Dirt Dessert

Dirt Dessert

2 Packages oreo cookies (crush and set aside)

cream together: 1/2 c. butter You will also need: milk
8 oz. cream cheese 2 am packages of chocolate pudding
1/2 c. sugar 1 container Cool Whip


Take 2 small packages of Chocolate instant pudding
and make according to dorections. When pudding is set, add one small container of cool whil. Then mix with the butter, cream cheese and sugar mixture.
Layer cookie crumbs and pudding mixture. Make sure last layer is cookie crumbs. You can also add Gummy worms throughout the procedure and put a layer of green sprinkles on top for grass. Refrigerate when done until ready to eat. Enjoy!!!

ASIAN VEAL MEATBALLS WITH NOODLES

Asian Veal Meatballs With Noodles


Servings: 4


Ingredients
1 pound ground veal
1 cup soft bread crumbs
1/2 cup chopped mushrooms
1 egg
2 tablespoons chopped green onion
2 tablespoons soy sauce
1-1/2 teaspoons minced fresh ginger
1-1/2 teaspoons dark sesame oil
1-1/2 teaspoons cornstarch dissolved in 1/2 cup water
1 teaspoon beef bouillon granules
1/2 teaspoon dark sesame oil
2 cups cooked Oriental noodles or fettuccine
Thinly sliced green onion


Directions
Heat oven to 350 degrees F. Combine ground veal, bread crumbs, mushrooms, egg, chopped green onion, soy sauce, ginger and 1-1/2 teaspoons sesame oil in large bowl, mixing lightly but thoroughly. Shape into 12 meatballs. Place in greased 15 x 10-inch baking pan. Bake in 350 degrees F oven 15 to 20 minutes or until lightly browned and not pink in center.

Combine cornstarch mixture and bouillon granules in medium skillet. Cook and stir until thickened and bubbly. Stir in 1/2 teaspoon sesame oil. Add meatballs; stir gently to coat. Serve over noodles. Sprinkle with sliced green onion.

PEANUT BUTTER CHEESECAKE BARS...

Peanut Butter Cookie Cheesecake Bars
Preparation Time: 15 minutes
Cook Time: 40 minutes



32 servings, 1 bar each


Ingredients
32 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
2 Tbs butter or margarine, melted
4 pkg (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp vanilla
4 eggs


Directions
Preheat oven to 350°F. Chop 16 of the cookies; set aside. Place remaining 16 cookies in food processor container; cover. Process 30 to 45 seconds or until finely ground. Add butter; mix well. Press firmly onto bottom of 13x9-inch baking pan.

Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in 1-1/2 cups of the chopped cookies. Pour over crust. Sprinkle with remaining chopped cookies.

Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 32 bars. Store in tightly covered container in refrigerator.

Strawberry-Bannana Baked Betty

I found this on the eat clean diet website - www.eatcleandiet.com
Sorry i did not get the picture! however, if you go to the website there is an actual picture.

STRAWBERRY-BANANA BAKED BETTY
With Mother's Day arriving this month, why not create this delicious dessert for your mom -- or any other special lady in your life? This classic favorite has been converted Clean-Eating style with all of the sweetness still intact! Enjoy it as a treat for Mother's Day brunch or dinner.
INGREDIENTS FOR BATTER
1/4 cup whole-wheat flour
1/3 cup oat flour*
1/2 teaspoon baking powder
4 tablespoons Sucanat
1/4 teaspoon sea salt
1/4 cup plain, fat-free yogurt
1 tablespoon melted Olivina or other olive-oil based margarine
2 egg whites
1/4 cup mashed bananas
2 1/3 cups thinly-sliced strawberries
Cooking spray
* You can make your own oat flour by placing 1/3 cup oats in a food processor and blending into a fine pulp
INGREDIENTS FOR WHIPPED TOPPING
1 cup yogurt cheese*
1 teaspoon vanilla
1 teaspoon cinnamon
* To make your own yogurt cheese place 1 container of plain, fat-free yogurt in a mesh strainer lined with cheesecloth over a bowl. Let it site for 6-8 hours or overnight in the fridge. Discard the liquid in the bowl. The yogurt cheese is the thick, white product left in the strainer.
METHOD
Preheat oven to 350°F (177°C). Spray ramekins with cooking spray and place them on a baking sheet. Set aside.
Mix flours, baking powder, one tablespoon of Sucanat, and sea salt in a small bowl.
Combine yogurt, melted margarine, egg whites, and mashed bananas in a medium bowl.
Pour the dry ingredients over the wet ingredients and gently mix until you have a uniform mixture resembling cake batter. Set aside.
In a small bowl mix together blueberries and remaining three tablespoons Sucanat.
Scoop 1/3 cup blueberries into each ramekin. Spoon two tablespoons of batter over berries.
Bake ramekins in oven for 20-25 minutes until cake is golden brown and springy to the touch. Set on a baking rack to cool.
In a mixing bowl beat yogurt cheese, vanilla and cinnamon until fluffy.
Spoon one tablespoon of the whipped topping on top of each individual cake.
YIELD 6 ramekin-sized servings
NUTRIENTS PER SERVINGCalories: 153Protein: 6 gCarbs: 26 gDietary Fiber: 3 gFat: 3 gSat. Fat: 0 gSodium: 100 mgCholesterol: 2 mg

