Aunt Peg's Recipe Box

Million $$$ Spaghetti Bake

2015-04-09T06:00:00.000-06:00

I love spaghetti. I mean really really love it. I've seen this recipe on Pinterest dozens of times so I decided to give it a try.
I even have another spaghetti bake recipe posted here on the blog: Square Spaghetti.
Although slightly similar the 2 recipes each have different ingredients that make them unique.
Give this recipe a try!

MILLION $$$ SPAGHETTI BAKE

1 lb. ground beef

1 (24 oz.)jar of spaghetti sauce

1 (8 oz.) package cream cheese, softened

1/4 c. sour cream

1 c. cottage cheese

1/2 c. butter

1 (16 oz.) pkg. spaghetti

1 1/2-2 c. mozzarella cheese

Instructions:

Preheat your oven to 350°. In a large stockpot cook the pasta according to package directions until al denti. Drain and set aside.

In a mixing bowl, combine the cream cheese, sour cream and cottage cheese; cream together with an electric hand mixer.

Saute your ground beef until no longer pink; add the jar of spaghetti sauce and heat through.

Place a few pats of butter (about 1/2 of the stick) in the bottom of a 9x13 casserole dish.

Pour 1/2 of the spaghetti into the bottom of the baking dish and spread the cream cheese mix over the top of the noodles.

Pour the remaining noodles over the cheese mix, add the remaining butter in small pat's (like you did in the beginning).

Pour the sauce over the entire top and spread evenly.

Place the baking dish in the preheated oven and bake for 30 min. Remove dish from oven, sprinkle the grated cheese over the top and return to the oven for 15 min.

Allow the dish to stand for 10 min. before serving. Sprinkle each serving with a little Parmesan cheese if desired.

Recipe Source: MadeFromPinterest.Net

Fritos Candy Bars

2015-04-02T06:00:00.000-06:00

This was an interesting recipe to try. My husband loves Fritos chips so I figured I would be fabulous and make the bars for him, I'm a good wife like that. These are a good combination of the salty-sweet treats that are always popular.

FRITO CANDY BARS

1 (10.25 oz.) bag original Fritos chips

1 c. sugar

1 c. corn syrup

1 c. peanut butter

Coat a 9 x 13 baking dish with non-stick spray.
Pour the bag of Fritos into the dish and spread out evenly.
In a large sauce pan combine the corn syrup and sugar; heat over medium until the sugar is dissolved; add peanut butter and stir until the peanut butter is melted and everything is well incorporated.
Pour the sauce over the chips, try to get all of the coated, you may need to do a bit of spreading, but it's kind of difficult because the sauce is sticky.
Allow to cool to room temperature, place in fridge and chill for several hours. Cut into pieces and enjoy.
Store in an airtight container.

As you can see in a couple of the photos, I (almost always) think a treat or dessert can be even better with chocolate, so I tossed some chocolate chips to one end of the baking dish. My husband preferred the bars without the chocolate, but I thought they were better with. Go figure.

NOTE: I think the bars would be a little better by crunching the chips up a bit and these bars are pretty sticky when served at room temperature, so if you keep them in the fridge they are easier to handle.

Crock-Pot Sausage Cabbage and Beer Stew. Best Ever!

2015-03-05T17:34:00.000-07:00

I came across this stew recipe on Pinterest (where else do we all find recipes anymore?), and gave it a try. Huge hit. I mean HUGE! Simple to make and so good on a cold evening with some crusty bread. Give this a try!

SAUSAGE, CABBAGE AND BEER STEW

for the crock-pot

1 lb. uncooked bratwurst sausage, sliced

1 lb. potatoes, cubed

2 c. baby carrots, sliced in half

2 celery stalks, diced

1 medium yellow onion, diced

2 1/2 c. beef stock

1 c. German beer (I used Heineken)

2 bay leaves

1/4 - 1/2 tsp. pepper to taste

3 Tbsp. apple cider vinegar

1/2 small green cabbage, chopped

In a 5 qt. slow cooker place the sliced brats, potatoes, carrots, celery, onion and broth.
Stir to mix the vegetables together. Add the beer, bay leaves and pepper. Cover; cook on HIGH for 4-5 hours or on LOW for 6-7 hours.
1 hour before the stew is ready add the cider vinegar and cabbage.
Stir well to incorporate, cover and finish cooking.
When ready to serve remove the bays leaves and discard.

Loved it!

Recipe Source: Fantastical Sharing of Recipes

Tortellini Spinach and Tomato Soup Crock-Pot Recipe

2014-09-01T11:11:00.000-06:00

I have seen this recipe all over Pinterest, and every time I've seen a photo of the soup, I've wanted to eat it, so I finally decided to give it a try. Let me just say, I liked it, really liked it. My husband liked it and my daughter liked it. It was delicious. We are adding this to our cool weather soup list. yum.

