Cookie Salad

Last night I thought I had a church function to attend.  I was supposed to bring both a salad and the recipe for it.  I wanted to bring a strawberry spinach salad, but the store was out of (affordable) spinach.  My second choice was cookie salad.  (Yum!)  I didn't like the fruit that the original recipe called for (Mandarin oranges and pineapple).  Not with delicious fudge striped cookies anyway.  In typical Angie fashion, I used the original recipe as a guideline and made up my own. 

Remember how I said I thought I had a function to go to?  Well....turns out I was a week early. Oops. My family ate my salad for dessert instead. Love all around for the cookie salad.

Cookie Salad
1 lg pkg vanilla pudding
2 cups milk
8 oz cool whip
1 apple, cut in chunks
1 banana, sliced
Strawberries, sliced
1 pkg fudge striped cookies

Mix pudding and milk. Let it set in the fridge for 5 minutes.  Fold in cool whip. Add fruit.  Just before serving crumble cookies and mix those in as well.

Enjoy!

Popcorn and other snacks

I love popcorn.  Especially buttered popcorn. Movie theater buttered.  And since that's only just a few teeny tiny calories, I can eat all the time.  Right.  I wish!  Luckily, last year I was introduced to nutritional yeast flakes. What the?  No, it's not the yeast you use to make in breads.  It's actually a yeast some vegetarians use as a butter/cheese substitute.  You can buy at Winco, and I've heard you can get it at Sunflower Market as well.  Here's a simple recipe for you:

Oil popcorn popper (like the stove top kind or there are electric ones)
large bowl

3/4 c. popcorn
1/4 c. canola (or EVOO) oil
1 tsp sea salt
1 TBSP nutritional yeast flakes (remember NOT baking yeast)

Pop your corn. Dump into bowl.  Sprinkle with sea salt and nutr. yeast flakes.  Gently toss. Eat. 

I know. Simple.  Delicious.

Other healthy snacks I'm enjoying:



Ann's House Soy Energy Blend

 Jeff and I found this 2 lb baby at Costco last night for $7.99.  Soy nuts, almonds, pumpkin seeds and dried cranberries.  We opened it before we left the parking lot and munched it the entire way home.  Yum!

And lastly, the ever popular kindergarten snack: Ants on a log.  Celery, peanut butter, and raisins.  It's a staple snack 'round these parts.

What are you snacking on?

French Bread

Jeff's gone for the week.  I have 3 hungry kiddos to kept fed, but 3 kiddos who don't necessarily like what I fix for dinner when dad's around.  So, Friday I raided my local Small-Mart (walmart's grocery-only store) and their entire frozen food section.  (I very nearly took a picture of my shopping cart for a "what-not-to-eat" post ;)  One of the things I grabbed was a bag of meatballs.  I figured the kids love them and I could do a number of things with them that I would enjoy and that the kids would still eat.  Meatballs were sounding mighty good today and so was some fresh bread.  I decied that a spaghetti and meatball dinner would hit the spot.  But for it to be a real spaghetti dinner, there must be a green salad with ranch and french bread.  I called my mom and found out it is surprisingly easy to make a loaf of french bread.  Here's her super easy recipe:

French Bread
1/2 cup warm water

2 T. yeast

2 c. hot water

3 T. sugar

1/3 c. oil

6 c. unsifted flour

Dissolve yeast in 1/2 c. warm water.  Combine remaining ingredients (use only 3 c. of flour to start with).  Add yeast mixture.  Stir with heavy spoon (well-blended).  Let dough rest for 10 minutes and then beat down.  Repeat this step for a total of 5 times (about 50 minutes).  Turn out on to floured surface.  Knead just enough to cover dough with flour.  Divide into 2 pieces.  Roll out 1st section with rolling pin into a rectangle.  Start on one side and roll (as you would for cinnamon rolls).  Transfer loaf to greased pan, seam side down, and tuck ends under.  Repeat with 2nd section of dough.  Let raise for 30 minutes. Cut 3 slashes across the top of each loaf (careful to not deflate your dough).  Beat 1 egg and brush across the tops for a shiny, crusty top.  Bake at 400 degrees on the middle rack for 30 minutes.

