LOAF LOAF LOAF LOAF LOAF

Ham LOAF or if you have issues with loaves(AMY) you can make them into meatballs which would change the name to KRUNKY HAM BALLS!!!!

I do expect mom, Sara, Jenny, and Amy loaf to make this after watching the Holli T. cooking loaf show and for making fun of me. LOAF!!!

Ham LOAF or Krunky Ham Balls

1 lb ground ham

1 1/2 lb ground pork

2 eggs beaten

1 cup milk

1 cup saltine crumbs

1/4 tsp salt and pepper

Mix all ingredients together to make a FANTABULOUS LOAF!! Yes a loaf it is tasty!

If you want to make the Krunky balls then shape into krunky balls.

In a separate bowl not the one with the LOAF. Mix

1/3 cup brown sugar

1/2 cup water

1 Tbsp mustard

While the LOAF is cooking baste with brown sugar mixture. The LOAF will taste a lot better if basted at least at the beginning and the end. It is a tasty YUMMY LOAF!

Bake the LOAF for 2 hrs in a LOAF pan or bread pan as some of us call it at 350.

There is also a yummy sweet mustard sauce to accompany your LOAF.

I usually half my recipe because it is plenty for the LOAF.

3/4 cup sugar

2 1/2 Tbsp dry mustard

1/2 tsp salt

4 eggs

1/2 cup white vinegar

1/2 cup water

Mix the sugar, mustard and salt . Beat the eggs and add the vinegar and water. Mix the two together in a double boiler and cook until thick.

You can freeze the LOAF for up to 3 months.

Did I mention this is a tasty LOAF and is my way to use up left over ham when we just can't handle more sandwiches. A LOAF is the way to GO!

I hope you all enjoy the LOAF and I would like to hear if you like the LOAF or if you make Krunky balls instead.

I love you Amy LOL!

Friend gifts

I thought these ideas were really cute & maybe someone wants to do them.

 I made these brownie presents for Ben & Brooke's friends

 These were given to us by the kids friends

more friend gifts

diy gifting

I know this isn't a recipe, but thought it was a fun gift idea. West Elm has DIY gift labels, gift tags, recipe cards, etc. All you do is print it out! I'm thinking of printing the gift labels on sticker sheets and giving them to my Visiting Teachers. Just thought I'd share :)

oreo truffles

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided

2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

MIX cream cheese and 3 cups cookie crumbs until well blended.

SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.

HOW TO MAKE COOKIE CRUMBS

Crushing OREO Cookies is a cinch with a rolling pin and a Ziploc® Brand Slider Bag with the Smart Zip™ Seal.

HOW TO MELT CHOCOLATE

Place unwrapped chocolate squares in microwaveable bowl. Microwave on HIGH 2-1/2 min. or until chocolate is completely melted, stirring every 30 sec.

HOW TO EASILY DIP TRUFFLES

To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Use 2 forks to roll truffles in chocolate until evenly coated. Remove truffles with forks, letting excess chocolate drip back into bowl. Place truffles on prepared baking sheet; let stand until firm.

We make these every year for our neighbor gifts. I always get asked for the recipe--and it's so easy! (Sometimes we crush candy cane and put them on top for a more festive look.)

Reindeer Food

We happened to be at Sara's house sometime last christmas, and she had some extra reindeer food that she gave the boys, and they haven't stopped talking about how we need to get some again. SO, just in case you all don't already have this or do this, I found a "recipe" for it online today...
Reindeer Food

Sprinkle on the lawn or door step at night.
The moon will make it sparkle bright
as Santa’s reindeer fly and roam
this will guide them to your home!

How to make:

1/2 cup sugar
1/2 cup instant oatmeal
2 tbsp of glitter* (substitute edible sprinkles if you live in an area with wildlife)

Chicken Tortilla Soup

1 lb chicken, cooked and shredded
15 oz can crushed tomatoes
10 oz can enchilada sauce
1 med onion, minced
4oz chopped green chiles
2 cloves garlic, minced
2 cups water
14.5oz can chicken broth
1 can corn (add the last 15 mins of cooking)
1 can black beans (add the last 15 mins of cooking)

Mix together and simmer. I put mine in the crock pot and left it for 1 1/2 hours.
Serve with chips, sour cream, cheese etc...

