Pizzelles

Pizzelles

6 eggs
3 1/2 c. flour (approx)
1 1/2 c. sugar
1 c. margarine
4 tsp. baking powder
2 Tbsp. vanilla or anise

Beat eggs, adding sugar gradually. Beat until smooth. Add cooled melted margarine and vanilla or anise. Sift flour and baking powder and add to egg mixture. Dough will be sticky enough to be dropped by spoon. Cook in pizzelle iron for approx. 35 seconds each batch.

I used to make these with my Mom Mom every year. She passed away several years ago and I know that my aunt still makes them. I made a big batch last Christmas, but did not have a chance to do any this year. Something about a tiny kitchen and a BUSY toddler... The anise are my favorite!

Virtual Cookie Exchange

I had wanted to do this earlier, but time keeps slipping past me! I thought it would be fun to have a virtual cookie exchange. Here is an old favorite that many of you may already make.

Candy Cane Cookies
1 C. butter
1/2 C. sugar
1/2 C. confectioner's sugar
1 egg
1 tsp. vanilla
1/2 tsp. peppermint extract
2 1/2 C. flour
1/2 tsp. salt
1/2 tsp red food coloring
1/2 C. Peppermint candycanes crushed (optional)

In a large bowl cream together the butter, white sugar, and confectioner's sugar. Beat in the egg, vanilla, and peppermint extracts. Combine the flour and salt; stir into the creamed mixture until well blended. Cover or wrap dough and chill for one hour. Preheat oven to 375. Grease sheets. Divide dough in half and color one half red. Roll dough into a two inch worm. Roll the white and red dough together and twist and curl like a candy cane. Bake 8-10 mins. Sprinkle with the crushed candy canes. (Sometimes I add the candycanes right into my dough.)

Note: I always double this, because it is not a large recipe. I am not sure what the yield is.

One More Fabulous Holiday Breakfast

Make-Ahead French Toast with Strawberry Sauce

Makes 10 servings.

1 (16 oz.) loaf Challah Bread, cubed
1 (8 oz.) pkg. cream cheese, cut into pieces
6 large eggs
4 c. half-and-half
1/2 c. butter or margarine, melted
1/4 c. maple syrup
2 c. fresh strawberries, sliced (I usually use frozen)
1 (10 oz.) jar strawberry preserves

Arrange half of Challah bread in a lightly greased 13 x 9" pan. Sprinkle with cheese pieces, and top with remaining bread.
Whisk together eggs and next 3 ingredients; pour over bread mixture, pressing bread cubes to absorb egg mixture. Cover and chill 8 hours.
Bake, covered, at 350 degrees for 25 minutes. Uncover and bake 20 more minutes.
Heat strawberries and preserves in a saucepan over low heat, and serve over French toast.

*You can substitute French bread, if necessary.

Easy Make Ahead Holiday Breakfast

Farmer's Casserole

1 bag frozen shredded hashbrown potatoes
1 1/2 c. shredded Monterey Jack or Cheddar Cheese
2 c. diced cooked ham (I use crumbled bacon instead)
1/2 c. sliced green onions
8 beaten eggs
3 c. milk
1/4 tsp. salt
1/4 tsp. black pepper

Coat a 13 x 9" pan with non-stick cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions. In a bowl combine eggs, mile, salt, and pepper. Pour egg mixture over potato mixture. Bake uncovered in 350 degree oven for 45-55 minutes or until a knife inserted near center comes out clean. Let stand for 5 minutes before serving. Makes 12 servings.

*If you prepare the night before and it is refrigerated, allow 5-10 extra minutes for baking time.

Bubble Pecan Rolls

Grease Bundt pan well. Add ingredients in order:

3/4 c. pecans or walnuts
1 pkg. frozen dinner rolls
1 pkg. (3 3/4 oz.) butterscotch pudding mix (not instant)
1 stick melted butter
1 c. brown sugar
1 tsp. cinnamon

Let raise overnight at room temperature. Bake at 350 degrees for 20-30 minutes. Turn pan upside down on plate to remove rolls.

My Latest Recommendation...

I use my crockpot frequently and every time the clean-up is awful--scrubbing, scrubbing, scrubbing! I was a little skeptical about these, but I tried them and it was a lot easier to clean-up after our meal!

You have to be careful not to tear the bag when you are stirring during cooking, but overall they worked fabulously. Just had to share...definitely worth the money! :)

Recipe # 3

I served this yummy dish with banana bread and applesauce.

