Are you tired of trying new recipes and then having to go out to eat or eat Peanut Butter and Jelly for dinner instead? Well, I can help, I only post recipes that either me or a direct family member has tried and likes. If there is a recipe that you would like to try, but are just to scared to, then email me and I will try it out, post it on my blog and give an honest review of the recipe, giving you the credit for giving me the recipe.
I was over at my favorite blog again and noticed a nice deal on some cookware that I just had to share. Amazon.com, has a great deal on aCalphalon Commercial Hard-Anodized 2-1/2-Quart Shallow Saucepan with Lid. It is currently 75% off AND has Free Shipping!! Yeah!! This pan usually sales for 119.00 and you can buy it now for $29.99 delivered. That sounds great to me. Just head on over and get yours before they are gone.
My girls have been begging to make cupcakes for weeks. They got a cupcake maker for Christmas and used all the mixes that came with it in one day (if only came with 4 mixes and they each made one cupcake). So... I made cupcakes and let them frost and decorate them with their frosting machine.
Then, I remembered that my sister-in-law gave me a really neat recipe book for cupcakes for Christmas. It is called "Hello, Cupcake!" It is full of a ton of really neat ideas for decorating cupcakes. And the best part is, they are all pretty easy and you don't have to have all the professional tools to make them. In fact, most people have all the tools needed to make most of the cupcake designs. So.. I got out the cupcake book and started looking through it. I wanted to find something that I could just play around with that wouldn't take too long and that I already had all the ingredients for. I ended up with these:
All I did was frost the cupcake and then roll the edge in a plate full of sprinkles.
Then I melted some dipping chocolate and put it into a Ziploc sandwich bag and cut off the very tip of one corner. Using the templates from the book, I squeezed the chocolate from the bag onto wax paper and made the bugs and then stuck the M&M's in the right places.. The book had 6 different bug designs, but I only used three; the spider, the tick, and the centipede. I thought they turned out quite cute. There are also templates for an ant, a beetle, and a scorpion in the book.
I just used what I already had in the house, so that is why there are pick M & M's on them. I had those left over from a girl Baby Shower that I did. But it worked out good because my girls had picked out pink cupcake cups and Red Velvet Cake Mix. So they were very "PINK" cupcakes.
These would be great for a Halloween Party, just use different colored M&M's so they look a little more scary.
After making these, I can't wait to try out some of the other ideas in the book. I will let you know when I try them and how they turn out.
I made these for a baby shower and then forgot to take a picture of them, so sorry no picture yet. I will make them again soon though and then add a picture at that point.
2 (8 oz.) pkg. cream cheese, softened
1 pkg. Hidden Valley Ranch Milk Recipe Original Ranch Salad Dressing Mix
2 green onions, minced
4 (12 inch) flour tortillas
1/2 c. diced red pepper
1/2 c. diced celery
1 can sliced black olives, drained
Mix first 3 ingredients. Spread on tortillas. Sprinkle on remaining ingredients. Then roll and wrap tightly in plastic wrap. Chill at least 2 hours. Cut as thick as you like - 1/2 to 1 inch slices.
Last night for dinner I tried a new recipe, and boy am I glad that I did. I picked up some Tilapia from Kroger and it was the individually wrapped ones. They were really easy to use. I found this recipe a couple of months ago from "What's for Dinner?" and have been wanting to try it, but have been quite busy and kept forgetting to buy the fish. So when I finally bought I now wish I had picked up the fish earlier because this dish is probably one of my favorites. It had a great combination of flavors and I especially like the breading on this. The pecans and buttermilk really add a great taste. The other great thing is that the Tilapia is a very mild tasting fish and you can't even tell it is fish. But if you don't like fish, try this breading with Chicken, I think it would be just as good.
Prep: 5 min. Cook: 6-10 min.
Servings: 4
1/2 C dry breadcrumbs
2 T. finely chopped pecans
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp black pepper
1/2 C low-fat buttermilk
1/2 teaspoon hot sauce
3 T. all-purpose flour
4 (6 oz) tilapia or red snapper fillets
1 T vegetable oil, divided
4 lemon wedges
Combine Bread Crumbs, Pecans, Salt, Garlic Powder, and Pepper in a shallow dish.
Mix together Buttermilk and Hot Sauce in a separate small bowl.
In another shallow dish add the flour.
Coat each Fillet with flour, then dip in buttermilk mix, and then coat with the bread crumb mixture.
