A'lil Country Sugar

Have You Been Thinking Salad? Marzetti Simply Dressed & Light

2012-02-22T03:00:00.000-08:00

I love grocery shopping and taking the time to search out new food items.....

Part of the reason for that is, I love to taste new things.

Marzetti has created a new salad dressing. And let me tell you what, they have done a great job on this one. Just look at their nutrition facts.

There is only 80 calories per serving. And the serving size is 2 Tablespoons.

It is made with yogurt, extra virgin olive oil, sea salt, and fresh ingredients.

If you love blue cheese dressing, you will love this one. Tons of flavor and chunks of blue cheese.

I'm ready to go back to the grocery store to see what other flavors Marzetti has to offer in their new Simply Dressed & Light salad dressing line. And I'm thinking about buying myself some celery just to dip in this dressing.....Or top a tomato slice with it, or create a pasta salad, or use it as a dressing on a panini, or, or, or.....What a great light, healthy snack product.

I bet this would be excellent on hot wings too......

Can You Believe It? Less than 250 calories: Banana Carrot Cake Muffins

2012-02-20T03:00:00.000-08:00

Can you believe that a muffin can be less than 250 calories?

It's true!!

I created these myself.....And I kissed each one with a star of sweetened cream cheese. You have to have cream cheese with carrot cake, right?

That's what I thought too.....

These turned out gorgeous! Nice puffy tops and awesome flavor!

As I did my thorough research on the muffins before presenting them to you, I noticed one thing that I didn't like.

The muffin is kind of sticky and the papers want to stick to the muffins.

But if you can over-look that little issue, you will be eating a great tasting, low calorie, and low in sugar muffin.

One of the sweeteners I used in this recipe is honey. I think the honey is what's causing the papers to stick.

I absolutely loved the way these looked when I pulled them out of the oven.

You could even enjoy two of these and still be okay on calories for the day. How cool is that?

This recipe is linked to:

Banana Carrot Cake Muffins

1 1/2 c. bread flour

1/4 c. Domino light sugar blend

1/4 c. Splenda brown sugar, packed

1 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

2 eggs, separated

1 TBS honey

1/4 tsp. lemon peel zest

1 large banana, mashed and mixed with the juice of 1/2 of a lemon

1 c. shredded carrots

1/2 c. unsweetened applesauce

1/3 c. golden raisins

In a large bowl combine the first seven ingredients. In another bowl, beat egg yolks until light and lemon-colored. Beat in honey and lemon peel. Stir into dry ingredients (will be crumbly). Fold in banana and lemon juice mixture, carrots, raisins, and applesauce.

Beat egg whites on high until stiff peaks form; fold into batter a third at a time.

Fill paper lined muffin tin almost to the top of papers. Bake at 375 degrees F. for 25-30 minutes or until wooden pick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

This recipe does not contain any oil or butter, and each muffin is less than 250 calories.

For the sweetened cream cheese: 1 tub spreadable cream cheese and 2 tsp. Domino light sugar blend. Mix them together and place a dollop on each muffin.

An Adventure: Irish Lamb Stew

2012-02-17T03:00:00.000-08:00

Do you ever go on an adventure and want to try new things?

I found myself entering a new whole foods store right here in my area called, All Things Food.

This store is very strict on the food items that they sell. The beef has to be grass fed right along with the lamb and goat meat that they sell.

I have never had the opportunity to try lamb, so I grabbed up a pound and brought it home.

What do I do with ground lamb?

Make stew, of course.

So, that's what I did.

This is the lamb cooking with the onion and garlic.

The lamb meat is very clean in color, don't you think?

I had purchased a bag of tri-colored potatoes. I wish I would have taken a picture of them. Have you seen them in your grocery store? They are a mixture of golden, red, and purple potatoes.

Purple potatoes? Yes indeed-y.....

One thing I noticed about the purple potatoes is, they have a very strong potato taste. A lot stronger than the normal baking, or Idaho potatoes.

Have you ever eaten a stew that is rich and creamy in flavor? If you want to try one, you will have to make this stew. Sure did knock my sock off.....

Irish Lamb Stew

1 lb. thick sliced bacon, diced (I always dice my bacon before frying it. That way you can skip the crumble part)

1 lb. ground lamb

1/2 tsp. salt (I didn't use any seasoning for the meat)

1/2 tsp. black pepper

1/2 c. all-purpose flour

3 cloves garlic, minced

1 large onion, chopped

1/2 c. water

4 c. beef stock (I used beef soup base according to package directions)

2 tsp. sugar

4 c. diced carrot

6 small tri-colored potatoes, cut in bite sized pieces

1 tsp. dried thyme (I used fresh)

1 c. white wine

Place bacon in a large skillet. Cook over medium heat until evenly browned. Place on paper towels to drain.

Brown the lamb in a little of the bacon fat along with onion and garlic. When lamb is browned add the water and flour. Stir until thick. Pour the cooked lamb mixture and bacon in a dutch oven. Add beef stock, carrots, potatoes, spices, and white wine. Simmer covered for 20-30 minutes, or until vegetables are tender.

I Have Got To Show You What I Did!

2012-02-15T03:00:00.001-08:00

I know Valentine's Day is over, but I just had to take some time to show you what I put together for a friend.

Do you remember the Pan'O Sugar Cookie post? You can find it here.

I gave some of the cupcakes to a friend to take home and his wife loved the sugar cookie kiss on top. So, this friend of mine placed a Valentine order for his wife. He wanted to give her just the sugar cookie. He asked me to make the sugar cookies and sprinkle them with the word candy hearts that are so popular during Valentine's Day.

Well, we all know that men aren't really creative, right? Sorry for that comment men. There are a few that go over the top.....

I decided to make the sugar cookies look like the word candy hearts. How cool is that?

I baked the Pan'O Sugar Cookies in my two 9-inch heart shaped pans.

And this was the result.

I am not a professional pastry chef, or cake decorator, but I have to say that it turned out pretty darn cute.

To find out if my friend's wife liked it, tune into my Facebook fan page. I will post the results there.

Valentine's Day Fruit & Meat? Raspberry Balsamic Glazed Chicken

2012-02-13T03:00:00.000-08:00

Okay, say it....."Angie, you have been posting nothing but chicken recipes. Don't you think it's about time you mix things up a bit and bring us something other than chicken?"

I hear ya....I have been trying to talk myself into doing that the whole month of January, but myself isn't listening.

Do you know why?

Because I am trying to put better foods in my body, and chicken is one of the meats that is best for you (and me), (and myself).

This would make the perfect low calorie Valentine's Day meal. And the fresh raspberries make it so pretty.....Think Pink!!

One thing is for sure....Smucker's has got it go'n on!! Especially with their sugar-free preserve recipes.

Pictured above is the balsamic vinegar sauce made with sugar-free raspberry preserves. That is what you dump over your chicken. And when I make this again I will double that sauce recipe because it is out of this world fantastic on rice.....

If you love fresh red raspberries you will love this recipe. The fresh fruit and chicken just go hand in hand.

Raspberry Balsamic Glazed Chicken (Smucker's Sugar-free Recipe)

2 tsp. olive oil

1 lb. boneless skinless chicken breast, cut in strips

3/4 tsp. season salt

1/2 tsp. ground black pepper

1/2 tsp. minced garlic

1/2 c. chicken broth

2 TBS balsamic vinegar

1 tsp. minced fresh rosemary

1/3 c. Smucker's sugar-free red raspberry preserves

1/2 c. fresh red raspberries

Heat 1 tsp. olive oil in large nonstick skillet over medium heat. Sprinkle chicken with seasoning salt and pepper. Cook chicken in skillet 14-18 minutes, or until browned on all sides. Remove chicken to serving platter; keep warm.

Heat remaining 1 tsp. oil in same skillet. Add garlic and cook over medium heat 15 seconds, stirring constantly. Stir in chicken broth, vinegar, and rosemary. Simmer for 3 minutes, or until slightly thickened, stirring occasionally. Stir in preserves; heating until melted. Spoon sauce over chicken. Sprinkle with fresh raspberries.

Can I Match Lean Cuisine? Chicken and Dumpling Soup

2012-02-10T03:00:00.000-08:00

Have you ever used Reames noodles or dumplings in your soups?

I remember my mom using the noodles in her chicken soup. They are so puffy and yummy. These can be found in the frozen food section of your grocery store.

During my grocery store trip I saw these laying in the grocer's freezer, and so many memories came flooding back. I just had to buy them and make some chicken soup. I hadn't tried the dumplings yet so I thought I'd give them a whirl.

Yup, they are puffy just like a dumpling should be, and placed in my chicken soup, delicious....

Yes, another chicken recipe. What can I say??? I am bound and determined to get some weight off.

Since I have found the Lean Cuisine meals, and have been cutting some calories in my diet, I feel so much better. It's amazing what a few less calories can do for a person.

I gave some thought to the Lean Cuisine containers....If the meals in those containers are less then 400 calories, why can't I put my own food in that container and still be in a safe calorie range? That is my chicken and dumpling soup in a Lean Cuisine container. One slice of plain multi-grain bread and a banana. Looks like a good lunch to me.....

Let me see if I can get my chicken and dumpling soup in recipe form for you.

Chicken and Dumpling Soup

3 boneless skinless chicken breast halves, boiled in 8 c. of water (simmer with lid on for 35-45 minutes)

Cut the cooked chicken into pieces, set aside

Using the broth that the chicken was cooked in, add enough water to make 12 c. of broth

2 1/2 TBS chicken soup base

1 c. chopped celery

1 c. chopped onion

2 c. chopped carrots

Add the veggies to the broth and boil until they are almost fork tender

The dumplings have to boil for 30 minutes, so keep that in mind when it comes to the cooking time for your veggies. You don't want them to be mushy.

Add the Reames dumplings, chicken, and 1 tsp. chopped fresh thyme (follow package cooking directions for the dumplings)

Salt and Pepper to taste

I also sprinkled in a pinch of white pepper

Really? In The Garbage? Dark Chocolate Fudge Stripes

2012-02-08T03:00:00.000-08:00

Those sneaky little elves have been up to creating something new (Dark Chocolate Fudge Stripes) without me knowing.....And this new product must be delicious, because I found the empty wrapper in the trash.

Yup, this package of cookies didn't even survive in the house for 12 hours......

What does that tell you?

They are a damn good cookie!!

Here, let me straighten things out for you a little.....hold on while I try and get all the wrinkles out.

There, that's better....now you can see the package.

I'm not even going to show you the nutrition facts because we all know that cookies are "BAD".

The person that ate all these cookies and threw away the package before I could get pictures will not be mentioned (SEAN!).

All I have left to give you is a description of this wonderful product.

With his mouth stuffed full (imagination is required here)...."Have you tried these cookies?" (package in hand and dark chocolate cookie crumbs splattering from the mouth.....)

"These cookies are awesome!" (stuffing more in....and spitting crumbs....)

I quickly grab two cookies (just missing my fingers getting bitten off) to test for myself.

The cookie is definitely dark chocolate, crisp, and striped with more dark chocolate.

If you are a dark chocolate fan (like Sean), you will love these cookies. Make sure you pick up a package. But keep them hidden if you have a cookie monster in the house.

If you read this Sean, I hope you know I am just kidding with you....you weren't spitting cookie crumbs. Okay, maybe just a little.....

Love you honey!!

What Do You Do Without A Bun? Fiesta Burger

2012-02-06T03:00:00.000-08:00

Hamburger

Avocado

Sharp Monterey Jack cheese

Pico De Gallo

Eggs

What will these five food items create?

A bunless Fiesta Burger!

I found this idea in my son's Men's Health magazine. I put this together and found that I really, really, really like it.

I don't even miss the bun.

I bet if you serve this to your man he will love it. Just tell him that the grocery store was out of hamburger buns, and you've come up with a new way of serving hamburgers.....

Do you think it will work?

There is really no recipe required.

I cooked my burgers on the George Forman, and fried my egg in a little butter.....Assembled it and ate it with a knife and fork.

This post is linked to:

Very Little Sugar: Pineapple/Banana Up-side Down Cake

2012-02-03T03:00:00.001-08:00

I have never heard of a banana up-side down cake, have you?

When I ran across this recipe and noticed that there was very little sugar in it, I knew that I just had to make it.

I found this recipe through Debz Delicious Meals. She has some great stuff over there, and she is trying to acknowledge diabetics. Kind of like what I'm doing, but I think we just demand way too much sugar (sodas, energy drinks, sweet treats, etc.....). There is no reason why we have to fill our bodies with that much sugar.

My biggest task right now is counting calories....and cutting the sugar helps.

I get to do a product test today while I bring you a recipe. How cool is that? Two posts in one.

I don't know, maybe I should charge for this one?? What do you think? Double work, double information, double time.....just kidding!! I would never do that to my faithful readers.

But anyway, the new product I found is Domino Light sugar. An all natural light sugar/stevia blend.

I have used the Splenda blend before and didn't really care for it. It always left an after-taste, or changed the taste of my baked goods all together. I don't notice an after-taste with the Domino blend. And the flavors in this cake were not messed with either.

Another product in the picture that I love to use is, SACO cultured buttermilk blend. It is in a powdered form which makes it easy to add buttermilk to your recipes. All you do is mix it with water. But in this recipe I mixed it with pineapple juice. This product can be found in the bakery isle of the grocery store.

Debz recipe called for just bananas. I deleted a banana and added some pineapple. I love the little cups of fruit naturals that Del Monte offers. It's just like eating fresh fruit.

Right out of the oven.

One thing that I found out about this cake. It is best when you eat it warm. So if you plan on making this cake, make sure you serve it to a big enough crowd that it all gets eaten. It doesn't carry left-overs very well. And I think it would be amazing with a scoop of vanilla ice cream on top (sugar-free, that is).

Pineapple/Banana Up-side Down Cake

1/4 c. Domino light sugar blend

1 TBS water

2 TBS butter

1 large banana, sliced

2 (7 oz.) Del Monte fruit naturals, pineapple chunks, drained (save the juice)

1 1/2 c. all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

1/2 c. Domino light sugar blend

1/4 c. (a little less) canola oil

1/4 c. unsweetened applesauce

2 egg whites

1 egg

For the buttermilk ~ 1/2 c. pineapple juice from fruit cups and 2 TBS SACO cultured buttermilk blend

1 tsp. vanilla

Preheat oven to 325 degrees F.

Combine sugar and water in small saucepan. Heat over medium/high heat stirring constantly, until mixture is amber in color (I don't think I cooked mine long enough. It didn't turn amber color). Stir in butter. Immediately pour into an 8 inch baking pan. Arrange banana and pineapple in sugar mixture. Set aside.

Sift flour, baking powder and salt into medium bowl. Beat sugar blend, oil and applesauce in large bowl with electric mixer at medium speed 1 minute. Beat in egg whites and egg 1 at a time until blended. Beat in buttermilk and vanilla. Gradually add flour mixture; beat 1 minute or until blended. Pour batter over fruit in baking pan.

Bake 30-35 minutes or until wooden pick comes out clean. Cool 5 minutes in pan and then invert onto serving platter (I ran a butter knife around the edges before inverting). Cool slightly and then cut and serve.

Pumpkin Pie in a Container.....

2012-02-01T03:00:00.000-08:00

Have you tried this? It doesn't say "NEW" on it anywhere, but I've never seen it before. It must be a seasonal item.

This stuff is great!

And I'm thinking, Country Crock is kind of like a margarine/butter product right? This pumpkin spice butter tastes just like pumpkin pie. But anyway, back to my thinking....I wonder if this could be used in place of the shortening or butter that goes in pie crust?

