2 1/2 Cups flour
1 tsp Salt
1/2 cup shortening, softened
1/2 cup butter or margarine, softened
1 cup powdered sugar
1 egg
1 tsp vanilla
1 tsp peppermint extract
1/2 tsp red food coloring
Preheat oven to 375 degrees
Cookie sheet ungreased
1. In a medium bowl, mix together flour and salt.
2. In a large bowl, beat shortening , butter or margarine, and powdered sugar until smooth. Stir in vanilla and peppermint extract and mix well. Gradually add flour until a dough forms.
3. On a lightly floured surface, divide dough into two portions. Knead red food coloring into one portion until well blended. eave other portion as is.
4. Shape 1 tsp. from each half into a rope about 4 inches long. Place plain rope and red rope side by side, twist together to make a candy cane. repeat with remaining dough.
4. Place canes on cookie sheet and, using you hand, curve the top of each to form the handle of the cane. Bake in preheated oven for 8 to 10 minutes of until firm and lightly brown. Immediately transfer to wire racks to cool.
Monday, December 29, 2008
Snickerdoodles
3 Cups all purpose flour
2 tsp cream of tarter
1 tsp baking soda
1 cup butter or margerine
1 1/3 cups plus 1/4 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/2 tsp ground cinnamon
1. Preheat oven to 375 degrees. In a large bowl stir together flour, cream of tarter and baking soda.
2. In a second large bowl, with a mixer at medium speed, beat butter an 1 1/13 cup sugar until light and fluffy. Beat in eggs and vanilla
3. In small bowl combine cinnamon and remaining sugar. With hands shape dough into 1 inch balls. Roll in cinnamon and sugar until coated. Place balls 1 inch apart on ungreased cookie sheet.
Bake until set and lightly golden and slightly crinkly on top. 12 minutes approx.
4. Cool on wire rack 1 minute.
2 tsp cream of tarter
1 tsp baking soda
1 cup butter or margerine
1 1/3 cups plus 1/4 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/2 tsp ground cinnamon
1. Preheat oven to 375 degrees. In a large bowl stir together flour, cream of tarter and baking soda.
2. In a second large bowl, with a mixer at medium speed, beat butter an 1 1/13 cup sugar until light and fluffy. Beat in eggs and vanilla
3. In small bowl combine cinnamon and remaining sugar. With hands shape dough into 1 inch balls. Roll in cinnamon and sugar until coated. Place balls 1 inch apart on ungreased cookie sheet.
Bake until set and lightly golden and slightly crinkly on top. 12 minutes approx.
4. Cool on wire rack 1 minute.
Stained Glass Wreath Cookies
Parchment Paper or Foil
1 16oz tube of sugar cookie dough
1 bag assorted round hard candies (lifesavers recommended)
Optional 1 tube of white decorating icing
Preheat oven to 350 degrees. Line 2 cookies sheets with parchment paper or foil. Slice dough at 1/4 inch intervals; place 1 inch apart on cookie sheets. Press a 1 inch round cookie cutter into the center of each cookie. (a water bottle top works well also.) Remove the smaller circle of dough and replace it with a hard candy. Bake for 8 to 10 minutes. Place baking sheet on the cooling rack . When cookies have cooled, use icing to decorate. Allow icing to harden then serve, of give a plateful as gifts.
1 16oz tube of sugar cookie dough
1 bag assorted round hard candies (lifesavers recommended)
Optional 1 tube of white decorating icing
Preheat oven to 350 degrees. Line 2 cookies sheets with parchment paper or foil. Slice dough at 1/4 inch intervals; place 1 inch apart on cookie sheets. Press a 1 inch round cookie cutter into the center of each cookie. (a water bottle top works well also.) Remove the smaller circle of dough and replace it with a hard candy. Bake for 8 to 10 minutes. Place baking sheet on the cooling rack . When cookies have cooled, use icing to decorate. Allow icing to harden then serve, of give a plateful as gifts.
Sunday, December 14, 2008
Pineapple Cookies
1 2/3 c. sugar
2/3 c. fat
2 eggs
2 t. lemon juice
1 c. crushed pineapple
3 c. flour
1/4 t. baking soda
Mix together all ingredients, roll in balls? Place on ungreased cookie sheet and Bake for 13 minutes at 375 degrees.
2/3 c. fat
2 eggs
2 t. lemon juice
1 c. crushed pineapple
3 c. flour
1/4 t. baking soda
Mix together all ingredients, roll in balls? Place on ungreased cookie sheet and Bake for 13 minutes at 375 degrees.
