Wednesday, October 28, 2009

Spider Cupcakes

"These creepy, crawly critters are perfect for a haunted Halloween party." I found this on and think it was so fun to make with the kids and they turned out really spooky!!
Spider Cupcakes

  • 1 box Devils food cake mix (or whatever you want to use)
  • 1 can chocolate frosting (or make your own)
  • Chocolate sprinkles
  • 24 large marshmallows
  • M & M's
  • red or black licorice laces

Prepare the cupcakes according to package directions and bake.

Frost the cupcakes and then sprinkle the chocolate sprinkles on top. Cut the marshmallows in half and put on the marshmallows on top for the eyes. Dab some frosting on an M & M and then place on the marshmallow.

Cut each licorice lace into 4 pieces. You can use a toothpick to poke holes into the cupcake to insert the legs, or I just put the licorice legs into the frosting and they stuck just fine!! Put 4 legs on each side and you are done with your Spooky Spider!!

Beach Street Lemon Chicken Linguini

I found this on My Kitchen Cafe. It was a little lemony for me and my family, although I did eat it all gone (leftovers that is). I think next time I will do the marinade for the chicken but leave out the extra lemon part you put the pasta in at the end (the lemon juice, lemon zest, olive oil, green onions and parsley). I really liked the chicken marinade and the flavors it gave the chicken and pasta! So my advice is to do the marinade, cook the chicken in the marinade and then just add the pasta to this and not add the extra! You decide, but I am definitely going to try this again!!
Beach Street Lemon Chicken Linguini
***This requires marinating the chicken for 3-12 hours, so plan ahead!!!
  • 1 lb linguine
  • 2 tbsp olive oil
  • zest from one lemon
  • juice from one lemon
  • 3 green onions, chopped (white and green parts)
  • 1/4 cup chopped fresh parsley
  • salt and pepper to taste
  • 1/2 cup grated parmesan cheese


  • 1/2 cup olive oil
  • 2 cloves garlic, crushed or minced
  • 1 tbsp cajun seasoning (cut this down to 1 1/2 tsp if you want less heat but don't omit entirely or you will lose great flavor)
  • juice of one lemon
  • 2 tbsp minced fresh parsley
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 2 chicken breasts, sliced

Combine the marinade ingredients in a bowl and whisk lightly before pouring into a ziploc bag. Place chicken in marinade and toss to coat. Refrigerate 3-12 hours.

When ready to cook, preheat skillet over medium heat and pour contents of plastic bag (both marinade and chicken) into the skillet. Saute over medium-high heat until chicken is cooked.

Combine juice of one lemon, lemon zest, olive oil, green onions and fresh parsley together in a small bowl. Set aside. (This is what I will omit next time)

While the chicken is sauteing, cook linguine in boiling salted water until done; drain and return to warm pot. Pour lemon juice/olive oil/green onion mixture over pasta and mix lightly (or omit). When chicken is finished cooking, add hot pasta mixture to the skillet with the chicken and toss well. Sprinkle with salt and pepper to taste and toss in parmesan cheese. Serve warm.

Sunday, October 25, 2009

Old-Fashioned Brown Bread

I found this recipe in my October/Novermber 2009 issue of Taste of Home. I love bread and this one looked very good! I figure they knew how to make bread in the olden days, and this quote made me decide to try it!! I am glad I did, it was really good!
"This chewy, old fashioned bread boasts a slightly sweet flavor that will transport you back to olden days"

Old-Fashioned Brown Bread

  • 2 1/3 cups boiling water

  • 1 cup old-fashioned oats

  • 1/2 cup butter, cubed

  • 1/3 cup molasses

  • 5 1/2-6 1/2 cups flour

  • 5 tsp active dry yeast

  • 2 tsp salt

In a large bowl, pour boiling water over oats. Stir in butter and molasses. Let stand until mixture cools to 120-130 degrees, stirring occasionally. (I just tested it until it felt like warm water I would proof my yeast in)

In another bowl, combine 3 1/2 cups flour, yeast and salt. Beat in oat mixture until blended. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.(I did this in my mixer with the dough hook attachment) Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 9 x 5 in bread loaf pans (I actually had 2 loaf and one mini loaf). Cover and let rise until doubled, about 30 minutes.

Bake at 375 for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool! Enjoy!!!

