Cheese Ranch Pinwheels

2 containers refrigerated pizza dough
1 8oz cream cheese
1 pkg dry ranch dressing mix
2 cups shredded mozzarella cheese
1/2-1 cup shredded Parmesan or grated

Soften cream cheese in microwave and mix with packet of ranch dressing.

Roll out pizza dough flat, spread half of mixture over one pizza dough. Sprinkle mozzarella to cover and then Parmesan.

Roll up dough, you can cut off excess dough if needed. Slice into 1/2 inch pieces and place on baking sheet. Repeat with second pizza dough and rest of cream cheese mixture and cheese.

Bake at 400 for 8-12 minutes until pizza dough started to brown... watch for browning so not to burn.

Butterscotch/Toffee Bars

1 stick of butter

1 cup of sugar

1 Tablespoon of Vanilla

2 Eggs

1 cup of flour

¼ teaspoon of salt

1/3 cup of toffee

½ cup of butterscotch

Combine butter, sugar and eggs and beat thoroughly. Then add the salt and flour slowly after the mixture is smooth add the toffee and butterscotch. Put the mixture in a greased   8x8 pan and bake for 30 min. at 350 degrees. Enjoy!

PopCorn Balls

12 Cups Popped Popcorn

1 Cup Light Corn Syrup

½ Cup Sugar

1 Package Jello Gelatin ( orange)

1- ½ Cups Peanuts, chopped (optional)

·       In a large Microwave safe bowl pop your popcorn

·       After all of you popcorn is popped set aside.

·       Mix Corn Syrup and sugar in a large sauce pan; and bring to a boil. Remove from heat. Add gelatin; stir until dissolved. Add Peanuts.

·       Pour mix over popcorn; mix well. Cool about 5 minutes. Shape into 15-18 balls, each about 3 inches in diameter!

·       ENJOY!

Fruit Pizza

1 Roll of Sugar Cookie Dough

½ Tabelspoon of Cinnamon

4 Tabelspoons of Sugar

1 cup Chopped Fruit ( Such as strawberries, grapes, peaches, etc.) well drained.

½ Cup Cream Cheese

1/8 cup confectioners sugar ( powdered sugar)

Bake Sugar Cookie dough to directions on box or until crisp on a pizza pan.

Meanwhile, mix cream cheese and confectioner sugar and set aside. Then slice fruit into small pieces and set aside. Place hot crust on a cutting board and add cream cheese mixture, place fruit on top and then sprinkle with the cinnamon sugar mixture.

Cut into wedges and ENJOY!!!

Funnel Cake

2 cups Flour
1 teaspoon Baking powder
1/2 teaspoon Salt
2 Eggs
1 1/2 cups Milk

Powdered Sugar as a Garnish!

Combine all ingredients. Heat cooking oil in deep skillet until very hot. Put batter into funnel; be sure to cover spout with one finger. Using caution, hold funnel over hot oil, release some batter in circular motions, then crisscrossing motions, to form one funnel cake. The funnel cake will rise quickly and expand, so be careful how much batter you use until you get a feel for cooking it. Cook to light golden brown on both sides, then remove from oil and place on paper towels to drain. Sprinkle with powdered sugar and serve while still warm.

Potato Casserole

2 pounds frozen hash browns

1/2 cup margarine, melted

1 teaspoon salt

1/2 teaspoon pepper

1 can cream of chicken soup, undiluted

2 cups grated cheddar cheese

1/2 onion, chopped

1 and 1/2 cups sour cream

2 cups cornflakes, crushed and mixed with 1/2 stick melted butter

Directions:

Mix all except cornflakes.  Put in 3-quart casserole.  Spread cornflakes and butter on top.  Bake at 350 degrees for 45 minutes to 1 hour.

Taco Junk

1 can of corn

1 can of tomatoes

1 can of pinto beans (or black beans)

1 can of green chilies

1 cup of salsa

1 package of taco seasoning

1 package of ranch seasoning

Salt and pepper to taste

1 lb. of ground beef

1 cup of shredded cheese (optional)

1 can of diced olives (optional)

Brown the ground beef first and add the taco seasoning to the meat when you cook it.  I usually drain the corn and beans but not the tomatoes.  Then add the corn, tomatoes, beans, chilies, salsa and ranch seasoning.  Add olives too if you are using them.  Cook in a 9x13 pan in the oven at 350 degrees for about 30 – 45 minutes.  Add cheese on top when done!  You can also add sour cream if you like it.

