Cheater Pants Apple Turnover

1 can biscuits

1 can apple pie filling (any fruit filling would work)

flour

1. Roll our biscuits, pretty flat. Use flour to prevent sticking and tearing.

 2. Scoop small amount fruit filling into middle of flattened biscuit.

 3. Top with cinnamon sugar.

 4. Bake at 350 degrees for 10-12 minutes.

Mmm....Mmmm......Monday!

So, McKenna made this! It isn't her recipe of course, but she enjoyed making and eating this yummy fall treat! Thanks Mom for the recipe.

 

Candy Corn Cheesecake Mousse

This recipe yields a sweet and fluffy, light cream cheese flavored dessert.

 

1 package (8 oz.) cream cheese

1/2 cup powdered sugar

1/4 cup milk or cream

1 teaspoon vanilla

1 small container (8 oz.) Cool Whip, thawed

orange and yellow food color

candy corn (for garnish)

Directions ~

Beat cream cheese in the bowl of an electric mixer until fully smooth. Slowly add powdered sugar, then milk (or cream). Add vanilla. Continue mixing. Beat about 1 minute on medium to medium-high speed. Fold cool whip into cream cheese mixture, and stir until fully combined.

 

Scoop about 1/3 of the Cheesecake Mousse into a bowl, and color orange. Color another third of the mixture yellow. Leave the remaining third white. One color at a time (starting with yellow), scoop mixture into a piping bag or large ziplock bag, and squeeze a layer of the Cheesecake Mousse into small dessert dishes of your choice. Repeat with orange and then white Mousse.

Refrigerate 30 minutes (or up to 1 day) before serving. Garnish with candy corn if desired.

 

Recipe yields 4 moderate servings or 6-8 mini servings.

If I were making it again, I'd use orange extract or almond extract over the vanilla. I'd also use a tad less cream cheese. The cream cheese was particularly strong for me. But everyone else LOVED it!

 

Mmmm.....mmmm......Monday

Homemade Banana Ice Cream

(Recipe from Sara!)

Need:
Bananas
whole milk
topping of choice

1. Peel 4-5 bananas and chop into thick slices. Put in freezer bag and freeze for approximately 1 day.
2. Add frozen bananas to blender/processor. Add splashes of whoel milk until desired consistency is reached.
3. Serves 4
4. Add toppings.

.

Mom, a dishwasher and a shower!

Crazy title, I know. But, let me tell you the story of the week that my mom didn't rest! It was certainly no vacation for her. My mom visited for a week and a half and pretty much worked every day she was here.

Projects we accomplished ( I say "we" loosely!):

1. Sanded/stripped dresser and drawers
2. Fixed drain stop in bathroom
3. Took apart dishwasher, discovered potential leak problem, cleaned hard water deposits, repaired leak problem, put door back together, FIXED DISHWASHER!!!
4. Primed dresser
5. Cooked a few meals
6. Watch girls on more than one occasion
7. Ironed a TON of shirts
8. Painted dresser, several coats
9. Cleaned out kitchen trash can and cabinet
10. Attempted to be affectionate with the cat (a real feat if you know my cat).
11. Using steel wool, antiqued the dresser
12. Helped to arrange baby's room
13. Assisted Rachel with baby shower
14. Moved dresser upstairs with Arthur
15. Removed a panel of sheet rock that I managed to dislodge from the attic. Yep, it fell through to the garage.
16. Enjoy time with the girls.

I am SURE that I am forgetting something. But, I am SO grateful for the help that she was while she was here. It was needed and definitely appreciated!

So, Mom. Thank you! Words cannot express!

Alright, now for the shower. My friend Rachel put together a baby shower for me (with the help of my mom and my sister). Rachel has been a part of most of the showers that have been given for me. There was lots of yummy food. For those of you interested in the recipes, I have put them at the end of this posting.

