Recipes Posts

25May
0

Memorial Weekend Salad Recipes

Memorial Weekend marks the beginning of the camping season at my house.  We traditionally get together at Fort Kearny with friends and family and spend the weekend. So I don’t spend the weekend in my camper cooking I like to put these 3 salad recipes together before I leave.

Ramen Noodle Salad

1 pkg cabbage
1 c. frozen peas
1 c. dry roasted peanuts
2 pkgs oriental flavor ramen noodles
1/2 c. vegetable oil
6 splenda sugar substitute packets

Directions:  Place cabbage, peas, peanuts and crushed ramen noodles in a large bowl.  Mix seasoning packets, sugar substitue and oil for dressing.  Dress salad.  Refrigerate for at least 5 hours.  Stir before serving.

This salad is a staple at our family events.  The noodles soften but not so much that they become mushy.  They add a nice texture to the cabbage.

Snicker Apple Salad

3 Granny Smith Apples
3 full size Snickers Bars
1 c. milk
1  4 oz. package instant vanilla pudding
1 12 oz. container of whipped topping.

Directions:  Cube apples.  Cut Snickers in bite size pieces.  Thaw whipped topping.  In a bowl combine the vanilla pudding and milk until mixed.  Fold in whipped topping.  Add snickers and apples.

This is always a crowd pleaser.  The trick is to be first in line so you are sure to get your share of snickers.  I lighten my recipe up just a little with fat free whipped topping, skim milk, and sugar free vanilla pudding.  The snickers are going to kill you either way so saving a little fat with the other ingredients helps the waistline.

Taco Salad

Tostitos Chips (enough to give your salad crunch)
1/2 c dorothy lynch dressing
1/2 c. thousand island dressing
1 pkg. taco seasoning
1 lb hamburger
1 c. cheddar cheese
1 small can of sliced olives
1 head of lettuce

Directions.  mix 1/2 pkg of taco seasoning with thousand island and dorothy lynch dressing.  Brown hamburger.  Drain hamburger.  Mix 1/2 pkg taco seasoning with hamburger.  In a large bowl layer lettuce, cheese, olives, hamburger, chips and dressing.  Continue to layer.  Mix well and let and refrigerate for a few hours.

Again I use the light versions of the dressings as well as 2% cheese.  It just helps with calorie consumption considering the fact that people take more than one helping.

I hope you try these recipes and have a great memorial weekend.

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07Sep
0

Double Chocolate Chip Cookie Recipe

I just returned from vacation and realized there is nothing in the house for an after school snack.  I have wanted to try this recipe for double chocolate chip cookies and I think it is a winner.

I hope you enjoy the recipe as much as I do.

Double Chocolate Chip Cookie Recipe

12 ox semi-sweet chocolate chips 2 eggs
1-1/2 c. Granulated Sugar 2 c. Flour
1 c. butter 1/3 c. unsweetened cocoa powder
2 tsp. vanilla 1 tsp baking soda
1/2 tsp. salt

Head oven 29 375 degrees. Melt 1/2 cup chocolate chips in microwave-safe bowl 30 seconds or until melted.  Stir, set aside to cool.  Beat sugar, butter, and vanilla on medium speed until creamy.  Beat in eggs until light and fluffy.  Mix in cooled melted chocolate.  Mix in flour, cocoa, baking soda and salt on low speed until well blended.  Sir in chocolate chips.  Shape dough into well blended.  Stir in chocolate chips.  Shape dough into 1-1/4 inch balls.  Place 2-inches apart on ungreased cookie sheets.  Bake 9-11 minutes or until set and just beginning to crack on surface.  Cool on cookie sheet 2 minutes; remove to wire racks to cool. Bake 9—11


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24Mar
0

Ham or Turkey Stromboli Recipe for Busy Moms

A few weeks ago I went on a mini vacation with the kids to my girlfriends.  We had a great time.  She is always a pro at putting together quick, budget and kid friendly meals for us.  This time she made ham strata with some very simple ingredients.  The prep time was about 20 mins.  Baking time was about 20 to 25 minutes.

Ham or Turkey Stromboli

1/4 lb ham (I tried it with turkey and it was just as good)

1 tbls butter

1 Pilsbury french loaf

2 cups mozzarella cheese

1/4 cup Parmesan cheese

Unroll the bread dough.  Cover with mozzarella cheese.  Cover bread dough within a half inch on all sides.  Layer on your thinly cut ham or turkey.  Roll.  Place seam side down on a jelly roll pan or cookie sheet.  Melt butter.  Brush butter on entire loaf.  Sprinkle with Parmesan cheese.  Bake at 375 degrees for 20 – 25 minutes.

I found coupons for the Pillsbury French bread at Pillsbury.com

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16Mar
0

Grandpa P.’s Banana Bread

This is my favorite banana bread recipe.  I made 3 loaves last night and had I not hid one in the freezer they would have all vanished when the bus dropped off the kids after school.  This is also the recipe I bring to the care center.  I think it warms the heart and the tummy when you can share baked goods with those who need a little extra love and attention.