(You can also cook this recipe in a crock pot too!  Don’t drain anything if you use the crock pot so it won’t dry out!)  This is great to eat with chips or tortillas!

Chocolate Chip Pumpkin Bread

3 cups white sugar

1 (15 ounce) can pumpkin puree

1 cup vegetable oil

2/3 cup water

4 eggs

3 1/2 cups all-purpose flour

1 tablespoon ground cinnamon

1 tablespoon ground nutmeg

2 teaspoons baking soda

1 1/2 teaspoons salt

1 cup miniature semisweet chocolate chips

    1/2 cup chopped walnuts (optional)

Directions

 Preheat oven to 350 degrees

 Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.

 In a large bowl, combine sugar, pumpkin, oil, water and eggs.

 Beat until smooth.

 Blend in flour, cinnamon, nutmeg, baking soda and salt.

 Fold in chocolate chips and nuts.

 Fill cans 1/2 to 3/4 full.

 Bake for 1 hour, or until an inserted knife comes out clean.

 Cool on wire racks before removing from cans or pans.

Mexican Fudge

2 cups shredded Monterey Cheese

2 cups shredded Cheddar Cheese

¼ cup salsa

4 ounce can green chilies

4 eggs, beaten

     Put Monterey jack cheese on bottom of 9X13” pan.

Mix salsa, green chilies and eggs and pour on top of cheese.  Top with cheddar cheese.

Bake at 350 degrees for 25 minutes.

Cut into squares and serve while warm.

Sopapilla Cheesecake

2 cans of crescent rolls

1 1/2 cups sugar

1 teaspoon vanilla

1 teaspoon cinnamon

2 (8 oz.) packages cream cheese, softened

1 stick butter

Preheat oven to 350F. Press 1 can of crescent rolls into bottom of 9 X 13 inch pan. Mix cream cheese, 1 cup sugar and vanilla until creamy. Spread over rolls in pan. Cover with other can of rolls. Melt butter and stir in rest of sugar and cinnamon. Pour over top. Bake for 30 minutes. Can be served warm or room temperature.

Sausage rolls

Mix well

1 egg

8 ounces of uncooked pork sausage (1/2 of roll)

8 oz cream cheese softened

season salt to taste

2 tubes of crescent dinner rolls

(with fingers, mash together perforations on rectangles).  Spread with sausage mixture.  Roll lengthwise.  Place on dish, seam side down and refrigerate for several

hours.  When ready to bake, brush with a beaten egg.  Cut each log into 6-8 pieces.  Place on greased cookie sheet, seam side down.  Bake in a preheated oven

375 until golden brown around 15-20 minutes. 

WHITE ENCHILADAS

1-pkg Doritos – small

Grated cheese –your choice

Mix:

1 small onion chopped,

1 can chopped green chilies,

1 can cream of chicken soup

1 8oz sour cream

½ cup milk

Salt to taste

Meat from boiled chicken if desired

Grease baking dish. Layer Doritos, mix and cheese. Bake 45 minutes @ 350, covered with foil. Uncover bake 15 minutes longer.

Amazing Queso

•              1 can cream of mushroom soup

•              1 8 oz cream cheese

•              1 box Velveta

•              2 cans Rotel

•              1 lb or less of crumbled, browned hot sausage (do this first)

•              Mix all indegredients--it's the best

Amazing Queso

•              1 can cream of mushroom soup

•              1 8 oz cream cheese

•              1 box Velveta

•              2 cans Rotel

•              1 lb or less of crumbled, browned hot sausage (do this first)

•              Mix all indegredients--it's the best

PUPPY CHOW

1 pkg.  (12-oz) chocolate chips
1/2 cup margarine
1 cup creamy peanut butter
1 box Rice Chex
1 box Powdered Sugar
1 grocery store paper bag

