Chocolate Peanut Butter Bars

Saturday, October 20, 2012

These remind me of elementary school lunch. I remember going through the cafeteria line anticipating the dessert. This was one of my favorite desserts. I love how the top layer would peel off leaving the oatmeal bottom. Good memories. I also remember looking through the garbage cans for a retainer a couple of times. Did you ever have to dig through the garbage for your retainer?

Chocolate Peanut Butter Bars

Mix Together:
1 C Butter
1 C White Sugar
1 C Brown Sugar
2/3 C Peanut Butter - I like Adams Natural Peanut Butter

2 eggs
1 tsp Baking Soda
1 tsp Vanilla
Mix until incorporated and then add:

2 C Oats
2 C Flour

Preheat over to 350 F. Spread the dough evenly onto a jelly roll pan and bake for 20 minutes. Do not over bake. Once you remove from the oven spread 1/2 - 3/4 C peanut butter on the hot bars.

Let cool. Spread with your favorite chocolate frosting. I like to melt chocolate chips with a 1/4 C butter and spread that on top. Feel free to use whatever you like.

Pink Dressing

Friday, October 19, 2012

I know this recipe came from Kathy, my talented next door neighbor. It's a delicious dressing that goes well with most green salads. It's quick and easy to make and tastes so good. The onion flavor can become a little over powering if you use too much. You'll have to experiment with how much your family likes. I like to make the day before and then it stores well for a couple weeks in the refrigerator.

Pink Vinegarette

1 1/2 TBSP Poppy Seeds
1/2 C Olive Oil
1/2 tsp Salt
3/4 C Red Wine Vinegar (the kind with pomegranate is good too)
3/4 C Sugar
3/4 tsp Dry Mustard
1 small purple onion - start with half the onion and taste. Adjust to your liking.

Mix all ingredients in the blender. Let sit overnight in refrigerator.

Whole Wheat Muffins

Thursday, October 18, 2012

Staying on the healthy kick...I decided to post this recipe. It comes from a family friend, Linda R. I've known her for over 12 years now. She has an amazing family and is one of the sweetest ladies I've ever met. I love spending time with her and her family. Her husband is hilarious. Every time we go to visit he has a list of jokes, a new game and funny stories to share. I really love this family. I love the recipes I've acquired over the years as well. I hope you enjoy this recipe.

1/2 C. Olive Oil
1 C brown sugar
Cream these two ingredients together and add
2 1/2 C applesauce
3 C whole wheat flour
2 tsp baking soda
2 tsp cinnamon

Bake and enjoy

You can freeze the muffins after they are cooked. Just take them out of freezer in the morning - microwave for about 15-30 seconds and eat. I love to eat these with honey butter. So good. A quick and easy recipe when you don't have a lot of time for breakfast in the morning.

Whole Grain Pancakes

Wednesday, October 17, 2012

Don't you love freshly bathed sweet!

I needed a little something healthy this morning. Thankfully, I have pre-made packages of this recipe ready to go in my pantry. I love how these taste and I love that they are healthy. I guess if you really wanted to be extra healthy you would skip the syrup and use...sheesh, I'm not really sure.  I love to put Nutella on them. Yes. Although, I think Nutella makes everything taste better. Do you agree? Also, I got this recipe from my sister-in-law.

Whole Grain Pancakes

1/2 C wheat flour
1/4 C wheat germ
1/4 C flax seed (milled)
1 tsp baking powder
1 TBSP sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 C milk
2 tsp lemon juice
1 tsp vanilla
2 TBSP veggie oil
1 egg

Mix all ingredients together and cook. If you are going to pre make packets of mix, just mix all dry ingredients together place in a ziploc bag. Don't forget to label the bag and make sure you add a little note about the ingredients you need to finish the recipe. I made that mistake once. It was a bummer. I couldn't remember what I had made up. I had to throw the bag away. Learn from my mistakes.



