Pumpkin Seeds- HAPPY HALLOWEEN!!

 Ok, so have to admit that my favorite part of Halloween... is the pumpkin seeds.  I LOVE them and they are really  not hard to prepare, BUT the process can be ooey, gooey and really kind of gross.

 Not one seed left, OK, maybe one!

 ALL DONE AND READY TO EAT!

HAPPY HALLOWEEN FROM OUR HOUSE TO YOURS!!

PUMPKIN SEEDS

I had always just baked my pumpkin seeds with a bunch of sea salt, UNTIL I found this recipe from here!

Seeds from 2 or 3 large pumpkins

sea salt

olive oil

sugar

Rinse seeds from pumpkin guts and place in a medium pan. Fill with salt water and boil for 12 minutes.

Strain seeds in a colander and spread seeds on a cookie sheet over night. You can bake instead of waiting over night, but they are much crunchier if you wait.

Preheat oven to 375 degrees. Drizzle seeds with olive oil and sea salt. Toss lightly. Roast in oven for 20-30 minutes, stirring every 10 minutes until golden brown. Sprinkle with sugar (about 1T).

Streusel Topped Pumpkin Pie

Ok, so you are probably saying... "WHY CHANGE AN ALREADY GOOD THING?" Well, because it is AMAZING!!!  Try it, you won't be sorry, and if you are, then I'm sorry! :)  TRUST ME!

CRUST

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

FILLING 

2 eggs, beaten

1/2 cup granulated sugar

1 can (16 oz) pumpkin (not pumpkin pie mix)

1 can (12 oz) evaporated milk

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

TOPPING 

1/2 cup quick-cooking oats

1/2 cup packed brown sugar

1/4 cup butter or margarine, softened

DIRECTIONS

Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

In large bowl, beat all filling ingredients with hand beater or wire whisk until blended. Pour filling into pie crust-lined pie plate.  Bake 15 minutes. Remove pie from oven; reduce oven temperature to 350°F. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning. Bake 35 minutes. Meanwhile, in small bowl, mix topping ingredients until crumbly with fork; set aside.

Sprinkle topping over pie. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Refrigerate about 4 hours or until chilled before serving. Store pie covered in refrigerator.

(recipe and picture from here)

It's been awhile... Pumpkin Gingerbread

Good morning, afternoon and evening to everyone! 

 I'm back and oh how I have missed you!  Life is crazy sometimes and you just need to take a break, but I am here and ready for new recipes, AND, I will be adding some fun family crafts, home projects and much much more.... 

so, get READY, SET, GO!

Fall is my FAVORITE season, well I just lied.... Winter is, but we can pretend it's fall for the purpose of ALL the wonderful harvest recipes there are. 

There is so much to bake, cook and do in the fall and one of my favorite ingredients is PUMPKIN! 

I LOVE pumpkin in just about everything!  Drinks, breads, soups, pies, and YES, even candy! (Have you tried the Pumpkin Spice Hershey Kisses?!  TOO DIE FOR!)

Anywho, this week is going to be all about FALL and PUMPKINS!  I want to share with you one of my favorite pumpkin recipes!

Enjoy and HAPPY COOKING/HOME!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

PUMPKIN GINGERBREAD
3 cups sugar

1 cup vegetable oil

4 eggs

2/3 cup water

1 (15 ounce) can pumpkin puree

2 teaspoons ground ginger

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1 teaspoon ground cloves

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1/2 teaspoon baking powder

Cream cheese Frosting (recipe here or you can use store bought)

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans or you can do one medium size bundt pan.  It makes is so pretty and almost looks like a pumpkin!
In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.

In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.  Bake in preheated oven until toothpick comes out clean, about 1 hour.  Let cool and drizzle with Cream Cheese Frosting.

(recipe from here and picture from here.)

Roasted Red Pepper Soup

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3 red bell peppers (I used a large jar of already roasted bell peppers and it worked great!)
4 large tomatoes - peeled, seeded and chopped
1 1/2 teaspoons dried thyme
2 teaspoons paprika
1/8 teaspoon white sugar
6 cups chicken broth
salt and pepper to taste
1 pinch ground cayenne pepper
1 dash hot pepper sauce
2 tablespoons butter
1 1/2 tablespoons all-purpose flour
6 tablespoons sour cream

To Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.

Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.

Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.

Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes. Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream. (recipe and picture from here.)

Beef Stew with Noodles

1 tablespoon vegetable oil
2 pounds beef chuck, cut into 1/2-inch cubes
coarse salt and ground pepper
1 medium onion, sliced lengthwise
2 tablespoons all-purpose flour
3 cans (14.5 ounces each) reduced-sodium chicken broth
1/2 pound carrots, cut into 1-inch chunks
2 medium russet potatoes, peeled and cut into 1-inch dice
2 cups egg noodles
3 tablespoons finely chopped fresh parsley
1 teaspoon red-wine vinegar

In a large Dutch oven or heavy pot, heat oil over high. Add beef, season with salt and pepper, and cook until seared and brown, about 6 minutes. Add onion and season with salt and pepper. Cook until onion begins to soften (reducing heat if necessary), about 5 minutes. Stir in flour until beef and onion are coated and cook 1 to 2 minutes (do not burn). Add broth and 3 cups water, stirring and scraping up browned bits. Bring to a boil; reduce to a simmer and cook until beef is tender, about 25 minutes.

