pomegranate trick

i always wondered how in the world you were suppose to eat a pomegranate. until one day i was watching food network. let me share the secret to getting all those little seeds out!

you cut it in half...



take a spoon of any kind that is sturdy, like a wooden or metal spoon,
holding it over a plate or bowl,
and whack the heck out of the back of it!
and popping out come all those little seeds.




you can eat these plain. or try something new and sprinkle them over vanilla ice cream or yogurt.
*careful, these stain very easy!

does anyone have any other tricks in the kitchen?

substitutions for a missing ingredient

have you ever started or wanted to make something, went down the list of ingredients and found you were missing something in your cupboard? here are a few substitutions for you.

* 1 teaspoon baking powder = 1/4 tsp. baking soda and 1/2 tsp. cream of tartar
* 1 Cup buttermilk = 1 cup regular 2% or 1% milk into which 1 Tbls. white vinegar or lemon juice has been stirred OR 1 Cup plain yogurt
* 1 Cup sour cream = 1/3 Cup butter and 2/3 Cup buttermilk
* 1 tsp. Allspice = 1/2 teaspoon cinnamon and 1/2 teaspoon ground cloves
* 1 Cup firmly packed brown sugar = 1 cup granulated sugar plus 1/4 Cup molasses
* 1 Tbls dry active yeast = 1 package ( 1/4 oz.) dry active yeast
* 1/2 tsp. baking soda = 2 teaspoons baking powder
* 1 Cup honey = 3/4 cup maple syrup plus 1/2 cup granulated white sugar

pumpkin chocolate chip cookies

These yummy cookies are super fast to make and a perfect treat for the season! Plus they'll make your house smell absolutely delicious!

You will need:
1 C. shortening
1 C. butter or margarine
2 C. sugar
15 oz pumpkin
2 eggs
2 tsp vanilla
4 C flour
1 tsp salt
2 tsp baking powder
1 tsp baking soda
3 1/2 tsp pumpkin spice {or} 2 tsp cinnamon, 1 tsp nutmeg, 1/2 tsp allspice
12 oz chocolate chips

Cream together shortening, butter and sugar. Next add pumpkin, eggs and vanilla. Mix well. Lastly, add dry ingredients and chocolate chips. Mix well.

Spoon onto ungreased cookie sheet and bake for 10-12 minutes at 350.

Yummy new ideas

Everyone check out Nie Nie's recipe blog.

I just found it and it has some delicious new things to try.

I can't wait to test some of them out. So yummy!

Healthy Honey Banana Muffins

These muffins are the perfect part of a healthy breakfast or snack.

1 cup whole wheat flour
1/2 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. round nutmeg
1/4 tsp. salt
2 eggs, lightly beaten
1 cup mashed ripe bananas
1/2 cup unsweetened applesauce
6 T. honey
1/2 cup golden raisins (optional)

Ina large bowl combine the first 5 ingredients. Combine the eggs, banana, applesauce and honey; stir into dry ingredients just until moistened. Fold in the raisins.

Coat muffin cups with nonstick cooking spray;fill two-thirds full with batter. Bake at 375 degrees F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Pancakes (Putting the "cake" back into panCAKES!) Original Recipe by Melissa Taylor

These are the yummiest pancakes I have ever had, hands down. I hope you'll give these a try!

1/2 cup butter, melted
2 eggs
1 1/2 cups milk
1-2 T. lemon juice from concentrate
1-2 tsp. Madagascar vanilla
2 cups flour
1/3 cup sugar
1 tsp. salt
4 tsp. baking powder

Whisk wet ingredients in medium size bowl. Add remaining dry ingredients, making sure baking powder is on top. Gently stir until mixed. Leave for 2-3 minutes while heating griddle--mixture should be spongy. Spread (it won't pour) onto griddle. Makes about 12 medium size pancakes.

Pita Pizzas

Here is a great recipe that comes from a friend of mine. It is a family favorite of ours. I will post a picture when I make it next.

