Potholders

Anyone interested in a cooking craft????

My husband was out of town and I needed a little project to do, so potholders it was!!

I found a tutorial on http://blog.craftzine.com/archive/2009/04/craft_project_simple_quilted_p.html

and it was very simple and I just used scraps of fabric!

I know with all the cooking we do, my potholders start looking pretty yucky! So make a few pot holders, they are really simple and use up your scraps!

Mini Smores

I found this on www.myrecipegarden.blogspot.com and think it is such a fun idea to do with kids!

I am going to have to try it, because I very "weak" to refuse a smore and these look too good!

Mini Smores

Simply sandwich one mini marshmallow and one chocolate chip (pressed gently into the marshmallow) inbetween 2 Golden Grahams Cereal pieces. Microwave for approximately 20 seconds (all depends on your microwave). You may have to replace a top or two, due to the marshmallows expanding in the heat. Enjoy.

Chicken Enchiladas

I found this recipe on www.mmmcafe.blogspot.com.

I am always trying to find the perfect enchilada recipe, and it seems I keep trying more even when I seem to have a few I like!! I really like this one and in fact so did my kids!

I halved the recipe because of my smaller family and didn't add the jalapeno because I had a whole can of green chilies instead! It turned out perfect, just spicy enough for me and not too spicy for the kids! I always figure you can add jalapenos on top if you want more heat! I am sure the cream on top added to the yumminess too!!

Chicken Enchiladas

4 chicken breasts

1 bullion cube

2 tbsp olive oil

1-4 oz can green chilies

1 jalapeno pepper diced (do as much or as little depending on desired spiciness)

1/4 cup diced onion

1-8 oz package cream cheese

2 1/2 cups monterey jack cheese

8 tortillas

1 cup heavy cream

1 cup enchilada sauce

1) Poach your chicken breasts in enough water to cover them with the bullion cube. (I usually put mine in a pan and when it starts boiling, turn it to low and cover for 20 minutes)

2) Saute green chilies, jalapeno pepper, and onion in olive oil.

3) Add cream cheese to sauteed ingredients over medium heat until melted. Then add 1 1/2 cups monterey jack cheese and heat until melted. Add shredded chicken.

4) Stuff the tortillas with your mixture and place them in a 9 x 13 pan. Top with heavy cream, enchilada sauce and remaining cheese.

5) Preheat oven to 350 and bake for 15-30 minutes, depending on preference of cheese crispiness.

6) Serve with whatever mexican toppings you like...sour cream, olives, green peppers, tomatoes, salsa, rice, etc....

Best Peanut Butter Cookies

I found this recipe on a blog I like to frequent that tells you where all the good deals are around! Recently peanut butter was a great deal, and so she had lots and lots of peanut butter recipes. I had to make 4 dozen cookies for Pioneer day, so I decided to try this recipe, since I knew it had to make lots!! Well it does, so unless you have lots of friends to share with, or deliveries to make, I might half the recipe next time!

It was a great cookie though, really moist and very good!

Best Peanut Butter Cookies

from krazy coupon lady

1 cup butter

1 cup butter flavored shortening (I didn't have this and used margarine instead)

2 cups sugar

2 cups brown sugar, packed

4 eggs

3 cups creamy peanut butter

2 tsp vanilla

5 cups flour

2 tsp baking soda

1 tsp salt

Cream the butter, butter flavored shortening (or margarine in my case), and sugars. Add eggs and blend. Add peanut butter and vanilla. Add dry ingredients and stir until well blended.

Measure out tablespoons or dough and roll into balls. (I used my cookie scoop for this part) Place 3 inches apart on lightly greased cookie sheets. Make criss-cross patterns with fork.

Bake in pre-heated oven at 375 degrees for 8-10 minutes until set, but not hard. DO NOT OVERBAKE!! Leave on sheets for 2 minutes before removing. Cool, and store in covered containers.

(This made enough for my 4 dozen needed plus maybe 4 dozen more, it made alot!!!)

Grilled Chicken Caesar Salad

I found this recipe in a Kraft foods magazine, and you can find it on their website www.kraftfoods.com! It was such a simple meal, and great for the summer when you want to avoid the oven! I didn't end up grilling my bread, but put butter and parmesan cheese on it and broiled it some in the oven!

Grilled Chicken Caesar Salad

1/2 cup KRAFT Classic Caesar Dressing, divided
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
4 thick slices Italian bread
1 clove garlic, peeled, cut in half
1 Tbsp. olive oil
6 cups torn romaine lettuce
3 Tbsp. KRAFT Grated Parmesan Cheese
Make It!
POUR 2 Tbsp. dressing over chicken in resealable plastic bag. Seal bag; turn to coat chicken with dressing. Refrigerate 30 min. to marinate.
MEANWHILE, heat grill to medium heat. Thread chicken onto 4 skewers. Grill 6 to 8 min. or until done, turning occasionally. Add bread to grill; cook 1 min. on each side or until toasted on both sides. Rub toast with garlic; brush with oil.
ARRANGE toast and lettuce on platter; drizzle with remaining dressing. Top with chicken skewers and Parmesan.

Blender Wheat Pancakes

I found this on http://www.everydayfoodstorage.net/ and they really turned out great! I didn't even tell my kids they were wheat, they ate them up! She has a berry syrup recipe with this that I haven't tried yet, but it sounded really good!

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Blender Wheat Pancakes

1 cup milk (3 tbsp powdered milk and 1 cup water)

1 cup wheat kernels, whole & uncooked

2 eggs (2tbsp powdered eggs, 1/4 cup water)

2 tsp baking powder

1 1/2 tsp salt

2 tbsp oil

2 tbsp honey or sugar

Put milk and wheat kernels in blender. Blend on highest speed for 4-5 minutes or until batter is smooth. (I probably blended for 6 minutes or so, just to guarantee it was smooth) Add eggs, oil, baking powder, salt, and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the blender, only one bowl to mess!!

Cook and enjoy!

Berry Syrup

2 cup mixed berries (raspberries, blueberries, marionberries or whatever mixture you want)

3 tbsp sugar

Mix together and let stand for 10-15 minutes before serving!

Gingersnaps

I found this recipe in the family fun magazine many years ago and it is super yummy, well for a cookie without chocolate in it!!

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Gingersnaps

2 1/2 cups flour

2 tsp ginger

1 tsp cinnamon

1/2 tsp ground cloves

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup butter, softened

1/4 cup shortening (I used margarine)

1 cup sugar

1 large egg, at room temp.

1/3 cup unsulphured molasses

1 tsp finely grated lemon zest (I never have this and don't put it in)

1/2 tsp vanilla extract

Sugar for topping the cookies

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1. Heat the oven to 375. Lightly grease cookie sheets.

2. Sift the flour, ginger, cinnamon, ground cloves, baking powder, baking soda and salt into a large mixing bowl.

3. In a mixer, combine butter, shortening, sugar, egg and molasses. Mix together in your mixer on medium-high speed, beat ingredients for about 2 minutes, until well blended and fluffy! Add the lemon zest and vanilla and beat briefly.

4. Add the dry ingredients to your wet ingredients, about a 1/3 at a time mixing as you go. The dough should be solid and hold together but still soft enough to be shaped.

5. Measure slightly rounded tablespoonfuls of dough and roll them into balls. Roll the balls into sugar, then place on baking sheets, about 2 1/2 inches apart.

6. Bake cookies. If you like soft, slightly chewy gingersnaps, bake for 9-10 minutes.

If you like crisp, crunchy cookes, bake 12-13 minutes.