Summer Strawberry Soup

My Simple and Delicious magazine came! Happy day- I litterally sing the title when it comes. (Ask my hubby!) Anyway- I found this little beauty in there and blended it up. Lets just say it made me REALLY happy, and this definitely won't be the last time I make this one! The girls had fun helping too!

Summer Strawberry Soup
2 cups vanilla, peach, or strawberry yogurt
1/2 cup orange juice
2 lbs. fresh strawberries, halved (8 cups)
1/2 cup sugar

In a blender, combine the yogurt, orange juice, strawberries, and sugar in batches (or just puree with a blender wand in a big bowl); cover and process until blended. Refrigerated for at least 2 hours. Garnish with additional yogurt, cream, or fresh mint leaves if desired.

Lemon-Pepper Steaks with Sauted Onions

Doug and I have been having a lot of fun experimenting with the grill. We seasoned this one with a bit of lemon juice, lemon-pepper, salt and pepper, steak seasoning, and a bit of garlic powder. They were pretty tasty with a fresh squeezed lime over it. I sauted the red onions in all the same stuff in a little olive oil. It made for a yummy meal!

Creamy Breakfast Muesli with Yogurt & Berries

HOORAY! I just definitely found my new favorite breakfast! I had no idea muesli could be so delicious! I already love oats, fruit, and nuts- but like this... WOW! I had it once (if you could call it muesli) on a tennis trip to Sun Valley in high school. We stayed with some families there (they were so nice to put up a bunch of high school girls!) and for breakfast, we ate uncooked oats, raisins, and nuts in a bowl of plain yogurt. I pretended it was wonderful, but I was pretty much gagging down every bite, telling her, "I bet this will give us a lot of energy for our tournament this morning." So with that kind of introduction to "muesli" you might be able to see why it has never tempted me again.... until today!!! I saw this recipe in the most recent Taste of Home and it sounded delicious to me. I didn't have strawberries, so I substituted some frozen peaches I had. Mmmmm! It was amazing to me! My little brother served his mission in Bulgaria and he said he had it every morning for breakfast- that it was really cheap there. Lucky him! I want to have it EVERY morning too... it is just my kind of breakfast (tastes good and feels good after you eat it!) There are plenty of the tastes good breakfasts that I love (Ex. sausage, bacon, biscuits and gravy, 10 pancakes, greasy hash-browns etc.) but they always leave me with an onset of heartburn and a heavy stomach. Maybe I'm just getting old and my taste-buds are changing, but this was heaven for me!

Creamy Breakfast Muesli with Yogurt & Berries
3 cups quick-cooking rolled oats (not instant) *I used the "old fashioned" and it was still good
1-1/2 cups low-fat strawberry flavored yogurt *I used peach flavored
1 cup orange juice
1/3 cup light cream
2 tbsp honey
1-1/2 cups fresh (or frozen) raspberries and diced strawberries
1 medium apple, cored and grated (they said to peel it, but I didn't and it was great)
1 cup fresh blueberries
1/2 cup sliced toasted almonds (optional)

In a large bowl, combine oats, yogurt, orange juice, cream and honey. Let stand 5 minutes. Gently fold in fresh fruit. Cover and refrigerate overnight before serving (that makes it a lot more creamy). Sprinkle with almonds.

Creamy Pear Smoothie

Here is a smoothie I created at my daughters request. I was actually really excited to come up with a good use for the bottled pears I put up two years ago. Funny thing.... it was the first time I had ever bottled pears and I didn't really know when a pear is ripe and ready for bottling. Needless to say, these were not and I put up the whole box. So for two years I have had these really hard, un-ripe pears that I have tried to be creative with. (Hate to have all that hard work go to waste right?) I was excited that when I blended them up like this, I was able to get away with it. Note: Use ripe pears for best results. :)

Creamy Pear Smoothie
1 jar or big can of pears
about 1 cup (or less) half and half (you can you milk if you prefer)
1/4 cup sugar
half a tray of ice cubes

Put all the ingredients in a blender and mix. It might need more sugar or milk- just add to taste

Clafoutis with Raspberry Sauce

My girls and I found this yummy treat in The Friend, a really fun children's magazine that the Church of Jesus of Latter-day Saints distributes. They saw the illustration (a little girl and boy putting things in a blender) and they were so excited to find a "yummy smoothy" recipe- after we were done, I had to explain to two very confused and disappointed little girls that we couldn't drink what we had made. Don't worry, they weren't disappointed for long- they especially liked the raspberry sauce I made to go with it. Hope you do too!

