Chocolate-Coconut-Peanut Pie...

I had some of this...

 So I put this together...

Crust:
Iced oatmeal cookies, crushed
A bit of sugar to help hold crust together after adding,
Enough melted butter to the cookie crumbs, set aside
Filling:
Add 1 3/4 c. milk to pudding powder, stir and chill till set
When pudding is set add 1/2 to 3/4 c. coconut
Spoon pudding mixture into crust
Chop some peanuts or nuts of your choice and add to top of pie.  Chill.
ENJOY!

Yoplait Twist Up...

I was looking for something sweet one evening but not wanting to make a mess to have to clean up.  I didn't want just yogurt (I was out of my favorite cereal that I like to add to the yogurt) so....

I put 1 cup of Twist Up in a jar, added the yogurt, shook really well and voila,  a Yoplait Twist Up!
It's sweet and refreshing.  Since then I've used Yoplait Orange Creme and Yoplait Boston Cream Pie...yummy!
Enjoy!

Mock Peanut Brittle

My daughter Jan called me the other night and asked me about a recipe that hung on the inside of one of the kitchen cabinet doors in our home for more years than I remember.  It was a recipe from a Buc-Wheats cereal box called Maple Chews.  I wracked my brain but couldn't remember what happened to the recipe.  I searched the internet high and low but couldn't find it.  I finally sent an email to General Mills asking if they had it in their archives.  I haven't heard back from them as of yet so if anyone reading this has the recipe please share with us.
Anyway, this got me thinking about a recipe I have for Mock Peanut Brittle which is very similar to the Maple Chews.

Ingredients for Mock Peanut Brittle...

1 cup white sugar
1 cup clear corn syrup
1 cup crunchy peanut butter or your favorite nut butter
6 1/2 cups of your favorite flake-type cereal
 "Pam" Spray (I use butter flavor)
How to prepare...
Place the sugar and corn syrup in a heavy sauce pot and bring to a boil.
Take from heat, stir in nut butter until melted
Spray a large bowl with "Pam" and pour in the cereal. 
Pour the melted sauce over the cereal
Mix well with a wooden spoon sprayed with "Pam"
Spray a sheet of waxed paper with "Pam"
Spray your hands with "Pam" then spread the  concoction out on the waxed paper.  BE CAREFUL IT'S HOT, however you have to work quickly or it will lump.
Let cool then break apart.
This never lasts long enough at my house to store so I have no idea how long it will keep.

This is what it looks like when finished...

Enjoy!

Sunday Dinner...

I had some of this...

and some of this...

So I made this...

Sweet Slaw and Brown Sugar Beans.

Sweet Slaw

Shredded cabbage

Shredded carrots

Hellman's

Sugar

Mix Hellman's and sugar to your liking adding a scosch of milk to thin just a tad.

Mix shredded cabbage and carrots together, add dressing, mix well.  Chill and let rest to mix flavors.

Brown Sugar Beans

Dice bacon and onions.

Brown bacon, drain, add onions till transparent.  

Drain nearly all gravy from beans (save about 2T)

Pour beans into skillet with bacon and onions

Add brown sugar to your taste and a bit of maple syrup.

Cook on low till heated through.

Dinner wouldn't be complete without some fried chicken so I put this together...

and voila!!

The finished product...

This is a no brainer so no recipe will follow.

However what would Sunday dinner be without a sweet piece of cake...

So, I took these ingredients and mixed them together and...

while this was baking...

I gathered these ingredients...

to make the drizzle for the top of the cake...

Can you say Dreamylicious Orange cake with cream cheese drizzle?

M-M-M-M, a Sundaylicious Dinner.

Dreamylicious Orange Cake

1 pkg Orange Supreme cake mix (Duncan Hines is what I used)

1 pkg (3.4oz) vanilla pudding and pie filling

4 lg eggs

1 c sour cream

1/3 oil

Beat eggs.oil and sour cream

Add cake mix and dry pudding, mix well.

