Friday, November 29, 2013

Potato Chip Cookies

Ok, I know that potato chips in cookies sounds a little strange, but believe me they are delicious!  I love treats that are sweet and salty and these potato chip cookies are absolutely the ideal combination of both.  The only problem is that I have a hard time only eating one cookie so I need to be a little careful and not get carried away!  I absolutely love these potato chip cookies and hopefully you will too!


1 cup butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla extract
2 cups flour
1 tsp. baking soda
2 cups crushed potato chips
1 cup butterscotch chips

In a bowl, cream the butter and sugar together until light and fluffy.
Beat in the eggs and vanilla.  Combine the flour and baking soda and gradually add to the creamed mixture, mix well.
Stir in the potato chips and butterscotch chips.
Drop by tablespoonfuls two inches apart onto an ungreased baking sheet.
Bake at 375 degrees for 10-12 minutes. 
Cool for one minute before removing to wire rack.

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Turkey Cranberry & Stuffing Panini

My favorite thing after Thanksgiving is the left over turkey.  What I absolutely love about this panini turkey, cranberry and stuffing sandwich, is that it is like having Thanksgiving dinner all over again, but all served up in a delicious sandwich.  I have said it before, but I love a good Panini, and this one doesn't dissapoint.  If you don't have a panini maker, you can always just cook it on a grill and turn it over like you would a grilled cheese.  However, if you haven't invested in a good panini maker yet, I would recommend it!


2 slices your favorite bread (I used a thick sliced Hawaiian roll bread, Great Grain brand)
1 Tbsp. mayonnaise
1/4 cup cranberry sauce
1/4 cup leftover stuffing
1 slice swiss cheese
Sliced turkey
Butter (for spreading on bread to grill)

Heat the panini maker on low.
Spread the butter on one side of each piece of bread.
On the other side, spread the mayonnaise on each piece of bread.
Layer the bread with the cranberry sauce, stuffing, cheese, and top off with sliced turkey.  Place butter side down on the panini maker.
Cook on low, for a couple of minutes and then turn it up to high to get the nice browning on the bread.  Watch carefully though when on high so as to not over cook.  

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Thursday, November 28, 2013

Savory Turkey Noodle Soup

Still wondering what to do with that left over turkey?  Try making this turkey noodle soup!  This soup was a big hit with my family!  It is one of those recipes that you can't wait to make again because it is so good.  This is super easy to make, and with a lot of leftover turkey this is a good recipe to give a try!   Mmm, Savory Turkey Noodle Soup is one of our favorites!


1/4 cup butter
1 cup chopped green onions
2 cups frozen sliced carrots, thawed and drained
1/4 cup flour
5 cups turkey broth, or chicken broth or bouillon (I used chicken broth plus 1 large bouillon cube)
2 cups milk or 2 cups cream (I used 1 of each)
3 cups turkey diced
2 tsp. salt
1 tsp Lemon Pepper
1/2 tsp pepper
1 tsp. dried parsley flakes
8 oz noodles (I used rotoni, you can use something similar if you like)

In a large pot, melt butter and saute onions and carrots till soft
Add flour and mix well
Gradually add 2 cups broth and milk
Cook till it thickens.
Add rest of broth and remaining ingredients.
Simmer on low until noodles are cooked.
Serves 8

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Wednesday, November 27, 2013

To Die For Pumpkin Pancakes

A few years ago my old roommate Jessica Taylor decided to cook me some pancakes. I had no idea what I was in for. These pumpkin pancakes are honestly to die for. If I want to impress a boy with a breakfast treat, I always resort back to these. Many of my friends could attest to the heavenly taste of these and whenever the word pumpkin pancakes is mentioned around them they get giddy. I decided to make these for my family over Christmas break a few years ago, and now when I am home over the holidays, it is a must that I make these. Want to impress a boy, your husband, or the in laws? Then you honestly wont go wrong with these.
1 1/4 cups of flour
2 tbsp sugar
2 tsp baking powder (not soda)
1/2 tsp cinamon
1/2 tsp ground ginger
1/2 tsp salt
1/8 tsp nut meg
1 cup milk
6 tbsp pumpkin puree
2 tbsp melted butter
1 egg

Blend milk, pumpkin, butter and egg together. Add in all of the dry ingredients and mix thoroughly.
Heat griddle to 400 degrees and be sure to spray.
Cook on each side for 2 minutes, checking to make sure they don't burn. 
Yields about 8 pancakes (I encourage you to double this recipe) 


(Magleby's butter syrup) 
1/2 cup butter
1 cup sugar
1 cup butter milk (Milk works fine too) 
1 Tbsp Vanilla
1 Tbsp corn syrup
1/2 tsp baking soda

In a large pan bring first 5 ingredients to a boil, mixing the whole time with a whisk. Add the baking soda and boil for 10 seconds (Beware, the syrup will bubble and if you're not careful it will boil over onto the stove) remove and serve with pancakes. 

