Butterscotch Chippits

This is one of my all time favorite desserts, it is simple, quick and delicious!

Ingredients:

1/2 cup butter

1/2 cup peanut butter

1 regular sized package of butterscotch chips

1 package of small marshmallows

Directions:

1- Melt the first three ingredients together over low heat, stirring constantly

2- Let cool for 5 minutes

3- Stir in most of the marshmallows (all if you so desire :) )

4- Spread into an 8x12 sprayed pan

5- Cool completely before cutting into squares.

These should stay refrigerated, but can be out for a little while, they just get a bit soft as they warm up.

Hope you enjoy these wonderful little treats!

Best Ever Popcorn Balls

These are a fun fall treat for a group of kids! (ok, I admit, I ate one too)

5 quarts popped popcorn

3/4 cup light corn syrup

1/4 cup margarine

2 teaspoons cold water

2 5/8 cups confectioners' sugar

1 cup marshmallows

1. In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. 
 
2. Heat and stir until the mixture comes to a boil.
 
3. Carefully combine the hot mixture with the popcorn, coating each kernel.
 
4. Grease hands with vegetable shortening or oil and quickly shape the coated popcorn into balls.

Maple Cinnamon Frosting

I am so glad I found this AMAZING frosting, it is soooooo good! I followed this recipe for the frosting. The link also includes directions for cider and donut cupcakes. I didn't have time to make these to go with the maple cinnamon frosting, so I used a yellow cake mix, followed the directions on the box, but used apple juice instead of the water it called for.

I think the end product was very tasty. I decorated the cupcakes with yellow sprinkles and a small touch of nutmeg. Perfect for a fall birthday (like our family had) or a harvest party!

Eggplant Hummus

Eggplant Hummus is easy to make and so delicious!

Ingredients:

1 large eggplant, 1 clove garlic, 1/4 teaspoon Salt, 2 Tablespoons Tahini, 2 Tablespoons Lemon Juice

Directions:

~ Pre-heat oven to 450 degrees

~Slice eggplant into 1/2 inch pieces

~Lay on a foil covered cookie sheet and bake for 20 minutes

~Scoop insides out and place into a food processor (or blender)

(I used the side of a spoon to cut along side of the peel. Be careful, it's hot!)

~Dice garlic up as small as you can (put into a separate small bowl)

~Add salt, Tahini, and Lemon Juice to the garlic, stir well.

~Add the Garlic mixture to your food processor, and blend until smooth

You may want to add more salt, lemon juice or tahini to taste.

Serve with Pita chips.

ENJOY!!!

Homemade Zucchini Bread

This recipe came from allrecipes.com, and turned out wonderful. Hope you enjoy it!

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts
• 
  

• Directions

  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Handmade Tortillas

The other night we were out of flour tortillas for tacos and I didn't want to run to the store.  I made my own from scratch and they were delicious!  Have you ever made tortillas from scratch?  It is easier than I thought.

Handmade Tortillas

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons salt
• 3/4 cup shortening
• 3/4 cup hot water

Directions

1. Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
2. With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
3. Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
4. Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.         

Triple Layer Cookie Bars

I got this recipe from the label on the condensed milk can and I was surprised at how good they were.  Next time I think I'll add chopped walnuts to the top.

Triple Layer Cookie Bars

• 1/2 cup butter or margarine, melted
• 1 1/2 cups graham cracker crumbs
• 1 (7 ounce) package flaked coconut
• 1 (14 ounce) can Sweetened Condensed Milk
• 1 (12 ounce) package semi-sweet chocolate chips
• 1/2 cup Creamy Peanut Butter

Directions

1. Preheat oven to 350 degrees F (325 degrees F for glass dish). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan. Top evenly with coconut then pour sweetened condensed milk evenly over coconut layer.
2. Bake 25 minutes or until lightly browned.
3. In small saucepan, over low heat, melt chocolate chips with peanut butter. Spread evenly over hot coconut layer.
4. Cool 30 minutes. Chill thoroughly. Cut into bars. Garnish as desired. Store loosely covered at room temperature.

Grandma's Strawberry Rhubarb Pie

If you love Strawberry Rhubarb pie, this is a really great recipe.  If you don't love it, you will after trying this recipe!  Click here to go to the original recipe.

