Recipes From The Heart Of Your Home

Cheese Blintzes

2010-09-14T12:33:00.005-04:00

(This is not my picture, but looks the most like it that I could find. When I take a pic, I'll post it.)

These cheese blintzes weren't very hard to make and went over really well at our weekly church potluck this past Sunday. I've never tried cheese blintzes before this recipe, so I have no idea if they're the way they're supposed to taste, but either way, they were really good!

Ingredients:
1 (1 pound) loaf white bread (I used wheat)
4 tablespoons white sugar
2 teaspoons ground cinnamon (I made up my own cinnamon sugar without the recipe and I used probably double the amount of cinnamon sugar called for and had more cinnamon in it too. It added a lot of flavor with the extra cinnamon sugar.)
2 (8 oz.) packages cream cheese, softened
2 tablespoons milk
1/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 cup butter melted

1)Preheat oven to 350 degrees. Spray a cookie sheet generously with non-stick cooking spray.

2) Trim crusts from bread and roll the slices flat with a rolling pin. (I didn't bother to trim the crusts and it was quicker and still tasted fine.)

3) In a pie plate, combine sugar and cinnamon to make a mixture.

4) In a large mixing bowl, with electric mixer, mix softened cream cheese, milk, sugar, and vanilla until smooth. Spread this mixture onto each slice of flattened bread. (I laid all my slices out on the counter and spread it out on all of them before rolling them up to make sure each slice was evenly coated and that I didn't run out.) Roll up bread with filling in the middle and cut in half. Using a pastry brush, brush the halves with melted butter, evenly coating it. Then, roll each half in the cinnamon sugar. Coat it well. Then put the blintzes on the prepared cookie sheet. Repeat for all blintzes.

5) Bake for 10 minutes. You can serve these hot, cold, or lukewarm. They taste good all ways. See which you prefer best!

Refreshing Summer Lemonade

2010-08-10T16:15:00.004-04:00

This is a very simple and quick lemonade to make that is refreshingly delicious, especially in the hot summer months. There's rarely been a lemonade I liked, but I love this one. It's sweet and slightly sour. I don't like overly sour lemonades at all. Below, you can also find a strawberry lemonade variation. Hope you enjoy!

2 cups lemon juice (can use fresh, but I just use the bottled kind on the shelf)
3 1/2 cups sugar (can use less if too sweet for your tastes)
1 gallon of water

1) Fill a 2 cup microwaveable pyrex cup with water up to 2 cups. Microwave for 2 minutes. Pour into a gallon size Rubbermaid pitcher or cleaned milk gallon container.

2) Add sugar, put on lid and shake to dissolve sugar, or if in an open-topped pitcher, stir with spoon until dissolved.

3) Add 2 cups of lemon juice and fill to the top of gallon container with water. Shake or stir to mix. Add fresh lemon slices or mint if desired. (I don't bother.) Best, if chilled for a bit before serving, or add to a cup of ice. Enjoy!

For a DELICIOUS Strawberry Lemonade version:

Don't fill all the water to the top of pitcher, otherwise you'll run out of room. Fill a blender about half full of lemonade and add frozen strawberries, perhaps 2 cups or whatever you desire. I like a lot of strawberries! Blend until smoothie-like consistency. Pour back into lemonade container, stir or shake to mix and enjoy a delicious, pink, strawberry lemonade that's sure to be a favorite.

Sweet Potato Casserole - Great for the holidays!

2010-07-12T15:50:00.002-04:00

Sweet Potato Casserole

(I'll post a pic when I make it next.)

This was the way my Mom used to make sweet potato casserole and it's my favorite. It's so yummy, you could serve it as dessert with vanilla ice cream. I like it way better than the kind with the marshmallows. The pecan topping is what makes this special!

6 cups cooked and mashed sweet potatoes (Microwaving them is easiest and you can using mixing beaters to mash them with rest of ingredients. Use approximately 3 medium-sized potatoes.)
1 cup sugar
2 beaten eggs
1 tsp. vanilla extract
1/3 cup milk
½ cup butter

Topping
1 cup brown sugar
1/3 cup flour
1/3 cup butter
1 cup chopped pecans

Combine sweet potatoes, sugar, eggs, vanilla, milk, and ½ cup butter. Beat with electric mixer until well blended. Spoon into greased 13X9 pan.

