Andes Mint Puppy Chow

Ingredients
1 (12 oz) box rice chex
2 (12 oz) bag Andes mints baking chips
1 1/4 cup brownie mix

Notes / Directions
Melt 1 1/2 bags of Andes mints in microwave and pour over rice chex.  Carefully stir until well coated.  Pour chex into the ziploc bag with brownie mix and seal off.  Turn the bag upside down and shake the brownie mix down through the chex.  Keep turning bag until well coated.  Add remaining half of Andes mints and enjoy!

Mod Podge Ornaments

While I was Christmas ornament shopping for my boys, I was simply annoyed at the ridiculous prices!  I decided that I was going to make my own ornaments and save tons of money and have awesome ornaments.  I made my boys, Hazen and Revin, the same ornament with their initial on it and for the family ornament, I had 4 different pictures that I used.  A motherly moment, a fatherly moment, a brotherly moment, and a family moment.  You could also do 4 different highlights from the year like a vacation or something.  Anyways, this is how it was done!

This is what you will need:

Wooden blocks, paint, sponge brush,

mod podge, ribbons, scrap book paper,

photographs, and wooden letters

 

Trace letters on the back of scrap book paper and cut it

out just a little smaller so that it doesn't hang over

the little wooden letter when placed on top.

 

Paint wooden blocks and letters.  Once they are dry,

paint a very thin coat of mod podge on the surface of

the letters.  Firmly press down paper cut outs and paint

mod podge over the top and set aside to dry.

 

Cut out photos and squares of scrap book paper.  Make sure

that they are smaller than the side of the block.  Paint on

a very thin coat of mod podge and firmly press on photos

and paper.  Be careful when using regular paper because it

can tend to bubble.  Card stock paper is easier to use in this

regard.  After pressing on paper, paint on a top coat of mod

podge.  Choose which side to put the letter on and press it

on tightly to the freshly mod podged side.  Let it dry.

*If  you're putting pictures on all sides, make sure to do the next

step of putting the ribbon on BEFORE you place your pictures.

Paint a thin line of mod podge down the sides and across the

bottom.  Firmly press on ribbon and tie a square knot at the top.

Tie another knot at the top to create a loop to hang it up with.

French Dip Sandwich

Ingredients
deli sliced roast beef
1 package Au Jus seasoning
hoagie buns, french rolls, or make your own French Baguettes

Notes / Directions
Follow directions on Au Jus seasoning.  Bring to a boil and add beef.  Boil for 2-3 minutes.  Cut buns in half and butter each side and fill with roast beef.  Dip each bite in leftover Au Jus juice.

*If making your own French Baguettes, omit the step of brushing the loaves with eggs and water.  This will make your buns softer.

Cranberry Jello Salad

 

Adapted from allrecipes

Ingredients

2 cups fresh cranberries

1 (15 ounce) can mandarin oranges, drained

1 (15 ounce) can crushed pineapple

2 (3 ounce) packages cherry Jello

3/4 cup white sugar

1 cup boiling water

1 cup cold water

whipped topping or cool-whip

Notes / Directions

Place cranberries and mandarin oranges into a blender or food processor.  Blend until finely ground up.  In a separate bowl, mix gelatin, sugar, and boiling water til sugars are dissolved.  Add cold water and stir.  Mix in pineapple, mandarin oranges, and cranberries.  Chill for 8 hours or over night.  Top with whipped topping or cool-whip to serve.

Raspberry Cream Salad

I don't know where my mom found this recipe, but I just about died and went to heaven when I tried it.  It's an all around easy recipe and takes like 2 minutes to prepare.  This is also very delicious with some graham crackers or pie crust in it.

Ingredients
32-36 oz. raspberry yogurt (32 oz. is a large container, 36 oz. is 6 single servings)
1 can sweetened condensed milk
1 (8 oz.) tub cool whip
raspberries, fresh or frozen

Notes / Directions
Stir together yogurt, sweetened condensed milk, and cool whip.  Gently stir in raspberries and serve!

