WFMW: Summer Salad

Back when I was regular with my blogging I participated in a blog carnival called, "Works for Me Wednesday." Everyone would head over to Kristen's blog, We Are That Family, and post a handy tip or recipe. Since I'm home from school now I was excited about sharing a new recipe that I made for the first time yesterday. (And I made a double batch today!) It seems like a bit of an odd combination, but I promise that if you like tomatoes and peaches you will be wowed!

This would be a lovely salad at your Canada Day or July 4th picnic!

Summer Peach and Tomato Salad
(Based on a similar recipe in Cooking Light)

3 ripe (not overripe) peaches, chopped into bite size pieces
3 ripe tomatoes, chopped into bite size pieces
1/3 cup thinly sliced red onion (almost a sliver size piece)
2 T white wine vinegar
1 T olive oil
2 t honey
1/2 t kosher salt
1/8 t black pepper (or more)
dried basil to taste
1/2 cup feta cheese, crumbled

Place all the ingredients in a bowl and gently toss. Eat and enjoy! I'm sure this recipe is even better the next day, but so far I haven't had any left over to try the next day!

WFMW: Quick Christmas Cookies

Tonight my boys and I made a quick batch of a Christmas Cookie favorite we call, "Peppermint Wafers." I first had these a few years ago at a Christmas cookie swap and I instantly fell in love. I'm not usually wild about mint or no-bake cookies, but these are The Bomb. I promise. And your kids can help.

Obtain a package of Nabisco chocolate wafers. They are sold at the grocery store on the same shelf as the ice cream toppings. Now, don't even bother looking in the cookie aisle. They won't be there. I've included a pic, just incase you need more help locating the wafers.

While at the store grab a bag of white chocolate chips. (You couldn't read it if I made the print white, could you?)

You also need a few candy canes all smashed up. So, if you don't have any candy canes at home, get those while you are out and then smash them up with all your anger pent up while fighting the December traffic. (A hammer and a plastic bag make the smashing much more, well, neater.)

3 ingredients. That is it. You can do this!

Easy Peasy Directions:

Spread a bit of melted white chocolate (yes, you are going to have to melt the white chocolate) on a chocolate wafer. Sprinkle with smashed up candy cane bits. Let the white chocolate set and then share with the people you love the most.

Oh, pretty!

Quick Christmas Cookies work for me. Visit Shannon's blog for some more Works for Me Wednesday Tips.

And if you haven't stopped by my place for Boomama's Tour of Christmas Homes please come on in and I'll get you a handful of these cookies!

Christmas Tour 2008: Come on Over!

Boys! Get out of that tree! All the bloggers from BooMama's are coming over to see our Christmas decorations. Please help me get everything ready! A, start decorating the tree!

Ok. Light the Christmas tree. Woohoo!

D, go hide Jess Jingle so someone else can find him! Is the hot cocoa ready? Let's put out whipped cream and marshmallows. Candy Canes make perfect stir sticks.

S, Get out of the whipped cream! A, please go in the family room and put on my Faith Hill Christmas CD.

D, Thank you for putting the flame on that little Advent banner you made years ago in Mommy and Me Sunday School Class.

S, please get the Pastor's Party Mix ready for our guests to nibble.

I'll go turn on the little houses on the piano. Who put the toys from under the tree by the houses?
Boys, we'll finish the Peanuts puzzle later. Let's go get dressed!

Okay. We are just about ready! Dear, will you turn on the outside lights and invite everyone in?Merry Christmas, Friends.

May the love of Christ warm your hearts this Christmas and all year!

Yummy Hot Cocoa

1 (14 ounce) can of sweetened condensed milk
1/2 cup unsweetened cocoa
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
6 1/2 cups milk

In a large pot, over medium heat, whisk together the sweetened condensed milk, cocoa, vanilla, and salt. Whisk in the milk. Heat through, but do not boil. Top with marshmallows, whipped cream, or peppermint schnapps! Store any leftovers covered in the fridge. (Recipe doubles easily.)

