Saturday, December 20, 2008

Tomato Macaroni Soup

Dustin and I love Juniper Take Out's version of this, it tastes almost identical to their recipe. I searched forever online to find something similar, i found it on RECIPE4LIVING.COM but I had to revise a few things and might confuse you a little bit. This is an INDUSTRIAL amount, it makes 2 great big pots. I freeze half of it usually or sometimes that will be our dinner for a while! Its so delicious! I hope you love it as much as we do!

Combine in 1 pot;
1 LB Browned Hamburger Meat (I use extra lean & drain it really good).
1 Small Onion Diced
1/2 Cup Green Onion Diced
1 Large Celery Stalk Chopped
1 Large Carrot, Grated
1 TSP 'Deverles' Salt Seasoning
2 Rounded TBS Brown Sugar
1.5 TBS Worcestershire Sauce
Small Elbow Macaroni, I add different amounts every time I make it. The first time I made this I forgot that pasta triples in size... yes I am a genius. So use what you think, around 1/4 of the medium sized bag of pasta is average of what I use...
2 QUARTS Tomato Juice
1/2 QUART Water

Add salt & pepper to taste, bring to boil and leave on medium heat stirring frequently until pasta & celery cook all the way through. I love this soup re-heated, the flavors always blend better after a day or so!

A great companion to this recipe... SCONES!


My sister in law Melissa has this simple recipe, tried it... loved it.

1 cube margarine
1 cube butter
1 cup brown sugar
1 cup sugar
1 cup light corn syrup
1 cup Eagle Brand Milk

Microwave margarine and butter until melted. Add remaining ingredients. Cook in microwave 15 minutes, stirring 4 times (at 12, 9, 6, and 3 minutes remaining). I test the caramels when there is about 2 minutes remaining, run a small spoonfull under cold water and see if it is hard enough, if not cook remaining 2 minutes. Every microwave cooks different, so just keep an eye on them.

Good tip: I use a very large microwavable glass dish, because they do boil, and if your glass dish isn't large enough you will have a big mess. I use the Pampered Chef glass measuring dish, that is 8 cups. That works really well.

Enjoy! Merry Christmas!

Friday, December 19, 2008

rice crispie cookies

1 cup sugar
1 cup light karo syrup
boil in large pan until sugar is dissolved
1 1/2 cups pnut butter
stir until smooth
add 4 cups rice crispies
stir until coated
drop on wax paper

Monday, December 8, 2008

Mother Goose Popcorn

This is my very favorite popcorn recipe, my Momma would put red food coloring to make the popcorn a bright pink! Aw, a whole bowl doesn't last long with me :)

3 TBS Water
1 TBS Butter
1 CUP Sugar
3 Quarts Popcorn

Boil to softball stage, about 1 minute. Add coloring and flavoring if desired. Pour over popcorn and toss til coated... Enjoy!

Thursday, November 27, 2008

Yummy Cookie Recipe

2 c. flour
1 c. softened butter
1/3 c. heavy cream

Mix all ingredients together with pastry blender. When you can gather it all into a ball, stop mixing and put into the fridge for 1 hour.
On a floured surface, roll dough out to 1/8 inch thick. Cut with 1 1/2 inch cookie cutter. Lightly coat each side of cookie with sugar. Place on ungreased cookie sheet and poke holes with fork into each cookie. Bake at 350 for appr. 8 min. Do not over cook!

Frosting (I did a double batch)
1/4 c. softened butter
3/4 c. powdered sugar
1 tsp. vanilla
food coloring of your choice

Mix together until it has a smooth consistency. Frost, sandwich together and enjoy!

This recipe comes from one of my most Favorite people...Aunt Marla. These cookies are kind of time consuming but ~oh~ so~ worth it! It's the perfect cookie for the Holidays.

Friday, October 24, 2008

Seven Layer Bean Dip

1st Layer
2 cans Frito Lay bean dip (potato chip section)
Spread both cans on the bottom of the dish.

2nd Layer
2-3 ripe avocados, mashed
1 tsp. lemon juice
1 tsp. lemon pepper
Combine ingredients and layer over the bean dip.

3rd Layer
1 c. sour cream
1/2 c. mayonnaise, not Miracle Whip
3/4 packet Taco Seasoning
Stir together & place on the top of the avocado mixture.

4th-7th Layers
Shredded Cheddar, or Mexican Blend, enough to completely cover the sour cream mixture. Then sprinkle the top with chopped green onions, olives & tomatoes. Serve with tortilla chips. Enjoy!