TORTELLINI SPINACH SOUP

1 (12 oz.) pkg. frozen tortellini

(I used 4 cheese style)

1 (10 oz.) bag fresh spinach

2 (14.5 oz.) cans Italian style diced tomatoes

4 c. vegetable or chicken broth

1 (8 oz.) pkg. cream cheese, cut into chunks

2 green onions, chopped, for garnish

2-3 Tbsp. grated Parmesan cheese

In a 5 qt. crock-pot, place all of the ingredients. Stir, cover and cook on LOW for 5-6 hours. Stir soup well to make sure the cream cheese is well incorporated, pour into serving bowls and garnish with green onions and Parmesan cheese.

How simple is this, right? And it's really good!

(I forgot to take photos after I added the garnishments, I was too intent on getting the soup in my belly!)

Note: I think next time I make this soup I'm going to add the spinach half way through the cooking time. I think the spinach will remain brighter green in color.

Recipe adapted from: Showme Nan

Ranch Chicken and Bacon Casserole

2014-07-22T06:00:00.000-06:00

I like this recipe because it's quick and simple to throw together. It's an easy dish to double or even triple for a get together. Add a green salad, some crusty rolls and you've got the perfect meal to take to someone in need.

RANCH CHICKEN & BACON CASSEROLE

2 c. chicken, cooked and chopped

1/2 c. bacon, cooked, crumbled

(you can use bacon bits)

1 c. cheddar cheese

1 (1 oz.) packet dry ranch dressing mix

1 (10.75 oz.) can cream of chicken soup

1 c. milk

3/4 c. uncooked long grain rice (not instant rice)
1/2 c. French's Dried Onion Rings

I hate it when I forget to put 1 ingredient in a photo!

Preheat oven to 375 degrees.
Lightly coat a 9x9 baking dish with non-stick spray. In a large bowl combine the chicken, bacon, cheddar cheese, ranch dressing mix, soup, milk and rice. Stir well to incorporate. Spread into the prepared baking dish. Cover with foil and bake for 35-40 minutes, stirring midway through the cooking time.

After stirring, sprinkle the dried onion rings over the top, re-cover and continue baking until edges are hot and bubbly. Serves 4-6.

Adapted Recipe Source: PlainChicken.com via Pinterest

Churro Cheesecake Bites

2014-05-21T06:00:00.000-06:00

This is an awesome recipe! I found it on Pinterest, and it's from JoyfulMommasKitchen.com. I love it! Simple and quick to make, I recently took it to a bridal shower and it was a huge hit!
It's not your typical dense cheesecake bar, it's absolutely perfect for warm summer days and it tastes like a churro (maybe even better because of the cream cheesy yummy

ness)!

CHURRO CHEESECAKE BITES

2 (8 ct.) tubes refrigerated crescent roll dough

2 (8 oz.) pkgs. cream cheese, softened

1 egg

1 tsp. pure vanilla extract

1 c. sugar, divided

2 Tbsp. ground cinnamon

Preheat oven to 350°. Grease a 9x13 baking dish (I use butter) or lightly coat with non-stick spray. In a small bowl, combine 1/2 c. sugar and the cinnamon. In a large mixing bowl beat the cream cheese until smooth and creamy. Add the egg, remain 1/2 c. sugar and vanilla. Beat until smooth and completely incorporated. Sprinkle 1/2 of the prepared cinnamon sugar mix in the bottom of the baking dish. Open 1 can of crescent dough and lay flat on a lightly floured surface. No need to roll out, just lightly press out with your fingers to make the dough about the size of the 9x13 dish. Pinch the seams together until it is a solid rectangle. Lay the dough on top of the cinnamon sugar. Pour the cream cheese mix over the crescent dough and spread evenly. Open the 2nd can of crescent dough, again pressing out a little pinching the seams to seal. Lay over the top of the cream cheese batter. Sprinkle remaining cinnamon sugar mix over the top. Bake for 30-35 min. until the edges are golden brown. Cool completely before cutting. I think these are better when they have been chilled for a few hours before serving and my husband thinks they are best the next day!

recipe source: JoyfulMommasKitchen

Brittany's Sesame Noodle Salad

2014-05-18T15:24:00.000-06:00

This may seriously be THE BEST salad I have ever had. My awesome neighbor Brittany brought me some one day, and I almost fell off my chair, it was so good. She is very nice and shared the recipe with me, and then she gave me permission to post it on the blog. I love you Brittany!

You cook your pasta.

You make your dressing in a jar.

You stir everything together, chill for a few hours and then serve it up!
Brittany says this salad is even better the next day, but I may never know...it's just too good (it IS even better the next day but I rarely have any left).

Add fresh baby spinach when making the salad. It's even more divine, if that's possible!

SESAME NOODLE SALAD
Dressing:

1/4 c. sesame seeds, toasted

1/2 c. vegetable oil

1/3 c. soy sauce

1/3 c. rice vinegar

1 tsp. sesame oil

3 Tbsp. sugar

1/2 tsp. ginger, fresh minced or ground

1/4 tsp. black pepper

In a large jar with a tight fitting lid, combine all of the ingredients. Seal the jar and shake well until everything is incorporated. Chill until ready to mix with the salad ingredients.

