YUM-O *Ice Cream Maker Margaritas*

*Ice Cream Maker Margaritas*

For 6 QT Ice Cream maker:

3 cups tequilla
1 cup triple sec
2 (12 oz) cans frozen limeade concentrate
1 (12 oz) can frozen lemonade concentrate
Fill the rest of the freezer canister to fill line with water.
(Use lots of ice and rock salt)

For 4 Qt Ice Cream Maker:
2 cups tequilla
1 cup triple sec
1 limeade
1 lemonade

YUM-O! *Oreo Delight*

*Oreo Delight*

35 OREO Cookies

6 Tbsp butter, melted

1 (8 oz) pkg PHILADELPHIA Cream Cheese, softened

1/4 cup sugar

2 Tbsp cold milk

1 (12 oz) tub COOL WHIP Whipped Topping, thawed, divided

3 1/4 cups cold milk

2 (3.9 oz each) pkgs JELL-O Chocolate Instant Pudding

Process cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use.

Whisk cream cheese, sugar and 2 Tbsp milk in medium bowl until blended. Stir in 1 1/4 cups COOL WHIP; spread over crust.

Beat pudding mixes and 3 1/4 cups milk with whisk 2 min; pour over cream cheese layer. Let stand 5 min or until thickened; cover with remaining COOL WHIP. Refrigerate 4 hours.

(this recipe courtesy of kraftfoods.com)

YUM-O! *Dilled Chicken Salad*

I used these Oven Roasted Chicken Breasts (put chicken breast on baking sheet and drizzle with olive oil and lemon juice; then season with salt, pepper, and lemon zest; bake at 350 for about 20 minutes) to make this...

*Dilled Chicken Salad*

1 (8-10 oz) pkg spiral pasta, cooked & drained
2 cups cubed cooked chicken
1 cup chopped celery
1/3 cup chopped onion
1 (10 oz) pkg frozen peas, thawed

add dressing to taste

Dressing:
1 (1 oz) envelope ranch dressing mix
2 cups sour cream
1 cup mayo
1 cup milk
3 Tbsp fresh dill, minced (or 1 Tbsp dried dill)
1/2 tsp garlic salt

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I substituted red bell peppers instead of onions and left out the frozen peas. I think asparagus would be a good option for the peas. I also made a batch with a package of Lemon Pepper Tuna instead of chicken and it was yummy too.

YUM-O! *Fettucini Alfredo - Mudbug Style*

Saute onions, peppers, celery and garlic in olive oil and butter.

Season with Tony Chachare's to taste...careful though, it can get salty if you add too much.

When veggies are tender, add the mudbug tails (aka crawfish)

and add a little more Tony's if you like.

When tails are heated through, add your favorite alfredo sauce

and toss with noodles.

Cole slurped it up, he must be a cajun at heart...

YUM-O! *Pretty in Pink Smoothie*

*Pretty in Pink Smoothie*

1/2 cup pineapple chunks

1/2 cup frozen mango chunks

1/2 cup frozen raspberries

1/2 cup yogurt (plain or vanilla)

1/2 cup orange juice

1 Tbsp honey

Put all ingredients in blender and blend until completely combined and smooth.

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If you use fresh fruit, you will have to add some ice.

YUM-O! *Mojito*

*Mojito*

1 oz fresh squeezed lime juice

4-5 fresh mint leaves

2 oz simple syrup (recipe below)

2 oz white rum

club soda

Place lime juice and mint leaves in a pint glass.

Muddle with handle of a wooden spoon for 30 seconds.

Add simple syrup and white rum.

Fill glass with ice and top off with club soda.

Shake or stir gently.

Simple Syrup

In a small saucepan, combine 2 parts sugar to 1 part water.

Heat until sugar is dissolved.

Cool before using (this keeps in the refrigerator for 1-2 weeks)

YUM-O! *Nutella Brownies*

*Nutella Brownies*

1 cup flour

3/4 cup cocoa

1/2 tsp baking powder

1/8 tsp salt

1 cup butter

2 cups sugar

2 tsp vanilla

4 eggs

1 cup Nutella (or 1/2 cup peanut butter & 1/2 cup Nutella)

In a medium bowl combine flour, cocoa, baking powder, and salt. Set aside.

