Peanut Butter Balls

Jeff requests these each year! I have never made them with the rice cereal in them but have tried these before...they are DELICIOUS! I might have to make them with the rice cereal this year just for something new :)! ENJOY!!

Peanut Butter Balls

2 cups creamy peanut butter
1/2 cup butter
4 cups confectioners' sugar
3 cups crisp rice cereal
2 cups semisweet chocolate chips


Melt peanut butter and butter in saucepan, over low heat. In large bowl, mix crispy rice cereal and confectioners' sugar well. Pour melted peanut butter and butter over cereal and sugar and blend together thoroughly.
Form into 1 inch or smaller balls, spread on cookie sheets, chill till firm in refrigerator (over night is okay).
Melt chocolate in double boiler and keep melted while working with balls. A teaspoon is best to use in dipping the balls in chocolate. Dip good and place on cookie sheet. As you dip them place them back on cookie sheet and keep chilled till firm.

www.allrecipes.com

Caramels

I made these one year and they were delicious. ENJOY!

Caramels

1 cup butter (or margarine)
1 cup evaporated milk
2 cups brown sugar
1 cup white syrup
2 cups walnuts (optional)
1 teaspoon vanilla

Melt butter in large kettle. Add rest of ingredients except walnuts and vanilla. Boil to soft ball stage on candy thermometer (236 to 238 degrees). Take off the heat and add the vanilla and nuts. Pour into a buttered cake pan. Cool and cut into small squares. We wrap them in waxed and colored cellophane paper for gifts.

http://www.northpole.com/Kitchen/Cookbook/rec0874.html

Chinese Christmas Cookies

I've never made these but I have sampled my fair share... he he :)! They are super good and pretty easy to make (according to the directions). ENJOY!


Chinese Christmas Cookies

6 ounces(1 package) semi - sweet morsels
6 ounces(1 package) butterscotch morsels
2 ½ ounces(1 can) chow mein noodles
7 ¼ ounces(1 can) salted peanuts (without skin)

Melt morsels in microwave in large bowl. Add noodles and nuts. Drop on waxed paper by teaspoon full. Chill in fridge.

Makes 4 dozen cookies

http://www.northpole.com/Kitchen/Cookbook/rec3688.html

Butter Brittles

These are the BEST! I got this recipe from my Mom. I make them every year because they are super easy and are SUPER DELICIOUS!!

Butter Brittles

Soda Crackers (1 1/2 packages)
1 cup butter (no substitutes)
1 cup brown sugar
6 oz. chocolate chips
Chopped nuts (about 1/2 cup), optional

Crush soda crackers by hand over bottom of a 14 x 10 x 1 inch jelly roll pan. Combine butter and sugar; bring to a rolling boil and boil 3 minutes. Pour evenly over crackers then place in 400 degree oven; bake 5 minutes. Remove from oven. Immediately sprinkle chocolate chops over top. Let melt about 2 minutes, then spread lightly with a spoon. Sprinkle nuts over chocolate (if desired); let cool. Break into bite sized pieces.

ENJOY!!!

Homemade Turtles

I have never made these myself but have had them a few times. They are delicious. Anything with caramel, chocolate and pecan's has to be pretty darn tasty :)! ENJOY!!


Homemade Turtles

1 pkg.(14 oz.) caramels
2 tbsp. evaporated milk
1 tbsp. butter or margarine
1 (5 oz.) pkg. pecan halves
1 pkg.(6 oz.) semi-sweet chocolate chips
1 (1-inch) square paraffin wax

Place caramels, milk and butter in 1-quart bowl. heat in microwave on Roast for 4 to 5 minutes or until caramels are melted. Arrange pecan halves in groups of 3 on buttered sheet(s).Spoon about 1 tablespoon of warm caramel mixture over each group of pecans. Refrigerate uncovered for 30 minutes. Place chocolate chips and paraffin in 2-cup bowl.Heat in microwave fro 5 1/2 to 6 1/2 on medium temperature or until melted. Spoon enough chocolate to cover each pecan. Allow to cool. Can be frozen or kept in fridge.

Makes Yield: 2 to 2 1

http://www.northpole.com/Kitchen/Cookbook/rec3641.html

Cornflake Christmas Wreaths

I made these one year and they were a BIG hit! ENJOY!!

Cornflake Christmas Wreaths

1/2 cup margarine
1 package (10oz) regular marshmallows
1 teaspoon green food coloring
6 cups Corn Flakes cereal
red cinnamon candies
vegetable cooking spray

In a large saucepan, melt margarine over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring. Add corn flakes cereal. Stir until well coated. Using 1/4 cup dry measure coated with cooking spray, evenly portion warm cereal mixture. Using buttered fingers, quickly shape into individual wreaths. Dot with cinnamon candies.

Makes 16 wreaths 0r 1-2 large wreaths

http://www.northpole.com/Kitchen/Cookbook/rec0704.html

Puppy Chow (for People)

I have had this many many times and LOVE IT!! Haven't made it myself but it looks pretty easy! ENJOY!!