Salad:

1 (16 oz.) pkg. rotini pasta

3 c. chicken, cooked and cubed

1/3 c. chopped fresh cilantro

1/3 c. chopped green onion

Cook the pasta according to package directions until al dente (I like to leave my pasta just slightly less than al dente so that when the salad is ready to serve the noodles are still firm). Rinse pasta under cold water until cooled. Drain well. In a large mixing bowl place the cooked pasta, chicken, cilantro and green onion (add spinach, if using). Shake the dressing again until well mixed, pour over the pasta and stir very well. Chill 4-5 hours before serving.

Note: there will be quite a bit of dressing in the bottom of the bowl, just stir the salad every hour or so during the chilling time and the dressing will be absorbed in.

This is an updated re-post from Feb. 2013.

Cheesy Cauliflower Soup Recipe from Colleen

2014-04-21T18:00:00.000-06:00

I am not a cauliflower fan. In fact it is one of the very few foods I pass up (believe me, I don't pass much on food, in fact at the moment I can think of only 4 veggies I don't like; beets, eggplant, chick peas and cauliflower).

So, I was more than skeptical when my cute friend Colleen told me about this recipe. We were at lunch with another fun friend and neighbor (Brittany) and we had a conversation about the surprising deliciousness of cauliflower soup. I was skeptical. Very skeptical.

Well Colleen promised to give us the recipe and Brittany promised to make it and send some to me.

And....I WAS STUNNED BY THIS SOUP! It is rich and creamy and cheesy and without an overpowering cauliflower taste. Excellent soup!

It's quick to make, and I must tell you that my husband, who does love cauliflower, is so in love with it and says it's his favorite soup ever (and he is a die hard fan of clam chowder, so this is really saying something!

I've made the soup twice. After making the recipe the first time I learned to dice up the onion and celery instead of chopping it, and to mash up the cauliflower before adding the sauce-lol.

Give this soup a try-you may die of happiness!

CHEESY CAULIFLOWER SOUP

1 c. diced onion

1 c. diced celery

1 small head of cauliflower, cleaned and cut into florets

3/4 c. butter

3/4 c. flour
2 c. milk
2 c. half and half

2 tsp. salt

1 tsp. pepper

1 1/2 c. sharp cheddar cheese, shredded

more shredded cheese for topping if desired

In a large stock pot place the diced onion, celery and cauliflower. Add enough water to cover the veggies. On medium high heat bring the water to a boil, cover and cook until veggies are tender (this took about 10-12 min for me (I live in a high altitude city). Drain most of the water, and mash up the cauliflower (I use a potato masher).

While the vegetables are cooking, in a large sauce pan melt the butter, add the flour and whisk until smooth. Add the 1/2 & 1/2, milk, and the salt and pepper Cook on medium high heat until it becomes thickened (this took 15 minutes for me) add the cheese and stir until melted and completely incorporated. Pour over the cooked vegetables, stir and heat until desired temp (I didn't have to heat it after I had it mixed together-it was perfect).

Now just serve it up! I did sprinkle a little more shredded cheese on each bowl of soup, I love cheesy goodness!

Colleen's Chicken Pasta Salad with Grapes

2014-04-17T10:41:00.002-06:00

I have a great friend who has THE BEST recipes, and she has been willing to share some of them with me. In fact, I've gotten so many good recipes from her that I have to set up her only section of recipe deliciousness here in the blog! This is a recipe she brought to a party and I definitely fell in love with it. I've made it several times now and it's always a hit!

Thank you Colleen for making me happy!

CHICKEN PASTA SALAD

1 ( 16 oz.) box bow tie pasta

2 c. cooked chicken, chopped

(or 1 (10 oz.)can chicken, drained and chopped)

4 celery stocks, and chopped

1 ½ Tbsp. sweet onion, finely diced

1-2 bunches red grapes, sliced in 1/2

1 (8 oz.)can sliced water chestnuts, drained and cut in half

1 ( 8 oz.) can pineapple tidbits, drained

2 Fuji apples, peeled and chopped

Cook the pasta as directed on the package, until just al dente. Rinse under cold water until pasta has cooled to room temp.

In a large mixing bowl combine all of the ingredients, mix salad dressing, pour over salad and stir well.

Chill for a minimum of 4 hours.

Dressing

1 (16oz.)bottle coleslaw dressing

1 cup mayonnaise

Whisk together until well incorporated.

Note: The first time I made this recipe, I used the Kraft Coleslaw dressing and I really didn't care for it at all. Since then I've been using Hidden Valley Ranch coleslaw and I love it.

As you can see in the photo's, I sliced my grapes into quarters because they were huge!

CROCK POT SWEET GARLIC CHICKEN

2014-04-02T07:00:00.000-06:00

This is a really great crock pot recipe! Serve over rice, baked potatoes, pasta or wrapped in a tortilla!

CROCK POT SWEET GARLIC CHICKEN

4-6 chicken breasts (frozen or thawed)

3/4 c. brown sugar, packed

2/3 c. vinegar (I used apple cider vinegar)

1/4 c. lemon-lime soda

2-3 Tbsp. minced garlic

3 Tbsp. soy sauce

1 tsp. black pepper

2 Tbsp. corn starch

2 Tbsp. water

3-4 green onions, chopped for garnish (optional)

Spray a 5 or 6 quart crock pot with non stick spray (or line it with those AMAZING crock pot liners you can buy).