Yummy Soup

1 tbsp olive oil
onion, diced
4 cloves garlic
1/2 can green chiles, drained
2 tsp cumin
1 tsp oregano
1/2 tsp cayenne pepper
6 cups chicken broth
2 cans S&W white beans, drained and rinsed
1 can black beans, drained and rinsed
4 chicken breast, cooked & shredded
1 cup sour cream
3 cups Monterey Jack Cheese

Saute onions, garlic and chiles in olive oil. Add all ingredients except sour cream and cheese and simmer. Add those 1/2 hours before serving. Serve with cheese, sour cream, fritos, green onions, etc...

Oven Stew

2 lbs stew meat cut into small pieces
2 cups sliced carrots
4 stalks celery, sliced
1 onion diced
1 tsp salt & pepper
4-5 large potatoes cut into small pieces
1 bay leaf
1 can tomato soup
1 can cream of mushroom
1/2 cup sour cream 3 dashes of soy sauce (optional)

Stir together soup, sour cream and soy sauce put in all other ingredients and mix together. Bake 250 for 5 hours in oven w/lid. Or slow cook in crock pot.

We had a crock pot theme for recipe club and I got alot of yummy recipes

Chocolate Caramel Popcorn Treat

My neighbor made this to hand out as neighbor gifts last year in little bags with a ribbon. It is soYUMMY. She taught us how to make it this week in enrichment. Everyone should try it it is so good!

First you make caramel popcorn. I'm sure any recipe would work but I will list mine below if you want a fast and easy one.

Microwave Caramel Popcorn


1 cube butter
½ tsp salt
1 cup brown sugar
¼ cup corn syrup
2 bags microwave popcorn
½ tsp soda
1 large brown paper bag

Pop both bags of popcorn. Set aside. Mix first 4 ingredients in glass bowl. Microwave on high for 2 minutes. Stir. Microwave again for about 1-2 minutes. Stir. Mixture should be very hot. Stir in soda. Open bags of popcorn in brown bag. Pour hot mixture into bag over popcorn. Fold over edges of bag and shake. Microwave for 1 minute. Remove bag from microwave and shake again. Microwave for 1 more minute and shake bag. Pour out contents onto large cookie sheet to cool.

Once the popcorn is all cooled you can put it into a big bowl. Next we need chocolate.
1 bag of white melting chocolate. (chips or bark)
Melt how ever much you would like, she likes it a little less chocolatey so she melted 2 cups of chips. You can melt in a double boiler or in the microwave stirring every minute for the most 2 mins.
After you pour the white chocolate over the caramel popcorn and stir until everything is coated.
Now she adds whatever extra ingredients she wants:
preztel pieces, mini marshmallows, candy cane pieces, peanuts etc...
Once you add your extras stir everything around.
Then lay out on wax or parchment paper to cool.
Now she also melts some milk chocolate melting chips or bark just to drizzle over the top in little lines. This tastes good but it makes it look better. She maybe melted 1 cup to drizzle.
Let it cool and then eat up.
SO yummy - I'm warning you :)

Cinnabon Cinnamon Rolls

Dough
2 packages active dry yeast
1 C. warm water
2/3 C sugar plus 1 tsp
1 C. warmed milk
2/3 C. butter
2 tsp. salt
2 eggs, slightly beaten
7 C. flour, or more if needed
Mix together warm water, yeast and 1 tsp sugar. Set aside. In large bowl, mix milk, remaining 2/3 c sugar, melted butter, salt and eggs; stir well and then add yeast mixture. Add 1/2 of the flour and beat until smooth. Stir in enough of remaining flour until dough is slightly stiff (dough will be sticky) Turn out onto well floured surface; knead 5-10 min. Place in well-buttered glass or plastic bowl, cover and let rise in warm place until doubled in size, about 1-11/2 hours. When doubled punch down dough and let rise 5 min. Roll out on a floured surface into a 15X20" rectangle.
Filling
1 C melted butter
1 3/4 C sugar
3 Tbsp cinnamon
1 1/2 C. chopped walnuts (optional)
1 1/2 C. raisins (optional)
Spread dough with 1/2 C. melted butter. Mix 1 1/2 C. sugar and cinnamon; sprinkle over buttered dough. Sprinkle with nuts and raisins. Roll up jellyroll fashion and pinch edge. Cut into 12-15 slices. Coat bottom of 13X9 inch pan and 8 inch square pan with remaining melted butter and sprinkle with remaining sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in size, about 45 min. Preheat oven to 350. Bake 25-30 min. or until rolls are nicely browned. Cool rolls slightly.
Creamy Glaze
2/3 C. melted butter
4 C. powdered sugar
2 tsp vanilla
6 Tbsp hot water (more as needed)
In medium bowl mix butter, sugar and vanilla. Add water 1 Tbsp at a time until glaze reaches desired consistency. Spread over slightly cooled rolls.