Clafoutis (It's a French word pronounced kla-FOO-tee. I had way to much fun saying that! It made me feel so French and fancy. :)
4 eggs
2 cups milk or rice milk
1/3 cup flour
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon almond extract (pretty strong- besure not to put more then a tsp) or vanilla extract
1/2 cup fresh or frozen fruit of your choice (cherries, blueberries, raspberries, or peaches)

Place all the ingredients except the fruit into a blender. Blend on low speed for about 30 seconds. Pour into a quiche dish or ovenproof glass dish. Put fruit on top. Cook at 350 for 45 minutes or until clafoutis is not very jiggly.

Note: I didn't add the fruit. Instead a created this sauce.

Raspberry Sauce
about 1-1/2 cup cold water
1-2 Tbs cornstarch
1/4 cup sugar
1/2 cup fresh or frozen raspberries (or other fruit)

Pour the cold water into a small pot or sauce pan whisk in cornstarch. Stir in sugar and turn to medium heat and continue to stir- it will take a good five minutes or more of sitting there and stirring for it to thicken up like pie filling. When it does thicken, stir in the fruit and serve over something wonder like crepes or as a syrup for pancakes or a topping for cheesecake or.... just by itself :) you name it!

Tomato Beef Pasta

I found this recipe on Ashley's blog, Big Flavors from a Tiny Kitchen. If you haven't checked out her blog, you really should. She has so many amazing recipes and her photography alone is worth taking a peak. Way to go Ashley! I thought it was a delicious recipe! It was almost like a Stew. It made a really big batch, which would be especially nice if you are feeding a big group.

Tomato Beef Pasta
Adapted from Mom

6 Servings

1 pound ground beef, (I use ground sirloin)
1 pound pasta, (I use rotini, mom uses elbow macaroni)
1 large bottle (46 ounces) tomato juice
3 tablespoons ketchup
2 teaspoons brown sugar
2 teaspoons chili powder
1 onion, chopped
1 green bell pepper, chopped
to taste salt and pepper
parmesan cheese, grated (optional)

Brown meat and drain fat. Add onion and pepper and sauté for a few minutes, until veggies get tender. Sprinkle on chili powder, brown sugar, salt and pepper. Add ketchup and tomato juice and stir. Pour in pasta and stir to coat.

Simmer, covered, until al dente (about 20 minutes), stirring occasionally to make sure that the juice is cooking the noodles evenly.

Serve, topped with freshly grated Parmesan cheese if desired.

Whole Wheat Crepes... yes, it can be done!

Well.... it can be done! It is possible to make a delicious whole wheat crepe! I used to give my mom a hard time about trying to make everything "healthy" by using whole wheat (everything from cookies to crepes and beyond...) but on the whole (no pun intended :) this one turned out great!!! I'm sure you could use any old crepe recipe and just substitute whole wheat flour and add a little extra sugar (which probably defeats the purpose of using whole wheat, but we feel better about it, right?) We have Betty Crocker to thank for this one, but my mother-in-law make a great crepe batter that I have posted in the past. Anyway... here is how the miracle occurred:

Sweet Whole Wheat Crepes
1 1/2	cups whole wheat flour
1	tablespoon granulated sugar
1/2	teaspoon baking powder
1/2	teaspoon salt
2	cups milk
2	tablespoons butter or margarine, melted
1/2	teaspoon vanilla
2	eggs

In medium bowl, mix flour, granulated sugar, baking powder and salt. Stir in remaining crepe ingredients. Beat with wire whisk or hand beater until smooth.

Lightly butter 6-inch skillet; heat over medium heat until bubbly. For each crepe, pour slightly less than 1/4 cup batter into skillet; immediately rotate skillet until batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Stack crepes, placing waxed paper between each; keep covered. I added peanut butter and bananas to mine (which was great) but I was dreaming about natella-banana or peanut butter-strawberry, but I had to work with what I had. :)

Catalina Steak Dinner

I got this idea from a Kraft recipe and we actually grilled it instead of pan roasting and it was delicious! Pretty much all you have to do is marinate it in Catalina and grill it up. PERFECT! We also did the veggies and they turned out great.