TRUST ME, These are tens times better with this syrup recipe :)

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For nutrtitional information, click on the magic button below!

Tuesday, November 26, 2013

Creamy Basil Dressing

Whenever I go to the Spaghetti Factory, I absolutely love their creamy salad dressing.  This is a sort of copy cat version of that dressing.  The copy cat versions I have seen before use oil in it, but I have found that I like it without the extra oil.  My family loves this dressing and it's great for just dipping vegies in too!


1 cup mayonnaise
1 1/4 cups buttermilk
2 Tbsp. dried basil
1/2 tsp. garlic powder or 1 garlic clove minced.
1/4 tsp. pepper
1/2 tsp. salt
3 Tbsp. grated Parmesan or Romano cheese.
(I used a combination of both)

In a medium mixing bowl, whisk together all the ingredients until smooth.  Pour into a jar and refrigerate for at least an hour before serving.  

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Sunday, November 24, 2013

Pumpkin Cream Cheese Swirl Bars

I love that this recipe is a combination of pumpkin and cream cheese all swirled together into a delicious bar!  It's always good to try a new recipe and have it turn out the way you hoped it would.  This recipe came from Cookie Madness, and I was glad to give it a try!  These bars are perfect for any occasion and were so easy to make!


6 Tbsp. melted butter
1/4 tsp. salt
1 1/2 cups sugar
2 eggs
1 cup canned pumpkin
1/3 cup water
1 3/4 cup flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground nutmeg
8 oz. cream cheese, softened
1/4 cup granulated sugar
1/4 tsp. vanilla extract
1 egg

Preheat the oven to 350 degrees.  Spray a 15x10 pan with cooking spray.
Mix together the batter by creaming together the butter and sugar.  Mix in the eggs, pumpkin and water until well blended.  Mix the flour, cinnamon, baking soda, baking powder, and nutmeg together and add to the pumpkin mixture.  Spread into the prepared pan.
Mix the swirl by beating together the cream cheese, sugar, egg and vanilla till smooth.
Drop tablespoons of the cheese mixture on to the pumpkin batter, then take a knife and swirl the cheese mixture to make a marbled look on top.  (I went back and forth a few times to get the right mix).  Bake for 30 minutes or until the batter springs back when touched.
(My pan was a little bit smaller, so I needed to cook mine for about 35 minutes).
Let cool completely in pan, then chill for an hour before cutting and serving.
Yields: 24 bars

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Saturday, November 23, 2013

Favorite Clam Chowder

Whenever we go out to eat, my husband will always check to see if clam chowder is one of the choices for soup that night.  He loves clam chowder, and so when I make my clam chowder, it is always a treat for him.  This clam chowder is my favorite, and need I say it is my husbands favorite too!  I think the little extra addition of bacon brings it over the top for us!


1 cup chopped onion
1 cup diced celery
6 medium potatoes, peeled and diced into 2 cups1/2 inch cubes
2-3 (6 1/2oz.) cans chopped clams
1 pound bacon cooked and crumbled
3/4 cup butter, melted.
1/2 cup flour
2 tsp. salt
pepper to taste
1/2 tsp. sugar
2 cups half and half
2 cups milk

Put the onion, potatoes and celery in a large pot.  Drain the juice from the clams over the vegetables. (If you want more clam flavor, use three cans otherwise use two cans.)
Add enough water to just cover the vegetables, about 2 or 2 1/2 cups.  Simmer until the vegetables are tender.  Set aside, do not drain. 
In another pan, melt the butter and add the flour stirring and cooking for about 1 minute.  Add the salt, pepper, and sugar.  Gradually add the half and half to make a thick smooth paste, then add the milk. Continue to cook and stir until thickened. Pour the cream mixture into the pot with the vegetables.  Add the clams and bacon. 
Heat through on low so as to not scorch the bottom.
Serve with crackers and ENJOY!
Serves 8 (1 cup) servings.