Puppy Chow

8 cups Crispix cereal
1 stick Margarine
1 cup Peanut butter
1 cup Chocolate chips
2 cups Powdered sugar

Melt together margarine, peanut butter, and chocolate chips over low heat. Pour over Crispex cereal. Mix well. Pour into a brown bag. Add 1 cup powdered suger. Shake well. Add 1 more cup of powdered suger. Shake well.


Makes 8 cups

http://www.northpole.com/Kitchen/Cookbook/rec3986.html

7 Layer Cookies

These cookies are AWESOME! I made them 2 years ago and I couldn't stay out of them! I might even have to add them to the list for this year..not sure yet though. Now I'm hungry for them..he he :)! ENJOY!!

7 Layer Cookies

1 cup graham cracker crumbs
1 cup shredded coconut
6 0z chocolate chips
1 can sweet condensed milk
1 cup walnuts
1 stick butter (1/2 cup)

Melt 1 stick butter in a jelly roll pan.Spread in pan(in layers)- 1 cup of graham craker crums, 1 cup of shredded cocunnut,6oz od butterscotch chips and 6 oz. of chocolate chips,Drizzel one can sweet condensed milk on top.Add 1 cup of chopped walnuts on top. Bake at 350 degress for 30 minuts.Remove and let cool then cut into squares.

http://www.northpole.com/Kitchen/Cookbook/rec1653.html

OH SO YUMMY!!!!

Candy Cane Brittle

I haven't personally tried this one but thought it sounded wonderful! Might have to make a batch this year or maybe save it for next year! ENJOY!!


Candy Cane Brittle

1/2 cup light corn syrup
1 cup sugar 1 cup crushed candy canes OR 1-1/2 cups nuts of your choice
1 teaspoon butter or margarine
1 teaspoon vanilla
1 teaspoon baking soda

In a round 1-1/2 quart microwave safe dish, combine corn syrup and sugar. Stir well until blended. Microwave on high for 4 minutes. Stir mixture (if using nuts instead of candy canes, stir nuts in now). Microwave on high 4-5 minutes or until light brown. Stir in butter and vanilla-blend well. Microwave on high 1-2 minutes. Add baking soda-stir lightly until foamy. Quickly pour onto lightly greased baking sheet (you can use Pam or shortening). Pour crushed candy canes over brittle while warm and press lightly onto surface. Let cool.

Makes 2 pounds

http://www.northpole.com/Kitchen/Cookbook/rec0233.html

English Toffee

I have made this before and it's DELICIOUS! It's actually a recipe my Dad often made around Christmas time when we were younger. I believe we got the recipe from my Aunt Jill and I think she in turn got it from my Grandma B. It's really rich and very tasty! ENJOY!

English Toffee

1 c. butter
1 1/4 c. sugar
6 milk chocolate bars (Hersey's works great)
nuts-walnuts or almonds, chopped (I leave them off usually)

Line a 9 x 9 in. square pan with milk chocolate bars. Cover with chopped nuts. Cook butter and sugar until light tan in color. Pour over nuts and spead milk chocolate bars on top. Sprinkle with nuts. Mark into squares while hot. Cool until chocolate hardens.

Chocolate Candy Cane Cookies

Since it's December 1st today I thought I would start doing a "25 days to Christmas" Cookie Countdown kind of thing. I am going to try (and try being the appropriate word..he he) to post a new cookie or candy recipe on here daily. Most of the goodies I'm going to post I'm either going to make, are thinking about making or have made in the past. ENJOY!

Chocolate Candy Cane Cookies

1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
3/4 cup butter, softened
1 cup sugar
2 teaspoons vanilla
2 1/2 cups flour
1/2 teaspoon baking soda
4 squares BAKER'S Semi-Sweet Baking Chocolate, melted
1 (6 ounce) package BAKER'S Premium White Baking Chocolate
12 hard peppermint candies, crushed

Preheat oven to 350 degrees F. Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Blend in semi-sweet chocolate.

Shape tablespoonfuls of dough into 52 balls. Roll each ball into 3-inch-long rope. Place, 2 inches apart, on baking sheet, bending top of each slightly to resemble a candy cane.
Bake 10 to 12 minutes or until lightly browned; cool 5 minutes on baking sheet. Transfer to wire racks; cool completely. Microwave white chocolate as directed on package; drizzle over cookies. Sprinkle with crushed candies. Let stand until chocolate is firm.

(http://www.kraftfoods.com/)

Side note: I have not made this cookie...but had considered making it. It didn't make the top list but I still think it looks like a good one :)!

Simple Lasagna, Bread Sticks and Green Beans

Last Friday night this is what I made for supper. It was really easy to make and was really DELICIOUS! I ended up making 2 pans of it (instead of a 9x13 pan I used two 9 in. pans). This way we can have lasagna again some night later on in the month! The bread sticks were just the tube kind you buy in the store. We have jars and jars of canned green beans so I just heated one of those up too. ENJOY!!