I'm posting a recipe from Kraft for the Pan-Roasted Steak Dinner

1 lb. well-trimmed boneless beef sirloin steak, 1 inch thick
1/2 cup CATALINA Dressing, divided
1/2 tsp. pepper
1 onion, chopped
3 cups small broccoli florets
1-1/2 cups very thinly sliced carrots (4 large carrots)
1-1/2 cups instant brown rice, uncooked

PLACE steak in resealable plastic bag. Pour 1/4 cup of the dressing over steak; refrigerate at least 30 min. to marinate.
PREHEAT oven to 400°F. Spray large nonstick skillet with cooking spray; heat on medium-high heat until hot. Remove steak from bag; discard bag and marinade. Place steak in hot skillet; sprinkle with pepper. Place onions around steak. Cook 3 min. or until bottom of steak is well browned. Turn steak over; turn off heat. Combine broccoli, carrots and remaining 1/4 cup dressing; mix with onions. Wrap handle of skillet in heavy-duty foil. Place skillet in oven.
BAKE 18 to 20 min. or until steak is cooked to medium doneness (160°F). Meanwhile, prepare rice as directed on package. Cut steak across the grain into thin slices; transfer to serving plates. Spoon vegetable mixture over steak; serve with rice.

Catalina Veggies

I adapted this from a Kraft Steak and veggetable recipe and it was really tasty. I usually think Catalina is a little too strong, but this was perfect. You can add whatever veggies you want too!

Catalina Veggies
1 bag frozen carrots
1 onion chopped
1 T olive oil
1/4 cup Catalina dressing

Saute onions in oil until tender. Add other veggies pour dressing over the top. Stir occasionally and simmer with a lid on until tender. (about 10-15 minutes)

Snickerdoodles

I was delighted to find such a great recipe for Snickerdoodles on Joie de vivre's blog. (Don't they look delicious- she took the picture too. They turned out great! And I loved that it made 6 dozen- if I am going to go to the trouble of making cookies, they better made a big batch! :) I like checking her blog out every now and then- she always seems to have a great recipe on there! Way to go Joie! Snickerdoodles are one of my all time favorite cookies. For some reason they take me right back to grade school- I think our lunch ladies made these a lot! They were such great cooks- it's not everyone that can say that! A perk to growing up in a small town. :) They made the best homemade chicken noodle soup! Somedays it would be nice to have a lunch lady in my kitchen. :)

Snickerdoodles by Joie de vivre

Yields: About 6 dozen

Ingredients:

1 1/2 c. sugar

1 c. unsalted butter, room temperature

2 eggs

2 3/4 c. all-purpose flour

2 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt

2 Tbs. sugar

2 tsp. ground cinnamon

Directions:

1. Pre-heat oven to 400 degrees F.

2. Beat the butter and 1 1/2 c. sugar together until pale yellow and fluffy. Beat in the eggs until combined. On low speed, or by hand, beat in the flour, cream of tartar, baking soda and salt.

3. In a small bowl, combine the 2 Tbs. sugar with the cinnamon.

4. To shape: scoop out a teaspoon full of dough using a teaspoon cookie scoop. Roll the dough into balls between your two hands. Then roll the balls into the sugar/cinnamon mixture. Place the balls 2 inches apart on ungreased cookie sheets

5. Bake for 8-10 minutes. When finished, remove cookies from cookie sheet and place on cookie racks to cool.

Easy Fudge

Feel like some fudge today? Who wouldn't? Mmmmm...

Easy Fudge
1-3/4 cups sugar
2/3 cup evaporated milk
2 T butter
Dash of salt
1-1/2 cups semi-sweet chocolate chips (I found that is important. I used milk chocolate and it was good, but really sweet.)
about 20 quartered or mini marshmallows
1/2 cup chopped walnuts
1 tsp vanilla

In a 2 quart sauce pan combine the first four ingredients. Bring to a boil over medium heat; boil 5 minutes, stirring continuously. Remove from heat; immediately add chocolate chips, marshmallows, nuts and vanilla. Stir until melted. Spread into buttered 9x9 pan. Cool; cut into squares.

Homemade Wet-Wipes

While I am posting non-food "recipes" I thought I would add this one. I just made them last night and they work really well. Thanks to Megan for the great idea- she gave it to me with the ingredients for my baby shower- I thought that was a cool idea!