SPAGHETTI WITH TOMATOES AND SHRIMP...

Found this recipie on www.hearthealthyonline.com

looks or should i say sounds yummy! just wanted to share!!!

Spaghetti with Tomatoes & Shrimp View Nutrition Facts

Ingredients8 ounces dried whole wheat or 50 percent whole wheat spaghetti 1 tablespoon olive oil 12 ounces medium shrimp, peeled and deveined 3 cloves garlic, minced 2 14-1/2-ounce cans no-salt-added whole tomatoes with juice, coarsely chopped 3 tablespoons tomato paste 1 tablespoon chopped fresh basil or 1 teaspoon dried basil 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano 1 tablespoon drained capers 1/4 teaspoon red pepper flakes Chopped fresh basil (optional) DirectionsIn a medium saucepan cook pasta according to package directions. Drain. Meanwhile, in a large saucepan, heat the olive oil over medium heat. Add the shrimp and garlic and cook until the shrimp are opaque throughout, about 4 minutes. Transfer the shrimp mixture to a bowl and set aside. Add the tomatoes, tomato paste, basil, oregano, capers, and red pepper flakes to the large pan. Bring to a simmer and cook 10 minutes, uncovered, stirring occasionally. Return the shrimp mixture to the pan and cook until heated through, about 2 minutes.

Creamy Spam BrocollI CASSEROLE

CREAMY SPAM BROCCOLI CASSEROLE Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Casseroles Main dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable cooking spray 1 pk Elbow macaroni (7 oz) 2 c Frozen cut broccoli, thawed -and drained 1 cn SPAM Luncheon Meat, cubed -(12 oz) 1/2 c Chopped red bell pepper 2 c Skim milk 2 tb Cornstarch 1/4 t Pepper 1 c Shredded fat-free Cheddar -cheese 3/4 c Soft bread crumbs 2 t Margarine, melted Heat oven to 350'F. Spray 2-casserole with vegetable cooking spray. Cook macaroni according to package directions; drain. In casserole, combine macaroni, broccoli, SPAM, and red pepper. In small saucepan, stir together milk, cornstarch, and pepper until cornstarch is dissolved. Bring to a boil, stirring constantly, until thickened. Reduce heat to low. Add cheese; stir until melted. Stir sauce into SPAM mixture. combine bread crumbs and margarine; sprinkle on top of casserole. Bake 40 minutes or until thoroughly heated.

Grilled Salmon Salad with Orange Basil Vinagrette

I found this recipie and took it off of my Cousin in Law Janelle's Recipie Blog...
Thanks Janelle for sharing your recipies.

Grilled Salmon Salad with Orange Basil Vinagrette

Ingredients
1/4 Cup Frozen Orange Juice Concentrate, Thawed
1 1/2 tsp. Cider Vinegar
1 Tbsp. Chopped Fresh Basil or 1 tsp dried Basil
1 tsp Olive Oil
4 Cups Torn mixed Greens
3/4 Cup sliced Strawberries
10 to 12 Thin cucumber slices, cut into halves
1/8 tsp coarsely ground black pepper
Directions
whisk together all but 2 Tbsp OJ concentrate, vinegar, basil and olive oil. Set aside the 2 Tbsp
Grill Salmon brushing frequently with the 2 Tbsp of OJ concentrate. Cool slightly
Toss together greens, strawberries and cucumber slices and divide evenly between two plates
Break salmon into chunks. Arrange salmon on greens mixture. Drizzle with dressing and sprinkle with pepper.
I really liked this salad it was delicious. It's not clean because of the OJ concentrate. To make clean you could try fresh squeezed OJ possibly and use extra virgin olive oil.

