Tuesday, September 30, 2008
What You Need
12 ice cream sandwiches
1 carton frozen whipped topping, thawed
1 jar hot fudge ice cream topping
1 tsp. mint extract
1 c. Andes Candies Chocolate Mint Chips
What You Do
Cut 4 ice cream sandwiches in half. Place 4 whole ice cream sandwiches side by side in an un-greased 9 x 9 in. pan. Lay 1- 1/2 piece of ice sandwich at the end of each of the 4 whole sandwiches. The bottom of the pan should be full.
Spread with a thin layer of whipped topping.
Pour the entire jar of hot fudge sauce into a microwave safe bowl. Heat for 15 seconds. Stir in 1 tsp. of mint extract. Spoon 1/2 of the hot fudge sauce over the whipped topping.
Repeat layer with remaining ice cream sandwiches, then remaining hot fudge sauce and top with whipped topping.
Tent with Aluminum foil and freeze for at least 3 hrs. Remove from the freezer 15 minutes before serving and sprinkle with Andes Candies mint chips. Cut into small squares.
Monday, September 29, 2008
What You Need
2 Egg Whites
1/2 tsp. Vanilla
1/8 tsp. Salt1
2/3 Sweetened Flaked Coconut
2/3 C. Sugar
2" Ice Cream Scoop
What You Do
Beat together egg whites, vanilla, & salt until it forms soft peaks. Slowly add sugar to the mix, and then beat until stiff peaks form. Gently fold coconut into the meringue.
Preheat oven to 350 degrees F.
Generously grease a baking sheet. Using a 2" ice cream scoop, drop the coconut meringue mixture onto the baking sheet. Bake for 15-20 minutes or until very lightly browned. Watch them carefully as they will burn very easily.
Sunday, September 28, 2008
What You Need
Wash your hands and dry them.
Gently press the inside dough into the bottom of the biscuit, reinforcing it so that the filling does not leak through the bottom.
** At this point, the biscuits can be stored in a sealed container for up to 8 hours with no problems.
Warm Biscuits: You can reheat before serving (if desired) by placing one biscuit on a microwave safe plate and heating on high power for 30 seconds. Remove from microwave and drizzle with glaze as directed below.
Add ingredients into your bread machine as directed. Set on dough cycle.
Once the dough is finished, place it on a lightly oiled pan.
Shape into a rectangle that is no more than 2 inches high--it's rather flat.
Cover and let rise for one hour in a warm place. Once it's done rising, brush
the top with olive oil and sprinkle lightly with extra Italian seasoning --again,
you can skip this if you don't like heavy seasoning.
Bake @ 375 * for 25 minutes or until nice and brown.
What You Need:
Philadelphia Ready-To-Eat Cheesecake filling
Good Quality Dipping Chocolate
What You Do:
Carefully wash strawberries and pat dry with paper towels. Remove the stems from the berries.
Using a small paring knife, core the center of each berry being careful to leave the bottom in tact.Fill a plastic baggie with the cheesecake filling. Fill each berry with cheesecake continuing on top of berry with a pretty design.
Line a small baking sheet with wax paper.
In a microwave-safe bowl, melt dipping chocolate at 30-second intervals until chocolate is smooth and creamy. Dip each strawberry into chocolate, covering 3/4 of the berry. Lay on baking sheet. Fill a second plastic baggie with chocolate and drizzle over the berries in a pretty design. Chill. Bring to room temperature before serving.
Store in a sealed plastic container in the refrigerator.
Saturday, September 27, 2008
Earlier this week I bought a bag of Caramel Apple Hershey Kisses and was just waiting to do something with them. I decided to put them together with the cake mix cookies to see what I would come up with. The result turned out to be really good. Caramel, apple flavoring and spice cake...what a great way to celebrate autumn!
Caramel Apple Spice Cookies
Ingredients:1 spice cake mix in a box
1/3 cup oil
Caramel Apple Hershey Kisses
To Make the Cookies:
Preheat oven to 350*. Lightly grease a cookie sheet.
In a medium-sized bowl, stir together the cake mix, oil and eggs until completely blended. Roll into quarter-sized balls. Roll the spice balls into sugar and place on a lightly greased cookie sheet. Slightly flatten with the cookie using the bottom of a flat cup.
Bake for 10 -11 minutes. Remove from the oven and immediately push one Kiss into each cookie. Allow cookies to cool on tray for 2 minutes then remove to cooling racks to cool completely.
Reviving this oldie but goodie because the candy kisses are out in the store again. :)
Linking up to: Friday Food @ Mom Trends
Friday, September 26, 2008
As 9:00 a.m. rolled around, I was finally awake and ready to focus on the blueberries. I checked the cupboards to make sure I had all of the basic ingredients for a "cake". I did. So off I went to find a bowl. Oh, no...I have no eggs. That's never stopped me before - so with paper and pen in hand, I sat down to write up a recipe. Here is what I came up with:
Blueberry Brunch Cake
Preheat oven to 350*
Grease and flour a 9x9 baking dish.