This was SUCH an easy recipe.  We may be having fresh bread at our home more often now!

Golden Cream Soup

I just searched my archives to send this recipe to a friend, and realized I've never posted it here! (at least not that I could find) This is my favorites soup-warm, creamy and best of all cheesy. If I have posted this before, sorry.


Golden Cream Soup


3 c. cubed potatoes
2-3 c. water (don’t boil dry)
½ c. celery slices
½ c. carrot slices
¼ c. chopped onion
1 tsp. Parsley flakes dash of pepper
½ tsp salt
1 chicken bouillon cube
1 ½ c. milk
2 T. flour
½ lb Velveeta cheese

Combine potatoes, water, celery, carrots, onion, parsley, salt and bouillon cube. Cover and simmer 15-20 minutes, adding water as necessary. Add milk to flour a little at a time to keep from getting lumpy. Add to veggies. Stir until thickens. (Not real thick.) Add cheese. Stir to melt.

It goes really well with this cornbread. Happy Fall!

Desserts wanted!!

It's fast Sunday. I'm sitting home with a 2-year-old who has a runny nose instead of going to church with the rest of my family. The only thing I can think about is I WANT DESSERT!!! We have no traditional desserts for a Sunday evening or even favorites (unless you count chocolate chip cookies-which is Jeff's fav not mine). So, I'm wondering-does your family have a favorite dessert to make and what is it??? Let me know and I'll quiz my family to see if they have any favorites that I'm unaware of. Oh and I'd love any new dessert recipes you have to share! (Email me or leave a note in the post section.) Thanks!!

"best cooker ever!"

Is what mckay told me I am over lunch today. What did I make him that made me so deserving of this high praise? This simple, easy, kid-friendly lunch:

Tortilla chips
orange slices
chocolate milk

and the 1st place selection??

ham and cheese roll-ups

Here's the recipe:

2 slices of ham
2 slices of cheese

Lay the cheese at the edge of the ham and roll the ham up. Repeat with second piece of ham and cheese. Serves 1.

Seriously. The things impress kids!

Smoothies

My cousin has started her own cooking blog and shared these favorite smoothie recipes. Trust me. Try these once and you'll never need to pay $5 for a smoothie again! For me, I'm on a constant search for something that sounds appealing for breakfast and these hit the spot. The only thing I do differently is toss in a handful of spinach for some extra vitamins. Sound gross?? It's not. I can't tell it's there and even better when I use mixed berries my kids have no clue they're getting their leafy greens! Gotta love hidden veggies. The basic recipe goes as follows:

2 c. ice
1 1/4 c. guava nectar (available at walmart for about $1.50 and lasts a while)
1/2 c. vanilla or strawberry yogurt
1 packet vanilla flavored carnation instant breakfast
1 banana
1 c. frozen fruit
*1 big handful of spinach

Blend 1st 4 ingredients till smooth. Add banana and spinach and blend. Finally toss in your yummy fruit and blend till smooth once more. (Are my instructions feeling a bit repetitive?) Serves 4.

*If using fruit other than dark berries, be sure to inform your kids that it is "Shrek's Swamp Sludge" or other gross concoction to ensure they drink it. ;)

I've also used Popsicle molds to freeze smoothies for a fast, easy on-the-go breakfast/snack.

For some great combinations visit Kinikini Kuisine.

