Friday, October 31, 2008

Yummy Fall Party Dips

I got these off of Good Things Utah! Yum!
Kneaders October Bread DipsGuest Chef Tami Vincent


1 cup olive oil
¾ cup white wine vinegar
¼ cup water
1 package “Good Seasons” Italian Recipe Caesar Dressing Mix
½ teaspoon onion powder
¼ teaspoon pepper
1 Tablespoon brown sugar
½ teaspoon minced garlic
1 teaspoon salt
Preparation:Blend the above listed ingredients together in a medium bowl until incorporated.
Additional Ingredients:
¼ teaspoon dry basil
¼ teaspoon thyme
1 can "S&W" ready cut tomatoes (Italian Recipe)
Blend remaining ingredients together in a blender - pulse 3 or 4 times. Add blended ingredients to the bowl and incorporate. Store in air tight container for up to 12 days. Serve with Kneaders Ciabatta, Peasano or Focaccia breads.


8 oz cream cheese (room temperature)
½ cup granulated sugar
¾ cup brown sugar
1 teaspoon vanilla
1 ½ toffee candy bars ( finely chopped)
Preparation:Mix all ingredients except for toffee bar together until incorperated. Refrigerate for at least 1 hour before serving. Add chopped toffee bars right before serving. Serve cold with Kneaders pumpkin bread, sliced apples or ginger snaps.

Saturday, October 25, 2008

Groovy Green Smoothie

Groovy Green Smoothie from Stacy again. I've not tried this one so if you have...let me know!

"A great way to get your kids to eat greens! You will be amazed by this yummy fruity smoothie. Experiment with different amounts or types of fruit and make your own."

1 banana, cut in chunks
1 cup grapes
1 (6 ounce) tub vanilla yogurt
1/2 apple, cored and chopped
1 1/2 cups fresh spinach leaves

DIRECTIONS-Place the banana, grapes, yogurt, apple and spinach into a blender. Cover, and blend until smooth, stopping frequently to push down anything stuck to the sides. Pour into glasses and serve.

Amazing Zucchini Smoothie - lactose free!

Janie's Amazing Zucchini Smoothie - this recipe was posted on my friend, Stacy's blogspot. She and her cute hubby did a large garden this year and found this recipe. Her kids love it!

"This is a low calorie smoothie that tastes great! It helps keep you full, so it's great for dieters and it's lactose free!"

Original recipe yield 2 1/2 cups

1 zucchini, cubed
5 ice cubes
1 cup orange juice
2 tablespoons granular sucrolose sweetener (eg. Splenda™)
3/4 teaspoon vanilla extract

DIRECTIONS-Place the zucchini, ice cubes, orange juice, sweetener, and vanilla extract into a blender. Cover, and blend until smooth, about 1 minute.

Friday, October 24, 2008

Blueberry Lemon Muffins with crumb topping.

This is from Jessica Seinfelds cookbook Deceptively Delicious.
I have made them a few times, and we have loved them. We use soy yogurt and dairy free margarine, and they worked fine. I have also substituted applesauce for the yellow squash. and both ways worked. Also, instead of lemon extract, I add the juice of the lemon that I zested. I'm sure the lemon flavor would be more pronounced if you use the extract. We have used frozen blueberries and that worked.

1/2 cup packed brown sugar
4 tbl tub or stick margarine, chilled
1 c lemon yogurt
1 c blueberries
1/2 c yellow squash puree
1 egg
2 tea pure lemon extract
1 tea grated lemon zest
2 c flour
1/4 c flaxseed
1 tea baking powder
1 tea baking soda
1/2 tea salt

1. Preheat the oven to 350. Spray the muffin tin with cooking spray or use paper baking cups.
2. In a large bowl, mix the sugar and margarine. Stir in the yogurt, blueberries, yellow squash puree, egg, lemon extract, and lemon zest.
3. Add the flour, flaxseed, baking powder, baking soda and salt. Stir until just combined, don't overmix, batter will be lumpy.
4. Divide among the muffin cups. Bake 13-16 min. toothpick will come out clean. Turn on to a rack to cool.