Combine brown sugar, flour, 1/3 cup butter, and pecans. Make sure butter is cold. Could use pastry blender or fork. Sprinkle over top of sweet potato mixture. Bake at 350 degrees for 30 minutes. Serves 8-10.

Homemade Ranch Dressing Mix - For Dressing or Dip

2010-07-12T15:44:00.004-04:00

Ranch Dressing Mix

Hidden Valley Ranch packets used to be my favorite way to make homemade ranch dressing, but it can get expensive. I knew there had to be a way to make your own from common household ingredients. This version has more flavor and a little bit of zest. Great over a grilled chicken salad, or with your favorite fresh veggies. I always have some in the fridge made up and ready to go!

2 tbs. plus 2 tsp. dried minced onion
1 tbs. dried parsley flakes
1 ½ tsp. paprika (I like the dark red smoked kind best, but it will make your ranch a bit red)
2 tsp. sugar
2 tsp. salt
2 tsp. pepper
1 ½ tsp. garlic powder

In a small bowl, combine the ingredients well. I use a food processor to blend it up better. It can store in an airtight container in a cool, dry place for up to 1 year.

To make ranch dressing:

In a bowl, combine 1 tbs. dry mix with 1 cup mayonnaise. Add 1 cup of buttermilk and mix again; refrigerate. Yield: 2 cups.

Instead of buying fresh buttermilk, you can reconstitute the powdered kind at the store, but it’s not nearly as good as the fresh.

To make ranch dressing dip:

In a bowl, combine 1 tbs. dry mix (I used a bit more for more flavor) and 1 cup sour cream; refrigerate for at least 1 hour before serving. Yield: 1 cup.

Eggplant Parmesan

2010-07-12T15:33:00.001-04:00

Eggplant Parmigiana

This has got to be probably the best eggplant parmesan I’ve ever had. We think it’s better than Olive Garden’s, which used to be our favorite. This recipe is very easy and so delicious!

2 eggplants (2 ½ lbs.), cut in ½ inch thick round slices
¼ cup olive oil (no need to really measure this, just use what you need)
3/4 tsp. salt (use as much as you want)
½ tsp. pepper (use as much as you want)

1 26 oz. jar pasta sauce
1 ½ cups mozarrella cheese (you could use more...yum!)
1 cup grated parmesan cheese
italian seasonings, basil, or whatever you like

1) Broil eggplant preferably on a broiler rack, in oven in approximately 2 batches. Layer half of eggplant on broiler rack and brush with oil. Sprinkle with salt and pepper. Broil 4 inches from heat for 6 to 8 minutes per side until lightly browned and tender. Flip eggplant and do the same on the opposite side. Do the same with the second batch of eggplant.

2) Spread ½ cup of pasta sauce in lasagna pan. Line with ½ the eggplant. Spoon on 1 ¼ cup more of sauce, top with 1 cup of mozzarella, remaining eggplant, sauce, and mozzarella. Sprinkle with the parmesan and seasonings. Cover with foil.

4) Bake at 350 degrees for 45 minutes or until bubbly and cheese is browned. Let sit 15 minutes before serving. Enjoy!

CREAMY SPINACH DIP

2010-07-12T15:28:00.002-04:00

CREAMY SPINACH DIP

This dip is so easy and sooo delicous! Great with crackers, fresh veggies, or as filling for a bread bowl. This is a very popular dip at potlucks.

1 cup mayonnaise
1 package Knorr Vegetable recipe mix
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream

Combine all ingredients. Chill 2 hours. Makes approximately 4 cups dip.

White Chocolate Mixed Berry Cheesecake

2010-04-27T11:16:00.003-04:00

This cheesecake is a twist off my basic New York Cheesecake that I make. I entered this in our church cake contest and won first place. This is probably my most favorite variation I've made. Perfect for spring!

