Spinach Pesto Spread

I LOVE pesto. And this spinach pesto is yum. The first time I made it, it was perfection.
Ingredients:
a bag of baby spinach
a bunch of basil (just the amount that it comes in fresh)
2-3 cloves of garlic
2 Tbl pine nuts
salt/pepper to taste
olive oil

 The first thing to be done is to blanch the spinach and basil. To blanch put them in boiling water for about 20 secs then put right into ice water. This recipe isn't an exact science. I added the ingredients a little at a time in the food processor.  The oil should be added until it becomes a mayo consistency. ENJOY!!!

Chicken Pesto Sandwhich

This is one delicious sandwhich/panini! And this is a good way to yummify frozen fries!

Ingredients:
Pesto (from the recipe below)
fire roasted red bell peppers (bought ours in a jar)
grilled chicken
cheese (I like Pepper Jack, or Havarti)
bread (buttered on outside)

Directions:
Spread pesto on both pieces of bread, layer chicken and peppers and cheese. Place on panini maker, or we just put it on the George Foreman (where we also grilled the chicken) until it becomes nice and crisp and golden brown.

The fries:

Take the fries (I prefer regular string fries) and sprinkle with garlic salt and parmesan cheese and cook for normal time. When they come out add more of the Parmesan cheese. (Not freshly grated)

EGG NOG FRENCH TOAST

This is a DELICIOUS recipe and spin off the real thing. We will make this a tradition in our home every year from now on. Go ahead and try it, you will be happy you did!!!!

2 eggs
1 1/2 cups egg nog (I used light and it worked perfectly)
1 1/2 tsp cinnamon
1 tsp pumpkin pie spice
1 cup flour

Mix all ingredients together and submerge bread in the mixture and cook on the stove or griddle like you would normal french toast. YUMMY!!!!

Creamy Taco Mac

I go this recipe form the Delish blog. The boys and I really liked it. We'll be making again for Daddy who'll be SURE to love it!


Ingredients:
1.25 lbs ground turkey (used 1 lb. beef)
8 oz dry pasta + 1 cup reserved pasta water
1 can (14.5 oz) petite diced tomatoes (didn't use)
4 Tbsp mild taco seasoning (or more!)
3 oz cream cheese
1/2 cup sour cream
salt & pepper
cheddar cheese
Directions:
Bring a large pot of salted water to boil and cook pasta per directions. Reserve one cup of pasta water.

Over medium heat, brown meat until no longer pink. Add taco seasoning and diced tomatoes if wanted. Allow to simmer over low heat for 5 minutes. Add cooked pasta, reserved water, cream cheese and sour cream. Give it a good stir until cheeses are melty and incorporated. Simmer over low heat for 2-3 minutes. Season with salt & pepper, as desired. Top off with cheddar cheese.

Avocado Chicken Pitas

This recipe is really quick and easy. It's from the Taste of Home website.

Ingredients

• 4 whole pita breads
• 2 tablespoons olive oil
• 1 medium ripe avocado, peeled and pitted
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon hot pepper sauce
• 3/4 pound rotisserie chicken, cut into strips
• 1 medium tomato, chopped
• 2 cups (8 ounces) shredded Monterey Jack cheese

Directions

• Brush one side of each pita bread with oil. Place on an ungreased baking sheet. Bake at 350° for 12-15 minutes or until browned and crisp.
• Meanwhile, in a small bowl, mash avocado with the lemon juice, salt, garlic powder and hot pepper sauce. Spread over pitas. Layer with chicken, tomato and cheese.
• Bake for 5-6 minutes or until cheese is melted. Yield: 4 servings.

Halloween Dinner

This was our dinner this past Halloween, jello worms, bone bread sticks, green spaghetti with eye-meatballs, and a yummy red slush punch! It was a hit to say the least! Thanks JD and Megan for the spaghetti portion! Down below you'll find recipes for the punch and the jello worms (and where I found them)

Red Slush Punch

Found this recipe here at allrecipes.com. So yummy, and pretty easy! If you go to the website, the serving is HUGE. This amount below gives you just enough to fill a bundt pan with a little extra.

Ingredients:
• 1 (3 ounce) packages strawberry flavored gelatin mix

• 3 cups and 2 tablespoons boiling water
• 1-1/3 cups and 1 tablespoon sugar
• 3 cups and 2 tablespoons water
• 2/3 (46 fluid ounce) can pineapple juice
• 2/3 cup and 1 teaspoon lemon juice
• 1-3/8 (2 liter) bottles ginger ale

Directions:
In a large pot, bring the water to a boil. Stir in the sugar until dissolved, then add in the jello. Next stir in the pineapple juice and lemon juice, mixing well. Pour into 1-gallon size resealable freezer bags, or pretty Bundt pans to freeze.

• To make punch, place one of the frozen portions into a punch bowl, and pour 1 bottle of ginger ale over.

(Jello) Worms!

I really wish I could get this picture bigger...don't they look real?! Braden was a little freaked out at first that we were supposed to be eating these, but once he tried them, he couldn't get enough. I was so excited to find these at The Idea Room, and she has LOTS of other fun holiday ideas!!

What you'll need:
100 flexible plastic straws

1 package (6 ounces) raspberry or grape flavor gelatin

3 envelopes unflavored gelatin
3 cups boiling water
3/4 cup whipping cream
12 to 15 drops green food coloring

To Do:
Combine gelatins in a bowl and add boiling water; stir until gelatins completely dissolve. Chill until lukewarm, about 20 min.
Meanwhile, gently pull straws to extend to full length; place in tall container. Wrap together with a loose rubber band to hold straws together.
Blend cream and food coloring with the lukewarm gelatin mixture. (I didn't know if she meant heavy whipping cream, or cool whip-but I did cool whip and it turned out fine,) Carefully pour into container, filling straws.
Chill until gelatin is firm, at least 8 hours, or cover and chill up to 2 days.

