Sweet N Spicy Snack Mix...

Sweet n Spicy Snack Mix...

1 1/2 cups small pretzels (twists)
1 1/2 cups corn chips
1 1/2 cups Chex cereal (any flavor)
1 1/2 cups cocktail crackers
1 1/2 cups cheese crackers

3 Tbs melted butter or margarine
1 1/4 tsp seasoned salt
3 Tbs Honey
3 1/2 Tbs Worcestershire sauce
1 tsp garlic powder
1 tsp chili powder
1/2 cayenne pepper (more or less to taste)

Preheat oven to 300 degrees. Combine first five ingredients in a large bowl. Set aside.
Combine remaining ingredients in a small bowl: mix well.
Poor mixture over pretzel mixture, toss to coat. Place on ungreased 15x10 shallow baking pan.
Bake 25 minutes or until peanuts are golden brown, stirring halfway through the cook time. Cool completely. Mixture becomes crispy as it cools.

Frog-Eye Salad...

Another recipie i got from and courtesy of Smith's. I own none of these recipies.


FROG- EYE SALAD:

1 Cup Sugar
2 TBSP Flour
2 1/2 TSP Salt
1 3/4 Cup Pineapple Juice
2 Eggs Beaten
1 TBSP Lemon Juice
3 QTS Water
1 TBSP Oil
1 PKG (16 OZ.) Acini De Pepe (Pasta)
3(11 oz.) cans mandarin oranges
9 oz marachino cherries, halved
1(20 oz) can crushed pineapple
1(20 oz) can pineapple chunks
9 oz. whipped topping
1 cup mini marshmallows

Combine pineapple, reserving syrup, drain mandarin oranges. Combine Sugar, flour, and 1/2 teaspoon salt, gradually stir in 1 3/4 cups pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, remaining 2 teaspoons of salt and oil to boil.
ADD Acini De Pepe; cook at rolling boil until done. Drain pasta, rinse with water, drain again and cool to room temperature. Combine egg mixture and Acini De pepe mix lightly but thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients and mix well.

Makes 25 servings.

Fruit Salad

I found this at Smith's while shopping there. This is provided courtesy of Smith's.


FRUIT SALAD:

1 Cup Sour cream
1 Cup Shredded Coconut
1 Cup Miniature Marshmallows
1 Cup Fruit Cocktail
1 Cup Mandarin Oranges
1 Cup Cherries

Mix first five ingredients well. Add Cherries
(Drain all fruit well).

Chili Cheese Dip...

While i was at the store the other day. I also picked up this recipie that i want to share.

I do not own this recipie- this is provided courtesy by Smith's.


Chili Cheese Dip...


1 lb hamburger
1 lb velveets cheese
Salt & Pepper to taste
Dash of Worcestershire sauce
1 small diced onion
1 can Hormel Chili without beans

Brown Hamburger, Drain

Melt Velveeta on low & add hamburger

Add all other ingredients.

Serve warm in crock-pot or saucepan with Tostito's or cheese Dorito's

Spicy cheese & bean dip

Sorry everyone i know it has been about a month in a half since i blogged on this blog with some recipies. I totally missed the Christmas season as far as holiday's. I will be catching up and even posting all the christmas recipies i have. I also want to let you know i am really committed to this blog and in 2011! will work and strive to do better.


I found this recipie when i was at the Grocery Store the other day (Smith's) This recipie is provided by courtesy of Smith's. I do not own this recipie.


SPICY CHEESE & BEAN DIP:


1/2 cup light sour cream
1-8 oz package cream cheese, softened
1-15 oz can black beans , rinsed and well drained
1- 4 1/2 oz can chopped green chiles, well drained
1/4 cup thick and chunky hot salsa
4- 1/4 oz slicea muenster cheese, cut into triangles

Corn chips or tortilla chips


Heat oven to 350 Degrees. Combine sour cream and cream cheese in small bowl. Beat at medium speed, scraping bowl often till smooth.

Spread cheese mixture evenly into ungreased 9- inch pie plate or quiche dish. Layer with black beans, green chiles, and salsa. Place cheese over salsa, pinwheel fashion.