2 tsp. olive oil
1 tsp. Italian seasoning
1 tsp. balsamic vinegar
1 clove garlic, pressed or chopped
4 flat bread (Pita bread without pockets. I get mine at Sprouts).
1 cup, approx. mozzarella cheese
2 cup, approx. fresh chopped vegetables to top pizzas (tomatoes, peppers, mushrooms, etc.)
1 cup, apporx. pepperoni, bacon, ham or sausage to top pizzas (optional)
2 T. fresh basil leaves, chopped

Preheat oven to 425 degrees. Mix olive oil, Italian seasoning, vinegar and garlic together in a small bowl. Brush this mixture on one side of each flat bread and place flat breads on a cookie sheet. Top flat bread with your fresh vegetable toppings, meat (if desired) and end with mozzarella cheese on top. Bake 10-12 minutes or until cheese is melted and edges are lightly browned. (I find that my oven cooks these in about 8 minutes). Top pizzas with fresh basil.

Note: I usually double or triple this recipe to make 8-12 pitas at a time.

Frozen Lemon Pie

Frozen Lemon Pie

1 1/2 cups graham cracker crumbs
1/4 c butter, melted
1/2 gallon vanilla ice cream, softened
1 (8 oz) tub cool whip, thawed
6 oz (undiluted) lemonade frozen concentrate
juice and zest of one lemon

Prepare a graham cracker crust by combining graham cracker crumbs and melted butter. Pat into pie pan and freeze until firm. (Or just do what I did and buy a pre made crust for 89 cents!)
In a large bowl combine softened ice cream, cool whip, lemonade concentrate, and the juice and zest of one lemon. Stir until blended. Pour over chilled pie crust. Freeze overnight or for several hours. Garnish with lemon slices and mint leaves if desired.

**I am thinking it would be delicious with limeade concentrate and a lime instead of the lemonade and lemon. I haven't tried it yet, but how could that not be good!

Baked Potatoe with Chicken and Broccoli

Okay so I know this is basic, but we are posting things that we make right? So... here is one of my very favorite meals.

1. Bake your potatoes. (I spray with butter and wrap in tin foil to give a little flavor)

2. When there is about 30 minutes left with the potato, cook the chicken how you desire. I like to boil mine in chicken broth and seasonings. Then cut up. Top the potato how you like. Cook Broccoli according to package.

I love that this is a mostly all vegetable meal and that the kids can add stuff to up the calories for them. (I have skinny twigs in my family).

Cafe Rio Pork

This recipe is exactly like Cafe Rio! You must try this! You can serve this as a burrito with rice on bottom, beans, pork, shredded romaine, and dressing, and if you like, guacamole. (all of these recipes are posted below) Or for a salad, put a tortilla down in a plate with rice, beans pork, romaine, dressing, shredded cheese on top! so extremely delicious!

these recipes do have a lot of ingredients, but it is most definitely a meal to make once in a while for sunday dinner or for guests!

enjoy!

Pork- night before eating:

3 1/2 - 4 lb. pork roast

2 Tlbs. Brown sugar

1 to 1 1/2 cayanne (less for less spice)

2 Tsp. cumin

1 tsp salt

* mix together and rub on pork roast. put in crock pot on low

the next moring add:

1 can coke

1 C. chicken broth

2 cloves garlic, minced

1 small onion, chopped

*about one hour before serving, shred roast and add 1 to 1 1/2 C. brown sugar.

Cafe Rio Salad Dressing

1 1/3 C. sour cream
3/4 C. Mayo
1 bunch cilantro
1 package ranch dressing mix
4 Tbls. salsa verde ( green salsa)
2 cloves garlic
1/8 tsp. Tabasco sauce
juice of one lime

Mix together in the blender.... and thats it!

Cilantro-Lime Rice

1 C. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. lime zest
1 can (15oz) chicken broth
1 1/4 C. water
2 tablespoons freshly squeezed line juice
2 tsp. granulated sugar
3 tbls. fresh chopped cilantro

In a saucepan, combine rice, butter ,garlic, lime peel,chicken broth, and water. Bring to a boil. Cover and cook 15-20 min., until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.

Black Beans

1 can black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves garlic, minced
1 tsp. ground cumin
2 Tbls. olive oil
1 1/2 tsp. salt
2 Tbls. fresh chopped cilantro

In a nonstick skillet, cook garlic, and cumin in olive oil over med. heat until you can smell it. Add beans tomato juice, and salt. Continually stir until heated through. Just before serving, stir in the cilantro.