Olive garden toscana soup

Well it is rainy rainy and windy outside. We are expecting a typhoon and it is perfect soup weather. I love this soup it is a copycat of the Olive garden soup.

zuppa toscana

1 lb ground Italian sausage

1½1/2tsp crushed red peppers

1 large diced white onion

4 tbsp bacon pieces

2 tsp garlic puree

10 cups water

5 cubes of chicken bouillon

1 cup heavy cream

1 lb sliced russet potatoes, or about 3 large potatoes

1/4 of a bunch of kale

saute italian sausage and crushed red pepper in a large pot. drain excess fat, refrigerate while you prepare other ingredients.

in the same pan, saute bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.

add chicken bouillon and water to the pot and heat until it starts to boil. add the sliced potatoes and cook until soft, about half an hour.

add the heavy cream and just cook until thoroughly heated.

stir in the sausage and the kale, let all heat through and serve.

Caramel Puffs

2 C brown sugar
1 C corn syrup
1 can sweetened condensed milk
1/2 C butter and margarine
corn puffs
Combine 1st 3 ingredients on medium low heat, and slowly bring to a boil. You don't want it to burn. Allow mixture to boil for about 1 1/2 min. STIRRING CONSTANTLY. Remove from heat and add butter. Mix well. Pour over puffs.

P.S. The puffs are like puff cheetos without the cheese. I use to be able to find a big bag of them at maceys and albertsons, I think they were called Barrel of fun puffs, I can't find those here, so I use the Cheetos brand butter puffs found in the chip aisle.

brunswick stew with smoked paprika

2 cups cubed gold potato

2 cups thinly sliced yellow onion

2 cups frozen corn kernels, thawed

1 cup frozen baby lima beans, thawed

1/2 cup tomato sauce

2 14 oz cans of chicken broth

5 bacon slices, cut and cooked

3 cups shredded cooked chicken breast

1/2 tsp sweet spanish smoked paprika

1/2 tsp kosher salt

1/4 tsp ground red pepper

combine first 7 ingredients over medium high heat, bring to a boil. reduce heat to low, simmer 30 minutes or until potatoes are tender, stirring occasionally. stir in chicken, paprika, s&p; simmer for 15 mins.

lots of time Ii leave out the lima beans and use regular paprika and it still tastes yummy! i also like to cook it down a little bit so it is not so juicy but a little more thick and stewy.

amy that is one of my favorite cooking blogs too. another one that Ii really like is jamiecooksitup.blogspot.com

i am jealous you can all enjoy some yummy warm soup on a cool crisp day. i will still make mine because it is raining and turn up the ac.

Did you notice...

I don't know if anyone has noticed, that when I started this blog, I added a website off to the right side, called My Kitchen Cafe. I LOVE this website. I have tried a lot of stuff off of that website, and have loved everything I have tried. You should check it out.

Witch Cupcakes

This coven of witches is neither toil nor trouble. Heap on green icing; press on mini-candy-coated-chocolate eyes, a candy-corn nose, and licorice-lace hair and eyebrows. An upside-down chocolate ice-cream cone makes a wicked hat.

We made these last year, and Landry loved them. *Photo and recipe courtesy of Martha Stewart*

Butternut Squash Bisque

2 T. olive oil
1 yellow onion, chopped
2 stalks of celery, chopped
1 medium carrot, chopped
2 potatoes
1 medium sized butternut squash, peeled, seeded and cut into cubes
32 oz Vegetable stock
1/2 t. poultry seasoning
salt and pepper to taste
1 c. half and half or 1 c evaporated milk

In a large pot, heat oil. Saute onion and celery for 5 minutes. Add the rest of the veggies and cook another 5 minutes. Add seasonings. Cover veggies with stock and bring to a boil. Reduce heat and simmer for 40 minutes or until everything is very tender. Transfer all ingredients to a blender (one half at a time) and blend until very smooth. Return to pot, bring to a simmer and add half and half or evap milk to obtain desired consistency.