Congratualtions to Raina D. she is the winner of the 1000 Fans on Facebook giveaway. Raina has won the Halloween bag from SookEe Designs, signed book Evie's Knight from author Kimberly Krey and the N'Vee Boutique Niki Biki cap sleeve shirt. I've sent you an email Raina, please respond within 48 hours so I can mail your prizes! 

Election Cookies?

Tuesday, October 16, 2012

There's only a few hours left to enter the 1000 Fans Giveaway. A fun Halloween bag filled with goodies is up for grab! Don't miss out!

Now, for the recipe today. I don't know if you have heard, but it's an election year. I got this recipe from a friend way back in 2000. She said it came from a Woman's magazine. Each election year they have a cookie bake-off between the two wives of the Republican and Democrat nominees. At that time 5 out of the 6 winners went on to have their husband win the Presidential election as well. Laura Bush beat Tipper Gore's recipe of Gingersnaps in a landslide victory. Whether you are Republican or a Democrat I know you will love these cookies. 

Whether you're for Michelle or Ann you will agree these cookies are delicious!

Here are a few reasons I love this recipe. First it makes a bunch of cookies. Second, you can freeze the dough (I make dough balls first) and they last for months in the freezer. Then when your kids come home or if you need a late night snack. You can pop them in the oven frozen and bake - you'd never know they had been previously frozen. I usually have a bag in my freezer at all times. I have made some changes to the original recipe so here is my version and here is a link to the original recipe. I hope you enjoy! 

Laura Bush Cookies
Cream Together
1 ½ c. Butter                                                    1 ½ c. Brown Sugar
1 ½ c. White Sugar                                          3 Eggs
Sift Together
3 C. Flour                                                       1 Tbsp. Baking Soda
1 Tbsp. Baking Powder                                  1 Tbsp. Cinnamon
1 tsp. Salt
1 tsp vanilla powder (optional)
Combine Wet and Dry ingredients
In a large bowl combine and then add to dough (this is very thick you may need to combine by hand)
1 ½ c. Dark Choc. Chips                       2 C. Coconut Flakes
1 ½ c. Milk Chocolate Chips                           2 C. Chopped Pecans
3 C. Old Fashioned Oats

Preheat Oven to 350° Bake 12 minutes.

You can take the extra dough form into dough balls and place close together on a cookie sheet. Place in the freezer for about 30 minutes until more firm. Place the dough balls into a Freezer ziploc and store. You need to add 1-2 minutes of extra cooking time when you cookie the frozen dough. 

Pasta Salad

Monday, October 15, 2012

My son loved hiding in the here when he was little. 

This recipe came from me volunteering one day to bring a salad and then forgetting. The day of the activity arrived and I received a reminder phone call about the salad. Thankful for the reminder, but short on time, I looked through my pantry to see what I could throw together. It actually turned out ok and my family loves this salad. It's gone through a few revisions, but you should try to make it your own. Add ingredients you and your family like or leave out the things they don't. I hope you enjoy!

Pasta Salad

1 lb of dry Pasta - I like penne, rotini or bow tie
1 bottle of your favorite Italian dressing
1/4 - 1/2 small purple onion - sliced
corn - either roasted or a canned
chicken - I used leftovers from the night before, you could use canned
olives - sliced
tomatoes - I use grape tomatoes sliced in half
Spinach - fresh not frozen - roughly cut
parmesan cheese

Cook pasta according to the directions on the package. Drain. Put in a large bowl. Cut all veggies into bite sized pieces. Toss in pasta and add dressing. Mix well. Sprinkle cheese on top. You can chill and serve or serve immediately.

Clam Chowder

Sunday, October 14, 2012

Picking pumpkins with Grandma

This recipe came from my mom. Growing up my mom didn't cook a lot, but the things she made were pretty tasty - except creamed eggs on toast. Ugh! I really did not like creamed eggs on toast. Thankfully we only had it over the Easter holiday. It's how my mom would use up all those eggs the Easter bunny hid. I think one of the reasons my mom didn't like to cook is due to the fact that we didn't all like everything she made. It's true you can't please the whole family at the same time. She didn't want to be a short order cook so an eat it or make yourself something else directive was born. My mom and I were the only ones that liked this soup, and it makes a lot. The nice thing - it freezes really well. The one note my mom made on the recipe is *THIS IS A HIGH FAT SOUP* I think that's why it tastes so good. I love making this in the fall and winter. I love serving it in a bread bowl or with a good crusty bread. I hope that you enjoy it.

