Wednesday, November 30, 2011

Help Cheerios Cheer for Military Families and a GIveaway

Everyone can use a little pick me up now and then. But for the millions of military families manning the fort at home while their loved ones are away serving, a gesture of Cheer is especially welcome.

When our troops are called to serve, their families must rise to meet the challenges of service as well. To thank them, Cheerios and the USO have partnered in a postcard campaign that spreads Cheer directly to these honorable military families and supports USO programs. Here’s how it works:

During the months of October and November, 2011, specially-marked boxes of Cheerios cereal will feature Cheer postcards on the front of the box. Consumers can simply cut out the postcard from the Cheerios logo, write a message of thanks on the back, add a stamp and mail the pre-addressed card to the USO. The USO will deliver the Cheer card to military families across the country.
For each postcard received through November 2012, Cheerios will make a $1 donation to the USO to help fund programs that support military families.

To kick off the campaign, Cheerios has already donated $150,000 to the USO and will donate up to an additional $100,000 based upon the number of postcards received from specially marked boxes now through November 30th, 2012.

Now good news for you Cheerios would like to send some cheer to one lucky reader, a great prize pack containing:

1 Cheerios cereal bowl
1 Cheerios cereal spoon
1 cereal dispenser
1 “Cheer” box of Cheerios

To enter be a follower of One Crazy Cookie and leave me a comment on how military families inspire you!
For additional entries like One Crazy Cookie on Facebook.
Make sure I have an email address so I can contact you.
Winner will be drawn  by random number generator on December 3, 2011

Sending a “Cheer” postcard is a simple way to say thanks and lift the spirits of our country’s military families. So, take a moment out of your day to spread some Cheer
 and send a message of thanks! 
 Cheerios cereal, information, and giveaway have been provided by General Mills through MyBlogSpark.

Turkey Tetrazzini

This is one of my favorite dishes for leftover turkey! I had my hear set on making it, until I opened up the fridge and found that my family had eaten all the turkey!! When does that ever happen?? Luckily it tastes just a delicious with chicken and there are no leftovers of dinner either.  The family loved it!
Turkey (or Chicken) Tetrazzini
8 oz. spaghetti broken into pieces
5 Tablespoons butter
6 Tablespoons flour
3 cups chicken or turkey broth
1 cup cream (or milk)
1 teaspoon salt
1/4 teaspoon pepper
1 cup fresh or canned mushrooms
2-3 cups cooked turkey or chicken, cubed
1/2 cup grated Parmesan cheese
1 cup shredded cheddar cheese
Cook spaghetti until just tender, drain and set aside.  Melt butter, blend in flour.  Stir in broth. Add cream, salt and pepper. Cook over medium heat, stirring constantly until mixture thickens.  Add drained spaghetti, mushrooms, turkey or chicken and stir to combine.  Stir in the Parmesan cheese.  Pour into a 9 x 13 casserole dish; sprinkle with the shredded cheddar cheese.
  Bake uncovered ar 350 degrees for 30 minutes or until bubbly and lightly browned.
Enjoy!! DELICIOUS!!





Tuesday, November 29, 2011

Candice's Caramel Brownies

These delicious treats come from my sister.  She is an awesome cook and is always finding the best recipes. This one does not disappoint.  Simple and amazing!! Thanks Candice!
Candice's Caramel Brownies
1/2 Cup evaporated milk
1 pkg German chocolate cake mix (18.25 ounce)
1/2 Cup butter, melted
1 tsp vanilla extract
1 Cup semisweet chocolate chips
1 Cup chopped pecans (optional)
1 Cup Caramel Sauce
Directions
Preheat oven to 350 degrees. Grease one 9x13 inch baking dish.
Combine cake mix, melted butter, the 1/2 cup evaporated milk, vanilla and nuts. Mix well and spread 1/2 of the batter into the prepared pan.
Bake at 350 degrees for 15 minutes Cool 5 minutes
Sprinkle the chocolate chips evenly over the partially cooked brownies. Pour the Carmel sauce over the top and with a teaspoon drop the remaining 1/2 of the batter evenly over the top.
Bake at 350 degrees for 25 minutes. Let brownies cool in pan then cut into bars.
Yum!!

