Wednesday, December 31, 2008

Crash Hot Potatoes

Red Potatoes
Olive Oil
Kosher Salt
Black Pepper
Herb of choice

Begin by bringing a pot of salted water to a boil.

Add in as many potatoes as you wish to make, and cook them until they’re fork-tender

Next, generously drizzle olive oil on a sheet pan.

This will mean the difference between the potatoes sticking and not sticking, so don’t be shy here.

When the potatoes are tender, place them on the cookie sheet…

…Giving them plenty of room to spread out.

Next, grab your potato masher and gently press down on the potato until it slightly mashes…

Then rotate the masher 90 degrees and finish flattening it. Of course, you don’t want to absolutely smash it into the pan-you want it almost to resemble a cookie.

Repeat until all are flattened. And really, I don’t know why you couldn’t use the bottom of a glass for this step if you don’t have a potato masher. The surface might not be as textured and interesting, but I think it still might work.

Next, brush the tops rather generously with olive oil.

Next, grab some Kosher salt. You can use regular salt, but I’d really recommend using kosher. It adheres to the potatoes more easily and really flavors them nicely without getting too salty.

Remember: potatoes need salt. Don’t skimp!

Be ye ever as generous with fresh ground black pepper.

Now, you can grab some chives…or thyme…or whatever herbs you have available.

Whatever herb you use, just chop it pretty finely and sprinkle over the top.

Now throw them onto the top rack of a very hot (450-degree) oven, and cook them for 20-25 minutes…

…Or until they’re golden and crispy and sizzling.

--From The Pioneer Woman

Caramel Cookies

POINTS® Value: 1
Servings: 60
Preparation Time: 5 min
Cooking Time: 10 min
Level of Difficulty: Easy

1/2 cup(s) unsalted butter, softened
1 cup(s) packed brown sugar, dark
1 large egg(s)
1 tsp vanilla extract
1 cup(s) all-purpose flour
3/4 cup(s) whole wheat flour
1/4 tsp table salt
1/2 tsp baking soda

* Preheat oven to 400°F.

* In a large bowl, using an electric mixer, cream butter, sugar, egg and vanilla extract. Add remaining ingredients and beat thoroughly.

* Scrape dough out of bowl and onto a large piece of plastic wrap. Roll dough into a log, about 2 1/2-inches wide; completely wrap dough in plastic and refrigerate until firm, at least 20 minutes or up to overnight.

* Cut dough into 1/8-inch-thick slices and arrange on several large ungreased cookies sheets about 1- to 1 1/2-inches apart. Bake until lightly browned around edges, about 8 to 10 minutes.

* Allow cookies to cool on cookie sheet for about 1 minute and then remove to a wire rack to cool completely. Yields 1 cookie per serving.

Penne with Vodka Sauce

POINTS® Value: 7
Servings: 6
Preparation Time: 10 min
Cooking Time: 18 min
Level of Difficulty: Easy

1 tbsp unsalted butter
2 medium shallot(s), minced (about 1/2 cup)
2 medium garlic clove(s), minced
2 tbsp parsley, fresh, minced
1/2 small sea salt, or other coarse salt
1/4 tsp black pepper, freshly ground
3 tbsp canned tomato paste
2 oz vodka
1/8 tsp table salt, or to taste (for cooking pasta)
12 oz uncooked penne
1/2 cup(s) heavy whipping cream
20 leaves basil, fresh, cut into ribbons (chiffonade)

* Heat a large skillet over a medium-low heat. Add butter, shallots and garlic; sauté until shallots start to caramelize, about 3 to 5 minutes. Add parsley, sea salt and pepper, stirring once or twice. Add tomato paste and mix to form a paste. Cook for about 5 minutes, moving paste around pan occasionally; add vodka. Scrap bottom of pan with a wooden spoon and cook for about 5 minutes more.

* Meanwhile, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.

