Christy's Page

Mexican Chicken Alfredo

2012-02-07T20:11:00.000-08:00

I know, I know. It has been so long again since I have blogged on here.

All my hopes of cooking were dashed when my husband started working out of town, I stopped cooking, and then got pregnant. So most of our meals for a few months were simple and out of a can. Even my Christmas baking plans turned into me sitting on the couch feeling gross.

But now we have moved, I'm not sick anymore and we are back in business for making dinner and yummy baking.

This Casserole was really yummy and really easy. The best part is that because my family only needs a 9X9 pan, I was able to divide this and freeze one for later. Love that. As I have confessed before, my deep love of cooking magazines. This recipe I found in a Taste of Home mag called "Casseroles". It has some really good looking recipes in it.

Fry up some onion and pepper.

Let me also mention that in house new/rental house there is a gas stove. Still not really convinced I like it. But getting used to it.

Add boneless skinless chicken breast. I used rotissary chicken (because it is way easier), but the recipe calls for chicken breast. Use whatever you want.

Stir in 2 jars of Alfredo sauce.

Add salsa, cheddar cheese, parmesan cheese, milk, taco seasoning

Mix cooked pasta and chicken mixture together.

Divide between 2 greased 8 or 9 inch baking pans (or if needed 1 9X13 pan)

Cover and freeze one pan up to 3 months.
(sorry about the picture, I couldn't get it to flip- annoying)

Cover and bake remaining casserole.

Sprinkle with cheese and ENJOY!!!

MEXICAN CHICKEN ALFREDO

1 pkg (16 oz) gemelli or spiral pasta

2 pounds boneless skinless chicken breasts, cubed

1 medium onion, chopped

1/2 cup green pepper, chopped

1/4 tsp pepper

1 tbsp oil

2 jars (15oz each) Alfredo sauce

2 cups cheddar cheese, divided

1 cup Parmesan cheese

1 cup medium salsa

1/4 cup 2% milk

4 tsp taco seasoning

1. Cook pasta according to pkg directions

2. In a large skillet over medium heat, cook chicken, onion, green pepper in oil (because my chicken was precooked, I cooked the onion and green pepper and then just added my chicken after). Once chicken is no longer pink, stir in Alfredo sauce and bring to a boil.

3. Stir in 1-3/4 cups cheddae cheese, parm cheese, salsa, milk, and taco seasoning.

4. Drain the pasta and toss with the chicken mixture. Divide between 2 8 or 9 inch pans (or 1 9X13 pan).

5. Cover and freeze one casserole. Cover and bake the remaining casserole at 350 degrees for 30-35 minutes. Remove from oven sprinkle with remaining cheese and return to oven for 5 more minutes.

*** to use the frozen casserole. Thaw in fridge. Remove from fridge 30 minutes before baking. Cover and bake at 350 for 50-60 minutes.

Ghost Feet

2011-10-20T11:37:00.000-07:00

.

If you are looking for a cute Halloween craft that is super easy and cute, look no further.

I just think that these ghost feet are so cute. And it really was so easy. No craftiness required.

My sisters-in-law and I made these a few weekends ago. Everyones turned out so cute. Really it is hard to mess it up when it is so easy.

(Pinterest, www.minermoment.blogspot.com)

This is where I got the idea orginally. But we adapted it and made ours on wood. The one above is on a canvas. Both ways are cute. We just happened to have spare wood around.

I used 2 pieces of wood and drilled two little holes in the side and used wire to hold them together. But one long piece is also cute. It would be similar to the canvas.

Materials:
-Wood or canvas, be sure it is the right size to fit all the feet you want and any writing you may want to put on it.
-Black spray paint
-White paint
-Black paint
-a shallow dish (like a paper plate or a paint tray)
-a foam roller
-Thin tipped paint brush
-Ribbon or wire
-drill (if you choose the wood)
-Kids feet

How too:
1. Paint your canvas or wood. I did both sides of my wood because I knew that you would be able to see the back where I was putting it. Obviously if you chose canvas, don't spray the back. Let it dry
2. If you are using wood you need to drill holes in the top for the ribbon (if you are using one piece) or drill holes in the two sides that will connect with wire. Touch up any paint around the holes.
3. Pour a small amount of white paint into your shallow dish. Roll your roller in the paint and then cover the entire bottom of your childs foot. (if you are doing both feet on your kids just paint one foot at a time and be sure to wash the first foot before you start the second) Make sure you get the toes.
4. Line up the foot and press down firmly. Be sure to press down the arch and each toe. Release foot. You may have to fill in the arch of the foot with more white paint. If you want. I filled in the arches of my kids feet, just to give it more of a ghost shape. But if you don't want to, it still looks cute.
5. Using black paint and a fine tipped brush, draw on eyes and a mouth onto your ghost.
6. With white paint and the fine tipped brush, you can write the names of your kids or the date under their feet.
7. With white paint write "Happy Halloween" across the top.
8. If you used the canvas, glue your ribbon along the underside of the top of your canvas. If you are using the one piece of wood, insert your ribbon through the holes that you drilled and tie knots in either end. If you used two pieces of wood like I did, thread your wire through the holes and wrap it and then coil it around a pencil (for the cute curly wire).
9. Display and adore.

Chiffon Pumpkin Pie

2011-10-17T21:52:00.000-07:00

This probably should have been posted before thanksgiving so that you all could have made this for your Thanksgiving dinners. But I was busy eating this pie (and others) and travelling up and down the province. But now you can all make it for American Thanksgiving or maybe just any random day, because do you really need a holiday to have pumpkin pie??

This is the pie that my mom makes every year. It is my fav. It is not your traditional pumpkin pie. This is light and fluffy and oh so good. And anything served with Whipped Cream on top is always so good.

I volunteered to make pumpkin pie for dinner at my in-laws house. I made two different pies (forcing everyone to have a slice of each). I wanted to share the other pie with you too, but I didn't have my 'good' camera with me when the bulk of the prep was being done for that pie and my layers got reversed. I'll share the recipe with you at the bottom, but you just won't have pictures of the other pie.

But the Chiffon is a classic to me and my all time fav pie.

You can use either a regular pie shell or you can use a gingersnap crust. Usually my family serves it with a pastry pie shell, but the gingersnap would be good.

You need to use a 9inch pan/shell. If you use an 8inch, there will be too much pumpkin filling.

I didn't feel like making my own pastry (I was pressed for time), so I just used the pilsbury pie dough. It fills a 9inch pan.

Bake it according to the package. Poke your shell with a fork. This allows it to breath and your shell won't shrink. It may look like I went crazy with the fork, but I didn't want it to shrink. It did anyway.

Mix gelatin, brown sugar, salt, nutmeg and cinnamon.

Stir in Milk, water, egg yolks, and pumpkin.

Cook over medium heat.

Remove from heat. Chill.

Beat egg whites until stiff. Add sugar.

Fold pumpkin into the eggs whites.

Pour into your baked pie shell.

Serve with whipped cream.

Chiffon Pumpkin Pie

1 envelop knox gelatin (powder)

3/4 cup brown sugar

1/2 tsp salt

1/2 tsp nutmeg

1 tsp cinnamon

1/2 cup milk

1/4 cup water

3 eggs, seperated

1 1/2 pure pumpkin (not pie filling)

1/4 cup sugar

Mix gelatin, brown sugar, salt, nutmeg, and cinnamon.

Stir in Milk, water, egg yolks, and pumpkin.

Cook over medium heat until gelatin dissolves. (about 10 minutes)

Remove from heat and chill in the fridge, Stirring occasionally until mixture mounds when dropped from spoon.

Beat the egg whites until stiff. Add sugar.

Fold egg whites into cooled pumpkin mixture.

Pour into baked pie shell. Chill until served.

Serve with Whipped Cream.

Here is the recipe for the other pie that I made. It is really good too.

Snappy Pumpkin Pie

Crust

1 1/2 cup crushed ginger snaps

1/4 cup melted butter

1/4 icing sugar

Mix together. Reserve 2tbsp for garnish on top.
Press into 9 inch pie plate. Bake at 325 for 10 minutes.

Filling
1/3 cup icing sugar

1 envelop knox gelatin (prepared according to pkg- mix powder with 1/4 boiling water)

1 1/4 cup pure pumpkin (not the pie filling)

1/2 tsp all spice

1/2 tsp ginger

1/2 tsp nutmeg

1/2 tsp cinnamon

1/2 tsp salt

In sauce pan, stir and cook over medium heat for 2 minutes. Let cool.

3 egg whites

1/4 cup icing sugar

beat egg whites and gradually add icing sugar. Beat until firm. Fold into cooled pumpkin mix.

Filling #2

1 1/2 cup whipping cream

3/4 cup icing sugar

1/2 tsp vanilla

Beat until fluffy.

Divide in half.

add 1/2 tsp cinnamon to half

To assemble

1. Crust

2. 1/2 of pumpkin mixture

3. Plain whipped cream

4. 1/2 of pumpkin mixture (remaining half)

5. cinnamon whipped cream

6. sprinkle 2tbsp of crumbs

Chocolate-Banana Split Dessert

2011-09-23T19:18:00.000-07:00

This dessert was so good.

You will love it too.

I got this recipe from my Kraft Canada "Whats Cooking" magazine. or you can find it here.

If you have ever had 'heaven in a pan' , this is just like, but the 2.0 version. With the bananas and cherries it just tastes that much better. I loved it.

Crush 30 oreos in your blender. (use oreos and not the crumbs)

Mix with butter and press into the bottom of a 9x13 pan.

Refridgerate

cream together cream cheese, sugar, milk, and 1 cup cool whip

Spread evenly over crumb layer.

Refridgerate

layer with sliced bananas.

Mix pudding and milk. Pour over bananas.

Spread with remaining cool whip.

Refridgerate for 4 hours or longer (overnight if you are making it the night before)

Before serving sprinkle with pecans/walnuts, cherries, and drizzle with chocolate sauce.

(** It calls for walnuts, but I prefer pecans**)

So many layers of goodness.

Chocolate-Banana Split Dessert

30 Oreo Cookies, finely crushed (about 2-1/4 cups)
6 Tbsp. butter, melted
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/4 cup sugar
2 Tbsp. cold milk
3 cups thawed Cool Whip Whipped Topping, divided
4 bananas, sliced
2 pkg. (4-serving size each) Jell-O Chocolate Instant Pudding
3-1/4 cups cold milk
1/3 cup maraschino cherries, halved
1/4 cup chopped toasted walnuts
2 Tbsp. chocolate syrup

Mix cookie crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.

Beat cream cheese, sugar and 2 Tbsp. milk in medium bowl with whisk until well blended. Stir in 1 cup Cool Whip; spread over crust. Top with bananas.

