Chilled Hot Chocolate

I'm sure none of us bought a giant tub of hot chocolate mix at Sam's Club this winter and then barely made a dent in it before the weather warmed up. None of us, right? But if you were foolish enough to have done such a thing, I have the perfect chilly solution for you...
Chilled Hot Chocolate.

Ingredients:
1-1/2 cups warm water
4 envelopes* (1 ounce each) instant hot cocoa mix
2 cups vanilla ice cream
1-1/2 cups half-and-half cream

Directions:
In a blender, combine water and cocoa mix; cover and process until dissolved. Add ice cream and cream; cover and process for 30 seconds or until smooth. Pour into chilled mugs. Yield: 4 servings.

Verdict:
Yum!
I had high hopes for this recipe, but deep down figured it would taste too much like a chocolate milk shake (and I'm not such a big fan of chocolate ice cream or chocolate milk). It did not disappoint my high hopes. As a hater of chocolate milk shakes, I LOVED this. So I figure, if you are like a normal person who loves chocolate milkshakes, this thing should be heavenly to you.

*One envelope is about 2 heaping tablespoons.

Kelley's Chicken Enchiladas

Ingredients:

1 lb. cooked, shredded chicken (boil chicken with garlic, onion, & lime)

2 cans cream chicken soup

12 oz. sour cream

½ envelope of Lawry’s Mild Taco Seasoning

1 ½ cups cheddar cheese

10-12 flour tortillas

Directions:

In a bowl, mix soup and sour cream. Take out ½ and set aside. Add shredded chicken, taco seasoning, and half cheese to soup mixture. From the set aside soup mixture... use about ¼ of that to “grease” your 9x13 pan. Roll about ½ cup of chicken mixture into tortillas. Place in dish. Cover with remaining soup mixture... especially edges. Sprinkle with remaining cheddar cheese. Bake at 350 for 20-25 min. Serve with olives, salsa, sour cream, etc.

Chicken Tortellini Casserole

Ingredients:

4 boneless chicken breasts

9 oz. package of tortellini (frozen or refrigerated)*

4 oz. Mushrooms (optional)

4 green onions, chopped

½ cube butter, melted

1 cup sour cream

1 can cream of mushroom soup**

1 can cream of chicken soup

1 ½ cups grated cheddar cheese

Directions:

Saute chicken breasts in skillet, seasoned with garlic, salt and pepper. Cut into bite sized pieces. Boil tortellini according to package directions and drain. Mix all ingredients together, using half the grated cheese to sprinkle on top. Place in buttered casserole dish. Bake at 350 until hot and bubbly (20-30 min.).

I've also steamed little pieces of broccoli before and baked it in with the casserole. Yum.

*I usually double the amount of tortellini.

**I use two cans of cream of chicken soup because I'm anti-mushroom.

Pioneer Woman's Ranch Style Chicken

PW's Ranch Style Chicken (review: Yum. A little too mustardy for me, but I hate mustard. And it was still delicious. Plus the kids all gobbled it up, and that's always a plus.)

Orange Chicken

Orange Chicken (review: Super yummy, but I wish the orange flavor had been stronger. But still the best orange chicken I've ever had that wasn't from an actual Chinese restaurant.)

Chicken and Pasta

Chicken and Pasta Dinner -I got my recipe from a church recipe exchange, but, minus the crock pot, it seems a lot like this one I linked to and this one. (review: this is a lot like Penne Rustica (which we've all LOVED) but Princess Sparkley and Jed both said they preferred this version).

Apple Pie Squares

Glazed Apple Pie Squares found here.

I made these for a Memorial Day BBQ today. Yum! The recipe calls for a 10x15 pan, I don't have one, but it worked fine in a 9x13 casserole dish. I'm horrible at pie crusts, so I just rolled the bottom crust directly into the pan and rolled out smaller pieces and laid them on top. It was fine... looked sort of cobbler-like.

Enchilada Lasagna

Made this for dinner tonight and loved it!

Sorry, my mom just pointed out that this recipe is only visible to Taste of Home subscribers. I don't want to just copy and paste, so basically, this is my version of it.