In microwave, melt 1/2 pkg chocolate chips, 1/4 margarine, 1/2 cup peanut
butter for 1 minute.  Stir, then cook for 20-30 seconds.  Stir.  In a large
bowl, pour 1/2 box Rice Chex.  Pour chocolate mixture on top and stir until
well coated.  Pour 1/2 box powdered sugar in bottom of paper bag.  Dump chex
mix on top.  Shake and shake until well coated.  As you can see I halved the
recipe because mixing all once is a pain. Repeat with the other half of the
ingredients

Monkey Bread

You will need the following ingredients:

Non-Stick Spray

½ Cup of Butter (1 stick)

1 Cup of Sugar

1 Tablespoon of Cinnamon

1 Can of Biscuits

·       Preheat your oven to 400 degrees

·       Get out all of your ingredients and cooking utensils

·       Melt your butter in a microwave safe bowl for 1 minute in the microwave and be sure to cover with a paper towel.

·       In a glass bowl mix your cinnamon and sugar.

·       Then grease your rectangular cake pan and set aside.

·       Cut your biscuits into fourths on a cutting board having a total of forty balls when you are done!

·       Place four biscuits into the butter mixture and remove with a fork and put in to the cinnamon sugar mixture! Repeat till done.

·       Place them into the greased cake pan and pour remaining butter and cinnamon sugar over the top!

·       Bake 7-9 minutes!

·       ENJOY!

·       Remember when you are doing your dishes to keep your hot soapy water for your cake pan that had the monkey bread in it!!

Fettuccini Alfredo

1 pound Fettuccini noodles

1 stick sweet butter

1 pint heavy cream

¾ cup Parmesan cheese

½ pound cooked, chopped chicken breast (optional)

Boil pasta and drain.

Mix butter, cream, Parmesan cheese and

chicken together and add to pasta.

Serve immediately.

Delicious and EASY Taco Soup

1 large onion

2lbs ground beef (sirlion is less greasy)

2 cans Ranch style pinto beans

2 cans stewed or diced tomatoes

2 cans or one large can white hominy

1 can diced Rotel

1 packet McCormick Taco seasoning

1 packet Dry Ranch Style salad dressing

2 cans water

Brown the onion and hamburger in a large soup pan.  Add all canned ingredients, undrained.  Add dry seasoning packets.  Stir.  Bring soup to a boil then reduced heat and let it simmer.  You'll be able to tell when it is done (Its not rocket science).

Corn dip

2 can of "MEXI"-Corn (drain well)

1 cup mayo

1 cup shredded chedder cheese

1 small can of green chilies

3-4 pickled jalepenos chopped

mix all together.

Serve Chilled

Eat with Fritos!

Crockpot Stew

1 pound of Stew Meat

5 potatoes (peeled and cut into chunks)

1 pkg. baby carrots

1 onion (chopped)

2 cans condensed mushroom soup

2 pkgs. Lipton onion soup mix (powder)

Beef Broth

Put meat & vegetables in crock pot, sprinkle onion soup mix over top and then add mushroom soup. Completely cover with beef broth. Cook all day on low. I usually cook it 10-12 hours.

I buy the big package of stew meat from Sam’s or two good size packages from Market Street. It makes 2 meals for our family…so if you do not want leftovers, you can cut the recipe down.

Enjoy!!

Spaghetti Pie

Homemade Spaghetti Sauce (thicker…the better for this recipe)

2 eggs

¾ stick butter

¾ cup Parmesan cheese (*must be in the can…not freshly grated)

Spaghetti

Mozzarella cheese

Boil spaghetti noodles (I just put in a small pkg)

Drain and then put back in the pan to mix in eggs, butter and parmesan cheese. It should be sticky in consistency. Spray Pam or butter a glass pie plate. Dump noodle mixture into pan and pat into bottom and up sides of pan. Pour spaghetti sauce into the center and smooth out almost to the edge…leaving about 1 inch all the way around like a pie crust. Cover the top with shredded mozzarella cheese. Bake for about 30-40 minutes at 350 degrees. Make sure to put a cookie sheet under it while baking! Let cool and then cut like a pie.