Beat pudding mixes and 3-1/4 cups milk with whisk 2 min.; spread over bananas. Let stand 5 min. or until thickened; cover with remaining Cool Whip. Refrigerate 4 hours.

Top with cherries, nuts and syrup just before serving.

Spinach Mandarin Poppy Seed Salad

2011-09-15T19:11:00.000-07:00

Ok, I know it has been all summer since I have blogged. I am sure that no one even checks this blog anymore because it has been so long since I have posted. But I am back at it for the fall, I promise to blog more. I have been doing more cooking and baking and am so excited to share with you guys.

This is a salad that I ate ALL summer long. It is so good. I found it in my Our Best Bites cookbook (great cookbook). Or you can find it here.

I made this salad for family dinner one sunday. I decided to just bring all the ingredients and my immersion blender to my MIL's house. I was rushing to get the salad and dressing made because people were waiting to eat. I had everything all ready and was just taking my blender to the sink to rinse it off. I didn't want to drip the dressing everywhere when I walked from the counter to the sink with it, so I just brought the dish that they dressing was in to catch any drips. Right in front of the sink the container slipped out of my hands and hit the floor. It hit and then bounced up. Sending dressing everywhere. It was in my eyes. It was on the ceiling, the light fixtures. In place that were so unexpected. What a mess. I laughed about it, but had to make another batch of the dressing. But the salad is that good, that it made all the trouble worth the effort.

Spinach Mandarin Poppy Seed Salad

8oz (1/2 bag) Baby Spinach

1/2-1 head romaine lettuce, chopped

1/2 thinly sliced red onion

1 large avocado, cubed

8oz mozza or swiss cheese, shredded

1 pkg bacon, cooked and crumbled (I use Facon because I hate frying bacon)

1 (12oz) can Mandarin oranges, drained

Combine all ingredients in a large bowl. When ready to serve toss with dressing.

Now for the dressing, the best part.

Combine vinegar, salt, pepper, sugar, and mustard.

While blender is running, add sliced green onions

Continue running the blender and add the oil in a steady stream.

Pour into a serving dish and whisk in poppy seeds.

All I have to say is You're Welcome. You will love this salad and dressing.

Poppy Seed Dressing

1/3 cup white or white wine vinegar

1 tsp kosher salt

a few turns of freshly ground pepper

3/4 cup sugar

1 tsp prepared mustard

2 tbsp sliced green onions

1/2 cup vegetable oil

1 tsp poppy seeds

In a blender, combine vinegar, salt, pepper, sugar, and mustard. While the blender is running, add the green onion. continue running the blender and add the oil in a steady stream until it is fully incorporated.

Pour the dressing into a serving or storage container and whisk in poppy seeds (I actually leave it in my blender and just give it a mix for 5 seconds on the slowest speed). Serve over salad.

Caramel Toffee Squares

2011-05-31T08:02:00.000-07:00

Ok, before I start the recipe let me first address something. I have had a few people tell me that they can't comment on my blog. I can't figure out why. I have checked all my settings (to the best of my knowledge), but everything seems like it is correct. So I can't figure it out. Does anyone have an idea?? But I apologize to you guys that it doesn't work. But I do love hearing from you and I wish that I could figure the comment thing out so that you guys could tell me what you have tried and what you think or any questions.

I have a deep love for squares. I mean really, how can you go wrong with a square. They are good for every occasion or no occasion at all (for example the 2 pan of nanaimo bars I made this weekend and then spent the weekend eating them- no occasion, but perfect).

And these squares are to die for. The shortbread layer is just the right consistency and the carmel layer is so chewy.

Crumble press together:

Flour
Sugar
Butter

Press into a 9X9 pan

Bake at 335 degrees for 15 minutes

In a sauce pan combine;

Butter

Brown sugar

corn syrup

can of sweetened condensed milk

Boil for 5 min.
Remove pot from heat and stir caramel until it thickens.

Pour over crust and sprinkle with chocolate chips

Let cool.

For some reason as with everything I make, I put it in the fridge. If you want them a little more 'melty' leave them on the counter. But for a firmer square, store them in the fridge.

CARAMEL TOFFEE SQUARES

Crust

1 1/4 flour

1/4 sugar

1/2 cup butter

Crumble. Press into a 9X9 pan.

Bake 335 degrees for 15 minutes.

Caramel

1/2 butter

1/2 brown sugar

2 tbsp corn syrup

1 can sweetened condensed milk

Combine in sauce pan. Boil for 5 minutes, stiring constantly. Remove from heat, stir slowly until it thickens.

Pour over crust.

Sprinkle with chocolate chips. (you can choose the amount)

Cool

**Note, if you want a thicker chocolate layer. Melt 2/3 cup (or more) chocolate chips and spread over caramel layer.

Fabric Yo-Yo hair clips

2011-05-19T11:16:00.000-07:00

I saw these cute Fabric Yo-yo's here. I fell in love. I wanted to make some. I have a big bag of scrap fabric that I am dying to use. So I went to work.

I made my yo-yo's into hair clips. My lil'G is always being mistaken for a boy (I guess pink clothes and a little pig tail on top is not clear enough for some). So I figured I would have her wear a hair clip everyday. Hopefully no one will make that mistake again.

But as the Make-it-Love-it blog shows, you can use them for anything. So many cute things to make with them. Check out this quilt.

Trace a circle on the wrong side of you fabric. I just used cups or bowls from my kitchen.

You can chose what size of yo-yo you want. Just bear in mind that your yo-yo will end up being a little less than half the size that you trace.

Cut out your circles.

With an iron, press a 1/4 around the edge. (This is the part that takes the longest. I always hate pressing things)

Baste stitch around the edge of the circle, the a needle and thread. (according to the tutorial the smaller your stitch the wider the opening on your yo-yo and vice versa.)

Once you have gone all the way around pull on your thread and it will start to gather.

Once you have pulled the thread tight or to where you want it, tie a knot.

So many cute fabrics.

Now you can chose what you want to make with your yo-yo's

I covered my aligator clips and glued my yo-yo to the clip.

You can embellish them. I added a cute little button.

I just think that these clips are so cute. Something different than the bows or flowers.

NOTE***

After I posted this I noticed that my links aren't working. Here they are.

Yo-Yo's http://www.makeit-loveit.com/2009/02/fabric-yo-yos.html

Quilt http://www.amybutlerdesign.com/pdfs/Bloom_Quilt.pdf

Layered Mint Chocolate Brownies

2011-05-03T21:53:00.000-07:00

I know that it has been so long since I have posted. I won't bore with you a million excuses why (all of which are totally valid) ,but life has been happening here. But my first post back is a good one, I promise you that.

So many good things happening all at once with these babies. A layer of brownies, then a layer of icing , and then a layer of chocolate. So much goodness wrapped up in one!

I got this recipe from the "Worldwide Ward Cookbook". As soon as I saw it I knew I had to make it. I have made it several times and it is always a fav.

Mix;
Butter
Cocoa
Sugar

Add;
Eggs, one at a time

Beating well after each one

Stir in
Flour

Pour into a greased 9X13 pan.

Bake at 350 for 25 minutes. (Make sure that the center is done)

Let cool completely

Mix;

Butter

Powdered sugar

Add;

Milk, add only enough to make a smooth consistency.

Add,

Mint Extract

Green Food Coloring

(You can change the color and the flavoring that you use depending on what you want)

I have actually contemplated doubling this layer, just because it is so good. But I haven't yet.

Spread over brownie layer.

Refrigerate until firm

Melt,

Chocolate Chips

Butter

Stir.

Pour over frosted brownie, spreading to cover.

Refrigerate until topping is set

Oh look at that layer of icing.

Layered Mint Chocolate Brownies

Brownie:

1 cup butter, melted

2/3 cup cocoa powder

2 cup sugar

4 eggs

1 1/2 cup flour

Mix butter, cocoa, and sugar; add eggs, one at a time, beating well after each one. Stir in flour. Spread into a greased 9X13 pan. Bake at 350 degrees for 25 minutes. Let cool completely.

Mint Frosting:

1/2 cup butter, softened

2 cups powdered sugar

1-3 tbsp milk

1/2 tsp mint extract

green food coloring

Mix butter and powdered sugar. Add only enough milk to make a smooth consistency. Add mint extract and enough food coloring to make a light green color. The frosting will be thick. Spread over brownie layer. Refrigerate until firm.

Chocolate Topping:

1 1/2 chocolate chips

1/2 cup butter

Melt chips and butter in micorwave to 2-3 minutes. Stir well to combine. Pour over frosted layer and spread to cover completely. Refrigerate until topping is set and hardened.

Let brownies sit at room tempurature for 10 mionutes before cutting. Cut with a sharp knife.

Sweet Pumpkin Doughnuts

2011-03-20T21:09:00.000-07:00

Ok, How cute are these mini-doughnuts. I know, right!! Well not only are they cute but they are good for you!

I got these new pans and I was really wanting to try the recipe that came with them, but I am trying to eat a little better (and by that I mean cut out junk). So I wanted something a little healthier to make with these pans. I got this cookbook and found a recipe for these little doughnuts and I knew I had to make them ASAP. (PS, I really like this cookbook)

Sweet Pumpkin Doughnuts is not the actual name from the cook book; they just called them 'Doughnuts' which is a little vague. I call them Sweet Pumpkin Doughnuts and it describes them perfectly.

Don't worry, if you don't have a mini doughnut pan you can just use a mini-muffin pan. Or get yourself a doughnut pan because any muffin recipe that you make you can turn into a mini doughnut. Fun Fun Fun. I found mine here.

In a bowl beat together;

Sugar
Pumpkin puree
Sweet Potato puree

Add;

Milk
Egg whites
Margarine
Vanilla

Add;

Flour
Baking Soda
Baking Powder
Spice

Pour your batter into plastic/pastry bag and cut the tip off one side (not if you are using pastry bag)
Squeese the batter into the pan. (Look at me in action!!)

Be sure to coat your pan with non-stick cooking spray.

Bake at 350 degrees until tops are lightly browned, 20-25 minutes

Turn onto cooling rack.

Dust them with confectioners' sugar.

They are good. They were gone within a few hours at my house. Both my kids and my hubby liked them. I made it with whole wheat flour, I think that regular white flour would give it a completely different taste.

I will be making these again forsure.

Sweet Pumpkin Doughnuts

1/2 cup firmly packed light or dark brown sugar (I used 1/4cup brown sugar Splenda and 1/4 cup regular brown sugar)

1/2 cup canned pumpkin puree (I froze the rest for another time)

1/2 cup sweet potato puree (I had some in my freezer left over from this)

1/2 cup skim milk

1 large egg white

1tbsp trans-fat-free soft rub margarine

1 tsp vanilla extract

1 cup all purpose flour, or whole-wheat pastry flour

1tsp baking soda

1/2 tsp baking powder

1/2 tsp cinnamon or pumpkin spice

1/4 cup confectioners' sugar

Preheat oven to 350 degrees. Coat doughnut or muffin with non-stick cooking spray.