Pastor's Party Mix

1 10 ounce package of mini twist pretzels
5 cups cinnamon Life cereal
5 cups Crispix
1 14 ounce bag of seasonal M&M's
2 cups salted peanuts
2 bags of Nestle white chocolate chips
1 tablespoon canola oil

Line your counter with waxed or parchmant paper. Use the biggest bowl (or pot) you own to stir together the pretzels, cereals, M's, and peanuts. In a separate, small bowl melt the white chocolate chips and canola oil in the microwave, until smooth.
Slowly pour the metled white chocolate over the cereal mixture and stir gently, but quickly. (I know... slowly pour, but quickly stir.) (This always seems to take more than 2 hands and just skip trying to use a spatula or spoon. Put your clean hands right on in there.)
Spread onto the papered counter and allow to cool. (I usually fuss with it a bit while it is warm. I try to stick the M&M's that never get any coating onto something already sticky. I break apart the really big blobs, but even if you do nothing, the stuff will be yummy.)
Store in an airtight container.

Cookie Swap: Mom's Thumbprint Cookies

My Buddy, Fuscia, hosted a virtual cookie swap yesterday. Boo-hoo. I didn't make it over there yesterday. But, I am confident that if I take over a tray of my Mom's Thumbprint Cookies she will let me help her sweep up the crumbs and drink some left over tea.

Mom's Thumbprint Cookies

3/4 cup BUTTER, softened (don't even think about using margarine)

1/2 cup sugar

1 1/2 cup flour

1 egg yolk
good jelly

Cream the butter and the sugar until creamy. Add in the egg yolk. Beat in the flour. Easy Peasy. These are little, dainty cookies, so shape the dough into small balls. (I use the small Pampered Chef cookie scoop.) Make a small indentation with your pinky in each ball of dough. Fill the indentation with jelly. (My mom told me she kept our baby spoon for just this job!) Don't overfill the indentations or the jelly will cook out and burn to your pan. My favorite is apricot jam. :)

Bake at 350 for 8-12 minutes. They should be just golden brown on the bottom and barely colored on the top. You might have to adjust the baking time to get the "browness" you like.

Don't say I didn't warn you: These are small enough to pop a few in your mouth every time you walk past the cookie jar, so consider having your jaw wired before preheating the oven.

Thanksgiving Mix

Last year we made this snack mix and bagged it in resealable bags to give away. I'm not sure where I initially found this recipe, but I've even made it with my students when I was teaching.

Thanksgiving Blessing Mix

Bugles: Shaped like a cornucopia or Horn of Plenty, a symbol of our nation's abundance.
Pretzels: Arms folded in prayer, a freedom sought by those who founded our country.
Candy corn: The sacrifices of the Pilgrims' first winter. Food was so scarce that settlers survived on just a few kernels of corn a day.
Sunflower Seeds: Promise of a future harvest, one we will reap only if seeds are planted and tended with diligence.
Dried fruits(raisins): Harvest gifts from our bountiful land.
M&Ms: Memories of those who came before us to lead us into a blessed future.
Hershey's Kiss: The love of family and friends that sweetens our lives.

Monkey Munch

Recently my freind Joy and I were talking about a yummy snack she calls, "Monkey Munch." I remember eating this, but we called it, "Puppy Chow." There aren't any bananas in it, but I do refer to my boys as monkeys, so I think I am calling it...

MONKEY MUNCH

1/2 cup Peanut Butter
1/4 cup Butter
1 cup Chocolate Chips
1/2 tsp. Vanilla
9 cups Crispix or Chex cereal (We like Corn Chex the best)
1-1/2 cups Powdered Sugar

In a large pot, melt the butter, peanut butter and chocolate chips until smooth. Remove from the heat and stir in the vanilla. Pour in the cereal and stir gently until the cereal is coated. Put the powdered sugar in a large resealable bag. Pour in the chocolate-y, peanut-y cereal and shake. Serve to monkeys and munch!

Gone Bananas!

Last Tuesday the boys had Veteran's Day off from school, so Monday afternoon I picked the boys up from school and we headed north. We drove to my sister in law's house and spent time with my nieces and sister-in-law and with my friend and her four kids.
We had a blast. In a little more than 24 hours we played cards, terrorized customers at a Subway (What? You don't want to sit with 10 children?), raced scooters at the park, and went to see Madagascar 2. Phew! I was exhausted, but it was sooo worth it!

