Recipes

 

Grasshopper Chocolate Mint Cake Mix Cookies

Cookie bottom:
1 Devil's Food Cake Mix (I like the ones with pudding in the mix the best)
1/2 cup oil
2 eggs

Mix cake mix, oil, and eggs together (do not follow the directions on the back of the cake mix- disregard them completely). Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes (don't cook any longer than that! You don't want them to be overdone!). Let cookies cool completely.

Peppermint Frosting:

1/2 c. butter, softened

2 Tablespoons milk

2 c. powdered sugar

1 1/2 tsp. peppermint extract

Green food coloring (optional- I added about 8 drops to get the colors of green that I had)

Mix together all the ingredients (add more or less powdered sugar until you get the consistency you like). Spread on top of each cooled cookie.

Chocolate Topping:

2 1/4 c. semi-sweet chocolate chips

3/4 c. butter

Melt chocolate chips and butter together in a double boiler OR in a microwave (I usually microwave for 30-second intervals, then stir and repeat until the chips are fully melted). Spread melted chocolate on each cookie- I have found that it works best to use the back of a spoon to spread the chocolate around.

*These little cookies are super rich! I think you should make them bite sized.

 

 

 

 

 

Cheesy Vegetable Chowder  from-   http://luluthebaker.blogspot.com/2011/09/cheesy-vegetable-chowder.html

2 Tablespoons butter 1/2 cup chopped onion 1 cup finely chopped carrot 1 celery stick, finely chopped (feel free to add more celery if you like celery; I don't, so I don't add much) 1 Tablespoon minced garlic 4 cups chicken broth (I usually use a mixture of low-sodium chicken broth and broth made with chicken soup base because it gives it such nice flavor) 2 large baking potatoes, peeled and chopped 1 Tablespoon flour 1/2 cup water 2/3 cup milk 2 cups chopped broccoli 2 heaping cups shredded cheddar cheese

Melt the butter in a large soup pot. Add onions, carrots, and celery and saute over medium heat until tender. Add garlic and cook 1 or 2 additional minutes. Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender. Mix flour with water, add, and simmer until soup is slightly thickened. Add milk and broccoli and cook until broccoli is just tender and soup is heated through. Stir in cheese, allow to melt, and serve.

*I used a slow cooker..after I sauteed the onions, carrots, and celery I added it to the crock pot with everything else except the flour, water, milk and cheese and cooked it on low for 6 to 8 hours then when I was ready I just took 15 minutes out of my time to do the steps with the flour, water, milk and cheese...it turned out great

We hope you enjoy cooking these family favorites as much as we have treasured the time spent preparing and sharing meal times together.

Don't these look amazing? from Two Peas and Their Pod

Chocolate Chip Salted Caramel Cookie Bars

Chocolate chip cookie bars with a layer of salted caramel. These gooey sweet and salty cookie bars are pretty much perfection!

Ingredients:

2 1/8 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter, melted and cooled to room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
10 ounces caramel candy squares, unwrapped
3 tablespoons heavy cream
Sea salt, for sprinkling over caramel and bars

Directions:

1. Preheat oven to 325 degrees F. Spray a 2-quart baking pan (which is an 11 X 7 pan-I used a glass Pyrex dish) with nonstick cooking spray and set aside.
2. In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
3. In the bowl of a stand mixer, mix the melted butter and sugars together until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.
4. In a large microwave safe bowl, combine the caramels and heavy cream. Microwave caramels on High until caramels are melted, stirring every 20 seconds. This will take about 2 minutes, depending on your microwave.
5. Divide the cookie dough in half. Press half of the cookie dough into the prepared pan, smoothing the top with the spatula. Pour hot caramel over the cookie dough. Sprinkle caramel with sea salt. Drop spoonfuls of cookie dough over the caramel and spread dough with a spatula until the caramel is covered. Sprinkle the bars with additional sea salt.
6.Bake cookie bars for 30 minutes or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool bars on a wire rack to room temperature. Cut bars into squares and serve.