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Tuesday, November 19, 2013

Southwestern Chicken Pizza

I was looking for quick and easy pizza to make for dinner and I came upon this recipe for a Mexican pizza.  This recipe came from Pillsbury cook book that I own.  I decided to give it a try and it turned out absolutely delicious!  I used regular Monterey Jack cheese instead of a hot pepper Monterey Jack cheese and added green chilis.
This took me less than a half to make and after working all day, that is a plus since I a few hungry mouths ready and anxious for dinner!


1 (10 oz.) can Pillsbury Refrigerated Pizza Crust 
1 cup, (or 1 can if you like more) refried beans.  (Make sure to stir them up first.)
3/4 cup thick and chunky salsa
1 1/2 to 2 cups grated Monterey Jack cheese.  (Pepper Jack would be good)
1 (6oz.) package frozen southwestern flavored fully cooked chicken strips, thawed.
1-2 Tbsp. diced green chilis.
2 diced Italian plum tomatoes.

Heat the oven to 425 degrees.  Spray a 12-14 inch pizza pan with cooking spray.  Unroll the pizza dough and place in the center of the pan and press out the dough with your hands till you have a 12 inch round crust. (This is easiest is you make sure the dough is really cold)
Bake the crust for 8 minuts or until the crust begins to to brown.
Remove the crust and spread the beans over it.  Spread the salsa over the beans.  Sprinkle with the cheese and layer the chicken, diced green chilis and diced tomatoes over the cheese.
Return the pizza to the oven and bake for another 9-12 minutes or until the edges of crust are golden brown and the cheese is melted.
Cut into wedges and serve!
Yields: 4 servings.

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Sunday, November 17, 2013

Pistachio Chip Cookies

If you want to try a delicious cookie that is just a little bit different, give these a try!  With pudding mix added to the cookie, it makes these cookies chewy and yummy.  One thing I noticed with these cookies, was that they are better once they cooled completely so that the chocolate doesn't over power the pistachio flavor.  These are perfect cookies to make ahead of time to take with you to all your holiday parties!


1 cup butter, softened
1 (8oz.) package cream cheese, softened
1 cup sugar
1 egg
1 tsp. vanill extract
2 1/4 cups flour
1 package (3.4 oz.) instant pistachio pudding mix
1 tsp. baking powder
1 cup dark chocolate chips or semi-sweet chocolate chips.

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy.  Beat in the egg and vanilla.
Mix in the flour, pudding mix and baking powder.  Add the chocolate chips.
Refrigerate for 1 hour so it is easy to handl.
Roll the dough into 1" balls and place on a parchment lined cookie sheet.
Bake at 350 degrees for 10-12 minutes.
Cool on a wire rack.
Store in an air tight container.
(Adapated from Taste of Home)

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Thursday, November 14, 2013

Cranberry Jello

Oh my, I love this jello!  I do believe this is one of my favorite salads at Thanksgiving!  I have tried many different cranberry jello's, but I do believe this one is my favorite.  I would definitely double this recipe if you are planning on a crowd for your holiday dinners!



2 (3 oz.) pkgs. raspberry jello
1 cup boiling water
1/2 cup cold water
1 (8 oz.) can crushed pineapple
1 (15 oz.) can whole cranberry sauce
1/4 cup chopped walnuts (optional)
1 (8 oz.) pkg. cream cheese
1/4 cup powdered sugar
2 Tbsp. whipped cream
1/4 cup walnuts

Lightly spray a 9 inch square pan with cooking spray.  (This will make it easier to dish out a whole piece of the jello).  In a medium glass bowl, mix the raspberry jello and 1 cup boiling water together and stir for 2 minutes until completely dissolved.  Stir in the cold water, pineapple and cranberry sauce. (Add the walnuts if you like, we just like them on top of the finished jello)
Mix well.  Pour in the pan and cover with plastic.  Refrigerate until firm.
Blend together the cream cheese, powdered sugar, and whipped cream till smooth.  Spread the cream cheese mix over the top of the jello and sprinkle the chopped walnuts on top.
Serves 6-8 people depending on serving size.

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