Mini Chip Shortbread

Simple.
Quick.
Easy.
Delicious.
That is how you can describe these cookies that quickly became my middle child's favorite holiday cookie.  I just made a batch of these today.  So now I need to hide them so they survive until it's really time to eat them.

Mini Chip Shortbread
1 c. butter, softened
1/2 c. powdered sugar
1 tsp. vanilla
2 c. all-purpose flour
1 c. mini chocolate chips

Mix your ingredients together.  Stir in the chips.  Roll into small balls.  Place on baking sheet and flatten slightly with a glass dipped in sugar.  bake @ 350 for 8-10 minutes.

Orange Tea Cake

Here is a recipe that can be used as a dessert or a breakfast type bread.  Not too sweet but very tasty (if I do say so myself).  I have not started any holiday baking or candy making or shopping for that matter.  I do have the house decorated and the tree is up so that is something I guess~! Hoping to make peanut butter fudge today need to get this post up - go get my exercise on at SNAP- and then get that fudge made!
Have a good day :)

Orange Tea Cake
1/2 c. butter, softened
3/4 c. sugar
2 eggs
1/4 c. milk
1/3 c. orange juice
1 tbsp. orange peel or orange zest
1 1/2 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt

Mix all your ingredients together.  Pour into a greased loaf pan.  Bake at 350 for 50-60 minutes!  If you want it for dessert it is yummy with a dollop of Cool Whip on top.

Tangerine Cupcakes with Coconut Frosting

One more coconut recipe I have been itching to get made and tested :)

Tangerine Cupcakes with Coconut Frosting
4 eggs
4 egg yolks
1/2 c. buttermilk
1 tsp. vanilla
1/2 c. canola oil
2 1/3 c. cake flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
3/4 c. butter, softened
2 c. sugar
1 tbsp. tangerine or orange zest
3 tbsp. orange or tangerine juice

Cream cheese frosting
Flaked coconut

Line your muffin tins with muffin papers.  Preheat the oven to 350 degrees.

Mix together your cake ingredients and mix well.  Pour into cupcake papers and bake for 18 to 20 minutes.  Cool.  Frost and sprinkle with coconut!

Coconut Lime Layer Cake :)

Okay - this recipe is brought to you by Land O Lakes - a beautiful and yummy cake.  Keeping in the coconut theme for November!  Which is hard since I found a recipe for sweet potato pound cake I was wishing I could share but I have to wait until Dec. for that one.  I have my Christmas cards here - need to address them and finish writing the letter and buy stamps.  I started some home decorating yesterday with my Flurryville Snowman collection!  I love those things and wish Herbergers was still producing them.  I have a bunch of them but I know I don't have all of them.....:( sad face.

Have a great day!

Coconut Lime Layer Cake
1 c. sugar
1 c. butter, softened
1 c. cream of coconut
2 tsp. freshly grated lime zest
4 eggs
1 c. buttermilk
3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda

Heat your oven to 350 degrees.  Grease and flour 2 layer pans.  Mix together your cake ingredients.  Beat until well mixed.  Pour into pans and bake for 35 to 40 minutes.  Cool 10 minutes.  Invert onto cooling racks and cool completely. 

Frosting:
1/2 c. butter, softened
1/4 c. cream of coconut
4 oz. cream cheese, softened
2 tsp. freshly grated lime zest
5 c. powdered sugar
4 to 5 tbsp. milk to thin

Mix together and assemble and frost your cake.  Sprinkle sides and top of cake with sweetened, flaked coconut!

Yummy Squares

Continuing the November Coconut theme are these super quick and easy to throw together treats - they are called yummy squares.  If you didn't want to pour into a pan and cut into squares you could pour into Mini Muffin papers and make little candy type treats with it as well.  Thanksgiving is coming up quickly and the deal here is we have already had our meal with my family as that is the way the timing worked this year.  Now my mom and her husband have jetted off to spend the actual day with my daughter and son-in-law who live out in San Diego.  My middle daughter has to work that day and our son will be home with Ken and I.  I am thinking either ham or ribs - whichever strikes me when I go to the store today. That paired with a pan of cheesy hashbrowns a salad and a cherry pie (Ken and Grant both love this) for dessert. 

YUMMY SQUARES
1/2 c. butter
1 pkg. butterscotch chips
1 c. peanut butter
1 c. mini marshmellows
1/2 c. coconut

Butter a 9" cake pan. Melt the butter, peanut butter, butterscotch chips and marshmellows together.  Stir in your coconut.  Pour into the pan and put in the freezer to firm up.  Remove and cut into squares.

Banana Coconut Crunch Cake

In continuing with the coconut theme, here is another coconut recipe you must try!  So cold here in Minnesota that its a good excuse for me to crank up the oven. 

Banana-Coconut Crunch Cake
1 pkg. Banana Cake Mix (or vanilla)
1 small box Banana Cream Instant Pudding mix
1 (16 0z.) can fruit cocktail in juice
4 eggs
1/4 c. canola oil
1 c. flaked cocnut
1/2 c. chopped pecans
1/2 c. brown sugar

Glaze:
3/4 c. sugar
1/2 c. butter
1/2 c. evaporated milk
1 1/2 c. flaked coconut

Preheat your oven to 350 degrees.  Grease a 13 x 9 inch baking pan.
Combine cake mix, pudding mix, fruit cocktail, eggs and oil in a large bowl.  Beat for about 4 minutes.  Stir in the 1c. coconut.  Pour into your pan.  Bake for 45 to 60 minutes or until toothpick comes out clean.