Pull straws from container or, if you're using a carton, simply tear the carton away from the filled straws. Pull straws apart. I put them in a tall glass and in order to get them out, pulled them out individually. Run hot tap water for about 2 seconds over 3 to 4 straws at a time. Starting at the empty ends, push worms from straws with rolling pin, or use your fingers. RECOMMEND THE ROLLING PIN...used my fingers and they cramped up.

I used right away, but she said to lay the worms on waxed paper-lined baking sheets. Cover and chill until ready to use, at least 1 hour or up to 2 days. Worms will hold at room temperature for about 2 hours.

(Almond!) Sugar Cookies

I've been trying different sugar cookies to find my favorite...and I think I did! I don't know if it's the almond, the ease, or how well they stayed together...but I LOVE these!! I found these at Our Best Bites...I'm so excited!

Ingredients:
1 C real butter (no substitutions!)
1 C sugar
1 egg (make sure to use a large or extra large egg)
1 1/2 t almond extract (or other flavor of your choice, like vanilla)
3 C flour
1 1/2 t baking powder
1/2 t salt

Directions:
Cream butter and sugar until light and fluffy- about 2 minutes. Add in egg and extract and mix to incorporate.

In a separate bowl combine flour, baking powder and salt and whisk to combine. Slowly add the flour mixture to the butter mixture and mix until completely combined.

Chill the dough in the fridge for about an hour, or use this great tip to make things easier:

When your dough is made, instead of putting it in the fridge, immediately roll between 2 sheets of waxed or parchment paper and then place on a flat surface in the fridge. Chill for about 20-30 minutes and then start cutting it out. This way it chills faster and the bonus is that you don't need to add extra flour to roll it out. If you don't use this tip, proceed as follows:

When you're ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.

Bake at 350 for 8-12 minutes. The baking time really depends on how you like them. If you like them really and slightly chewy, about 8-9 minutes does it. If you like them slightly crisp and buttery, then go for 10-12

Almond Glacé Icing

Not only did I find yummy cookies but I found a great icing to put atop! (Also found at Our Best Bites)
Ingredients:
1lb powdered sugar (about 3 3/4 C)
6T whole milk (low-fat actually works, but use whole if you can)
6T light Corn Syrup (6T is equal to 1/4 C plus another 2 T)
1 t extract (I use almond because I use almond in my sugar cookies)

Directions:
With a whisk, combine sugar and milk until smooth (no lumps!) Then stir in corn syrup and extract.

You will use this same recipe for both glazing and piping. The way it is right now is the consistency you want for glazing. It's smooth and thin, like in the picture below. It easily runs off the whisk in a pretty thin drizzle.

To prepare the icing for piping, you just add more powdered sugar. Just eyeball it. You can't really mess it up because if it's too thick you just add more milk and if it's to thin, you add more powdered sugar. I add it in small amounts until it's a good consistency. For me, it's when it gets to a point where it's relatively hard to whisk it by hand. When I pick up the whisk, it still runs off, but in a very slow, thick stream now.

Pear-Cherry Crisp (crock-pot)

I got this recipe from my friend Courtney and was SO excited to try it out! And yes, it was GOOD! But I have a little suggestion, make sure you buy yellow, and NOT ORANGE cake mix. Haha, it was still good, but I know it'll be even better with the right flavors! Make sure you try it out, what's better than a dessert you just throw all ingredients in and leave it, and it turns out great? Mmm I can't wait to make this again...

Ingredients:
1-26oz can cherry pie filling
1-15 oz canned pears in syrup
1 tsp almond extract (vanilla works also)
1-18ox box yellow cake mix
1 stick of butter cut into tablespoons
1 packet of instant oat meal (brown sugar maple is the best!)

Directions:
Spary crock with cooking spry. Combine cherries, pears and almond extract in crock. Sprinkle cake mix over fruit mixture. Dot with butter. Sprinkle oatmeal over cake mix. Place 6-8 dry paper towels over crock and secure with lid. The paper towels with absorb the moisture. Cook on low 4-6 hours (I only had 2 1/2 hours, so cooked on high and it still turned out!) and DO NOT lift the lid while cooking. Best served with vanilla ice cream or cool whip.

Cheddar Chicken Casserole

I went over to my friend Kat's house for dinner and this is what she made for us! This is a quick and easy weeknight meal that is pleasing to both kids and adults!!  The original recipe calls for turkey and regular pasta but I switched it to chicken since thats all I had and whole wheat pasta to make it healthier. Enjoy!

4 cups uncooked spiral pasta
1 garlic clove, minced
3 Tbsp. butter
3 Tbsp. all-purpose flour
1 tsp. salt
1/4 tsp. prepared mustard
1/4 tsp. dried thyme
1/4 tsp. pepper
2 cups 2% milk
1-1/2 cups (6 oz.) shredded cheddar cheese
2 cups cubed cooked chicken
2 cups frozen mixed vegetables, thawed
1/2 cup slivered almonds optional

Cook pasta according to package directions.

Meanwhile, in a large saucepan, saute garlic in butter until tender.  Stir in the flour, salt, mustard, thyme and pepper.  Gradually stir in milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from the heat; stir in cheese until melted.  Drain pasta; place in a large bowl.  Toss with turkey, vegetables and cheese sauce.

