Monday, December 24, 2007

Merry Christmas

Merry Christmas my friends and readers!

Just wanted to remind you all it is okay to indulge yourself this holiday season a bit.

Friday, December 21, 2007

Eclair in a glass

4 HoHo's ( or little debbie swiss rolls )
1 oz of old coffee
1 tub of Cool Whip
2 Chocolate Snack Pack Pudding

Peel the chocolate coating off of the HoHo. (Keep the pieces of chocolate coating together into 4 small piles).
Now cut the HoHo's into 5 small pieces. (4 HoHo's will make 20 pieces. Enough for 4 desserts).

Take a large Glass wine goblet and put 1 small spoon of the chocolate pudding in the bottom of the glass.

Add a shot of coffee to the cool whip . Mix it together so that the cool whip has a light Coffee Flavor.

Now add about a 1/4 inch of the cool whip to the goblet.

Now take the pieces of HoHo and carefully place then along the side of the goblet. Make sure the swirl of the inside of the HoHo is facing out. (Use 5 pieces so that they form a circle in the center of the glass that can clearly be seen from the outside of the goblet).

You will now have a small hole in the center of the glass. Fill that area with the small pile of chocolate coating. (Leave 2 small pieces of coating to decorate the top of the dessert).
Form a layer of pudding by drizzling a tablespoon of pudding over the tops of the hoho's and chocolate coating.

Now put one more layer of cool whip to fill the wine glass to the top. Drizzle a bit more pudding and place the remaining 2 pieces of chocolate coating in the center of the cool whip.

Try Adding chocolate chips or crushed up Heath bars (or your favorite candy bar) to the cool whip..

Sunday, December 16, 2007

No Bake Date Balls

2 T. butter
1-1/2 cups dates, pitted and chopped
1 cup powdered sugar
2 egss, beaten
1/4 t. salt
2-1/2 cups crsp rice cereal
1/2 cup chopped nuts
1 t. vanilla
2 cups flaked coconut

Using a double boiler, heat butter, cdats, sugar, eggs and salt. Stir constantly. Remove from heat and cool.
Add cereal, nuts, vanilla. Mix well and form into small balls. roll in coconut.
Keep refrigerated.

Note: These freeze well

Sugar Cookies

1 heaping cup of sugar
2 eggs
1/3 cup milk
1 t. vanilla
4 cups flour
1 t. baking powder
1 cup shorting
1/2 t. salt

Beat sugar and eggs until lemon color. Beat in the soda, milk and vanilla. add the rest and mix.
Chill until cold. Roll out thin and cut into shapes.
Bake in a 375 degree oven about 12 minutes.
Yields about 3 1/2 dozen cookies but it will vary widely depending on the size and shape of your cookies.


1 cup butter
1/2 cup powdered sugar
2 cups flour
1 cup nuts, chopped
1 t. vanilla

Roll into balls about the size of a nickle
Bake at 350 for 14 minutes
roll in powdered sugar when cooled.
Makes about 4 dozen

Carmel Corn

6 quarts popped popcorn
2 cups firmly packed brown sugar
1/2 cup corn syrup
2 sticks butter
1/4 t. cream of Tartar
1 t. salt
1 t. baking soda

Combine everything except soda and bring to a boil=260 degrees. Take off heat and stir in baking soda.
Pour into a greased surface.

Muddy Buddies

9cups Chex® cereal (any variety)
1cup semisweet chocolate chips
1/2cup peanut butter
1/4cup butter or margarine
1teaspoon vanilla
1 1/2cups powdered sugar
1.Into large bowl, measure cereal; set aside.
2.In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter. Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3.Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Stove-Top Directions: Into large bowl, measure cereal; set aside. In 1-quart saucepan, heat chocolate chips, peanut butter and butter over low heat, stirring frequently, until melted. Remove from heat; stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Foolproof Chocolate Fudge


  • 3 cups semi-sweet chocolate chips
  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
  • Dash salt
  • 3/4 cup chopped nuts (optional)
  • 1 1/2 teaspoons vanilla extract


  1. In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND® and salt. Remove from heat; stir in nuts (optional) and vanilla.
  2. Spread evenly into wax paper lined 8- or 9-inch square pan. Chill 2 hours or until firm.
  3. Turn fudge onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.


Creamy Dark Chocolate Fudge: Melt 2 cups miniature marshmallows with chocolate chips and EAGLE BRAND®. Proceed as above.