For glaze:  Combine sugar, butter and evaporate dmilk in a saucepan.  Bring to a boil.  Cook for 2 minutes, stirring occasionally.  Remove from heat.  Stir in coconut.  Pour over warm cake.  Best served warm!

November = coconut month!

I didn't even realize this until now but my only other post so far in November also has coconut in it as well - so may as well make the month about it.  I do love coconut so it shouldn't be tough!  Today is gray, drizzly and cold here in Minnesota - much like many days in November tend to be.  I made Snicker salad to take to my mom's tomorrow where we are celebrating Thanksgiving Family style a wee bit early.  So while I was in the kitchen figured may as well turn on the oven and warm up the house as well. 

Coconut Almond Biscotti
1 c. sugar
1/2 c. butter, softened
1 tsp. vanilla
2 eggs
3 1/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 c. flaked coconut
1 c. toasted, sliced almonds

Mix together your butter and sugar until creamy.  Add in vanilla and eggs.  Beat well.  Add in your dry ingredients.  Mix in your coconut and almonds.  Divide dough in half and form each half into a log (about 10" long and about 3" wide).  Place on a baking sheet and bake at 350 for 32 minutes.  Remove from oven and let cool for 10 minutes.  Take each loaf and slice into 1" slices.  Place slices (laying down flat) on your baking sheet and return to the oven for 12 minutes.  Flip each slice and bake another 12 minutes.  Cool,  Enjoy!

Toasted Coconut Pound Cake~!

This recipe that I found in the Martha Stewart Everyday Food magazine, looked to irresistable to pass up, especially since I love both Coconut and pound cake. 
In other news, I am certainly glad the election is over, I was sooooooooooooooooooooooooooooooo sick of listening to all the campaigning.  As well as all of the whining on display on facebook.  I did not subject anyone to any ranting as I don't believe it is appropriate - now or ever.
Without further ado, here is the recipe:
(oh I did change it up just a bit)

Toast coconut:  spread coconut onto a baking sheet and put into a 350 oven for 5-10 minutes.  Stir often.  Watch carefully it can go from toasted to burned in a hurry!

Toasted Coconut Pound Cake
3/4 c. butter, softened
2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 c. sugar
1 tsp. vanilla
3 eggs
1 c. fat-free half & half
1 1/2 c. sweetened, shredded, toasted coconut, divided

1 c. powdered sugar
2 tbsp. fat free half & half

Preheat your oven to 350.  Spray a loaf pan with pam spray.  Stir together your dry ingredients.  In a mixing bowl beat the butter,  and sugar until light and fluffy (about 5 minutes).  Add vanilla and then the eggs one at a time.  Then add in the half-&-half and the flour mixture.  Mix until well combined.  Stir in 1 1/4 c. of your toasted coconut.  Pour into the pan and bake for 60 minutes.  Let cool.  Remove from pan  Whisk together the powdered sugar and additional half & half.  Spread over cake.  Sprinkle with remaining coconut.

For more of a cake you can slice and take on the go - omit the frosting and additional coconut topping!

ENJOY :)

From the Pampered Chef ~Crunchy PB Cookie Bark

I know a Pampered Chef Consultant and yesterday she showed me their latest recipe booklet.  I saw this recipe in there and immediately had to make a copy because it involves all things I love.  I will be making this for sure for holiday goodie platters!

Crunchy Peanut Butter Cookie Bark

12 Nutter Butter Sandwich Cookies
1/2 c. dry roasted peanuts
1 pkg. vanilla flavored almond bark
1 c. semi-sweet chocolate morsels
1 tsp. canola oil
1 c. crunchy or creamy peanut butter

Line a medium sized cookie sheet with wax or parchment paper.  Coarsely crush the cookies.  Chop the peanuts.  Mix cookies and peanuts together in a bowl.  Microwave your almond bark until melted. Microwave the chocolate chips & tsp. oil in a dish until melted.  Stir the peanut butter into the melted bark.  Pour onto waxed paper.  Drop the chocolate onto the melted bark in 8 spots - swirl.  Sprinkle cookie mix over the top, and press firmly.  Drizzle remaining chocolate over the top.  Cool until bark is set.  Cut into squares.

YUMMY butterscotch cookies :)

Okay - usually my eldest daughter is calling me and asking for my recipes.  Here is one that she shared with me from a friend of hers (through her work).  She told me I HAD to try them and sometimes I do listen.  Especially when it comes to Cookies (of course!).

Yummy Butterscotch Cookies
1 c. butter, softened
1/4 c. sugar
3/4 c. brown sugar
1 tsp. vanilla
2 eggs
1 small pkg. Instant Vanilla Pudding mix
1 tsp. baking soda
2 1/4 c. flour
1 12 oz. pkg. Nestle Butterscotch chips (the only brand of butterscotch chips I use)

Mix all together.  Drop by scoop onto cookie sheet - bake 10-12 minutes @ 350.