In a large bowl, beat together the sugar, pumpkin, and sweet potato purees. Add the milk, egg white, margarine, and vanilla. Add the flour, baking soda, baking powder, and spice. Mix until completely incorporated

Pour the batter into a large plastic storage bag (ziplock freezer bag) or use a pastry bag). The the bottom tip of one side of the bag. Squeeze the batter into the mold. Bake for 20-25 minutes or until tops are lightly browned or a toothpick inserted comes out clean. Turn the doughnuts onto a wire rack.

Let them cool completely. When cool dust with confectioners sugar.

Makes about 2 dozen mini-doughnuts.

Fire Roasted Tomato Chicken Tortilla Soup

2011-03-09T17:39:00.000-08:00

It is a long name for soup, but it was so good. Like really good!! I know I always say that, but I always mean it.

The best part about this soup is that it was made in the slow cooker. The past two nights I have made dinner in the slow cooker and it has been so nice. I still have to do prep work, but I can do it earlier in the day when my kids are in better moods and can play by themselves instead of hanging at my feet crying at 5pm when I am try to get dinner going. Slow cooker meant that at 5pm when they are wanting my attention, I could give it to them. It was lovely!

I was in Cranbrook this weekend and saw this cooking magazine at my friends place (Hi Jen) and copied a few recipes out of it, but then just ended up going to buy it anyways. I have a deep love of magazines and of cookbooks, so when I see a cooking magazine, it is like the best of both worlds, I can't turn it down. This current magazine is the Pillsbury Slow Cooker. It has some really good recipes in it.

In slow cooker combine;

chicken thighs
chicken broth
corn
fire roasted tomatoes (you can use regular diced tomatoes if you don't have fire-roasted)
black beans
red pepper
onion
chilli powder
cumin
salt
cayenne pepper

add in 6 corn tortillas, that have been cut into 1/2 inch strips

Cook on low for 5-7 hours or on high for 3-4 hours. Until chicken is cooked.

Once cooked, remove chicken and shred with 2 forks.

Return it slow cooker

Stir in cilantro

In a frying pan heat oil then fry strips of 3 remaining tortillas until crispy.

Serve soup with avocado and strips and lime wedges (I didn't have limes-but I'm sure it would be good)

1lb bonelss skinless chicken thighs

1 carton (900ml) chicken broth

2 cups frozen whole kernel corn

1 can (14.5oz) fire roasted diced tomatoes, undrained

1 can (15oz) black beans, drained and rinsed

1 red pepper, chopped

1 medium onion

9 corn tortillas, cut into 1/2-inch wide strips

1 tbsp chilli powder

1 tsp ground cumin

1 tsp salt

1/4 tsp cayenne pepper

1/4 cup chopped fresh cilantro

2tbsp olive oil

lime wedges, if desired

chopped avocado, if desired

In 3-4 quart slow cooker, combine chicken, broth, corn, tomatoes, black beans, red pepper, onion, 6 of the corn tortillas, chilli powder, cumin, salt, and cayenne. Cover, cook on low for 5-7 hours or high for 3-4 hours or until chicken is cooked.

Removed chicken and shred with 2 forks. Return to slow cooker. Stir is cilantro.

Heat oil in frying pan. Cook strips from remaining 3 tortilla in oil over medium heat for 3-5 minutes, stirring occasionally, until crisp and light golden brown. Top individual servings of soup with tortilla strips, lime wedges and avocado.

1 serving= 1 1/4 cups - 350 calories, 11g fat, 22g protien, 9g fiber

Chicken and Wild Rice Soup

2011-03-02T16:10:00.000-08:00

With all this cold Weather I decided that we needed to have some soup to warm us up. The recipe is from my sister-in-law. She served it to us over Christmas and I HAD to get the recipe right away. I don't usually go back for seconds at meal time, but this I did.

To me, this is a dressed up version of chicken soup. The rice is a nice change from classic noodles in chicken soup and the creamy consistancy makes it so yummy.

In a large pot add,

3- 14oz cans of Chicken broth
1 small onion, chopped
2-3 carrots, sliced
3-4 ribs celery, sliced
1tsp salt
1tsp pepper

Cook until tender.

In another pot cook,

1- 180g pkg of Uncle Bens long grain and wild rice mix

Cook according to pkg directions omitting butter.

In a medium sauce pan,

melt 1/3 cup butter

Then add,

1/3 cup flour

Stir until a smooth paste is formed

Slowly add,

2 cups milk

Stiring constantly until sauce is thickened.

Add white sauce to broth and vegatables until smooth

Add,

Prepared rice

2 chicken breasts cook and cubed

Cook soup until hot, do not boil.

I served it with some homemade buns. So good.

Chicken and Wild Rice Soup

1 – 180g Uncle Ben’s long grain and wild rice mix

3 – 14oz cans chicken broth
1 sm onion
2-3 carrots, sliced
3-4 ribs of celery, sliced

1 tsp salt

1 tsp pepper

1/3 cup butter

1/3 cup flour

2 c. milk

1-2 chicken breasts (cook and cubed)

In a large soup pot or saucepan, cook onions, carrots and celery in chicken broth until tender. In a medium saucepan melt butter and add flour, stirring until smooth paste is formed. Slowly add milk, stirring constantly until sauce is thickened. Add white sauce to broth and vegetables, stirring until smooth.
Cook rice according to packaged directions (do not add butter).
Add chicken and rice. Cook until soup is hot, but not boiling.

Serves 4-6

Vanilla Bean Scones

2011-02-03T20:51:00.000-08:00

A few weeks ago I went to Starbucks and saw that they had some new little scones on the menu. They looked so good that I had to get them and try them. I was right. They were so good. I knew that I had to find a recipe that would be just like (or pretty darn close) to these bite sized little gems.

I was so glad when I was able to just google it and found so many recipes. I guess lots of other people tried these scones and wanted them too. I chose the first recipe I found (because they all looked good).

I found the recipe at The Pioneer Woman. Petite Vanilla Bean Scones.

I loved them.

I didn't take pictures of the process because she did such a good job of it for me. I just took a picture of the finished product.

Enjoy!

Mayonnaise Biscuits

2011-01-24T15:03:00.000-08:00

Almost 10 years ago I started collecting recipes from Weight Watchers. I figured they were healthy recipes, so not a bad idea to collect and use them. I have a huge binder full of recipes. I decided that it is about time that I start to make some stuff from it. The other morning I felt like baking something, but was alittle short on time. So I opened up the binder and picked something that looked easy. I have to admit that when I first read the recipe I was a little unsure. So unsure that I didn't take any pictures of the process, because I wondered how they would taste. I made them and then tasted them and decided that I would share the recipe with you. They were actually good. I won't lie, I was shocked. Even Brett came home and ate most of them (not all at once).

Mayonnaise Biscuits

2 Cups Flour

1 Cup Fat Free Mayonnaise

1 Cup Skim Milk (can use 1%)

2 tbsp Baking Powder

Dash of Salt

Combine all ingredients. Drop into greased muffin tins. Bake at 400 degrees for 20 minutes.

Makes about 12 Biscuits.

White Chocolate Macadamia Nut Cookies

2011-01-17T10:06:00.001-08:00

I must be in the mood for cookies because here I am posting about more cookies. I have always wanted to make white Chocolate Macadamia Nut Cookies. I love them. I have never made them before, so I didn't have a recipe or really know anyone with one that they liked. So I turned to the trusty old internet and found one on Allrecipes.com. There were alot to chose from on there, but I chose the one that sounded the best. And I was right, they were good.

Cream together:
1 Cup butter, softened
3/4 Cup Brown Sugar
1/2 Cup White Sugar

Cream till it is smooth

Beat in:

2 Eggs, one at a time
1/2 tsp Vanilla Extract
1/2 tsp Almond Extract

In a seperate bowl combine:

2 1/2 Cups Flour
1 tsp Baking Soda
1/2 tsp Salt

Gradually add flour mixture to butter/sugar/egg mixture.

Add:

1 Cup Coarsely Chopped Macadamia Nuts

1 Cup White Chocolate Chips (I actually added the whole bag, which was about 1 1/2 cups)

Mix until just combined

Drop by teaspoon on to an ungreased cookie sheet

Bake at 375 degrees for 10 minutes.

Cool on a wire rack.

Look how good those look!!!

Ingredients
1 cup butter, softened
3/4 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped macadamia nuts
1 cup coarsely chopped white chocolate

Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
Bake for 10 minutes in the preheated oven, or until golden brown.

Chocolate Chip Cookies (healthy)

2011-01-10T09:01:00.000-08:00

No, there is nothing wrong with your eyes, these cookies are orange. The special ingredient in these cookies makes them orange in color.

I got this recipe from a friend of mine in Cranbrook. I think she has made it her life mission to make every recipe as healthy as possible. But she does a great job because she still keeps the recipes tasting so good (through trial and error I am sure).

The orginal recipe calls for a cup of unsweetened apple sauce, but Heidi switched it to a cup of sweet potato. I think it was a great switch. I thought these cookies were really good.

Start with a large sweet potato and cute into small piece. Cook the sweet potato anyway you like. I steamed mine, but you can boil too.

Once the pieces are soft let them cool. The puree them. I put mine in the blender.

In a medium bowl combine

2 1/2 cups Flour
3 tsp Baking powder
1 1/4 tsp Salt

In another bowl combine:

1 cup Brown Sugar
1 cup Brown Sugar Splenda (if you want you can use 2 cups regular brown sugar)
1/2 cup butter, softened

Beat with a mixer at medium speed until light and fluffy.

Add:
2 tbsp Vanilla extract
2 large eggs

The add:
1 cup Pureed Sweet Potato

Beat until blended

Add the flour mixture

and add:

1 cup Chocolate chips

Drop by tablespoon 2 inches apart onto baking sheets coated with cooking spray.

Bake at 375 degrees for 10-11 minutes.

Cool on pans for 2 minutes

Removed from pans and cool completely on wire racks

Candy Cane Popcorn

2010-12-15T21:22:00.000-08:00

Come on Candy Cane popcorn.

It doesn't get better than this. 3 yummy ingredients come together and BAM! How can you go wrong? It really doesn't get easier than this or yummier.

24 cups of popped popcorn

Try to sift through it to make sure there are no kernals.

Melt 3 cups of white chocolate

Crush 18 Candy canes

Por the melted chocolate over the popcorn and mix till it is well coated.

Pour the crushed candy canes and mix again.