Transfer to a greased 13-in. x 9-in. baking dish.  Sprinkle with the almonds.  Bake, uncovered, at 350 degrees for 35-40 minutes or until heated through.

This recipe came from Taste of Home Simple & Delicious October/November 2010 magazine.

Orange Creamsicle Cookies

ORANGE CREAMSICLE COOKIES

2 1/2 Cups Flour

3/4 tsp. baking soda

1/2 tsp. salt

1 Cup softened butter

1/2 Cup sugar

1/2 Cup brown sugar

1 large egg

1 tsp. vanilla

2 Tbs orange zest (about 2 oranges)

2 Cups vanilla chips

Combine flour, baking soda, and salt and set aside. Cream butter and sugars and then beat in egg and vanilla. Gradually add flour mixture. Stir in orange zest and chips. Bake on cookie sheet at 375 for 8-10 minutes. YUMMY!!!!

Better than Anything Cake

There are many names for this cake and it's super yummy. Enjoy!!

1 package Betty Crocker SuperMoist German chocolate cake mix

Water, oil, and eggs as called for on cake mix package directions

1 can(14 ounces) sweetened condensed milk

1 jar (17 ounces) caramel, butterscotch, or fudge topping

1 container (8 ounces) frozen whipped topping, thawed

1 bag (8 ounces) toffee chips or bits w/choc

 

Preheat oven to 350 degrees. Bake cake as directed on package for 13x9-inch pan.  Cool 15 minutes. Poke top of warm cake every ½ inch with handle of wooden spoon, wiping handle occasionally to reduce sticking.  Drizzle with sweetened condensed milk and caramel topping.  Cover and refrigerate about 2 hours or until chilled.  Spread whipped topping over the cake.  Sprinkle with toffee chips.  Cover and refrigerate any remaining cake.

 

Noodles and Ketchup

Yes you heard, er, saw right! Noodles and ketchup, nothing too fancy, and the only other ingredient is butter. So, yes, it's easy...I like easy, can you tell? I grew up with this, mostly eating it for lunch, and usually with a hot dog. Now most people stick their nose right up when they hear what it's called...but I LOVE it! Although this may not be one that pleases everyone. But I'm sure it'll be one the kiddos will enjoy!
 What you need:
Cooked noodles in amount desired (in whatever shape floats your boat)
Butter (amount depends on amount of noodles, enough to coat the noodles when melted)
Ketchup
What you do:
After the noodles are cooked, drain and leave them in the strainer-DO NOT RINSE-you want them hot. Put the butter in the pot to melt. Now here's where it gets good. Keep the butter cooking until it turns brown in color, this gives it a whole new flavor! When it's the right color add the noodles and stir it up. Then dish it out and add desired amount of ketchup right on top! YUM-O

Asain Wraps

Let me start out by saying that I love, love, LOVE these! And no the picture is not great...sorry, the fact that I didn't get the right lettuce doesn't help. But they are delicious! Try 'em, you'll love 'em too!
 And yes, they are easy! I can't remember where I got this recipe...but I'm pretty sure it was from one of the blogs to the left.

Ingredients:
3/4 lb lean ground meat (beef, turkey, chicken)
4 Tbsp low sodium soy sauce
1 tsp srirachi sauce
1/4 tsp white pepper
1/4 tsp ground ginger
3 cloves garlic, minced
1 red bell pepper, finely diced
1 green bell pepper, finely diced
1/2 cup onion, finely diced
3 oz mushrooms, diced
butter lettuce leaves, washed & dried

Directions:
In a medium skillet over high heat, brown the ground meat (I used turkey), stirring often and reducing the heat to medium when thoroughly browned. Add diced onions; bell peppers. Stir frequently until softened. Add the garlic, soy sauce, srirachi sauce, ginger, and white pepper. Stir occassionally adding mushrooms. Cook a few more minutes until mushrooms are softened. Remove from heat. Serve hot in lettuce leaves

So while the meat was browning, I mixed the ingredients that go in after the onions and peppers in a bowl, which made things easier. Also, I left out the mushrooms, and used black pepper instead of white.

Oven Roasted Chicken Wings...35 min

These are SERIOUSLY easy AND DELICIOUS!!! I made them last night & I'm thinking of making them again for all the football games tomorrow!! ENJOY!

the goods:
3 lbs chicken drumettes
1/4 c. lemon juice
1 tablespoon ground pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons salt
2 teaspoons dried thyme
1/2 teaspoon cayenne pepper
1/4 cup unsalted butter/margerine melted
ranch dressing, for dipping


Preheat oven to 500 degrees. Line a large rimmed baking sheet with foil. In a large boil, combine lemon juice, peper, garlic & onion powders and salt. Add thyme, cayenne and melted butter. Stir mixture thoroughly, then toss chicken with spice paste.

Arrange wings in one layer on baking sheet. Cook 20 minutes, then rotate sheet and flip wings. cook until wings are browned and cooked through, 10 minutes (I ended up cooking them again for another 10 minutes just so they were crispy enough). Serve with ranch for dipping.

Parmesan Crusted Chiken Burgers

I was watching Rachel Ray and this was the meal she cooked. It looked delicious, so I went to her website and printed it out. Let me just tell you...it was as good as it looked! Sorry my picture doesn't do it justice. I wasn't home so I had to use the camera on my phone. It was really simple to make as well, the most time consuming part was getting the fresh herbs prepared. Seriously though, a great dish, everyone LOVED it.