Flank Steak

This steak is delicious!!! You must try this one before the summer is over.

2-lb. flank steak or London Broil
1/4 c. cooking oil
1/4 c. red wine vinegar
1/4 c. soy sauce
1/2 c. chopped onion
1 tsp. salt
1 tsp. pepper
1 Tbsp. basil flakes
1/2 tsp. ground ginger
1 tsp. garlic powder

Ask the butcher to cut the steak in half horizontally so it won't be too thick for grilling. Combine ingredients in a gallon storage bag & marinade overnight in the refrigerator. Grill 7-10 minutes on each side. Slice in strips against the grain to serve.

COWBOY CAVIAR

This is a favorite for summer time! Ingredients:

2 cans shoe peg corn, drained
or
1 can white corn
or
2 c frozen white corn, thawed

1 can black-eyed peas, drained

1 can hominy, drained

1 tomato, chopped

1/2 bunch of cilantro, chopped

1 bunch green onions, chopped

2 garlic cloves, minced

2 avocados, chopped



Dressing Ingredients:

2 tsp cumin
1/4 tsp pepper
3/4 tsp salt
1/4 c red wine vinegar
1/4 c olive or grape seed oil


Directions:
Combine dressing ingredients and whisk until mixed. Add all other ingredients, mix and chill. Serve with chips.

PS.. (Because I added the hominy to the original recipe, i actually add a little over a 1/4 c vinegar, and the same for the oil, just to make a little more dressing.)

Banana Nut Bread

*I am not the photographer of this picture, or probably any other picture I use on this blog. I'm lucky if my food comes out edible, let alone looks like it!

A little background. I love Banana Bread! In my opinion it's best served cold with a TON of butter. Yum! I honestly am just not a cook though - or a baker. I always had the idea in my head that any kind of bread is hard to make, so I never tried. Until today. And are you kidding me? This was like the easiest thing I've ever done! This is very exciting to me because now I can stuff my face with Banana Bread any time I please. Enjoy this very easy, VERY yummy recipe.

1/3 c butter or margarine

1 c sugar

3 large ripe bananas

2 eggs

1 tsp vanilla

2 c flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 T cinnamon

3/4 c finely chopped nuts

Mix together butter, sugar, bananas, eggs, and vanilla. In a separate bowl mix flour, baking powder, baking soda, salt, cinnamon, and nuts. Add to creamy mixture and mix until blended. Pour into greased loaf pan and bake at 350 for 50-60 minutes, or until toothpick comes out clean. Makes one large loaf or two small loaves.

Banana Split Brownies

This recipe comes from my friend Katy's blog. I love it because it's SO simple and something you can definitely let the kiddos help with.

9x13 pan of brownies, already prepared

8 oz cream cheese

1 can crushed pineapple, drained, juice aside

some powdered sugar

Add pineapple juice to cream cheese until you reach the right consistency for frosting. Add powdered sugar to taste. Cover brownies with frosting. Top with sliced strawberries, bananas, and chopped pecans. Serve with vanilla icecream and chocolate syrup. YUM!

Raspberry Lime Slush

Great for a summer treat!

3/4 c sugar
2 c water, divided
1 c fresh or frozen raspberries, thawed
1/2 c lime juice
3 c gingerale, chilled

In a small saucepan, combine sugar and 1/2 c water. Cook and stir over high heat until sugar is completely dissolved. Remove from heat. Press raspberries through a sieve, discard seeds (or you can leave them in! I like it either way). In a large bowl, combine raspberry puree, sugar syrup, lime juice, and remaining 1 1/2 c water. Transfer to a 1 qt freezer container. Cover and freeze for 12 hours, stirring occasionally. May keep frozen for up to 3 months.

When ready to serve, mix gingerale with raspberry slush.

carmel syrup

my friend Julie posted this fabulous syrup recipe on her blog way back when. i had to share it with you. it is the best syrup of all time. its like a carmel syrup, not maple. delish! thanks julz!