Help me out here pie crust makers.....Do you think it's possible?

I don't make pie crust, but I bet this would be great under a pecan pie, or apple pie, or even a pumpkin pie.

Or what about it melted into a graham crust??? ALRIGHT, I'm heading to the kitchen with my container of Country Crock pumpkin spice.....

Also, I don't think the nutrition label is all that bad.

Help me out here Mary Howard....What do you think?

I had to add some Omega 3 (walnuts). Walnuts go hand in hand with pumpkin pie, right?

That's what I thought.

Let's Take a Trip: Mediterranean Chicken

2012-01-30T03:00:00.000-08:00

Who wants to take a trip with me to the Mediterranean part of our world? Greece is on my bucket list. I WILL make it there before I die.

I ran across this recipe at Allrecipes.com and I instantly knew that I had to make it.

It is very hard to find Mediterranean food when I live in Northwest Ohio. I have searched out a few places, but is the food real Mediterranean? Is it authentic?

One thing about Mediterranean food; you either love it, or you hate it. Me, I love it!

I love all the spices, oils, olives, and flavors mixed together.

This dish was fun for me to make because it called for white wine......

What happens when you get a cook around a bottle of wine, olives, and loneliness?

This is what happens.....I was alone in the kitchen with a bottle of white wine, a jar of open kalamata olives, and a wine glass. Put them all together and that equals sips of wine and a missing half jar of olives. By the time the meal was made I was feeling pretty darn good......

One thing I found out, if you munch on the kalamata olive and take a sip of white wine while the olive is still your mouth, it forms an irresistible flavor on the palate.....I'm not joking!! That is the reason I ended up tipsy. I just couldn't quit....

To all you Mediterranean food lovers out there.....I hope you love this as much as I did. And of course, help yourself to the wine. Just make sure you save enough to complete your dish.....

Mediterranean Chicken

2 tsp. olive oil

2 TBS white wine

3 boneless skinless chicken breasts halves cut in bite sized pieces

3 cloves garlic, minced

1/2 c. diced onion

3 cups tomatoes, chopped or diced

1/2 c. white wine

2 tsp. chopped fresh thyme

1 TBS chopped fresh basil

1/2 c. kalamata olives

1/4 c. chopped fresh parsley

salt and pepper to taste

Heat the oil and 2 TBS white wine in a large skillet over medium heat. Add chicken and cook until golden. Remove chicken from skillet and set aside.

Saute garlic in pan drippings for 30 seconds, add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 c. white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.

Return chicken to skillet and cover. Cook over low heat until the chicken is heated through. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste. This can be served over rice.

A Winner!!

2012-01-27T07:26:00.000-08:00

WE HAVE A WINNER!!

A winner has been drawn through Random.org.

# 17 was chosen and that number belongs to Keshakeke.

The prize has not been claimed (sad face), and I do not have contact information for the winner, so I am going to post this information to hopefully get her/your attention.

Please, please, please claim your prize Keshakeke!! You can email me at angie.walker41@yahoo.com.

If the prize is not claimed by January 30th I will have to draw another winner.

This is an awesome product, and I would really feel bad if the winner is forced to forfeit the prize.

A Permanent Item: Apricot Chicken and Pepper Fajitas

2012-01-27T03:00:00.000-08:00

Oh my heavens!! This has got to be the most fabulous of all fabulouses (is that a word?). I'm making it a word because these fajitas were out of this world fantastic.

The credit for this recipe goes to Smucker's Jellies and Jams. I was surfing the net for low sugar, low calorie recipes and I stumbled upon this one. Have you been to the Smucker's Web site? Oh my gosh! Who would have known you can do so much with jellies and jams?

My new itty-bitty work space. I'm getting used to it. But I couldn't pass up the gorgeous picture of colorful peppers and fresh cilantro. The colorful peppers just make me happy....what do peppers do for you?

The chicken is cut in strips and dipped in fajita seasoning before browning. This is where all the flavor is at....And I know I had more than one pound of chicken. What I did was, I dumped the whole packet of seasoning in a shallow bowl and dipped the chicken strips in it. OOPS!! I didn't follow the recipe directions. Shame on me.....

You can tell I had way more than one pound of chicken strips. My large skillet is over-flowing. I had to plate some of my browned chicken until I got it all browned, then dumped it back in the skillet with the peppers. And the peppers with the chicken makes a gorgeous photo.

Yes, I'm all about capturing beauty, and food is a beauty.

You could probably go all out and add onions along with the peppers. And you could also add the fajita toppings like, sour cream, guacamole, tomatoes, cheese, etc....But I really think that those things would take away from what is laying in that tortilla. We added a little shredded lettuce along with the fresh cilantro. The fresh cilantro is what makes this perfect. The apricot flavor (sweetness), peppers, cilantro, and seasoned chicken just go perfect together. If I owned a restaurant I would be serving this as one of my specials....Completely perfect!!

Apricot Chicken and Pepper Fajitas

2 TBS olive oil

1 lb. skinless, boneless chicken breast, cut into 1/2 inch strips (I used 4 chicken breast halves)

1 pkg. fajita seasoning mix

1 large green pepper, cut into strips

1 large red pepper, cut into strips

1/2 c. Smucker's Sugar Free Apricot Preserves

Flour tortillas

1 bunch chopped fresh cilantro

Heat oil in large skillet. Coat chicken strips with fajita seasoning (I coated mine lightly. I didn't dredge them in it). Cook chicken 2 minutes on each side, or until opaque on both sides. Add red and green pepper strips. Cook and stir 2 minutes or until chicken is done and peppers are fork tender (I like my peppers a little crispy, so I just did the 2 minutes). Stir in preserves. Cook 1 minutes or until heated through (melted). Fill tortillas with chicken and peppers. Top with cilantro and shredded lettuce.

What A Kiss!: Chocolate Cupcakes Kissed By A Sugar Cookie

2012-01-25T03:00:00.000-08:00

If these don't get you in the mood for Valentine's Day, I don't know what will.

The chocolate cupcake is my mom's chocolate cake recipe, and I'm so, so, so, sorry that I can't give out that recipe. There are a few lucky "fan's of the week" that have received this recipe as a gift, but if I publicize this recipe it wouldn't be fair to them.

All you have to do is keep being active on A'lil Country Sugar Fan page and you just may be the next one chosen for Fan of the Week. How cool is that? You may be the next owner of my mom's chocolate cake.

I ran across this recipe (Pan'o Sugar Cookies) and all of a sudden had a brilliant idea. That is one huge sugar cookie, huh? A thank you goes out to Country Cooks Across America.

My idea was to cut little heart shapes from this giant sugar cookie, but I quickly ran into a dilemma. I don't own a mini heart shaped cookie cutter. Although, I do own the complete set of biscuit cutters from Pampered Chef. So, that left me with little circles. A kiss is a kiss, right? No matter what the shape?

And I am one that doesn't like a lot of frosting on my cupcakes. Yup, I am the one that is scraping it all off and leaving a glob of frosting on the edge of my plate. OOOPS!! Sorry about the messy glob of frosting dishwashers.......

The Pan'0 Sugar Cookies is absolutely amazing and totally loved in my house. Definitely a sugar cookie in a pan....

Make sure you visit Country Cooks Across America. It is owned by three wonderful ladies that work very hard to bring the blogging world a piece of variety, scrumptious-ness, and all around great country cooking.

This recipe is linked to:

Pan'O Sugar Cookies

2 sticks butter, soft

2 1/4 c. sugar

4 eggs

2 tsp. almond extract

4 1/2 c. flour

1 tsp. salt

1/2 tsp. baking soda

Preheat oven to 375 degrees F.

In your mixing bowl first cream together the butter and sugar until light and fluffy. Add in the eggs one at a time while beating on low.

Next add the almond extract and beat for 1 minute.

Place all dry ingredients into the mixer mixing well until blended. Spread mixture into a lightly greased jelly roll pan (did you notice how that said spread? I had to press it in with my hands).

Bake for 18-22 minutes or until center is cooked through and edges are golden brown. Let cool completely before frosting (I used a butter cream cheese frosting).

STOP EVERYTHING!! Look What I Found!

2012-01-23T03:00:00.001-08:00

WHOA!! STOP EVERYTHING!!

You should see what I found just ten minutes away from my house.....

ALL THINGS FOOD

In the picture above is (left) Staci and (right) Mo. Go and spend some time with these wonderful ladies. They sure do know their stuff about food, and they are extremely friendly too. I felt right at home as soon as I stepped in the door. And any questions I had were answered quickly, sincerely, and with tons of information.

Mo gave us a sample of fresh from the cow milk.....Have you ever tasted that? Oh, Glory Be!! I could be happy with that sweet creamy stuff in my coffee every morning. I am seriously considering buying stock in a dairy cow!!

I am a huge fan, lover, and I go nuts for Trader Joe's. But my dilemma is: I don't live anywhere near one.

My son (remember he's the nutrition freak) came home and told me about this new organic food store that he found in Bryan, Ohio. Just ten minutes away from our house. That was it!! That's all the information I needed to know. I dropped everything I was doing and headed to Bryan, with son in tow, of course. I stepped one foot into the store and instantly fell in love. I was in heaven, paradise, my own private dream. But wait, this isn't a dream....it's for real! And you should see what I found while I was there.....

Whole grain pastas, organic eggs, organic pasta sauce, goat burger, lamb burger, organic popcorn, and even some organic treats for my dog.

There is so much organic food in this store, I just wanted to take it all home, throw away the key, and no one bother me....I will survive in my own organic heaven.

There are nuts, dried fruits, teas, coffees, an endless supply of spices, fresh produce, and organic meats.

But it's not all food. Make sure you spend some time on the All Things Food Web site (the events calendar) because they have cooking show events, popular chefs, and even doctors that come and speak about nutrition. What an amazing place, and I didn't even know it was there. That is one of the downfalls of being a hermit.....DON'T BE A HERMIT!! Just look at the goodness I could have missed.

I will be following All Things Food very closely. I don't want to miss anything, and I am going to be the first in line for their next cooking show (with camera in hand, if they allow).

I am going to support my local farmers....Wal Mart can go to hell!! And I truly mean that!!

Like Mother, Like Daughter: Frank's Red Hot Buffalo Chicken Dip

2012-01-20T03:00:00.000-08:00

Sydney, my soon to be, someday soon, in the near future, daughter-in-luv (daughter) loves to cook and bake like I do. When she finds or tastes something she really likes she goes in search of a recipe. She tried a buffalo chicken dip over the holidays and she searched the internet until she found what she was looking for.

Sydney found this recipe at Frank's Red Hot Web site. She used the buffalo Red Hot sauce in this recipe. It is for sure addicting. And if you didn't notice, I was just a little late on taking photos. We had already dug in before the "ding, you idiot, take pictures" nudged me in the head.

But even though I was a little late, my photos are proof that this dip is fantastic.

The recipe can be found here.

One thing that I've notice about Frank's Red Hot sauce, it's not really hot. The "Red Hot" on the bottle has always steered me away from it. It seems like the hot flavor is there, but the burning sensation is not (does that make sense?). This stuff is really good, and I've found out that I love it on pizza.

Also, keep in mind that you can make this recipe low fat, and with fewer calories. All you would have to do is use the 1/3 less fat cream cheese, cook your own chicken instead of using canned, fat-free ranch, and low fat mozzarella cheese. You could also use a healthy cracker instead of using tortilla chips.

Frank's Red Hot Buffalo Chicken Dip

8 oz. pkg. cream cheese, soft

1/2 c. ranch salad dressing

1/2 c. Frank's Red Hot Buffalo Wing Sauce

1/2 c. shredded mozzarella cheese (it looked like Syd used the mixed cheddar and jack)

2 cans (12.5 oz.) white premium chicken breast in water, drained (Syd used 2 (10 oz.) cans)

Heat oven to 350 degrees F. Place cream cheese into a deep baking dish. Stir until smooth.

Mix in salad dressing, Red Hot sauce, and cheese. Stir in chicken last.

Bake 20 minutes or until mixture is heated through; stir. Serve with tortilla chips.

Bad News: Philadelphia Indulgence

2012-01-18T03:00:00.000-08:00

Have you tried this new product from Kraft foods? It sounds and looks sinful, doesn't it? That's what I thought when I seen it in the grocery store. When something says "NEW" I am usually right on it. But have you ever purchased a "NEW" product that you're just not happy with?

To describe the taste of Philadelphia Indulgence, Dark Chocolate, it tastes like Jell-O chocolate pudding. So, if you like Jell-O chocolate pudding, you will probably love this stuff.

The one thing that swayed me away from this new product is:

See those little pink arrows? That is not good!!

And this lady here.....it's a good thing Kraft has her on their side.

http://www.youtube.com/watch?v=HWLM2wkQs74

I thought food companies were suppose to be making their food products more healthy for the public consumption....????.....???? Kraft? Are you paying attention?

But I was not ready to give up on this product totally. I pulled out my little Sponge Bob bowl and melted some of the Indulgence. I had some fresh pineapple that I just bought yesterday, and yes, I indulged. This is very good as a fruit dip, and I would assume would be delightful on fresh strawberries, but the calories kept flashing back.....Like a tiny yellow light in my brain, blink, blink, blink.....

If fresh fruit and this chocolate dip are the only things you're going to eat for the day, you will be fine.....

It is definitely better melted and served with fruit than it is spread on a bagel.

You may have to be the judge on this one. All I can say is, I was not impressed. I can do without this product. Thanks anyway Kraft!

A Give-Away, an AWESOME Product, and FUN, FUN, FUN

2012-01-16T03:00:00.001-08:00

I can't believe it!!

My very first give-away!

And this is the coolest digital software ever. I spent some time on Saturday putting together an electronic photo album. Since my daughter's birthday is in a couple weeks I decided to focus on that. I chose a pink album template that the software provided. I didn't think I was skilled enough to create my own yet, but that's okay, this software is very user friendly. I did sway from the templates that are provided and created my very own page in the album. I had so much fun. And the finished product is amazing!

I will be able to organize all of my photos into an electronic photo album. Doing this will save so much space on my computer. Also, the finished albums are fun to look at. Once you click the view album tab, the album will pop up, and the pages turn just like they do in a hand held album. The electronic version is so much more colorful and fun to look at.

If you want to take a peek at what My Memories has to offer, you can click here: "My Memories"

I want to show you some of the work I did on Saturday.

This is the front page of my album.

And this is the page I created myself starting with a blank page. See how much fun you can have with this? There is so much more that you can do with My Memories Scrapbook.

You can make calendars, cards, add videos to your book, and even add music.

Go ahead and look around the My Memories Web Site. I promise you will not regret it.

My Memories has been kind enough to offer a software package to give-away. Wouldn't you love to receive the software for this awesome product? For FREE?

To be entered in the give-away: All you have to do is visit My Memories, choose your favorite digital paper pack or layout and then leave your comment here.

You can also follow (LIKE) My Memories on facebook for another chance to win.

My Memories also has a blog. Give them a visit, become a follower, and that is another chance to win. The last day to enter is January 24th. Make sure you leave an email address for contact purposes. The winner will be chosen January 25th, the day of Randi's Birthday. Make sure you spread the word about this amazing give-away.....

Lots of opportunities here!

I absolutely loved creating a photo album for my daughter's birthday. I even printed it to give it to her in place of a birthday card.

Good luck to you all!