* Add cream to tomato sauce; reduce heat to low and simmer for about 3 minutes. Add pasta to sauce and mix to coat; top with basil and season to taste with salt and pepper. Yields about 1 cup per serving.

Creamy Lemon Pie

POINTS® Value: 3
Servings: 10
Preparation Time: 15 min
Cooking Time: 15 min
Level of Difficulty: Moderate

6 whole reduced-fat cinnamon graham crackers
2 tbsp butter
11 oz fat-free sweetened condensed milk
2 large egg(s)
1/2 cup(s) fresh lemon juice
1 tbsp lemon zest

# Preheat oven to 350ºF.

# Grind graham crackers in a food processor until fine, or place crackers in a resealable plastic bag and crush with a rolling pin. Place crumbs in a small bowl.

# Melt butter on stove top or in microwave and pour over graham cracker crumbs, mixing with a fork until completely moistened. Press crumbs evenly onto bottom of a 9-inch pie pan; place crust in refrigerator while preparing lemon filling.

# Place condensed milk and eggs into a bowl and mix until smooth. Add lemon juice and zest and stir until incorporated. Pour milk mixture into prepared crust.

# Bake pie for 15 minutes. Cool completely, and freeze for up to two weeks before serving. For best flavor, serve chilled.

Monday, December 22, 2008

Monster Cookies

12 eggs
2 lbs. brown sugar
4 c. white sugar
1 lb. butter or margarine, softened
1 T. syrup
1 T. vanilla
3 lbs. peanut butter
8 tsp. baking soda
18 c. oatmeal
1 lb. milk choc. chips
1 lb. M&Ms

Preheat oven to 350 degrees. Mix all ingredients, in order given, in the largest bowl you have. Drop by large Tbsp. or ice cream scoop and flatten. Place 6-8 cookies on lightly greased cookie sheet. Bake 12 min. Do not overbake. Let sit on pan before removing from hot cookie sheet.

Makes approx. 100 cookies. (4-5" diameter/ice cream scoop sized)

Tuesday, December 16, 2008

Caramel Surprise Cookies

1 cup white sugar
1 cup packed brown sugar
1 cup butter, softened
2 teaspoon vanilla extract
2 egg
2 1/2 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
48 chocolate covered caramel candies
1 tablespoon white sugar
1 cup white chocolate chips


In a large bowl, cream together the white sugar, brown sugar, and butter until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda, gradually stir into the creamed mixture. Cover dough and chill for at least one hour. Meanwhile unwrap the candies.

Preheat the oven to 350 degrees F (175 degrees C).

With floured hands, wrap about 1 tablespoon of dough around each piece of candy, completely covering the candy. Roll each ball in the remaining tablespoon of white sugar. Place 2 inches apart on an unprepared cookie sheet. Bake for 7 to 10 minutes in the preheated oven. Cookies should be set and slightly cracked.

Melt the white chocolate chips in the microwave oven, or in a bowl over simmering water. Drizzle over the cookies when they are cool. If the melted chips are too thick, add vegetable oil to achieve the desired consistency.

**Andes mints can be used as well.

Saturday, November 22, 2008

Key Lime Cheesecake

1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
2 T white sugar

24 ounces cream cheese, softened
1 cup white sugar
1 tablespoon cornstarch
3 eggs
2/3 cup key lime juice
1 tsp. vanilla extract

1. To make Crust: In a bowl stir together the graham cracker crumbs and 2 tablespoons sugar, stir in the butter well. Pat the mixture into the bottom and 1/2 inch up the side of a buttered 10 inch springform pan and bake the crust in a preheated 375 degree F (190 degree C) oven for 8 minutes. Transfer the pan to a rack and cool.

2. In a large bowl with an electric mixer, beat cream cheese, sugar, and cornstarch until smooth. Beat in the eggs, one at a time, blending just until smooth. Beat in the lime juice and vanilla on low. Do not overbeat, or cake will crack during baking. Pour batter into prepared crust.

3. Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.

4. Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.

Sunday, November 2, 2008

Jill's Slap Yo' Mama Mac and Cheese

1 pound elbow Macaroni
2 cans of evaporated milk (yes you can use skim evaporated)
3 cans of cheddar cheese soup
1 1/2 sticks of butter
4 cups of shredded sharp or extra sharp YELLOW cheddar cheese (or 2 large 2 cup bags of shredded cheddar cheese)
2 cups of WHITE cheddar cheese (sharp or extra sharp)
1 tsp salt
2 tsp pepper (or to taste)

NOTE: If you can't find white cheddar feel free to use all yellow cheddar

Preheat oven to 400
1. Boil Macaroni according to package directions, drain
2. In a bowl pour the cheddar cheese soup, milk, butter, salt and pepper. Microwave for 8-10 minutes. Stir halfway thru cooking.
Get large casserole pan
(NOTE: I recommend a disposable aluminum pan)
Pour a cup of noodles in the bottom of the pan
Follow that with the cheese mixture
Top with shredded cheese

repeat till all ingredients are used
FINISH with a topping of shredded cheese

Bake 40-45 minutes or until golden brown

Monday, October 27, 2008

Apple and Oatmeal Crisp

1 1/2 cups water
1 1/2 cups (packed) light brown sugar
1/2 stick butter, melted
2 tablespoons plus 1 1/2 cups flour
1/2 teaspoon salt
1 1/4 teaspoons cinnamon
3/4 teaspoon nutmeg
2 1/2 pounds cooking apples, cored and cut into wedges
1 1/2 cups oatmeal
1 stick butter, cut into small pieces and at room temperature
12 (1 cup) plastic containers with a lids

Preheat the oven to 350 degrees F. In a mixing bowl, combine the water, 3/4 cup brown sugar, melted butter, 2 tablespoons of the flour, salt, 1 teaspoon of cinnamon, and 1/2 teaspoon of grated nutmeg, whisk until smooth. Place the apples in a 9 by 2-inch glass baking dish (10 cup) and pour the liquid sugar mixture over the apples. Mix well. In a mixing bowl, combine the remaining 3/4 cup brown sugar, remaining 1/4 teaspoon cinnamon, remaining 1/4 teaspoon nutmeg, 1 1/2 cups flour, oatmeal, and butter. Using your fingers, work the mixture together until it resembles a coarse crumb-like mixture. Sprinkle the oatmeal topping over the top of the apple mixture. Bake for 1 hour, or until the apples are tender and the crust is golden. Remove from the oven and cool completely.

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

1 stick plus 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples

Crumble Topping:
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened

Brown Sugar Glaze:
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water

Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.

In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

Monday, September 1, 2008

O'Henry Bars

4 c. quick oatmeal
1/2 c. light corn syrup
2 sticks softened margarine
1 c. brown sugar
1 c. choc. chips
3/4 c. peanut butter

Mix first 4 ingredients and spread in jelly roll pan. Don't melt margarine. Bake at 350 degrees for 15-20 min. Melt choc. chips and peanut butter. Spread over baked mixture and cut into bars.

Sunday, August 31, 2008

Chocolate Scotcheroos

1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups Rice Krispies (or other cereal - Crispix, Cheerios, etc...)
1 cup chocolate chips
1 cup butterscotch chips

Bring sugar and syrup to a boil. Remove from heat and stir in peanut butter. Add Rice Krispies and stir until well coated. Spread in a buttered 9x13" pan. Melt chips, spread on top.

Saturday, August 23, 2008

Cinnamon Rolls (frozen bread dough)

1 loaf frozen white bread dough, thawed in refrigerator
Flour, for dusting surface

1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 stick butter, softened

1 stick unsalted butter, softened
1 cup powdered sugar
1/3 cup cream cheese
1 teaspoon vanilla extract

Preheat oven to 400 degrees F.

