Saturday, December 20, 2008

Cookie Exchange

So, I am finally posting my recipes from my cookie exchange. Sorry it's taken so long, but alas, here they are! Here's a picture of the assortment of goodies we had at my little party (not all of the recipes are posted)...

It was such a yummy party!!


My friend, Shanna, brough this dessert to my cookie exchange. I was totally wowed by how gorgeous they were and, even better, how yummy they were too!

Here's what you'll need:

1 sheet (half of a 17 oz. pkg) frozen puff pastry
1 (3.4 oz) pkg. instant vanilla pudding mix
1 C. milk
1 t. almond extract
1 C. whipped topping
2 C. stemmed and sliced strawberries
1/3 C. sliced almonds, toasted
Powdered sugar, for garnish

Heat oven to 400 degrees. Thaw folded pastry sheet for 20 minutes. Open sheet and cut along folds to make three equal strips; halve each strip to make six rectangles. Space apart on baking sheet. Bake in center of oven about 15 minutes until well browned and baked through. Remove to rack to cool.

Meanwhile, in bowl, whisk pudding mix, milk, and extract for 2 minutes; fold in whipped topping and blend thoroughly. Cover and refrigerate. Carefully split each piece of pastry in half horizontally. Cover bottom halves with almonds, then pudding mixture and sliced strawberries, dividing equally. Cover with pastry tops. Dust with powdered sugar.

Pretzel Turtle Bites

This treat was my contribution to the cookie exchange. I got the recipe from my dad's wife. I love it for several reasons, 1) these are EASY to make, 2) they put together FAST, 3) and they are everything that a sweet treat should be - crunchy, chewy, sweet, and salty. You just can't beat that!! My kids loved to help make these as well. They did a great job unwrapping all of the Rolos, placing pretzels on the pan, and pressing the pecan halves into the warmed rolos. They were so proud that they could make these!

Here's what you'll need:

1 bag of small twisted pretzels
3 or 4 bags of Rolos
1 (1 lb) bag of pecan halves

Lay pretzels on a wax paper-lined baking sheet. Top each pretzel with a rolo. Bake at 200 degrees for 5 minutes. Take out from oven and press a pecan half into each rolo. Let cool. These are so easy and good, perfect to give away at Christmas time!!

Carrot Cookies

My friend, Robyn, brought these delicious bites to my cookie exchange and everyone LOVED them. I've had them a few times before, but I've never gotten the recipe. These cookies have a strange sounding ingredient list, but put together, they are amazing!! I LOVE these cookies!

Here's what you'll need:

3/4 C. shortening
3/4 C. sugar
1 egg
1 C. cooked & mashed carrots
2 C. flour
2 t. baking powder
1/2 t. salt
1 large orange

Cream sugar and shortening. Add eggs and beat well. Add mashed carrots. Sift dry ingredients into first mixture and add the rind of the large orange. Spoon onto a greased cookie sheet with a small serving spoon. Don't make the cookes too big; they are just bite size!  (I used my smallest cookie scoop.)

Bake at 375 degrees for 10-12 minutes (watch them closely; you don't want them to get too done). After cookies are cooled, frost each cookie with powdered sugar moistened with the juice of the orange you grated. Enjoy! *These are the star shaped cookies*

Monday, December 15, 2008

Guest Chef

Since I didn't post anything at all last week, I'm hoping to make up for it this week! I'm truly sorry!! I was busy all last week preparing for my annual cookie exchange that took place on Saturday. It was so much fun and the rest of this week will feature recipes from my party.

But today, in making up for last week, I would like to introduce to you my first guest mom!!! She and my sister came to visit me a couple weeks ago and anytime my mom comes, we always cook up a storm! I love it!!!!! So the next two recipes are just two of the things we, no, she made while visiting. ENJOY!!


Some people consider granola a food that only "tree huggers" eat or campers eat while hiking. But, no, no, that is very wrong! Granola is one of those amazing, so-good-for-you, heart healthy foods that people really shouldn't go without. In fact, it is my husband's favorite breakfast "cereal." And you just can't beat it when you can make it at home. It is suprisingly easy to make, it makes a lot, and it tastes so good!! You've got to try this!