Pour into a 'Pammed' bundt pan

Bake at 350 about 40-45 min. or till a pick comes out clean

Let set 10 mins. Shake pan gently to loosen turn upside down on plate.

Drizzle:

1 pkg (8oz) cream cheese, room temp

icing sugar

a bit of milk

Beat cream cheese till smooth, add icing sugar and a bit of milk to make a drizzle to the consistency you like.

Pour over cake while still a bit warm.  If you like a thinner drizzle cake can be completely cool.

VARIATION:

You can also make streusel and fill the middle of this cake if you like.

Strusel:

Save a couple of tablespoons of the dry cake mix

a couple of tablespoons of brown sugar

about a teaspoon of cinnamon

about a tablespoon of butter

about a 1/2 c. chopped nuts

Mix altogether till crumbly.

After mixing up cake batter pour 1/2 into a bundt pan pour strusel on top and add rest of batter.  Bake following directions above.  Add drizzle.

ENJOY!

Remember this...

I was up to Dusty's a few weeks ago and spotted this in her bookcase. I got a good laugh when I saw it. Remember all the 'Impossible' recipes I tried out on the family? You children were so kind to me by not rebelling...thank you.
Here's a blast from the past...

Impossible Cheeseburger Pie

1lb lean (at least 80%) ground beef
1large onion, chopped (1 cup)
1/2teaspoon salt
1cup shredded Cheddar cheese (4 oz)
1/2cup Original Bisquick® mix
1cup milk
2eggs

1.Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
2.In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
3.In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate. 4.Bake about 25 minutes or until knife inserted in center comes out clean.

ENJOY!

Oreo Truffles. . .

Three ingredients is all it takes. Oreo cookies, softened cream cheese, and almond bark. White or chocolate morsels can be substituted for the almond bark if you prefer. If white coating is used you can tint to whatever color you like. These are pretty when done in soft pink, green, lavender and some left white then place on paper lace doiley on a pedestal cake plate.

Process cookies into crumbs

Add softened cream cheese, mix well and roll into balls.

Melt almond bark or morsels in double boiler. I add a scosch of shortening to smooth out the bark, stir till smooth.

Using two forks or whatevery method you prefer dip the chocolate balls into the melted bark and place on wax-paper-lined-cookie sheets. Let cool and set. If you make these in the summer you can place them in the fridge to set.

Voila. . .Oreo Truffles

ENJOY!

This. . .

Equals this. . .

Dave is leaving today and I wanted to make some cookies for him to take but didn't have enough of any one thing except a cake mix eggs, butter, just enough vanilla, and raisins .   So...I threw in what I had left of the peanuts, a handful of dates, a handful of butterscotch chips and some raisins. 
The basic cake mix cookie calls for: 

1 cake mix,   2 eggs,   1 stick (1/2 c.) butter or oleo (room temp),   1 t. vanilla.
Whip the butter till fluffy, add eggs and vanilla.  Throw in anything else you've a mind to. Bake about 13 1/2 mins at 350.  Let sit on sheets for about 5 mins. then place on racks to cool.
If you want a harder cookie bake an extra  minute or so.  After a couple of batches you'll know how you like them best and how long to bake
Dave likes soft and chewy, me too, but I also like dunkers.
ENJOY!

Chili Cheese Fries...

The makings of chili cheese fries...shortening for cooking fries, fries, hot dog sauce, cheese and finely chopped onions which I pictured below.  The cheese dip in photo below can be used in place of shredded cheese above.

Cook the fries 

 

Drain the fries on newspaper or paper towels

 

The boys, Roger, Rudy, and Robert watching the process in anticipation of the finished product...

 

Meanwhile heat the sauce either on the stove or micro.

If you're using the jarred cheese sauce warm in the micro now or melt the shredded cheese in a double boiler with a wee bit of milk and stir until smooth.  I used the jarred cheese yesterday but I definitely like the melted shredded better. 
 