Winner will be chosen by Random.org

New Year....New Change: Buttermilk Cornbread Muffins

2012-01-13T03:00:00.000-08:00

It is a new year, and I'm thinking I need to make some changes around here. With weight loss usually being the #1 resolution made by many, I figured that I should start focusing on low fat, low calorie, and healthy cooking. There are so many ways you can substitute ingredients to make foods low calorie, low sugar, and low fat without losing any of the taste. The ingredients are out there....we just need to force ourselves to purchase them.

I have a facebook fan (Mary Howard) that is my inspiration for this change. She is diabetic and she is making a serious change in her eating habits, sugar intake, and counting calories. So I am dedicating this change to her.

Once a week I am going to offer all of you a low calorie, low fat, low sugar recipe. One that has been tested by ME of course.

This is my first post, and man are these muffins delicious. The sweetener in these.....take a guess.....YUP, honey.

I cheated just a little and lightly sprinkled them with a cinnamon sugar mixture. Which is a perfect example of substituting ingredients. The cinnamon sugar mixture can be made with Splenda (let's keep that in mind).

I have heard that our weather (Ohio) is going to be getting colder. So colder weather means serving more soups. And what goes really good with soup? Cornbread Muffins!

But my favorite way of eating them is with maple syrup. And do you see what I have already done?

I replaced the maple syrup with sugar free breakfast syrup.....can't even tell the difference. By doing that I have saved myself tons of calories and sugar.

Buttermilk Cornbread Muffins

1 c. cornmeal

1 c. bread flour

2 tsp. baking powder

1 tsp. baking soda

2 eggs, beaten

3/4 c. low fat buttermilk

1/4 c. honey

2 TBS vegetable oil

Lightly sprinkle tops with cinnamon/Splenda mixture

Preheat oven to 375 degrees F.

In a large bowl, combine the cornmeal, flour, baking powder, and soda. Combine eggs, buttermilk, honey, and oil; add slowly to the dry ingredients. Mix until blended. Pour into paper lined cupcake pan, filling them almost to the top.

Bake until golden, about 15 - 20 minutes. Remove the muffins from the pan and cool completely.

Another New Cereal: Krave

2012-01-11T03:00:00.000-08:00

For real? Another new cereal?

Doesn't the cereal isle already take up about four rows of the grocery store?

But you know what? Kellogg's did good this time. Chocolate on the inside? And who says you can't eat chocolate for breakfast?

I sliced up one of my mini bananas to eat with this cereal. Banana+Chocolate+Milk=A breakfast to die for.....

But this is not the only new Krave that Kellogg's has produced. They have also produced a DOUBLE CHOCOLATE Krave. Oh my Lord!! Double chocolate in a cereal.....I'm in heaven now!!

And if you take a look....the nutrition facts aren't all that bad. This cereal was approved by my weight lifting, nutrition addict, eat many small meals a day, son. So, if he okays it, it's gotta be good.

It's About Time: Chocolate Cherry Cookies

2012-01-09T03:00:00.000-08:00

Guess what holiday is next?

Yup, you guessed it.....Valentine's Day!!

This is the perfect Valentine's Day cookie. You cannot go wrong with chocolate and cherries.

And what man, or woman doesn't like, love, crave, obsess, demand, etc... chocolate and cherries?

My taste tester (my son) reviewed these cookies right after they were made. Review results: "Man, those are good!"

So, if these cookies pass the taste test of my son....they are dang good cookies.

The dough for these cookies is kind of different. There is no egg, and the butter is cut in cold. The dough will be kind of crumbly, but don't fret......

When you make them into balls for baking, everything comes together fine.

It's kind of like playing with crumbly play dough.....yeah, get the kids involved with this one, they will love it....

I melted 3 blocks of candy coating white chocolate. After it was melted I added four drops of red food coloring. PINK says Valentine's Day, right?

I dipped half the cookie in the chocolate and then sprinkled them with red colored sprinkles while the chocolate was still wet.

I am so happy to be back in the kitchen baking and cooking for all of you. This move is killing me, and I feel like I have abandoned my followers and fans. It's about time I'm back in the kitchen, huh?

This recipe is linked to:

And:

Chocolate Cherry Cookies

1/2 c. red candied cherries, chopped

2 1/2 c. bread flour

1/2 c. sugar

1 c. cold butter, cut into pieces

1/2 c. semisweet chocolate chips

1/4 tsp. almond extract

3 drops red food coloring

Preheat oven to 325 degrees F. In a large bowl, combine flour and sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir in cherries and chocolate chips. Stir in almond extract and food coloring. Knead mixture with hands until it forms a smooth ball (don't worry if you can't manage this part. I couldn't get mine to all come together, but my individual baking balls were fine). Shape dough into 1/4 - 1/2 inch balls. Place 2 inches apart on cookie sheet. Using the bottom of a glass (dampen with water) dip in sugar and press cookie to 1 1/2 inch rounds. Bake 12 - 14 minutes (mine took 14) or until centers are set. Cool in baking sheet for 1 minute before removing to cooling rack.

Melt 3 blocks of candy coating chocolate in a double boiler. When melted, add 4 drops of red food coloring. Stir until combined. Dip half of the cooled cookie in the chocolate, sprinkle with red sprinkles, and let dry on waxed paper.

Only Because I'm Going Bananas: Product Testing

2012-01-06T03:00:00.000-08:00

I am relying on product testing right now....

Do you know why?

Because I am going bananas!

I am in the process of moving, and half of my kitchen is one house and half of it in another. I am about ready to lose my mind. But as I did a store run for necessities for a mover to survive (fast food, pre-made salads, deli food, etc....) I ran across these bananas. Have you tried these? They are simply AMAZING. About three bites and they're gone.

If you are anything like me, I get half way through a regular sized banana and I don't want anymore. And there is no way to save a banana once its been peeled. These little mini bananas that Dole offers are just the right size. And it says on the package, "Best if peeled from the bottom". Now does it really make a difference on what end you peel a banana from? Yes it does. And believe me, I tested this theory....I peeled one from the top and one from the bottom. You know those stringy things you get on a banana when you peel it? Well, if you peel it from the bottom you don't get any stringy things. And the taste of these bananas are super sweet.....

And I'll share a little more info on these minis; I usually get heartburn when I eat a normal sized banana. No heartburn with the mini bananas. I am truly loving this product.

And here is another product that I ran across. A mover MUST have caffeine, right? These iced coffee packets on the go are perfect. If you like iced coffee you will love these travel packets.

Pardon Me: Rosenmunna (Swedish Thumbprint Cookies)

2012-01-04T03:00:00.000-08:00

Please pardon my post....I had a late Christmas celebration with my family since I spent 10 days in December in the beautiful Arizona state.

And I have another Christmas celebration coming up on the 7th. It's kind of funny how we have to schedule around a vacation....

I love thumbprints....they are so colorful, kid friendly, and they taste wonderful. You can never go wrong with strawberry jam.

And I got to use one of my Christmas gifts for the very first time. Wilton cookie baking sheets. I am truly in love!!

One thing that really surprised me about this recipe, there is no egg. Just butter, flour, and sugar. How simple is that? And of course, the strawberry jam sends them over the top....

Also, I apologize for the lack of recipe reference. I have the recipe scratched in pen on a piece of paper, and was found in my holiday stack of recipes. I need to do better on my info. Maybe a resolution I can make?

This recipe is linked to:

Rosenmunna (Swedish Thumbprint Cookies)

1 c. butter, soft

1/2 c. white sugar

2 c. sifted flour

jam of choice (I used home-made strawberry)

Preheat oven to 375 degrees F. Cream butter and sugar until light and fluffy. Add sifted flour and mix well. Shape dough into 1 inch balls and place on cookie sheet. Imprint your thumb in the center to make 1/2 inch indentation. Fill with your favorite jam. Bake 12-15 minutes, or until the edges are golden. Watch closely, my first batch browned too much.

Missed By Two Days....Sauerkraut Soup

2012-01-03T03:00:00.000-08:00

I am so sorry that I didn't get this to you before, or on New Year's Day.....Please forgive me.

On New Year's Day I know you're suppose to eat black-eyed peas, sauerkraut, and pork for good luck. I have a sauerkraut hater in the house, so I wanted to find something that I could eat quickly and still get the "good luck" affect. And where do I turn when I am looking for specific recipes? Blogs, of course.

I found this at Sweet Pea's Kitchen, and just to let you know, her recipes are never fail....Everything that I have made from her blog has been fantastic. So, seeing this soup recipe on her blog, I knew it was something that I would love eating.

My son gave me a couple jars of home-made preserved sauerkraut. Have you ever had home-made sauerkraut? It is only the best!!

Everything put together and ready for simmer....

If you want all your "good luck" items all in one dish, this soup is for you. And tasty....it is all that and more. I will be eating more of this today. I am longing for a good year in 2012.

I made a few changes to Sweet Pea's soup, but nothing that is going to throw it off too much.

Sauerkraut Soup

1 pound fully cooked smoked ham (I used my left-over smoked ham from my Christmas dinner)

1/2 of a large onion, finely chopped

2 celery heart ribs, finely chopped

4 garlic cloves, minced

1 c. hard cider (I used apple cider vinegar)

1 jar (32 oz.) sauerkraut, drained (rinsed if needed), (mine was home-made so I didn't rinse it)

3 medium potatoes, peeled and chopped

1 tsp. fennel seed

8 c. water, 3 TBS chicken soup base, mixed together

1 can black-eyed peas

Fresh ground black pepper to taste (I used a little white pepper and black pepper together)

Heat a large Dutch oven over medium-high heat and add the ham. Cook, stirring occasionally until the ham is caramelized and the fat is rendered, 4 - 6 minutes.

Add the onions and celery and cook, stirring occasionally, until vegetables are soft and lightly browned, about 4 minutes. Add the garlic and cook stirring, for 1 minute. Add the cider vinegar and cook until almost completely reduced. Add the sauerkraut, broth, potatoes, black-eyed peas, fennel seed, and pepper and bring to a boil.

Reduce the heat to a low simmer and cook, stirring occasionally, until potatoes and sauerkraut are very tender and the broth is flavorful, about 1 hour. Taste and adjust the seasoning, if necessary.

The Top 7 of 2011

2012-01-02T03:00:00.000-08:00

Can you believe another year is over and a new one is just beginning? Oh my gosh!! How time flies....

And I have made it through another year of blogging.... Creating an online cookbook just for you...Last year I had a follower contact me and tell me how much she enjoys my blog. She has encouraged me to keep moving forward. The follower also told me that she doesn't buy cookbooks anymore. She uses online blogs to retrieve her recipes. "A blogger will not post a recipe if it is NOT good. And the recipes are always tried and true."

But I HAVE posted my flops....and the reason for that, to show that I am not always a success in the kitchen. And also, I post them so that maybe the reader can adjust the recipe (fix it!).

I have many goals set for 2012. And my first goal that I would like to achieve is: I want to learn how to make Biscotti. The new year is going to be very busy for me, but I promise I will supply you with recipes, food ideas, and maybe some funny stories.....but I have one more semester of College (graduating in May with my Bachelor Degree in supervision and leadership), I am moving homes in the first part of the new year, and after May I have to find a job.....UGH!!

Thank you so much for sticking with me and supporting my (quickly turned into a commitment) hobby. Things can only get better here at A'lil Country Sugar! Have a safe and prosperous new year everyone!

Here is my top 7 of 2011:

The lasagna soup was an over-achiever item.....it came in the top slot with 2,206 views.

Warm dinner rolls are always good, right? This one achieved 488 views.

My version of a lasagna cupcake....these turned out so good, and they freeze well. If there is anyone out there that is on the run during lunch or dinner....this is perfect. Freeze two together in a small container, pop it in the microwave for about two minutes, and your meal is ready. A salad on the side, or a slice of garlic bread, and you get perfection, easy, time management, etc...

This one received 235 views.

OH....my creation! My masterpiece! My sinful love food item! This Caramel/Apple Turkey Panini was entered into an online food blog challenge back in October. I was given two food items (caramel and apple) and I had to create something that required those two items. When the mind goes blank, always fall back on a sandwich....but I wanted to do something different. I knew the other contestants would be focused on dessert. Caramel and apple? How can you NOT focus on sweet? But one thing about me: (information to know) if you place in front of me a piece of grilled, baked, slow-cooked, etc...meat and a piece of cake....I will always go for the meat.

I love baking sweet stuff, but to eat it is a different story....That is why most of my sweet creations are given away. This one received 217 views.

This is an oldie but a goody....You can tell how long ago I made this cake. That picture was taken with my old camera. This Cinnabon Cake is one of my brother's favorites. He bought one of these at the Farmer's Market, and just a few days later was calling me ordering another one.

If you love cinnamon this cake is for you.

188 views last year.

Pumpkin Cheesecake Bars....One of our family favorites that I make at least once (sometimes twice) during the holidays. This recipe is a favorite for one of my old supervisors. While I was working under his supervision, I think I was making this at least once a month (for him).

This one received 169 views.

And the last item of 2011 is a lettuce salad. Out of all the sweets, soups, and candy, a lettuce salad came in last in the page view stats. This one kind of surprised me, just a little.....

Have a Happy New Year! And make sure you visit often. You never know what I will bringing you....and if you're really serious about keeping in touch, make sure you sign up for my email letter. Recipes in your inbox? How much more simple can dinner, lunch, snack, or sweet treat be?

Keep looking forward.....what was, is GONE, and what will be is up to ME!

Comfort: Hamburg, Celery, Potato Soup

2011-12-30T03:00:00.000-08:00

This soup is one that my mom used to make when I was a kid. Talk about "comfort food". And I have been needing this comfort (a lot going on). I think she used to make it when she had celery that needed used up quickly. That's the reason I made it.....

Plus, I got to use my new garlic slicer. OH MY GOODNESS!! This is a must have kitchen gadget.

Just look at the thin garlic slices you get. And they cook up gorgeous. I can see this being used as a pizza topping....are you with me?

I had a package of celery hearts that needed to be used quickly. That is what happens when you spend ten days in Arizona and leave food in the frig.....

Three main ingredients in this soup: hamburg, celery, and potatoes. How can something so simple taste so great? Make this on a cold winter's evening, and you will see what I'm talking about.

I hope you love this as much as I do.

Hamburg, Celery, Potato Soup

1 lb. hamburger, or ground beef of your choice

1/3 c. chopped onion

3 garlic cloves, thinly sliced

1 TBS Worcestershire sauce

1 (32 oz.) carton vegetable broth

2 tsp. beef soup base

3 c. water

1 bunch sliced celery hearts (leaves included)

7 small potatoes, cubed

Sprinkle with white pepper to your liking

Brown ground beef, onion, and garlic together (drain if necessary). When ground beef is done browning, add Worcestershire sauce, vegetable broth, soup base, water, celery, potatoes, and white pepper. Bring to a boil, turn down to simmer and cover. Simmer for 35-45 minutes, stirring occasionally.

J.I.T. You Know What That Means! Pumpkin Cheesecake

2011-12-23T08:39:00.000-08:00

J.I.T. (just in time), (I hope!). Yes, this is the eve of Christmas Eve, which means many of you will be attending feasts tomorrow, and the next day. So, take today to make this wonderful cheesecake. It turned out fantastic!

I used the traditional graham cracker crust but I added instant coffee granules and chopped walnuts. Walnuts + Pumpkin = Pure Bliss. But adding coffee to the mix? That equals PURE BLISSEST! (Is that even a word?)