Bake for 12 to 15 minutes or until heated through. and cheese is melted. Serve with Corn chips.

Makes 24 Servings.

Sausage Breakfast Pizza...

I found this yummy recipie when i went to Smith's. I always enjoy finding and picking up these fun recipies at the store when i go and shop.


Sausage Breakfast Pizza


1 Pkg. Jimmy Dean Fresh Sausage, Reg or Hot, cooked, crumbled and drained
1 cup frozen hash brown potatoes, thawed
1 small bell pepper, seeded and diced
1 cup shredded Wisconsin Sharp Cheddar Cheese
2 Eggs beaten
1 tbsp milk
1/4 teaspoon each salt & pepper
2 tbsp shredded Wisconsin Parmeasan cheese
Pizza Dough


Pre-cook pizza dough as directed on box/jar forming 1/2" lip around edge. Reset oven to 375 F, Returned cooled pre-baked to 12" pizza pan or baking sheet.
Sprinkle the next 4 ingredients over the crust. In bowl, combine eggs, milk, and seasonings snf our evenly over top. Bake at 375 F for 25-30 minutes or until eggs are set. Sprinkle with Wisconsin Parmesan Cheese; and serve immediately.

Buttermilk Pie

I recieved this from a friend! if any of you try this please write back and let me know what you think.

BUTTERMILK PIE
Top Secret recipe from
“The Cabin” Restaurant
Burnside, LA 70738

2 cups sugar
1 tsp cinnamon
1 tsp vanilla
2 Tbs cornstarch (use 4 Tbs )
¼ lb. melted butter
3 large eggs
1 cup buttermilk

Mix the first six ingredients on slow speed until well blended and uniform. Add the buttermilk and mix well. Pour into an unbaked 9” pie shell and bake at 350 degrees for
1 hour …. keep checking, or until set and brown on top.

If making deep-dish pie increase ingredients to:
2 ½ cups sugar
3 Tbs cornstarch ( 4 tbs) maybe even 5 Tbs
1 cube plus ½ cube more (12 T) butter
2 cups buttermilk

bake 350 for about 1 hr 15 minutes….. keep checking after 1 hour.

NOTE: I’ve had friends tell me it won’t thicken up very well and it’s too runny. So I increased the amount of cornstarch to 4 Tbs.

I got this recipie from a friend of mine. Please know i do not own this recipie or any rights to it. The owner and original publisher does. I am just someone who had it sent to them.



Pumpkin Cranberry Cheesecake




Ingredients

Crust:

2 Cups
Gingersnap Cookie Crumbs

4 Tbsps
Melted Butter

Filling:

3 8-Oz Pkgs
Softened Cream Cheese

¨÷ Cup
Brown Sugar

¨÷ Cup
Powdered Sugar

1 Tbsps
Pumpkin Pie Space

2 Tbsps
Flour

2
Eggs

1 14-Oz Can
Pumpkin Puree

1 14-Oz Can
Whole Berry Cranberry Sauce


Combine gingersnap crumbs and butter or margarine in a medium mix-

ing bowl. Place mixture in a 10-inch spring-form pan. Press crumbs
evenly over bottom and 2-inches up the sides of pan; set aside.



Using an electric mixer, beat cream cheese, sugars, flour and pumpkin

pie spice in a large mixing bowl until smooth. Add eggs and pumpkin;

mix well. Pour into crust.



Place pan on a cookie sheet and bake at 350¨¬ degrees. for 1 hour. Turn

off oven and let cheesecake remain in oven 1 hour longer. Remove

from oven; cool completely on a wire rack. Cover and refrigerate at

least 6 hours.



Carefully remove sides of pan from cheesecake. Top with cranberry sauce.

Makes 12 Servings

Monster "Cake"

Again i do not own this recipie. This is courtesy of Kraft foods..



What You Need1 pkg. (2-layer size) yellow cake mix 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/4 cup butter, softened 1 tsp. vanilla 6 drops green food coloring 1 pkg. (16 oz.) powdered sugar, sifted (4 to 4-1/2 cups) 1 tube (0.75 oz.) black decorating gel 8 OREO Cookies, finely crushed 3 JET-PUFFED Miniature Marshmallows, cut in half Black decorating gel Make It
PREPARE cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into paper-lined cups. Cool completely.

