Cranberry Pear Salad

For some reason I really enjoy this salad in the fall time. But don't get me wrong it is good any time of the year.

It is hearty, flavorful, sweet and salty...an all around great mix!

The other night I served it with some Italian Grilled Chicken...gotta get in some grilling while it is still do-able.

INGREDIENTS:
1 Large Head, Green Leaf or Romaine Lettuce {or bagged works just as well!!!}
1/2 Cup Craisins
1 Pear, Cubed
1 Apple, Cubed
1 Cup Swiss Cheese, Shredded
1 Cup Cashews

Dressing:
1/2 Cup Sugar
2 teaspoons Chopped Onions, or dehydrated
1/2 teaspoon Salt
1 Tablespoon Poppy Seeds
1/3 Cup Lemon Juice
1 Tablespoon Dijon Mustard
2/3 Cup Olive Oil

DIRECTIONS:
Mix all salad ingredients together.

Pour the needed amount of dressing over the top.

ENJOY!

My Cooking/Baking Switch...

...has been flipped back ON!

I think

between the busy-ness of motherhood

&

the HEAT and speed of summer,

cooking/baking/eating at home was definitely put on the back burner!

But I'm feeling the need for some good home cookin'!

{Thank you seasons...for changing and inspiring me...I know my husband thanks you too!}

Recipes to follow!

Black Bean Salsa

INGREDIENTS:

1 Can Black Beans, Drained & Rinsed

1 Can Whole Kernel Corn, Drained

1 Red Bell Pepper, Diced

1 Green Bell Pepper, Diced

5-8 Green Onions, Chopped

A Handful of Cilantro, Chopped

1/3 Bottle of Newman's Own Olive Oil & Vinegar Dressing

DIRECTIONS:

In a bowl combine black beans, corn, peppers, onions & cilantro.

Pour dressing over the mixture and stir together.

Serve with Tortilla Chips.

Grilled Peaches

I love fresh fruit in the summer time and love a sweet treat now and then.

Peaches
Cinnimon and Sugar

Vanilla Ice Cream

Butter

Brown Sugar

Whipped Cream
I make sure my grill is sprayed with Pam of any other grill spray you may like. I cut my peaches in half and take out the pit out. Then coat them with butter, cinimon and sugar and place them upside down on your grill for 10-15 min ( or until nice and hot, also soft) Place in a bowl and top with Vanilla Ice Cream. Sprinkle with brown sugar and add whip cream if you like. It is a little twist on peach cobbler but you don't have to turn you oven on in the hot summer months

Bacon & Corn Chowder

INGREDIENTS:

4-5 Potatoes, Peeled & Cubed {1"}

Water

1 Lb. Pre-Cooked Bacon

4 Cans Evaporated Milk

2 Tablespoons Minced Onion

2 Cans Corn, Drained

Salt & Pepper {To Taste}

1 teaspoon Dill

3/4 teaspoon Coriander

1 teaspoon Parsley

1 teaspoon Thyme

DIRECTIONS:

Place cubed potatoes in a large soup pan & cover with water.

Add Salt.

Bring to a boil, turn down to medium & boil until soft {about 20-30 min.}

Combine potatoes & water with evaporated milk, minced onion, corn & spices.

{I like to drain the potatoes first, reserving the water that the potatoes boiled in. Once I have all the other ingredients in, I add the water until I am happy with the consistency. Usually using about half of the water.}

Simmer for 15-20 minutes, stirring occasionally.

Cook bacon in microwave until desired crispness.

Use scissors to cut into 1/2" bars.

Add bacon either just before serving, or small amounts in individual bowls.

Taco Soup

INGREDIENTS:

1 lb. Hamburger

1/2-1 Onion, Chopped

2 Large Cans Cut & Diced Tomatoes

{I use petite diced tomatoes}

1 Tall Can Tomato Sauce

2 Cans Kidney Beans, Undrained

1 Packet Taco Seasoning

1 Can Corn, Undrained

Shredded Cheese

Sour Cream

Corn or Tortilla Chips

Chopped Green Onions

DIRECTIONS:

Brown hamburger with onion, in a soup pot.

Drain.