Roll out dough on a lightly floured surface to form a 15 by 7-inch rectangle. In a small bowl, combine brown sugar and cinnamon. Set aside. Spread 2/3 cup softened butter over dough and then evenly sprinkle with cinnamon-sugar mixture. Starting at the long edge, roll up dough as for a jelly roll. Cut roll into 16 slices and then set aside in a warm place and allow dough to rise until doubled in size, about 1 hour.

Divide rolls among 2 lightly buttered round baking pans. Bake for 15 minutes or until golden on top. While the rolls are baking, combine the icing ingredients with an electric mixer until fluffy. Frost the warm rolls with the icing. Serve warm.

Thursday, August 7, 2008

Overnight Cinnamon Rolls

4 large egg yolks, room temperature
1 large whole egg, room temperature
2 ounces sugar, approximately 1/4 cup
3 ounces unsalted butter, melted, approximately 6 tablespoons
6 ounces buttermilk, room temperature
20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
1 package instant dry yeast, approximately 2 1/4 teaspoons
1 1/4 teaspoons kosher salt
Vegetable oil or cooking spray

8 ounces light brown sugar, approximately 1 cup packed
1 tablespoon ground cinnamon
Pinch salt
3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons

2 1/2 ounces cream cheese, softened, approximately 1/4 cup
3 tablespoons milk
5 1/2 ounces powdered sugar, approximately 1 1/2 cups

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

Monday, July 21, 2008

Slow Cooker Sweet and Sour Meatballs

1 jar (9 to 10 oz.) sweet and sour sauce

1/4 cup packed brown sugar

3 tablespoons soy sauce

1/2 teaspoon garlic powder

1/2 teaspoon pepper

3 pounds frozen meatballs

1 medium red bell pepper, cubed

1 can (20 oz.) pineapple chunks, drained

PLACE all ingredients in the slow cooker; stir gently. Place lid on slow cooker.

COOK on LOW for 7 to 8 hours OR on HIGH for 4 to 5 hours until done.

Number of Servings: 12-15

Nutrition Information:
(Per Serving)
calories 426
grams fat 25
% calories from fat 54
milligrams cholesterol 67
milligrams sodium 1196
grams carbohydrates 27
grams fiber 1
grams protein 21

Monday, July 7, 2008

Key Lime Pie

Graham Cracker Crust:
1 paper-wrapped package graham crackers (1/3 of a 1 pound box) or 1 cup plus 2 1/2 tablespoons graham cracker crumbs
5 tablespoons melted unsalted butter
1/3 cup sugar

3 egg yolks
2 limes, zest grated (about 1 1/2 teaspoons)
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed lime juice (if you get Key limes, use them: otherwise use regular limes)

1 cup heavy or whipping cream, chilled
3 tablespoons of confectioners' sugar

For the graham cracker crust: Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. Break up the graham crackers: place in a food processor and process to crumbs. (If you dont have a food processor, place the crackers in a large plastic bag: seal and then crush the crackers with a rolling pin.) Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack. Leave the oven on.

For the filling: Meanwhile, in a electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at a high speed until very fluffy, abut 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour mixture into the pie crust. Bake for 10 minutes, or until the filling has set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.

For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

***Can substitute pre-made crust and Cool Whip if desired.

Monday, June 23, 2008


4 3/4 ounces all-purpose flour, approximately 1 cup
4 3/4 ounces whole-wheat flour, approximately 1 cup
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 whole eggs, beaten
2 ounces unsalted butter, melted
16 ounces buttermilk, room temperature
Vegetable spray, for waffle iron

Preheat waffle iron according to manufacturer's directions.

