June 30, 2010

Red, White, and Blue Cookie Bark

This recipe and photo came from Your Homebased Mom Blog.

Vanilla Flavored Almond Bark Coating
Red, White, and Blue M& M's

On a cookie sheet lined with foil(lightly sprayed with cooking spray)-crush up about a dozen Oreo cookies and several hand fulls of pretzels. Melt 1 lb. of vanilla flavored almond bark coating in the microwave and pour over the broken cookies and pretzels. Sprinkle with M&M's. Let the chocolate harden and break into pieces.

Let the chocolate harden and then break into pieces.
Rate It!
Jen: 8
Madee: 9

June 28, 2010

Honey Lime Fruit Salad

This recipe and photo came from My Kitchen Cafe

1 (20 oz.) can pineapple chunks, drained well
1 can mandarin oranges, drained well
2-3 ripe kiwi, peeled and sliced into thick half moons
1 cup green grapes, halved
1 cup strawberries, quartered
Zest from one lime, about 1 tablespoon
2 tablespoons honey
1 teaspoon poppy seeds

Combine the fruit in a medium-large serving bowl. Add the lime zest and poppy seeds, and gently toss. Drizzle the honey over the fruit and again, gently mix until the fruit is evenly coated with the honey. Serve.

Rate It!
Jen: 9
Kile: 8
Madee: 7.5
Destrie: Good

Pineapple Apricot Chicken Skewers

This recipe and photo came from the Real Mom Kitchen Blog
* 32 oz jar of pineapple apricot preserves
* 1 tablespoon yellow mustard
* 3 tablespoons balsamic vinegar
* 2 tablespoons honey
* 1 teaspoon garlic powder
* salt and pepper
* 4 chicken breasts, cubed
* 8-10 bamboo skewers

1. Combine the ingredients in a gallon zip lock bag except chicken. Mix well.
2. Add chicken, mix in and marinate from 2 hours to all day. The longer the better.
3. Soak the skewers for 10 minutes or more before grilling.
4. Add the chicken to the skewers, grill over medium and enjoy!
Rate It!
Jen: 7
Kile: 8.5
Madee: 7
Destrie: ok

Potato Skins

I got this recipe from the Your Homebased Mom Blog- who got it from The Pioneer Woman Cooks Blog.
Photo from Your Homebased Mom Blog.

8 slices bacon (I used Hormel Real Bacon Bits.)
8 russet potatoes, scrubbed clean
canola oil
kosher salt
1 1/2 C. grated cheddar cheese
1 C. sour cream
4 green onions, sliced

Preheat the oven to 400 F

Rub the outside of the scrubbed potatoes with canola oil. Place on foil lined baking sheet and bake for 45 minutes to an hour or until the potatoes are fork tender. Let potatoes cool so the are easy to handle. Slice in half lengthwise.

With a spoon or small scoop, scrape out the inner flesh of the potatoes, leaving a small margin of potato in the skins. Brush both sides of the potato skins with canola oil and salt liberally. Place the skins cut side down on the pan and return to the oven. Bake for 7 minutes and then flip the skins over to the other side. Bake for 7 minutes more or until the skins are crispy.

Grate the cheese.

When the skins are crisp, remove them from the oven and sprinkle each with cheese and bacon pieces. Return to the oven just until the cheese melts (2 minutes). Just before serving, spoon sour cream onto each skin and sprinkle with sliced green onion. Serve hot.

Rate It!
Jen: 9
Kile: 8
Kiley:Not Home
Madee: 7
Destrie: didn't try them

Frozen Banana Split Squares

This recipe and photo came from Our Best Bites Blog.
Recipe adapted from Paula Deen

12 3.5 oz. ice cream sandwiches
3-4 medium bananas
1/2-1 c. hot fudge sauce
1/2-1 c. caramel sauce
1 c. chopped maraschino cherries or sliced strawberries (more or less depending on personal taste)
8 oz. frozen whipped topping (like Cool Whip), thawed
1 small can crushed pineapple, undrained
2 Butterfinger bars, crushed (or 1/2 c. chocolate-covered toffee bits, nuts, etc.)