Tuesday, November 22, 2011

Gobble-Good Turkey Casserole

Check out this cute turkey! One of my school kids brought it.
Best of all he comes with a treat..
He's got the 1 cup of rice needed to make the Gobble-Good Turkey Casserole!
How fun would this be for the kids to make and send home with guests or take to people!
Here's the recipe that's tied around his neck:
Gobble-Good Turkey Casserole
1 can cream of mushroom soup
1 can cream of celery soup
1 package onion soup mix
1 cup rice
1 1/2 cups milk
2-3 cups leftover turkey
Combine all ingredients in a large casserole dish.  Bake Covered at 350 degrees for 45 minutes.

*Note I have not tried this out yet! It sounds delicious.  I just fell in love with this idea, thought it was so cute I just had to share!!
Happy Thanksgiving everyone!!

Monday, November 21, 2011

Menu Plan Monday

This week's menu plan is gonna be short and simple! Hoping for a lot of leftovers after Thanksgiving to get us through the weekend! It's Stone Soup Feast time at work on Wednesday and I'm in charge of bringing dessert for 25 (half being kids).  I am at a loss. Anyone have any ideas??
This Week's Menu
Monday: California Chowder
Tuesday:Crockpot Beef Chow Mein
Wednesday: Picnic Night
Thursday: Thanksgiving
Friday: Leftovers
Saturday: Pizza
Sunday: Turkey Ring

This Thanksgiving I am thankful for so many things. especially for all of you who visit my blog!
Wishing you all a happy and relaxing Thanksgiving!

Linked to: Menu Plan Monday

Friday, November 18, 2011

Pumpkin Gooey Butter Cake

Since it is officially "Pumpkin Week" here at One Crazy Cookie, I had to try out one more new recipe! Plus I had 1 cup of pumpkin waiting in the fridge waiting to be used up.  This is easy to put together and delicious! I put it in the fridge and expect it to be even better after a little chill time!! Now I just need to get some whipped cream to go on top. Yum, that would be perfect!!
Pumpkin Gooey Butter Cake
adapted from Paula Deen
Cake:
1 package yellow cake mix
1 egg
1/2 cup butter, melted

Filling:
1 (8 oz.) package cream cheese
1 cup pumpkin
3 eggs
1 teaspoon vanilla
1/2 cup butter, melted
2 cups powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees. Combine cake ingredients in a bowl and mix well.  Pat into a lightly greased 9 x 13 pan to make an even layer.
Prepare filling: In a large bowl, beat the cream cheese and pumpkin until smooth.  Add eggs, vanilla and butter.  Mix it all together. Next add powdered sugar, cinnamon and nutmeg. Mix well.
Pour over top of cake layer and spread it evenly.  It will be runny. Bake for 40-50 minutes.  Make sure not to over bake as the center should be a little gooey.
Serve with whipped cream, ice cream or just eat them straight from the pan!!
(I would of had a picture of the whole pan, but my family got to them first!)




Wednesday, November 16, 2011

Pumpkin Cinnamon Rolls With Caramel Frosting

I have expressed my LOVE of pumpkin to you before so I could not resist trying out this recipe I found in a old church cookbook.  You really could not taste the pumpkin, but they were delicious!! The caramel frosting made them so tasty!  A huge hit with the whole family!
Pumpkin Cinnamon Rolls With Caramel Frosting
Makes 18-20 cinnamon rolls
Dough:
2/3 cup milk
1/4 cup butter
1 cup canned pumpkin or mashed cooked pumpkin
1/4 cup sugar
1 teaspoon salt
2 eggs. beaten
2 Tablespoons yeast
3 1/2- 4 cups flour
In a small saucepan heat milk, butter, sugar and salt until warm and butter is melted. Stirring constantly.
Remove from heat.  In a mixer bowl add the yeast and the milk mixture. Let yeast proof for about 10 minutes (It will get bubbly). Add pumpkin and beat until well mixed.  Beat in the eggs.  Slowly add the flour, adding enough to make a soft dough. 
Turn dough into a lightly greased bowl. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and knead a few times to form a smooth dough, sprinkling with enough flour to make the dough easy to handle. On a lightly floured surface roll dough into a about a 24 x 12 inch rectangle.
Filling:
1/3 cup butter, melted
2/3 cup brown sugar
2 teaspoons cinnamon
Mix brown sugar and cinnamon in a bowl.  Melt butter and spread it over the dough. Sprinkle with brown sugar mixture.
Roll up jelly roll style. Pinch seams to seal. 
 Cut rolls into about 1 inch slices (trick to easy cutting you can find here.)
Place rolls onto a greased cookie sheet. Cover and let rise until nearly doubled.
Preheat oven to 350 degrees.
Bake for 15-20 minutes or until golden.
Cool for about 10 minutes.
Frost with caramel frosting.
Caramel Frosting:
1/4 cup butter
1/2 cup brown sugar
2 Tablespoons milk
1 teaspoon vanilla
 pinch of salt
3/4 - 1 cup powdered sugar
In a small saucepan heat butter until melted. Stir in brown sugar and milk.  Cook over medium low heat for 1 minute. Transfer to a mixing bowl.  Stir in vanilla, salt and powdered sugar. Beat with mixer until well blended.  Start with 3/4 cup powdered sugar and add more to desired consistency.
Drizzle frosting over the rolls.
OH YUM!!