Clam Chowder - Diana Style

4 C diced peeled potatoes
1 finely chopped carrot
4 cans chopped clams (don't use the minced)_
2 C diced onions
4 C diced celery
2 cubes of butter (use real butter)
2 Qts Half and Half
2 tsp salt
1 tsp sugar
1 1/2 C flour
Basil, thyme, pepper to taste.

Put veggies plus juice from clams in a large pot cover with water and cook until tender (about 30 minutes). Take off heat. Melt butter add flour to make roux. Add to veggies stir until dissolved. Add half and half and clams. Taste adjust seasonings to your liking. Freeze leftovers.

Sour Cream Potatoes

You may have noticed that I didn't post yesterday. I'm sorry I missed, but I attended a funeral of a sweet little girl. One of my friends' four year old daughter passed away. It was a beautiful service, but the sadness was palpable. She was a spunky, sweet, silly, vibrant, darling little girl. She will be missed by so many. I am truly grateful for the knowledge of eternal families. I think losing a child or sibling or family member or friend is difficult enough, but knowing that we will see them again gives one hope for the future and helps to ease the pain of today.

In loving memory of Miss Mia. 7.8.8 -10.8.12

If you've ever been to a funeral, you may have had funeral potatoes. I like to call them sour cream potatoes because they shouldn't just be eaten at a funeral. Here is my version.

8-10 medium potatoes - peeled, cooked and diced
1 C grated Cheese
1 pint sour cream
2 cans cream of chicken soup cooked and stirred (see directions)
1/3 C chopped onion
1/2 C melted butter
1/2 - 1 C Cornflakes crumbled.

In a medium sauce pan cook onions on medium low heat. Cook onions until they become translucent. Add both cans of cream of chicken soup. Stir well - cook just until warmed. About 5 minutes.

Place the cooked potatoes in a large bowl add these, sour cream and soup mixtures. Pour into a 9X13 baking pan and top with cornflakes and melted butter. Cook at 350 F for one hour. Enjoy!

I sometimes like to add a little more cheese to top of potatoes before I cover with cornflakes. It's up to you!

Zucchini Pineapple Bread

Friday, October 12, 2012

This recipe reminds me of my talented friend Sara (who tells me she can't cook - not true) and the fall before I moved from Washington. Sara made this bread during Joy School with the kids and I saw a blog post about it. She posted the recipe and I promptly decided to make some with a few kids during my Monday Madness event.

We found that if you grease and sugar the pan before you bake you get a nice sweet crust on the outside. I like to add a little cinnamon to my sugar before swishing around the pan. I love cinnamon, if you don't skip that step. You could also just go old school and grease and flour the pan. Up to you.

Zucchini Pineapple Bread
4 eggs                                 3/4 tsp nutmeg                                        1 tsp salt
1 1/2 C sugar                      1 8oz crushed pineapple drained             1 1/2 tsp baking soda
2 tsp vanilla                         2 c grated zucchini                                 1 1/2 tsp baking powder
1 c veggie oil                       1 1/2 tsp cinnamon                                 3 C flour

Combine flour, baking soda, baking powder, salt and dry vanilla powder (if using). Set aside

Mix oil, eggs, vanilla extract (if using), sugar, cinnamon and nutmeg. Add zucchini and pineapple. Stir in flour.

Grease 9X5 loaf pan (see above instructions). Bake 350 F for 1 hour - cool and enjoy!