Ingredients:
2 tablespoons EVOO – Extra Virgin Olive Oil, plus some for drizzling
2 large cloves garlic, finely chopped
1 pint cherry tomatoes
Salt and pepper
A generous handful of sweet basil, shredded or torn
1 1/2 pounds ground chicken or ground veal
2 tablespoons freshly chopped thyme for chicken or sage for veal
1 cup panko breadcrumbs
3 to 4 tablespoons sesame seeds, a handful
1/2 cup shredded Parmigiano-Reggiano cheese, a couple of handfuls
A small handful of flat-leaf parsley, very finely chopped
1 ball or bundle of Burata or 1 cup fresh ricotta cheese
A couple of generous handfuls of baby arugula
8 slider rolls, such as brioche dinner rolls (softer roll) or ciabatta rolls (super crusty rolls), split

As you can tell, she made sliders...I made burgers, so I just used toasted hamburger buns. Also I just used  parmesan cheese, and it still tasted great. And as you can see from the picture, I didn't use the arugala either.

Directions:
In a small pot with tight fitting lid heat EVOO, a couple of turns of the pot, over medium heat, add garlic and stir 2 minutes then add tomatoes and cover pot, raise heat a bit and cook tomatoes, shaking the pot occasionally, until tomatoes burst, 8-10 minutes. Mash up sauce with wooden spoon and season tomatoes with salt and pepper. Thicken, uncovered for 2-3 minutes, then stir in basil leaves and turn off heat.


Meanwhile, season chicken with thyme, salt and pepper. In a separate dish, combine breadcrumbs with sesame seeds and parm cheese, parsley. Form the patties and coat in breadcrumbs, gently pressing patties into crumbs to make them stick. Heat a drizzle of oil in a large, shallow non-stick skillet or on a non-stick griddle plan over medium to medium-high heat. (we cooked ours on the George Forman grill) Cook patties to golden brown and cooked through, about 3 minutes on each side.
Place a spoonful of soft burata or ricotta on bottom bun. Drizzle cheese with a touch of EVOO and season with salt and pepper. Top soft cheese with a few leaves of arugula, then the patties, then some sauce and bun tops.

penne rustica

This is one of my FAVORITE pastas to make! It's very flavorful and just pretty much delicious! This looks like alot of ingredients but its actually pretty easy to put together!

The Goods:

3 T. butter

2 T. minced garlic

1 T. Marsala wine (I use chicken broth)

1/2 tsp. minced thyme

1/2 tsp. salt

1/4 tsp. ground cayenne pepper

2 c. heavy cream

1 c. grated parmesan cheese

1/2 c. milk

2 tsp. minced rosemary

1/2 c. chicken broth

1 T. cornstarch

1 T. dijon mustard

1 lb. penne pasta

1/2 c. (2 oz.) thick sliced smoked prosciutto (I usually just use bacon)

2 boneless, skinless chicken breasts

Topping:

3 T. grated parmesan cheese

1 1/2 tsp. paprika

1-Start cooking noodles, then drain and set aside. Also, start cooking bacon.

2-Prepare sauce by melting 3 T. butter over medium low head. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the Marsala wine (or chicken broth) and cook for another 5 min. Add the remaining ingredients for the sauce--except chicken, bacon and pasta--and whisk well until smooth. Bring mixture to s simmer and keep it there for 10 minutes or until its think.

3-Cover sauce and remove it from heat.

4-Rub chicken breasts with olive oil, sprinkle with salt and pepper and grill from 5-6 min each side (I usually just cook it on the George Forman) then slice into strips.

5-Preheat oven to 500 degrees. In a 3 qt casserole dish layer the cooked noodles, chicken, prosciutto (bacon) and then drizzle the sauce over top. Toss to coat!!

6-For the topping, combine the Parmesan and paprika and sprinkle evenly over top.

7-Bake at 500 for 10-12 minutes until top begins to brown.

Serve with a side salad and french bread and ENJOY!!

bbq chicken pizza

This is EASY and GOOOOD!!

1 pre-made pizza crust

2 chicken breast

1 1/3 cup BBQ (Sweet Baby Ray's is my personal favorite)

6 oz. provolone cheese

6 oz. gouda cheese

1/4 red onion sliced

1/4 cup cilantro chopped

Cook chicken then place in ziploc bag with 2/3 cup of BBQ sauce and marinate for 2-3 hours. Sprinkle half of both provolone and gouda cheese on top of crust. Add 2/3 cup of BBQ over cheese. Cover with chicken (cubed) and red onion and sprinkle the remaining cheese on top. Bake at 450 for 10-12 minutes. Sprinkle cilantro on top then ENJOY!

Meatloaf with a side of Cheesy Cauliflower

Lets start with the meatloaf. Now I have grown up eating this, and it's good, I promise! The sauce is what definitely makes it.

Ingredients:
Meat part-
1 lb. ground beef
1 tsp. salt
2 T. dried onion
2/3 C. evaporated milk
1/2 C. rolled oats
Sauce-
4 tsp. Worcestershire
2 tsp. vinegar
4 tsp. sugar
2/3 C. ketchup
1/4 C. onion

Directions:
Mix the meat ingredients in a bowl and press into a pan, and bake at 400 for 10 mins or till the meat is brown. While meat is baking make sauce. Take out the meat, pour on the sauce and bake for another30-35 mins.

For the side I made real yummy, cheesy cauliflower. All you need is the cauliflower and mozzarella cheese.
Take the amount of desired cauliflower and in a single layer, put them on a cookie sheet(with foil) close together. Then sprinkle on some cheese! As little or as much as you want...and we wanted a lot! Enjoy!