BEAT cream cheese, butter, vanilla and food coloring in medium bowl with mixer until well blended. Gradually add sugar, beating well after each addition.

ARRANGE cupcakes on platter or tray as shown in diagram to resemble a monter's head; spread with frosting. Use decorating gel to outline the eyes, mouth, scars and hairline on cupcakes. Fill in hair with cookie crumbs. Place 1 marshmallow half in center of each eye; place remaining marshmallow halves in mouth for teeth. Keep refrigerated.
Kraft Kitchens TipsSubstitutePrepare using your favorite flavor cake mix.How to Create Your Own Unique CakeLet your imagination run wild and create your own unique cake. Just assemble the cupcakes into a shape, such as a ghost, jack-o'-lantern or witch face, then frost and decorate. It's easy!

Ghouls-in-the-Graveyard recipe

I do not own this recipie.. This is courtesy of Kraft Foods. I am just a customer who finds and found this awesome recipie.

Ghouls-in-the-Graveyard recipe

Peaches and Cream Cheesecake

My friend Rosemary posted this on her facebook page. Thanks for sharing with everyone Rosemary.


Peaches and Cream Cheesecake


Preheat oven 350.



PEACH FILLING

10 oz. dry pack frozen peaches (unstweetened, not in syrup) thawed

1/2 cup apple cider or apple juice

1 Tbls. cornstarch

1 Tbls. sugar

1/8 teas. ground cinnamon

Drain the peaches on paper towels (important) and refrigerate 5 slices for decorating the cake. cute the remaining peaches into 1/2 inch pieces. Put the cide in a small saucepan. Add cornstarch, sugar and cinnamon and whisk until completely dissolved. While stirring constantly bring to a full boil over medium heat and cook for another 1 minute, until thickened. Remove from the heat and fold in the cut up peaches. Set aside to cool while you make the cake.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Cheesecake

3 8oz packages REAL Cream Cheese (philly brand)

1 1/3 cup sugar

1/4 cup cornstarch

1 Tbls pure vanilla extract

2 extra-large eggs

2/3 cup heavy whipping cream

Put one package of cream cheese, 1/3 c of sugar and then the cornstarch in a large bowl. Beat with an electric mixer until creamy about 3 minutes. Beat the remaining cream cheese in one package at a time, scraping down the bowl after each one, increase the speed on the mixer, then add the vanilla. Beat in the eggs one at a time beating well after adding each one. Beat in the cream just until completely blended. BE CAREFUL NOT TO OVERMIX. Gently spoon the batter over the crust, then spoon the peach mixture on the top. Gently spread the peaches almost to the edge of the pan, covering the filling.

Now) place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the spring form pan. Bake until the edges are light golden brown and the top is slightly golden tan, about 75 minutes. Depending on your oven and location - Here at my house Utah I have to bake it about 90 minutes. (keep an eye on it). until its golden brown.

Remove form water bath and let cool for 2 hours. WALK AWAY AND LEAVE IT TO SET-DON'T MOVE IT.

Leave the cake in the pan cover loosely with plastic wrap and refrigerate until completely cold, perferably overnight or at least 4 hours.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Crumb topping

3/4 c flour

1/3 c packed light brown sugar

1/2 teas. cinnamon

Grated rind of 1 large lemon (1 teas)


1/2 cup (1 stick cold unsalted butter cut into pieces)


Preheat oven 350

Generously butter jellyroll pan or baking pan.

Mix flour, brown sugar, cinnamon and lemon rind in medium bowl, work the butter in with your fingers until course crumbs form.

Spread out the crumbs in the pan, Bake until the topping is golden brown bubbly and slightly crunchy about 15 minutes tossing the misture with a spatula 2 or 3 times. Watch it carefully, It's ready when it turns light golden brown( don't let it brown too much). Let the mixture cool for 30 minutes then break it into fine crumbs. (If you have extra topping put it into freeze bag and freeze up to 1 month> It's great in Ice Cream.

