Monday, November 16, 2009

Thank You!

I just wanted to say a big "THANK YOU" to all of you who came out to see me at the craft fair on Saturday. It was so fun to meet some of you and learn what a small world it is. Thank you so much for your support in what I love to do. I had a really great time and am already looking forward to future craft fairs!

Me at my little booth

I'll be getting back to recipe posts this week, so keep an eye out for them!

Friday, November 13, 2009

Need I Say More?

Come see me at the craft fair tomorrow!
(Details in the previous post.)

Monday, November 9, 2009

Craft Fair

I just wanted to let everyone know that I won't be posting this week. Instead, I'll be getting ready for a craft fair this weekend!

Come visit my booth - Sweet Treats - where I'll be selling my mini cheesecakes that are seriously to die for!!

Here are the details:

Saturday, Nov. 14th
10 am - 5 pm
Rigby High School in Rigby, Idaho

I hope to see you there!!

Friday, November 6, 2009

Citrus Jello Salad

This recipe comes from a neighbor who is a very good cook, Virginia. She's like a legend around here. If you try any of her recipes, you know they'll be good!

In my hubby's family, there are two Jello salads that we all adore - this Citrus Jello Salad and Pistachio Pudding Salad (I'll have to get that one posted sometime). We lovingly refer to them now as Orange Fluff and Green Fluff.

So enjoy today's Orange Fluff (Citrus Jello Salad)! We do!!

Here's what you'll need:

2 C. boiling water
1 small box orange Jello
1 small box instant vanilla pudding
2 small cans mandarin oranges
1 (20 oz) can crushed pineapple
1 (12 oz) container Cool Whip, thawed

Stir Jello into the boiling water, off the heat, until completely dissolved. Add pudding and stir until it starts to thicken slightly.

Let mixture cool (I put it into the fridge to speed up the process). Spoon mixture into a large serving bowl and fold in drained oranges and drained pineapple.

Or you can add the fruit when it's still in the saucepan, like I did here, and then put it into the large serving bowl.

Fold in Cool Whip. Cover and refrigerate until set.

Yum, yum, yum!!!

Yummy St. Louis Potatoes

Several years ago, I flew out to visit my brother-in-law and sister-in-law, Marc and Shannon, in St. Louis. They are both very good cooks, but each in their own way. Marc can whip up anything with no recipe at all and have it turn out amazing. Shannon is more like me. We're good cooks when we find good recipes to follow. (I hope I'm not offending you by saying this, Shan!)

Well, she came up with this recipe all on her own. And I think it's pretty safe to say that this is my all-time FAVORITE potato recipe! It is sooooooo very good and very easy to make. So bless Shannon for coming up with this terrific recipe!!!

Here's what you'll need:

2 potatoes, sliced thin
1 onion, sliced into circles
3 T. butter, melted
galic powder
1 C. Parmesan cheese, shredded

Place thinly sliced potatoes into a greased 15x18x1 inch pan. Drizzle butter over potatoes. Top with onion rings and GENEROUSLY sprinkle with garlic powder, salt, and pepper. Finish with Parmesan cheese and bake at 450 degrees for 25 minutes.


Raspberry Pretzel Salad

My sister-in-law, Valerie, is the wonderful saint who introduced me to this salad. And, yes, I consider this a salad - a side dish. Some people consider it a dessert. But no, no, not me. I happily eat this right along with my main dish. FAB-U-LOUS!!!

This recipe takes some time to set up. So either make this the night before you'll need it or the morning of.

It is sweet and salty, crunchy and creamy. A truly fantastic recipe!!

Here's what you'll need:

Crust -
2 C. crushed small twisted pretzels (that's a little more than half a 1lb. bag)
3 T. sugar
3/4 C. melted butter

Combine and press into a 9x13 inch pan. Bake at 400 degrees for 4 minutes. DO NOT OVERBAKE! Let cool.

While the crust is cooling, start on the second layer -
1 (8 oz) pkg. cream cheese, softened
1 C. sugar
1 (8 oz) container Cool Whip, thawed

Cream these ingredients together until nice and smooth. Spread over the cooled crust, completely covering the crust. Leave NO holes or else you'll have a soggy crust.

Now for the third layer -
1 (6 oz) pkg. raspberry Jello
2 C. boiling water
1 1/2 (12 oz) bags frozen raspberries

Dissolve Jello in boiling water off of the heat. Add the frozen raspberries. Stir until Jello starts to set slightly (a couple of minutes). Then spread over cream cheese layer. Cover and refrigerate until completely set.