  For dinner tonight ...EASY!

 photo from http://spoonforkbacon.com

Crack Potatoes or Loaded Potato Casserole

Add this recipe to Zi2 (16oz) containers sour cream

2 cups cheddar cheese, shredded

2 (3oz) bags real bacon bits

1 envelope Ranch Dip mix (or substitute 1 bottle ranch dressing for dip mix & sour cream)

1 large (28 - 30oz) bag frozen hash brown potatoes

 Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes.

*You can divide the potatoes into 3 small 7x7 disposable foil pans and freeze them. I wrapped them with plastic wrap and then foil. Just set on the counter to thaw a few minutes and then bake as directed.
Great to bring to a BBQ.

photo from bestmadeprojects.com
Best Made Maple Syrup & Black Walnut Caramels
makes about 150

2 1/2 cups organic heavy cream
2 cups Best Made maple syrup
1 cup raw wildflower honey
1 packed cup light muscovado sugar
1/4 teaspoon sea salt
4 ounces unsalted butter, cut into pieces
flaky sea salt, like Maldon, for sprinkling
1 cup chopped, toasted black walnuts

Lightly grease a 6”x 9” baking pan; neutral-oil spray is ideal here. Set aside in a spot where it will not be moved.

Pour cream into a medium saucepan and set aside.

In a large, heavy pot combine maple syrup, honey, sugar, salt and 1/2 cup water. Clip on candy thermometer. Over high heat, cook until well combined, stirring with a wooden spoon for about 10 minutes. Brush down sides of pan with a pastry brush dipped in water as needed.
Stop stirring, reduce heat to medium, and bring to a boil. Cook, without stirring, until temperature reaches 250º (hard-ball stage), 45-60 minutes. Meanwhile, gently heat cream until just warm. Do not boil. When sugar reaches 250º, slowly stir in butter and warmed cream mixture, keeping mixture boiling at all times. Stirring constantly, cook over medium heat until thermometer reaches 244º (firm-ball stage), round 1 hour. Remove from heat and stir in vanilla. Immediately pour into prepared pan without scraping pot. After it cools slightly, sprinkle with a thin layer of flaky salt, then walnuts. Press lightly to embed. Let stand uncovered at room temperature for 24 hours without moving.

To cut, unmold caramel from pan onto a large cutting board. Using a heavy, sharp knife, cut into desired size and wrap in parchment or waxed paper

Boston Cream Pie Cupcakes

24 yellow cupcakes

1 (3.4 oz.) instant French Vanilla pudding

1 ½ c. heavy whipping cream

½ c. powdered sugar

¼ c. milk

Combine all ingredients Beat on med. Speed until still peaks form. Cut cupcakes in half & add
a large spoonful of filling, put top back on and frost with chocolate ganache.

Ganache:
Heat cream in saucepan until it comes to boil. Remove from heat, pour over chocolate in a mixing bowl; stir.  Let cool slightly.

Chicken Crescent Roll Casserole

·         2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls

·         1 (10 3/4 ounce) can cream of chicken soup, undiluted

·         3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)

·         1/2 cup  cream

FILLING

• 4 ounces cream cheese (very soft)
• 4 tablespoons butter (very soft but not melted)
• 1/2-1 teaspoon garlic powder (optional)
• 1/3 cup onion, finely chopped (can use green onions)
• 2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
• 1/2-3/4 cup finely grated cheddar cheese
• 1/2 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
• 1/2 teaspoon ground black pepper (or to taste)
• 2-4 tablespoons mayonnaise or whipping cream
• 1-2 cup grated cheddar cheese (for topping)

directions. Set oven to 350°F.