In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

Thursday, May 22, 2008

Buttermilk Brownie Cake

2 cups granulated sugar
2 cups all-purpose flour
¼ cup cocoa powder
½ cup vegetable oil
½ cup butter or margarine
½ cup reduced-fat buttermilk
1 teaspoon baking soda
2 eggs, lightly beaten
1 teaspoon vanilla extract

½ cup butter or margarine
¼ cup cocoa powder
1/3 cup reduced-fat buttermilk
1 (1-pound) box confectioners’ sugar
1 teaspoon vanilla extract

1. Preheat oven to 400F. Grease a 15 x 10-inch baking pans.
2. To prepare brownies, combine granulated sugar, flour and cocoa; mix well.
3. Combine 1 cup water with oil and butter in a medium saucepan. Bring to a boil; add to flour mixture and mix well. Add buttermilk, baking soda, eggs and vanilla. Beat well by hand and pour into pan. Bake 20 to 22 minutes, until a wooden pick inserted in the center comes out almost clean. Cool completely on wire racks.
4. To prepare frosting, combine butter, cocoa and buttermilk in a saucepan; bring to a boil. Remove from heat. Gradually beat in confectioners’ sugar and vanilla with a mixer at low speed. Spread evenly over cooled brownies. Makes about 3 dozen brownies.

Note: You can also make this recipe using 2 13-by-9-inch pans. Adjust the cooking time down to 15 to 20 minutes.

Nutritional Information
Nutrition facts per serving: 140 calories, 7g fat, 1g protein, 20g carbohydrates, 0g fiber, 60mg sodium.

Rhubarb Cake

1 yellow cake mix
4 c. rhubarb, diced
1 c. sugar
2 cartons whipping cream

Mix cake according to box directions. Toss rhubarb in sugar, put on top of cake mix. Pour whipping cream over all. Bake at 350° for 50-60 minutes.

Saturday, May 3, 2008

Better than Sex Cake


* 1 German chocolate or other chocolate cake
* 3/4 cup fudge topping
* 3/4 cup caramel topping
* 3/4 cup sweetened condensed milk
* 1 cup crushed toffee bits
* 1 tub of whipped topping or 1 envelope Dream Whip, prepared with milk

Bake cake according to package instructions. After the cake has cooled, make holes in the entire top of the cake using a large fork or the handle of a wooden spoon. Pour (one at a time) fudge, caramel, and condensed milk over the top of the cake and let each flavor soak in before adding the next. Frost the cake with the whipped topping and sprinkle the toffee bits over the top.

Sunday, April 27, 2008

Chili's Salsa

5 min | 5 min prep | SERVES 32 , 4 Cups
1 (14 1/2 ounce) can tomatoes and green chilies
1 (14 1/2 ounce) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned, diced, not pickled)
1/4 cup yellow onions (diced)
1/2-3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar

1. In food processor place jalapenos and onions.
2. Process for just a few seconds.
3. Add both cans of tomatoes, salt, sugar, and cumin.
4. Process all ingredients until well blended but do not puree.
5. Place in covered container and chill.
6. A couple of hours of chilling will help blend and enrich the flavor.
7. Serve with your favorite thin corn tortilla chips.

Tuesday, April 15, 2008

Easy Italian Pasta Bake

1 lb. Ground Beef
3 Cups Penne Pasta or Rotini Pasta, Cooked and drained
1 Jar (26 oz.) Spaghetti Sauce
1/3 Cup of Kraft 100% Grated Parmesan and Romano Cheese
1 1/2 cups Kraft Shredded Mozzarella Cheese

Preheat oven to 375. Brown meat in large skillet; drain. Add pasta, sauce and half of the Parmesan and Romano cheese; mix well.

Spoon into 13 X 9 inch baking dish. Top with Mozzarella cheese and remaining Parmesan and Romano Cheese.

Bake 20 minutes or until heated through.

Sunday, March 30, 2008

Red Raspberry Leaf Pregnancy Tea

4 T. loose RRL tea leaves
4 bags Celestial Seasonings Raspberry Zinger tea
1/4 c. sugar
4 quarts water

4 quart-size mason jars
1 gallon sun tea jug

Divide the RRL tea, tea bags, and sugar evenly amongst the jars. Boil 4 quarts of water, then pour into jars. Let steep for 45 minutes. Strain into sun tea jug. Store in refrigerator. Drink 3 cups daily during third trimester.