Homemade Granola

Ingredients
3/4 cup olive oil
3/4 cup honey
1/2 cup firmly packed golden brown sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
8 cups old-fashioned rolled oats
1/2 cup sunflower seeds (optional)
1/2 cup sweetened flaked coconut
1 cup almonds
1 cup pecans
1 cup chopped dried apricots
1 cup dried cranberries

Notes / Directions
Preheat oven to 325 degrees. In a large saucepan set over medium heat, combine the oil, honey, brown sugar, vanilla, and salt. Stir until the sugar dissolves, about 3 minutes. In a large bowl, combine the oats, sunflower seeds, coconut, and almonds. Pour the warm oil and honey mixture into the oat mixture and stir until combined.

Spread the mixture evenly on two 12X17 inch rimmed baking sheets. Bake for 25 minutes, stirring several times, until the granola is a deep golden brown. Cool completely before adding the dried fruit. Store in an airtight container up to 3 weeks.

You can vary the dried fruit: dried figs, raisins, blueberries, apples, etc.

Cream Cheese Caramel Apple Dip

Adapted from Jo and Sue

Ingredients

1 pkg (8 oz) cream cheese, softened

14 oz caramels, unwrapped

2/3 cup half and half

2 Crunch bars

8 apples

8 (1/2 cup each) mason jars

Notes / Directions

Heat up caramels and half and half on medium heat until caramels have melted and the mixture is smooth.  Put cream cheese and 1/2 cup of caramel in a bowl and stir until smooth.  Scoop and flatten an equal amount of the cream cheese and caramel mixture into each of the 8 jars.  Top each jar with the remaining caramel sauce.  Crunch up the Crunch bars and sprinkle on top.

To turn into gifts, place one apple on top of the jar and place in a small, clear, plastic gift bag or cover with saran wrap.  Tie shut with a ribbon.

Clean Eating - Chicken, Asparagus, and Potatoes

I love this because it's so simple and quick.  From start to finish is about 10-15 minutes.  There is practically no food prep and it's a healthy clean eating meal.  It avoids common food allergies like gluten and dairy.

Serves 2

Ingredients
1 lemon
2 potatoes
4 frozen chicken tenders
1 bunch of asparagus
1 teaspoon fresh thyme
1 garlic clove, minced
salt and pepper
olive oil

Notes / Directions
Heat up a large deep dish skillet to medium high heat.  Cut up potatoes into small cubes and place in skillet.  Drizzle with olive oil and sprinkle with salt, pepper, thyme, and garlic.  Stir up and cover.  Stir every minute or two.  After about 4 minutes, push potatoes to the side of the skillet and place the chicken in their own little are. Sprinkle with salt and pepper and squeeze half of the lemon on top.  Replace lid.  When sides of the chicken begin to brown (after 3-5 minutes), turn over and stir the potatoes.  Add asparagus in their own corner.  Salt and pepper and squeeze remaining half of the lemon on top.  Replace lid.  Stir up potatoes and asparagus every once in a while.  Everything should be ready at about the same time.

Chicken could easily be replaced with fish and asparagus could be replace with broccoli.

Oreo Cheesecake

Adapted from Mel's Kitchen Cafe

Ingredients

2 packages (about 72 cookies) Oreo Cookies, divided
1/2 cup (1 cube) butter
4 packages (8-ounces each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla
4 large eggs

Notes / Directions

Preheat the oven to 325°F.  Line a 9×13-inch baking pan with foil, with ends extending over sides. Finely crush 1 1/2 packages of Oreo cookies (or about 50 cookies). Melt 1/2 cup butter and mix with crumbs. Press onto bottom of prepared pan.

In a large bowl, beat the cream cheese and sugar with mixer until blended and smooth. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating after each just until blended. Chop remaining cookies and gently stir into mixture.  Pour over crust.  Bake for about 35-40 minutes or until the sides are set and barely browning and the center is almost set. Cool completely on a wire rack.  Once completely cooled, cover with plastic wrap and refrigerate for at least 2 hours. Remove the cheesecake using the foil overhang and cut the cheesecake into desired serving sizes.

 

Make Your Own Truck Cake!

 

I cut my cake into thirds and went from there, doing my best to make a truck shape.

I used doughnuts for the wheels but something like oreos would be great too.

I wished he was turning one so that the candle could be the antenna but on well...