Scones with Honey Butter

Thursday, October 11, 2012

I love fried foods. Let's face it fried foods are just tasty. They remind me of state fairs, fall days and high school.  A good friend and I would go to this little place across the street from the high school and order deep fried mushroom with ranch dipping sauce. The best part of eating the mushrooms was the burst of hot juices (most of which is probably the oil) bursting into your mouth upon taking a bite. It's sounds a little gross now, but it's a favorite memory of mine. Back them I didn't have to worry about my metabolism. Now, I eat fried foods less often, but I still enjoy them so much!

Today I have a great recipe from my brother-in-law. His wife called them Tom's Heritage Scones. They are good. I like to make them and eat them with honey butter, raspberry butter, jams, cinnamon and sugar, plain, drizzled with chocolate sauce and whipped cream or make them into Navajo tacos. I hope you enjoy them! 

Don't forget to scroll down and enter to win the fun giveaway going on now!

Tom's Heritage Scones

1 TBSP yeast
1/3 C warm water
1 TBSP sugar
1 2/3 C warm milk
1 egg beaten
3 TBSP vegetable oil
1 1/2 tsp salt
11/2 tsp baking powder
1/4 tsp baking soda
4 C Flour

Add yeast to warm water to soften. Add mixture to egg and warm milk. Add oil, salt, sugar, baking powder and baking soda. Beat well. Knead in flour. Let rise 1 hour. Push down and shape into the size of scone you prefer. Deep fry to golden brown. You can refrigerate remaining dough. Will keep 2 weeks. 

Honey Butter

1 C butter softened
1 tsp vanilla - powder
1/4 -1/2 C honey depending on how much you like.

Beat all ingredients together. 

1000 Amazing Fans

Wednesday, October 10, 2012

SookEe Designs Halloween Bag

Thank you so much for helping me reach my goal of 1000 fans on Facebook. I can't tell you how excited I am. It's been so much fun seeing all the cute pictures and hearing the stories about how kids are loving their SookEe Designs items. One little girl, I'm told, takes her new bag with her everywhere!

To show my appreciation, I have a bag of fun prizes to be given away to ONE lucky winner! It's easy to enter. I will announce the winner in a week and contact them via email. If I don't get a response a new winner will be selected. You can enter using the Rafflecopter widget at the end of this post. The contest will go live, Wednesday, October 10 at 12:00 a.m. EST and ends 12:01 a.m. EST Wednesday, October 17.

Thank you great fans!

N'Vee Boutique is donating a Niki Biki Cap Sleeve Shirt in your choice of cream, tan, gray, black, brown or raspberry. One size fits all...they are super comfortable and stretchy. Niki Biki is perfect for wearing under those cute lace shirts or layering during the winter. N'Vee is located at 1085 North Washington Blvd in Harrisville, Utah. They are open Mon-Sat 12-6. Be sure to stop on by to check out all the fun, hip clothes and accessories.

Kimberly Krey has written a romance novel that's clean without losing the steam. She has generously donated a signed copy of her book, Evie's Knight, a package of chap stick that relates to a particularly yummy scene in the novel, and a few of the recipes that Evie prepares in the book. Go check out an excerpt here.  

a Rafflecopter giveaway

4 Ingredients to Heaven!

This recipe comes from my good friend, Allison. She is a great cook. One day she called to tell me about homemade peppermint patties. HELLO! I love chocolate, I love mint. So good! It only has four ingredients. Yes. Easy. Fun. Tasty.

Peppermint Patty

1 Can Sweetened Condense Milk
1 TBSP Peppermint extract
6 C Powdered sugar

2 bags dark chocolate chips - please use good dark chocolate!

Beat together milk and extract. Add sugar gradually. It will turn into a dough. Put some powdered sugar on your counter top and knead dough. Add powdered sugar as necessary - it will be sticky at first and become more like play dough. Do NOT add too much sugar - it becomes hard and crumbly. Scoop a small drop onto wax paper. Flatten with a cup. Let dry for one hour and then flip over and let dry. I usually let them dry overnight, but dry for at least one more hour.

I place them in the freezer for about 30 minutes before dipping in chocolate.