Put the chicken in the bottom of the crockpot.

In a medium mixing bowl combine the brown sugar, vinegar, soda, garlic, soy sauce and pepper. Mix well.

Pour over the chicken, cover and cook on low for 6-8 hours, or on high for 4 hours.

When done, remove the chicken to a large plate and cover with foil to keep warm.

Pour the sauce from the crock pot into a medium size sauce pan.
Bring sauce to a boil.
Mix together the water and cornstarch. While sauce is boiling slowly whisk in the cornstarch mix, and continue whisking until the sauce has thickened, usually 1-2 minutes. Remove from heat and let cool for a couple of minutes (remember that the sauce will continue to thicken while it cools).

Pour the sauce over individual servings of the chicken or you can mix all the chicken into the sauce-however you like it!

Enjoy!

Cranberry Apple Crumble

2014-02-04T10:55:00.000-07:00

This recipe is so good. And it is easy to assemble.

CRANBERRY APPLE CRUMBLE

FILLING:

3 c. peeled and sliced Granny Smith apples (3-4 apples)

2 c. fresh (or frozen, thawed) cranberries

1 tsp. finely minced orange zet

1/2 tsp. salt

1 tsp. butter

3/4 c. white sugar

Preheat over to 350 degrees

In a large mixing bowl toss together the apples, cranberried, orange zest and salt.

Lightly butter a 9 x 13-inch baking dish with the 1 tsp. butter.

Transfer the apple mix to the baking dish and sprinkle the 3/4 c. sugar over the top.

CRUMBLE TOPPING

1 c. butter (2 sticks), melted

1 tsp. salt

1 c. light brown sugar, packed

2 tsp. ground cinnamon

1/2 tsp. freshly grated nutmeg

1 c. chopped pecans

1 c. rolled oats

2/3 c. flour

Combine all the topping ingredients in medium mixing bowl and mix very well with a fork. Or you can use a food processor, simply pulse until everything is combined.

Spoon the crumbly topping over the fruit, and bake for 45 minutes or until the fruit is bubbly and the topping is golden brown.

Serve warm. Add some vanilla ice cream with each piece-delish!

Note: The original recipes suggests trying this dish using other fruits such as pears and blueberries or peaches and blackberries. I'm sure your favorite combinations of fruit will work perfectly with this dish.

This dish can also be made a day ahead. Simply prepare and store in the fridge until ready too bake.

Glazed Fruit Pie Bars

2014-01-22T06:00:00.000-07:00

I got this recipe from my girlfriend Kylee (and she in turn found it at The Recipe Critic via Pinterest). She mentioned them one day so of course I had to try them. She gave me the recipe and I got right to work. The original recipe uses cherry pie filling but my son doesn't love cherries so I doubled the recipe and made the bars with apple pie filling and blackberry pie filling (for my husband).

They got an A+ from my family!

GLAZED FRUIT PIE BARS

1 c. butter, softened

2 c. sugar

4 eggs

1 tsp. vanilla extract

1/4 tsp. almond extract

3 c. flour

1 tsp. salt

1 (21 oz.) can cherry pie filling (2 cans may be used if you're a fruit lover)

Preheat oven to 350 degrees.

In a large mixing bowl cream together the butter and sugar until light yellow in color. Add eggs and mix well. Add the vanilla and almond extract.

In a separate bowl whisk together the flour and salt. Add to the creamed mixture, 1 cup at a time.

Lightly spray a 15 x 10-inch pan with non-stick spray.

Spread 3 c. dough evenly on the pan.

Spread the cherry pie filling over the top.

Drop remaining dough in little dollops over the top of the fruit.

Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean.

Cool.

GLAZE

1 c. powdered sugar

1/2 tsp. vanilla extract

1/2 tsp. almond extract

2 Tbsp. milk

Combine well and drizzle over the cooled bars.

THANK YOU KYLEE!

White Chocolate Cake with White Chocolate Whipped Frosting

2014-01-14T07:00:00.000-07:00

During the summer I was at an event where this cake was served, and everyone there fell in love with it. I immediately knew I needed to make this for my son, the self proclaimed cake aficionado.

My recipe has been adapted to make a standard size cake ( 9 x 13 pan), while the original recipe makes a half sheet cake size. I have posted the recipe for the larger size cake at the bottom of page.

These photo's are from the 1st cake I made, the 1/2 sheet size cake.
The adapted recipe makes a much thicker/taller cake.

WHITE CHOCOLATE CAKE WITH WHITE CHOCOLATE WHIPPED FROSTING

1 (18.75 oz) box golden vanilla cake mix

1 (3.4 oz) box instant white chocolate pudding mix

3 eggs

3/4 c. oil

1 c. sour cream

Preheat oven to 350 degrees.

In a large mixing bow, combine all of the cake ingredients and beat for 2-3 minutes.