White Chocolate Mixed Berry Cheesecake

Cookie Crust
1 ½ cups of crushed oreos including cream centers (easiest to do in food processor)

Mixed Berry sauce
2 cups of frozen mixed berries, thawed and pureed in the blender
1/3 cup sugar
2 tsp. cornstarch
½ cup water

Cheesecake
1 cup white chocolate chips
¼ cup half and half

3 (8oz) pkgs. Cream cheese, softened
1 ¼ cups sugar
4 eggs
2 tsp. lemon juice
2 tsp. vanilla extract
1 cup white chocolate chips

1) Preheat oven to 350 degrees.
2) Put crushed oreos in bottom of cheesecake pan and press evenly over bottom and up sides.
3) In a saucepan, combine berry puree, sugar, cornstarch, and water. Bring to a boil over medium high heat and continue boiling for 5 minutes, or until sauce is thicker.
4) In microwave safe bowl, mix 1 cup white chocolate chips and half and half. Microwave 30 seconds, stir, and microwave 30 seconds more and stir until completely blended. Let cool.
5) Beat cream cheese and sugar at medium speed in large bowl until blended. Beat in eggs, vanilla, and lemon juice until blended. Stir in white chocolate chips and half and half mixture. Add 1 cup of white chocolate chips and stir well.
6) Pour half of cheesecake batter into pan. Spoon 3 tbs. of berry sauce on top and use a knife to swirl. Add the rest of cheesecake batter and spoon 3 more tbs. of berry sauce on top and use a knife to swirl. Save remaining sauce in the fridge for a topping.
7) Bake in oven for 55 minutes to 1 hour or until filling is set. Cool, and refrigerate in the fridge overnight. Serve with remaining berry sauce, fresh berries, white chocolate shavings, or whatever you like.

You could substitute blueberries or strawberries instead of the mixed berries.

Easy and Versatile Potato Salad

2010-04-07T11:23:00.004-04:00

I used to think potato salad was hard to make and required a recipe, but now I know it's very easy and you can make it however you want and can easily make it for a crowd without having to double or triple a small recipe. My mother-in-law makes a really good potato salad (My husband's favorite, until mine.) and I liked it, but wanted more mayo and seasonings. Once she showed me how to do it, I realized just how easy potato salad is to make and now I no longer follow a recipe. Who needs to! So, this is how I make it. Sorry, it's not specific, but this is the general guidelines and you can find what works for you and make your own signature potato salad. Everyone likes it a little different. (I'll post a picture when I make it next.)

Potato Salad

Potatoes (as many as you like) Once cooked, let sit in fridge until completely cold and then if desired, peel skins off potatoes (This is what I do). I can typically do this with my hands because they come off pretty easy. Chop to desired size.

Eggs (as many as you like - we like a lot!) Put in fridge. When cold, chop eggs up.

Mayonnaise (as much as you need) Some people like a really dry potato salad and others like a lot of mayo. I'm more on the mayo side, but don't overdo it!

Seasonings (whatever you like best and as much as you like) I personally love a lot of the House Seasoning in it. Gives it great flavor. Most potato salads I try, in my opinion don't have enough salt and therefore don't have enough flavor. I also add some dill sometimes, perhaps extra garlic powder or onion powder, and sometimes I like to add dried onion flakes because it gives you the yummy onion taste without being as strong as fresh chopped onions. Make sure if you use the dried onions, you let your potato salad sit a while so the onions get softer. My typical recipe just uses House Seasoning to taste though.

If desired, you can add chopped celery, or chopped bacon, or whatever you like in your potato salad. I just do mine with eggs, potatoes, mayo, and seasonings and love it best that way!

Mix all ingredients in a bowl (do eggs last, otherwise they'll turn to a paste- been there, done that) Once you've got desired taste and consistency, add eggs. Season more or add more mayo if necessary. Sit in fridge for several hours to get cold and have flavors mix. Enjoy!