Tuesday, October 20, 2009

Skillet Lasagna

I found this on a blog I love to read, in fact I probably blog stalk it everyday! It is called Sisters Stuff and they have great craft ideas, recipes and lots of other fun stuff!
I had to try this and it was an instant hit! It was super simple and if you often times don't have lasagna noodles, but everything else this is a winner! It was quick too!
Skillet Lasagna
  • 1 lb ground beef
  • 1 small onion, chopped
  • 1 clove minced garlic
  • 1 1/2 cups diced tomatoes, undrained
  • 1 1/4 cups water
  • 1 8 ounce can tomato sauce
  • 1 tbsp dried parsley flakes (she only adds 1 tsp)
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp salt
  • 2 1/2 cups bow tie pasta, UNCOOKED (I probably used 3 cups)
  • 1 cup cottage cheese (strain first)
  • 1/4 cup grated parmesan cheese
  • dash basil and pepper

In a large skillet, brown beef with onions and garlic; drain.

Add tomatoes, water, tomato sauce, parsley, basil, oregano and salt. Mix well.

Stir in uncooked pasta. Bring to a boil, stirring occasionally. Reduce heat; cover, simmer for 20 minutes or until pasta is tender, stirring once.

Stir in cottage cheese. Cover with the parmesan cheese, and sprinkle with basil and pepper to taste if desired. Cover and cook for 5 minutes.

Friday, October 16, 2009

Apple Cider Beef Stew

Kora loved this stew and loved the sweet potatoes too!
I also halved this recipe for my family of four eaters. FYI - Christian thinks that his picture looks awful, but we really did like it.

2 lbs. stew meat
6 carrots, sliced
6 potatoes, sliced ( I used sweet potatoes this time)
2 apples, chopped
2 tsp. salt
1/2 cup chopped onion
2 cups apple cider

Place apples and vegetables in crock pot. Add meat lightly sprinkled with salt and pepper. Pour cider over meat. Cook on low for 8 hours. You can add flour if you want the sauce to be thicker. I also added a little brown sugar with my sweet potatoes!

Thursday, October 15, 2009

Sesame Chicken

This is one of Todd's favorite dinners. He had this as a teenager at a friends house all the time. We emailed his mom many years ago and she shared the recipe with us! Now its my turn to share with you! It is always a hit with the kids and we usually have it over rice!
Sesame Chicken
  • 3 or 4 chicken breasts
  • 2 tbsp oil
  • 1/4 cup sesame seeds
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 3/4 tsp ground ginger
  • 2 cloves chopped garlic

Cut chicken into cubes or sometimes I do strips. In a large frying pan, combine sesame seeds and oil. Cook over medium low heat, stirring occasionally, just until seeds are golden (about 2 minutes). Let cool. In another bowl, combine soy sauce, sugar, ginger and garlic. When sesame seeds have cooled, add them to the bowl. Mix in chicken. Cover and chill for 1-4 hours.

Arrange meat with all of the marinade in a single layer in a 9 x 13 pan. Broil about 6 inches from the heat, until golden, about 10 minutes. Turn pieces over and continue cooking until chicken is no longer pink, about 5 minutes longer. Serve over rice!

Wednesday, October 14, 2009

Chicken Noodle Soup

This recipe came from Simplify Supper. It is super simple and was really good! I didn't use vegetable broth this time, because I only have chicken bouillion. I added more noodles and more broth than called for too!
Chicken Noodle Soup
  • 1 tbsp butter
  • 1/2 cup onion, chopped
  • 1/2 cup celery, chopped
  • 4 cans chicken broth
  • 1 can vegetable broth
  • 4 chicken breasts, cooked and cubed
  • 1 1/2 cups egg noodles
  • 1 cup carrots, sliced
  • 1/2 tsp basil, dried
  • 1/2 tsp oregano, dried

Melt butter in large pot over medium heat. Cook onion and celery in butter until tender (about 5 minutes). Pour in broths and stir in chicken, noodles, carrots, basil and oregano. Salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 20 minutes before serving!

Monday, October 12, 2009

Cherry Strudel Cake

This is an easy go to dessert. Especially if you have pie filling in your food storage. I bet you could use your apple filling you canned, but you would need to probably use only 1/2 a quart! I might try that next.

1 1/2 cups sugar
1/2 cup butter
1/2 cup shortening
1 1/2 tsp. baking soda
1 tsp vanilla extract
1 tsp almond extract
4 eggs
3 cups flour
1 small can of cherry pie filling

Cream together the sugar, butter and shortening. Add the eggs and extracts. Next add the flour in. Spread 2/3 of the dough in a 9x13 pan. Next spread the cherry pie filling on evenly and spoon the remaining dough on top. Bake at 350 degrees for 35-45 minutes or until done. Now drizzle with a glaze.

Glaze: 1 cup powdered sugar and 1-2 tbsp. of milk, beat together till smooth.