Valentines Cake

Technically, it's Lyndsi's birthday cake, but it's definitely Valentine-themed. This was SO easy to do. The cake is just a white Pillsbury cake mix baked in two rounds and then stacked on top of each other. A filling would be great, but I opted for straight cake. I frosted with buttercream frosting tinted light pink. (Wilton has a great, easy recipe.) For the heart, I did a google image search for a heart outline, resized it in Word, and cut it out. Then I layed it on top of the frosted cake and used a toothpick to outline. I tinted what was left of my frosting a darker shade of pink (using the Wilton food colors) and frosted inside the heart.

All the brown piping and lettering is done with chocolate. That's right ladies-CHOCOLATE!! I saw this idea on Martha's website (I think) and had to try it. Just melt your melting chocolate pieces (found at the craft stores), put in a decorator bag and pipe away. It was really easy and actually seemed to work more smoothly than piping icing.

This would be a fun dessert for your loved ones come this Saturday. Enjoy!!

Breakfast Pizza

In keeping with kid-friendly meals, here's a good breakfast one. First of all, it requires no milk which is important have bled the fridge dry of milk by Saturday. ;) Second of all, you can tailor it to what your family likes. And third, and perhaps most importantly-lots of cheese. All 3 of my kids liked it and the one who was opposed to trying it the most ended up eating the most. Wahoo!

*Breakfast Pizza

Preheat broiler.

4 eggs
1/4 to 1/2 cup cheddar or Monterey jack
1/4 cup diced ham, pepperoni, mushrooms, or other pizza toppings (some chopped tomatoes would've been really good in this.)
1 tbsp butter or margarine

In a medium-size bowl, mix the eggs, cheese, and pizza toppings. Melt the butter in an 8-inch frying pan with a metal handle over medium heat. Pour in the egg mixture and cook until the bottom is golden, about 7 minutes. Remove the pan from the stove and place it under the broiler for about 3 minutes , or until the top has puffed up and lightly browned. Cool slightly and cut into wedges. Makes 1 frittata.

*recipe from family fun's "Disney's family cookbook"

Kid Approved Meals

I've had a request for kid-friendly meals. Here's McKay's favorite recipe:

Chicken Nuggets (aka Shake 'n Bake)

1 c. bisquick
2 tsp. salt
1/4 tsp. pepper
2 tsp. paprika
1/4 tsp. garlic salt (I sometimes sub the powder for salt)
1/4 tsp. celery salt

Preheat electric skillet to about 350. Dump all ingredients in a gallon size ziploc bag and set aside. Cube your favorite (boneless, skinless) chicken pieces. Toss them in the bag and shake to coat. Spray skillet with non-stick spray. Throw the chicken in and cover. Cook for about 7 minutes (or so) and turn over when the pieces start to brown. Cook about 7 minutes more and they should be done. Serve with ranch, bbq sauce or other favorite dipping sauce. They're great on their own, too!

I don't leave these babies unattended. I also go more by how the chicken is looking rather than times. So, just plan on sticking around.

What do you want more of?

I think people occasionally check this blog. If so, what kinds of recipes are you looking for? What kinds of food are you in the mood for? Leave a note and I'll start looking. Thanks for visiting!

Macaroni salad

This recipe comes from my SIL Lisa's family. They served it at my neice's blessing luncheon this summer and we all LOVED it. I found the recipe she had sent me and decided to make it for a quick, easy dinner. I was going to do some grilled chicken with it but never got that far. We did toast instead. The kids liked it and it was a simple, fast meal or side dish.

MACARONI SALAD
3/4 cup uncooked elbow macaroni
1/4 cup frozen peas
1/2 cup shredded cheese
1/2 cup mayo/miracle whip
1/4 cup chopped green onions
1/4 cup diced ham
1/2 cup chopped celery
1/2 tsp salt
3 Tbs chopped dill pickle
2 slices crispy bacon, crumbled
pepper to taste

Cook macaroni. Drain and rinse with cold water.
Mix all ingredients together. Chill and serve.