Heat Oil in a large skillet over medium heat. Place the fillets in the oil and cook for about 3 minutes on each side, or until the fish flakes easily when tested with a fork.
Serve with Lemon Wedges.
My Note: This is a quite easy recipe to make. I only used 1/2 of the hot sauce called for because I was afraid it was going to be too hot for my girls to eat, but I couldn't taste any type of kick so it might not be hot if all the hot sauce was added. I also used Olive Oil instead of Vegetable Oil, and I had to use more than was called for. The fish started to stick a little, so I just poured some more oil in. I did serve with Lemon Slices, but the fish was so good that only one of my daughters put the lemon on her fish, the rest of us used the lemon in our water instead.
To see the post from "What's for Dinner?" and see her comments on this dish go over Here.
Put Oreos in blender, a few cookies at a time, and blend until chopped small. Then transfer to a medium bowl and add soften Cream Cheese. Using a mixer, blend until smooth. Roll into small balls and place on a pan covered with wax paper. Put in the refrigerator or freezer, and let set until hardened. Dip into dipping chocolate and let set until completely dry. Refrigerate until ready to eat.
My Notes: You can use any flavor of Oreos to add a little different flavor to the truffles. We really like to use the mint Oreos. Also, when chopping the Oreos in the blender, just chop them to your liking. I like to do it so most of it is crumbs but there are a few chunks. I think it makes it more fun and tastes better when eating.
Remember to put these in either the Fridge or Freezer after you make them, or the cream cheese in them will go bad.
You could also use this recipe to make the Bloodshot Brownies for Halloween!
Okay, I have been gone for a while. Not really gone gone, just gone from this blog. I really have missed taking pictures of everything I was making, posting my recipes and the new ones that I was trying, and I really regret not getting the holiday recipe contest on its way.
I am not back and ready to Rock and Roll. I probably won't be posting as often as I was before, but I do not want to go 3 months between posts again.
So I am sorry, that I haven't been keeping this up, I had some friends and family say they really missed seeing my posts and trying my recipes. I am sorry to you all. I don't really have an excuse as to why I haven't posted in a while, except to say, I just needed a break from the internet all together.
To get me going again though, I am asking you to email me your favorite recipe for me to try. I am going to try a bunch on new recipes in the coming weeks. I won't be trying a new one every day, but I would like to try a couple new ones per week. If you have any that you love, email them over and I will cook them up and have my family to the taste testing. Then I will let everyone know how it goes.
Always have a couple sets of Measuring Cups and Spoons on hand. When you are doing a lot of cooking in a day, or even just one complicated dish, it's nice to not have to stop and do the dishes to continue with the recipe.
When picking a melon, smell it for freshness and ripeness. Make sure it is heavier in weight (heavier=juicer) and that the spot on the end where it was plucked from the vine is soft.
Thank all of you so much for your submissions and the time you took to come and vote on your favorites.
Mandy will now have a chance to pick her price, she either gets a year subscription to the Taste of Home magazine, full of many great recipes and cooking ideas, or a $10 Visa Gift Card. Congratulations Mandy.
Now for the time to announce the winner from the drawing. There actually ended up being quite a few names in there from entering and referring people. So... I drew the name this morning and the winner is... Jami. She sent in the Red Cinnamon Apples, and the Chocolate Six-Legged Spiders. Congratulations to Jami for the win, she has won a $5 Walmart Gift Card.
Thanks again to all those that entered my Halloween Recipe Contest. I hope everyone had fun and got some great ideas for all those Halloween get togethers.
Just a reminder that I will be having a Holiday Recipe Contest coming up soon. I would appreciate your feedback though. Should I do a Thanksgiving, and Christmas one separate, or should I combine them and just do a Holiday Recipe Contest? What do you think? Leave a comment or email me and let me know.
When using Sugar Cones for ice cream, put a miniature marshmallow in the bottom of the cone before adding the ice cream. This will keep the cone from getting soggy and leaking through the bottom of the cone.