*I usually make a huge pot of spaghetti sauce and divide into 2 bowls. One for a regular spaghetti dinner and the other for spaghetti pie. Also, I double the noodles and eggs, butter and parmesan cheese and make a 9x13 pan instead of a pyrex pie dish.  (I only use the pie plate for when we have guests and I want it pretty) LOL!!

Serve with salad and warm bread!!

Orange Juliet

6oz. can frozen orange juice concentrate

1 c. milk

1 c. water

¼ c. sugar

1 teaspoon vanilla extract

10 ice cubes

Combine all ingredients in blender.  Process for 30 seconds or until ice is crushed.

Serve immediately.  Enjoy!

Oatmeal Cinnamon Chip Cookies

1 c (2 sticks) butter or margarine                                1 ½ c flour

1 c brown sugar                                                           1 t. baking soda

1/3 c white sugar                                                         2 ½ c quick cooking oats

2 eggs                                                                          1 10oz. Hershey’s Cinnamon Chips

1-½ t. vanilla                                                               ¾ c raisins (optional)

Heat oven to 350 degrees.

Beat w/ electric mixer, butter, brown sugar, white sugar, in mixing bowl until creamy.

Add eggs & vanilla, beat well.

In a separate bowl:  combine flour & baking soda.

Add flour mixture to butter mixture beating well with mixer.

Stir in oats, cinnamon chips & raisins.

Drop by heaping teaspoon onto ungreased cookie sheet.

Bake 10-12 minutes.  Cool 1 minute & remove from cookie sheet.

BAR VARIATION:  Spread batter into lightly greased 13x9 inch pan.

Bake 25-30 minutes.  Cool & cut into bars.

Mocha Frappacino

10-12 ice cubes

6 c. coffee

1 c. milk

¼ c. sugar

2 TBL chocolate syrup

Blend all ingredients in blender until desired consistency.

Serve immediately.

Coffee Cake

Bowl #1:  Liquid Ingredients

          ¼ c. oil

          1 egg

          ½ c. milk

Bowl #2:  Dry Ingredients

          1 ½ c. flour

          ¾ c. white sugar    

          2 tsp. baking powder

          ½ tsp. Salt

Bowl #3:  Spicy Topping (will be crumbly)

          1 Tbsp. Melted margarine

          ¼ c. brown sugar

          1 Tbsp. Flour

          1 tsp. Cinnamon

1. Preheat oven to 375 degrees.
2. Grease an 8x8x2-inch pan with solid Crisco and sprinkle flour in pan.
3. Combine liquid ingredients in Bowl #1.
4. Combine Dry ingredients in Bowl #2.
5. Add Dry ingredients to Liquid ingredients & stir with mixing spoon.
6. Pour batter in square pan.
7. Combine ingredients in Bowl #3 for Spicy Topping.
8. Sprinkle Spicy Topping on top of coffee cake batter.
9. Bake 25 minutes.

Strawberry – Banana Fruit Smoothie

Strawberry – Banana Fruit Smoothie

1 c. strawberries, sliced & frozen (stems removed)

2 bananas, sliced & frozen

8oz. fruit yogurt

1 c. orange juice

1 T. sugar

Combine all ingredients in a blender & process until smooth.

Serve immediately.

Summer Fruit Dip

½ cup light sour cream

¼ cup strawberry preserves (recipe called for sugar free – I used regular)

2 T orange zest

1 ½ cups Cool Whip

Mix 1^st 3 ingredients together, then fold in the Cool Whip. Chill for a bit before serving.

Garden Cheese Pizza

1 pkg (13.8 oz) refrigerated pizza crust 

 1 tbsp plus 1 tsp vegetable oil, divided 

 2 garlic cloves, pressed 

 4 oz cheddar cheese, grated 

 4 oz mozzarella cheese, grated 

 1 oz Parmesan cheese, grated 

 1 tsp Italian seasoning 

 1 small onion 

 2 plum tomatoes 

 1 medium zucchini 

 1 cup mushrooms 

1.  Preheat oven to 400°F. Lightly brush 1 tsp of the oil over Large Bar Pan using Chef’s Silicone Basting Brush. Unroll 

dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Place remaining oil in (1-cup) 

Prep Bowl. Press garlic into oil using Garlic Press; brush evenly over dough. Bake crust 7 minutes. 

