Fantasy Fudge

This is a must have for the holidays! Enjoy!! -Laurel

3 c. sugar
1 1/2 sticks butter
1-5 oz. evaporated milk
 Boil 4-5 min. Add 1-2 oz. chocolate chips and 1-7 oz of mashmallow cream, add nuts.

Pasta Momma

I was watching the Food Network and all the superstars were telling everyone what the Best Thing They Ever Ate was. This one jumped out at me and I had to recreate it. It is so easy and a new breakfast item.~BJ

Pasta Momma
recipe created by BarbaraJo

1 box of spaghetti
1 cup shredded mozzarella cheese or Parmesan cheese
1 tsp. basil
2 TBS. olive oil
1 TBS butter
8 eggs
1/2 cup milk
salt and pepper
1 tsp. garlic powder

In a bowl whisk the eggs, milk, garlic, basil, cheese and salt and pepper. Boil pasta as per instructions. Drain and place in a hot skillet with butter and oil. Add the egg mixture to the pasta. Stir around until eggs are cooked and cheese is melted. Serve Hot.

Popcorn Balls

Picture from Paula Deen

These are so good. Tori had a class Christmas party today so I whipped up a batch of Popcorn Balls. What child wouldn't want a popcorn ball?! These one's are from Grandma Matheny's vault and are to-die-for. ~BJ

Popcorn Balls
recipe by Grandma Matheny

2 cups sugar
2 TBS vinegar
1 cup water
1 cup Molasses

cook in a heavy sauce pan for 10 minutes (softball stage).

Add:
2 sticks of butter

cook for another 10-15 minutes (medium hardball stage). I use a glass of ice water and drop some of the mixture into the water to test the consistency of the sauce. Once it forms into solid drops and is still chewy when you take it out of the water, it is done.

Pop 2 bags of popcorn.

I poured out the popcorn onto a cookie sheet and then poured the liquid on top of the popcorn. Then gently form into balls and wrap in plastic wrap or serve. 

*Tip- let the mixture cool before sticking your hands into the popcorn or you could get burned. 
Makes about 15 balls.

Whipped Shortbread Cookies

Easy recipe and they are highly addictive. -Laurel

4 sticks of butter
1 c powdered sugar
3 c flour
1 tsp almond extract
Beat the butter add the powdered sugar and flour. Whip it for 10-15 minutes till it's light and fluffy. Drop on a un greased cookie sheet and bake at 275 for 10-15 minutes. Add a butter cream frosting.

Rolo Turtles

Yay! These are super easy and make great Christmas presents! -Louisa

All you need to do is get a bag of pretzels and lay them out on a cookie sheet (with wax paper underneath) and put Rolo candies on top. Bake for 5 minutes at 250 degrees. Take out and immediately place M&M's on top of the Rolo's. Put in refrigerator to cool if desired.

Candy Cane Kiss Cookies

Picture from Our Best Bites

My NEW love!!! Everyone loved these babies in my family. You have to make these, plate them up and share them with your neighbors for the holidays. SOOOO good! ~BJ


Candy Cane Kiss Cookies
Recipe by Our Best Bites

1/2 c. butter-flavored shortening
1/2 c. real butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/2 tsp. vanilla
optional: 1 1/2 tsp peppermint extract
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. flour, lightly spooned into measuring cups and leveled with a knife
1/4 c. + 2 Tbsp. unsweetened cocoa powder
1 1/2 c. dark chocolate chips
48 Hershey's Candy Cane Kisses, unwrapped

Preheat oven to 350.

Cream together softened butter, shortening, brown sugar, and white sugar for 1-2 minutes on medium-high speed or until light and fluffy. Add the eggs and vanilla. Meanwhile, combine the baking powder, baking soda, salt, flour, and cocoa powder. Add to the butter/sugar mixture and mix until combined. Mix in the chocolate chips.

Drop the dough by the tablespoonful onto an ungreased baking sheet. Bake for 8-10 minutes or until the centers are set but still soft. Remove from oven and allow to cool for 1-2 minutes. Top each cookie with an unwrapped Candy Cane Kiss. Allow to cool completely, long enough for the Kiss to harden. If necessary, after the cookies have cooled, they can be placed in the refrigerator or freezer to re-solidify the Kiss.

Stuffed Shells

Not my picture. Picture taken from google images. 

If any of you know my husband, you know he is probably the pickiest eater in the universe (this is not a joke). For example, He will not eat any type of fruit, I can count on one hand the types of vegetables he will eat, he rarely likes/eats chicken, no salads, no peppers/pickles/olives, he hates almost every spice in the spice cabinet etc etc. I think you get the idea. So when I say a recipe is APPROVED BY JORDAN, you know it must be good and will be liked by everyone in your household. This recipe was most definitely approved by Jordan. He ate it all! We even had a few couples over last night for dinner, and they ate it all up too. I think everyone went back for seconds and thirds until it ran out. This is a great go-to-recipe when you are short on time and you need a crowd pleaser. Serve it with salad and garlic bread and you have an amazing Italian dinner. Enjoy! --Rachel

Stuffed Shells:

1 (16 ounce) package jumbo pasta shells

2 cups large curd cottage cheese

2 cups ricotta cheese

12 ounces mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

2 eggs, lightly beaten

1 pinch garlic powder

1 teaspoon dried oregano

1 teaspoon dried parsley

1 (26 ounce) jar spaghetti sauce (I like Prego)

1/4 cup grated Parmesan cheese

(You could add a little chopped spinach too if you want!)

Directions

1.Cook shells according to package directions (see note below). Place in cold water to stop cooking. Drain.

2.Mix together cottage cheese,ricotta cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, garlic powder, parsley, and oregano. Put mixture into a zip lock bag and snip the end of the bag.  Pipe cheese mixture into the shells.

3.Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.