Homemade Wet-Wipes
1 roll of paper towels (the thicker the better-I usually use the Wal-Mart "Oasis" brand)
1 1/2 c. hot water (I usually just microwave it for a couple of minutes)
1 1/2 T. baby wash
3/4 T. creamy baby oil

Cut (more like saw) the paper towel in half crosswise and remove the inner cardboard tube. Place half in a resealable tupperware-type container and save the other half for next use. Whisk together the water, baby wash, and baby oil. Pour liquids over paper towels and close container. Let soak into towels and enjoy!

Julia's Wraps

This recipe brings back a lot of happy memories of my college days. My room-mate Julia would crank out a big batch of these all the time. After a while, the spread became as common as milk in our fridge and we would just take turns buying ingredients. They also make really good appetizers cut up with a tooth-pick in it. So good, so fresh, and so quick!

Julia's Wraps

Spread:
2 (8oz) soft cream cheese
1 tsp rosemary
1 tsp marjoram
1/4 tsp garlic salt
2 T milk

*Add all ingredients and stir together until smooth.

Additional goodness: (all optional)
Ham, turkey, or other sliced deli meat
1 red, yellow, or green bell pepper cut in long thin slices
lettuce leaves
Alfalfa sprouts
Thin flour tortillas (whole wheat is really good too)

*Spread the cream cheese mixture over tortilla. Add meat and any other desired toppings. Roll up tightly.

Home-Made Cheap Laundry Soap

This is not a food recipe, so I feel like I'm breaking all the rules. :) But I guess when you're the one making them, it's ok. I just got this recipe from a friend and tried it, and it works great, so I had to share. I will always miss the fresh scent of Tide detergent, but certainly not the price. This is very inexpensive and space efficient. (I think it is something like ten bars of the Fels Naptha is supposed to make a years supply.)

This recipe for home-made laundry soap is a concentrate --- no water added to this mix--- that is why you use such a small amount of the mix.... Easier to store than the recipes with the water added.

AT WINCO

$1.06 per bar of Fels Naptha

$3.54 Borax

$2.71 Washing Soda (Arm and Hammer)

Home-Made Cheap Laundry Soap

1. 1 bar Fels Naptha soap, grated (comes out to about 2 cups)
2. 1 c. Borax
   Comes from the grocery store laundry aisle and some hardware stores.
3. 1 c. Washing Soda
   Can be found in little grocery stores, online, or Mexican markets.
4. 1/4 c. OxyClean (optional)

Mix it all together into a bumpy, granular mix. Don't worry about stuff getting correctly dispersed, even if it doesn't quite look like it does.

Use 1 Tbsp. for a light load
Use 2 Tbsp. for a large or dirty load (It's true! Only 2 Tablespoons per load!)
-------------------------

I've never used this, but I have heard it works well. I'm just trying to come around to the thought of vinegar in the laundry- if you give it a shot, let me know how it works.

Laundry Rinse (instead of fabric softener)

1. 1 gal white vinegar
2. 25-30 drops essential oil - optional (Straight vinegar works just fine though.)

Use 1/4 c in the rinse cycle. I promise your clothes won't smell like vinegar. The vinegar clears the last bit of soap remaining on all your clothes and reduces static.

Using vinegar really works. It's great for removing odors from towels and work jeans, too. You can use 1 c. instead of 1/4 c. in your worst loads.

Cabbage Salad

Here's a great way to have cabbage! I sampled this from my friend Keri, and I just had to make it- I didn't know cabbage could taste this good! :)

Cabbage Salad
2 cups cooked chicken, cubed

1 lg. cabbage shredded

1-2 pkgs crushed Ramon noodles

4 green onions

4 tbsp sunflower seeds

4 tbsp almond slices

Dressing

3 tbsp vinegar

1/2 cup salad oil

1/2 tsp pepper

1/2 tsp Accent

2 tbsp sugar

Mix together and chill. Wait until serving to add Ramon noodles.

Fried Ice Cream

Happy Cinco de Mayo! I came across this recipe in the Taste of Home newsletter and it was delicious. I used cinnamon flavored graham crackers too and added just a little bit of sugar. This is why I made that carmel sauce yesterday. Top it with honey, caramel ice cream topping or whipped cream. Good times!

