Cookin' with the Chicks

Seeing RED

2012-01-08T18:35:00.001-08:00

What a slacker I have been. We had a chicks gathering back in November and here it is the beginning of January. What's the hurry? Right? Well, since it is almost time to meet again, I thought I better post SOMETHING from our last gathering.

Our theme was seeing RED. Bring your recipes that appeared red, had a red ingredient or just tasted good...we don't really care. Now let's see if I can remember what we had. Thank goodness I took pictures.

CRANBERRY SALAD-Connie Sandoval

1 BAG FRESH CRANBERRIES (ABOUT 1 LB)

1 ¼ CUP SUGAR

1-10 OZ BAG MINIATURE MARSHMALLOWS

1 CUP CRUSHED PINEALLLE (DRAINED)

1 CUP CHOPPED PECANS

2 CUPS UNWHIPPED WHIPPING CREAM

2 TABLESPOONS POWDERED SUGAR

Crush or chop raw cranberries in blender or food processor. Add granulated sugar to cranberries and refrigerate overnight. Whip cream until stiff add powdered sugar to it while whipping. Add nuts, marshmallows, and pineapple and stir all together.

Bruschetta - Michelle Jones

Loaf of French Bread

5 md tomatoes (chopped)

3-4 garlic cloves (minced)

juice from 1/2 lime

1/4 cup EVOO

1 C freshly grated parmesan cheese

1 TBS fresh basil

salt & pepper

Mix diced tomeatos (juice & all), galiic, olive oil, lime juice and 3/4 c parm cheese, basil and salt and pepper to taste.

Allow to stand several hours to marinade. Slice bread at an angle and brush one side with melted butter, broil on each side to brown.

Spoon mixture onto bread, and top with remaining cheese. Broil until cheese has melted. Best when served immediately.

Roasted RED Potatoes ~ Charlene

1/2 C Ranch Dressing

1/2 C cheese

1/4 C bacon, crumbled

Mix with your red potatoes and pour into a greased 9X13 dish. Bake at 350 for 40 min.

Chocolate Oreo Truffles ~ Suzi Ward

1-8 oz pkg (finely crushed, with the cream filling)

8 oz pkg cream cheese, (softened)

Mix together crushed cookies and cream cheese. Roll into small 1 inch balls. Put on parchment paper or wax paper. Melt 1 bag of melting chocolate. Dip balls into the chocolate. Set back on paper to harden. Makes about 24-30.
**To make them festive, add crushed candy canes to teh melted white chocolate before dipping.
**You can add cuts, sprinkles, extra crushed oreo's , etc to the chocolate before dipping or roll the balls in it after dipping.

Grandma Davis' Cherry Cookies

Beat the following together:

3/4 C butter flavored shortening

1 C sugar

2 eggs

2 Tbs milk

1 tsp vanilla

then add:

2 1/4 C flour

1/2 tsp salt

2 tsp baking powder

3/4 C maraschino cherries, cut up

1 C chopped nuts

Bake at 375 for 10-12 min

Frosting:

1 pkg cream cheese, softened

2-4 drops red food coloring

2 Tbs butter

1 box powdered sugar

1 tsp almond extract
Low-Fat Red Velvet Cake ~ Mary
Ingredients
· 2 ½ cups cake flour
· 2 Tbs unsweetened cocoa powder
· 1 tsp baking powder
· ½ tsp salt
· 1/4 cup unsweetened applesauce
· 1/4 cup vegetable oil
· 1 ½ cups granulated sugar
· 1 egg
· 2 egg whites
· 1 tsp vanilla extract
· 1 cup fat-free buttermilk
· 2 Tsp red food coloring
· 1 tsp white vinegar
· 1 tsp baking soda
Instructions
Preheat oven to 350 degrees Fahrenheit, spray two 9-in round cake pans with fat-free zero-calorie cooking spray, and line the bottoms with parchment paper. In medium bowl, combine flour, baking powder, salt, and cocoa powder. Separately, in large bowl or electric mixer, beat together sugar, applesauce, and oil. Add egg, egg whites, and vanilla one at a time, beating well after adding each one. In a small bowl combine fat-free buttermilk and food coloring. Add half the flour mixture to egg mixture, stirring well, then add buttermilk mixture, stir, and finally the rest of the flour mixture, mixing until well combined. Combine baking soda and vinegar in small bowl or measuring cup, allow to fizz, then fold into batter. Immediately divide evenly between cake pans and smooth the tops, then bake 25-30 minutes or until a skewer or toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in pans, then turn out onto wire rack and allow to cool completely. Wrap layers separately in plastic wrap and freeze at least 60 minutes before icing with low-fat cream-cheese frosting, below.

Low-Fat Cream Cheese Frosting
Ingredients
· 3/4 cup fat-free vanilla yogurt
· 3/4 cup fat-free small curd cottage cheese
· 16 oz Neufchatel or low-fat cream cheese
· 1 1/2 cup powdered sugar
Instructions
Drain/press any excess liquid from cottage cheese. Place yogurt and cottage cheese together in food processor and process until smooth. Cube cream cheese and add to processor, processing again until smooth. Add sugar in three parts, processing to mix between additions. Cover and refrigerate until hardened enough to spread.
Icing The Cake
Once cake has hardened in the freezer and frosting is spreadable, cut each 9-inch round in half horizontally to create four layers (or, if you prefer a smaller icing-to-cake ratio, leave as is). Place the first on your serving platter, then spread with frosting. Repeat with next three layers, then frost the sides of the cake. Garnish with grated coconut if desired, and return to refrigerator to let frosting set.

Eggplant Parmesan ~ Vicki
1 med eggplant
olive oil
4 cups favorite marinara sauce
parmesan cheese

Peel eggplant and lightly brush with olive oil. Lightly saute until tender. (May also cook on grill, turning halfway through cooking time, until tender.) May season very lightly with little salt and pepper or little italian seasoning.
When eggplant is done, place 1 cup marinara sauce in bottom 9 x 11 glass baking dish. Cover with one layer of sliced eggplant. Then cover with marinara sauce. Then lightly sprinkle with parmesan cheese. Repeat with another layer of eggplant and sauce until dish is full. Top with parmesan cheese. Bake at 350 for about 45 minutes or until dish is bubbling all the way through.

Fall

2011-10-27T10:00:00.000-07:00

We had some delicious fall recipes shared at our last "CHICKS" gathering. It is funny how the change of seasons brings out a craving for certain foods. The ladies did not disappoint. The food was amazing as usual.

Both Vicki (above) and Connie (below), shared a corn recipe. They were both so delicious and different.

Creamy Corn (Vicki's)
Ingredients
2 packages (16 ounces each) frozen corn or 2 cans of corn
1 package (8 ounces) Cream Cheese cubed
1/3 cup butter, cubed
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 4 hours or until heated through and cheese is melted. Stir well before serving. Yield: 6 servings.
OVEN directions: place in a lightly greased baking dish and cook at 350 for about 45 minutes or until bubbly and hot all the way through.

SCALLOPED CORN (Connie's)

2 cans creamed corn
2 cans of regular corn (drained)
2 eggs
1 box Jiffy Corn Muffin Mix
1/4 cup sugar
8 oz sour cream
Mix and put in 9 x 13 pan and bake 50
minutes at 350 degrees.

Jamie shared a pumpkin cookie recipe.

California Wheat-Berry Salad

2 C wheat berries

4 C water

1 tsp salt

Soak wheat berries overnight in water. Next day, boil in water with salt. Water should cover the berries with 1/2 inch of water on top. Bring to a boil and reduce heat, simmer covered about 45 min, or until tender. Drain and cool.

Mix in 2 Tbs salt and 1 C balsamic vinegar and 1/2 C olive oil

Add: cherry tomatoes, red, yellow, orange peppers, red onion, avocados, fresh basil, chopped.

Refrigerate for 2 hours. Add more salt, vinegar and oil if needed to make it moist.

This is me (Paula)....I shared a recipe from Our Best Bites for :

Apple Cider Floats

1 C apple cider (not juice)

1/2 c ginger ale

1-2 scoops vanilla ice cream

ground cinnamon and nutmeg

1-2 Tbs caramel sauce

Pour apple cider and ginger ale into a frosted mug. Add ice cream. Sprinkle with cinnamon and nutmeg. Drizzle with warm caramel sauce. Serve immediately.

Suzi made a warm queso dip. That is good any time of the year in my book.

I don't have the recipe for the cookies or the queso....sorry.

Summer Chicks

2011-09-21T15:38:00.001-07:00

Over the summer I pretty much make myself disappear form this place. Some of our die hard chicks pressed on and had a "meeting". They emailed me some of the recipes and pictures from that night. Looks like some good food and fun.

Le Anne Skeen

Skinny Summer Pie (there is hardly any calories in this pie!)

Mix: .3oz sugar free jello
1/3 cup boiling water

Fold In: 2 yogurts
8 oz fat free cool whip
You can add frozen or fresh fruit at this point

Pour into pie shell. Freeze or refrigerate.

I have made this using different kinds of yogurt and jello. My favorites are peach, lime, and raspberry. I have added fresh and frozen peaches and frozen raspberries or strawberries.

**********

Summer Cheeseball
2 pkg. cream cheese
1 c. powdered sugar
1 small box of vanilla instant pudding
1 small can of crushed pineapple
Drain the juice from the pineapple and add all together. Put in freezer for 5 hours or overnight. Form into ball and roll in crushed pecans.