The coffee flavor mixed with the pumpkin, cream cheese, and spices makes this cheesecake rich. And the crust is not the only place that coffee was added. It was added to the topping too. So the cheesecake is sandwiched between heavenly coffee.....

In the oven it goes....

Right out of the oven.....

Okay, I have a very important question: Does anyone know of any tips or tricks on how to get a smooth cut on a cheesecake?

The ones you see in bakeries and grocery stores have such a smooth cut, they almost look like they were baked that way (jealous!).

Plated and ready to go to my Christmas feast tonight. And look, I get to use my new cake plate that I bought from Sax Thrift Avenue.

Oh, I almost forgot to tell you; The ingredients in the cheesecake had to be modified to the ingredients I had in my frig.

This is the recipe I created:

Pumpkin Cheese Cake

crust

1 1/2 c. graham cracker crumbs

4 1/2 TBS butter, melted

3 TBS sugar

1 TBS instant coffee granules (dissolved in melted butter)

1/3 c. chopped fine walnuts

pumpkin filling

2 pkg. 8 oz. each cream cheese, soft

1 1/4 c. sugar

1 (15 oz.) can pure pumpkin

3/4 c. cottage cheese

1 1/2 tsp. brandy extract

1 tsp. ground cinnamon

1/2 tsp. ground allspice

1/4 tsp. salt

4 large eggs

cream topping

3/4 c. sour cream

1/4 c. cottage cheese

3 TBS sugar

1 tsp. vanilla extract

1 tsp. instant coffee granules

Preheat oven to 350 degrees F. In a 9" by 3" springform pan, with fork, stir graham cracker crumbs, melted butter with coffee, and sugar until moistened. This can be done in a separate bowl too.

Tightly wrap outside of pan with heavy-duty foil to prevent leakage when baking in water bath later. Bake crust 10 minutes. Cool completely in pan on wire rack.

Pumpkin Filling: In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in cottage cheese, extract, cinnamon, allspice, and salt. Add eggs one at a time, beating just until blended after each addition.

Pour pumpkin mixture into crust and place in large roasting pan. Place pan on oven rack. Carefully pour enough boiling water into pan to come 1 inch up side of springform pan. Bake cheesecake 1 hour 20 minutes or until center barely jiggles.

Cream Topping:

In a mixing bowl at medium speed, beat sour cream, cottage cheese, sugar, coffee granules, and vanilla until blended. When cheesecake is done, remove from water bath, pour on the topping smoothing it to the edges evenly. Return cake to water bath and bake 5 more minutes.

Remove cheesecake from water bath to wire rack; discard foil. With a small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool cheesecake completely. Cover and refrigerate cheesecake at least 6 hours or overnight, until well chilled. Remove side of pan to serve.

What A Great Friend: Old Fashioned Sugar Cookies

2011-12-21T03:00:00.000-08:00

These sugar cookies came from a wonderful friend of mine, Michael Ann over at The Big Green Bowl. And I'll tell you why I like our friendship. Michael Ann is a very straight forward type of person, and the more we chat, the more I find out that we have tons of things in common. Make sure you visit her blog because she has a lot of great stuff over there. And she is also an awesome writer, definitely my idol.....She has a writing blog called Thinking in My Head. You will have to check that one out too.

When I found this recipe, I contacted Michael Ann with the ideas I had to make changes to this cookie....

Here is where the straight forward comes into play, and I just love her for setting me straight. She told me to make the original recipe first to taste the cookie and then decide on the changes. I took her advice, and I'm so glad I did....What a wonderful cookie. I found out that these are best eaten warm right out of the oven. And then my review of the cold cookie is this: make sure you have a cup of coffee or a glass of milk, because these are awesome dunkers.....

I didn't have any store bought colored sugar so I used course cane sugar and green food coloring to make my own. Worked perfectly!

I also used a large cookie scoop which meant a longer baking time (mine took 15 - 17 minutes). I also had to flatten the cookies a little before baking. If you notice in the picture above, my first batch (without flattening them) look like puffy half moons.

This sugar cookie has the best flavor and texture, and definitely lives up to the name "old fashioned".

Make sure you remove them from the oven right when the edges start turning a golden brown.

Old Fashioned Sugar Cookies

1 c. butter, soft

1 c. powdered sugar

1 c. granulated sugar

2 eggs

1 c. salad oil

2 tsp. vanilla

1 tsp. dried lemon peel (McCormick makes it, California lemon peel)

4 1/4 c. bread flour

1 tsp. baking soda

1 tsp. salt

1 tsp. cream of tarter

Colored sugar for tops

This batter needs to sit in the fridge for several hours (I left mine in over night).

In a large bowl, cream butter and sugars. Beat in eggs one at a time until light and fluffy. Add oil, vanilla and lemon peel. Beat until well-mixed. In another large bowl, combine flour, baking soda, salt and cream of tartar. Gradually add the dry ingredients to the creamed mixture and beat until well-blended. Wrap and chill dough for 3-4 hours.

Preheat oven to 325 degrees F. Use a cookie scoop (or drop by heaping tsp. then roll into balls) and set about 2" apart on ungreased cookie sheet. Sprinkle with colored sugar. Do not flatten the dough. Bake 8-10 minutes or until lightly browned on top. Let sit on cookie sheet for 2 minutes, then remove to a cooling rack. Store in airtight container or freeze.

Arizona for Christmas

2011-12-16T03:00:00.000-08:00

Yes, I am in Arizona as this is being posted....blue skies, palm trees, sunshine, warmth.....This is my first ever warm Christmas. I don't think I'm going to know how to act. Maybe if I wish real hard Christmas will pass by without me even knowing.....Can you tell I'm not a Christmas person? Don't get me wrong, I love the meaning of Christmas and everything it stands for, but the material side of it can leave for all I care.

Mountains, hiking, taking pictures, and site seeing....I don't know if I will be able to handle all this vacation time.

This is Bisbee, Arizona. Such a cute, cute town. It is built right into the side of a mountain. One grocery store, tons of gift shops, walking hills and steps, and shopping galore.....

I am deathly afraid of spiders, but lizards, they are cute. Say hello to my little friend.....

I am going to try and post while I'm in Arizona, but I'm sure it's okay if I miss a few....

If I don't see you before the holiday, have a very Merry Christmas! From my blog to yours....

Not Photogenic: Crab Salad

2011-12-14T03:00:00.000-08:00

Have you ever tried taking pictures of something that is just not photogenic?

Everything I tried with this sandwich didn't work. I tried different angles, different lighting, standing on my head, doing summer salts..... okay, scratch the last two. I didn't try those, but maybe I should have.

My son loves sea food, and while I was at the grocery store browsing I ran across a sale on canned crab. 2 cans for $5.00, so I bought 4. Three cans of crab and one can of baby shrimps. I brought it home and threw together a crab salad for sandwiches.

Crab Salad

3 (6 oz.) Reese all white crab meat, drained

1 (7 oz.) Reese tiny shrimp, drained

2 celery hearts stalks, finely chopped

2 TBS sweet minced onion

3/4 c. mayonnaise

1/4 c. ranch dressing

2/3 c. crushed seasoned croutons

black pepper to taste

Mix all together and fill a pita half. We topped ours with fresh arugula.

You could also add a splash of lemon juice if you'd like.

Are You A Side Person? Vegetable Salad

2011-12-11T03:00:00.000-08:00

Usually for a holiday family meal there are the side people and the main course people. More than likely the parents or grandparents provide the main course staples (turkey, ham, mashed potatoes, and veggie), and the rest of the family is in charge of filling in the rest.

So, if you are a side person, I am here to help you out. This salad would be a perfect side for your holiday meal(s).

I don't think I have ever had a broccoli salad as creamy as this one.

Vegetable Salad

1 head cauliflower, broken into florets

1 head broccoli, broken into florets

1 c. diagonally sliced celery

1 c. diced cooked ham

1/2 c. golden raisins

Dressing

2 c. mayonnaise

1/4 c. sugar

1/4 c. Parmesan cheese

2 tsp. red wine vinegar

1/4 tsp. salt

1 TBS minced onion

Mix all ingredients together with a whisk and pour over the vegetable mixture. Toss well.

Just A Country Bumpkin: Chicken Gizzards/Noodles over Mashed Potatoes

2011-12-09T03:00:00.000-08:00

This is a favorite meal in my house, and I have been making this for years for my children. They love it!

I was raised in the country and my mom used to serve this too. Back then, this was considered a cheap meal. You know, the one income family......

I don't have a recipe for this, but I will try and walk you through it the best I can.

I posted this meal on my Facebook Fan Page and received quite a few YUCKS!.....but if you make them the way I do, I know you will love them.

I realize December is suppose to be filled with Holiday goodies, but I would really like to take time out to share this with you.

Okay....her we go.....

First you have to wash and clean the gizzards. Place them in a large dutch oven.

Cover them with a good amount of water. Probably about two to three inches above the gizzards.

Bring them to a boil (and watch the pot closely, because if they boil over you will have a huge mess. Believe me, I know....).

Turn them down to simmer, cover and simmer for 4 hours.

Add chicken soup base to the water that is already there (to your taste), (I put in 3 to 4 TBS). Uncover after 4 hours and bring them back to a boil. Add your noodles (the amount you will like) and cook to package directions. I like to use the old fashioned noodles in this dish. There will be quite a bit of liquid, but we just tip the ladle to drain when we top our mashed potatoes.

I hope you enjoy this as much as we do. A salad on the side is excellent with this, or one of my favorite veggies to serve with this, sliced beets.

Definitely A Santa Cookie: Snickerdoodles

2011-12-07T03:00:00.000-08:00

This is definitely the perfect Santa cookie. They are soft, chewy, buttery, and full of flavor.

This is for sure going in my FAVORITES box.

I am stuck on using bread flour in cookies. The flour totally changes the texture of a normal cookie. It's amazing how different they are.

And I am in love with this picture......Isn't it funny how a blogger will take twenty or more pictures of their food and fall in love with just one?

This recipe is linked to:

Snickerdoodles

(I doubled this recipe)

1/2 c. butter, soft

1/2 c. sugar

1/3 c. light brown sugar

1 egg

1 tsp. vanilla extract

1 1/2 c. bread flour

1 tsp. baking soda

1/4 tsp. cream of tartar

1/4 tsp. salt

For sugar mixture

2 TBS sugar

1 tsp. cinnamon

Preheat oven to 325 degrees F. Using an electric mixer, cream butter and sugars, egg, and vanilla until smooth. Mix flour, baking soda, cream of tartar, and salt in a bowl. Mix into wet ingredients until smooth. Roll dough into 1 inch balls and roll in cinnamon sugar mix. Bake for 14-16 minutes (mine took exactly 14) or until cookie turns slightly golden.

Who Doesn't Like Favorites? Tagged

2011-12-05T03:00:00.000-08:00

Ha! I love being included in the fun.....

Michael Ann at The Big Green Bowl tagged me in a favorites game.

I'm suppose to post my three favorite recipes. Did you notice that I said "MY" favorite recipes? My family doesn't count in this one....it is all about ME.

I am liking this game, and I'm so glad that Michael Ann included me. Do you want the truth? This gives me a chance to create a post. I have fallen so far behind on my blog posts that I can barely see that light at the end of the tunnel. Oh my!!!

So a huge "thank you" goes out to you Michael Ann....

These dark chocolate zucchini muffins are the bomb. I am a huge dark chocolate fan, and these muffins are the darkest chocolate you can get.....

The fresh raspberry bars are one of my favorites too. The tart of the lemon and sweet of the raspberries make your taste buds explode into excitement. An experience you will never forget.

Chicken salad is a weakness of mine, but this one is something special. It has honey in it. The honey and toasted pecans make this chicken salad rich. And it makes me keep going back for more....which that's not a good thing, right?

Tag you're it!!

Joelle

Country Cooks Across America

Show us what you got.....

An Addition: Pumpkin Bread (cream cheese filling)

2011-12-02T03:00:00.000-08:00

Do you remember the Starbucks clone pumpkin bread recipe that I posted last week?

Just click on the green words and it will take you to the recipe.

Anyway, I placed an addition in that bread.

I placed half the batter in a bread pan.

Swirled in a cream cheese mixture.

Topped it with the rest of the bread batter, and swirled in more of the cream cheese mixture.

Topped it with chopped walnuts and baked it. And yes, I was holding my breath the whole time, and chanting, "I hope this turns out, I hope this turns out...."

This was going to a family Thanksgiving meal, and I wanted it to be perfect. And it was!

Since I gave you the link to the bread recipe, I will just place the cream cheese mixture here.

Cream Cheese Mixture For Bread, Muffins, Cupcakes, etc....

1 (8 oz.) cream cheese, soft

1 egg

1 tsp. vanilla extract

3 TBS light brown sugar

Mix all together with a mixer.

Printable Grocery List

2011-12-01T03:00:00.000-08:00

Melissa C. writes about food for the Blog Content Guild. She asked me to place a post at my blog for her. There is some good advise in these words she has written. I will for sure be putting this advice into action. Thank you so much Melissa.

Holiday Baking Extravaganza: Make It Easy With a Printable Grocery List

Baking is an exact science. There is a precision involved with the chemistry of baking that seduces some, while scaring others. Any way you look at it, baking does require organization. If you are baking this holiday season, you will need to get all your ducks in a row before you begin the process. To avoid waste and mistakes, take the time to sit down with all of your recipes and input your ingredients into a printable grocery list.

Start by taking inventory of your pantry and refrigerator. If you mean to get busy with more than just one pumpkin pie this season, seriously take stock of all your spices, oils, dry goods, tools and accouterments necessary to pull off your goals. The last thing you want is to get home with all the stuff to make sugar cookies and realize you only have one color of food die and no parchment paper. This also applies to the freshness of your spices. I once made a 2-gallon batch of apple butter without checking that my cinnamon was 4 years old and ruined everything. When you buy spices, date them. 6 months is the life expectancy of a spice. Old baking soda needs to be replaced as well. If you’re worried about spending the money to buy a new batch of ground ginger for one round of cookies, check to see if you can find a bulk spice section at a gourmet market.

Once you know what you have and what you need for all of your recipes, and you've printed out a fresh, clean list, it’s time to head to the store. You cannot make great food from poor ingredients. The quality of goods you choose to make your recipes with will determine their success. Cheap, bottom shelf flour and sugar will get you a cake, but you might as well make one out of the box. When you cook from scratch it gives you the opportunity to use good quality ingredients to enhance the flavor.

Take matters into your own hands this holiday season and bake to your heart’s content. Get organized with a complete and printable grocery list and head to the store to begin!

Melissa C.

Take Some Time Out For A Warm Cup Of Soup: Taco Soup

2011-11-30T03:00:00.000-08:00

The LEFT-OVER master is coming out again.....

Do you ever have left-over taco meat that usually sits in the fridge for days until it finally gets thrown away?

Well, not anymore.....make taco soup!

And with the cold weather moving in quickly, this is perfect for a belly warming.

As you can see, I ran into a dilemma. I thought I had a bag of frozen corn in the freezer, but to my surprise I didn't. I had to use a bag of baby corn blend veggies that had broccoli, carrot, corn, and baby corns. It was actually very good.

Taco Soup

3 -4 c. taco meat

2 c. vegetable broth

1 (14.5 oz.) can fire roasted tomatoes with garlic, along with juice

1 (15 oz.) can red kidney beans, drained

1 c. Hunt's traditional spaghetti sauce

1 (16 oz.) bag baby corn blend frozen veggies

Shredded cheese to sprinkle on top

Place everything in a dutch oven, cover and simmer for about 45 minutes to an hour. Top with shredded cheese when serving.