1 1/2 C. flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1 cup sugar ( I ended up using a generic
version of Splenda for baking)
1/4 C. room temp butter
3/4 C. milk
Add all ingredients into a large bowl and mix well with an electric mixer. Pour 3/4 of the batter into the greased and floured pan.
2 C. fresh blueberries, washed thoroughly and dried
2 tsp lemon juice.
Toss blueberries and lemon juice together. Spread blueberries over the batter.
Spoon the remaining batter over the blueberries.
Top off with the crumbly topping mix below.
Crumbly Topping Mix
1/2 C. brown sugar, packed tight
1/2 C. chopped pecans
1/3 C. flour
1 tsp. cinnamon
1/4 C. room temp. butter
Cream everything together until the mix resembles course crumbs. (any crunchy topping would taste delicious on this). Sprinkle over entire top of cake.
Bake for 45 - 55 minutes or until golden brown and a knife inserted into the center comes out clean. Serve warm by itself, with a scoop of vanilla ice cream or in a bowl with some milk over it.
While it was baking, my husband got out of bed and commented on how good it smelled in the house. (he's a third-shifter so on his days off he comes and goes at weird hours) I had to agree, it was smelling so yummy! After about 53 minutes, it was nice and brown so I removed it from the oven. It looked great! Of course we couldn't wait to eat it. It was very good. I really liked it because it's not overly sweet. It had a great blueberry taste to it. This turned out to be a great way to use up extra fruit. I think that you could use any berry or even peaches with this and it would be great.
Here it is...Enjoy!
Wednesday, September 24, 2008
This has become a favorite dish of my family.
You can see the complete recipe for this dish at MomsMenu.com.
Tuesday, September 23, 2008
What You Need
Dump 6 oz chocolate chips into a separate
Note: Directions are for one Frankenmallow.
In a microwave safe bowl, melt the chocolate chips. Dip the top of the marshmallow into the chocolate to create his "hair". Using the other clean paintbrush, paint his hair peaks onto his forehead.
At this point, stick the sticks into a piece of Styrofoam or something that will keep the head standing up-right. Sticking thme into the bottom of a Styrofoam cup will work as well. Place the whole thing into the refrigerator for 2 minutes to harden the chocolate.
Next, using the melted chocolate as glue, stick 2 round candies onto the head for eyes. Paint on a chocolate mouth. Break off the ends of a pretzel stick. Stick one piece on each side of Frankie's head, poking through the marshmallow, for his "bolts".
I hope that you enjoy them!
1. Put the logo on your blog
2. Add a link to the person who awarded it to you
3. Nominate 7 (minimum 5) other blogs
4. Add links to them on your blog
5. Leave a message for your nominee on their blogs.
So far, my nominations are:
My Bloggy & Me - She has so many wonderful recipes on her blog. The pictures that go along with the recipes make you want to reach through your computer screen and grab a bite!
Life as a Children's Minister -I've just recently talked to Mrs. Tara when I came across her blog while looking for idea for dinner menus. I immediately felt as though I had known her for years. Her writing is from the heart with humor mixed into it. I really like her blog!
View from my treehouse-this is a newer blog like mine. Sharon is a longtime friend who I met through FamilyCorner.com. I find her blog to be very calming - I think it's the combination of her writings, the gorgeous pictures and the colors of her blog that really relaxes me...and that's certainly welcoming to me!
A few months ago I underwent allergy testing. What fun I had that day--NOT! I was stuck with needles 75 times in my back, and then if I remember correctly, 19 went into my left arm. I'd heard a lot of horror stories so I wasn't sure what to expect. I realized after the first few pricks that it wasn't going to be as bad as I had thought. The worst part was waiting to see if I was actually allergic to anything....oh, and let's not forget the the itching that I couldn't do anything about. Other than looking like a sieve, I was happy to see that I had survived.
I found out that I'm highly allergic dogs, cats, grass, ragweed, mold (inside & outside), and something else that slips my mind right now. So it seems that I was tortured every spring and fall for the last 25 years for no real reason. I could've taken the shots long ago. But who knew? My allergist prescribed meds. which have helped me tremendously and I've opted to take allergy shots--for what I think will be an eternity. Today marks the start of getting 2 shots a day, 2 x a week for about a year. Wish me luck!
Monday, September 22, 2008
Just what we need now. UGH! I have things that I need to get done but it looks like the couch is going to win out...at least for a little bit. Sitting here typing this, I can't even see straight. Why am I fighting it? Hopefully this won't last long.
I hope to be back at the kitchen table chatting it up again real soon. :)
Friday, September 19, 2008
The leaves had a wonderful frolic.