Easy 3 Table Toppers in One

A few years back I had a need to make something crafty so I ended up at Micheal's Craft and TONS of stuff was on sale!!  So this is what I bought for $20:

I put some beads that I already had in the jar with the candle and it makes for 3 different table toppers

And then I made the wreath.  I started by placing the flowers where I wanted them to be and then I hot glued them into place.

Put it together and what have you got?  Bippity Boppity Bo!

Grilled Cheese Genius

Snickerdoodle Puppy Chow

I've been craving snickerdoodles but don't like making them because I just find the process a bit irratating.  So I thought, "Hey!!!  Puppy chow!"  I recently made some puppy chow that used brownie batter as the coating so I thought using yellow cake mix would be incredibly delicious.  Turns out I was right!
 
Inspired by Your Cup of Cake

Ingredients
1 (12 oz) box rice chex
1 (12 oz) bag white morsels
1 cup yellow cake mix
1/4 cup sugar
1 tablespoon cinnamon

Notes / Directions
In a large ziploc bag, combine cake mix, sugar, and cinnamon.  Shake well and smash any clumps of cake mix.  Melt white morsels in microwave for about 1 minute, stir to make sure it's smooth and melted through, and pour over rice chex.  Carefully stir until well coated.  Pour chex into the ziploc bag and seal off.  Turn the bag upside down and shake the cake mix mixture down through the chex.  Keep turning bag until well coated.  Serve and enjoy!

*For more evenly coated chex, reserve a cup or two of chex or add more white morsels. 
**You can also make snickerdoodle popcorn. Instead of chex, pop 1/2 cup popcorn kernels.

                 It really does taste as good as it looks!!!

Iced Pumpkin Cookies

Adapted from allrecipes.com 

Ingredients

For the cookies:

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
 

For the icing:

4 cups confectioners' sugar 

1/3 cup heavy whipping cream (milk could also be used)
2 tablespoons melted butter
2 teaspoons vanilla extract

Notes / Directions

Preheat your oven to 350 degrees.  Mix dry ingredients and set aside.  In a separate bowl, cream together the sugar and butter.  Add pumpkin, egg, and vanilla and cream again.  Stir in dry ingredients and mix until well incorporated.  Drop heaping tablespoons onto a greased cookie sheet.  Bake for 15-20 minutes.

In another bowl, whip icing ingredients until it becomes nice and smooth, adding small portions of whipping cream at a time to measure consistency.

There are a few options for icing and spreading.  For a

runnier icing, add more whipping cream and frost cookies

when they are completely cool.  For thicker, less. 

 For more of a frosting glaze, let the cookies cool completely

and use a thicker frosting.

For more of an icing effect, ice with thicker frosting

while cookies are still hot out of the oven.  Or use a more runny

frosting and ice when the cookies are cooled.

 

And here's my sweet little cookie thief:

Salade de Maison

This recipe is thanks to a family friend, Celia, who served the LDS church in Italy for three years.

Ingredients
For the Salad:
2 heads romaine lettuce
1/2 pint grape tomatoes, halved
1/4 lb bacon, cooked until crisp and crumbled
3/4 cup Swiss cheese, shredded
1/2 cup shredded parmesan cheese
1/2 cup slivered almonds, toasted

For the Dressing:
2/3 cup salad oil
1/4 cup fresh lemon juice
3 garlic cloves, pressed (or chopped finely)
1 tsp salt
1/2 tsp pepper

Notes / Directions
Put dressing ingredients in a jar and shake well to combine (or put into a blender). Combine salad ingredients. Just before serving, toss with dressing to taste.  

 

Sweet and Sour Chicken with Fried Rice

This dish was delivered to me right after I had my first child.  It was so good that I just had to get the recipe.  Thanks Lori Carter!

Sweet and Sour Chicken Ingredients
4-5 chicken breast
1/2 cup flour
1/2 cup cornstarch
1-2 eggs, beated
sesame seeds
1/2 cup water
3/4 cup sugar
1/2 cup vinegar
1/4 cup ketchup
1 tablespoon soy sauce
1 chicken bouillon cube
1 cup rice, cooked
frozen vegetables, stir fried
teriyaki sauce

Notes / Directions
Sauce: Mix water, sugar, vinegar (less for less tang), ketchup, soy sauce, and bouillon cube and bring to boil. Boil 1-2 min. and keep warm. (Can add a little corn starch to thicken.)