**********

BOCCONE DOLCE - Sweet Mouthful

Meringue:
4 egg whites, room temperature
1/4 tsp. salt
1/4 tsp. cream of tartar
1 tsp. vanilla
1 c. superfine sugar (I used regular)

Preheat oven to 225. Beat egg whites, salt, cream of tartar and vanilla until soft peaks form. Gradually beat in sugar and continue beating until meringue is stiff and glossy.

Line baking sheets with parchment paper. Trace three, eight inch circles on paper.

With a rubber spatula, spread meringue evenly and equally over top of the circles. Bake approximately 2 hours or until meringue becomes bisque colored. NOTE: The low temperature will prevent them from browning too quickly. Then turn off oven, open door and let meringues ‘rest’ in oven another 15 minutes. Remove from oven and carefully peel off parchment paper. Put on rack to dry until thoroughly cool.

Once cooled, meringues may be wrapped in saran and frozen or store in an airtight container if using withing the next 24 hours. You can wrap each meringue in several saran layers, then stack gently in a large plastic container for freezing. Remove from freezer at least an hour before assembling.

Assembling:
6 oz. semisweet or milk chocolate
3 T. water
3 T. powdered sugar
3 c. heavy whipping cream
½ tsp. vanilla
2 pints berries, sliced
chocolate curls for garnish

Slowly melt chocolate, when smooth remove from heat and let cool but not harden. In a large bowl, whip cream until stiff; gradually add powdered sugar and then vanilla.

To assemble, place meringue layer on a serving plate, rounded side down. Spread a very thin layer of chocolate over it - can use a pastry brush. Top chocolate with a layer (about 3/4 inch thick ) of whipped cream. Top cream with a layer of berries. Repeat with second meringue, chocolate, cream and berries. Top with final meringue, rounded side up, and repeat layers. Refrigerate at least 4 hours or overnight. Garnish with several whole strawberries and chocolate curls. Use a serrated bread knife to cut in sawing motion.

**********

CILANTRO CABBAGE SALAD

Cut up green cabbage or a pkg of already prepared cabbage

Cilantro Lime Dressing from Fresh and Easy or you can make your own by using Ranch dressing and adding
cilantro and lime juice (blended so it is all finely chopped and it makes the dressing green)

Powdered taco seasoning sprinkled on cabbage or added to the dressing

Tortilla chips broken up or buy the strips

Mix and add dressing and tortilla chips on top, SOOO Yummy

Pieces of grilled chicken in salad can be an option as well

**********

BREAD PUDDING

9 x 13- 400 degrees for about 1 hr 20 minutes
16 oz half and half
8 oz whipping cream (not whipped)
8 eggs
1 ¼ cups sugar
¼ tsp vanilla
6 slices white bread
3 TBL raisins
½ tsp cinnamon
1 TBL sugar
Mix half and half, whipping cream, sugar, eggs and vanilla.
Arrange bread in 9 x 13 pan.
Pour mix over bead (turn over bread slices so it is soaked in)
Mix raisins, sugar and cinnamon and sprinkle over the top
Cover pan with foil . Set 9 x 13 pan in a larger jelly roll pan with water in it and keep water in it all the time it bakes so it steams.
PECAN SAUCE
½ cup sugar
½ c brown sugar
½ cup whipping cream
½ cup butter
1 tsp vanilla

**********

SUMMERTIME PUNCH
1-2 liter 7up or Wal Mart Brand Twist Up (chilled)
1 big scoop frozen lemonade
1 big scoop frozen OJ
1 tsp almond extract
Mix and add ice

SUMMER RECIPE IDEAS

2011-05-18T19:03:00.000-07:00

The "Chicks" have had a few months off and were ready to get back together and eat and socialize. That is what we do, ya know!

The girls did not disappoint.

Misty brought salad greens and a variety of fresh toppings. They included: feta cheese, chopped apples, mango, craisins, sliced almonds and raspberry vinaigrette. Wonderful and refreshing!

Mary shared Key Lime Pie

Easy Key Lime Pie

Ingredients:

4 egg yokes, beaten.
2 (14 oz.) cans of sweetened condensed milk.
1 cup of key lime juice. (Can be purchased in a bottle or 1 cup of ½ limes and ½ lemons.)
1 (9 inch) prepared graham cracker crust.
Whipping cream.

Directions:

Preheat oven to 375 degrees F.

Combine egg yolks, sweetened condensed milk, and lime juice. Mix well. Pour into unbaked graham cracker shell.

Bake in preheated oven for 20-25 minutes. Allow to cool. (It is better when refrigerated for a couple of hours.)

Top with whipping cream and garnish with lime wedges if desired.

Connie and her ice cream dessert.

Doesn't she look cute in her fun apron?

ICE CREAM PUDDING DESSERT

60 Ritz Crackers

1 cube melted margarine

Crush crackers and mix in margarine. Pat in 9 X 13 pan. Mix ½ gallon mushy ice cream with 2 pkgs instant coconut cream pudding mix. Pour over crushed crackers. Put in freezer for a while and then put 1 8oz cool whip on top of ice cream and sprinkle either some coconut or a few crushed Ritz Crackers on the cool whip and refreeze. Set out for a few minutes before serving.

Yes, this is Suzi behind that salad bowl.....
Fruit Salad
1 can cherry pie filling (or any flavor--raspberry is my fav)
1 8 oz. cool whip
1 large can pineapple tidbits (drain the juice)
1 large can mandarin oranges (drain the juice)
2 c. mini marshmallows
1 can sweeten condensed milk

Mix the above items together. Refrigerate.
*** This salad is MUCH better the next day!
Michelle shared Marinated Tomatoes. I can't wait to try these with some fresh garden tomatoes.

Bev brought a Beef spread for crackers....it was a new take on an appetizer. Delicious!

SHREDDED BEEF APPETIZERS
Left over shredded beef from a roast beef dinner.
Season with mayonnaise, chopped onion and horseradish to your liking. Serve on a variety of crackers.

Paula is obsessed with cupcakes right now ~
Strawberry Jell-O Poke Cupcakes

1 white cake mix, plus ingredients to make

1 c boiling water

1 (3oz) pkg strawberry jell-O

1/2 cup cold water

Prepare cake according to package directions for cupcakes. Cool completely. Using a fork or wooden skewer, poke six or so holes in each cake. Prepare jello using ingredients above. Place the cupcakes in a pan, because come of the jell-O might overflow. Put the jello into a squeeze bottle and squeeze in to each hole. Place in fridge for a few hours.

Frosting

1 small pkg vanilla instant pudding.

1 cup milk

1 tsp vanilla extract

1 (8oz) cool whip

Wisk pudding, milk and vanilla until smooth. Fold in coolwhip. Place in fridge for about 30 min to thicken. Place in piping bag to frost.

Vicki also made a frozen dessert ~

Lemonade Dessert
8 oz. graham cracker crumbs
1 cube melted butter
½ c. sugar

Mix together the above 3 ingredients. Set aside 1/3 cup and then pat rest into bottom of two 8x11 pans
Tuck in freezer while you mix the topping
1-16 oz. cool whip—partially thawed
1 can Sweetened Condensed Milk (Eagle Brand)
1 1/3 cans frozen pink lemonade concentrate- thawed

Mix altogether until well mixed. Divide between two pans and top with reserved crumb mixture.
Freeze at least 6 hours before serving. Best if frozen overnight. Will keep for up to two months in freezer.

Becky brought Golden Graham Smores.....

Becky, the newest "Chick", brought tortilla chips and 3 different dips: salsa, hummus and cilantro dip.

Suprise Inside Brownie Bites

2011-04-07T06:37:00.000-07:00

Pretty sure these little gems could have been the icing on the chocolate cake last month when we had "chocolate coma". Even if you don't like chocolate, you will like them. I had two different people tell me that when I offered them one. Those people ate two!

Brownie Wrapped Oreos

1 box brownie mix (plus ing. to make them)

1 pkg oreo cookies (you could use any variety- i chose double stuffed)

white chocolate or vanilla frosting

sprinkles

Preheat oven to 350. Prepare brownie batter according to package directions. Leave in mixing bowl. Dip oreos in batter one at a time and place in bottom of cupcake tin that has been generously sprayed with cooking spray. Bake 12-15 min, until brownie is cooked through. As soon as you remove from oven, take a thin knife and run along the edge. (if you don't do this step, your brownie will stick to the pan)

Let cool 5 min, remove and drizzle with melted white chocolate or runny vanilla frosting. Top with sprinkles.

Makes one entire package of oreos.

chocolate coma

2011-03-06T15:22:00.000-08:00

I know it's hard to believe but there really is such a thing as too much chocolate. By the end of the night, most of the chicks could hardly take one more bite of something chocolate....MOST but not all.

There were some really amazing recipes shared. Some very rich, dark, chocolate recipes. The night was half over when I realized I had not been snapping pictures. Of course all the chicks LOVE having their picture taken (NOT)! Here are the few I snapped.