Fried Ice Cream

Ingredients:

• 3 cups vanilla ice cream
• 1/4 cup heavy whipping cream
• 1-1/4 cups finely crushed graham crackers
• 1 teaspoon ground cinnamon
• Oil for deep-fat frying

Directions:

Using a 1/2-cup ice cream scoop, place six scoops of ice cream on a baking sheet. Freeze.
Place heavy cream in a shallow bowl. Combine cracker crumbs and cinnamon in another shallow bowl. Dip ice cream balls in cream, then roll in crumb mixture. Cover and freeze for at least 1 hour. Refrigerate remaining cream and set aside remaining crumb mixture.
Roll ice cream balls again in cream, then coat again with crumbs. Freeze for 15 minutes. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry ice cream balls for 10-15 seconds or until lightly browned. Drain on paper towels. Serve immediately. Yield: 6 servings.

Homemade Caramel Sauce

This is a great recipe for caramel sauce. I like anything that you can just "mix together," and I felt like it wasn't one of those "stir for exactly 20 seconds then count to three, and add..." (Pat your head and rub your tummy type.) Doug just gave me a spoonful mixed with chocolate chips.... Mmmmm...

CARAMEL SAUCE:

1 egg, beaten
1 c. brown sugar
1/4 c. butter
1/4 c. cream or canned milk

Mix together and cook in a double boiler until thickened (about 20 to 30 minutes). It thickens more as it cools.

Flourless Peanut Butter Cookies

Do recipe get any easier than this? I could do this one in my sleep... and they are delicious! I doubled the batch and they made exactly 4 dozen... I LOVE THAT! I love it when the come out perfectly even and you don't either have to jam a few more on so they stick together or start a new tray with all four of them. I got this one from Joy the Baker's website (I have a link on the side.). Hope you enjoy this simple goodness!

Flourless Peanut Butter Cookies

The Gourmet Cookbook

makes about two dozen cookies

1 cup all-natural chunky or smooth peanut butter

1 cup sugar (1/2 cup brown sugar and 1/2 cup granulated sugar)

1 egg

1 teaspoon baking soda

Preheat oven to 350 degrees F. Grease a baking sheet with butter and set aside. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes. Roll into walnut sized balls and create a cris-cross pattern with a fork. If you’d like, add a few chocolate pieces to the top of the cookies. Bake for 10 minutes, until lightly browned. Cool on a baking sheet for two minutes, then transfer to… your mouth.

Homemade Whole Wheat Crackers

I got this great recipe from my friend Megan. I was really excited because the ones she made tasted just like wheat thins- even better, and I'm always talking myself out of buying crackers because they are a little pricey. This is a really easy, inexpensive recipe. She got it from the "How to Cook Everything" cookbook by Mark Bittman. She said when she makes them, she likes to mix white and whole wheat flour as well as toss in a couple handfuls of oats and some Parmesan. They can be as plain or as fancy as your imagination. (I doubled the batch and it covered one baking sheet.)

Homemade Whole Wheat Crackers
Crackers are ridiculously easy to make, and once you produce your first batch you'll have little trouble figuring out how to create your favorites. Sprinkle them with salt, sesame seeds, or poppy seeds; work a tiny bitof garlic or herbs into the dough; or substitute whole wheat or rye flour for some or all of the white flour.

Yield: about 4 servings Ingredients:
1 cup (about 4 1/2 ounces) all-purpose or wheat flour, plus more as needed
1/2 teaspoon salt
2 tablespoons butter
About 1/4 cup water, plus more as needed

Method:
1. Preheat the oven to 400 degrees F.
2. Place the flour, salt, and butter together in a large bowl or in the container of a food processor fitted with the steel blade. Blend with a fork or pulse, until the flour and butter are combined. Add about 1/4 cup of water and blend, then continue to add water until the mixture holds together but is not sticky.
3. Roll out on a lightly floured surface until 1/4 inch thick, or even less. Don't worry about overhandling-add flour as needed, and keep rolling. Score lightly with a sharp knife or razor if you want to break these into nice squares or rectangles later on. Bake on a lightly floured baking sheet, or directly on baking stones, until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature , or store in a tin.

Crockpot Pork Chops and Gravy with Veggies

This recipe made a great Sunday dinner. I actually halved the whole recipe because I only had 4 pork chops. It turned out really nicely and the veggies were perfect!

Crockpot Pork Chops and Gravy with Veggies
8 pork chops (salt and pepper to taste)
1-2 T olive oil
1 10 oz cans cream of mushroom soup
1 large onion, sliced
12 oz can evaporated milk
4 large carrots sliced
1 medium potatoes washed and sliced

Spread a little oil on the bottom on crockpot. Season pork with salt and pepper and place in cooker. Place vegetables over the top of pork. Pour cream of mushroom and evaporated milk over the top and add a little salt and pepper. Cook on high for 3-4 hours or low 6-8.