Confetti Spaghetti...

So here is a fun looking recipie i have found via recipie emails i get from Macey's...

hope you enjoy it!!!!


CONFETTI SPAGHETTI....


Ingredients
1 pkg spaghetti (24 oz)2 medium green peppers, chopped2 cans diced tomatoes, undrained (14.5 oz)2 Tbs brown sugar2 tsp chili powder1/2 tsp garlic powder1 cup shredded cheddar cheese3 lbs ground beef2 medium onions, chopped2 cans tomato sauce (8 ounces)2 tsp salt1 tsp pepper1/4 tsp cayenne pepperPrepare in 14 inch Dutch ovenDirections
Cook spaghetti according to package directions. Meanwhile, in dutch oven, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, brown sugar, salt, chili powder, pepper, garlic powder and cayenne Drain spaghetti; add to the beef mixture. Cover and bake at 350 degrees for 30 minutes. Uncover, sprinkle with cheese. Bake 5 minutes longer or until the cheese is melted.

French Fry- SPAM casserole

here is another recipie i found on the internet...



Title: FRENCH FRY SPAM CASSEROLE Categories: Main dish Yield: 8 servings 1 pk Frozen french fry potatoes, -thawed (20 oz) 2 c Shredded Cheddar cheese 2 c Sour cream 1 cn Condensed cream of chicken -soup (10 3/4 oz) 1 cn SPAM Luncheon Meat, cubed -(12 oz) 1/2 c Chopped red bell pepper 1/2 c Chopped green onion 1/2 c Finely crushed corn flakes Heat oven to 350'F. In large bowl, combine potatoes, cheese, sour cream, and soup. Stir in SPAM, bell pepper, and green onion. Spoon into 13x9″ baking dish. Sprinkle with crushed flakes. Bake 30-40 minutes or until thoroughly heated.

Quick & Easy Taco Soup

Quick & Easy Taco Soup

The BEST cheap quick meal that fills you up! 2 Cans of Chilli 1 Can of Corn 1 Bottle of 12 Oz regular bottle of Salsa 1 Can of Black Beans Heat up all of the above into a pot, once it's boiling, it's done!Serve as you wish! The way we do it at our place:layer broken tortilla chips (my fave = Lime Tortilla chips) or fritos on the bottom of a bowl and top it with taco soup and cheese!ENJOY!

Oatmeal Protein Smoothie....

Ingredients1/4 Cup Uncooked Oatmeal1 Tbsp Natural Nut Butter (I use Adams Natural Peanut butter)1 Scoop Protein Powder1 Tbsp Organic Honey1 Tbsp Flax Seed1 Cup Milk1/2 tsp CinnamonIceDirectionsPuree ingredients, Add ice to desired consistency and enjoy! I used chocolate protein powder. The recipe says vanilla is best. I haven't tried vanillaI know this sounds kind of interesting but it's really good

Pomegranate Smoothie

1/3 c. (3 oz.) silken tofu1 c. frozen mixed berries1/2 c. pomegranate juice1/4 c. ice cubes2 t. honeyblend well and enjoy! lots of protein and antioxidants-perfect for breakfast!

MORE RECIPIES...

Enclosed is a website where you can find TONS of yummy recipies to try. Please visit the site and if you try any recipies whatsoever let me know via the blog and heidiandherrecipies@gmail.com
how you like them and i will post any "write up's" on the blog!


HAPPY COOKING!!!







http://www.verybestbaking.com/default.aspx?hbx=libapr08

Crockpot Chicken and Rice

Crockpot Chicken and Rice


Ingredients:
4 Breast of Chicken
1 Family size can cream of chicken
1 Pkg Italian dressing mix (not made up)
1 pkg cream cheese
8 servings of Rice
Directions:
In a crock pot combine chicken, cream of chicken, Italian dressing mix and cream cheese. Cook on low for 8 hours and enjoy over rice. Some people put it over noodles. Sorry I don't have a picture with rice.
Makes about 6-8 servings

Chicken Fried Rice...