Candy Cane Brownies

1 box favorite brownie-mixed, baked and cooled in 9”x13” pan

Mint Layer

Combine in a mixing bowl:
1 cube soft butter
5 tsp. instant vanilla pudding powder
3 c. powdered sugar
1 tsp. vanilla
2-3 tbsp. cold milk
Mix all together and beat until light and fluffy
Stir in 2 crushed candy canes, can also tint icing pink if you like
Spread over cooled brownies and refrigerate until cool and set

Chocolate Frosting

1 cube melted butter
3 tbsp. unsweetened cocoa powder
Mix well together then add:
1 tsp. vanilla
4 c. powdered sugar
1 tsp. cornstarch
4 tbsp. cold milk
Beat together on high for several minutes until frosting changes color and is light and glossy.

Spread over cooled mint layer. Sprinkle lightly with crushed candy cane if desired. Let set for about an hour before serving.

Optional:
Ice brownies while warm with the mint and then the frosting, the two layers will run together somewhat, but this is delicious served with ice cream.

Connie's Moulton Chocolate Cake

Suzi - Q made "Robert Redford"

Chocolate Peanut Butter Candy Bars

Paula Kelsey

1 1/2 c graham cracker crumbs

1 c white sugar

3/4 c b. sugar

3/4 c butter, cubed

1/3 c milk

2 sleeves ritz crackers

1 1/2 c semi sweet chocolate chips

1 1/4 c peanut butter (i used chunky)

sea salt

In a saucepan, combine graham cracker crumbs, sugars, butter and milk. Bring to a boil, stirring constantly. Cook and stir for about 5 min.

Grease a 9X13 pan and place a single layer of ritz cracker along the bottom. Top with half of the graham cracker mixture. Repeat layers and then top with remaining ritz.

In a microwave safe bowl, combing chocolate chips and peanut butter. Microwave on low, stopping to stir occasionally. Do not overcook. Pour over the crackers and refrigerate until firm.

When ready to serve, cut and let stand at room temp for a bit, just to soften slightly. Sprinkle each bar with sea salt.

********************

Mary's Hot Fudge Sauce

6 oz. of unsweetened Chocolate 4 Tablespoons of Butter
2 cups of sugar 1 cup of Half and Half
14 oz. of sweetened Condensed Milk

(Optional: 3 Tablespoons of Brandy Bourbon or Rum.)

Makes 2 ½ -3 cups

In medium saucepan melt chocolate and butter over low heat, stirring constantly. Add sugar and half and half, and continue stirring until thick. (This takes along time for me.) Gradually add condensed milk. Cook 20 minutes, stirring occasionally. (Optional: stir in liquor.) Serve warm. Keeps indefinitely in the refrigerator; reheat before serving. Freezes well too.

From: Crème de Colorado Cookbook

********************

Yum Yum Chocolate Cake

1 ½ c. flour 5 T. vegetable oil
1 c. sugar 1 T. vinegar
3 T. cocoa 1 tsp. vanilla
1 tsp. Baking soda 1 c. cold water
½ tsp. salt
Heat oven to 350 degrees. Measure flour, sugar, cocoa, baking soda, and salt into a 9x9x2 pan. Mix it all together. Make 3 holes in dry mix. Measure vegetable oil in one hole, vinegar in 2nd and vanilla in 3rd hole. Pour water over all of the mixture and stir till well blended. Bake for 30 minutes. (Michelle Jones)

March Cookin Night

2011-02-23T10:59:00.000-08:00

~EVERYTHING CHOCOLATE~

Tuesday, March 1

6:30pm

Paula's Place

Nicoles Sugar Cookies

2011-02-06T19:06:00.000-08:00

2 C sugar

1 C softened butter

1 C milk

3 eggs

1 tsp b. soda

4 tsp b. powder

2 tsp vanilla

1 tsp salt

6 1/2 C flour

Cream together the sugar, butter and eggs. Add baking soda, baking powder, salt and vanilla. Add 4 cups flour then milk. Add the rest of the flour. You may not need all 6 1/2 cup, you may need a bit more. You want your dough just stiff enough it does not stick to the rolling pin and counter as you roll.

Roll your dough out in small portions, cut with your favorite cookie cutter and bake aprox. 10 min at 350*.

Cool and frost with your favorite frosting. I have always used store bought cream cheese frosting.

**Thanks to my cousin Nicloe for this recipe. We used to make these together every Valentine's Day and Halloween. Life got too busy and we don't get together any more. I miss it. I had great help today though....

Super Bowl Recipes

2011-02-04T06:42:00.000-08:00

Artichoke Dip--Michelle
8 oz. cream cheese
1/2 c. mayonaise
1/2 c. sour cream
1 c. parmesan cheese
garlic powder
1 can artichoke hearts
Mix & bake 30 min @ 350 degrees. Serve with assorted crackers, melba rounds etc. (or eat it right off a spoon like Michelle does :-)
**************************************

Chili n Cheese-Vicki
8 oz. pkg. cream cheese
1 10 oz. can chili
1 c. shredded cheese
Spread cream cheese in the bottom of an 8" baking dish
cover with canned chili, Top with shredded cheese
Bake at 350 until bubbly and hot...

***Use your favorite canned chili and your favorite cheese blend.
I usually use cheddar and jack mixed, sometimes pepper jack

Serve with tortilla chips
*********************************************

Superbowl Burritos
1 pot of your favorite homemade chli
12" flour burrito shells
shredded cheese
chopped lettuce
chopped tomatoes
chopped onions
chopped peppers

When chili is done, top burrito shell with chili, then add favorite toppings,
These are huge and delicious...a fun take on the traditional burritto...

***These were a tradition at our Superbowl Party when I was a kid. A friend of ours always brought these
and they were a huge hit!
****************************************************

Becky's Meatballs
1 package frozen meatballs--about 2-3 lbs.
add 3 c. Yoshida Gourmet Sauce
Cook in crockpot on high until warmed through, then keep on low until ready to serve.
******************************************************

Hamburger Dip--Becky
1 lb. hamburger
1 8oz. cream cheese
1 cup salsa
Brown hamburger, then stir in cream cheese and salsa, heat until bubbly,
Serve with tortilla chips, or pita chips
can keep warm in small crockpot to have during party
***********************************************************

Tammy's Party Crackers
Assorted flavored Triscuits
Fresh Mozzarella-
Top Triscuit with slice of fresh mozzarella, then add
any variety of your favorite toppings...
sliced pepperoni, halved grape tomatoes, Fresh snipped basil,
marinara sacue, olives...use your imagination...

OREO COOKIES

2011-01-27T21:27:00.000-08:00

Looks pretty darn tasty, huh? Well, they are. You should go make some. NOW. This is one of the easiest cookies to make, that only look like you worked harder than you did.

OREO COOKIES

1 box devils food cake mix

2 eggs

1/2 cup oil

Blend all ing. together until dry mix is moistened. Drop by cookie scoop onto cookie sheet. Bake @ 375 for 9 min. ( you will want to check them, you want a soft cookie when cool) I used the pampered chef med. scoop. You could use any size you want to make the size cookie you want. The most important thing is definitely use a cookie scoop so they are all the same size. Cool cookies on a wire rack.

Filling

1 jar marshmallow fluff

1 can vanilla frosting

Mix well with an electric mixer. When cookies are cool, frost one, then top with another cookie. You can make these as thick (like DOUBLE STUFF), or thin as you would like. After all, you made them, and they are way better than a store bought Oreo.

oh...one more side note. I store mine in the fridge so they don't get too mushy. Taste best @ room temp.

Food Snob to the rescue!

2011-01-26T06:43:00.000-08:00

Vicki, our very own, self proclaimed, I might add ~ FOOD SNOB, sent this recipe in for homemade bisquick baking mix. Sure wish I would have seen this before I went to Smiths last night. Enjoy! She used this in the recipe from the previous blog for Becky's Breakfast Quiche.

Biscuit Mix—Bisquick— from Taste of Home
9 cups all-purpose flour
1/4 cup baking powder
1 tablespoon salt
2 cups shortening
Mix well with electric beater. Store in airtight container, use like you would bisquick. I use in Becky’s breakfast bake, and for quick biscuits below.

Golden Biscuits
3 cups biscuit baking mix
¾ cup milk
Mix together until just mixed, then roll out to about ¾” thick, cut with cutter bake on ungreased pan at 425 for 12-14 minutes—makes about 9 biscuits

Cookin with a Rooster?

2011-01-22T12:40:00.000-08:00

January night was a blast. The chicks has a rooster in the hen house. My dad came from Utah and demonstrated how he makes his Hungarian Palacsinta's (crepes). When we decided on breakfast foods last time we met, he said he would come and show the chicks how he makes his Palacsinta's . The closer it got, he got a little nervous.....but he did a great job. My mom came as well and we had some delicious breakfast foods that night.

Hungarian Palacsinta

(Crepe Suzettes)
2C Flour
3 C Milk
5 Eggs
1/2 C Sugar
1 tsp Salt
1 tsp Vanilla

Beat eggs and sugar until frothy. Add salt and 1 1/2 C milk. Beat in flour slowly, until very smooth, then add remaining milk. It will make a very thin batter. Add vanilla. Butter griddle and heat to sizzling point. Pour 1/4 c batter on griddle and swish around until the entire bottom of the pan is covered. When lightly browned, turn over with a spatula and brown. Always butter the pan well before each crepe. Remove and put on a plate. Keep warm or store in fridge on Ziploc bag and keep several days. Makes 12 large crepes.