We played a Baby shower memory game that was associated with candy. It was funny. See the squares on the poster board? When someone selected a match, they won a piece of candy. Some of the words to match were: Jessica, Arthur, Babysitter, Hospital Bills, Baby Bump, Breast Feeding, Contractions...

If you matched the word "Arthur" you won a candy bar called Big Hunk!
If you matched the word "Jessica" you won a box of Hot Tamales!
If you matched the word  "Hospital Bills" you won a 100Grand bar!
If you matched the word "Babysitter" you won a pack of Lifesavers!
If you matched the word "Baby Bump" you won a pack of Jelly Belly jelly beans!
If you matched the word "Breast Feeding" you won a  Milkyway bar!

You get the point...it was fun to anticipate what candy Rachel associated with each term.

Another game involved candy as well. Rachel gave everyone a list of candy terms. The group was put into teams. Using as many candy terms as possible, they had to give me tips and advice for being a mom/wife.

Here's what my wonderful friends came up with:

1. Don't be short with Daddy; he's working hard for a PayDay to provide Good and Plenty.
2. Tell your Big Hunk not Snicker at your Chunky GoodnPlenty or your Whatchamacalit!
3. Don't forget to give Red Hot Kisses to your Sugar Daddy.
4. Your Mounds will feel Big Red (they'll be Whoppers) and will make your Sugar Baby big and Chunky.
5. To keep your Big Hunk from the Hot Tamales, use plenty of Kisses and a Bit O Honey. Be sure to use a Whatchamacalit or you will have more Sugar Babies and a Tootsie Roll. You might get a few Snickers, too.

That's just a few...

A beautiful and yummy cake.

Recipes from my mom:
Tater Tot Casserole
(can be assembled night before. Tater tots won't be quite as crispy but still tastes good.)

2 lbs tater tots (crispy crowns)

1 lb ground sausage (I used turkey)

3c shredded cheddar

2c. milk

4 eggs

Salt & pepper to taste.

Precook crispy crowns in oven for about 10 mins. Set aside.

Brown meat and spread in bottom of 9x13" casserole.

Layer cheese on top of sausage.

Spread tater tots over cheese.

In lg bowl mix together eggs, milk, salt & pepper.

Pour over everything. (Can be stored in fridge at this point or baked.)

Bake for appx 35-40 mins @ 375

Cool and let set for 5-10mins before serving.



FRENCH TOAST CASSEROLE
1lb loaf of French Bread

8oz Cream Cheese

1/2 c. sugar (divided)

3/4 tsp vanilla

1/2 c. chopped pecans (optional)

5 eggs

2 c. milk

1 tsp cinnamon

2 tbsp melted butter.

Maple syrup

Cut bread into small cubes. Spread 1/2 the bread in bottom of 9x13" casserole (it will look like it's not going to be big enough, but it is)

Melt cream cheese with 1/2 c. milk and half of the sugar and pour over the bread (it won't completely cover the bread).

Sprinkle chopped nuts over that.

Spread rest of bread crumbs over that and lightly press down.

Beat remaining sugar, eggs, milk, cinnamon, butter and vanilla together in bowl and pour over bread cubes. Drizzle about 1/2 cup of syrup over that. Cover and place in fridge overnight.

Bake at 350 for appx 30 mins. Drizzle more syrup over and serve.
 
Here are some other pictures from the shower:
 

 Here's Rachel!

You know, I'm not sure why I took a picture with each guest. I had originally wanted a group shot but my friend Chris left before we could get one. So, what do a bunch of mommies do instead....a picture with each guest before they leave. It reminded me of all of the little birthday parties I have been to lately. Funny!

Mmm...Mmm...Monday

Haven't done it in a while, but here's a fun snack recipe!

2 lbs pretzels


1 bottle Orville Redenbacher butter popcorn oil ( I don't use the whole bottle - I leave a bit in the bottom otherwise it seems too oily - you decide)

1/2 pkg dry ranch dressing

1/2 tsp garlic powder

1/2 tsp onion powder or onion salt

2 tsp dill

Mix together and put in a container that you can turn upside down so all the "stuff" mixes well. Best to make ahead (i.e. the night before).