Ingredients

Crust:

• 2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
• 1/2 cup cake flour (recommended: Soft As Silk)
• 3 teaspoons sifted powdered sugar
• 1/2 cup butter-flavored shortening (recommended: Crisco)
• 1/4 cup salted butter
• Pinch salt
• 1 egg
• 2 teaspoons vinegar
• 1/4 cup ice cold water

Filling:

• 2 1/2 cups chopped red rhubarb, (fresh is better but I could only find frozen pieces)
• 2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
• 1 1/2 cups sugar (1 1/4 cups for high altitude)
• 2 tablespoons minute tapioca
• 1 tablespoon all-purpose flour
• 1/2 teaspoon lemon zest
• 1/2 teaspoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 3 tablespoons butter, cubed small
• 1 egg white beaten with 1 teaspoon water
• Large granule sugar

Directions

Crust Preparation:

Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.

Preheat oven to 425 degrees F.

 

Filling Preparation: 

Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

Smores Cone!

One of my favorite blogs that I read made these treats in a mini version, since I didn't have any of the right ingredients in mini version we used what we had!

Her version is here. We used normal sized cones, two sections of a Hershys bar (chopped up) and EXTRA LARGE marshmallows :)

Just fill the bottom half of the cone with the chocolate pieces and then stick the marshmallow on top. Place in a broiler oven for 1-2 minutes (keep an eye on this part) And then let cool for a couple of minutes.

My son said this was one of his most favorite desserts ever!

Here he is in shock at how good it was, and showing the yummy chocolate part in the end!

Hope you enjoy this fun summer treat as much as we did!

Homegrown Sunburst Squash

Here is another way to prepare Sunburst or Pattypan squash.

The ones pictured here are from our garden and might have crossed with our zucchini, but they are sure delicious!

Stuffed Sunburst Squash

• 4 medium Pattypan Squash
• 2 tablespoons Unsalted Butter
• 1 tablespoon Olive Oil (extra-virgin is best)
• 1 clove minced Garlic
• 1 teaspoon Soy Sauce
• 1 bunch Fresh Spinach, washed and finely chopped
• Salt and Pepper to taste
• 1 dash Cayenne Pepper (optional)
• 1 large Egg, lightly beaten
• 1/4 cup grated Swiss Cheese (or Gruyère Cheese for more flavor)

1. Preheat oven to 375 degrees.
2. Fill a large pot 3/4 full of water and bring to a boil.
3. Place squash in boiling water and boil for 5 minutes.
4. Drain the water and allow squash to cool.
5. Cut a thin slice from the bottom of each squash so that they will stand on their own.
6. Cut about 1/2 inch from the tops of each squash and remove the insides to hollow the squash. Set squash insides aside.
7. Melt butter and oil in a skillet over medium heat.
8. Add garlic and sauté until soft.
9. Add the spinach and soy sauce and sauté until the spinach is tender and the liquid has mostly evaporated.
10. Move the spinach mixture to a bowl and allow to partially cool.
11. Season with salt, pepper, and optional cayenne pepper to taste.
12. Stir in the egg and 1/2 cup of the swiss or Gruyere cheese. Mix well.
13. Add a small amount of the squash insides and discard the rest of the insides.
14. Spoon the spinach/cheese mixture into the squash shells.
15. Place the stuffed squash in a single layer in a baking dish.
16. Sprinkle the remaining cheese on top.
17. Pour hot water into the pan to fill about 1/2 inch.
18. Bake for approximately 30 minutes or the squash is tender and the filling is no longer runny.

Or try this recipe:

Baked stuffed pattypan squash

• 4 Pattypan Squash, washed
• 1 Onion, chopped
• 1/2 lb. lean sausage, chopped
• 3/4 cup Parsley, chopped
• 1 1/2 cups Bread Crumbs
• 1/2 teaspoon Pepper
• 1 Tablespoon Olive Oil

  1.  Preheat oven to 350 degrees.
  2.  Cut squash in half (horizontally) and hollow.
  3.  Chop onion finely.
  4.  Crumble the sausage into a pan and cook until no longer pink.
  5.  Remove sausage from pan and set aside.
  6.  Add onion to the pan with sausage fat and cook about 2 minutes or until soft.
  7.  Mix together in a bowl the sausage, onion, parsley, bread crumbs, pepper and 2 tablespoons water.
  8.  Divide mixture among squash halves.
  9.  Brush the tops of the stuffed squash with olive oil.
10.  Place squash in single layer in baking dish just large enough to hold all of the squash.
11.  Fill baking dish with 1/2 inch water.
12.  Cover and bake 30 minutes.
12.  Uncover and continue baking about 15 minutes or until stuffing is browned and squash is tender.