It's Time For HO, HO, HO.....Christmas Candies

2011-11-28T03:00:00.000-08:00

Did y'all have a nice Thanksgiving?

Well, now that Thanksgiving is over, you know what that means.......CHRISTMAS is on its way.

And what is a well known Christmas treat? CANDY, of course.

Have you seen the mint chocolate mixture in the baking chips? I am definitely going to be making some chocolate mint cookies, or chocolate mint cupcakes, or chocolate mint casserole, or anything chocolate mint.....

I used my left-over candy dipping chocolate to create a chocolate mint patty. I dropped the baking chips in the bottom of a candy size paper liner (small) and topped them with the warm white melting chocolate. They fused together to create a mint patty. Who needs the York peppermint patties, right?

And I also used some of the left-over candy chocolate to create peppermint bark. That is always a must at Christmas time, right?

These are Oreo balls. And they are soooo....good.

I also made some cinnamon swirl cake balls, but when I was organizing my post I realized that I forgot to take a picture of them. OOOPS!! Sorry about that. I'm going to give you the recipe anyway, picture-less.

Oreo Balls

1 pkg. Oreo cookies, crushed

1 (8 oz.) pkg. cream cheese, soft

1 lb. melting chocolate for candy

In a large bowl, combine crushed cookies and cream cheese to form a stiff dough. Roll into balls and place on a platter (we chilled the balls for about an hour). Dip balls into chocolate and place in candy sized paper cups. Sprinkle with holiday sprinkles.

Cinnamon Swirl Cake Balls

1 (18.25 oz) pkg. cinnamon swirl cake mix

1 (16 oz.) container prepared vanilla frosting mix

1 (3 oz.) bar white chocolate for candy, melted

Prepare the cake mix according to package directions using the 9x13 cake pan. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended (we chilled the dough over night).

Melt chocolate candy coating in a double boiler, stirring occasionally until smooth. Roll dough into 1 inch balls and dip into chocolate covering the dough ball entirely. Place in small paper liners.

Am I Giving You Enough Time? Gingerbread Muffins

2011-11-23T05:21:00.001-08:00

We have had a lot of team participation going on in the house lately. Which isn't a bad thing.....

My daughter made these gingerbread muffins while I was in school, and I took the pictures.

Gingerbread during the holidays is a must, right? Gingerbread is a scent that has been captured in oils and candles, but why not have the real deal going on in your kitchen? And this one can be eaten.

A gingerbread muffin is perfect for the holidays. You don't have to worry about cutting a cake in equal pieces. Just grab a muffin, top it with whipped cream, and you are good to go. And perfect for children too.

Great-Grandma's Gingerbread

2 1/4 all-purpose flour

1 tsp. baking soda

1 tsp. ground ginger

1 tsp. ground cinnamon

2 tsp. salt

Dash ground cloves

1/2 c. sugar

1/2 c. shortening

2/3 c. molasses

1 egg, beaten

3/4 c. boiling water

Combine flour, baking soda, ginger, cinnamon, salt and cloves; set aside. In a mixing bowl, cream sugar and shortening. Add molasses and egg; mix well. Stir in the dry ingredients alternately with water; mix well. Pour into a greased 9 inch square pan, or cup cake liners. Bake at 350 degrees F. for 35-40 minutes (will be less with cupcakes. And I forgot to ask my daughter the baking time). Cool completely. Top with whipped cream.

Holiday Balls???? Buckeyes

2011-11-21T06:22:00.000-08:00

Everyone likes holiday balls, right? And especially when they are green.....that's my favorite color.

I can't believe November is almost over with.....DANG!! How time flies....

I was so busy this weekend that I couldn't find time to sit down and work on my posts for this week. So here I am today posting for today.....it's just not suppose to be like that. I am suppose to be organized and ahead in my work. You all follow me for a reason, right?

I also missed a school assignment because of my busy-ness this weekend.....UGH!! But I stayed home from church yesterday to complete it.

I really hate that feeling when I feel like I'm running behind.

And I bring you "holiday balls" just to get you all confused and dirty minded....

This is the holiday balls I'm talking about. Everyone loves buckeyes, correct?

But I quickly found out through my Facebook Fan Page that not everyone knows what a buckeye candy is. It must be an Ohio treat?

That is why I'm posting the recipe today. I assumed that everyone knows how to make buckeyes.....OOPS!!

I was invited by a local business to make some holiday candy for their Christmas open house.

My daughter and I worked very hard to make three different kinds of candy. We had chocolate flying everywhere in the kitchen....

And we accomplished a deadline.....All these candies made it to the open house.

Buckeyes

1 1/2 c. peanut butter

1 c. butter, soft

1/2 tsp. vanilla extract

6 c. confectioners' sugar

4 c. melting chocolate for candy

In a large bowl, mix together the peanut butter, butter, vanilla, and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.

Chill in freezer until firm, about 30 minutes.

Melt chocolate in a double boiler. Stir frequently until smooth.

Dip frozen peanut butter balls in chocolate using a toothpick. Leave a small portion of peanut butter showing at the top to make them look like buckeyes. Place them back on the cookie sheet and refrigerate until serving.

Who Says You Can't Have Your Cake And Eat It Too? Starbucks (clone) Pumpkin Bread

2011-11-18T03:00:00.000-08:00

I ran across this clone recipe for Starbucks Pumpkin Bread. What do you think I did? Yup, I ran right to the kitchen to make it.

I didn't have pumpkin seeds to put on top, so I placed crushed walnuts in their place. And Placed them on pretty darn heavy. I love walnuts with pumpkin.....

It baked up just gorgeous, and for a few hours my house smelled like a Starbucks Cafe.....

I made the bread and ate it too......Delicious!!

I promised this recipe for Friday, so everyone enjoy!!

What a perfect Thanksgiving treat. And you can tell your guests, "I went to Starbucks just for you."

Starbucks (clone) Pumpkin Bread

1 1/2 c. bread flour

1 tsp. baking soda

1/2 tsp. baking powder

3/4 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1/4 tsp. ground allspice

1/2 tsp. salt

4 eggs

1 c. granulated sugar

1/4 c. brown sugar (light or dark)

1/2 tsp. vanilla extract

3/4 c. canned pumpkin puree

3/4 c. best blend oil

Top with chopped walnuts, or 1/4 c. pumpkin seeds, chopped

Preheat oven to 350 degrees F.

Combine the flour, baking powder, spices, and salt in a medium bowl.

Beat eggs, sugars, and vanilla together in a large bowl with electric mixer on high speed for about 30 seconds. Add the pumpkin and oil and mix well.

Pour the dry ingredients into the wet stuff and mix well with your electric mixer. Pour the batter into a well-greased loaf pan.

Sprinkle with chopped walnuts or pumpkin seeds, or both if you want. Bake for 60 to 65 minutes or until the top of bread is beginning to brown and a toothpick stuck into the center of the bread comes out clean.

My First Guest Post @ Ladybird Ln

2011-11-17T03:00:00.000-08:00

Carlee at Ladybird Ln asked me to guest post at her blog. Bless her heart, this is my first guest post and I was full of questions. And I made sure she knows that I am a newbie to this kind of stuff.

What an honor for Carlee to invite me.

I decided to post my original guest post here also, but make sure you go and visit Carlee. Her turkey farming posts are great!!

And I haven't even introduced myself yet.....My name is Angie Walker, and I have been a faithful food blogger since July of 2010 (A'lil Country Sugar). Blogging is an amazing world in itself. I had no idea that a hobby would become a full-time commitment. I'm sure you dedicated bloggers out there would agree with me.

Carlee is having Turkey days the whole month of November, and with her family being a sixth generation in turkey farming, I would say that is very appropriate, and in this world today, something to be very proud of.

She asked me to share with you my Caramel Apple Turkey Panini.

This panini was entered in a food challenge concerning caramel and apples, and it did very well. I was the only contestant out of 80+ to focus on a main meal item instead of a dessert item (yes, I thought outside the box).

Two of my favorite apples during apple season is the fuji apple and the honey crisp. Either one will work well on this sandwich.

Is there anything better than turkey,

caramel,

and apples.....

I don't think so!

Instead of typing out the recipe for this sandwich I will give you the directions to find it here.

Just to tell you a little bit about me, I like the simple things in life, and in food. I don't think you need all the fancy-smancy stuff for food to taste good. I was raised in the country and most of my foods represent that.

I live in a small community of less than 1,500. You know, one of those communities where everyone knows everyone, and everyone knows everyone's business.....fun times!! And if you want to know the latest gossip just go to the local hair salon in town.

I have three wonderful grown children (25, 21, and 17). Okay, the 17 year old still needs a little work, but she's getting there. I am also the proud grandmother of two amazing grandchildren (Ashton 6 & Lydia 4).

I am a full-time college student working on my bachelor degree in supervision and leadership, and I am loving every minute of it. I have been attending college since January of 2009, and will be graduating in May of 2012. Don't know what I'm going to do once those apron strings are cut....kind of scared.

I volunteer as administrative assistant at my local United Methodist Church, and I manage a local business' social page (as a volunteer).

And last but not least, my job of 22 years went over-seas in 2009.

That is me in a nut-shell....

Thank you again Carlee for inviting me to your wonderful blog.

Only 8 More Days: Everything But The Turkey

2011-11-16T03:00:00.000-08:00

I thought I'd help you out this year and corral some of my favorite Thanksgiving recipes for you. That way they are all in one place and you don't have to go searching. And we all know that can take hours, and it's really fun, and maybe we can find something new, and we have tons of time to do that, and it's not like we are on a schedule, and sales only last so long, and I just did an oxymoron.....HA!! That was fun.....

Pumpkin Cheesecake Bars are made every year for my Thanksgiving. They are usually gobbled up and disappear quickly. You can find them here.

Are you looking for a little bit of a change for the bread part of your meal. This home-made garlic bread is out-of-this-world delicious.

You can find it here.

And how about some Peanut Butter Caramel Apple Dip? This would be perfect for a fruit tray, or place some ginger snaps on the side, and you will have pure happiness.....

You can find that here.

Soft Ginger Cookies that scream HOLIDAY.

You can find that here.

Here's one for the left-over turkey in your life, and I KNOW you are going to have some. This is Honey Chicken Salad, but place turkey in the chicken's place and you will be able to enjoy turkey salad.

You can find that here.

Do you want to add a little zing to your deviled eggs? Try this Southwest Deviled Egg recipe. Sure to disappear quickly.....

You can find that here.

And last, but not least.....my famous Pumpkin Cookies. I will be making a batch of these this week for the person that is dearly in love with them.....

You can find them here.

Don't be afraid to search the blog for more tasty dishes.....There are plenty here.

I hope this holiday season brings you joy, happiness, and time well spent with family. Thanksgiving is a special time of year. Make sure you focus on the good things in your life and be Thankful for what is surrounding you.

Happy Thanksgiving everyone! And don't eat too much. But if you do, make sure you get a nap in.

Sister-in-luvs Are Great! Lori's Pumpkin Pie Dip

2011-11-14T05:55:00.000-08:00

Sister-in-luvs are great, aren't they?

Well, mine is.....

This recipe came from my sister-in-luv, Lori.

Lori is the sister that I never had. We've had our ups and downs, but the amazing thing about having a sister is, we always bounce back and we always support each other. It is very normal for us to call each other at least twice a week and talk for an hour.....we have kids (and grand kids) about the same ages, so there is ALWAYS something to talk about.

Have you tried these? I found these as I was shopping at Sam's Club. GINGERBREAD! One of my favorite flavors of the holiday.

And they went perfect with the pumpkin pie dip.

This dip is recommended to eat with honey crisp apple slices, but I did an assortment of gingerbread pita chips and graham crackers (didn't have time to pick up apples). The chips and crackers worked great. Everyone at the church luncheon loved it.....

Lori's Pumpkin Pie Dip

1. 8 0z package of cream cheese softened

2 cups of powdered sugar

1 15 ounce can pumpkin

1 tbls of ground cinnamon

1 tbls of pumpkin pie spice

1 tbls of orange juice

IN a large bowl blend cream cheese, powdered sugar until smooth. gradually add in the

pumpkin, stir in the cinnamon, pumpkin pie spice and orange juice until smooth and well

blended.

Place in refrigerator.

The Goods Are At Home: Baked Chicken

2011-11-11T03:00:00.000-08:00

Do you have a favorite country style restaurant where they serve the BEST baked chicken around?

Well, I don't have to go any farther than my own kitchen.

This is how I bake crispy chicken:

I used 5 TBS of butter and 1 TBS of garlic salt. Place the stick of butter and garlic salt in the bottom of a 9x9 baking pan. Put the pan in the oven while it is preheating to 350 degrees F. Let the butter melt. When the butter is melted, I take it out of the oven and give the butter and garlic salt a stir.

I used a package of 7 chicken legs. Roll the legs in the melted butter mixture and line them up in the pan.

You can use any spices you have on hand to sprinkle on the chicken. I used Italian spice, Thyme (always good on chicken), poultry seasoning, white pepper, and a little smoked paprika.

Bake it in the oven for 45 to 60 minutes and you will have that restaurant style "best baked chicken".

With the chicken pieces being rolled in butter it creates a crispy coating when it bakes.

This is one of my family's favorites, and I used to make this all the time while my kids were growing up.

Thinking of Your Figure: Butterscotch Apple Mousse

2011-11-09T03:00:00.000-08:00

Here it is way before Thanksgiving and I am already thinking about YOUR figure.....

Did you catch that? YOUR figure??

Just trying to put a little humor in my posts, no offence, I hope.....

But for real, this is an awesome dessert and only takes 5 ingredients. This recipe came from a facebook fan (Jilleena Jesse). I'm so glad she shared this with me because this will definitely be a regular in my house from now on. This stuff is great, and you can't even tell it's fat free, or sugar free, or good for you, or low in calories, and all that icky stuff....you know what I mean?

And the sugar free Reese's Peanut Butter cups are amazing on top of this dessert.

Jilleena Jesse's Butterscotch Apple Dessert

1 1/2 c. fat free milk (I used 1%)

1 pkg. sugar free butterscotch pudding

1 large apple, peeled and chopped (honey crisp)

1 1/2 c. fat free cool whip

1 pkg. sugar free Reese's Peanut Butter Cups, chopped

Mix milk and pudding in a mixing bowl for 2 minutes. Pour into a bowl and mix in chopped apple. Fold in whipped cream and top with chopped peanut butter cups.

Chill and then serve.

It Truly Is: Cream Cheese Sheet Cake

2011-11-07T03:00:00.000-08:00

I was flipping through some old food magazines (a garbage bag full that my mom gave me) and ran across this recipe. It is called Cream Cheese Sheet Cake.

THERE IS NO WAY!!......

You can either have cheesecake or cake, you can't have both.....

I headed to the kitchen to try and prove myself wrong, and it worked.

This recipe is linked to:

As you can see, it baked up just like a cheesecake would, with bubbles and everything.

I thought this was cool. The parting of the chocolate sea.....

The frosting is suppose to be cooled and hardened, but I just couldn't wait. I had to cut it as soon as I frosted it. I had to taste this so called cream cheese sheet cake.

The still warm frosting gave me some really good food shots.....

And a piece of advise: Make sure you put the frosting ingredients in a large saucepan....Sweet + Evaporated Milk + Butter & Chocolate = A sticky, stinky mess on an electric burner when it runs over.....