Wednesday, October 22, 2008

Bite Size Carmel Apples

The other day I was talking about these fun Mini Carmel Apples that I saw in a magazine. Jen made a batch and brought them into the salon. My gosh they were Tasty! She said that she used a smaller melon baller than what the original recipe called for. They make a great presentation and would be perfect to serve at a party this fall.

Click on this link to get the recipe.
Mini Carmel Apples

Tuesday, October 21, 2008

White Chicken Chilli

I love this recipe for fall. It is easy, healthy, hearty, and oh so tasty.

The goods

1 package boneless skinless chicken breasts

1 onion

1 package Italian seasoning

1 large can green chilli's

2 cans white corn

2 cans white navy beans

2 cans garbanzo beans

chicken bullion granules



In the morning put your chicken in your crock pot with a tiny bit of water in the bottom. Add 1 onion, green chilli's, and your Italian seasoning and let cook on high for 4-5 hours. It should be really moist and you should be able to shred it with a fork. When it gets to that point, shred the chicken completely.

Add your canned goods, with juice and all. Stir everything together and add seasonings to taste. I usually add about 2 tbsp. of bullion, and a few tsp. of cumin, but do whatever floats your boat.

Let this simmer all day long and serve with some grated mozzarella cheese on top, and a delicious homemade roll.


Friday, October 17, 2008

Taco Soup

1 lb. ground beef
1 small onion, minced
1 small can green chilies
1 can Mexican-style stewed tomatoes
1 can stewed tomatoes
1 1/2 c. water
1 pkg. ranch dressing mix
1 pkg. taco mix
1 can whole kernel corn
1 can kidney beans
Brown ground beef , onion, chilies. Add remaining ingredients and bring to boil. Simmer 30 minutes. Optional: crushed corn chips and a sprinkle of cheddar cheese.

Wednesday, October 15, 2008

Pumpkin Spice Frosted Snack Bars

1 pkg spice cake mix
1 15 oz can pumpkin
1 c miracle whip
3 eggs
1 pkg cream cheese
1/4 c butter softened
2 tbsp milk
1 tsp vanilla
1 16oz package powdered sugar

Preheat oven to 350. Mix cake mix, pumpkin, dressing and eggs in a large bowl. Pour into greased 13x9 pan.

Bake for 32 to 35 min. Cool completely.

Mix remaining ingredients and spread over cooled cake. Store leftovers in the fridge.

You can also make in a 15x10x1 pan by decreasing the baking time to 20 to 22 min.

This recipe is so good I about died when I found out it had miracle whip in it, but it does turn out really good and it is so easy.

Monday, October 13, 2008

lasagna soup

i don't know about you but i love a yummy soup this time of the year. this is one of my moms (known as grandma donna to most) favorite and mine...enjoy!!!

1-2 lbs total meat, depending on how 'meaty' you like it
ground beef and/or sausage (i like the flavor the sausage gives)
one onion
1 box hamburger helper lasagna
1 sm can corn
1 15oz can stewed tomatoes
5 cups water
1 sm zucchini
noodles (from box)
2 tbsp parmesan cheese

brown sausage
brown beef with cut up onion
add to large pot:
box seasoning (lasagna mix)
and meat
simmer 10 minutes

add to soup :
cut up zucchini
simmer until noodles are tender.
serve with fresh parmesan cheese and crusty french bread.

Wednesday, October 8, 2008

Salsa Chicken Burritos

4 chicken breasts
1 jar salsa
1 can cream of chicken soup

Cook in a crock pot on high for 4 hours. 10 minutes before you're ready to serve, remove and shred the chicken. Put it back in, add 2 cups minute rice, mix, and let cook for 10 minutes. Serve on tortillas with tomatoes, olives, lettuce, cheese, sour cream, guac...whatever your heart desires!

I've never topped these with chili sauce but think it would be real good so if any of you know a good recipe for that let me know!

The best part of these is they are SUPER easy and feed a crowd.

Easy Pumpkin Cheesecake

This is Becca's recipe (not Justin's). It's really easy to make. I don't know how to blog so I hope this turns out okay.

1 Graham cracker crust
1 cup Pumpkin in a can
12 oz. cream cheese
2 eggs
1/2 cup sugar1 1/2 teaspoons pumpkin pie spice
* add whipped cream on top, Carmel to drizzle over slices and ginger snap cookies to crumble over the top.