Butter a casserole dish (any size to hold crescent rolls).In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).  Heat just until the cheese melts (do not boil).
For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).  Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).Season with seasoned salt or white and black pepper to taste. Unroll the crescent rolls.
Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
 Drizzle a small amount of soup mixture on the bottom of the dish.Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) sprinkle with 1 cup (or more) grated cheese, or amount desired.     Bake for about 30 minutes.

the kids love thi

photo from: http://feedingafinickyfamily.blogspot.com/

Chocolate Chip Cookie Dough Brownies These brownies are a major treat for cookie dough lovers...
BROWNIE:
4 ounces unsweetened chocolate, finely chopped
1 cup butter, melted
2 cups light brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour

COOKIE DOUGH (EGG FREE!):
3/4 cup butter, at room temperature
3/4 cup light brown sugar, packed
3/4 cup granulated white sugar
3 Tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups mini chocolate chips
1/2 cup semisweet chips + 1 teaspoon shortening for drizzle, optional

Directions:

1. Prepare the brownies: Preheat oven to 325 degrees F. Spray a 9x13-inch pan with nonstick spray. In a medium glass bowl, melt chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, whisk together the butter and brown sugar. Add the eggs and vanilla extract and whisk those in too. Mix in melted chocolate. Whisk in the flour and mix just until combined (don't over-mix). Spread batter into prepared pan. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.

2. Prepare the cookie dough: In a medium bowl, use an electric mixer to combine butter, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour just until combined. Stir in chocolate chips.

3. Spread cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. It's okay to speed up the process and place it in the freezer too. The firmer the dough, the easier it will be to cut into neat squares. Use a sharp knife to cut the brownies. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit. These brownies are best to serve placed inside cupcake papers and served with a fork.
4. If you'd like to add chocolate drizzle on top, melt 1/2 cup chocolate chips with 1 teaspoon of shortening in the microwave; stir until smooth. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle additional chocolate chips on top, if desired. f recipe rom http://www.recipegirl.com/ check out her blog J

I used to make this all the time when my kids were little! I just found it again on Christy's blog and it made me smile. Such good memories. Check it out on her blog & see the photo  link at:   

http://www.the-girl-who-ateeverything.com/2009/07/jello-pretzel-salad.html

Jello Pretzel Salad

by Lisa Poulsen

2 1/2 c. pretzels (crushed fine)

3 Tbsp. brown sugar
3/4 c. butter
1 (6 oz) pkg instant strawberry jello
1 10 oz. pkg. frozen strawberries or small container (16 oz) sliced fresh strawberries (I prefer fresh)
1 ( 8 oz ) pkg cream cheese
1 c. sugar
8 oz. cool whip

Combine pretzels, brown sugar, and melted butter and press into a greased 9 X 13 pan. You can use more butter if the crust isn't sticking together and make the pretzels more crushed than I did. Bake @ 350 for 10 minutes.

Make jello according to directions and add the strawberries. Refrigerate until partially set. *If it is not set enough it will leak through your cream cheese layer and make your pretzels soggy.

Beat cream cheese and sugar until smooth. Blend in cool whip. Spread over cooled crust make sure you spread completely to the edges to create a seal so your jello doesn't leak through. Pour jello over cream cheese layer. Refrigerate.

 

from Taste of Home

Sun-Dried Tomato Dip

• 2 packages (8 oz.) cream cheese, softened

2 cups mayonnaise (I substitute yogurt or sour cream)

1/4 cup finely chopped onion

4 garlic cloves, minced

1 jar (7 oz) oil-packed sun-dried tomatoes, drained and chopped

2/3 cup chopped roasted sweet red peppers

2 cups (8 oz) shredded part-skim mozzarella cheese

2 cups (8 oz) shredded Italian cheese blend

1 cup shredded Parmesan cheese, divided

Assorted crackers

Directions

• In a large bowl, combine the cream cheese, mayonnaise, onion and garlic until blended. Stir in tomatoes and red peppers. Stir in the mozzarella cheese, Italian cheese blend and 3/4 cup Parmesan cheese.
• Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining Parmesan cheese. Bake, uncovered, at 350° for 18-22 minutes or until edges are bubbly and lightly browned. Serve with crackers. Yield: 28 servings (1/4 cup each).