Oreo Treats

It sure has been COLD here in Minnesota the past two days.  So cold that leaving the house is a major undertaking.  I did leave the house to go get Mint Oreos and Almond Bark coating today and whipped up these little YUMMIES.

Oreo Treats
1 pkg. Mint Oreos
1 pkg. White almond bark coating
mini cupcake papers

Melt your almond bark carefully in the microwave.  I let heat for 1 minute.  Stir and then go another minute.  Stir in Broken up Mint Oreo Cookies.  Spoon into mini muffin papers.  Let cool.

YUM (just sayin)

Fresh Tomato Soup

Well, we are moved into our new home (as of Sept. 22) for what that is worth - ha.  So far it has been one mishap after another.
Mishap #1 - Brand new dishwasher decided to have a broken pump, which the installation guy should have noticed but did NOT.  Therefore first time Jill turned it on - all of the water that was supposed to wash the dishes, spewed underneath the dishwasher and into the brand new 4" sold hardwood hard maple floors we had JUST gotten installed.  Thereby ruining the floors and the carpet that butted up to it in the living room.  AND dripping down through the recessed lights in the family room downstairs to get water in the fireplace and soak the carpet down there.

Mishap #2 - Brand new refrigerator is keeping my refrigerated items at a toasty 54 degrees.  WHICH is not as cold as I would like or is recommended - the recommended fridge temp is 37.  It will be a WEEK before a Kenmore appliance service guy can show up.

Mishap #3 - Tried to turn on the furnace as it is getting chilly at night in these parts - and low and behold, it doesn't work either.....took 5 days to get a Minnegasco repairman here and it took him 10 minutes to see there was a wire not in the right spot - therefore - no heat.

Mishap #4 - Went to set up the new bed and bedding in one of the guest bedrooms on Sunday.  Got the frame put together and then put the new boxspring down, hubby asked where the NEW IN THE BAG bedding set was that HAD been sitting in that room for nearly 2 weeks?  Good question,  We both spent the following 40 minutes searching every inch of this house from top to bottom, and that brand new in the bag bedding set has virtually VANISHED - it is not in this house.  What does that mean?  Either we have a ghost and he took it somewhere?  OR someone walked into our house which we have kept unlocked up until now to allow access for all of the various fix-it-guys, and took our bedding set.................hmmmmmm this still perplexes me.

Enough about that - it is just aggravating and makes my blood boil to think of it all:  Other than to say there is not 1 room in this house that is set up and ready.....
Yesterday my best buddy, Judy invited me out to her farm to make some salsa and relax a bit.  So I made 18 jars of salsa (with part of her bountiful crop of tomatoes).  I also brought some cut up tomatoes home to make this soup.  It is tasty and I am not a tomato soup lover otherwise.  The hubby loves this:

Fresh Tomato Soup
5 c. fresh tomatoes, peeled and cut into chunks
1/2 c. chopped onion
1 tsp. sugar
salt & pepper to taste
4 tbsp. butter
4 tbsp. flour
4 c. milk (I used skim)

In a saucepan simmer together your tomatoes and onion until onions are soft and translucent.  Set aside.  In a saucepan, melt the butter, stir in the flour and whisk in your milk.  Cook and stir until thickened.  Add in your tomato mix.  Gently heat.

CANDY CORN SUGAR COOKIES

Here you go - I just thought this morning, why not give it a try?
They are good and both kids that came over for lunch approved!

CANDY CORN SUGAR COOKIES
1 c. crisco shortening
1 c. powdered sugar
1 egg
1 tsp. vanilla
1 tsp. baking soda
2 c. all-purpose flour
1/2 bag of Brach's candy corn (the only brand I will buy) cut into pieces

Mix all together.  Stir in the candy corn.  Roll into walnut size balls and flatten on your baking sheet with a glass dipped in sugar.  Bake at 350 for 10-12 minutes.

Shredded Potatoes au Gratin!

MOVING stinks.  Just sayin.....Sorry I have been so neglectful.  We signed on our house last week.  Since then I have been trying to coordinate flooring guys, painters, appliances, carpet cleaners, etc., all while being 50 miles away and packing as well, and maitaining my part-time gig at Herbergers.  I haven't done much baking or cooking in the past month that is for sure and that is sad.  I am sick of eating out or on the fly.  Here is a recipe I came across the other day and its easy, quick and tasty!  If you don't have Ramekins - use a baking dish - no biggie.

Shredded Potatoes au Gratin
4 cups shredded hashbrowns, either refrigerated or frozen (if frozen, let thaw)
2 c. whipping cream or half-half
1 1/2 c. shredded cheddar cheese
1/4 c. sliced green onions
salt & pepper

Preheat your oven to 350.  Lightly spray 4 ramekins with non-stick cooking spray.  Combine the ingredients in a large bowl - mixing well.  Spoon into the ramekins or baking dish.  Bake until bubbly and golden - about 35-40 minutes.

Six-Herb Linguine = simple supper

Here is a recipe I found in an issue of Good Housekeeping.  It is simple to whip up and very flavorful.  Give it a try.  We sign papers on our house next Friday - YES - get this move and transition going.  However I will miss Fergus Falls and am leaving both of my kids here (as they are attending college and working).  That part I am so NOT looking forward to.