Combine everything else with hamburger.

Simmer 30 minutes to 1 hour.

Serve with cheese, sour cream, green onions & chips on top!

Oriental Chicken Salad

INGREDIENTS:

2 Tablespoons Butter {or Margarine}

1 Package {3 oz.} Oriental-flavor ramen noodle soup mix

2 Tablespoon Sesame Seeds

1/4 Cup Sugar

1/4 Cup White Vinegar

1 Tablespoon Sesame {or Vegetable} Oil

1/2 teaspoon pepper

2 Cups Cooked Chicken, Chopped

1/4 Cup Dry-Roasted Peanuts {if desired}

4 Medium Green Onions, Sliced {1/4 Cup}

1 Bag {16 oz.} Coleslaw Mix

1 Can {11 oz.} Mandarin Orange Segments, Drained

DIRECTIONS:

Melt Butter in a skillet, over medium heat.

Stir in seasoning packet from soup mix.

Break block of noodles into bite-size pieces over skillet; sitr into butter mixture.

Cook 2 minutes, stirring occasionally.

Stir in sesame seeds.

Cook about 2 minutes longer, stirring occasionally, until noodles are golden brown; remove from heat.

Mix sugar, vinegar, oil & pepper in a large bowl.

Add noodle mixture and remaining ingredients; toss.

Quick & Easy Chicken Noodle Soup

INGREDIENTS:

1 Tablespoon Olive or Canola Oil

2 Celery Stalks, Finely Chopped

1 Shallot, Finely Chopped

3 Cans {6 Cups} Chicken Stock

1/2 teaspoon White Wine Vinegar

2 Carrots, Finely Chopped

Angel Hair Pasta {2 dime size bunches}

1 Can Chicken, Drained {12 oz}

3 Sprigs Parsley/Or Dried Parsley

Salt & Pepper {to taste}

DIRECTIONS:

Heat olive oil in pan on medium heat.

Add shallot and celery. Saute for 5 minutes.

Deglaze pan with chicken stock.

Add vinegar, carrots, pasta, and chicken.

Add salt & pepper to taste.

Simmer on low heat until vegetables and pasta done.

Add parsley just before serving.

Grilled Greek Chicken Kabobs

1/2 cup KRAFT Greek Vinaigrette Dressing
2 Tbsp. KRAFT Real Mayo Mayonnaise
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 red onion, cut into small wedges
1 lemon, halved
MIX dressing and mayo; pour into large resealable plastic bag. Add chicken; seal bag. Turn bag over several times to evenly coat chicken with dressing mixture. Refrigerate 20 min. or up to 2 hours to marinate.
HEAT grill to medium-high heat. Remove chicken from marinade; discard bag and marinade. Thread chicken and onions alternately onto skewers. GRILL 8 to 10 min. or until chicken is done, turning occasionally. Meanwhile, place lemon, cut-sides down, on grill grate next to kabobs. Squeeze lemon juice over kabobs just before serving.
*Kraft Recipe

Lemon Drop Candy Cookies

{This recipe comes to you by request of my cousin Leah.

Unfortunately I don't have a picture of the cookies just yet, but when I get one, I will post it too!}

INGREDIENTS:
2 Cups Sugar

1 1/2 Cups Butter Flavor Crisco

3 Large Eggs

2 Tablespoons Vanilla Extract

1 Tablespoon Lemon Extract

4 Cups Flour

1 Tablespoon Baking Soda

1 Tablespoon Baking Powder

1 Tablespoon Salt

Finely Chopped Lemon Zest from 1 Lemon

1 {6 oz} Package Lemon Drop Cookies, Crushed

{Glaze Ingredients}

1 Cup Powdered Sugar

Juice of 1 Lemon

DIRECTIONS:

Preheat oven to 350*.

In mixing bowl cream sugar, shortening, and eggs.

Add extracts.

In separate bowl mix together dry ingredients.

Stir dry ingredients, lemon zest and crushed lemon drops into wet mixture.

Roll into 1 inch balls, flatten slightly and bake on parchment lined (or cooking spray) baking sheet for 10-12 minutes.

Let cookies cool slightly on pan for 1-2 minutes.