TO DECORATE YOUR CHEESECAKE

Release and remove sides of the springform leaving the cake on the bottom of the pan. Place on serving plate. top the cake with the cinnamon crumbs and decorate the center with the peach slices. Refridgerate until ready to serve. You can freeze left over cake for up to 1 month. Enjoy!

Healthy Cooking Recipes - Topix

Healthy Cooking Recipes - Topix

Pumpkin Pasties...

Another FREE recipie i picked up at the Grocery store. Hope you all enjoy!!!



Pumpkin Pasties...

Makes about 3 dozen miniature pasties.


2 eggs, slightly beaten
3/4 cup sugar
1- 1 pound can pumpkin
(or 2 cups fresh, roasted in the oven then pressed
through a strainer to save your Pumpkin juice to drink!)
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 2/3 cups evap milk (1 can)
1/2 tsp allspice
9 oz pie crust pastry (enough for two single standard pie crusts).

Bake the pie filling only (no crust) in a large casserole dish in hot oven (425 degrees) for 15 minutes. Keep oven door closed and reduce temp to moderate (350 degrees F/180 degrees Celsius) and continue baking for 45 minutes or until table knife inserted in center comes out clean. Cool on wire rack.


Make or purchase pie crust pastry. Roll thin and cut into circles approx 4" diameter. Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle. Fold over the crust into a half- circle and firmly crimp the edges closed. Slice three small slits in the top for venting, place on a greased cookie sheet, and bake only until crust is light golden -brown. Great served at room temperature, Then you don't have to worry about your guests possibly burning their mouths from the steaming hot pumpkin inside.

Licorice Wands

It's been a little while since i have blogged some fun recipies (Fall-ish recipies).

Every time i go to Smiths lately i always pick up some recipies. I think this Fall Smiths will put out new recipies for the customer's.

I am a few weeks behind... But, enough about my crazy life. I want to share this fun Halloween recipie


LICORICE WANDS:

Black Licorice sticks
White chocolate candy melts


Melt the white chocolate according to the instructions. Take a licorice stick and dip it into the white chocolate to make a wand handle.

Set the hollow licorice stick over a wooden skewer so the chocolate handle hardens straight at room temperature. These can be frozen, just thaw before serving.

ENJOY!!!

Slow Cooker Italian Smothered Steak

NOTE: I also do not own the graphic/images or recipie i am posting. This is courtesy of Bettycrocker.com -






Slow Cooker Italian Smothered Steak


Round steak turns out moist and tender when cooked in a tasty tomato sauce all day long! Tortellini is the finishing touch.
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2 pounds beef boneless round steak
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1 medium onion, sliced
1 jar (26 ounces) tomato pasta sauce (any variety)
1 package (9 ounces) refrigerated cheese-filled tortellini
1 medium zucchini, cut lengthwise in half, then cut crosswise into slices (about 1 cup)



Cut beef into 6 serving-size pieces; sprinkle with seasoned salt and pepper. Layer beef and onion in 3- to 4-quart slow cooker. Pour pasta sauce over top.
Cover and cook on Low heat setting 8 to 9 hours.
About 20 minutes before serving, stir in tortellini and zucchini. Increase heat setting to High. Cover and cook 15 to 20 minutes or until tortellini are tender.

Caramel S’more Cups

I found this on Bettycrocker.com- NOTE: I do not own this recipie and or any images. - I am simply just a customer. - This is courtesy of Bettycrocker.com


Caramel S’more Cups






Prep Time: 30 Minutes , Total Time: 1 hour and 30 minutes, Makes 2 dozen cookies


Betty Crocker® cookie mix provides a simple addition to these delicious caramel cookies – a delightful dessert!


1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
24 round chewy caramels in milk chocolate, from 3 (1.91-oz) rolls, unwrapped
72 mini marshmallows (about 3/4 cup)
1/3 cup semisweet chocolate chips






Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
Make cookie dough as directed on package, using butter and egg. Shape dough into 24 (1 1/2-inch) balls. Place 1 ball into each muffin cup.
Bake 13 to 15 minutes or until edges begin to brown. Remove from oven; firmly press 1 candy into center of each cookie until flush with cookie top. Top each with 3 marshmallows. Bake 2 to 4 minutes longer or until marshmallows are puffed. Cool 10 to 15 minutes. Loosen edges of cookie with small metal spatula and remove to cooling racks. Cool completely.
Place chocolate chips in small resealable freezer plastic bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over marshmallows. Let stand until hardened, about 10 minutes.