1/2 cube butter (NOT MARGARINE)
1/2 c buttermilk
1 c sugar
1 tsp light corn syrup
1 tsp baking soda
1 tsp vanilla

Directions:In medium sized pan cook butter, buttermilk,sugar and corn syrup and bring to a boil.Remove from heat and add vanilla and baking soda. The mixture will bubble alot so make sure your pan is big enough. Serve warm over waffles or pancackes.

fruit dip

whip together i pkg. cream cheese and one jar of marshmallow cream. that simple. kids will love to dip their fruit in this. great for parties or showers too!

banana pudding

1 lrg. package of vanilla pudding

vanilla wafers

bananas

1/4 tsp cinnamon

mix vanilla pudding according to package directions

mix in cinnamon.( if desired, it gives it a little different flavor. fun to try new things!)

layer pudding, wafers, bananas in your cup of choice. chill.

or you could serve it warm. and top it off with some whipped cream if you like!

Rosemary Thyme Potatoes

great side dish for BBQ.

5 to 8 red potatoes

1 tsp rosemary

1 tsp thyme

1/2 tsp garlic

1 to 2 tbls butter

salt and pepper to taste

chop your potatoes into small bite size squares. boil or put in the microwave until tender and cooked. drain water and stir in butter and all seasonings. spread onto a cookie sheet and broil until lightly browned and crispy on the top. serve warm.

Primavera Pasta Salad

so yummy for a summer dinner.

9 oz. bowtie pasta ( or whatever pasta you like. penne would be good too.)

2 C. peas

2 lrg. bell peppers, whatever color you prefer

2 med. carrots shredded

1 Tbls. dried basil (or if you have it, 1 C. fresh basil)

1/2 C. parmesan

1 C. light creamy ceasar dressing

cook and drain pasta, adding peas in the last min. of cooking. rinse with cold water and drain.

mix peppers, carrots, basil, cheese in large bowl. mix dressing and milk in small bowl. add dressing mix, pasta to bell pepper mix. toss. chill if desired.

Mulligatawny (Chicken Curry Soup)

2 Tbsp. vegetable oil

1/2 cup minced onion

1 tsp. curry powder

1/2 cup finely chopped carrot

1/2 cup finely chopped celery

1 tart apple (granny smith) peeled and chopped

1 cup diced, cooked chicken

1/3 cup flour

4 cups chicken broth (I use the Swanson broth with less sodium)

1 (8 oz.) can tomato sauce

1 Tbsp. snipped parsley

2 tsp. lemon juice

1 tsp. sugar

dash of pepper

dash of cloves

Heat oil in a large sauce pot. Cook onion with curry in the oil until tender. Add carrot, celery and apple; cook, stirring frequently, about 5 minutes. Stir in chicken and then flour. Stir well to coat. Add chicken broth and tomato sauce. Bring to boil, stirring occasionally. Stir in parsley, lemon juice, sugar, cloves and pepper. Reduce heat; cover and simmer at least one hour.

Three Cheese Pizza

Three Cheese Pizza
1- Pre-made pizza crust
3/4 c- part-skim ricotta cheese
4 oz chopped ham
3/4 c- mozzarella cheese
2 T- Parmesan cheese

Pre-heat oven 450. Spread ricotta to cover crust. Sprinkle on ham, mozzarella, and parmesan. Cook until cheese is melted 8-10 minutes.

This was the first I made this and I loved it! I was afraid it would need some spices to make it not so bland but the ham was perfect for that. I used fresh parmesan (because it is everywhere in Italy lol) and it really balanced out the other two cheeses. I don't know what it would taste like with Kraft Parm, but maybe just as good. It was an easy 20 minute start to finish meal. The only bad thing was the kids wanted seconds!

Lemon Rosemary Cupcakes

Sorry to be so delinquent in posting anything...I've been out of town and our internet is down right now. But this recipe is WORTH THE WAIT, I promise! I got it from my friend Megan...it is truly amazing! It's a little different tasting, but it is fun fun! Try it out and let me know what you think!