1-1.5 lbs. ground beef cooked with onions and garlic (to your taste)
Add one 14.5 oz. can of chopped, stewed tomatoes and 10 oz. of enchilada sauce.
Simmer for about 20 minutes.

Mix 1 1/2 cups cottage cheese and one egg.

Have ready: Flour tortillas, 3 cups of shredded cheeses.

Layer in a 9x13 pan: meat, cheese, tortillas, cottage cheese, meat, cheese, tortillas, cottage cheese, meat, cheese. About three layers each.

Cover and bake for 20 minutes at 350, remove cover and bake 10 more minutes. Cool slightly before cutting.

Chocolate Chocolate Chip Cookies - Christmas Style

Chocolate Chocolate Chip Cookies - Christmas Style*

Mix:
2 cups butter (softened)
1 cup sugar
2 1/2 cups brown sugar
3 eggs
4 tsp. vanilla


In separate bowl, mix:
5 cups flour
1 1/2 TBSP. baking soda
1 cup cocoa


Mix all together - stir until crinkly (dough looks dry, it's okay).

Add 1/2 to 3/4 bag of mint Christmas M&Ms.
(If it's not Christmas, I use milk or white chocolate chips.)

Bake at 350 for 8-10 minutes.

These are delicious. I think I probably ate 2/3 of them myself... giving a few away and sharing a few with my husband, and letting my kids have tiny bites from mine.


*When I first posted this recipe in 2005, the mint M&Ms were small, like Plain M&Ms. When I added this picture in December 0f 2008, they are the size of Peanut Butter M&Ms and not as great for cookie making. I'm mad.

Fudgy Mint Squares

Fudgy Mint Squares

Not the recipe that I've been trying to hunt down for years, but these are pretty yummy. I think I originally got it from Taste of Home magazine.

Ingredients:
10 TBSP butter (no substitutes), divided
3 squares (1 oz each) unsweetened chocolate, chopped
3 eggs
1 ½ cups sugar
2 tsp vanilla extract
1 cup all-purpose flour
1 pkg (8 oz) cream cheese, softened
1 TBSP cornstarch
1 can (14 oz) sweetened condensed milk
1 tsp peppermint extract
4 drops green food coloring, optional
1 cup (6 oz) semisweet chocolate chips
½ cup whipping cream


Directions:
In a microwave safe bowl, melt 8 TBSP butter and unsweetened chocolate; cool slightly. In a mixing bowl, beat eggs, sugar and vanilla. Add the chocolate mixture; mix until blended. Gradually beat in flour. Spread into a greased 9x13 baking pan. Bake at 350 for 15-20 minutes or until top is set.

In a mixing bowl, beat cream cheese and remaining butter. Add cornstarch; beat until smooth. Gradually beat in milk and remaining egg. Add extract and food coloring. Pour over crust. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack.

In a heavy saucepan, combine chocolate chips and cream. Cook and stir over medium heat until chips are melted. Cool for 30 minutes or until lukewarm, stirring occasionally. Pour over cream cheese layer. Chill for 2 hours or until set before cutting.

Yield: about 4 dozen.

Cake Box Cookies and Homemade Oreos

Cake Box Cookies

Ingredients:

1 box of your favorite cake mix.
(Devil's Food is pretty rich... we've been liking Milk Chocolate Cake Mix lately.)
2 eggs
1/2 cup of oil.
Chocolate chips, M&Ms, etc. (whatever you want, however much you want)
(Or, to be healthy, add two eggs, 1/4 cup oil, and a 1/4 cup applesauce).

Directions:
Mix ingredients together. Scoop onto making sheet.
Bake at 350 for 8-10 minutes, until cracked on top.


Variation: Homemade OREOS

Ingredients:
1 box Devil's Food Cake Mix
2 eggs
3/4 cup shortening

Frosting Ingredients:
1 cube butter (softened)
4 oz. cream cheese
1 1/2 cups powdered sugar
1 tsp vanilla

Directions: Mix together cake mix, eggs, and shortening. Roll into balls. (Try to make them the same size since they'll have to pair up). Bake at 350 for 7-10 minutes. Let cool completely.

