar
1/2 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
10 (6 inch) flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup salsa

Directions
1.Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
2.Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

Notes from my friend who made this in the Crock Pot: We really liked it. I ended up adding more of the flavorings (lime, cilantro, garlic, sugar) toward the end. I put it in (on low) around 9 am and turned it off at 4:30 pm or so. I think next time I'll put it on a little later (the edges had some burnt spots). It was really good and shredded easily with a fork. We all decided it's definitely a recipe to repeat often.

The Cutest Things

2010-09-02T21:56:00.011-05:00

Lately I've been visiting a lot of other cooking and baking blogs. I stumbled upon Bakerella and until tonight, I thought it was just another good baking blog. Today's post blew me away. The author has created the most adorable cake pops and now she has a book coming out this fall. Please go check out her amazing creations!
Bunko-The cutest things! Oh, I already said that. But they are!

Rudolph

Frosty
There are MANY, MANY more......

You can join her group on Facebook, too! If you haven't already, join Aggieland Mommy Cooks on FB as well.

Goofy Goo by McCormick

2010-08-31T12:28:00.001-05:00

This is definitely for older kids.

INGREDIENTS
2 tablespoons white glue
2 tablespoons water
Paper cups
1/4 cup water
3/4 teaspoon borax laundry booster
McCormick® Assorted Food Colors and Egg Dye or McCormick® Assorted NEON! Food Colors and Egg Dye

DIRECTIONS
1. Mix glue with 2 tablespoons water in a paper cup.
2. In another paper cup, mix 1/4 cup water, borax and 10 drops of food color.
3. Stir 2 tablespoons of the borax mixture into glue mixture until well blended. It's fun to play with in your hands! Store in an airtight container.
TipsTest Kitchen Tip: To avoid stained hands, wear latex gloves

Playtime Pasta by McCormick

2010-08-31T12:26:00.003-05:00

This looks like hours and hours of fun!

Prep Time: 5 minutes
Dry Time: 30 minutes

INGREDIENTS
Assorted uncooked pasta shapes, such as ziti, macaroni, shells, bow-ties or rotelle
White vinegar
McCormick® Assorted Food Colors and Egg Dye or McCormick® Assorted NEON! Food Colors and Egg Dye
Small resealable plastic bags

DIRECTIONS
1. Put a handful of pasta, 1 tablespoon vinegar and 2 to 3 drops food color into a resealable plastic bag. Shake until pasta is tinted.
2. Spread pasta on paper plate or paper bag to dry.
3. Tint pasta different colors in separate bags.
Kitchen Tip: For pasta necklaces, use pasta with holes in the middle for stringing - like ziti or rotelle (wagon wheels). String them together with yarn.

Colored Desert by McCormick

2010-08-31T12:23:00.003-05:00

Do your kids love to play with colored sand? Mine do. Here is how you and your kids can make it at home:
Prep Time: 5 minutes

Dry Time: Overnight

INGREDIENTS
White sand or salt
Jars with lids
McCormick® Assorted Food Colors and Egg Dye or McCormick® Assorted NEON! Food Colors and Egg Dye
Clear jars or containers

DIRECTIONS
1. Pour sand or salt into jars with lids.
2. Add a few drops of food color to each jar and replace lid.
3. Shake like crazy!
4. Open the jar and let sand or salt dry overnight.
5. Pour layers of different colored sand or salt into a decorative jar or vase.

Kool Aid Play Doh

2010-08-31T12:06:00.004-05:00

Image found on Google

Ingredients:
• 1 1/4 cup flour
• 1/4 cup salt
• 1 pkg unsweetened Kool-aid (just the dry koolaid, don't mix it into juice)
• 1 cup boiling water
• 1 1/2 Tbsp vegetable oil

Directions:
1. In a bowl, mix flour, salt and kool-aid.
2. Stir in water and oil
3. Knead with hands for about 5 minutes.
4. Store in ziploc bag for up to 2 months.
5. Use like playdough.
6. Smells wonderful and takes on the color of the koolaid.