Cream Cheese Sheet Cake

1 c. plus 2 TBS butter, soft

2 (3 oz. pkg.) cream cheese, soft

2 1/4 c. sugar

6 eggs

3/4 tsp. vanilla extract

2 1/4 c. cake flour

Frosting

1 c. sugar

1/3 c. evaporated milk

1/2 c. butter

1/2 c. milk chocolate chips (and some for sprinkling)

In a mixing bowl, cream butter, cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add four; mix well. Pour into a greased 15 x 10 x 1 in. baking pan. Bake at 325 degrees F. for 30 - 35 minutes or until a toothpick inserted near the center comes out clean. Cool completely.

For frosting, combine sugar and milk in a saucepan; bring to a boil over medium heat. Cover and cook for 3 minutes (do not stir). Stir in butter and chocolate chips until melted. Cool slightly. Stir; spread over cake.

Yield: 24 - 30 servings

For The Love Of God! Meatball Subs

2011-11-04T03:00:00.000-07:00

Oh, be still my heart and taste buds.....meatball subs!! And home-made to boot....

I was visiting the normal blogs that I always visit, and right before my very eyes was meatball subs at Joelle's. Give her a visit, you are guaranteed to leave happy. Joelle is a wonderful, wonderful cook. I call her the spice lady because she sure knows how to use them.

And just last summer I was lucky enough to meet this sweet lady in person. I love it when bloggers are close enough to each other that they can actually meet and socialize for real.

Before I even started making the meat balls, I gave thought to my toppings. What do I want to put on my meatball sub?

This is what I came up with, onion, avocado, and green pepper.

For the cheese, I emptied my frig. There is a little monster, mozzarella, provolone, and cheddar.

Can't go wrong there....

Joelle's instructions said to chop the green pepper and onion fine. You can't get any finer than a mini chopper. I love my mini chopper!

I kind of cheated a little with the recipe. I made the meatballs the night before and left them soak in pasta sauce in the frig. I used one can of Hunt's Cheese and Garlic pasta sauce and one soup bowl size of left-over chili. Yup, dumped it all together.

Any way to use the left-overs.....That's a good thing, I think.

Meatballs have been made (golf ball size) and ready to go in the oven.

What????? Did you really think I was going to make meatballs and not taste one?

I added the meatballs to the sauce and stuck them in the frig. And let me tell ya, it was really hard sleeping that night with the meatball smell throughout the house.....

The next day during school I couldn't even concentrate. I was thinking about assembling and eating the meatball subs when I got home.

I threw the pot of meatballs and sauce on the stove to heat up. Once they were heated I assembled three meatballs per sub bun. They were the small sub buns. I loaded the plain side with cheese, and sprinkled just a little on top of the meatballs.

This is what they looked like when I pulled them out from under the broiler.

Is that enough cheese for ya?

We threw on our toppings and happily ate.....I swear, none of us could stop smiling....they were that good.

And I am bringing you this information just in time for the BIG GAME!

Meatball subs.....WOW! your guests....

Meatball Subs

1 lb. ground beef

1/4 onion, very finely minced

1/4 bell pepper, very finely minced

1/2 pkg onion soup mix

1/2 c. bread crumbs (I used panko crumbs)

1 egg

1/4 c. milk

Seasoning of your choice (I used garlic powder, Italian seasoning and red pepper flakes)

1 c. spaghetti sauce (or marinara)

Shredded Mozzarella Cheese

Sub buns

Place all ingredients (except sauce, cheese and buns) into a large bowl. Mix well shaping into small meatballs. Bake at 350 degrees F. for 25 -30 minutes. Remove from oven. In sauce pan place pasta sauce and add cooked meatballs, heating until sauce is heated and bubbly. Preheat oven to broil. Line a baking sheet with foil, place buns on foil. Spoon meatballs with a little sauce over (don't put too much sauce or the bread will become soggy). Top with cheese. Broil 1-2 minutes or until cheese is melted.

Is There Anything Better Than PBJ? PBJ Muffins

2011-11-02T03:00:00.000-07:00

I am going to take a break from the pumpkin madness and present you with PBJ muffins. There is going to be plenty of pumpkin, gingerbread, fruitcake, and spices heading your way over the next couple months. Enjoy some PBJ.....

If you haven't noticed.....One thing that I absolutely love is a good muffin. When you tour my blog and search the recipes you will find that my muffin label is overloaded. Why take the time to search the internet when you can stay right here and find a good muffin? And I am picky about my muffins (~~just like my men~~). They have to have a poofy top, soft and flaky middle, and a crunch on the top. I'm not asking for much, right?

These are truly a PBJ muffin, and constructed kind of different than a normal muffin. These have a cookie crust bottom.

Have you ever been working along in the kitchen, create a masterpiece, and then realize that you did not add any kind of sweetness (sugar) to the recipe? Holy COW!! I forgot to add sugar to these muffins. DUH! Every muffin has to have sweetness, but these are perfect without it. And just think, I saved you how many calories?

For the cookie crust on the bottom I used 6 Nutterbutters and 6 Maple Leaf cookies. The Maple Leaf cookies came from Canada. There is no better cookie ever, and when my mom vacations there I always request that she bring back some of these cookies. These cookies make me get lost in the moment, and before I know it, I have eaten the whole bag (except for 6 obviously).....OOPS!

This is how I added the peanut butter.....I melted it. I think melted peanut butter is absolutely gorgeous, and yes I get turned on easy by food (just ask my fiancee). Melted peanut butter is just so creamy, and dreamy looking.

I folded the melted peanut butter into the muffin batter. And speaking of the batter, it will be very, very thick when you mix everything together. But don't worry, it will bake-up beautifully.

Press the cookie crumb mixture (about 1 TBS) in the bottom of the muffin pan. I used paper liners, but you don't have to. And this recipe makes an even 12. Make sure you save enough crumbs to sprinkle on the tops before baking.

For the jelly or jam I used homemade strawberry freezer jam. After you place the muffin batter in the cups, place a teaspoonful of jam on the tops. I kind of made a hole in the batter with my spoon while placing the jam on top. That way it kind of goes down in the middle of the muffin also. Sprinkle the remaining cookie crumbs on top, and wha-la.....they are ready to be baked.

Gorgeous, gorgeous muffins!!

One thing I did find out about these muffins, and I am going to *note* this for you....This is one muffin that is not good warm. Can you believe it? A muffin that does not stand the warm test.....Nope, they taste better when they are absolutely cool. All the flavors meld together in one great tasting cool muffin. So make these before you go to bed, and you will have a great coffee muffin for in the morning (with less sugar).....

This recipe is linked to:

PBJ Muffins

1 1/2 c. cookie crumbs of your choice (12), (I think chocolate cookie crumbs would be great too)

2 TBS sugar

1/3 c. butter, melted

2 c. bread flour

1 TBS baking powder

1/2 tsp. salt

1 egg

3/4 c. milk

1/3 c. canola oil

1/2 c. peanut butter

Strawberry jam (by the tsp.)

Preheat oven to 400 degrees F.

In a bowl, combine cookie crumbs and sugar. Stir in melted butter; set aside. In another bowl, combine the flour, baking powder, and salt. Whisk together egg, milk and oil; stir into the dry ingredients just until moistened (don't forget that you never want to over-mix muffin batter). Place peanut butter in a microwave-safe bowl. Cover and microwave on high for 20 - 30 seconds or until softened. Fold into batter. Press about 1 TBS cookie crumbs into the bottom of 12 ungreased muffin cups (I used paper liners). Divide batter evenly between cups. Press 1 tsp. strawberry jam into the tops of the muffin batter. Sprinkle with remaining cookie crumbs. Bake for 15 - 18 minutes or until wooden pick tests clean. Cool for 10 minutes before removing to a wire rack.

Have You Ever Seen Gorgeous? Butternut Pound Cake

2011-10-31T03:00:00.000-07:00

This is another post that needs to be wordless.....

Just soak in the gorgeousness......

This homemade caramel topping is "sin in a bowl". OMG!! I have never tasted anything quite like it. And on top of this cake.....totally awesome!

Butternut Pound Cake

1 1/2 c. butter, soft

2 c. sugar

6 eggs

1 tsp. vanilla extract

3 c. cake flour

3/4 tsp. ground cinnamon

1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1 heaping c. butternut squash, cooked

1 c. walnuts, chopped

Walnut Caramel Sauce

1 c. packed brown sugar

1/2 c. buttermilk

1/4 c. corn syrup (I used dark)

2 TBS butter

1/2 c. walnuts, chopped

1/2 tsp. vanilla extract

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the dry ingredients and whisk together. Add to cream mixture alternately with butternut squash, beating just until combined. Pour into greased and floured bundt pan. Bake at 350 degrees F. for 60 - 70 minutes (start checking with wooden pick after 60). Cool for 10 minutes before removing from pan. For sauce, combine brown sugar, buttermilk, corn syrup and butter in a saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir 5 minutes longer. Remove from the heat; stir in walnuts and vanilla. Serve warm over cake.

Over The Top: Chicken Stir Fry

2011-10-28T03:00:00.000-07:00

This stuff is really over the top.....

You are going love this.

I have finally used up all my rice from Trader Joe's in Arizona. I bought it last summer (2010) when we were vacationing there. Yes, I brought back two big bags of rice in my carry-on. Call me crazy, but I love that rice.

And guess what? I'm going back to Arizona this winter.....Another Trader Joe's visit is in the mix.....

I just wish I had one in my area. The closest one is 4 hours away.

This was really easy to put together, and I do really well alone in my kitchen, so let me see if I can get this in recipe form for you.

The onion and garlic were thrown in the skillet first. They are cooked till translucent, about 1 - 2 minutes.

Then the chicken is added. Cook the chicken until it is just starting to brown.

Throw in the chicken broth and veggies, place a lid on top and let it simmer for about 10 minutes.

Add the sauce mixture, let it thicken, and WHA-LA.....chicken stir-fry. Serve over rice and you have a great meal.

I'm going to tell you what was requested to serve with this dish......garlic bread!! The person that requested it needs to do some more research on food cultures. Garlic bread is Italian, stir-fry is Oriental.....DUH!!

Chicken Stir-Fry

2 TBS olive oil

4 cloves garlic, minced

1/2 large onion, chopped

salt to taste

3 boneless skinless chicken breast halves, cut into chunks or strips

1 pkg. fresh cauliflower florets

1 pkg. fresh broccoli florets

1/2 pkg. fresh sliced carrots

1/2 c. fresh chopped celery

1 c. chicken soup base according to package directions (divided)

2 TBS soy sauce

2 TBS honey

2 TBS cornstarch

Heat olive oil in large skillet. When oil begins to smoke, quickly stir in garlic and onion. Stir until onion becomes translucent, about 1 - 2 minutes. Add chicken and stir until chicken just starts to brown. Add 1/2 c. of the soup base and the veggies. Cover and simmer for about 10 minutes. Mix the rest of the soup base, honey, soy sauce, and cornstarch. Add sauce to veggies, stir until thick, and serve over rice.

Why Is It Brown? Apple Salad

2011-10-26T03:00:00.000-07:00

I love apple salad, but I wanted to do something different to satisfy my craving.

I turned this one into a jell-0 salad.

And why is it brown, you ask?

Because I went to the frig to get my jar of applesauce and I was about 2 ounces short.

And without panic, I looked through my pantry, and my frig to see if I had something to substitute for the missing 2 ounces of applesauce.

What do you think I found?

Yup, apple butter......

Hey, don't judge.....it worked.

I like apple salad because usually it has crispy chunks of celery along with the apple.

This salad went together pretty easy.

And it is so pretty when it's done.

I think so anyway.

The topping is my own creation.

Okay, I'll tell you the truth.....My refrigerator needed cleaning out. I had partial containers of cream cheese, sour cream, and ricotta.

Ha! It all went on top of my jell-o.

Autumn Apple Jell-O Salad

20 oz. applesauce (I won't put in the apple butter, because it's not suppose to be there)

1 pkg (3 oz.) pineapple jell-o

1 pkg (8 oz.) cream cheese, soft

1 c. diced unpeeled apples (I used honey crisp)

1 c. chopped celery

1/2 - 1 c. chopped walnuts

1 c. mini marshmallows

Place the applesauce in a medium saucepan, bring to a boil (be careful with applesauce, it pops all over). Boil for 3 minutes, and add jell-o. Stir until dissolved. Remove from heat and add cream cheese. Stir until melted and combined. Cool. Fold in apples, nuts, celery, and marshmallows. Pour into a 9 inch square pan. Chill until firm (overnight).

Topping:

1/2 c. sour cream

1/3 c. ricotta cheese

1 tub cream cheese (spreadable)

2 TBS sugar

1/2 tsp. lemon peel (McCormick's)

1/2 tsp. vanilla extract

Place all ingredients in a stand mixer and mix until smooth. Spread on top of chilled jell-o salad.

It's Been A While: Product testing Bistro Sensations

2011-10-24T03:00:00.000-07:00

Have you guys tried these? They are pretty good, and the nutrition facts aren't that bad either.

These are chicken sausages, and gluten free.

The two that I tried are, Smoked Mozzarella with Artichoke & Garlic and Fire Roasted Peppers and Onions with Asiago.

I loved the Artichoke and Garlic one, but the Fire Roasted Pepper one was just a bit too spicy for me.

There are many different kinds. I seen one with habanero peppers (hot, hot, hot....), and I have one in my freezer that is Spinach & Mozzarella. I can't wait to try that one.

I think these would be really good on the grill, and I will remember that come spring.

The way I fixed mine was, I parboiled them in water, and after the water was gone I added some olive oil and finished cooking them till they were browned.

Someone on facebook told me to cover and simmer them in diced tomatoes. Now I think that would be fantastic.

All-in-all these make a very good meal. And they're not that bad for you. Actually 110 calories for a meat product is pretty darn good.

I Am Still Apple'n It: Applesauce Muffins

2011-10-21T03:00:00.000-07:00

Another perfect muffin....

I think I have got this muffin thing down pat.

And this recipe is linked to:

And:

And these were even a rush job. I had an hour and a half before I had to leave for school. I made my muffins, showered, did make-up, and took my foodie photos all within that hour and a half. I even took a couple of these muffins to my instructor.

You know what I got?

An automatic "A".......ha ha....I'm such a brown-noser.....

No, for real, my instructor follows my blog so I thought I would take him some of my goodies to sample.

You will never guess what the topping is on these muffins.....

Sure, I'll wait while you guess.

HUMMMM.....DEEEEE......DUMMMMMM......

Give up?

It is crumbled chocolate chip cookies.

I had three cookies left-over that no one was eating, so I took a meat mallet to them.

And this technique is also a great stress reliever. Do you have a someone that just gets under your skin daily? Someone that just pushes your buttons to the limit?

Well, here is how you deal with them.

Put your cookies in a plastic bag, grab the meat mallet, get a good picture image of that irritating person, and start swing'n.....

This is for you irritating me, BANG, BANG, BANG, and this is for you getting under my skin daily, BANG, BANG, and just for getting on my last nerve, BANG, BANG, BANG, BANG.....

See, I told you it would be good stress relief.....

Sprinkle the cookie crumbs on top of the muffins before baking. Don't be afraid to put them on heavy. The more there are, the crunchier the tops are.

This is what they looked like after they were baked.

The cookie crumbs browned nicely. And don't forget to add water to the empty muffin cups before baking. Never leave them empty.

I used some sweet and salty caramel dip to put on the tops after they were cool. I heated the caramel just a little. Enough to make it pour-able.

And just wait till you see the inside of these beauties.....