Line the bottom of a 9x13" baking dish with the ice cream sandwiches, cutting them to fit as necessary. Slice the bananas into pieces about 1/4" thick and arrange over the sandwiches. Spread the hot fudge and caramel sauces over the bananas. Sprinkle with cherries or strawberries (or both, if desired). Combine the thawed frozen whipped topping with the can of undrained pineapple and spread over everything. Sprinkle with crushed candy bars and freeze for at least 4 hours. When ready to serve, cut into 12 pieces and serve immediately, freezing any leftovers.

Rate It!
Jen: 8
Kile: 7
Madee: 8
Destrie:didn't have any

June 26, 2010

Menu Planning Monday

Pineapple Apricot Chicken Skewers/Potato Skins
Honey Lime Fruit Salad/Rolls

Tuesday: Madee's Birthday- we will be dining @ Takara Japanese restaurant!

Wednesday: Oven Baked Chimichangas/Chips and Salsa

Thursday:Southwest Cobb Salad with Avocado Ranch Dressing

Alfredo Potatoes


* 2 large baking potatoes
* 1 cup prepared Alfredo sauce
* 1 teaspoon garlic powder
* 1/2 teaspoon pepper
* 1/8 teaspoon dried thyme
* 1 cup shredded Cheddar cheese, divided
* 1/2 cup shredded mozzarella cheese


1. Pierce potatoes several times with a fork and place on a microwave-safe plate. Microwave on high for 10 minutes or until tender. Allow potatoes to cool slightly.
2. Meanwhile, in a bowl, combine the Alfredo sauce, garlic powder, pepper and thyme. Stir in 1/2 cup cheddar cheese and mozzarella cheese. Cut potatoes in half lengthwise. Scoop out the pulp and add to the sauce mixture; mix well. Spoon into potato shells. Sprinkle with remaining cheddar cheese.
3. Put potatoes in a 350 degree oven for about 5 minutes to melt cheese on top and crisp potato skins.

Rate It!
Jen: 7
Kile: 6
Kiley: 5
Madee: 4.5
Destrie: not good

June 24, 2010

Double Crust Potato Pie


* 4 cups sliced peeled potatoes
* 1 1/2 cups chicken broth
* 1 medium onion, diced
* 1 tablespoon butter or margarine
* 3/4 teaspoon salt
* 1/4 teaspoon pepper
* 1/2 c. Hormel real Bacon Bits
* 3/4 c. Shredded Taco Blend Cheese
* 1 Pastry for double-crust pie (9 inches)
* 1 teaspoon milk


1. In a large saucepan, combine the potatoes, broth, onion, butter, salt and pepper. Cook, uncovered, over low heat until potatoes are crisp-tender and broth is absorbed, about 20 minutes.
2. Line a 9-in. pie plate with the bottom pastry. Spoon potato mixture into the crust. Top with Hormel Real Bacon Bits and Shredded Taco Blend Cheese. Roll out remaining pastry to fit top of pie. Trim, seal and flute edges; cut vents in top. Brush with milk. Bake at 425 degrees F for 30 minutes -until golden brown. Serve warm.

Rate It!
Jen: 7
Kile: 7
Kiley: 6
Madee: 6
Destrie: not good

June 22, 2010

KFC Chicken Bowls

When we first saw advertisements for these on TV, we thought they looked delicious. When we went to Kentucky Fried Chicken to get one, I realized they could be improved upon greatly. This is my version of KFC chicken bowls. If you are one of those people who doesn't like their food to "touch" their other food then this recipe is not for you.

Popcorn Chicken-
baked according to package directions

Mashed Potatoes
Brown Gravy
Cheddar Cheese- shredded

In a bowl put mashed potatoes, popcorn chicken, and corn. Pour on gravy and top with cheddar cheese.

Rate It!
Jen: 7.5
Kile: 7.5
Kiley: not home
Madee: 8
Destrie: not good

Flourless Peanut Butter Chocolate Chip Cookies

This recipe and photo came from the Real Mom Kitchen Blog

1 cup creamy peanut butter
1 cup sugar (I used 1/2 cup brown sugar & 1/2 cup white sugar)
1 egg
1 teaspoon vanilla extract
Pinch of salt
1 teaspoon baking soda
3/4 cup chocolate chips (I used semi-sweet)

1. Preheat the oven to 350 degrees. Spray 2 cookie sheets with cooking spray.
2. Mix the peanut butter and sugar together until creamy and smooth.
3. Add in the egg and vanilla extract. Mix until well combined.
4. Stir in the salt, baking soda, and chocolate chips.
5. Spoon dough into balls, about 1 Tablespoon of dough for each cookie. Place them on the cookie sheets, about 2 inches apart.
6. Smash with a fork and sprinkle with sugar. Bake for 10-12 minutes. Let them sit on the cookie sheet for a couple of minutes. Move to a wire rack and cool. Make sure you don’t over bake.
Rate It!
Jen: 6.5
Kile: 6
Kiley: not home
Madee: 7
Destrie: I liked them a little bit

Sour Cream Cheesecake

My sister made this cheesecake for me for my birthday. It is soooo good.