Spread over a greased cookie sheet and put int he fridge for 30 minutes. I took mine out after 15, mixed it up and put it back for another 15 minutes.

Try not to eat it all at once.

Advant Calendar

2010-12-11T09:24:00.001-08:00

I actually didn't make this Advant Calendar, but my sister-in-law did. I just think that it is way too cute. I had to show it off.

I'm not a big fan of those chocolate ones, and Grace doesn't even like chocolate, so this is a great alternative.

She said that she found everything at the Dollar Store, including the baking pan.

She made up a grid on her computer and printed it off on to a sheet of Cardstock.

Painted the baking sheet, and covered the bottom with the cardstock paper and the letters and numbers and then modge podged it.

Made up cute numbers and attached a magnet to the back. Add one everyday.

The numbers that are not in use can just be stored on the other side of the pan.

Drill holes, and attach a ribbon and hang it up.

I think everyone will agree that this is so cute. Thank you Trina. My girls (well, Grace) and I love it.

Angel Triffle

2010-12-05T06:55:00.001-08:00

I know that it has been a little long since my last post. My kitchen was out of commission. The counter tops were being re-done. I was without a kitchen for several weeks. But now they are in, I love them, and we are back in business. Did I mention how much I love my new counter tops (and my handy hubby for doing a great job installing them). Who knew that new counter tops would make me fall in love with my kitchen again.

I have had a few requests for the recipe for this trifle. So I decided that I should make it. It is really good, but actually low fat. I got it out of a 'Company's Coming - Low Fat Cooking' cookbook. So you don't even have to feel bad eating it.

You will need an Angel Food cake. You can either make it, or you can buy one. I'll be honest, I always buy one. Confession time- I have never made an Angel food cake.

In a sauce pan combine;

3 tbsp custard Powder

1/4 cups Sugar

13 1/2 oz can of Skim Evaporated Milk

1 cup Skim Milk

Heat, Whisking until boiling. Remove from heat. Let it stand for 15 minutes.

Stir in;

1tsp Almond Flavoring.

Cover with plastic wrap and refrigerate.

In a medium bowl, combine;

1 box of Strawberry-flavoured gelatin

1 cup boiling water

1/2 cup reserved mandarine orange liquid

Stir it until gelatin is dissolved. Refrigerate until syrupy.

Divide your angel food cake into 3 sections. Then break those sections into 1 inch pieces.

Place 1/3 of your cake pieces into a large glass bowl.

a trifle bowl works best, but it is not necessary.

Sprinkle with 1 cup Strawberries, sliced

Drizzle 1/2 of the custard over the cake pieces

Pour 1/2 of the syrupy gelatin over the custard.

Place another 1/3 layer of cake pieces.

Sprinkle with 1 10oz can of mandarin orange segments (this is where your reserved liquid comes from)

Drizzle remaining gelatin over top.

Place remaining cake pieces on top and remaining custard over the cake.

In a bowl beat

1 envelope dessert topping (such as Dream Whip)

1/2 cup skim milk

Pipe over top over custard.

Garnish with 1 cup of sliced Stawberries.

Chill several hours or overnight.

Serious layers of goodness!

Easy Earings

2010-10-20T10:20:00.000-07:00

Let me show you how to make the easiest earings.

They are really simple. I usually get stuff from Michaels, in the bead section. There is so much variety there and they make it so simple for you. Alot of the items are already prepared for you. They have done the hard stuff and you get the easy job of just attaching an earing hook and Ta-da.

I always get compliments on my earings and people are surpised when I tell them that I made them. So I am not sure if I should be giving away my simple secrets. Although there are more complicated earing that I make that are alittle to hard to blog about.

This is what I chose, but honestly go to Michaels and look for different things. There is alot to chose from.

Your supplies.

Two hook earings

and whatever you want to put on the bottom

Take a pair of needle nose pliers. Most guys have a pair of these, so just ask around for some.

You need to pull apart the ring on the bottom of your hook. Use your fingers and the pliers.

You can see from the picture I had of the supplies that the base of my earing already had a tiny ring attached to it. Like I said, they have it all already for you.

So now you just slip that little ring around the seperated ring on your hook earing and the close it together. Again with your fingers and pliers.

And Ta-Da. Cute little earings. It takes about 1 minute to make (maybe 2 minutes for your first pair).

The possibilities are endless.

These were all made just by attaching what I wanted to a hook earing. Simple.

Pumpkin Pecan Cake

2010-10-06T19:25:00.000-07:00

My baking thoughts have turned from summer baking to fall baking. And I thought that I would try something new with canned pumpkin besides the usual pumpkin pie. Not that I don't love pumpkin pie, but I just thought that I would find another use for the canned stuff.

This cake was really good. The cake itself is really moist, but with a bit of crunch with a pecan crumb layer. The cream cheese icing is always a favorite of most people and the caramel drizzled over top just adds so much more.

Crumb layer:
In a large bowl, combine;

2cups crushed Vanilla wafers (about 60 wafers)
1 cup chopped pecans
3/4 cup butter, softened

Mix until crumbly.

Press into 3 greased and floured 9 in round baking pans.

Cake:

In another large bowl, beat;

1 package Spice cake mix

1 can (15oz) solid pack canned pumpkin (not pumpkin pie filling, just pumpkin)

4 eggs

1/2 cup butter, softened

Beat on low speed for 30 seconds. Then beat on high for 2 minutes.

Spread over crust in each pan

Bake at 350 degrees for 30 minutes. Test with a toothpick.

Place the first layer of cake on a cake plate, crumb side down.

Cream together

2 pkg (8 oz each) Cream cheese

1 cup butter

2 tsp vanilla

8 cups icing sugar

Spread icing over the layers. Placing each layer on top of iced previous on. Make sure to put the cake crumb side down.

Ice the entire cake.

Arrange pecan halves around cake.

Drizzle with 1/2 cup (or more) of caramel ice cream topping, letting it run over the edges

Oh, how good does that look.

Enjoy!!

Store in the refridgerator. It actually tastes better cold rather than at room tempurature.

Chicken Salad Sandwiches

2010-09-14T14:43:00.000-07:00

This is great lunch idea that is so easy and so good. I actually made it for an RS activity and it was a hit. Of course the recipe is one of Debzees. She always has some good ones.

I normally make it with croissants, but didn't have any at this time, but I was craving the chicken salad, so I used the bread I had at home. I recommend it with croissants though. But I think anything stuffed into a croissant is fantastic.

4 cups chicken or turkey (you can use canned, I did)

Add:
1 cup finely sliced celery
1/4 cup chopped green onion
1 cup red grapes
Shredded lettuce (can be added later)

In another bowl whip
1/4 cup whipping cream

Then add:
1 cup mayonaise
1 tsp poultry seasoning (you can use chicken boullion, but the Poultry seasoning is better)
1/2 tsp salt
1/4 tsp pepper
1 tsp curry (optional- not in original recipe, but I add curry to things whenever I can)

Mix all together.

Add Mayo mixture to chicken mixture. This is when you can add the lettuce. Add enough to 'fill-in' the mixture.

Spoon into bread or croissant.

The mixture can be kept in the fridge for a few days.

After Dinner Mints

2010-09-02T19:38:00.000-07:00

I found this recipe when I was a little girl and made them once. I loved them. I hadn't thought of them in a long time and then out of the blue one day I thought "I need some of those after dinner mints'. I looked in all my usual recipe books hoping that it would be in one of them. No such luck. I had someone look in books at my moms house. No such luck. Then, its location came to me one day. It was destiny.

I had to make them. Oh, and they were just like I remember. I basically ate them by the handful. They are so easy. I mean, I made them when I was a kid. Not sure how old I was, but old enough to work a hand-held mixer I guess.

Ok, on to the recipe.

Mix together well;

2 1/2 cups icing sugar

3 tbsp butter, softened

3 tbsp cream

1/2 tsp peppermint extract

Dough should be stiff, but still pliable to roll.

Add more icing sugar or cream for correct consistency.

Divide into separate amounts to make different colors. I made blue and white and pink. You can really make any color you want.

mix in a few drops of food coloring for desired color.

Roll into a rope. 1/2 inch diameter

Cut into pieces.

Let stand on wax paper several hours or overnight.

I let mine sit overnight and then I put them in a containerand kept them in the fridge.

perfect popable mints.

Makes several dozen mints.

You can also press them into candy molds.

Homemade Ice Cream

2010-08-06T11:37:00.001-07:00

Oh homemade ice cream. How much better can it get. This ice cream was so fresh and creamy, I really had to stop myself from eating it all.

My sister gave me an old ice cream maker that she had (she has two others). I tried several recipes to share with you guys, but thet just weren't good enough. My sister came for a visit and I asked her to bring her recipe with her. She has a basic vanilla and from that you can pretty much make anything.

I know what some of you are thinking, "Christy, we all don't have ice cream makers or a sister with a spare one.". Well, don't worry, at the end of this post I will provide you with instructions to make it just with your freezer.

Beat;
2 eggs

Add;
2/3 cups sugar

Beat together until thick and cream-colored

Add;
1/2 tsp vanilla
2 cups cream
1/2 cup milk

mix well.

Pour into a chilled ice cream cylinder (must be chilled for atleast 24 hours)

Immediatly turn the handle clockwise slowly three or four times.

Let the mixture sit for two or three minutes and turn the handle clockwise again two or three times.

Continue this procedure for 15 - 20 minutes.

In the end it should start to look like this. This is when you add other ingredients. Although the plain vanilla is fantastic.

I used strawberries

Finely chopped strawberries. About 1 to 1 1/2 cups.

Add into your ice cream maker and mix with plastic spatula. (never use metal spoon)

Other add-in options are;

Pina colada- add upto a can of crushed pineapple (drained) and 1/4-1/2 cup fine coconut (add amounts that you want depending on how you want it to taste.

Mango- add 1 finely chopped mango

Cookies and cream- 1/2 cup (or more if you want) oreo cookies

Skor- (or pretty much any chocolate bar) 1/2 cup crushed chocolate bar

Peppermint- 1/4 cup crushed pepermint candy. Add af ew drops of food coloring and 1/8 tsp mint extract

Let me finish by saying YOU'RE WELCOME, because you will all be thanking me for this recipe.

FREEZER DIRECTIONS

1. Prepare your ice cream mixture

2. Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it.

3. After forty-five minutes, open the door and check it.
As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.

4. Continue to check the mixture every 30 minutes, stirring vigorously as it's freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer.
But since we're going low-tech here, you can also use just a spatula or a sturdy whisk along with some modest physical effort.

5. Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2-3 hours to be ready.

Quiche

2010-07-29T18:31:00.001-07:00

Growing up, this was one of my fav meals. In fact every year on our birthdays, my mom would let us pick any meal we wanted and I always chose quiche. I thought that quiche would be so hard to make, but now that I have made it, I realize it isn't hard at all.