Milk Chocolate Fudge: Omit 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.

Rocky Road Fudge: Omit 1 cup semi-sweet chocolate chips, salt, nuts and vanilla. In saucepan, melt chocolate chips with EAGLE BRAND® and 2 tablespoons butter or margarine. In large bowl, combine 2 cups dry-roasted peanuts and 1 (10 1/2-ounce) package miniature marshmallows. Stir in chocolate mixture. Spread in wax paper-lined 13x9-inch pan. Proceed as above. (Makes about 2 3/4 pounds)


Microwave: In 1-quart glass measure, combine chocolate chips with EAGLE BRAND® and salt. Cook on HIGH (100% power) 3 minutes or until chips melt, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.

Peppermint Bark


Makes 36 pieces.

  • 1 (7.5-ounce) package hard peppermint candies, unwrapped
  • 1 pound white chocolate, chopped (do not use chips)
  • 2 cups puffed rice cereal
  • Nonstick cooking spray


  1. Spray a rimmed baking sheet with nonstick cooking spray; line with waxed paper. Place candies in a doubled resealable plastic bag; seal, and wrap in a kitchen towel. Using a rolling pin or skillet, crush candies into tiny pieces. Sift to separate crushed candy from fine powder, reserving fine powder for another use; set crushed candy aside.
  2. Place white chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 4 to 6 minutes. Remove from heat; stir in rice cereal.
  3. Pour mixture onto prepared baking sheet; using a spatula, spread evenly to a 1/4-inch thickness.
  4. Sprinkle with crushed candy; with a piece of waxed paper covering entire surface, press in gently. Chill until firm, 20 to 30 minutes (no longer, as candy will begin to soften).
  5. Peel waxed paper off. Break bark into 2-inch pieces. Store at room temperature in an airtight container up to 1 week.

Saturday, December 15, 2007

Rice Krispie Peanut Butter Bon Bons

2 cups peanut butter
1/2 cup butter
1 pound confectioners' sugar, sifted
3 cups Rice Krispies
1 cup semisweet chocolate chips

In a medium saucepan, melt peanut butter together with butter. Do this over very low heat. This can also be done in the microwave; just watch it carefully.

In a large mixing bowl, combine confectioners' sugar with rice cereal.
Pour hot peanut butter mixture over cereal mixture.
Let cool a couple minutes, then blend with your hands.
Form 1/2-inch balls.
Immediately place the dish of peanut butter balls into the refrigerator to cool.

Melt the chocolate chips in another pan on low flame or double boiler. When candy balls have cooled completely, dip he bonbon in the melted chocolate.
Swirl the tops with the back of a teaspoon to give a pretty effect.
Place on wax paper-lined cookie sheet or baking pan.
Chill well before serving.

Makes about 8 dozen bonbons.

Hot Buttered Rum

1 lb. softened butter
1 lb. light brown sugar
1 lb. confectioners' sugar
Dark rum
1 tbsp. cinnamon
1 tbsp. nutmeg
1 qt. vanilla ice cream, softened

In a large bowl, mix until smooth the butter, brown sugar, confectioners' sugar, cinnamon, and nutmeg.
Add vanilla ice cream and mix well. Keep frozen.
I suggest using a plastic container for storing in the freezer

For each cup of hot buttered rum, place in mug: 2 tablespoons of frozen mixture with 1 shot of dark rum. Fill mug with boiling water and stir.

Rum Balls

3 c. finely crushed vanilla wafers (about 75 cookies)
2 c. powdered sugar
1 c. finely chopped pecans or walnuts
1/4 c. cocoa
1/2 c. dark rum
1/4 c. light corn syrup
Granulated or powdered sugar

Mix crushed wafers, powdered sugar, nuts and cocoa.
Stir in rum and corn syrup.
Shape mixture into 1 inch balls.
Roll in granulated sugar or powdered sugar.
Refrigerate in tightly covered container seven days before serving.
Makes 5 dozen.

Peanut Butter Blossom

48 Hershey Kisses Milk Chocolates
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

Heat oven to 375°F. Remove wrappers from chocolates.

Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Tuesday, December 11, 2007

Italian Beef Kabobs

1 pound beef bone-in sirloin or round steak 1 inch thick
2 cloves garlic
1/4 cup balsamic vinegar
1/4 cup water
1 tsp. dried oregano leaved (1 tbsp. fresh)
2 tbsp. olive or vegetable oil
1/2 tsp. marjoram leaves
1 tsp. sugar

Cut and discard most of the fat and the bone from the beef.
Cut beef into 1 inch pieces.

Peel and finely chop the garlic.
Make a marinade by mixing the vinegar, water, oregano, oil, marjoram, sugar and garlic in a large bowl.

Stir in beef until well coated.
Cover and refrigerate at least one hour, stirring occasionally.
(If you are using bamboo skewers, soak them in water for 30 minutes before using to prevent burning).

Move oven rack so it is near the broiler.
Set the oven to broil.

Remove the beef from the marinade, reserving the marinade.
Thread the beef onto the skewers leaving a 1/2 inch space between each piece.
Brush the kabobs with marinade.

Place the kabobs on a foil lined baking sheet with tops about 3 inches from the heat for about 6-8 minutes for medium-rare to medium doneness, turning and brushing after 3 minutes.

Discard any remaining marinade.

**To save time use 2/3 cup purchased Italian dressing instead of making the marinade**

Mexican Beef and Bean Casserole

1 pound ground beef (ground turkey for a lower fat)
2 cans pinto beans
1 8oz can tomato sauce
1/2 cup chunky style salsa (you pick the hotness level)
1 tsp. chili powder
1 cup shredded Monterey Jack cheese

Pre-heat oven to 375º

Cook the beef in a skillet over medium heat until brown; drain.

Drain and rinse the beans in a strainer.

Mix the beef, beans, tomato sauce, salsa and chili powder in an ungreased baking pan.

Cover with lid or aluminum foil and bake 40-45 minutes, stirring once or twice.
Carefully remove the lid or foil, and sprinkle cheese over the top. Continue baking uncovered for about 5 minutes or until the cheese is melted.

Cheese Enchiladas

1 small green bell pepper
1 clove garlic
1 medium onion
1 tbsp chili powder
1/2 tsp. oregano (dried)
1/4 tsp. ground cumin
1 15oz can tomato sauce*
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/2 cup sour cream
2 tbsp. parsley
1/4 tsp. pepper
8 tortillas (5-6 in. in diameter)

sour cream and chopped green onions for garnish if desired

*- if you like a spicier flavor seed and chop 2 green jalapenos chilies and add to tomato sauce mixture.

Pre-heat oven to 350º

Let the tortillas get to room temperature.

Remove seeds and membrane from green pepper. Chop enough to measure 1/3 cup.
Peel and finely chop the garlic.
Peel and finely chop the onion.
Set aside.

Mix the bell pepper, garlic, chili powder, oregano, cumin and tomato sauce in a medium bowl, and set aside.

Mix the onion, Monterey Jack, Cheddar cheese and 1/2 cup sour cream, the pepper and parsley in a large bowl.

Spoon about 1/3 cup of the cheese mixture down one side of each tortilla to within 1 inch of edge. Roll tortilla around filling, and place seam side down in an ungreased baking dish. Repeat with the remaining tortillas and mixture.

Pour the tomato sauce mixture over the tortillas.

Bake uncovered about 25 minutes or until hot and bubbly.

Garnish with sour cream and green onions.

Thursday, December 6, 2007

Sweet Potato Apple Bake

3 cups thinly sliced peeled Granny Smith apple (about 1 1/4 pounds)
1 teaspoon lemon juice
4 small sweet potatoes, peeled and thinly sliced (about 2 pounds)
1/4 cup maple syrup
1 tablespoon butter, melted
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1 cup plain bread crumbs
2 teaspoons olive oil
1/4 teaspoon ground nutmeg

Preheat oven to 400°.

Combine apples and lemon juice in a large bowl.
Add the sweet potatoes and the next 4 ingredients (sweet potatoes through pepper). Place the sweet potato mixture in a 13 x 9-inch baking dish coated with cooking spray.
Bake at 400° for 40 minutes, stirring after 25 minutes.

Combine breadcrumbs, oil, and nutmeg; sprinkle over the sweet potato mixture.
Bake for an additional 15 minutes or until golden.
Let stand for 10 minutes before serving.

Potato Bacon Casserole

4 cups frozen shredded hash brown potatoes
1/2 cup finely chopped onion
8 ounces bacon or turkey bacon
1 cup shredded cheddar cheese
1 (12 fl. oz.) can evaporated milk
1 large egg
1 1/2 teaspoons seasoned salt

PREHEAT oven to 350° F.

