Monday, December 31, 2012

BBQ Pork Sandwiches



Crock Pots seriously make my life so much easier!  I love being able to put something in the crock pot in the morning and then go away for the day and come home to find dinner mostly made.  BBQ pork is one of the dishes that I love to cook on a busy day.  I still have a hard time cooking for 2 since my kids are all grown up, but I don't mind having left over pork to use in other recipes during the week.  This recipe is so good and easy. It is one of my favorites.  Perfect for a family on the go!
-Rob

BBQ Pork Sandwiches
3-5 lb pork tenderloin
Garlic Salt (A couple of good shakes)
Pepper
1 bottle Barbecue Sauce (I like Sweet Baby Rays)
1/4 cup brown sugar
Rolls or biscuits (I like using Pillsbury Homestyle Biscuits)
Coleslaw (See my KFC recipe on this blog)

Trim fat off pork loin.
Place in crock pot.  Season with pepper and Garlic salt..
Add 1 bottle of barbecue sauce
Cook on low for at least 6 hours.  I like cooking it till the meat will shred easily.
Once cooked, remove pork and shred.
Add brown sugar to sauce in crock pot.
Put pork back into pot and stir till completely smothered in sauce.
I then put my crock pot on warm till ready to eat.
For sandwich put a layer of pork on a biscuit and top with coleslaw.
Mmmm good!

Sunday, December 30, 2012

Peanut Blossoms



For Christmas, my daughter Heather gave me some fun cookbooks with a cute cookbook stand.  When I set my stand on the counter and opened my "3 Books in 1" cookbook, I immediately noticed the recipe that was staring me in the face!  They were these Peanut Blossoms and they had me hooked the moment I saw the ingredients!  This uses a cake mix which makes them so easy.  The family seriously all enjoyed them and they were gone in a flash!

PEANUT BLOSSOMS

1 pkg. yellow cake mix
1 cup peanut butter
1/4 cup butter, softened
1 egg
1/4 cup sugar
1 pkg. chocolate kiss candies

Preaheat oven to 350 degrees.  Spray cookie sheet lightly with non stick cooking spray.
Beat cake mix, peanut butter, butter and egg in large bowl until well blended.
Place sugar in a shallow dish.
Shape dough into 1-inch balls; roll in sugar to coat.  Place on cookie sheet and press one candy into the center of each ball, flattening ball slightly.
Bake 10 minutes.  Cool on cookie sheets 2 minutes.  Remove to wire racks; Cool completely.

Important Tips:
Make sure you allow your cookie sheet to cool to room temperature between batches.  Placing cookie dough on a warm cookie sheet will cause the dough to melt and spread.
Also, if you choose to use a Hug Kiss, the white chocolate melts very fast.  Do not put them on the ball while cooking, wait till the cookies have cooled and then place on top, they will still push down enough.  (I learned the hard way!)



Saturday, December 29, 2012

Knorr's Spinach Dip



I'm sure many of you have made this spinach dip.  I often get asked to bring this to family parties since everyone loves it.  I can't say that I ever really do anything different then what is says on the back of the Knorr Vegetable package.  I wanted to add it to the blog so that I always have the recipe on hand.  If you haven't ever had a chance to try this, you should!  It has always been one of my favorite dips and using wheat thins to dip in it is a must for me!
-Robin

KNORR'S SPINACH DIP


1 pkg. (10 oz) frozen chopped spinach, cooked, cooled and squeezed dry.
1 16 oz. container sour cream
1 cup mayonaise
1 pkg. Knorr Vegetable recipe mix
1 can water chestnuts, drained and chopped
3 green onions, chopped

Combine all ingredients and chill about 2 hours .



Friday, December 28, 2012

Fruit Medley Spinach Salad



This is one of those salads that I threw together at the last minute.  I needed a yummy salad to go with a meal I had prepared for my family since they were all home, and so after looking through my fridge and cupboards this is what I came up with.  I gathered together the fruit I had and tossed it together with some spinach I found in the fridge.  I then whipped up a dressing and ended up with what I call a Fruit Medley Spinach Salad!  This is a salad that you can adjust the fruit or other ingredients you use according to what you like or have already on hand.  You could try, pears, strawberries, blueberries, regular oranges, kiwi, etc.  You can also different vegies also if you like!  Make it your own, or try the one I made since it was absolutely delicious!
-Robin


FRUIT MEDLEY SPINACH SALAD

1 bag fresh spinach
1 apple chopped
1 large can mandarin oranges, drained
3 celery stalks,sliced
(If you want you can add whatever else you  like, pears, strawberries, blueberries, almonds, craisins, raisins, broccoli, etc.)

DRESSING:
2 Tbsp. honey
2 Tbsp. white wine viegar
1 Tbsp. Dijon mustard
1/4 cup extra-virgin olive oil
3 Tbsp. finely chopped green onions
Mix all together. 