Place fries on a plate pour cheese over the top according to your taste, add chili and finely chopped onions.  Voila...chili cheese fries.

 

Enjoy!

Tamale Pie. . .

 

Last night was our Empty Nesters FHE and this is what I took.. .Tamale Pie.  I forgot the chili beans in this photo but I did remember them in the recipe that follows.  What's included in this photo: 1# browned lean ground beef, 1 med. onion, 2 cloves garlic, 1 pkg taco seasoning, 1 pint jar of home canned Mexican tomatoes, cumin, cornmeal, cheese, and 1 can of black olives.

 When I add the chili beans I don't drain them because I like the gravy and sometimes the finished product is a bit too soupy for my taste so I sprinkle flour over the concoction and thicken the juices to a nice gravy.

It doesn't look so great in this photo but it is a good meal served with tortilla chips.  

Tamale Pie

Meat Mixture:

1 # lean ground beef

cumin and salt to your taste

1 pint home canned Mexican tomatoes OR 1 1/2 store Mexican tomatoes

1 pkg taco seasoning

1 med. onion, chopped fine

2 cloves garlic, minced

1 can chili beans, undrained if gravy is med to thick consistency, if gravy is thin then drain. (I really like Bush's chili beans with the medium gravy)  (gravy means sauce)

1 can olives

1 1/2 c. cheese or enough to cover top

Topping:

4 c. water, milk OR broth  (I use broth or bouillon)

1 c. cornmeal

Brown ground beef, add cumin & salt to your liking

Add & mix well:   home or store bought Mexican tomatoes 

                            taco seasoning, onion & garlic

Bring to a quick boil reduce heat &simmer about 15 mins. stirring occasionally

If the mixture is too soupy for your taste sprinkle a bit of flour over the top and stir till thickened.

Cornmeal Topping:

Place 4 c. water, milk, OR broth.  (I use chicken broth) on med heat

Add 1 c. cornmeal stirring constantly until the consistency you want. I cook my a bit thick and then thin it down to a bit smoother consistency with milk.

Place meat mixture in  casserole, pour cornmeal mixture over top and spread to cover, add cheese and micro  2-3 or until cheese is melted.  

Top with sliced olives.  Makes about 6-8 servings.

                             

Seven Cup Salad. . .

Place 1 c. of each ingredient into a bowl, mix lightly but thoroughly, cover, and chill overnight.
coconut
cottage cheese
sour cream (don't use fat-free)
nuts of your choice
crushed pineapple, drained
fruit cocktail, drained
miniature marshmallows

Enjoy!

Kielbasa & Squash Skillet

1 medium bell pepper cut into strips
1 medium onion, cut into strips
1 large microwaved potato (leave skin on), cooled & diced
2-3 small summer squash (zucchini or yellow or mix), washed well, sliced thin (leave skin on unless you absolutely don't like it)
1/2 -1# Kielbasa, sliced and quartered

Saute: pepper & onion strips
Add: kielbasa & brown
Add: vegetables
Cook till heated through

Makes about 4 servings. 
This is also good for breakfast...use bacon instead of Kielbasa and add beaten eggs to make a scramble, or add eggs to the side.
If using this for lunch or dinner I like it with my homemade spicy applesauce, hot biscuits, and cottage cheese.

Enjoy!

Chicken & Noodle Casserole

This recipe is good for left over chicken, it's also quick and easy.  Good served with a salad and a fruit cobbler.

Chicken & Noodle Casserole--serves 4
1 can cream of mushroom soup (I also like this with cr. of celery)

about a 1/2 c. milk
1/4-1/3 c. Parmesan cheese (from can or freshly grated)
1 c. frozen vegetables your choice
2 c. chicken , cooked &cubed
2 c. noodles, cooked & drained
1/2-3/4 c. cheese, your choice (I like colby jack or mozarella)

Mix together:
soup, milk, & Parmesan cheese
Add: vegetables, chicken & noodles
Place in a casserole dish
Bake at 400 about 25 mins or till hot through
Add: your favorite cheese put back in oven to melt for a few mins.