4.Bake at 350 degrees for 25 to 35 minutes, or until bubbly.

**Note about cooking shells: Make sure you put lots of salt into your water when boiling and stir regularly, otherwise your shells will stick to each other and rip. I only cooked my shells 11 minutes, the were still a little hard, but remember they will cook in the oven.

Chicken Crescent Roll-Ups

There are two things I am obsessed with in the food world: buttermilk and grandma Matheny's recipes. So here is another one of granny's awesome recipes. It calls for store bought crescent rolls but I didn't feel like going to the store so I made mine with the quick and easy breadstick dough. This dish tastes great paired with a fresh fruit salad. -Christine

Chicken Crescent Roll-Ups

1 can crescent rolls

Mix together:
8 oz cream cheese
2 Tbl. butter
1/2 tsp lemon juice

Add to:
2 cups of chicken, cooked and cubed (turkey or ham is great too)
4 oz mushrooms, chopped (optional)
1 cup grated cheese

Drop by tablespoon, filling each crescent. Roll up, starting with wide end. Dip in melted butter. Roll in breadcrumbs (and chopped nuts if desired).

Bake at 375 for 15-20 mins. Serve warm.

Sauce: (note....pour over rolls right before serving)
1 can of cream of chicken soup
1/2 cup milk
*Mix and heat over medium high heat in saucepan.

Lightened Up Butterscotch Praline Bars

These are so rich and delicious! And so perfect for the holidays (now you don't have to feel so guilty about eating two of these at once!) I found this from mandasrecipecollection.blogspot.com. I don't even know this girl, but she is a great blogger who does healthy stuff....which I like. -Christine


1/2 cup packed brown sugar

2 1/2 tbsp melted butter

1/2 tsp vanilla extract

1 large egg, lightly beaten

1 cup unbleached all-purpose flour

1 1/4 cups quick-cooking oats

1/4 tsp salt

1/4 tsp baking soda

cooking spray

1/3 cup fat-free sweetened condensed milk

3/4 cup butterscotch morsels (found in the baking section with the chocolate chips)

dash of salt

1/2 cup toasted walnuts, chopped

unsweetened coconut for sprinkling on top

Preheat oven to 350 degrees. Combine the sugar, butter, vanilla and egg in a large bowl. On top, spoon in the flour, outs, 1/4 tsp salt and baking soda. Combine until a crumbly mixture forms (it helps to use a fork or your hands). Place 1/2 of the mixture in the bottom of a greased 8 x 8 inch square baking pan. Press to form a crust. In another bowl, combine the chips, sweetened condensed milk and dash of salt. Microwave for 1 minute, stirring once, or until chips are melted. Stir in walnuts. Pour mixture over the crust and spread to form an even layer. Sprinkle the remaining crumb mixture on top, gently pressing it into the melted chips. Sprinkle coconut on top. Bake for 30 minutes, or until golden brown. Cut into 18 bars. Serves 18.

Rosemary Chicken and Potatoes

Dont kill me, but I made this scrumptious dinner tonight and forgot to snap a picture (I will blame my forgetfulness on pregnancy brain) but this is so delish that you just HAVE to try it. Lots of Love! -Rachel

2 tsp. Paprika
1 1/4 tsp. Crushed Rosemary Leaves
1 tsp. McCormick Brand Minced garlic
1/2 tsp. Ground Black Pepper
1 tsp. Salt
2 TBSP Olive Oil
4-5 Medium Sized Chicken Breasts
1 1/2 LBS. Small Red Potatoes, cut into 1-inch cubes

Directions:

Preheat oven to 425 degrees.

Mix oil, and first five ingredients in a large bowl. Add chicken and potatoes; toss and coat well with spice/oil mixture. Arrange potatoes and chicken in a single layer on foil-lined and greased 11x13 pan.

Roast in preheated oven for 30-40 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

Asparagus Ham Pie

This is a great brunch food. I had some fresh asparagus the other day, and I found this recipe from Taste of Home Cookbook by Lorraine Danz. I actually didn't do the sourcream topping, and it was still extremely good. Try for yourself!

crust:
2 eggs
1 package of spaghetti (7 ounces), cooked and drained
1/2 cup grated parmasean cheese
2 Tbl butter, melted

Filling:
1 cup of cubed fully cooked ham
1 bunch of asparagus, cut into one inch pieces
1 1/2 cup of shredded white cheese (any white kind will do)
2 eggs
1/2 cup of sour cream
1 tsp dill weed
1 tsp minced chives

In a large bowl, beat eggs, add spaghetti, parmasean cheese and butter. Mix well. Press on to the bottom and sides of a greased 10 inch pie plate. Combine ham, asparagus. Spoon onto crust. Sprinkle with cheese. Beat eggs, sour cream, dill and chives. Pour over cheese. Bake at 350 for 35-40 minutes or until crust is set and center is lightly browned. Let stand for 10 minutes before serving. Makes 6-8 servings.

Fruity Pasta Salad

 This is so good!!!! I was a bit skeptical because of the honey but it totally makes this salad. Great chick food...for those luncheons, or would be a great picnic side. This is another www.josiskilpack.com recipe. You've got to let me know what you think! ~ BJ

Fruity Pasta Salad

2 cups mayonnaise
1 teaspoon minced garlic
1/2 teaspoon celery seed
1/2 cup honey
1 teaspoon salt
1/2 teaspoon pepper
2 to 3 chicken breasts, diced*
1 (16-ounce) package tri-colored pasta (Rotini, wacky mac, penne, etc.)
2 (15-ounce) cans mandarin oranges, drained (Shawn likes fresh mangoes, for a more tropical taste)
1/4 pound sugar snap peas, sliced diagonally
1/2 cup chopped green onions
Chow mein noodles


In a medium-sized bowl, mix the mayonnaise, minced garlic, celery seed, honey, salt, and pepper together. Cover and place in the refrigerator. Cook the chicken in a pan, then dice and place in a large bowl. While the chicken is cooking, cook the pasta, then drain and add to chicken. Add the mandarin oranges, sugar snap peas, green onions, and mayonnaise sauce to the bowl. Gently mix together until everything is covered with the sauce. Refrigerate for one hour before serving. Top with chow mein noodles.
Serves 12.