Here's what you'll need:

7 C. oatmeal
1 C. wheat bran
1 C. wheat germ
1 C. sliced or slivered almonds
1 C. powdered milk (dry)
1 C. flour
2 C. coconut
1 C. sunflower seeds
1 T. cinnamon
1 t. salt

1/2 C. brown sugar
3/4 C. water
1 C. oil
1/2 C. honey
1/4 C. molasses
2 t. vanilla

Mix together first 10 ingredients (everything in the first list) in a BIG bowl. Then, in a saucepan, combine the brown sugar, water, oil, honey, and molasses and heat until sugar dissolves, but DON'T boil! Take the pan off the heat and add the vanilla. Pour over the oatmeal mixture and mix well until everything is evenly coated. Spread in a large, rimmed cookie sheet (or jelly roll pan) and bake at 250 degrees for 1 hour. Carefully stir the granola, and bake another hour. Bake until lightly brown and aromatic. Let cool. Store in an airtight container, once completely cooled, to keep fresh. Can serve with raisins.

Yum! I always make this when my mom comes to visit!!

Corn Chowder

Growing up, my mom made this frequently and it's one of those things that make you feel warm and cozy inside. While she was here visiting, I asked her to make it, since she hasn't ever written down her recipe. After she made the chowder, she wrote down what she did. And now that I have a real recipe, I'm sharing it with you!

Just a note - my mom never made with with green chilies while I was growing up, but she likes to add them now for more flavor. Unfortunately for me, I didn't know that green chilies upset my stomach (now that I'm expecting) until I had some soup. So the next time I make this, I will be leaving the green chilies out.

Here's what you'll need:

1 lb. bacon, cooked and crumbled - reserve the drippings
7-8 large potatoes, peeled, diced, cooked, and drained
2 T. dried onion
1/2 t. garlic powder
1 C. milk
1 can evaporated milk
2 cans corn, with liquid
grated cheese
1 can chopped green chilies (opt.)

Mash potatoes with 1/4 cup butter, salt and pepper to taste. In a microwavable bowl, combine 2 Tablespoons of dried onion, 1/2 teaspoon garlic powder, and 1 cup of milk. Microwave for 2 minutes on High. Add that mixture to the mashed potatoes along with the crumbled bacon. Then add 1/4 - 1/2 cup bacon drippings, evaporated milk, corn with liquid, green chilies (if desired). Add more milk until you reach your desired thickness. Heat through to blend flavors, being careful not to burn it. Serve, topped with grated cheese.

Mmmm, perfect for those cold winter days!!

Friday, December 5, 2008

Cheesy Ham, Noodles, and Peas

I believe I mentioned that I make lots of freezer meals when I'm pregnant so that I don't have to worry about cooking when I have a new baby. Well, today's recipe is one of those meals that I made for such an occasion.

The trick to using pasta in a freezer meal is to cook the pasta for half the shortest cooking time listed on the package directions. The reason for that is because while it sits in the freezer, the pasta absorbs moisture from the other ingredients, softening them even more. If you cook the pasta too long, then you'll end up with mushy noodles when you thaw and cook them to eat.

Or, if you don't want to worry about freezing this meal, then just make it as is!

Here's what you'll need:

1 (8 oz) pkg. corkscrew noodles
2 C. cubed ham (or shredded if you want to use leftover ham)
1/2 a 1 lb. pkg frozen peas
1 C. shredded cheddar or colby jack cheese
1 C. shredded mozzarella cheese
1 can cream of mushroom soup or cream of chicken soup
1 C. sour cream

Cook noodles as directed on package. Drain. Combine cheeses, soup, and sour cream. Stir in ham, noodles, and peas.
Place in a greased baking dish.
Bake at 350 degrees, covered, for 15 to 20 minutes or until cooked through.

If you want to freeze this, cook noodles for half the time suggested on package. Drain. Combine cheeses, soup, and sour cream. Stir in ham, noodles, and peas . Place in a gallon freezer bag. Label and freeze.
To serve: Thaw. Place in a greased baking dish. Bake at 350 degrees, covered, for 45 minutes. Stir before serving.

Wednesday, December 3, 2008

Three Cheese Chicken Penne

The recipe I'm sharing today comes from Kraft Food and Family Magazine, just, as usual, altered a bit. Now, for anyone that doesn't get this magazine, I HIGHLY recommend it. You'll get to see what's new from Kraft, coupons, yummy recipes, great ideas for presentation, entertaining ideas, and the best part is that it's FREE!! To sign up, just click on the link on the right down below that says Food & Family Magazine!

Now for the recipe, this one is like something you'd order from a restaurant. We all really liked it and will definitely be making it again!

