tag:blogger.com,1999:blog-41834026662025402502024-02-18T20:02:47.807-07:00Meals from the MerrellsAspenhttp://www.blogger.com/profile/06625336852819202688noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-4183402666202540250.post-20864757940064810662010-09-28T19:03:00.005-06:002010-11-05T10:32:48.825-06:00Peach Dessert<div align="center"><span style="font-family:georgia;font-size:180%;color:#ff6600;"><em><strong>PEACH DESSERT AKA: AMAZING!!!</strong></em></span></div><div align="center"><strong><em><span style="font-size:180%;color:#ff6600;"></span></em></strong></div><div align="center"><em><span style="font-size:180%;color:#ff6600;">2 Cups Water (or fruit juice)</span></em></div><div align="center"><em><span style="font-size:180%;color:#ff6600;">2 Tbs. Corn Starch</span></em></div><div align="center"><em><span style="font-size:180%;color:#ff6600;">1 Cup Sugar</span></em></div><div align="center"><em><span style="font-size:180%;color:#ff6600;">1-3 oz Pkg Peach Jello</span></em></div><div align="center"><em><span style="font-size:180%;color:#ff6600;">4 C. Peaches</span></em></div><div align="center"><em><span style="font-size:180%;color:#ff6600;">2 1/2 Cups Crushed Graham Crackrs</span></em></div><div align="center"><em><span style="font-size:180%;color:#ff6600;">6 Tbs. Powdered Sugar</span></em></div><div align="center"><em><span style="font-size:180%;color:#ff6600;">1 Cube Butter</span></em></div><div align="center"><em><span style="font-size:180%;color:#ff6600;">1-8 oz Cream Cheese</span></em></div><div align="center"><em><span style="font-size:180%;color:#ff6600;">1 Pint Whipping Cream Whip'd</span></em></div><div align="center"><em><span style="font-size:180%;color:#ff6600;">1/2 Cup Powdered Sugar</span></em></div><div align="center"><em><span style="font-size:180%;color:#ff6600;"></span></em></div><div align="center"><em><span style="font-size:180%;color:#ff6600;">Mix cornstarch and sugar with water and bring to a boil. Add jello and make sure it is all dissalved. Then chill in the fridge.</span></em></div><div align="center"><em><span style="font-size:180%;color:#ff6600;"></span></em></div><div align="center"><em><span style="font-size:180%;color:#ff6600;">Mix graham crackers, 6 TBs powdered sugar and 1 cube butter. Put half of mixture in bottom of 9X13 pan. Save the other half for the top.</span></em></div><div align="center"><em><span style="font-size:180%;color:#ff6600;"></span></em></div><div align="center"><em><span style="font-size:180%;color:#ff6600;">Fold together whipping cream with 1/2 Cup powdered sugar and beaten cream cheese. Blend till smooth. </span></em></div><div align="center"><em><span style="font-size:180%;color:#ff6600;"></span></em></div><div align="center"><em><span style="font-size:180%;color:#ff6600;">Spread 4 Cups sliced peaches on top of graham cracker crumbs, then pour chilled jello mixture over peaches. (I let it sit in the fridge again for another 10 to 15 mintues to set up a little) Then spread cream cheese mixture on top of jello/peach layer. Sprinkle the remaining half of graham cracker mixture over the top. </span></em></div><div align="center"><em><span style="font-size:180%;color:#ff6600;"></span></em></div><div align="center"><em><span style="font-size:180%;color:#ff6600;">Chill over night or for several hours.</span></em></div><div align="center"><em><span style="font-size:180%;color:#ff6600;"></span></em></div><div align="center"><em><span style="font-size:180%;color:#ff6600;">I hear its very good with<span style="color:#990000;"> Rasberries</span> as well!!!