Add all ingredients together mix until smooth. (A few lumps are okay). Pour over graham cracker crust. Bake @ 350 for 40-50 minutes. Allow to cool, then refrigerate and serve chilled. Add whipped cream while still in pie crust; warm Carmel and cookies right before serving.

Monday, October 6, 2008

One crust Chicken pot pie

Fall Comfort Food. My family loves this recipe, and it is a great way to get your kids to eat some veggies. Not to mention this is the easiest "pie" recipe ever made.

The Goods

1 package boneless skinless chicken breasts
1/2 cup mayo (I use light mayo and it tastes the same)
3/4 cup milk
2 Tbs Flour
2 tsp. Chicken Bullion
Pepper to taste
1/2 package of frozen Peas
1/2 package of frozen Corn
1 can of refrigerated Crescent rolls
*last time I made this I found a package called recipe creations from Pillsbury, It's one flat sheet of dough and it was perfect for this recipe. Either one will work
1 package of Good Seasons Italian Seasoning
1.Boil bite sized pieced of your chicken breasts. (I usually add a bit of bullion to my water to flavor the chicken). Set aside.
2.In a small saucepan bring mayo, pepper, bullion, and flour to a boil stirring constantly. (It will be thick), then gradually add milk stirring constantly. Then add your chicken, veggies and Italian seasoning. Make sure your veggies are cooked through, then add to a casserole dish around 8 by 8 in. in size.
3.If using Crescent rolls seal together the perforations of the dough and cover the casserole dish completely. You will have a little extra dough to decorate the outside edge. If using the baking sheet do the same.
4.Cook at 350 for 15-20 minutes. It should be golden brown and the dough should be cooked through.
5.Brush with a little butter, cut and enjoy!

Saturday, October 4, 2008

Chex Party Mix

This is next to heaven; completely addicting & is ALWAYS a huge hit...

1 Box Corn Chex (can mix Rice & Corn Chex)
1 1/2 C. Mixed Nuts
1 1/2 C. Ribbon Coconut
Mix together in Large bowl

In a microwave safe bowl add;
1 1/2 C. Light Corn Syrup
1 1/2 C. Sugar
1 1/2 Cubes Butter
Put in microwave on high for 5 minutes, remove & stir.
Put back into microwave for another 2 minutes.
Remove & add 1 tsp. Vanilla and 1/8 tsp. Baking soda.

Pour over bowl of Chex & Goodies & Enjoy!!

*Instead of nuts, we add chocolate or butterscotch chips but you have to let the mix cool down about 95% :)

Friday, October 3, 2008

Orange Brownies

1 1/2 C all-purpose flour
2 C granulated sugar
1 tsp salt
1 C (2 sticks) butter, softened
4 eggs
2 tsp pure orange extract
1 tsp grated orange zest
1 recipe Orange Cream Cheese Frosting

Preheat oven to 350 degrees F. Grease a 13x9x2 inch pan.
Stir together flour, granulated sugar, and salt in a bowl. Add butter, eggs, orange extract, and orange zest. Using a handheld electric mixer, beat until well blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven, allow to cool and pierce entire cake with a fork. Spread the Orange Cream Cheese Frosting over completely cooled brownies. Cut into squares.

Orange Cream Cheese Frosting:
1 (8-oz.) package cream cheese, softened
4 Tbl softened butter
1 (1 lb) box confectioners' sugar
2 Tbl orange zest
2 Tbl orange juice

In a large mixing bowl, whip the butter and cream cheese together with a hand-held electric mixer. Gradually beat in the confectioners' sugar until it is all combined and smooth. Beat in the orange zest and juice. Spread over brownies.

Courtesy Paula Dean 2007

Notes: If the brownies seem to be browning too quickly before setting, place aluminum foil over it the last 10 minutes of baking. I used confectioners' sugar to taste because I didn't have the tools to measure out a lb of sugar. They are extremely rich and delicious! Hope you enjoy it!

Wednesday, October 1, 2008

aunt jolenes caramel rice crispies

rice crispies:

1 cube butter
1 bag mini marshmellos
melt in sauce pan
add 6-7 cups rice crispies cereal
spread in 9x13 pan


1 lb kraft caramel (unwrapped)
1 can sweetened condensed milk
1/2 cube butter
melt in sauce pan or microwave stirring frequently until smooth.
pour over rice crispie treats.

make another batch of rice crispies and spread over caramel. may want to eat the entire pan!!!!