I borrowed this from Janelle Jensen's recipe blog. Sorry I haven't tried to make it but I love fried rice. Unfortunately it's not clean so I haven't tried it. She says it's amazing so I recommend it.
Ingredients:
1 to 2 Chicken breasts or 10 Chicken Tenders (cut into small pieces)3 Scrambled eggs 2 Carrots (finely grated)1/2 White onion (finely chopped)3/4 cup Frozen peas1/2 cup Butter1 to 2 Garlic cloves (Crushed) or 1 teaspoon of garlic Powder2 cups White rice (not instant)
Marinate chicken in soy sauce, if you do not have much time, mix it with chicken before cooking In a large frying pan Cook chicken in small amount of olive oil, add carrots and onions and sauté until clear Add frozen peas and cook until soft. In a separate pan cook rice then add to the mixture In another pan, scramble three eggs, chop finely and add to mixture Melt 1/2 cup butter, add crushed garlic cloves to butter, stir and add to mixture Mix all together well, add soy sauce to taste and Enjoy.*** She used half the garlic and butter... and used instant brown rice. She said it's still DELICIOUS!

Creamy Turkey Mushroom Casserole

Creamy Turkey Mushroom Casserole

Preparation Time: 10 minutesCook Time: 40 minutes
Servings: 4



Ingredients
6 slices bacon3/4 cup chopped onion1/2 cup chopped celery1/4 cup chopped green pepper1 (4oz) can mushrooms1 can condensed cream of celery soup1 cup dairy sour cream1/2 cup shredded cheddar or American cheese3 cups cut up cooked turkey or chicken1/4 tsp salt1/8 tsp pepper2 cups Bisquik baking mix1/2 cup milk2 eggsDirections
Heat oven to 350F
Grease 2 quart round casserole
Fry bacon in skillet until crisp; remove from skillet and crumble
Cook and stir onion, celery, green pepper, and mushrooms in bacon fat until tender;drain if necessary
Stir in soup, sour cream, turkey, salt, pepper and bacon; heat until bubbly
Spread in casserole
Mix remaining ingredients just until moistened; spread over turkey mixture
Bake, uncovered until golden brown, 30-35 minutes
Makes 4 Servings

Holy Moly Chicken

I got this recipie from my goodest (Is that even a word)? friend Carli... Thanks Carli....

Ingredients:
Chicken Breasts (for as many people as you are cooking for)
Parika
Onion powder/salt
Garlic powder/salt
Ground sage
crushed red pepper
Mrs. Dash Table Blend
parsley flakes
Italian dressing
grated cheese for topping

Directions:

Pre-heat oven to 400 degrees

Filet your chicken breast so they aren't so thick. This reduces cook time as well as enhances the flavor sucking up ability for the chicken.

I use a 9x9 caserole dish for 2 chicken breasts split into 4, fits perfect. use butter spray or Olive Oil to grease bottom of pan. Place chicken in pan.

Sprinkle as much or as little of each seasoning listed above. (You are going to be seasoning both sides of the chicken, so don't do too much). Paprika, onion powder or salt, garlic powder or salt, ground sage (this is a really good spice, try more than you think) crushed red pepper, parsley flakes and generously sprinkle with Mrs. Dash Table Blend (I know I have mentioned it before, but I love this stuff and it is so much better for your body than salt and pepper, try it, you will love it!) Lightly rub into the chicken.

Flip the chicken breast over and apply all the seasonings again. I leave the paprika off of one side so it isn't too spicy.

Once coated in the seasonings, pour italian dressing over the top of each breast just enough to coat it.

Place in oven until cooked about 20-30 minutes. I turned the oven up to 450 because I didn't want to wait anymore and it cooked faster!

Once fully cooked, take out of oven and top with cheese and whatever else you would like Cracker crumbs, bread crumbs, shake n bake, nothing, whatever you want) Finally sprinkle with parsley flakes so it looks cute and place back in oven until cheese is melted.