Fresh Rosemary & Lemon Cupcakes

Ingredients
1/2 cup butter, softened
2 eggs
1 3/4 cups cake flour (I use regular, just make sure it's equivalent)
2 tsp. finely chopped fresh rosemary
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup granulated sugar
1 1/2 tsp. lemon extract
1/2 tsp. vanilla
2/3 cup milk
2 tsp. finely shredded lemon peel
3 TBS. lemon juice

Lemon Glaze:
In a small bowl, combine 1 cup powdered sugar and enough lemon juice (5 to 5 1/2 tsp.) for spreading consistency. Stir in finely shredded lemon peel.

Preparation:
1. Let butter and eggs stand at room temperature 30 minutes. Line muffin tray with cups. In medium bowl combine cake flour, rosemary, baking powder, and salt; set aside.
2. Preheat oven to 350. Beat butter on medium high for 30 seconds. Add sugar, lemon extract, and vanilla. Beat on med-high for 2 minutes until light and fluffy, scraping bowl.
3. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, beat on low after each just until combined. Stir in the lemon peel and lemon juice.
4. Spoon batter into cups. Bake 22-25 minutes.
5. Put on glaze.

Hot Artichoke & Spinach Dip

ingredients:
1 (8oz) cream cheese, softened
1/4 c mayo
1/4 c Parmesan cheese
1/4 c Romano cheese
1 clove garlic, minced
1/2 tsp basil
1/4 tsp garlic salt
1 (14oz can) artichokes, drained and chopped
1/2 c chopped spinach
1/4 c mozzarella
salt & pepper to taste
(i have used the Italian blend cheese in place of each separate cheese, and it turns out great)

Pre-heat oven to 350*
Mix all ingredients together EXCEPT artichoke, spinach and mozzarella. Gently mix in artichoke and spinach, then top with mozzarella.
Cook for 25 mins or until bubbly and lightly browned.
Serve with chips, crackers or bread.


ENJOY!!

Tilapia Fish

Tilapia in a Dijon Sauce

I used a 9x9 pan for 3 fillets.

Ingredients:

Tilapia Fish

Dijon Mustard

Nutmeg

Cayenne Pepper

Cumin

Pre-heat oven 375.

Spread dijon mustard to cover the bottom of the pan. Sprinkle a little of each spice over the top. Add the fish. Spread dijon mustard over the fish. Top with sprinkle of all the spices again. Cook 25-40 minutes (depending on if it was frozen) or until the fish is moist but flaky.

This is the second time I have made tilapia this way. I prefer tilapia becuase it is not so fishy. If you or your children don't like spicy food, omit the cayenne pepper. The dijon mustard has enough kick to it. You can almost mix the ingredients the day before and let the fish marinade as well. I love this becuase it is healthy, quick, and the kids even love it.

Peach Lemonade

3 large, ripe, cubed peaches (with the skin on)
1/2 C. lemon juice
1 1/4 C. sugar
3 C. water

process peaches in food processor or blender until smooth. add remaining ingr. stirring until sugar dissolves. serve over ice. can garnish the glass with a slice of peach if desired.

** i halved this recipe and it was just the right amount for just me and my husband.

French toast with candied pecans!

Breakfast is my very favorite meal to cook. I'm just a girl with a sweet tooth!

Ingredients for candied pecans:
1 egg white
1 tablespoon water
1 lb. of pecan halves
1 cup of white sugar
3/4 teaspoon of salt
1/2 teaspoon ground cinnamon

Preheat oven to 250 degrees. Grease baking sheet.
In a mixing bowl, whip egg white and water until frothy. In a separate bowl mix sugar salt and cinnamon.
Add pecans to egg whites and coat evenly. Remove the nuts and toss in sugar mixture. Spread nuts out on baking sheet and bake for one hour stirring every 15 minutes.

Ingredients for toast:
1 egg
2 egg whites
1/4 cup of milk
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
dash of nutmeg
8 slices of texas toast

Beat egg and egg whites till frothy and add milk, vanilla, cinnamon and nutmeg. Mix. Dip bread in mixture and cook on griddle. About 2 minutes on each side or until golden brown. Sprinkle with pecan, berries and most importantly 100% pure maple or fruit juice syrup. It makes all the difference. I recommend this or this one. Makes all the difference.

Enjoy!