Pour the batter into a 9 x 13 baking pan that has been coated with non stick spray.

Back for 28-32 min or until a toothpick inserted near the center of the cake comes out clean.

Cool completely.

WHITE CHOCOLATE WHIPPED FROSTING

1 3/4 c. whipping cream

1/4 c. sugar

1 tsp. vanilla extract

1 c. milk

1 (3.4 oz) box instant white chocolate pudding mix

In a large mixing bowl partially whip the cream until it is about 1/2 way thickened.

In a medium mixing bowl combine the milk and pudding mix and whisk until it is just mixed. Pour the pudding mix into the half whipped cream and continue to whip until the frosting is thick and spreadable. Add the sugar and vanilla extract and continue to mix until it is the desired consistency that you like.

Spread on cake and serve.

Note: I like to chill this cake for a couple of hours before serving and I love serving it with fresh fruit.

1/2 sheet size recipe:

Cake

1 ½ boxes golden vanilla cake mix

1 white chocolate pudding mix (3.4 oz.)

6 eggs

¾ c. water

¾ c. oil

1 ½ c. sour cream

Prepare as directed above.

Whipped Frosting

2 ½ c. whipping cream

¼ c. sugar

1 tsp. vanilla

1 c. milk

1 white chocolate pudding mix (3.4 oz.)

Spinach Artichoke Chicken Calzones

2014-01-11T07:00:00.000-07:00

This is a really lovely recipe. It's simply delicious. The left overs warm nicely in the microwave too. YAY!

SPINACH ARTICHOKE CHICKEN CALZONES

1 c. cooked chicken, shredded

1 (6 oz.) jar of artichoke hearts(about 1/2 c.)

(I use canned artichokes)

2 Tbsp. canned sliced jalapeno's, diced

1 c. spinach leaves, finely chopped

1 tsp. minced garlic

4 oz. cream cheese, softened

1 c. cheddar cheese, shredded

1 c. mozzarella cheese, shredded

salt and pepper to taste

1 (8 count) can Pillsbury Grands refrigerated biscuits

Preheat the oven to 350 degrees.

In a medium size bowl combine the chicken, artichokes, jalapeno's, spinach, garlic, cream cheese, shredded cheeses and S&P. Mix well.

Open the can of biscuits, and flatten each one out. Divide the chicken mix evenly placing it on each biscuit.

Fold the biscuit over the filling and press the edges together (I used a fork to do this). Poke a couple of holes in the top to allow steam to escape.

Bake for 15-17 minutes, until golden brown.

Serve.

Potato Chip Chocolate Chip Cookies

2014-01-09T11:36:00.000-07:00

I have a very serious love affair with potato chips. Not flavored potato chips, not tortilla chips, not Cheeto's, pork rinds (eeewww), or any other kind of chips. I simply love the crinkly and regular deep fried and salted potato chips. I've tried to kick this weight sabotaging habit, but I can't do it...just love me some potato chips!

A while back I stumbled across this recipe (I can't remember where I found it!) and knew I was going to try it. You see, I also LOVE chocolate chip cookies.

POTATO CHIP CHOCOLATE CHIP COOKIES

1 c. butter, softened (I don't recommend substituting margarine for the butter, the water content in the margarine will cause the cookies to flatten)
1 c. brown sugar

1 c. white sugar

2 c. chocolate chips, milk or dark-whichever is your personal fave

2 c. salted potato chips

2 eggs

2 1/2 c. flour

1/3 tsp. salt

1 tsp. baking soda

1 tsp. vanilla extract

Preheat the oven to 350 degrees.

In a large mixing bowl cream together the butter, brown sugar and white sugar, until very creamy. Add the eggs and mix again.

In a separate bowl combine the flour, salt, and baking soda, whisking well.

Add the flour to the creamed sugar mix 1 c. at a time. Add vanilla and mix one more time.

With a wooden spoon or other sturdy utensils, stir in the chocolate chips and lightly crunched potato chips.

Roll the dough into individual balls about the size of a large walnut, place on a cookie sheet around 2" apart.

Bake for 12-15 minutes or until a light golden brown. Immediately remove and transfer to a cooling rack.

Snarf them up (OK, that's what I did).

Yield is approximately 3 dozen cookies.

Our 2013 Most Popular Recipes Review

2014-01-01T15:28:00.000-07:00

Our 2013 Year In Review!

I thought it would be fun to create a post that reflects on our 10 most popular recipes in 2013... here's the count down, from our 10th most viewed recipe to the #1 winner of 2013!

#10

Pineapple Lemonade Punch

Asian Style Noodle Pancakes

(this recipe is a personal favorite)

Oreo Oatmeal No Bake Cookies

Indiana Easy No Bake Cookies

Pumpkin Spice Fudge

(I love everything pumpkin!)

Pumpkin Spiced No Bake Cookies

Sensational Taco Pie

(one of my family's favorite dinners)

Vanilla Oatmeal No Bake Cookies

Coconut Oatmeal No Bake Cookies

And the #1 most popular recipe, for a 3rd year in a row is (drum rolls please...) our

Diet Coke Brownie's

I also found a few interesting and fun facts about the people who visit us.
Microsoft Windows is the top operating system for browsers while the iPhone is the top mobile platform.