</span></em></div><div align="center"><span style="font-family:georgia;font-size:180%;color:#ff6600;"><em><strong></strong></em></span></div><div align="center"><span style="font-family:georgia;font-size:180%;color:#ff6600;"><em><strong><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5522136965417658242" border="0" alt="" src="http://2.bp.blogspot.com/_i6Q55ITtrNQ/TKKSUADF54I/AAAAAAAAAKw/QHL2xQmqzqQ/s400/Peach+far.jpg" /></strong></em></span></div><br /><div align="center"><em><span style="font-family:georgia;font-size:85%;"></span></em></div><span style="font-family:georgia;color:#660000;"><em>I put it in the fridge to chill and I came back the next morning and this is what I found!!!</em></span><br /><br /><br /><br /><br /><a href="http://1.bp.blogspot.com/_i6Q55ITtrNQ/TKKRSdnrW0I/AAAAAAAAAKo/jaWfwhuThX8/s1600/Peach+Close.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5522135839484369730" border="0" alt="" src="http://1.bp.blogspot.com/_i6Q55ITtrNQ/TKKRSdnrW0I/AAAAAAAAAKo/jaWfwhuThX8/s400/Peach+Close.jpg" /></a><br />These are pictures from Jasons phone so they just dont show just how amazing this is! So get off the computer and go make it now....I said...NOW!!!<br /><div></div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-4183402666202540250.post-45807091507971900782009-12-10T16:30:00.004-07:002009-12-19T09:31:56.591-07:00Peanut Butter Balls (aka Heaven)<div><div>2 c. Peanut Butter<br />2 Tsp. Vanilla<br />4 c. corn flakes (crush after measuring)<br />1 lb. Powdered Sugar<br />1/2 c. Butter<br /><br />Mix all ingredients together, roll into balls. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5416985718764413058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVO0jJ5bivFxnGZ9O9ZPywMFwLEOLgdo8UFWphqKp_M5fAtduVS4GDRk38wqC4w2IzevsB49_gUru_NXRi1Hl2m4u65YEBu705uUi_K_mMB-8HTix-96jInQ7W27jPix7lVqwkuTVBFUA/s400/End+of+Year+2009+098.jpg" /><br />Dip the balls in melting chocolate and allow to set.<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5416985710692386322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghkymGpoXROOj0JVlx_IcllYUtuTL0df_jwd3WFAt3rm9-stnEUnsB3r4OG7mRrC-3N6jmk7wr2Tm9DvBp27zUVUPHfbGHYuKWJViRv_6W0FenjzVnsukfvdFaiUwOXx5quojtqg5TTQY/s400/End+of+Year+2009+096.jpg" /></div></div>Aspenhttp://www.blogger.com/profile/06625336852819202688noreply@blogger.com0tag:blogger.com,1999:blog-4183402666202540250.post-73344853691204990652009-11-17T20:35:00.003-07:002009-12-19T09:34:05.542-07:00FAMOUS CHOCOLATE CHIP COOKIES, served at Mickala's wedding<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJcDA5MO-ncYtm8IThMQb_OJWPamvnwLyfv-fKUZLhOGoNAjpi39Tj2k7tv_kOL4SMWZVins5gwRX1iWDc7DeND2d0I4kmz3bX-3U5sNduEtJiZetDmI1sFwX-K_vpiZX4xZ08BGrYlIw/s1600-h/End+of+Year+2009+095.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5416986175841158626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJcDA5MO-ncYtm8IThMQb_OJWPamvnwLyfv-fKUZLhOGoNAjpi39Tj2k7tv_kOL4SMWZVins5gwRX1iWDc7DeND2d0I4kmz3bX-3U5sNduEtJiZetDmI1sFwX-K_vpiZX4xZ08BGrYlIw/s400/End+of+Year+2009+095.jpg" /></a><br /><div><div>Some claim this to be Neiman Marcus recipe.<br /><br />2 c. butter or margarine<br />4 eggs<br />2 c. granulated sugar<br />2 c. brown sugar<br /><br />Beat above ingredients until light and fluffy<br />Add:<br />5 c. old fashioned oats, ground in blender until powdery<br />2 tsp. baking soda<br />4 c. flour<br />1 tsp. salt<br />2 tsp. baking powder<br />1 tsp. vanilla<br /><br />mix well: stir in:<br /><br />c c. chopped pecans (optional)<br />24 oz. chocolate chips<br />3 oz. milk chocolate( grind to powder in blender)<br /><br />Drop by teaspoon on greased cookie sheet; bake at 350 degrees for 10 minutes<br />These stay chewy if kept in airtight container.