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
1 cup sugar-divided
2 eggs
16 oz cream cheese
1 dash salt
1 1/2 teaspoons vanilla-divided
1 cup sour cream

For Crust- Make graham cracker crumbs using a food processor of blender. Stir in melted butter and 1/4 cup sugar. Place in bottom of a 9 inch pie pan. Press in place with a fork. Refrigerate.

For Filling-Beat eggs. Combine cream cheese , 2/3 cup sugar, salt, eggs,and 1/2 tsp. vanilla. Beat at medium speed for 5 minutes. Pour over graham cracker crust. Bake at 350 degrees for 25 minutes. Cool 30 minutes.

For Topping- Mix sour cream, 3 Tbsp.sugar and 1 tsp. vanilla. Spread on top of of cooled cheesecake. Bake 10 minutes at 350 degrees. Cool to room temperature and then place in refrigerator. Chill before serving.

Rate It!
Jen: 9.5
Kile: not home
Madee: doesn't like cheesecake
Destrie: Good

June 21, 2010

Menu Planning Monday

Monday: Only me and Destrie are home for dinner tonight and guess what he wanted?
Peanut Butter and Jelly Sandwich with grapes.

Tuesday: My version of KFC Chicken Bowls
Wednesday: Double Crust Potato Pie
Thursday: Alfredo Potatoes

June 16, 2010

Lemon Cheesecake Fruit Dip

Recipe and photo came from the Real Mom Kitchen blog.

1 (6 oz) container Lemon Yogurt
1 (7 oz) container marshmallow cream
1 (8 oz) container Whipped cream cheese
*Can add lemon zest

Pour all above ingredients into a medium size bowl and blend with a mixer until smooth. Serve with apples, strawberries, bananas, pineapple, grapes, etc.

Rate It!
Jen: 9
Kile: not home
Kiley: 8
Madee: 10
Destrie: good

Chicken Cashew Wraps

This recipe and photo came from Allrecipes.com

* 1/2 cup mayonnaise
* 6 tablespoons honey mustard
* 1 tablespoon red wine vinegar
* 1/2 teaspoon salt
* Dash pepper
* 3 cups cubed cooked chicken
* 2 celery ribs, thinly sliced
* 1/2 cup chopped cashews
* 1/4 cup chopped red onion
* 4 (6 inch) flour tortillas, warmed
* 1/2 cup shredded Cheddar cheese


1. In a bowl, combine the mayonnaise, mustard, vinegar, salt and pepper. Stir in the chicken, celery, cashews and onion. Spoon about 1 cup down the center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up.

Rate It!
Jen: 8
Kile: not home
Kiley: 6
Madee: 6.5 -add more cashews
Destrie: not good

June 14, 2010

Garlic Cheddar Chicken

This recipe and photo came from Allrecipes.com


* 1/4 cup butter (I used "I Can't Believe It's Not Butter" Spray)
* 2 cloves garlic, minced
* 1/4 cup and 2 tablespoons dry bread crumbs
* 1/4 cup freshly grated Parmesan cheese
* 3/4 cup shredded Cheddar cheese
* 1/8 teaspoon dried parsley
* 1/8 teaspoon dried oregano
* 1/8 teaspoon ground black pepper
* 1/8 teaspoon salt
* 4 skinless, boneless chicken breast halves - pounded thin


1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Rate It!
Jen: 8
Kile: 9
Kiley: 9
Madee: 7
Destrie: Good
Lillie: 9 (Madee had a friend for dinner.)

