Sylvia's Santa Hats

Sylvia says" They are easy to make. 

 They are like a "sea foam" cookie."

Santa Hats

2 egg whites (room temp.) 
1/2 tsp. cream of tartar 
1/4 tsp. vanilla 
1/2 cup white sugar 
Red colored sugar (sprinkles)

Beat whites until soft peaks form.  Beating whites, add cream of tartar, vanilla.  Then slowly add white sugar. 
Beat until peaks stiffen.  Spoon meringue into plastic bag.  Snip corner. 

Pipe 2 dozen 1 1/2" tall Santa hat triangles onto parchment lined baking sheet.  (1/4 meringue should be left.) 
Sprinkle triangles with red sugar.  Add pompom and trim at base of hat. 

Bake hats until hard but not brown at 200 degrees--approx. 1 hour and 20 min. 
Turn off oven--leave hats in it for an hour to crisp before moving.

Dangerous Chocolate Cake-In-A-Mug!

Thanks Jo!!

This is an awesome recipe that I recently cut out of our paper. I tried it tonight and it really works and is very tasty! I may make these as Christmas Gifts by putting the dry ingredients into a baggie with the choc. chips in a separate baggie then putting cellophane or colored plastic wrap around a Christmas mug and tying off with a ribbon.......punching a hole in a piece of paper with the recipe on it. The only thing the receiver would have to do is mix with the wet ingredients and.......voila!

Dangerous Chocolate Cake-In-A-Mug

1 coffee mug
4 Tbs. flour (cake or all-purpose)
4 Tbs. sugar
2 Tbs. cocoa
1 egg
3 Tbs. milk
3 Tbs. oil
Small splash of vanilla
3 Tbs. chocolate chips

Add dry ingredients to mug and mix well with a fork. Add egg and mix thoroughly. Add in milk, oil and vanilla and mix well. Add chocolate chips. Put mug in microwave and cook for 3 minutes for a 1,000 watt oven. Cake will rise over the top of the mug - It's OK! Allow to cool a little: tip onto a plate if desired. Serve with vanilla ice cream if desired.

Deb's White Chicken Chili

We went to a Chili Cookoff this weekend and this was the winning recipe, unfortunately I wasn't the winner. I did manage to get the recipe from the winner--it is easy and good!

2 lbs chicken breast, cooked & shredded (I used canned chicken when I made it this weekend)

1 4oz can diced green chilies

2 cups chicken broth

1 16 oz jar chunky salsa (The winner used medium)

1 48 oz jar great northern beans

16 oz shredded Monterey Jack Cheese

Cook in crockpot on low for 4 to 6 hours until cheese is melted and chili is thick.

Teddy Totters

This recipe comes from my niece Cheryl. It's called 

Teddy Totters! Jr is adorable and by the look

on his face, he's enjoying this recipe!

Here is a great snack for the kiddos!
I can believe Jr. ate it.......he's my picky eater.

You need:

Teddy Grahams Chocolate Chip
Apple
Peanut Butter

Cut your apple into wedges
Spread some peanut butter onto the wedges
Place around 3 Teddy Grahams onto the peanut butter

Now enjoy!

Strawberry Scones

Brittany treated us to Strawberry Scones tonight!

The first photo is the finished product.

Britt says she will be making these again!

4 cups plus 1 tablespoon all-purpose flour
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
3/4 cup small-diced dried strawberries
1 egg beaten with 2 tablespoons water or milk, for egg wash

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss the strawberries with 1 tablespoon of flour, add them to the dough, and mix quickly. The dough may be a bit sticky.

Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles. Place on a baking sheet lined with parchment paper.
Brush the tops with egg wash. 

Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.

Cast of Characters

Easy Parmesan Garlic Chicken

Tonight Brittany cooked a fantastic meal!

She also made dessert, Strawberry Scones!

I'll post that next!