They danced to the wind's loud song.
They whirled, and they floated, and scampered.
They circled and flew along.
The moon saw the little leaves dancing.
Each looked like a small brown bird.
The man in the moon smiled and listened,
And this is the song he heard.
The North Wind is calling, is calling,
And we must whirl round and round,
And then, when our dancing is ended,
We'll make a warm quilt for the ground
Beautiful! I can wait for the leaves to start changing colors!
Thanks Donna Marie!
**This poem is also posted at scholastic.com. Check it out! Get your kids involved in reading anything & everything!
Thursday, September 18, 2008
I love finding good deals! :)
Wednesday, September 17, 2008
My daughter was so happy to find these in her lunchbox. They are now a favorite. Two of the kabobs are perfect for her.....and don't dare forget the ranch dressing for them.
I came up with this recipe when my kids kept asking to take corn dogs in their lunches to school. The best part about them is that they taste good warmed in the microwave or at room temp. Don't forget the ketchup for a dipper! ;)
The scent of oatmeal raisin cookies wafting through the house is a sure sign that fall is on its way! Greet your kids after school with a plate of warm cookies and a big glass of milk. This will surely put smiles on their faces.
These cookies are great! We love them warm and chewy, straight out of the oven.
Click on the title for the yummy recipe!
Tuesday, September 16, 2008
Triple Layer Pumpkin Cake
For Pumpkin Cake
1/2 c. water
1/3 c. vegetable oil
1 pouch Quick Bread Mix
Cream Cheese Icing
8 oz. cream cheese, softened
1/2 c. butter, softened
1 c. powdered sugar
1 tsp. vanilla
Preheat oven to 350*
Blend all ingredients until moistened. Spoon batter into a lightly greased 15 x 10 jelly roll pan. Bake 13-16 minutes or until toothpick inserted into center comes out clean. Allow to cool. Cut cake into 3 even pieces.
For Cream Cheese Icing:
Place cream cheese, butter, sugar & vanilla in bowl. Using an electric mixer, mix on low speed until smooth. To frost, place one cake layer onto serving plate. Spread half of icing over cake layer, leaving side unfrosted. Place second layer over iced layer and spread with remaining icing. Top with thrid cake layer. Sprinkle with powdered sugar, if desired. Store in refrigerator.
It's kid approved, too!
Breakfast Pizza - Get the kids to the table in no time in the morning... tell them you're making
pizza for breakfast. Within 30 minutes you'll be serving a warm, delicious breakfast that the whole family will enjoy.
Summer Fruit Kabobs - Who says that fast food can't be healthy or nutritious? Kids will love to make this easy fruit recipe!
Cinnamon Bunnies - What could be better than waking up to the smell of cinnamon buns early in the morning?
Bite Size Zucchini Muffins - Serve these muffins as a quick, on-the-go breakfast, a lunchbox treat or an after school snack. There's so much flavor packed into these little snacks that your kids won't even know that they are eating something with a vegetable in them!
Our kitchen table was a meeting place for whoever came to visit us. :) That's my hope for this blog--I want it to become my Internet "kitchen table"- a place where I can meet and chat with friends and soon-to-be new friends!
Monday, September 15, 2008
I made this Buffalo Chicken dip to eat during yesterday's
3 cups of chicken --I used canned chicken breast and it worked fine
1/2 C. ranch dressing
1/2 C. Frank's Red Hot Buffalo Wing Sauce (don't sub or the taste may change)
1 C. shredded cheddar cheese
Mix cream cheese and ranch dressing together until creamy. Set aside. Mix chicken and wing sauce together and stir into the cream cheese mixture. Stir in 1/2 C. cheddar cheese. Spoon into a 9 in. pie plate. Sprinkle remaining 1/2 C. cheese on top of mixture. Bake at 350* for 20 -25 minutes or until cheese is lightly browned and bubbly. You can also make this in a small crockpot and keep warm on low. Serve with tortilla chips. **Notes: this was really good with just a hint of "hot" but for more of a kick, I will add another 1/3 C. of Frank's Hot Sauce to it the next time that I make it.
Who am I?
I am married to a wonderful guy named Bill. We've been married almost 12 yrs.
I'm Mom to Andy & Alexis.
I'm also a kids & family recipe creator/writer for FamilyCorner.com and MomsMenu.com. I love my job! I'm also the assistant administrator for the forums on FC and MM.
I am from southwestern PA; my hubby is from Upstate NY. His job brought us together in PA and then brought us as a family to NC.
I love spending time with my family. One of our favorite things to do is to hop in the car and drive to an area around us that is new to us and then explore it. We also love to eat--sounds funny, huh? I'm not kidding....we love trying new foods, strange foods and making our own creations at home. -see why I have the perfect job? ;)
When you stop here to check things out, make sure to say "hi"! I love meeting and talking to people from all over the world.