Add carrots and potatoes and cook until potatoes are tender, about 10 minutes. Add noodles and cook until tender, about 8 minutes. Season with salt and pepper. To serve, stir in parsley and vinegar. To Freeze: Store in airtight containers in the freezer, up to 6 months. Thaw in the refrigerator before reheating. (recipe and picture found here.)

Flourless Double Chocolate Pecan Cookies- Gluten and wheat free

I have a bunch of friends who have either a wheat allergy or celiac disease. If you have ever tried to live this lifestyle, you will find that EVERYTHING has wheat and you really have to search for good recipes! So, I have found some great WHEAT FREE recipes for them and you. Even if you don't have these concerns, TRY these! They are wonderful and oh sooo yummy! I thought I would start with a very chocolate goodie! ENJOY!

3 cups confectioners' sugar
3/4 cup Dutch-process cocoa powder (spooned and leveled)
1/2 teaspoon coarse salt
5 ounces bittersweet chocolate, chopped
1 1/2 cups chopped pecans (or other type of nut)
4 large egg whites, room temperature

Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated (do not overmix).
Drop dough by 1/4 cupfuls, 3 inches apart, onto two parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through. Transfer sheets to wire racks and let cookies cool. (recipe and pic found here.)

Slow Cooker Tuscan Stew

2 tablespoons olive oil
2 teaspoons garlic, minced
1/2 pound mushrooms, sliced
1/4 cup shallots, sliced
7 ounces roasted red peppers, drained and rinsed
14 1/2 ounces stewed tomatoes
19 ounces cannellini beans
3-4 red potatoes, diced
2 teaspoons basil
1 tablespoon balsamic vinegar
1 1/2 cups water
Parmesan cheese

In a skillet, sauté mushrooms and shallots in the oil.
Add to slow cooker with remaining ingredients, except for cheese.
Cover; cook on Low 6-8 hours. Sprinkle with cheese before serving. (recipe from here.)

Look What I found....

We all have that nagging question hanging over our heads everyday.....

What am I going to cook for dinner tonight?!

Do you want an easy simple answer with lots of flavor and variety?! I know I do. Well, I have found one. SLOW COOKER!! I bet you are saying to yourself, "that's nothing new!" Right?! No, there is something new. Not only is the answer SIMPLE and EASY, but it tastes great and even cuts down on the Slow Cooking time..... REALLY?! YES!

Today I am not sharing a recipe, but a product that I have found and LOVE!

McCormick's Slow Cooker Spice Packets!

Our family favorites include:

BBQ Pulled Pork

Hearty Beef Stew

Chicken Noodle Soup

These products can be found in any grocery store by the spices. HAPPY COOKING!

Emeril's Inside-Out Spicy Tuna Roll with Special Sauce

Ok, I have to say without a doubt, that Sushi is MY ABSOLUTE FAVORITE FOOD! So, after i had a friend come and teach me some things, I decided to try it, although I would much rather go here. If you like sushi, this is worth the try, if not for just saying that you tried it! It looks complex, and at times it is, but it is well worth every effort. Most of the ingredients you can get at the grocery store, however, I did have to go to the local Chinses grocery store and it helps that have a good knife! ENJOY!!!

Spicy Tuna Roll
1/3 cup mayonnaise
2 tablespoons hot chile paste
1 teaspoon hot chile oil
1/2 teaspoon toasted sesame oil
4 sheets toasted seaweed (yakinori)
Prepared sushi rice (at least 3 cups cooked rice), recipe follows
1/2 pound sushi-quality fresh tuna, cut into 1/2-inch wide strips
Wasabi paste
2 tablespoons finely sliced scallions
3 tablespoons toasted black sesame seeds
Directions
In a small bowl combine mayonnaise, chile paste, hot chile oil, and sesame oil and stir to combine.
Place 1 piece of toasted seaweed on top of a sushi roller (makisushi), with the short end closest to you. Using lightly wet fingers, press enough rice onto the seaweed to completely cover the seaweed, and press firmly so that rice adheres to seaweed. Turn seaweed over so that rice side now faces down. Arrange strips of tuna on top of seaweed, with the tuna strips running vertically in line with the short side of the seaweed, about 1/3 of the way into the seaweed sheet.
Spread a small amount of wasabi on the tuna, then sprinkle with sliced scallions. Using the sushi roller as a guide, carefully begin rolling the seaweed up, pressing as tightly as possible so that the roll is firm and compact. Once the roll is completely rolled, reposition roll on sushi roller and press again. Sprinkle sesame seeds on a flat surface and lightly roll in seeds to coat. Allow roll to sit for a few seconds before slicing with a sharp, damp knife.
Cut roll into 6 or 8 pieces and serve with dollops of sauce spooned on top, or alongside for dipping. Repeat with remaining ingredients.