Combine salad ingredients.  Mix dressing and toss together with salad.
(Toss right before serving)



Thursday, December 27, 2012

Our Favorite Enchiladas


Many years ago my friend Liana in New Jersey gave me this recipe. The recipe name on the card was, "Liana's Chicken Chalupas".  Well, these aren't exactly chalupas so I have always called them chicken enchiladas.   It has been in my old recipe book for many years now, and throughout the years these are the enchiladas that my children have loved and call their favorite!  This recipe is so easy and when my son came home from serving a mission for our church last week, he asked if I would make my chicken enchiladas. I was excited to do so and it was fun to see him once again enjoy one of my home made meals after two years!
-Robin

OUR FAVORITE CHICKEN ENCHILADAS 

4 chicken breasts, cooked and cut into bite size pieces
1 cans cream of chicken soup
1 pint sour cream
1 can ortega green chilies, chopped
1 small can sliced or chopped olives (optional)
1/2 cup chopped green onion
1 dozen medium flour tortillas
3/4 lb grated Jack cheese
1/4 lb grated cheddar cheese


Combine soup, sour cream, chilies, olives, onions and jack cheese together.
Take out and set aside 2 cups of this mixture.
Add chicken pieces to the original bowl. Spoon chicken mixture into tortillas.
Roll and place in an ungreased 9x13 pan.
Pour the 2 cups of sauce over the top of the rolled tortillas.  Top with Cheddar cheese.
Bake at 350 degree for 30-40 minutes.
Top with a dallop of sour cream and

ENJOY!

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Wednesday, December 26, 2012

Dal's Fruit Smoothie



I gave my husband a Ninja blender for Father's Day one year.  I know, its not the typical Fathers Day tie or tool, but needless to say it has been one of the best gifts I have given him.  He had gone on a no sugar diet and was trying to incorporate a lot fruit into his diet.  Well, he has made more smoothies than I can count now.  He changes them up according to what we have in the house.  I try to buy strawberries and bananas so he always has a base to start with.  Tonight he pulled out the Ninja, and voila this is what he came up with!   Mmmm, this was so good that I called it dessert!  (But healthy!)

Dal's Fruit Smoothie
3 bananas
1/2 lb fresh strawberries
2 cups frozen mixed fruit mix which includes: strawberries, peaches, mango & pineapple
1 cup orange juice
1 1/2 cups crushed ice

Place all ingredients into the Ninja, (or whatever blender you have) and blend till nice and smooth!
(I added a little whip cream on top, yum)
Enjoy!(To make this even healthier, you could add some fresh Kale and voila you have added some more nutrients without noticing, except for the color)

Tuesday, December 25, 2012

Reindeer Krispy Pops



Every Christmas growing up I would look out the window during my sleepless night and try to see if I could spot Rudolph's nose. With it being so dark outside I always thought that would be my small chance of spotting Santa Claus. I'm pretty sure that I was able to spot that little nose a few times, and still hope as I go to bed on Christmas Eve that I will see a tiny little red light glowing in the sky.

 Like I've said in the past, I absolutely love rice krispy treats. They seriously are one of my most favorite treats, and the great thing about them is that they are so simple to make. Since cake pops are such a hit right now, I figured why not make some krispy pops. They would be simple, easy and yet delicious. The best part about making cake pops, is that you can turn them into almost anything that you want. With my childhood memory of looking for Rudolph, I thought what would be better than making tiny Rudolphs as a token of my past.
-Becky

Ingredients

3 tablespoons butter or margarine 
1 package (10 oz., about 40) regular marshmallows
6 cups Rice Krispie Cereal
1 bag of milk chocolate chips
1 tsp vegetable oil
Pretzels
Decorative eye candy
whoppers
red hots 
Sucker Sticks

Directions:

Make traditional Rice  Krispie Treats over the stove. In a large saucepan melt butter over low heat. Add marshmallows and let melt. Make sure you are constantly stirring in order to not burn the mallows. Remove from heat and add cereal.

Remove from pan and roll into balls about 1 1/2 inches in diameter. 


Let cool off in fridge for about 30 minutes. 

In a medium sized bowl, melt 1/2 the bag of chocolate chips with the vegetable oil. Melt for about 20 seconds in microwave and then stir. Continually do this until it's a nice creamy liquid consistency.

Put the krispie balls onto the sucker sticks and roll each one in chocolate. Place them into a cup to cool before you decorate.

While the heads are cooling, cut the whoppers in half for their noses.
Take the pretzels and break them into antlers whatever size or shape you would like. 


Take a dab of melted chocolate and place on the back of the whopper and eyes. Place onto the krispie head. Take one red hot and dab chocolate on the back. Place on top of the whopper. 

