Friday, October 29, 2010

Snow Covered Crunch Bars

When I found this recipe I knew I just had to try it out.  You combine sugar cookies, chocolate, crunch and throw in some peanut butter, it is an amazing combination.  My son's reaction was they were "pretty bomb"(which in his terms means he loved them in an interesting way.) 
Snow Covered Crunch Bars
adapted from Betty Crocker
1 pouch (1 lb 1.5 oz.) sugar cookie mix
1 cup butter, softened
1 egg
1/2 teaspoon vanilla
2 cups chocolate chips
2 cups peanut butter
5 cups crispy rice cereal
 1/4 cup powdered sugar
Heat oven to 375 degrees.  Spray a 13 x 9 pan with cooking spray.  In a large bowl stir cookie mix, 1/2 cup butter, egg and vanilla.until a soft dough forms. Press dough in the bottom of the pan.
Bake 10-12 minutes or until the edges are light golden brown. 
 Cool 15 minutes.
In a large microwavable bowl, microwave chocolate chips and the remaining 1/2 cup butter on High, stirring after 1 minute, unitl the chocolate is melted and smooth.  Add peanut butter and mix until well blended.
Crush cereal just a bit in a large resealable bag.  Gently stir cereal into chocolate mixture until cereal is coated.  Spread mixture evenly over cookie crust, gently press. 

Sprinkle with powdered sugar. Refrigerate for about 1 hour or until bars are set.  Store covered at room temperature.
Linked to:

Thursday, October 28, 2010

Tried It Out Thursday: Simple Fruit Fly Trap

We have been having some fruit fly issues in our house lately.  They are so annoying and just plain gross.  The other day I came home from work to find a small bowl covered with plastic wrap on the counter by the fruit.  I was pretty curious to what it was.  It was my sweet nine year old and she created a fruit fly trap.  She put a small piece of banana in the bowl, covered it with plastic wrap, taped it to the bowl and poked a few small holes in it.  I don't know where she got the idea, but it worked brillantly.  The flys go in through the holes and can't get out. 
This is after just a day.  Check out all the flies it caught.  Our fruit fly issue was solved!
Thanks Kelsee!

Wednesday, October 27, 2010

Crock Pot Green Chile Enchilada Casserole

As you all know, I LOVE Mexican food.  I was so excited to find this recipe and had to try it out.  The bonus, it cooks in the crock pot!! I had never had green enchilada sauce before and now I am sold.  It was delicious.  I left the casserole for dinner and when I came home from work that night, there was none left.  They ate the WHOLE thing.  So I can't give you a personal taste preference, but according to the family, it was really good!  (Atleast they remembered to take a picture)
Crock Pot Green Chile Enchilada Casserole
adapted from Betty Crocker
1 can (4.5 oz.) chopped green chiles
1 can (10 3/4 oz.) can cream of chicken soup
1 can (10 oz.) can green enchilada sauce
1/4 cup Miracle Whip or mayonnaise
12 (6 inch) corn tortillas (cut into strips)
3 cups cooked and shredded chicken
1 can (15 oz.) black beans, drained and rinsed
2 cups shredded cheddar cheese
chopped tomatoes
chopped or shredded lettuce
sour cream
Cut the tortillas into strips.  I kept mine in 3 different piles cutting 4 at a time.
Spray 3-4 quart crock pot with cooking spray.  In a medium bowl mix green chilies, soup, enchilada sauce and Miracle Whip (or mayonnaise).
Arrange 1/3 of the tortilla strips in the bottom of the crock pot.
Top with 1 cup chicken and 1/2 cup beans
Top with 1/2 cup cheese and 1 cup of the enchilada sauce mixture, spreading to the edges of the cooker.
Repeat layers twice, reserving the last 1/2 cup of the cheese.
Cover, cook on low heat for 6-7 hours.
Top with the remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or until the cheese is melted.
Serve garnish wiht tomatoes, lettuce and sour cream.

Monday, October 25, 2010

Menu Plan Monday

This was a very busy weekend, but exciting!  Let me brag for 1 minute...The cross country sub-district race was Saturday and my son WON!!  He beat the next runner by about 14 seconds.  It was so cool.  Then we had the homecoming dinner at our house and thanks to help of Kody's date's mom, the table looked gorgeous (her table cloth, napkins, goblets and candle holders.) 
Check out those beautiful goblets they go perfect with my china and she gave them to me. It was so sweet!
It looked so good with the candles lit and the white lights strung up on the walls.  The girls kept commenting on how fancy everything looked. (WHEW!!) Dinner went great, they had a good time and he looked so handsome in his tux!!
Now on to this week! 
This Weeks Menu:
Monday: Chili
Thursday: Picnic Night
Friday: Baked Penne Pasta (from the freezer)
Saturday: Malibu Chicken
Sunday: Roast
Wishing you a delicious week!