Mitsuko's Perfect Sushi Rice:3 3/4 cups Japanese rice, such as Nishiki (or 5 rice maker cups)
3 3/4 cups water (or 5 rice maker cups)
1/2 cup rice vinegar
4 tablespoons sugar
1 teaspoon salt
In a large bowl, add rice and cover with lots of water. Stir rice in water with your hands, then pour off most of the water, and agitate 10 to 15 times by quickly moving your hand back and forth, swishing rice against side of bowl. Rinse the rice several more times, until the water that drains off of the rice is almost clear. Transfer the rice to a colander and let drain for 1 hour, undisturbed. Transfer the rice to a rice cooker, add the water, cover and cook as directed by manufacturer's directions.

While the rice is cooking, bring rice vinegar to a boil in a small saucepan, and then remove from the heat. Add sugar and salt and stir until dissolved. Allow to cool to room temperature.
When rice is done, allow cooked rice to remain in rice cooker for 10 minutes. Transfer rice to a large shallow mixing bowl (traditionally a wooden tub, called a hangiri), so that rice forms a mound in the center of the bowl. Using a diagonal slicing motion, gently cut into rice with a wooden paddle (called a kijakushi), and pour cooled vinegar mixture over top of rice. "Cut" rice several times to evenly distribute vinegar mixture, then allow to cool. Gently turn rice over from time to time with paddle so that rice cools evenly. You might want to consider using a fan if time is of the essence. When rice has cooled to body temperature, it is ready to use for sushi rolls. Rice can be kept at the proper temperature by placing it in an insulated container such as a small ice chest, covered with a damp kitchen towel. (recipe from here!) (Picture from here.)

Chocolate- Caramel Doughnut Holes!!!

2 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface
1 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons coarse salt
1 cup sugar, plus more for coating
3/4 cup low-fat buttermilk
4 tablespoons ( 1/2 stick) unsalted butter, melted
2 large eggs
28 to 30 store-bought soft caramel squares, unwrapped
5 to 6 cups vegetable oil, for frying

Sift together flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. In another bowl, whisk together sugar, buttermilk, butter, and eggs until thoroughly combined. Stir buttermilk mixture into flour mixture just until a smooth dough forms.

On a lightly floured work surface, pat dough flat and lightly flour. Roll out dough to a 1/3-inch thickness. Cut into rounds with a 2 1/2-inch cookie cutter (to lift rounds from work surface, use a thin spatula). Reroll and cut scraps. Place a caramel in the center of each round, pinch dough closed around it, and gently roll into a smooth ball.

Line a baking sheet with paper towels. Fill a wide shallow bowl with 1 inch sugar. In a large heavy pot, heat 4 inches oil until it registers 350 degrees on a candy thermometer. In batches of 4, fry doughnuts 5 minutes, turning once with a slotted spoon and adjusting heat as needed. Transfer doughnuts to prepared sheet; let rest 4 minutes. Roll in sugar to coat. Serve immediately. (recipe and picture from here.)

Zupa Toscana Soup

1 lb ground spicy italian sausage
1½ tsp crushed red peppers
1/2 cup white onion
6Tbsp bacon pieces
2 tsp garlic
10 cups chicken broth
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes

crushed fresh basil

Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.

Add chicken bouillon and water to the pot and heat until it starts to boil.
Add the sliced potatoes and cook until soft, about half an hour.
Add the heavy cream and just cook until thoroughly heated.
Stir in the sausage and the basil let all heat through and serve. (picture from here.)

Coco's Nutella Crepes

2 cups flour

2 cups milk

2 large eggs

2 tablespoons vegetable oil

1 teaspoon salt

1 teaspoon vanilla

Put the flour in a bowl and make a well. Add eggs to bowl along with 1 tablespoon of vegetable oil, 1 teaspoon salt, and one-half cup of milk, blend until smooth. Add remaining milk to the batter and mix well, add vanilla, and let batter rest in the refrigerator for a couple of hours before serving.

When ready to cook crepes, use a well seasoned pan, add a little oil and poor batter into pan, swirl pan around to spread batter thin. Cook until the underside is golden brown and can be lifted. Cook on the other side for about a minute longer.

When you remove the crepe from the pan spread a couple of teaspoons of Nutella into crepe and fold over. You can dust crepes with a bit of powdered sugar before serving. (Thank you to copycatrecipes for giving us the wonderful idea and picture! Check it out!)

Cowboy Caviar

1 (15.5 ounce) can black beans, drained
1 (15.5 ounce) can black-eyed peas, drained
1 (14.5 ounce) can diced tomatoes, drained
2 cups corn kernels
1/2 medium onion, chopped
1/4 green bell pepper, finely chopped
1/2 cup chopped jalapeno peppers
1/2 teaspoon garlic salt
1 cup Italian salad dressing
3/4 cup chopped cilantro

Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve. Serve with your favorite corn chips! (recipe and picture from here.)

Chessy Potato Soup

6 large potatoes, cubed

3 stalks celery, chopped

1/2 small onion, chopped

3 large carrots, sliced

1/2 cup butter

1 tsp. sugar

1 lb. american cheese, like Velveeta

3 12oz. cans low fat evaporated milk

salt and pepper to taste

In a large pot, combine potatoes, celery, onion, carrots, butter, sugar, salt and pepper. Add just enough water to cover these ingredients and cook until the veggies are tender. Add cheese and evaporated milk; heat on low until cheese is melted and soup is heated through. Serve in bread bowls! (recipe from here picture from here.)

Shepherds Pie!