Tips
Need to make a sweet treat for a bake sale? These would be a hit! These cookies are heavenly warm, but are delicious when cooled too.
Nutrition Information:
Nutrition Information:

1 Serving (1 Cookie)Calories 170(Calories from Fat 70),Total Fat 8g(Saturated Fat 4g,Trans Fat 0g),Cholesterol 20mg;Sodium 125mg;Total Carbohydrate 25g(Dietary Fiber 0g,Sugars 16g),Protein 1g;Percent Daily Value*:Vitamin A 2%;Vitamin C 0%;Calcium 0%;Iron 2%;Exchanges:1/2 Starch;0 Fruit;1 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1 1/2 Fat;Carbohydrate Choices:1 1/2;*Percent Daily Values are based on a 2,000 calorie diet.

Slow-Cooker Lasagna recipe

Below is a link for a yummy slow cooker Lasagna recipie. **NOTE- I do not own this recipie or any and all images included with this recipie. ** This recipie is provided courtesy by Kraft and they are the ones that own it.



Slow-Cooker Lasagna recipe

Corn Bread

While shopping at Smith's the other day i found and picked up this recipie and wanted to share it and post it to my blog.


Corn Bread....


Ingredients:

* 1 1/4 cups flour
* 3/4 cup cornmeal
* 1/4 cup sugar
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 cup skim milk
* 1/4 cup vegtable oil
* 2 egg whites or 1 egg. Beaten


Directions:

Prep Time: 15 Mins
Total Time: 40 Mins


1. Preheat oven to 400 Degrees
2. Grease well 8 or 9 " pan
3. combine the flour, cornmeal, sugar, baking powder, and salt and mix well.
4. Stir in the milk, vegtable oil, and egg. Mix just until the dough is moistened.
5. Pour the batter into the pan
6. Bake 20-25 minutes, or until golden brown.


7. ENJOY!!!

Carrot Cake Sandwich cookies...

I went to one of my Friends' yard sales over the weekend. And she also had made and was selling these yummy cookies...

Carrot Cake Cookies - Here is the recipie....


Mix together 1 Spice Cake Mix, 2 eggs, 1/3 cup oil. Preheat oven to 350F. Roll dough into 1 inch balls. Place on greased cookie sheet. Bake 10 minutes. Cool on cooling rack. Spread cream cheese frosting on one cookie and top it with another. Easy as that.

Thanks Rebecca!!!

Frosted Chocolate Malt Cupcakes

Lick this chocolate malt from the top creamy fudge frosting to the last tasty crumb.
Prep Time: 30 min
Total Time: 1 hour 20 min
Makes: 16 cupcakes



Cupcakes
1 1/2 cups Original Bisquick® mix
3/4 cup granulated sugar
1/3 cup unsweetened baking cocoa
1/4 cup chocolate-flavor malted milk powder
2/3 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla
2 eggs
Frosting
2 tablespoons chocolate-flavor malted milk powder
2 tablespoons milk
2 cups powdered sugar
1 tablespoon unsweetened baking cocoa
1/4 cup butter or margarine, softened




1. Heat oven to 400°F. Line 16 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Spoon evenly into muffin cups.
2. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Cool completely, about 30 minutes.
3. In medium bowl, stir together malted milk powder and milk; let stand 5 minutes. Add remaining frosting ingredients; beat with electric mixer on medium speed 1 to 2 minutes or until smooth. Spread frosting over cupcakes.
High Altitude (3500-6500 ft): Heat oven to 375°F. Bake 13 to 18 minutes.


Recipie and any and all images are courtesy and compliments of Betty Crocker and or Bisquick. I Do not own them!!