With a sharp nice, drill two little hole on top of the head for the antlers. Poke the antlers into the holes. (You can use some melted chocolate to help keep the antlers in place)

Find a way to store them. In a cup. Wrapped up for neighbors. Or poked into styrofoam.
Fun and quicker way to make dessert pops! :) ENJOY




Monday, December 24, 2012

Cranberry Almond Chex Mix



We LOVE, LOVE, LOVE, LOVE this Chex Mix....and by that I mean alot!!! This our families favorite Chex mix and it has become tradition to make it every year around Christmas time. Careful though, because it is very addicting and It goes pretty dang fast. In fact my husband and I have been staying at my parents house for the weekend and yesterday I made a big batch of this and then went to church for a couple of hours. Well by the time I was back from church my family had devoured it. I should have known better :)
-Heather 

Ingredients

3 cups Wheat Chex cereal
3 cups Rice Chex cereal
6 cups of Golden Grahams cereal
3/4 cup grated coconut
1 1/2 cups dried cranberries
1 cup slivered almonds
1 cup Karo syrup
3/4 cup butter
1 cup sugar

Mix all dry ingredients together in a large bowl ( excluding sugar). Then heat the butter, Karo syrup, and sugar in sauce pan over medium heat while stirring. Once all the sugar has dissolved and it starts boiling let it boil for 2-3 minutes. It will expand into a frothy like substance ( this is good because it will coat the chex mix evenly). Immediately pour over dry ingredients and mix. Then spread wax paper over 2 big cookie sheets and spread apart the mixture on the cookie sheets so that it doesn't all clump together. Let cool for atleast 15 minutes and then EAT!!

Super easy and super delicious!!! It could make a great treat for neighbors or to share at your holiday parties

Saturday, December 22, 2012

Peppermint Cookie Cheeseball



I'm a little obsessed with making cheese balls right now (as you may have noticed from my recent blog posts.) I have this new fascination with learning how to make cheese balls of all different varieties and flavors. This one is a very festive one that I sort of made up. I really like cheese cake and I love cookie dough, so I thought why not take cream cheese and cookie ingredients and turn it into a cheese ball. Then I added a touch of Christmas to it with the holiday oreos and peppermint bark.  The end result was this sweet twist on the traditional salty cheese ball that everyone is sure to love! It has already been tested and taste approved by both my husbands friends and my family.

-Heather


8 oz package of Cream Cheese
1/2 cup softened butter
3 tbsp brown sugar
2./3 cup powdered sugar
1/4 tsp vanilla extract
1/2 bag mini chocolate chips
Peppermint chips or peppermint bark
5 holiday Oreos ( with red cream filling)

Blend together Cream cheese, butter and vanilla ( with hand mixer or with kitchen aid). Then add dry ingredient excluding the Oreo and peppermint chips. Place these in a separate bowl and crush them with a fork ( if you have peppermint chips you don't have to crush them obviously). Place the cream cheese mixture for about 30 min to an hour until it is easier to form into a ball. (You can make the ball right away if you'd like, it is just a little harder to form). Once you have made a ball out of the cream cheese mixture roll the ball in the crushed Oreo and peppermint bark so that the outside of the ball is coated. Serve with graham cracker, Oreos, pretzels or whatever the heck you feel like dipping in it.

Friday, December 21, 2012

Easy Christmas Fruit Salad



I love how fast and easy and yummy this salad recipe is. Whenever I go to a potluck dinner I always find myself drawn toward the creamy fruit salads. If you are short on time and need a quick salad recipe this one is perfect!
-Robin

EASY CHRISTMAS FRUIT SALAD

1 large can of mandarin oranges, drained.

8 oz can of crushed pineapple, drained
2 cups miniature marshmallows
3/4 cup flaked coconut
1/4 cup marachino cherries sliced in half
6 oz. of sour cream and cool whip combined. (3 oz each)

Mix all ingredients together until well blended.  Put in refrigerator till cold.  Serve and enjoy!
(I would double this recipe for a potluck)

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Thursday, December 20, 2012

Chocolate Covered Cherries



Chocolate covered cherries bring back so many memories from years ago.  I remember these yummy treats being brought to our home by neighbors and how I loved them!  These are perfect to serve at one of your holiday parties or just to make so you can enjoy them yourself!  Wrap them up on a little plate, add a cute card with the recipe and you've got a great little gift to share with friends and neighbors!