4 large potatoes, peeled and cubed
1 tablespoon butter
1 tablespoon finely chopped onion
1/4 cup shredded Cheddar cheese
salt and pepper to taste
5 carrots, chopped
1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground beef
2 tablespoons all-purpose flour
1 tablespoon ketchup
3/4 cup beef broth
1/4 cup shredded Cheddar cheese

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.

Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees.

Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese. Bake in the preheated oven for 20 minutes, or until golden brown. (recipe and picture from here.)

Don't Get Fat French Toast

1 cup egg whites or egg white beaters

1/4 cup skim milk

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon vanilla extract

6-8 slices of whole wheat bread

Heat a skillet over medium heat and spray with a light cover of cooking spray or fat free butter.

In a shallow dish, combine the first 5 ingredients. Mix together well. Quickly dip the first piece of bread flat in the bowl, letting it soak up the liquid, but not so much that it falls apart. Do this on both sides. Put the bread on the skillet, cooking it on both sides until browned. Repeat this process with the next piece of bread.Put on a plate and eat! It tastes extra great topped with one of the following: fresh fruit, sugar free maple syrup, splenda or powdered sugar. (photo from here.)

Mongolian Beef- Easy and tastes just like PF Changs

1 lb of flank steak or cube steak, thinly sliced crosswise

1/4 cup of cornstarch

3 teaspoons of canola oil

1/2 teaspoon grated ginger (about 1/2 inch piece)

1 tablespoon minced garlic (about 2 -3 large cloves)

1/2 cup water

1/2 cup low sodium soy sauce

1/2 cup brown sugar

1/2 teaspoon red pepper flakes

3 large green onions, sliced

For the meat, make sure the steak slices are dry by patting them with a paper towel. Slice them into strips, then add the cornstarch to the beef. Place the slices in a strainer and shake off excess corn starch.

Begin to cook the rice while you prepare the rest of the meal.

For the sauce, heat half of the oil in a large wok or pan at medium-high heat and add the garlic and the ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don't worry if the sauce doesn't look thick enough at this point. The corn starch in the beef will thicken it up later.

Place the meat in the same pan and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok/pan and let it cook along with the meat.

You can cook down the sauce to reduce it to thicken or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy. (recipe from here and picture from here.)

TOO Easy Lasagna

1 lbs. ground beef

1 lbs. ground sausage

1/2 cup water

1 tsp. oregano

2 tsp. italian spices

1 tsp. minced garlic

3 cans of tomato soup

12-16 lasagna noodles

1 pint cottage cheese (lowfat)

1 cup of mozzerella cheese

In a large skillet, cook beef and sausage and then drain. Add water, oregano, vinegar, garlic and soup. Simmer. At the same time, cook lasagna noodles until done and drain. In a 13x9 pan, layer noodles, meat, cottage cheese and mozzerella cheese. Repeat layers until all is gone. Sprinkle with additional mozzerella cheese. Bake at 350 for 30 minutes or until done. (picture from here.)

Apple Fritters

1 cup milk

1 egg, beaten

4 TBS. margarine

1/4 cup sugar

1/2 tsp. salt

1 orange, rind and juice

1 cup apples (chopped into small bits)

3 cups flour

2 tsp. baking powder

1 tsp. vanilla

1 tsp. cinnamon

Beat egg in a large mixing bowl. Combine milk and margarine with egg. Add orange juice, rind, chopped apples and vanilla. Sift together the flour, salt, baking powder. Stir into egg mixture with spoon until blended. DO NOT OVER MIX!! Preheat oil in a skillet to 350 degrees. Drop batter in small amounts to create the size desired of fritter. Fry until golden brown, turning once. Allow to cool. ENJOY! (picture from here.)

Oatmeal and Protein Pancakes

6 egg whites

1 cup rolled oats
1 cup low fat cottage cheese
2 tsp. splenda
1 tsp. cinnamon
1 tsp. vanilla
I scoop of vanilla protein powder



Blend all ingredients in a blender until smooth. Heat a pancake griddle over medium heat. Spray with non stick cooking spray and cook until golden brown on both sides! ENJOY! (picture from here.)

Slow Cooker Sweet and Sour Chicken

1 can (20 ounces) pineapple chunks in juice
1 cup baby-cut carrots, cut in half
1 medium onion, chopped (1/2 cup)
3 cloves garlic, finely chopped
1 teaspoon finely chopped gingerroot
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1/2 cup reduced-sodium soy sauce
1/2 cup packed brown sugar
1 medium red bell pepper, cut into 1-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1/4 cup cornstarch
1/4 cup water
Hot cooked rice or chow mein noodles, if desired

Drain pineapple, reserving juice. Place pineapple chunks in small bowl; cover and refrigerate.
Place carrots, onion, garlic and gingerroot in 4 1/2- to 6-quart slow cooker. Top with chicken. Mix soy sauce, brown sugar and reserved pineapple juice; pour over chicken.

Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink.
During last 30 minutes, add pineapple and bell peppers. Increase to high heat setting. Mix cornstarch and water; stir into chicken mixture during last 10 minutes of cooking. Serve with rice. (recipe and picture from here.)