Grease 8-inch-square baking dish.

LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.

BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving

Wednesday, December 5, 2007


Nothing like a man in uniform....except maybe one out of it.
Send in the Marines!

Garlic Soup

8 garlic cloves, minced
3 cans (14-1/2 ounces each) ready-to-use chicken broth
1-1/2 cups water
4 slices stale or toasted bread, cut into 1/2-inch cubes
1/2 teaspoon black pepper
1 egg, beaten
1 scallion, thinly sliced
Parmesan cheese

Coat a soup pot with nonstick cooking spray. Add the garlic and cook over medium heat until light brown, stirring constantly. Add the broth, water, bread, and pepper; mix well. Bring the mixture to a boil, then reduce the heat to low.

Remove 2 tablespoons of the soup to a small bowl and combine with the beaten egg. Using a fork, slowly stir the egg mixture into the soup, forming egg strands. Cook for 4 to 5 minutes, until heated through.

Ladle the soup into individual bowls, top with the scallion rings, sprinkle with Parmesan cheese and serve immediately. (can garnish with croutons)

Bacon Stuffed Cherry Tomatoes

20-25 cherry tomatoes
1/2 cup mayonnaise
3 Tbs. Parmesan cheese
1 can of real bacon bits
1/3 cup green onion chopped

Cut a thin slice off the top of each tomato
Scoop out and discard pulp
Invert the tomatoes to drain
Combine remaining ingredients
Spoon mixture into tomatoes
Chill one hour before serving

Bacon Swiss Dip

8 strips cooked bacon, chopped
4 oz. shredded swiss cheese
8 oz. soft cream cheese (whipped does well)
1/2 cup mayonnaise or Mircale Whip
1/4 chopped green onions
1 cup crushed Ritz

Combine first 5 ingredients. Top with crushed Ritz. Bake at 350 degrees for 15 minutes. Serve with pita bread, tortilla chips, wheat thins, etc.

Beef and Biscuits Casserole

1 1/4 pounds lean ground beef
1/2 cup chopped onion
1/4 cup chopped green chile pepper
1 (8 ounce) can tomato sauce
2 teaspoons chili powder
1/2 teaspoon garlic salt
1 (10 ounce) can refrigerated buttermilk biscuit dough
1 1/2 cups shredded Monterey Jack cheese, divided
1/2 cup sour cream
1 egg, lightly beaten

Preheat oven to 375º

In a large skillet, brown the ground beef, onion and green chile pepper; drain. Stir in tomato sauce, chili powder ,and garlic salt. Simmer while preparing the biscuits.
Separate biscuit dough into 10 biscuits. Pull each biscuit into 2 layers. Press 10 biscuit halves on the bottom of a 9-inch pie dish to form bottom crust. Reserve the other 10 biscuit halves for the top layer.
Remove meat mixture from heat, and stir in 1/2 cup shredded cheese, sour cream, and egg; mix well. Spoon over bottom crust. Arrange remaining biscuit halves to form top crust, and spoon remaining cheese evenly over the top.
Bake in preheated oven for 25 to 30 minutes, or until biscuits are a deep golden brown color.

Peanut Butter Bread

2 cups sifted all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup Creamy Peanut Butter
1 beaten egg
1 cup milk

Preheat oven to 350ºF.

In a bowl, mix flour, sugar, baking powder and salt.
Cut in peanut butter with a fork.
Add egg and milk, stir just enough to moisten dry ingredients.
Pour into a 9 x 3 x 5-inch loaf pan.
Bake in oven at 350ºF for about an hour or until wooden pick inserted near the center comes out clean


Tuesday, December 4, 2007

Peanut Butter Cup Cheesecake

For The Crust
4 1/2 cups crushed Oreo cookies
1 cup chopped roasted peanuts
1/2 cup butter, melted

For The Filling
2 lbs cream cheese, softened
5 eggs, at room temperature
1 1/2 cups firmly packed brown sugar
1 cup smooth peanut butter (not natural-style)
1/2 cup whipping cream
1 teaspoon vanilla extract
12 Reese's Peanut Butter cups, broken into small pieces

For The Topping
3 ounces sour cream
1/2 cup sugar

Pre-heat oven to 275º
Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
Pat the crust mixture onto bottom and sides of a 10-inch springform pan.