SOUTHWESTERN MONTEREY JACK & SHELLS by Land O'Lakes

2010-08-29T15:15:00.001-05:00

Preparation time: 20 min Baking time: 30 min
Yield: 6 (1-cup) servings

Casserole Ingredients:
7 ounces (3 cups) uncooked dried pasta shells
1 pint (2 cups) LAND O LAKES® Half & Half*
4 ounces cream cheese, softened
1 (4-ounce) can chopped green chiles, drained
1/4 teaspoon salt
8 ounces (2 cups) LAND O LAKES® Jalapeño Jack Cheese, shredded

Topping Ingredients:
1/3 cup crushed nacho-flavored tortilla chips

1. Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish with no-stick cooking spray.

2. Cook pasta shells according to package directions. Drain.

3. Heat half & half in 4-quart saucepan over medium-high heat until half & half just comes to a boil (3 to 4 minutes). Add cream cheese, stirring until mixture is smooth and thickened (2 to 3 minutes). Remove from heat. Stir in green chiles and salt. Add cooked pasta; toss to coat.

4. Spread half of pasta mixture evenly into bottom of prepared baking dish; top with half jalapeño jack cheese. Repeat layer once with remaining ingredients.

5. Sprinkle crushed tortilla chips over top of casserole. If freezing, skip this step until time to put in the oven. Bake for 30 to 35 minutes or until mixture is bubbly and topping is golden brown.

*Substitute 2 cups milk.

In my opinion: We love this cheesy dish. I have been looking for the recipe all summer. I thought I must have left it in my classroom, but after searching there, I went through my cookbooks and found that I never copied it to a card. I can't wait to make it again.

Paula Deen's Baked Spaghetti

2010-08-28T11:03:00.000-05:00

2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onion
1/2 cup diced green bell pepper
2 cloves garlic, chopped
1/4 cup chopped fresh parsley leaves
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons House Seasoning, recipe follows
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 small bay leaves
1 1/2 pounds ground beef
8 ounces uncooked angel hair pasta
1 cup grated cheddar
1 cup grated Monterey Jack
Directions
Preheat the oven to 350 degrees F.

1. In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves.
2. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.
3. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot.
4. Simmer for 20 more minutes.
5. Cook the pasta according to the package directions.
6. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce.
7. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups
Preparation time: 15 minutes
Cooking time: 20 minutes

Ease of Preparation: Easy

In my opinion: Everybody loves a Paula Deen recipe, right? I mean, I have tried about 50 of her recipes so far. I did love this one, but I'll have to admit, with 4 small children, it is a bit time consuming. I also made a note on my recipe card that it dirties a LOT of dishes. It might be worth while to double the recipe and freeze one.

Penne with Tomato and Smoked Cheese by Betty Crocker

2010-08-27T10:56:00.005-05:00

3 cups uncooked penne pasta (9 oz)
1 can (14.5 oz) diced tomatoes, undrained
2 cups Alfredo pasta sauce
1 cup shredded smoked mozzarella cheese (4 oz)

1.Heat oven to 350ºF. Spray 1 1/2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
2.Meanwhile, in 2-quart saucepan, heat tomatoes to boiling. Reduce heat to medium; cook uncovered 6 to 8 minutes, stirring occasionally, until liquid has evaporated.
3.In 2-quart saucepan, heat Alfredo sauce over medium-low heat until warm. Stir in cheese until melted. Mix sauce, pasta and tomatoes. Pour into casserole.
4.Bake uncovered about 30 minutes or until hot in center.

In my opinion: This was a good pasta dish. We haven't had it in a long time, it's time to try it again.

Creamy Chicken and Biscuits

2010-08-25T17:44:00.003-05:00

by my friend Terri
Picture coming soon.

This recipe can easily be doubled and divided into 4 8x8 pans.

1/3 c chopped green pepper
1/3 c chopped onion
3 T butter
1/4 c flour
1 1/2 c milk
1 can cream of mushroom soup
2 c cooked cubed chicken (I always cook tons of chicken, chop it, and divide it into baggies to have on-hand in the freezer. You can get enough for 4-6 meals and clean the pan once.
1 c frozen peas
2 tubes regrigerated biscuits (or keep the frozen biscuits on hand)
3/4 c shredded Cheddar cheese
**I might add 4 oz sliced mushrooms if I have them on hand'

Preheat oven to 425.
1. In a large saucepan, saute green pepper and onion in butter until tender. Stir in flour until blended.
2. Gradually add milk and soup; whisk until blended. **Add mushrooms if you are going to.
3. Bring to a boil. Cook and stir for 2 minutes.
4. Stir in chicken and peas. Transfer to a greased 13x9 (or 4 8x8s if recipe is doubled).
5. Separate biscuits and arrange over the top. Note-sometimes I buy one tube and split the biscuits in half horizontally.
6. Sprinkle with cheese. Bake, uncovered, at 425 for 17-20 minutes or until golden brown.