Just Like Chili's Queso Dip

1 TBS. Butter

1 small can of cream of cheese soup

1 (5 oz.) can sweetened condensed milk

1 (10 oz.) can of tomatos, diced

1 small can of green chiles

1 small can jalapeno peppers, diced

3 lb. american or cheddar cheese

Melt butter in a large saucepan. Add soup. milk, tomatoes, chiles, jalapenos and cheese. Warm until cheese is melted, stirring regularly. Put into a large serving dish and serve warm with tortilla chips. (picture from here.)

Magic Cookie Bars (In the Spence household, they are know as "Stockton Bars")

1 cube butter

1 1/2 cups graham cracker crumbs

1 cup flaked coconut

1 cup chopped nuts

1 (6oz) package of semi sweet chips

1 (14oz) can sweetened condensed milk

Preheat overn to 350. In a small bowl, melt butter and add cracker crumbs. Mix with a spoon until all the crumbs are coated in the butter. Press in the bottom of a 13x9 pan. Top evenly with remaining ingredients, top with condensed milk. Bake 25- 30 minutes or until lightly browned. Cool before cutting. (Picture from here.)

BEST Homemade Granola

3 cups old-fashioned rolled oats
1 cup raw pumpkin seeds, hulled
1 cup raw sunflower seeds, hulled
1/2 cup flax seed, whole

1 cup coconut
1 1/4 cup raw almonds, coarsely chopped
3/4 cup pure maple syrup, preferably Grade A (I have also used honey)
1/2 cup extra-virgin olive oil
1/2 cup packed light-brown sugar
Coarse salt

Preheat oven to 300 degrees. Place oats, pumpkin seeds, sunflower seeds, coconut, almonds, flax seed, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 minutes, until granola is toasted, about 45 minutes.

Remove granola from oven. Let cool completely before serving or storing in an airtight container for up to 1 month. (recipe and picture from here.)

Slow Cooker Thai Chicken and Rice

4-6 chicken boneless, skinless chicken breasts

2 cups salsa (any variety)
1/2 cup peanut butter
4 tablespoons lime juice
2 tablespoon soy sauce
2 teaspoon grated gingerroot
1/2 cup chopped peanuts
4 tablespoons chopped fresh cilantro

Place chicken in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except peanuts and cilantro; pour over chicken.

Cover and cook on low heat setting 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker, using slotted spoon; place on serving platter. Pour sauce over chicken. Sprinkle with peanuts and cilantro. (Recipe and picture from here.)

Zucchini Lasagna

Olive oil, for baking dish
8 ounces reduced-fat cream cheese, room temperature
1 container (15 ounces) part-skim ricotta cheese
Coarse salt and ground pepper
2 medium zucchini, (8 ounces each) halved lengthwise, then sliced thinly crosswise
1 garlic clove, minced
2 teaspoons dried oregano
6 no-boil lasagna noodles
2 ounces shredded (1/2 cup) part-skim mozzarella cheese

Preheat oven to 425 degrees. Lightly oil an 8-inch square baking dish; set aside.
In a medium bowl, stir together cream cheese and ricotta; season with salt and pepper. In another medium bowl, combine zucchini, garlic, and oregano; season with salt and pepper, and toss to combine.

Spread 1/3 zucchini mixture in prepared baking dish; top with two lasagna noodles, then 1/3 ricotta mixture. Repeat twice with remaining zucchini mixture, noodles, and ricotta mixture, finishing with the ricotta mixture. Sprinkle with mozzarella.

Cover baking dish with aluminum foil; bake until bubbly and noodles are tender, 30 to 35 minutes. Remove foil; bake until golden brown, 15 to 20 minutes more. Let stand 10 minutes before serving. (Recipe and Picture from here.)

Banana Applesauce Bread

1/4 cup butter, softened

3/4 cup sugar

1 large banana

2 eggs beaten

1 can applesauce (16oz)

3 TBS. buttermilk

2 cups flour

1 tsp. salt

1 tsp. baking soda

Cream butter and sugar. Add banana, eggs and applesauce. Stir in flour, salt, and soda. Mix should be slightly thicker than a cake mix. If too stiff, add another TBS of buttermilk. Bake at 350 for 45 minutes in two seperate bread pans. When done, slide a knife around edges of pan and invert. Cool on wire rack. (picture found here and recipe found here.

Just like Market Street"s Clam Chowder

2 cups diced potatoes

1 cup diced celery

1 cup diced onion

1 cup diced green pepper

1 cup diced leeks

3/4 cups chopped clams

3/4 TBS. pepper

1 1/2 TBS. salt

3/4 TBS. thyme

6 bay leaves

3/4 cup sherry

3 cups water

3/4 cups clam juice

3/4 cup melted butter

1 cup flour

2 quarts half and half

Combine melted butter and flour in over proof container and bake for 325 for 30 minutes. In a large sauce pan combine remaining ingredients except for the half and half. Simmer until potatoes are cooked. Stir butter/ flour mixture into chowder and stir until thick. Remove chowder from heat. Stir in half and half until blended. Heat to serving temp and desired thickness.

NOTE: THIS MAKES A VERY LARGE BATCH. You can either half it or freeze it for up to 3 months. (Recipe from Jill Parkinson and Peacocks on My Porch.)