This is one of my fall favorites!

Chili's chicken enchilada soup

1 T vegetable oil
3 boneless, skinless chicken breasts, shredded
1/2 C diced onion
1 clove garlic, minced
4 C chicken broth
1 C mada harina (can be found in Mexican aisle in store, kind of like flour)
3 C water
1 C enchilada sauce
16 oz Velveeta cheese
1 t salt
1 t chili powder
1/2 t cumin

Add onions and garlic to pot and saute over medium heat for about 2 mins, or until onions begin to become translucent. Add chicken broth. Combine masa harina with 2 C water in a medium bowl and whisk until blended. Add masa mixture to pot with oninos, garlic, and broth. Add remaining water, enchilada sauce, cheese, and spices to pot and bring mixture to a boil. Add chicken to pot. Reduce heat and simmer soup for 30-40 minutes or until thick. Serve soup, garnished with shredded cheese, crumbled corn tortilla chips, or pico de gallo.

Cheese Soup

5 small carrots, chopped
4 stalks celery, chopped
1 head cauliflower in small pieces
1 onion diced
10 oz pkg Frozen peas (add the last 10 min of cooking)
1 1/2 squares of butter
1 1/2 QTS hot water
3/4 C flour
3 cubes chicken boullion, mixed with 1 1/2 C water
16 oz jar cheese whiz

Boil vegetables until tender. Soften cheese whiz until runny. Melt butter, add flour, then add broth and water. Cook until mixture is thickened and smooth. Slowly add cheese whiz. Add vegetables, and simmer.

Mint Brownies

I made these for a little BBQ at Derek's the other day, and they are so delicious. I also made a chocolate frosting (that didn't turn out very good) to put on top. Good with frosting, good without.

1 cup butter (2 sticks)
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
½ cup cocoa
½ teaspoon salt
1 package Andes mints (24-28 mints)

Preheat oven to 350 degrees F. Line a 9X13-inch pan with foil and lightly grease with cooking spray. Set aside.

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

Unwrap all the mints and coarsely chop. Set aside.

In a medium saucepan over low heat, melt the butter. Remove from the heat and add the sugar, stirring well to combine. Whisk in the vanilla and then the eggs. Blend well.

Add the dry ingredients to the wet ingredients and mix well. Gently stir in the chopped Andes mints. Pour into the prepared pan and bake for 32-35 minutes, until the brownies are set in the middle but not overbaked. Let cool completely, slice into squares and serve.

Strawberry Sorbet

3/4 cup sugar
1 cup water
5 cups strawberries, stemmed & halved
5 tsp lemon juice

Stir sugar into water until dissolved. Set aside. Puree strawberries in a blender or food processor, then use the back of a spoon or a rubber spatula to press the puree though a sieve to remove most of the seeds. (I didn't have a sieve so I skipped this step & it still turned out soooo yummy) Stir sugar-water into strawberry puree. Mix in lemon juice.

Refrigerate for at least 4 hours, until well chilled, and then freeze in an ice cream maker according to the manufacturer's directions. Freeze any leftovers.

Makes 8 serving, 1/2 cup each

We had this tonight and it turned out so good. Very yummy alternative to ice cream.

Shish kabobs

Chicken Shish kabobs

2 chicken breasts—chopped in large pieces

1 cup olive oil

4 cloves of garlic halfed

2 Tbsp soy sauce

1/2 cup chopped basil

1/2 lemon, juiced

salt and pepper to taste

Red onions, peppers, mushrooms, zuchinni

Squeeze 1/2 lemon on skewers just before cooking

Shrimp shish kabobs

3 1/2 Tbsp olive oil

1 tbsp garlic (2-3 cloves)

marinate shrimp for one hour then coat with

2/3 cup bread crumbs

2 Tbsp parmesan cheese

1 tsp parsley

salt and pepper

Okay this will be my last post for the night. We love shish kabobs here is a chicken and shrimp recipe that are tasty. I will have to find my turkey burger recipe though and post it.