Enjoy!

Squash Casserole. . .

This is so good with summer-fresh- zucchini and yellow squash.  It's an oven dish so if you have a basement stove use it.  As with all recipes posted please read through before starting.

Squash Casserole
1 stick oleo or butter
1 pkg. stuffing mix
6 c. sliced summer squash
1 can cream of mushroom soup
1 c. sour cream
1 small onion, grated
1 small carrot, grated

 Bring to boil : onion, carrot and squash for 5 mins
Put in colander to drain
Melt oleo or butter and mix with stuffing
Line cassereol dish with stuffing, reserve 1/2 c. for topping.
Mix together: soup and sour cream
Add drained veggies to the soup/sour cream mixture
Spread on top of stuffing
Sprinkle the remaining 1/2 c. of stuffing.
Bake 350 deg. for about 30 mins or so.

NOTE:  This is enough for 4-6 people depending on serving size.
However, I like more stuffing on top so I make up two boxes and use one whole box for the bottom and enough of the second box to make a nice topping.  If there's any casserole left over add the remaining stuffing to it for next day lunch.

Enjoy!

Hamburger Stroganoff. . .

Hamburger Stroganoff

1# lean hamburger
1 small- med onion, chopped
1 can cream of mushroom soup
1 c. sour cream
cooked noodles

Sautee onions, add hamburger and seasoning (I use garlic/pepper and salt)
Cook this mixture till hamburger is done
In a small bowl mix together the soup/sour cream
Pour over the top of the hamburger and simmer.
Serve over cooked noodles.
Good with jello and a salad.

This amount doesn't make much so adjust to your family size.
This is also a good way to use precooked/frozen hamburger.
Another good way to serve is to make the hamburger into small meatballs.

Enjoy!

Doughnut Muffins. . .

I saw this recipe on someone's blog and followed it to it's source and thought immediately of you Jan. I know how your family likes muffins. This recipe is not for the waist weary folks out there but a once-in-a-while treat.  I haven't tried these yet but I think I will over the weekend since Dave will be home. Cheyenne, I think your family would like these too.  You'd have to double batch it though.
If you want to see a photo go here: www.finecooking.com/recipes/doughnut_muffins.aspx

Doughnut Muffins

For the muffins:
12 oz. (24 Tbs.) unsalted butter, warmed to room temperature (could margerine be subbed for the butter)
1-3/4 cups sugar
4 large eggs
1 lb. 11 oz. (6 cups) all-purpose flour
1 Tbs. plus 2 tsp. baking powder
1/2 tsp. baking soda
1-3/4 tsp. salt
1 tsp. ground nutmeg
1-2/3 cups milk
1/4 cup buttermilk (could use sour milk if you don't have buttermilk)

For Dipping Mixture:
8 oz. (16 Tbs.) unsalted butter; more as needed
2 cups sugar
2 Tbs. ground cinnamon

To make the muffins:
Put a rack in the middle of the oven and heat the oven to 350°F.
In a stand mixer or a large bowl, cream the butter and sugar.
Beat in the eggs, one at a time, until just mixed in.
Sift together the flour, baking powder, baking soda, salt, and nutmeg.
Combine the milk and buttermilk.
With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture.
Then mix in a third of the milk mixture.
Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry.
Mix until well combined and smooth, but don't over mix.
Grease and flour a standard-size muffin tin.
Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup.
(A #16 ice-cream scoop gives you the perfect amount.)
Bake the muffins until firm to the touch, 30 to 35 min.

To finish:
Melt the butter for the dipping mixture.
Combine the sugar and cinnamon.
When the muffins are just cool enough to handle, remove them from the tin,
Dip them into or brush them all over with the melted butter,
Roll them in cinnamon sugar.

Enjoy!