You can make your own pastry if you want, but I chose to just use a pre-made pie shell.

Preheat your oven to 400 degrees. Bake 2 pie shells for 7-9 minutes. Remove from oven and reduce heat to 350 degrees.

In a bowl mix together:
3 eggs beaten
1 3/4 cup milk or cream
1tbsp Flour
1/8 tsp cayanne pepper
dash of nbutmeg
1/2 tsp dry mustard

In your pie shells layer:

1 cup bacon or ham (1/2 cup per shell)

1 cup cheese, Swiss or Montery (1/2 cup per shell)

1 can Mushrooms (divide between two shells) You can use fresh, but I seriously love the canned ones

Pour the egg mixture over top.

Bake at 350 degrees for 40-50 minutes or until set.

Let cool 10-15 minutes before serving.

Scones

2010-07-12T19:19:00.000-07:00

This recipe is a little tribute to Cranbrook.

I got this recipe at a cooking night I went to in Cranbrook. A friend of mine there would have a cooking night and share some of her great recipes. Thanks for this one TK.

I am not a huge fan of raisins or dates or currents or anything like that, but for some reason in this recipe I loved the currents. I have yet to try this recipe with blueberries. But I imagine that it will be so good too.

Cut together:

3 cups whole wheat flour
1/2 cup buter

Mix in:

1/2 tsp baking soda
4 tsp baking powder
1/2 tsp salt
1/4 cup brown sugar
1/2 tsp stevia
2/3 cup black currents or blueberries

Add:
2/3 cup yogurt (any flavor)
1 egg
1/4 to 1/3 cup milk

Mix it all together. You may actually have to mix with your hands.

Roughly roll or push it out in to a circle

Cut the dough into 8 pieces

Bake at 375 degrees for 15 minutes on a pan covered with parchement paper.

These are so good fresh from the oven with some butter.

Salmon with Lime

2010-06-19T18:19:00.000-07:00

My mom told me that she had a new Salmon recipe and I couldn't wait to try it. I love Salmon, so any chance I can get to make it and to try something new and yummy, I take it.

This along with my Honey Ginger Salmon are so fresh and the perfect spring or summer dishes. They can both be made in the oven or on the BBQ. And as you can see I served it with my Cilantro Rice .

Start with a filet of Salmon. I used one large one, but this recipe could probably handle 2 medium filets. Any more than that, you may have to double the glaze.

Line pan with Parchment paper. Rinse Salmon and dry it with Paper towel. Put on pan skin side down.
I usually try to take the skin off before, but it can also come off after. Just don't eat the skin.

Preheat over to 425 degrees.

In a medium bowl combine;

3 tbsp liquid honey
1 tsp lime zest
1 tbsp lime juice
1/2 minced garlic
1/2 tsp minced ginger
1/4 tsp salt

Brush your filet with 1/2 of the glaze.

Bake for 4 minutes.

Remove and brush with remaining glaze.

Bake till done. which will be about another 10 minutes or so, depending on your filet.

Serve with Rice and a summer salad and you have the perfect summer meal.

Tex-Mex Chicken 'N' Rice Casserole

2010-06-15T14:45:00.000-07:00

I know it took me so long to post this recipe. I'm sorry. This is from way back when I was having my mexican week.

This recipe was also so good. I know it feels like I say that about everything I make; but I just post the good stuff. I have actually made a few things that I don't like, so I don't really feel the need to share them with you. I will spare you yucky food. Anyways, here it is.

Also, please post a comment if you have tried a recipe on here. Don't be shy. Even my own Mom tried a recipe off here.

In a medium saucepan cook;

1 cup chopped onion (1 medium)
1tbsp olive oil

Stir in;

1 cup uncooked rice
1 14oz can chicken broth
2 cups water

Bring to a boil and reduce heat. Simmer, covered, for 20 minutes. The liquid will NOT be fully absorbed.

Transfer Rice mixture to large bowl.

Add;

2 cups chopped chicken (I used a rotissarie chicken)

1 cup seeded tomato (2 medium)

3 tbsp canned diced green chile peppers, drained

1 1/2 tsp chili powder

1 tbsp dried basil, crushed

1/8 tsp ground cummin (if you don't have cummin, you can use curry)

1/8 tsp black pepper

Mix together

Transfer to an ungreased 2-quart casserole dish.

Bake covered at 425 F for 25 minutes or until heated through.

Uncover and sprinkle with ;

1/2 cup shredded cheddar cheese (I actually used the tex-mex cheese)

Let stand for 5 minutes before serving.

If desired garnish with cilantro.

Quick Chicken Tortilla Bake

2010-05-25T20:42:00.000-07:00

It is Mexican week at my house. All week long we are having a new mexican recipe. I got a new magazine (thanks Jen) that is FULL of mexican recipes and I couldn't wait to try them all out.

This recipe is so easy. 5 ingredients. Can it get simpler than that? And it was really good too. It is one that I will make again and again.

I didn't take any other pictures, but it is so easy that none are needed.

2 cans of cream of chicken soup
1 10oz can diced tomotoes with green chillis, undrained
12 6inch corn tortillas, cut into small bite size strips
2 cups cubed cooked chicken
1 cup shredded tex mex cheese

In a bowl mix soup and tomotoes.

Sprinkle 1/3 of tortilla strips into a 3 quart baking dish. Layer 1/2 of the chicken and 1/2 of soup/tomato mixture. Repeat layers. Sprinkel remaining tortilla strips on top.

Bake, covered, at 350 degrees, for 40 minutes or until bubbly around edges. Uncover and sprinkle with cheese. Bake about 5 more minutes.

Top it with some sour cream if you would like.

**My variations on the recipe.
-I only used one can of soup. Not on purpose. I didn't even realize it called for 2 until a read it to post on here. It was still really good with just one can. Try either way.
-I used wheat tortillas, not corn.
-I used less cheese than a cup.

If you want to get the magazine, it is Better Homes and Garden - Ultimate Mexican. My friend found it at the grocery store. If you love mexican food, you will love this magazine. The salsas alone look amazing. Can't wait to try them too.

The Best Cookies in the World

2010-05-15T22:26:00.000-07:00

That is honestly the name of these cookies. I am not making it up. But they really are good. How can you go wrong with skor bits and chocolate chips.

In a medium bowl mix together:
2 1/4 cup flour
1 tsp baking soda

In a serpate bowl combine:
1 cup butter
1/4 cup shite sugar
3/4 cup brown sugar
1 tsp vanilla
1 pkg instant vanilla pudding

Beat until smooth and creamy.
Beat in 2 eggs

Gradually add flour mixture.

Stir in:
1/2 pkg chocolate chips
1/2 pkg skor bits

Drop by teaspoon onto ungreased cookie sheet. Press down alittle.

Bake at 375 degrees for 8 minutes. DO NOT Overbake. They should be chewy inside.

cool on a wire rack.

My favorite way to eat these cookies after they have been in the fridge for a few hours. Try it.

Honey Ginger Salmon

2010-04-25T20:18:00.001-07:00

This is my Favorite salmon recipe. Oh, it is so good. I tried it a few years ago for the first time and it has become one of my usuals.

Place salmon fillets on greased baking sheet.

In a small bowl combine:
1/4 liquid honey
2 tbsp vinegar
1 tsp finely grate gingerroot (or 1/4tsp ground ginger)

Brush half of glaze over fillets.

Bake in 425 degree oven for 4 minutes. Brush with remaining glaze and bake until fully cooked. (I would say about 10 more minutes, but check it)

Meanwhile, combine:
2 cup diced Cucumber
1/2 cup chopped green onion
1/2 cup diced yellow pepper
2 tbsp liquid honey
1 tbsp vinegar
1 tsp finely grated gingerroot

Serve over Salmon.

I served it with peas (boring) and brown rice, but this salmon is actually so good with the cilantro rice.

Crab-Stuffed Zucchini

2010-04-08T20:54:00.000-07:00

A few month ago I randomly bought a can of crabmeat. I have no idea why. I didn't have a recipe in mind when I bought it, so I was so happy to come across this recipe and finally find a use for that can of crabmeat. And boy they were good!

Scoop out the pulp of 3 medium zucchinis, leaving 1/2 inch thick shells. Chop the pulp.

Arrange the shells on a greased baking sheet.

Melt 2tbsp of margarine in a medium frying pan. Add;

1/2 cup finely chopped onion

2 garlic cloves, minced (or 1/2 tsp garlic powder)

Cook for 3-5 minutes, stirring often, until the onion starts to soften. Add the zucchini pulp and stir.

Transfer mixture to a medium bowl.

Add;

6oz can of crabmeat, drained

1/2 cup grated swiss cheese

1/3 cup crumbled feta cheese

Beat 1 large egg and add to mixture.

Add:

1 tbsp flour

1 tbsp chopped fresh parsley

2 tsp chopped fresh dill (or 1/2 tsp dill weed)

1 tsp paprika

1/4 tsp pepper

stir well

Spoon into zuchinni shells.

Bake in 375 degree oven for about 30 minutes until filling is set.

Cilantro Rice

2010-04-08T09:51:00.000-07:00

This is my favorite way to eat rice. A huge step up from plain old rice. I love it. And the best part is that it is so easy. And so quick. The flavor is so fresh.

You basically make it the way you would regular rice, but instead of water, use chicken broth. I always opt for the low sodium chicken broth, so it isn't too salty. The basic ratio for cooking rice applies. If you cook one cup rice, add 2 cups broth. If you cook 1 1/2 cups rice, add 3 cups broth.

1 cup rice

2 cups chicken broth

1-2 tsp lemon or lime juice

2-3 tbsp cilatro (or if you are like me and love cilantro, load it up with as much as you want)

Add rice and chicken broth to pot, bring to a boil. Stir and reduce heat. Cover with a lid. Keep on low heat for 16 minutes.

Remove from heat and add lemon or lime juice. Add in Cilantro and mix.

Enchilada Casserole

2010-04-01T13:22:00.000-07:00

This time I was the skeptical one when I saw this recipe. But I figured I need to try new things, so I gave it a try. It was really good and had a nice sweet flavour. It was even good as leftovers. I would forsure make it again.

This is another meatless meal, but it still has lots of protien. The beans are really filling and you don't even miss meat.

Layer the bottom of an 8x8in pan with;

2 whole wheat tortillas

They shuld be ripped into quarters and layered like that, but I did it wrong. Make sure you rip them.

In a bowl mash:

a 19oz can of sweet potatoes, drained

Add and stir:

19oz can of black beans, rinsed and drained
1/2 cup chunky salsa
2 tsp chili powder

Spread evenly over tortillas in baking dish.