*Can use canned chicken in a pinch.

Butterfinger Cookies

I have been reading a fun series of Culinary Murder Mysteries, this one was entitled Key Lime Pie, and with each book comes a slew of new recipes. I tried this one and loved it, so here you go. If you are interested in the books...or recipes go to josiskilpack.com or you can buy her books at Deseret Book.~BJ

Butterfinger Cookies

½ cup butter

2/3 cup sugar

¾ cup brown sugar

1 egg

1 ¼ cup peanut butter

1 ½ tsp. Vanilla

1 cup flour

½ tsp baking soda

¼ tsp. Salt

5 Butterfinger candy bars, chopped (about 2 cups)

Preheat oven to 350 degrees. Cream butter and sugars. Add egg, mix. Add PB and vanilla, mix until smooth. Add four, baking soda and salt. Mix well. Add Butterfingers, mix. Roll into 1 inch balls, or use the 1 inch scoop. Drop by spoonfuls onto ungreased baking sheet. Bake 10-12 minutes.

Makes 4 dozen.

*Chop candy bars with a knife. You don't want the pieces too fine or you lose the crunch.

No Fry Doughnuts

Since I am anti-fried, here is the recipe. I adapted this from Jessica Seinfied's cookbook (you know the one, it teaches us how to sneak veggies into our families dinners). Warning: These don't really taste a whole lot like "real" doughnuts, but they are quite delicious.



1 cup white sugar
2 tsp baking powder
1 tsp baking soda
1 tsp nutmeg
1/2 tsp ground cloves
2 tsp cinnamon
3 cups flour
1 cup buttermilk
3 eggs
1 tbl. honey
1/2 cup melted butter
* preheat oven to 400 degrees. Grease baking pan.



*In medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingrediants. Put the dough into a large ziploc bag and snip one of the corners. Pipe the dough out into doughnut shapes. Warning: make the holes larger because the doughnuts spread out while baking.

*Bake for 10 minutes. Add buttercream chocolate frosting.

Asian Takeout Style Noodles

Whenever I go to an Asian restaurant, I always have to have a noodle dish or it just wouldn't seem right. I am obessed with this meal. I got this recipe from http://www.ourbestbites.com/. I also like to add chicken to make it more substantial. Chances are, you probably don't have Sriracha chili sauce in your pantry, but it is well worth the trip to the grocery store to get it.  Trust me. -Christine

1/2 c. chicken broth
3 Tbsp. creamy peanut butter
1 tsp. Sriracha chili sauce (It is the red bottle with the green cap in your asian food isle).
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. Udon or soba noodles (found in the Oriental/Asian food isle)
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts

Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

Grandma Matheny's Bran Muffins

Sorry, I know the skull ornament is odd, but my kids eat more when the food is decorated. I made these one night when I needed my "sweet bread" fix. I am also a sucker for anything that calls for buttermilk. These are awesome for breakfast or snack with a cold glass of milk. You really can never go wrong with a recipe from grandma Matheny too.

2 cups All Bran cereal
1 cup boiling water
1/2 cup soft butter
2 eggs
2 cups of buttermilk
2 1/2 cups flour
1 cup sugar
1/2 tsp salt
2 1/2 tsp baking soda
1 cup each of nuts/raisins (optional)

 Combine the cereal and boiling water and let stand for a few minutes. Add the butter, eggs, buttermilk. When mixed, add the mixed dry ingredients. Add nuts and raisins if desired.  Fill lined muffins tins half full. The remaining batter can be covered and refridgerated. Bake at 400 degrees for 20 minutes. Serve with a little slab of butter and honey. Enjoy!

Nacho Bake

I have the best memories of me and my sister BJ and our cousin Erica all heading over to the Alta Mesa Country Club after swimming at the pool. We would get some money from our mommies are head over to the grill for their incredible nacho platter. I just remember being so excited to eat those nachos and feeling so grown up to be eating at a restaurant without adults. Anyways, here is the "family" version (so you  can bake it in a baking dish). It's awesome. -Christine

1/2 bag of crushed tortilla chips (I use the baked)
1 pound of cooked, taco seasoned ground beef
1 can of refried beans
1/3 cup milk
1 tbl butter
1/2 tsp ground cumin
cheese sauce (see recipe below)
chopped tomatoes (for garnish)
chopped cilantro (garnish)
chopped green onions (garnish)
sour cream (garnish)
guacamole (garnish)

cheese sauce
2 tbl. butter
2 tbl flour
1 cup milk
1 cup shredded cheddar cheese
dash of salt

In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency. Add the cheese until melted. Stir through until smooth.

Directions:  preheat oven to 350. In a saucepan, melt 1 Tbl. of butter and add milk, refried beans, and cumin. Stir until heated through.  Layer a 9x13 baking dish with crushed chips, beef, refried beans, and cheese sauce. Bake for 25 minutes. Add garnishes before serving.

Simple Pumpkin Muffins

Simple. Tasty. Kids love 'em. Perfect for the Fall. I got this recipe from OurBestBites. ~BJ

Easy Pumpkin Chocolate Chip Muffins

2 spice cake mixes (Duncan Hines, although not pictured, is the best for this recipe)

1 30-oz. can pumpkin

1 12-oz. bag of semi-sweet chocolate chips

 

Combine all the ingredients and bake at 350 for 20-22 minutes. 