Here's what you'll need:

1 (12 oz.) pkg. penne pasta
1/2 (6 oz.) pkg. fresh spinach leaves
2 lbs. boneless skinless chicken breasts, cut into bite-size pieces
2 tsp. dried basil leaves
1 (26.5 oz. ) jar spaghetti sauce
1 (14.5 oz.) can diced tomatoes, drained
4 oz. (1/2 of an 8 oz. pkg) Neufchatel cheese, cubed
2 C. Mozzarella cheese, divided
1/4 C. Parmesan cheese

Preheat oven to 375 degrees. Cook pasta, adding spinach to boiling water for last 1 minute.

Cook and stir chicken and basil in a large nonstick skillet on medium-high heat until chicken is cooked through. Add sauce and tomatoes; bring to a boil. Simmer. Stir in Neufchatel cheese.

Drain pasta and spinach; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into a 9 x 13 inch baking pan. Bake 20 minutes. Sprinkle with remaining cheeses. Bake 3 minutes more.

Monday, December 1, 2008

Italian Chicken Fettuccine

I was looking at my last post on Saturday and realized that I started Pasta Week on Friday. I think with school being out and Thanksgiving, I was totally thrown off on what day of the week it was. WOWIE!! That's all I have to say about that! So here we go with an extra long Pasta Week!!

Today's recipe comes from a friend of mine, Holly. My family loves this recipe because it's so creamy and good! And another reason why I like it is because you can freeze the sauce, thaw it, warm it through when you're ready and serve over cooked pasta. I made several batches of this before I had my last baby and stuck them in the freezer (along with LOTS of other dinners) so that I didn't have to worry about cooking once the baby came. SOOOOOOOO very helpful!!

Another good thing about this recipe is that it is so easy and is made in the crockpot. Everyone likes crockpot recipes because you let the pot do all the work. It's great!!!

Here's what you'll need:

1/2 cube (1/4 cup) butter (not margarine)
6 frozen chicken breasts
2 pkgs. Good Season Italian Salad Dressing Mix
2 (10 oz) cans cream of chicken soup
2 (8 oz) pkgs. cream cheese
1/2 C. milk
1 (16 oz) pkg. fettuccine noodles, cooked and drained

Melt butter in a crockpot on high. Add frozen chicken breasts (or you can use thawed chicken breasts and cook for 3 - 3 1/2 hours). Sprinkle with both packages of salad dressing mix. Cover and cook on high for 6-7 hours (if using frozen chicken breasts) or until chicken falls apart, stirring occasionally. Remove chicken and cube. Set aside. Add soup, cream cheese and milk to the juice in the crockpot. Mix with electric mixer until smooth. Add chicken and allow to warm through. Serve over fettuccine noodles. Or if you want to freeze it, add the chicken and pour or scoop into a gallon freezer bag and freeze.

Friday, November 28, 2008

Pasta Week

I am so sorry that I haven't posted for so long! I've been dealing with morning sickness, but it's been more like all day sickness. I'm finally feeling a little bit better and so I'm back to post things.

This week, I've decided to focus on pasta - something my little family LOVES. So check out my post for today and the ones coming up this week and give them a try! I'll try to be a little more regular. We'll see how it goes!! Wish me luck!!!

Spaghetti Pie

This recipe comes from my Aunt, Karen, just simplified a bit. It's really pretty easy and my kids LOVE it (as do my hubby and I)! It's just a fun way to eat spaghetti.
Here's what you'll need:
6 oz. cooked spaghetti
2 T. butter
2 eggs, beaten
1/3 C. Parmesean cheese
1 lb. hamburger, browned
1 (26.5 oz) can spaghetti sauce
16 oz. container cottage cheese
8 oz. pkg. Mozzarella cheese, shredded
Combine eggs & Parmesean cheese. Stir butter with the warm cooked spaghetti until it is melted, then combine with the eggs and Parmesean. Press into a "crust" into 2 greased 9 or 9 1/2 inch pie pans.
Spread each crust with a layer of cottage cheese (half of the container for each pie).
Stir together hamburger and spaghetti sauce then spoon over the cottage cheese layer. Bake in a preheated oven at 350 degrees for 20 minutes. Top with Mozzarella cheese and bake for another 5 minutes or until the cheese is melted.

Cut like a pie and serve. Mmmmm...

To use as a freezer meal, assemble the pies in foil pie pans.  Cover tightly with heavy duty foil or freezer foil. Label and freeze.  To serve:  Thaw and bake at 350 degrees and bake for 30 minutes and continue from there.

Saturday, November 15, 2008

Pie Heaven!!!