Crumb topping

1/2 c sugar
1/3 c flour
1/4 c butter 1 1/2 tea cinnamon

Mix until combined. It should be dry like wet sand, not a glob of sugar and flour. You can add less butter or more sugar or flour to get the right texture. Sprinkle over the muffins before baking. I promise you will do this on all your muffins.

Wednesday, October 22, 2008

Chicken Chili Fettuccine

This one is actually from Heather R. I was going through clearing out old email and found it. So thanks to Heather!

1 pkg Fettuccine - cooked
1 1/2 lbs bonesless skinless chicken breats cut into strips (I did bite size pieces -easier with kids)
1 T oil (I used cooking spray)
8 oz fresh sliced mushrooms
1 c chopped onion
2 T flour
2 cans of Italian style diced tomatoes
2 cans of diced green chilis
Monterey Jack cheese to sprinkle on top

In a skillet, saute chicken in oil (or cooking spray) until no longer pink. Add mushrooms and onions. Saute 2-3 minutes until onion is tender. Sprinkle with flour. Cook and stir for 1 minute. Stir in tomatoes and chilies. Bring to a boil and the cover and reduce heat for 5-10 minutes or until thickened. Serve over fettuccine and sprinkle with Monterey Jack cheese.

Garlic Brown Sugar Chicken in the crockpot

This recipe was floating around our Utah Mom's group so I thought I'd post it for everyone to give a try. Very easy to make and smells yummy cooking!

1 large chicken, cut into serving pieces (1 to 1.5 lb. of chicken)- I used boneless skinless breasts and cut them into bitt sized pieces.
1 cup packed brown sugar
2/3 cup cider vinegar
1/4 cup 7 up soda
2-3 Tbs. minced garlic
2 Tbs. soy sauce
1 tsp. pepper

Place chicken in crock pot . Mix all remaining ingredients and pour over chicken. Cook on low for 6-8 hours.
Serve over rice or noodles. Can thicken the juice after cooking with a little cornstarch.

I used the noodles but it was hard for us to eat so the next time we did rice and it was wonderful!

Sweet and Spice Popcorn

(I had to double the ingredients to pour over my popcorn)
BEWARE-this is addictive! So simple and yet so delicious!
• 4 quarts popped popcorn
• 3 tablespoons butter or stick margarine
• 1/4 cup sugar
• 1 tablespoon water
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

Place popcorn in a large roasting pan coated with nonstick cooking spray. In a saucepan, melt butter over low heat. Add the sugar, water, cinnamon and salt; cook and stir over low heat until sugar is dissolved. Pour over popcorn; toss to coat. Bake, uncovered, at 300 degrees for 10-15 minutes. Serve immediately.

Tuesday, October 21, 2008

Caramel Marshmallow Bars

(If you don't want to use peanuts-I often substitute crushed pretzels, they work just as well).
Cookie Mixture:
1 and ¼ cup flour
¼ cup graham cracker crumbs
½ cup sugar
½ cup butter, softened
¼ tsp salt
½ cup chopped peanuts-optional

¾ cup caramel ice cream topping
½ cup salted peanuts-optional
½ cup mini marshmallows
½ cup milk chocolate chips

Preheat oven to 350 degrees. Grease and flour 9 inch baking pan. Combine flour, crumbs, sugar, butter and salt in small mixer bowl. Beat at low speed for 1-2 minutes. Stir in nuts if using. Reserve ¾ cup crumb mixture. Press remaining mixture onto bottom of pan. Bake 10-12 minutes or until lightly browned.
Spread caramel topping over HOT crust. Sprinkle with nuts, marshmallows and chocolate chips. Crumble the reserved crumb mixture over chocolate chips. Continue baking 10-12 minutes or until marshmallows just start to brown. Cool about 30 minutes, then cover and refrigerate 1-2 hours or until firm.