Directions for freezing: Follow steps 1-4. Let cool completely and cover with foil. Write cooking directions on the foil and then freeze. To cook, just thaw and bake at 425 until mixture is warm, about 10-12 minutes. Add biscuits & cheese (steps 5&6), and bake until biscuits are done.

In my opinion: We love this recipe. We have it really often and never get tired of it.

Feta and Spinach Lasagna Rolls

2010-08-21T08:18:00.009-05:00

This is a "cook in bulk and freeze" meal. I got the recipe from my friend, Julia, when I heard that she and some other friends were doing this together, and I anticipated how busy my nights were going to be once Stephen had to go back to working 12-9. As if our work schedule wasn't enough to make you tired, Lauren has dance on Mondays and Girl Scouts every other Thursday, and I've signed Caleb up for soccer. I still have no idea how I am going to shuttle all 4 kids to these places, and on those nights when we'll be getting home just in time for dinner, I am going to turn to my good ol' friend, Crock Pot. But on the other nights, I'll be pulling pre-made meals from my freezer and so I tried this recipe.

3 1/2 (16 oz) boxes lasagna noodles **** see note below
24 oz crumbled feta cheese (5 c)
32 oz low-fat cottage cheese
32 oz part-skim ricotta cheese
1 c shredded Asiago cheese (4 oz)
1 c shredded Parmesan cheese
2 t black pepper
15 oz frozen chopped spinach, water squeezed out and leaves broken apart

Tools:
8 one-gallon freezer bags, labeled
Large bowl (5 quarts)
Stockpot for boiling noodles
strainer?
baking sheet
****pastry bag(s)

What you need for preparing the meal:
2 c marinara or pasta sauce (or more to taste)
1 c shredded mozzarella cheese (or more to taste)

1. Working in batches, boil noodles until flexible enough to roll, but not completely cooked.
2. Meanwhile, mix all other ingredients, except spinach, in large bowl. Stir in spinach leaves last.
3. Place partially cooked noodles on a clean work surface in a single layer (do not overlap). I used a piece of foil. Measure how long 4 lasagna noodles would be if lined up end-to-end.
4. Spread about 3 T filling down the length of each noodle. I cut the noodle in half vertically first. Roll noodle and place seam side down on a rimmed baking sheet. Place rolls in the freezer for 30 minutes.
5. Divide frozen rolls evenly among the freezer bags. Seal and refreeze.

*******This procedure was taking a super long time, and the noodles seemed too narrow to me. My hands were covered in filling from trying to roll the noodles. As I was nearing the end of 3 hours of boiling noodles, arranging the filling "just so", and rolling them, it dawned on me that 1) I could use a pastry bag to fill the noodles, and 2)instead of the time spent on rolling hte lasagna noodles and partially freezing them, I could have used canolli/manicotti noodles! This epiphany came from working with Nancy and Charlie at their family Italian restaurant. It would have saved SO much time.

When preparing:
Use a 9x13 when preparing 10 rolls.
1. Place lasagna rolls in a greased baking dish. Cover with foil; completely thaw in refrigerator.
2. Preheat oven to 350.
3. Pour 2 c marinara over rolls and top with mozzarella; replace foil.
4. Bake for 35-40 minutes, or until center is hot and cheese is melted.

In my opinion: These were really, really good! I think I'll use more pasta sauce next time, but I like my pasta smothered in sauce. I don't think I'll get tired of eating all 7 bags that are left in the freezer.

Cherry Almond Blonde Brownies by Land O'Lakes

2010-08-20T12:33:00.003-05:00

2 cups firmly packed brown sugar
3/4 cup Butter, softened
2 eggs
1/2 teaspoon almond extract
2 cups all-purpose flour
2 teaspoons baking powder
1 cup chopped almonds
1 cup dried cherries, coarsely chopped
Drizzle Ingredients:
2 (1-ounce) squares bittersweet baking chocolate (or white)
1 teaspoon shortening

1. Heat oven to 350°F. Combine brown sugar and butter in large bowl; beat at medium speed until creamy.
2. Add eggs and almond extract; continue beating until well mixed. Reduce speed to low; add flour and baking powder; beat until well mixed. Stir in almonds and cherries.
3. Press or spread mixture into greased 13x9-inch baking pan. Bake for 28 to 35 minutes or until top is golden brown and center is set. Cool completely.
4. Combine chocolate and shortening in 1-quart saucepan. Cook over low heat, stirring occasionally, until melted. Drizzle over brownies. Cut into bars.