Melt your chocolate chips and dip the peppermint into them placing back on clean wax paper to set. These can be frozen and saved (or stashed) for later. It's fun to add food coloring to the dough - pink for Valentine's Day, green - St. Patricks, yellow - Easter, etc.


The Pioneer Woman = Delicious!

Tuesday, October 9, 2012

My next recipe is from one of my favorite online food blogs. Actually, she does lots of awesomeness online - homeschool, cooking, photography, etc. She's kind of amazing! I found this recipe and was immediately smitten. I just made these little guys last night and I dreamed about them all night. Once again, I have modified the recipe, but feel free to try either way. Click here for The Pioneer Woman's Recipe.

Here is my version:

  • 3 cups Flour
  • 3 teaspoons Baking Powder
  • 1 teaspoon Salt
  • ½ teaspoons Ground Nutmeg
  • 1 tsp vanilla (powder if you got it)
  • 1 cup Sugar
  • ⅔ cups Butter
  • 2 whole Eggs
  • 1 cup Milk - whole or half and half is best
  • 1-½ cup Sugar
  • 1/2 C Cinnamon
  • 1 ½  sticks Butter
Preparation Instructions

Preheat oven to 350 degrees. Lightly grease 18 muffin cups.

In a large bowl stir together flour, baking powder, salt, vanilla (powder) and nutmeg. Set aside.
In a different bowl, cream together 1 cup sugar and butter (vanilla extract if you use that). Then add eggs and mix again. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. I add flour, milk, flour, milk, flour. 
Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden. Allow to slightly cool then dip.

How to Dip:
In a bowl, melt 1 ½ sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture. 

These are soooooo good! I hope that you enjoy them! 

Family Fudge

Monday, October 8, 2012

My mom, back in the day. She was a looker!

Because I posted about my neighbor Kathy, I feel I should post one of my mom's famous recipes. She may not have loved to cook, but when she did she knew what she was doing. She would make this fudge recipe every year at Christmas to give to the neighbors. Actually she made this throughout the year, but I really remember the Fudge at Christmas time. It was something that I looked forward to. I love chocolate and this fudge is smooth, creamy and oh so yummy!

3 C sugar
1 Can evaporated milk
1/4 tsp salt
3 TBSP good dutch processed cocoa
1 Cube butter - use real butter!
1 capful of vanilla extract OR 1/2 tsp vanilla powder
1/2 - 1 C of chopped nuts - whatever your favorite kind are - I love walnuts, pecans or almonds.

Mix cocoa, sugar, salt and vanilla powder (not the extract) together until well combined - should be uniform in color, in a saucepan. Add canned milk. Turn heat on medium low. Stir until all ingredients come together and begin to simmer. Continue cooking until you reach the soft ball stage on candy thermometer. Make sure you scrape the sides while cooking.

Fill sink with ice cold water. When the fudge reaches the soft ball stage remove from stove and put immediately into the ice water - DO NOT GET ANY WATER IN THE PAN - RUINS THE FUDGE. Do not stir after this point. Put the cube of butter on top and let melt - do not stir.

Once the fudge is cooled - about 20 minutes or so. Take out of ice bath and begin stirring by hand. You're going to need some major muscles.You are going to stir until it loses it glossy shine. It's hard to say exactly how long it takes, but it happens you just have to watch for it. Here you would add the vanilla extract and stir until combined.

Pour immediately into a well greased 8X8 pan. Let cool, cut and enjoy. You can freeze the fudge so you don't eat all of it at once - just cut into the size you'd like and then wrap in wax paper and then saran wrap.

I hope you enjoy this recipe. It totally reminds me of my mom. I remember cooking this with her. Learning that you must not get any water in the pan - it seriously ruins all your hard work. It's a totally bummer, trust me I know. We would each take turns stirring. It seemed to take hours, I'm sure it doesn't, but it felt that way as a child. I loved it with the nuts. It seemed to just melt in your mouth. I loved how creamy and smooth it felt. Sometimes before the fudge completely cooled, my mom would scoop out a small amount for us to eat. We would pull out vanilla ice cream and pour the hot fudge over the top. So good. Sometime we would just eat it straight out of the pan while it was all liquidy. So many fun memories with my mom and this recipe. I hope you'll try it out! Let me know how it goes.