Cooking Directions:

Potatoes - Microwave without poking holes in them for 9 minutes or until potatoes are tender all the way through when pierced with a fork. The easiest and tastiest way to microwave potatoes is to get them wet and wrap completely in a slightly damp kitchen towel. This steams the potatoes and they don't dry out like they do when you poke holes in them with a fork. (This makes a great baked potato for dinner!) You can also boil them in the skins until they are done.)

Eggs - The easiest and most fool-proof way I've found to hard boil eggs is to get a large enough pot to put your eggs in a single layer on the bottom. Then, fill it with COLD water and cover eggs with 1 inch of water above them. Put on burner on high and wait until a full rolling boil. (This is where I always went wrong because as soon as it would start to boil, I would take it off the burner. You must wait until it's a boil that is very hard and bubbling and not stopping.) Then, as soon as it's a full rolling boil, take off burner and cover with lid. After 18 minutes, pour out hot water and run cool water over eggs. This will make a dry, but not too dry yolk, like you would get at a restaurant on a salad. It might take a few times to get it just right, so don't give up. I make egg salad sandwiches all the time with this. It's also a great way to use up eggs that didn't get cooked enough in the middle. No one will ever know!

BUTTERCREAM ICING / FROSTING

2010-03-24T13:14:00.004-04:00

This icing is so delicious and makes even a boxed cake taste good. It's better of course with a homemade cake too! No need to spend lots of money on store-made icings that are nasty and full of who knows what. This one's a winner!

BUTTERCREAM ICING

1/2 cup softened butter (1 stick)
1 package (16 oz. ) powdered sugar
4 to 6 tbs. milk
1 1/2 tsp. vanilla extract

In large bowl, with mixer at medium-low speed, beat butter, powdered sugar, 3 tablespoons milk, and vanilla until smooth and blended. Beat in additional milk as needed for easy spreading consistency. Increase speed to medium-high; beat icing until light and fluffy, about 1 minute. Makes about 2 1/3 cups.

If desired, tint with food coloring. Just be careful that if you use liquid food coloring, you will need less milk because that will make your icing soupy if you add too much coloring.

HONEY GLAZE SNACK

2010-03-23T22:11:00.004-04:00

This recipe is rather plain in and of itself, but if you mix it up a bit, you've got a snack that's sure to get eaten fast. It's great to bring to a get together or to keep around the house for an afternoon snack. So yummy and so simple!

HONEY GLAZE SNACK

4 cups corn Chex (I like to do a mix of cereals such as Cheerios, Wheat Chex, and Crispix)
1 1/2 cups miniature pretzels (I've used pretzel sticks because it's cheaper)
1 cup pecans (I like to use a mix of dried nuts and dried fruits such as pecans and cranberries)
1/3 cup butter
optional - 1/4 tsp. cinnamon (I never really measure it, but just dump it in until it looks good, so I'm not positive 1/4 tsp. is the right amount.)

Combine cereal, pretzels, and pecans in bowl. Melt butter in pan, stir in honey and cinnamon and blend well. Pour over cereal mixture to coat it and mix well. Spread on a baking sheet. Bake at 350 degrees for 12 to 15 minutes, or until lightly glazed and lightly browned. Stir halfway through baking. When cool, store in container.

The more you mix up the recipe as far as the add-ins go, the better this tastes! It's kind of like a sweet and salty Chex mix, but way better and very addictive! I like to make a triple batch of this and bring it to church potlucks or when I visit with friends. It's a winner!

SKILLET GRANOLA- A healthy and quick breakfast

2010-03-23T21:54:00.004-04:00

This granola is super-easy and quick to make and tastes absolutely delicious. It is a fraction of the cost of even the cheap granolas at the store and tastes better than the fancy stuff and you can put in what you like.

Skillet Granola

2 TBS. oil
4 cups rolled oats
½ cup butter, melted
1 tsp. vanilla
¼ cup honey
½ tsp. cinnamon
½ cup packed brown sugar

Optional:
¼ cup chopped almonds
¼ cup dried cranberries
¼ cup shredded coconut
¼ cup chopped pecans

Heat the oil in a large skillet over medium high heat.

