Monday, May 11, 2009

Golden Grahams Smores

I hope you all had a wonderful mother's day. I was lucky enough to get to spend it with my mother, my husband and my kids. It was a wonderful day and I hope yours was great too!
Where has this recipe been all my life! It is so fast , nummy and easy to put together and those are my favorite kinds of recipes. I got this recipie from my church newsletter and just had to give them a try. I have never heard of these before but apparently everyone else has! My husband was shocked that I have never had them before and my mom and sister have had them too. So most of you out there have probably tasted these before but they are new to me and I loved them. It seriously took me a total of 10 minutes to make these. I did make a few changes and I liked how they turned out. The picture is not the greatest sorry! Have a great day!

Golden Grahams Smores

3/4 cup light corn syrup
3 Tbsp. butter
1 package milk chocolate chips… I used semi-sweet
1 tsp. vanilla
1 12.oz. package golden grahams… 8 1/2 cups (I used 16 oz. package)
3 cups mini marshmallows… I used 4 or more cups

Grease 9 x 13 inch pan. Heat syrup, butter and chips to boiling, stirring constantly. Remove from heat, stir in vanilla. Pour over cereal in large bowl, toss until coated. Fold in marshmallows, 1 cup at a time. Press into pan with buttered hands or spoon. Let stand 1 hour. Cut into squares. Store loosely covered at room temperature.

Monday, May 4, 2009

Peanut Butter Bars

These are so easy and delicious! This is definitely my favorite peanut butter bar recipe. My sister gave me this recipe a few years ago and we love it. I made these for my husband to take to a BBQ they had at work. They make a lot! Or at least more than my little family can eat, or should eat. I did have to keep a few for us. They also have oatmeal in them, which I just love. I would add it to everything if I could. Enjoy!
Peanut Butter Bars
3/4 cup butter, softened
3/4 cup creamy peanut butter
3/4 cup sugar
3/4 cup brown sugar
2 tsp. water
2 eggs
1 1/2 cups flour
1 1/2 cups quick-cooking oats
3/4 tsp. baking soda
1/2 tsp. salt
Chocolate Frosting (recipe follows)
In a large bowl, cream the butter, peanut butter, sugars and water. Beat in eggs and vanilla. Combine the flour, oats, baking soda and salt; gradually add to the creamed mixture.
Spread into a greased 15x10x1 inch baking pan. Bake at 325 degrees for 18-22 minutes or until lightly browned. Remove from oven and cool completely. Frost with chocolate recipe and cut into bars. Store in airtight container.
Chocolate Frosting
1/2 cup butter
4 cups powdered sugar
1/2 cup cocoa
1 1/2 tsp. vanilla
1/4 to 1/2 cup milk
In a large bowl combine butter, sugar and cocoa. Add vanilla and 1/4 cup milk. Beat to combine. Continue beating and adding milk until frosting is a spreading consistency. Spread onto completely cooled bars.

Thursday, April 30, 2009

Almond Creme Puffs

I know it has been forever since I posted something new, but life gets so busy that there is not enough time for all the things I want to do. Anyway these are my husbands favorite desert. He loves the almond flavor and the chocolate on top. The pink frosting was something fun that I decided to add. That was my daughters favorite part and it was pink just for her. I made these for our anniversary just for him and he was suprised and very happy when he got home from work. I have had this recipie for a very long time and I think it came from an insert that was with a magazine I recieved. I just can't remeber which one. It is a favorite of ours and I hope you enjoy!

Almond Creme Puffs

Cover cookie sheet with foil and spray with non-stick cooking spray.

In a large saucepan bring the following to a boil:
1 Cup water
1/2 cup butter
1/4 tsp. salt
All at once add 1 cup flour and stir until smooth ball forms. Remove from heat and let stand 5 minutes. Add 4 eggs one at a time and beat well after each egg. Beat until smooth and shiny. Drop by rounded Tablespoons onto cookie sheet. Bake at 400 degrees for 25-30 minutes or until golden brown. Watch closely the last few minutes becase they can brown very quickly.
When you remove them from the oven immediatly cut a slit in the side of each puff. This is so that they will not get sticky inside. Cool.

In a large bowl add:
1 1/2 cups milk
small instant vanilla pudding
1/2 tsp. almond extract Mix for 1 minute and chill for 5.

Whip 1 cup cream and fold into pudding mixture. Cut each puff almost in half and fill with pudding mixture.

For topping microwave until melted:
1/2 cup chocolate chips
1 Tbsp. butter
1 1/2 tsp. corn syrup
1 1/2 tsp. milk
Drizzle over puffs. (I ususally double this part)

Monday, April 6, 2009

BBQ Sloppy Joes

I found this recipie in a Pillsbury magazine last year and it has become one of my family's favorites. It is quick and easy and I love how the chili beans add great flavor, texture and fiber. The only downside is how messy they are, but I suppose all sloppy joes are messy!