Mix frosting ingredients until creamy. Don't soften butter too much. Spread between two cookies. Enjoy.

Ice Cream Sandwich Torte

I thought I'd share this fun summer recipe with you. It's easy, yummy, cold, and very kid friendly. You'll just need some space in your freezer.

I made this cake for my daughter's art birthday party a few years ago.

Above is the recipe from the Pampered Chef.
Below is the Pampered Chef official picture.
Here's the link to a similar recipe I just found.

Easy Meatballs

This recipe is for the meatballs my brother-in-law (who catered by wedding reception) made for the occasion. They taste great, and are SO EASY. I've been taking them to our church potlucks figuring my kids won't eat anything with the word salad in it, so there needs to be something for them to eat. Here's the recipe:



Meatballs

your favorite meatball recipe (if you really want to touch raw meat - I have issues)
OR better yet, a bag of frozen meatballs (without sauce)

2 bottles chili sauce (found on the ketchup aisle)

1 medium jar grape jelly

In a large pan, stir together over medium heat the two chili sauces and the jelly until the jelly is dissolved. Add meatballs. Follow the directions on your meatball bag.

Vanishing Oatmeal Raisin Cookies

Vanishing Oatmeal Raisin Cookies
(this is actually the recipe from the Quaker Oats Lid)

Ingredients:
1 cup (2 sticks) butter, softened
1 cup firmly packed brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt (optional)
1 cup raisins

Directions:
Heat oven to 350.
Beat together butter and sugars until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Stir in oats and raisins; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 10-12 minutes or until golden brown.
Cool one minute on cookie sheet; remove to wire rack.
Makes about 4 dozen.
For Bar Cookies: Bake 30 to 35 minutes in ungreased 9x13 metal baking pan.

Oatmeal Chocolate Raisin Cookies

Oatmeal Chocolate Raisin Cookies
A Pampered Chef Recipe

Ingredients:
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice (or ground cinnamon)
1 cup butter, softened
3/4 cups packed brown sugar
1/2 cup granulated sugar
2 eggs
2 3/4 cups old-fashioned or quick oats
1 1/2 cups chocolate covered raisins
1 cup chopped pecans (optional)

Directions:
Preheat oven to 35o.
Combine flour, baking soda and pumpkin pie spice; mix well and set aside.
Beat butter and sugars until creamy. Add eggs and beat well.
Add flour mixture; mix well. Stir in oats, raisins and pecans, if desired.
Make into 1 1/2 inch balls, drop on cookie sheet about 2 inches apart. Flatten slightly.
Bake 13-15 minutes or until edges are golden brown.
Cool 3-5 minutes then move to cooling rack.
Makes 3 1/2 dozen. Store in tightly covered container

Mexican Chocolate Cream Pie

 
a Pampered Chef recipe

Ingredients:

1 refrigerated pie crust (from 15 oz. pkg.), softened as directed on package
1/2 cup semi-sweet chocolate chips, divided
1 container (12 oz.) Cool Whip, thawed, divided
1 pkg. (8 oz.) cream cheese, softened
1 cup milk
1 pkg. (3.9 oz.) chocolate instant pudding and pie filling
1 tsp. cinnamon

Directions:

Preheat oven to 425. Gently unroll crust onto lightly floured surface. Roll to an 11 1/2 inch circle. Place crust in pie pan pressing dough into bottom and up sides. Bake 10-12 minutes or until light golden brown. Remove from oven; cool completely.

Reserve 1 TBSP of the chocolate chips for garnish. Place remaining chocolate chips in microwavable dish, microwave, uncovered, on high for 1 minute, stirring every 10 seconds, until melted and smooth. Do not over heat. Spread chocolate over bottom of pie crust and up sides 1 inch.

Set aside 1 cup of Cool Whip.

Whisk cream cheese until smooth. Gradually add in milk until well blended. Add pudding mix all at once and cinnamon; whisk until smooth. The mixture will be very thick. Fold in remaining Cool Whip (left after setting aside one cup). Spoon filling into pie crust.