Savory Pork Roast

I'm always looking for yummy things to do with pork because it is a little less expensive. This make a good roast.

Savory Pork Roast
4-5 lbs pork loin roast
1 large onion, sliced
1 bay leaf
2 T soy sauce
1 T garlic powder (or minced garlic)

Put the roast in a slow cooker. Add bay leaf, soy sauce, and garlic. Cover and cook on high about 3-4 hours or low 6-7.

Carrot Cake with Cream Cheese Frosting

I found this delicious recipe in the Cook's Country magazine. I thought it turned out well for being reduced-fat. :) I did use a different cream cheese frosting, because I didn't have the marshmallow cream. Anyway- enjoy!

Reduced-Fat Carrot Cake with Cream Cheese Frosting
2 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp salt
2 large eggs
1 (4 oz) jar carrot baby food (or about 4 oz apple sauce)
1 cup packed dark brown sugar
1/2 cup oil
1 pound carrots, peeled and shredded (about 4-5 carrots)

1. Heat oven to 350 and lightly grease 9x13 pan.
2. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl. Mix and beat eggs, baby food, and sugar until smooth and creamy, 1-2 minutes. With mixer running, slowly add oil and mix until thoroughly incorporated, about 1 minute. Reduce speed to low. Add flour mixture, scraping down sides of bowl as necessary, and mix until nearly smooth. Fold in carrots.
3. Spread batter in prepared pan and bake 24-28 minutes. Once cooled, spread on frosting.

Cream Cheese Frosting
1 (8oz) package cream cheese, softened
1 cup marshmallow creme
1 1/2 tsp vanilla extract
1/4 cup confectioners sugar

Mix together cream cheese, marshmallow creme, and vanilla. Sift sugar over mixture and beat on low until smooth, about one minute. Frost cooled cake.

Alternate Cream Cheese Frosting Recipe
4 oz. cream cheese
1/2 cube butter
1 tsp vanilla
3 cups powdered sugar

Mix... if too dry add 2 or 3 tsp water.

Orange-Apricot Bran Muffins

This recipe just tasted so good and healthy to me. I really liked the fresh orange peel taste.

Orange-Apricot Bran Muffins
1-1/3 cups vanilla yogurt
1-1/4 cups bran
1 cups all-purpose flour
1 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup orange or pineapple juice
1/2 cup honey
1/4 butter, melted
1 egg, beaten
1 T grated orange peel
1 cup dried apricots (or other dried fruit like cranberries)

In a bowl, combine yogurt and bran; let stand for 5 minutes. In a large bowl, combine flours, baking soda and powder, and salt. Stir the orange juice, honey, butter, egg and orange peel into yogurt mixture. Stir into dry ingredients just until moistened. Fold in apricots.

Coat miffin cups with cooking spray or use cupcake holders. Gill three-quarters of the way full. Bake at 375 for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from the pans to wire racks.

Momma Kaye's Salsa

My Mom makes a mean batch of fresh salsa! Is there anything so good?!!! She shared her secrets with me, and I'm passing them on to you!

Momma Kaye's Salsa
1 clove minced garlic
1/4 white onion, chopped
5-6 fresh tomatoes, chopped (you can add a can or two of petite diced tomatoes to make it go further)
1/2 bunch cilantro, chopped
1/2 tsp kosher salt (to taste)
1/4 tsp seasoning salt
1 jalapeno pepper, chopped (or mom held of the heat for me and just added about 1 tsp ceyenne pepper)
the juice of one lime
dash of garlic salt

Combine all ingredients in a large bowl. Give it a good stir and serve with chips.

Baked to Perfection...

I just cooked up one of the best "sweets" I will ever make!!! :) It seemed to take forever for this one to bake, but I promise that it was well worth the wait!

Little Seth
Ingredients Include:
9 lbs 7 oz of precious baby boy
Lots of dark hair

Bake for 41 weeks. Stretch out to 22 inches long. Rinse and serve fresh with lots of hugs and kisses!