Add oats and cook and stir often until starting to brown and crisp, approximately 5 minutes.

Meanwhile, mix together melted butter, vanilla, honey, cinnamon, and brown sugar in a bowl and add to oats once the 5 minutes is over.

Cook and stir well for another 5 minutes or so until well coated and slightly browned.

Mix in fruit and nuts if desired and stir well for another minute or so.

Pour out onto cookie sheet and spread out to cool.

If desired, you can bake granola on a cookie sheet in 350 degree oven for about 10 minutes to toast the nuts and get the granola a little more crispy.

This granola is super-yummy and slightly chewy unless you bake it. It’s great as a snack, served with milk, or on top of yogurt with fresh fruit. I’ve kept mine in a glass container for a week and a half and it was still fresh. Not sure how long it will keep, but it seems to keep a while. You can be very flexible with the fruit and nuts you put in. Put in whatever you like and however much!

I like to make 2 batches, but I don't put it all in one pan, but cook two batches back to back and cook it in a cast-iron skillet. It's super-quick to make.

Homemade Tortilla Chips

2009-07-29T16:23:00.004-04:00

These are really easy to make and in no way compare to store-bought tortilla chips. They are so much better and so much cheaper and you can season them however you like. One of these days I'll learn how to make the corn tortillas from scratch but for now, store-bought will do.

Tortilla Chips

corn tortillas cut into 4 or 6 pieces (Kitchen shears make this easy and I cut at least 4 tortillas at a time to make this faster)
peanut oil preferably
salt and pepper
or cinnamon sugar
or other spices
(I prefer House Seasoning which I have a recipe for in this blog under "Seasonings")

Heat oil in a deep fryer to approximately 375 degrees. Add several tortilla pieces at a time but make sure there's enough room for them to get cooked. Cook until slightly browned (may take a few minutes), then turn over with tongs. Cook a few more minutes or until browned. I find that if they're not dark enough and are very lightly browned, the chips tend to be chewy instead of crunchy, but just be careful not to burn them. The browner ones taste better.

Dump the chips onto a cooling rack on top of a cookie sheet. I find this makes the least amount of mess and lets the excess oil drip through the cooling rack onto the cookie sheet and away from the chips. I like to let most of the oil drip back into the fryer anyways before I dump them onto the cooling rack so you don't waste as much oil. While the chips are still oily, sprinkle on seasonings. Enjoy with your favorite salsa or nothing at all. These make great nachos melted with cheddar cheese in the microwave, then topped with salsa and sour cream. Yumm!

Coconut Pecan Spice Cake

2009-07-29T14:23:00.003-04:00

I found this recipe several years ago in a church cookbook and just finally got around to making it. The name didn't seem that appealing to me, but the ingredients did. So, I finally made it a week ago and it is probably one of my favorite cakes now because it tastes so good and is really easy to make. I changed the name from Oatmeal Cake to Coconut Pecan Spice Cake because I think that is a better way to describe this recipe. You don't exactly eat it and think "oatmeal" unless you're already familiar with the recipe. This cake is very moist and flavorful and would be great to take to a church potluck.

Coconut Pecan Spice Cake (Oatmeal Cake)

Cake:
1/2 cup butter
1 cup quick oatmeal
1 1/2 cups boiling water

1 cup brown sugar
1 cup white sugar
1 1/2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. salt

2 eggs, beaten

Put butter and oatmeal in mixing bowl and pour boiling water over this and let stand for 20 minutes. While waiting, mix remaining ingredients (except eggs) in a large bowl. After 20 minutes is up, add dry ingredients to the oatmeal mixture and mix in the eggs.

Pour into a 13 X 9 inch greased pan and bake at 350 degrees for 30 to 35 minutes. While baking, prepare the topping.

Topping:
1/2 cup melted butter
1 cup brown sugar
1 beaten egg
1 cup coconut
1 cup chopped pecans
1 tbs. milk

Mix all ingredients in a bowl and when cake is done, pour and spread on top. Broil in oven until golden brown. Keep an eye on it because it browns quickly and you don't want to burn the pecans.