The biggest driving factor that bring visitors to our blog is Pinterest (no surprise here), while Facebook was only the 9th largest website to bring viewers to our blog ( I was surprised here).

Visitors from around the world are ranked by countries with the most visitors in the following order;

#1 United States
#2 Canada
#3 United Kingdom
#4 Australia
#5 Germany
#6 Russia
#7 France
#8 Mexico
#9 Philippines
#10 South Africa

And finally, as of December 31st 2013, Aunt Peg's Recipe Box has had 2,293,788 visitors (that's 2.2 MILLION!). Wow!

Thanks to each one of you for making this a fun year for me! It's amazing how we can be connected globally by simply sharing a recipe.

Wishing you all the best for a fun, peaceful, prosperous 2014!

Pumpkin Streusel Pudding Cookies

2013-10-08T08:00:00.000-06:00

Well, once again I am posting another recipe involving pumpkin spice deliciousness. A pretty, easy treat, that tastes wonderful!

Pumpkin Streusel Pudding Cookies

Cookie Dough:

3/4 c. butter, softened

3/4 c. brown sugar

1/4 c. white sugar

1 (3.4 oz.) box Pumpkin Spice instant pudding mix

2 eggs

1 tsp. baking soda

2 1/4 c. flour

Streusel Topping:

1/4 c. butter, COLD

1/4 c. white sugar

1/4 c. brown sugar

1/3 c. flour

1/2 tsp. cinnamon

Preheat your oven to 350 degrees.

Begin by making the Streusel Topping.

Sift together the white sugar, brown sugar, flour and cinnamon in a medium bowl. Cut in the cold butter, until small crumbs form. Set aside (I recommend returning the mix to the fridge until you need it).

Next, make the cookie dough.

Cream together the butter, brown sugar and white sugar in a large mixing bowl.

Add the DRY pumpkin spice pudding mix and beat until well combined.

Add the eggs and vanilla and mix in.

In a separate bowl stir together the flour and baking soda, then combine with the dough mix. Mix until everything is well incorporated.

Roll dough into 1" balls (about the size of an un-shelled walnut), then place on a cookie sheet that has been lightly coated with nonstick spray, or place parchment paper on the baking sheet.Gently press down the dough ball, making a very slight indent with your fingers, then press in a small amount of the streusel topping.

Bake for 8-10 minutes or until edges just begin to brown slightly. Cool on racks and then enjoy! Store in a lightly closed container.

Recipe Source: Chef-in-Training.com

Amber's Chili {budget friendly}

2013-09-21T09:00:00.000-06:00

During the entire 2010 year I seemed to have had an obsession with chili. I'm not sure why, but I was lovin' it!
This is the recipe I use the most often-it reminds me of Wendy's Fast Food Restaurant Chili...

AMBER'S CHILI

1 lb. lean ground beef

2 c. tomato juice

1- 15oz. can tomato puree

(I love tomatoes, so I add a 15 oz. can of petite diced tomatoes)

1- (15 oz.) can red beans, drained & rinsed

1 small yellow onion, chopped

1/2 c. celery, diced

1/4 c. green pepper, diced

3-4 Tbsp. chili powder
(adjust amount to suit your family's taste)

1/2 tsp. cumin

1 tsp. garlic powder

1/2 tsp. salt

1/2 tsp. black pepper

1/4 tsp. oregano

1/2 tsp. sugar

A pinch of cayenne pepper (optional)

In a skillet brown the ground beef, (ground turkey works really well too) until no longer pink then drain off the fat

(I actually rinse the cooked beef to remove as much fat as I can).

Place all the ingredients in a 4 quart crock pot, stir well and cook on low for 6-8 hours. For faster cooking, you can place all the ingredients in a 4 qt. stock pot, cover, and let simmer for 1-1 1/2 hours, stirring about every 20-30 minutes.

You can double this recipe because it freezes very well, and reheats easily on the stove.

This is a quick and economical dish, and we love it!

(re-posted from Oct. 2010)

Spinach Tomato Spaghetti Al Fresco

2013-09-01T08:00:00.000-06:00

THIS RECIPE IS MY NEW FAVORITE DISH!

1 POT, NO DRAINING, AND 9-10 MINUTES COOKING TIME!

AWESOMENESS X 10!

I love this dish so much that I've made it 3 times in 2 weeks. My husband and daughter like it too. Hubby isn't a spaghetti fan, but he sincerely likes this dish, in fact he requested I make it for the 3rd time.

Fresh spinach and basil, thin spaghetti pasta, tomatoes, onions and Parmesan cheese....Mmmmmm. It doesn't get better than that for me!