Lemon Yogurt Cake

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk yogurt
• 1 1/3 cups sugar, divided
• 3 extra-large eggs
• 2 teaspoons grated lemon zest (2 lemons)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil
• 1/3 cup freshly squeezed lemon juice

For the glaze: combine  1 cup confectioners' sugar    &  2 tablespoons freshly squeezed lemon juice

Directions
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.        For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Estonian Kringle

Dough
2 c flour
½ tsp salt
½ c.lukewarm milk
1 envelope active dry yeast
1/8 c. melted butter
1 egg yolk
1 tbsp sugar

Filling:

¼ c. softened butter
4-5 tbsp sugar
3 tsp cinnamon

Mix the yeast and sugar with the lukewarm milk and let it sit a few minutes while the yeast bubbles and foams up.
Add the egg yolk, the melted butter, the flour and the salt, then knead the dough and shape into a ball.

Place the dough in a large, greased bowl, then cover and place in a warm space and let rise until doubled in size (about 1 hour).

Preheat oven to about 400 degrees. Dust your work surface with flour, and roll the dough out to a thickness of ½ inch. Spread the melted butter across all of the dough,then sprinkle the cinnamon and sugar mixture.

Roll up the dough, and using a knife, cut the log in half length-wise.

Twist the two halves together, keeping the open layers exposed as described in the photo tutorial. Give a round shape then transfer to a baking tray (buttered or covered with cookie sheet)

Top the remaining butter and sprinkle some sugar and cinnamon mixture. Bake for 30 to 35 minutes, until the top is golden brown.

Reduce the oven temperature to 350 degrees after 5-10 minutes to stop it burning. Top with icing sugar mixed with water if you want, just sprinkle some sugar, or eat it like this, because it's delicious

how to assemble it

Easy 10 minute Pork-Pasta Toss

½ lb. whole wheat spaghetti, uncooked

¼ cup KRAFT Balsamic Vinaigrette Dressing, divided

1lb. pork tenderloin, cut into 1-inch pieces

1cup chopped red onions

3cloves garlic, minced

            1½  cups cherry tomatoes, halved

1/3 cup fat-free reduced-sodium chicken broth

6cups loosely packed baby spinach leaves

1cup Shredded Italian* Three Cheese Blend, divided

COOK spaghetti as directed on package, omitting salt. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium-high heat. Add meat; cook 5 to 6 min. or until done, stirring occasionally. Remove from skillet; cover to keep warm.

ADD remaining dressing, onions and garlic to skillet; cook and stir 2 to 3 min. or until onions are crisp-tender. Add tomatoes; cook 1 min. Add broth and meat; stir. Bring to boil, stirring occasionally.

DRAIN spaghetti. Add to ingredients in skillet with the spinach and 1/2 cup cheese; mix lightly. Top with remaining cheese.

from SpicyPerspective Irish Brownies

Ingredients

For the Brownies:

·          1 cup flour

·          3/4 cup unsweetened cocoa powder

·          1/2 tsp. salt

·          8 Tb. butter, melted (1 stick)

·          12 oz. chopped chocolate

·          1 cup sugar

·          4 eggs

·          10 oz. Guinness Beer

For the Bailey Irish Cream Swirl:

·          8 oz. cream cheese, softened

·          1/3 cup sugar

·          1 egg

·          1/4 cup Baileys Irish Cream

For the Whiskey Ganache:

·        16 oz. chopped chocolate

·        3/4 cup heavy cream

·        2-3 tsp. Irish Whiskey

Instructions

1.    Preheat the oven to 375 degrees F. Line a 9X13 inch baking dish with foil, fitting it around the sides.

2.    Cream the cream cheese and 1/3 cup sugar together until completely smooth. Add 1 egg and 1/4 cup Baileys Irish Cream and beat until smooth. Set aside.