While I was there my friend gave me a huge bunch of bananas that were spotted and just waiting to be turned into banana bread. I made a batch of my stand-by banana bread which is a lower fat recipe I doctored from allrecipes.com a few years ago. I also made a batch of marble banana bread, which was based on a recipe from the Cooking Light Holiday Cookbook. Both were yummy and I thought I would share the recipes.

Lower Fat Banana Bread
1/3 cup brown sugar
1/3 cup white sugar
1/4 cup butter, softened
2 eggs
3 bananas, mashed (1 to 1 1/2 cup)
1/4 cup milk
1 teaspoon vanilla
1 2/3 cup four
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch ground ginger
pinch ground cloves

Preheat oven 350. Spray loaf pan with cooking spray.
Beat butter and sugars. Beat in the eggs, milk, bananas, and vanilla. Mix in the flour, baking soda, salt, baking powder, cinnamon, nutmeg, ginger, and cloves.
Bake for about an hour. Cool on rack for 10 minutes and then remove from the pan and allow the loaf to finish cooling on the rack.

Marbled Chocolate Banana Bread

2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup sugar
1/4 cup butter, softened
2 eggs
1 teaspoon vanilla
3 bananas, mashed
1/3 light sour cream
1/2 cup semi sweet chocolate chips

Preheat oven to 350 and spray a loaf pan with cooking spray.
Mix flour, baking soda, salt, and cinnamon in a bowl. Set aside.
In a separate bowl, beat the butter and sugar with a mixer. Beat in the vanilla and eggs. Add the mashed bananas and the sour cream. Add the dry ingredients.
Melt the chocolate chips in the microwave. (HIGH for 1 minute and then stir.) Combine 1 cup of the batter with the melted chocolate and set aside.
Spoon chocolate batter alternately with the plain batter into the prepared loaf pan. Swirl batters using a knife. Bake for 1 hour and 15 minutes.
Cool in the pan on a rack for 10 minutes and then remove from the pan and let cool completely on the rack.

Thirsty Thursday: Fruit Tea

Technically, I've posted this recipe before, but it is just that good, friends! Hmmhmm and it is Thursday and I want to participate in Thirsty Thursday over at Ryann's blog. So brew up some tea and thank me later!

Fruit Tea
Make tea using 12 cups of water and 9 tea bags. Stir in 1 1/2 cups (more or less) of sugar. Let cool and add 1 12 ounce can of lemonade concentrate and 1 12 ounce can of pineapple orange juice concentrate. Makes a gallon or so.

Stick an umbrella in it and leave me a comment!

WFMW: 5 or Less Recipes

Now, who doesn't love a quick recipe? I really love a recipe that has just a few already-in-your-cupboard ingredients. And, hey, I don't mind if it is tasty, too!

This week's Works for Me Wednesday entry is for recipes that have 5 or less ingredients, so here are a few of my favorites and for an apple dip I've not tried yet, but boy it looks yummy! Shannon, over at Rocks in My Dryer has more recipes links you'll want to try!

Toffee Apple Dip

1/2 bag of Heath Toffee Bits

1 block of Cream Cheese

1 tablespoon Vanilla

1 cup of sugar

1 cup of brown sugar

Mix well and serve with green apples soaked in pineapple juice.

Meatball Bubble Biscuits

can of biscuits (12 oz can), each biscuit separated in half

10 frozen meatballs, thawed and cut in half (gasp! I never eat these things, I am a homemade meatball kinda gal, but for this recipe they really work!)

2 sticks of string cheese (cut into 10 pieces)

Italian seasoning & garlic powder & Parmesan cheese (Look, if I write it all on one line you can count that as one ingredient, right?)

Marinara sauce

Preheat oven to 375. Squash each biscuit half flat and thin. Place a meatball half and a piece of string cheese into the biscuit half and seal it up. Place it seam side down into a round, ungreased pan. Sprinkle the tops with Italian seasoning & garlic powder & Parmesan cheese. Bake 20-25 minutes. Serve with marinara sauce for dipping.