CHOCOLATE COVERED CHERRIES

16 oz. pkg powdered sugar
1/2 cupt butter, softened
1 Tbsp evaporated milk
2 tsp. vanilla extract
2 10-oz jars marachino cherries, with stems or with out. (I like them with stems, easier to pick up and eat!)
12 oz. chocolate flavored candy coating
6 oz. pkg. semi-sweet chocolate chips

Blend together sugar, butter, evaporated milk and vanilla.
Dry your cherries on paper towels.
Wrap each cherry in about 1 teaspoon sugar mixture. (I actually use about 2 tsp.)
(I roll them between my hands so they are nice and round)
Arrange on a baking pan lined with wax paper and refrigerate overnight.
Melt together candy coating and chocolate chips in a double boiler or in the microwave. (If melting in the microwave be sure to check and stir about every minute till it is nicely melted)
Use a candy dipper to dip the cherries in the chocolate, or use two forks to dip them. 
Place on wax paper to cool.

Wednesday, December 19, 2012

Cola Glazed Holiday Ham



If you are looking for a new twist to your holiday ham, you might want to give this one a try. Three ingredients are all it takes to make this delicious ham.  Brown sugar, mustard and cola! I love ham and I love it even more when it has a little added flavor.  This would be so yummy to serve at your holiday party!


Cola Glazed Holiday Ham

8-10 pound fully cooked ham
(I used a smaller 4 lb boneless ham since I was only cooking for 2, and cut the recipe in half)
1 lb brown sugar (2 cups)
4 oz  Dijon mustard (If you like a stronger Dijon flavor you can add more)
12 oz can cola

If using a larger ham, remove the skin and score the top of the ham in a diamond design.
Place fat side up in a baking dish.
Coat ham with mustard, pat with brown sugar.
(Or you could mix the mustadr and sugar together and slather all over the ham)
Pour cola into the dish.  Bake, uncovered at 325 degrees for 2 1/2 hours or until meat thermometer reads 140 degrees.
Remove ham from pan and reserve drippings.
Bring drippings to a boil in a sauepan over medium-high heat.  Reduce heat to medium and simmer, uncovered for about 15 minutes or until sauce thickens.
Pour glaze over the top of the ham. (I like to slice my ham before glazing so that the glaze gets on all the slices)


Monday, December 17, 2012

Holiday Crescent Wreaths



Need a fun and festive appetizer for that holiday party?  Well, these Crescent Wreaths are perfect for just the occasion!  I found these cute wreaths on the Pillsbury site, and decided to give them a try. I changed them up just a tad adding a little bit more here and there.  I put them to the test on my husband and son, and they were a hit!  They look cute, and they are easy to serve since they can pull apart very easy.  They would also be perfect to serve for a brunch, add some fruit on the side and you have a great little meal!

Holiday Crescent Wreaths

BACON BROCCOLI WREATH
6 slices bacon cooked and crumbled. (I actually used a 1 lb. package because I love bacon!)
8 oz container of chive and onion cream cheese
1 red pepper diced
1 cup of finely chopped fresh broccoli
2 pkgs Pillsbury Crescent Rolls
1 egg
Sesame Seeds

This makes 2 smaller wreaths.  If you want 1 large wreath, just do the same but use all ingredients instead of cutting recipe in half. 
Cook your bacon and pat it with paper towels to remove the excess grease, then crumble up.
I always cut my bacon first, then I don't have to crumble it so much.
On a cookie sheet, lay 1 can of crescent rolls with the wide end facing the center. Form them into a circle pressing the edges together where they connect.
Spread half of the cream cheese on the wide end of the crescents to about 1 inch of the narrow end.
In a small bowl, mix the pepper, broccoli and bacon together, then spread 1/2 of the wide iend of the crescent. 
Pull the narrow end over the top toward the center and tuck underneath.
Beat the egg in a small bowl, then brush the crescents with the egg.
Sprinkle the sesame seeds on top.
Cook in a 375 degree oven for about 15-18 minutes, or until nicely browned. 
Eat soon after cooking, refrigerate any leftovers.

CHICKEN & CHEESE CRESCENT WREATH
1 can white chicken breast
1/3 cup cream of chicken soup
1/3 cup mayonaise
3 green onions chopped
1/2 red pepper diced
2 celery sticks chopped
1 cup Monterey Jack Cheese, or Jack Cheddar Cheese
1/2 cup broccoli chopped (Optional)
1/4 cup chopped water chestnuts
2 pkgs. Pillsbury Crescent Rolls
1 egg
Sesame seeds

This will make 2 smaller wreaths, or 1 large wreath.
Combine chicken, soup, mayonaise, onions, red pepper, celery, broccoli, chestnuts and cheese together in a bowl.
Unroll crescents and lay in a circle on a cookie sheet with the wide end facing the middle.  Press edges together to connect.
Spread chicken mixtures on wide end of crescent (half of mixture if making two wreaths)
Pull the narrow end of crescent to the middle of the wreath and tuck under.
Lightly brush egg on top and sprinkle with sesame seeds.
Cook in a 375 degree oven for 15-18 minutes or till evenly browned. 
Let cool some before serving, it will set up and pull apart easier.  
HAPPY HOLIDAYS!

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