Grandpa P.’s Banana Bread

3 1/2 c. flour
3 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
2c. (4 – 6) mashed bananas
2T. lemon juice
3/4 c. shortening
1 1/2 c. sugar
3 eggs
3/4 c. milk
1/2 c. chopped pecans or walnuts

Sift together flour, baking powder, salt, baking soda and mashed bananas with beater or fork.  Add lemon juice and mix.  Cream shortening and sugar at medium speed; add eggs; beat throughly until very light and fluffy (4 minutes beating in all).  Add dry ingredients alternately with milk; fold in bananas and nuts.  Beat after each addition.  Pour into 2 greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.  Bake at 350 for 1 hour.  Cool 10 minutes and remove from pans.

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15Mar
2

Busy Mom Droid App: Big Oven Carry a Cookbook on Your Phone

Big Oven is my new Busy Mom Droid App for my Droid phone.  Big Oven is awesome if you love to cook and love to eat.  Big Oven boasts a recipe database with over 170,000 recipes.

One of my favorite options is the left over finder.  You are asked to put in three ingredients you have in your frig or pantry.  In a few seconds Big Oven searches the database for recipes that meet your requirements.  When you are a busy mom finding a recipe that fits what you have on hand is a huge benefit.  It prevents that thousand yard stare you get at dinner time when you are trying to figure out a food combination that your family might eat.

It is nice to have Big Oven with when you are at the grocery store and want to be positive that you have all the ingredients for the that special recipe.  It is also great when you have a little downtown and want to plan you weekly menus.

The Big Oven app links with your online BigOven.com account.  So what you do on the app will appear on your Big Oven.com account.

This a free application that can be downloaded from the Android Marketplace.

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08Mar
0

Taco Dip for a Crowd

We had a big weekend “Little Boy” turned 6 all week and all weekend. “Little Boy’s” birthday is February 29th. For a guy that didn’t get a birth date this year he certainly got to party like a rock star. We had 20 people for dinner on Friday and my side arrived with another 16 on Saturday. We filled their bellies with chili, chicken noodle soup, homemade corn bread and taco salad and taco dip. They filled our house with chatter, and laughter, jokes and love for “Little Boy.” We finished the night by singing happy birthday and blowing out candles a top of spiderman cupcakes. Wrapping paper flew through the air. The toy closet has now be restocked and we are at rest until the next birthday in April.

Chilli, chilcken noodle and taco dip are not probably not a menu the top chefs would have developed but oh well. We don’t stand on formality here so when someone has a food wish it is always granted.

Our family loves this taco dip. It is a staple and all events and holidays. It definitely serves a crowd.

Taco Dip

Taco Dip

Taco Dip

2 lb hamburger (I like to use the leanest available)
16 oz sour cream (I like the lite version)
1 c shredded cheddar cheese
1 c shredded lettuce
1 15 oz can refried beans
1 12 oz can tomato sauce
1 pkg taco seasoning
1 small can sliced olives
tomatoes, onions optional

1.  Brown and drain ground beef.   Be sure to crumbled the ground beef in small pieces.

2.  Add 1/2 pkg of taco seasoning, refried beans, and tomato sauce to the grouned beef.  Stir and heat through until mixture is combined.

3.  Pour mixture into a 9X13 pan.  Chill until mixture is firm.

4.  Mix remaining taco seasoning with sour cream. Spread over beef mixture

5.  Top sour cream with cheese, lettuce, olives and tomatoes and onion if you choose.

6.  Service with tortilla chips.

In the picture this I put half of the ingredients in a 9×9 pan.  I froze the remainder of the recipe.  The beef mixture can be used to make burritos.

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22Feb
0

No Cal Substitute for Mocha Latte Lovers plus coupon

I love Mocha Lattes.  If I run into town that is my on the way home treat of choice.  I get the skim milk and sugar free if available, but they are still extra calories that I honestly don’t need.  I did find an alternative that is 0 calories, 0 fat plus 2 grams of fiber.

At the local grocery store I came across the Millstone coffee display.  I love the coffee aisle it smells so good.  I found this tiny packet of Chocolate Velvet.  I snatched it up, took it home and poured it into my new Hamilton Beach Brew Station that the hubby gave me for Christmas.  The chocolate smell wafted through the house.   I was hoping that the smell would match the taste.  Too my surprise and elation it did.  It truly had a chocolate taste.  I added a couple of packets of Splenda with fiber and found what I considered to be the closest calorie free thing to a mocha latte.

Here is a link for Splenda Coupons.  If you can not find Millstone coffee in you area it can also be ordered online.

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12Feb
1

Cookies & Creme or Chocolate Covered Cherry Bon Bon Recipe for Your Sweetheart

Yesterday I made 9 dozen bon bons for my sweethearts.  I have a lot of people to be grateful for.  These bon bons are perfect little treats for my sweethearts.  They are definitely sweet so one or two per package go a very long way.  I used fat free sweetened condensed milk in mine and it didn’t change the recipe.  I am laughing at myself thinking that a little fat free will make up for 3 lbs of confectioner sugar.  I made the gift sacks as well and added a few stickers.  I have the instructions for the gift bags as well.