Creamed Egg on Toast

This is a Benson Family Favorite. I used to request this dish every birthday. I love this for breakfast, lunch or dinner. I can remember Granny Walker preparing this for us while we sat at her kitchen counter after having cousin sleepovers. ~BJ

Creamed Egg on Toast

1 stick of butter
1/2 cup flour
milk
salt and pepper
5 hard boiled eggs
several pieces of toast
bacon (optional)

While eggs are boiling you can prepare the cream sauce. In a sauce pan melt the butter and stir in the flour. Cook for a minute. Slowly add milk, while stirring consistently, until you reach desired consistency. Add plenty of salt and pepper to taste. Prepare toast. Chop egg whites and add to the cream sauce. Pour sauce over warm toast. Grate egg yolks on top of toast. Crumble bacon on top (optional).

Pumpkin Cookies

I've had this recipe forever and then my friend, Laurice, gave me the same cookie recipe with a cream cheese frosting, instead of the buttercream frosting. They were so decadent.  ~ BJ

Pumpkin Cookies

1 cup sugar
1 cup butter
1 cup canned pumpkin
1 egg
1 tsp. vanilla

Mix together. Then add.

3 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. nutmeg
1 tsp. clove
1 tsp. cinnamon
1 tsp. pumpkin pie spice (optional)
2 tsp. baking powder

Bake at 350 degrees for 10-12 minutes. Pressed balls. 

Frosting

8 oz. cream cheese
1/2 cup butter
1 tsp. vanilla
3 1/2 cups powder sugar

Oat Toast

OK so I'm the one sister that hasn't put on a recipe yet...so finally I'm going to contribute. Don't let the looks of this recipe get to you. Being a starving college student, this little pick me up is a quick, cheap delicious thing to make when you don't have a lot of time in the morning. All you need is:
1-2 slices of bread (preferably whole wheat)
Honey
Creamy Peanut Butter
Old Fashion oats (NOT quick oats, or oatmeal)
Toast your bread, spread on some peanut butter, drizzle on the desired amount of honey, then sprinkle on a handful of oats. (You could also slice up some bananas and throw those on too) Give this a try. Its simple, cheap and delicious.
-Janelle

Funnel Cake French Toast

This french toast is to die for! I have found the perfect combination! French toast...and Funnel cake. They serve this at one of my favorite restaurants (RIPE). I have recreated this dish and it will not disappoint.

•  vegetable oil for frying
• 1 1/2 cups milk
• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup confectioners' sugar
• sliced bread (even better with potato bread)

Directions

1. In a deep-fryer, or heavy skillet, heat oil to 375 degrees F (190 degrees C).
2. In a large bowl, beat milk and eggs together. Combine flour, baking powder, cinnamon and salt. Stir into the egg mixture until smooth.
3. Dip sliced bread into batter and gently drop into hot oil. Fry until golden brown and carefully flip. 
4. Serve warm with whipped cream, fresh berries and maple syrup.

Crispy Wontons

So yummy. Might be a little more time consuming but they are so worth it! (Sorry about the bad picture.) -Louisa

Ingredients

• 3/4 pound ground pork
• 8 canned water chestnuts, finely chopped
• 1/4 cup finely chopped green onions
• 1 tablespoon Kikkoman Soy Sauce
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon grated fresh ginger root
• 1 (16 ounce) package wonton skins
• Vegetable oil for deep-frying
• Tomato ketchup and hot mustard or Kikkoman Sweet & Sour Sauce

Directions

1. Combine pork, water chestnuts, green onions, soy sauce, cornstarch, salt and ginger in medium bowl; mix well. Place 1/2 teaspoonful pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten 1 corner with water. Overlap opposite corner over moistened corner; press together firmly.
2. Heat oil in wok or large saucepan over medium-high heat to 375 degrees F. Deep-fry wontons, a few at a time, 2 to 3 minutes, or until brown and crispy. Drain on paper towels. Serve warm with ketchup and mustard or sweet & sour sauce, as desired.

Homemade NutriGrain Bars

I know these don't resemble the actual nutrigrain bar, but it has the same idea. This is the best after school snack or breakfast treat. I like to use apricot jam whenever I am out of strawberry preserves. Have fun with this recipe! It's goooood. Recipe taken from http://www.alaskamom.wordpress.com/

Homemade Strawberry NutriGrain Bars


1 (18.25 ounce) package yellow cake mix
2 1/2 cups quick oats
3/4 cup butter, melted
12 ounces preserves or jam
1 tablespoon water

Preheat oven to 375 degrees. Grease a 13 x 9 x 2-inch pan.
In a large bowl, combine cake mix and oats. Stir in melted butter until the mixture is crumbly.
Measure half of the mixture (approx. 3 cups) into prepared pan. Press firmly into pan to cover bottom.
Combine preserves/jam and water. Spoon over crumb mixture in pan; spread evenly.
Cover jam with remaining crumb mixture. Pat firmly to make top even.
Bake for 20 minutes, or until top is very light brown.
Cool completely before cutting into bars.

Artichoke Dip

Since the holidays are coming up, it is always nice to have yummy appetizers like this one. I got this recipe from my fabulous sister-in-law, Tamra Murdock. It tastes great with pita chips or even fresh cut up veggies.-Christine

14 oz. can of artichokes, drained and chopped

1/2 cup of mayo

1/2 cup of sour cream

2 tsp curry powder

1/4 cup of Parmesan cheese (shredded or grated)

1/2 cup shredded mozzarella cheese

In a large bowl, combine  the first five ingredients. Top with shredded mozzarella cheese. Bake in the oven at 350 until warmed through.