Suggested fillings: (possibilities are endless)

jam or jelly, cream cheese, bottled or canned pie filling, fresh fruit, asparagus and cream cheese, avocado and cold cuts.

*******************************

I made Wheat Blender Pancakes. The recipe is from the Bosch Sensible Cooking Cookbook. I don't think I would make these if you don't have a Bosch blender ~so go buy one! You won't regret it!

1 C Wheat (whole kernel)

1 1/2 C Milk
2 Eggs

1 tsp Salt

1/3 C Oil

1 Tbs Honey

1 Tbs Baking Powder

In Bosch Blender, add 1 cup milk and wheat. (be sure to put your milk in first) Mix on speed 4 for 2 min. Add final 1/2 cup milk and blend additional 2 min. Add egg, honey, and salt. Blend for 20 seconds. Add baking pdr and blend gently jogging "M" switch 3-4 times. May be used for pancakes or waffles .

*************************

My mom made the TO-DIE-FOR

Butterscotch syrup to put over the pancakes.

BUTTERSCOTCH SYRUP

1 1/2 C Sugar

1 1/2 cubes Butter

2 Tbs White Corn Syrup

3/4 C Buttermilk

1 tsp B. Soda

2 tsp Vanilla

Combine all ing. but vanilla in a saucepan. Bring to a boil and simmer for 7-9 min, stirring every so often to prevent scorching. Remove from heat and add vanilla. Store in fridge. Reheat to serve again. This can be used as an ice cream topping too. You won't regret the decision to have this on your pancakes...it's worth the extra trip to the gym!

**************************

Vicki, our resident "Food Snob", made homemade instant oatmeal. You know, like the Quaker packets you can buy in the store. This is WAYYYY better, and I am sure better for you.

Instant Oatmeal
4 c quick oats
½ c. powdered sugar
½ c. brown sugar
¾ c. powdered milk
½ tsp. salt
1 ½ c. dehydrated apples
½ tsp. cinnamon
Mix all ingredients together Store in an airtight container
To eat: Mix ½ c oatmeal mix with ½ c water and microwave for 2 minutes Serve with milk.

**********************
We have a few comedians in our group. Suzi and Annette have their own take on breakfast foods. Suzi's is a stop at Dunkin Donuts. She also treats herself to some homemade French Toast on Saturday morning. Made with the cinnamon swirl bread you can buy at the Smiths bakery.

Annette had her "Little Red Riding Hood" basket full of her take on breakfast foods...yogurt, corn chips, peanut M&M's, Diet Pepsi, trail mix, nutrigrain bar. We love you Annette!

************************

This is Becky. She made a delicious breakfast quiche. It seems like if you have had one, they all taste the same. Not true! This one is worth a try. Maybe it's all the cheese.

Breakfast Quiche--Becky Bradley
Whip 10-12 eggs
Add 1 c. bisquick
1/2 c melted butter
3 c milk
1/2 tsp accent
1/2 tsp. salt
1/2 c. chop onion--optional
1 c. ham
Mix together and pour into greased 9x13" pan.
Top with 2 c. white cheese and 2 c. cheddar cheese
Bake at 350 degrees for 45 minutes.

****************************************

The rest of you chicks, get your recipes to me....we want you on the world wide web! We have followers to please!

Cookin in January

2011-01-01T21:22:00.000-08:00

Our January cookin night will be on Tuesday, the 18th.

THEME: BREAKFAST

TIME: 6:30PM

PAULA'S PLACE

By the way.....we will have a demo by a surprise guest :)

I'm pretty excited about it!

dEliSh

2010-11-17T18:30:00.000-08:00

ummmm.............this is soooo good...............oh my, what is in this?...............yummy............amazing................ahhhhh..............

Those are a few of the comments made while sampling the dishes at our Holiday Favorites Cookin Night.

Here are some recipes that were shared.

Hot Rolls
Add together:
2 T. yeast
3/4 c. warm water
2 tsp. sugar
Mix in a large mixing bowl:

2/3 c. sugar
2/3 c. oil
2 tsp. salt
2 eggs
3/4 c. can milk
1 1/2 c. warm water
7-8 c. flour
Mix together. Oil top of dough, cover and let rise till double (1 1/2 hrs). Roll out, spread with melted butter. Roll up and place on greased cookie sheet. Let stand 20 minutes. Bake at 375 for 13-15 minutes.
-- Michelle

Holiday Fudge—Vicki Wardell
4 c. sugar
1 cube butter
2 c. chocolate chips
1- 16 oz. bag mini marshmallows
1- 12 oz. can evaporated milk
1 c. chop nuts optional
Melt butter in pan, add sugar and evaporated milk. Let come to boil, then set timer and stir occasionally for about 4 minutes, if not thickened can cook for 5 minutes. Take off heat and stir in marshmallows and choc chips. Stir until smooth. Pour into a buttered 9x13 baking dish. Let cool, cut into squares.

Giant Snickerdoodles ~Paula Kelsey~

1 C butter

1 1/2 c sugar plus 2 TBS

2 eggs

2 tsp cream of tarter

1/4 tsp salt

2 3/4 C flour

1 tsp b soda

2 tsp cinnamon

Cream butter, 1 1/2 cup sugar, and eggs. Combine flour, cream of tarter, soda and salt. Add to cream mixture. Blend well. Refrigerate 30 min. Stir together the 2 TBS sugar and 2 tsp cinnamon. Form dough into balls and roll in sugar / cinnamon mixture. Bake at 350 for 12-15 min.

Turtles

Lemon Cheese Bars

Holiday Salad

Holiday Dip

Homemade Tortillas

Turtle Pumpkin Pie

1/4 cup plus 2 Tbsp caramel ice cream topping, divided

1 Graham cracker pie crust

1/2 cup plus 2 Tbsp Pecans, divided

2 pkg 3.4oz instant vanilla pudding

1 cup cold milk

1 cup canned pumpkin

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1 tub 8oz cool whip, divided

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup chopped nuts. Beat next 5 ingredients in large bowl whisk until well blended. Stir in 1 1/2 cups cool whip; spoon into crust.Refrigerate 1 hr. Top with remaining cool whip, caramel topping and nuts just before serving.

Pumpkin Bars

Pumpkin Gingerbread Cake with Caramel Sauce

Holiday Favorites

2010-11-01T08:28:00.000-07:00

Join us for

~ HOLIDAY FAVORITES~

Tuesday, November 9

6:30pm

Paula's Place

FALL FAVORITES

2010-09-22T06:59:00.000-07:00

We had a pretty great night with our fall favorites and a new meeting place. Thanks to those that came and shared their recipes and those that came to learn, socialize and EAT!

We had some pretty good eats....

Vicki shared her amazing apple cake. It was so moist and delicious...even those of us that did not like raisins ate it. It might be because it is smothered in this butter sauce that would make pretty much anything taste good.

Madges Apple Cake

1 c. cold coffee or water
2 tsp. Soda

mix above together… In a separate bowl mix the next 10 ingredients together

2 c. raisins
4 c. diced apples
1 c. chopped walnuts
2 tsp. Cinnamon
½ tsp. Salt
1 c. brown sugar
1 c. white sugar
2 eggs
1 c. melted butter
2 tsp. Vanilla

2 ½ c. flour
Then mix in flour and water/soda mixture alternately until all is mixed well together.
Put in a 9x13” pan and bake at 350 for 50 minutes or until toothpick comes out clean.
Serve with Butter Sauce

Butter Sauce:
1 c. sugar
½. C butter
½ c. canned milk
1 tsp. Vanilla
Mix together and bring to a boil. Take off heat and serve over warm cake.

Here is my Salted Caramel Cupcakes. I found this recipe on another blog and just had to try it. I think salted caramels might be one of the best inventions ever. This became my fall favorite as soon as I tried it.

SALTED CARAMEL CUPCAKES
Paula Kelsey

1 box chocolate or van cake mix (and ing. to make it)
Sea Salt
Toffee Bits
Vanilla Butter Cream Frosting
Caramel Ice Cream Topping (or you can use homemade caramel sauce)

Bake cupcakes according to package. When they are almost done, you will make the salted caramel.
**Pour caramel into measuring cup or bowl. Add 1/2 tsp sea salt per 8oz of caramel. Warm in the microwave for about a minute. Stir. Pour the warm salted caramel into a squeeze bottle.
As soon as the cupcakes come out of the oven inject the caramel into each one. Move them to a cooling rack.
When cool, frost with butter cream frosting. Drizzle more salted caramel over them and sprinkle with toffee bits.

Vanilla Butter Cream

1 stick unsalted butter

3 cups pdr sugar

1-2 TBS milk

1 1/2 tsp vanilla

Mix will with electric mixer. You may need more milk or sugar to make the right consistency.

This is Angela....she made these adorable little dough - nut acorns.

Acorn Dough Nuts

chocolate frosting or peanut butter

donut holes

toffee bits

pretzels

Frost a third or so of the plain or glazed donut hole with the frosting or peanut butter. Roll the frosted tip in the toffee bits then add a small piece of pretzel for the stem.

So cute and fun for kids!

Suzi made a real fall recipe.

Pumpkin Chocolate Chip Cookies.

1 spice cake mix

1 - 15 oz solid pumpkin

1/4 -1/2 tsp pumpkin pie spice

chocolate chips (as may as you want)

1 c chopped walnuts (opt)

Mix together and bake @ 350 for 10-15 min.