Easy Parmesan Garlic Chicken

Prep: 5 minutes
Total Time: 30 minutes

Ingredients:

1/2 cup KRAFT 100% Grated Parmesan Cheese
1 envelope GOOD SEASONS Italian Salad Dressing Mix
6 boneless, skinless chicken breast halves (about 2lbs)
1/2 tsp. garlic powder

Directions:
1. MIX cheese, garlic powder, and salad dressing mix.
2. MOISTEN chicken with water; coat with cheese mixture. Place in a shallow baking dish.
3. BAKE at 400F for 20-25 minutes or until chicken is cooked through. Makes 6 servings.

Nutrition Information Per Serving:
230 calories, 7g total fat, 3g sat fat, 680 mg sodium, 2g carbohydrate, 37g protein

Cast of Characters 

Finished Product! It smelled so good!

Easy Spanish Rice Casserole

I got this from a recipe exchange and Josh ABSOLUTELY LOVED this tonight! I was excited because it is way EASY. When I start working full-time, I am thinking that I could even do most of this the night before and then put it in the oven the next day. I also think this would freeze well!

1 lb hamburger
1 pkg spanish rice mix bag
shredded cheese
Frito corn chips

1. Brown hamburger and drain grease.
2. Make the Spanish rice per directions in the same pot as the hamburger.
3. Pour into 9x13 pan when done. (you can see I used a round pan)
4. Sprinkle with desired amount of shredded cheese and crushed frito corn chips.
5. Bake in the oven until cheese is melted - 350 deg for about 25 minutes.
6. Top with Salsa and Sour Cream

**For the healthly ones again you could easily use ground turkey and I used the WW Mexican Cheese.

Zucchini Bread

Here in MI, zucchini is a dime a dozen. Not literally but we are given zucchini on a weekly basis in the summer. I love it and am contantly looking for new recipes, so if you have any post them please. I got this recipe from my friend Jordan's blog site. It is her Mom's zucchini bread recipe..

I had to make some muffins because I don't own two bread pans.

Annabelle is devouring these as I type!

4 eggs

2 c. sugar

1 c. oil

2 1/2 c. flour

1 1/2 tsp. baking soda

1 1/2 tsp. cinnamon

3/4 tsp. baking powder

1 tsp. salt

1 tsp. vanilla

2 c. shredded zucchini

1 c. nuts (optional)

Raisins & coconut (optional)

1. Preheat oven to 350 degrees


2. Mix the eggs with the sugar.


3. Add oil.


4. Mix (seperately) the flour, baking soda, salt, cinnamon and the baking powder.


5. Add to the eggs and sugar.


6. Then add the vanilla, nuts and zucchini.


7. Bake in 2 greased and floured bread pans.


8. Bake for 60 minutes.

Lasagna pizza cups

I got this recipe off of another blogger's site. Her name is Kelly; I don't know her, but thought I'd try this recipe and it was GREAT! Also, would you believe after 3 years of marriage I just bought a muffin pan today! I couldn't believe we didn't have one!

1/2 lb lean ground beef

1 small onion, chopped

2 garlic gloves, minced

1 jar pizza sauce

1 can refrigerated buttermilk biscuits

1/2 cup ricotta cheese

3/4 cup shredded mozzarella cheese

1. Preheat oven to 375.


2. Cook first 3 ingredients in a large skillet over medium heat until meat crumbles and is no longer pink. Drain well.


3. Stir in 1 cup pizza sauce and remove from heat.


4. Press biscuits on bottom and sides of a lightly greased muffin cups.


5. Spoon 1 tbls meat mixture into each biscuit cup.


6. Top with ricotta cheese (about 1 tsp) and sprinkle with shredded cheese.


7. Bake at 375 for 18-20 minutes or until golden.


8. Warm up remaining sauce and serve with the cups.

** I made this a bit more healthy by using ground turkey and low fat ricotta and biscuits. This was very tasty and something kids will LOVE!

Karen's Cherry Crisp

Karen's Cherry Crisp

2 cups of cherries (cut and pitted)

1/2 bag of yellow cake mix

1 stick of butter

Preheat oven to 350

Place cherries in the bottom of a 9 X 13 baking dish

Pour cake mix over top

Pour melted butter over cake mix

Bake for 30 minutes

Serve warm with ice cream or whipped cream

Spinach Balls

This recipe is from my niece Cheryl. 