Okay, so this is my experimental recipe for the week. I got it from Recipe Zaar. I really liked this recipe, it was quite simple and very good tasting. I have go agree that you should not substitute the Sesame Oil for another oil, because you could really taste it and it tasted really good. Plain olive oil would not work. I do wonder though if Peanut Oil would taste good as well. The Sesame Oil is pretty expensive, at least I couldn't find any that was cheap, so I might be tempted to use Peanut Oil to see how it tastes since is is so much cheaper. I added Mushrooms to mine and it was great, I was going to add Brocoli, I think that would be a great addition, but I forgot to pick some up at the store while I was there so maybe next time. There will be a next time too. The whole family loved it and so did I. Thank you Recipe Zaar for a great recipe.
Ingredients
1 1/2 lbs boneless skinless chicken breasts
salt and pepper
1 tablespoon olive oil
2 teaspoons sesame oil, divided
3 (3 ounce) packages oriental-flavor instant ramen noodles, reserve 2 seasoning packets
1 1/2 tablespoons sesame oil
2 tablespoons soy sauce, we use the Lite Soy sauce
1 In large, deep frying pan with lid, place chicken breasts seasoned with salt and pepper, into 1 Tbl. olive oil and 1 teaspoon sesame oil.
2 Cook over medium heat, covered, for 20 minutes, turning occasionally, until chicken is done.
3 Remove chicken from pan to cool slightly. Cut into bite-sized pieces, toss with 1 teaspoon sesame oil, cover and set aside. Do not drain frying pan. Add 1 1/2 Tbl. sesame oil to pan.
4 In pot, boil 3 pkgs. Ramen noodles for 3 minutes.
5 Drain and RINSE WELL.
6 Drain again and add to frying pan with 2 Tbl. soy sauce, cole slaw mix, reserved chicken and 2 of the seasoning packets from noodles.
7 Stir fry, stirring, over med-low heat for 3-5 minutes or til cabbage mix is tender and all is well mixed.
8 Top each individual serving with sliced or chopped egg if desired.
9 Also serve with additional soy sauce if desired.
10 Makes 4-6 servings.
11 *Do not substitute another oil for the sesame oil! That's what really makes this dish.
12 Nice additions: mushrooms, pea pods, water chestnuts, cooked broccoli and baby corn.
There is another Free Recipe Book available. Kitchen Basics is offering up a Free Recipe Book called "Cooking with Stock, 6th Edition." Go over here to request yours.
I just requested mine and am excited to get it. I always like new recipes and when they are free it is even better.
Okay so I have be going back and forth trying to narrow down the entries for my Halloween Recipe Contest to my five favorite recipes. I have to admit I have had quite a hard time to do this, so.... I am changing the rules. I am going to give you my six favorite recipes to vote on instead. So... HERE THEY ARE!!
In no particular order (I actually get annoyed when people say this, because there is usually some kind of order, but I am putting it anyway).
So here they are. I have set up a poll on the sidebar and everyone will have until 12:00 Midnight, Pacific Standard Time, on October 25th, 2009, to vote for their favorite Halloween recipe.
The recipe with the most votes at that time will be deemed the winner, so tell your friends and family to come on over and vote. I think you can vote once per day, but you can vote for multiple recipes, or just one, whichever you would like. This is my first poll I am putting up, so we will see exactly how it works.
GOOD LUCK TO ALL IN THE FINALS, AND LET'S START VOTING!!!
If you would like to see all the entries into the Halloween Recipe Contest you can go over Here.
Here is our last entry into our Halloween Recipe Contest. It was sent in by Sarah. This is what she had to say about this recipe. "I found this recipe a long time ago when I tasted some made my my roommate and it's just the right time of year for the apple harvest. It makes the house smell like cinnamon too. - I changed 5 1/2 lbs. apples to one dozen. In the picture, it is only half done. I'll find out how it is in the morning ;)"
INGREDIENTS:
* 1 dozen apples - peeled, cored and finely chopped
* 4 cups white sugar
* 2 teaspoons ground cinnamon
* 1/4 teaspoon ground cloves
* 1/4 teaspoon salt
DIRECTIONS:
Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
Cover and cook on high 1 hour.
Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.
Spoon the mixture into sterile containers, cover and refrigerate or freeze.
Thank you Sarah for your entry and Good Luck in the Contest. I will be announcing the 5 recipes that are the finalists shortly, and then the voting can begin. Good Luck to all.
Here is another entry sent in by Sarah, this recipe has been in her family for years. Sorry there are no pictures for this one. It sounds really good though.
A family favorite that always impresses our friends. Very quick and easy!