Country Quiche
8 slices bacon
1 sm. onion, chopped
4 eggs
2 Tbs. milk
2 Tbs. flour
1 tsp. dried parsley
1/8 tsp. dried ground thyme
salt and pepper to taste
1 (9 inch) unbaked pie crust
1/4 c. shredded mozzarella cheese
1/2 c. shredded cheddar cheese

Preheat oven to 350 degrees. Cook bacon over medium high heat; drain, crumble and set aside. Saute onion until soft.
In a large bowl, beat together eggs, milk, flour, parsley, thyme, salt and pepper. Add bacon, onion, and cheeses; mix well. Pour mixture into pie crust.
Bake about 40 minutes or until lightly brown on top and firm in the middle.

2nd Recipe

I fixed this corn bread to go with the Mexican Skillet. It was even good re-warmed and served the next day.

Sweet Corn Bread
1 c. flour
1 c. cornmeal
1/4 c. sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg, lightly beaten
1 c. sour cream
1/3 c. milk
1/4 c. butter, melted

In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, milk and butter; stir into dry ingredients just until moistened.
Pour into a greased 8 inch square baking dish. Bake at 400 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

New Recipes

I've been getting tired of fixing and serving the same old meals lately, so I decided to try out a few recipes that I found. All three recipes were a hit!

Mexican Skillet
1 lb. ground beef
1 lg. onion, chopped
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 c. fresh or frozen corn
1/2 c. water
1 1/4 tsp. chili powder
1 tsp. oregano
1/2 tsp. salt
2/3 c. elbow macaroni
2/3 c. shredded cheddar cheese

Cook beef and onion over medium high heat, until meat is no longer pink; drain. Stir in tomatoes, tomato sauce, corn, water, chili powder, oregano and salt.
Bring to a boil; stir in macaroni. Reduce heat; cover and simmer for 30-40 minutes or until macaroni is tender. Sprinkle with cheese.

Gingerbread Loaf

I got this recipe from Taste of Home magazine. It makes two loaves, so you can eat one and freeze one. It goes perfectly with a cup of tea or coffee.





Gingerbread Loaf

4 c. flour
2 c. sugar
4 tsp. baking powder
2 tsp. ground cinnamon
1 1/4 tsp. ground cloves
1 1/4 tsp. ground nutmeg
1 tsp. baking soda
1 tsp. ground ginger
2 eggs
2 c. milk
1 c. maple syrup
2 Tbs. vegetable oil

Combine first eight ingredients. In another bowl, combine the eggs, milk, syrup and oil. Stir wet ingredients into dry ingredients just until moistened (batter will be thin). Pour batter into two greased 9-in. x 5-in. x 3 in. loaf pans.
Bake at 325 degrees for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Corn and Squash Soup

This is our absolute favorite fall recipe. After reading Tiff's post, it made me think about making it again. Ummmm!!!

Corn and Squash Soup

From Taste of Home

INGREDIENTS
12 bacon strips, diced
1 medium onion, chopped
1 celery rib, chopped
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
6 cups mashed cooked butternut squash
2 cans (8-3/4 ounces each) cream-style corn
2 cups half-and-half cream
1 tablespoon minced fresh parsley
1-1/2 teaspoons salt
1/2 teaspoon pepper
Sour cream, optional

SERVINGS 8

DIRECTIONS
In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute onion and celery until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Reduce heat to medium. Stir in the squash, corn, cream, parsley, salt, pepper and bacon. Cook and stir until heated through. Garnish with sour cream if desired. Yield: 8 servings (2-1/2 quarts).

Chocolate Chip Cheese Ball

Chocolate Chip Cheese Ball

1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened (no substitutes)
1/4 teaspoon vanilla extract
3/4 cup confectioners' sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips

In a mixing bowl, beat the cream cheese, butter, and vanilla until fluffy. Gradually add sugars and beat until just combined. Stir in 3/4 cup chocolate chips. Cover and refrigerate for 2 hours.Place cream cheese mixture on a large piece of plastic wrap and shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in additional mini chocolate chips. Serve with apple or pear slices and graham cracker sticks .

**Tip: Pink lady apples do not brown as much as others. Soak apple slices in lemon-lime soda to prevent browning! :)

Pumpkin, anyone?!

As soon as fall hits, I crave pumpkin - almost anything pumpkin! Last week I tried a new recipe for pumpkin soup - it is yummy! My husband was a bit apprehensive, but he ended up really enjoying it.