She made these today and I begged her for the recipe

Thanks Cheryl!

Spinach Balls

Ingredients
20 oz pkg of frozen spinach
2 cups of herb stuffing mix
3/4 cup of Parmesan cheese grated
1 tsp garlic minced
1 medium onion chopped fine
3 eggs beaten
1/4 cup of butter

Preheat heat the oven to 350
Thaw the spinach and remove all of the liquid
Mix all ingredients together
form balls and place them on greased baking sheet
Bake 15 minutes and dip into hot mustard sauce

Cooking with My Sister Laura

Hello from Connecticut!

Here is a recipe from Chef Laura.

Sooooo good!

Enjoy the video clip of my sister 

cooking and my Dad with 

Maggie. Your not going to believe 

this but, Maggie understands

Portuguese! 

Make an on-line slideshow at www.OneTrueMedia.com

Parmesan Chicken

2 to 3 pounds of chicken breast

1 cup mayonnaise 

2 tsp. oregano

1/2 cup Parmesan cheese

A sprinkle of garlic powder and onion powder

Mix mayonnaise, Parmesan cheese, oregano,onion powder and garlic powder.

Spread mixture over chicken . 

Bake at 375 for 45 minutes. 

Serves 4 to 6 people

(I use frozen chicken breast. It's a great meal to make for unexpected company)

Cast of Characters 

Mix all ingredients together

Spread over chicken breast

Bake for 45 minutes at 375 degrees

The string beans were coated with 

Portuguese Olive Oil,Almond slices 

and a sprinkle of Garlic and Onion

 powder.Stir and  cook in Microwave 

for 6 minutes, stirring  at halfway.

We added a sweet potato to the dish and it really

 complimented the chicken This was sooooo good and 

easy! Not to mention as it was cooking,

 it smelled Wonderful!

Marinated Veggie Side Dish

Marinated Veggies

Take a zucchini, a squash and an onion, cut them up into small chunks.
Put them in a frying pan and pour marinade over them, we use Gazebo Room Salad Dressing and Marinade. Cook over med/low heat until soft.

Chicken Enchiladas

Chicken Enchiladas2 cups chopped cooked chicken or turkey

1 cup chopped green pepper

1 package (8ounces) Cream Cheese, cubed

1 jar (8 ounces) salsa divided

6 flour tortillas (6 inches)

3/4 pound (12 ounces) Velveeta pasteurized process cheese spread, cut up

1/4 cup milk

Stir chicken, green pepper, cream cheese and 1/2 cup of the salsa in medium saucepan on low heat until cream cheese is melted

Spoon approximately 1/2 cup of the chicken mixture down center of each tortilla; roll up. Place in lightly greased 12x8-inch baking dish.

Stir process cheese spread and milk in small saucepan on low heat until smooth. Pour sauce over tortillas; cover with foil.

Bake at 350 degrees for 20 minutes or until thoroughly heated. Top with remaining salsa. Garnish, if desired.

Makes 4 to 6 servings

Prep Time 20 minutes

Baking Time 20 minutes

Pork Piccata

Pork Piccata with Stuffing, Mashed Potatoes & Green Beans

Servings: 2

Total Time: 20 minutes

Ingredients:

2 TBSP Flour

1/2 tsp pepper

Dash of salt

1 TBSP Water

1 Lg egg white

1/3 c breadcrumbs

4 pork chop cutlets

2 tsp olive oil

1 c Chicken Broth

1 tsp grated lemon rind

3 TBSP lemon juice

1 TBSP Capers, drained

Lemon Wedges

Directions:

1. Combine flour, salt & pepper in a shallow dish
2. Combine water & egg white in another dish, stirring with whisk.
3. Place breadcrumbs in a third dish
4. Dip cutlets into each one; starting with #1-3
5. Heat oil over medium heat in large skillet
6. Add cutlets; cook 2-4 minutes on each side.
7. Remove from pan and keep warm
8. Add broth, rind, juice, & capers to pan; simmer for 2 minutes, stirring constantly.
9. Pour over cutlets; serve immediately.
10. Garnish with lemon wedges.
    