Serve with Rice or pasta, use the drippings from the chicken to sauce the rice. Yum!

It was really yummy. Sometimes when you bake chicken you still have the chicken taste, not with this chicken, try it you will like it!

FRUIT BOWL....

FRUIT BOWL...

Cut up 5 peeled apples, 5 oranges, and 5 bannanas.
Cover with thawed and sweetened strawberries. (3 or 4 16 oz. Frozen strawberries).

EASY WASSAIL

This is Yet... another recipe from my Ward's Breakfast Recipe book.. It's real simple! please try at least some of these recipe's i have posted and let me know what you think.. and write and comment or whatever on the blog.
anyhow here is the recipe...

Easy Wassail

Ingredients:

Equal Parts Orange Juice & Apple Juice
Apricot Nectar to taste
Cinnamon Sticks

Pour all ingredients into a pan. Let Simmer for at least
30 minutes. Pour into mugs and Enjoy!

EAT CLEAN DIET....

Here is a Website i thought you all may be interested in visiting.. It's about "Clean Eating"!

here is the website address....

http://www.eatcleandiet.com/

Pork Chops with creamy swiss sauce...

Pork Chops with Creamy Swiss Sauce...

Pork Chops with Creamy Swiss Sauce
Ingredients:
6 lean boneless ¾-inch thick pork chops
3 tablespoons pork chop seasoning*
1 can (10.7 oz) cond. Cream chicken soup
1 soup can filled with 1% milk
1 cup shredded Swiss cheese
2 tablespoon shredded Parmesan cheese
¼ teaspoon garlic powder, more or less to taste
6 cups cooked pasta or mashed potatoes
Fresh parsley, optional garnish
Method:
Set oven to broil. Place oven rack 6-7 inches below broiling unit. For Easy cleanup, line baking sheet with foil. Spray foil with non-stick spray.
Follow spice package directions for seasoning pork chops, or dampen meat with water and rub approximately 1 ½ tablespoons seasoning over surface of each chop (always season to taste). Place chops on baking sheet and broil 5-6 minutes per side (note: broiling times may vary depending upon temperature of broiling unit, pork chop thickness, and distance from broiling unit). Broil chops until internal temperature is 160 degrees F.
While chops are cooking: combine soup, milk, cheeses and garlic powder in a microwave safe dish. Stir to mix. Microwave sauce until cheeses are melted and sauce is creamy (stir sauce every 30-45 seconds). Season to taste.
To serve, place chops on a bed of cooked noodles, spoon sauce over top. Serve chops with a colorful vegetable. Garnish with snipped fresh parsley.
*Use your own favorite mix of spices or use a commercial rub such as Spade L Ranch. Seasoning increases the flavor of the final product and will vary based on mix of spices used. If desired, replace seasoning with salt and pepper. Seasoning has not been included in the nutrition calculations.

Scallops with Wild Mushroom ragout...

Scallops with Wild Mushroom Ragout...

Seared Sea Scallops
Ingredients:
Oil
Scallops
Method:
Preparing the Scallops Scallops are best fresh. To clean the Scallops try to avoid using a lot of water. Pull the Side Muscle from the main portion of the Scallop. Keep dry until ready to use. Season the Scallop with Chef Todd's Pit Seasoning or a seasoning of your choice (Salt and Pepper works fine)
In a hot sauteuse (sauté pan) Place a little oil in the pan and then the scallop. The Pan should be hot enough to brown the scallop but not to hot to turn the scallop to brown to fast. Sear the scallop until golden brown on both sides. Place the scallop on top of a little Mushroom Ragout and then Garnish with flavored oils and dried tomatoes. Place the Cipollini Onion in a decorative manner next to or underneath the scallop.
Wild Mushroom Ragout
Ingredients:
Yields: 8 servings
3oz diced Bacon
1 Tbsp. minced garlic
1 Tbsp. minced shallot
4oz julienne leek
8 cipollini onion
1 Tbsp. fresh Thyme
12oz wild mushrooms, mixed and sliced
1 pt white wine
1 qt veal glace
4 plum tomatoes (concasse, seeded and peeled)
Salt and Pepper to taste
Method:
Directions: In a Large Sauteuse, Saute the bacon until just before brown; add the Cipolinni Onions and brown. Pull the Cipollini Onions out of the pan when they are brown and reserve for later use. Drain some of the grease from the bacon. Add the garlic, shallots, and leeks and sweat together with the bacon. Add the mushrooms and turn the heat up. Deglaze with the wine, add the thyme and simmer until Demi Sec (reduced by half) Add the rest of the ingredients and simmer until thick. Season with salt and pepper.