Grate reserved chocolate chips over top of pie. Pipe a decorative border around the edges of the pie using an open star tip on the Easy Accent Decorator (or some other icing/frosting device). Sprinkle with additional cinnamon (optional). Refrigerate at least 30 minutes or until ready to serve.

Yield: 12 servings

Oatmeal Cream Pies

In my haste to quickly write up all of my favorite oatmeal cookie recipes the other day, I forgot this one. Which I've made twice in a week now. Yummmm!


Oatmeal Cream Pies from Cottage Living

Ingredients

1 1/4 cups butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3 cups uncooked quick-cooking oats
Cream Filling (see recipe below)

Preparation

1. Preheat oven to 375°.

2. Beat butter and sugars at medium speed with an electric mixer until creamy. Add egg and vanilla, beating well.

3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 375° for 10 minutes. Cool on pan 2 to 3 minutes. Remove cookies from pan; cool on wire racks.

4. Spread 1 tablespoon Cream Filling over each bottom side of half of cookies; top with remaining cookies, right side up.

Yield

Makes 3 dozen oatmeal cookies or 18 cream pies

Cream Filling

Prep: 5 minutes.

Ingredients

1/2 cup butter, softened
2 cups powdered sugar
1 to 2 tablespoons whipping cream
1 teaspoon vanilla extract

Preparation

1. Combine all ingredients in a medium bowl. Beat with an electric mixer on low speed until combined, scraping bowl. Beat on high until light and fluffy.

Yield

Makes 1 1/2 cups

Jan Moon , Cottage Living, SEPTEMBER 2004

Triple Cookies

I'm totally addicted to sweets. If I wasn't out of eggs right now (and I hadn't JUST made cookies on Saturday) I would be baking a batch of these cookies right now. They are my latest addiction. So yummy!

Triple Cookie

(Totally not its real name, but I got the recipe from my sister-in-law and she didn't attach a name to them so I've just been calling them Heather's cookies. But it gets all weird if you call them Heather's cookies and you don't even know Heather. )

Ingredients:

1 c. butter softened
3/4 c. firmly packed brown sugar
1/2 c. sugar
1 egg
1 1/2 tsp vanilla
2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 bag Heath bar pieces (in baking aisle)
1 bag Chocolate chips
1/2 bag White chocolate chips

Directions:

Heat oven to 375.

Soften butter in mixing bowl. Add brown sugar, sugar, egg and
vanilla. Mix.

Add flour, baking soda and salt. Mix 2 more minutes.

Add in Heath pieces, chocolate chips, and white chocolate chips. It
seems like the ratio of stuff to dough is too high, but it works.

Scoop out w/the big scoop and flatten the balls. Cook
for 10-11 minutes. They still look really, really gooey. Let sit on
cookie sheet for 2 minutes before removing to cool. They'll set up
and finish cooking and be gooey in the middle.

Makes 24 w/the big scoop.

This is a yummy salad recipe from both my brother-in-law and a woman in my growing up ward... both excellent cooks.

Carver Salad

Ingredients:

mix greens

2 chopped red apples

Craisins

Sliced Almonds (the toasty salad topping ones are best)

Dressing:

3 Tbsp. honey

3 Tbsp. Apple cider vinegar

1 Tbsp. Dijon Mustard

6 Tbsp. Mayo or Miracle Whip

2/3 cup oil

Put mix greens, chopped apples, Craisins and sliced almonds in a large bowl.

Dressing:

Mix the honey and vinegar together in a microwavable container and microwave for 15 seconds or until honey dissolves – cool. Add the mustard and mayo. Blend well with whisk. Add oil and whisk well. Refrigerate. Let sit for about 5 minutes and whisk. Pour over salad just before serving and mix well.

*I also have stove top directions, but my bro-in-law's easier microwave directions work just as well... and are a bit easier.

Tuxedo Brownie Squares

Tuxedo Brownie Squares is probably one of the yummiest recipes ever. There's even a Tuxedo Brownie Cup version with strawberries. Mmmmm.