Harvest Pumpkin Soup
INGREDIENTS
1 (10.75 ounce) can condensed cream of potato soup
1 1/4 cups water
1 (15 ounce) can pumpkin puree
2 tablespoons butter
1 cup cream
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1/2 teaspoon garlic powder, or to taste
1/2 teaspoon ginger
1 pinch paprika, for garnish
1 cup seasoned croutons (optional)
DIRECTIONS
In a saucepan over medium heat, combine the cream of potato soup, water, pumpkin, butter, and cream. Season with salt, pepper, garlic powder, and ginger. Stir until blended, and bring to a simmer. Reduce heat to low, and simmer for 15 minutes.
Remove from heat, and pour into a tureen. Sprinkle the top with paprika, and top with seasoned croutons.

This was a very quick and easy soup. Next time I am going to cut up potatoes and carrots to add to it.

Today I made Jim's favorite cookies. Pumpkin chocolate chip. This is an old Darling family recipe. Give it a try!

Pumpkin Chocolate Chip Cookies
INGREDIENTS
1/2 cup shortening
1 1/2 cups white sugar
1 egg
1 cup canned pumpkin
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup chopped walnuts (optional) I do not use these per Jim's request.
1 cup semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.

I also made Bethany's Upside down Pumpkin Cake this week. It is amazing!! Mmmm . . . .
Has anyone ever made the sweet pumkin soup - made with brown suagr, cinnamon, nutmeg, etc.? I was just wondering if that one was any good.

Tomato Garlic Pasta

I made this recipe last Wednesday. I had some fresh tomatoes that I needed to use up. This turned out great! ( I had some left over gruyere cheese, so I also added that to the top - yum.)





Tomato Garlic Pasta


INGREDIENTS
1 (8 ounce) package angel hair pasta
2 pounds tomatoes
4 cloves crushed garlic
1 tablespoon olive oil
1 tablespoon chopped fresh basil
1 tablespoon tomato paste
salt to taste
ground black pepper to taste
1/4 cup grated Parmesan cheese
DIRECTIONS
Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces.
Cook the pasta in a large pot of boiling salted water until al dente.
In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.
Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese.
VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomatoes.

Click to play | Make your own Smilebox

Appetizer Ideas?!!

We got invited to a birthday dinner party for a friend next week. The main dish will be Italian--lasagne. I am supposed to bring appetizers. I was thinking about two kinds...I have made these bacon wrapped date ones before that I really like, but my husband doesn't. So, I wanted to have 2 choices.

Any suggestions?

Bruschetta Chicken Bake

I am making this tonight to take to a family at church. I have made it before--it is really good!

Bruschetta Chicken Bake

Edited recipe - sorry!

Okay, ladies, I have no idea how to edit a blog. Sorry I am new to blogger! The recipe I posted earlier has a few changes that I forgot about until I actually just made it.

I use 4 chicken breasts instead of 2 (I found 2 was not nearly enough, must be my breasts are small! lol)

I season my chicken while cooking it - poultry season, salt, pepper, and onion powder

I use a 7x11 inch pan - not a 9x13 inch pan. The 9x13 inch pan is way too big - especially with only two breasts.

Sorry about that ladies!

Julie - I am waiting for you to post your famous banana bread recipe, or is that top-secret?!

Have any of you tried any of the recipes posted? Just curious. I have not yet, but I have a few in mind to try. :)

Chicken Crunch

I am making this for dinner tonight, and I thought I would share. It is yummy, quick, and easy!

Chicken Crunch

2 Chicken breasts, chopped & cooked
1 (10.75 oz) can condensed cream of chicken soup
1 (8oz.) sourcream
1/2 C. butter
40 buttery round crackers
1 C. cheddar cheese

Preheat oven to 350 degrees. Place chicken in 9x13 dish. Mix soup and sourcream and pour over chicken. Dot with butter. Crumble crackers finely and put on top of chicken mixture. Bake at 350 degrees for 25 minutes. Put cheese on top and bake for five more minutes.
Serves 4

Bread Machine Sweet Butter Rolls

Here is my all time favorite recipe. These rolls are delicious and smell great baking.

3/4 c. milk
1/4c. water
1/4 c. butter
1 egg, beaten
2 3/4 c. bread flour
2 Tbs. sugar
1 tsp. salt
2 tsp. yeast

Add milk, water, and egg to bread machine. Next add bread flour, sugar, and salt. Cut butter in pieces and add to bread machine. Finally, make a small well in the center of the flour and add yeast. Put on dough cycle in bread machine. When cycle is complete put dough on a floured surface.