Six-Herb Linguine
2 tsp. olive oil
2 medium shallots, finely chopped (or use 1 small onion)
2 tsp. finely chopped garlic
8 fresh sage leaves, finely chopped
1 tbsp. fresh oregano leaves or a dash of the kind in the spice tin
1 tsp. fresh rosemary, finely chopped
1/2 c. chicken broth
1/2 c. dry white wine
1/2 c. basil leaves
1/4 c. fresh parsley, chopped fine
1/4 c. snipped fresh chives
2 oz. freshly grated parmesan cheese or about 1/2 cup)
1 1# box of linguine noodles

Cook your pasta and then drain, reserve 1/4 c. of the pasta water.  Put the pasta back into the large pot.
In a skillet heat the oil, add shallots and cook 2 minutes.  Add garlic, sage, oregano, rosemary and some salt and pepper.  Cook 1 minute.  Add broth and wine.  Bring to a boil.  Reduce heat and cook 5 minutes.  Stir sauce into pasta, stir in the rest of the ingredients, including the pasta water.  Stir in the parmesan cheese. 

Enchilada Bake~!

Here's a recipe that isn't a dessert (shocking I know!)  Sometimes I have to post recipes for real food too!  Such a beautiful night here in Minnesota - my window is open and I can hear all the frogs singing.  As long as I can't SEE them - I am good. 
Here is a good, easy, one pan supper dish for you!

Enchilada Bake
1 pound ground beef
1 medium onion, chopped
1 can (14.5 oz.) stewed tomatoes
1 can (10 oz.) enchilada sauce
1 can black beans, drained
1 egg, beaten
1 1/2 c. skim cottage cheese
8  8-10" flour tortillas, cut in half
2 c. shredded monterey jack or cheddar cheese

In a skillet cook your beef and onion together.  Stir in the tomatoes and enchilada sauce.  Bring to a boil.  Reduce heat and simmer, for 20 minutes.  In a bowl combine the egg and cottage cheese.  set aside.  Spread 1/3 of the meat sauce into a greased 9 x 13 pan.  Add 1/2 of the cottage cheese blend, 1/2 the tortillas and 1/2 of the black beans. Sprinkle with 1 c. of cheese. Repeat the layers.  Cover and bake at 350 for 20 minutes.  Uncover and bake 10 minutes longer, or until bubbly.  Let stand 15 minutes before serving!

Super Easy Vanilla Ice Cream :)

Wouldn't this be a great treat to whip up and know that you made it yourself?  I have never made ice cream because I did not have a big clunky ice cream maker - well I guess that is not required!  Wahoo!  I do love my ice cream - hubby knows if he is on my bad side a trip to the DQ will certainly help.

Super Easy Vanilla Ice Cream
2 c. heavy cream
1 14 oz. can sweetened condensed milk
2 tsp. vanilla extract

Using an electric mixer beat the 3 ingredients together in a large bowl until thick, stiff peaks form.  Will take 3-5 minutes.  Transfer the mixture to a loaf pan or a freezer safe container.  Cover and freeze until firm (at least 8 hours!)

Glazed Donut Muffins~!

My daughter was here visiting from San Diego last week - and she asked me to make these muffins - of course, you know I did :)

Glazed Donut Muffins
1/4 c. butter, softened
1/4 c. canola oil
1/2 c. sugar
1/3 c. brown sugar
1 egg
1 1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. nutmeg
1 tsp. cinnamon
3/4 tsp. salt
1 tsp. vanilla
2 2/3 c. all-purpose flour
1 c. skim milk

Glaze:  3 tbsp. butter, melted, 1 c. powdered sugar, 3/4 tsp. vanilla and 3 tbsp. hot water

Preheat your oven to 425.  Line your muffin pan with muffin papers or spray with Pam.  Mix together your butter, oil and sugars.  Beat in egg.  Add in the dry ingredients and the milk.  Mix until combined.  Spoon into muffin tin.  Bake about 15 to 17 minutes until lightly golden brown.  Cool about 15 minutes before glasing.  Mix your glaze together.  When muffins are cooled slightly - dip the towp into the glaze.  let harden and dip a second time. 

Coconut-Lime Pie :)

I love pie - I love Whipped cream, and I love Coconut so for sure I love this pie :)

Coconut-Lime Pie
1 can (14 oz.) sweetened condensed milk
1 can (13.5 oz.) unsweetened coconut milk
1/3 c. lime juice
7 large egg yolks
1 graham cracker crust
2 c. heavy cold whipping cream
2 tbsp. powdered sugar
3 tbsp. sweetened, shredded, toasted coconut

Preheat oven to 325.  In a bowl whisk together condensed milk, coconut milk, lime juice and egg yolks until smooth.  Pour into crust and bake until set but slightly wobbly in center.  (about 40 minutes)  Let cool on a wire rack and then refrigerate 3 hours (at least).  Whip the cream and mix in the powdered sugar (and a dash of vanilla).  Spoon out onto pie and sprinkle with the toasted coconut! 

Spicy Pumpkin Cheesecake ~!