Transfer to cooling racks.

Make glaze by mixing powdered sugar with lemon juice.

Then brush lightly over cookie tops.

Let cookies cool completely.

Mexican {or Seven} Layer Dip

Mexican {or Seven} Layer Dip

Layer in order on Tray or in a pan:

1 Can Refried Beans

2 Avacados

{Mashed with lemon or lime juice, salt & pepper to taste...to make quacamole}

1 16 Oz Carton Sour Cream

1 Small Can Sliced Olives

1 Bunch Green Onions, Chopped

2 Tomatoes, Chopped

{salt & pepper the tomatoes}

2 Cups Grated Cheese

Serve with Tortilla Chips or Doritos.

Grilled Corn Salad

3/4 cup KRAFT Zesty Italian Dressing, divided
1/4 cup yellow mustard
4 ears corn on the cob, husks and silk removed
1/2 lb. fresh green beans, trimmed, quartered and cooked
1 jicama, peeled, cut into 1/2-inch cubes
2 tomatoes, cut into wedges
1/2 cup chopped fresh basil
HEAT grill to low heat.
MIX 1/4 cup dressing and mustard in shallow dish until well blended. Add corn; turn to evenly coat. Transfer corn to grill; reserve dressing mixture. GRILL corn 15 to 20 min. or until tender, turning and brushing occasionally with reserved dressing mixture. Remove corn from grill; cool. Cut corn from cobs; place in large bowl. ADD beans, jicama, tomatoes, basil and remaining dressing; mix well.

How to Remove Corn Kernels from the Cob Cut off the tip from the cob to flatten the end. Stand the cob upright on the flat end. Using a very sharp knife, cut downward, removing 3 or 4 rows of corn at a time.

SubstituteFor a flavor boost, substitute GREY POUPON Dijon Mustard for the yellow mustard

*Kraft Recipe

Asian Honey BBQ Chicken Drummettes

Asian Honey BBQ Chicken Drummettes
1 cup KRAFT Honey Barbecue Sauce
4-1/2 tsp. soy sauce
1/2 tsp. ground ginger
1/4 tsp. garlic powder
16 chicken drummettes (about 1-1/2 lb.) I have also used chicken strips or basted chicken breast for a healthier choice PREHEAT greased grill to medium heat. Mix barbecue sauce, soy sauce, ginger and garlic powder. GRILL chicken 15 min. or until cooked through, turning and brushing occasionally with the barbecue sauce mixture. Serve with additional barbecue sauce, if desired.
*Kraft Recipe

Barbecue Ranch Chicken Salad

Grill 2-3 chicken breasts and cut into strips or shred)
1/2 cup KRAFT Original Barbecue Sauce
1 pkg. (10 oz.) mixed salad greens
1 large tomato, cut into wedges
1/2 cup sliced red onions
1/2 cup KRAFT Ranch Dressing (I like to make my dressing from the pkg.)
1/2 cup KRAFT Natural Sharp Cheddar Cheese Crumbles
COOK chicken and barbecue sauce in large skillet on medium-high heat until heated through, stirring occasionally. TOSS greens with chicken, tomatoes and onions in large bowl.
TOP with dressing and cheese.
*Kraft Recipe

Lemonade Stand Pie

1/3 cup COUNTRY TIME Lemonade Flavor Drink Mix
1/2 cup cold water
2 cups vanilla ice cream, softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 HONEY MAID Graham Pie Crust (6 oz.)

PLACE drink mix in large bowl. Add water; stir until mix is dissolved. Add ice cream. Beat with electric mixer on low speed until well blended. Gently stir in whipped topping. Freeze, if necessary, until mixture is thick enough to mound.
SPOON into crust. FREEZE at least 4 hours or overnight until firm. Remove from freezer 15 min. before serving. Let stand at room temperature until pie can easily be cut. Store leftover pie in freezer.