Simple Lasagna:

1 pound bulk pork sausage
1 jar (26 ounces) spaghetti sauce

1/2 cup water
2 eggs, beaten
3 cups (24 ounces) 4% cottage cheese
1/3 cup grated Parmesan cheese
1 to 2 tablespoons dried parsley flakes
1/2 teaspoon each garlic powder, pepper, dried basil and oregano
9 uncooked lasagna noodles
3 cups (12 ounces) shredded part-skim mozzarella cheese

DIRECTIONS:

In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the spaghetti sauce and water. Simmer, uncovered, for 10 minutes.

Meanwhile, in a large bowl, combine the eggs, cottage cheese, Parmesan cheese, parsley and seasonings. Spread 1/2 cup meat sauce into a greased 13-in. x 9-in. x 2-in. baking dish. Layer with three noodles and a third of the cheese mixture, meat sauce and mozzarella cheese. Repeat layers twice.

Cover and bake at 375° for 45 minutes. Uncover; bake 10 minutes longer or until noodles are tender. Let stand for 15 minutes before serving.

Yield: 12 servings. (http://www.tasteofhome.com/)

Fish Fillets in Lemon Butter, Herbed Rice and Snow Peas

Here is what is on the menu for tonight at our house! I have it cooking right now and it all smells DELICIOUS!!

Fish Fillets in Lemon Butter

4 fish fillets (4 oz. each)
1/4 tsp. salt
1/8 tsp. pepper
3 Tbsp. butter, melted
1/2 cup minced fresh parsley (I used the dried stuff)
1 Tbsp. lemon juice
1/4 c. crushed butter flavored crackers (I used Ritz Whole Wheat crackers)
1/2 tsp. paprika

Place the fish in an ungreased microwave-safe 11 in. x 7 in. x 2 in. dish; sprinkle with salt and pepper. Cover and microwave on high for 3-4 minutes.

In a small bowl, combine the butter, parsley and lemon juice; pour over fish. Sprinkle with cracker crumbs. Microwave, uncovered for 3-4 minutes or until fish flakes easily with a fork. Sprinkle with paprika.

Yield: 4 servings

Herbed Rice

2 c. water
1 c. uncooked long grain rice
4 1/2 tsp. chicken bouillon granules
2 tsp. butter
1 tsp. minced chives
1/2 tsp. dried thyme
1/2 tsp. dried rosemary, crushed

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until rice is tender.

Yield: 6 servings

The snow peas are frozen ones that we packaged this summer when our garden was overly abundant :)! I just put the frozen ones in water, bring to a boil, cook for a few minutes and drain.

ENJOY!!!

Tomato-Basil Orzo Soup

Jeff and I are going to be trying this out for supper tonight. I thought it sounded like it had all sorts of good things in it so why not try it :)! I am going to be making Grilled Cheese Sandwiches with this soup. Enjoy the recipe!

Tomato-Basil Orzo Soup

1/2 c. each chopped carrot, celery and onion
1/8 tsp. each dried basil, oregano, and thyme
2 Tbsp. olive oil
1 can (19 oz.) ready to serve tomato basil or hearty tomato soup
1 c. chicken broth
1/3 c. uncooked orzo pasta

In a small saucepan, saute the carrot, celery and onion with basil, oregano, and thyme in oil for 8 to 10 minutes or until crisp-tender.

Add soup and broth. Bring to a boil. Stir in orzo. Reduce heat; simmer, uncovered, for 10 to 12 minutes or until orzo and vegetables are tender.

Yield: 2 servings

This recipe was tested with ready to serve Progresso Hearty Tomato Soup


More recipes to come later in the week. Tomorrow we are having Homemade Cheeseburger Pizza and Wednesday is "Breakfast" for supper night (Pancakes, sausage, eggs, and fruit). On Thursday, Friday and Saturday I'll be trying new recipes so stay tuned :)!!

Spaghetti Sauce

Here is a recipe I just tried last week. It tastes really good and is super easy! I did things a little different then the original directions (I'll note those in the recipe).

Spaghetti Sauce:

20 cups peeled and chopped tomatoes
1 green pepper, chopped
8 (6 oz.) cans tomato paste
1 Tbsp. garlic powder
5 bay leaves
3 cups onion, chopped
4 stalks celery, chopped
1 tsp. pepper
3 Tbsp. salt

Cook for 2 hours at a simmer. Put in prepared jars (pints) and seal. **I then pressured canned mine for 15 minutes at 11 pounds of pressure. I also had added 1 tsp. of lemon juice to the tomato sauce after it was in the jars.**

This recipe can be cut in half or you can even double it if you have enough tomatoes. Happy Cooking :)!!

This recipe courtesy of "The Blankespoor Cookbook" page 367

Zucchini Brownies with Chocolate Frosting

For the chocolate lover in all of us!! These brownies are extremely moist and flavorful! What a wonderful way to use your extra zucchini!! The frosting is easy to make and tastes even better then the store bought stuff!! You won't be disappointed with these brownies, in fact, you'll find they are VERY HARD to stay out of!! ENJOY!! (Sorry there is no picture...we ate them too fast...he he)!!

Zucchini Brownies:

1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts (optional)

Frosting:

6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Directions:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

(This recipe courtesy of http://allrecipes.com/Recipe/Zucchini-Brownies/Detail.aspx.)