Over low heat melt butter, then stir in the sugar and vanila until well combined.

Add the eggs to the sugar mixture, one at a time. With a wooden spoon mix in each egg until well combined.

Add the cocoa mixture to the sugar/egg mixture and whisk until fully combined.

In a microwave safe bowl, add the nutella. Heat in the microwave in 20 second intervals, until softened (do not overheat-it will not become runny).

Pour batter into a glass 9x13 baking dish that has been sprayed with cooking spray.

Bake 30-45 minutes at 350.

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HOLY CRAP!!! HOLY CRAP!!! HOLY CRAP!!! These are AMAZING!

I suggest cutting the recipe in 1/2 though. These brownies are VERY rich. A little bit goes a long way.

YUM-O! *Meatloaf*

*Meatloaf*

1 1/2 lbs ground beef
1 cup cracker crumbs (I use Italian style bread crumbs)
2 eggs beaten
1/2 cup chopped onion
2 Tbsp chopped green bell pepper
1 1/2 tsp salt
2 Tbsp Worcestershire sauce
1 (4 oz) can tomato sauce

Sauce:
1/2 cup ketchup
1/3 cup brown sugar
1 1/2 Tbsp Worcestershire sauce
1/2 tsp mustard

Mix ingredients for meatloaf in order given. Place in 9x13 in baking dish and shape into loaf. Bake 1 1/4 hours at 350.
Remove from oven and drain grease from pan.

Mix ingredients for sauce and pour over meatloaf. Return to oven and bake an additional 15 minutes.

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I know everyone and their Grandma's have a recipe for meatloaf, but the sauce on this one makes it the best one to use.

I usually use a 15 oz can of tomato sauce for this recipe. Use 1/2 the can in the meatloaf and add the other 1/2 to the sauce.

YUM-O! *Fresh Strawberry Muffins*

*Fresh Strawberry Muffins*

1/2 cup butter, softened

3/4 cup sugar

1 egg

2 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 cup milk

1/2 tsp vanilla

1 1/2 cups chopped strawberries

1 Tbsp sugar

1/2 tsp cinnamon

Cream butter and sugar together. Add egg and mix well.

Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.

Spoon batter into muffin pan.

Combine sugar and cinnamon and sprinkle over muffins.

Bake at 400 for 20-25 minutes.

Makes one dozen muffins.

(This recipe courtesy of A Recipe A Day)

YUM-O! *Frozen Peach Margaritas*

*Frozen Peach Margaritas*

1 (16 oz) pkg frozen sliced peaches

3/4 cup tequila

1/4 cup triple sec

1/4 cup fresh lime juice (about 3 limes)

1/4 cup sugar

1 cup ice cubes

In a blender, combine peaches, tequila, triple sec, lime juice, sugar and ice cubes. Puree until smooth (stop blender and stir if necessary) and serve immediately.

(This recipe courtesy of Everyday Food Magazine - May 2009)

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Mangos and strawberries are great too. Frozen fruit is best.

YUM-O! *Recipe Exchange - Part 3*

Artichoke Appy

1 pkg Jumbo Cresent Rolls

3/4 cup mayo

1-14oz can artichoke hearts in water, chopped

1/4 cup Pamesan cheese

1-3 cloves garlic, minced

1/2 pkg dry Zestry Italian Dressing mix

Paprika (for taste and color)

Mix all ingredients together except rolls. Seperate each piece of dough and spread appox 1Tbsp mixture onto each roll.

Bake at 375 for 10-12 minutes.

(This recipe courtesy of Debbie Crossland)

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and one for our four-legged friends...

Dog Cookies

2 cups whole-wheat flour

1 Tbsp baking powder

1 cup peanut butter

1 cup skim milk

In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk until smooth. Add flour mixture. Turn out dough on lightly floured surface and knead . Roll out to 1/4 inch think and cut into shapes.