Makes: 8 servings

*Kraft Recipe

Summer Salad

Strawberry's

Jack Cheese

Candy walnuts

Spring Mix Salad

Spinach Salad

You can slice you jack cheese into thin strips or you can grate it your choice, slice your strawberry's. Add your strawberry's and cheese right before you serve so the strawberry's don't make your salad soggy

How to make candy Walnuts:

Take 1/2 cup powdered sugar and one bag chopped walnuts. Put the powdered sugar in a pot and turn you stove top to medium heat and melt down once all melted add your chopped walnuts and coat. Place on a well greased cookie sheet and let cool. I have kids so I place the pan in the oven so that I don't have to worry about them touching the cookie sheet because it does get really hot. Let cool completely then break into small pieces to top on your salad.

Dressing

1 cup Canola Oil

1/2 cup Red Wine Vinegar

3/4 cup sugar

2 Cloves Garlic

1/2 tsp. Salt

1/2 tsp. Paprika

1/4 tsp. Pepper

Tips

I have also added pears and kiwi this brings just a little more color and taste great!

Pasta Alla Principessa

{This is a recipe that Chris and I both got in our Foods class in High School!!! I remember liking in then...and it has become a family favorite since! We hope you enjoy it as much as we do!}

INGREDIENTS:
2 Tablespoons Butter
1 Tablespoon Minced Onion
8 oz Sliced Mushrooms
1/4 teaspoon Garlic Salt
1/2 Lb Ham, Cut into Thin Strips
1 Tablespoon Fresh Parsley, Chopped
{If you don't have fresh...Dried works just as well!}
1 Lb Penne or Mostaccioli Pasta
1/2 Pint Whipping Cream
1 Cup Grated Parmesan Cheese




DIRECTIONS:
Melt butter in a skillet on medium heat.
Add onion and saute until soft and white.
Add mushrooms and garlic salt. When mushrooms are done, stir in the ham and parsley. Remove the skillet from the stove.
Cook the pasta {while mushrooms are sauteing} and drain completely.
Return the pasta to its pot on medium-high heat.
Pour the cream over the pasta.
Stir the pasta until the cream begins to bubble.
Add 3/4 cup of the cheese, blend well and remove the pot from the heat.
Stir in the ham mixture, holding some back for topping.
Put the pasta in a serving dish, scraping cream from the sides of the pan {you won't want to lose any}.
Sprinkle the pasta with remaining cheese and arrange the ham topping in the center.
Garnish the pasta with parsley.

Kinda Failed at that Goal...

Well...I still have stuff waiting to be posted... Didn't do so hot at my last goal of being on top of it. But I intend to get on top of it and stay on top of posting so that we can continue to provide you with new recipe ideas. So here I go.

Happy Cooking!

Cafe Rio Pork

So all of you who know what Cafe Rio is you will love the fallowing recipes....I first will do the pork then the rice then to fallow the dressing! I hope you enjoy. (if you are not a pork fan you can use chicken)

Pork

Pork(one to two medium pork roasts best place to buy is Costco)

place in crock pot

In a bowl mix-

2 cups Pic ante Sauce (mild)

1 cup Brown Sugar

1 can Coke

Cook for 6 hours on high heat.

Then take out pork and shred with fork

At this point I take and dump the sauce that pork was cooking in all day and make a fresh new batch.(you don't have to do this)

Place pork back into crock pot and pour sauce back over pork and continue to cook for 2 hours

I like to buy the fresh tortillas at Costco that you can cook I sprinkle a little cheese on tortillas then serve with rice and beans.

Just so you know this freezes very well so if it makes to much for those of you with small families just place it in a freezer air tight bag and save it for a later date.

Rice

1 1/2 cups Rice

1 c. Chicken Broth

1/2 cup Lemon Juice

2 squirts Lime Juice

Place all liquids into a glass measuring cup and finish with water tell you make 3 cups total.

Place liquid and rice into sauce pan and bring to a boil making sure to

stir once or twice. Once at a boil turn to low to simmer and cover let simmer for 14 min so not lift lid!

Let stand for 5 min then ready to serve.