Can also be made into muffing by adding 1/3 cup water and following the baking directions for cupcakes on cake mix box.

Misty tried to keep our sugar levels in check - her recipe was

Pasilla Pinto Bake.

3 small poblano chilies or pasilla peppers

1/2 lb chorizo sausage

1 c green onions

1/4 c chopped green bell pepper

1 large tomato - chopped

1/4 tsp salt

2 cans pinto beans - drained

1/2 c jack cheese, shredded

1/2 c cheddar cheese, shredded

roasted chilies

Turn oven on to broil. Roast chilies in oven by making small slits in the top of each Chile. Place the chilies on jelly roll pan and put in oven with the tops about 5-6 inches away from heat for 12-17 min. Turn occasionally, until skin is evenly browned and blistered (not burnt). Remove from oven and place chilies in a plastic bag for about 20 min. Remove from bag and peel, remove seeds and shop into 1/4 inch pieces. Brown sausage, onions and bell peppers in a skillet over md heat. Drain off grease, add remaining ing. mix well. Place in a 2 qt. casserole dish and cover. Bake 350 degrees for about 30 min or until hot and bubbly on top. Top with cheeses and place back in oven for 5 min to melt.

WERE BACK!

2010-09-02T07:24:00.001-07:00

Yep....that's right. We are finally back and our next cookin night is:

Tuesday, September 21

6:30pm

New Location---Paula's House

Theme: Fall Favorites

Can't wait to see everyone AND sample new recipes.

Ice Cream Pudding Dessert

2010-06-03T15:32:00.000-07:00

ICE CREAM PUDDING DESSERT
60 Ritz crackers
1 square of margarine melted
Crush crackers and mix in margarine and pat into a 9 x13 pan

1/2 gallon vanilla ice cream
2 small pkgs instant coconut cream pudding
Let ice cream get mushy and mix in pudding
Pour on top of ritz crackers, freeze. Then spread 8oz cool whip over top of pudding mixture and top with coconut or a few crushed ritz crackers. Refreeze. Thaw just a few minutes before cutting and serving.

Marinated Mushrooms

2010-06-03T15:26:00.001-07:00

Marinated Mushrooms
Variety of fresh mushrooms, washed, and sliced ¼ inch
Put the mushrooms in a mircowaveable bowl

Sprinkle the mushrooms with Balsamic Vinegar, Lemon Juice, and Basil.

Add Sundried Tomatoes in oil (in a jar), add a little oil from the jar.

Thinly slice a Red Onion and add to the mixture.

Microwave the mixture for about 3 minutes.

Add a can of sliced Olives, and mix and drain combined ingredients.

Top with freshly shaved Parmesan Cheese.

June Cookin Night

2010-05-17T19:44:00.000-07:00

Were Back!

It's time for our June Cookin Night!

Tuesday, June 1, 2010

6:30pm

THEME: Bring a dish you might bring to a summer bar-b-q

It's that time of year. If you want to actually grill something, we could even light up the grill.

See you there!

APRIL COOKIN NIGHT

2010-04-04T20:10:00.000-07:00

THEME: SEMI HOMEMADE

TUESDAY, APRIL 6

6:30PM

MICHELLE'S HOUSE

GOING GREEN...A HUGH SUCCESS

2010-03-08T19:37:00.000-08:00

THE CHICKS

Salsa Verde Creamy Dressing

LeAnn Skeen

1 pkg hidden valley ranch mix

1 8oz jar salsa verde (green salsa) such as la victoria

1/2 bunch cilantro

2 cloves garlic

3/4 c mayo

3/4 c sour cream

1/8 tsp hot sauce (such as Tabasco)

Mix in a blender. Good as a salad dressing or as a dip of cracker and vegetables.

Crunchy Bacon Coleslaw

Paula Kelsey

1 1/2 c miracle whip or real mayo

2Tbs sugar

3 tsp cider vinegar

1 head of cabbage, shredded

1 bag of broccoli slaw

1/2 c chopped peanuts

8 slices crispy bacon, crumbled

Mix first 3 ing. together in a large bowl. Toss with cabbage and broccoli. Add bacon and peanuts just before serving to preserve crispness.

Greek Salad
Patty Mahan via (niece DeDawn Lovett)

16 oz. of mixed salad "greens" (such as Arugula, Red Batavian Endive, Mizuna, & dark green lettuce(s))
(all lettuce greens need to be washed and dried)
3 diced plum tomatoes
1 cup cubed cucumber
2 small avocado diced
1/2 cup of olive oil
1/4 cup lime or lemon juice (your preference)
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 cup feta cheese (crumbled)

*optional ingredients to add -
1/3 cup cut up green onion or diced red onion
2 shredded carrots
1/3 head of red cabbage (shredded or cut up thin)
1 can of sliced olives (your preference)
8 oz cold cook fresh peas

serves: approx. 8

In a small bowl mix together the oil, juice, garlic salt and pepper. Let the dressing set aside while you mix the dry ingredients. In a large salad bowl combine & mix all the dry ingredients. (except the feta cheese) Drizzle the dressing over the salad mixture and toss. Add more garlic, lemon or lime juice and pepper to suit your taste. Chill 10 - 15 minutes and serve. *note: this is a salad that tends to get soggy/juicy as it sets, so I recommend making it as close to time to serve as possible.

PISTACHIO MARBLE BUNDT CAKE
□ 1 pkg. yellow cake mix□ 1 pkg. instant pistachio pudding□ 4 eggs□ 1 c. water□

1/2 c. oil□ 1/2 tsp. almond flavoring

Mix together all of the above. Pour 2/3 of batter into a greased and floured bundt pan. To remaining 1/3 of batter add 1/4 cup chocolate syrup. Pour chocolate mixture in 3 mounds over batter in pan. Run knife through to marbleize. Bake at 350 degrees for 50 minutes.

(Adding real pistachios to the mix is optional.)

Glaze:

¼ cup of orange juice
1cup of powdered sugar
¼ tsp. of almond extract
Mix together and pour on cake while still warm.

(From friend, Sandy)

Cool Cucumber Salad

1 med. Cucumber, quartered and sliced
1 med. Tomato, chopped
½ c. chopped green pepper
1/3 c. chopped sweet onion
2 Tbsp. lime juice
2 Tbsp. Red wine vinegar or cider vinegar
¾ tsp. dill weed
½ tsp. salt
¼ tsp. pepper

In a large bowl, combine the cucumber, tomato, green pepper and onion. In a small bowl, combine lime juice, vinegar, dill, salt and pepper. Pour over cucumber mixture; toss to coat. Cover and refrigerate for 15 minutes. Serve with a slotted spoon. Yield 4 servings.]

Connie's

Mandarin Orange Almond Salad

Head of romain lettuce
1/2 cup craisins
Chopped green onions
Toasted sesame seeds
1/4 to 1/2 cup canalized sliced almonds (break into small pieces after cooled)
1 can cold drained mandarin oranges

Dressing

1/4 c cider vinegar
1/8 cup olive oil or veg. oil
1/4 cup sugar
Put in container and shake well until dissolved. Chill in refrigerator
ahead of time shaking every few hours to dissolve well. Pour on right before serving.

Natural Homemade Fabric Softener--Vicki Wardell

4 c. Hot Water

1 c. Baking soda

2 1/2 c. White Vinegar

20 drops of essential oil in your favorite scent---optional

Mix hot water and baking soda together. Gradually add vinegar to mix, being careful to watch this as it will foam up quite a bit. Shake lightly, being careful not to shake enough to blow the top off your jug. After mixing this part add in the essential oil and lightly shake again. I used an empty clean gallon milk bottle to mix this in, but I am storing it in an empty vinegar gallon. ( Do not store this in a milk bottle they are not strong enough plastic to hold up) You could also store it in an empty fabric softener bottle. This will make just under a 1/2 gallon of fabric softener. Use 1/2 cup per load of wash. I just fill up my fabric softener dispenser on my washing machine. Some people fill their downy ball with this mix. lightly shake mixture just before putting into your wash. Can add directly to your rinse water if you prefer.

Lemon Lime Muffins--Vicki Wardell

Preheat oven to 400 degrees

Place in bowl:

2 c. all purpose flour

1 tbsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

heaping 1/2 c. sugar

1/2 c. instant vanilla pudding powder

Mix together and make a hole in middle of mixture

Then in a separate bowl mix well together:

2 large eggs--room temperature

1 --6 oz. container key lime yogurt

3/4 c. sour cream

6 tbsp. canola oil

1/2 c. milk

finely grated rind from 2 limes

Add this mix to the dry ingredients and mix just until all is moistened.

Be careful not to over mix. drop into muffin tins lined with cupcake liners. Will make 12 large muffins or 48 mini muffins. Bake at 400 until very lightly brown on top. The mini muffins cook very quickly about 10 minutes or so. Watch carefully. Take out of oven and let cool slightly.

Icing:

2 tbsp. butter

4 oz. cream cheese

1 c. powdered sugar

Mix together and add enough lemon juice to make a runny glaze. Dip top of cool muffins in this glaze and let set. Can top muffins lightly with green sprinkles or lime zest if desired

get ready to GO GREEN!