Butter Pecan Bundt Cake

1 box of butter pecan cake mix

1 can of coconut pecan icing

3 eggs

3/4 cup oil

1 cup water

Put all ingredients in a bowl and stir until moistened. Then beat with a mixer for 2 minutes. Pour into a greased and floured bundt pan. Bake at 350 for 50 minutes or until done. Cool for 15 minutes and flip onto plate. FABULOUSLY moist and delicious.

Fruit Tea

Make tea using 12 cups of water and 9 tea bags. Stir in 1 1/2 cups of sugar. Let cool and add 1 12 ounce can of lemonade concentrate and 1 12 ounce can of pineapple orange juice concentrate.

Zoo Food

Dried banana chips ~monkey food

Craisins (dried cranberries) ~bear food

Goldfish crackers ~crocodile food

Sunflower seeds ~bird food

Serve the zoo food in a flat-bottomed ice cream cone.

CHEESE DANISH

Ingredients:

2-8 ounce cans of crescent rolls

1-8 ounce package of cream cheese ( not low-fat )

1 cup sugar

1 egg

1 tsp almond or vanilla extract

cinnamon and sugar (I'm not counting those as "ingredients" since they are just sprinkled on and not measured ;) )

Filling: Beat together cream cheese, egg, sugar and extract. Butter or spray a 9x13 and spread a can of the rolls in prepared pan and up the sides, being sure to close all seams. Pour filling into the crust and then cover with the other can of crescent rolls. Seal well and sprinkle with cinnamon and sugar. Bake at 350* for about 20 minutes

Amish Chicken and Noodles

cooked, chopped chicken (1 cup to 2 cups)

1 can cream of mushroom soup

1 to 2 cans chicken broth (depends how much "gravy" you like.)

cooked noodles (I cook up a whole bag)

mashed potatoes

Mix the cooked chicken, mushroom soup and broth and simmer. Stir in the cooked noodles. Season to your liking (salt, pepper, garlic, parsley) and serve it over the mashed potatoes.

*I know, I know. Isn't that a carb nightmare? Why, yes it is, but just trust me on this. Yummy... And go eat your salad!!

Happy Canada Day!

When my hubs and I were first married we lived in Canada. (Those were very happy years, eh?) I miss things about living there... all seasoned potato chips, Smarties, Pirogi, cabbage rolls, penne, Tim Horton's donuts, German baked goods, hot tea served at church dinners, etc. And all sorts of other food experiences, apparently. (Really, sweet Canadian friends, you know I miss you, too!)
I was talking to a friend the other day and I asked her if she had a recipe for Nanaimo Bars. These are delightful little treats that were occasionally on the dessert trays at church functions. Named for a Canadian city... they have a chocolate-coconut-nutty base, a middle layer of pudding or custard flavored icing, and a layer of chocolate. She said she didn't have a recipe. Well, a quick search on the Internet and viola... a recipe! This recipe is from About.com, I've just added my suggestions and comments.
I'm whipping up a batch of these tasty treats in honor of Canada Day, July 1. Let's celebrate in a yummy way, eh?

Nanaimo Bars

Ingredients:
24 squares graham crackers, crushed
1 cup coconut
1/2 cup chopped walnuts (I think any nut would work here. I believe almonds are the most traditional choice.)

1 stick butter
1/4 cup sugar
1/4 cup cocoa powder
1 egg, unbeaten

4 tablespoons butter, softened
2 cups powdered sugar
1 packet (3 tablespoons) Bird's dessert powder, or use (3 T) instant vanilla pudding mix
3 tablespoons milk
1/2 teaspoon vanilla
.
4 one-ounce squares semisweet chocolate
1 T butter

Preparation:
Thoroughly grease 9-inch square pan and line with foil. (I used the quick release foil.)

In large ziploc bag, combine graham crackers, coconut and nuts.