Linked to Menu Plan Monday.

Thursday, October 21, 2010

Bacon & Cheddar Corn Bread

 This particular day I needed something to add to dinner and I needed it quick.  Luckily I had a box of cornbread mix, added  a few ingredients and it was delicious!! 
Bacon & Cheddar Corn Bread
Preheat oven to 400 degrees
1 box cornbread mix (15 oz.) or your favorite corn bread recipe
Prepare as directed on box.
1 cup drained, canned corn
1/2 cup bacon, cooked and crumbled
1/2 cup shredded cheddar cheese
1/4 cup diced onion
Mix gently until ingredients are combined.  Pour into a lightly greased 9 x 13 pan. 

Bake for 20-25 minutes or until light golden brown.

Monday, October 18, 2010

Menu Plan Monday

Fall has arrived in our area.  We finally shut all the windows and my daughter complained all morning how cold she was (it was so dramatic!).   I will take the cold mornings because the afternoons are beautiful not to mention I love the changing colors that fall brings.  This week is a bit crazy, I am working full time this week (days yay!!), we are preparing for Kody's cross country sub-district race and homecoming dance (dinner at our house, so wish me luck!!). 
This Week's Menu
Monday: Bacon Mac & Cheese
Tuesday:  Surprise Meatloaf
Wednesday: Crock Pot Chicken Enchilada Casserole
Thursday: Picnic Night
Saturday: Homecoming Dinner TBD
Happy Fall Y'All!!

Friday, October 15, 2010

Samoa Delights

This has become my new favorite!! These cookie bars remind me of the Samoa Girl Scout cookies. One word: Yum! I made them for my family when they came to visit. They were delicious and a huge hit! 
Samoa Delights
adapted from The Taste of Home
1 cup butter, softened
1/2 cup plus 2 Tablespoons white sugar divided
3/4 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup flaked coconut
1/2 cut sliced almonds
1 jar (12 1/4 oz.) caramel ice cream topping
3/4 cup chocolate chips (I used milk chocolate)
Cream butter and 1/2 cup sugar until fluffy.  Beat in the extracts. Add the flour,salt and baking powder and mix well. Press into a greased 9 x13 inch pan.
Bake at 350 degrees for 10 minutes. 
Remove from oven and prick crust with a fork. Sprinkle with remaining 2 Tablespoons of sugar. Bake 15 more minutes or until set.
Meanwhile, place coconut and almonds in a food processor. Process until finely chopped. Transfer to a small bowl.
Stir in ice cream topping.
Spread over the crust.
Bake for 5-10 minutes or until the edges are bubbly. 
Allow to cool.
In the microwave melt the chocolate chips, stir until smooth.  Spread over the caramel layer. Place in the freezer for a few minutes to set the chocolate.
Cut into bars.

Wednesday, October 13, 2010

Mexican Coleslaw

This recipe comes from my brother and sister in law. They are both avid and great cooks. When they told me we would be eating Mexican Coleslaw I was intrigued (I love Mexican food.)  It is a bit different than any other salad I have had, but oh so delicious!! Thanks Royce & Heidi!!
Mexican Coleslaw
2 (15 oz.) cans black beans, rinsed and drained
1 1/2 cups corn (fresh, canned or frozen)
1 cup celery, chopped
1 red bell pepper, diced
2 jalepenos, seeded and minced
1/2 cup minced cilantro

1/4 cup lime juice
1/4 cup canola oil
2 Tablespoons brown sugar
1 Tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
Mix dressing ingredients together until well blended.  Pour over salad and mix to coat.  Allow to chill for a few hours so the flavors can mix.  We ate it with tortilla chips and some others put it on top of their chicken.
*You can substitue 1/2 the black beans for another type of beans. Heidi uses 1/2 garbanzo beans.
Place salad ingredients in a bowl and

Tuesday, October 12, 2010

Blueberry Cream Cheese Bundt Cake

One word for this one: DELICIOUS!!  It is so moist and easy to make.  It did not last long around our house.  My daughter finished the last little bit for breakfast  (she was afraid it would not still be there when she got home).
Blueberry Cream Cheese Bundt Cake
1-8 oz. package cream cheese, softened
1/2 cup vegetable oil
1 package white cake mix (mine was vanilla)
1- 3 oz. package instant vanilla pudding mix
4 eggs
2 teaspoons vanilla
2 1/4 cups fresh or frozen, thawed blueberries
powdered sugar

Preheat oven to 325 degrees. Lightly spray a 9 inch bundt pan with cooking spray.
Combine the cream cheese and oil in a medium bowl and beat with a mixer until smooth and creamy. Add the cake mix, pudding mix, eggs and vanilla. Beat at medium speed until blended. Fold in the berries. (Dough will be thick and sticky).  Pour into the prepared pan.
Bake for 60 -65 minutes until a wooden pick inserted in the center comes out clean.  Cool the cake on a wire rack for 20 minutes. 
 Remove from pan and cool completely. Sprinkle with powdered sugar before serving.