Sunday, October 7, 2012

The attention to detail is quite amazing here. You'll need to pay attention during this recipe or it will burn. 

I love caramel. I think it has to be one of the best desserts ever! I especially loved it dipped in a great dark chocolate with nuts inside. I'm partial to almonds, but walnuts and pecans are also good in this recipe.

Today I will be sharing a caramel recipe I picked up from my super talented amazingly crafty (seriously wished I was this awesome) next door neighbor. Her name is Kathy and growing up I thought she could do anything. I remember her as the mom that got up every morning to make a hot and tasty breakfast for her kids. She was always smiling, she made the most beautiful dresses and clothes for her girls. She could decorate cupcakes like the most talented pastry chef. Her home was always clean and I wanted to be just like her when I grew up. Now, don't get me wrong. My own mother was amazing as well. She just didn't sew or cook or wake up early to make us breakfast. She had her own special talents and I've always admired and loved her. I think as I've gotten older, I've learned to appreciate the talents my mom had more. I wished she were still here so I could tell her.

All right, enough about that. Back to the caramels. I remember these as something Kathy would make at Christmas time. They would come wrapped in wax paper looking like a pretty bow. Along with other tasty treats. Be sure to give these a try - you won't be disappointed.


2 C sugar
2 C heavy cream
1 1/2 C light karo syrup
1 C butter - again, please use real butter!!!
1/2 - 1 C chopped nuts - optional - use as much or as little as you'd like.

Dissolve sugar, corn syrup, butter and ONLY 1 C of heavy cream in a medium sauce pan. Medium heat. Stir constantly. Bring to boil - boil for 5 minutes. Pour remaining cup of heavy cream in slowly. Continue to cook until a candy thermometer reaches the soft ball stage. If you choose to add nuts, add them now.

Pour into an 8X8 well buttered dish.

Cool completely!

Once cooled - cut into small rectangles - dip half in your favorite melted chocolate. So good!!

Spinach Lasagna

Saturday, October 6, 2012

My mom and dad...miss them both

I first had this recipe way back in 1996. My mom and I were visiting some friends in Louisville, Kentucky. Amber made a version of this recipe for us for dinner. My mom and I both loved it. Amber was kind enough to share the recipe and my variation were born. My mom would even ask me to make it occasionally. I loved cooking for my mom and dad and I used to fix my dad lunch almost every night. I like cooking because it reminds me of this happy family memories from my childhood. 

I get so many compliments on this dish it is a time intensive, labor of love to make. My family loves it and I think it's even better the next day. You can make this ahead of time and freeze. You don't have to add any meat - I promise it's still so good, but if you have a family like mine then add it in. I've used sliced grilled chicken, cooked hamburger, spicy sausage and ground turkey. I think it's good all the different ways. Pick the one you know your family will like. 

Spinach Lasagna with/without meat

Cheese filling:
1 small container of Ricotta Cheese (pt. Skim)
1 8 oz Cream cheese
¼ C Butter
¼ C parsley
1 Egg
Salt and Pepper to taste
Cream butter and cream cheese together. Add ricotta cheese, egg, parsley and salt and pepper. Set aside.

Chicken (about 3-4) Grilled and sliced thinly.
1 bag Spinach – washed and stems removed – baby spinach works best
4-5 peeled Carrots – cut into small circle
1 Lg Onion - diced
Mushrooms – sliced.  if you like mushrooms use a lot if not, then leave out.
2 Zucchinis - sliced
Garlic – fresh is best 2-3 cloves minced
Lasagna noodles – 1 Pkg. I like the Barilla ready to use noodles
Red Sauce – whatever your favorite kind is – I make my own. Need lots of it.
Mozzarella Cheese shredded – as much as you like for the top of the lasagna. I like to use mozzarella and Parmesan

I grill the chicken (slightly underdone) slice thinly set aside. Saut̩ onions, garlic, carrots together until onions are translucent and carrots are soft (add a little of the basil, oregano and parsley while cooking). Remove from pan. Cook zucchini, mushrooms and a little garlic set aside. May need to put a little olive oil in pan Р1-2 tsp. When soft remove from pan.

