Monday, September 8, 2008

Brownie Mallow Treat


  • 1 (19.8 ounce) package fudge brownie mix
  • 1 (10.5 ounce) package miniature marshmallows
  • 2 cups chocolate chips (I used milk chocolate, but if you prefer semisweet that will work too)
  • 1 cup peanut butter
  • 1 tablespoon butter
  • 1 1/2 cups crisp rice cereal


  1. Prepare the brownie's according to package directions for fudge-like brownies in a 9x13 pan. Top with marshmallows; bake 3 minutes longer. Then cool the brownies completely before the next step.
  2. In a saucepan, mix the chocolate chips, peanut butter and butter. Warm on low heat until smooth, stirring continuously so not to burn the chocolate. Remove from the heat; stir in the cereal. Spread the mixture over the brownies. Refrigerate for 1-2 hours or until firm before cutting.

Wednesday, August 13, 2008

Salsa - 101

I use a packet mix called Mrs. Wages Tomato Salsa Mix.

It calls for 6lbs of tomatoes, 1/2 cups of vinegar and one packet. I add other stuff like peppers and onions, this time I didn’t have onions on hand so I didn’t add them. But the finished salsa still was very tasty!

I stated by cleaning and scalding the tomatoes in boiling water for 5 minutes.

Then I drained and set them in cold water until they were cool enough to handle and pulled the skins off. If the skins didn’t crack I just sliced them with the knife and the skin just pulled right off. I then cored and cut the tomatoes into chunks.

Then I cut a few peppers to add to the mix. The peppers I used were REALLY HOT and my hands are still burning from them. I recommend wearing gloves when cleaning and cutting peppers. (You live and learn!) I used one of the big jalapenos and three of the small red pointy ones. The little ones were the ones that packed such a BIG punch. Hard to believe such little burgers could be so HOT!!!

In the pot I added the tomatoes, peppers, vinegar, and packet mix. And brought the mixture to a boil. Then simmered for 10 minuets, stirring occasionally.

I prepared the jars as the directions stated on the bottom of the box.

Then I filled each jar with the salsa, leaving 1/2 inch head space. Taking special care to wipe the top of the jars off with a damp paper towel. This helps ensure a good seal.

I place the lids on the jars loosely screwing on the rings. And then put the filled jars in the boiling water bath for 40 minutes to process.

After they cooled I heard each can POP indicating that they had sealed and preserved as they should have.

If you haven’t ever canned foods I recommend reading up on it before you try it. There are lots of good sites out there, click here to read more.

Food safety is very important.

After you read about it and understand what steps to take to ensure food safety, canning is an easy and fun way to preserve some of the best of summer produce!

Monday, January 14, 2008

Apple Pie Sandwiches

Apple Pie Sandwiches
  • 2 C diced, peeled
  • 1 C water
  • 1/2 C plus 1 TBSP sugar, divided
  • 5 tsp cornstarch
  • 1/2 tsp ground cinnamon
  • 12 slices bread
  • 3 eggs
  • 2/3 C milk
  • 2 tsp vanilla extract
  • confectioners' sugar (optional)
In a large saucepan, cook apples and water over medium heat for 10 minutes or until apples are tender. Combine 1/2 cup sugar, cornstarch, cinnamon, stir into apple mixture. Bring to a boil and cook and stir for 2 minutes or until thickened. Remove from the heat. Spread six slices of bread with 1/3 C filling each; top with remaining bread. In a shallow bowl, beat the eggs, milk, vanilla and remaining sugar. Dip sandwiches in egg mixture. Cook on a lightly greased hot griddle until golden brown on both sides. Sprinkle with the confectioners' sugar if desired or maple syrup.

I found this one on someones blog, (can't remember who's, just holler if it was yours :o)) I changed it a bit to what I had in my cupboard and we LOVED it!! I also made it once and added a thin layer of cream cheese to the mix. This was great too.

Swiss Stake

6 pieces of cubed stake
Cut each piece in half, roll it in flour and pan brown the meat in a skillet with enough cooking oil to cover the bottom of the pan. Salt and Pepper to taste while browning.

1 can of tomato soup

green peppers

1 can of water

Layer the meat in a casserole dish adding the soup mixture on top of each layer.
Bake at 325 for 1-2 hours or until tender.

This is a great slow cooker meal as well. It is so tender and full of flavor. My boys LOVE this one!

Tuesday, December 18, 2007

Shortbread Dreams (Thumbprint Cookies)

Shortbread Dreams
1 C butter (softened)
2/3 C sugar
1/2 teaspoon almond extract
2 C flour
jam of your choice

Mix first 4 ingredients then shape into walnut size balls. Place on cookie sheet and press your thumb in the center of each one. Fill print with a bit of jam. Bake at 350 for 14-18 min.

1 C powdered sugar
1-2 Tablespoon water
1/2 teaspoon almond extract

Drizzle glaze over them after they have cooled a bit.

Monday, September 17, 2007

Chicken Enchiladas

  • 1 tablespoon butter
  • 1-2 medium onion, chopped
  • 1 garlic clove, minced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup milk
  • 2 (4 ounces) cans chopped green chilies
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 12 flour or corn tortillas
  • 1-1/2 cups shredded cooked chicken
  • 2 cups shredded cheese (I used a Mexican blend)
Serve with;
green onions with tops, thinly sliced
Sour cream

In a saucepan, melt butter over medium heat. Sauté onion and garlic until onion is tender. Blend in flour. Stir in broth, milk, chilies, salt and cumin. Cook and stir until thickened and bubbly. Reduce heat; simmer 5 minutes, stirring occasionally. Set aside.
Grease a 13-in. x 9-in.x 2-in. baking dish. Spoon a little sauce in the center of each tortilla; spread to edges. Place about 2 tablespoons meat down the center of each tortilla. Combine cheeses; sprinkle 1-2 tablespoons on top of meat. Roll up tortillas and place in baking dish, seam-side down. Pour remaining sauce over. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 20-30 minutes or until hot and bubbly. Serve with green onions, sour cream and salsa.

With this one, I was afraid that I had went to far out of the box for my boys (hubby included) but it was a hit! And the left overs were just as good the next day. {no pictures of this one to share, my camera isn't working}

Wednesday, September 12, 2007

Orange Fluff

  • 1 (8 oz.) carton cottage cheese
  • 1 (lg.) pkg. orange Jello
  • 1 tub Cool Whip
  • 1 lg. can mandarin oranges
  • 1 can crushed pineapple, well drained
Mix all the ingredients together and refrigerate four hours or over night.