Chocolate Peanut Butter Cup Layered Krispie Treats

Ok this dessert is sooo good. If you like peanut butter and chocolate together, you will fall in love! Although there is a good bit of peanut butter so I think when I make it next time I'll cut it down by 1/2 C or so making it 1 1/2 C instead.

Ingredients:
6 Cups rice krispie cereal
1 large bag mini marshmallows
1/4 Cup butter
2 Cups creamy peanut butter
50 mini Reeses Peanut Butter Cups, quartered
1 1/2 Cups melted chocolate to drizzle

Directions:
Place cereal into a large mixing bowl, set aside. Place marshmallows and butter into a large bowl and microwave until puffed up, about 3 minutes. Remove and pour into cereal, mix to combine then pour into a greased 9×13 inch baking dish and press to make even. Melt peanut butter until nice and runny, about 45 seconds. Pour in quartered peanut butter cups, stir gently then pour over treats. Drizzle melted chocolate over top and refrigerate to harden. When set, cut into squares and serve!!

Lemon Bars

This lemon bar recipe is delicious! I got this from my mother-in-law, thanks Barbara!!

Ingredients:
Crust:
3/4 C marg.
1/2 C powder sugar
1 1/2 C flour
Filling:
3 eggs
1 1/2 C sugar
3 Tbl flour
6-7 Tbl lemon juice

Directions:
Preheat oven to 350. Mix all of the crust ingredients together until it crumbles. Press into 9x13 pan. Bake for 15 minutes.
Meanwhile, combine filling ingredients. Pour onto hot crust and bake for another 15 mins.

Lemon Ricotta Cookies with Lemon Glaze

These cookies are really good. The actual cookie is a pretty mild lemon taste, almost short bread type cookie. The glaze definitely gives it a nice kick, the lemon is much more pronounced in it. I know the ricotta might sound weird to some of you out there, but it doesn't really effect the taste. Just thinking about these cookies is making my mouth water!! And I can't remember where I found this recipe--sorry!


Ingredients:
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
1/2 cup unsalted butter, softened
2 cups sugar
2 eggs
1 (15 oz.) container ricotta cheese (I used part-skim)
3 tbsp. fresh squeezed lemon juice
zest of one lemon
For the glaze:
1 1/2 cups powdered sugar
3 tbsp. lemon juice
zest of one lemon

Directions:
Preheat the oven to 375°F. Line two baking sheets with parchment paper.

In a medium bowl combine the flour, baking powder, and salt. Stir with a fork to combine and set aside. In the bowl of an electric mixer beat the butter and sugar on medium-high speed until light and fluffy, 2-3 minutes. Add the eggs one at a time and mix well to incorporate, scraping down the bowl between additions. Add the ricotta cheese, the lemon juice, and lemon zest. Mix to combine. Add in the dry ingredients and mix on low speed just until incorporated.

Spoon the dough onto the baking sheets (about 1 tablespoons per cookie). Bake for 12-15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes. Transfer to a wire rack to cool completely.

To make the glaze, in a small bowl combine the powdered sugar, lemon juice and lemon zest. Whisk until smooth. Spoon a small amount of glaze onto each cookie and spread gently using the back of the spoon. Let the cookies sit to allow the glaze to harden, about 2 hours. Store loosely covered.

Creamy Ricotta Spaghetti Sauce

This sauce is not your average spaghetti sauce, it's very creamy...and amazing. We ate it on chicken mozzarella ravioli that we got from Costco...yum! But it would be good on any noodles...fettuccine, penne...whatever!

Ingredients:
8 cloves of garlic (minced)
1 onion (chopped)
1 C half & half
1/2 to 3/4 C of ricotta (to taste)
3 cans of crushed tomatoes (pureed in blender)
1 C parmesan cheese
bunch of fresh basil, or dried basil to taste
1/2 tsp salt
1 tsp of italian seasoning

Directions:
1. Saute garlic and onion in olive oil until onion is clear.
2. Add 1/2 & 1/2 and ricotta cheese and stir until melted.
3. Add tomatoes, bring to a boil, then down to a simmer.
4. Add parmesan cheese and the rest of the seasonings.

Ross's (red sauce) Chicken Enchilada Casserole

Can you tell this is Ross's recipe?!? : ) Whenever he makes up a recipe he insists it has his name in the title...LOL, too funny. Any who I came home from church the other day (Ross stayed with the boys because Braden woke up SUPER sick) to this yummy dinner Ross cooked up for us. Such a NICE surprise! And to top it off, it was really good! SO I thought I'd share...

Instructions:
1 Can of Corn (drained)
Cooked noodles (macaroni, or some other small noodle is best)
1 Can of Enchilada Sauce
1 C chedder cheese
1 Can shredded chicken
1 packet of taco seasoning

Directions:
Mix all ingredients together in a casserole dish and top with even more cheese, and bake at 350 degrees for 30 mins and finish off with a broil to get the cheese nice and crispy! It's as simple as that!

Edible Play Dough

Ingredients:
1/4 C Margarine (melted)
1/4 C light corn syrup
1/4 tsp salt
1/2 tsp vanilla
powdered sugar

Directions:
1. Mix the margarine, corn syrup, salt and vanilla. (add in food coloring as well)
2. Mix in powdered sugar and knead in until play dough consistency.
3.Give it to your little one to play with and enjoy!