Enchiladas~

These are very simple to make, I use ground beef, but feel free to use shredded beef or chicken.

Ingredients:

1. 1 lb. of ground beef

2. About 2 cups of shredded cheese (more or less depending on what you like)

3. 2 cans of HATCH enchilada sauce

4. 8 Tortillas

Cook up the meat

Spread a spoonful of sauce down the center of a tortilla, then top with two spoonfuls of meat and a sprinkle of cheese.

Roll up the tortilla keeping the ends open and place in baking pan. (I spread about 1/4 cup of enchilada sauce in the bottom of the pan first)

Our FAVORITE brand is HATCH, I feel like it has the best flavor, and makes this dish the best it can be!! I buy this brand at Target.

Last, spread plenty of the sauce onto the rolled tortillas making sure you cover all of the edges, then sprinkle with the remaining cheese.

Bake in a 325° preheated oven for about 15 -20 minutes, and... voila! Delicious, and very easy homemade enchiladas!

Homemade Soft Pretzels with Honey Mustard Dipping Sauce

I found this fun recipe on one of my favorite blogs, HERE.  Try it today!

Soft Pretzels with Honey Mustard Sauce

Ingredients: 

• 1 package of active dry yeast
• 5 cups flour
• 1 1/3 cups warm water
• 1/8 cup warm water
• 1/3 cup brown sugar
• Water, baking soda
• Sea Salt

Honey Mustard Sauce:

• 5 ounces creme fraiche (or sour cream)
• 3 tablespoons honey
• 2 tablespoons dijon or german mustard
• Salt and sugar to taste

 Directions:

1. Dissolve yeast in 1/8 cup warm water.
2. Stir in 1 1/3 cups warm water, brown sugar and flour. Beat until smooth.
3. Knead dough until smooth and elastic.
4. Heat oven to 475 degrees.
5. In a saucepan, add 2 tablespoons baking soda to each cup of water. Use enough to fill the saucepan; bring to a boil.
6. Tear off some dough and roll a pencil shape with your hands. Pick up both ends, cross to form rabbit ears and then twist the ends and pull the back to the rest of the loop (making a pretzel shape).
7. Place twisted pretzels in water/baking soda mixture for 15 seconds until pretzel dough is golden or yellow in color. Remove pretzels from boiling water and place onto cookie sheet. Sprinkle tops with sea salt. 
8. Bake 8 to 10 minutes or until pretzels are golden brown (see picture above).

Honey Mustard Dip

1. Stir creme fraiche (or sour cream), honey and mustard until creamy.
2. Add sugar and salt to taste.

Chicken "Divine" with Homemade Alfredo sauce

Chicken "Divine"

Here is another delicious chicken casserole recipe to feed a hungry family!  I found it here at The Cottage Home blog.  I wanted to make this the other night for dinner, but didn't have any alfredo sauce, so I made my own (I've also included this recipe at the end).

Chicken "Divine"

Ingredients:

• 2 packages (10 oz. each) frozen broccoli florets, thawed
• 2 teaspoons olive oil
• 1 medium yellow onion, chopped
• 1/4 teaspoon dried thyme
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground pepper
• 1/2 cup dry white wine (such as Chardonnay)
• 1 jar (16 oz) alfredo sauce, such as Classico (or make your own)
• 2 cups (4 oz) grated smoked gouda
• 1/2 cup milk
• 1/8 teaspoon freshly grated nutmeg
• 4 cups cooked penne, macaroni, or orecchiette pasta
• 2 cups shredded roast chicken
• 1/4 cup italian style bread crumbs
• Paprika for sprinkling

Directions:

1. If you are going to make your own alfredo sauce, do this first (see recipe below).
2. Preheat oven to 375 degrees.
3. Heat olive oil in a medium saucepan over medium heat.  
4. Add the onion, thyme, kosher salt, and pepper. Cook, stirring occasionally, until the onion is tender, about 5 minutes.  
5. Add the wine, increase the heat to high and cook until all the liquid has evaporated, 2 to 3 minutes. 
6. Remove from heat.  Stir in the alfredo sauce, 1/2 cup of the cheese, the milk and nutmeg.  
7. Then stir in the cooked pasta, broccoli, and chicken and mix thoroughly.
8. Transfer to an 8-inch square baking dish. 
9. Top with the remaining cheese and the bread crumbs. Sprinkle with paprika, cover with aluminum foil and bake for 30 minutes.  
10. Uncover and bake until golden brown, 10-15 minutes more. 

Easy Homemade Alfredo Sauce

Ingredients:

• 1/2 cup butter
• 1 pkg. (8 oz.) cream cheese
• 1 cup half and half
• 1/3 cup Parmesan cheese
• 1/2 tablespoon dried parsley (optional)
• 1/2 tablespoon garlic powder (optional)
• pepper, to taste

Directions:

1. Melt the butter in a medium saucepan.
2. Cut the cream cheese into smaller chunks and add it to the saucepan.  Use a small whisk to mix it until it is smooth.
3. Add the half and half, Parmesan cheese, garlic powder, parsley and pepper. Stir together until well mixed.
4. Remove from heat and let it thicken up as it stands, stirring occasionally.

Yum!

Kalter Hund

A friend of mine sent this recipe to me from Germany and I had to try it.

This is a traditional child's birthday cake in Germany, but is more like a fudge since it is not baked or "cakey" like I would think of an "American" birthday cake.  It is very tasty!  Just Google "Kalter Hund" and you'll see some beautiful pictures and variations.  Mine seems a little short and not too many layers.

Kalter Hund

2/3 lb. coconut oil
1/6 lb. powdered sugar
2 oz. baking cocoa
3 eggs (whipped)
1 shot of rum
Flat butter cookies or graham crackers
colorful candies to decorate like M&M's

1. Melt coconut oil. 
2. Add sugar and cocoa and let it cool. 
3. Add whipped eggs and rum. 
4. Spread plastic wrap in a loaf pan. 
5. Pour a thin layer of the chocolate in the pan and top with a layer of cookies.  Repeat the layers ending with chocolate. 
6. Cool the cake in the refrigerator over night. 
7. Turn it out on a large plate and decorate with colorful sweets.
8. Slice it into thin slices to serve.

A Pirate Hat Cake!!

I made this cake for my daughter and her friends that were in a pirate musical at their school. I found it in my Family Fun magazine, and just had to make it when I saw it! For the original recipe and directions click here.

I made two round cakes with this recipe. A box mix would be fine too, I just didn't have one on hand :)

Next, I used a pre made vanilla frosting to put between the two cakes.

Then I cut them like this.

Next I covered a rectangle skillet with foil, and set the cake pieces up like this,

Next comes the frosting! The edges were a little difficult to frost, so I added a little milk to the frosting and used a hand mixer to mix it up a bit. This process softened it up so that it was very easy to spread. (be very careful if you decide to add milk, just a tiny bit at a time till you get the desired consistency)

Here come the details... I used the Betty Crocker Decorating Cupcake Icing that comes in a can (sort of like easy cheese) I love this stuff because it comes with several different tips and is very simple to use.

Then to make the skull and cross bones I took a tooth pick and traced what I wanted onto the cake. I messed up a couple times and it was easy to smooth over and try again. Once I was happy with my picture, I very carefully traced it with the decorating icing. Last, I switched the tip on the icing can and added a little decoration around the entire bottom of the cake.

The kiddos loved it!

Muffin Tin Pancakes with Fruit

   

I made these treats for my daughter's class at school when it was her birthday.  The kids liked the little pancake cups with fruit and the teacher's liked the fact that it wasn't cupcakes for 20 students!

• 1 cup milk
• 1 cup flour
• 6 eggs
• 1/4 cup melted butter
• dash salt
• 1 tsp vanilla
• berries
• powdered sugar for dusting

Mix all ingredients (except toppings) in a mixer or a blender.  Pour about half full into a muffin tin and bake for 15 minutes at 400 degrees.  My kids loved watching them puff up in the oven and then sink in as they cooled.