It feels (the past few days) like Fall is returning to our air.  I am not complaining the whole month of July in Minnesota was above 90 degrees and so humid - ISH - it sure didn't feel like the Minnesota weather I grew up in?  Kind of scary.  Enjoy the weather - sunshine and you need a sweatshirt every now and then - I love it :)

Spicy Pumpkin Cheesecake
about 38 Nabisco Ginger Snaps, finely crushed
1/4 c.  butter melted
4 pkgs. (8 oz.) Cream Cheese, softened
1 c. sugar
1 can (15 oz.) Pumpkin
1 tbsp. Pumpkin Pie Spice
1 tsp. vanilla
4 eggs
Garnish with Cool Whip and Nutmeg

Heat your oven to 325.  Mix crumbs and butter.  Press onto bottom and partly up sides of your springform pan.  Beat cream cheese and sugar with mixer until blended.  Add pumpkin, spice, and vanilla, mix well.  Add eggs, one at a time, beating after each egg is added.  Pour into crust.  Bake 1 hour and 20 minutes up to 1 hour and 30 minutes, or until center is almost set.  Cool.  Refrigerate at least 4 hours before removing pan and serving!

White Bean & Ham Soup

Fall is not to far away and that is generally when I start thinking soup!  I tend to not make any during the summer months (much to the hubby's dismay) - he would love it year round.  To me its a warming comfort food for Fall & Winter!

White Bean & Ham Soup
1 pound dry cannellini beans (or northern)
1 large onion, chopped
2 carrots, peeled and sliced thin
2 tbsp. minced garlic
1 14.5 oz. can stewed tomatoes
1 1/2 tsp. italian seasoning
8 oz. ham, cubed
salt
pepper

Place beans in a large pot and cover with water.  Bring to a boil.  Cover and turn off the heat.  Allow to soak overnight.
Drain beans and then add them to your slow cooker.  Add 4 c. water, onion, carrots, garlic, tomatoes, seasonings and ham.  Stir.  Cover and cook on high for 6 hours.  Mash the beans slightly to thicken the soup (if desired).  Serve with a nice baguette or french bread!

Cinnamon Buttermilk Cornbread

Found this recipe in a Woman's Day magazine and just tweaked it a bit so that I would love it for sure!  I hope you find it delicious as well.

Cinnamon Buttermilk Cornbread
2 c. all-purpose flour
1 c. cornmeal
1/2 c. sugar
1 tsp. ground cinnamon
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. butter, softened
3 eggs
1 c. buttermilk

Preheat your oven to 400.  Grease a 9" square baking pan or 12 cup muffin tin.  In a bowl whisk together the dry ingredients and set aside.  Melt 3/4 c. butter.  Whisk the eggs, buttermilk and melted butter together.  Add the flour mixture to the egg mixture and stir.  Spread into the bank and bake. 

"OREO" cookies - from Food Network magazine!

OREO COOKIES
1 1/3 c. cocoa powder
1 1/2 c. all-purpose flour
1/4 tsp. salt
2 sticks butter, softened
2 c. sugar
2 large eggs
1 tsp. vanilla

FILLING:
1 stick butter, softened
1/2 c. crisco shortening
 3 c. powdered sugar
1 tsp. vanilla

Prepare the dough by combining the dough ingredients.  Divide the dough into 2 pieces.  Take one piece of the dough and roll out to 1/4" thick.  Repeat with the other piece of dough.  Place on cookie sheets and refrigerate at least 1 hour.  Using a round cookie cutter cut the dough into circles.  Place them on baking sheets and chill for 20 minutes.  Preheat the oven to 325.  Bake until they are set and slighty darker around the edges.  About 20 minutes.  Meanwhile, prepare the filling.  Using a mixer cream the butter and shortening until fluffy.  Beat in the sugar and vanilla.  Make your Oreos!

TEQUILA bars

Tequila Bars
1 12 oz. box vanilla wafers
3/4 c. butter, melted
1/3 c. tequila
1/2 c. fresh lime juice
5 egg yolks plus 2 egg whites
1 14 oz. can sweetened condensed milk
1 tbsp. sugar

Preheat your oven to 350.  Crush your waters and mix in the melted butter.  Set aside 1/3 c. of crumbs.  Press the rest into a 9 x 13 pan. Bake for 15 minutes.  Remove from oven.  In a bowl, whisk together the tequila, lime juice, egg yolks and condensed milk.  In another both beat the egg whites and sugar until they hold soft peaks.  Fold this into the tequila mixture  Spread the filling over the crust and bake for 25 minutes. Sprinkle the reserved crumbs on top.  Chill at least 2 hours before serving!

Beef & Green Bean Stir-Fry

Beef & Green Bean Stir-Fry
3 tbsp. soy sauce ( I use the low-sodium stuff)
1 tbsp. + 1 tsp. corn starch
1 tbsp. hoisin sauce
1 14 oz. can Chicken broth
2 tsp. olive oil, divided
1/4 c. chopped green onion
2 garlic cloves, minced
1 pound boneless sirloin steak cut inot thin strips
5 c. fresh cut green beans
1 c. red pepper strips
Hot cooked rice - You pick how much you want to make

Combine first 4 ingredients together in a bowl, stir well and set aside.  Heat 1 tsp. oil in a large non-stick skillet.  Add in the green onions and garlic.  Saute 30 seconds.  Add beef to pan and saute for 4 minutes or until browned.  Remove from pan.  Wipe your pan out with a paper towel.  Add remaining tsp. of oil to the pan, heat over med-high heat.  Add beans and peppers to the pan.  Cover and cook 3 minutes.  Uncover and cook 3 more minutes.  Stirring frequently.  Add Beef mixture to the pan.  Stir in the sauce, bring to a boil and cook 1 minutes.  Remove from heat and serve with rice!