Bake at 375 for about 20 minutes.

Makes 20 large bones.

YUM-O! *Recipe Exchange - Part 2*

Peanut Butter Krisps

6 cups Kellogg's Corn Flakes

1 cup sugar

1 cup Light Karo Syrup

1 1/2 cups Creamy Peanut Butter

Combine sugar and syrup in a sauce pan and bring to boil. While waiting for that to come to a boil, pour cereal in a large mixing bowl. When sugar and syrup comes to a boil stir in peanut butter until fully melted and smooth. Pour over cereal and stir until coated. Drop by spoonfuls onto wax paper to cool. This should make well over a dozen.

Hint: add a little extra syrup to make them extra chewy.

(This recipe courtesy of Anissa Morrow)

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Breakfast Pockets

1 can jumbo biscuits

1 lb sausage, cooked

12 eggs

salt & pepper to taste

Roll out biscuits til they are about the size of a saucer. Cook scrambled eggs in sausage and salt and pepper to taste. Spoon into bisquit and fold over. Seal edges with a beaten egg.

Bake at 375 until biscuits are golden brown.

Great to freeze and microwave for a quick and easy breakfast on the go.

(This recipe courtesy of Shellee McGee)

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Reuben Casserole

1 lb pork sausage, crumbled and browned

12oz-16oz pkg wide egg noodles,cooked

small can Sauerkraut, drained

1 can cream of chicken soup, mixed with 1 cup sour cream

Mozzarella cheese slices

Swiss cheese slices

crushed potato chips

In buttered casserole dish, layer half of the noodles, half the meat, mozzarella cheese slices to cover, all the sauerkraut and half the soup mixture. Add another layer of noodles, meat and soup mixture. Top with Swiss cheese and then chips.

Bake at 350 for 35 minutes.

(This recipe courtesy of Brenda Wander)

YUM-O! *Recipe Exchange - Part 1*

I recently participated in a recipe exchange (Thanks, Amy) and I thought I would share the recipes I received with everyone. I haven't had a chance to try any of them out yet, but some look very interesting.

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Pasta Fagiouli Soup in a Crock Pot

(Just Like Olive Garden)

2 lbs ground beef

1 onion, chopped

3 carrots, chopped

4 stalks celery, chopped

2 (28 oz) cans diced tomatoes, undrained

1 (16 oz) can red kidney beans, drained

1 (16 oz) can white kidney beans or white northern beans, drained

3 (10 oz) cans beef stock

3 tsp oregano

2 tsp pepper

5 tsp parsley

1 tsp tabasco

1 (20 oz) jar spaghetti sauce

6 oz bag pasta

Cook pasta. Brown beef and drain. Add everything else to crock pot except the noodles and cook on low for 7-8 hours or high for 4-5 hours. During last 30 minutes on high or 1 hour on low add pasta. (This also can be cooked on the stove top on low for a few hours.)

(This recipe courtesy of Rene Smith)

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Creamy Tortilla Soup

3 Tbsp butter

2 Tbsp minced garlic

2 Tbsp minced onion

1 tsp pepper

3 Tbsp flour

1 can rotel, chopped

1 can creamed corn

2 cans chicken broth

1 pint half & half

1 can cream of chicken soup

1 large can chicken

1/4 large block of Velveeta, cubed

1 bunch cilantro, chopped

Melt butter in large pan, add garlic, onion, pepper and saute until browned. Add flour and cook 1 minute more. Add remianing ingredients except velveeta and cilantro and bring to a boil. Reduce heat and add velveeta and cilantro and cook until cheese is melted.

Serve with chips and shredded cheese.

(This recipe is courtesy of Jamie Webb)

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Chicken Casserole

4-5 chicken breast

1 can cream of mushroom

1 can cream of chicken

1 small container of sour cream

Crust:

25 Saltine crackers

Melted butter

Red pepper

Black Pepper

Boil chicken breat. Tear up chicken breast and place in bottom of 9x13 baking dish. Mix soups and sour cream together and pour over chicken. The amount of butter and saltines vary depending on how much crust you want. Crush crackers and melt enough butter to cover crackers. Mix and sprinkle over top of soup mixture. Add pepper to taste.