Peppermint Marshmallow Cookies

I love these cookies because I am a peppermint freak. It tastes so great with the cream chocolate icing also. The great thing about these cookies is that it is fancy looking and easy to make.-Christine

cookie
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsweetened cocoa
1/2 cup butter, softened
1 cup sugar
1 egg
1 tsp peppermint extract
1/2 cup milk
40 mini marshmallows

Preheat oven to 350. Stir flour, soda, salt, and cocoa. Set aside. In separate bowl, cream butter, peppermint extract, sugar and egg. Alternately blend in the dry ingredients and milk. Drop batter from a tablespoon onto a greased baking sheet. Bake 8 minutes. Remove from oven, and set 3 marshmallows on each cookie and return to oven for one more minute. Then, drizzle cookies with peppermint icing.

Peppermint icing:
1 1/2 cup powdered sugar
2 Tbl. unsweetened cocoa
3 Tbl. milk
2 Tbl. butter
1 1/2 tsp peppermint extract

Combine powdered sugar, cocoa and salt. Heat together milk and butter and beat enough of it into powdered sugar mixture.

Apple Crumbly

We made another great dessert at school! Yay! It was so good. -Louisa

Filling:

• 5 Granny Smith apples, peeled, cored, chopped small
• 1/4 cup finely chopped pecans
• 3 tablespoons all-purpose flour
• 1/2 cup brown sugar
• 2 tablespoons maple syrup 
• 1 tablespoon lemon juice
• 1 tablespoon of sugar
• 1 teaspoon of vanilla

Topping:

• 3/4 cup all-purpose flour
• 1/3 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 6 tablespoons chilled butter, cut into pieces
• 1/4 cup coarsely chopped pecans

Preheat oven to 350 degrees F.

For the Filling:

• Mix all the ingredients together. Place into custard dishes.

For topping:

Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.
Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving. Serve with your favorite choice of ice cream!

Fabulous Homemade Pesto

I love love love pesto and love it even more when it is homemade. For those of you who prefer a less fattening version, I have supplied that one as well and they are both awesome. I like to add  steamed broccoli and cooked chicken to my dish for some extra nutrition. Add some cooked pasta to this and you have a great dish. -Christine

PESTO: Original Version                                    
1 cup fresh basil leaves, roughly chopped              
1/2 cup fresh parsley                                                
1/2 cup shredded Parmesan cheese
1/2 cup pine nuts                 
1/2 cup olive or canola oil                                                                                         
3 tsp minced garlic                            
salt and pepper to taste

PESTO: Lower Fat Version
1 cup fresh basil leaves, roughly chopped
1/2 cup fresh parsley
1/2 cup chicken broth
1/2 cup shredded Parmesan cheese
2 Tbs. canola or olive oil
1/4 cup pine nuts
2 tsp minced garlic
salt and pepper to taste


Directions (works for both versions):  Read carefully because it this is really difficult....Add everything to your blender. Blend until smooth. Add to your pasta, chicken and veggies.

Spooky Treats

These pictures are not the best but they taste GREAT!~BJ


Spider Web Cake

 Frosting
1 cake mix
Plastic Spider Rings
Tooth pick

 I just whipped up a cake mix and then frost the cake in the vanilla butter-cream. Fill a zip-lock bag with chocolate frosting and cut the tip off. Start piping a swirl, starting in the middle. Then grab a tooth pick and drag it from the center to the edges and before you know it you have a spooky spider web. Throw on a few plastic spider rings and you're done.

 Eyeball cupcakes

1 bag of Peanut Butter Eyeballs
1 cake mix
Frosting

These are the easiest. Bake cake according to the box. Cool. Frost. Place an eyeball in the center of each cupcake.

Monster cake/cupcake toppers

Large marshmellows
Candy Corn
Frosting ,divided
tooth picks
cake mix
Green Tic Tacs 

Bake your cake/cupcakes according to the box. Take half of the frosting and make it chocolate. The other half dye green. Frost cake with chocolate butter-cream frosting. Take large marshmallow and frost in green frosting. Cut candy corn at the top, yellow section and place on face as the "eyes", then dot with chocolate frosting. Take the white portion of the candy corn and place on the face as the "fangs." Dollop a few spikes on top of the head for hair and add a mint green TIC TAC to each side of the neck. To secure the monster head to the cake, stick the tooth pick into the bottom of the head then place into the cake.

M&M Cookies

My good friend Rachelle found this recipe online and they are TO DIE FOR! You have got to try these.~BarbaraJo

Robbi's M&M Cookies
Recipe from Allrecipes

1 cup packed brown sugar
1/2 cup white sugar
1 cup shortening
2 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups M&M's   
                  

*in MX we can only buy individual packs of M&M's , takes me about 3-4 for a single recipe, 7 packs for a doubled recipe.

In a large bowl, mix sugar, eggs, shortening, and vanilla thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Add 3/4 cup of M&M candies.  

Drop dough by teaspoonful onto cookie sheet. Slightly push a few candies on top of each dough ball with remaining candies.   ( I like to push them down a bit.)

Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes, to your liking.

Caramel Sauce for Apples

Yum! There's nothing better then bringing the Halloween spirit in then making some delicious caramel apples with homemade sauce. Enjoy! -Louisa

Ingredients:
2 cups brown sugar
1 (14 oz) can sweetened condensed milk
1/2 cup margarine or butter
1 teaspoon vanilla
1/2 cup milk, more as needed

Directions:
Stir sugar and condensed milk together; heat over low to medium heat, stirring constantly, till sugar dissolves; remove from heat. Add butter and vanilla and stir well. Add milk and stir well. Store in the refrigerator.

Pull Apart Monkey Bread

You gotta love Foods class. We make something new everyday and we made this today! So good. And super easy. -Louisa

2 cans refrigerated biscuits
1/2 cup packed brown sugar
1 stick butter (room temp.)
1/3 cup white sugar
1 1/2 Tablespoons cinnamon
1 tsp of vanilla

1. Preheat oven to 350 degrees F and grease a bunt pan.
2. Mix brown sugar, butter, white sugar, and cinnamon in bowl. Microwave butter if needed.
3. Pour mixture in the bunt pan.
4. Cut up biscuits into fourths or halves and place on top of the mixture. 
5. Bake for 30 minutes or until biscuits are cooked thoroughly. Let bread cool in pan for 5-10 minutes, then turn out onto a plate. Pull apart and enjoy!