You can use strawberry Jello and the sliced frozen strawberries, or you can do raspberry Jello with huckleberries. They are all VERY good!! You have to try this if you have never had this before. And if you have, you'll just have to make it again!

Garlic Smashed Potatoes

Out here in potato country, I'm always trying to come up with yummy ways to use potatoes. When I came across a recipe from Martha Stewart for Garlic Mashed Potatoes, I tried it and liked it, but decided I could make it better. This is what I came up with...

Here's what you'll need:

3-4 lbs. red potatoes
1/2 C. milk
1/2 C. sour cream
1/2 tsp. pepper
2 tsp. salt
2 tsp. garlic powder
1/2 C. butter or margarine

Dice your potates into cubes, leaving the skins on, just scrubbed clean. Put them into a large pot and cover them with water. Bring to a boil and let cook for approximately 20 minutes or until potatoes are tender. Drain the water. With the cooked potatoes in the pot, stir in the remaining ingredients and slightly mash. You don't want all of the potatoes totally smashed smooth, otherwise the skins will be weird in there with the smooth potatoes. You should still have some chunks in there.

You can alter the amount of salt and garlic powder to make these potatoes not quite as strong if you'd like. But this is how I like them!

Wednesday, November 4, 2009

Indoor S'mores

Now we need a quick and easy treat! I used to make these years ago when they were popular. But the trend died out and I moved on, forgetting how much I like them.

Recently, when I needed a treat for a gathering, I decided to make these and was reminded of how yummy they are. Oh, how I love s'mores!

Here's what you'll need:

8 cups Golden Graham cereal
5 C. mini marshmallows
1 (12 oz) bag chocolate chips
1/4 C. light corn syrup
5 T. butter or margarine
1 tsp. vanilla

In a large bowl, measure the cereal. Butter a 9x13 inch pan. In a large pot, melt the butter, marshmallows, chocolate chips, and corn syrup over medium-low heat. When just melted, take off the heat and stir in the vanilla. Mix well. Then add the cereal, and if you want, more mini marshmallows. Press into the prepared pan and let cool.

You can use semi-sweet chocolate chips, like I did here. Or you can use milk chocolate. Either way, they're DELICIOUS!

BBQ Cups

And yet another quick and easy recipe! (Are you beginning to notice the trend in my life right now?) This idea came from a good friend of mine. It's very kid friendly.

Here's what you'll need:

Sloppy Joe mix
2 (10 oz) tubes refrigerated biscuits
cheddar cheese, shredded

Separate dough into 10 biscuits. Flatten and press into bottoms of 2 greased muffin tins. Fill each muffin cup with about 3-4 Tablespoons of sloppy joe mixture. Bake at 375 degrees for 15-20 minutes. Sprinkle with cheese and return to oven just until cheese is melted. (I forgot about these. Don't do that.)

If you have any muffin cups not filled, just partly fill the empty cup with water to keep it from warping.

Tater Tot Casserole

The second recipe for today is another super quick and easy one. This time for dinner. My mom made this same recipe, but she topped it with mashed potatoes (some people call it Shepherd's Pie). When I came across this variation, I liked the idea of faster and easier, and the kids thought the tater tots where fun to eat. Win-win!!

Here's what you'll need:

1 lb. ground beef, cooked
2 cans cream of mushroom soup
2 cans green beans
frozen tater tots
cheddar cheese, shredded

Combine the cooked ground beef, cream of mushroom soup, and green beans. Pour into a 9x13 inch baking pan. Top with frozen tater tots and bake at 375 degrees for 20 minutes. Top with shredded cheese and bake for another 5 minutes.

Sorry, I did't get a picture to show you the finished product. We all snarfed it down too fast!

Cheese & Tomato Sandwiches

Wowie, it's been a while! I'm so sorry for the absence. Life has just been CRAZY with four little kids. And I know that it won't be letting up, so I will do my best to post new recipes, but I can't make any promises. Though I have a TON of recipes just waiting to be posted!

The first recipe for today is a very simple sandwich that my family, growing up, ate frequently. Quick and easy - LOVE IT!

Here's what you'll need:

sliced bread
favorite cheese
Miracle Whip or Mayo
thickly sliced tomatoes

Place your bread on a baking sheet. Top it with your favorite cheese. Broil it in the oven just until the cheese melts (only a couple of minutes). Take it out and slather with Miracle Whip or mayo. Then top with tomato slices and enjoy!

How easy is that?! Yummy!!!
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