<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5416986163979636370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4LzsoiFsXtIkUvoDr9sUXZIPNQcWLXLJrwVDNoZEPPtC4Lwewjxut86rLTGjSjNqIi3-8Oy9H3pioS7mUzfzQQqUPDSgb70l73cUcNo8r3chLUAMspNk7anGtS1HgvMB6dFOfgfNuMC0/s400/End+of+Year+2009+093.jpg" /></div></div>Lindahttp://www.blogger.com/profile/07816707868677662970noreply@blogger.com0tag:blogger.com,1999:blog-4183402666202540250.post-15277860891501205932009-06-10T22:05:00.004-06:002009-06-10T23:00:05.994-06:00Lettuce Wraps<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTGlDP8axthc2uDvqcDU85WQ20khlBe2UcT-hanvdsArFgFnMhhpEi1tW_HQOn2JWK1fCpeX8ZiqAhRI9nuWY2pmzo3NoExuEts19q8bCZ7wsw-sJURJ04j_nicay90RihwimzBk5fbk_B/s1600-h/lettuce+wraps.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 190px; height: 141px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTGlDP8axthc2uDvqcDU85WQ20khlBe2UcT-hanvdsArFgFnMhhpEi1tW_HQOn2JWK1fCpeX8ZiqAhRI9nuWY2pmzo3NoExuEts19q8bCZ7wsw-sJURJ04j_nicay90RihwimzBk5fbk_B/s320/lettuce+wraps.jpg" alt="" id="BLOGGER_PHOTO_ID_5345930277549890450" border="0" /></a>These take some work to make, but are delicious! Any ingredients that you can't seem to find will probably be in the Asian section of your grocery store.<br /><br />Start by making the special sauce. This is for dipping the lettuce wraps in when you're ready to eat.<br /><br /><span style="color: rgb(51, 0, 153); font-style: italic;">Special Sauce:</span><br /><br /><ul><li>1/4 cup sugar</li><li>1/2 cup water</li><li>2 tablespoons soy sauce</li><li>2 tablespoons rice wine vinegar</li><li>2 tablespoons ketchup</li><li>1 tablespoon lemon juice </li><li> 1/8 teaspoon <a>sesame oil</a></li><li>1 tablespoon hot mustard</li><li>2 teaspoons hot water<br /></li><li> 1-2 teaspoon <a>garlic and red chile paste</a></li></ul><br />Dissolve the sugar and water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice, and sesame oil. Mix well and refrigerate until you're ready to serve.<br /><br />Mix hot water and hot mustard and set aside, as well. Just before serving add desired amount to the special sauce. Also, add desired amount of garlic and red chile paste (both of these can be left out to save on cost, especially if you don't want very spicy wraps).<br /><br /><span style="color: rgb(51, 0, 153); font-style: italic;">Ingredients:</span><br /><ul><li> 3 tablespoons <a>oil</a></li><li>2 boneless skinless chicken breasts</li><li>1 cup water chestnuts</li><li>2/3 cup mushrooms</li><li>3 tablespoons chopped onions</li><li>1 teaspoon minced garlic</li><li>4-5 leaves iceberg lettuce<br /></li></ul><br />Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4-5 min. per side until done. When done, remove from pan and let cool. Leave the oil in the pan.<br /><br />While chicken is cooking and cooling, mince the mushrooms and water chestnuts to the size of small peas. Make sure garlic and onions have also been chopped.<br /><br />Prepare stir fry sauce.<br /><br /><span style="color: rgb(51, 0, 153); font-style: italic;">Stir Fry Sauce:</span><br /><br /><ul><li>2 tablespoons soy sauce</li><li>2 tablespoons brown sugar<br /></li><li> 1/2 teaspoon <a>rice wine vinegar</a> </li></ul><br />Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.<br /><br />When chicken is cooled, mince it as the mushrooms and water chestnuts are.<br /><br />Add another tablespoon of oil to the wok or pan and return to high heat. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes.<br /><br />Spoon chicken mixture into lettuce wraps to serve. Dip in special sauce.Anniehttp://www.blogger.com/profile/10887865325399593191noreply@blogger.com0tag:blogger.com,1999:blog-4183402666202540250.post-12732737534295584132009-06-10T21:54:00.002-06:002009-06-10T22:00:11.147-06:00Orange Rolls3 packages Pillsbury refrigerator country biscuits<br /><br />Mix together:<br />1 cube melted butter<br />1 cup sugar<br />Shavings from an orange peel<br /><br />Dip each roll in the sugar mixture and line up in a well-greased bundt pan. Pour any extra sugar mixture over the top. Bake at 400 for 20 minutes.<br /><br />Remove from oven and immediately invert onto a plate. Serve hot.Anniehttp://www.blogger.com/profile/10887865325399593191noreply@blogger.com0tag:blogger.com,1999:blog-4183402666202540250.post-43411218566497742282009-04-17T17:32:00.004-06:002009-04-19T18:33:09.819-06:00Chocolate Mints<div><div><div>1 Pkg. Mint Oreos<br />8 oz. Pkg. Cream Cheese<br />Dipping Chocolate<br /><br />Crush Oreos in the blender. Mix in the cream cheese. <img id="BLOGGER_PHOTO_ID_5326564739254013042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRuo-jdn2ZUzq9_Tzyr0A33ZocOlkQOQ3MFBpkZ-s7PBTRYIbSFk80ooEHTC_p6z_-uJWa4w9ZL0Xb5p7Tm9tY3QK_9JzD1DG7r9XX0SzdN3sBPvQfP3wCAg-MCzJqJA9psyfq29IkGx4/s400/Spring+2009+022.jpg" border="0" />Roll into balls (approx. 1 Tbsp each). <img id="BLOGGER_PHOTO_ID_5326564918774299586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG5-dEwYApdcJPnYH-p5AkCWbjs2siEfLpLT3ZmPKGRAOo-UI_XJMwSPyROnXEQqba3WakUwfXNtRZRVCsM2pQUft-Qyz50H4lk2DGM0JnqPktotAGdEfAX_G-pIr3sCFsMapKusZS1u8/s400/Spring+2009+023.jpg" border="0" />Freeze balls for 1-2 hours. Dip each ball in the melted chocolate and allow to set up in the fridge or freezer.<img id="BLOGGER_PHOTO_ID_5326564734076532690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqJcPzzw4oBX5sMxowolr8JLZF1rON6h8SPy-USZHMRQHoJJynUQuyy_ERHImrrs3Xp7QeZPQ38J5Y3JWW_pjnuPARbvJbWHbVAMR5sYbX8D7Xtf1pnygXGEnHZ1drvaesAbgZhxxD8O4/s400/Spring+2009+034.jpg" border="0" /></div></div></div>Aspenhttp://www.blogger.com/profile/06625336852819202688noreply@blogger.com2tag:blogger.com,1999:blog-4183402666202540250.post-19000929911777241252009-03-09T18:10:00.003-06:002009-03-09T18:38:42.596-06:00Ham Glaze8-10 lb fully cooked, bone in ham.<br />1 1/4 c. Brown Sugar<br />1/3 c. Pineapple Juice<br />1/3 c. Honey<br />1/3 c. Orange Juice<br />2 Tb. Dijon Mustard<br /><br />Combine all ingredients except the ham in a saucepan. Bring to a boil, reduce heat, and allow to simmer for 10 minutes.<br /><br />Preheat oven to 325. Place ham in roasting pan. To keep ham from drying out I wrapped it in tinfoil, making a "tent" on the top. Cook ham for 2 hours, remove from oven, baste with the sauce. Return to oven and continue basting every 10 minutes for the next 30-45 minutes.<br /><br />*When I made this I doubled the sauce. I made one batch that I poured over the ham when I first put it in the oven. I then made another batch to baste with during the last hour of cooking. I used the remainder as a sauce to dip the ham in.<br /><br />I also cooked the ham longer at a lower temperature to help it from drying out.Aspenhttp://www.blogger.com/profile/06625336852819202688noreply@blogger.com0tag:blogger.com,1999:blog-4183402666202540250.post-57663349323116752962009-03-09T17:07:00.003-06:002009-03-09T18:37:13.947-06:00Crockpot Mashed Potatoes5 Lb bag of potatoes<br />1 package of cream cheese, room temperature<br />1 c. sour cream<br />1 chicken bullion cube<br />1/2 cup water, reserve from boiling the potatoes<br />1 tsp. garlic powder<br /><br />Wash and peel <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">potatoes</span>, cutting into halves or quarters. Cover completely with water and boil for 15-20 minutes.