Saturday, April 9, 2011

Berry Shortbread Dreams

Berry Shortbread Dreams

1 cup butter

2/3 cup sugar

1/2 tsp almond extract

2 cups flour

Raspberry or strawberry jam

Cream butter, sugar, and almond extract. Gradually blend in flour. Refrigerate dough for 2-3 hours. Form into balls on parchment lined cookie sheet. Make indentations in the balls with your thumb and fill with jam. Bake at 350 degrees for 14-16 minutes. Cool completely and drizzle glaze over top.


1/2 cup powdered sugar

1 1/2 tsp water

1/2 tsp almond extract

Sunday, January 30, 2011

Monkey Bread

Monkey Bread

4 cans biscuits - cut into fourths (I use Pillsbury Buttermilk). I use kitchen scissors to cut the biscuits.

Put 2/3 cup sugar and 1/2 tsp cinnamon in a gallon zip-lock bag. Drop the biscuits in and shake until coated.

Grease a bundt pan. Put biscuits in.

Melt one and one half cubes of butter in a small pan, add 1 cup sugar, 1 tsp cinnamon. Boil, dissolve sugar.

Pour over biscuits in the pan.

Bake at 350 for 35 minutes
Cool for 10 minutes
Turn pan over onto plate

- Meg

Wednesday, January 26, 2011

Tara's Waffle Mix

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 eggs, separated
2 cups buttermilk
1/4 cup butter, melted

Combine flour, soda and salt; set aside. Combine egg yolks, buttermilk and butter; add to flour mixture, stirring briskly until blended.

Beat egg whites until stiff peaks form; carefully fold beaten whites into batter.

Yield: 3 8 inch waffles

Friday, January 14, 2011

Trader Joes Jambalaya

1 package Smoked Andouille Chicken Sausage
1 package Cioppino Seafood Stew
1 package Peruvian Style Chimicurri Rice with Vegetables

Slice up the sausage and brown till warm.  Add the soup part of the stew and bring to a boil.  Add the seafood from the stew and cook for about 5 minutes.  Add the Rice and heat until warm.  About 15 minutes.

I just made this and seved it with cornbread and my kids LOVED it!

- Tara

Tuesday, December 7, 2010

Frozen Cranberry Apple Salad

4 Cans Cranberry Sauce
4 Apples, peeled and grated

Mix together with a fork to break down cranberry sauce. Place in 9x13 and top with whipped cream and sprinkle with chopped pecans (optional). Freeze

Friday, December 3, 2010

Carrot Souffle

Made by Meg

1 1/2 pounds carrots (about 9 carrots peeled, cooked, drained)
3 eggs
1/2 c. sugar
3 T. flour
6 T. butter - cut in pieces
1 tsp. vanilla
1 tsp. baking powder
1/2 tsp. cinnamon
Dash nutmeg

1/2 c. crushed cornflakes (put cereal between wax paper, crush with rolling pin)
3 T. brown sugar
2 T. butter (softened)
1/2 c. chopped pecans

Blend in food processor carrots and all other ingredients (except topping!)
Process until smooth - might have lumps of carrots - smooth them out - (easier if carrots are slightly warm)
Pour into lightly greased 2 qt. baking dish. Put topping on.

Bake at 350 for 45 minutes. Serves 10.

This is a recipe that is served at all of our Thanksgiving and Christmas dinners! It is easily mistaken for yams or sweet potatoes! Enjoy!

Easy Oreo Cookie Truffles

Made by Tara (recipee from my sister Kathryns blog)

1 (16 ounce) package Oreo Chocolate Sandwich Cookies, divided
1 (8 ounce) package cream cheese, softened
2 (8 ounce) packages semi-sweet baking chocolate, melted 
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
How to Easily Dip Truffles
Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper

Stuffed Mushrooms

(These are not MY mushrooms!  We forgot to take pictures!!!!)

Made by Tara

1 package Boursin Cheese
          Any flavor will do, but I like the herb or garlic variety and I buy the 3 pack at Costco.
1 cup cooked and crumbled Italian Sausage
2 packages Mushrooms, washed, hulled and scooped out
Shredded Parmesean Cheese

Mix the Boursin Cheese and Italian Sausage in a small bowl.  If the Italian Sausage is still warm it makes it easier to mix into the cheese.  Take a round teaspoon or so of the mixture and fill the mushrooms to slightly overflowing.  Sprinkle with Parmesean cheese and bake for 10 minutes at 375 degrees until golden brown and bubbly.

