Wednesday, December 19, 2007

Minty Candy Christmas Cookie Mix

  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup holiday-colored candy-coated chocolate pieces (non PC translation: Christmas M&Ms)
  • 1/3 cup chopped peppermint candy
  1. Layer ingredients in 1-quart food storage jar with tight-fitting lid in the following order: granulated sugar, brown sugar, combined flour, baking powder, baking soda and salt; chocolate pieces; and peppermint candy.
  2. Seal jar.
  3. Cover lid with fabric circle, if desired.
  4. Attach gift tag and fabric to jar with raffia or ribbon.

To prepare:

  • 1 jar Minty Candy Christmas Cookie Mix
  • 1/4 cup (1/2 stick) butter, softened
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  1. Preheat over to 350 degrees. Line cookie sheets with parchment paper; set aside.
  2. Place contents of jar in large mixing bowl. Using fingers, work butter into flour mixture.
  3. Combine eggs and vanilla in small bowl.
  4. Add egg mixture to flour mixture; stir until dough forms.
  5. Shape dough into 1-inch balls; place balls 3 inches apart on prepared cookie sheets.
  6. Bake 10 to 12 minutes or until cookies are golden.
  7. Cool 1 minute on cookie sheets. Slide parchment paper and cookies onto wire rack. Cool completely.

Makes 2 1/2 dozen cookies.

Found On: Org Junkie

Friday, December 14, 2007

Kaci's Pineapple Casserole

  • 2 20oz cans of pineapple, in juice (I use chunks)
  • 2 c shredded cheddar cheese
  • 2/3 c sugar
  • 1/3 c all purpose flour
  • 1 c Ritz crackers, crushed
  • 1/4 c butter, melted
  1. Drain the pineapple, reserve 1/3 c of juice.
  2. Place pineapple in a lightly greased casserole dish.
  3. Cover with cheese, then mix it up a little.
  4. Combine reserved pineapple juice, sugar, and flour. Pour over cheese.
  5. Combine cracker crumbs and butter and sprinkle on top.
  6. Bake at 400* for 25 minutes.

Found on my friend Kaci's blog

Spinach Artichoke Dip

  • 1 cup shredded mozzarella cheese
  • 8 oz cream cheese, cubed
  • 1/4 cup grated Parmesan
  • 1 clove garlic, minced
  • 1/4 tsp pepper
  • 14 oz can artichokes, drained and chopped in food processor
  • 6-10 oz fresh spinach leaves, chopped in food processor
  1. Combine ingredients in slow cooker.
  2. Cover and cook on high for 2 hours, until hot and bubbling.
  3. Stir well and serve with tortilla chips.
  4. (If you prefer a chunkier dip, chop the artichokes and spinach coarsely by hand.

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Tuesday, December 11, 2007

Beefy Noodle Bake

  • 1 pound of ground beef
  • 1 package of cream cheese
  • 1 bag of any kind of noodles
  • 1 can of tomato sauce
  • 1 onion
  1. Brown the meat with the onion chopped.
  2. Add the cream cheese (cubed), tomato sauce, 1 1/2 cups of water and several dashes of garlic, parsley, salt and pepper. Let this simmer until the cream cheese is blended in thoroughly.
  3. Cook the noodles.
  4. Combine the two (noodles and meat mixture) together in a casserole dish. Top with your fav grated cheese and allow to cook for 20 min in the oven at 375.

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Pork Chops, Stuffing & Apples

  • pork chops - I used 6 boneless chops
  • stuffing mix - I used 2 boxes of stovetop cornbread stuffing
  • canned apples - I used a total of four cans - 2 cans of apple pie filling (one was very cinnamony, the other not so muich) and two cans of canned apple slices (found with the canned fruit at the grocery) I think all pie filling would be too sweet.
  1. Dump the apples into the bottom of a 13x9 pan and spread them out evenly.
  2. Brown the chops in some olive oil on the stove, then lay them over the apples.
  3. Prepare the stuffing per the package, then heap it evenly on top of each chop.
  4. Bake in the oven at 375 for 45 minutes or so until the chops are done and the apples are bubbly.

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Taco Soup

  • 6 cans of any bean
  • 2 cans of any tomato
  • 4 cans of any vegetable
  • 2 packets of powdered Hidden Valley Ranch dressing
  • 2 packets of taco seasoning

"My favorite beans to use are kidney, pinto and black beans. My favorite tomatoes are Rotel and my favorite vegetables are corn and green beans. I usually use two cans of each kind unless I don't have that much variety, then I use what I have. You just can't go wrong with this one! We have this on nights when the pantry is rather bare and/or it is dinner time with nothing planned. Ahem, let's just say we have this a lot."

"This recipe feeds our large family with enough left over for lunch the next day so adjust the recipe according to your needs. It is absolutely delicious and gets the big 'thumbs up' from everyone! Serve it with sour cream, corn chips and shredded cheese to make it simply perfect! It works for us!!"

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