In my opinion: These bars were really yummy! I think next time I'll add white chocolate to the batter before baking.

Orange Brownies with Cream Cheese Frosting by Paula Deen

2010-08-05T12:03:00.000-05:00

1 1/2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 cup (2 sticks) butter, softened
4 eggs
2 teaspoons pure orange extract
1 teaspoon grated orange zest
1 recipe Orange Cream Cheese Frosting, recipe follows

Directions
Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Orange Brownies:
Stir together flour, granulated sugar, and salt in a bowl. Add butter, eggs, orange extract, and orange zest. Using a handheld electric mixer, beat until well blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven, allow to cool and pierce entire cake with a fork. Spread the Orange Cream Cheese Frosting over completely cooled brownies. Cut into squares.

Orange Cream Cheese Frosting:

1 (8-ounce) package cream cheese, softened
4 tablespoons softened butter
1 (1-pound) box confectioners' sugar
2 tablespoons orange zest
2 tablespoons orange juice

In a large mixing bowl, whip the butter and cream cheese together with a hand-held electric mixer. Gradually beat in the confectioners' sugar until it is all combined and smooth. Beat in the orange zest and juice. Spread over brownies.
Yield: enough frosting for 1 batch of brownies
Prep Time: 10 minutes

Orange Pecan Cookies by Paula Deen

2010-08-04T10:54:00.003-05:00

1 c butter, softened
1/2 c sugar
1/2 c firmly packed brown sugar
1 T orange zest
2 T fresh orange juice
1 large egg
2 3/4 c a.p. flour
1/2 t baking soda
1/4 t salt
1/2 c finely chopped pecans

1. In a large bowl, beat butter and sugars at medium speed with an electric mixer until fluffy. Beat in orange zest and OJ. Add egg, beating until combined.
2. In a medium bowl, combine flour through salt. Gradually add to butter mixture, beating until combined. Beat in pecans. Divide dough in half. Shape each dough half into 2" wide log. Wrap each in parchment paper. Chill for at least 8 hours.
3. Preheat oven to 350. Line baking sheets with parchment paper.
4. Cut dough into 1/4" (thin) slices. Place on baking sheets. Bake for 10-15 minutes, or until edges are lightly browned. Let cool on pans for 2 minutes. Remove from pans and cook completely on wire racks. Store in airtight container for up to one week.

In my opinion: These were good cookies. The texture resembled shortbread cookies.

Chocolate Toffee Bars by Baker's Chocolate

2010-08-02T22:48:00.002-05:00

1 cup (2 sticks) butter, softened, divided
1 cup firmly packed brown sugar, divided
1 egg yolk
1-1/2 cups flour
1/4 tsp. salt
1/2 cup light corn syrup
1/4 cup whipping cream
1 tsp. vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, chopped
1 cup PLANTERS Chopped Pecans, toasted

1. PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Lightly grease foil; set aside. Beat 3/4 cup each of the butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg yolk. Add flour and salt; mix well. Place in prepared pan; press firmly onto bottom to form crust. Bake 16 to 18 min. or until golden brown.
2. MEANWHILE, place remaining 1/4 cup each butter and brown sugar, the corn syrup, whipping cream and vanilla in large microwaveable bowl. Microwave on HIGH 4 min., stirring every 2 min.; set aside. Cool crust slightly on wire rack. Spread butter mixture evenly over crust.
3. BAKE an additional 18 to 20 min. or until set. Sprinkle with chopped chocolate. Continue baking 1 to 2 min. or until chocolate is melted; spread chocolate evenly over dessert. Sprinkle with pecans. Cool completely. Refrigerate 30 min. or until chocolate is firm. Remove dessert from pan, using foil handles. Cut into 36 bars or diamond shapes. Store in tightly covered container at room temperature.

In my opinion: These are the BEST bars/cookies I have ever had. I am drooling just thinking about them and now I realize it has been way too long since I had them. So I'll be off to the store tomorrow for the ingredients.