SO EASY!  And obviously addicting!

Wednesday, November 10, 2010

A Sumptuous Holiday Feast!

The holiday season conjures up memories of favorite family recipes! For our next get-together I thought it would be fun if everyone brought their favorite holiday dish. I'll be preparing our family's favorite Christmas Eve dinner side-dish, a carrot pecan casserole. Can't wait to see you all Thursday, December 2nd at 11:00 at my house - 1820 Hall Court.

Monday, November 1, 2010

Curried Butternut Squash Soup

Made by Meg


  • 1 tablespoon canola oil
  • 1 medium onion, chopped (about 2 cups)
  • 2 cloves garlic, minced
  • 1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
  • 6 cups low-sodium chicken broth or vegetable broth - (I like vegetable broth best!!)
  • 1 tablespoon plus 2 teaspoons curry powder
  • 1/2 teaspoon salt, plus more, to taste
  • 2 tablespoons honey
  • 4 teaspoons plain low-fat yogurt, for garnish

Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with animmersion blender or in batches in a blender until smooth. Be careful not to overload the blender!
Ladle into serving bowls and add a dollop of yogurt.

Brian's Berry Muffins

Made by Kimberli

We, okay BRIAN, makes these every Sunday morn.  It's an old fashioned, not too sweet, kind of scone like, muffin!

2 c. flour
1/2 c. sugar
2 tsps. baking powder
1/2 tsp. salt
1 egg slightly beaten
3/4 cup milk
1/2 c. melted butter
1 c. fresh, or frozen blueberries. (we use the triple berries from Costco.)

Brian has started throwing in a handful of choc. chips also! I didn't like it at first but everyone else LOVED it. I have to admit now, it is pretty tasty!

Combine dry ingredients. Add combined egg, milk and butter mixing just until moistened. Fold in berries.  Spoon into greased muffin pan.  Bake @ 425 for 20-25 min or until light golden on top.

This is a fairly small recipe. (But we are big eaters here at our house) Brian doubles this recipe and makes a larger muffin.

Friday, October 29, 2010


Made by Katie

1 box (usually 16 oz.) Mostaccioli noodles
1 container of Ricotta cheese
1 16 oz package of shredded Mozzarella cheese
1 jar Marinara sauce
1 small jar tomato sauce
1 egg

Boil noodles until they are a little more than half way cooked. In a 9 x 13 pour a little sauce on the bottom of the pan, then layer the noodles, ricotta (mix with 1 egg), sauce then cheese. Repeat the layering then bake at 350 degrees for 45 minutes. You can also refrigerate this and bake it the next day.

Chocolate Éclair Cake

Made by Darnell

1 cube butter
1 cup water
Boil these together. Add
1 cup flour
¼ tsp. salt

Beat until mixture forms a ball. Cool slightly, then add

4 eggs, One at a time, beating thoroughly. 

Spread on a jelly roll pan and bake at 400 for 20-25 minutes. Pierce bubbles with a fork and cool completely.

2 ½ cups cold milk
2 pkgs. Instant French Vanilla pudding
8 oz. cream cheese
12 oz. coolwhip (or fresh whipped cream)
2 Tbls. butter
3-4 tsp. milk
3 oz. chocolate chips
1 cup powdered sugar

Mix pudding with milk and softened cream cheese. Spread over crust. Spread whipped cream. Melt chocolate chips and butter. Stir in sugar and milk to form a glaze. Pour and drizzle over dessert.

Refrigerate 1 hour.

Cut into squares.

Thursday, October 28, 2010

Chicken Roll Ups

Made by Tara

cup Progresso Panko Crispy Bread Crumbs Italian Style
1/2 cup chopped walnuts (I didn't add these because I'm not a nut fan)
1 pkg. cream cheese, softened
1/8 tsp. fresh ground pepper
2 cups cubed cooked chicken
1 cup mushrooms (4 oz)
2 cans crescent rolls (I like the Pilsburry brand best)
6 Tbs. melted butter

Separate crescent rolls and let them get warm so they stretch out easily.  Mix chicken, cream cheese, pepper and mushrooms.  Put 1/4 cup of chicken mixture in the center of each triange and fold and pinch into pillows.  You sort of wrap them up and over and around.  The pillows dont need to be pretty.  They are going to get all coated in the crumbs.  Dip and roll around in the melted butter and then roll into the bread crumb mixture.  Bake on an ungreased cookie sheet at 375 degrees for 15-20 minutes.