Skillet Chicken Sausage, and Spinach Pasta

Ingredients:
Chicken Sausage (amount depends on amount of people eating)
Spinach, chopped
Spaghetti Sauce
Mozarella Balls (not technical term...)
Cooked Pasta (Penne or whatever is desired)

Directions:
1. Cut up chicken sausage into chunks and cook in skillet with a small amount of olive oil.
2. Add desired amount of spaghetti sauce and then spinach. Bring to boil.
3. Add pasta to sauce and mix.
4. Add mozarella balls right before serving
5. ENJOY!

Toffe Fruit Dip

I first tasted this delicious fruit dip at a play group party, and I fell in love! So I searched it out and found it so you all can enjoy it yourself!  (I got this recipe from recipezaar.com)

Ingredients
1/2 cup light brown sugar
1-8 ounce softened cream cheese
1 (10 ounce) bag heath toffee pieces
1 teaspoon vanilla
1/4 cup white sugar

Directions
1Mix all ingredients together with electric mixer, adding toffee bits last.
2Chill.
3Serve with fruit-- we prefer granny smith apple wedges.
No picture yet but when I make it I'll be sure to get one on!

Rainbow Rice and Bean Salad

My friend gave me this recipe. I love it! It makes a beautiful, healthy, quick, tasty dish.

Ingredients:
3 cups prepared brown rice
3 medium carrots, finely chopped or grated
2 cups cooked black beans, drained
1 cup cooked corn
1/2-1 cup minced fresh herbs packed (cilantro, parsley, dill, or basil)
1/3 cup oil-packed sun-dried tomatoes, chopped **I used dehydrated ones and soaked them**
3-4 Tbsp extra virgin olive oil
2-3 Tbsp. fresh or frozen lemon juice or wine vinegar
salt and pepper to taste
**I also added lime juice to taste**

Direction:
Mix all ingredients together and toss gently. Season with salt and pepper to taste. Serve warm or thoroughly chilled.

I made this for Jay's lunch today and he had a great idea to put this mixture into a tortilla. Since we were short on tortillas he actually used it as a dip for his 'hint of lime tortilla chips'! It was delicious!

Strawberry-Spinach Salad with Lemon Dressing

I LOVE this salad, trust me it is delicious! (The best part are the sugared almonds!!! I leave out the mustard seed.)

Salad:
1 cup slivered almonds, sugared
1 bag (10 oz.) fresh spinach
1.5 apples, peeled and cut into wedges
1 cup dried cranberries
2 cups sliced strawberries

Dressing:
2 TBSP lemon zest
2 TBSP lemon juice
1/4 cup oil
1/3 cup sugar
1 tsp. mustard seed (optional)

Directions:
Preheat oven to 350 degrees. To candy almonds, wet them and roll in sugar. Bake 10 minutes. Cool.

In a bowl, toss all salad ingredients together. In a separate bowl, combine dressing ingredients. Pour dressing over salad just before serving and toss. Makes 6-8 servings.

Mandarine Orange Jello

This is some good jello salad!!!

Ingredients:
1 box Orange Jello
1 box Vanilla Pudding
1 box Tapioca Pudding
1 big can of Mandarine Oranges
cool whip

Directions:
Put all of the box contents in a sauce pan along with 3 cups of water and bring to a boil. Put into the bowl you'll be serving in and put in the fridge and allow to cool (will take 30 to an hour). Add the cool whip not quite the whole tub. Add the oranges and put in fridge to allow it to firm up.

Pumpkin Bread

3 1/3 c. sifted flour
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. salt
1 tsp. nutmeg
1 c. oil
4 eggs
2/3 c. water
1 15oz. can pumpkin
3 cups sugar
Optional: chopped nuts, chocolate chips

Sift together dry ingredients, including sugar, into mixing bowl. Make a well in the dry ingredients and add all remaining ingredients. Mix together until smooth. Add nuts or chocolate chips (or both) if desired. Apportion batter into 3 bread loaf pans that have been greased and floured. Bake at 350° for an hour.

*mini chocolate chips are my favorite*
*i also like to use this recipe for muffins, topping them with a mixture of brown sugar, cinnamon, butter, and a little flour.* - sorry no recipe for this. i just experiment. usually i make 12 muffins and then 2 loaves-

Creamy Spinach Raviloi

I LOVE this recipe, and it's SUPER easy. Get your tastebuds ready!!

Ingredients:
2 pkg (9 oz each) cheese ravioli
1/2 C chive and onion cream cheese
1 C milk
1/4 C Parmesan Cheese (+ some for garnish)
4 C baby spinach leaves ( I chopped mine)

Directions:
Cook pasta as directed on package.
Meanwhile, put cream cheese, and milk in a large skillet, and cook on medium until cream cheese is melted, and is well blended (stir frequently). Add 1/4 C parmesan cheese and spinach, mix well.
Drain pasta, and add to cream cheese sauce and mix. Add parmesan cheese to garnish.

Mozarella Chicken

Ingredients:

1 egg white                        ¼ tsp. garlic powder
2 T. milk                          ¼ tsp. cayenne pepper
1 C dry bread crumbs        ¼ tsp. dried oregano
2 T. Parmesan cheese        6-8 chicken breasts
¼ tsp. salt                       1 jar of spaghetti sauce
¼ tsp. pepper                4 oz grated Mozarella ch

Directions:
Mix egg whites and milk. In small bowl combine bread crumbs, Parmesan cheese and seasonings (we like to add more seasonings then called for). Dip each breast into milk mixture and coat with bread crumbs. Brown chicken on each side in olive oil in a large skillet, cook on med. heat until done. Pour spaghetti sauce over chicken. sprinkle cheese on top and cover until cheese is melted. Serve with pasta.