Layer in large casserole 9X13 pan. Red sauce (thin coating on the bottom so the noodles don’t stick). Then noodles - spread ricotta cheese on noodles, spinach, chicken, onions, carrots, zucchini, mushrooms and then red sauce (be generous with the sauce or it gets dry). Repeat – noodles - spread ricotta cheese on noodles, spinach, chicken, onions, carrots, zucchini, mushrooms and then red sauce.  I usually do 3-4 layers depending on how deep your pan is. End with a noodles on top then red sauce (NO ricotta cheese). Generously sprinkle mozzarella  and parmesan cheese on top. Sprinkle with parsley and bake at 350 degrees F for about one hour – cheese will brown and it will be bubbly. 

Corn Bread

Friday, October 5, 2012

A chapel in Italy. It's beauty is like good comfort food. They both make you feel happy. 

I know that I got this recipe from a Ward Cookbook when I lived in Kentucky. The problem? I can't find the original cookbook so I don't know who to credit for this tasty corn bread. I have made a few alterations over the years - I cut the sugar and use vanilla powder. I love that it's easy. Everyone in my family enjoys it and there are a few variations that make it versatile.

Corn Bread
2 C. Bisquick (or any ready made pancake mix)
3 Tbsp. Yellow corn meal
1 tsp baking powder
1 cube (1/2 C) melted butter - for the love ladies, I know that we are calorie conscientious, but don't use anything other than butter here. You will be sad if you do. Trust me.
1/2 C sugar
2 eggs
1/2 C Milk
1/4 tsp vanilla (extract is fine) powder if you have it.

Preheat oven to 350 F.

Combine all ingredients in a bowl. Mix until well incorporated. Pour into a well greased 8X8 or 9X9 baking pan. Bake for 30-35 minutes.

Make corn bread.
1. When you pull out of oven top with an orange glaze. Recipe to follow.
2. Make for breakfast - top with crumbled bacon, then powdered sugar. Yes please!
3. Slice into 1/4 inch wedges dip in batter and fry.
4. Make your favorite french toast batter, dip corn bread in and cook. Serve with syrup. Yum!

Orange glaze:
1/2 C powdered sugar
Orange juice - enough to make the powered sugar turn into a glaze. I like fresh squeezed. Add a little at a time until you get the consistency you like.
a dash of salt - a pinch or so.
You could also add a little vanilla in here if you'd like.

Remember Me?

Thursday, October 4, 2012

I am almost at 1000 Fans. I just wanted to say thank you. The giveaway will go live probably Friday, October 5. Be sure to check back to see how to enter!

It's the Mother of All Giveaway!

SookEe Designs has the honor of being part of the Banner Events First Anniversary. I love being involved with such an amazing woman and company. There are over 60 vendors and 67 prizes. This is an event you'll want to enter! See all the details on the link below!

Click here to enter

GOOD LUCK! Come back and tell me what prize you hope to win!

Roasted Carrots

My kids beg me for these carrots!
I decided to post an easy recipe today. Again, it is delicious. You may already do this with your carrots. My family love, love carrots. Usually I can only get the kids to eat them when they are raw (which is great, not complaining). I love cooked carrots, but I don't like making a glaze or adding a cheesy sauce. I've found if you roast the carrots the natural sugars come out and gives it its own sweet taste. If you don't believe me, try this recipe to see!

Roasted Carrots
Preheat oven to 475 F
Peel - as many carrots as you think you'll eat. I think 2 carrots per adult and 1 per child. Cut into 1/4 inch slices. Place carrots on a jelly roll pan - single layer please. Drizzle a light coating of olive oil over the top. Sprinkle with about 1/2 tsp of sea salt. Add freshly minced garlic (optional). I just love garlic so I think I add it to most things I cook.