<br />Remove 1/2 c. water from the potatoes, add the chicken bullion cube, mix until dissolved, set aside.<br />Drain potatoes, return to pot. Add the cream cheese, sour cream, chicken bullion water and garlic powder. Mash the potatoes well.<br />Put the potatoes into a 4-6 Qt. crock pot on low heat for 2-4 hours.<br /><br />This recipe is especially nice when you have a big meal and don't want to have to wait until the last minute to make the potatoes.Aspenhttp://www.blogger.com/profile/06625336852819202688noreply@blogger.com1tag:blogger.com,1999:blog-4183402666202540250.post-74461744719318684902009-03-09T17:02:00.003-06:002009-03-09T17:06:42.571-06:00Chicken Enchilada Dip2 packages (8 oz.) Cream Cheese<br />2 c. Mayo<br />2 c. Sour Cream<br />2 cans of Green Chilies<br />2 c. shredded Cheddar Cheese<br />3 Chicken Breasts, cooked and shredded.<br /><br />Put all ingredients in crock pot and warm for several hours.Aspenhttp://www.blogger.com/profile/06625336852819202688noreply@blogger.com0tag:blogger.com,1999:blog-4183402666202540250.post-3528472334492115112009-03-09T16:54:00.003-06:002009-12-19T09:36:01.908-07:00Sweet Chex Mix<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggTE2OCzfpftfHSo4qu96swdIFlvU9zoOl4Q5TnwHqDDtEs_6tDYGf3Edo1foRkeBEYh0WJzyeRgkwLAoZXn_0FwRUd5RFhSfdCAgNkGqAL1ui3cy0QIp_NUTM7oWuKd26x_6KN5GgLmk/s1600-h/End+of+Year+2009+100.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5416986774606041218" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggTE2OCzfpftfHSo4qu96swdIFlvU9zoOl4Q5TnwHqDDtEs_6tDYGf3Edo1foRkeBEYh0WJzyeRgkwLAoZXn_0FwRUd5RFhSfdCAgNkGqAL1ui3cy0QIp_NUTM7oWuKd26x_6KN5GgLmk/s400/End+of+Year+2009+100.jpg" /></a><br /><br /><div>1 c. Karo Syrup<br />1c. Sugar<br />3/4 c. butter (not margarine)<br />A pinch of baking soda<br />18 c. of mixed Golden Grahams and Rice Chex*<br /><br />Preheat oven to 250.<br /><br />Bring first three ingredients to a boil on the stove top, then add the baking soda.<br />Stir over the cereal mix to coat evenly.<br />Spread over a large cookie sheet and bake for 25 minutes. Remove from the oven and spread on a sheet of wax paper to cool, breaking up the pieces.<br /><br />*You can use any combo of the two cereals to equal 18 cups, or you can change it up a bit, using some of your favorite cereal or nuts.</div></div>Aspenhttp://www.blogger.com/profile/06625336852819202688noreply@blogger.com0tag:blogger.com,1999:blog-4183402666202540250.post-79431080791044467292009-01-15T20:54:00.004-07:002009-01-24T01:20:15.839-07:00Taco Pie1 lb hamburger<br />1 can tomato soup<br />3/4 cup salsa<br />8 oz sour cream<br />1 can corn<br />1 small can slices olives<br />1 huge handful of shredded Mexican style cheese<br /><br />2 boxes of jiffy cornbread<br />(for cornbread)<br />2 eggs<br />2/3 cup milk<br />1 1/2 table spoons sugar.<br /><br />Brown hamburger. While hamburger is cooking, mix cornbread with eggs, milk and sugar. In a seperate bowl mix tomato soup, salsa, sour cream, corn, olives and cheese. Drain hamburger and add to the soup mixture. Pour hamburger mixture into casserole dish. Pour cornbread over mixture and smooth out. Sprinkle 1/2 tablespoon of sugar over cornbread. Bake at 425 degrees for about 25 mins.