Turkey Breast Marinade

1 cup vegetable oil

2 cups 7up

1 cup soy sauce

1/2 Tbsp horseradish

1/2 Tbsp garlic powder

This is the marinade they use at the Manti pageant; so I have been told. Anyway I miss it since I can't get turkey breasts here. So easy and yummy!!! This recipe makes quite a bit. Sorry I can't quite remember exactly how much turkey I put with this. Maybe Sara knows???

Lemon Grill Salmon

Sprinkle over after marinated before cooking

3/4 tsp dill weed

1/2 tsp lemon pepper

1/2 tsp salt

1/4 tsp garlic powder

In a shallow dish

Mix

3 Tbsp soy sauce

1/4 cup brown sugar

3 Tbsp chicken broth

3 Tbsp Veg. Oil

Pour over fish, cover and refrigerate 1 hour; turn over once.

Grill skin side down on med heat. Cover and cook 15 to 20 mins or till flakes.

Low heat 15 to 20 min spray with cooking oil 15 on 1 side and 10 on other side.

Chop green onions and slice lemons and top before serving.

You all might have this one but it is my favorite salmon recipe.

Grilled Pork Tenderloin

1 tbsp fresh sage, chopped up small
2 tbsp fresh thyme leaves
2 cloves garlic, chopped up small
1/4 tsp All Spice
1 tsp pepper
2 tsp salt

Mix ingredients in a bowl and then rub all over a 2 1/2lb pork tenderloin. Let marianate for 30 minutes and then grill on the barbeque.

This is a recipe we got from Holli. It is my favorite recipe for grilling. We made it tonight for our new French friends and they haven't stopped talking about it. (they even had me write down the recipe for them) We often make it without garlic because of garlic allergies and it is still just as good.

What are everyone else's favorite recipes for the bbq?

Vanilla Homemade Ice Cream

We tried this recipe on Tuesday night and it turned out great. I just found it at allrecipes.com

2 quarts half and half cream
1/2 pint heavy cream
2 cups white sugar
4 tsp vanilla extract
1 pinch salt

Combine half and half, cream, sugar, vanilla and salt. Mix until sugar is dissolved. (one of the reviews for the recipe suggested mixing 1 quart of half and half with the sugar in a saucepan on low heat until the sugar dissolved so the ice cream wouldn't turn out grainy.) Store mixture in your ice cream maker container in the fridge until ready to mix/freeze/make.
We added crushed mint oreo cookies right before I turned the mixer on.

Ice Cream

Strawberry Ice Cream

3 cups fresh mashed strawberries

sugar strawberries

2 1/4 cup sugar

2 lemons juiced (6 Tbsp)

1 orange juiced (3 Tbsp)

**let stand 2 hours

1 pint cream

1 quart milk

1 can evaporated milk

Mix in mixer then pout into ice cream maker

Peach Ice Cream

3 cups crushed peaches (or raspberry)

3 cups sugar

2 lemons juiced (6 Tbsp)

1 orange juiced (3 Tbsp)

**let stand for 2 hours

1 pint cream

1 quart milk

1 can evaporated milk

Mix in mixer then pour into ice cream maker.

Oreo Ice Cream

4 eggs

1 3/4 cup sugar

1/4 tsp salt

4 1/2 tsp vanilla

1 quart cream

5 1/2 cups milk

1 pkg crushed oreo’s

Beat eggs till yellow one at a time. SLOWLY add sugar (5 mins) until thick and lemon color. Add the rest of the ingredients. Can add some or all of the oreos after frozen. Freeze.

Brickle Flickle Ice Cream

1 pint cream

1 can evaporated milk

1 can sweetened condensed milk

1 quart milk

3 butterfingers crushed

1 small pkg vanilla instant pudding

3/4 cup sugar

4 tsp vanilla

Combine all ingredients, except candy, in freezer can. Stir until thoroughly mixed. Churn until ice cream reaches a soft texture. Add crushed candy. Freeze

1 cup salt to 3 cup ice

These are some good base ice creams you can really add anything you want. Sounds yummy!

