Tuesday, February 28, 2012

White Chocolate Chex Mix

The first time I had this stuff was when I was in Young Women's. The camp director had made it for Girl's Camp. Normally, I don't like white chocolate, but this is one of the very few exceptions. I can never get enough of this stuff. Which is probably why I don't make it very often. The way I make it, makes enough to fill 4 large Ziploc bags. So I usually make it around Christmas to give away, or on other occasions where I can still have some, but then give most of it away.

You can add as little or as much of the stuff as you want, but this is the way I make it. I know the leader also put pretzels in her version, but I don't like pretzels so unless Josh specifically asks for them, I usually don't add them.

White Chocolate Chex Mix

1 box Cheerios cereal
1 box Corn Chex cereal
2 large bags M&M's
1-2 containers Planters unsalted peanuts
2 bagsCraisins
2-4 bags white chocolate
2 Tsp. olive oil per 2 bags of white chocolate
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In a large bowl mix cereals, peanuts, craisins, and M&M's. You want just enough room left in the bowl so you can stir in the chocolate with out it overspilling. I usually pour half of the cereal into two separate bowls and then divide the rest of the stuff between the bowls. It seems to be easier to stir two bowls rather then stir one huge bowl and have stuff spilling out while I try to mix it.

In a microwave safe dish, pour in 2 bags of white chocolate and add 2 Tsp. olive oil. Heat in the microwave for 45 seconds. Stir. Then continue to heat it at 30 seconds, stirring each time, until you reach a spreadable consistency and all of the chips are melted.

Pour over mixture and stir until everything is well coated. I usually pour in half of the mixture and stir. Then add the rest. Then I melt the other 2 bags of white chocolate chips and use them to coat my second bowl of chex mix.

Usually I've just let it dry in the bowl before storing it in plastic bags. But this time, I laid some wax paper on my cupboard and then poured the mixture out to dry. Then I broke up the larger clumps and stored it in plastic bags. This seemed to work better because then I didn't have huge chuncks to deal with later.

Thursday, February 16, 2012

Sarah's Chocolate No Bake Cookies


Sarah's No Bake Cookies
2 cups sugar
1 square butter or margarine
1/2 cup milk
3 Tbsp. cocoa
1/2 tsp salt
Bring to boil (rolling boil) then pour over:
3 cups oatmeal
1 cup coconut (optional)
1 tsp. vanilla
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Combine sugar, butter, milk, cocoa and salt and bring to a boil. In another bowl, combine oatmeal, coconut and vanilla. Pour the hot mixture over the oatmeal mixture and stir well. Drop by spoonful on to a cookie sheet or waxed paper. Let cool before eating.

Wednesday, February 15, 2012

Love Potion


Love Potion
1 (12-ounce) can pink lemonade concentrate
4 cups raspberry sherbet
Sprite

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In a pitcher, mix the lemonade concentrate with the recommended amount of water.

In a blender, combine the sherbet with 4 cups of the lemonade mixture; mix until combined.
Pour into individual glasses. Add the soda to taste, stir gently and serve.
We mixed it all up in a pitcher, but when we poured it in our glasses, the bubbles didn't pour in also. So we added more Sprite to our cups.
Recipe adapted from E is for Explore.

7 Layer Jello

This jello could be made for any occasion in any color variety, but this time I decided to make it in red for Valentine's Day. I used Raspberry and Strawberry jello in mine. Then I used some heart shaped cookie cutters to cut it out. I LOVE how it turned out. You could also do more or less layers as desired. The website where I found the recipe did a 5 layer jello and it was just as cute.


7 Layer Jello
4 pkg. 3 oz Jello (lemon, orange, lime, strawberry)
4 pkg. Knox unflavored gelatin
1 can sweetened condensed milk
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Mix 1 pkg flavored jello with 1/2 pkg of unflavored gelatin. Add 1 cup boiling water. Stir to dissolve. Cool to room temp and pour into 9 x 13 glass pan. Refrigerate for 15 minutes.

Mix 1 can sweetened condensed milk with 1 cup boiling water. In a small bowl, sprinkle 2 pkg unflavored gelatin over 1/2 cup cold water. Let stand a few minutes and then add 1/2 c boiling water to dissolve gelatin; add to milk mixture and stir to combine. Cool to room temp and pour 1 cup of milk mixture over first layer of jello. Refrigerate for 15 minutes.
Repeat for next three flavors. Let jello set. Cut and serve!

Recipe found on The Food Librarian.