<br /><br /><br />***I found a recipe that was similar to this one. But I added quite a bit of things. So I'm not sure on the exact amounts for each ingredient!Kristin.http://www.blogger.com/profile/02448302008670698776noreply@blogger.com1tag:blogger.com,1999:blog-4183402666202540250.post-70356251811459042562008-11-04T14:04:00.002-07:002008-11-04T14:09:21.654-07:00Apple Cinnamon Bread3 Large Eggs<br />1 1/2 c. Sugar<br />3/4 c. Vegetable Oil<br />2 c. Flour<br />1 1/2 Tbsp. Cinnamon<br />1 tsp. Baking Soda<br />1/2 tsp. Salt<br />3 Honeycrisp Apples, peeled, cored, and sliced<br />1/2 c. chopped nuts<br />Whipped Cream or Ice Cream<br /><br />Heat oven to 325 degrees. Grease an 8 inch square baking pan. In large bowl, beat eggs, sugar, and oil until blended. Add flour, cinnamon, baking soda, and salt. Mix until well combined. Stir in apples and nuts. Spread batter in pan and bake 65 to 70 minutes or until wooden toothpick comes out clean. Serve w/whipped cream or ice cream.Aspenhttp://www.blogger.com/profile/06625336852819202688noreply@blogger.com0tag:blogger.com,1999:blog-4183402666202540250.post-43563759024715200402008-11-04T11:06:00.001-07:002008-11-04T11:08:47.979-07:00Peanut Butter Bars1 cup white Karo Syrup<br />1 cup sugar<br />1 cup peanut butter<br />1/4 cup margarine<br /><br />6 cup Rice <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Krispies</span><br />1 bag Chocolate Chips<br /><br />Mix first four ingredients and bring to a boil. Stir in Rice <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Krispies</span>. Put in 13x9x2 greased baking dish. While warm, top with chocolate chips. Let melt. Spread out or top with favorite topping.Aspenhttp://www.blogger.com/profile/06625336852819202688noreply@blogger.com0tag:blogger.com,1999:blog-4183402666202540250.post-49461080935249143402008-11-04T11:04:00.001-07:002008-11-04T11:06:03.388-07:00Soft Caramel Dip50 wrapped caramels<br />8 oz. cream cheese<br />1 cup sour cream<br /><br />Unwrap and melt caramels over low heat in a double boiler. Combine cream cheese and sour cream and mix well. Stir into caramel. Mix until well blended (this may take several minutes). Serve as a dip for apples, oranges, strawberries or any other fruit chunks.Aspenhttp://www.blogger.com/profile/06625336852819202688noreply@blogger.com0tag:blogger.com,1999:blog-4183402666202540250.post-25900211494146069992008-11-04T10:59:00.001-07:002008-11-04T11:01:45.684-07:00Rollo Pretzels<span class="blsp-spelling-error" id="SPELLING_ERROR_0">Rollos</span><br />Pretzels<br />Peanuts<br /><br />So easy, and so good!! Line a baking sheet w/tin foil. Place pretzels in a single layer on sheet. Using your thumb, slightly flatten 1 Rollo, then place on top of pretzel. Place 1-2 peanuts on top of each Rollo. Heat in oven at 375 for 5-6 minutes. Let cool completely before removing from the pan. These taste the best once they are completely cooled. I will usually freeze them for a few minutes.Aspenhttp://www.blogger.com/profile/06625336852819202688noreply@blogger.com0tag:blogger.com,1999:blog-4183402666202540250.post-13674924801962679722008-11-04T10:58:00.000-07:002008-11-04T10:59:35.189-07:00Chex Party Mix6 Tbsp butter or margarine <br />2 Tbsp Worcestershire sauce <br />1 1/2 Ts garlic powder <br />3 Cups corn <span class="blsp-spelling-error" id="SPELLING_ERROR_0">chex</span> <br />3 Cups rice <span class="blsp-spelling-error" id="SPELLING_ERROR_1">chex</span> <br />3 Cups wheat <span class="blsp-spelling-error" id="SPELLING_ERROR_2">chex</span> <br />1 Cup mixed nuts <br />1 Cup bite size pretzels <br />1 Cup bite size bagel chips<br />Heat oven to 250. In a <span class="blsp-spelling-error" id="SPELLING_ERROR_3">un</span>greased large roasting pan mix <span class="blsp-spelling-error" id="SPELLING_ERROR_4">chex</span>, nuts, pretzels and bagel chips. In a pan bring butter, Worcestershire sauce, seasoned salt, garlic and onion powder to a boil. Pour over the top of <span class="blsp-spelling-error" id="SPELLING_ERROR_5">chex</span> mix and stir until evenly coated.