Pizza

Pizza can make a great lunch, dinner or snack. We love pizza around our house. Since we have no close delivery pizzerias we have to resort to making our own. My kid's only gripe is that our pizzas are square. So, a note to whomever gets ME for Christmas...I need a pizza stone or pan. XOXO~BarbaraJo

Pizza

pepperoni
mushrooms
onions
bell peppers
olives
cheese
--------

Canadian Bacon (or ham)
pineapple
cheese

--------
sausage
BBQ beef or pork
BBQ sauce
carmalized onions
cheese

Sauce

I find the simplest solution is to doctor up some pre-made marinara sauce from the grocery store. Just add...
1 TBS sugar
1 tsp. basil
1 tsp. oregano
1-2 cloves of garlic

Let simmer on the stove for 5-10 minutes so all the flavors can infuse.

Crust

You can use this recipe for a great, soft dough
or
tortillas
or
bagels
or
English Muffins

Quick and easy pizza anytime you want.

Lemon Meringue Pie

I have a friend in town who loves Lemon Meringue pie and we don't have any local bakeries that make this pie, so every year, for her birthday I make one for her. I must admit, this is not an easy pie to make and it takes a lot of attention but it is all worth it.~BarbaraJo

LEMON MERINGUE PIE
1 9" pie crust, cooked and cooled
1 1/2 c. sugar
3 T. cornstarch
3 T. flour
dash of salt
1 1/2 c. hot water
3 slightly beaten egg yolks
(save the egg whites of the meringue)
2 T. butter
1/2 t. lemon zest
1/3 c. lemon juice

In a sauce pan, mix sugar, cornstarch, flour, and salt. Gradually add hot water stirring constantly. Cook mixture until it comes to a boil. Reduce heat and cook for 2 minutes. Temper egg yolks, add to mixture and return to a boil. Cook for 2 minutes. Add butter, zest and lemon juice, mix well. Fill pie shell with lemon mixture. Top with meringue, be sure to seal
all edges with meringue. Bake at 350 degrees for 12-15 minutes, until golden brown.

MERINGUE
Beat 3 egg whites
1/2 t. vanilla
1/4 t. cream of tarter
Begin to whip above ingredients, gradually add
6 T. sugar
Beat until stiff

Creamy Mexi Chicken

I came up with this recipe one day when I was trying to figure out what to make when we had friends come stay with us for the weekend. I love it because it is super easy to make and great for serving a crowd. No stewing in the kitchen all day. And it's delicious! -Christine

4 large boneless, skinless chicken breast
1 envelope of taco seasoning
1 can of pinto beans
1 small can of chopped green chilies
1 8 oz package of cream cheese (yes, you can use reduced fat)
8 tortillas



*Throw the first four ingredients in your crock pot. Cook for 4-5 hours on high or until tender (each crockpot is so different). During the last hour of cooking, add the cream cheese and stir everything together. Once everything is cooked through, spoon the chicken mixture into warmed tortillas.

Double Chocolate Waffles with Berry Sauce

 This is a great recipe to pull out for Conference weekend. It is another Best Bites favorite. They are also good with Mom's homemade syrup. ~BarbaraJo


Double Chocolate Waffles with Berry Sauce


2/3 C flour
1/3 C corn starch
1/4 C unsweetened cocoa powder
1/2 t baking powder
1/2 t baking soda
1/4 t salt
1/8 t cinnamon
6 T granulated sugar
1 C milk
1/3 C vegetable oil
1 egg
1 1/2 t vanilla
1/2 C mini chocolate chips

Berry Sauce & Topping
3 C berries*, diced if large
1/4 C raspberry jam (you could use strawberry if you prefer)
2 T hot tap water
optional: powdered sugar to taste

Sweetened whipped cream
cocoa powder for dusting


*You'll need about 3 cups of berries and you can use any combo you like. Since I'd have to sell my first born to pay for fresh raspberries and blackberries right now I decided to use a combo of fresh and frozen. I used 1 C of fresh strawberries and then 2 C of a frozen mix of blueberries, blackberries, and raspberries (thawed in the fridge before use). It worked great. If you need to, you can definitely use all frozen as well.


Start by making the berry sauce since it can sit while you make the waffle batter. Combine jam and warm water and whisk until combined. Add in the berries and gently stir until combined. Gently smash with a fork to break up larger berries an leave as chunky as you like.  Depending on the sweetness of the berries, you can add a little powdered sugar if you'd like. I don't add any; I think the jam adds plenty and I prefer it on the tart side to balance the sweetness of the waffles. However my husband likes it sweeter, so go with what you like! You might want to try the sauce on the waffles first and then just sprinkle powdered sugar on top if you'd like it sweeter.

Set berry sauce aside and make waffle batter.

Waffles:
Preheat a waffle iron.

Combine flour, cornstarch, cocoa powder, baking powder, salt, and cinnamon. Use a whisk to combine.

In a separate bowl whisk together sugar, milk, oil, egg, and vanilla. Whisk for a minute so it gets a little frothy.

Slowly add the wet ingredients into the dry a little at a time, whisking to combine. Just stir until they're combined and don't over-mix. Stir in the chocolate chips. This is a pretty thin batter, so don't be expecting something that looks like a pancake batter. It's supposed to be thin.

Lightly butter waffle iron. I have one with non-stick finish and I actually don't grease mine at all. You may not need to. Place batter in and cook according to your iron.