Wednesday, October 15, 2008

Jack O Lantern Casserole

(for an easy weeknight meal, you can forgo the whole pumpkin thing and bake in 9X13 until warmed through).
1 medium pumpkin
1 chopped onion
1 to 2 lb. ground beef
2 tablespoons soy sauce
2 tablespoons brown sugar
1 (4 oz.) can mushrooms (optional)
1 can cream of chicken soup
1 1/2 to 2 C. cooked rice
1 (8 oz.) can sliced water chestnuts

Clean out pumpkin and decorate outside with a black marker, if desired. Brown hamburger and onion. Mix in remaining ingredients.

Put pumpkin on cookie sheet. Fill pumpkin with mixture. Place in oven and bake pumpkin with lid on for 1 hour at 350F or until pumpkin is tender. Ladle on to plates out of the pumpkin.

Angie's Hungry Man Hambuger Pasta

Another favorite from Goodthings Utah
This one is quick and easy!

Chef Angie Larsen


1 Small Package Angel Hair Pasta
1 Pound Ground Beef
1 Stick of Butter
4 Cloves Garlic (or 2 teaspoons minced garlic)
¼ Cup Parsley Flakes1 Can Black Olives Sliced
1 or 2 Tomatoes Diced
1 cup Fresh Parmesan Cheese Grated
Salt and Pepper
Brown ground beef and season to taste with salt and pepper.
Boil angel hair pasta as instructed on package and drain when cooked.
Set aside beef and pasta. Sauté butter and garlic in small sauce pan for approximately 2 minutes.
Put pasta in large bowl. Pour butter and garlic sauce over pasta and add parsley flakes, mix together. Dish up pasta and top with scoop of beef, scoop of tomatoes, scoop of olives and Parmesan cheese to liking.

Cheeseburger Chowder

I got this off of Goodthings Utah.
We had this last week and it was a hit.
I had to double it for my family of 5.
We also made garlic bread from hambuger buns.

Cheeseburger Chowder

Prepared by Angel Shannon, Cooking with Angel

Ingredients: 1 lb. ground beef
2-3 medium russet potatoes, peeled and cubed
½ cup chopped celery
¼ cup chopped onion
1 T. instant beef bouillon granules
¼ t. pepper
½ t. salt
1½ cups water
2½ cups milk
3 T. flour
1 cup shredded sharp Cheddar

Preparations:In large stock pot, brown beef; drain. Stir in potatoes, celery, onion, bouillon, pepper, salt and water. Cover and cook over medium heat for about 20 minutes. In medium bowl, whisk flour into ½ cup of milk; add to pot along with remaining milk. Cook and stir until thick and bubbly. Add cheese; heat and stir until cheese melts

Sunday, October 12, 2008

Chocolate Chip Bundt Cake

Here is the recipe...
1 pkg dark chocolate cake mix (I used devils food)
Sml pkg chocolate instant pudding
1 c. sour cream
½ c. warm water
½ c. oil
4 eggs
1 ½ c. chocolate chips

Mix all ingredients except chocolate chips in a large bowl and beat for 4 minutes. Fold in chocolate chips. Bake in greased and floured bundt cake pan for 50 minutes at 350 degrees

1 c. chocolate chips
1 cube butter
1 TBL SP corn syrup

Cut up butter and add to chocolate chips in small pan. Add corn syrup and melt over low heat until smooth. Lade over cake while still warm.

So good. I used milk chocolate chips instead of semi sweet, which made it extra rich but oh so yummy! Thanks Jess for the recipe!

Friday, October 10, 2008

Pretzel Salad/Dessert

2 cups crushed pretzels (mashed as much as you can)
3 TBS sugar
3/4 cup melted butter
Mix and press into a 9X13 pan.
Bake for 5 minutes at 400 degrees

8 oz cream cheese
1 cup sugar
20oz can crushed pineapple-DRAINED
Mix together and then fold in an 8oz COOL WHIP. Spread over cooled crust.

6oz box raspberry jello (or a danish dessert box-follow pudding directions)
2 cups boiling water (DO NOT ADD THE COLD WATER)
1 cup frozen raspberries or strawberries
Partially set mixture in the refrigerator then spread over creamed mixture. Chill. Then serve.