Crab and Cream Chesse Won Tons

6 oz. cream cheese

1/3 cup crab meat

2 green onions, chopped

1/2 tsp. soy sauce

1/4 tsp. garlic powder

1 pkg. won ton wrappers, small squares

Blend together ingredients. Drop 1 TBS. on each of the small size wrappers. Fold in corners and seal with egg whites by dipping your fingers in the egg and gently brushing and sealing the won ton wrappers. Fry in hot oil until crispy and brown. Serve with sweet and sour sauce. (recipe from here and picture from here.)

Strawberry Pretzel Squares

2 cups finely crushed pretzels

1/2 cups sugar, divided

2/3 cups butter, melted

12 oz. cream cheese, softened

2 TBS. milk

1 cup thawed Cool Whip Topping

2 cups boiling water

1 pkg. Jell-o Brand Strawberry flavor gelatin

1- 1/2 cups cold water

4 cups strawberries, sliced

Preheat oven to 350. Mix pretzels, 1/4 cup of the sugar and the butter. Press firmly onto the bottom of a 13x9 baking pan. Bake for 10 minutes. Cool. Beat cream cheese, remaining 1/4 cup sugar and milk until well blended. Gently stir in whippped topping. Spread over crust. Refrigerate until you are going to use.

Meanwhile, stir in boiling water into gelatin in large bowl for at least 2 minutes or until completely dissolved. Stir in cold water. Refrigerate 1 hour or until thickened. Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours until firm. Cut into squares to serve. (recipe from Itajai Wignall and picture from allrecipes.com)

Orange Cookies

ORANGE COOKIES

1 1/2 cups sugar

1 cup butter, softened

1 cup sour cream

2 eggs

4 cups flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

2/3 cup orange juice

3 TBS. orange zest

Preheat oven to 375. Beat sugar and butter until fluffy. Add sour cream and eggs; beat well. Add flour, baking powder, baking soda, salt and orange juice and orange zest. Blend well. Drop by spoon on ungreased cookie sheet. Bake for 8-10 minutes or until edges are golden brown. Remove from cookie sheet immediately and cool.

ORANGE FROSTING

1/4 cup softened butter

2 cups powdered sugar

1 TBS. orange zest

2-3 TBS. orange juice

In a small bowl, combine all ingredients; beat until smooth. Frost WARM cookies.

(recipe from Lisa Jensen, picture from here.)

Easy Chicken Pasta Primavera

4 ounces uncooked fettuccine

1 cup broccoli flowerets
1/2 cup 1/4-inch strips carrot
1 teaspoon olive or vegetable oil
2-3 boneless skinless chicken breast halves, cut into 1/2-inch strips
1 garlic clove, finely chopped
1/3 cup ranch dressing
2 tablespoons grated Parmesan cheese
1 teaspoon shredded fresh basil leaves or 1/8 teaspoon dried basil leaves

Cook and drain fettuccine as directed on package--except add broccoli and carrot 1 minute before fettuccini is done.

While fettucine is cooking, heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken and garlic in oil 2 to 3 minutes, stirring frequently, until chicken is no longer pink in center; remove from heat. Stir dressing, cheese and basil into chicken. Toss with fettucine and vegetables. (recipe and picture from bettycrocker.com)

Lighter General Tso's Chicken

1 1/4 cups long-grain brown rice
1/4 cup cornstarch
1 pound snow peas, trimmed and halved crosswise
4 garlic cloves, sliced
2 teaspoons fresh ginger, grated and peeled
3 tablespoons light-brown sugar
2 tablespoons soy sauce
1/2 teaspoon red-pepper flakes
2 large egg whites
Coarse salt and ground pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil, such as safflower

Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).

Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice. (recipe and picture from marthastewart.com/everyday)

Lemon Fruit Squares!

This recipe is so delicious! ENJOY!
1 1/2 cups Gold Medal® all-purpose flour
3/4 cup butter or margarine, cut into pieces
1/3 cup powdered sugar
2 tablespoons grated lemon peel
1 cup whipping (heavy) cream
3 tablespoons powdered sugar
2 containers (6 ounces each) Yoplait® Original lemon burst yogurt
2 nectarines, sliced
1 cup fresh blackberries

Heat oven to 350°F. In medium bowl, mix flour, butter, 1/3 cup powdered sugar and 1 tablespoon of the lemon peel, using pastry blender or crisscrossing 2 knives, until coarse crumbs form. Press mixture evenly on bottom of a 13x9 pan.rectangular pan, 13x9 inches.

Bake 20 to 25 minutes or until crust is dry and light golden brown. Cool completely, about 30 minutes.