Next shape dough into rolls, squeezing bubbles out. Place in a greased pan and spray tops with cooking spray (so they don't dry out as they rise). Cover with plastic wrap and let rise.

Let rise until doubled in size.

Bake @ 350 degrees for about 15-20 minutes. You can brush the tops with butter if desired. Makes about 12 rolls.

Slow Cooker Macaroni & Cheese

Here's a recipe that I plan on fixing for dinner tomorrow night. Both my husband and kids love it. Note: be sure and use a slow cooker and not a crock pot for this recipe. I've tried the crock pot and the macaroni and cheese does not turn out right.

2 c. evaporated milk (I use evaporated skim milk)
2 Tbs. butter
3 1/2 c. or 16 oz. cubed cheddar cheese
1/2 tsp. paprika
1 tsp. salt
1 egg, beaten
2 c. elbow macaroni

Combine evaporated milk, paprika, salt, egg, butter, and cheese in slow cooker; stir. Cook on high for 1 hour. Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8-10 minutes or until al dente; drain. Stir cooked macaroni into cheese sauce, reduce temperature to low and cook for 3-5 hours.

Pumpkin Upside Down Cake

It has been suggested that I share this recipe :) It's very easy and great to make when you need a large dessert fast.

2 c. pumpkin
1 (12 oz.) can evaporated milk
4 eggs
1 1/2 c. sugar
2 tsp. pumpkin pie spice
1 tsp. salt
1 (18.25 oz.) yellow cake mix
1 c. pecans, chopped
1 c. butter, melted

Grease a 9 x 13" baking pan. Combine pumpkin, milk, eggs, sugar, spice, and salt. Mix well and spread into prepared pan. Sprinkle cake mix over pumpkin mixture and pat down. Sprinkle pecans over cake, then drizzle butter over top. Bake at 350 degrees for about 1 hour, but no more than 1 hour and 20 minutes.

Barbecued London Broil

INGREDIENTS
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon celery seed
1/4 teaspoon pepper
2 1/2 pounds London Broil, trimmed

SAUCE:
1/2 cup ketchup
1/2 cup chili sauce
1/4 cup packed brown sugar
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon ground mustard

DIRECTIONS
Combine the first six ingredients; rub over London Broil. Place in a slow cooker. In a bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside. Cover and cook on high for 6-8 hours or until meat is tender. Serve with the reserved sauce.

Everyone seemed to really enjoy this. Thanks for your ideas, Jenna! I ended up making the zucchini gratin recipe. It was great!

Help me ladies!!

Ladies, I need your help! On Sunday I am having a special dinner for Cadi's grandparents in honor of grandparents day. I am struggling a bit with my menu. I am planning on a nice tossed salad with spinach leaves, baby lettuce, endives, tomatoes, peppers, onions, avocado, bacon pieces - the works. I am serving a poppy seed dressing and a blush wine vinaigrette with the salad. The main course will be a BBQ'd London Broil. It is already rubbed and marinating in the fridge. (A new crock pot recipe - I will post it Monday if it turns out like I think it will!) I am also making cream cheese sour cream mashed potatoes - Jim's favorite. Those are all definite, but I am not sure what else to make to go with it. I had originally planned to make some sweet rolls, but am not sure if I should add another starch. I feel like I need one more side beyond the rolls, too! But I am at a complete loss! I thought of Wendy's carrots, but I wasn't sure if they went with the meal. (Plus my husband and his mother abhor mushrooms! lol) Any ideas?? It has to be rather simple as I leave in the morning for a retreat at camp and am not returning until Saturday night. The meal is being served Sunday after AM church. If you can come to my rescue I would soooo appreciate it! :) Oh, and the dessert is country apple cobbler with homemade whipped cream.

Homemade Buttermilk Pancakes

I am sure that most of you already have a favorite pancake recipe, but just in case you don't - I have a fabulous one! These make the most scrumptious melt-in-your-mouth pancakes that I have ever eaten, let alone made. Hands down. I actually just made them for dinner tonight. I tossed in fresh blueberries - delish! (Another favorite add in is corn, but they are superb on their own as well.) If you are still using those pancake mixes from the store, you must try this! It is almost as easy and tastes so much better!