Don't eat right out of the oven!  They are hot!  Resist!!!

White Bean Chili

I know I didn't make it, but I love the recipe and thought I would share...

1 large onion, chopped
3 cans white beans, drained
3 cans chicken broth
3 cups cooked, diced chicken
1 small can green chilies
2 tsp. oregano
4 tsp. cumin
1 tsp. cayenne pepper
6-8 cloves garlic
1 cup sour cream
3 cups Monterey jack cheese

Combine beans, onion and broth. Bring to a boil.  Add chicken and simmer for about 10-15 minutes.  Add chilies, seasoning and garlic and bring to a simmer for another 10-15 minutes.  Stir in sour cream and cheese before serving.

When I serve it I include a bowl of fritos, extra cheese and cilantro on the side.  But then, I would add those to almost anything!

Mac and Cheese

Made by Melissa

*I ALWAYS use more cheese than what is called for

3 C uncooked macaroni
6oz velveeta cheese
2oz cream cheese
1 C extra sharp cheese
1/4 C flour
2 1/2 C milk

Boil macaroni until done. Drain. Pour milk in pan and stir in flour. Cook over med heat until it boils and boil for 1 min, stirring constantly. Reduce heat and add cheeses until melted. Stir in noodles and pour into pan. Bake for 30 min @ 350.

Homemade Rolls

Made by Kimberli

Thanks Melissa for hosting today! CUTE decorations! FUN to meet Meg. MISSED everyone who was not there!

These are really easy and i just LOVE the smell of homemade bread!

IF you have a bread machine it is even easier! I just put my bread machine on DOUGH setting and when it's done, I take out the dough, roll out the rolls, let them raise, and in the oven.

Just combine in your machine:

1/2 c. melted butter
1/2 c. warm-to hot- water
5 oz. canned milk (NOT sweet cond.)
2 eggs slightly beaten
1/2 tsp. salt
3 1/2 tsp. yeast (if using a bread machine use bread machine or rapid rise yeast)
1/2 c. sugar
4 c. four

I take my dough right out of machine and cut it into 2 sections. I roll out the two sections into circles and use my pizza cutter to cut "pizza" slices. Then, I roll them into cressant rolls. You can make them into traditional shape rolls also.  After I roll them out, I let them raise for about 30-45 min. They will raise more as they are cooking.

Bake 350 for 20 min.

Wednesday, October 27, 2010

Cheeseburger Soup

Made by Polly

½ pound ground beef
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
4 cups chicken broth
4 cups peeled and diced potatoes
¼ cup flour
8 ounces processed American Cheese cubed
1 ½ cups milk
¾ teaspoon salt
½ teaspoon pepper
¼ cups sour cream

In a saucepan brown beef; drain and set aside. In the same saucepan sauté onion, carrots, celery, basil and parsley in tablespoon butter until vegetables are tender, about 10 min. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3 minutes. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from heat; blend in sour cream. Yields: 8 serving (2 ¼ quarts)

Monday, October 25, 2010

Lentil Salad

Made by Katie

1 package steamed lentils (Trader Joe's)
1 14.5 oz. fresh bruschetta sauce (Trader Joe's)
1 can (or fresh) corn
1 or 2 avocado
bunch of cilantro
lemon juice
Tbls. or 2 of Trader Joe's cilantro salad dressing

* can also just use lentils, brushcetta sauce and feta


Made by Darnell

Melt 1/4 c. butter in baking dish (rectangular, or largish dish)

Sift together in bowl
3/4 c. flour
1/2 tsp. baking powder
1/8 tsp. salt
3/4-1 c. sugar (more or less depending in sweetness preferred)

Add 3/4 c. milk to mixture and stir lightly.

Pour batter over butter in dish (do not mix).
Place fruit on top of butter and bake for 1 hour.

(2 cans of peaches, apricots or nearly 1 qt of berries.)