SPINACH TOMATO SPAGHETTI Al FRESCO

12 oz. thin spaghetti noodles
4 1/2 c. chicken broth
1 (15 oz.) can diced tomatoes, with liquid
1 medium onion, julienne sliced

2 tsp. fresh garlic, minced or chopped

1/4 tsp. black pepper

2 tsp. dried oregano (leaf or ground)

2 large sprigs fresh Basil, chopped

2 Tbsp. olive oil

4 c. torn baby spinach
8 slices bacon, cooked and chopped into small pieces-keep warm (optional)

Parmesan cheese (optional)

In a large stock pot, pour in the chicken broth, diced tomatoes, onion, garlic, black pepper, oregano, chopped basil and olive oil.
Break the pasta noodles in half and drop in.

Bring to a boil, cover and reduce heat to a simmer, stirring pasta every 3 minutes or so. Cook about 10 minutes, or until pasta is al dente and most of the liquid has been absorbed (I found that I liked the pasta best when there was about 1 inch of water left in the pot when I finished cooking it. The starch from the pasta will thicken the sauce as it cools a bit).
During the last 1-2 minutes of cooking, drop in the fresh spinach and stir, stir, stir to mix it in. It may seem like that's a LOT of spinach, but remember that it wilts down.
Sprinkle with the warm bacon and Parmesan cheese.

Stinkin' good!

Recipe source: unknown, I found it on Facebook with no link back...

Fresh Strawberry Cream Pie

2013-08-26T10:30:00.000-06:00

Here's great recipe that takes advantage of seasonal fruit-originally posted on 8/20/10, it's definitely worth sharing again!

STRAWBERRY CREAM PIE

3/4c. Flour

6 Tbsp. Butter

1/3c. Pecans, finely chopped

3 Tbsp. Brown Sugar

1c. Heavy whipping cream

1 Tbsp. Sugar

1c. Cold milk

1 pkg. Vanilla Instant Pudding mix (4 serving size)

1-2c. Fresh Strawberries, sliced.

(the recipe calls for 1 cup of berries, but I always use 2)

3 drops Red food coloring

Preheat oven to 425 Degrees.

Combine the flour, butter, pecans, and brown sugar in a bowl. Mix until crumbly and moistened in appearance. Press into a 9" pie dish.

Bake crust for 10 minutes, remove from oven and cool completely. (To keep the crust from shrinking during baking, place another pie dish on top of the crumb crust before baking. Remove after the crust has cooled for about 10 min.)

In a large mixing bowl combine the pudding mix and milk. Whisk until the pudding powder is completely dissolved. Let stand 5 minutes to thicken. Add food coloring.

Whip the cream and sugar together until the cream forms thick peaks

(I whip the cream until it appears almost dry).

Gently stir the whipped cream into the pudding mix, add strawberries and pour into the prepared pie crust.

Chill for 3 hours or until firm. Garnish with additional berries and enjoy!

Katie's Garden Fresh Vegetable Soup

2013-08-23T08:00:00.000-06:00

Note: I originally posted this recipe in 2010, but it's the perfect dish for this time of year-still plenty of garden veggies and cooler weather...

This oh-so-yummy recipe is from my friend Katie http://princesskddesign.blogspot.com
Besides be an extremely talented cook, she does some fantastic crafting as well!
Visit her blog to see some of her projects...

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Summer Garden Vegetable Soup

3 medium zucchini, chopped into bite size pieces
4 medium tomatoes, chopped into bite size pieces
2 tablespoons minced fresh parsley
1 teaspoon dried basil (or 1 tbsp. fresh basil chopped)
2 tbsp. butter
1 medium onion, chopped
1/4 c. flour
1 tsp. salt
1/4 tsp pepper
3 c. chicken broth
1 tsp. lemon juice
1 (12oz) can evaporated milk
1 1/2 c. frozen or fresh corn kernels
1/4 c. freshly grated Parmesan cheese

In large pot, melt the butter over medium heat. Add the zucchini, basil, parsley and onion and saute, stirring occasionally, for 2-3 minutes.
Add the flour, salt and pepper and saute for one additional minute.
Gradually add the chicken broth, whisking constantly.
Add the lemon juice; mix well.
Bring the soup to a simmer, stirring to prevent sticking, and cook for 2 to 3 minutes, until the zucchini is tender but still has some bite to it.
Add the tomatoes, evaporated milk, and corn. Bring the soup to a boil and reduce the heat to medium-low.
Cover the soup and simmer until the corn and zucchini are tender.
Stir in the cheese just before serving.

Serve with corn bread...yum!

THANKS FOR SHARING THIS WITH US KATIE!

5 Ingredient Ramen Noodle Bake

2013-08-20T08:00:00.000-06:00

This was a recipe that caught my eye on Pinterest.
Finding 5 ingredient recipes makes me happy, and since the title suggested a simple pasta casserole, I knew I would give it a try.

Ramen Noodle Bake

4 pkg Beef flavor Ramen Noodles

1 (26 oz.) bottle spaghetti sauce

1 lb. cooked ground beef

2 c. mozzarella cheese, shredded, divided

3 1/2 c. water.

Preheat oven to 400 degrees.
Lightly coat a 9 x 13 baking dish with non-stick spray.
Setting aside the seasoning packets, break up the 4 packages of ramen noodles and spread them over the bottom of the dish.

