Yummy Pretzels!

Today I made a yummy pretzel-jello dessert. It was a big hit at Mom's group. I love the salty/sweet. I didn't take a picture but I can post the recipe. Make sure to read the directions first. I fast chilled the jello which lessened the time by 2 hrs.

Pretzel/Strawberry Jello Dessert

Ingredients

       Crust

•  2 cups crushed pretzels
• 3/4 cup butter, melted
• 2 tablespoons sugar
• FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1 cup sugar
• 1 carton (8 ounces) frozen whipped topping, thawed
• TOPPING:
• 2 packages (3 ounces each) strawberry gelatin
• 2 cups boiling water
• 1/2 cup cold water

Directions

• In a large bowl, combine the pretzels, butter and sugar. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 10 minutes. Cool completely.
• In a large bowl, beat cream cheese and sugar until smooth. Stir in whipped topping. Spread over pretzel crust. Cover and refrigerate until chilled.
• For topping, in a small bowl, dissolve gelatin in boiling water. Add cold water; chill until partially set. Carefully pour over filling. Cover and refrigerate for 4-6 hours or until firm. Cut into squares. Yield: 12-16 servings.

Artichoke Dip

My friend Amy gave me this great recipe. I could eat it everyday. I am not a fan of artichokes regularly, but this is the best. I hope she doesn't mind that I share it.

1 can drained and chopped plain artichoke hearts

1 cup Parmesan cheese

1 cup mozzarella cheese

1 cup mayo

1 clove garlic, peeled and chopped finely

Mix all ingredients and cook at 350' for 20 minutes or until golden brown. Serve on crackers!

Recipes!

I have been in a cooking mood. I have tried some different recipes. My friend Amy gave me two great recipes, chicken noodle soup and a avocado dip. I am also addicted to homemade broasted chicken and taco bake. This week I am going to make a loaded potato soup. I am also planning on making Thin Mint cupcakes. Stay tuned for some great recipes.

BBQ Pulled Beef

I am addicted to BBQ Pulled Beef. My parents made this for our visit in Feb. and I can't get enough.

Ingredients:
clear pop-2 cans or a liter
a roast, I buy the cheapest cut of roast
a bottle of Sweet Baby Rays
Rolls

In a crock pot place roast. Add soda to cover the roast. Cook on low for about 6 to 8 hours. Cooking time depends on thickness of meat. Take out roast if you can shred it easily it is ready. Shred the whole piece of meat. Throw out the soda and put meat back in crock pot and add BBQ sauce. I add enough to make it creamy. I also add 1/2 cup water. Cook for 2 more hours.
I love to serve on roll with Cole slaw. I hope you enjoy it as much as I do!!!

Recipe #3 Chicken Potpie

1 pound chopped up cooked chicken
1 bag frozen mixed vegetables (corn, green beans, peas)
1/2 Bag frozen celery, onions, carrots mix
1 can Cream of Celery soup
1 can Cream of Chicken soup
1 can milk
1 can water
1 can diced potatoes
1/2 tsp black pepper
1/2 tsp garlic
1/2 tsp Mrs. Dash
1/4 tsp red pepper
Get out once filling is cooked-
2 deep dish pie shells
2 regular pie shells

Mix all ingredients in stock pot and cook for 3 hours on low. Add more spices for flavor if needed.
Preheat oven to 350'. Pour mix into deep dish pie shells, cover with regular pie shell. Make sure to poke holes into top shell. Bake both pies on a cookie sheet for 35 minutes.
You can freeze the pie once cooked and cooled. Cover tightly with wrap and foil.
Makes a great sharing dish-one for you and one for a friend!
Enjoy

Recipe #2 Haystack Cookies

Now this recipe of course was a big seller. Most desserts are enjoyed in this house. The picture is not all that clear.

1/4 cup light corn syrup

1/4 cup honey

1/2 cup peanut butter (not all natural)

1 tsp vanilla

2 cups cornflakes

In a large saucepan stir together syrup, honey and peanut butter. Bring to a boil, remove from heat and add vanilla. Add cornflakes and stir until all the cereal is covered.

Drop heaping spoonfuls of the cornflake mixture onto wax paper and let cool in refrigerator until firm about 20 minutes. Store in refrigerator in an airtight container.

Enjoy!