Mexican Dish

Not the most creative name for a meal, but this is a delicious, yummy, and super easy dish to make. It's a staple at our house and is eaten almost every week.

Ingredients:

1 lb of ground beef (or turkey)
salt and pepper
dried minced onion (about 1 Tbl)
1-2 cans of RED enchalada sauce (Old El Paso is my fav.)
prepared rice (the amount needed for your family)
shredded cheddar cheese
lettuce if wanted
Dorritos (Nacho cheese, or Spicy Nacho is what we use)

Directions:
Brown meat with salt, pepper, and dried minced onion. When cooked through add can (either one big or 2 small) of enchalada sauce. (I start the rice before I start with the meat so it's done about the same time)

Layer it up! Have all the food on the counter and have everyone layer the different parts on their own plates. 1st crunch up a handful of dorritos for bottom layer, then put rice on the chips, then the meat sauce. Finally garnish with shredded lettuce and cheese. Now enjoy!!

Yummy Corn Bread

This is the BEST corn bread recipe I have ever tried. It still tastes great several days after making it if it lasts that long. So here it is, sorry no pic

Dry Ingred
1 1/2 cups flour
1/2 cup corn meal
2/3 cup granulated sugar
1 Tbs. baking powder
1/2 tsp. salt

Wet Ingred.
1/3 cup oil
3 Tbs melted butter (not marg)
2 eggs
1 1/4 cup milk

Blend the dry ingred together and then blend the wet ingred together and then combine the two. Pour in greased 8x8 square pan and bake at 350 degrees for 35 min.

*make sure it is cooked in the center before taking it out. I have to bake mine a few minutes extra to ensure the middle is cooked.

Chicken Piccata

I got this recipe from my Italian Made Easy book. It's delicious and super easy!

Chicken Piccata

3 T. all-purpose flour
1/2 t. salt
1/4 t. black pepper
4 boneless skinless chicken breasts (4 ounces each)
1 T. olive oil
2 t. butter
2 cloves garlic, minced
3/4 c. chicken broth
1 T. lemon juice

1. Combine flour, salt and pepper in shallow dish. Reserve 1 tablespoon of flour mixture.

2. Place chicken between sheets of plastic wrap. Using flat side of meat mallet or rolling pin, pound chicken to 1/2-inch thickness. Coat chicken in flour mixture, shaking off excess.

3. Heat oil and butter in large nonstick skillet over medium heat until butter is melted. Cook chicken 4 to 5 minutes per side or until no longer pink in center. Transfer to serving platter; cover loosely with foil.

4. Add garlic to same skillet; cook and stir over medium heat 1 minuet. Add reserved flour mixture; cook and stir 1 minuet. Add broth and lemon juice; cook 2 minuets, stirring frequently, until sauce thickens. Spoon over chicken.

Caramelized Onions and Potatoes

Easy crock pot side dish!

2 large sweet onions (Vidalia) thinly sliced (2 cups)
1 1/2 lbs. tiny new potatoes, halved
1/4 cup butter, melted
1/2 cup beef or chicken broth
3 TBSP brown sugar
1/2 tsp. salt
1/4 tsp. freshly ground pepper

1. In a 3 1/2 -4quart slow cooker place onions and potatoes.
2. In a small bowl combine melted butter, broth, brown sugar, salt and pepper. Pour mixture over onions and potatoes in cooker.
3. Cover and cook on low-heat setting for 6-7 hours or on high for 3-4 hours. Stir GENTLY before serving. Serve with a slotted spoon!

"I love this easy dish! It's so yummy. Jay often requests it!" -Chelsea

Stuffed Pasta Shells

                                   
Made this last night and I really liked it, one that I'll add to the Jones menu for sure! We really like strong flavors so next time I'll increase the chili powder and maybe even add taco seasoning to it.

Ingredients:

12 uncooked jumbo pasta  shells
1 med onion
1 lb ground beef
1 1/2 tsp chili powder
1 pkg (3 oz) cream cheese at room temp
1/4 C taco sauce (I just blended salsa)
1/2 C taco sauce
1 C shredded colby-monterey cheese
For Garnish:
1/2 C crushed corn chips
4  chopped green onions
sour cream

Directions:

1. Cook pasta shells according to package.
2. Peel and chop onion. Cook ground beef and onion in skillet till beef is brown; drain.
3. Stir in chili powder, cream cheese, and 1/4 C taco sauce into the beef in the skillet. Heat until cheese is
    melted. Remove skillet from heat.
4. Heat oven  to 350 degrees, spray a 8 or 9 in square pan
5. Drain pasta, fill shells with the beef mixture (about 2 tbl. each). Place filled shells in sprayed pan. Pour
    1/2 C taco sauce over shells
6. Cover with foil and back 20 mins. Remove foil and sprinkle cheese and corn chips over the shells. Bake
    uncovered 10 mins, till cheese is melted.
 YUM!!!

SUPER easy french bread

This is my first post! Sorry Lindsay, I've been a REAL slacker on here.

This recipe is from my sister and it's pretty fool-proof.

FRENCH BREAD

INGREDIENTS:
1 package fast yeast
1 1/4 cup warm water
1 T sugar
1 T oil
1 t salt
3 - 4 cups flour
Non stick cooking spray

DIRECTIONS:
1. Combine yeast and warm water in large mixing bowl until yeast activates and is bubbly.
2. Add sugar, salt and oil.
3. Stir in flour until dough forms. You don't want too much flour, you can always add more after it rises. Knead until it feels right to you.
4. Form dough into a large ball and place in NEW sprayed mixing bowl. Spray the top of the dough and cover with plastic wrap so that the wrap is touching the dough.
5. Let it rise for at least an hour. Usually I try and allow 2-3 hours.
6. Knead again slightly and form into a long french loaf.
7. Place on sprayed cookie sheet and cut 6-8 diagonal slits in the top of the loaf.
8. Cook at 425 for 20 minutes. (This is the perfect time in CA, but times may differ in different parts of the country.)
9. ENJOY!!!

