Saturday, November 7, 2009

Veggie Pizza


2 cans of crescent rolls

2 8 oz packs of cream cheese
2/3 C Sour Cream
2/3 C Mayo
1 Dry Pack of Ranch Dressing Mix

Green Onion
Red Pepper
Yellow Pepper
Shredded Cheese

Open 2 cans of crescent rolls and place in bottom of cookie sheet.

Pinch seams together, add more dough if needed to fill bottom of pan.

Cook at 375 until golden brown and set aside.

Mix together 2 8oz cream cheese 2/3 C sour cream 2/3 C mayo and 1 dry packet of ranch dressing - spread mixture on top of crescent rolls and add chopped cauliflower, green. onion, broccoli, red pepper, yellow pepper and add shredded cheese

THis is so so so so so YUMMY - & a definite MUST TRY!

Monday, November 2, 2009

Potato Parcels

most graciously borrowed from hostesswiththemostess, this is what i'm havin' for dinner tonight!  not just this, but it will most certainly be adorning my dinner table.


Potato Parcels

Serves: 24 bite-sized parcels

Prep time: 30
Cook time: 20



2 large potatoes, peeled, boiled, and mashed

12 large spring rolls wrappers, cut in half to make 24 strips

1 tbsp cumin seeds

1/2 tsp red chilli powder

1/4 tsp garam masala

salt, to taste

light cooking oil, for frying

water, as needed



MIX mashed potatoes with salt and spices, and set aside to cool.

PUT about a teaspoon of the potato filling on a cut-in-half spring-roll wrapper. Fold it up to form a tiny parcel. Seal the edges with water. Set aside on a platter covered with a damp cloth to keep them from drying out. Repeat for remaining strips.

HEAT oil in a non-stick frying pan and shallow-fry parcels a few at a time so as not to crowd the pan. Remove parcels when they turn crisp and golden on both sides. Drain excess oil by placing parcels on paper towels. Serve warm with ketchup or chutney of choice.


Thursday, October 22, 2009

The BEST Pumpkin Bread EVER!

Oh wow, this stuff is good! I have loaves in the oven right now and am so excited to hear the dinging of the timer!! Seriously, it really is that good! I found the recipe on Crazy Mom Tats. Thankfully she was willing to share!

Pumpkin Spice Bread


2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking powder
1/2 tsp. nutmeg
3/4 tsp. ground cloves

1. Heat the oven to 350 degrees. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed.

2. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves into separate bowl, then stir until combined (a great job for kids). Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.

3. Grease two 9- by 5-inch loaf pans and dust them with flour. Evenly divide the batter between the two pans. Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 to 15 minutes. Then remove from pans by inverting them onto a rack and tapping the bottoms. Slice and serve plain, buttered or with cream cheese.

Tuesday, October 20, 2009

Chocolate Dipped Peanut Butter Pretzel Bites

Chocolate Dipped Peanut Butter Pretzel Bites
makes about 45 sandwiches

1 cup of peanut butter (creamy works best)
2 Tbsp softened butter or margarine
1/2 cup powdered sugar (you may need more)
3/4 cup brown sugar (you may need more)
Pretzels (the waffle shaped ones)
1 bag good quality chocolate (I like milk)

Using a mixer, combine peanut butter and softened butter and beat until smooth. Add the sugars and stir to combine. At this point if the filling will roll easily into balls without sticking to your hands you’re ready to go. If not, add more sugar ( a little bit of each) until you reach a consistency that is easy to roll. Use a teaspoon measure to scoop the filling. Roll each portion into a small ball and set on a cookie sheet. I like to roll all the balls and then sandwich them between two whole pretzels. When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.

Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted. Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate. When all are dipped, return the tray to the freezer to set up completely. Store the sandwiches in the refrigerator until serving time.

Wednesday, October 7, 2009

Quick Apple Kuchen

YUM & Easy -- Can't loose! Try it!!! Thank You

1 box yellow cake mix
½ cup butter, softened
½ cup sweetened coconut
½ cup sugar
1 teaspoon cinnamon
3 large apples, peeled and sliced thinly
1 egg
1 cup sour cream

Preheat the oven to 350ºF. Combine first three ingredients together in a bowl. Mix with your hands or beat slowly with an electric mixer. Grease a 9-by-13-inch baking dish. Pat mixture into pan. Bake 10 minutes. Meanwhile, mix cinnamon and sugar together and toss with the apples. Remove pan from the oven and top with the apple mixture. Whisk egg and sour cream together and drizzle over the apples. Return to the oven for 30 to 35 minutes. Serve immediately.

Thursday, October 1, 2009

Frosted Pumpkin Bars

Its that time of year again!!!
Cool days make me want fall - time desserts!
We have already made PUMPKIN CRISP & it was Delicious!!
Made me a happy girl! Yay for fall!
I love pretty much all things made with pumpkin --
here is a yummy one! EnJoy!!