Tuxedo Brownie Squares

the Pampered Chef

Ingredients:

1 package (21 oz.) brownie mix (plus what you need to make the brownies)

½ cup seedless raspberry jam

2 cups fresh raspberries, or frozen whole raspberries without syrup (or

sliced strawberries), thawed and drained, Divided

3 squares (1 oz. each) white chocolate, melted and cooled slightly

2 packages (8 oz. each) cream cheese, softened

½ cup powdered sugar

¼ cup milk

1 container (8 oz.) Cool Whip, thawed

Chocolate curls (optional)

Directions:

Preheat oven to 350°F. Lightly spray bottom of 9x13 pan with spray. Prepare and bake brownie mix according to package directions. Cool completely.

Spread jam on brownies. Reserve ½ cup of raspberries for garnish; arrange the remaining 1 ½ cups raspberries evenly over jam.

Microwave chocolate on high for 1 minute. Stir. Microwave an additional 30 seconds, or until smooth. Cool slightly.

Meanwhile, combine cream cheese and powdered sugar; mix well. Gradually whisk in melted chocolate and milk. Fold in whipped topping; spread carefully over raspberries.

Refrigerate 1 hour or until firm. Cut into squares. Garnish with the reserved raspberries and chocolate curls. Store, covered in the refrigerator.

El Pinto Green Salsa Chicken Enchilada Soup

I started being obsessed with soup last winter. I kept trying to drag soup season out, wanting to convince myself that it was still cold enough to be serving soup to my family. But eventually spring warmed up and summer approached and I had to admit that soup season was over.

But now it's back, almost. I bought all of the stuff to make my favorite soup about a week and a half ago, but then it warmed back up and I couldn't serve it to my husband who just rode a bike home for 30 minutes in 80 degree weather. But today, today I woke up to thunder and lightening. And even though it stopped raining early on, it never got above 60 degrees. A bit of a stretch, but we had soup for dinner, nonetheless. Mmmm... I wonder how many nights in a row I can serve my husband soup for dinner without him complaining. And how many alternate dinners I can create to feed my kids since for the most part, they won't eat soup.

Here's one of my favorite recipes:

El Pinto Green Salsa Chicken Enchilada Soup

Ingredients:
3/4 of a 3 lb. bag of chicken tenderloins
Lawry Seasoning Salt
celery salt
chili powder
garlic salt
pepper
2 jars El Pinto mild green chili salsa
1 bag frozen white corn
3 cans chicken broth (plus all the drippings from the cookie sheet)
2 cans white beans - drained
2 cans black beans - drained
2 - 8 oz. cream cheese - cubed
cheese
sour cream
tortillas or tortilla chips

Directions:
Put chicken on foil covered cookie sheet and season with the five spices. Bake for 1 hour at 350. Save drippings from pan.

In a pot, add 2 jars salsa, corn, chicken broth, chicken drippings, chopped/shredded chicken, white beans, black beans, cream cheese. Warm soup and serve with cheese, sour cream and tortilla chips. (I like to tear of tortillas and add them for the last few minutes of cooking as well.)

Taffy Apple Pizza

This is a fun dessert to make in the Autumn. Plus it seems a tiny bit healthy. (Okay, not healthy, but healthier for a dessert.) And it's always been a big hit whenever I've made it.




Taffy Apple Pizza
a The Pampered Chef recipe

Ingredients:

1 pkg. (18 oz.) refrigerated sugar cookie dough

1 pkg. (8 oz.) cream cheese, softened

½ cup packed brown sugar

¼ cup creamy peanut butter

½ tsp vanilla

2 medium Granny Smith apples, peeled/cored/sliced

¼ cup caramel ice cream topping

½ cup peanuts, chopped

Directions:

Preheat oven to 350. Roll sugar cookie dough into a ball, place on round baking stone/cookie sheet and roll out to an 14 in. circle. Bake 16-18 minutes or until light golden brown. Cool ten minutes. Loosen from baking stone; cool completely.

Combine cream cheese, brown sugar, peanut butter and vanilla until smooth. Spread on cookie.

Arrange apple slices on top of cream cheese mixture. (To keep apples from getting brown, dip them in lemon juice, or lemon-lime carbonated soda.)

Microwave caramel topping for 30-45 seconds until warm; drizzle over apples. Sprinkle chopped peanuts on top.