Recipe #1 Cornflake-Crusted Chicken

Today, I tried my first new recipe, Cornflake-Crusted Chicken. It was a total failure with the girls. I on the other hand loved it. The girls gave it a big thumbs down. Maddie who loves chicken would only eat her mandatory 3 pieces. Katie ate one tender because she wanted dessert. Thank goodness I only made a half portion. I would make it again for myself.

Here is the recipe for those of you who would like to give it a try.

2 Chicken Breast (slice into tenders and tenderize)

1/2 cup flour

1 tsp cayenne pepper

1/2 tsp garlic

salt and pepper to liking

1 large egg

2 cups coarsely crushed cornflakes

Preheat oven to 375.

Shallow Bowl 1-Mix flour and spices

Shallow Bowl 2-Beaten egg

Shallow Bowl 3-Cornflakes

Coat chicken with flour, then in eggs then in cornflakes. Place on baking sheet. Discard any leftover ingredients. Cook for 20 minutes or until chicken is down.

What's Cookin' #4 Apple crisp

Apple Crisp!

2 cups chopped diced apples (peel if you wish)
I used can't apple pie filling and it tasted great too.
1 cup oatmeal
1 cup brown sugar
1/4 cup cornstarch
1/4 cup butter
1/2 cup chopped walnuts (I prefer pecans)

Mix together the oatmeal, sugar and cornstarch. Line apples and nuts in a glass pan. Sprinkle dry mix over apples, then dot with pieces of butter.
Bake at 400' for 30 minutes.

I just love this recipe! I could eat it all the time. The next time I make it I am going to try peaches. I use the pie filling all the time but now that summer is coming, fresh is the only way.
I hope you enjoy this as much as I do!

What's Cookin' #3 Stuffed French Toast

Stuffed French Toast
I just love this recipe!

Preheat oven to 350 degrees.

Mix together: 2 eggs (beaten), 1/2 cup whipping cream, 1/4 milk, 1 tsp vanilla extract, 1 tsp almond extract, 1 tsp cinnamon, 1 tsp sugar; set aside

Mix together: 1 package softened cream cheese, 1/2 cup powdered sugar, 1/2 tsp vanilla extract

Grease bottom of 8" square baking dish. Lay down 4 slices of bread, spread cream cheese mix on top, as thick as you like, cover with the other pieces of bread. You should have extra cream cheese mix, it freezes well. Or you can eat it with other sweet treats!

Cover bread with egg mixture and let sit for 10 minutes. I move the pan around to make sure that the mixture is well spread. Cover with foil.

Place in oven for 30 minutes or until there is no liquid and bread is dry to touch. Like regular french toast.

I eat plain, but some say it tastes good with syrup and flavored syrup.
Serves four!
You can make ahead and freeze it and then defrost and bake. Taste just as good!
Tell what you think, when you try it.

What's Cookin' #2

Maddie is making us one of her famous culinary dishes! Eat Up:)


Mushroom Gravy recipe from Grandma Benji
Saute 1 small onion (diced) until caramelized. Add 1 small can of mushrooms (sliced kind), one can cream of mushroom soup, 1 (8oz) container of sour cream and stir together. Let cook until warm. Add milk if to thick. Tastes great with just about anything.
I add 1 cup of milk to the recipe if I want to use the sauce for Beef Stroganoff.
Tell me what you think!

Yummy Recipe #1

My whole life I have never been able to make a good tasting cream soup. While I finally found a recipe that taste great and is so easy to make. I have made this for three different moms group and handed out the recipe about 20 times.
Now, I want to share it with everyone!
The whole process takes less then 40 minutes!
This is all done in a stock pot.
Add 2 tbsp unsalted butter, add 1 finely chopped small onion (3/4 cup) and 1/4 cup finely chopped green pepper and saute.
Once the onion and green pepper mix is tender add 4 cups milk, 1 (10oz) can of cream of chicken soup, 4 tsp finely chopped pimentos, 1/2 cup real bacon bits(I use the bag kind), 1 can of chicken (more if you like), mix well and cook until heated, about 20-25 minutes on medium.
Add a 2 to 3 cups shredded Monterrey Jack Cheese cook until melted.
Put in bowls and serve.
You can add extra bacon and cheese to top for look.
I have added 6 cups of milk and the soup is still very tasty.