Linked to:

Monday, October 11, 2010

Killer Deal on a New Blog Design!

I have so been wanting a new look for this blog and keep telling myself "When I get the time, I will figure it all out." Yah right! That is why I was so excited to find out that over at Inspiring You to Save she is offering a killer deal on a new blog design!! She is so talented! She is offering a $105 for only $10 that is 92% off.  For this price you get:
Custom Header
Custom Background
Custom Button w/ Code
Custom Post Divider
Custom Signature
Matching Text Color
Text Navigation Bar
Widen Blog and/or Sidebars
1-3 Column Design
Hurry over here at Inspiring to Save to get this killer deal the offer expires 10/11 at 11:59 EST.
I am excited to be linking up at Inspiring to Save's Meet Me Monday party!!

Menu Plan Monday

It is about time I get back to doing this important task.. Since I have been working nights, hubby has been doing the planning and cooking which is nice.  I must admit I miss it though.  Cooking is something I really enjoy and I love sitting down with my family for dinner.  This week I decided that I needed to get more involved so here is my plan!!
Tuesday: Crock Pot Chicken Enchiladas
Wednesday: Chicken Alfredo
Thursday: Chili
Friday: Picnic Night
Saturday: BBQ Chicken/ Creamy peas and potatoes
Sunday: Roast
I actually had success with a few recipes last week that I can't wait to share!!
Wishing you a delicious week!!

Wednesday, October 6, 2010

Parmesan Biscuit Wedges

This is a relative of the baking powder biscuit. It would be perfect to serve with soup (since we love to dip bread in the soup.).  The parmesan adds great flavor.  These are quick, easy and tasty!
Parmesan Biscuit Wedges
adapted from Paula Deen
2 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
1/3 grates Parmesan cheese plus a little more for sprinkling.
1/2 cup butter, cut into cubes and softened
1 egg
1/2 cup milk
1 Tablespoon butter, melted
Preheat oven to 400 degrees. In a food processor(or with a fork), combine the flour, baking powder and parmesan. Add the butter and blend until the butter is mixed with the dry ingredients.  Transfer mix to a medium mixing bowl.
In a small bowl combine the milk and egg.  Beat and pour into the flour mixture. With a fork gently mix until the dough sticks together.  It will be wet and sticky.  Turn the dough on a floured board and with floured hands gently knead three times, or until the dough holds together.   The dough will be moist.
Pat the dough out in into a circle about 1/2 inch thick and place on a greased cookie sheet.  Cut in wedges with a pizza cutter.
Brush with 1 Tablespoon melted butter and sprinkle with Parmesan cheese.
Bake for 11-13 minute, or until golden brown. Serve warm.
These would be great served with: California Chowder, Baked Beef Stew , Crock Pot Minestrone Soup or many others!! Enjoy!

Tuesday, October 5, 2010

Drizzled Chocolate Trail Mix

Yay!! I am back. I think I just needed a little R&R (and days off work)to get back into the baking groove again.  (Thank goodness. I  was getting a bit worried!!)
 This past weekend my parents and brother came for a visit!(YAY!!) We packed in a lot in just a few days.  One afternoon we went on a little hike.
 It was so beautiful.  We ended up a bit hungry and were wishing we had a little trail mix for the ride home!!
I love trail mix.  The only issue I have is my children seem to pick out the chocolate or just what they like and I am stuck with what is left.  My mom found this recipe in the Family Fun Magazine and it is a perfect solution to this problem.  We decided we just had to try it out and it was so delicious.  Sad to say I don't think the kids got much of it!! You just wouldn't want to take it in hot weather. I love that it is so versatile.  You can add the ingredients that your family likes.

Drizzled Chocolate Trail Mix
adapted from Family Fun Magazine
3 cups nuts (I used almonds, cashews and peanuts)
3/4 cup sunflower seeds (roasted and salted)
1 1/2 cup dried fruit (I found a mixture in the bulk section called fruit salad)
1-2 cups small pretzels
Optional 1/2 cup coconut flakes
Mix together and spread on a cookie sheet lined with wax paper.
 1 1/2 cup chocolate chips
in the microwave.  Pour the chocolate over the baking sheet in ribbons. Lightly stir to coat everything.
Place in the freezer for about 10 minutes, just long enough to set the chocolate. Break into pieces and store in a closed container. (I kept most of it in a large baggie.)
*For the fruit the original recipe calls for 1 cup raisins and 1/2 cup dried cherries or cranberries. 
Linked to:


Related Posts with Thumbnails