Arrange:

2 whole wheat tortillas over sweet potato mixture.

This is how they should be ripped in the first step.

In a small bowl combine:

14 oz can of tomato sauce

1/2 cup chunky salsa

Then pur evenly over tortillas.

Bake, uncovered, in oven at 450 F for 15 minutes. Then Sprinkle with:

1 cup cheese

Bake for another 5 minutes until heated through and cheese is golden.

Sprinkle:

1 ripe large avocado, diced

1/4 cup finely chopped green onion

Serve with Sour cream.

Banana Coconut loaf

2010-03-26T17:32:00.000-07:00

This loaf is so good. It is one of my favorites. My husband was skepticle when he saw me making it. He doesn't like the cherries. But once he tasted it, he couldn't resist. The loaf was gone in a day.

This is one of my moms old recipes. She would make a few loafs and freeze them. It was always a treat to pull one out of the freezer and watch it disappear.

In a mixing bowl beat until frothy:
2 eggs

Add and beat well:
1 cup white sugar
1/2 cup melted butter

Stir in:
1 cup mashed ripe bananas (about 2-3 med bananas)
1/2 tsp almond extract
1/2 cup cut up maraschino cherries

In another bowl, measure and stir until blended:
1 1/2 cups flour
1/2 cup med. grind coconut
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup chopped walnuts

Pour over batter, stir until combined.

Spoon into greased loaf pan

Bake at 350 F for 1 hour or until toothpick comes out clean.

Let stand for 10 minutes

Remove from pan.

If you want to freeze it, wrap it and put in the freezer.

Enjoy!

I love it with a little butter on it.

Southwestern Turkey Chilli

2010-03-11T20:36:00.000-08:00

I don't eat alot of red meat, so I love to find recipes that call for Turkey instead of ground beef (or I just substitute it anyways). This is a good hearty meal that you don't have to feel guily about eating. It was really good and filling.

In a large frying pan heat 2 tsp of oil (or just use Pam)
Scramble fry:
1 cup chopped onion
1 Garlic Clove, minced (or 1/4 tsp garlic powder)
1lb Extra lean ground Turkey

Fry until onion is softened and turkey is starting to brown

Add:
1/2 cup chopped green pepper
2 tsp Chili powder
1 tsp ground cumin
1/2 tsp dried oregano
1/4 dried crushed chilies

Heat and stir for 1 minute

Add:

19oz can of black beans, rinsed and drained

2 cups low sodium vegtable coctail juice

2 tbsp tomato paste

2 tbsp Ketchup

Stir well and bring to a boil. Reduce heat to medium and boil gently uncovered, for 5 minutes.

This Chili can be served many different ways. You can serve Sloppy-Joe style on a bun. Or you can make a taco salad with shredded lettuce. Or eat it as a chili, in a bowl with fat-free sour cream.

Company's Coming- Healthy in a Hurry

Vinyl Letter Blocks

2010-03-01T10:40:00.000-08:00

I know it has been a month since my last post, but I was busy having a baby. I will try to keep up though.

I am so happy to hear that lots of you have tried the things on my blog. Makes me feel good. Please leave comments about what you thought of the things you have tried.

I got this idea from a craft night that I went to back in Lethbridge. I didn't finish them at the time (I didn't even start), but almost a year later decided I had better get them done. I think they look so cute.

Start by selecting the word you would like on your blocks. Get Vinyl letters for your blocks. The letters must fit on a piece of a 2X4 so keep them between 2.5-3 inches in width. The height can range from 4-6 inches.

Once you have selected your word and have your letters, you can use your letters to measure the height of your wood pieces. Using a 2x4 cut your wood chunks in varrying heights.

I chose to stain my wood. The original craft idea that I saw didn't, but I didn't think that the raw would would match with my house. So I got some dark stain and just put on one coat of stain. I only stained the back and sides (and about 1/2 inch of the front) since I knew that I would be glueing scrapbook paper to the front.

Depending on your size of block, measure you scrapbook paper for each block. Measure the wood, then cut the paper.

You can chose any color or type of scrapbook paper. I actually used cardstock.

Using embellishment glue (I got it at Michaels) and glue your paper to the front of your wood block. Then apply thr Vinyl Letters.

The blocks can be left with just the letters or you can jazz them up a little with some cute accessories. Ribbon, buttons, flowers, embrodery thread, etc can be used.

Here are my finished projects. Couldn't be more happy with them. I actually intended to give 1 or 2 away as gifts, but I liked them all so much I couldn't bear to part with any of them.

Mushroom Noodle Stir-fry

2010-02-03T10:15:00.000-08:00

Let me just say that what I have been most impressed with about these meals is that they are so easy to make. I usually look at a recipe and see a long list of ingredients and think "that is too hard" or "that is too much work". But really all of these meals have been so easy. And I am glad to hear that people have been trying them.

I made this for dinner the other night and it was good. Brett said that he thought that it was a little bland, but I liked it. I forgot to buy Parsley, so maybe that had something to do with the flavour. The original recipe is meatless, but I wanted to up the protein and so I added chicken. Also, I love mushrooms so I added the full amount it called for, but if you don't like mushrooms just scale it back to the amount you want.

I didn't take pictures along the way like I usually do, but it was all pretty straight forward. And I wanted to share it with you anyways. I'll just give you the recipe.

1 cup Milk

4 tsp Corn Starch

1pkg fresh Chinese noodles (I got mine in the produce section, the shanghai looking ones)

1 tbsp Olive Oil (ok, the recipe calls for it, but I used Pam)

1-2 chicken breasts

4 cups White Mushrooms (again, add the amount you want)

2 Garlic cloves, minced (or 1/2 tsp garlic powder)

1 cup Frozen peas

1 cup Prepare Vegetable broth

1/4 tsp pepper

1/3 cup Grated Parmesan Cheese

3tsp Fresh Parsley (or 2 1/4 tsp flakes)

Stir Milk into Cornstarch in small cup until smooth. Set aside.

Heat wok or large frying pan on medium. Add garlic and chicken. Cook until chicken is no longer pink. Add mushrooms. Stir-fry for about 4 minutes until mushrooms start to brown.

Add peas, broth and pepper. Stir-fry for about a minute. Stir cornstarch mixture. Add to mushroom mixture. Stir-fry for about a minute until sauce is boiling and thickened. Add noodles. Stir-fry till noodles are heated through.

Add Parmesan cheese and Parsley. Toss well. Serves 4.

Thai Chicken Pizza on a Garlic Crust

2010-02-01T14:03:00.000-08:00

One of my favorite pizzas to get at Boston Pizza is the Thai Chicken Pizza, so when I saw this recipe I knew that I had to try it.

It was really easy to make and was so good. There were no left-overs afterwards, so I would say it was a hit.

Combine:
1 1/3 cups flour
1 tsp Instant yeast
1/2 tsp Salt
1/4 tsp Garlic Powder

Add:
1/2 cup Hot water
1 tbsp Olive Oil

Mix well until dough pulls away from the side of the bowl.

Turn out onto lightly floured surface. Knead for about 5-8 minutes until smooth and elastic. Cover with tea towel. Let dough rest for 15 minutes.

Roll out and press dough into greased 12 inch pizza pan, forming rim around edge.

Spread with 1/4 cup Peanut Sauce

Sprinkle with 3/4 cup Grated part-skim Mozza Cheese

Heat 1 tbsp olive oil in a fying pan on Medium heat

Add:

1-2 chicken breast cut into strips

1 medium carrot, cut julienne

1/8 tsp cayenne pepper

Cook for about 5 minutes, until chicken is no longer pink. (I added a small amount of peanut sauce to the chicken, just to give a little more flavour)

Add

1 large red pepper

stir fry for 2-3 minutes until pepper is slightly tender

Arrange on pizza over cheese.

Bake on Bottom rack at 425 degree for 15 minutes, until cheese is melted and crust is golden.

Remove from oven.

Sprinkle with :

1 cup Bean sprouts

3 Green onion, thinly sliced

1tsp Sesame seeds, toasted

Cut into 8 wedges.

1 wedge: 204 Calories, 8.2g fat, 2 g fibre, 11g protein.

Curry Chicken Vegetable Soup

2010-01-21T07:33:00.000-08:00

I made a new goal this year to try lots of different recipes. I like my usuals, but I figured it was time to branch out a little and find some new stuff to eat. Also, I wanted to try to keep it as healthy as possible.

My first new recipe was this curry soup. It was easy to make and really really yummy. And at just 94 calories per 1 cup, it is very healthy.

In a large Sauce pan heat:
1 1/2 tsp olive oil on medium

Add:
3/4 cup Finely chopped celery
3/4 cup finely chopped onion

Cook for about 3 minutes, stiring occasionally, until starting to soften

Add:
1 Medium cooking apple (such as McIntosh), peeled and grated
2 tbsp all-pupose flour
1 tsp curry powder (I added more, because I love curry and wanted a stonger curry flavor)
1/4 tsp salt
1/8 tsp cayenne pepper

Heat and stir for 1 minute

Add:
1 cup low sodium prepared chicken broth.

Heat and stir until boiling and thickened.

Add:
4 cups of chicken broth
1 1/2 cups chopped cooked chicken (I used part of a rotissaire chicken)
1 1/2 cups frozen mixed veggies (I used an entire bag of oriental mixed frozen veggies)

Bring to a boil. Reduce heat to medium-low. Simmer uncovered for 8 minutes to blend flavours

Add 1 tsp lemon juice. Makes about 8 cups.

I served it with Naan bread. and it was so good.

For really good Naan bread. I buy the packaged bread from the store. I think this brand was actually dempsters. I put the bread on a foil covered baking sheet, and brush the bread with melted butter. Then I put on some italian seasoning and sometimes parm. cheese. Bake at 35o degrees for 8-10 minutes. Cut in quaters and serve.

Chicken Roll-ups

2010-01-17T19:13:00.000-08:00

This is an all time favorite dinner of mine. Infact I like it so much that I had it served at my wedding. Not only is is good, but it is easy to make, and you can make a lot and freeze them.

3 cups of chicken or turkey cubed (you can either use 3 chicken breasts or I like to use a whole chicken- I just buy the rotissarie chicken from the grocery store)

Add:
1 cup carrots minced
1 cup celery mined
1 cup onions (you can either put them in raw or fried)
1 can mushrooms minced

cream in 1 8oz pkg of cream cheese

mix until it is all blended and no large chunks of cream cheese

You'll need about 8-10 pkg of pillsbury cresent rolls (regular size, not jumbo)

open 1 -2 pkgs at a time and seperate into triangles.
Place a spoonful of the chicken filling in the center of the roll

Fold in all the egdes covering all the filling and roll it.

dip in a bowl of 1/2 cup melted butter- roll it around to completely cover

(I actually mix in 1/2 cup of skim milk with the butter, so that it is not just pure butter I roll it in)

The roll in a bowl of bread crumbs

Place on a baking sheet.