Cut into wedges. Serves 16.

Nutrients per serving: Calories 300, Total Fat 17 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 36 g, Protein 5 g, Sodium 270 mg, Fiber 1 g

My Mom's Autumn Soup

I love Autumn/Fall. Maybe because growing up in California, I never really saw leaves change color, etc. Due to warmer weather, our leaves changing color have been delayed. So sad. But here is one of my favorite Autumn recipes.

Autumn Soup
(My mom made this for Halloween every year when I was a kid. I guess she figured we needed to get some veggies in with all that candy.)

Ingredients:

1 lb. Ground beef

1 cup chopped onions

2 cups hot water

1 lb. 12 oz. Can of chopped, stewed tomatoes

1 cup cut up carrots

1 cup cut up celery

1 cup cut up potatoes

½ tsp. Salt

½ tsp pepper

2 cubes beef bouillon

1 bay leaf

pinch of basil

Directions:

Brown beef and onions, cook 5 minutes. Add water, tomatoes, vegetables, and seasonings. Mix and bring to a boil. Cover and simmer 20-30 minutes. Sprinkle cheese on top.

We always serve it with Marie Calendar's cornbread.

Pumpkin Cookies

image from coppergifts.com

I realize that just about everyone makes pumpkin shaped sugar cookies this time of year, decorates them with orange and green frosting, M&M eyes, a candy corn nose and a licorice smile, but these aren't sugar cookies... these are actually pumpkin cookies. My mom made them for my class parties all through elementary school. The recipe is actually for Pumpkin Cookie Pops, you know, with a wooden stick in them... I'm not that good.

Sort of like this picture ... but with candy decorations.

Halloween Pumpkin Cookies

Ingredients:

1 1/3 cup each shortening and butter or margarine

1 ½ cup each packed brown sugar and granulated sugar

4 eggs

4 tsp vanilla

7 cups flour

3 tsp baking powder

½ tsp salt

5-6 tsp pumpkin pie spice

Assorted candy decorations

Directions:

Beat together the shortening, butter and sugars until creamy. Add the eggs and vanilla and beat until blended. Stir together the flour, baking powder, salt and pumpkin pie spice; gradually add to the creamed mixture, beating well to blend. Cover dough and chill until easy to handle.

Roll our dough (a portion at a time) on a floured surface about 3/8 inch thick. Cut with Pumpkin shaped cookie cutters. Transfer cookies to ungreased baking sheet, placing them about 2 inches apart. If dough becomes too soft, wrap and chill.

Bake at 375 for 12-15 minutes (10 on stoneware, 9 on darker sheet), or until very lightly browned. Cool. Spread with orange icing and decorate with candy corn eyes/noses, licorice mouths, etc.

Icing: 1 cup powdered sugar and about 3 tsp milk. Tint with orange and green (stems) food coloring. 2 boxes of powdered sugars ices about 35 large cookies.

Mom's Hot Fudge Squares

Hot Fudge Squares

my Mom's recipe
aka Texas Sheet Cake

Ingredients:

2 cups sugar

2 cups flour

4 tbsp. cocoa

2 sticks butter

1 cup water

2 eggs

1 tsp. soda

½ cup buttermilk **

½ tsp. cinnamon

1 tsp. vanilla

Frosting Ingredients:

1 stick butter

6 tbsp. milk

2 tbsp. cocoa

1 cup little marshmallows

1 tsp. vanilla

1 pound powdered sugar (1 pound = 3 ½ cups)

1 cup chopped nuts (optional)

Directions:

Mix together sugar, flour, and cocoa. Melt butter and add water. Pour over dry mixture and beat. Add slightly beaten eggs. Combine soda and buttermilk, add to batter and stir. Add cinnamon and vanilla. Bake in greased, floured cookie pan/bar pan (large cookie sheet with edges: 10x15) for 30 minutes at 350. While cake is hot, add hot frosting.

Frosting directions: melt butter, add milk, cocoa, marshmallows. Stir over low heat until marshmallows are melted. Add vanilla and powdered sugar. Add chopped nuts.

Let stand 5 minutes. Serves 20.