Frosted Pumpkin Bars

4 eggs beaten
1 c. oil
2 c. sugar
1 c. pumpkin
1/2 tsp salt
2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
2 c. flour

Cream eggs, oil, sugar.
Add pumpkin and rest of ingredients.
Bake @ 350 for 20-25 mins.
Frost with cream cheese when cool.


3 oz cream cheese
6 tbsp butter
3/4 lb powdered sugar
1 tsp vanilla
1 tsp milk

Sunday, June 14, 2009

Italian Wedding Soup

1 lb frozen Italian meatballs (Costco's are good)
6 cups chicken broth
2 (approx 15-oz each) cans Italian-seasoned diced tomatoes
1 cup bowtie pasta (mini or regular)
5 oz spinach l eaves, finely chopped
Grated fresh parmesan

Combine broth and tomatoes in soup pot. Bring to a boil and add pasta. Cover and cook 5 minutes (until pasta is al dente). Add meatballs and simmer for five minutes more. Turn off heat. Stir in the chopped spinach a few minutes before serving (until just wilted). Garnish with grated parmesan.

Monday, May 11, 2009

Baked Ziti Casserole
I found this recipe here because I had never tried eggplant before. I didn't know how my family would like it, so I just didn't tell them what was in it until they were finished. They loved it! Great way to disguise veggies and get your kids (and husband) to eat them! It also makes two pans, one to eat and one to freeze or give away.

2 medium eggplants
2 large zucchini
1/2 cup olive oil
1 lb. ziti or penne
1 onion, chopped
2 garlic cloves, chopped
2 28-oz. cans diced tomatoes (recipe calls for whole, but I like diced)
1/4 cup basil leaves, in strips
1/4 cup chopped parsley (I didn't have this and it turned out fine)
4 tbsp. butter
1 cup shredded mozzarella
1 cup grated Parmesan

1. Peel the eggplant. Cut into 1/8-inch-thick slices, sprinkle with salt and put in a colander to drain. Pat dry. Slice the zucchini.

2. Heat 1/4 cup olive oil (I think it needs less oil than this) in a large skillet and fry the eggplant and zucchini until browned on both sides. Take them out of the pan and drain on paper towels.

3. Cook the ziti or penne in boiling salted water. Drain and set aside.

4. In a saucepan, heat the remaining 1/4 cup oil. Add the onion and cook until translucent. Add the garlic and cook for 2 minutes. Then add the tomatoes, basil, parsley, salt and pepper. Simmer uncovered for 20 minutes. Pour into the bowl with the drained ziti.

5. Rub two shallow baking pans with olive oil. In the first pan, add 1/4 of the ziti, then 1/4 of the eggplant and zucchini. Dot with butter, add 1/4 of the mozzarella and then 1/4 of the Parmesan. Repeat the layers in that pan and do the same in the second pan.

6. Bake one of the pans in a 350-degree oven for 30 minutes until the top is brown and crusty. Cover the other pan tightly with aluminum foil and freeze. Defrost before baking. Each pan will make 4 to 6 servings.

Friday, March 13, 2009

Chicken Sausage Soup with Lentils and Artichoke Hearts

I have been meaning to post a recipe for a while now! I just made this great soup and it was something different for our family, but very good! I have never cooked with lentils before, but I've always heard that they're healthy (tons of fiber) and wanted to try them. (And they're really cheap!) This was a great, healthy soup!

I got this recipe from . Here is her link for it:

Here is her recipe with some of my own edits:

4 chicken sausages-get the flavored ones, I used garlic and herb flavored ones, check the link for her recommendations
1 onion, chopped
1/2 head garlic, chopped or pressed (I used 3 really large cloves)
3 or more carrots (I used 5)
1 cup dry lentils, (you will cook them before you add them to the soup)
1 can of quartered artichoke hearts
1 c. egg noodles (I used Healthy Harvest whole-wheat and was surprised by how yummy they were)
3 cans chicken broth
1 cup half and half (not in her recipe, but I got afraid it would "look" too healthy if I didn't add something to disguise it! I think it would have been good without it.)

In a large pot, slowly cook the onion until is starts to turn clear. At the same time, in another pan saute the sausages to brown up the casings nicely. Also put the lentils on to boil and cook for about 20 minutes.

Meanwhile, chop the carrots.
Once the onions are clear, add in the garlic, the carrots, and the mushrooms (I didn't use mushrooms.) Saute it around for a minute before turning up the heat to high and adding a can of broth. Reduce for 1-2 minutes.