If you are baking them at this point, bake at 375 degrees for 20-25 minutes or until golden brown

If you are freezing them, place them in the freezer on the pan and then once they are frozen tranfer them to a freezer safe container or a plastic ziplock bag.

To cook from frozen, just place on a baking sheet and bake at 375 degrees for 25-30 minutes or until golden brown.

Serve with 1 can of cream of chicken soup. Place the soup(do not prepare the soup with water or milk- just use right from the can) in a bowl and microwave until warm and serve as a sauce.

It is the perfect meal with salad and/or some steamed vegatables.

Snowballs

2010-01-10T17:26:00.000-08:00

I forgot to post this before Christmas. Sorry

These 'cookies' were my favorite as a little girl. I have pictures of me making them with my Grandma when I was 4 or 5. They are easy for kids to make, but adults truly enjoy them. I had to include them in my Christmas baking. I gave away christmas treats to my friends and everyone loved these snowballs.

The recipe is so simple.

Blend well together;
1 1/2 cups icing sugar
1 1/2 cups fine coconut
1/2 cup butter
1/2 tsp almond extract

It will all come together and be basically the consistency of butter. Roll into small balls.

Cut Marachino cherries, chopped in 1/4 or 1/6

Insert a piece of marachino cherry into the center of each cookie. Re-roll into a ball.

Roll in more fine coconut.

Chill; keep in the refrigerator.

The cherry is such a nice surprise inside.

Mokkans (soft gingersnaps)

2009-12-17T21:00:00.000-08:00

My Christmas baking has begun.

These are cookies that are a must have at Christmas. It just wouldn't be the same without a gingersnap cookie. And these are so soft and chewy.

Cream together:
2 eggs
1 1/2 cup oil
2 cups sugar

Add:
4 Cups Flour
4 tsp Baking soda
2 tsp Cinnamon
1/2 tsp Salt
2 tbsp Ginger
1/2 cups molasses

Chill the dough for one hour.

Roll into balls

And roll in Sugar. Do not flatten when you put them on the pan.

Bake at 350 for 8 minutes. Do not overbake.

I love the crisp sugary outer layer, but the inside is still so soft a chewy.

Super Simple Ball Wreath

2009-12-06T20:25:00.000-08:00

For years I have been wanting to make a christmas ball wreath. I just always thought that they were really hard. But I finally heard about one that is so easy I would be crazy not to make it.

A friend of mine told me how to make this wreath and I am so glad that she did. I love it. Not only does it look so cute, but I really can't get over how easy it was to make.

The supplies are simple;
-Metal wire hanger
-glue gun
-Christmas balls in a variety of sizes (approx 80)
-ribbon

You can use one solid color of christmas balls or go multi colored. You can use glass balls or the shatter-proof ones.

Dig a metal hanger from your closet. Luckily I had one. If you need to get one, just take some clothes to the dry cleaners and they usually return your things hanging on a metal hanger.

Bend into into a circle. As close as you can get. Unwrap the top to open the hanger up so that you can thread the balls on.

Depending on what kind of balls you use and how the tops are attached you may need to put a dab of hot glue under the cap of each ball. Just to make sure that they don't come unattached while you are putting them on or afterwards.

Then you just thread each ball onto the hanger through the hole in the cap. Loosly arrange them as you thread them on. Use all the sizes you have and use the smaller balls to fill in open spaces.

Once you have filled the whole hanger make sure all the balls are arranged how you would lilke them and the majority of open spaces are filled. Push the balls as close together and as tightly as you can. Just make sure you don't break any. Bend the tips of the hanger to create a hook.

Then hook the two sides together and wrap smaller wire around the closer to ensure that it stay fastened.

I think it looks great. Just one thing missing...

...Ribbon.

You can tie your ribbon in a simple bow or get creative and make something complex. You could even just thread the ribbon inbetween the balls and tie a bow at the top and hang your wreath like that.

To hang my wreath I tied a short piece of ribbon at the top center (under my bow) and had an inch loop sticking out the top and used that as a hook to hang it on the nail.

I think the finished product looks so classy. I love it.

Perfect addition to my front entry.

Name blocks

2009-12-03T09:39:00.000-08:00

I know it has been months since I have posted, but I am back. Summer was way to busy to be crafty and with a house that heated up to way to high tempuratures when the oven was on, there was no baking. But like I said I am back and ready to work.

I actually made these blocks awhile ago and never posted them. They are a really cute project that can be as simple or as difficult as you want.

I found these wood blocks at a craft store. Depending on what name or word you are wanting to spell, you will need a block for each letter. You can get various sizes, just depends on how big you want the blocks. Just make sure that the letters that you chose also fit the blocks.

You can paint the blocks any color you want. I chose to do cream with a pink stripe and dark chocolate brown on the backs. This is the part that you can make easy or hard. The easiest would be to paint them all one color. If you are more crafty and artsy paint different colors or different patterns. Also make sure that the color you chose will allow the letters to be seen.

I started by painting the fronts cream.

After I let them dry I took the easy way and used painters tape and taped where I wanted my stripe to be. I taped each block.

Then painted the exposed block pink.

Let it dry and peel off the tape. You can do any pattern you want or no pattern at all.

Each block is done.

It is hard to tell in this picture, but the backs have been painted dark chocolate.

Once it is all dry apply your letters. I also found these letters at the craft store. There are a variety of letters that you can chose from. And a variety of colors. So have fun with it.

Here are a few variations of blocks that you can do.

This is a long block that I have just painted black. I found different silver words in the scrapbooking section of the craft store, but thought that they would be cute on the block. Really easy, but it looks so cute.

This is the same size of long block as the one above. I painted the whole block cranberry color and then, using some embellishment glue, glued scrapbook paper to the wood and then stuck my letters on top of that.

Sweet and Sour Chicken

2009-04-29T19:01:00.001-07:00

It has taken me awhile to get this recipe up here. Everytime I make it for dinner I forget to take pictures of some part of the process. I finally have them all.

The first year and a half I was married my husband told me atleast a few times a month to "Get Jen's sweet and sour chicken recipe". My husband first year of school he lived in the basement of his friends house and his friends wife was Jen. I guess she made this all the time and he loved it. Annoyed, I finally asked her for the recipe (along with several other of my favs she makes). I am so glad that I got it. I make it all the time.

With one boneless skinless breast for each person, dip each breast in a beaten egg, then in cornstarch.

Be sure to fully cover each breast with corn starch.

Pan fry the chicken breast in a thin layer of Oil ( I use extra virgin olive oil) over medium heat. You can use as much or as little oil as you want. I have fried the chicken with just Pam. It fries alright, but the oil adds a little more moisture for the crispy layer. But Pam does work.

Let each side lightly brown. Keep an eye on it so they don't burn. You can keep flipping the breasts until they are cooked through or you can just let them brown.

While the chicken is cooking in a large sauce pan mix together:
2 cups of white sugar
2/3 cups of vinegar
1 cup of water
1/2 cup ketchup
2 tbsp Soya sauce
2 tsp garlic salt
2 tbsp water mixed with 2tsp chicken broth powder

Bring all ingredients to a boil over high heat. Let it boil while the chicken cooks. I usually let it boil for about 10 minutes. Then thicken it with corn starch.

Place in a oven safe dish. Spoon the Sauce over the breast a few times. Bake covered at 350 degrees for 40 minutes.

You can prepare all the above steps that morning or the night before and then Bake before serving. But your cook time increases to 1 hour.

Before serving spoon the sauce over the breasts a few times. Serve with rice.

I don't even feel that the pictures do this recipe justice. The crispy outter layer is so good and the sauce is so sweet and is fantastic with Rice.

Served with a Salad or some steamed veggies, this is the perfect dinner.

Spring Fling Wreath

2009-04-24T14:27:00.000-07:00

I love making wreaths. I always see flowers and think "I could make a nice wreath with those". I chose to stick to seasonal wreaths and to put them on my front door. Just gives the house a little festive flare. Whatever the season.

Because of our move and lack of a Michaels craft store in my new 'village'. I didn't get this wreath done intime for Easter like I wanted to. But it will be ready and waiting to go on the front door next Easter.

Start with your basic Grapevine wreath. Any size you want. They have different shapes and sizes, so just depends on what you feel like.

I chose these spring flowers because I wanted a spring wreath, but you can use any kind of flower you want. I have also made a "Festive Fall Wreath", so I used fall colored flowers for that one. I used 12 of these stems. 4 pinks, 4 whites, and 4 greens. How many you need will depend on the flowers and how big your wreath is. I originally only bought 9, then got part way finished and had to have my mom buy more and mail them to me.

From each stem you will be able to detach flowers or bunches.

Using a hot glue gun, apply glue to the base of the flowers and pressed into the desired spot on your wreath. Also I always put something underneath my wreath, just incase some glue drops down. I don't want to have to pick glue off my new table.

Arange the flowers anyways you want in the using the glue to keep them in place. Keep going allt he way around the wreath making sure not to leave any bare spots. When you are done, hold the wreath up and look to see if there are any spots that you would like filled in.

You can add leaves around it if you would like. For now I have chosen not too, but I may change my mind later. I love how full it looks.

The flower colors are so spring and so fresh.

Usually I put them on my front door, but I do think that it looks really cute at my front entrance with my Easter decor that I haven't put away yet.

Here is a photo of another wreath that I made. This is the Festive Fall Wreath. Like I mentioned above, I used fall flowers and I also used 'picks'. Those are the pinecones and fruit that you can see in with all the flowers. This fall wreath is by far my favorite wreath. I included it to show that you can make all kinds of wreaths for any season or any color.

Cute Clips

2009-04-20T20:01:00.000-07:00

It has been long over a month since I have posted. We moved and I haven't really had a chance to do much else than pack and unpack. But we are here in our new house and I have already started to do stuff.

I figured it was about time that I posted a crafty idea.

I have seen clips like this at craft shows and in stores and I figured I could make my own. My sister-in-law makes them aswell. Her daughter has a bug clip to match every outfit she wears.

I will start with the most basic clip. It is really basic, but looks so cute.

Start with these metal Alligator clips. You can get them in beauty supply stores. I got mine off ebay.

Any color of ribbon you want. You can match any color to any outfit.

I think these little bows look so cute in a little girls hair. They can be worn as a barrette or they can be put over top of pig tails. Anyway you want, they are simple and cute.

Use a hot glue gun and glue the ribbon around the clip. You can glue ribbon on the bottom if you want or leave it open and just glue to the base, just past the pinchers or spring. I find that when there is no ribbon on the bottom, they hold better in the hair. Also, you can glue the ribbon tight against the clip in the pinchers or you can pull it over them. You'll see the difference in the next clip I cover with yellow ribbon.