In chilled medium bowl, beat whipping cream, 3 tablespoons powdered sugar and remaining 1 tablespoon lemon peel with electric mixer on high speed until stiff peaks form. Gently stir in yogurt. Spoon over crust. Top with nectarines and blackberries. Serve immediately, or cover and refrigerate until serving. (recipe and picture from bettycrocker.com)

Chicken Stir Fry Lettuce Wraps

1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
Coarse salt and ground pepper
2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, ribs and seeds removed, thinly sliced
3 cloves garlic, minced
1 1/2 teaspoons grated peeled fresh ginger
1/4 to 1/2 teaspoon red-pepper flakes
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
12 to 16 Boston lettuce leaves (about 2 heads)

Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds. Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups. (recipe and Picture from marthastewart.com/everyday)

Whole Wheat Spaghetti with Veggies and Peanut Sauce

8 ounces whole-wheat spaghetti
Coarse salt and ground pepper
4 ounces snow peas, tough strings removed
3 medium carrots, halved, and shaved with a vegetable peeler 1 container (14 ounces) firm tofu, drained and cut into 1-inch cubes
3 tablespoons smooth peanut butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons light-brown sugar

Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add snow peas, carrots, and tofu to pot; immediately drain pasta mixture, and set aside.
In pasta pot, stir together peanut butter, soy sauce, vinegar, and sugar. Add reserved pasta mixture; toss gently, adding reserved pasta water a little at a time to create a thin sauce that coats spaghetti (you may not need all the water). Season as desired with salt and pepper. Serve. (recipe and picture from marthastewart.com/everyday)

French Breakfast Puffs

1/3 cup shortening
1/2 cup sugar
1 egg
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 cup butter or margarine, melted

Heat oven to 350ºF. Grease 15 medium muffin cups, 2 1/2x1 1/4 inches. Mix shortening, 1/2 cup sugar and the egg throughly in large bowl. Stir in flour, baking powder, salt and nutmeg alternately with milk. Divide batter evenly among muffin cups. Bake 20 to 25 minutes or until golden brown.

Mix 1/2 cup sugar and the cinnamon. Roll hot muffins immediately in melted butter, then in sugar-cinnamon mixture. Serve hot. (recipe and picture from bettycrocker.com)

For those kiddos in your life... Fish Sticks Marinara

2 cups frozen broccoli spears, thawed, drained
1 tablespoon olive or vegetable oil
1/2 teaspoon dried basil leaves
12 frozen breaded fish sticks
1 container (15 oz) marinara sauce or 2 cups tomato pasta sauce (any variety)
1/4 cup shredded Parmesan cheese (1 oz)
6 slices mozzarella cheese

Heat oven to 350°F. In ungreased 8-inch square (2-quart) glass baking dish, arrange broccoli. Drizzle with oil; sprinkle with basil and garlic. Place fish sticks on broccoli. Spoon marinara sauce over fish. Sprinkle with Parmesan cheese. Arrange mozzarella cheese on top.

Bake uncovered about 30 minutes or until thoroughly heated. (recipe and Picture from bettycrocker.com)

Baked Crescent Churros

Who says you have to go to an amusement park to get a really yummy churro?! These are simple and so good! Have fun!
2 tablespoons sugar
1 teaspoon ground cinnamon
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
2 tablespoons butter or margarine, melted
Heat oven to 375°F. In small bowl, mix sugar and cinnamon; set aside. Unroll dough; separate into 4 rectangles. Press each to 6x4-inch rectangle, pressing perforations to seal.
Brush tops of 2 rectangles with some of the melted butter; sprinkle with about half of the sugar mixture. Top each with remaining rectangle; press edges lightly. Brush tops with melted butter. With sharp knife or pizza cutter, cut each rectangle stack lengthwise into 6 strips. Twist each strip 3 times; place on ungreased cookie sheet.

Bake 9 to 11 minutes or until golden brown and crisp. Brush tops with any remaining melted butter; sprinkle with remaining sugar mixture. (recipe and picture from bettycrocker.com)

Strawberry- Peach Pops!

1 cup soymilk or almond milk
1 cup frozen or fresh strawberries
1 container (6 oz) Fat Free peach yogurt
2 tablespoons honey
10 paper cups (3-oz size)
10 craft sticks (flat wooden sticks with round ends)

Place soymilk, strawberries, yogurt and honey in blender or food processor. Cover; blend on high speed about 1 minute or until smooth.

Fill each cup with about 1/4 cup yogurt mixture. Place cups in freezer until partially frozen, about 45 minutes.

Insert sticks; freeze until firm, about 1 hour 30 minutes. To serve, remove cups.craft sticks (flat wooden sticks with round ends). (Recipe and picture from bettycrocker.com)

Creamy Pesto Dip

Are you in need of a fast and easy weekend BBQ recipe?! This recipe is great and fast! ENJOY!
1/2 cup sour cream
1/2 cup mayonnaise or salad dressing
1/3 cup pesto
2 tablespoons thinly sliced green onions
2 teaspoons lemon juice
Cut-up raw vegetables, if desired
Stir together all ingredients except raw vegetbles. Cover and refrigerate at least 2 hours but no longer than 48 hours. Serve with raw vegetables. (recipe and picture from bettycrocker.com)

Lip Smackin Lemon Cake

LEMON CAKE

1 yellow cake mix

1 small pkg. lemon instant pudding mix

1 pkg. Dream Whip dry mix

1/4 cup oil

1/4 cup lemon juice

1 1/2 cups hot water

2 TBS. flour

4 eggs

Mix together and beat well. Bake for 45-50 minutes at 350 in a bundt pan.