Tuesday, November 15, 2011

Pumpkin Chocolate Chip Cookies

I have to admit that these Pumpkin Chocolate Chip cookies are one of my biggest weakness!! The flavor combination is so delicious!! They freeze brilliantly.  OH YUM!  I usually double the recipe.
Pumpkin Chocolate Chip Cookies
1/2 cup butter
1 1/2 cup sugar
1 egg
1 teaspoon vanilla
1 cup pumpkin
2 1/2 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 cup chocolate chips
Preheat oven to 350 degrees
Mix together the butter and sugar. Mix in egg, pumpkin and vanilla. Sift together remaining ingredients and add gradually. Stir in chocolate chips. Drop by tablespoons on to the cookie sheet and bake for 8-10 minutes. Don't overcook. 

Off to raid the freezer to see if I have any of these left!!

Monday, November 14, 2011

Menu Plan Monday

I cannot believe we are only 9 days away from Thanksgiving!! The days appear to be flying by lately.  Time to start thinking about the things we want on the Thanksgiving table.  Wow!!

Check out some of the cute handprint and footprint turkeys I made with my preschool class!!
I love the holiday season!!
Now on to the menu...
This Week's Menu
Monday: Cashew Chicken
Tuesday:Cheddar BBQ Chicken Breasts
Wednesday: Taco Soup
Thursday: Spaghetti Casserole
Friday:Burger Dogs and Sweet Potato Fries
Saturday:Malibu Chicken
Sunday: Roast

I opened a big can of pumpkin the other day for a recipe that only needed a little so this week will be "Pumpkin Week"! Expect a few oldies but goodies and some new recipes to be posted. As always feel free to share your favorites with me!!

Friday, November 11, 2011

Washington Apple Cake

How could I not try out a recipe with the name of my home state in it!  It was so moist and delicious!!  I took it to work and they loved it.  My friend stopped by to tell me she was craving it so I best get the recipe on here! Thanks Jessica!!
Washington Apple Cake
adapted from Kraft
1 box yellow cake mix
1 (3.4 oz) vanilla flavored pudding
4 eggs
2/3 cup water
1/2 cup applesauce
1 teaspoon ground cinnamon
1/2 cup sour cream
3 apples, peeled and coursely chopped
Heat oven to 350 degees. Mix everything except the apples together until well blended.  Stir in the apples.  Pour into a greased bundt or tube pan.
  Bake 1 hour or until a toothpick inserted near the center comes out clean. 
Cool in pan for 15 minutes.  Loosen cake with a knife and invert cake onto a serving dish or wire rack.  Cool cake completely. 
GLAZE
3/4 cup powdered sugar
1/4 teaspoon vanilla
2 Tablespoons melted butter
3-4 teaspoons water or milk
Wisk ingredients together adding enough milk or water to get the desired consistency. Drizzle over top of the cake/  Let stand until the glaze is firm.
Enjoy!!

Wednesday, November 9, 2011

Funfetti Cake Batter Fudge

Today's recipe is courtesy of my sweet little sister who is turning out to be an amazing cook!! She says the fudge is easy and tastes like a homemade cake batter.  Each piece is really sweet, but everyone loved it!

Funfetti Cake Batter Fudge
from The Pursuit of Hippieness
3/4 cup sweetened condensed milk
1 12 oz. package white chocolate chips
3 tsp Vanilla Extract
1 tsp Almond Extract
Rainbow Sprinkles
Pour milk and white chocolate into a microwave-safe bowl. Heat for 2-3 minutes, or until white chocolate is almost completely melted. DO NOT OVERHEAT. Stir until completely blended, melted, and smooth.
Immediately add vanilla and almond and combine thoroughly. Add a handful or so of rainbow sprinkles and fold in quickly, because they will melt (and if they are stirred for too long they’ll turn the fudge an ugly muddy color).
Transfer to an aluminum-foil lined 8×8 inch baking pan. Let set at room temperature or in the refrigerator.
 Once set, cut into cubes. Store leftovers in an airtight container in a cool place.
Thanks Tay for a Delicious recipe!!