Beat cream cheese in bowl of electric mixer until smooth.
Add eggs, one at a time, beating well after each addition.
Add sugar, peanut butter and cream; mix until smooth.
Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
Pour filling into prepared crust.
Place spring form pan into a larger baking pan.
Pour hot water into the larger pan so that the water comes 1 inch up the sides of the spring form pan.
Bake at 275°F 1-1/2 hours, or until firm and lightly browned.

Combine the sour cream and sugar and spread on the cheesecake.
Return the cake to the oven for 5 minutes.
Remove from the oven and allow to cool on a wire rack for one hour.
Run a knife along the edge of the cake to loosen it from the pan somewhat.
Refrigerate for at least 4 hours.

Chicken Fritters

1 lb mashed potatoes with butter added
1 2/3 cup chopped, cooked chicken
2/3 cup chopped ham
2 eggs lightly beaten
2 cups breadcrumbs
oil for shallow frying

In a large bowl, blend the potatoes, chicken, ham, and 1 egg.

Shape the mixture into small balls or flat pancakes.

Add a little milk to the second egg.

Place the breadcrumbs on a plate. Dip the balls into the milk and egg mixture then roll in the breadcrumbs, to coat them completely.

Heat the cooking oil in a large skillet and cook the fritters until they are a golden brown.

Garnish with a sprig of parsley, and your favorite dipping sauce.

Chicken Mozzarella Bake

4 to 6 chicken breast halves
salt and pepper
garlic powder
1 tablespoon olive oil
1 tablespoon butter
8 ounces sliced mushrooms
1 tablespoon butter
2 to 3 tablespoons Marsala or white wine, or use chicken broth
1 medium to large tomato, sliced
4 to 6 green onions, thinly sliced
8 ounces Mozzarella cheese, sliced

Pound chicken breast halves between sheets of plastic wrap until evenly thinned out.

Salt and pepper both sides then sprinkle lightly with garlic powder.

In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat.

Add chicken to the heated skillet; cook for about 5 minutes on each side.

Remove to a baking dish.

Add 1 more tablespoon butter to the skillet along with the wine or broth then saute the mushrooms until tender and golden brown.

Pour mushroom mixture over chicken in baking dish.

Top with tomato slices and sliced green onions.

Place Mozzarella slices over all.

Bake at 325° for 25 minutes.

Taco Dip

The best taco dip you'll ever have! Another fan favorite. I am now stuck bring this dip to every family and friend function where we are asked to bring a dish to share. I swear you will get rave reviews from everyone if you make this dish. Nothing like bringing a taco dip to a few of my husband's functions only to have another person to bring their version and have yours devoured and the other one go untouched, (even by the husband of the woman that made it).

Taco Dip

16oz cream cheese
16oz sour cream
1½ lb hamburger
3 packages taco seasoning mix
3 tomatoes
1 red pepper diced
1 green pepper diced
1/2 cup black olives (optional)
2 packages of shredded cheese (I use taco blend)

Mix together cream cheese, sour cream, and 1 package of the taco seasoning mix. Spread on large platter and chill for 1-2 hours.

Brown and drain hamburger, add 1 package of taco seasoning. DO NOT ADD WATER!! Let meat cool and place over 1st layer.

Sprinkle 1 bag of cheese over meat and then add the tomatoes, peppers, and olives (if you used them). Pour remaining cheese over the vegetables. Top off with remaining bag.

Serve with nacho chips.

Chocolate Chip Cracker Dip

Chocolate Chip Cracker Dip

8oz cream cheese (softened)
1/2 cup butter (softened)
3/4 cup powdered sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup mini semi-sweet chocolate chips
3/4 finely chopped pecans or walnuts

Beat cream cheese and butter till soft.
Mix in powdered sugar, brown sugar and vanilla.
Stir in chips.

Cover and chill for at least 2 hours
Shape into ball and chill another hour.

Roll in chopped nuts then 1/4 cup chocolate chips

Serve with graham crackers, chocolate graham crackers, Nilla wafers.

It is a very rich dessert.

**what I do**

I buy a graham cracker crust. I crumble it, mix it with the nuts and roll the mixture in this. I then press the mixture into the pie tin that the crust came in. Then refrigerate.

It is always a crowd pleaser and I am always asked for this recipe every time I make it.

Lets get it started.

To start things out how about some nice eye candy.