Mmm...mmm...Monday

Leah's Yummy Hummus

1 can chick peas (garbanzo beans)
or 1 3/4 cups cooked beans
1/4 cup olive oil
1/4 cup tahini paste
1/4 cup water
1-2 cloves garlic minces
2-3 T lemon juice
Dash cayanne pepper
Salt to taste (especially if not using canned beans)

Add all ingredients to food processor and process until smooth and uniform consistency. Store in refrigerator no more than a week. Unsure how it freezes. Serve with crackers, tortillas, cut veggies, on sandwiches, salads.

Mmm...mmm...Monday

Taco Pie

1lb hamburger
1 bag of Fritos
One tube of crescent rolls (but in the fridge section)
1 bag of Mexican cheese mix
1 large container of sour cream
Pie tin

Pre heat oven to 350. Brown hamburger and break into small pieces. (Add onion for flavor if you want.)

While that is cooking unroll crescent rolls and roll out like a pie crust. Put in pie tin and fit like pie crust.

Crush up Fritos in a large plastic bag into crumbs.

After hamburger is done cooking, drain grease and put into a bowl. Add about half cup of sour cream, add ¾ bag of crushed Fritos and mix well. It should be a thick mixture. Add more sour cream if needed.

Put filling into pie tin.

Cover whole thing in cheese and top with crushed Fritos.

Cook until brown on bottom of pie tin. Cut into pie pieces and serve with salsa, or what ever you would like.

Mmm.....mmm....Monday!

I thought you might enjoy this fall recipe while pumpkins are on the brain! This recipe comes from my friend over at A Traveling Thought!

Pumpkin Cheese Cake

Crust:
1 1/2 cup graham cracker crumbs

1/4 cup sugar

1/3 cup melted butter or margarine

Combine graham cracker crumbs, sugar and butter in medium bowl. Press onto bottom and 1" inch up side of 9" spring form pan.

Bake at 350 degrees for 6-8 minutes. Do not allow to brown.


Cheesecake :

3 8 oz pkgs cream cheese, softened

1 cup granulated sugar

1/4 cup light brown sugar

1 3/4 cup (16 oz can) pumpkin

2 eggs

2/3 cups evaporated milk

2 Tbsp cornstarch

1 1/4 tsp cinnamon

1/2 tsp nutmeg


Beat cream cheese and sugars with electric mixer until fluffy.

Beat in pumpkin, eggs, and evaporated milk. Add cornstarch and spices; Beat well.

Pour into crust. Bake at 350 degrees for 45 to 60 minutes or until edge is set.

Topping:

2 cups sour cream, at room temperature

1/4 cup sugar

1 tsp vanilla

Combine sour cream, sugar, and vanilla in small bowl. Spread over surface of warm cheesecake.

Return to 350 degree oven and bake for 5 minutes.

Cool on wire rack. Chill several hours before removing side of pan.

Maybe be made 1 to 2 days ahead.

Serves 12-16.

Mmm...mmm....Monday

Back by request (thanks Leah).....another recipe! This recipe is in honor of my Nana, who celebrated a birthday yesterday. I have been very busy lately and the blog has been put on a back burner. Hopefully, I will be able to catch up quickly. (On the other hand, my house has been cleaner and I really put a dent in my scrapbooking!)

Silk Panna Cotta

1.5 tsp gelatin
3 cups heavy cream
pinch salt
1 c. sour cream
1 T cold water
1/2 c. sugar
1.5 tsp vanilla
3 or 4 oz. bittersweet chocolate (shaved with peeler)

In coffee cup, sprinkle gelatin over cold water. Let stand 5 minutes.
In 3 qt. saucepan, warm cream, sugar, salt & vanilla over med-hi heat. (Don't let it boil).
Remove from stove and let cool 5 minutes.
Put sour cream in medium bowl. Whisk in warm cream gradually till smooth.