Panko Chicken (breasts or nuggets)

2 large eggs
1/3 cup buttermilk (I just used regular milk)
Chicken cut into desired size (I did small chunks, easier for kids to eat)
2 cups Panko Bread Crumbs
1/4 tsp paprika
1 tsp italian seasoning
1/2 cup canola oil
1 tsp garlic powder

Whisk egg and buttermilk. Soak chicken in mixture. Heat oil in large skillet. While chicken is soaking, add the panko bread crumbs, paprika, garlic, and seasonings into a shallow bowl. Lift chicken and drain excess, then cover in seasoning mixture. Fry chicken in oil until golden brown. Next time I do this, I was going to use whole chicken breasts and bake it. Even my two year old wanted seconds. This would be great for fried zucchini, tomatoes, etc.

Thursday, October 9, 2008

Halloween Rice Krispy Treats...

Cocoa Rice Krispies and Regular Rice Krispies mixed together.
Mini Marshmallows
Halloween M&M's
Orange food coloring (or just mix a little red and yellow)
Make rice krispies according to box: adding the orange food coloring with the marshmallows. Add M&M's after mixing or sprinkle on top. Fun to make with kids!

Chocolate Gooey Butter Cookies

8oz cream cheese, room temp
1 stick butter, room temp
1 egg
1 tsp vanilla extract
1 (18oz) box moist chocolate cake mix
Powdered Sugar, for dusting

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in vanilla, beat in cake mix. COVER AND REFRIGERATE 2 HOURS. Roll chilled batter into TBS sized balls then roll into powdered sugar. Place on ungreased cookie sheet, 2 inches apart. Bake at 350 degrees for 12 minutes only! Cookies will remain soft and gooey. Cool completely and sprinkle with more sugar if desired. This is my new favorite chocolate cookie, it is soo soft, even the next day!

Tuesday, October 7, 2008

Pasta with Three Cheeses (serve with Sliced Sourdough Bread)

10 oz. dried macaroni or rotini
2 cups frozen broccoli, cauliflower/vegetable combination
1 cup milk
4 oz. cream cheese, cut up
¼ tsp black pepper
¾ cup shredded Gouda, Havarti, or Swiss cheese (3 oz.)
¼ cup grated Parmesan Cheese
Cooked diced chicken (or great meatless)

In a large saucepan cook pasta according to package, adding the frozen vegetables for the last five minutes of cooking. Drain.

In the same saucepan combine milk, cream cheese, and pepper. Cook and stir over low heat until cheese is melted.

Return pasta mixture to saucepan. Toss to coat with cream cheese mixture. Gently stir in the shredded cheese and the ¼ cup parmesan cheese and chicken. If desired, sprinkle individual servings with additional parmesan cheese. Serve Hot.

Thursday, October 2, 2008

Bruschetta Chicken Bake

Yep, I'm a Food and Family magazine addict. If you haven't subscribed, it's a free publication from Kraft foods. It comes seasonally and is chock full of recipes for that time of the year. So once again, brought to you by Kraft Kitchens (

1 can (14-1/2 oz.) diced tomatoes, undrained 1 pkg.
(6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese

Make It
HEAT oven to 400°F. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.

LAYER chicken, basil, cheese and stuffing in 3-qt. or 13x9-inch baking dish. (I wasn't sure if layer meant make it like lasagna or make it like a big layer of baked chicken so I chose the lasagna method and layered half the chix, 1/2 tsp basil, 1/2 cup cheese and 1/2 of the stuffing mixture and finished it off with a sprinkle of additional cheesy goodness on top)

BAKE 30 min. or until chicken is cooked through. Enjoy now or cover and refrigerate. To reheat, microwave each serving on HIGH 2 to 3 min.

This got a thumbs up from Antonio and I, and Kaden ate one bite and said it was too tomato-ey. He is not a fan of much tomato based so I made him a plain piece of chicken when I cooked this dish.