Enjoy!!

Green Tomato Bread

2009-07-29T10:38:00.005-04:00

This recipe is surprisingly delicious and is a great way to use up some of those green tomatoes in your garden. It smells kind of like sugar cookies baking in the oven when you make it. Yummm!! This bread is very moist and sweet and sooo good! I've had it with breakfast, lunch, and with dinner with Country Crock spreaded on top. Did I say yummm??

Green Tomato Bread

3/4 cup butter, softened
2 cups sugar
3 eggs, beaten
2 tsp. vanilla extract

3 cups flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda

3 cups chopped green tomatoes
1 cup chopped walnuts (or other nuts)

Mix together wet ingredients in a large bowl. Mix together dry ingredients in a smaller bowl. Then add the dry ingredients to the wet and mix well. Add chopped tomatoes and nuts and mix well.

Divide evenly between two greased loaf pans and bake at 350 degrees for 1 hour.

Ambrosia

2009-01-08T14:25:00.001-05:00

This recipe is really easy to make and really yummy. It's great for potlucks, birthdays, or anytime.

Ambrosia

1 can (20 oz.) chunk pineapple
1 can (11 oz.) mandarin oranges
1 1/2 cups seedless grapes
1 cup miniature marshmallows (the colored, tropical flavored kind are really good)
1 cup flaked coconut
1/2 cup chopped nuts (I prefer pecans)
3/4 cup sour cream
1 tbs. sugar

1) Drain pineapple and mandarin oranges. Add grapes, marshmallows, coconut, and nuts.

2) Mix sour cream and sugar. Stir into fruit mixture. Chill for several hours.

Makes 4 to 6 servings.

Baked Vidalia Onion Dip

2009-01-08T13:59:00.004-05:00

This is probably my husband's favorite dip and he's always requesting it! This recipe is super-easy too.

Baked Vidalia Onion Dip

1 cup chopped Vidalia onion
1 cup grated Parmesan cheese
1 cup Mayonnaise (Hellmann's is best)
1 clove garlic, finely chopped

1)Preheat oven to 375°.

2)In 1-quart casserole, combine all ingredients. Bake 25 minutes or until golden brown. Serve with your favorite dippers.

Oatmeal Nut Waffles

2009-01-08T13:50:00.002-05:00

Move over Eggo! These waffles are easy to make and are way better than those frozen kinds in the store. These are hearty and would make a great breakfast with some eggs and OJ. I double these and keep them in a ziploc bag in the freezer for a quick breakfast. Just pop them in the toaster as usual.

Oatmeal Nut Waffles

1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 eggs, lightly beaten
2 cups milk
1/4 cup butter, melted
2 tbs. honey
1 cup quick oats
1 cup chopped nuts (I prefer pecans.)

1) Combine flour, baking powder, and salt. In separate bowl beat eggs, milk, butter and honey; mix with dry ingredients. Fold in oats and nuts.

2) Bake in a preheated waffle iron according to manufacturers directions.

Makes 8-10 waffles.

Sweet Potato Casserole

2009-01-08T12:59:00.004-05:00

This casserole is so yummy and in my opinion, way better than the usual casserole topped with marshmallows at Thanksgiving. This is so good, you just might want to have it for dessert instead!

Sweet Potato Casserole

6 cups cooked, mashed sweet potatoes (approximately 3 large potatoes)
1 cup sugar
2 eggs
1 tsp. vanilla extract
1/3 cup milk
1/2 cup butter, softened

Topping:
1 cup brown sugar
1/3 cup flour
1/3 cup butter, softened (do not melt)
1 cup finely chopped pecans

1) Combine sweet potatoes, sugar, eggs, vanilla, milk, and 1/2 cup butter. Beat with electric mixer until smooth. Spoon into greased 13X9 in. pan.

2) Combine brown sugar, flour, 1/3 cup butter, and pecans. Sprinkle over top. Bake at 350 deg. for 30 min.

Makes 8-10 servings.