Sprinkle the cooked beef over the top of the noodles.
Pour the bottle of spaghetti sauce over the top, and then sprinkle 1 of the beef seasoning packets over the top of the sauce. Save the remaining packets for another use.

Next sprinkle 1 c. of cheese over the top, and then pour the water over everything.

Cover the dish tightly with aluminum foil and bake 40-50 min, until the water is absorbed.
Remove the foil, sprinkle with remaining 1 c. shredded mozzarella and return to the oven for 7-10 minutes, until the cheese is melted and bubbly.

My family ended up giving this recipe a B+ grade. We all agreed it would be better with cooked sausage rather than the beef, and we thought it would be lovely with Parmesan cheese baked on top.
The noodles were very soft, and not as "dense" as I thought they would be, but I did like this dish.

1 tip: I found the dish to be a little salty for my taste because I used ground beef that I had cooked and pre-seasoned in a large batch earlier in the week.
I will not add salt to my ground beef while cooking it the next time I make this, and I will definitely add diced onions to the meat while frying it.

Recipe adapted from The Cutting Edge of Ordinary

Marnie's Delectible Vegetable Ranch Dip

2013-08-16T08:00:00.001-06:00

This is a recipe I received from a friend and former neighbor, and it is absolutely scrumptious. She brought it to a party we were at, and I seriously wanted to sneak and just eat it with a spoon.

I owe Marnie huge for allowing me to share this recipe, and I know you will want to join my "Marnie Fan Club" after you try this!

MARNIE'S VEGETABLE DIP

1 (16 oz.) container cottage cheese

2 c. mayo

1 c. sour cream

1 pkg. Hidden Valley Ranch Dressing mix (dry)

3 Tbsp. fresh parsley, chopped

(or 1 Tbsp. dry parsley flakes)
fresh ground pepper to taste (optional)

1 tsp. garlic powder, divided

In a large mixing bowl combine the cottage cheese, mayo, sour cream, dressing mix, parsley, ground pepper and 1/2 tsp. garlic powder.
Using an electric hand mixer, beat until creamy and well incorporated.
Chill 8 hours or overnight to let the seasonings meld.
Before serving, add the remaining 1/2 tsp. garlic powder (optional) and enjoy!!!!

This is a FANTASTIC recipe! It makes a large amount of dip for bigger gatherings, and if you have any left over, try it as a topping on your baked potato. You will die from the deliciousness.

THANKS MARNIE!

Quick and Simple Chocolate Cheesecake Mousse

2013-05-21T08:00:00.000-06:00

I love this recipe. It's delicious layered in parfait glasses with fresh sliced strawberries or banana's. Try freezing it in small cups with a Popsicle stick for a fabulous frozen treat!

The simplicity of this dish is one of my favorite things, and with only 4 ingredients you just can't lose. This is also a great go to recipe for last minute guests.

Quick and Simple Chocolate Cheesecake Mousse

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

1 (3.4 oz.) package instant chocolate pudding mix

1 c. cold milk

1 (8 oz.) container frozen whipped topping, thawed, divided

In a medium mixing bowl beat the softened cream cheese until smooth and creamy.
In a second mixing bowl combine the pudding mix and milk. Mix until powder is dissolved and the mixture is smooth. Set aside for 3-4 minutes.
Add the pudding mix to the beaten cream cheese and again mix everything until it is well incorporated.
Fold in 1/2 of the whipped topping.
Pour into glasses, ramekins, or other serving dishes and chill until the mousse is set (2-3 hours).
Divide the remaining whipped topping among each serving and enjoy!

If you are making frozen treats, omit the remaining whipped topping and save for another use.

Try making this recipe with vanilla pudding mix, cheesecake pudding mix, Oreo pudding or whatever flavor you think will be delish!

Pineapple Lemonade Punch

2013-04-15T08:00:00.000-06:00

I rarely try drink recipes because I'm not a punch lover. Diet Coke, coffee and water- those are for me.
However, I needed a good punch recipe for a birthday party I was hosting, and I found this one on Pinterest. It was simple, with just a few ingredients, and fast to throw together... works for me!
My kids and the husband all like lemonade, so I knew that it would be a good choice, and they LOVED it. I mean LOVED it. Every person at the party who tried it, loved it. Lots of recipe requests. I was proud.

Pineapple Lemonade Punch

1 c. Country Time Lemonade Mix (or similar mix)
2 c. cold water
1 (46 oz.) can pineapple juice, chilled
2 liter bottle of Sprite (or similar soda), chilled
Sliced lemons for garnish (optional)

In a large mixing bowl combine the 1st 3 ingredients and mix until the lemonade powder is dissolved. Chill well.
Pour into a punch bowl or drink dispenser, add the Sprite, and watch it disappear!

I doubled this recipe for the party, and it still ended up disappearing before the get together broke up. It was a happy punch bunch! A couple of people also mentioned that it would make a fabulous base for "Hard Lemonade". Hmmmmmm.

(I tried to get some pics, but it was gone too quickly, but you get the idea)

Original recipe link: Kraft Recipes