<br />Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool about 15 minutes.Aspenhttp://www.blogger.com/profile/06625336852819202688noreply@blogger.com0tag:blogger.com,1999:blog-4183402666202540250.post-44251599925709861162008-11-04T10:57:00.000-07:002008-11-04T10:58:21.413-07:00Chex Muddy Buddies½ c peanut butter<br />1 c. chocolate chips<br />½ c butter<br />1 tsp. vanilla<br />2-3 cups powdered sugar<br />10-12 cups of <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Chex</span> Rice Cereal<br /><br />I know that this recipe differs slightly from the “official” <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Chex</span> recipe, but after much testing, this seems to work better.<br />Melt peanut butter, chocolate chips, and butter in a large bowl in the microwave 1-2 minutes. Add vanilla. Gently mix in the cereal. Allow to cool for 5 minutes. Add half of the mixture to a gallon size baggies filled with half of the powdered sugar. Shake to coat. Pour on a cookie sheet cover with wax paper to cool. Repeat with the second half of the mixture and powdered sugar.Aspenhttp://www.blogger.com/profile/06625336852819202688noreply@blogger.com0tag:blogger.com,1999:blog-4183402666202540250.post-47490905507232387192008-11-04T10:55:00.002-07:002008-11-04T10:56:36.522-07:00Mini Haml TartsBread<br />Mayo or cream cheese<br />Shredded cheese, any flavor<br />Chopped ham<br /><br />Line a greased mini muffin tin with a square of regular bread, pressed into each muffin cup until the bread takes the shape of the muffin cup. Spread on a mixture of mayonnaise or cream cheese, shredded cheese and chopped ham. Bake at 350' for 5-10 minutes.Aspenhttp://www.blogger.com/profile/06625336852819202688noreply@blogger.com0tag:blogger.com,1999:blog-4183402666202540250.post-88141724335447677382008-11-04T10:53:00.001-07:002008-11-04T10:53:48.610-07:00Chicken Spaghetti1 pkg. spaghetti noodles<br />2 chicken breasts, boneless & skinless<br />1 16 oz Velveeta Cheese, Mexican flavor<br />½ can Diced Green Chilies<br />1 can Cream of Chicken Soup<br />Milk to the consistency that you want it<br /><br />Cook and season chicken w/Mexican seasoning and then cut into small pieces. Combine cheese, soup, and chilies on med. heat, making sure that you don’t scorch the cheese. Stir until cheese is melted, add chicken. Serve over spaghetti.Aspenhttp://www.blogger.com/profile/06625336852819202688noreply@blogger.com0tag:blogger.com,1999:blog-4183402666202540250.post-18408758802475207012008-11-04T10:49:00.001-07:002008-11-04T10:51:34.624-07:00Chili Mac1 Box Velveeta Shells and Cheese<br />1 Can Chili (any variety, we prefer <span class="blsp-spelling-error" id="SPELLING_ERROR_0">beanless</span>)<br /><br />Prepare Velveeta as directed, heat can of chili on the stove and add to the pasta. Super easy!Aspenhttp://www.blogger.com/profile/06625336852819202688noreply@blogger.com0tag:blogger.com,1999:blog-4183402666202540250.post-19820820639717360362008-11-04T10:47:00.000-07:002008-11-04T10:48:36.875-07:00Slow Cooker Chicken Cordon Bleu6 skinless, boneless chicken breast halves<br />1 (10.75 ounce) can condensed cream of chicken soup<br />1 cup milk<br />4 ounces sliced ham<br />4 ounces sliced Swiss cheese<br />1 (8 ounce) package herbed dry bread stuffing mix<br />1/4 cup butter, melted<br /><br />Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.Aspenhttp://www.blogger.com/profile/06625336852819202688noreply@blogger.com0tag:blogger.com,1999:blog-4183402666202540250.post-47062551758427265412008-11-04T10:32:00.002-07:002008-11-04T10:40:26.768-07:00Princess Pasta2 T Butter<br />1 T Minced Onion<br />4 oz Mushrooms, washed and sliced<br />1/8 tsp Salt<br />4 oz Ham, thin slices<br />1 T Fresh Parsley, minced<br />1 lb. <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Penne</span> or <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Mostaccioli</span> Pasta<br />1/2 pt. Whipping Cream<br />1 C Grated <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Parmesan</span> Cheese<br /><br />Mix butter and onion in skillet on medium heat. Saute until soft and white. Add mushrooms and salt. When mushrooms are done stir in ham and parsley. Remove from heat. Cook pasta and drain. Return pasta to pot on medium high heat. Pour in the cream and stir pasta until the cream begins to bubble. And 3/4 c. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Parmesan</span> cheese. Blend well and remove from heat. Stir in the ham mix, holding some back for the topping. Pour the pasta into a casserole dish, scraping the cream from the pot. Cover with the remaining ham mix and then sprinkle with the last 1/4 c <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Parmesan</span> cheese.Aspenhttp://www.blogger.com/profile/06625336852819202688noreply@blogger.com0tag:blogger.com,1999:blog-4183402666202540250.post-47515289326820600172008-11-02T18:14:00.006-07:002008-11-02T18:27:38.458-07:00Cheese Balls1/2 cup shredded carrots<br />1 cup fresh shredded cheddar cheese<br />8 ounces <em>cold</em> cream cheese<br />1 lb of your favorite deli meat<br />A box of your favorite crackers<br /><br />Mix first three ingredients. Using a rubber spatula works best. Make sure the cream cheese comes straight out of the fridge or the mixture wont hold together. Immediately serve with crackers and top with deli meat.<br />For an extra fun twist roll into small balls and roll in walnutsKristin.http://www.blogger.com/profile/02448302008670698776noreply@blogger.com0tag:blogger.com,1999:blog-4183402666202540250.post-72898493476332861382008-11-02T17:55:00.003-07:002008-11-04T16:14:15.880-07:00Parmesan Chicken6-8 chicken breasts (boneless, skinless) cut in half<br />1 c crushed Pepperidge Farm herb seasoned stuffing mix<br />2/3 c Parmesan cheese (<span style="FONT-STYLE: italic">not</span> fresh grated)<br />1/4 c parsley<br />melted butter<br /><br />Combine the crumbs, cheese and parsley. Dip the chicken in melted butter, then roll it in the crumb mixture. Place chicken in greased casserole dish. Cover with foil and bake at 350 for one hour. Uncover the last 15 minutes to crunch up the chicken. I like to broil it for a minute or two after for extra crunchiness.<br /><br />Serve over your favorite pasta and sauce.Anniehttp://www.blogger.com/profile/10887865325399593191noreply@blogger.com0tag:blogger.com,1999:blog-4183402666202540250.post-12853408718219333252008-10-15T02:09:00.005-06:002008-10-15T02:16:55.350-06:00Chicken Salad Croissants2 cups cooked, shredded chicken<br />1 8 ounce can of crushed pineapple<br />1/2 cup sliced almonds<br />1/2 cup celery<br />1/2 cup mayonnaise<br />1/2 teaspoon salt<br />1/2 cup cheddar cheese<br /><br />12 small croissants<br /><br />Mix the first seven <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">ingredients</span> together. Cut croissants in half and spread salad inside.Kristin.http://www.blogger.com/profile/02448302008670698776noreply@blogger.com0