Sweet and Sour Chicken

I found this recipe at Dinner's Ready, a handy resource for when I don't know what to cook or am looking for something new. I had everything on hand (and it's all pantry/freezer standard supplies) which is shocking-for me anyway. This chicken was not only easy, but DELICIOUS!! 5 out of 5 taste testers approved and most of us were drooling over it. :) It seriously tastes like we ordered out. Next time I'll be more prepared and have some egg rolls and fortune cookies on hand.

Sweet and Sour Chicken

2-3 chicken breasts
1/2 c. flour
1/4 c. cornstarch
salt and pepper
3/4 c. sugar
1/3 c. chicken broth
1/3 c. ketchup
1 1/4 TBSP soy sauce

Preheat oven to 350. Cut chicken into strips (I like mine cubed). Mix cornstarch, flour, salt, and pepper. Shake chicken and coat evenly. Fry in cooking oil over med-high until just starting to brown (don't overcook). Combine remaining ingredients to make a sauce. Pour over chicken, then cover and cook for 45 minutes. Serve over cooked rice.

I happened to have some frozen red and green peppers and a can of pineapple on hand. I threw those in as well before baking so that I would have a one-dish type meal. Kids didn't eat the vegetables, but Jeff and I thought they were great in there.

Black Beans and Pumpkins

This recipe comes from the current issue of Taste of Home and it is good. My kids didn't like it, but then again, they don't like soup/chili/etc. It's a more mild chili, but I'm sure you could spice it up as much as you want.

Black Bean 'n' Pumpkin Chili

METHOD: Slow Cooker

TIME: Prep: 20 min. Cook: 4 hours

Ingredients:
1 medium onion, chopped
1 medium sweet yellow pepper, chopped
3 garlic cloves, minced
2 tablespoons olive oil
3 cups chicken broth
2 cans (15 ounces each) black beans, rinsed and drained
2-1/2 cups cubed cooked turkey
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1/2 teaspoon salt
Directions:
In a large skillet, saute the onion, yellow pepper and garlic in oil until tender. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients.
Cover and cook on low for 4-5 hours or until heated through. Yield: 10 servings (2-1/2 quarts).

Grilled Cheese...With a twist

I don't have a picture of this particular sandwich, but you may find one by searching Paula Dean. I got this recipe watching her show, and it was every bit as delicious as she made it out to be. :)

Grilled Cheese w/ bacon and apples with a roasted onion mayonaise

bacon strips, fried up
thinly sliced granny smith apple (gala works, too)
cheddar cheese slices
some sort of fun bread (french, sourdough, Italian, etc.)
purple onion
mayo

Chop your onion and roasted in a lightly oiled pan for 1/2 hr (350 I think). Fry your bacon and slice your apples. Butter two pieces of bread. Ok. I'll stop here. I think you know how to put a sandwich together. ;) When your onions are done, throw a 1/2 c. mayo in a blender and toss some onions in (to taste). Spread that on both pieces of bread (not the side you buttered) and then add your fixings and grill it like normal. It is a little bit of upscale eating in your every day kitchen. Bon appetit!

Beautiful Brown Rolls

Like most of you, I love some good homemade rolls. My favorite hands down are my late Grandma Marchant's Parker House rolls. I have tried and tried to recreate them, but have never managed it. So, when I got the craving for homemade rolls and the itch to bake simultaneously, I had Jeff search some cookbooks for a new roll recipe.


Beautiful Brown Rolls:


2 c. boiling water
1 c. quick cooking oats
2 pkg (1/4 oz each) active dry yeast
1/4 c. warm water
2 eggs, beaten
1/2 c. molasses
1/2 c. vegetable oil
1/3 c. sugar
1/2 tsp. salt
5-3/4 to 6-1/4 c. flour
melted butter or margarine


In a large mixing bowl, combine boiling water and oats; cool to lukewarm. Meanwhile, dissolve yeast in warm water; stir into oat mixture. Add the eggs, molasses, oil, sugar, and salt. Add enough flour to form a soft dough. Turn onto a floured surface ; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into 36 pieces and shape into rolls. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375 for 20-25 minutes. Brush with butter. Cool on wire racks. Yields: 3 dozen.