In medium pan over very low heat slowly melt the stick of butter. Remove from heat and add the 1/4 cup sugar and the 1/4 cup cocoa. To avoid scrambling the egg, pour a tiny bit of cocoa mixture over the egg and beat. Do this a few times until the temp of the egg is roughly the same as the temperature of the cocoa mixture. (This isn't hard at all.) Beat the egg mixture into the cocoa mixture and add the crumb & nut blend. Spread and press in pan and chill.

In mixing bowl, combine 4 tablespoons butter, powdered sugar, dessert powder or instant pudding powder, vanilla, and milk; beat to blend well. Spread on chilled bottom layer. Chill.

Combine semisweet chocolate and 1 tablespoon butter, melt over hot water or in microwave. Spread chocolate over pudding layer. Mark small squares before chocolate sets. Chill. (I didn't have chocolate squares, so I just eye-balled the chocolate amount using chocolate chips. I wanted enough to cover the pudding layer completely.)

Remove from pan and cut with a large knife. Wipe the knife with warm water and dry between cuts to avoid breaking the chocolate layer.

Triple Hit Brownies

I'm baking for an upcoming bake sale and I thought I would share the recipe for the most amazing bake sale goodie ever.

Triple Hit Brownies

1 boxed brownie mix (9x13 size)
and all the ingredients to whip that up... I use the extra egg version, but that is me, I like a more cake-y brownie.

Follow the directions on the box and bake the brownie mix up in a 9x 13. About 2 minutes before it is finished cover the brownies with a bag (10.5 ounce) of mini marshmallows. Return to the oven for those last few minutes. Allow to cool completely.

After your brownies are cool mix the following ingredients over low heat:

1 and 1/3 cup chocolate chips
1 cup peanut butter
3 tablespoons butter

When the mixture is smooth remove from the heat and stir in 2 cups crisped rice cereal. Spread or glop the mixture over the marshmallow layer. Allow to set. (I put mine in the fridge.) Cut only after the bars are cold or you will have a mess on your hands. A delicious mess, but a mess!

Go ahead. Say it. Goddess. Goddess. Goddess!

Easter Dinner...(Updated with pics!)

Our family is planning on dining at a friend's tomorrow, but we are brining along a few contributions for the Easter dinner. I am making a Highlands salad and a layered mocha cheesecake.

I've no clue if the salad recipe actually came from the Highlands, but I tasted this yummy salad at a teacher's luncheon and begged for the recipe. So, here it is.

Highlands Salad

Combine in a large salad bowl and chill until ready to serve:
1 medium head green leaf lettuce, chopped
4 green onions, chopped
1 can mandarin oranges, drained
1 avocado, chopped (a little lemon juice will keep it from browning)
1 Granny Smith apple, chopped
1/4 cupe dried cranberries
1/2 cup blue cheese (I use crumbled feta)

Mix Dressing and pour over salad when ready to serve:
1/2 tsp salt
1/2 tsp pepper
1/4 cup oil (I used a little olive and canola oils)
2 Tbsp sugar
1 Tbsp chopped parsley
2 Tbsp white wine vinegar

Toast 1/2 cup slivered almonds and 3 Tbsp sugar (small frying pan over low heat) until the sugar dissolves and the nuts are toasty. Top your dressed salad with these nuts.

I also made a layered mocha cheesecake and you can find that recipe here.

WFMW: Beautiful Brownies

I've been looking for a brownie with fudgy icing, but not donut glaze type icing or canned frosting. After a bit of searching I found a great recipe from Cooks.com. These brownies are like the ones they sell at Chick-fil-A or the ones I remember my mom buying from the Publix bakery when I was a kid.

To display the brownies attractively I made sure to cut them evenly. I removed the whole pan of cooled brownies and cut the slab in half the long way. I then cut each long half into another half (for four long pieces). Next I turned the whole batch sideways and cut the whole thing in half. Then I cut each half into thirds (24 even pieces). (It may sound complicated, but it isn't. Cutting the whole batch at once is much neater then cutting a piece off at a time!)

In a moment of brilliance I nestled my evenly cut brownies in white cupcake liners before putting them on the tray. It sure made them look like expensive brownies from the bakery!