Thursday, October 16, 2008
Chicken Pasta Salad with Roasted Red Pepper Dressing
3 cups uncooked farfalle (bow-tie) pasta (8 ounces)
6 1/2 cups Green Giant® SELECT® frozen broccoli florets
2/3 cup refrigerated Alfredo sauce (from 10-ounce container)
1 jar (7 ounces) roasted red bell peppers, drained and finely chopped
1/4 teaspoon salt
1 package (6 ounces) refrigerated diced cooked chicken breast
1 can (11 ounces) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
DIRECTIONS
1. Cook pasta as directed on package, adding broccoli for last 3 minutes of cooking. Rinse with cold water; drain.
2. In small bowl, mix Alfredo sauce, bell peppers and salt. In large bowl, mix pasta, broccoli, chicken and corn. Add pepper mixture to pasta mixture; toss until coated. Serve immediately, or refrigerate until serving.
6 1/2 cups Green Giant® SELECT® frozen broccoli florets
2/3 cup refrigerated Alfredo sauce (from 10-ounce container)
1 jar (7 ounces) roasted red bell peppers, drained and finely chopped
1/4 teaspoon salt
1 package (6 ounces) refrigerated diced cooked chicken breast
1 can (11 ounces) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
DIRECTIONS
1. Cook pasta as directed on package, adding broccoli for last 3 minutes of cooking. Rinse with cold water; drain.
2. In small bowl, mix Alfredo sauce, bell peppers and salt. In large bowl, mix pasta, broccoli, chicken and corn. Add pepper mixture to pasta mixture; toss until coated. Serve immediately, or refrigerate until serving.
Salmon Veggie Packets
2 cups uncooked instant rice
1 3/4 cups Progresso® chicken broth (from 32-ounce carton)
1 cup (from 10-ounce bag) matchstick-cut carrots
4 (4 to 6 ounces each) salmon fillets
1 teaspoon lemon pepper seasoning salt
1/2 teaspoon salt
1/3 cup chopped fresh chives
1 medium lemon, cut lengthwise in half, then cut crosswise into 1/4-inch slices
DIRECTIONS
1. Heat coals or gas grill for direct heat. Spray four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
2. Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of broth is absorbed. Stir in carrots.
3. Place salmon fillet on center of each foil piece. Sprinkle with lemon pepper seasoning salt and salt; top with chives. Arrange lemon slices over salmon. Spoon rice mixture around each fillet. Fold foil over salmon and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
4. Cover and grill packets 4 to 6 inches from low heat 11 to 14 minutes or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.
1 3/4 cups Progresso® chicken broth (from 32-ounce carton)
1 cup (from 10-ounce bag) matchstick-cut carrots
4 (4 to 6 ounces each) salmon fillets
1 teaspoon lemon pepper seasoning salt
1/2 teaspoon salt
1/3 cup chopped fresh chives
1 medium lemon, cut lengthwise in half, then cut crosswise into 1/4-inch slices
DIRECTIONS
1. Heat coals or gas grill for direct heat. Spray four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
2. Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of broth is absorbed. Stir in carrots.
3. Place salmon fillet on center of each foil piece. Sprinkle with lemon pepper seasoning salt and salt; top with chives. Arrange lemon slices over salmon. Spoon rice mixture around each fillet. Fold foil over salmon and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
4. Cover and grill packets 4 to 6 inches from low heat 11 to 14 minutes or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.
Saturday, October 11, 2008
Chile Rellenos Casserole
This Chile Rellenos Casserole is very easy to prepare and is loaded with flavor. Great for a busy week night, and good enough for company. Prep time: approx. 15 minutes. Cook time: approx. 45 minutes. Ready in one hour.
Makes 6 servings.
2 (7 ounce) cans whole green chile peppers, draned
8 ounces Monterey Jack cheese, shredded
8 ounces Cheddar cheese, shredded
4 eggs, beaten
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
1/2 cup milk
1 (8 ounce) can tomato sauce
DIRECTIONS
1. Preaheat oven to 350. Spray a 9x13-inch baking dish with cooking spray or line with aluminum foil.
2. Slice chiles in half long ways then lay half of the chiles evenly in bottom of baking dish. Sprinkle with 1/2 of the Monterey and Cheddar cheeses, and cover with remaining chiles.
3. In a bowl, mix the eggs, milk, evaporated milk, and flour. Pour over the top chiles.
4. Bake in the oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top then sprinkle on remaining cheese, and continue baking another 15 minutes.
5. Garnish wish salsa and sour cream (if desired) then serve.
Contributed by Lori Stromberg
Makes 6 servings.
2 (7 ounce) cans whole green chile peppers, draned
8 ounces Monterey Jack cheese, shredded
8 ounces Cheddar cheese, shredded
4 eggs, beaten
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
1/2 cup milk
1 (8 ounce) can tomato sauce
DIRECTIONS
1. Preaheat oven to 350. Spray a 9x13-inch baking dish with cooking spray or line with aluminum foil.
2. Slice chiles in half long ways then lay half of the chiles evenly in bottom of baking dish. Sprinkle with 1/2 of the Monterey and Cheddar cheeses, and cover with remaining chiles.