PB Brownie Trifle~!

August, It's already August!  Wow has the summer gone by quickly.  The month of July was one of hte hottest on record here in Minnesota, I could not concur more - good grief.  Electric bills are running high because of non-stop running of air conditioning - which I am very thankful for (the air-conditioning)!  My hubby and I put an offer on a house today - then we got a counter offer back and now my hubby is wondering - is it a house we really want?  This house search of ours has been the most frustrating one we have ever endured.  Do we want a house in town this time with virtually no privacy or yard space?  That is the question he is wrestling with!
Here is a treat that we can all have to keep our minds off the heat, the electric bill and buying houses!

PB Brownie Trifle
1 Brownie Mix  that will make a 9 x 13 pan
2 pkg. (13 oz. each) of Miniature Peanut Butter Cups
4 c. cold milk
2 pkg. instant vanilla pudding mix (5.1 0z. each)
1 c. creamy peanut butter
4 tsp. vanilla
3 cartons (8 oz. size) Cool-Whip

Prepare the brownie batter according to the package.  Bake in a greased 13 x 9 pan at 350 for 20-25 minutes.  Cool.  Cut into 1/2 to 3/4" pieces.    Meanwhile cut the peanut butter cups in 1/2.  Set aside.  In a large bowl whisk together your milk and pudding mixes, keep whisking for 2 minutes.  Add peanut butter and vanilla and mix well.  Fold in 1 1/2 containers of the Cool-Whip.  Place 1/3 of the brownies into the bottom of your trifle bowl (or any glass bowl (about 5 quart size).  Top with 1/3 of the peanut butter cups and then 1/3 of the pudding mix.  Keep repeating layers.  Cover the top with your remaining whipped topping and a few pb cups.  Refrigerate until chilled.

Blueberry Crisp :)

I noticed blueberries are on sale at the grocery store this week - so thought - may as well have some - they are good for you after all~!  Another hot one here in Minnesota - so the Air Conditioning is still cranking out cool air.  I have house hunters on as I am typing this and have to say the woman looking at houses is the fussiest person I have ever seen on this show - ha :)  Just buy a house lady!

BLUEBERRY CRISP
1 1/2 c. all-purpose flour
3/4 c. brown sugar
1 stick cold butter, diced
1/2 tsp. salt
6 c. blueberries
2 tbsp. instant tapioca
1 c. sugar
1/4 c. orange juice
1 tsp. cinnamon
1/4 tsp. nutmeg

Preheat your oven to 375.  Combine flour, brown sugar, butter and salt.  Mix together until you have coarse crumbs.  In a mixing bowl combine berries, tapioca, sugar, orange juice, cinnamon and nutmeg.  Spoon into a baking dish ( you pick) depending on how much topping you like on your crisp.  Top with an even layer of topping.  Bake for about 40 minutes - until golden and bubbly. 

Easy Rice Pudding

Easy Rice Pudding
1 c. Arborio rice
1/2 c. sugar
1/4 tsp. salt
4 3/4 c. whole milk
1 1/2 tsp. vanilla
ground cinnamon

In a large saucepan bring rice, sugar, salt and 4 1/2 c. milk to a boil over med-high heat. Reduce heat, cover and simmer 25 minutes.  Uncover and cook, stirring constanly until ride is tender and pudding is creamy (about 5 minutes).  Stir in vanilla and remaining 1/4 c. milk.  Transfer to a serving dish and cover with plastic wrap.  Refrigerate until chilled.  To serve, sprinkle with cinnamon!

Three-Bean Pasta Salad

Okay, 3 recipes so far today - and I have one more slated to put up!  This because I know I have been in drought stage when it comes to my blog - with only a few July postings - I am using A Trip to San Diego, and a ROOT canal and house hunting as my excuses.

Three-Bean Pasta Salad
6 oz. small pasta shells
3/4 # fresh green beans, trimmed and cut small
2 tbsp. dijon mustard
1/3 c. vinegar
2 tbsp. honey
1/2 c. olive oil
1 can (15.5 oz.) pinto beans, rinsed and drained
1 can (15.5 oz.) garbanzo beans, rinsed and drained
4 scallions, white parts only, sliced thin
4 stalks celery, sliced thin

In a large pot of boiling, salted water, cook pasta 3 minutes less than package instructions.  Add the green beans and cook for 3 minutes.  Drain and rinse with cold water.  In a bowl combine the mustard, vinegar, honey and oil.  Add the pasta, beans, scallions and celery.  Toss gently.  Season with salt & pepper.  Refrigerate until ready to serve.

Lemon Shrimp Scampi

A supper idea - I know these are rare for me to post - since I usually post about sweets & desserts (hey, I have to honor my favorite food group!).  This, however, is hands-down my husband's favorite supper and it is quick, painless and easy to prepare!