Any way here is the recipe.

1 c. butter melted

1 14 oz can of sweetened condensed milk

3 lbs. confectioners’s sugar

For cookies a creme

1/2 cup cream-filled chocolae sandwich cookie crums

1 lb. white candy coating, chopped

For the chocolate covered cherries

54 marachino cherries, patted dry

1 lb. milk chocolate candy coating, chopped

In a large bowl, combine butter and milk.  Gradually beat in confectioner’s sugar until a smooth dough is formed.  Divide in half; cover with plastic wrap.

For bonbons, stir cookie crums into ne portion.  Shapte into 1-in. balls.  In a microwave-safe bowl or heavy saucepan, melt white candy coating; stir until smooth.  Dip balls in candy coating, allowing excess to drip off; place on waxed paper-lined baking sheets.  Chill until firm.

For chocolate-covered cherries, shape one portion into 1-in. balls; flatten to 2-in. circles.  Wrap each circle around a cherry and gently shape into a ball.  Place on waxed paper.  Melt chocolate candy coating; stir until smooth.  Dip balls in chocolate, allowing excess to drip off;  place on waxed paper-lined baking sheets.  Chill until firm.

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09Feb
2

Bunco with Red Velvet Chocolate Cake

Red Velvet Chocolate Cake

One night a month.  I leave the house with $3 in my pocket to join a group of ladies who have been playing bunco for years.  Bunco is a leave your brain at the door kind of game.  We play with a group of 12 ladies.  I asked one of them how long our group was in business.  In true Bunco Girl fashion I received this response.  ”I was invited when I just found out I was pregnant with Sunny – (right after getting into a size 7 at Diet Center) – and Sunny turned 27 last Sunday. They had been meeting a long time before that – I think Moe wasn’t married yet, and she is a charter member – also Ardith is a charter member.”  Needless to say our bunco group has been playing for a very long time.

Myself I can remember starting about 2 kids ago.  The group of people are I play with are unique.  We don’t see each other everyday so it is always an interesting conversation.  We catch up on the lives of our members every month.  Better yet we catch up on the lives of the people in each others neighborhoods once a month.  If you want to find out what is happening in your little corner of the world put together a bunco group.

We contribute a grand total of $3 per person to play.  Each member hosts once per year and takes our bunco money for prizes when they host.  The host is responsible for Getting a $13 gift for 1st, $10 for 2nd, $8 for 3rd, $5 for bunco and they foot the bill for the boobie prize.

There are tons of different ways to play.  I can’t explain how we do it.  You just have to sit down and jump in to play.  Usually a vet is there to bring the newbies along.  And the newbies are there to keep the vets in check.  While we don’t play for blood I would have to say we can get a little competitive.  Our ladies are pretty creative with the prizes so it is always fun to win and take home the bunco prize.  If you want the down low on how to really play the game visit Bunco Rules.

One of the best parts of our bunco night it the desert at the end.  I rarely pass on whatever our gals cook up.  We don’t have a bad baker in the bunch.  My night to host included a Red Velvet Chocolate Cake.  I had never made one before but I can tell you I will make several in the future.  The batter was incredible.  I admit to licking the bowl and the spatula myself. It included a mixture of vinegar and baking powder at the end that did something that made this cake recipe a keeper in my book.

Here is the recipe.  I hope you enjoy it and possible use it for you next bunco session.

INGREDIENTS

Makes one 8-inch cake.

  • 3/4 cup unsalted butter, room temperature, plus more for pans
  • 2 1/2 cups cake flour (not self-rising), sifted, plus more for pans
  • 3 tablespoons unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 2 cups sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 2 one-ounce bottles liquid red food coloring
  • 3 tablespoons lukewarm water
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 tablespoon white vinegar
  • Cream Cheese Frosting for Red Velvet Cake

DIRECTIONS

  1. Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper, and butter again. Dust with flour, and tap out the excess; set aside. In a medium bowl, sift together cake flour, cocoa, and baking powder; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium speed until light and fluffy, about 15 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla, salt, food coloring, and water; beat, scraping down the sides of the bowl, until well combined. Add reserved dry ingredients in additions, alternating with the buttermilk; beat on low speed until well combined.
  3. In a small bowl, stir together baking soda and vinegar; add to batter. Beat on medium speed for 10 seconds. Be sure not to over beat. Divide batter between prepared pans, and bake until a cake tester inserted into the center comes out clean, 25 to 30 minutes. Remove pans from oven, and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.
  4. Using a serrated knife, trim tops of cakes so surfaces are level. Place a layer on a cake stand or cardboard round, and spread about 1/3 of the frosting over top. Place the second layer on top, and spread with the remaining frosting over the tops and sides of assembled cake. Transfer to refrigerator, and chill until ready to serve.

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