Tuesday, February 14, 2012

BBQ Chicken Pineapple Quesadillas

Here's another one of those rare recipes when I don't measure anything. I first found the recipe when we got a lot of Bountiful Baskets. It was a great way to use any pineapples and or flour tortillas we would get. Last night I found some old tortillas in my freezer and decided this would be a good way to use them up.

BBQ Chicken Pineapple Quesadillas
Monteray Jack Cheese
Grilled Chicken
Pineapple
Flour Tortillas
BBQ sauce
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Season chicken as desired. Cook or grill chicken as desired. Shred or cut chicken. Grill pineapple, if desired.

Layer a flour tortilla with cheese. Then add cooked chicken, pineapple and layer with BBQ sauce. Top with more cheese. Then top with another flour tortilla. You can grill these on the grill, cook them in a pan on the stove, or cook on a pizza sheet in the oven. When we've cooked them on the stove, they had to be flipped, which was kind of difficult, so last night I did it in the stove and it turned out just as good.


Recipe adapted from The Pioneer Woman.

Kim's Mexican Wedding Cookies

Mexican Wedding Cookies
1 cup (2 sticks) butter, softened
1 cup powdered sugar, divided
1 tsp. vanilla
2 cups flour
1 cup finely chopped Planters Pecans
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Preheat oven to 350°. Beat butter, 1/2 cup of the powdered sugar and the vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add flour and pecans, beating on low speed after each addition until well blended.
 
Shape dough into 1-inch balls. Place, 1-1/2 inches apart, on ungreased baking sheets.
Bake 14-15 min. or until bottoms of cookies are lightly browned. Cool 5 min. on baking sheets. Roll warm cookies in remaining 1/2 cup powdered sugar until evenly coated; place on wire racks. Cool completely. Store in tightly covered container at room temperature.

Friday, February 10, 2012

Sticky Bun Breakfast Ring

Sticky Bun Breakfast Ring
2 small pkgs refrigerated buttermilk biscuits
3 Tbsp butter or margarine, melted
1/2 cup maple syrup
1/3 cup brown sugar
1/2 tsp cinnamon
1/4 c chopped pecans, optional
1/4 c chopped almonds, optional
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Spray a bundt pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon and nuts (if desired). Pour half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top of the syrup mixture. Place the biscuits overlapping in the pan to form a ring. Top with remaining syrup mixture and then remaining brown sugar mixture. Bake at 375 for 20 minutes or until golden brown. Cool for 1 minute in the pan then invert onto a serving platter and enjoy!

Recipe from All Things Delicious.

French Dip Crescents with Au Jus

French Dip Crescents with Au Jus 2 pkgs refrigerated crescent roll dough (16 crescent rolls total)
sliced provolone cheese (16 slices)
sliced roast beef
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Unroll both packages of crescent rolls and divide the rolls into 8 rectangles by leaving each set of 2 triangles connected. Lightly flour counter and rolling pin and roll out each of the rectangles a little bit and then transfer them to a parchment-lined cookie sheet. Place 2 slices of cheese and as much roast beef as you like on each rectangle and then roll them up. Bake according to package directions and remove from oven when golden brown. Serve with your favorite Au Jus sauce for dipping.

*Recipe can also be made using different kinds of meats and cheeses served with a sauce or not!

Original recipe from Mama Loves Food!, but assembly idea from Cooking4Carnivores.

Felicity's Poppy Seed Bread

Poppy Seed Bread
3 cups flour
1-1/2 tsp. salt
1-1/2 tsp. baking powder
3 eggs
1-1/2 tsp. almond flavoring
1-1/2 tsp. butter flavoring
1-1/2 tsp. vanilla flavoring
2-1/4 cups sugar
1-1/2 cups milk
1 cup oil
1-1/2 Tbsp. poppy seeds
GLAZE:
1/4 cup orange juice, prepared
3/4 cup sugar
1/4 tsp. butter flavoring
1/2 tsp. almond flavoring
1/2 tsp. vanilla flavoring
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Mix all ingredients and bake 1 hour at 350°.

For glaze, mix ingredients well and then pour over bread twice.


Angie's White Chocolate Pumpkin Dream Cookies

White Chocolate Pumpkin Dreams
1 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 tsp. vanilla
1 cup canned pumpkin
2 cups all-purpose flour
3-1/2 tsp. pumpkin spice
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 pkg. white chocolate chips
FROSTING:
1/2 cup brown sugar
3 Tbsp. butter
1/4 cup milk
1-1/2 to 2 cups powdered sugar
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Preheat oven to 350°. Cream butter and sugars until light and fluffy. Beat in the egg, vanilla and pumpkin. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in chips. Drop by rounded teaspoonfuls 2" apart on an ungreased cookie sheet. Bake 12-14 minutes. Remove to wire rack to cool completely.