Homemade Ice cream

I am looking for a good homemade ice cream recipe. Does anyone have one?

Colored Ice cubes

So, you can obviously do this with any holiday, just change the color.....

Fill up an ice cube tray with red and blue juice, or kool-aid, and freeze. They look really cute in a cup of sprite or water.

Watermelon Pops

Watermelon
Popsicle sticks
Star-shaped cookie cutter

Use a cookie cutter to cut juicy star shapes from 1-inch-thick slices of seedless watermelon.

Insert a Popsicle stick into each star, then set the pops on an aluminum foil-lined baking sheet.

Cover the stars with another sheet of foil and freeze for 1 hour or until firm.

Crispy Cheese Stars

You'll need 2 star-shaped cookie cutters, one slightly smaller than the other (ours measured 4 and 2 1/4 inches between opposite points).

Ingredients
Flour tortillas
Sliced cheese (cheddar, provolone, or mozzarella)
Chili powder or paprika

Heat the oven to 350º. Use the larger cookie cutter to cut out stars from flour tortillas (about 5 per 10-inch tortilla). It's easy for kids to do if you use a rolling pin to roll back and forth over the cutter. Bake the stars on a foil-covered cookie sheet for 5 minutes.

Use the smaller cookie cutter to cut out an equal number of cheese stars from the sliced cheese and place them atop the tortilla ones. Bake the stars for 2 more minutes or so until the cheese melts.

Sprinkle the stars with chili powder or paprika and let them cool before serving.

flag cake

This cake serves 20-24, so if you'd like, you can cut this recipe in half.

18 tablespoons ( 2 1/4 sticks) unsalted butter, at room temp

3 c sugar

6 extra-large eggs, at room temp

1 c sour cream, at room temp

1 1/2 t pure vanilla extract

3 c all purpose flour

1/3 c cornstarch

1 t kosher salt

1 t baking soda

For the icing

1 pound (4 sticks) unsalted butter, at room temp

1 1/2 pounds cream cheese, at room temp

1 pound confectioners' sugar, sifted

1 1/2 t pure vanilla extract

to assemble

2 half pints blueberries

3 pints raspberries

Heat the oven to 350 deg. Butter and flour an 18 x 12 x 1 1/2 in sheet pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 min. until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.

Spread 3/4 ths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.

This is a GREAT cake to serve at a 4th of July get together. It's always a big hit. It's too bad I don't have a picture of it, because it looks so pretty and festive!

Amy's Baby Shower

Yes I know this isn't really a food post but I thought everything turned out cute and wanted to share. Shea was the mastermind behind everything, didn't she do a great job! To those who missed out, Amy's friend wanted to throw her a baby shower and Shea and I decided we wanted to help. I had alot of fun and I am so excited for Amy to have a sweet little girl!

We had some yummy food that maybe Shea can post the recipes for. She made homemade onion rings and hamburger sliders.

(Sorry Jenny I forget to get a close up of the cupcakes before some of them were gone.)

Greek Salad

3 large ripe tomatoes, chopped in chunks
2 cucumbers, peeled and chopped in chunks
1 small red onion, chopped
1/4 cup extra virgin olive oil
1 1/2 tsp dried oregano
salt and pepper to taste
1 cup crumbled feta cheese (I think a block of feta, cubed would be better)
6 black Greek olives, pitted

In a salad bowl combine tomatoes, cucumber, and onion. Sprinkle with oil and oregano. Salt and pepper to taste. Add cheese and olives and serve.

Mom will probably have an even yummier version of this but I needed a salad idea for recipe club last night and mom was unavailable so I found the best recipe I could. It tasted soooooo good and brought back lots of memories of greece. I am making another one today for lunch.

Mango Salsa Chicken

4-6 chicken breasts
1/2 jar of mango salsa (there is a good flavor one at costco)
1/2 cup brown sugar

Put chicken in crock pot, cover chicken with mango salsa and brown sugar. Cook on low 6-8 hours, or on high 3-4 hours. When cooked shred chicken and put back in pot. Serve on wheat tortillas with red pepper, avocado, spinach, cheese - or whatever else you would like. This also tasted good just on rice or in a salad like cafe rio.
This was 1 of my favorites from recipe club last night.