Lemon Shrimp Scampi
salt & pepper
3/4# angel hair pasta, or linguine
2 tbsp. olive oil
3/4 # frozen shrimp (use whatever size you wish) and let them thaw - and remove the tails!
6 tbsp. butter
2 cloves of garlic, minced
1/4 c. lemon juice
2 tbsp. parsley

Cook your pasta to al-dente stage and drain.  Set aside.  In a large skillet heat the olive oil over med-high heat.  Add shrimp and cook until opaque. Put them aside on a plate or in a bowl.  Reduce your heat to medium.  Add the butter and garlic to the skillet and saute until garlic is soft and fragrant (about 2 minutes.  Add lemon juice and cook 1 minute.  Season with salt & pepper.  Remove from heat and stir in the parsley.  Toss all together in a big bowl and serve!

Gluten-Free Fudgy Pecan Brownies :)

I don't have to eat gluten-free for health reasons, but sometimes the recipes look so good and when I don't have to go buy something special at the store - I will give them a try.  Here is one such recipe.  Good - chewy -and nutty too (kind of like me!).
Finally, today we have a break from the extreme humidity and heat that has been plaguing this state for the month of July - so the air is off and the windows are open - YES - fresh air!

Fudgy Pecan Brownies
6 tbsp. butter, cut into pieces
1/2 c. cornstarch
1/4 c. unsweetened cocoa powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 12 oz. bag semi-sweet chocolate chips
3/4 c. sugar
1 tsp. vanilla
3 eggs
1 c. chopped and toasted pecans (or you can use walnuts, or hazelnuts!)

Preheat the oven to 350.  Spray your 8 or 9" square baking pan.  In a microwave-safe bowl microwave the butter and chocolate chips until melted and smooth.  Stir in the sugar and vanilla.  Stir in the eggs, one-at-a-time, until combined.  Add the cornstarch, cocoa powder, cinnamon and salt.  Stir well.  Stir in the pecans.  Pour into the baking pan.  Bake about 35 minutes. 

Chocolate Chip Snickers Cookies :)

Here you go and You are WELCOME  :)

Chocolate Chip Snickers Cookies
1 c. Crisco shortening
3/4 c. sugar
3/4 c. brown sugar
2 tsp. vanilla
2 eggs
2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. chocolate chips
8 fun-size snickers bars, or MORE, chopped!

Mix all ingredients together and scoop onto baking stone. Bake @ 350 for 10-12 minutes!

S'more Pie A La Marshmallow Creme!

Sorry I have been away from my blog for a bit.  I went to San Diego with my daughter, Heather to visit my daughter Jessica and son-in-law Jesse for a week!  Then I got home and had to work all weekend at my part-time job!  Also we have been (my hubby and I) searching high and low for a home to buy.  We have bought and sold a few homes in our day but this time is proving to be the most stressful yet!  UGH!  Anywhoo - I do have to go to work tonight too - but wanted to share a recipe (and maybe two) with you all today!  ENJOY :)

S'More Pie A LA MARSHMALLOW CREME
6 oz. chocolate, finely chopped
1/4 c. whipping cream
2 tbsp. dark corn syrup
1/4 c. water
2 tsp. vanilla
4 oz. cream cheese, softened
1 c. whipping cream
1/2 c. powdered sugar
1 c. mini-marshmellows
Graham Cracker Crust (pre-made) or make your own!
Topping

In a saucepan stir together the chocolate, corn syrup and 1/4 c. water and 1/4 c. whipping cream.  Stir constantly over medium low heat until smooth.  Remove from heat and stir in the vanilla.  Cool for 20 minutes, stirring occasionally.  In a bowl mix together your chocolate mixture and the cream cheese.  In a seperate bowl whip your cream and beat in the powdered sugar.  Fold this into the chocolate mixture.  Place the marsmallows in the bottom of the crust.  Spoon the chocolate mixture over this and then chill at least 4 hours.  Spoon on the topping and serve: 
TOPPING:  1 7 oz. jar of Marshmallow creme, and 1 tbsp. milk - Stir together and pour over the top of your pie.  Slice and serve!

Chocolate Mint Chip Cookies

Well, the son took some of the cheesecake to work, and it was a hit!  I decided to make some cookies to bring to my evening job tonight - so I whipped these up - thank goodness for AC -you can turn on the oven without feeling guilty.

Chocolate Mint Chip Cookies
1 c. crisco shortening
3/4 c. sugar
3/4 c. brown sugar
2 tsp. vanilla
1/3 c. cocoa powder
1 tsp. baking soda
2 1/2 c. all-purpose flour
1/2 tsp. salt
1 bag Nestle Chocolate Mint Chips

Mix all your ingredients together.  Bake 10-12 minutes at 350 degrees! 

Chocolate Chip Cheesecake :)

The kids have been asking for a cheesecake, and then the son told his co-workers he would bring them some cheesecake - so I guess I had to buck up and make a cheesecake.  When I moved into this temporary apartment almost 10 months ago, I did bring my spring-form pan, because lord knows it's an ESSENTIAL.  Glad to say I dusted it off yesterday and I must say, as you will see in the pic, we did some taste testing last night! Oh and for those of you who have never made a "real" cheesecake - do not fear - it's not that daunting of a task.

CHOCOLATE CHIP CHEESECAKE
In your springorm pan, stir together 1 1/2 c. graham cracker crumbs, 2 tbsp. sugar and 1/3 c. melted butter.  Stir well and pat down to cover the bottom and a bit up the sides of the pan.  Set in freezer while you prepare the filling.
Preheat your oven to 325.