3.    Mix the flour, cocoa powder and salt in a small bowl. Then melt the butter and 12 oz of chocolate together in the microwave, in 30 second increments. Stirring each time.

4.    Beat 1 cup of sugar and 4 eggs together until light and fluffy. Then slowly add the melted chocolate to the egg mixture while the mixer is running.

5.    Slowly add the flour mixture. Scrape the bowl and mix in the beer.

6.    Pour half of the brownie batter into the prepared pan. Top with the Bailey Cream Cheese mixture, then add the rest of the brownies batter. Use a spatula to swirl the two mixtures together.

7.    Bake for 30-40 minutes, until a tooth pick inserted into the middle comes out clean.

8.    Allow the brownies to cool completely in the pan.

9.    Then Pour the heavy cream, Irish Whiskey, and 1 lb. of chopped chocolate in a bowl. Microwave for 1 minutes, the stir until smooth.Microwave another 30 seconds if needed.

10.  Pour over the top of the brownies and smooth with a spatula.

11.  Place in the fridge for the ganache to set.

12.  Using the foil edges, carefully lift the brownies out of the pan. Cut and serve. (The brownies cut much better while they are cold, but taste better at room temperature.)

Asian Lettuce Wraps

• 16 Boston Bibb or butter lettuce leaves
• 1 pound lean ground beef
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1/4 cup hoisin sauce
• 2 teaspoons minced pickled ginger
• 1 tablespoon rice wine vinegar
• Asian chile pepper sauce (optional)
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1 bunch green onions, chopped
• 2 teaspoons Asian (dark) sesame oil

1.    Rinse whole lettuce leaves and pat dry, being careful not to tear them. Set aside.

2.    In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.

3.    Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

Salt and Vinegar Broiled Fingerling Potatoes

Adapted from Martha Stewart Living, June, 2009Cooked in 2 cups of vinegar, the potatoes taste very tangy (which some people love). For a milder version, try one cup white or malt vinegar and one cup water.
-serves 4-Ingredients
1 pound fingerling potatoes, sliced lengthwise to 1/4-inch thickness*
2 cups white or malt vinegar
Extra virgin olive oil
Kosher Salt
Pepper

Method
1. In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes. Let cool in liquid for 30 minutes. Then drain well and pat potatoes dry with paper towels.

2. Preheat the broiler with a rack about 6 inches below the heat source. Dump the potato slices onto a sheet pan, sprinkle very generously with olive oil, salt and pepper, and toss to coat. Arrange the potato slices in a single layer. Broil until lightly browned on top, about 7 minutes. Then flip the slices and broil until the underside is lightly browned, about 5 minutes more. Serve warm.*Please be careful when slicing, the potatoes can be a little slippery.

Easy Quick-Fix Beef Burrito Skillet
It’s the savory goodness of a beef burrito with the ease of an all-in-one dinner. Let everyone top it off their own way with fresh lettuce, ripe tomato and creamy avocado.

What You Need:
1lb. lean ground beef
1pkg. (1-1/4 oz.) Taco Seasoning Mix
1can (15.5 oz.) kidney beans, rinsed
1cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1cup water
4flour tortillas (6 inch), cut into 1-1/2-inch pieces
1cup KRAFT Mexican Style Finely Shredded Four Cheese
1/3 cup  Sour Cream
1 large green onion, chopped

Make It
BROWN meat in large nonstick skillet on medium-high heat; drain.
ADD next 4 ingredients; stir. Bring to boil; simmer on medium-low heat 5 min.
STIR in tortillas; top with cheese. Remove from heat; cover. Let stand 5 min. or until cheese is melted. Top with sour cream and onions.

Easy Ravioli and Cheese Bake

No need to pre-boil the pasta for this scrumptious saucy dish. Pasta perfection is made simple

with ravioli that cooks in the oven from start to finish.