Add in the rest of the stock, and when the sausages are browned, slice them and add them in too. After about 10 minutes, add in the noodles. Once the lentils are done, drain them and add them in as well as the artichoke hearts and the remainder of the garlic. Simmer for another minute before serving. Garnish with minced parsely and grated Parmesan cheese if desired.

Sunday, February 22, 2009

Slow Cooker Chicken Tortilla Soup

I know, this seems like a lot of ingredients, but you seriously just throw them in, walk away and 6 hours later have a fabulous meal. That's my kind of preparation. Sooo good on a cold day.

1 pound chicken (I use 2-3 Costco chicken breasts)
1 (15 oz) can diced tomatoes
1 (10 oz) can green enchilada sauce
1 med. onion, chopped
1 (4oz) can diced green chili peppers
2 cloves garlic, minced (I just use garlic powder)
2 cups water
1 (14.5 oz) can chicken broth
1 tsp. cumin
1 tsp. chili powder (I just used 2 tsp. taco seasoning instead of cumin and chili powder)
1 tsp. salt
¼ tsp. ground black pepper
1 bay leaf
1 (10 oz) package frozen corn (you can use canned corn too)
1 can black beans
1 T. chopped cilantro (don't skip this totally makes the soup)
Corn tortilla chips

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, beans and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. 1 hour prior to the end of cook time, shred the chicken then continue cooking it. Serve in bowls over crushed corn tortilla chips.

Can garnish with:
Sour cream
Shredded cheese
Lime wedges

Saturday, February 21, 2009

Yummy Yummy Vegetable Basil Soup

5 strips bacon (diced)
3 carrots (peeled & diced)
3 sticks celery (diced)
1 onion (diced)
1 green pepper (diced)
1 red pepper (diced)
2 garlic cloves (diced)
6 basil leaves (chopped)
28 oz can of chopped tomatoes
2 chicken bouillion cubes
1 C half & half

Cook bacon in a large soup pot. Drain all but 1T of drippings. Add carrots, celery & onion & cook for 2 minutes. Then add peppers, garlic & 1/2 of the basil. Cook for 2 minutes. Then add chopped tomatoes & let simmer for 5 minutes. Then put the soup in groups into the blender & blend it until smooth with small chunks. Return it to the pot & add the bouillion, the rest of the basil leaves & the half & half. Cook over low heat for 45 minutes & eat, eat, eat!

Thursday, January 8, 2009


Cant decide if this is really cool or really weird!?
You tell me....

I just learned the secret of this tasty dessert.

Here is the tutorial that the Super Family made for you.

For every gallon of snow,
add 1 cup of cream/half-and-half/milk,
1/2 cup sugar, and bit of vanilla.Stir.ENJOY?

Wednesday, January 7, 2009

Tis the season ... citrus season that is!

We have a TON of oranges around these parts and I decided to do something with them. I made some orange pineapple marmalade and it is DELICIOUS!!! Do you want the recipe??? EASY PEASY!!! Seriously it is SOOOO yummy! I was eatting it with a spoon ... no toast needed.

Jills EASY Orange-n-pine Marmalade

6 big oranges
3 cups sugar
20 oz can crushed pineapple
3 half-pint jars with lids and rings

Soak jar lids in boiling water. Grate the peel off 3 of the oranges and set aside. Juice all oranges (makes about 3 cups) and then put all ingredience – including the peel you grated in a large pot. Cook on high. Boil and stir for 25 minutes. Ladle into 3 “hot” half-pint jars. Wipe rim clean and put on lid and screw on rings. Immediately turn jars over and let cool upside down for about 10 minutes then turn right side up. Within a few minutes you should hear the jars click – that means they sealed correctly. Keeps for 2 years!

Tuesday, January 6, 2009

so strange - but so good

Don't remember where I learned this one -
& I'm sure many of you have already heard of this one --
But I love it and just had to post it just in case ----
I know its weird but try it you'll like it - I promise!
1 Jar grape jelly
1 bottle of Heinz Chili Sauce
1 package of frozen meatballs

Throw them all in the crock pot -
cook on high for 3-4 hours
Make your self some rice
Serve meatballs over the rice


mmmmm... we are having them tonight!

Saturday, January 3, 2009

new best friend...

no offence current best friends... haha - just kidding
but seriously this site is awesome

I always say i wish someone would just tell me
what to make for dinner everyday -
I love the calendar they have set up ---
i guess you can organize your own calendar --
but I am content to just follow theirs!
so many yummy easy things to make

Friday, January 2, 2009

I want to try....

Peppermint Bark.
I have really been wanting this...
But I ran across this today and thought maybe I would give it a try.
how to make Peppermint Bark @ Skip to my Lou
ps... One of our friends Brought us these Oreo Truffles
as a gift this holiday season and they were amazing!
YUm Yum YUMmy! Try it - you'll like it guaranteed!