Chicken: Put flour and corn starch in ziplock bad. Put in chicken and shake till evenly coated. In a bowl, beat eggs. Dip chicken in eggs and place in a heated skillet with some oil. Sprinkle sesame seeds on top. Brown both sides of chicken. Don't fully cook. Place chicken in a pan and coat with sauce. Cover with foil and bake at 350 degrees for 1 hour. After 30 min. flip chicken and continue to bake with foil. Remove foil for last 10 min.

Fried Rice Ingredients
1 cup rice, cooked and cooled
5 tablespoons butter
1 cup onion, chopped
1 cup frozen mixed veggies
2/3 cup green onions, chopped
1 garlic clove
ham, cubed
3 tablespoon sesame seeds
5 eggs
2-3 tablespoons soy sauce
salt
pepper

Notes / Directions
Cook the rice a day before. Bake sesame seed at 350 degrees for 10-15 minutes until browned. Melt butter in skillet and saute onions, mixed veggies, garlic, and ham. Add eggs and rice. Add a tablespoon of soy sauce at a time. Add green onions and sesame seeds. Salt and pepper to taste.

Lazy Mac 'N Cheese

Ingredients
1 box Mac 'N Cheese
1 cup frozen mixed veggies
1 chicken breast

Notes / Directions
Cook macaroni and frozen veggies according to packages.  Fry chicken in some oil on the stove.  Cut up into chunks.  Add it all together and enjoy!

Taco Grande Pizza

Ingredients
1 yeast package for pizza crust
1/2 can refried beans
salsa
taco beef
tomatoes
green onions
black olives
cheddar cheese
mozzerala cheese

Notes / Directions
Make pizza crust according to package.  Spread dough out in a cast iron skillet or baking sheet.  Spread refried beans evenly over crust.  Layer on salsa, taco beef and cheeses.  Top with tomatoes, green onions, and black olives.  Bake according to yeast package.

Alplermagronen: "Swiss Mac'n Cheese"

Ingredients 
8 oz ditalini pasta
2 medium potatoes, cut into thin strips
3.5 oz parmesan cheese
3.5 oz gruyere cheese
bacon strips, crumbled (more the better)
1/2 onion, diced
1 garlic, chopped
2 tablespoons butter
1/4 cup milk
1/4 cup heaving whipping cream
to taste salt

Notes / Directions
Boil potatoes and pasta in salted water. Put a layer of the cooked and salted potatoes in an 8x8 pan. Sprinkle bacon and parmesan cheese on top. Spread on noodles and sprinkle more bacon and gruyere cheese.

Melt butter in a pan and saute onions and garlic until brown. In the same pan, bring milk and heavy cream to a boil. Salt and pepper to taste. Cook till thick and pour over macaroni.

Put into preheated oven at 250 degrees so that the cheese melts.

Crepes

Is your mouth watering??? Mine is. There is nothing like a crepe with Nutella, strawberries, and whipped cream. It's our Saturday morning tradition, that is, until I picked up running :(  Now it's more of a Sunday morning breakfast tradition. At least until church is at 9:00 instead of 11:00.

Ingredients
6 eggs
2 cups milk
3 tablespoon butter, melted
1 1/2 cups flour
1 teaspoon salt
1 tablespoon sugar

Notes / Directions
Put everything in a blender and blend till smooth.  Heat skillet to medium heat.  Pour on and use a spoon to spread and thin them out (thinner is better).  Once the bottom is browned and the top is no longer liquid, flip and gently cook other side.

Serves 4-6 people. For 2-3 people, half the recipe.

Toppings:
Nutella
Bananas
Strawberries
Whipped Topping 

 

Rosemary Lemonade

Ingredients
1 heaping teaspoon dried rosemary or 3 teaspoons fresh
4 cups water, divided
1 cup sugar
2/3 cup lemon juice
dash salt, opt
lemon slices 

Notes / Directions
In saucepan, mix rosemary, 1 c water and sugar. Boil gently for 5 minutes. Strain and add to mixture 3 remaining c water, lemon juice and salt. Serve well iced. Garnish with lemon slices.

Makes about 1 quart.