LEMON GLAZE

2 cups powdered sugar

juice from 3 lemons

3 TBS. lemon extract

When cake is ready to remove from the oven, bring glaze to a boil in a small saucepan. Remove cake from oven and poke it all over with a toothpick. Spoon glaze over cake so it will soak down while they are both hot! ENJOY! (recipe from Peacocks on My Porch)

Nutella Cookies

I didn't make these with nuts, but you can add them if your heart desires! ENJOY!
1 1/4 cups flour
1/2 tsp. salt
1 tsp. baking soda
1/2 cup butter (1 stick)
1/2 cup Nutella
1/2 cup sugar
1/2 cup light brown sugar, packed
1/2 tsp. vanilla
1 egg
Sift together flour, salt and baking powder and set aside. Cream butter, Nutella and both sugars, beat in vanilla and egg. Stir in flour mixture, blending well. Shape mixture in 3/4 inch balls. Place on greased baking sheets and bake at 375 for about 10 minutes. (recipe from Niki Sepulveda)

Super Easy Pepperoni Breadsticks

2 cups Original Bisquick® mix
1/2 cup cold water
1/2 cup chopped turkey pepperoni
1/4 cup butter or margarine, melted
1 tablespoon grated Parmesan cheese
1 cup pizza sauce

Heat oven to 425ºF. Mix Bisquick, cold water and pepperoni until dough forms; beat 20 strokes. Turn dough onto surface dusted with Bisquick; gently roll in Bisquick to coat. Knead 5 times.

Roll dough into 10-inch square. Cut in half. Cut each half crosswise into 14 strips. Twist ends of strips in opposite directions. Place on ungreased cookie sheet, pressing ends onto cookie sheet to fasten securely. Brush generously with butter. Sprinkle with cheese.

Bake 10 to 12 minutes or until light golden brown. Heat pizza sauce until hot. Serve breadsticks warm with sauce for dipping. (recipe and picture from bettycrocker.com)

Grilled Taco BBQ Chicken

2 tablespoons taco seasoning mix
1 teaspoon dried oregano leaves
4 boneless skinless chicken breasts
1 tablespoon olive oil
1/2 cup barbecue sauce
1/4 cup chili sauce
1 teaspoon ground cumin

Heat closed medium-size contact grill for 5 minutes. In shallow bowl, mix taco seasoning mix and oregano. Brush chicken with oil; coat with taco seasoning mixture. Place chicken on grill. Close grill. Grill 4 to 6 minutes or until juice of chicken is clear when center of thickest part is cut.

Meanwhile, in 1-quart saucepan, heat barbecue sauce, chili sauce and cumin to boiling over medium-low heat, stirring occasionally. Serve sauce with chicken.

Oven Directions: Heat oven to 375°F. Line shallow baking pan with foil or spray with cooking spray. Place coated chicken in pan. Bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut. (recipe and picture from bettycrocker.com)

Slow Cooker Italian Chicken Sandwiches- SUPER EASY!

3-4 chicken breasts, skinless and boneless
1/3 cup Italian dressing
12 small French sandwich rolls (3 inches long)
1 small container of basil pesto

sliced cheese such as provolone, swiss or pepper jack
1 jar (7.25 oz) roasted red bell peppers, drained, cut into strips

Place chicken in 3- to 4-quart slow cooker. Cover; cook on Low heat setting 7 to 8 hours.

Remove chicken from cooker; place on cutting board. Discard liquid in cooker. With 2 forks, shred turkey. Return chicken to cooker. Stir in Italian dressing and let chicken warm for 20-30 minutes with dressing on it.

Cut rolls horizontally in half. To serve, spread bottom half of each roll with pesto and cheese; top with 1/3 cup turkey and some of the roasted peppers.

(picture from bettycrocker.com)

Eggplant Parmesan

2 cans (28 ounces each) whole peeled tomatoes
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 large globe eggplants (about 2 pounds total), cut crosswise into 1/4-inch-thick slices
1 cup all-purpose flour
3 eggs, lightly beaten
1 cup plain dried breadcrumbs
Vegetable oil, for frying
1/2 cup grated Parmesan
1/2 pound whole fresh mozzarella, cut into large chunks

In a food processor, puree tomatoes; transfer to a medium saucepan and stir in olive oil. Bring to a boil; reduce to a simmer and cook until thickened, 30 minutes. Season tomato sauce with salt and pepper.

Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let stand 30 minutes. Press slices between a double layer of paper towels to dry. Dredge eggplant in flour (shaking off excess), then dip in eggs (allowing excess to drip off), and sprinkle lightly with breadcrumbs.

Preheat oven to 375 degrees. Place a wire rack on a rimmed baking sheet; set aside. In a large skillet, pour enough vegetable oil to come halfway up side. Heat oil over medium-high until pinch of breadcrumbs dropped in skillet sizzles. In batches, fry eggplant until golden, 2 to 3 minutes per side; transfer to rack to drain.

Spread 1 cup tomato sauce in a 9-by-13-inch baking dish. Layer half the eggplant over sauce and sprinkle with 1/4 cup Parmesan. Top with 1 1/2 cups sauce, then remaining eggplant. Finish with remaining sauce, 1/4 cup Parmesan, and mozzarella. Bake until lightly browned and bubbling, 40 to 45 minutes.

To Freeze: Assemble dish but do not bake; wrap tightly with foil and freeze, up to 3 months. Thaw completely, then bake as directed. (recipe and picture from marthastewart.com/everyday)