Fluffy, fluffy, moist, and cakey......

Applesauce Muffins

1 c. sugar

1/2 c. butter, soft

2 eggs

1 tsp. vanilla

2 c. bread flour

1 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. baking soda

1/2 tsp. ground cloves

1/4 tsp. salt

1 c. applesauce

Crushed chocolate chip cookie crumbs for topping

In a mixing bowl, cream sugar and butter. Add eggs, one at a time, and vanilla, beating well. Combine dry ingredients; add to the creamed mixture alternately with applesauce. Mix just until combined. Fill paper lined muffin cups almost full. Top with cookie crumbs. Bake at 350 degrees F. for 30 - 35 minutes. Cool on wire rack.

You Are Going To Melt Into Bliss: Caramel/Apple Turkey Panini

2011-10-20T06:00:00.000-07:00

This is the most amazing sandwich I have ever had.

My assignment from Lady Behind the Curtain was to create something with caramel and apple.

And how exciting to be part of the Improv Cooking Challenge through Lady Behind the Curtain.

Sheryl has worked very hard at putting together this linky party. I am honored to be part of it.

Thank you Sheryl!!

Okay, to be different, this is what I came up with.

This is a follow along recipe, so you will have to carry your lap top into the kitchen.

Yes, I will wait......

Are you there yet?

No, no, don't sit your lap top that close to the sink......move it over just a little. Much better. Now we can get started.

Mix 1 TBS hot caramel ice cream topping (I heated it just a little).

You don't want it too hot or it will cook the mayonnaise. You don't want that to happen or you'll have lumps.....EWWWW!

Mix with 1/4 c. mayonnaise.

Thinly slice 1 Fuji apple (very thin).

Butter one side of rye bread, and spread the other side with the caramel mayo mixture.

Lay sliced apples on top of the mayo mixture.

Place deli turkey on top of apples.

Spinach on top of turkey.

A slice of mozzarella/provolone cheese.

Flip the slice of bread with only the apples on top of the cheese.

Place the sandwich in a preheated George Forman, and close the lid.

Let them cook for about 7 - 10 minutes, or done to your liking.

Are you drooling? You have got to make this sandwich! The caramel along with the apple and turkey is just out-of-this-world fabulous. The whole combination of flavors belong together. I think I'm going to slip a patent on this baby.....

But then again, there has probably already been a better one created. I am one of those experimental chefs that seems to be one step behind....UGH!!

This recipe is also linked to:

MORE PLEASE!!

Are Goldfish Considered a Delicacy? Chili

2011-10-19T03:00:00.000-07:00

Are goldfish considered a delicacy?

If so, I love goldfish....

They are good with soups, just for a snack, or mixed with other goodies to create a snack mix.

They are cheesy, salty, and very satisfying.....

HA! And you thought I was talking about real goldfish, the kind that swim, the ones that are kept in a fish bowl.....

Okay, please forgive my sense of humor. Not funny, right?

For real, I made chili. And you can't eat chili without goldfish.

Chili is so versatile. You can put just about anything in it and it will turn out great every time.

But you have to have a trio to cook with your meat.

This trio can be to your liking. I chose garlic, onion, and celery. Green pepper is another ingredient that could be added to the trio.

And you have to have a peanut butter sandwich with your chili.....

That's a written law, right? I know I read it somewhere in the foodie law books.....

It has been windy, rainy, chilly, and just down right icky. These are the days where chili is a must serve. Gotta have it, need it, comfort it, and demand it....

Angie's Chili

1.36 lb. ground round (ground round doesn't have to be drained. (My opinion))

1 c. chopped celery

1 c. chopped onion

2 garlic cloves, minced

1 envelope chili seasoning of your choice

1 (14.5 oz) can diced tomatoes with green chilies

1 (15 oz) can diced tomato sauce for chili (Hunts brand)

1 (29 oz) can red kidney beans

3 c. tomato juice

A few shakes of white pepper

Brown ground round, celery, onion, and garlic in a dutch oven. When meat is browned add the chili seasoning packet. Mix together real well. Add canned ingredients in order. Stir and sprinkle with white pepper. Bring to a slow boil, then turn down to simmer. Cover and simmer for an hour. Stir occasionally.

Why Am I In Tears? Chocolate Peanut Butter Cookies

2011-10-17T03:00:00.000-07:00

These are the best cookies ever, so why am I in tears?

I was blog hopping the other day, or facebooking, doing my normal cyber things, and I do it so much that I can't remember where I was or who I associated with. From now on I'm going to take notes, because I want to give credit where credit is due.

I remember reading a post about using bread flour in place of all-purpose flour when you make cookies.

And if the person that I associated with is reading this post, please come forward and let me know who you are so I can give you credit for this incredible recipe.

The reply that I remember leaving went something like this; "Bread flour? I'm going to have to remember that."

Please, please, please let me know who you are.

This recipe called for 2 cups of peanut butter chips, but I only had a half a bag. I had to substitute for the rest. I chose caramel bits and toffee chips.

Caramel, peanut butter, and toffee all go together, right? And mixed with chocolate....that's even better.

Why is it when you make chocolate cookies they always look like a pile of poo before baking?

And there is just no way you can get a good picture of chocolate cookie dough balls.....

But they taste o-so-good....

I just love my Pampered Chef cookie scoop!!

I got the large one, of course. Gotta have large cookies when you make cookies. The small ones are a tease.

The cookie scoop makes for perfect cookies every time.

Sam size and same roundth (is that a word?)

I wanted to show you what they look like when they are done baking. I think it is so hard to tell when a chocolate cookie is done baking. They are already brown, which means you can't see the brown when they bake.

When the tops are cracked like the picture above, and the edges look like they are set, that means they are done. Don't over-bake.....

I also had to show you the inside of these cookies. Moist, chewy, and fluffy.....

I'm going to tell you what these cookies reminded me of. Have you ever ate an Otis Spunkmeyer cookie? They are only the best in the world.....

These cookies remind me of Otis Spunkmeyer. They are that good!!

I took lots of pictures so you can keep on looking at the goodness.....

This recipe is linked to:

And now for the recipe:

Chocolate Peanut Butter Cookies

1 c. butter, soft

1 c. white sugar

1/2 c. brown sugar

2 eggs

2 tsp. vanilla

2 c. bread flour

2/3 c. unsweetened cocoa powder

3/4 tsp baking soda

1/2 tsp. salt

2 c. peanut butter chips (don't be afraid to substitute if you don't have enough)

Preheat oven to 350 degrees F. (I use Pampered Chef baking stones, which never need greased).

In a mixer bowl, cream together the butter and sugars. Mix in the eggs and vanilla. Combine the flour, cocoa, baking soda, and salt, mix into wet mixture. Finally, fold in the peanut butter chips. Drop cookies by heaping teaspoonfuls onto baking sheet. Bake 8 - 10 minutes.

*Note* - I used the large Pampered Chef cookie scoop. My baking time was 14 - 16 minutes. Just remember that when the tops get large cracks and the edges are set, that means they are done.

Subs: Pumpkin (Butternut Squash) Cheesecake Bars

2011-10-14T03:00:00.000-07:00

This is one of our family favorites, and I can't believe that I haven't shared it with you yet....

My BAD!!

This is a recipe that my son requests every fall. He just loves them....

And they are so easy to make.

My son is not the only one that loves these bars. My supervisor (where I used to work) loved them too. He requested these even out of season.....

One time I was in such a hurry (making them before work) that I forgot to add the eggs....OOPS!! So when I took them to my supervisor I told him, "Lookie here, cholesterol free pumpkin bars...." They tasted okay, but they just didn't have the fluff and richness....

This recipe calls for a cake mix, and it's not very often I use cake mixes.

But this recipe has to have it to make it complete.

You press the cake mix in the bottom of a jelly roll pan, and it will be crumby and not look like it will hold together, but when you get the cream cheese mixture on top it it all bakes together.

I also substituted the pumpkin with butternut squash. The only difference was the color.

Right out of the oven. And letting these babies cool is pure torture.

This recipe is linked to:

And to the Improve Challenge

Pumpkin Cheesecake Bars

1 pkg. (2 layer) yellow cake mix

1 tsp. cinnamon

1 tsp. vanilla

3 eggs

2 TBS butter, melted

8 oz. cream cheese, soft

2 tsp. pumpkin pie spice

1 (14 oz.) can sweetened condensed milk

1 (15 oz.) can pumpkin, or butternut squash

1 c. chopped walnuts

Preheat oven to 350 degrees F. In a large mixing bowl (I use my kitchen aid mixer for both steps without cleaning in between), combine cake mix, 1 egg, cinnamon, butter, and vanilla. Mix on low speed. Press into the bottom of a jelly roll pan. In the same mixer bowl, beat cream cheese until fluffy. Beat in sweetened condensed milk, then remaining 2 eggs, pumpkin or butternut squash, and 2 tsp. pumpkin pie spice. Mix well. Pour over cake mix crust and sprinkle with walnuts. Bake 30 - 35 minutes or until set. Cool, chill, and cut into squares. Store in refrigerator.

A Chief Recipe: Cheesy Chicken Broccoli/Cauliflower Soup

2011-10-12T03:00:00.001-07:00

Broccoli soup has always been one of those soups that I think takes way too much time and effort to fix.

But this recipe proved me wrong.

I threw this together in minutes.

And when I started eating it.....Oh Lordy!! I couldn't stop.

This recipe came from my favorite local grocery store, The Chief Supermarket. They are on facebook too. You will have to visit them HERE.

They not only have the best customer service, best produce and meat department, but they email their customers recipes.

And this time of year....they have the best pumpkin cookies in their bakery.

Of course, I had to tweak this one just a little.....

I browned a package of boneless skinless chicken thighs, from The Chief, of course.

I cut them up into small pieces and browned them in olive oil with just a salt and pepper seasoning.

After they were browned, I set them aside. I tipped my skillet so the left-over olive oil ran to one side.

That way I can scoop out the chicken without the oil.

The broccoli and cauliflower was cooked in chicken broth. I never use canned chicken broth, I always use chicken soup base (you can use either or).

Just makes soups richer tasting, I think.

After the veggies are done cooking and the cheese added, 1/3 of the soup has to be blended. This is the part I don't like.

I have a huge fear of blenders, but I can tell you about that some other time (almost lost a finger).

This recipe is linked to:

AND:

Cheesy Chicken Broccoli/Cauliflower Soup

1 pkg. boneless skinless chicken thighs, cut into small pieces

1 TBS olive oil

salt and pepper to taste

1 c. chopped onion

3 garlic cloves, minced

1 pkg broccoli/cauliflower florets

3 c. water with chicken soup base added by package directions

1/3 c. all-purpose flour

2 1/2 c. milk

8 oz. Velveeta cheese, cubed (OOPS! Did that say 8 oz.? I think I added 10. LOL!!)

Coat a skillet with olive oil and brown chicken until done (salt a pepper to taste); set aside

Coat a dutch oven with cooking spray, and heat pan over med/high heat.

Add onion to pan and saute until tender, about 3 minutes.

Add garlic to onion, and saute for 45 seconds.

Add broccoli/cauliflower and soup base to pan; bring to a boil over med/high heat, and cook ingredients for 10 minutes.

Whisk together flour and milk until well blended, add to pan, and cook, stirring constantly until slightly thick, about 5 minutes.

Remove pan from heat (I kept mine on low) and add cubed Velveeta. Stir until melted.

Place 1/3 of the soup in a blender, and process until smooth. Return pureed soup to pan, add chicken, and stir to combine.

Who Likes Weight Watchers? WOOP WOOP! Tuiti-Fruiti Rosemary Pork Loin

2011-10-12T03:00:00.000-07:00

This is a Weight Watchers recipe, and probably the funniest one you will ever read.....

7 points folks....7 POINTS

I renamed this recipe Tuiti-Fruiti Rosemary Pork Loin.

You will see why in a few seconds.

Did you know that to peel an acorn squash really easy, all you have to do is put in the microwave for 1 minute on high.....

I needed acorn squash chunks for this recipe, so I microwaved it.

Cut it in half. Sliced like butter.....

Removed the seeds.

And peeled it like I was peeling a potato. And cut it into chunks.

I used a 4 pound pork loin for this recipe. I sprinkled both sides with a lemon pepper grinder.

I kind of rubbed into the meat.

It has to be seared on both sides before adding it to the crock pot.

Please don't do what I did.....it slipped off the meat fork when I was flipping it. This is not good....

The veggies get laid in the bottom of the crock pot, and the browned pork loin on top.

This recipe was originally orange rosemary pork loin.....BUT....

I went to my refrigerator, oh trusty keeper of goodness, and couldn't find the orange marmalade that I thought I had. So to substitute I used sugar free strawberry preserves, apricot preserves, and sugar free blackberry preserves. Hence: Tuiti-Fruiti......

I was lacking orange juice too, so my keeper of goodness produced pineapple mango. Works for me.....

This is a perfect fall meal. Fruit, veggies, and pork....can't get any better then that.

And this is how good it was. Don't let the mixture of fruity preserves intimidate you....it was delicious!!

A Tuiti-Fruiti Rosemary Pork Loin

2 small acorn squash, peeled, seeded, and cut into 2-inch pieces

5 med. potatoes, peeled and cut into 2-inch peices

1 c. chopped sweet onion

1 1/2 tsp. lemon pepper (I used a grinder and coated it to my liking)

4 lb. boneless pork loin roast

1 TBS olive oil

1/4 c. sugar free strawberry preserves

1/4 c. apricot preserves

1 c. sugar-free blackberry preserves

1 c. chicken broth (low sodium)

1/4 c. pineapple mango juice

1 1/2 TBS dried Rosemary leaves

2 TBS cornstarch

2 TBS water

Place squash, potatoes, and onion in a 5-quart slow cooker.

Rub lemon pepper over pork. Heat oil in large skillet over medium-high heat; add pork, browning on all sides. Place pork in cooker on top of the vegetables.

Combine all preserves, broth, juice, and rosemary in a medium sauce pan. Heat until smooth (don't boil). Pour mixture over pork and vegetables.

Cover and cook on low for 5 hours.

Remove pork to a serving platter; cover and keep warm. Combine cornstarch and water in a small bowl, stirring with a whisk until smooth; stir into vegetables in cooker. Increase heat to high; cook 20 minutes or until sauce is thick. Spoon sauce over pork and serve.

This recipe makes a large amount. Servings: 12

I Have Truly Gone To Heaven: Lasagna Soup

2011-10-10T03:00:00.000-07:00

Lasagna soup? Is there really such a thing?

Of course, and I made it.....

When I brown ground beef, ground chuck, ground sirloin, etc.... I am one that likes to leave a little of the grease for flavor. Especially when I am browning it for a soup that will have pasta. The pasta works as a sponge and soaks up all that goodness (my thoughts, anyway).

There are some people that don't want anything to do with that left over grease, or meat juices. A lot of people will drain and rinse their ground beef when it is done cooking.

NOT THIS CUPCAKE!! I love the flavor......

What trio is best in soups and sauces?

Yup, green pepper, onion, and garlic.

Love, love, love it.....

I browned the trio and ground beef together.

Oh yeah, it is smelling good in my kitchen right about now.

Harley came up missing while I was making my soup, and usually while I'm in the kitchen he is right there waiting for something to fall.

I went in search of him, where did I find him? Impersonating a human again in my bed.....

Does he look comfy? Holy Cow! He sleeps just like a human, and he has a bed of his own.

I turned my heat down to med/low and added ricotta cheese and Parmesan cheese. It will look like it is curdling, but I just kept stirring it.