Note: During labor, make strong infusion with 1 oz. tea leaves and 1 qt. water. Drink entire quart at once, while still hot.

Thursday, March 27, 2008

Cheesy Ham and Hashbrowns

2 lb. bag of hashbrowns, thawed
1-2 cups ham, cut into small pieces (can use leftovers)
2 cans cheddar cheese soup, plus 1 can milk
1 c. shredded cheddar cheese

Preheat oven to 375°. Mix all ingredients together and bake for 45-60 minutes, or until potatoes are tender.

Sunday, February 10, 2008

Chocolate Fondue

2 c. heavy cream
1 1/2 c. semi-sweet chocolate chips
1 1/2 c. white chocolate chips

Heat cream in fondue pot at 200° until hot - add chips, stirring constantly until melted and smooth. Reduce heat to Warm.

Suggestions for dipping -

Pound Cake
Rice Krispie treats
Toasted coconut marshmallows
Regular marshmallows

Sunday, February 3, 2008

Katelyn's Sugar Cookies/Buttercream Frosting

2 c. white sugar
1 c. butter
2 eggs
1 c. sour cream
1 tsp. vanilla or almond extract
1 tsp. baking powder
1 tsp. baking soda
4 1/2 c. flour
pinch of salt

Refrigerate overnight. Roll out dough and cut out shapes. Bake at 350° for 6-12 minutes, depending on how thick you roll them.


1/2 c. shortening
1/2 c. butter
1 tsp. vanilla or almond extract
4 c. powdered sugar
2 T. milk or water

Cream butter and shortening with electric mixer. Gradually add sugar one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in icing will appear dry. Add milk or water, and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing in refrigerator when not in use. Stores up to 2 weeks. Rewhip before using. Makes 3 cups. (Double this for 1 cake mix)

Sunday, January 20, 2008

Benihana Onion Soup

4 Cups canned chicken broth
2 Cups water
1 white onion
1/4 cup carrot, coarsely chopped
1/4 celery stalk, coarsely chopped
1/2 Teaspoon salt
1 Cup vegetable oil
1 Cup milk
1 Cup all-purpose flour
6 Medium mushrooms, thinly sliced
4 green onions, diced

Combine chicken broth and water in a large saucepan over high heat. Slice the white onion in half, then coarsely chop one half. Add chopped onion, carrot, celery and salt to the saucepan and bring to a boil. Reduce heat and simmer for 10 minutes, or until the onions start to become translucent.

As the broth simmers, heat up 1 cup of vegetable oil in a small saucepan over medium heat. Slice the remaining white onion into very thin slices.

Separate the slices, dip the slices into the milk, then into the flour. Fry the breaded onions, a handful at a time in the oil until golden brown. Drain on a paper towel.

When the soup has simmered for 10 minutes, strain the vegetables out of the broth and toss them out. Pour the broth back into the pan and keep it hot over low heat.

To serve, ladle about 1 cup of broth into a bowl. Place a few pieces of fried onion into the soup, followed by 6 to 8 mushroom slices and a sprinkle with diced green onion.

Benihana Fried Rice

2 ounces cooked chicken
8 ounces steamed rice
2 eggs
1 teaspoon onions, chopped
2/3 teaspoon carrots, chopped
2/3 teaspoon green onions, chopped
1/2 teaspoon sesame seeds
4 tablespoons garlic butter
1 teaspoon oil
2 teaspoons soy sauce
6 pinches pepper
6 pinches salt (optional)

1. Scramble eggs and chop after cooking.
2. Saute chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken.
3. Break off chunks of steamed rice and mix with vegetable, egg and chicken.
4. Add sesame seed and salt and pepper, stirring well.
5. Add butter and soy sauce into the mixture, stirring well until done.