Triple-Chocolate Quick Bread

I am 4 days past my due-date and today, I needed some serious chocolate. I found this recipe, and lets just say... it did the job. (Not the baby part, but it at least made me feel better about waiting for the baby. :)

Triple-Chocolate Quick Bread
1-1/2 cups semisweet chocolate chips, divided
1/2 cup butter, softened
2/3 cip packed brown sugar
2 eggs
1-1/2 cups applesauce
2 tsp vanilla extract
2-1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt

In microwave-safe bowl, melt 1 cup chocolate chips (about 40 seconds and stir); set aside to cool. In a large mixing bowl, cream butter and brown sugar until light and fluffy. Add eggs and cooled chocolate; mix well. Add applesauce and vanilla; set aside. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Stir in the remaing chocolate chips.

Spoon into four greased mini loaf pans (I think it would probably fill about 2 of the regular). Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks.

Chocolate Glaze:
1/2 cup miniature semisweet chocolate chips
1 T butter
2-3 T half-and-half cream
1/2 cup powdered sugar
1/4 tsp vanilla extract
Pinch of salt

Melt chocolate chips and butter in a small saucepan; stir in cream. Remove from heat; stir in powdered sugar, vanilla and salt. Drizzle over warm breads. Cool completely.
Amberlee says she "prefers" the batter... and can you blaim her?

Home-made Egg Rolls

I had to take a picture of the mixture just because I though the colors were to beautiful. I love the color of the red cabbage!

I have never made egg rolls, so this was a fun new (messy/greasy) thing for me! :) I thought they were delicious too. It you are an egg roll fan, I think it is definitely more cost effective to make them yourself. Plus they are pretty tasty and you can put what ever you want in them really. It is kind of silly for me to be posting this recipe, because it was just the one of the wrapper package, but hey... I was trying something new. :)

Egg Rolls
1 lb ground beef, pork, chicken, or 1 pkg tofu, drained and crumbled
1 tsp minced ginger (I only had the powder and it worked)
2 cups finely chopped cabbage
1/4 lb bean sprouts (I just put in a whole 14 oz can drained)
1/2 cup shredded carrot
3 green onions, finely chopped
2 T oyster sauce (I could not find this anywhere, so I substituted clam juice.)
1 pkg large square wrappers
oil for deep-frying
sweet and sour sauce for dipping

Stir-fry meat or tofu and ginger in a wide skillet over high heat until lightly browned. Add cabbage, bean sprouts, carrot and green onions. Stir in Oyster sauce. Let mixture cool.

Use two tablespoons of the filling for each egg roll. (The package of wrappers will probably have directions for folding). Deep fry at 350 a few at a time, turning occasionally, until golden. (I don't have a deep-fryer, so I had it on about medium high just over the stove.) Drain on a paper towel. Serve warm with dipping sauce and rice.

French Cream Fruit Dip

I came across good old Paula Dean's recipe for fruit dip and found it was divine! Thought I would pass it on... fruit is already so good, but you put this stuff on it and you are in heaven for sure!

French Cream Fruit Dip:
1 (8-ounce) package cream cheese
1 cup powdered sugar
1 cup whipping cream
1/4 cup granulated sugar
1 lemon, zested and juiced
Pineapple Juice
I also added just a few drops of yellow food coloring to give it a little color.

Soften cream cheese and then whip with powdered sugar. Whip cream and sugar together until it forms soft peaks. Combine beaten cream cheese, whipped cream, lemon juice and zest; continue to beat, adding just enough pineapple juice to achieve desired consistency. Serve with fresh fruit tray or fruit salad.

Peanut Butter Oat Muffins

This last summer, I was on a really long road trip, and one of the things I did to keep myself sain was pick up this great Muffins and Quick Breads recipe book to pour over a long the way. It really helped! This is a yummy recipe I found in it. The lady said some students in her Home Ec. class created it- which I thought was pretty cool. Anyway- I doubled the batch and I've been enjoying these little "peanut-buttery" gems for breakfast all week!

Peanut Butter Oat Muffins (Makes 1 dozen)
1-1/4 cups all purpose flour
3/4 cup quick cooking oats
3/4 cup packed brown sugar
3 tsp baking powder
1/2 tsp salt
Dash ground cinnamon
1 egg
1/4 cup peanut butter
1-1/4 cups milk
1.2 cup chopped peanuts
Whipped topping and additional peanuts, optional

In a large bowl, beat egg, peanut butter and milk until smooth. Mix in flour, oats, brown sugar, baking powder and cinnamon until moistened. Fold in peanuts. Fill greased or paper-lined muffin cups three fourths full.

Bake at 375 for 15-18 minutes. Cool for 5 minutes before removing from pan to wire rack. Serve with whipped topping and peanuts if desired.