Golden Graham Gooey Goodness...

That is what I call it. Not sure what the real name is though. I've taken this to work several times and everyone LOVES it! Hope you enjoy!

2 cups granulated sugar
2 cups Karo Syrup
3 cubes butter
Golden Grahams Cereal
Corn Chex Cereal
Slivered almonds
Coconut

Fill large bowl with entire box of Corn Chex, and an equal amount of Golden Grahams and set aside.(Malt-O-Meal brand Golden Grahams are just as delicious, and a lot cheaper for a large bag).
Melt butter in large saucepan. Add sugar and Karo syrup. Stir well, and bring to a boil. Boil for 2 minutes, or until sugar is completely dissolved.
Drizzle over cereal and mix with a wooden spoon. Mix in a bag of slivered almonds and a bag of coconut.
Lay out on wax paper to let cool.
Eat immediately and enjoy!

Peanut Butter Fudge Cake

"Here is the recipe for the best cake in the world!" (according to Kristy, who I got the recipe from-thanks!)


Peanut Butter Fudge Cake

2 c. flour
1 t. baking soda
2 c. sugar
1 c. butter
1/4 c. cocoa powder
1 c. water
1/2 c. buttermilk
2 eggs
1 t. vanilla
1 1/2 c. creamy peanut butter

Combine the first three ingredients in a large bowl. Set aside. Melt butter in a medium saucepan and add the cocoa. Mix well and add water, buttermilk, and eggs. Mix really well. Cook, stirring constantly, until the mixture boils. Add to the flour mixture and mix until batter is smooth. Pour into a 9x13 pan, greased. Bake at 350 degrees for 20-25 minutes.Cool for 10 minutes and spread on the peanut butter. (I put the peanut butter in the microwave for about 20-30 seconds to make it more spreadable. That way it doesn't rip up the cake when you spread it on.)Let it cool completely. You can put it in the fridge.
Frost.

Chocolate Frosting

1/4 c. cocoa
1/2 c. butter
1/3 c. buttermilk
1 t. vanilla
1 16 oz. pkg. Powdered sugar

Bring cocoa, butter, and buttermilk to a boil over medium heat. Pour over powdered sugar. Add vanilla and beat unil smooth. Spread over cooled cake

Apple Snicker Salad

I absolutly LOVE this "salad". It's super easy and delish! I got this recipe from my sister-in-law Kristy and slighty modified it.

4-6 Apples
4-6 (or 7 or 8) Snickers
Cool Whip 1 tub

Cut up the apples into bite size pieces and put into a bowl. Here is where Kristy and I do it differently, I just cut up my snicker bars into lots of different sizes, and Kristy freezes hers then smashes them up, both work. And I don't use a full tub of cool whip either just enough to coat everything well.
This recipe is very flexible with the amount of ingredients you want to use depending on how much you want. I would do 5-6 apples for a normal size. I like crisp apples, like pink lady, but any apples will do. The same goes for the snickers, it just depends how much you want. I like a lot. I use around 5 snicker bars.

Dressed-Up Bacon Mac and Cheese

I got this recipe from http://www.foodnetwork.com/recipes/dressed-up-bacon-mac-and-cheese-recipe/index.html. Can't go too wrong with Rachel Ray! I thought it was good! I couldn't find grated asiago cheese, so I did the provolone and an Italian mix. The next time I did it I left out the provolone, did the italian mix, cheddar and pepper jack cheese. Just try whatever cheeses sound good to you

Ingredients
Unsalted butter, for greasing
8 ounces macaroni
2 1/2 cups cold milk
4 ounces provolone cheese, coarsely grated
4 ounces aged Asiago cheese, coarsely grated
2 large eggs
2 scallions, white and green parts, chopped
3 slices white sandwich bread, torn into small pieces
3 strips bacon
1 medium onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1/8 teaspoon cayenne pepper
Kosher salt
Directions
Preheat the oven to 375 degrees F. Butter a 2-quart shallow casserole dish. In a large pot of salted boiling water, cook the macaroni until al dente, about 5 minutes. Drain; transfer the pasta to the prepared casserole dish along with 1/4 cup of the cold milk. (This will cool the pasta and prevent it from becoming gummy.)

Meanwhile, mix the cheeses together in a small bowl. Beat the eggs with 1/4 cup of the milk in a medium bowl. Add the scallions, bread and half of the cheese to the egg mixture; set aside.

Cook the bacon in a large skillet over medium heat until crisp; transfer to paper towels to drain. Discard all but 2 tablespoons drippings from the pan. Add the onion and garlic; cook, stirring, until just brown, about 4 minutes. Stir in the flour, cayenne pepper and 1 teaspoon salt; cook for 2 minutes. Slowly add the remaining 1 3/4 cups milk and 3/4 cup water to the skillet. Bring to a boil, whisking until thick. Remove the sauce from the heat and whisk to cool slightly. Whisk in the remaining cheese. Add the sauce to the macaroni; stir to combine.

Crumble up the bacon and add it to the egg/bread mixture. Spread evenly over the pasta. Place the casserole dish on a baking sheet and bake until golden brown, about 35 to 40 minutes. Remove from the oven; let sit 5 minutes before serving.