Banana Sheet Cake with Cream Cheese Frosting

1/2 cup melted butter
1 1/2 cup sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2-3 medium ripe bananas, mashed
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt

Beat butter, sugar and eggs. Add sour cream, vanilla & banana and mix well. Add dry ingredients. Spread batter into a greased large cookie sheet. Bake at 300 for 25-30 minutes.

Frosting:
8 oz cream cheese, softened
1/2 tsp vanilla
1/3 cup soft butter
3 cups powdered sugar

Spread on cooled cake. Keep cake refrigerated.

Lemon Blackberry Crisp

4 cups fresh blackberries
2 Tbsp cornstarch
1/4 cup sugar
3 Tbsp fresh lemon juice
25 vanilla wafers, crushed
1/2 cup oats
1/2 cup firmly packed brown sugar
1/4 cup flour
1/2 tsp cinnamon
1/2 cup butter, melted
Ice Cream
Place Blackberries in a lightly greased 11x7 inch baking dish. Sprinkle with 1/4 cup sugar. Stir together cornstarch and lemon juice, stir into berries. Combine vanilla wafer crumbs and next 4 ingredients. Stir in butter until crumbly. Sprinkle over berries. Bake at 400 for 30 mins or until lightly browned. Serve with Ice Cream

Strawberry Pudding Salad

1 Large box vanilla pudding
1 8 oz. cool whip
1 1/2 C. sour cream
1 C milk (or more if you want a thinner consistency)
striped shortbread cookies

Mix together milk and pudding mix. Add sour cream and mix well. Fold in cool whip. Add strawberries. Just before serving add crushed cookies. You may also add different fruits like bananas and grapes.

Sweet and Sour Chicken

3 lbs chicken, cut into small bite size pieces
3 eggs, beaten
1 1/2 C. flour
Sauce:
3/4 C. white sugar
1/4 C. pineapple
1/2 C. vinegar
3 Tbsp. ketchup
2 Tbsp. soy sauce
1 tsp. salt

Dip chicken into beaten egg and then shake in flour (I usually put the flour in a big ziploc bag and shake it in there). Fry in small amount of oil in skillet until browned, then put in cake pan lined with foil. Heat sauce ingredients and pour over chicken. Bake at 350 for 30 minutes. Serve over rice.

Ginger Crunch Cake with Strawberry sauce

Ginger Crunch Cake with Strawberry sauce

Crunch Topping

1 cup pecans, toasted and chopped fine

1/2 cup gingersnap cookie crumbs (from about eight 2-inch gingersnaps)

1/2 cup firmly packed light brown sugar

1/2 stick (1/4 cup) unsalted butter, melted

Ginger Cake

1 3/4 cups all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon ground ginger

3/4 teaspoon cinnamon

3/4 teaspoon salt

3/4 cup unsulfured molasses

2/3 cup buttermilk

1/3 cup granulated sugar

3/4 stick (6 tablespoons) unsalted butter, softened

1 large egg, beaten lightly

3 cups well-chilled heavy cream

1 teaspoon vanilla

4 tablespoons granulated sugar

1 pint strawberries

1 tablespoon fresh lemon juice

Garnish: strawberries, with leaves and blossoms if desired (not

recommended

for eating)

Preheat oven to 350°F. Grease three 8- by 2-inch cake pans.

For crunch topping:

In a small bowl combine crunch topping ingredients, stirring until

combined, divide topping among pans and press evenly onto bottom.

For ginger cake:

In a large bowl whisk together flour, baking soda, ginger, cinnamon,

and salt. Add remaining ginger cake ingredients and with an electric mixer beat on high speed 2 minutes. Carefully spread batter over crunch topping in pans and bake in upper and lower thirds of oven, switching position of pans in oven halfway through baking, 20 minutes, or until a tester inserted in center of each layer comes out clean. Immediately invert cake layers onto racks lined with wax paper and cool completely. Cake layers may be made 2 weeks ahead and frozen, wrapped separately in plastic wrap. Thaw layers in refrigerator before proceeding with recipe.

In a chilled bowl with chilled beaters of an electric mixer beat 2 cups

cream with vanilla and 2 tablespoons granulated sugar until it just

holds stiff peaks.