2010-02-17T21:35:00.000-08:00

MARCH COOKIN NIGHT

TUESDAY, MARCH 2, 2010

6:30PM

THEME: GO GREEN

*BRING A RECIPE THAT CONTAINS SOMETHING GREEN*

PARTY TIME

2010-01-17T10:30:00.000-08:00

Fun times at our January Cookin Night! What a turn out! We had 20 chicks come to share and sample Party Foods.

I will post pics and recipes that have been emailed to me and as more recipes come in they will be posted as well. Thanks for coming and sharing.

Sticky Carmel Corn

1 1/2 c pop corn--popped and salted and place in a large bowl...1 cube butter--place in a 3 qt. or bigger pan and melt...then add2 cups Karo syrup,2 cups brown sugar & bring to a boil...take off heat, stir in 1 tsp. baking soda and stir well... Mixture will puff up, pour over popcorn and stir until well coated. Serve sticky...Bev's addition...if you want to make it more crunchy spread out on cookie sheets bake at 275 and stir every 15 minutes for about an hour...

GOLDEN GRAHAM TREATS

1 BOX GOLDEN GRAHAMS
1 BOX CORN CHEX
3 CUPS COCONUT
2 CUPS CHOPPED PECANS
MIX 3 CUPS BUTTER, 2 CUPS WHITE CORN SYRUP AND 2 CUPS SUGAR. HEAT UNTIL ALL IS MELTED AND TOSS WITH THE CEREALS. ENJOY!!

BACON WRAPPED SMOKIES

There really are not measurements to this recipe. You use how ever many smokies you want.

Wrap each lil' smokie in a half a piece of bacon. I cut a pack of bacon down the middle when I opened the package. Secure with a toothpick. Place all the wrapped smokies in a baking pan and sprinkle a generous amount of brown sugar on each one. Bake at 350 for 45 min. You want the sugar caramelized and the bacon crisp.

Nibbles Bev MacKay

2 cups sugar

2 cups butter

1/2 cup white corn syrup

1/2 cup water

1/2 cup slivered blanched almonds

2 pkg plain corn pops (from chip section of grocery store)

In a heavy saucepan combine sugar, butter, syrup and water. Stir and bring slowly to a boil. Stir constantly, add nuts and cook over medium heat until mixture reaches 265-270 degrees. (hardball stage)Remove from heat and pour quickly over corn pops. Stir quickly to coat. Break apart as it cools. Enjoy.

JANUARY COOKIN NIGHT

2010-01-09T13:13:00.000-08:00

OUR JANUARY COOKIN NIGHT IS FAST APPROACHING.

THURSDAY, JAN. 14

6:30PM

MICHELLE'S HOUSE

THEME:

PARTY FOODS

HOPE TO SEE YOU THERE

Recipes From November Cookin Night

2009-11-29T18:14:00.000-08:00

Here are some of the recipes that came from our November cookin night. Thank you Vicki, for typing them up for us. Photos can be found in the previous post.

Cranberry Chutney--Mary
1 bag (16oz) of fresh cranberries
2 apples peeled, cored and cut into chunks
2 pears, peeled, cored and cut into chunks
1 cup golden raisins
2/3 c sugar
1/2 c honey
1/2 c orange juice
1 tbsp. orange rind
1/4 tsp. cinnamon
walnuts--optional
1/2 c. black raspberry liqueur--optional
Combine all ingredients except liqueur in a large saucepan and simmer for 30-45 minutes or until desired consistency.Remove from heat and add liqueur if desired.(recipe from Las Vegas Review Journal)

Chocolate Balls--Suzi
3 large hershey choc bars w/almonds
1 8 oz. cool whip--frozen
vanilla wafers crushed
Using a double boiler, (or a makeshift one) melt the chocolate. Add the coolwhip and blend. Mixture will be soft and sticky. Drop by teaspoon or small cookie scoop into bowl of crushed vanilla wafers. Roll and place on cookie sheet. Refrigerate
Helpful Hints:**Don't let the chocolate get tooo hot. Just needs to be warmed**Best to use frozen cool whip**May need to shape the chocolate into balls by hand after rolling in wafers
GOOD LUCK!!!

Almond Pinecones--LeAnn
1 1/4 c whole almonds
8 oz cream cheese--softened
1/2 c. mayonnaise
5 crisp bacon slices crumbled
1 tbsp. chopped green onion
1/2 tsp. dill weed
1/8 tsp. pepper
Combine cream cheese, and mayo. Add bacon, onion, dill and pepper. Cover and chill overnight
Shape mixture into two pinecone shapes and press almonds into mixture just enough to stick, overlapping the almonds. (completely cover the outside of the pinescones) Garnish with pine sprigs

Holiday Fruit Salad--Connie and Her Mom
Beat together 2 eggs, 1/2 c sugar, 1 1/2 tsp flour and juice of one lemon. Add 1 cup of pineapple juice and cook until thick. Cool. When ready to use fold in 1 cup of whipping cream that has been beat until stiff. Salad Part:
3 bananas cut into pieces
4 slices of pineapple cut inot pieces or you can use the tidbits if not using fresh
red seedless grapes cut in half
marshmallows
dates cut into pieces
walnut pieces
Add all of this to first mixture to make the salad. Most delicious!

Thanksgiving Raspberry-Cranberry Jello--Paula
1 lg. pkg cherry jello
1 can whole berry cranberry sauce (crush with a fork)
1 sm can crushed pineapple (drained)
1 pt. sour cream
1 8 oz. pkg cream cheese--softened
1 lg. pkg raspberry jello
2 pkg. frozen raspberries ( about 16 oz. )
Dissolve cherry jello in 1 1/2 c boiling water, add cranberry sauce, and pineapple. Chill until firm. Next mix sour cream and cream cheese well with an electric mixer. Spread over chilled layer. Final layer, dissolve raspberry jello in 1 1/2 cups boiling water, stir in raspberries.Pour over sour cream/cream cheese mixture. Chill until firm. This looks nice in a jello mold, but fits better in a 9x13 pan. Great for Thanksgiving.

Red and Green Cheese Ball--Michelle
8 oz. cream cheese--softened
1/4 c mayo
1 tbsp. fresh parsley chopped fine--could substitute dried
3 chopped green onions
2 pkg. of Buddig lean Pastrami or can use lean pastrami from the deli
about 4 oz garlic
salt to taste

Holiday Recipes

2009-11-12T18:50:00.000-08:00

The CHICKS

Bev and her cuter than ever gingerbread house.

Our November cookin night was so much fun! We had a pretty good group there this month..about 16 chicks. Bev showed us her gingerbread house making skills. She made it look soooo easy. The night before, her husband even decorated one....a redneck gingerbread single wide trailer. It was the best. Many shared some family recipes that were very close to them. Connie lost her mom last month to cancer and she shared a recipe that her mom always made for Thanksgiving and Christmas. She even brought a picture of her mom to show. The cheese balls were a hit as well. It really got us excited for the holidays...everyone wanted to go home and set up their Christmas tree when the night was done. I will post the recipes that were emailed in, that saves me from having to type them on the blog. If your recipe is not here, email it to us so I can post it.

Bev's husband's redneck house.

Connie with a picture of her mom and her fruit salad.

Le Ann made this cheese ball shaped like pine cones...it was not only cute but yummy too!

Annette made some delicious pumpkin bars with cream cheese frosting. That's what I call holiday tastes!

Susie made some melt in your mouth chocolate balls....so sweet and so good.

Michelle, describing her delicious cheese ball.

Mary shared a Cranberry Chutney. It was full of fresh fruit and the smells of the holidays.

Vicki also made a cheese ball. All the cheese balls had different flavors and they were all delicious.

One of our chicks, Donna, could not be there, but she sent her peanut brittle and her recipe. This candy always reminds me of Christmas.

Dixie Peanut Brittle
2 C Sugar
1 C light Corn Syrup (Karo)
½ C Water
1 pkg 16 oz RAW Peanuts
½ tsp Salt
1 tsp Baking Soda
2 tsp Butter or Margarine
1 tsp Vanilla
Candy Thermometer (a must!!!)
Heavily butter a cookie sheet or pizza pan.
Combine sugar, corn syrup and water in heavy sauce pan. Cook slowly; stirring until sugar dissolves. Cook to soft ball stage (240 degrees – about 30 minutes).
Add peanuts and salt. Cook to hard ball stage (295-300 degrees). Stir constantly. DO NOT ALLOW MIXTURE TO BOIL OVER.
Remove from heat. Add baking soda, butter and vanilla. (Mixture will bubble) Stir completely.
Pour mixture evenly on cookie sheet. Spread as evenly as possible. Work quickly – mixture is hot. Once spread, soak sauce pan. (This will save you a lot of scrubbing.) When completely cool, break into pieces. Store covered.
Note: Buy your peanuts early. They only come out once a year and go quickly. I start looking for them in October. I buy my supply and put them in the refrigerator. Walmart usually has them in their Baking Aisle.
This is my Mother’s recipe and she has made this since I was a child.

The following cheese ball recipe is from Vicki--

Sharp Cheese Ball

12 oz. cream cheese softened

1 jar old english cheese spread

2 tbsp minced onion, 1/4 tsp coarse grind pepper, 1/4 tsp salt,

1/3 c. blue cheese salad dressing

Mix together, shape into cheese ball, refrigerate. Serve with crackers or vegetables.