Sunday, October 11, 2009

Apple Pie Filling

This is a recipe Sally Wilson gave me that she said was FABULOUS! I canned some this weekend and I am excited to try it! We did 2 batches and got 14 quart jars! Next time I do know that we will use an apple corer peeler!!
Preserved Apple Pie Filling
  • 4 1/2-5 cups sugar
  • 1 cup cornstarch
  • 2 tbsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tbsp salt
  • 3 tbsp lemon juice
  • 5 1/2-6 lbs peeled, cored and seeded tart apples

Put first 5 ingredients in heavy kettle and stir in 10 cups of water in slowly. Cook until thick and bubbly.

Add lemon juice. Put sliced apples in clean, hot jars. Pour cooked mixture over apples (or alternate in layers). Seal and process 20 minutes in a hot water bath.

Use 1 quart jar per pie!

Wednesday, October 7, 2009

5-chip cookies

This is a Taste of Home recipe and was super yummy! I didn't actually have all 5 chips, so I had a 3 chip cookie! But all the same they were very good and I am sure the extra 2 chips added next time would make an even better cookie! If you have to leave out a chip, don't leave out the butterscotch, that was my favorite taste!
5-Chip Cookie
  • 1 cup peanut butter
  • 1 cup butter, softened
  • 1 cup sugar
  • 2/3 cup packed brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1 cup old-fashioned oats
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup each milk chocolate chips, semisweet chocolate chips, peanut butter chips, vanilla chips, and butterscotch chips.
  1. In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chips.
  2. Drop onto cookie sheets with cookie scoop and Bake at 350 for 10-12 minutes or until lightly browned. Cool for 1 minute before removing to wire racks!

Friday, October 2, 2009

Sugar Cookie Bars

These turned out super yummy and were super easy! I even think you could use a cookie cutter and get some shapes out of this recipe and then get to eat the scraps!
Thanks Real Mom Kitchen for another great recipe!

Sugar Cookie Bars
  • 1 cup butter, room temp.
  • 2 cups sugar
  • 4 eggs
  • 2 tsp vanilla
  • 5 cups flour
  • 1 tsp salt
  • 1/2 tsp soda

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla and mix well. In another bowl combine dry ingredients and add to the wet mixture. Mix until combined. Spread onto a greased cookie sheet (13 x 18 pan). (I used a mini roller to help evenly spread the dough out!) Bake at 375 for 10-15 minutes, until light golden brown and a toothpick comes out clean. Cool completely and frost.


  • 1/2 cup butter, room temp
  • 1/2 cup shortening (I think I will try butter flavored next time)
  • 1 tsp vanilla
  • pinch of salt
  • 4 cups powdered sugar
  • 5 tbsp milk
  • food coloring, if desired

For frosting, combine butter (make sure it is room temp, otherwise it will be lumpy in your frosting) and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1 cup increments until combined, then add milk and mix until smooth and spreading consistency. (I alternated the powdered sugar and tbsp of milk) Spread over cooled bars and enjoy!!

Thursday, October 1, 2009

S'mores Brownies

I found this recipe on and decided to try them. I definitely like the REAL smore on a fire, but these were also good!
The kids thought they were great fun, I might leave off the graham crackers next time!

S'mores Brownies
8-10 graham crackers
1 box fudge brownie mix
3 cups miniature marshmallows
2/3 cup chopped peanuts (optional)
1 cup semi-sweet or milk chocolate chips
  • Place graham crackers in a single layer on the bottom of a greased 9 x 13 pan or line with foil. ( I sprayed the foil too!) A couple of the crackers will need to be cut/broken to fit in the pan.
  • Prepare brownies according to package directions and pour batter over the crackers. (You could probably use a homemade brownie recipe too!)
  • Bake at 350 for 25-30 minutes until a toothpick comes out clean.
  • When brownies come out, top with marshmallows and chocolate chips.
  • Return the pan to the oven for 3 more minutes and then sprinkle with nuts if desired.
  • Cool before cutting into squares!

Mom's Chili

It is feeling "chilly" outside and doesn't that just make you feel like eating "CHILI"!
This is my mom's recipe and it turns out great everytime! I think you could adapt it to go in your crock pot too!!
Mom's Chili
5 cans (15 oz) kidney beans
(other option is to use 1 lb dried kidney beans and soak in 6 cups water overnight)
2 onions chopped (I had large onions and only used 1)
1 clove garlic (I added 2 cloves)
2 lbs ground beef
3 tsp salt
1/4 tsp pepper
1-3 tsp chili powder
1/4 tsp crushed red pepper
1 tsp paprika
4 cups tomato juice
(I added a can (14.5 oz) of crushed tomatoes or could use diced also)
Cook the ground beef and drain. Add all ingriendients to a stock pot and you may need some water depending on how thick you like it. Simmer together for at least one hour on low. (Or put everything in your crock pot and turn on low for a few hours!)