Impossibly Easy Raspberry Swirl Cheesecake

Try this cheesecake recipe made with Original Bisquick® mix from Betty Crocker.
Prep Time: 10 min
Total Time: 5 hours 45 min
Makes: 8 servings



1/4 cup milk
2 teaspoons vanilla
2 eggs
3/4 cup sugar
1/4 cup Original Bisquick® mix
2 packages (8 oz each) cream cheese, cut into 16 pieces and softened
1 cup fresh raspberries
2 tablespoons sugar


1. Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray. In blender, place milk, vanilla, eggs, 3/4 cup sugar and the Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.
2. In same blender, place 1/2 cup of the raspberries and 2 tablespoons sugar. Cover; blend on high speed 15 to 20 seconds or until smooth. Drop blended raspberry sauce by teaspoonfuls on top of cream cheese mixture. With a wooden skewer or toothpick, swirl sauce into cream cheese mixture.
3. Bake 28 to 32 minutes or until about 2 inches of edge of pie is set while center is still soft and wiggles slightly. Cool completely at room temperature, about 1 hour.
4. Refrigerate at least 4 hours. Garnish with remaining 1/2 cup raspberries. Store in refrigerator.
High Altitude (3500-6500 ft): Bake 30 to 34 minutes.


Recipie and picture compliments and courtesy of Betty Crocker

Grilled Chile-Lime Chicken

Fresh-tasting and flavorful, this chicken is a party in your mouth!
Prep Time: 20 min
Total Time: 50 min
Makes: 4 servings


2 teaspoons grated lime peel
1/4 cup lime juice
1/4 cup olive or vegetable oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon sugar
1/2 teaspoon salt
1 small jalapeño chile, seeded, finely chopped
1 clove garlic, finely chopped
4 boneless skinless chicken breasts (1 1/4 lb)



Serve with...
Garlic and Cumin New Potatoes
Total Time: 25 min 1.To make marinade, in shallow glass or plastic dish, or resealable food-storage plastic bag, mix all ingredients except chicken.
2.Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Add chicken to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 24 hours.
3.Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Cover and grill chicken over medium heat 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).1. To make marinade, in shallow glass or plastic dish, or resealable food-storage plastic bag, mix all ingredients except chicken.
2. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Add chicken to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 24 hours.
3. Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Cover and grill chicken over medium heat 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).


Substitution
If you don’t care for the taste of cilantro in the marinade, try using chopped fresh parsley instead.
Success
To use the leftover marinade as a sauce, boil it for 1 minute to destroy any bacteria that may have been transferred to it from the chicken.
Time Saver
No time to make the marinade? Purchase a tequila lime marinade to use instead.


Recipie courtesy of General mills and Betty Crocker.

Strawberries and Cream Dessert Squares

Voted Best Red Carpet Dessert of 2008! Looking for that new dessert to wow a crowd? It's the one that you'll make over and over, and everyone asks for the recipe? Try this one, made easier with a cookie mix.
Prep Time: 30 min
Total Time: 2 hours 30 min
Makes: 20 servings

Crust
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
Filling
1 cup white vanilla baking chips (6 oz)
1 package (8 oz) cream cheese, softened
Topping
4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
10 to 12 drops red food color, if desired



1. Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
2. In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
3. In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.
High Altitude (3500-6500 ft): No change.


Recipie compliments and courtesy of Betty Crocker. I do not own the recipie and or image.

Churros

Kids of all ages can help make these easy and delicious Churros - they are guaranteed to bring smiles.


Servings: 36
Skills: Beginning
Prep Time: 10 min (not including thaw time)
Bake Time: 2-3 min
Ingredients
Rhodes™ Dinner Rolls, thawed but still cold
4 cups canola oil
1 cup sugar
1 teaspoon cinnamon


Instructions
Roll each roll into a thin 26-inch-long rope. Roll each end in opposite directions three or four times. Pick up each end and pinch together. The churro will twist together. Heat oil in a deep skillet to 350°. Place churros in oil and fry about 2 minutes or until light golden brown. Remove from oil and drain on paper towels. Combine sugar and cinnamon in a one gallon resealable bag and shake until well combined. Place warm churros, one at a time, in bag and shake until well coated.