2.  Meanwhile, grate cheddar and mozzarella cheeses using Ultimate Mandoline fitted with grating blade; place in 

Classic Batter Bowl. Grate Parmesan cheese over batter bowl using Microplane® Adjustable Grater. Add Italian 

seasoning using Adjustable Measuring Spoon; toss lightly using Small Mix ‘N Scraper® and set aside. Using Ulti- 

mate Mandoline, slice onion and tomatoes using v-shaped blade; slice zucchini using crinkle cut blade. Thinly slice 

mushrooms using Utility Knife. 

3.  Remove pan from oven to Stackable Cooling Rack. Sprinkle half of the cheese mixture evenly over crust; layer 

evenly with onion, zucchini, tomatoes and mushrooms. Sprinkle with remaining cheese mixture. Bake 15–18 minutes 

or until crust is golden brown; remove from oven to cooling rack. Cut into squares using Pizza Cutter. Serve using 

Mini-Serving Spatula. 

serv

Mexican Cheese Crisps

Mexican Cheese Crisps 

with Avocado 

Preheat oven to 375°F (190°C). Line Large Round Stone with Handles with Parchment Paper. Cut cheese block 

crosswise into twelve ¼-in. (6-mm) slices with Santoku Knife. Cut each slice in half, creating two squares; arrange  

2 in. (5 cm) apart on baking stone. Bake 14–17 minutes or until cheese appears lacy and golden brown. Remove 

baking stone from oven. Cool crisps 1 minute on baking stone. Remove crisps to Stackable Cooling Rack with  

Mini-Serving Spatula; cool completely. 

Meanwhile, for topping, juice limes with Citrus Press to measure 1½ tbsp (22 mL). Combine 1½ tsp (7 mL) of the 

juice, cream cheese, mayonnaise and seasoning mix in (2-cup/500-mL) Prep Bowl; whisk until smooth with Stainless 

Mini Whisk. Spoon topping into small resealable plastic bag; secure bag and set aside. 

Seed and dice tomato using Utility Knife; set aside. Peel and remove pits from avocados using Avocado Peeler. 

Coarsely chop cilantro and finely chop onion with Food Chopper. Add avocado, cilantro, onion, remaining 1 tbsp  

(15 mL) lime juice, salt and black pepper to Stainless (2-qt./2-L) Mixing Bowl; mash until well blended using  

Mix ‘N Masher. Place scant Small Scoop of avocado mixture onto each crisp. Trim corner of bag filled with  

topping using Professional Shears; drizzle over avocado mixture. Garnish with diced tomato1. 

2. 

3. 

½   8-oz (250-g) block (5½ x 2 in./14 x 5 cm)  

       Colby & Monterey Jack or marble cheese blend 

1–2 limes, divided 

2     oz (60 g) cream cheese, softened 

1     tbsp (15 mL) mayonnaise 

1     tsp (5 mL) Southwestern Seasoning Mix 

Ingredients 

1     plum tomato 

2    ripe medium avocados 

1    cup (250 mL) loosely packed fresh cilantro 

¼   cup (50 mL) finely chopped red onion 

½   tsp (2 mL) salt 

½   tsp (2 mL) coarsely ground black pepper 

No one will guess how easy these little crisps are to make!