Raspberry Thumbprint Cookies

Raspberry Thumbprint Cookies

1 c softened butter
1/2 c sugar
1/2 c brown sugar
1 egg
1 tsp vanilla
2 1/2 c flour
1 tsp baking powder

Mix butter, sugars, egg, and vanilla. Stir in flour and baking powder. Refrigerate 1 hour.
Roll into balls, make a thumb print in each and put a little raspberry jam in each one. Bake 10-12 minutes and cool. Drizzle with almond glaze.

Almond Glaze
1 c powdered sugar
1/2 tsp almond extract
2-3 tsp water

Mix until smooth

This recipe is one of my favorites, the almond extract is the secret ingredient! Yum.

Artichoke Chicken

This is a tangy refreshing meal. Perfect for summer.


8-10 chicken breast tenderloins
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 can of artichoke hearts
dash of lemon pepper
2 garlic cloves minced
1/2 a lemon- squeezed
salt and pepper to taste

So easy. Just throw it in the crock pot and let it simmer on low for 6-8 hours.

fruit kabob

fruit kabob, defiantly not an excitingly new recipe, but i guess a new idea or way to eat fruit!
addie loved this, putting it together herself and then devouring it!


cut up your favorite fruits or whatever is in your fridge. poke them onto a skewer and eat!

side note: i cut the poky end off of my little ones skewer so that i didnt have to go the hospital in the middle of this fun snack!


have fun with your little one, while eating healthy!

Chicken and Broccoli

This recipe is super quick and easy, but ends up tasting like take out Chinese. We love it at our house!














Chicken and Broccoli

1 lb Chicken tenders
1/4 c soy sause
2 T sugar
1/4 c apple juice
2 T cornstarch
1 c water
2 c fresh broccoli florets
4 T vegetable or olive oil
2 cloves garlic, minced
2 tsp sesame oil

Cut chicken into small cubes; set aside. Combine soy sauce, sugar, juice, cornstarch, and water in a small bowl; set aside. In a large skillet, stir-fry broccoli in 2 T oil for about 5 minutes over medium heat. Do not overcook. Place broccoli in another dish. Pour remaining oil in the same skillet and heat on medium-high heat. Add chicken and cook until well browned on all sides, about 10 minutes. Add garlic and cook until fragrant, not more than 1 minute. Pour soy sauce mixture over meat and cook until slightly thickened. Stir in sesame oil. Remove from heat. Stir in broccoli. Serve over hot steamed rice.

Sour Cream Enchilada Casserole

This was a childhood favorite of mine and thankfully is now a favorite for my husband and 2 year old as well. It tastes great and is kid friendly!

What You'll Need:

3 pieces grilled chicken breast (I do sometimes cheat and use canned chicken)

3 dozen corn tortillas

24 oz sour cream

24 oz green chile sauce (our favorite is Macayo's brand)

2 Tblsp El Pato (if you prefer less spicy, do NOT add el pato)

2 C shredded cheddar cheese

Cut tortillas into 1" squares, place into mixing bowl. Add cubed grilled chicken, sour cream, green chile sauce and El Pato and mix well. Pour into 9x13 casserole dish and top with shredded cheddar cheese. Bake for 30-35 minutes on 375.

You can top with lettuce, tomatoes, onions, etc. and serve with beans or spanish rice.

Ravioli Soup

This soup has few ingredients & is meatless, so it is a very inexpensive meal. It's great served with bread sticks & salad.


1 (15oz.) can diced tomatoes, undrained
1 (15oz.) can vegetable broth
1/2 tsp. Italian seasoning
1 clove garlic, minced
1 (16oz.) package cheese ravioli (small)
1 zucchini, chopped
fresh grated parmesan cheese

Place first 4 ingredients in pot. Let boil for 5 minutes. Add ravioli & zucchini and cook until ravioli is done. Garnish with fresh grated parmesan cheese.

English Trifle

This is a YUMMY dessert...PERFECT for hot summer days! And it's oh so easy to pull together!