Recipie courtesy of Rhodes bake and serve... I do not own this recipie or picture

Star-Spangled Sweets: Red, White, and Blue Berry Desserts for July 4th

Star-Spangled Sweets: Red, White, and Blue Berry Desserts for July 4th

Star-Spangled Sweets: Red, White, and Blue Berry Desserts for July 4th

Star-Spangled Sweets: Red, White, and Blue Berry Desserts for July 4th

Fruited Cheesecake

Please find the above named recipie by clicking on the link or copying and pasting it into your browser. Recipie courtesy of Delish.com

Fruited-Cheesecake Flag

Cheeseburger Calzones

Tasty cheeseburger fixin's are baked in an easy Bisquick® wrap.
Prep Time: 20 min
Total Time: 40 min
Makes: 4 calzones


1/2 lb lean (at least 80%) ground beef
3 tablespoons ketchup
1 teaspoon yellow mustard
1 teaspoon dried minced onion
2 cups Original Bisquick® mix
1/2 cup boiling water
1 cup shredded Cheddar and American cheese blend (4 oz)
12 dill pickle slices
1 egg, beaten
1 teaspoon sesame seed

You can also serve this with


P B and J Strips
Total Time: 35 min 1.Heat oven to 375°F. In 10-inch skillet, cook beef over medium-high heat 6 to 8 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in ketchup, mustard and onion.
2.In small bowl, stir Bisquick mix and boiling water with fork until dough forms. Divide dough into fourths. On surface sprinkled with Bisquick mix, roll dough pieces in Bisquick mix to coat. Press each piece into 6-inch round, 1/4 inch thick.
3.Spoon 1/4 cup beef mixture onto one side of each dough round to within 1/2 inch of edges. Top beef on each round with 1/4 cup cheese and 3 pickle slices. Fold dough in half, covering filling. Press edges with tines of fork to seal.
4.On ungreased cookie sheet, place calzones. Brush with egg; sprinkle with sesame seed. Bake 15 to 20 minutes or until golden brown.
High Altitude (3500-6500 ft): Bake 20 to 25 minutes.1. Heat oven to 375°F. In 10-inch skillet, cook beef over medium-high heat 6 to 8 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in ketchup, mustard and onion.
2. In small bowl, stir Bisquick mix and boiling water with fork until dough forms. Divide dough into fourths. On surface sprinkled with Bisquick mix, roll dough pieces in Bisquick mix to coat. Press each piece into 6-inch round, 1/4 inch thick.
3. Spoon 1/4 cup beef mixture onto one side of each dough round to within 1/2 inch of edges. Top beef on each round with 1/4 cup cheese and 3 pickle slices. Fold dough in half, covering filling. Press edges with tines of fork to seal.
4. On ungreased cookie sheet, place calzones. Brush with egg; sprinkle with sesame seed. Bake 15 to 20 minutes or until golden brown.
High Altitude (3500-6500 ft): Bake 20 to 25 minutes.


Success Hint
These calzones are perfect for a meal on the go. Simply wrap a baked calzone in foil to keep it warm while you're on the run.
Special Touch
Top the baked calzones with more of your favorite burger toppings. Try lettuce, crumbled bacon, cheese and chopped tomatoes.

Nutrition Information:
1 Calzone: Calories 490 (Calories from Fat 230); Total Fat 26g (Saturated Fat 11g, Trans Fat 2g); Cholesterol 120mg; Sodium 1490mg; Total Carbohydrate 41g (Dietary Fiber 1g, Sugars 9g); Protein 23g Percent Daily Value*: Vitamin A 10%; Vitamin C 2%; Calcium 25%; Iron 20% Exchanges: 2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 1/2 Medium-Fat

Chocolate and Berries Yogurt Dessert

Dive into a frosty layered dessert with fudgy cookies, whipped fluffy yogurt, hot fudge sauce and fresh berries.