Make a simple Bow. Measure your ribbon to twice as long as the clip and fold ends into the center and glue. Then wrap a small piece around the center and glue it.

Glue the bow to the covered clip and you are done. Easy to make, but so cute when worn.

The next clip is a little ladybug.

Start by covering the clip with ribbon. You can see the difference in the end of the clip from the last one I showed you. Instead of following the clip around the end, this one just goes from one pincher to the other. I actually prefer this look more.

Make two loops. Make one smaller than the other. It has to fit inside the larger loop. Glue the end at a 90 degree angle with the other end. so that the front is a point. You don't have to make these two loops the same color. It is also cute if you do different colors.

Cut a small piece of the edge off a small piece of ribbon. Using a match or a lighter burn the cut side (where it would fray). Don't let it turn black and burn, but you will notice that your edge will start to curl inwards. This is what you want. Do two pieces of this. These are the anteni.

Glue your two loops together and glue the anteni onto the top of the loops. Take and small piece of ribbon and wrap it around the tip of the ladybug. It makes the 'head' but also covers up where your anteni have been glued.

Then glue the bug to the clip. Theses can be worn alone in the hair or they can be worn on a head band.

Dragon Fly

Again, start by glueing ribbon around the clip

Take two pieces of ribbon. One slightly shorter than the other. Bring the ends into the center and glue to the clip. The ends are in the middle underneath and can't be seen

Make two anteni the same as with the lady bug and glue to the clip and then take a piece of ribbon, fold each end in 1/4 inch and glue over top of wings and anteni.

These are so cute. Again these can be worn in the hair or clipped onto a stretchy head band. My little girl has lots of hair and can wear clips like this, but when she was younger I would clip them to a stretchy head band and wear them like that.

You can choose any color combination you want. There are so many ribbon colors to choose from, you really could make a clip for every outfit!

Licorice Caramels

2009-03-03T20:42:00.000-08:00

My mom used to make these for us and it didn't take long for us to eat them all. This is her recipe and one that I am glad that I have. I made these for the first time myself this Christmas and they were such a hit I have made them several times since. I have tried a few different things with this recipe, but always go back to the original.

Even people who don't like black licorice LOVE these caramels.

It is important that you have a candy temometer. The first time I made these I didn't have one and thought that 'firm ball stage' meant that it would start to look like a firm ball. Wrong.

In a large heavy sauce pan add:

2 cups white sugar

1 -11oz can sweetened condensed milk

1 1/2 cups light corn syrup

1 cup butter (I usually use 1/2 marg - 1/2 butter)

1/4 tsp salt

Cook and stir over medium heat. Make sure that you scrape the bottom of the pot because it will start to burn.

Heat until you get to what is called firm ball stage. (**Please see note at bottom of post for temp details). As I metioned above the tempurature is important. If it doesn't get to the right temp it will be too soft and won't really hold its shape and will start to stick to the wax paper you wrap them in. But if it gets too hot they will be too hard and will eventually become rock candy. Which may not be bad if you wanted to make hard candy or suckers.

Remove from heat and stir in ;

3/4 tsp Oil of Anise (you can get this at a health food store)

3/4 tsp black food paste (you can get this at a craft store - Michaels has it)

Pour into a buttered 8 or 9 inch pan. You should butter your pan before you start cooking. And really butter it. Make a thick layer of butter. Pam won't work.

Cool throughly. I usually leave it overnight.

Turn out pan and cut or cut into strips while in pan.

Cut into 1 inch pieces and wrap in wax paper.

I also usually get hte wax paper ready before. I cut a piece about 6 inches and then cut that into 3 peices.

I did mention that I have tried different variations of the recipe. The basic recipe is the same I just changed the flavoring. At the health store you can get several other flavors. So far I have tried peppermint, maple, coconut, and root beer. All were good. I would add closer to 1 tsp of maple flavor.

Also you can't use extracts. It has to be the oil flavors. One more thing, is that other food paste colors don't work either. They end up black anyways.

This time I tried maple.

TEMPURATURE NOTE

** Firm ball stage is 244-248 degrees F.

But this temp will changed based on the altitude of where you live. You will need to adjust your candy tempuratures based on what your boiling point is.

Boiling point is 212 degrees. To determine your boiling point, bring a pot of water to a rolling boil for 10 minutes. Stick in your candy thermometer and let the temp register and determine what the water temp is. Then depending on where it is in comparison to 212 degrees adjust your candy temp.

For example. When I first started making the candy I lived on a lower elevation and my candy temp was 244. The candy always turned out perfect at this temp. But then I moved to the mountains and the altitude changed and therefore so did my boiling point. I did the boiling point test and got a temp of 205 degrees. So I adjusted the candy temp down to 237 degrees and the candy turns out great. If I were to let it go to 244, it would be rock solid. (even 240 is a little too firm)

So before cooking your candy, figure out your boiling point and then adjust your candy temp accordingly.

Don't be discouraged if it takes a few trys to get it right. This candy is so yummy it is worth the effort.

Mango Salsa

2009-03-03T20:09:00.000-08:00

I love this Salsa. It has such a fresh taste to it. And because it is fruits and veggies you don't feel that guilty for eating alot of it.

The orignal recipe called for just two mangos, but I always use 3, just because I love mangos.

Chop 3 mangos.

Chop it as fine as you can, because the smaller the pieces the better it is.

You can also use peaches or fresh pinnapple.

Chop 1/2 Red Pepper

Add in 2 tbsp Red Onion, finely chopped

Add 2 tbsp Cilantro, finely chopped. I also usually add way more than this, just because I love cilantro

add

3 tsp fresh lime juice

1 tsp fresh lemon juice

Mix it all together

Serve with Tortilla chips.

It is so colorful and vibrant. And so good!

It is also really good served over a ginger glazed salmon fillet.

Banana Muffins

2009-02-12T13:50:00.000-08:00

Everytime we have bananas that are too ripe to eat I make banana muffins. Sometimes I swear Brett won't eat the bananas just so that I will make these muffins.

Cream:
1/2 cup of Margarine
1 1/4 cups sugar

Add:
2 eggs
1/4cup sour cream

Add: 1 cup mashed bananas

Mix in:
1 3/4 cups flour
1 tsp baking soda
1/4 tsp salt

Mix until well blended

Optional:
Chocolate chips (you can put in as many as you want)

Pour into muffin tins. Brett prefers the chocolate chips, I prefer without, so I use different color paper so we can tell the difference.

Bake at 350 for 12-15 minutes. I always do the toothpick test to make sure that they are done.

These can be made using the mini muffin tins aswell. Your bake time will be less. Probably closer to 8-10 minutes.

They taste just like banana bread and are even good if you freeze them.

Chocolate Banana Bundt Cake

2009-02-07T18:47:00.000-08:00

This is something that everytime I make it, people ask for the recipe. It is really good. The first time I had it was at My Aunt's house and my mom and I got the recipe and we have made this cake alot.

The cake is so moist and so good. The sour cream makes it a very moist cake. I of course love it with thick chocolate icing, but it can be made with a chocolate-ganache or even something simple like sifted icing sugar over top.

Cream:

1 cup of butter or marg

2 cups white sugar

Add in:

1 cup mashed banana (it is usually about 2 or 3 bananas. Use over rippened bananas)

Add:

1 tsp vanilla extract

1/2 cup sour cream

Your mixture will have a weird texture, this is normal.

Add your dry ingredients:

2 1/2 cups flour

2 tsp baking soda

1/3 cup cocoa

Then add: 1 cup boiling water.

Mix until well blended. Pour into greased pan.

I have always used a bundt pan. But this recipe will make one 9X13 or two 8-inch round pans. If you have a funky shaped pan this is a great recipe for it. My mom always makes a castle.

Bake at 350 for 45-60 minutes. Check it after 45, but it is usually closer to 60 minutes. A toothpick won't reach the centre of this cake, so I used a wooden skewer.

Let the cake cool for awhile and then turn it on to a serving plate. You have to let the cake completely cool before you ice it. You can either cool it in the pan or you can cool it on the plate.

Once the cake has completely cooled you can ice it or put on the icing sugar or the ganache. If it is not cooled the warmth from the cake will melt the topping and it won't look as nice. I used your basic butter cream icing recipe.

cream together:

1/2 cup soft butter or marg

2 cups icing sugar

1/3 cup cocoa powder

Then add:

2 tsp vanilla extract

2 tbsp milk

1 cup icing sugar

You can add more milk or icing sugar depending on the consistency that you want.

You can see how moist the cake is. If you look close enough you can even see the black flecs of banana in there.

Chocolate Cupcakes

2009-02-06T20:39:00.000-08:00

I feel that the proper first post on my blog should be something that I love so much. Cupcakes. I do have a serious love for them. Mostly the icing, but the cupcakes too.

These cupcakes taste great and were really moist. The best part is that they are really easy to make.

I found this recipe in the February 2008 Martha Stewart Living Magazine. They are the cupcakes that are on the front cover. I originally made the icing that they have on them, but it tasted terrible. And that coming from me, who is a lover of all icing, means that it was really really bad. Also, while making that disgusting icing, it broke my hand mixer! Luckily I had my kitchen-aid as back-up.

Sift together in a large bowl:

3/4 cup unsweetened cocoa powder

1-1/2 cups all pupose flour

1-1/2 cups sugar

1-1/2 teaspoons baking Soda

3/4 teaspoons baking powder

3/4 teaspoons salt

Then add:
2 Large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons safflower oil (I used vegetable oil, I am sure any oil works)
1 teaspoon pure vanilla extract

Mix until the batter is smooth.

Pour the batter into lined standard muffin tins. I made 12 'regular' cupcakes and 18 mini-cupcakes. Fill the cups until they are about 2/3 full.

Bake at 350. The standard cupcakes about 20 minutes and the mini-cupcakes about 10 minutes. Do the toothpick test to make sure they are done. Just don't over bake, because then they aren't moist.

Let them cool and ice them.

Like I said above, the original icing I did was terrible. I am shocked that Martha led me astray. I thought that I could count on her. I had to use the standard Butter Cream icing recipe on the back of the icing sugar bag!

Cream 1/2 cup soft butter (I used Margarine) with 2 cups icing sugar.

Beat 2tsp vanilla, 2tbsp milk and 1 cup icing sugar.

I actually added more icing sugar than that. Because I knew I was piping my icing on I needed it a little thicker so that it would hold the piping shape. Depending on the consistency you want you can add more icing sugar or more milk. Then add your color choice of food coloring or food paste.

I got some new food paste at Michaels the other day and I was so excited to use it. I think the color is a little shocking at first and almost looks radioactive. But I love the color.