3 8 oz. pkg. Philadelphia cream cheese,  I used 1 regular and 2 light ones
1 tbsp. vanilla
1 1/4 c. sugar
3 eggs
1 c. sour cream, I used fat free
1 c. mini semi-sweet chocolate chips


Mix together your cream cheese, sugar and vanilla until well mixed and light and fluffy.  Add eggs one at a time and beat well after each egg.  Stir in the sour cream and chocolate chips.  Pour into your chilled crust.  Bake for about 1 hour, or until the middle is no longer jiggly.  Turn off the oven and open the door and let cheesecake rest in there for 30 minutes.  Refrigerate a good 3 hours before eating - more time is even better.  Keep refrigerated.

Picture 1 is before it went into the oven....

Picture 2 is after some sampling occurred :)

Chocolate & Orange Sandwich Cookies~!

This morning I made my hubby his favorite breakfast in the world, simple and easy pancakes!  I can barely eat them anymore but don't tell him that after he left today I did have one - with cool whip & strawberries on it for breakfast.

I have always loved the chocolate /orange combo - in a box of chocolates I am forever looking for the orange cream chocolate :)  So here is a recipe that maybe will quench that craving for you too!

Chocolate & Orange Sandwich Cookies
8 oz. semi-sweet chocolate, chopped
1/3 c. all-purpose flour
1/4 tsp. baking powder
pinch of salt
2 eggs
1/2 c. sugar
Grated zest of 1 orange

Filling: 
6 tbsp. butter
1 c. powdered sugar
Grated zest of an orange and juce of 1 orange

Preheat your oven to 350.  Melt the chocolate and let cool slightsly.  Whisk in the sugar, eggs, and orange zest.  Stir in the dry ingredients.  Spoon small amounts of dough onto a greased baking sheet.  Bake for 10 to 25 minutes - check for firmness.  Cool.
Beat the filling ingredients together .  Spread on a cookie and sandwich with another cookie. 

Ice Cream Cookie Sandwiches :)

A simple, perfect, easy treat for all ages for the hot summer weather!  Who doesn't like Ice Cream?  I know I sure do and my waistline unfortunately shows it :(

Bascially make any flavor of cookies you like.  Cool.  Sandwich together with whatever your favorite flavor of ice cream may be - or be free to try variations.  Sugar cookies with Strawberry Ice Cream!  Or Rainbow Sherbet!

Here are the ideas presented in this picture that I found in Redbook Magazine - June 2012 Issue!

Top Sandwich:  Ducle De Leche ice cream between chocolate, chocolate chip cookies!
Second one down:  Strawberry ice cream between chocolate chip cookies
Third one down:  Mint Chip ice cream between chocolate chocolate chip cookes (with mint extract in   the cookies as well!
Bottom Sandwich:  Chunky Monkey ice cream between chocolate chip cookies!

Triple Chocolate Cookies~!

Okay, I seem to do posts more than one at a time - but hey it is how I am productive (I guess!).  Ha!  Here is another yummy cookie recipe - if you love chocolate - this one is for you!

Triple Chocolate Cookies
1 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. baking powder
pinch of salt
1/2 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 tsp. vanilla
1/2 c. semi-sweet chocolate chips
1/2 c. white chocolate chips

Mix together as cookie dough.  Stir in your chips.  Drop onto baking sheets and bake @ 350 for 12-14 minutes.  EAT! 

Pizza Cookie~!

I got to see my niece yesterday :)  And my dad too for Father's Day!  So it was a great day.
Here is a yummy recipe for you to try!  Hope you are having a great summer so far.

Pizza Cookie
1/2 c. butter, softened
1 c. sugar
1 egg
1 tsp. vanilla
1 1/2 c. flour
1/2 tsp. baking soda

Preheat the oven to 350!  Spray your pizza pan with Pam spray.  Mix the ingredients together to form a sugar cookie dough.  Spread onto the pizza pan.  Bake 18 to 20 minutes or until lightly golden brown.  Remove from oven.  Cool.

Topping:
1/2 c. butter, softened
2 c. powdered sugar
1/2 c. cream cheese, at room temp.
1 tsp. vanilla
Sprinkles
Candy of your choosing! 

Beat together the butter and cream cheese, add 1 tsp. vanilla.    Stir in the powedered sugar.  Spread over the cooled cookie crust.  Top as desired!  You can use m & m's, mini m & M's, skittles, Chopped up candy bars, etc.  Possibilities are endless! 

3rd Post of the day - Coconut Wedges

I'm on a roll  :)  Hey saying that makes me wish I had a cinnamon roll, warm and gooey from my oven, cannot anyone out there send me one quick?  It sure would make my day!  Instead of cinnamon rolls, however, I have this recipe to share with you.

Coconut Wedges
1 1/4 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 1/2 c. flaked coconut
1/2 c. rolled oats
3/4 c. chopped pecans
1/2 c. canola oil
3/4 c. pure maple syrup
2 eggs
2 tsp. vanilla

Pre heat your oven to 350.  Grease and line a 9 x 13 pan with parchment.
Stir together your dry ingredients, including coconut and pecans.
Beat together the oil and maple syrup.  Add the eggs and vanilla.  Stir in your dry ingredients.  Spread into the pan and bake for 12-15 minutes.  Cut into wedges and cool.