Prep Time: 40 min
Total Time: 4 hours 40 min
Makes: 8 servings


1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chip cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
1 1/2 cups fresh raspberries
4 containers (4 oz each) Yoplait® Whips!® raspberry mist yogurt
1 cup whipping cream, whipped
2 tablespoons hot fudge topping
1 cup fresh blueberries

1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
2. On greased cookie sheet, drop dough by tablespoonfuls to make 6 cookies. Bake 8 to 11 minutes or until set. Cool 2 minutes, remove from cookie sheet to cooling rack.
3. Meanwhile, press remaining dough in bottom and 1 inch up sides of springform pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
4. In medium bowl, fold 1/2 cup raspberries into yogurt; spread evenly over crust. Crumble cookies; sprinkle over yogurt mixture. Carefully spread whipped cream evenly over cookie crumbs. Freeze 4 to 5 hours or until firm. Remove sides of pan.
5. Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries and remaining raspberries. Drizzle with remaining fudge topping. Store in freezer.


Success
If frozen overnight, remove from freezer; let stand 15 minutes before cutting.

Nutrition Information:
1 Serving: Calories 530 (Calories from Fat 210); Total Fat 24g (Saturated Fat 11g, Trans Fat 0g); Cholesterol 65mg; Sodium 330mg; Total Carbohydrate 72g (Dietary Fiber 2g, Sugars 46g); Protein 6g Percent Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 10%; Iron 10% Exchanges: 2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Vegetable; 4 1/2 Fat


Recipie Courtesy and compliments of General mills and Betty Crocker. I do not own the recipie.

Layered Strawberry Shakes

Shake up lunchtime with a fruity, refreshing drink that comes together with three ingredients!
Prep Time: 20 min
Total Time: 20 min
Makes: 6 servings (about 3/4 cup each)


1 container (16 oz) fresh strawberries, coarsely chopped
4 cups vanilla ice cream
3/4 cup milk

Car Snacks

Mix
8 cups air-popped popcorn
3 cups Berry Berry Kix® Cereal
3 cups bear-shaped chocolate chip snack graham crackers
3 cups sourdough pretzel nuggets
ADD-INS
Spring-colored vanilla wafers
Miniature creme-filled chocolate sandwich cookies
Miniature peanut butter-filled buttery round crackers.



Try this snacks recipe made with Berry Berry Kix® Cereal from Betty Crocker.
Prep Time: 10 min
Total Time: 10 min
Makes: 16 (1-cup) servings



1. In very large bowl, combine all mix ingredients; mix well. Store in tightly covered container.
2. For individual servings, fill resealable sandwich-sized plastic bags with about 1 cup mix. For variety, add 2 or 3 of the add-ins.

Nutrition Information:
1 Cup Plain Mix: Calories 125 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1g); Cholesterol 0mg; Sodium 240mg; Total Carbohydrate 25g (Dietary Fiber 1g, Sugars 6g); Protein 2g Percent Daily Value*: Vitamin A 4%; Vitamin C 2%; Calcium 2%; Iron 10% Exchanges: 1 1/2 Starch; 1 1/2 Other Carbohydrate; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

This recipie is courtesy of Betty Crocker

Fresh Tomato Salsa

What you will need..


3 tomatoes (1 lb.), chopped 1/4 cup finely chopped red onions 1/4 cup chopped cilantro 1 jalapeño pepper, chopped 1/4 cup KRAFT Italian Dressing Make It!
COMBINE ingredients.
Kraft Kitchens TipsServing SuggestionServe salsa with tortilla chips, NABISCO Crackers or assorted cut-up fresh vegetables. (Note: Nutrition information is for salsa only.)How to Chop TomatoesCut tomato into wedges, then cut each wedge into small pieces. Make Ahead Salsa can be prepared ahead of time. Store in refrigerator until ready to serve.







Photo and Recipie courtesy of Kraft foods. - I do not own the photo or recipie

Duggar Salad Dressing (Voeller Dressing)

Disclaimer- I do not own this recipie or any rights to it. I found it off the internet.

Duggar Salad Dressing (Voeller Dressing)

1/2 c. olive oil
1-1/2 T. Dijon mustard
1 T. Bragg’s Liquid Amino, tamari, or soy sauce
1 T. honey
1 T. lemon juice
1/2 T. thyme
1/4 t. pepper

Makes about 3/4 cup of dressing. Feel free to double the recipe or cut it in half, depending on the size of your family.
Bragg's Liquid Amino can be purchased from the Bragg's website.
I used soy sauce, and the dressing tastes great, but the Duggars say that Bragg's really enhances the flavor.
This recipe is from the Duggar family website.