Pour into 8 coffee cups, ramekins or wineglasses - about 3/4 full. Chill in fridge for 10-12 hrs. Serve topped with chocolate shavings.

Mmmm....isn't your mouth just watering for a taste!??

Stay tuned to read about...

Woodbury Days
State Fair
My Dad's Visit
McKenna's First Day of First Grade
Ella's First Day of Preschool in the Frog Room

Mmm...mmm....Monday

Again, these recipes are from church friends. Enjoy!

Caramel Chex Mix

1 c. brown sugar
1/2 c. Corn syrup
1/2 c. margarine or butter
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. vanilla

In a GLASS bowl, mix first four ingredients and microwave on high for 2 minutes. Mix once. Add baking soda. Micro 2 minutes. (Should be at full boil.) Add vanilla.

Dry ingredients could be a variety of things.... Here are a couple of suggestions:

option 1:
10 cups cereal (chex or crispex work well)
3 cups mixed nuts
4 cups mini pretzels

(I have also used Cheerios and Total!)

option 2:
3 quarts popped popcorn

Pour syrup over dry ingredients. Micro 4 minutes stopping at each minute and mixing well. Pour out onto cookie sheets to cool. Break apart and serve!

Almond Bars

Crust:
1 c. butter (softened)
2 c. flour
½ c. powdered sugar

Filling:
8 oz. cream cheese (softened)
2 eggs
½ c. sugar
1 t. almond extract

Frosting:
2 c. powdered sugar
¼ c. butter (softened)
1 ½ T. milk
1 t. almond extract

Crust: Mix butter, flour & powdered sugar until crumbly & press into 9X13 pan. Bake at 350 degrees for 20 min.

Filling: Mix softened cream cheese, eggs, sugar, & extract. Spread over crust & put back in oven for 15 min.

Frosting: Mix together powdered sugar, butter, milk & extract. Add more milk if needed & mix until spreadable. Spread onto cooled bars.

Variations:

Use orange extract and orange food coloring to make "Orange Dream Bars" or peppermint extract and green food coloring to make "Christmas Bars."

Mmm...mmm....Monday

Greek Garden Appetizer

1 carton (8 oz.) spreadable garden vegetable cream cheese
2 cups (8 oz.) crumbled feta cheese
¼ cup plain yogurt
½ teaspoon minced garlic
¼ teaspoon dried oregano
¼ teaspoon pepper
1 ½ cups chopped cucumber
1 cup chopped seeded tomatoes
¼ cup chopped green onions
2 tablespoons sliced ripe olives
Pita bread pockets, cut into wedges

In a large bowl, combine the cream cheese, feta, yogurt, garlic, oregano and pepper. Spread into a 9-inch pie plate. Sprinkle with cucumber, tomatoes, onions and olives. Serve with pita bread wedges. Refrigerate leftovers. Makes 4 cups.

This recipe came from a friend from church.

Mmm...Mmm....Monday!

Andes Cream De Menthe Fudge

2 1/2 c. sugar

3/4 tsp. salt

1/2 stick butter or margarine

1 (5.33 oz.) can evaporated milk (3/4 c.)

1 (7 1/2-oz.) jar Marshmallow Fluff

3/4 tsp. vanilla

1 (10-oz.) package + 1/4 cup Andes Cream De Menthe baking pieces

Grease a 9-inch square baking pan; set aside. In large saucepan combine first 5 ingredients. Stir over low heat until blended.

Heat to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 5 minutes.

Remove from heat, stir in vanilla and chocolate until chocolate is melted. Turn into greased pan and cool.

Makes 2 1/2 pounds.

Mmm...Mmm...Monday

Thought I would post a little something for you anti-Monday people out there. I will try to post a recipe here and there on a Monday!

Here's an easy, no bake, Summer recipe. It's usually a hit at gatherings. Enjoy!