This recipe comes from "The Best of Country Cooking 2000" which is a Taste of Home cookbook.

Peach Pie

I was dying for some fresh peach pie last week, but not having any fresh peaches, I had to improvise. Fortunately, improvising is my specialty. :) What I did have were some jars of bottled peaches that needed to be used. (I know-big improvise) I pulled out some of my most trust-worthy cookbooks and found this in the ever-handy Betty Crocker cookbook:

Fresh Peach Pie (with canned peach variation)

9 in - 2 crust pie

2 cans (1 lb 13 oz) sliced peaches, drained

1 tsp. lemon juice

1/2 c. sugar

1/4 c. all-purpose flour

1/4 tsp. cinnamon

2 TBSP butter or margarine

Heat oven to 425. Prepare pastry. Mix peaches and lemon juice. Stir together sugar, flour and cinnamon; mix with peaches. Turn into pastry-lined pan; dot with butter. Cover with top crust which has slits cut in it; seal and flute. Cover edge with 2-3 in strip of aluminum foil to prevent excess browning; remove foil last 15 minutes of baking. Bake for 35-45 minutes or until crust is brown and juice begins to bubble through slits in crust.

I sprinkled the crust with cinnamon and sugar on the top for a little extra sparkle. Not one piece of this pie was wasted.

A New Look

I loved the clean, boring look I used to have, but when I saw this template, I couldn't help myself. (Doesn't that lime look perfect with it??) There is one tiny problem. All the font colors remained the same-black. Black on black doesn't work when you're trying to read. :) As a solution, I've edited all of this pages post (and all future ones) in white. If you happen to scan the back pages and are interested in a post, leave a comment on the newest one and I'll go change it to white as well. Otherwise, it'll be like reading invisible ink..He he he.

A Twist on Lime

I had this absolutely refreshing drink for the first time about 4 years ago. I don't remember who made it first (probably one of the super cute girls in my old FHE group), but I loooove it. Very easy and with a surprise ingredient-cucumbers-it turns into a perfect summer picnic beverage.

Ingredients
2 small cans or 1 large can frozen limeade concentrate
Cucumbers, peeled and sliced thinly
2 liters lemon-lime soda (or ginger ale)

Directions
Thaw limeade. Marinate cucumbers in limeade for a few hours. Add to the punch bowl with the soda. Add ice to chill.

What to do with Leftover Spaghetti

That was my quandary the other night. It's not like I had just one portion left, I had a whole meals worth of noodles. So, like any other good dilemma, I posted the question of what to do with the stuff on a forum. After 2 pages of responses, I picked a recipe to try. (Shocking that people would have idea. My idea was to just throw it away and count my losses.) We ended up trying a variation of chicken spaghetti. 2 out of 3 kids loved it and Jeff was blown away by its deliciousness. I was pleasantly surprised. Warning-the color is not aesthetically pleasing while making the sauce-don't let it fool you about it's taste.

CHICKEN SPAGHETTI
4 Large chicken breasts or one full chicken
16 ounces of spaghetti1 stick butter
1 medium onion
1 can cream mushroom soup
1 (16 ounce) can stewed tomatoes OR Rotel tomatoes
1 tablespoon garlic salt
1 tablespoon chili powder
Velveeta cheese

To make:
1. Boil chicken breasts or chicken. Save the broth. Cool and cut chicken into bite size pieces.
2. Boil spaghetti in the chicken broth.
3. Spray 9x13 pan with no-stick cooking spray. Pour spaghetti and chicken into pan.
4. Sauté the chopped onion in butter. Add cream of mushroom soup, stewed tomatoes, garlic salt, and chili powder. Pour over spaghetti and chicken.
5. Top with Velveeta cheese and melt in oven.