**(Substitute 1 tbsp. vinegar in regular milk if buttermilk is not available.)

Chicken Pot Pie

But before I go, here's tonight's recipe:

Old-Fashioned Chicken Potpie

Ingredients:
1/3 cup butter
1/3 cup flour
1 garlic clove, minced
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 cups water
2/3 cup milk
2 tsp chicken bouillon granules (about 3 cubes?)
2 cups cubed, cooked chicken
1 cup veggies (I like carrots, green beans, corn)

Pastry Ingredients:
1-2/3 cups flfour
2 tsp. celery seed
1 pkg. (8 oz.) cream cheese, cubed
1/2 cup cold butter

Directions:
In a saucepan, melt butter. Stir in flour, garlic, salt and pepper until blended. Gradually stir in water, milk and bouillon. Bring to a boil; boil and stir for 2 minutes. Remove from heat. Stir in chicken and veggies; set aside.

For pastry, combine flour and celery seed in a bowl. Cut in cream cheese and butter until crumbly. Work mixture by hand until dough forms a ball. On a lightly floured surface, roll two-thirds of dough into a 12 inch square. (Or, if you suck at making crusts like I do, I cheat and roll it out directly in my square pan.) Transfer to an 8 inch square baking dish. Pour filling into crust. Roll remaining dough into 9 inch square; place over filling. Trim, seal, and flute edges. Cut slits in pastry.

Bake at 425 for 30-35 minutes or until crust is golden brown and filling is bubbly. Serves 6.

Russian Refresher

There are these two women who live in my town and go to my church that are awesome cooks. I'm sure there are more than two, but these two always do our food demonstration at our Super Saturday craft activities. This year one of them gave us this recipe she calls:

Russian Refresher Mix



2 cups powdered orange drink mix (Tang works)
1/3 cup presweeteened powdered lemonade mix
1 1/3 cups sugar
1 tsp cinnamon
1/2 tsp ground cloves

Combine all ingredients in a medium bowl. Mix well. Put in a 1-quart airtight container. Label. Store in a cool, dry place. Use within 6 months. Makes about 3 1/2 cups mix.

To serve: Add 3 tsp of Russian Refresher Mix to 1 cup hot water. Stir to dissolve.

She wraps some up in a cute jar or mug and gives it out as small Christmas presents. Like you sometimes see Cookies in a Jar or Hot Chocolate given as gifts.

It's a lot like Hot Apple Cider, but with Orange instead. I loved the tiny little sample we each got and woke up this morning with a sore throat thinking how good this drink sounded to me right now. Unfortunately I don't keep Tang on hand or I'd be drinking it right now.

Turkey Cookies

I saw these in a Pillsbury ad and thought they were so cute.

Christmas Treats

Growing up my dad did a lot of the cooking, especially if it involved cookies. I'm not sure I've ever seen my mom make cookies. If it involved cookies, that was Dad's job. Especially at Christmas time. My dad would bake three or four different times of cookies, pile them high on a plate and then my mom would wrap them in pretty Christmas colored cellophane and tie curly ribbons around top. Then they'd deliver them to the families my dad home taught, neighbors, friends, etc.

I've continued this tradition, but tried spicing it up a bit. But not always with success. I always think it should be more than just cookies. So I try to add fudges, caramel/chocolate/sprinkle covered pretzel rods, or fancy cookies. It just ends up being way too much work. I don't know how my dad whipped out four different varieties of cookies in a night. I'd like to attribute part of that to having a larger kitchen or more patience or a TV in the kitchen. Or maybe the two ovens. But really, I think cookies are just simpler than all the other stuff I'm trying to fancy up my goody plate with.

My Holiday Goodies to Share Ideas:

These Chocolate Mint M&M cookies are one of my favorite holiday cookie recipe. Just slightly fancied up for Christmas.

Easy Snowman Sugar Cookie

This picture is from December 2004. Buy the ready made sugar cookie dough, bake some round cookies, and decorate them to look like a snowman face. My kids love doing this.