For frosting: Combine sugar and butter in a sauce pan. Bring to a boil. Cook over medium heat for 1 minutes or until thickened, cool 10 minutes. Add milk and beat until smooth. Beat in enough powdered sugar until desired consistency is reached. Spread over cooled cookies.  

Lewaina's Cake Mix Cookies


Cake Mix Cookies
1 cake mix
1/4 cup flour
1/4 cup water
1 egg
1/2 cup oil
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Mix together all ingredients. Form into balls. Bake at 350° for 10 minutes. Cookies can be dipped in sprinkles before baking.

Laura's Chocolate No Bake Drop Cookies

No Bake Chocolate Drops
2 cups sugar
2 T butter
2 T cocoa
1/2 cup milk
1/4 tsp salt
1/2 tsp vanilla
3/4 cup peanut butter
2 cups oats
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Mix together and bring to boil sugar, butter, cocoa and milk. Then add salt, vanilla and peanut butter. Stir until just melted. Then add oats. Drop onto wax paper and let set up. And enjoy!

Jessica's Molasses Crinkle Cookies

 
Molasses Crinkle Cookies
3/4 cup shortening
1 cup brown sugar
1 egg
1/4 cup molasses
2 1/4 cup flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/4 tsp salt
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Mix first 4 ingredients thoroughly in a mixer fitted with a paddle attachment. Sift remaining ingredients into a separate bowl and slowly combine with shortening mixture. Do not over mix. Heat oven to 375°. Roll teaspoonfuls of chilled dough into balls about the size of a walnut. Dip tops in sugar. Place cookies, sugared side up, 3 inches apart on a baking sheet. Bake for 8 minutes or just until set, but not hard. Cool on wire rack. Makes approximately 3-4 dozen depending on size of cookies.

Recipe taken from The Pineapple Girl's Cookbook.

Tuesday, February 7, 2012

Rocky Road Brownies

Rocky Road Brownies
6 Tbsp unsalted butter

2 oz unsweetened chocolate, coarsely chopped
1/4 cup semisweet chocolate chips, divided
1 cup granulated sugar
2 large eggs
3/4 cup unbleached flour
1/2 tsp salt
1/2 cup butterscotch chips
1/2 cup pecans, chopped
1 1/4 cup miniature marshmallows
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Preheat oven to 350°. Grease and flour a 9x9-inch pan.

Melt the butter, unsweetened chocolate and 2 Tbsp semisweet chocolate chips in a small saucepan over low heat, stirring frequently. Remove from the heat and let cool for about 15 minutes.

Beat the sugar and eggs together until frothy. Add the cooled chocolate mixture and mix until incorporated. Measure the flour and salt and sift together directly into the batter. Mix gently until well combined and no trace of the dry ingredients remain.

Using a spatula, spread half of the batter evenly in the prepared baking pan. Bake for 12 minutes.

Meanwhile, stir the butterscotch chips, pecans, marshmallows and remaining 2 Tbsp chocolate chips into the remaining half of the batter by hand.

Spread the marshmallow mixture evenly over partially baked layer. You may have to use your hands to spread it evenly. Bake for an additional 15 minutes.

Remove from oven and let cook on rack for 1 hour. Cut just before serving.

Recipe taken from Plain Chicken.

Candied Popcorn

Candied Popcorn
16-18 Cups Popped Popcorn (unflavored, unsalted)
1 14-oz. Sweetened Condensed Milk
1 3-oz. box Jello--flavor of your choice
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Preheat oven to 250°. Place Popcorn in a large, clean paper grocery bag and set aside.

Mix the Sweetened Condensed Milk and the Jello in a small saucepan; heat over medium heat until the Jello is dissolved, stirring often. Watch carefully, as this can scorch! When the Jello has fully dissolved, pour over the Popcorn and still well until all Popcorn is evenly coated. Transfer Popcorn to a large, deep roaster which has been well coated with butter or non-stick spray (I use a deep foil lasagna pan).

Bake on the lowest oven rack for 20 minutes, stirring every 5 minutes. Watch carefully; if the oven runs too hot or if the Popcorn is too close the element, it can scorch.

Turn out the baked Popcorn onto a sheet of foil which has been well coated with non-stick spray. Enjoy when cool. Store in a tightly sealed container.

Recipe taken from Gift of Simplicity