NOVEMBER COOKIN NIGHT

2009-10-31T10:55:00.000-07:00

Hello Cookin' Chicks!

Mark your calendar! Tuesday, Nov. 10th, 6:30pm, at Michelle's home.

Our theme is "Holiday" cooking and baking, and our demonstration will be Gingerbread Houses. We Chicks are waiting to sample all of your Yummy recipes and add them to our books! You are welcome to bring more than 1 dish if you wish. We know that you all have some delicious idea's to share.

Don't forget to invite all your chick friends too. The more, the merrier!

Don't forget to bring copies of your recipes to share or you can email them to us so we can post them on our blog.

give me 5 of fewer

2009-09-17T19:47:00.000-07:00

Even though our numbers seem to be getting less and less...we are still having a great time getting together and sharing good company and recipes. This month our theme was recipes with 5 ingredients or less. Some of us cheated a bit and had a few more ingredients but the recipes were delicious as usual!

Vicki made apple dip. This is a recipe that is so fitting for this time of year!

1 c. brown sugar

1 8oz pkg. cream cheese--softened

1/2 bag Heath toffee Bits

Put into a bowl and mix together. Serve with sliced apples.

Michelle made something that she said did not really have a name, so we dubbed it Sammie's Shepherds Pie. She also did not type up the recipe but it is basically layered with green beans, ground beef (browned) and seasoned with taco seasoning, mashed potatoes and then cheese. Bake until warmed through. It was so good and also a great recipe for the fall weather.

Bev made Aunt Maggie's Rice What a great spin on a basic side dish. 1 c rice, browned in 1 TBS butter, add 1 c chopped onion after rice is browned. Add 2 cups water and 3 chicken bouillon cubes, 1 can mushrooms (sliced & drained) and a pinch of rosemary and 1/2 tsp marjoram. Cook at a simmer for 45 min with a lid on.

I (Paula) made grape salad. I got the recipe from my sister in law, Janna. It is a little different so people are always surprised at how good it is.

2 8oz pks. cream cheese (softened)

2/3 cup sugar

1 cup sour cream

1 tbs vanilla

5-6 lbs red seedless grapes

2 cups chopped pecans (opt)

brown sugar for garnish

Beat together cr. cheese, sugar, sour cream and vanilla. Stir in grapes and pecans. Sprinkle with b. sugar just before serving. (don't mix the b. sugar in)

Connie made some rich, rich brownies! They were super simple and if you like chocolate...well, you will love these!

You will need 2 boxes of brownie mix--(the box will say family size for 9X13 pan)

3 symphony bars (6.8oz) any variety

Make one box of brownie mix according to pkg directions. Spread it into a 9X13 pan. Place the 3 candy bars on top of that. Make the 2nd box of brownies and spread that over the top of the candy bars. Bake at recommended temp for 40-50 min. It depends on what type of pan you use. (metal, glass, etc)

Cool before cutting into squares.

Suzi made a delicious crock pot chicken. This meal is a great one to put in the crock pot in the morning and have ready to eat at the end of your day.

Becky's Crock-Pot Chicken
1 bag of chicken breasts
1 pkg. Italian dressing mix (dry--by H.V. Ranch)
1 8 oz. cream cheese
2 cans cream of chicken soup
Put chicken, soup, and seasoning in crock pot. Cook all day on low (8 hours). Add cream cheese for the last 1/2 hour. Serve over noodles or rice.
**You can either shred, cube, or leave the chicken whole**

Let's Get Cookin Again

2009-08-23T13:48:00.000-07:00

Well....summers is winding down, kids are back in school and of course our schedules are as hectic as ever! That being said....it's time to start cookin again!

WHAT: COOKIN WITH THE CHICKS

WHEN: THESDAY, SEPTEMBER 15

TIME: 6:30PM

WHERE: MICHELLE'S HOUSE

THEME: RECIPES WITH 5 INGREDIENTS OR LESS

PLEASE, PLEASE, PLEASE....EMAIL YOUR RECIPE TO COOKINWITHTHECHICKS@GMAIL.COM. THAT WAY I CAN POST EVERYONES RECIPE ON THE BLOG FOR THE WORLD WIDE WEB TO SEE!

THANKS AND HOPE TO SEE YOU THERE!

any questions...Paula 658-8578, Michelle 658-0846, Vicki 658-1007

Banana Cookies

2009-08-10T13:58:00.001-07:00

Hi everyone - its Paula...I know its been a really long time. Here is a recipe I tried today. Hope you like it! I had some over-ripe bananas I needed to use and instead of the old favorite, banana bread, I decided to try these cookies. They are moist and delicious - and the frosting! Well, you just have to try them for yourself--

Cookies-

1/2 cup butter, softened

1/4 cup Crisco shortening

3/4 cup brown sugar

1 egg

1/2 tsp vanilla

1/2 tsp banana flavoring (can omit and increase vanilla to 1 tsp)

2 lg ripe bananas - peeled and mashed

1 heaping TBS sour cream

1/4 tsp salt

1 tsp baking soda

2 cups flour

Cream together butter, shortening, and sugar. Add egg, flavorings, bananas and sour cream; beat well. Add dry ingredients; mix well. Drop by spoonfuls onto greased cookie sheet. Bake @ 350 for about 10 min. until bottoms are just lightly browned. Cool and frost.

Frosting- (the best part)

6 TBS brown sugar

1/4 cup whole milk or half and half

4 TBS butter

powdered sugar

1/2 tsp vanilla

Combine brown sugar, milk and butter in saucepan; bring to a rolling boil. Remove pan from heat and beat in enough powdered sugar to make frosting spreadable; beat in vanilla. As the frosting cools, it will become difficult to spread. If this happens, reheat in the microwave for a few seconds or add a bit more milk to thin it.

July Class Update

2009-06-25T13:59:00.000-07:00

Our July cookin class has been cancelled. We will not be having another cookin night until September - due to some very busy Chicks this summer. More later on Septembers Cookin night.
Have a great summer!

Mexican Food Anyone?

2009-05-26T20:56:00.000-07:00

Our May cookin night was smaller in numbers than previous nights, but the food was delish. We decided to do a Cinco De Mayo theme. Thanks to everyone that came and shared a dish. As always, we are glad that you choose to spend an evening with us and share your recipes and ideas.

I did not get any recipes emailed to me, I will request them from those that brought a dish and post as they come in.

We had:

Homemade tortilla chips and bottled salsa, homemade cinnamon crispers, 2 delicious soups, homemade refried beans, chicken enchilada casserole...if I forgot any, Im sorry...like I said, I hope the chicks will email me the recipes so I can post them.

Our next night will be in July and we are going to share a dish that you might have at a summer picnic or bar-b-q.

May Cookin' Night

2009-04-15T18:43:00.001-07:00

Hello fellow CHICKS!
We originally had our May cookin night scheduled for the 5th. We are going to reschedule for the next Tuesday, the 12th. Hope you all can still make it...and yes we will still be celebrating Cinco de Mayo, so get your Mexican recipes out!

PS...
Toni, my mom and I made the slushy punch for our famiy get together at Easter...it turned out great!

RECIPES FROM MARCH COOKIN NIGHT...

2009-03-02T21:28:00.000-08:00

So...what do ya think I am gonna do with this????

SLUSHY PUNCH --TONI FOSTER
1 can frozen orange juice
1 can frozen lemonade
1 46oz. can pineapple juice
2 packets cherry kool aid (or flavor of your choice) tropical punch is good too
1 bottle fruit juice of your choice (or use a can of frozen fruit juice)
3 to 4 cups sugar
1 gallon of water
4 to 6 two liter bottles lemon lime soda COLD!!! very important
In a large pitcher mix all ingredients except water. Put large pan or several smaller pans in freezer, add pitcher of juice. Then add the water. Mix water & juice around in freezer. Let freeze at least overnight. Take pan out of freezer let stand for 15 or more min. Cut up punch in cubes, then smash it up as much as possible. Put in gallon zip bags. then store in freezer until ready to serve. Put one bag of slush in a punch bowl then add COLD lemon lime soda mix & serve.
I have made this punch with lots of different juices & they are all yummy. I usually just use what ever is on sale or less expensive. At Thanksgiving & Christmas time I like to use cranberry juice cocktail. My family loves to have this punch at all our get togethers! Especially the kids!!!

Grandma’s Sour Cream Raisin Pie--PAULA KELSEY
2 lg eggs 1/4 tsp salt
1 cup sour cream 1/4 tsp nutmeg
3/4 cup sugar 1 cup raisins
1 tsp vanilla
Beat eggs, sour cream, sugar, vanilla, salt and nutmeg together until
well blended. Stir in raisins until well blended. Pour into unbaked pie
shell-bake below oven center @ 375 for 40 min.
Serve with a dollop of sour cream or whipped cream.

Serving up Grandma's Pie

Lindsey made Killer Kelsey Biscuits & Gravy

Vicki made Pineapple Banana Muffins

This is Vicki's Mom Janice, she made a delicious Lemon Pie

This is Paula's Mom Claudine, she made Shrimp Rice Salad

Connie shared her canned meat. Delicious!

Michelle made enchiladas with elk meat.

The other Michelle made "Junk Dip"-sort of a salsa dip, served with tortilla chips.

And here we have the 3 Chicks in the official Chicks apron. The aprons were made by Paula's mom, Claudine. A big thanks for the cute aprons Mom!