Bake for about 20 minutes. Flip carrots over and bake about 15 minutes longer - or until browned. I promise you, you will love these caramelized carrots. My kids think they are delicious and they are semi-picky kids.

Homemade Chicken Noodle Soup

Wednesday, October 3, 2012

The octopus and shark love this soup!

I realize that there are many recipes for chicken noodle soup this is my most requested recipe. In fact, I just had a few people ask me a couple days ago for this recipe. Here is the problem...I don't really have a recipe, it's something that I just throw together and it turns out different every time. I understand that there are cooks out there that need exact measurements, however, if you can be a little less rigid while cooking, I recommend trying this soup. Who doesn't love chicken noodle soup?

It all starts with a good stock. I usually make my own. It's easy and it's better for you than the store bought kind. Less sodium and preservatives. Here is the loosely translated recipe. The only thing that you really have to measure are the ingredients for the noodles. One more tip I'd like to share - if you don't like a vegetable I have on the list, don't add it. If you have another favorite use it instead. I say have fun and go a little crazy. I really don't think you can mess this up. You can freeze the leftovers. It's still tasty later - it does make quite a big batch.

Something else that I like to do - before you add the noodles pour half the soup into another pan - thicken the broth up with either a little cornstarch (like you are making gravy on Thanksgiving) or add chopped up potatoes. If you use potatoes bring to a boil until potatoes are cooked. I then pour my thickened soup into a pie pan add my favorite pie crust on top and turn it into a chicken pot pie. Another fun variation? Add a little cream to my soup to make it a little creamy. Like I said- you really can do so many delicious things with this recipe.

1 whole chicken fryer - cleaned and ready to cook - don't cut it up.
2 Large Onions - I like yellow or sweet onions - one for stock, one for soup
Carrots - peeled and rough chopped - some for stock and some for soup
Celery - washed and rough chopped - some for stock and some for soup
1/2 - 1 pound Mushrooms - cleaned and sliced thick
2-4 Zucchinis - washed, cut into 1/4 inch slices
Peas - fresh or frozen
2-3 cloves garlic - fresh is best - minced
Basil - dried
Oregano - dried
Sea Salt
Thyme - dried

2 C flour
1/2 tsp salt
4 eggs
Mix all ingredients together until dough forms (I do this by hand), knead until smooth and soft. Let rest for about 10-15 minutes. Roll out dough to desired thickness (I personally like thicker noodles). Cut into rectangles or other shape and toss with a little flour to keep from sticking. Once they are all rolled and cut - throw them into the boiling chicken soup and cook for 2-3 minutes. Serve immediately. 

I put my whole fryer in a large stock pot. Fill with water to cover about 3/4 of the chicken - add onions, celery, carrots, garlic, salt, pepper, basil, oregano, basil, thyme. Cook on medium high heat until chicken is cooked through - about an hour. I like to do this the day before. Remove chicken from the pot and let cool. Drain the stock through a fine strainer and discard the veggies. Keep the stock. Once chicken has cooled to touch remove skin and either shred or cut the meat into bite size pieces.

Next take the stock pot you were using and add about 2-4 cups of water. Add stock back. Add garlic, basil, oregano and thyme. Add remaining onions, carrots and celery. Bring to a boil and reduce heat to simmer. Cook until onions become translucent and carrots are tender. Add in mushroom, zucchinis, peas and chicken. Taste stock - adjust seasonings to your liking. Once it comes to a boil again, add the noodles and cook for about 2-3 more minutes. Serve immediately.

2 C flour
1/2 tsp salt
4 eggs
Mix all ingredients together until dough forms (I do this by hand), knead until smooth and soft. Let rest for about 10-15 minutes. Roll out dough to desired thickness (I personally like thicker noodles). Cut into rectangles or other shape and toss with a little flour to keep from sticking. Once they are all rolled and cut - throw them into the boiling chicken soup and cook for 2-3 minutes. Serve immediately.