Beautiful brownies are What Works for Me! Leave a comment and then head on over to Rocks in My Dryer for more WFMW tips.

FUDGE COVERED BROWNIES
Printed from COOKS.COM
1 c. butter, melted

1 c. flour

1/2 tsp. baking powder

1/2 c. milk

1 c. chopped walnuts

1 (14 oz.) can sweetened condensed milk

2 c. sugar

2/3 c. cocoa

2 eggs

3 tsp. vanilla

1 (12 oz.) pkg. chocolate chips

Preheat oven to 350 degrees. Combine butter, sugar, flour, cocoa, baking powder, eggs, milk, and 1 1/2 teaspoon of vanilla; beat well. Stir in nuts. Spread into a greased and floured 13 x 9 inch pan. Bake 40 minutes. Just before brownies are done, melt chips in a saucepan with 1 1/2 teaspoon vanilla and condensed milk. Spread fudge mixture over hot brownies. Cool. Chill and cut into bars. (The icing cools very quickly, so if you want to add swirls or fork lines to the top of the brownies work quickly! :)

The Chocolate Pound Cake of my Dreams

Before moving to The South I never needed pound cake. Oh, sure. I would occasionally invite Sara Lee over if I had lots of strawberries or if I had some chocolate fondue that needed dipped into. But, I'd never needed pound cake.

Last October I invited my church over for a Marty Party to celebrate Reformation Day. One of the ladies brought a chocolate pound cake. When the dinner was over she insisted that she leave behind at least half the cake.

I'm not ashamed to admit that I fell in love with that cake. Sliver by chocolate pound cake sliver we developed a relationship. Well, eventually my heart (and the seams of my pants, but that is another post) was broken when the last tiny crumb was devoured.

Now, I did know where I could go to get another chocolate pound cake (read: fix). Afterall, the pound cake had been purchased from a bakery in a neighboring town. But I just couldn't bring myself to drive all the way over there and PAY for cake when I was fully capable of baking my own delights. If only I had a recipe.

Thus began my hunt for a chocolate pound cake recipe. I new I didn't want a wet, heavy cake. I knew I didn't want a cake that required a frosting or glaze. (Not that I am oppossed to frosting or glazes, or wet, heavy cakes for that matter. I just didn't want that for my chocolate pound cake.) The chocolate pound cake of my dreams was light, big, "delicate-ly" chocolate-y, and with a bread-like texture. And, hey, I was going to give bonus points to a hint of cinnamon.

Well, over at allrecipes.com I found the chocolate pound cake of my dreams. And I am willing to share the recipe. Just remember... I warned you... addictive little piece of Heaven.

http://allrecipes.com/Recipe/Best-Chocolate-Pound-Cake/Detail.aspx

Baked in a bundt pan this chocolate pound cake was a dream. She danced with vanilla ice cream. She shared the plate with a swirl of whipped cream. She broke my heart when the last teeny crumb was squashed onto my finger and licked into oblivion. But she remains The Chocolate Pound Cake of my Dreams!

Proof that I did share my delightful cake with the family. Three little pieces, anyway.

Dieting Tip

I've never been "into" reality tv, but I've loved "The Biggest Loser" since the get-go. My walking buddy also loves the show and we review the show while walking.
This past week she mentioned that she purchased some gum they are promoting on The Biggest Loser. Hmmm. There might be something to the gum chewing. Perhaps I might be less tempted to sample and nibble if I chewed gum while cooking. (Good strategy.)
So, this afternoon I purchased a pack of gum and put the gum chewing idea to the test. I was baking "The Best Chocolate Sheet Cake Ever" and I started chewing gum. I pulled the gum out of my mouth to sample the frosting.
I guess it isn't the best dieting tip ever.
But here is the recipe if you are interested. Pioneer Woman's Best Chocolate Sheet Cake Ever

The Can't Decide Cookie

Chocolate chip or chocolate chocolate chip? Go ahead. Put both hands out in front of you with your palms up and "weigh" your choices. Chocolate chip or chocolate chocolate chip. Hey, why choose when you can have both!?