The Butcher-at-the-Grocery-Store's Marinade (for beef, chicken, or pork)

I love to barbecue and this easy and quick marinade is awesome to tenderize and flavor your meat before cooking it.  I recommend putting your meat in a zip lock bag with the sauce the night before you barbecue and refrigerate overnight.  If you are in a hurry, the same day is just fine!~ Mom (Laurel)
1 can of Mountain Dew or 7-Up
1/4 cup soy sauce
1-2 tbsp Worcestershire sauce
1/2 cup teriyaki sauce 
salt and pepper to taste
1-2 tsp Montreal steak seasoning

Frank's Buffalo Chicken Dip

On Christmas Eve a few years ago, we went to our friends house for dinner (Chiye and Mike Harper). They had this platter of chicken dip laying out so I thought I would try it. After a few minutes, I realized I was being completely non social because all I could do was gorge myself on this stuff. What I love about this recipe is that it can be served as a dip for celery sticks and tortilla chips or as a wrap in a tortilla.This recipe is also known as "crack dip" because it is highly addictive. You won't be sorry for making this, I promise.

1 block of cream cheese
1/2 cup of crumbled blue cheese
1/2 cup Frank's buffalo wing sauce
1/2 cup shredded mozzerella cheese
1/2 pound of shredded, cooked chicken

Preheat oven to 350. Combine all the ingredients in a bowl. Pour into a greased baking dish and bake for 20 minutes. Serve hot

Imperial Chicken

One night, I couldn't figure out what to make for dinner, so I called up my  sister BJ, and she gave me this recipe. It smells amazing while in the oven baking. It is so easy and there are never any leftovers.~ Christine

2 cups bread crumbs
1 Tbs. dried Italian herbs
salt and pepper
1 cup of melted butter ( to cut down on fat, I use half chicken broth)
1 clove minced garlic
1 Tbs. mustard
1 tsp Worcestershire sauce
8 boneless chicken tenders

*Mix together the first three ingredients and place in a shallow dish. Combine the melted butter, garlic, mustard, Worcestershire in a bowl. Dip each piece of thawed chicken in the butter mixture, followed by  breadcrumb mixture. Place in a baking dish. Pour remaining butter mixture over top chicken. Bake at 350 for one hour.

No Bake Reeses Peanut Butter Bars

 I found this yummy treat on my (other) favorite food blog... www.ourbestbites.com .They are SO good! You have to try these babies!~BarbaraJo



No Bake Reese's Peanut Butter Bars

1 1/2 C graham cracker crumbs
1 lb (3 1/2 C) powdered sugar
1 1/2 C creamy peanut butter
1 C (2 sticks) real butter, melted
1 12oz bag chocolate chips (milk, semi-sweet, or dark, you pick!)
2 tsp shortening

In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined.  Press into a parchment (or waxed paper or foil) lined 9x13 pan.

Place chocolate chips and shortening in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth.  Pour chocolate over peanut butter mixture and spread out evenly.  Place pan in the fridge just until chocolate is set and then cut into bars.  Tip:  If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through.  Can be stored in the fridge or at room temp.  They will stay firmer if stored in the fridge.

Zesty Oven Baked French Fries

This recipe taste so good with some mayo mixed with ketchup (fry sauce) and it's so easy and quick!-Louisa

• 2 large potatoes, peeled and cut into thin strips
• 1 tablespoon parmesan cheese grated 
• 1 tablespoon oil
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon black pepper

Directions:

1. Heat oven to 450°.
2. Spray a baking sheet with cooking spray.
3. Combine all dry ingredients and combine with potatoes, tossing to coat.
4. Drizzle with oil, tossing again to coat.
5. Arrange potatoes in a single layer on baking sheet and bake for 35 minutes or until golden brown.

World's Best Pizza Dough

 Everyone has their favorite version of pizza, and this one is our town's favorite. Enjoy! ~BarbaraJo

World's Best Pizza Dough

1 1/2 C. Warm Water
2 1/4 teaspoon yeast
3 1/2 C. flour
2 Tbsp. Olive Oil
1 teaspoon sugar

In mixer put warm water and yeast. Let sit for 5 minutes. Then put on mixing paddle and stir in the rest of the ingredients. Next, put on dough hook and let knead for 10 minutes. Spray large bowl with pam and place dough in bowl to rise until doubles in size. Cover the bowl with plastic wrap or a dish cloth. When dough has doubled roll out and place on pizza pan. Then add whatever toppings you like. Bake at 475 for 15-20 minutes.
Note: The oven should be at 475 for about 1 hour before cooking pizza.

Enchilada Style Nachos

In our house we do enchiladas in every shape and style. This one is a new quick version. I can have this ready to throw in the oven within minutes and baked for lunch within 20 minutes. Love it!~BarbaraJo


Enchilada Style Nachos 

1 can El Pato Sauce (red enchilada sauce)
1-2 cans of tomato soup, depending on how spicy you want yours (I've used tomato sauce too)
2 cups grated cheese
1 TBS. sugar
1 TBS. Caldo de Pollo (found in the Mexican Food isle or chicken bouillon)
1 bag of Tortilla chips
2 cups shredded chicken

In a bowl combine the sauce, soup, sugar and bouillon. Set aside. In a 9x13" casserole dish spread out the chips, layer the chicken over the chips then spread the sauce all over the top. Top with grated cheese and bake at 350 degrees for 20-30 minutes or until cheese is bubbly.

Peaches and Cream Pie

I love peaches. I love cream in any way, shape or form. I love a good graham cracker crust. This recipe gives me all three of my loves. It is super easy to make and very yummy. -Rachel

Crust:

1 1/2 cups graham cracker crumbs (about 1 package)
4 Tbs. melted butter
1/4 cup sugar
dash of cinnamon
dash of salt

Put all crust ingredients in a medium bowl. Stir around until well combined. Firmly press mixture into a 9 inch pie pan. Refrigerate crust for 15-30 minutes before putting cream mixture in it.