I did not get any other recipes emailed to me, if I do, I will post them.

March Cookin Night

2009-02-11T21:08:00.000-08:00

I know--I know---it's been a while since my last post. Just a reminder that our next cookin night will be March 3. If you have a recipe that has been in your family for years-or if you have started a family tradition with a recipe of your own, we want you to share it with us. We have had so much fun with our previous meetings and are really looking forward to this one.

We want to try something with the recipes-

not only would we like you to make copies of them to bring, but if you could email the recipe to me, I will post it on the blog for all of the world wide web to enjoy. We noticed that pretty much all of you that brought your recipe to share typed them on the computer, so.....once its typed, send it to me at paulakelsey@cox.net or our cookin email address is cookinwiththechicks@gmail.com. Thanks and we will see you all soon!

Super Simple Cherry Crisp

2009-01-10T12:44:00.001-08:00

I found this recipe on the internet. I made it the other day to take to work for a birthday luncheon. It was delicious. And SO easy. I love the topping, so I doubled that part to put on top. (you can't have to much of the CRISP part, can you?) I served it with vanilla bean ice cream. You could also top with whipped topping or serve plain.

CHERRY CRISP
1 21OZ CAN CHERRY PIE FILLING

1/2 CUP FLOUR

1/2 CUP ROLLED OATS

2/3 CUP BROWN SUGAR

3/4 tsp CINNAMON

3/4 tsp NUTMEG

1/4 CUP CHOPPED PECANS

1/3 CUP MELTED BUTTER

Preheat oven to 350. Lightly grease a 2 qt. baking dish. Pour pie filling into dish and spread evenly.

In a med. bowl, mix together flour, oats, sugar, cinnamon, and nutmeg. Mix in melted butter. Crumble over pie filling. Sprinkle with chopped pecans.

Bake 30 min. or until the topping is golden brown. Allow to cool 15 min before serving.

I hope you try it-

Paula

January Cookin Night

2009-01-08T20:26:00.000-08:00

Our January cookin night was a lot of fun. I learned we have a few cheesers in our group that love to ham it up for the pictures. Comfort food was the theme and did we ever feel comforted. I hope I remember all the dishes that were shared. We had crock pot meatloaf, homemade chicken noodle soup, homemade ZESTY kielbasa soup, pretzel salad, english toffee, lasagna soup, pumpkin cookies, cranberry pineapple salad, tater tot casserole, shepherds pie and a demo on how to make pull-apart bread. Everything was delicious. We had some new faces come and we are excited to get the word out. Thanks to everyone for sharing their recipes, ideas and for coming to learn, eat, and socialize.

Winter Coco Warmer

2009-01-08T07:10:00.000-08:00

This is a recipe from our cookin chick Vicki--
Winter Cocoa Warmer
Almond Bark Coating--Vanilla Flavored
6 peppermint candy canes, or peppermint stick
Put 3 of candy canes into a plastic bag, and crush with rolling pin until fine.Melt 1/2 the package of almond bark and stir in the crushed candy cane. Pour out onto wax paper, and spread until it is in a thin layer, (about 1/4") let cool.Break into small pieces. Can store in a plastic bag in freezer, or a tin.Place 3-4 small pieces into your cocoa cup and stir, the chocolate will melt in and give your cocoa a light minty taste!
The almond bark comes in a package usually about 20-24 oz. in size. It looks like a giant chocolate bar with squares in it. You can find it in most grocery stores in thebaking aisle.
Take 1/2 the package and break it in to chunks. Place it in a bowl and melt in the microwave. You want to microwave it for 45 seconds, and stir then 45 seconds and stir. Repeat this until you can stir it smooth. DO NOT overheat it or it will sieze and turn into crumbles.Usually about the 3rd time you heat it, it is soft enough to stir it until it is smooth.

Cookin' Night Info...

2009-01-03T20:34:00.001-08:00

DATE: Tuesday, January 6
TIME: 6:30pm
PLACE: 6220 Newkirk Ct. (Michelle's House)
TOPIC: Comfort Foods
If you signed up to bring something, we can't wait to try it! If you did not, come have some fun and get some new ideas and recipes! Hope to see you there!

Next Chicks Night

2008-12-16T16:34:00.001-08:00

Our next chicks night will be January 6th. We decided we will have it the first Tuesday of every other month. January's focus will be comfort foods. Last I heard, Michelle's mom will be doing a LIVE demo - pull-apart bread. That sounds comforting to me. Check back for specific time and place for the cookin' night. Can't wait!

Pumpkin Cookies...

2008-12-09T07:01:00.000-08:00

with cream cheese frosting
1 c sugar
2 sticks butter, softened
2 T maple syrup
2 eggs
1 c canned pumpkin
1 1/2 t cinnamon
1 1/2 t nutmeg
pinch ground cloves
2 1/2 c flour
2 t baking powder
pinch of salt
Preheat oven to 350.
Cream the sugar and butter until light and fluffy. Add syrup and eggs, mix. Add pumpkin and mix to incorporate. Add all dry ing. to batter and mix well. Drop rounded tablespoons full onto ungreased cookie sheets and bake 10 min. Cool on racks and frost when cool.
For the frosting: I use a container of store bought cream cheese frosting and add a bit of cinnamon to it. Mix it well.

Tip....

2008-12-07T20:16:00.000-08:00

to reheat dinner rolls.
Place rolls on some foil and very lightly spritz with water (like with a spray bottle), sprinkle with a little salt if desired. Cover with foil and place in oven at 300 for about 15 min.
Rolls taste like they were just baked!

Easy Artichoke Dip

2008-11-25T19:52:00.000-08:00

2 cups finely chopped artichokes
2 (8oz) pkg cream cheese
1/2 c sour cream
Mix together and heat in the microwave for about 10 min. Serve in a sourdough bread bowl with bread chunks, or any cracker of your choice.
This recipe is from our fellow chick Vicki, she said you can add a pkg. of Knorr vegetable dip mix, but it is not necessary.

Meet the Chicks

2008-11-23T09:33:00.000-08:00

Michelle-
is our organizer. She put all this together and sort of got the ball rolling. Like I said previously, we got the idea from one she invited me to and we kept saying how much fun it would be to start our own. Well, leave it to Michelle to actually put the plan in action. Like she does not have anything else to do? She has a beautiful home she is willing to invite us all into, and she also has some wonderful recipes and ideas to share.

Vicki-

is our self proclaimed "food snob". My interpretation of this is that she can take any recipe, idea, or concept and run with it. If a certain recipe does not fit her families liking, she will make it fit. She has a knack for "kitchen" things in general. If she does not know about it, she will investigate and find out. Vicki's brain is full of "food knowledge", and she is always willing to share her ideas and help you with ANYTHING.

Paula-(me)

is the tag-a-long. You give me the idea and I am on board. Having these two "chicks" as friends is a true blessing. I love to bake, not that I am great at it, but I do enjoy it. I also don't mind cooking, WHEN, I know what to cook. I have found it a little challenging to cook for just me and Rex. I hope our "chicks" nights can help me with that. I think some of my fondest memories are of spending time in the kitchen with family and friends. I have to say my mom is my food/recipe hero. She is always trying new things, and you will NEVER go hungry at her house.

WELCOME......

2008-11-21T21:04:00.000-08:00

to our blog! We are excited to have it up and running along with our email dedicated only to "Cookin with the Chicks" info.
First, a big thanks to Michelle for getting us going AND hosting the first "chicks" night. All she had to do was make the suggestion, and of course Vicki and I were on board. The idea for our "chicks" night came from one Michelle and I attended put on by some women in Michelle's ward. It was so much fun not to mention the wonderful food and recipe ideas. Needless to say, where there is good food, we will not be far behind. We hope this idea will continue and we will meet new people, form new friendships, and come away with some great ideas that we can all use.
Please check back often for updates, recipes, and information on future "chicks" nights. Also, please feel free to leave comments here on the blog. You can also email us with questions or comments at cookinwiththechicks@gmail.com
--Paula

Cookin' with the Chicks

Seeing RED

Fall

Summer Chicks

SUMMER RECIPE IDEAS

Suprise Inside Brownie Bites

**chocolate coma**

March Cookin Night

Nicoles Sugar Cookies

Super Bowl Recipes

OREO COOKIES

Food Snob to the rescue!

Cookin with a Rooster?

Cookin in January

dEliSh

Holiday Favorites

FALL FAVORITES

WERE BACK!

Ice Cream Pudding Dessert

Marinated Mushrooms

June Cookin Night

APRIL COOKIN NIGHT

GOING GREEN...A HUGH SUCCESS

get ready to GO GREEN!

PARTY TIME

JANUARY COOKIN NIGHT

Recipes From November Cookin Night

Holiday Recipes

NOVEMBER COOKIN NIGHT

give me 5 of fewer

Let's Get Cookin Again

Banana Cookies

July Class Update

Mexican Food Anyone?

May Cookin' Night

RECIPES FROM MARCH COOKIN NIGHT...

March Cookin Night

Super Simple Cherry Crisp

January Cookin Night

Winter Coco Warmer

Cookin' Night Info...

Next Chicks Night

Pumpkin Cookies...

Tip....

Easy Artichoke Dip

Meet the Chicks

WELCOME......

chocolate coma