Chocolate Chip Cookie Dough

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1 pinch salt
1/2 cup butter, softened
1/4 cup white sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup milk chocolate chips

Beat butter and sugars. Beat in the egg and vanilla extract. Beat in the baking soda, salt and flour. Stir in chocolate chips. Set aside while you make the chocolate chocolate chip cookie dough.

Chocolate Chocolate Chip Cookie Dough

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
pinch of salt
1/4 cup unsweetened cocoa powder
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup milk chocolate chips

Beat butter and sugars. Beat in the egg and vanilla. Beat in the cocoa powder, salt, baking soda and flour. Stir in the chocolate chips.

Preheat oven to 300. Use a small cookie scoop to scoop out a small ball of the chocolate chip cookie dough. Use a small cookie scoop to scoop a small ball of the chocolate chocolate chip cookie dough. Use your hands to make one medium ball of cookie dough with both kinds, taking care not to mix them. Bake for 8-12 minutes.

Very cool looking cookies that are large and soft! Yumm-o!

I found this recipe at allrecipes.com. Lots of good stuff over there!

Deck the Halls...

Okay, boys. You have to help me! We've invited all the people from BooMama’s site to see our Christmas decorations. Let's get busy; they'll be here any minute!

A, bring me your favorite musical toy. Did Dad replace those batteries yet?

D, are all the creches ready? Did you put the wooden one on the coffee table? Can you bring all the guys for the Fisher Price set and put them under the tree? Let's put that Willow Creek one up on the entertainment center, okay?

S, will you put all the books back in the Christmas book bin?

Hey, Look! I found Jess Jingle, our little elf. I'm going to hide him for the next person to find and rehide.
D, where should we put that Rudolph?
Does anyone know where the Christmas tree skirt is for under the tree?


D, it is your job to update the Santa counter.

A, don't eat all the treats!! Oh, you are boxing them up for gifts? Alright. Can you put a few on a plate while I brew some gingerbread tea? Let's put out a few Rolo cookies and a couple of those chewy oatmeal cranberry toffee cookies. I'll have to get the recipes. Everyone keeps asking for the recipe for those!
S, You've got to help me put this new jingle bell wreath on the door.




Okay, okay! Look cute, guys. You were hard workers and I think I hear our guests coming up the walk!

Merry Christmas everyone! May God pour out His blessings onto you today and always!



Chewy Oatmeal Cranberry Toffee Cookies



1 cup butter, softened

3/4 cup brown sugar

3/4 cup white sugar

1 egg

1 teaspoon vanilla

1 1/2 cups flour

1 teaspoon baking soda

dash salt

1 1/2 cups rolled oats

1 cup dried cranberries

1 cup mini chocolate chips

1 cup toffee baking bits



Preheat oven to 350. Cream together butter and sugars. Beat in egg and vanilla. Beat in flour, baking soda and salt. With a wooden spoon, stir in the oats, dried cranberries, mini chocolate chips, and toffee baking bits.

Using a cookie scoop, place dough balls on a parchmant lined-pan. (They spread, so don't place the cookies too close together.) Bake at 350 for 8-10 minutes. Allow cookies to cool for about 5 minutes on the pan and then move to cooling racks.

WFMW: "Fix It Quick"

Are you having one of those days when you can't get the dinner on the table fast enough? Just looking for something to mix up the family menus? Still looking for ways to use up all that leftover turkey? How 'bout homemade turkey pot pie? And I promise it is quick and easy.

1 refrigerator pie crust (2 circles)

1 bag of frozen mixed veggies

2 T flour

leftover turkey or 1 can of chicken (But then you will have to call this a "chicken" pot pie)

1 can of turkey or chicken pot pie soup (made by Progresso or Campbell's)

Preheat oven to 425. Place the veggies in a colander and run hot water over them to thaw them. Place one circle of pie crust into a pie plate. Mix turkey, flour and pot pie soup. Add thawed veggies. Pour pot pie filling into the pie crust. Top with the second circle of crust and do all that fancy stuff to it, including cutting some slits to allow steam to escape. Bake for 30-35 minutes. (Watch those edges! You might have to wrap the pie edges in foil.) Serve with a salad or some fruit.