And having a tomato hater in the house.....very hard to work with. Every time I want to use diced tomatoes in something I am creating I have to run them through my mini chopper.

NO TOMATO CHUNKS!!

I had left-over lasagna noodles, and you can use any kind of pasta you want, but you will have to cook it first to add to this recipe. My lasagna noodles were already cooked, so all I had to do is cut them into bite sized squares.

I really hope you enjoy this as much as we did....OUT-OF-THIS-WORLD Fantastic!!

Surly will be made again.....

Lasagna Soup

Brown these together:

2 lb. ground beef

2 garlic cloves, chopped

3/4 c. onion, chopped

1/2 c. green pepper, chopped

Add to browned meat

(turn down heat to med./low)First:

1 c. ricotta cheese

1/2 c. Parmesan cheese

1 1/2 TBS Italian seasoning

Stir until cheese melts.

Increase heat again to med/high and Add:

3 c. beef broth (I use soup base when it calls for broth)

28 oz can seasoned diced tomatoes (ran through blender or mini chopper)

Add cooked pasta, let simmer until heated through.

There are exactly 18 lasagna noodles in a box, and I had used 12. So, if you cook lasagna noodles for this soup, I used 6 cut up into bit sized squares (after cooking).

Oh and, we topped our soup servings with shredded Mozzarella cheese. DELISH!!

Suggestion: A favorite garlic bread served with this soup would be essential.

A Moment Of Silence: Peanut Butter Caramel Apple Dip

2011-10-07T03:00:00.000-07:00

I am going to remain silent through this whole post......

The pictures speak loudly.

Enjoy!

I have nothing to say except:

SHUT THE DOOR AND SLAP MY MAMA!!! THIS STUFF IS FLIP'N FANTASTIC!

AAHHEMMM.... *cough*, *sniffle*

SSHHHHHSHHHSHH!!!!

This is linked to:

Peanut Butter Caramel Apple Dip

1 - 7 oz. jar marshmallow creme

1 tub (8 oz) soft honey nut cream cheese

1/2 c. peanut butter

1/2 c. Hot caramel sauce for ice cream

1/4 c. toffee chips

Mix all ingredients together (I used a mixer).

Another Award!! YIPPPPPIE!!

2011-10-05T06:14:00.001-07:00

I have been given an awesome award by a very special friend, Marsha Baker. She owns and operates the food blog, The Better Baker.

Marsha has a hubby that she has to keep healthy, and she is the best at altering recipes to suit her husband. You will have to visit her blog and view her awesome creativity for yourself.

Marsha and I are very good friends, blogger friends, and visiting friends. We live only 25 minutes away from each other, which makes it really easy to get together for coffee, lunch, or just a special social visit. She also has her own cookbook. You can find that at her blog too. I call her cookbook "No Fail Recipes, Perfect Every Time", but really it's called "Recipes and Recollections".

The rules that go along with winning this award are:

1. Show your thanks to the blogger who gave you the award by linking back to them.

2. Reveal your top 5 picks and let them know by leaving a comment at their blog.

3. Post the award on your blog.

4. Enjoy the love of some of the most supportive people on the internet!

I would like to give a HUGE thank you to Marsha! THANK YOU MARSHA!! You warm my heart with your thoughtfulness.

Choosing just five blogs that I love to visit is very difficult, if you notice to the right, my list of favorite blogs is very long. I would love to give each and every one this award. So, what I'm going to do is list the five blogs that I visit the most.

This is my list:

Alternative Tastes - Angela has won many, many awards with her creative recipes. Give her a visit, I know she would love it....

Bobbi's Kozy Kitchen - Bobbi is an all around fun lady that shows a passion for food. You can feel it right through the computer screen.

Chef in Training - Nikki is just down right fabulous. I have found many awesome recipes from her blog. PSSSTTTT....this is where the cinnamon roll sugar cookies came from.

Fashion Meets Food - I love visiting Erica daily. She not only keeps up on food, but she also keeps up on fashion. She has some awesome fashion tips and views. She is also a loyal fan of mine....

Joelle - I call Joelle the spice lady. She sure does know how to use the spices. I also got the opportunity to meet Joelle in person just this last summer. Fun, fun, fun gal. And we are partners in the fall gift exchange. How cool is that?

These are the summaries of my top five favorite bloggers. Please take the time to visit with them. You will not be disappointed, I promise.

My Little Boxer: Dutch Apple Pie

2011-10-05T03:00:00.000-07:00

Yes, I have posted this recipe before, and if you want to see something sad, hilarious, sickening, un-motivational, etc.... GO HERE!!

That was posted before I got my Canon PowerShot SX20IS.....

WOW!! It is officially October. Holy Cow!! Where did the time go?

But October is so beautiful!! All the different colors, spices, apples, pumpkins, and scary beings are in the month of October.

This is Sydney

My future daughter-in-luv. She is the sweetest girl any mother could ask for. I can't wait to spend the rest of my life with her.

Sydney helped me dice the apples (UH....should I use plural apples or leave it singular?).

If Sydney is reading this post, she will get the inside joke......Right Sydney?

This pie is one of the easiest to make. That is an oatmeal crust.

BEEEEPP.....BEEEEPP.....BEEEEPP!!!

We interrupt our presently scheduled program to bring you high-lights of the "Little Boxer Fight"

This is my little boxer Ashton.....

Aston gives his opponent a double right hook, backs off and comes at him again with a single left jab.....

And let me tell you, he's pretty darn good!

Move over Floyd Mayweather.....Ashton is in town.

BEEEEPP......BEEEEEPP.....BEEEEEPP.....

Now back to our regularly scheduled program.

All you have to do is chop the apples and mix with the filling ingredients. Simple, simple, simple.....

By saving some of the crust mixture, you have your topping....

Right out of the oven!!

This recipe is linked to:

Yummers!! And just so you know, this pie does not last long. And it's best to eat it warm. And if you decide to take this to a family gathering, take two. And if you try to adjust this recipe by adding cinnamon, you will ruin it. And let the vanilla flow. And hide a piece for later. And only use Granny Smith apples. And always let family members talk you into making this. And....

Dutch Apple Pie

2 c. all purpose flour

1 c. brown sugar

3/4 c. butter, melted

1/2 c. old fashioned oats

Filling:

1 1/4 c. water

2/3 c. sugar

3 TBS cornstarch

3 large Granny Smith apples, peeled and chopped

1 overflowing tsp. vanilla

Preheat oven to 350 degrees F.

Combine the first four ingredients; set aside 1 c. for topping. Press remaining crumb mixture into an ungreased 9 inch pie plate; set aside. For the filling, combine sugar, cornstarch, and water in a saucepan until smooth; bring to a boil. Cook and stir for 1 minute, or until thickened. Remove from the heat; stir in apples and vanilla. Pour into crust; top with the reserved crumb mixture. Bake at 350 degrees F. for 40 - 45 minutes.

OOOOEY-GOOOOEY Goodness Right Here: Caramel Apple Dumplings

2011-10-04T03:00:00.000-07:00

Isn't that gorgeous?

These apple dumplings are a lot different than the pie crust covered apple dumplings.

These are like the dumplings you find in soup.

Fluffy, gooey, rich, and they will for sure make your tongue lick your eyebrows.....

I wanted to show you how they had to cook. They had to cook in a covered pot for about 15 minutes. I was hoping you could see them through the lid. My camera did good.....

Just add to the deliciousness, and knowing that this time of year is all about caramel and chocolate, right?

I decided to drizzle the goodness on top of my dumpling.

Out-of-this-world fantastic. It added so much richness to the already available caramel sauce.

I had to show you the inside. You can see how fluffy they are.....

Gorgeous!!

This recipe belonged to my grandmother.

It is linked to:

Caramel Apple Dumplings

Sauce:

1 1/2 c. water

1 c. packed brown sugar

2 TBS butter

1 tsp. vanilla

Dumplings:

1 1/4 c. all-purpose flour

1/4 c. sugar

1 1/2 tsp. baking powder

1/2 c. milk

2 TBS butter, melted

1 tsp. vanilla

1 c. shredded unpeeled Granny Smith apple (1 apple)

1 TBS hot caramel ice cream sauce

1 TBS milk chocolate chips

In a large saucepan (I used a dutch oven) combine sauce ingredients; bring to a boil, stirring constantly. For the dumplings, combine flour, sugar and baking powder in a large bowl. Add milk, butter, and vanilla; stir until moistened. Gently fold in apples. Drop by heaping TBS into the boiling sauce. Cover and cook over low heat until a knife inserted in the center comes out clean, about 10 to 15 minutes. Serve warm with caramel/chocolate drizzled on top.

In a microwave safe dish heat caramel and chocolate chips until melted. About 20 - 25 seconds.

Can It Really Be? Brownie Oatmeal Cookies

2011-10-03T03:00:00.000-07:00

Can you really have the goodness of a brownie and oatmeal in one cookie?

Of course you can.

And the proof is right here. This is the most amazing cookie!

This recipe is linked to:

This cookie was brought to my attention by a another dear fellow blogger - friend - inspiration - and all around great person.

Michael Ann operates an amazing blog called "The Big Green Bowl". You will have to go visit her because she has some amazing recipes over there.

She is also an inspirational writer. I love to read her thoughts, and she even places music to match her inspirational message. What a talented lady.....

You will have to visit "Thinking in My Head" to grasp the full beauty of Michael Ann.

I couldn't resist tweaking this cookie.....

Chocolate + oatmeal + coffee + nuts = Amazing satisfaction

I had a bag of cappuccino mix on hand: hazel nuts, chocolate covered coffee beans, malted milk balls, white chocolate chips, and caramel chips.

What would be better to place in these cookies? NOTHING!!

I chopped it all up fine in my mini chopper.

This was perfect! Every once in a while you would get a bite of cookie with a crunchy piece of coffee bean....perfect!

Brownie Oatmeal Cookies

1 (8 oz.) block cream cheese, softened

1/2 c. butter, softened

1 c. packed brown sugar

1/2 c. white sugar

2 eggs

1/2 tsp. vanilla

1 (12 oz.) bag of semi-sweet chocolate chips, melted

1 1/2 c. flour

1 1/2 tsp. baking soda

3 c. old fashioned oats (that's what I used, can use quick cooking oats)

1 c. chopped fine cappuccino mix (or walnuts)

This dough needs to spend an hour in the fridge, so don't preheat the oven until you are ready to bake them.

In a large bowl, beat cream cheese and butter until smooth. Add sugars and beat until creamy. Add eggs and vanilla, beat well to combine.

In a small bowl, melt the chocolate chips in the microwave, 30 seconds at a time, stirring in between. Add to creamed mixture.

Add flour and baking soda; mix well. Stir in oatmeal and cappuccino mix (or walnuts). Cover and chill for at least an hour.

Preheat oven to 350 degrees F. Shape dough into 1-inch balls, place on cookie sheet about 3 inches apart. Bake 8 - 10 minutes or until cookies are almost set. Don't over-bake!

Cool on cookie sheet for a couple minutes, then remove to a wire rack to cool completely. Store in airtight container.

OMG!! Lots & Lots Of Onion: Ohio Pork Steak

2011-09-30T03:00:00.000-07:00

Oh my word!! Do you love onion? This meal tops all onion meals.....

My son has a funny onion story (and it probably won't be funny with me telling it). But I'm going to try anyway.

My son loves green onions, he's been eating them since he's been two.....

He was eating green onions on his lunch break at work, the way they are suppose to be eaten, from the white to the green. In walked two of his coworkers (with their mouths dropped open) and they wanted to know just what he was doing......

Logan said, "I'm eating green onions."

The coworkers immediately claimed that Logan was eating them the wrong way. "They are called green onions for a reason, you are suppose to eat the green part. Why would you want to eat the part of the onion that grows in the ground?"

Logan set them straight. "You obviously don't know anything about green onions!"

I guess you had to be there, or listen to Logan tell the story.... Pretty darn funny!

This is what I did to make this an all onion meal (and Fall is the perfect time for onions).

Two cans cream of onion soup, 1 bunch chopped green onions, and 1 envelope of dry onion soup mix.

Would you like anymore onion with that?

I browned the pork steak in olive oil. And this could probably be cooked in a slow cooker. I chose to bake it in the oven.

I mixed the soups, 1 can milk, dry onion soup mix, and Worcestershire sauce together and poured it over the browned pork steak and chopped onion.

Truly for the onion lover......

Ohio Pork Steak

2 TBS olive oil

4 pork steaks

salt & pepper during browning

1 bunch green onions, chopped (part of the tops included)

2 (10.75 oz.) cans cream of onion soup

1 soup can filled with milk

1 pkg. dry onion soup mix

1 TBS Worcestershire sauce

Preheat oven to 300 degrees F.

Heat olive oil in large skillet over med/high heat. Brown steaks for 3-5 minutes on each side. While browning, season both sides with salt and pepper. Transfer steaks to a 9x13 in casserole (I sprayed mine with cooking spray) dish, and sprinkle with chopped onion.

In a small bowl, combine condensed soups, 1 can milk, dry onion soup mix, and Worcestershire sauce. Mix until smooth, and pour over steaks. Cover casserole dish with foil.

Bake for 60-90 minutes.

It's Been A Long Time Since I have Been On A Farm

2011-09-28T03:00:00.000-07:00

It has been a long time since I have been on a farm.

I got invited to a family reunion, where I didn't know any of the family. My mom's side of the family are scattered throughout Michigan and we don't see each other much. My mom had to take me around and introduce me to her cousins that I have only met a few times before, when I was like 10.

They held the family reunion on one of the cousin's farms.

Now, I was raised on a farm, but the farm was focused on pigs. I can tell you everything you need to know about pig farming.

This farm deals with grain. And I'm assuming those are grain elevators in the pictures.

I think the only reason I went was to take pictures, and man did I take a lot. I just wanted to soak this all in......

The best part was seeing how they grill the chicken.

They filled the bucket of a backhoe with wood. That is a backhoe right?

They burnt the wood till it was nice and hot, then they added charcoal.

Doesn't that look amazing? The chicken was grilled for two hours, and every time they flipped it they misted it with beer.

When the chicken was done cooking, this is how they took it out of the grilling grates. Yup, grab it with clean (I think they were clean) white gloves and heave it into a great big pot.....

The party was placed right in the middle of the grain silos. Silos right?

Any farmers out there? Help me out with this one.

This cracked me up and I had to get a picture of it. A case of beer in between corn stalks.

I have to tell you, the farm life has been so long ago for me, when I first got there I kept checking the bottom of shoes for poo. I could have swore I stepped in some.....

Above the make shift dance floor right in the middle of the silos was hanging candles in a jar.

I didn't stay till it was dark so I missed out the candlelight affect.

This is a shot of the party place.....right in the middle of the silos.

They even had a make-shift bar. They had an old pop cooler sitting on a pallet that was chocked full of jell-o shots. I think that was for later when the DJ started up.

And there's nothing like sweet corn cooked in a keg......

You can see it boiling away....

Isn't that gorgeous?

And this is the food buffet. Food for miles.....

Wait, maybe I am back on a pig farm.....

I thought this was the coolest thing ever. A big green tank that everyone signs there name on.....

And I have no idea what's in that tank.

Look at all those names. This is years worth of family reunions and parties.

That right there is my mom and her husband. They signed it last year.

What an awesome family reunion. I will make sure I go every year. And now I know I didn't have poo on the bottoms of my shoes, I was on a farm.

Hugs for always,

Angie