Fruit Salsa and Tortilla Cinnamon Chips

2 apples
6-10 strawberries
1 pear
6 oz cherries (green or red)
6-12oz apple jelly
Butter flavored cooking spray
Cinnamon sugar
Flour tortillas
Drops of lemon juice

1. Peal apples and pear. Finely chop and mix together.
2. Finely chop cherries and strawberries; add to mixture. Add a few drops of lemon juice. Set aside.
3. Preheat oven to 350 degrees.
4. On stove top melt jelly over low heat. Stir into fruit mix.
5. Slice tortillas into chip sized wedges.
6. Layer tortilla wedges on cookie sheet. Do not overlap. Spray generously with cooking spray.
7. Sprinkle generously with cinnamon sugar.
8. Bake for 3-5 minutes. Watch closely. Chips should be firm.

Other fruit mixture options: raisins, blueberries, cantaloupe, coconut, walnuts, pecans

Yummy Chicken

boneless, skinless chicken breasts, pounded to even thickness
1 small carton of heavy cream
cherry tomatoes
red, orange, yellow peppers
mushrooms (optional)
salt, pepper and garlic to taste

1. Lay chicken in casserole/baking pan.
2. Cover with cream
3. Sprinkle with salt, pepper and garlic
4. Slice peppers into small wedges/slices; sprinkle over top
5. Cut cherry tomatoes in half; sprinkle over top
6. Add mushroom slices
7. Cover with foil; bake @ 350 degrees for about 45 minutes.
7. Serve over rice.

My good friend Sarah J. had us over for dinner and this is what she served. It's really yummy.

Ginger Bread Cookies

We made gingerbread cookies, from scratch, for the first time. I enjoy the flavor of ginger but realize that not everybody does. I searched the Internet for a recipe and there are many to choose from. I read reviews and tips and so forth and here's the recipe I decided to use:

INGREDIENTS
6 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 cup shortening, melted and cooled slightly
1 cup molasses
1 cup packed brown sugar
1/2 cup water
1 egg
1 teaspoon vanilla extract

DIRECTIONS
Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.

In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth.

Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.

Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.

Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.

The dough was pretty easy to work with and the girls loved decorating them. They did not thoroughly enjoy eating them.

Are you ready to roll lefse?

Just call us the Lefse Ladies. Yes, I learned the Norwegian art of rolling lefse. Lefse is a type of tortilla. There's potato lefse and flour lefse. I had asked Aunt Virginia to teach me about lefse. Shari opened up her kitchen and we rolled away. It's tricky, rolling such a small amount of dough into a large, round, flat circle. Aunt Virginia could roll about 3 or 4 in the time that it took me to roll one. I had a hard time using enough flour each time I flipped. I am excited to roll again so I can remember everything that I learned.

Aunt Virginia's Norwegian Flour Lefse

3 cups whole milk

2 cups water

3/4 cup lard or shortening

6 1/2 cups unbleached flour

1.Bring all ingredients except flour to a boil.

2. Pour into large bowl of flour.

3. Knead/mix thoroughly.

4. Form approx. 24 balls of dough.

5. Roll with lefse rolling pin and pastry cloth. Cook on lefse grill.

When done, wrap stack with moist towel. Cut lefse into 4 sections with knife or pizza roller. Divide into stacks of 10-15 and wrap well in Saran Wrap. Freeze. Pull out only portions to be eaten that day. Will keep well in freezer for several months.

Aunt Virginia kneading dough

Rolling

Me, attempting to roll

Aunt Virginia had to repair several of mine!

Kevin even gave it a try! Notice the small amount of dough. That has to be rolled out to near the edge of the pastry cloth. Pretty thin-my friends.

Oops, another tear. Not enough flour, again!

Finally, one that isn't ripping or tearing.

Cousin Emily, flipping the lefse on the grill! She is an expert.

Chemistry for Kids

Recently we made some play dough. We randomly and occasionally do this in our home. The girls enjoy playing with it, a lot. Ella could play with it for hours. We have a cookie cutter for every occasion--by the way--our cookie cutters are also play dough toys. Everything in the play dough is edible, though not very tasty!