Fresh Raspberry Lemon Tart...

Lemon Raspberry Tart
Ingredients:
1 9" Baked tart crust
1 cup whipping cream
1 tsp vanilla
¼ cup powdered sugar
2 Pints fresh raspberries
Lemon filling
11/2 cups superfine sugar
¼ cup + 1tablespoon cornstarch
½ tsp salt
4 Egg yolks
½ cup Fresh lemon juice
2 cups Cold water
11/2 tsp Finely grated lemon zest
6 tablespoons Butter, cut into pieces
Method:
In a large saucepan combine I cup sugar, cornstarch, ¼ tsp salt, 4 egg yolks and the lemon juice. Add 2 cups cold water and whisk until boiling. Boil one minute and remove from heat. Stir in lemon zest and butter, stirring constantly until the butter has melted completely. Pour mixture into crust and cover with wax paper pressed directly to the surface. Let cool.
Angel Food Cake Variation
Ingredients:
1 Angel food cake cut into 1" x 1" x 1"cubes
1 cup sweetened whipped cream
2 pints Fresh Raspberries
Lemon Raspberry Tart filling, warm
Method:
Divide cake cubes into individual glasses Pour warm lemon filling over cake Top with fresh raspberries and cream

Orange Marmalade Cake....

So i found this recipie on the Studio5 website... I also will be posting recipies from this website and the other websites of the other news channels. Hopefully i don't get into trouble...
anyhow here is the first one...

Orange Marmalade Cake
Ingredients:
2-3 fresh oranges
1 package (18 oz) yellow or lemon cake mix*
1-2 drops red food color, optional
1 1/2 cups cultured 1% buttermilk
3 large eggs
1/2 cup sugar, divided
1 bottle (18 oz) orange marmalade
1 cup whipping cream
1 cup fat free sour cream (not imitation)
Method:
Preheat oven to 350 degrees. Spray the sides and bottom of three (3) 8-inch round cake pans** with non-stick spray. Cut circles the size of cake pans from parchment paper; place parchment paper in bottom of pans. Set aside.
Finely grate peel from the oranges (or zest oranges); measure out 4 tablespoons orange zest and set aside. Juice oranges; measure out 1 cup juice and set aside.
Combine cake mix, optional red food color, buttermilk, eggs, and orange zest in mixing bowl. Beat with electric mixer on low speed for 30 seconds then on medium speed for 2 minutes. Scrape sides of bowl and beat 1 minute longer. Divide batter evenly in prepared pans; evenly spread batter in pans. Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Remove from oven and allow cakes to cool in the pans for about 20 minutes.
Leave cakes in pans. Poke holes in cakes using a skewer or long tinged fork, at 1/2-inch intervals. Stir together 1 cup fresh orange juice and 1/4 cup sugar until sugar is dissolved. Equally spoon juice over cakes a little at a time, allow juice to be completely absorbed into cake before adding more. Allow cakes to completely cool in pans.
Place marmalade in microwave safe bowl; microwave on high in 30 seconds intervals, stirring after each 30 seconds, just until melted.
Invert 1st layer of cake on serving plate, remove parchment paper. Spoon 1/3 the marmalade over cake; spread to within 1/2 inch from the edge of cake. Repeat with next two layers, stacking cakes on top each other.
Stir 1/4 cup sugar into whipping cream; whip until stiff peaks form; gradually whisk in sour cream. Frost sides and the top outside edge of cake with whipped cream, leaving marmalade exposed on cake. Refrigerate 2-3 hours before serving; refrigerate leftovers.
Notes: This is my adaptation of the fictitious cake described in Jan Karon's Mitford series; later created by Chef Scott Peacock, and now appearing in The Mitford Cookbook and Kitchen Reader by Jan Karon. Serves 16
* I like the super moist or pudding cakes. ** For ease of serving, try making the cake in two 9x13 pans. Place parchment in bottom of one pan only. Prepare cake, bake, and add juice as directed above. To assemble: leave cake without the parchment paper in the pan, spread base cake with 1/2 the marmalade. Invert second cake on top of the first cake, remove parchment paper and spread with remaining marmalade. Prepare whipped cream frosting as directed, spread over top of cake.
For nutrition analysis go to www.UtahDairyCouncil.com

HOT COCOA MIX

HOT COCOA MIX....