I think these are also called Pop-up pancakes.

Kraut Salat (German Coleslaw)

This is a really good coleslaw that does not have a cream dressing on it.  My friend sent this recipe to me from Germany and it is one of our favorites!

• 1 head cabbage
• 1 cup oil
• 1 cup vinegar
• 3/4 cup sugar
• 2 teaspoons salt
• 2 teaspoons dry mustard
• 1 teaspoon bouillon
• 1 teaspoon pepper

1. Slice cabbage and set it aside.
2. Boil all other ingredients and pour over the cabbage.
3. Let it stand for 24 hours.
4. Enjoy!

Super easy and so good.

Kale Crisps

This snack is different, but really good! My 6 year old boy ate the whole plate today!

Read about the great nutritional value of Kale Here.

Ingredients:

A head of Kale (rinsed)

Olive Oil

Garlic Salt (or another favorite seasoning)

Directions:

Rip off the Kale into bite sized pieces (seperate them from the stems)

Place on a cookie sheet

Drizzle about 1-2 tablespoons Olive Oil on the Kale

Sprinkle with Garlic salt (to taste)

Mix with your hands to make sure everything is coated

Bake in a 350∘oven for about 10 minutes (they should be dried and crisp)

Chicken & Broccoli Strudel

FROM NOODLES TO STRUDELS Cherished Recipes Contributed By Women Who Care

I love the recipes on this web site. 

I often make her recipes for dinner with a few changes of my own.  This one I made the other night and the whole family loved it!

 

Chicken and Broccoli Strudel

• 2 cups cooked chicken , chopped
• 1 cup raw broccoli, chopped
• ½ cup red bell pepper, chopped
• 1 cup shredded sharp cheddar cheese
• 1 garlic clove, minced
• ½ cup mayonnaise
• 1 teaspoon dried dill + more to sprinkle the top
• ¼ teaspoon salt
• 2 (8 ounce) packages unbaked crescent roll dough
• 1 egg, lightly beaten

Preheat oven to 375°. Combine first 8 ingredients (everything except dough and egg) in a medium sized bowl. Mix well. Unroll 1 package of crescent roll dough – do not separate. Arrange longest sides of the dough across the width of a cookie sheet. Repeat with the second package of dough, slightly overlapping the two packages of dough (you are trying to form 1 large piece of dough). Using your fingers, press the edges of the two pieces of dough together. Spread the filling down the middle of the large piece of dough. Using a knife, cut lines 1 ½” apart down both sides of the dough that has not been covered with filling. To form a “braid”, start at one end and lift 1 strip of dough from the right side of the chicken mixture and lift it up and half way across the chicken mixture. Repeat with a strip from the left side. When the strips meet in the middle, slightly press and twist them together. Repeat until all strips have been braided together. Brush beaten egg over top (you don’t need to use all of the egg, just enough to slightly coat the braid). Sprinkle with dried dill.  Bake 25-28 minutes or until golden brown. Cut into 1 ½” slices and serve.
Serves 10

 

Irish Soda Bread

This is a delicious recipe for Irish Soda Bread I found HERE.

I added some caraway seeds, but you don't have to, the bread is wonderful either way.  We had some for dessert after our traditional St. Patrick's Day dinner and some with breakfast the next morning.  Mmmmm...

Irish Soda Bread

• 2 eggs
• 2/3 cups sugar
• 3 Tablespoons vegetable oil
• 3 cups flour
• 1 Tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 3/4 cup buttermilk
• 1 1/2 cup golden raisins or dark raisins (or both)
• 1 Tablespoon caraway seeds (optional)

1. Place eggs in a mixing bowl and using an electric mixer, beat well.
2. Add sugar and oil and mix until combined.
3. In a separate bowl, combine flour, baking powder, baking soda and salt. Add this mixture to the egg and sugar mixture and mix.
4. Add buttermilk and mix well.
5. Add raisins and stir gently.
6. Pour dough into a greased loaf pan.
7. Bake for 1 hour at 350 degrees F or until a inserted toothpick comes out clean.