1jar (16 oz.) spaghetti sauce

          1can (14-1/2 oz.) diced tomatoes, undrained

1can (10 oz.) fat-free reduced-sodium beef broth

1/4cup  Zesty Italian Dressing

2pkg. (9 oz. each) refrigerated cheese-filled ravioli

1cup Shredded Mozzarella Cheese with a touch of philadelphia

2Tbsp. chopped fresh basil

HEAT oven to 375°F.

COMBINE first 4 ingredients in 13x9-inch baking dish. Add ravioli; toss to coat. Cover.

BAKE 50 min. or until ravioli is tender.

TOP with cheese; let stand 5 min. or until melted. Sprinkle with basil.

You can also use frozen ravioli - no need to thaw, just use like fresh. I love this recipe. It's one the kids favorites. Let me know what you think!  BTW  If I have time, I sometimes use homemade spaghetti sauce--I'll post that recipe soon, if you'd like to have it. 
                                                                               Hugs, Ellie

photo by: kraft

LEPRECHAUN COOKIES

1 cup butter

1/3 cup powdered sugar

1 egg

3/4 tsp almond extract
1 tsp vanilla
1 tsp baking powder
pinch of salt
1 small pkg pistachio pudding mix
2 cups flour
1/2 cup mini chocolate chips
1 cup pecans, chopped (optional)

Cream together butter, sugar, egg, and extracts. Add baking powder, salt, pudding mix and flour until combined. Stir in chocolate chips. Add a little bit of green food coloring to cookie dough & icing.
Roll into 1-1/2 tsp balls, and roll in nuts (optional). Place on baking sheet. Press down with a spoon. Bake 350 degrees for 9-10 mins. Cool completely. Frost with icing and drizzle with glaze.

Icing:

2 cups powdered sugar

2 tbs butter

1 tsp vanilla

4 oz cream cheese

1 tsp milk

Cream all ingredients together.

Glaze:

1/2 cup chocolate chips

2 tsp shortening
Melt chocolate chips in microwave using 15 second increments, stirring after each. Stir in shortening.

Chicken & Rice Soup with Lemon Grass

This is an updated version to the traditional Vietnamese chicken rice soup.

Ingredients
2 lemon grass stalks, trimmed, cut into 3 pieces, and lightly bruised
1 tbsp fish sauce
1 cup jasmine rice, rinsed
1 small bunch cilantro leaves, finely chopped
1 lime, cut into wedges, to serve
2 red chillies, seeded and cut into thin strips, to garnish
sea salt
ground pepper
For the Stock
1 small chicken or 2 meaty chicken legs
4 green onions, chopped
2 cloves garlic, crushed
1oz fresh root ginger, sliced
2 lemon grass stalks, cut in half lengthways and bruised
2 dried red chilies
2 tbsp fish sauce

Directions
Put the chicken into a deep pan. Add all the other stock ingredients and pour in 7 cups of water. Bring to a boil for a few minutes, then reduce the heat and simmer gently with the lid on for 2 hours.
Skim off any fat from the stock, strain and reserve. Remove the skin of the chicken and shred the meat. Set aside.
Pour the stock back into the deep pan and bring to boil. Reduce the heat and stir in the lemon grass stalks and fish sauce. Stir in the rice. Simmer, uncovered, for about 40 minutes. Add the shredded chicken and season to taste.
Ladle the piping hot soup into warmed individual bowls, garnish chopped green onion, chilies and serve with lime wedges to squeeze over.

Easy Bundt pan Caramel Rolls

I was thinking about making these old time family favorites for the weekend & thought I'd share.

12 Rhoades fozen rolls (frozen)
1/2 pkg cook & serve butterscotch pudding mix
1/2 cup brown sugar
1/2 cup melted butter
1/2 t. cinnamon (optional)
Pecans (optional)

Grease bunt pan. Sprinkle pecans in the bottom of the pan (if using), then arrange rolls around the bottom of the pan putting close together in one ring.

