Friday, January 30, 2009

{cream cheese veggie pizza}

This is one of my favorite appetizers, but could be served with something else as a light lunch or supper. I even made this using a box oven, and taught my girls at Girls' Camp how to do it too! Yum!


2 packages crescent rolls
2 8-oz. packages cream cheese
1/2 c. mayo
1/2 c. sour cream
1 package ranch dressing mix
3/4 c. each of:
grated carrots
green pepper
black olives
green onion
(I omit certain items. :) You can really anything you want on it, in any amount you like. )

Lightly spray a cookie sheet, and lay the crescent rolls out flat, pressing the seams together to make a crust. Bake for 10 minutes at 375 degrees, then cool. Mix sour cream, mayo, cream cheese, and dressing mix well, then spread on top of cooled crust. Top with vegetables. Cut into squares to serve!

Monday, January 26, 2009

{black bean enchiladas}

I don't remember who I got this from, but thank you!!


1 large onion, chopped
1 medium green pepper, chopped
2 T. chicken broth
2-15 oz. cans black beans, drained and rinsed
1 1/2 c. picante sauce (or fresh salsa)
12 flour tortillas
2 medium tomatoes, chopped
shredded cheese
shredded lettuce
sour cream
green onions

In a non-stick skillet, cook and stir onion and green pepper in chicken broth 2-3 minutes. Mash 1 can black beans. Add to the skillet with 3/4 c. picante sauce and the other can of beans. Heat through. Spoon 1/4 c. mixture on tortilla and roll. Place in a sprayed 9x13 baking dish. Combine tomatoes and rest of picante sauce and spoon over enchiladas. Cover and bake at 350 for 15 minutes. Uncover, sprinkle with cheese, and bake until cheese is melted. Serve with lettuce, more tomatoes, green onions, and sour cream.

{buttermilk waffles}

Okay, I know everyone has their own favorite waffle recipe, and I can't help but share mine. It's a definite standby, and waffles for dinner is a common occurrence at our house. Everyone loves them! I have tried many different recipes and mixes, and they just don't compare with this one. Buttermilk is definitely the key to fluffier, yummier, waffles.

*Recipe courtesy Better Homes and Gardens Cookbook


1 3/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
2 c. buttermilk
1/2 c. cooking oil (I usually use less)

1. In a medium mixing bowl, stir together flour, baking powder, baking soda, and salt. Make a well in the center of dry mixture; set aside.
2. In another medium bowl, whisk eggs. Stir in buttermilk and oil.
3. Add buttermilk mixture to dry mixture, and stir just until moistened (batter will be lumpy).

*If you don't have buttermilk on hand, you can substitute sour milk for the same amount. For each cup of sour milk needed, place 1 T. lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 c. total liquid; stir. Let the mixture sit for 5 minutes before using it in a recipe.

{peanut butter pie}

I usually post recipes on my recipe blog, but I think this one garners a little extra special attention. I received this recipe a few weeks ago from a friend, and have now had a couple of occasions in which to make it. It is SO yummy--and most absolutely a temptation! Peanut butter, cream cheese, and chocolate? Can't go wrong! I'm sorry I didn't take a picture--it's even more tempting in person!!

I was also just reminded this afternoon, of one of my favorite treats since childhood. I wanted to make something for Ryan for after school, and decided on Rice Krispie treats. I love to add different things into the treats to create varying tastes and textures, all while using a basic favorite. Today I added butterscotch chips (about half a bag) to the marshmallows and melted them together (add chips in when marshmallows are almost melted), then stirred in the Rice Krispies. I then added the rest of the bag of chips and pressed the mixture into my pan. SO good! You can use peanut butter chips, chocolate chips, even a small box of your favorite kind of Jell-O for a fruity flavor. Kids love to choose their favorite combination.


1 1/2 c. heavy whipping cream
1/4 c. sugar
8 oz. cream cheese, softened
1 c. creamy peanut butter
1 c. powdered sugar

Whip the cream and sugar together until soft peaks form (don't beat too long--it will turn into butter!!). In a separate bowl, beat the other ingredients together. Fold in the whipped cream mixture until well blended. Pour into a graham cracker crust, and cover with ganache (recipes to follow). Refrigerate for several hours.

Graham cracker crust:

1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/3 c. butter, melted

Mix all ingredients together , then press firmly in bottom and sides of a 9-inch pie pan. Bake at 350 degrees for 8 minutes. Let cool.


8 oz. chocolate (I use chocolate chips)
2 T. unsalted butter
2-4 T. heavy whipping cream

Pour ingredients in medium glass (microwaveable) bowl, starting with 2-3 T. of whipping cream. Microwave for 20-30 seconds, then stir. Place back in microwave for a few more seconds at a time if necessary, just until chocolate will mix easily. If it's too thick, continue to add a little whipping cream at a time, until it reaches a smooth, creamy consistency. It should be spreadable, but not runny.

Wednesday, January 7, 2009

{chocolate caramel brownies}

That's really all you have to say. :)


-Mix together:
German chocolate cake mix
1/3 c. evaporated milk
3/4 c. butter, melted
1 c. chopped nuts

Spoon half of the mixture into a greased 9x13 baking dish. Bake at 350 degrees for 6 minutes. Cool slightly.

-Melt in a saucepan (or microwave) and pout over the top of brownie:
14 oz. package caramels
1/3 c. evaporated milk

-Sprinkle 6 oz. chocolate chips on top of caramel mixture, then drop remaining brownie mixture in walnut-sized balls close together to cover the brownies. Bake at 350 degrees for 15-18 minutes.

{white chicken chili}

This is a new recipe I tried this week, although I can't even remember where I got it! It's been sitting here, waiting for me to try it, and I'm so glad I did! It's made in the crock pot, which automatically is a plus, and the taco seasoning and green chilies give it just a little bit of a kick.


2-3 boneless, skinless, chicken breasts
2 cans northern beans
1 can white corn (I used frozen)
1 can Cream of Chicken soup
1-14.5 oz. can chicken broth
1 can chopped green chilies
1 envelope taco seasoning
1/2 c. sour cream

Place chicken in the bottom of your crock pot, then dump in drained beans and corn. In a mixing bowl, mix the soup, broth, green chilies, and taco seasoning, then pour over chicken. Cook on low for 8 hours, then stir sour cream right before serving. Top with green onion and cheese. I also made homemade tortilla strips, which were delicious with it.

Monday, January 5, 2009

{lentil minestrone}

I love recipes that bring back memories! This soup has been made by my best friend for almost as long as I've known her--definitely back to our early married years. This is perfect served with bread sticks or rolls--yum!


1 medium onion, chopped
1 clove garlic, minced
1 T. oil
1 stalk celery, sliced
1 can kidney beans
4 c. water
4 cubes chicken bouillon
1 tsp. dried oregano, crushed
1 tsp. dried thyme, crushed
few dashes Tabasco sauce
14 oz. can diced tomatoes
3/4 c. pasta (farfalle, wagon wheels, penne)

In a large saucepan or Dutch oven, saute onion and garlic over medium heat until tender, while stirring frequently. Add celery, kidney beans, water, bouillon cubes, oregano, thyme, and Tabasco. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in tomatoes and pasta; simmer for 10-15 minutes longer, or until pasta is tender.