3. In a bowl, mix the eggs, milk, evaporated milk, and flour. Pour over the top chiles.
4. Bake in the oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top then sprinkle on remaining cheese, and continue baking another 15 minutes.
5. Garnish wish salsa and sour cream (if desired) then serve.
Contributed by Lori Stromberg
Wednesday, October 8, 2008
Dinner in a Pumpkin
4 medium pie pumpkins
1 1/4 pounds ground beef
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
1 can cream of mushroom soup
1 can (4 oz.) mushroom stems and pieces, drained
1/4 cup soy sauce
2 cups hot cooked rice
2 Tblsp. vegetable oil
Wash each pumpkin out and cut a 4 inch circle around the stem. Temove the top and set aside, discard the seeds and loose fibers from the inside. Place pumpkins in a shallow sturdy baking pan, set aside. In a large skillet, cook the beef, onion, celery, and green pepper over medium heat until the meat is no longer pink and the vegetables are tender. Drain. Stir in teh soup, mushrooms, soy sauce. Cook for 3-4 minutes, or until it is heated through. Fold in th erice and spoon misture into the pumpkins. REplace the tops and brush the outside of the pumpkins with the oil. Bake at 350 degress for 50-60 minutes, or until the pumpkins are tender.
p.s. I found this website that has a lot of free Halloween recipes, that look really good!
Mini Deep Dish Pizzas
Pillsbury Grands Refrigerator Biscuits (Home style, Butter, whatever)
Your favorite spaghetti/pizza sauce
Shredded mozzarella cheese
Pepperoni, sausage, ect.
Preheat oven as directed on the biscuit package (350 degrees). Grease a muffin tin. Place biscuits, one to an opening, in muffin tin. Gently press the biscuit to form a cup around the sides of the muffin tin ... sort of like making a little cup to hold sauce, toppings, and cheese. Bake empty 'cups' for about 8 minutes until puffy and just slightly brown. Remove from oven. Add a TBS of sauce, then sprinkle cheese, then sprinkle toppings. Return to oven and continue baking until cheese is melted and toppings are golden. Kids will love it!
Tuesday, October 7, 2008
Hot Dog Mummies
6 Hot Dogs1 Can of unbaked crescent rolls
1 slice of sandwich cheese
DIRECTIONS
Cut the hot dogs in half (for older kids you can leave the hot dogs whole). Spread open the dinner rolls and cut them into 1/2 inch strips. Wet your fingers with water so the dough gets just a little sticky, then wrap up your mummy! Use two tiny pieces of the sandwich cheese to make eyes in an opening at the top of the hot dog. Stand up on baking sheet and bake at 375 for 6 to 8 minutes.
Crock Pot Chicken
4 - 6 skinless chicken breasts, thawed
1/2 stick butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 envelope Italian salad dressing mix or 2 cups Italian dressing
8 oz cream cheese
1 small can chopped green chile (if desired)
6-8 cups cooked rice
Combine butter, soup, and dressing in crock pot. Place breasts in crock pot and coat with sauce. Cook all day on low or high for 4 hours. An hour before you serve, add cream cheese and shred chicken (add green chile if desired). Serve with cooked rice: pour sauce over rice and serve.
Contributed by Lori Stromberg
1/2 stick butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 envelope Italian salad dressing mix or 2 cups Italian dressing
8 oz cream cheese
1 small can chopped green chile (if desired)
6-8 cups cooked rice
Combine butter, soup, and dressing in crock pot. Place breasts in crock pot and coat with sauce. Cook all day on low or high for 4 hours. An hour before you serve, add cream cheese and shred chicken (add green chile if desired). Serve with cooked rice: pour sauce over rice and serve.
Contributed by Lori Stromberg
Chicken Tortilla Soup
1 thawed chicken or 5 thawed chicken legs
6 cups water
6 Chicken flavor Bouillon cubes
2 cups instant rice (white or brown)
1 can diced tomatoes, drained
1 can black beans, drained
1 can whole kernel corn, drained
Toppings: Sour cream, shredded cheese, crushed tortilla chips, jalapenos or green chile.
DIRECTIONS
Put thawed chicken, water, and bouillon cubes in crock pot, cook all day on low or high for 4 hours, until chicken is fully cooked.
When chicken is fully cooked begin preparing instant rice according to package directions. While rice is cooking, tear chicken meat off the bones and place chicken in a large pot, add chicken flavored water from crock pot, tomatoes, beans, and corn. Bring to boil; reduce heat and simmer 15 minutes, stirring frequently. Stir in rice. Serve with toppings if desired.
Contributed by Lori Stromberg
6 cups water
6 Chicken flavor Bouillon cubes
2 cups instant rice (white or brown)
1 can diced tomatoes, drained
1 can black beans, drained
1 can whole kernel corn, drained
Toppings: Sour cream, shredded cheese, crushed tortilla chips, jalapenos or green chile.