Menu Planning Monday

Monday: Garlic Cheddar Chicken,
Baked Potatoes, Tossed Salad

Tuesday: Cashew Chicken Wraps

Wednesday: Hot Pizza Dip w/French Bread,
Lemon Cheesecake Fruit Dip w/ Fruit

Thursday: Spaghetti

June 4, 2010


This recipe and photo came from our friend Scott. This is a Cincinnati dish, which is where Scott is from. He says any seasoning you want can be added to this and he uses "hot" sausage


1 lb ground beef
1 lb sausage
1 large onion-yellow-diced
8 cups water
4 bay leaves
3 tsp of salt
2.5 cups steel cut oats

1. mix all ingredients into the water (EXCEPT THE OATS), and let boil for an hour, stirring occasionally
****brown the meat together for a short bit, with part of the diced onion, adding a few spices
- by browning the meat you can cut down on the hour of boil, but still usually go about 30 minutes in the water before the oats

2. add in the oats and let boil for another hour, stirring frequently

3. remove bay leaves as the consistency becomes similar to oatmeal

4. put into containers to refrigerate or freeze for later

To cook:
cooks like a breakfast sausage does. It is already cooked, so really just warming it up, but can make it as crispy as you like.

Serve on a bagel or toast, with egg and cheese.

Rate It!
Jen: 8
Kile: 8
Kiley: 6
Madee: 7
Destrie: didn't have any, too busy to eat

June 3, 2010

Fruit Soup

This recipe and photo came from a blog that always has yummy recipes- http://sisterscafe.blogspot.com


¾ c. sugar
2 c. water

3 Tb tapioca (be sure to use the “minute brand” quick cooking tapioca!)

6 oz orange juice concentrate
1 ½ c. water

2 small cans mandarin oranges (with juice)
1 large can sliced peaches, cut up the slices so they are bite-size
2 c. fresh strawberries, sliced, add just before serving
2 bananas, add just before serving
1 bag frozen raspberries, thawed , add just before serving

Bring sugar, water,  and tapioca to a boil. Continue boiling on medium high for about 10 minutes, stirring often. Some tapioca will be clear and other granules will have a white center. Take off heat. Let sit for 30 minutes
Add 6 oz orange juice concentrate and 1 ½ c. water. Chill overnight.

Add mandarin oranges and peaches. Before serving add strawberries, bananas, and raspberries.

Rate It!
Jen: 8
Kile: 7
Kiley: 7
Madee: 7
Destrie: not good

Deli Deluxe Bacon Cheddar Cheese

We saw the commercial for this product on T.V. and we had to try it. We made sandwiches with ham added some mayo. and this cheese. We put them in our Express 101 and made "hot" Ham and Cheese Melts. This cheese had a good flavor to it, we really liked it.

June 2, 2010

7 Up Citrus Marinade

We marinated chicken tenders in this marinade overnight and grilled them the next day. They were pretty good and had a light citrus flavor.

I love it when I find new products that are actually good! There have been a few new things I have tried lately that have not been worthy of posting. This one however, is a keeper!

Taco Pan Pizza

I adapted this recipe from one that I found on Allrecipes.com


* 1 (10 ounce) can refrigerated pizza crust
* 1/2 cup sour cream
* 1/3 cup mayonnaise
* 2 tablespoons minced fresh cilantro
* 1 Tbsp chopped jalapeno (from a can)
* 1 teaspoon sugar
* 1/2 teaspoon chili powder
* 1/4 teaspoon salt
* 1/4 teaspoon ground cumin
* 1 medium ripe avocado, peeled and cubed
* 2 teaspoons lime juice
* 8 oz. salsa
* 1/4 cup chopped green onions
* 1/3 cup sliced ripe olives
* 1 cup shredded Mexican blend cheese
* 1 lb. ground beef-browned
* 1 package McCormick Cheesy Taco Seasoning
* 3/4 cup milk


1. Unroll pizza dough and place in a greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Prick dough several times with a fork. Bake at 425 degrees F for 10-11 minutes or until lightly browned.

2. To browned Ground Beef add Taco Seasoning and Milk- follow directions on package

3. Meanwhile, in a bowl, combine the sour cream, mayonnaise, cilantro, jalapeno, sugar, chili powder, salt and cumin. Spread over cooled crust.

4. Toss avocado with lime juice; Set aside.

5. Spread ground beef over sour cream mixture.

6. Pour Salsa on top of ground beef.

7. Add on green onions, olives, and cheese.

8. Return to oven for a few minutes to melt cheese.

9. Remove from oven and sprinkle avocados on top of pizza.

Rate It!
Jen: 8.5
Kile: 8
Kiley: not home
Madee: 8
Destrie: Good