Sloppy BBQ Joes
6 Servings

1 lb. ground beef
1 small onion… chopped
1 cup barbeque sauce
1 can spicy chili beans… undrained
6 buns… split
3/4 cup shredded cheese

1. In 10-inch non-stick skillet, cook ground beef and onion over medium-high heat 5 to 7 minutes, stiriing occasionally, until beef is thoroughly cooked; drain.
2. Stir in BBQ sauce and chili beans. Heat to boiling. Reduce heat to low; simmer uncovered 10-15 minutes, stirring occasionally, until slightly thickened.
3. Spoon mixture onto bottom of buns; sprinkle with cheese. Top with top of buns and enjoy!

Monday, March 23, 2009

Lemon Pepper Chicken Quesadillas

My husband loves lemon pepper on just about anything. I am not that big of a fan, but these turned out pretty good and were not too lemony for me. The green chilies are a new addition and we both love the flavor they added. We have one of those nifty quesadilla makers, but a frying pan would work just as good. It is a very quick meal to make and my husband likes to help with it. My kids won't eat the chicken mixture so we make them plain cheese ones and the meal is complete!

Lemon Pepper Chicken Quesadillas
Yield: 4

2 boneless skinless chicken breasts… cut into bites sized pieces
1 Tbsp. lemon pepper… seasoning
1 tsp. salt
1 Tbsp. canola oil
1 small onion… thinly sliced
1 can diced green chilies
shredded cheese
8 flour tortillas

Cut the chicken into bite sized pieces and season well with lemon pepper and salt. Heat a large skillet and add the oil. Add the chicken and onion. Cook until the chicken is done and add the green chilies. Heat up a quesadilla maker or a frying pan. Make the quesadilla by adding 1/4 the chicken mixture to a tortilla and then however much cheese you want; top with another tortilla and heat until crispy.

Wednesday, March 4, 2009

Banana Oatmeal Chocolate Chip Cookies

Lately I have been craving oatmeal in every shape and form! I had some old bananas that I was about to throw away and was trying to think of a way to use them. There is always banana bread or bars, but I wanted something different. And here is the recipie that I came up with using oatmeal and bananas!

Banana Oatmeal Chocolate Chip Cookies
3/4 cup butter… softened
1 cup sugar
2 eggs
3 ripe bananas… mashed
1 cup wheat flour
3/4 cup all-purpose flour
1 cup quick cooking oats
4 Tbsp. wheat germ
1/4 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
2 cups chocolate chips

Beat softened butter; add sugar and beat well. Beat in eggs, bananas and vanilla. Mix all the dry ingredients together and add gradually to the wet mixture. Stir in the chocolate chips. Bake at 350 degrees for 10-12 minutes on a greased cookie sheet. Makes 3 dozen.

They are fluffy, light and not too sweet. I am very happy with how they turned out. Sometimes I get carried away with the wheat flour and oatmeal, but these are great tasting and my family has no idea that they are semi good for them!

Sunday, March 1, 2009

World's Best Bran Muffins

I love bran muffins and have always wanted a nummy recipie. Mimi's Cafe makes the best honey bran muffin I have ever tasted, and I have to get one whenever we go. I found this recipie in Lady's Home Journal magazine, and I couldn't wait to try it out. This recipie is really tasty and my whole family likes them. It is not quite as good as Mimi's Cafe muffin but we all love them and they are healthier than most other muffins.

Worlds Best Bran Muffin
Yield: 18 muffins

2 1/4 cups All-Bran cereal
1/2 cup craisins
1 cup all-purpose flour
3/4 cup whole-wheat flour
1/2 cup packed brown sugar
2 tsp. baking soda
1/2 tsp. salt
6 Tbsp. butter… melted
2 large eggs
1 3/4 cups low-fat plain yogurt
1/4 cup unsulfured molasses
2 tsp. vanilla extract
raw sugar crystals… optional

1. Heat oven to 400 degrees. In a food processor, finely grind half of the cereal. Add craisins and blend until finely chopped. Transfer mixture to bowl with remaining cereal, flour, whole-wheat flour, sugar, baking soda and salt; set aside.
2. Combine butter, eggs, yogurt, molasses and vanilla. Stir together wet and dry ingredients until just combined. Do not overmix.
3. Line muffin tin with baking cups; fill each just more than halfway. Sprinkle generously with sugar crystals, if desired. Bake until muffins spring back when touched, about 18 minutes. Remove from tin and allow to cool slightly.
4. You can store remaining batter in an airtight container in the refrigerator for up to 2 weeks.

I use a large muffin pan and still bake them for only 18 minutes and they have always turned out great.