Classic Potato Salad

2009-01-08T12:40:00.001-05:00

This is great for a barbecue, potluck, or anytime.

Classic Potato Salad

2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks (This works best to boil potatoes in their jackets so it doesn't get mushy.)
1 cup mayonnaise (Hellmann's is best)
2 Tbsp. vinegar (Can use less, it tends to be strong.)
1 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. ground black pepper
1 cup thinly sliced celery
1/2 cup chopped onion
2 hard-cooked eggs, chopped

1)In 4-quart saucepot, cover potatoes with water; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.

2)In large bowl, combine mayonnaise, vinegar, salt, sugar and pepper. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature. (Tastes best chilled on the second day in my opinion.)

Easy Crescent Dogs

2009-01-08T11:21:00.006-05:00

This recipe couldn't be easier and it's great for birthday parties or get-togethers. It's an updated version of "pigs in a blanket" and in my opinion, much tastier!

Crescent Dogs

8 hot dogs
4 slices (3/4 oz each) American cheese, each cut into 6 strips
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls

1) Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.

2) Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet (I always grease mine), cheese side up.

3) Bake at 375°F. for 12 to 15 minutes or until golden brown.

Delicious Chocolate Truffles

2008-12-29T14:24:00.003-05:00

Chocolate truffles are so delicious and such a treat, but they're always so expensive to buy. You can easily make them at home for the holidays or any day.

Chocolate Truffles

1 pkg. (8 oz.) cream cheese, softened
3 cups powdered sugar
1 1/2 (12 oz.) semi-sweet baking chocolate, melted (melt on low heat in saucepan)
1 1/2 tsp. vanilla extract
colored sprinkles, flaked coconut, powdered sugar, crushed candy canes, etc.

1) Beat cream cheese in large bowl with electric mixer until smooth. Gradually add sugar, beating until well blended.

2) Add melted chocolate and vanilla; mix well. Refrigerate about 1 hour or until firm.

3) Shape into 1 inch balls. (Easiest to do with your hands, but really messy!) Roll into various toppings, or leave plain. Store in refrigerator.

Makes about 5 dozen candies.

Holiday Peppermint Bark

2008-12-29T14:01:00.005-05:00

I don't have an official recipe for this because I find it doesn't have to be exact for it to work out. It's a pretty flexible recipe and you can easily make variations for other holidays by adding other toppings or sprinkles. I made up this recipe one day last year while looking through newspaper ads and saw a store selling Peppermint Bark in a small Christmas tin for $10. I knew I could make it much cheaper and so I did. It's a family favorite now!

Peppermint Bark

1 to 1 1/2 bags of white chocolate chips (depending on how thick you want your bark)
1 to 1 1/2 bags of dark or semi-sweet chocolate chips
2 - 4 tsp. shortening (depending on how much chocolate you use)
10 candy canes (can use more or less if desired)

1) Crush unwrapped candy canes in a sealed ziploc bag with a wooden mallet. Be careful not to crush it too much, otherwise it will turn into powder.

2) In a small saucepan, heat dark or semi-sweet chocolate chips with 1 or 2 tsp. shortening on low heat until completely melted. Stir continously so you don't scorch it.

3) Spread melted chocolate onto well-greased baking sheet. Put in freezer until frozen solid. (Can also put in fridge, but it will take much longer.)

4) While chocolate is setting, heat white chocolate chips with 1 or 2 tsp. of shortening on low heat until completely melted. Stir continuously.

5) Spread white chocolate carefully onto frozen chocolate in baking sheet quickly and carefully, so you don't melt the bottom layer and have them mix together. Sprinkle crushed candy canes on top and set back in freezer or fridge until firm.

6) When firm, take out and break into various size pieces. Enjoy!

Pizza Dough - Homemade Pizzas

2008-10-24T16:14:00.006-04:00

This is a large pepperoni pizza with mozzarella and cheddar cheeses. Yumm!