1 large bag chow mien noodles
1 12oz. bag butterscotch chips
1/4 cup chocolate chips
1/4 cup white chocolate chips
2 tsp. shortening
Place chow mein noodles in a large mixing bowl. In a glass bowl, carefully melt butterscotch chips in the micro-wave, stirring every 10 seconds. When completely melted and smooth, pour over chow mien noodles. Quickly stir until all noodles are coated. Spread coated noodles onto cookie sheets and allow to set.
In a plastic bag, carefully melt the chocolate chips and 1 tsp. shortening in the microwave. Moosh mixture with your fingers every few seconds until the mixture is smooth. Prick a small hole in the corner of the plastic bag. Cinching the bag, squirt the chocolate mixture over the butterscotch noodles in a ripply fashion. Repeat with the white chocolate. Let set. Break into pieces.
Thanks again for your second entry Sarah and Good Luck.
We had a couple of last minute entries into our Halloween Recipe Contest. Here is our first one. This comes from the kitchen of Sarah. This sounds really good and I think I am going to try this, my girls would love it.
Soft Sugar Cookie:
1 c. margarine
1 heaping c. sugar
2 eggs
1 egg yolk
3 1/2 c. flour
1 1/2 tsp. powder
1/2 tsp. salt
1/2 tsp. vanilla
1 tsp. lemon juice
1 spoonful of sour cream
Fruit Dip:
8oz cream cheese
1/2 c. sour cream
1 c. whipped cream
1/4 c. brown sugar
1/4 c. white sugar
1 TBSP maple syrup
1 tsp. vanilla
To make the sugar cookie crust: Cream butter and sugar. Add eggs, vanilla, and lemon. Then mix in dry ingredients until it looks like cookie dough. Then mix in the spoonful of sour cream and it should look more like frosting, but can roll in your hand. Divide in 2 and wrap in plastic wrap (each one will make a pumpkin). Refrigerate for one hour. Mix together the all the ingredients for the dip as you wait, and place the dip in the refrigerator. Roll into a pumpkin shape about 1/2" thick. Bake in a preheated 375-degree oven for 10-12 minutes or until the least bit of brown is seen.
Color the dip orange for the pumpkin and green for the stem, and frost the cooled cookie.
For the pumpkin fruit pizza: For the fruit topping, I used bananas for the mouth and eyes, and melted chocolate to outline the face (the bananas taste great with the chocolate!). I used kiwi for the stem, and strawberries, blueberries, or other berries on the outline of the pumpkin. I put mandarin oranges everywhere else.
Thank you for your entry Sarah and Good Luck. I will be announcing the finalists soon.
Today is the last day for entries into my Halloween Recipe Contest. Everyone has until midnight tonight to get me their favorite Halloween Recipe. Remember this doesn't have to be an original, but you do need to give credit to where you got it from, even if it has just been in the family for years, let me know so I can give credit where it is due.
We have had some great entries so far, and tomorrow morning I am going to reveal the top five recipes that you viewers get to vote on to decide the winner of either the year subscription to the Taste of Home Magazine or $10 Visa Gift Card.
The winner will be announced on the 26th after everyone has the chance to vote from the 21st to the 25th. The recipe with the most votes wins. In the event of a tie, my husband will have the deciding vote.
So...hurry and email those last minute entries into my Halloween Recipe Contest over to me immediately so that you have a chance to win.
Check out the full details to me recipe contest Here.
Posts
. It is currently 75% off AND has Free Shipping!! Yeah!! This pan usually sales for 119.00 and you can buy it now for $29.99 delivered. That sounds great to me. Just head on over and get yours before they are gone. 
sandwich bag and cut off the very tip of one corner. Using the templates from the book, I squeezed the chocolate from the bag onto wax paper and made the bugs and then stuck the M&M's in the right places.. The book had 6 different bug designs, but I only used three; the spider, the tick, and the centipede. I thought they turned out quite cute. There are also templates for an ant, a beetle, and a scorpion in the book.
I just used what I already had in the house, so that is why there are pick M & M's on them. I had those left over from a girl Baby Shower that I did. But it worked out good because my girls had picked out pink cupcake cups and Red Velvet Cake Mix
. So they were very "PINK" cupcakes.
over medium heat. Place the fillets in the oil and cook for about 3 minutes on each side, or until the fish flakes easily when tested with a fork.
6 Drain again and add to frying pan with 2 Tbl. soy sauce, cole slaw mix, reserved chicken and 2 of the seasoning packets from noodles.