Box that makes 14 quarts Instant NonFat Powdered Milk
2 Pounds Nesquick Chocolate Milk Mix
2 Cups Powdered Sugar
22 ounces Coffee Creamer (Yes, Coffee Creamer- i do not know if there is a substitute for all us folk who do not drink Coffee). But, I guess since it's is going into a MIX! it's probably harmless and stuff.

Mix up and store in airtight containers. Good for 6 months.
1/4 cup mix- 8 oz. water

Breakfast Cookies

3/4 C Wheat Flour1/2 tsp. Baking Powder1/2 C applesauce1 Egg1 Medium Apple, chopped-with skins on1/3 C. brown sugar1 1/2 C Oatmeal3/4 C. Raisins or Craisins1/2 tsp. Cinnamon1/2 tsp. Salt1 tsp. Vanilla
Preheat oven to 375. Mix together flour, cinnamon, powder, and salt. Stir in butter/applesauce, brown sugar, egg and vanilla. Add apple pieces, oatmeal, and raisins. Place large spoonfuls on an greased cookie sheet. Bake for 15 min. Cool and store in refrigerator. They don't grow when you cook them like regular cookies so you can space them closer on the pan.

Parmesean Chicken

Ingredients1 C. Mayonnaise½ tsp GarlicItalian Seasoning (to taste)Bread CrumbsParmesan Cheese8 Chicken BreastsDirectionsCombine mayonnaise, garlic and Italian seasoning in a small bowl. In a separate bowl combine equal parts bread crumbs to Parmesan cheese. Use the mayonnaise mixture to coat the thawed chicken on both sides. Dip into break crumb mixture and place on greased cooking sheet.Bake 350 to 375 for 45-60 minutesMakes 8 servingsI love this with Mashed potatoes. It's super easy just be careful not to over cook it. I wouldn't necessarily brown it as much as this picture. Also, I don't use fresh Parmesan I use the bottled one that you would use on spaghetti. It's delicious but sorry NOT CLEAN

Thanks for the recipies Janelle!!!

BOW TIE PESTO PASTA

First of all i need to thank my friend and Cousin In Law Janelle for giving me permission to post some of her yummy recipies and also sharing recipies she has gathered and stuff on her blog- to my blog as well! THANKS JANELLE! Your awesome!

here it is....

Bow Tie Pesto Pasta

Ingredients 6 cups Bow Tie Pasta12 oz of chicken (3-4 breasts)1 Container Pesto1 C CraisinsParmesan Cheese (if desired)DirectionsSlice chicken into 1 inch chunks. Grill chicken breasts on the stove. Near the end add a little pesto. In a separate pan boil bow tie pasta. Combine cooked pasta, chicken, remaining pesto and craisens in large bowlMakes 6 servings

Please try these recipies and this one included and write me a email or on my blog or whatever and let me know how it turns out and stuff. Would love reviews!

KIKKOMAN CHICKEN TERIYAKI

Kikkoman Chicken Teriyaki
Servings: 6
Ingredients
1/2 cup Kikkoman Teriyaki Sauce2 1/2 pounds chicken thighsDirections
Pour teriyaki sauce over chicken thighs in reuseable plastic bag
Refrigerate 4 hours or overnight; turning bag occasionally
Bake at 350F for 45 minutes or until juices run clear
Baste once during cooking
Makes 6 Servings

SPARKLING MANDARIN ORANGE CREAM PIE...