Bake at 350 or until crackers start to turn brown (about 1 hour).

(This recipe courtesy of Julie Lombard)

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Goof Balls

1 box rice crispies cereal

1 bag caramels

1 bag jumbo marshmallows

1/2 cup milk (or desired amount to mix with caramels while melting)

In medium sauce pan melt all caramels with milk until nice and thin. Remove from heat. You can reheat caramel sauce as often as needed, usually just once. Taking 2 tablespoons, roll marshmallow until coated with caramel sauce (careful not to leave it too long, it will melt). Then pick up with spoons and drop in bowl of rice crispies until completely coated with cereal. Place on wax paper to dry. Repeat until you have desired number of treats.

You can also drizzle melted chocolate over treats at the end for an added twist.

(This recipe courtesy of Christy Gabellieri)

YUM-O! *Ribs*

Last night Faron made ribs for the 2nd time in the past couple of weeks...and, MAN WHERE THEY GOOD. We absolutely love the Weber marinades.

Our favorite for ribs is the

They are about $.58 at your local Wally World, and they are well worth it. We use the Black Peppercorn on steaks, chicken, and even salmon and they are better than "restuarant quality".

For the ribs:

the key is to use pork ribs, either spare or baby back

mix according to package directions (1/4 cup water and 1/4 cup olive oil)

put ribs in plastic baggie and marinate (we try to start the night before - the longer the better)

after done marinating, place ribs in baking dish and cook on low (the lowest setting on our oven is 200) for about 2 hours, baste with marinade a few times while cooking

remove from oven and fire up the grill, baby

continue to baste with marinade and grill for about 20-30 minutes

Enjoy! They will be fall off the bone tender!!!

Cole approved! He completely cleaned two ribs.

YUM-O! *Slow Cooker Beef Stroganoff*

*SLOW COOKER BEEF STROGANOFF*

2 Tbsp flour

1/2 tsp garlic powder

1/2 tsp pepper

1 to 1 1/2 lb boneless beef round steak

(I use london broil or some other tougher/cheaper cut of meat)

1 can cream of mushroom soup

1/2 cup water

1 envelope dried onion soup mix

1/2 cup sour cream

9 oz jar sliced mushrooms

Step 1: combine flour, garlic and pepper in slow cooker

Step 2: cut meat into strips (or cubes) and toss in flour mixture until well coated

Step 3: add mushroom soup, water and soup mix. Stir until well blended.

Step 4: cover, cook on High 3-3 1/2 hour or Low 6-7 hours

Step 5: Stir in mushroom and sour cream. Let the sour cream and mushrooms cook about 30 minutes or until heated through.

Step 6: Cook egg noodles or rice according to package directions.

Step 7: Serve Stroganoff over noodles with a veggie and salad.

YUM-O! *Quesadillas*

*Quesadillas*

One of my pet peeves are "recipes" for quesadillas or sandwiches. So this is not a recipe, just an idea. We grilled steaks last Friday night and they were great. So on Saturday, instead of just having leftover steak, I made steak quesadillas with grilled onions and peppers, tomatoes, black beans and cilantro.

YUM-O! *Spinach & Mushrooms*

*Spinach & Mushrooms*

1 Tbsp olive oil

1 Tbsp butter

1 clove garlic, minced

1 Tbsp Worchestire sauce

1 pkg button mushrooms, sliced

1 bag baby spinach

salt & pepper

Heat olive oil and butter in medium pan. Add mushrooms and garlic, and saute until mushrooms are tender. Add Worchestire sauce and spinach and continue cooking until spinach is completely wilted. Add salt and pepper to taste. I usually add a little extra butter at the end too.

YUM-O! *C.C.B.E.T.S.*

* Cheese Cilantro Bacon Egg & Tomato Sandwich*

There is really no recipe for this one, just a REALLY good sandwich...