Cake Assembly:

Arrange 1 cake layer, crunch side up, on a cake plate and spread with a heaping cup whipped cream. Repeat with another cake layer and another heaping cup whipped cream and top with third cake layer, crunch side up.

Leaving top plain, spread remaining whipped cream on side of cake to

coat (a final coating will be added later). Chill cake, covered loosely with plastic wrap, at least 4 hours (to facilitate slicing) and up to 24.

Hull strawberries and slice half of them. In a bowl with a potato

Masher mash sliced berries with lemon juice and remaining 2 tablespoons granulated sugar. In a food processor purée remaining berries and strain through a fine sieve into bowl with mashed berry mixture. Sauce may be made 1 day ahead and chilled, covered.

In a chilled bowl with chilled beaters of an electric mixer, beat

remaining cup cream until it just holds stiff peaks and spread decoratively on side of cake. Arrange some whole strawberries on top of cake and garnish plate with additional whole strawberries.

Serve cake with strawberry sauce.

I love this cake and I am not a cake lover. I was getting the recipe out to make for Easter dinner. It looks a little complicated but really it isn't and it is so worth it. Enjoy!!!

Chocolate Birds Nests

Makes 5 large or 10 small

* 5 oz crunchy chow mein noodles (1 small can)

* 1 c. chocolate chips (1/2 a bag)

*1 tsp. vegetable shortening

*Candy eggs (med size speckled jelly-eans, or Cadbury mini eggs)

-Line a baking sheet with aluminum foil or parchment paper. Melt the chocolate and shortening together in a microwave or over a double boiler, stirring until melted.

-Allow to cool slightly, but do not let it set up. Stir in the chow mein noodles until evenly coated.

-Drop the coated noodles onto the baking sheet with a large spoon. For 5 large nests, form into circle about the size of an adult palm or half that amount for 10 small.

-Use your fingers to sculpt the noodles into a round shape and to form and indentation in the middle of the nest.

-Place eggs in the nest while chocolate is still wet. Place nests in the refrigerator to harden.

We just made these for Landry's pre-school party tomorrow. Really easy and something fun for Easter.

Glazed strawberry-banana bread

I haven't actually tried this recipe. I just found it in a magazine yesterday, and plan on making it as soon as I'm off bed rest. It sounds so delicious.

1 1/2 C flour
1 tsp baking powder
3/4 tsp baking soda
1/2 C butter, softened
3 TBSP cream cheese, at room temp
1 1/4 C sugar
2 large eggs
1/2 C buttermilk
1 tsp vanilla extract
2 bananas, mashed
3/4 C strawberries, chopped
1/2 C strawberry preserves

Glaze
2 oz cream cheese, softened
2 TBSP strawberry preserves
2 TBSP water
1 TBSP mashed banana
1/2 tsp vanilla
1 C powdered sugar

*Preheat oven to 350. Butter and flour a loaf pan. In a medium bowl, combine flour, baking powder, and baking soda; set aside.
*In a large bowl, beat butter, cream cheese, and sugar until creamy. Beat in the eggs, buttermilk, and vanilla.
*Slowly add flour mixture to wet ingredients. Stir in bananas and fold in strawberries and preserves. Pour into loaf pan and bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.
*For the glaze, in a small bowl, beat cream cheese, strawberry preserves, water, banana, and vanilla until blended. Gradually beat in powdered sugar until blended. Spoon glaze over cooled bread loaf or slices.

-I seriously thing this would be so good, even without the glaze.

Pizza dough for BBQ

If any of you have eaten at our house anytime in the warm weather, chances are, you have had pizza on the BBQ. This is MY favorite thing to do. Here is the recipe for the pizza dough we use, that works really well on the grill, and doesn't ever fall through the grill.

Pizza Dough
1 1/3 C. milk
2 TBSP oil
2 TBSP sugar
1 1/2 tsp salt
4 C flour
2 1/2 tsp. instant yeast
1 egg

*Mix everything together and let rise for 15 mins.

So, once I have the dough made, I just make little individual pizza crusts. Then you put them on the grill, and cook them for a few minutes, only on one side. Add the toppings to the side that has been cooked on the grill already. Put back on the grill until the cheese is all melted. I promise, you don't have to lay anything on the grill so the dough doesn't leak through the bars. It never does.