This dough is so yummy and easy to make. It yields 3 large pizza crusts and is way cheaper than going to your local pizza place and in my opinion, better. Although, I still don't think it beats Pizza Hut which is my all-time favorite. If I used all white flour instead of the white/wheat mix, I think it just might be close! I cooked up 3 pizzas just last night and put all the leftovers in the freezer for a quick dinner later on. This makes a crust that is crunchy on the outside and has a soft texture on the inside. This dough was really easy to work with too, unlike all the other store-bought pizza doughs I've gotten that are very hard to roll out. This was pretty easy.

Pizza Dough

"Bread Machine"

Makes 3 large pizza crusts

INGREDIENTS

2 1/2 cups warm water (110 deg. F)
2 tablespoons olive oil
1 tablespoon salt
5 cups flour
1 cup whole wheat flour
1 tablespoon white sugar
4 tsp. wheat gluten
2 ¼ tsp. active dry yeast

DIRECTIONS

1 ) Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press start.

2) Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into rounds. Cover the rounds and let them rest for about 10 minutes. Preheat oven to 425 degrees F (220 degrees C).

3) Use a rolling pin to roll the dough into the desired shape.

Rolling the pizza dough to fit a large pizza pan will yield a 1/2 in. thick crust.

Transfer the dough to the pizza pan and press with your fingers to push it out to the edges of the pan.

Cover it with your favorite toppings and bake at 425 degrees F (220 degrees C) for about 20 minutes or until the crust and cheese are golden brown. (It took about 16 minutes for a large round pizza and 18 minutes for a pan pizza made in a lasagna pan.)

Tips: I lightly sprinkled my pizza pans with cornmeal so they didn't stick. I thought for sure that this dough would rise and run down the sides of my bread machine pan, but it didn't and I have a 2 lb. pan. This makes a lot of dough. You could also make a bunch of personal pizzas and have a pizza party!

This is a pepperoni, green peppers, mushrooms, and onion pan pizza. I cooked my veggies in a skillet with italian dressing and spices until soft and browned.

This is a pepperoni, green peppers, mushrooms, and onion large round pizza.

Basic Pie Dough - Butter Pie Crust

2008-10-21T22:30:00.007-04:00

This was my first ever attempt at making a homemade butter pie crust. It was so easy because it used the food processor and it took no effort at all and it turned out great. Now, I'm not going to get those expensive store-bought crusts anymore. This tastes way better and it really holds up well to a wet fruit filling.

Basic Pie Dough

Makes enough dough for 1 double-crust pie or 2 single-crust pies

Ingredients

2 1/2 cups all-purpose flour, spooned and leveled
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) COLD unsalted butter, cut into pieces
1/4 to 1/2 cup ice water

Directions

1) In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.

2) Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.

3) Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. (Disks can be frozen, tightly wrapped, up to 3 months. Thaw before using.) Makes 2 disks.

Tip:
Adding the correct amount of water to pie dough can be tricky, but here's a fail-safe method: Squeeze a small handful of dough - if it holds together, it's just right. (I added too much water the first time I made it and it still turned out great, but I'm sure it would've been even better if I had added the water more slowly.)

When ready to use pie dough:

On a floured piece of parchment paper, roll one disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhang all around. To make a decorative edge, crimp rim with fingertips and knuckle. Refrigerate until ready to use. Reserve and refrigerate remaining disk of dough for top crust or another single crust pie.

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Strawberry Pretzel Salad

2008-10-21T22:09:00.005-04:00

This recipe is one of my absolute favorites. It's by Paula Deen, so you know it has to be good! This has a strawberry and pineapple jello salad on top of a cream cheese and cool whip layer with a pretzel crust. It tastes spectacular. This makes a lot and would be great for Christmastime. I think I'll have to make it again this Christmas!

Strawberry Pretzel Salad

Ingredients
2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry gelatin dessert mix
2 cups boiling water
2 (10-ounce) packages frozen strawberries
1 (8-ounce) can crushed pineapple
Whipped topping or whipped cream, to garnish

Directions

1) Preheat oven to 400 degrees F.

2) For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.

3) In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.

4) In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.

To serve, cut slices and serve with a dollop of whipped topping.

Serves 8 to 10

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