YUM-O! *Nestle Toll House Chocolate Chip Bars*

What else do you do during an ice storm, but bake. Cole watched Disney movies non-stop for the last 2 1/2 days and I had to do something to occupy myself. If I watched the "puppy movie" or the "moo movie" one more time, I would need to put in a straight jacket. We have got to put a DVD player in Cole's room. Is he too young for that?

*Nestle Toll House Chocolate Chip Bars*

2 1/4 cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) butter or margarine, softened

3/4 granulated cups sugar

3/4 cups packed brown sugar

1 tsp vanilla

2 large eggs

2 cups Nestle Toll House Semi-Sweet Chocolate Morsels

1 cup chopped nuts, optional

Preheat oven to 375.

Combine flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, brown sugar, and vanilla in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts.

Grease 15x10-inch jelly roll pan. Spread into prepared pan.

Bake 20-25 minutes or until golden brown.

Cool in pan on wire rack.

Cut into bars.

YUM-O!!! *A Day in the Kitchen*

Oh my gosh, I was off work on Christmas Eve so I decided to make it a day of baking. I guess the Christmas spirit went straight to my head. Here is what I managed to make in only 12 hours...

*Pumpkin Bread with Cream Cheese Filling*

Preheat the oven to 350 and place rack int he center of the oven. Butter and lightly flour two 9x5x3 inch load pans. Set aside.

To toast nuts: Place the nuts on a baking sheet and bake for about 8-10 minutes or until brown and fragrant. Cool completely and then chop coarsely. Set aside.

Cream Cheese Filling:

8 oz pkg cream cheese, room temperature

1/2 cup sugar

2 large eggs

1 1/2 Tbsp all purpose flour

In your food processor, process the cream cheese until smooth. Add the sugar and process just until smooth and creamy. Add the eggs, one at a time, processing just until incorporated. Do not over process. Stir in the flour. Set aside.

Pumpkin Bread:

1 cup pecan or walnuts (optional)

3 1/2 cups all purpose flour

1 tsp baking powder

1 tsp baking soda

3/4 tsp salt

1 1/2 tsp cinnamon

1/4 tsp nutmeg

4 large eggs

2 cups sugar

1 cup unsalted butter, melted and cooled

1 (15 oz) can pure pumpkin

1/2 cup water or milk

1 1/2 tsp vanilla

In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk until blended. Whisk or stir in the pumpkin, water, vanilla and nuts.

Add the flour mixture to the pumpkin mixture and stir just until the ingredients are combined. (A few streaks of flour is fine.) Do not over mix as it will make the bread tough.

Divide the batter in half. Take one half and divide it evenly between the two prepared pans. Divide the cream cheese filling in half and place each half of filling on top of the two pans of batter, smoothing the tops. Top with the remaining half of batter.

Bake the breads for about 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Place pans on a wire and let cool for about 10 minutes before removing bread from pans. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use.

(This recipe is courtesy of Joy of Baking)

*Ranger Cookies*

1 cup margarine
1 cup brown sugar
1 cup sugar
2 eggs
1 Tbsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 cup sunflower seeds
2 cups oats
2 cups rice cereal
1 cup peanut butter chips

In a large bowl, mix the first 8 ingredients together. Stir in the last 4 ingredients. Knead the cookie dough with your hands to get everything evenly distributed. Roll into walnut sized balls, sprinkle with sugar and flatten.
Bake at 350 for 10-12 minutes.

(This recipe is courtesy of Nanny Mary Lee)


*White Chocolate Chip Pumpkin Cookies*

1 (15 oz) can pure pumpkin
1 cup sugar
1/2 cup vegetable oil
1 egg
2 cups all purpose flour
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1 tsp milk
1 Tbsp vanilla
2 cups white chocolate chips
1/2 cup chopped walnuts (optional)

In a large bowl, combine pumpkin, sugar, vegetable oil, and egg.
In a separate bowl, stir together flour, baking powder, cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
Add vanilla, chocolate chips and nuts.
Drop by spoonfuls on greased cookie sheet and bake at 350 for approximately 10-12 minutes or until lightly brown and firm.