And if all else fails, call the Chef to come over. Chef Boyardee. ;)

Leave a comment and wander over to Shannon's for more Works for Me Wednesday quick recipes.

Pumpkin Palooza

You know you are just dying to say, "Pumpkin Palooza..."

No, we didn't take a trip to the pumpkin patch, I'm just totally infatuated with all things pumpkin. Pumpkin-flavored, that is.
I do love that pumpkin ice cream from Edy's. I stirred in a handful of chopped pecans and it was absolutely wonderful.
Little Debbie is charming me with those little pumpkin snack cakes. They even have that cute little Jack-o-lantern face.
Ottis The Muffin-maker-man is my muffin hero with huge, extremely high calorie pumpkin walnut muffins.
Seeing as I'm so wild for pumpkin you might be surprised that I can't bring myself to try the pumpkin milkshakes at McDonald's. I'm not sure why. Just can't.

Here's a recipe for pumpkin cobbler that I found on a blog. I made it this morning for a church potluck and I had people begging for the recipe. I'd love to give credit for this pumpkin goodness, but I can't figure out from which cool blog I lifted this recipe. If this is your recipe please let me know, if you can tear yourself away from the cobbler pan, that is.


Pumpkin Cobbler

Preheat oven to 350 and spray a 9x13 pan.

3 eggs, beaten
15 oz can pumpkin
12 oz can evaporated milk
1/8 tsp salt
1 cup sugar
1 1/2 tsp cinnamon
1 t ground ginger
1 T vanilla
1 boxed yellow cake mix
1 1/4 cup butter, melted
1 cup pecans, chopped

Mix the eggs, pumpkin, evaporated milk, salt, sugar, spices and vanilla. Pour into prepared pan. Pour the dry cake mix over the pumpkin mixture. Drizzle the melted butter over the cake mix. Bake for 25 minutes. Sprinkle the chopped nuts over the cobbler and bake for an additional 15 minutes.

(I adjusted the recipe just a bit... I added a bit of ground cloves to the pumpkin mixture and I found that it had to bake about another 10 minutes, so watch this while it bakes!)

And if you've managed to keep the drool off of your computer, here is another of my favorite pumpkin recipes.

Pumpkin Fluff

1 15 oz can pumpkin
1 small box of instant vanilla pudding (powder)
1 tsp pumpkin pie spice
1 container whipped topping ("lite" works)

Mix all this stuff in a bowl and use graham cracker sticks, ginger snaps and green apple slices for "dippers."

Laura, The recipe is below! Susan, the next time I bake a batch I'll call ya! ;)

I got this recipe from the Holiday Grand Plan Listserve. It is from "Gramma Connie". Apparently it was posted a few years back and posted again recently.
Give it a try!

Cinnabon Rolls for Bread Machine
From: Connie
Yield: 12 large rolls

Dough:1/4 cup butter, melted
1/4 cup water
1/2 of a 3.4 ounce package instant vanilla pudding
1cup milk1 egg, beaten
1 Tablespoon sugar
1/2 teaspoon salt
4 cups bread flour
2 1/2 teaspoons yeast

Place ingredients in bread machine in the order suggested by the manufacturer. Select Dough setting and start machine. Keep a close eye on the process, helping to incorporate all ingredients, if necessary.
Once the cycle is complete, remove dough and on a lightly floured surface, roll dough out to approximately a 17 X 10-inch rectangle.

Filling:
1 cup brown sugar, packed
2 Tablespoons all-purpose flour
2 teaspoons cinnamon
1/2 cup butter, softened

Combine the brown sugar, flour and cinnamon, mixing well. Spread softened butter over rolled out dough. Roll, as for jelly roll, pinching edges closed when completely rolled.Slice rolled dough into 1-inch slices. Place into three 9-inch greased baking pans or a baking sheet. Cover and let rise until doubled.
Bake at 350 * F (175 C) for 15 or 20 minutes, until lightly golden brown. Do not over bake.

Frosting:
4 ounces cream cheese, softened
4 Tablespoons butter, softened
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Combine all ingredients until smooth. Spread over warm rolls.