The last time I posted, I mentioned that I was busy preparing for a food demonstration. Well, I have to say that it went over SO well! It was tons of fun and everyone LOVED it. They were all so surprised at how easy making pies really can be. I think the biggest compliment was when ladies asked me to make pies for their Thanksgiving celebrations! It was so much fun.

So in today’s post, I’m giving you all three recipes I used for my demonstrations. But first, a little info on these recipes...

In preparing my menu of desserts to make for a possible local restaraunt, I had several months that I hosted taste-testings, where I made several recipes of one thing, like pumpkin pie, for people to taste test and take a survey on which one was the best one.

Well, for both of these pie recipes, they are the winners of my taste-testings in their respective categories. The nice thing about these pies is that all you have to do to make them is toss the ingredients together, mix it up, and pour it into a prepared, unbaked, pie crust. Pies really don't get much easier than this! And to make them come together in a flash, pre-measure all of your ingredients. It really saves on time!!

Another tip: ALWAYS make these pies a day before you plan to serve them. That way, they have plenty of time to set up and the flavors really get a chance to blend together. It's also nice to have them done a day in advance so that you can focus on other things they day you plan to serve them!

O.k., enough explaining!! Read on for the recipes...

Classic Pie Crust

Most people think that pie crusts are hard to do, but I've learned that they really aren't so bad. There are just some tricks to know that make pie crusts easier. First of all, you'll need cold ingredients, mainly the butter, shortening, and water. The reason these things need to be cold is to slow the development of gluten in the flour. If the gluten develops, you'll end up with a rubbery, heavy crust. Some people even go as far as chilling their mixing bowl and pastry blender. I don't see that as necessary, but evidently, some people do.

I like this crust recipe because it uses a combination of shortening and butter. Recipes that call for all shortening give you a nice and flaky crust, but recipes that call for all butter give you a rich, melt-in-your-mouth texture - not so much flaky. This recipe give you a little of both!

Here's what you'll need:

3 C. flour
2 tsp. sugar
¾ tsp. salt
½ C. shortening, chilled
½ C. butter, chilled
8-10 T. cold water

In a medium bowl stir together flour, sugar, and salt.
When measuring flour, always level off the top with a straight edge, like the straight side of a knife, or like me, just use your finger.

Using a pastry blender, cut in the shortening and butter until mixture resembles pea-sized crumbs. Tossing the mixture quickly and lightly with a fork, sprinkle in the water, one Tablespoon at a time, until dough holds together when lightly pressed.

Gather dough into a ball. Divide in half. Cover with plastic wrap (I just put each ball into a bread bag and press it) and form into a disk; chill about 30 minutes.

Keep one disk refrigerated while you roll out the other disk.

Here's my trick to transfering the dough to your pie plate: roll it up onto your rolling pin, then unroll it onto the plate. Pretty easy!

Cut off any extra dough. Fold under and press the edges, then decorate (with scallops or curves, etc.) as desired. Keep refrigerated until ready to use. Continue as directed in individual recipes.

Pumpkin Pie

This pumpkin pie recipe comes from and is something you would expect from her - SO GOOD!!! It just has a wonderful flavor and smooth texture. I took this pie to my sister-in-law as a thank you for letting me use her Bosch and pie plates for my demonstration. A few days later, she told me that her husband doesn't care for pumpkin pie, but that he actually liked this one. So give it a try; it is sooooooooooo yummy!!

Here's what you'll need:

1 (15 oz.) can pumpkin puree (NOT pumpkin pie filling - that's already flavored)
3 eggs, lighly beaten
1 C. light brown sugar
1 T. cornstarch
1/2 t. salt
1 t. ginger
1 t. cinnamon
1/8 t. cloves
1 1/2 C. evaporated milk

Preheat oven to 425 degrees. In a large bowl or stand mixer, beat eggs, then add pumpkin, sugar, cornstarch, salt, ginger, cinnamon, cloves, and evaporated milk; mix well. Pour into a prepared uncooked pie crust. Place on a baking sheet to make transfering to oven easier. Bake at 425 degrees for 10 minutes. Then reduce the heat to 350 degrees and continue baking for 40-45 minutes more. Cool on a wire rack.


Pecan Pie

This recipes comes from, just altered slightly. I love this recipe because it uses a small amount of dark corn syrup, which gives it a fantastic flavor. Pecan pies with only light corn syrup are really sweet and pecan pies with only dark corn syrup, I think, are just too deep in flavor. Both ways are good, but this combination is just perfect to me.