DIRECTIONS
Put thawed chicken, water, and bouillon cubes in crock pot, cook all day on low or high for 4 hours, until chicken is fully cooked.
When chicken is fully cooked begin preparing instant rice according to package directions. While rice is cooking, tear chicken meat off the bones and place chicken in a large pot, add chicken flavored water from crock pot, tomatoes, beans, and corn. Bring to boil; reduce heat and simmer 15 minutes, stirring frequently. Stir in rice. Serve with toppings if desired.
Contributed by Lori Stromberg
Lollipop Cookies (aka.Cupcakes on a Stick)
1 box cake mix (any flavor)
1/3 cup vegetable oil
2 eggs
24 Popsicle sticks
1 container of frosting (any flavor)
DIRECTIONS
1. Heat oven to 375 (350 for dark or nonstick cookie sheets). In a large bowl, beat cake mix, oil and eggs with electric mixer on low speed until blended.
2. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls 3 inches apart. Insert popsicle stick in edge of dough until tip is in center.
3. Bake 8 to 11 minutes or until puffed and almost no indentation remains when touched. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes. Frost and decorate as desired. Store loosely covered. (Wax paper works really well to put between layers
to stack them.)
Contributed by Lori Stromberg
Thank you Lori!
1/3 cup vegetable oil
2 eggs
24 Popsicle sticks
1 container of frosting (any flavor)
DIRECTIONS
1. Heat oven to 375 (350 for dark or nonstick cookie sheets). In a large bowl, beat cake mix, oil and eggs with electric mixer on low speed until blended.
2. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls 3 inches apart. Insert popsicle stick in edge of dough until tip is in center.
3. Bake 8 to 11 minutes or until puffed and almost no indentation remains when touched. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes. Frost and decorate as desired. Store loosely covered. (Wax paper works really well to put between layers
to stack them.)
Contributed by Lori Stromberg
Thank you Lori!
Saturday, October 4, 2008
Gourmet Chicken
6 Chicken Breasts
6 slices of Cheddar Cheese (I use Colby Jack)
2 Cans Cream of Chicken Soup
2 Tablespoons mayonnaise
1 cup milk
1 box Stuffing Mix
1 cup butter
DIRECTIONS
Place chicken in bottom of casserole dish. Place a slice of cheese on top of each piece of chicken.Mix mayonnaise Milk and Cream of Chicken soup. Pour over chicken. Spread dry stuffing over soup mixture.Melt Butter and pour evenly over stuffing. Bake at 350 for 35-45 minutes or until chicken is tender
Contributed by Megan Tea
Thank you Megan!
6 slices of Cheddar Cheese (I use Colby Jack)
2 Cans Cream of Chicken Soup
2 Tablespoons mayonnaise
1 cup milk
1 box Stuffing Mix
1 cup butter
DIRECTIONS
Place chicken in bottom of casserole dish. Place a slice of cheese on top of each piece of chicken.Mix mayonnaise Milk and Cream of Chicken soup. Pour over chicken. Spread dry stuffing over soup mixture.Melt Butter and pour evenly over stuffing. Bake at 350 for 35-45 minutes or until chicken is tender
Contributed by Megan Tea
Thank you Megan!
Wednesday, October 1, 2008
Pumpkin Pancakes
I was low on breakfast foods this morning, so I decided to look for a fun fall recipe for pancakes, and what I found was perfect! These pumpkin pancakes are delicious and I used whipped cream cheese as a topping instead of butter and syrup. The kids loved them too!
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
DIRECTIONS
In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
DIRECTIONS
In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Welcome!
Hello Ladies!
I'm Courtney McQuade, my son Jack and I just joined MOMS Club in September, and are very excited!! I was so happy to see that were in need of a place to exchange recipes, because I am always wishing for new fun ideas for meals and snacks. This will be an easy place to share all of our ideas, we can even post pictures of our families enjoying them! So anytime you try a new recipe, or have an old one that you would like to share, just email your recipe to me, please feel free to attach any pictures or comments you would like to share, and I will put it on the blog for everone to see! Thank you all so much, I can't wait to all the fun recipes we can gather! Take Care!
Courtney McQuade
I'm Courtney McQuade, my son Jack and I just joined MOMS Club in September, and are very excited!! I was so happy to see that were in need of a place to exchange recipes, because I am always wishing for new fun ideas for meals and snacks. This will be an easy place to share all of our ideas, we can even post pictures of our families enjoying them! So anytime you try a new recipe, or have an old one that you would like to share, just email your recipe to me, please feel free to attach any pictures or comments you would like to share, and I will put it on the blog for everone to see! Thank you all so much, I can't wait to all the fun recipes we can gather! Take Care!
Courtney McQuade
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