You Need:

1 loaf pound cake
1 small pckg frozen strawberries (in sauce)
1 pckg vanilla pudding (prepared)
1 cup sour cream
whipped cream
nutmeg

Cut pound cake into 1/2" layers. In bread pan, layer as follows:
Strawberries (the more sauce the better)
Pound cake
Sour Cream
Vanilla Pudding
Strawberries
Repeat (starting with a layer of pound cake and ending with a layer of pound cake)

Top with whipped cream and sprinkle with nutmeg. Let chill before serving.
Serves about 6

Blueberry Pie Cake in the crockpot

1 Can (20 oz.) blueberry pie filling
1 box yellow cake mix
1/2 C. margarine
1 C. fresh blueberries
1/2 C. chopped walnuts (optional)

Put the pie filling in the bottom of the slow cooker. Combine dry cake mix and margarine. Spoon over filling. Cover with blueberries and nuts. Put the lid on and cook on high for 2 1/2 to 3 hours! serve with a scoop of your favorite vanilla ice cream! sooo good!

Chicken Croissant Rolls

we eat a lot of chicken in our house, so the majority of my recipes have chicken in them. here is one of them that i have enjoyed all through my childhood. it may seem that it is long and tedious to prepare, but it really gets made up fast!



1 pkg. cream cheese
2 Tbls. melted butter
2 C. cooked shredded chicken (it makes it fast if you use canned or rotisserie chicken. and it will still be yummy)
1/4 tsp. salt or seasoning salt for more flavor,whatever you prefer.
1/8 tsp. pepper
1 Tbls. minced onion (i sometimes use dried onion)
1 can refrigerated croissant rolls

Mix all ingred. together except rolls. unroll dough and flatten each piece out a bit to make it wider. place a dollop of mixture in the middle of each roll. fold ends together and seal up all wholes.
Bake 375 degrees for 12 min. or until tops are brown

while they are baking, make a chicken gravy. i buy the gravy packets. its fast and good.
after the croissants are done, pour gravy on top and enjoy!

Chicken Tenders Parmesan w/ Penne & Broccoli

My family loves this meal. It comes together very quickly & is oh so tasty. The recipe is from Everyday Food Magazine.


Chicken Tenders Parmesan w/ Penne & Broccoli

2 large eggs
3/4 cup finely grated Parmesan
1/2 cup plain dried breadcrumbs
1-1/2 lbs. chicken tenders
1-3/4 cup tomato sauce (homemade or store bought)
4 oz. part-skim mozzarella, shredded (about 1 cup)
8 oz. penne rigate or other short pasta
1 pkg. (10 oz.) frozen broccoli florets, thawed
1 tbsp. olive oil

1. Bring a large pot of salted water to a boil. Heat broiler, w/ rack set 4 inches from heat. In a medium bowl, whisk eggs. In another bowl, combine 1/2 cup Parmesan and breadcrumbs. Season chicken w/ salt & pepper. Dip tenders in egg, then in Parmesan mixture; place on a rimmed baking sheet. Broil until golden, 2-4 minutes per side.

2. Preheat oven to 450 degrees. Spread 1 cup tomato sauce in bottom of a 9x13 baking dish. Then top w/ chicken, remaining 3/4 cup sauce, & finally mozzarella. Bake 15-20 minutes or until cheese is melted.

3. Meanwhile, cook pasta in boiling water until al dente, according to package directions, adding broccoli for final 30 seconds. Reserve 1/2 cup pasta water; drain pasta & broccoli, and return to pot. Add oil & remaining 1/4 cup Parmesan. Toss, gradually adding some reserved pasta water until pasta is lightly coated.

to the contributors,

Feel free to add any recipe you like! I am so excited to try some new things!
and if you like, you can add a picture of the meal! also, remember to add a label ( such as bread, main dishes, desserts) at the end of your post before you publish it. this will others be able to find specifics they are looking for!
Lets get cookin!!!

The Healthiest and Yummiest Pancakes

lets start it off with breakfast. These pancakes are very filling and so good. They are a great way to use the wheat in your food storage too. Hope you enjoy!

1/2 C. whole wheat flour

1/2 C. quick oats

1 C. milk

1 Tbls. sugar

2 Tbls. veg. oil

1 tsp. baking powder

1/2 tsp soda

1/2 tsp salt

1 egg

Mix all ingredients in a med. bowl until smooth. Grease griddle or pan and cook. Top with your favorite toppings.

I usually double this recipe.