When my husband was working for the city of Camarillo a woman there brought in Candy Cane Bark for everyone each year. He finally got the recipe from her since he ate most of his tin of bark before it made it home to me. Now we make a ton each year. This is her basic recipe, none that I found online were quite the same.

Peppermint Christmas Bark
aka at our house as Candy Cane Bark

Ingredients:

2 bags of white chocolate circles (I get white candy melts from Michael's or Walmart)

a bunch of crushed up candy canes (the little ones are easier to get out of their wrappers)

Directions:

Melt white chocolate in microwave (1 to 1 1/2 minutes). Mix in crushed peppermint pieces. Spread evenly over wax paper on a cookie sheet. Refrigerate. Break into pieces. Enjoy.

Another super easy holiday recipe...
Pampered Chef's Quick Chocolate-Mint Fudge. Every time I've made this people have asked me for the recipe. And it's not even really fudge. It's basically frosting and chocolate. Here it is:

Ingredients:
1- 8 oz. package semi-sweet chocolate squares for baking (divided)
1- 6 oz. package white chocolate squares for baking
1- 16 oz. container prepared vanilla frosting (divided)
1/4 tsp. peppermint or mint extract
3 drops green food coloring
1/2 tsp. vegetable oil

Directions:
Coarsely chop the semi-sweet chocolate and white chocolate (keep them separate). Reserve 1/2 cup of semi-sweet chocolate for garnish. Cut two 12 inch squares of parchment paper. Place on a chilled square baking dish.

Combine white chocolate and half of the frosting in a small saucepan. Stir over low heat until melted and smooth. Add peppermint extract and food coloring; mix well. Pour mixture onto chilled dish/parchment paper. Place in fridge for 5 minutes until mixture begins to set.

In the same saucepan combine semi-sweet chocolate and remaining frosting. Stir over low heat until melted and smooth. Carefully pour chocolate mixture over mint layer in square dish. Spread evenly to cover mint layer. Chill in fridge at least 5-10 minutes.

Lay remaining parchment square over top of fudge. Smooth top by gently rolling a small rolling pin over the top. Life fudge with aid of parchment paper and turn over. Carefully peel off parchment paper of mint layer.

For garnish, place the reserved 1/2 cup of chopped semi-sweet chocolate and oil in microwavable dish and microwave, uncovered on high for 1 1/2 minutes or until melted, stirring every 30 seconds. Drizzle chocolate over fudge. Refrigerate until firm (15-30 minutes). Cut into 1 inch squares. Store in tightly covered container in fridge.

*mine always cut pretty messy... maybe cut with a warmed knife.

Trailer Trash Truffle aka Oreo Balls

I have this friend from the South. She makes these things called "Trailer Trash Truffles." My husband gets mad at me when I call them this. He had a co-worker bring the same thing in except the co-worker's mom calls them "Oreo Balls." Add this recipe to your collection, call them what you will.

Orange Rolls

Orange Rolls

This is Buddy glazing Orange Rolls in April 2007 as our Easter breakfast.

Ingredients:

1 square butter
1 cup milk (scalded)
3/4 tsp salt
1/2 cup sugar
1 pkg. dry yeast
1/2 tsp sugar
1/4 cup warm water
3 eggs (beaten)
5 cups flour

Directions:

Mix together butter, milk, salt and sugar. Cool.

Separately, mix together yeast, sugar and warm water.

Let stand.

Add yeast mixture and eggs to first mixture. Then add flour gradually and beat well. (Mixture will be slightly sticky).

Let rise until almost doubled in bulk. Punch down and separate into two equal portions. Using a bread board that is heavily floured roll out one portion at a time to about a 12x18 rectangle.

Orange Filling : Mix together ½ cup butter (melted), ½ cup sugar, grated rind of one orange.

Spread on the orange filling with a knife and beginning at the long side roll up, as for a cinnamon roll. Slice off with dental floss/thread in about 1 inch pieces and place in well greased muffin tins. Let rise until light. Bake 375 for 10 to 12 minutes, or until lightly browned.
Ice with powdered sugar mixed with orange juice to separate consistency.

Makes 2 dozen.
*My recipe says, "easily doubled," except for the 10 cups of flour... yikes. My mixer can't handle that. Darn.