Dressing

1 cup Mayo

1/2 cups Butter Milk

1 pkg Hidden Valley Ranch Dressing(dry)

2 Cloves Garlic

1 Cups cilantro

3 Timoteo's (green tomato's)

Place all ingredients into your food processor tell rich and creamy

Tater-Tot Casserole {Crock Pot}

INGREDIENTS:

1 {32 oz} Bag Frozen Tater Tots

1 {8 oz} Can Chicken, Drained

1/2 teaspoon Salt

1/4 teaspoon Pepper

1 {14 1/2 oz} Can Green Beans, Drained

1 {10 3/4 oz} Can Cream of Mushroom Soup, Condensed

1 Tablespoon Dried Onion

1/2 Cup Milk

1/2 Cup Cheddar Cheese, Grated

DIRECTIONS:

Pour bag of frozen tater tots on bottom of greased crock pot.

In separate bowl, combine remaining ingredients except cheese and pour over potatoes.

Cover and cook on hig heat 3 hours or low heat 4 1/2-5 hours.

Half an hour before serving, sprinkle grated cheese over the top.

Makes 4-6 servings.

{You could also use tuna instead of chicken, if you wanted to.}

Chicken & Black Bean Burritos

INGREDIENTS:

1 {15 oz} Can Black Beans, Drained & Rinsed

4 Green Onions, Chopped

1 Tablespoon Lemon or Lime Juice

1/4 teaspoon Ground Cumin

1/2 teaspoon Salt

1/4 teaspoon Chili Powder

{use less chili powder if you aren't wanting a little kick in your burrito}

1/4 teaspoon Ground Pepper

2 Seasoned Chicken Breasts, Baked & Sliced

1/2 Lb. Pepper Jack Cheese, Grated

{this cheese also adds a kick...so use another white cheese (monterey or colby?) if you don't want heat}

6 Medium-sized Tortillas

DIRECTIONS:

Heat oven to 350*.

In a small bowl combine black beans, green onions, lemon or lime juice,

and all of the above spices.

Set out 6 squares of foil and lay a tortilla on each.

Put 1/6th of the cheese in a line near the edge of the tortilla.

Top with 1/6th of the chicken and 1/6th of the black bean mixture.

Roll up the burrito, making sure to tuck in the ends, and wrap in foil.

Bake 15-20 minutes, enough for the cheese to melt.

Top with sour cream, salsa, lettuce and tomatoes. {If you want...}

{Or you can enjoy them just the way they are...we put something different on them every time we have them. You could use any other mexican toppings that you desire too!}

{I must give credit where credit is due...this recipe came from on of my college roommates...Cindi! Thanks!}

Fell off the Food Blog Bandwagon!

So I guess you could say that we have fallen off the Food Blog Bandwagon.

SORRY!

I can't tell you how many pictures I have waiting on my desktop or even in the post edits...WAITING to be finished and posted!

We hope to get back with it and post our recipes...despite what you see {or don't see for that matter} WE DO STILL COOK and have MORE RECIPES!

{I know I have at least one request for a cookie recipe...I am going to try and make them so I can have a picture with my recipe and that will be coming soon. If there are any other requests...let us know and we will do our best to put them on!}

Thanks for hanging in there with us!

Keep Cooking and Enjoy!

Basic Cheese Ball

INGREDIENTS:

8 oz. Cream Cheese

1 Cup Shredded Mild Cheddar

2 teaspoons Dried Minced Onion

2 Tablespoons Mayonnaise

1/2 teaspoon Worcestershire Sauce

Salt & Pepper {to taste}

1/2 Cup Pecans {Chopped}

DIRECTIONS:

Mix all ingredients together {except for chopped pecans}.

Shape into a ball.

{MY TIP: I just wear rubber gloves, and then use my hands to roll it into a ball! Quickest way, and easiest clean up!}

Roll in pecans.

Refrigerate. Serve...and try not to eat it all in one sitting!

A FEW THINGS/TIPS/ETC...

~Since this is a BASIC Cheese Ball recipe...it is really easy to adjust ingredients to change the flavor, or add different ingredients to pump it up! For example you can add any fresh herbs...or change the cheese...or the nuts for that matter. Use your imagination!

~I use whatever cheese I have on hand...which is usually Monterey Jack.

~I serve this Basic Cheese Ball with Craisins on the side. Put a little bit of the cheese ball and then a few craisins on top...YUMMY!

Hope you enjoy!