Homemade Buttermilk Pancakes
3 C flour
3 T sugar
3 tsp bkg pwd
1 1/2 tsp bkg soda
3/4 tsp salt
3 C buttermilk (I usually use the powdered buttermilk, because it is easier to have on hand. Just follow the directions on the pkg.)
1/2 C milk (I use 2%)
1/3 C butter, melted
3 eggs

In a large bowl, combine flour, sugar, bkg pwd, soda & salt. In a separate bowl, beat together buttermilk, milk, eggs & melted butter. Keep the two mixtures separate until you are ready to cook.
When a lightly oiled griddle is ready on med heat, pour wet mixture into dry, using a wooden spoon or fork and blend. Stir until its just blended together. Do not over stir! Use 1/2 C for each pancake. Brown on both sides and serve hot.
Serves 12

Note: These make very large pancakes if you use the 1/2 C. I usually don't make mine that large. This recipe also makes a large amount of pancakes! I cook up all the batter and then place the extras in a zip lock bag in the fridge. Then for the remainder of the week we toast them in the toaster for breakfast. They warm up beautifully this way and still taste fresh!

Stuffed Shells

Stuffed Shells

1 box jumbo shells (cooked)
2 - 16 oz. ricotta cheese
6 eggs
2 - 28 oz. jars of spaghetti sauce
1# ground hamburger
2 bags of shredded mozzarella cheese

Mix hamburger, ricotta cheese, spaghetti sauce, eggs and 1 bag of shredded mozzarella in a large bowl. Fill each shell with mixture and place in a greased 9x13 pan. Sprinkle top with mozzarella cheese. This makes enough to fill 2 9x13 pans. One for the freezer and one for the oven. This actually freezes quite nicely and when you pull it out you can use it for another meal for yourselves, or a meal for someone in the church. Actually, I can usually get 2 - 9x13 pans plus one 8x8 pan. That may be even better for some of you with smaller family's. You can freeze the 2 - 9x13's and eat the 8x8.

Peanut Butter Pie

This is from our old neighbor in PA. He shared lots of recipes with me that we have since enjoyed several times!

Peanut Butter Pie

1 graham cracker pie crust
1 - 8oz. cream cheese
1 - 14oz. eagle brand condensed milk
3/4 C peanut butter
3 tsp. lemon juice
1 tsp. vanilla
1 C (1/2 pt.) whipping cream
chocolate syrup

In a large bowl, beat cream cheese (softened) until fluffy. Beat in milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipping cream. Pour into crust. Chill for 4 hrs. Drizzle with chocolate syrup. Hint: it usually makes a little more filling than a pie crust can hold - if you put it all in the crust, expect to have a little bit of a mess. But, if you crush up a couple of graham crackers in the bottom of a bowl to put the excess filling, it's delicious for leftovers, after your company has left!

Carrot Casserole

Carrot Casserole

5 C sliced carrots (3 cans if you want the easy way out)
3 Tbsp. butter/margarine
1 can cream of celery soup
8 oz. shredded cheddar cheese
1/4 C. sliced onion

Saute' onion in butter. Boil carrots. Mix together and then add soup and finally cheese. Put in a baking dish. Bake at 350* for 30 min. When there are 5 min. left, you can add dried onions to the top.

Coleslaw

This recipe is obviously not a main dish, but it is very delicious and very easy. I got it from my aunt several years ago.

Coleslaw

1 Large head of cabbage, shredded
2 C salad dressing (miracle whip, not mayonnaise)
1 C sugar
1/2 C cucumber ranch dressing
1/4 C white vinegar
1/4 C veg. oil
1 Tbsp. mustard

Mix sauce up (best if mixed up the day before) and add cabbage.

Asian Noodles with Chicken

This is not an original-to-me recipe. I got it from one of my Taste of Home cookbooks. However, I make it all the time. It is delicious and easy. It even looks nice to have for company. We eat it with a tossed salad with won ton strips, and a Asian ginger dressing. (I keep meaning to purchase chop sticks for this meal!)

Asian Noodles with Chicken

8 oz. uncooked angel hair pasta
1/3 C stir-fry sauce
2 T honey
1/4 tsp. crushed red pepper flakes
1 lb. boneless skinless chicken breasts, cut into strips
1 T vegetable oil
1 medium sweet red pepper, julienned
1 medium onion, cut into thin wedges
1 T fresh cilantro, minced
1-2 tsp sesame oil (I always use 2)
1 T sesame seeds

Cook pasta according to package directions. Meanwhile, in a small bowl, combine the stir-fry sauce, honey and red pepper flakes; set aside. In a large skillet, saute chicken in oil until browned. Add red pepper and onion; cook for 2 minutes or until veggies are crisp tender. Stir in sauce mixture. Add cilantro and cook for 1 minute. Drain pasta and toss with sesame oil. Serve chicken mixture over pasta; sprinkle with sesame seeds.
Yield: 4 servings (large)

Hot Fudge Cake

I have been thinking about making this one again for awhile. A teacher friend gave it to me a long time ago. It is really yummy!