Cream Filling:

1 8oz package cream cheese, softened
1/2 container cool whip
1 cup powder sugar
1 tsp. vanilla
dash of salt

With an electric mixer beat cream cheese until smooth. Add sugar, vanilla, and salt and beat until smooth. Gently beat in cool whip. Spoon into graham cracker crust. Refrigerate for an hour before serving.

Before serving, top each slice of pie with fresh peach slices. :)

Laurel's Every -Time -the -Family -Gets- Together -Tex Mex

This is Dave's favorite.  I make it so much I could do it with my eyes shut!  This is easy and yummy and healthy.  Great for football games!

Laurel's Tex Mex

On a large platter (the fancier the better) or a 9x12 (the ugly factor, but if that is all you have, go for it)

Spread with a wooden spoon:

1 can of refried bean

salt and pepper, sprinkle over the top

1 to 2 cups of sour cream

Sprinkle half of a package of taco seasoning

Chopped up fresh avacados (I use 2-3 depending on the size)

1/2 of fresh lemon, squeeze over the top of the avacados

Chopped tomatoes-1-2 depending on personal preference

1 can of chopped black olives

1 bunch of green onions, chopped

2-3 cups of shredded cheddar/monterey cheese

Serve with a basket of your favorite corn chips or Mexican chips.  I like the thin kind.

Momma Udall's German Pancakes Yum Yum

Louisa is the last child left at home and she devoured these in one sitting.  Pretty good for a picky eater!  These are easy to make and oh so good--I like mine with my famous buttermilk syrup or lemon juice and brown sugar and butter. 

6 eggs

1 cup milk

1 cup flour

dash of salt

4 tbls butter

Put your butter in a 9x12 pan and place in a cold oven and then pre heat to 350 degrees.  While that is heating up, make the pancakes by whisking the eggs, add the milk and flour and salt.  Pour into hot 9x12 and bake for 20-30 minutes until it puffs up and is golden brown. 

Laurel's Famous Buttermilk Syrup

(You can easily double this recipe)

3/4 cup brown sugar

1/4 cup real butter

1/2 tsp baking soda

2 tbsp corn syrup

1/2 cup real buttermilk

1 tsp vanilla

Bring everything together in a sauce pan and gently boil for a few minutes and then add the vanilla.  It is so fun to watch the froth from the baking soda.  Serve hot over my German pancakes or over freshly picked peaches or over vanilla bean ice cream.

Chicken Fajitas

Since Mexican food is an all time favorite for me, I make these on a regular basis. But the key to a fabulous fajita is quality ingredients. Use the best and the freshest tortillas you can find. Also, if you have the option, garden fresh tomatoes make a world of a difference. At our house, I let everyone assemble their own fajita to their liking. The more garnishes you have for this, the better! -Christine

8 flour tortillas
1 pound of cooked, diced and seasoned chicken
2 cups of shredded cheese
1 green pepper, diced
1 yellow or red pepper, diced
2 ripe tomatoes, diced
1 onion, diced

1/2 cup of cilantro, chopped (optional)
sour cream (optional)
guacamole (optional)
hot sauce (a must for my husband)

*Over a medium high stove, cook the peppers and onion until tender. Season with salt and pepper. Set the rest of the ingredients out in separate bowls so everyone can assemble their own fajita. Warm the tortillas in microwave.  Enjoy!

Mahi Mahi With Mango Salsa

This was so fresh and tasted great on a bed of brown, buttered rice. The mango salsa tastes best if you let it sit for a few hours. Salmon would be wonderful as well. Make sure that your fish is as fresh as possible and doesn't smell fishy. I got this recipe from Jenetta Matheny.- Christine

four fillets of mahi mahi or salmon
2 ripe mangos, diced
1/3 c. chopped cilantro (you can use more or less)
1 red pepper, diced
lime juice and salt and pepper for seasoning

*Prepare mango salsa a few hours before serving for best results: Combine the diced mangos, cilantro, red peppers, and lime juice (for flavor) in a bowl. Cover and let the flavors mix with each other.
*Season each fish fillet with lime juice, salt and pepper. Wrap each in their own foil bed. Bake at 400 for 15 or so minutes until fish flakes off with a fork.
*Just before serving, top the fish with mango salsa and enjoy!

Cheesy Broccoli

Every Sunday dinner we have the traditional roast beef, mashed potatoes and gravy. The only thing that seem to change every week is the vegetable. This cheesy broccoli is super simple and delish!-BJ

Cheesy Broccoli

2 cups cream
2 cups cheese (any kind will work)
Salt and Pepper (to taste)

Simmer the ingredients on the stove until melted. Pour over freshly steamed broccoli.

Marshmallow Brownie Cookies

I found this recipe on one of my favorite food blogs: Real Mom Kitchen. These cookies are to die for. It is a yummy brownie cookie base, a gooey marshmallow, and topped off with a chocolate butter cream. You will not regret making these cookies. -Rachel

Marshmallow Brownie Cookies

1/2 cup butter or margarine
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cocoa
1/2 cup milk
1/2 cup chopped nuts (optional)
Large marshmallows, cut into thirds

Cream together butter and sugar. Add egg and vanilla extract and mix well. Sift together flour, salt, soda, and cocoa. Add dry ingredients to mixture alternating with the milk. Stir in nuts. Drop by teaspoonful onto a greased

cookie sheet approximately 2 inches apart. Bake at 350 degrees F for 9 minutes and remove from oven. Immediately place a marshmallow piece on the top of each cookie and bake for 2 more minutes. When cookies are cool, frost each cookie with chocolate icing.

Chocolate Icing:
1/2 cup butter
3 tablespoons milk
1 teaspoon vanilla extract
1/3 cup cocoa
4 cups confectioners' sugar

Mix ingredients together well and frost tops of cooled cookies.