    
    

    

    

    

    
    

Brandon's Hawaiian Chicken

Prep Time: 10 minutes

Cook Time 30 minutes

Serves 8

Ingredients:

1 bottle Catalina Dressing

1 jar Apricot Preserves

1 pkg Lipton Onion Soup

1 can Sliced Peaches

5 Chicken Breast

Directions:

1. Cut each chicken breast into 3 to 4 pieces and place in a lasagna pan.

2. Pour Catalina Dressing over the chicken.

3.Top with Apricot Preserves.

4. Sprinkle Lipton Onion Soup Mix over  the top.

5. Bake 20 minutes on 350

6. Top with Peaches and cook additional 10 minutes.

7. Serve over Rice or with Mashed Potatoes

Chef Brandon

Brittany  had seconds and said 

"When are we having it again!"

Herb-Parmesan Chicken Breasts

Herb-Parmesan Chicken served with pasta and green beans

Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 4



Ingredients:
1 tsp grated lemon zest
1 sm clove garlic (I used minced garlic)
1/2 c loosely packed parsley leaves
4 (6oz) boneless, skinless chicken breast halves
Salt and pepper
1 TBSP butter
1 TBSP vegetable oil
1/2 c Chicken broth
1 c grated Parmesan (I used the kind that come in a jar, not fresh)



Directions:

1. Topping: Place lemon zest, garlic, and parsley in Magic bullet and blend or gather and chop repeatedly until mixture resembles coarse sand. Set aside.
2. Place chicken between 2 sheets of waxed paper, or ziplock bags and pound flat with a mallet. Season with salt and pepper.
3. Melt butter with oil in a large skillet over medium-high heat. Add chicken; cook until browned, 2 to 3 minutes per side. Transfer to a plate and cover with foil to keep warm.
4. Pour fat from skillet and add chicken broth. Increase the heat to high and bring to a boil, stiring to pick up browned bits. Boil until liquid has thickened and reduced to 2 TBSP, about 2 minutes.
5. Return chicken to the skillet; top with cheese. Reduce heat to medium and cover. Heat until cheese is melted and chicken is cooked through, 3 minutes. Transfer to plates and drizzle with juices from skillet. Sprinkle with lemon-garlic topping.

I mixed the first 3 ingredients in my Magic Bullet to give it the sand consistency.

Flatten the chicken with a mallet

Frying the Chicken in the butter/oil

Chicken with parmesan melted

Beef Enchiladas

Mexican Monday at the Wilson house last night was Beef Enchiladas, so for your Mexican lovers here is yet recipe.

Beef Enchiladas with Spanish Rice

Prep time: 15-20 minutes
Cook time: 30 minutes
Servings:6

Ingredients:
1 lb ground beef
1 sm onion
1 green pepper (optional)
1 can cream of chicken/or mushroom soup
1 jar (17.25 oz) Enchilada sauce (mild)
2 c Cheddar Cheese
1 can refried beans
8 oz milk
1 1/2 pkg. corn or flour tortillas, about 18

Directions:
1. Preheat the oven 350 degrees.
2. Saute beef, onion, green pepper. Drain fat and set mixture aside.
3. Combine enchilada sauce, milk, soup, and 1 cup grated cheese.
4. Softened tortilla shells in the microwave.
5. Spread each tortilla with approximately 1 TBSP of refried beans; then spoon on some of the beef mixture; then spoon of cheese/soup mixture.
6. Roll up enchilada. Place in long, lightly greased casserole dish. Repeat until all tortillas are used.
7. Pour extra sauce over enchiladas. Sprinkle remaining cheese on top. Bake 30 minutes at 350 degrees.

**Usually makes 1 1/2 casseroles

Ingredients

Mix together

Spoon it on and roll up!

Put in the oven