Hot Fudge Cake

1 c. all-purpose flour
3/4 c. sugar
6 Tbsp. baking cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 Tbsp. vegetable oil
1 tsp. vanilla
1 c. packed brown sugar
1 3/4 c. hot water

Combine: flour, sugar, 2 Tbsp. cocoa, baking powder, and salt.

Stir in until smooth: milk, oil, vanilla.

Spread in an ungreased 9 inch square pan.

Combine brown sugar and remaining cocoa. Sprinkle over batter.

Pour hot water over all. DO NOT STIR.

Bake at 350 degrees for 35-40 minutes.

Serve warm with ice cream or whipped cream.

Serves 9.

Pulled Pork with Root Beer Sauce

I was trying to think of a recipe to post that I make a lot. This one was originally from Better Homes and Gardens, but I kind of came up with my own variation. I watch for pork roast to go on sale at the grocery store and then I buy one to make it. I typically serve it on buns with coleslaw and corn cake on the side.

Pulled Pork with Root Beer Sauce

1 2 1/2-3 lb. pork sirloin roast (I actually like to buy Hatfield Peppercorn marinated ones.)
Seasoning Salt (The one I have has salt, pepper, garlic, paprika, etc.)
1 Tbsp. cooking oil
2 onions, cut into wedges (I use Vidalia or Spanish Sweet.)
2 Tbsp. minced garlic
3 c. root beer (not diet)
1 c. bottled chili sauce

1. If you use the peppercorn meat, you can skip the seasoning salt. Otherwise, season the outside of the roast with seasoning salt, brown meat on all sides in hot oil in skillet.

2. Transfer meat to slow cooker. Add onions, garlic, chili sauce and root beer on top of meat.

3. Cover and cook on low-heat setting for 8-10 hours.

4. When finished cooking, use 2 forks to pull meat apart into shreds.

5. Serve on buns by itself or with barbecue sauce.

This recipe is really easy and the leftovers are even better than the first time you serve it. Yum!

Ideas for Freezer Recipes

I was wondering if anyone has any ideas for freezer recipes? I started thinking about this on Sunday because there is a couple from our church who is going through kidney transplant surgery this week (the wife is donating to her husband). They will both be laid up for a few weeks and need meals during that time. You could remember them in prayer on Wednesday, that is when the procedure is being done.
I found a great recipe for a version of "Shepherd's Pie" a couple of months back that I thought might work. Here is the link, just in case you are interested. . .

http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=69212

I thought some of you ladies might have some other ideas. I remember a friend from the Alpha Class cooking and filling her freezer before the birth of her second child so her family would be prepared. I remember a teacher friend awhile back who would cook once a week and fill her freezer so she didn't have to worry about "prep time" for dinner after school. I was also inspired by watching Kate on "Jon & Kate + 8" on the Discovery Health Channel, she prepared frozen meals for her family before she went in for surgery. I can't imagine cooking for a family of 10!!

Anyway, please, please, share your ideas! I am excited because our little chest freezer was sitting unplugged in our basement since January when we moved and we plugged it in today. I want to use it to freeze some meals for church members and have some extra's on hand as well.

Welcome!

Everyone likes to get new ideas for recipes and meals, right? I have found myself getting tired of the same old meal plan lately. I thought it would be fun to start this blog as a "recipe exchange" or a place where you can come and get ideas from others and contribute some of your own.

I have had a lot of ideas swirling around in my mind lately, such as. . . How can I save money on groceries? Are there recipes that are small-family friendly, less excess? (By the way, thanks Ruth, for your ideas) What are some fast, easy meals that don't require a box of Hamburger Helper?

I would love to have as many "contributors" as possible for this page, "the more the merrier!" So, if you would like to contribute by posting your questions for others, kitchen tips or good recipes that you have found, e-mail me at craving.ideas@gmail.com and I will add you as a contributor! Also, feel free to forward this to your friends/family and get them involved too!

If you would like to just comment and reply to posts that other's have made, this is an "open blog" and anyone is able to make comments!