Here's what you'll need:

3 eggs, beaten
3/4 C. light corn syrup
2 T. dark corn syrup
3/4 C. light brown sugar
3 T. butter, melted
1 t. vanilla
A pinch of salt
1 1/2 - 2 T. flour
1 C. pecan gems
1/2 C. chocolate chips (opt.)

Preheat oven to 350 degrees. In a medium bowl or a stand mixer, beat eggs, then add light and dark corn syrups, brown sugar, butter, salt, vanilla, and flour. Spread pecan gems over bottom of a prepared pie crust. If you want a chocolate pecan pie, then sprinkle chocolate chips over pecan gems. Pour syrup mixture over top. Bake for 50-55 minutes.
How easy is that?! Try it for your Thanksgiving celebration. I think you'll be glad that you did!!

Wednesday, November 5, 2008

All-In-One Day!

I feel like a bit of a slacker this week! I’ve been so busy that All Things Delicious has not been at the top of my priority list, nor will it be again until next week. I’m so excited to say that I’ve been asked to give a food demonstration and make enough pies to feed at least 60 women on Friday and I can’t wait!! It just has preoccupied my time a bit. So to make up for it, I’m doing three recipes today - breakfast, lunch, and dinner recipes! So read on…

Chicken & Rice with Broccoli

Lately I've been posting a lot of recipes that are quick and easy, and this recipe is no exception. There actually is no recipe for this, you just throw things together and you're ready! My mom used to make this for our family quite often, and it's so great to just be able to toss together just before my hubby gets home from work.

Here's what you'll need:

Box of Chicken flavored Rice-A-Roni
Cooked chicken
14 oz. bag of frozen broccoli cuts (or you can use frozen peas - which is what my mom always did)

Just cook the rice as directed on the box. Cook the broccoli as directed on the bag. I stewed 3 or 4 boneless, skinless chicken breasts with some salt and pepper and then shredded them. I also like to use a rotisserie chicken bought from the grocery store and just shred that. Anyway, toss everthing together in the pan the rice cooked in. Cover and let warm until ready to eat.

That's it! How easy is that?!

Swiss Tuna Melts

This recipe is so yummy and WAY easy to make. I usually make it when I have no time left for dinner, but it would be terrific for lunch too! My mom likes it because the cheese is shredded into the tuna mixture and not sliced on top. It's really good!

Here's what you'll need:
2 cans tuna, drained
3/4 C. shredded swiss cheese
1/2 C. sour cream
1/2 C. mayo
1/4 C. sweet pickle relish
pepper to taste
8 slices of bread
In a bowl, combine the first seven ingredients. Spread over slices of bread, about 1/4 -1/2 cup per slice. Broil until bread is golden and tuna mixture is warm and bubbly. Watch carefully; it can burn easily!
Or you can make this like a grilled cheese sandwich - butter opposite sides of bread slices and sandwich tuna mixture in between. Cook on a griddle until both sides are golden.
Like I said, EASY! And it's good too, just try it!!


There are two pancake recipes that I truly love - my mom's recipe and my great grandmother's buttermilk pancakes. Today, I'm giving you my mom's! I don't remember her pancakes ever turning out as light and fluffy as mine do. But that's probably because so often I manned the griddle and as a kid, I didn't realized that pressing down pancakes once they've been flipped with the spatula, was a bad thing. Yeah, so don't do that!
I've also found that when I make them, here in Idaho, they are super fluffy and get to be about a half of an inch thick. But when I made them once in Missouri, they didn't turn out as thick - still good, just not as thick. So I'm thinking that it has to do with the elevation here. No matter where you are, you'll have to try these out!

Here's what you'll need:
2 1/2 C. flour
2 T. baking powder
2 T. sugar
1 t. salt
2 beaten eggs (beaten for 5 minutes - You MUST do this for fluffy pancakes!!)
2 C. milk
1/4 C. oil
Combine the flour, baking powder, sugar, and salt. In a separate bowl, beat the eggs for 5 minutes, then add the milk and oil.
When beating my eggs, I always tilt the bowl up so that I beat all of the eggs in a more confined space.
Add the dry ingredients and stir until moistened; it should still be slightly lumpy.
Cook on a hot griddle.
Makes 24-32 pancakes, depending on the size.
Look at how nice and thick these are!
I always double this recipe (as I do with any breakfast recipe) so that my kids can continue to eat pancakes all week long.

Mmmmmm!! I love breakfast food!!!

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