Tuesday, November 8, 2011

Sausage & Cheddar Potatoes in a Packet

I cannot stress how important it is to me to have a sit down family dinner each night!!  Imagine my feelings when I received this book:
It is full of great ideas, stories, quotes and recipes to help you make the family dinner a tradition.  This book is an easy and enjoyable read.  It uses real life examples and easy ways to make the most out of dinner!
            ·The Hour That Matters Most launched September 6, 2011
·For more information visit, www.thehourthatmattersmost.com
·Available for purchase on Amazon and Barnes & Noble
·Price: $15.99
 There are great recipes at the end of each chapter.  The Sausage and Cheddar Potatoes grabbed my attention.  It was quick, easy and a big hit with the family. 
*Sausage & Cheddar Potatoes
5 cups diced potatoes
1/2 teaspoon salt
2 Tablespoons olive oil
2 Tablespoon green onions, chopped
2 Tablespoons cooked bacon bits
1 pound smoked sausage or kielbasa, sliced
1  cup shredded cheddar cheese
Layer two pieces of tinfoil about 18 inches long each criss cross over each other. Place potatoes in the middle of the top layer of foil.  Cover with the remained ingredients in the order given. 
  Wrap first layer and tightly seal. 
Bring the other layer over top and tightly seal again.
You could freeze at this point if you want.  Otherwise
bake ate 375 degrees for 45-60 minutes or until potatoes are tender.
*I adapted it just a bit.
used: 1/2 cup diced onions
1 pound bacon cooked and chopped
1 1/2 cups cheddar cheese
1/2 cup lemon lime soda (I used diet)
YUM!
Recipe was taken from Hour that Matters Most by Les and Leslie Parrott with Stephanie Allen and Tina Kuna. Copyright © 2011 by Les and Leslie Parrott and Dream Dinners. Used by permission of Tyndale House Publishers, Inc. All rights reserved
Bring your family to the table tonight!!



Monday, November 7, 2011

Menu Plan Monday

Well Cross Country season is now officially over.  It is my son's senior year so the last race was a bit sentimental for me.  He had a great season and we finally discovered that he has a mitrochondrial disorder, which makes his passion for running a bit harder.  Even with this issue he was able to take 3rd place in Districts and 8th place at State.  It was incredible and I am so proud of him.  Now on to my daughter's basketball season....


This Week's Menu
Monday:Cashew Chicken
Tuesday: Tacos
Wednesday: Crockpot Cheesy Chicken and Potatoes
Thursday:Picnic Night
Friday:Chicken Noodle Soup
Saturday: Chicken Ranch Pizza
Sunday: Pulled Pork Sandwiches

Have a delicious week!!

Linked to: Menu Plan Monday

Wednesday, November 2, 2011

Newest Yoplait Smoothie Flavor & A Giveaway!

Everyone wants a sweet treat now and again, so why not make it one you can feel good about? New Yoplait Chocolate Banana Smoothies are more than just delicious, they’re an easy, guilt-free, anytime snack with only 130 calories per serving. Perfect for at-home, or on- the-go, just add milk, blend, and enjoy!

* Yoplait Chocolate Banana Smoothie joins four delicious flavors of Yoplait Frozen Fruit and Yogurt Smoothies: Triple Berry, Strawberry Banana, Blueberry Pomegranate, and Strawberry Mango Pineapple.

*Yoplait Chocolate Banana Smoothies have live and active yogurt cultures, and deliver 50% of the recommended daily value of calcium.

*Available in your grocer’s freezer, each package contains enough frozen fruit and real Yoplait yogurt to make two 8 oz servings, when blended with 1 cup of skim milk.

*Visit http://www.myblogspark.com/uc/main/707b/ to download a printable coupon for $1.00 off one package of Yoplait Chocolate Banana Smoothie


OH YUM and that's not all one lucky reader will win this great gift package:

  • A VIP coupon for a sample of Yoplait Chocolate Banana Smoothie
  • Neck pillow
  • Smoothie tumbler
  • Lavender eye mask
  • To enter be a follower of One Crazy Cookie
    and tell me what flavor of Yoplait smoothie you'd like to see next.
    Winner will be drawn by random number generator on November 10, 2011
    GOOD LUCK!! I'm off to make a smoothie!!
    "The Yoplait® VIP Coupon, information, and giveaway have been provided by Yoplait through MyBlogSpark." All opinions are my own.\

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