(This recipe is courtesy of Me)


*Simply Sensational Chocolate Truffles*

2 1/2 pkg (20 squares) Baker's Semi-Sweet Chocolate, divided
1 (8 oz) pkg cream cheese, softened

Melt 8 chocolate squares. Beat cream cheese with mixer until creamy; stir in melted chocolate. Refrigerate until firm.
Shape into 36 balls. Place on wax paper-covered tray.
Melt remaining chocolate. Use fork to dip truffles; return to tray. Decorate, then refrigerate 1 hour. Refrigerate leftovers.

Decorations: Top with chopped peanuts or sprinkles. Or, coat truffles with powdered sugar or unsweetened cocoa powder instead of dipping in chocolate.

(This recipe is courtesy of Kraft Foods)


*Simply Sensational Nutella Truffles*

1 jar Nutella
1 (8 oz) pkg cream cheese, softened
12 squares Baker's White Chocolate

Melt Nutella. Beat cream cheese with mixer until creamy; stir in melted Nutella. Refrigerate until firm.
Shape into 36 balls. Place on wax paper-covered tray. Freeze until hard.
Melt white chocolate. Use fork to dip truffles; return to tray. Decorate, then refrigerate 1 hour. Refrigerate leftovers.




*Christmas Chili*

2 lbs ground turkey or chicken (or 4 cups chopped meat)
4 cups turkey or chicken stock or broth
2 cloves garlic, minced
2 medium onions, chopped
2 Tbsp olive oil
2 jalapeno peppers, stems and seeds removed, chopped
2 Anaheim peppers, stems and seeds removed, chopped
2 red bell peppers, stems and seeds removed, chopped
2 tsp ground cumin (I used 4 tsp)
2 tsp oregano
1/2 cayenne pepper
1 (4 oz) can chopped green chilies
2 (15 oz) cans Cannellini beans (white kidney beans)
1 (15 oz) can Great Northern beans
salt and black pepper to taste

Garnishes and extras:
Monterrey jack cheese
chopped cilantro
chopped green onions
avocado, pitted, peeled, and chopped (or guacamole)
chopped tomatoes (or salsa)
chips or warmed flour tortillas
corn bread

In a large stock pot, add olive oil and cook meat until done. Add garlic, onions, and jalapeno and Anaheim peppers and cook until tender. Add spices, broth, green chilies, and beans and simmer until desired thickness. Or add to crock pot, cook on low for 8 hours or high for 4 hours.
Serves 10-12.

(This recipe is courtesy of Me)


I forgot to take pics of these...

*Sausage Balls*
2 cups Bisquick
1 lb ground sausage
1 (8-10 oz) pkg shredded cheese

In a large bowl, mix ingredients together with your hands. Roll into dough into walnut sized balls and place on a greased baking sheet.
Bake at 350 for about 20 minutes.


*Peppy Pinwheels*

2 (8 oz) pkgs cream cheese
1 (4 oz) can chopped green chilies
1 (4 oz) can chopped black olives
1 pkg Hidden Valley Ranch dressing mix
2 bunches green onions, finely chopped (optional)
6-8 slices ham or turkey, finely chopped
Flour tortillas

Combine all ingredients together & spread in flour tortillas. Roll up and let chill. Slice and serve.




*Fresh Green Beans*

4 lbs fresh green beans, trimmed and cut
6-8 slices bacon, cut into pieces
a few dashes of worchestershire sauce
water or chicken stock

This really isn't an exact recipe. Cook the bacon in a large stock pot. Add green beans to bacon and grease and cook for about 5 minutes stirring until coated with bacon grease. Fill pot with water or chicken stock and add a few dashes of worchestershire sauce. Bring to a boil and simmer until beans are tender. They take a LONG time. The longer they cook the better they are.

(This recipe is courtesy of Me)




... AND A PARTRIDGE IN A PEAR TREE!!!




...And this is what it looks like when Mommy's in the kitchen all day not paying any attention to what Cole is doing.