Gather the ingredients.

Pick your colors (or utilize the only non-Christmas colors you have).

Bring it to a boil.

When cool enough, knead it all together.

Enjoy!

Here's the recipe:

Sift Together:

5 cups flour

1 small container granulated alum (found at most grocery stores near the seasonings/spices)

2 cups salt

Boil Together:

food coloring

5 cups water

1/2 cup vegetable oil

1. Pour boiling mixture over the flour mixture. Let stand for about 2-3 minutes. Mix with large wooden spoon.

2. When cool enough knead completely to break down flour.

Classroom sized recipe, you could cut in half.

So easy

This is an all-time favorite and there are many, many variations of this recipe. Serve with tortilla chips. Here's what I do:

Need
8 oz sour cream
can refried beans
black olives
salsa
1 brick cream cheese
1 packet taco seasoning
lettuce (finely shredded)
tomato (diced small)
shredded cheese

Blend together
cream cheese, sour cream, taco seasoning-mix high to thoroughly blend

In a 9x13 glass casserole dish, layer in this order
1. Spread refried beans evenly across bottom (sometimes I warm them for a few secs to make it easier to spread them.)
2. Sour cream/cream cheese mixture
3. thin layer of salsa-I use very little because it can make the dip soggy
4. thick layer of shredded cheese
5. lettuce
6. a few diced tomatoes
7. a few black olive

Note
I cut the veggies up very small because they are meant to go on bite size chips. I have also seen corn in the layer dip before.

Another good "guy friendly" easy taco meal that I took from my mom (who maybe collaborated with Aunt Leigh):

Taco Casserole

1 roll crecent dough
1lb hamburger-browned and seasoned
2 cups cheddar cheese
8 oz sour cream
Optional: corn, cooked onion or peppers, black olive

1. Unroll crescent dough to completely cover bottom of 9X13 pan.
2. Cook at 350 for about 5-7 minutes. Remove.
3. Combine sour cream with browned meat (and optional veggies) and pour over slightly cooked dough.
4. THICK layer of cheese, cover and bake for about 15 more minutes or until cheese is thoroughly melted.

Serve with dollop of sour cream over tortilla chips or as is!

Chocolate Chip Cookie Dough Dip

This recipe is from my friend at church. She was gracious enough to let me share it here on the blog. It's unique and generally a hit at most shindigs!

1/2 cup butter
1/3 cup brown sugar
Heat in saucepan over medium heat until sugar dissolves. Add 1 tsp. vanilla. Set aside to cool.


Mix:
1- 8 oz. package cream cheese, softened
1/2 cup powdered sugar
Add cooled butter mixture. Stir in 3/4 cup mini chocolate chips. Pour into serving bowl & refrigerate.


Serve with graham cracker sticks.

Lemon-Thyme Tea Bread

Okay, so it isn't my recipe. It's my friend Carey's recipe. Visit her blog if you want. Hers is "The Eigen Family" blog link from this blog. Anyhoo, this bread is uniquely grand. Try it!

Lemon-Thyme Tea Bread

3/4 cup milk
1 T minced fresh thyme or 1 tsp dried thyme
1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1 T lemon juice
1 T grated lemon peel

Glaze:
1/2 cup powdered sugar
1 T lemon juice

In a microwave-safe bowl, combine milk and thyme. Microwave, uncovered, on high for 1-2 minutes or until bubbly; cover and let stand for 5 min. Cool to room temperature.

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with reserved milk mixture. Stir in lemon juice and lemon peel.

Pour into a greased 9x5x3 loaf pan. Bake at 350 for 40-45 minutes or until a toothpick inserted near center comes out clean. Cool for 10 min. before removing from pan to a wire rack.

In a small bowl, combine glaze ingredients until smooth; drizzle over bread.
Yields 1 loaf.