Sprinkle pudding mix on top of rolls. In a sauce pan melt butter, brown sugar, cinnamon until consistancy of a caramel. Pour over rolls.

Cover with plastic wrap and raise overnight. Bake at 350 degrees for 20-30 minutes. Cool 5 minutes, then invert. Serve while still warm.

Saucy Asian Meatballs Recipeperfect for that Oscar party this weekend

Ingredients:
Meatball Ingredients:

• 2 lbs. ground pork or ground beef
• 2 tsp. sesame oil
• 1 cup Panko or breadcrumbs
• 1/2 tsp. ground ginger
• 2 eggs
• 3 tsp. minced garlic
• 1/2 cup thinly-sliced green onions
• optional garnish: toasted sesame seeds, sliced scallions

Asian Sauce Ingredients:

• 2/3 cup hoisin sauce
• 1/4 cup rice vinegar
• 2 garlic cloves, minced
• 2 Tbsp. soy sauce
• 1 tsp. sesame oil
• 1 tsp. ground ginger

Preheat oven to 400.
In a large bowl, mix together meatball ingredients until well-combined. Shape into balls (I made mine about 1.5 inches, which yielded about 35 meatballs, but 1 inch is probably standard), and place on a greased baking sheet or in a 9×13 baking dish. Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.

While the meatballs are baking, whisk together all of the sauce ingredients until blended. Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpick) in the sauce mixture. Or you can pour the sauce over the meatballs and gently stir them until covered.     Serve warm, and sprinkle with additional garnish if desired.   Tip: You can also keep these warm (after cooking) in the crockpot on a low setting.

Easy CrockPot Italian Beef Sandwiches
   shredded beef sammy that rivals the fare of a big-city deli

What You Need

1jar (16 oz.) roasted red peppers, undrained

1boneless beef chuck eye roast (2 lb.)

1/2cup KRAFT Zesty Italian Dressing

1/4cup KRAFT Grated Parmesan Cheese

1loaf French bread (24 inch), cut into 8 pieces, partially split

DRAIN peppers, reserving 1/4 cup liquid. Place meat in slow cooker; top with peppers, reserved liquid and dressing. Cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 4 to 6 hours). Remove meat from slow cooker, reserving peppers and 1-1/2 cups liquid in cooker. Discard excess liquid. Shred meat with 2 forks; return to cooker. Stir in cheese.
SERVE in bread.

Cheese-Lover's Pasta Roll-Ups

What You Need:
1egg, beaten
1container (15 oz.) POLLY-O Original Ricotta Cheese
2cups KRAFT Shredded Italian* Three Cheese Blend
4green onions, chopped
1Tbsp. Italian seasoning
1jar (24 oz.) spaghetti sauce, divided

16 lasagna noodles, cooked1/4cup KRAFT Grated Parmesan Cheese

Make It:
HEAT oven to 375ºF.

MIX first 5 ingredients until blended.

SPREAD 1/2 cup spaghetti sauce onto bottom of 13x9-inch baking dish. Spread each noodle with 3 Tbsp. cheese mixture; roll up. Place, seam-sides down, in dish. Top with remaining sauce and Parmesan; cover.

BAKE 40 to 50 min. or until heated through, uncovering for the last 10 min

Restaurant Style Tortellini

2pkg. (9 oz. each) refrigerated cheese tortellini

1cup milk

4oz. (1/2 of 8-oz. pkg.)  Cream Cheese, cubed

6 Tbsp. KRAFT Grated Parmesan Cheese, divide

1/4tsp. black pepper

1pkg. (6 oz.) baby spinach leaves

1cup quartered cherry tomatoes

COOK pasta as directed on package, omitting salt.
MEANWHILE, cook milk and cream cheese in large skillet on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring occasionally. Stir in 1/4 cup (4 Tbsp.) Parmesan and pepper. Add spinach; mix well.
DRAIN pasta. Add to spinach mixture; mix lightly. Top with tomatoes and remaining Parmesan.