Baby Food and Pampered Chef

Baby Food 101

• Remember to always start with the basics first and don’t get creative till farther down the road. 
• Remember when cooking your veggies/fruits the best way it to steam them and help maintain many of the nutrients and vitamins. I use the PC steamer and add a little of water to the fruits or veggies and cook for about four or five minutes in the microwave. 
• Add either breast-milk or formula to help puree your food, this is great for adding more nutrition to the food and giving it a familiar taste.
• I prefer to NOT freeze the food and just make it at the beginning of the week. When you freeze certain foods that can become watery or turn color. 
• Always start with a veggie first or something that is not super sweet, you don’t want the baby to get a sweet tooth early on. 
• Seeds and Skins- When making any fruit or veggie recipe for your lil one, I would always remove the skin and any seeds before steaming. 
• Organic? This is what I have always followed: If it grows in the ground or you eat the skin, then I would go organic. If it is something like a cucumber and you are removing the skin then regular is fine. This is a total personal preference. When I purchase frozen veggies I tend to use all organic. 
• When the baby moves into stage two and three foods you can mix and match veggies and fruits. Some ideas are:

Mashed potato and carrots, sweet potato and pears, sweet potato and carrots,  

zucchini and apples, green beans and peas, carrots and corn 

• When they get older you can also start to add some spice like cinnamon to your sweet potatoes or apples. 

* When pumpkin is available this is something babies tend to enjoy and is fun to mix and match. 

• Remember the more variety you give the little ones, hopefully they will tend to be less picky as they get older. 
• Also, the PC chopper is a great thing to take to the dinner table when lil ones have a few teeth and can eat. This is great because you don’t need to make separate meals you are able to chop up into small pieces what you are serving. 

Top Items for New Mom’s

Quick Stir Pitcher- This is great for mixing formula and keeping some pre-made in the fridge. The quick stir pitcher has a mixing device on the inside, therefor when you stir you are not incorporating air which can give lil ones gas. 

Micro-Steamer- This can be used to steam bottles, nipples, veggies, fruits, etc. 

Food Chopper- This is great to cute up chicken, hot dogs, veggies into small bite size pieces that are easy to eat and hard to choke on. 

Microwave Chip Maker (available Sept. 1st)- This can be used to make apple chips, veggies, banana chips, sweet potato chips. This is a great thing to use to make the lil ones healthy snacks as they get older. 

Manual Food Processor- This is great because unlike the one’s you plug in you can use it during nap time, take it on the go and it can go in the dishwasher. 

Veggie Wedger- This is a must have when they get older, you can slice an orange into slices in 10 seconds. 

Summer Corn Dip

This is by far a FAVORITE of mine. The easiest dip I have ever made and always get compliments.
1 small tub of sour cream
1 jar of Cherith Valley Corn Relish

Bam...Serve with chips

Also, they have mixed spicy veggies in a jar
1 small tub of sour cream
1 jar of the spicy veggies ( but I use my PC chopper to mix them up)

Cherith Valley is a all time FAVORITE of mine. You can purchase the products at Central Market, Bass Pro, on their website and mom/pop style places.

Sun Dried Tomato Hummus

I am not a huge fan of hummus but it is such a healthy dip and super trendy. I made this and loved it!

2 cans of garbanzo beans (drain one and use the juice from one)
2 TBL of olive oil
2 TBL of lemmon juice
1 garlic cloved pressed
2 tsp garlic peppercorn seasoning - I use my favorite one from PC
1 TBL of Sundried tomato herb seasoning - I use the PC one
* you could really substitute a greek rub, thai rub, italian rub and get diffrent spin off's for the seasonings
Then in a blender or food processor combine all of it on high to get the creamy consistency.
Enjoy with pita chips

Grilled Veggies

My new fav is grilled veggies in the oven. I use a pampered chef stone and they don't get soggy and get crispy.
I love to do zucchini, squash, okra and red peppers. I slice an onion and put that on top of the veggies. I spray the veggies with olive oil and top them off with some PC garlic and pepper rub.
Bake at 425 for about 25 minutes.
YUMMMMM

Summer Salad

My recent and favorite summer salad is SO yummy and pretty easy.
1 box of butter lettuce - cut the bottom off and clean in a salad spinner
1/4 cup craisins
goat cheese crumbles
candied almonds or pecans
fresh baby tomatoes
red onion
Top off with my favorite White Balsamic Vinaigrette
Mix and enjoy

What is this?

Hi Friends.... Ali this is for you....
I am going to try as hard as I can to keep up with this and post some of my favorite things I bring to my kitchen table...Take Out, Cooking, Almost Homemade, Etc. For those of you out there I hope this makes it a little easier to cook at home.