Sparkling Mandarin Orange Cream Pie
Preparation Time: 20 minutesCook Time: 3 hours 50 minutes
Servings: 8
Ingredients
3/4 cup boiling water1 pkg. (3 oz. size) JELL-O Brand Sparkling Mandarin Orange Flavor Gelatin1 cup cold club soda or seltzer1/2 cup thawed COOL WHIP Whipped Topping1 can (11 oz.) mandarin orange segments , drained1 ready-to-use graham cracker crumb crust (6 oz. or 9 inch)Directions
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Refrigerate 10 minutes. Gently stir in cold club soda.
Stir 1/2 cup of the gelatin into whipped topping with wire whisk in small bowl. Pour into crust. Refrigerate about 15 minutes or until set but not firm (should stick to finger when touched). Reserve remaining clear gelatin at room temperature 15 minutes. Stir gently for 5 seconds.
Press 3/4 cup of the orange segments into creamy pie mixture. Gently spoon clear gelatin over top.
Refrigerate 3 hours or until firm. Garnish with remaining orange segments and additional whipped topping as desired.
Reduced-Calorie Variation: Prepare as directed, substituting JELL-O Brand Sugar Free Sparkling Mandarin Orange Gelatin for regular gelatin dessert.

YUMMY...

Here is another yummy sounding and looking recipie-- that i thought you may want to try and enjoy!


Chocolate Peanut Butter Cups
These cupcakes will give chocoholics and peanut butter lovers a reason to say "Wow!" Delicious for birthday parties, school lunch boxes, block parties or anytime.
Hands-On Time:
40 minutes
Total Time:
2 hours
Servings:
Makes 30 servings.
Ingredients:
•
1 pkg
Duncan Hines® Moist Deluxe® Swiss Chocolate Cake Mix
•
1 tub
Duncan Hines® Creamy Home-Style Vanilla Frosting
•
1/2 cup
creamy peanut butter
•
15
miniature peanut butter cup candies
Baking Instructions:
1
Preheat oven to 350°F. Place 30 paper baking cups in muffin cups.
2
Prepare, bake and cool cupcakes according to package directions.
3
Combine frosting and peanut butter in medium bowl. Stir until smooth. Frost one cupcake. Decorate with peanut butter cup candy, cut-side down. Repeat with remaining cupcakes and candies.

Makes 30 servings

please share...

Please share!

Please share your recipes with us. It will take YOU to make this blog work. Please email heidiandherrecipies@gmail.com or simply leave a comment with your email address if you would like to contribute. Thanks and happy cooking, which of course means happy eating!

another recipie....

I got this recipie off the Kelloggs website... I hope i do not get in trouble for posting this.
Anyhow this is a yummy rice krispie treat recipie-- and even though it is past Valentines Day! i believe this is still something we all can enjoy!


Kellogg's® Rice Krispies Treats® Valentine Greeting
Preparation Time: 30 minutes
Total Time: 50 minutes
Servings: 12 -->
Ingredients
3
tablespoons margarine or butter
1
package (10 oz. about 40) regular marshmallows
4
cups miniature marshmallows
6
cups Rice Krispies®
Red decorating gel
Prepared frosting (red, white or pink)
Directions 1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.3. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2 inch pan coated with cooking spray. Cool completely.4. Remove from pan and place on foil lined cutting board. Using red gel, make straight line across the center of cake. Using frosting, make a heart shaped design on the left side of the line. On the right side of the line, write your own personalized message, using red gel. For finishing touch, trim the edges of greeting using prepared frosting. Cut into 2-inch squares and serve. Best if served the same day. MICROWAVE DIRECTIONS:In a large microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 thru 4 above.Microwave cooking times may vary.Note For best results, use fresh marshmallows.1 jar (7 oz.) marshmallow creme can be substituted for marshmallows.Diet, reduced calorie or tub margarine is not recommended.Store no more than two days in airtight container.

FIRST RECIPIE...

I found this recipie on the internet... it also has some reviews that people have written that has tried this recipie...
Tuna Noodle Casserole from Scratch

"No canned soup mix in this recipe! Mushrooms, onions, celery, and peas all go into this comfort casserole."


INGREDIENTS
1/2 cup butter, divided
1 (8 ounce) package uncooked medium egg noodles
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
8 ounces button mushrooms, sliced
1/4 cup all-purpose flour
2 cups milk
salt and pepper to taste
2 (6 ounce) cans tuna, drained and flaked
1 cup frozen peas, thawed
3 tablespoons bread crumbs
2 tablespoons butter, melted
1 cup shredded Cheddar cheese
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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

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