Monday, March 24, 2008

Brunch Recipes & Easter Cupcakes

Look what happens to Kristin when she finds more time... Cooking!

Apple and Pear Scones
2 ½ Cups All Purpose Flour
2 Tsp. Baking Powder
½ Tsp. Baking Soda
½ Tsp. Salt
¼ Cup Plus 1 Tbsp. Sugar
¼ Cup Packed Brown Sugar
½ Cup butter or margarine
½ Cup Diced Golden Delicious Apple
½ Cup Diced Bosc Pear
2/3 Cup Buttermilk

In bowl, stir flour, baking powder, baking soda, salt, ¼ cup sugar and brown sugar. With pastry blender, cut in butter until coarse crumbs form. Stir in fruit. Stir in buttermilk just until dough holds together. Transfer dough to ungreased cookie sheet. Shape into 9 inch round. With floured knife, cut round into 8 wedges; sprinkle with remaining sugar. Separate wedges, allowing ½ inch in between each on cookie sheet. Bake at 375 degrees for 22-28 minutes or until golden brown. Serve warm.

Sunday Brunch Casserole
½ Pound Sliced Bacon
½ Cup Chopped Onion
½ Cup Chopped Green Pepper
12 Eggs
1 Cup Milk
1 Pkg. (16 Oz.) Frozen Hash Browns, Thawed
1 Cup Shredded Cheddar Cheese
1 Tsp. Salt
½ Tsp. Pepper
¼ Tsp. Dill Weed

Cook bacon until crisp. Crumble and set aside. Saute onions and green peppers in bacon drippings until tender. Beat eggs and milk in a large bowl. Stir in hash browns, cheese, salt, pepper, dill, onion, green pepper and bacon. Pour into a greased 9x13 pan. Bake, uncovered for 35-40 minutes at 350 degrees.

Easter Cupcakes

Use any cupcake and frosting recipe. To make coconut green, put approximately 1 cup of coconut in tubberware with 5-6 drops of green food coloring. May add more to make more vibrant green. Shake up until all coated. Use any jelly bean brand and dip into frosting before placing on top of coconut nest.

Thursday, February 14, 2008

Delicious Mexican Style Dinner

Doesn't this meal make your heart desire for a mexican fiesta?! this 4 course mexican style meal is sure to steal your hubbies heart! Its fresh, healthy, and so delicious. Underneath all the pictures are the recipes for each tasty treat! Enjoy!

1 packet Zesty italian dressing, follow directions on the packet.
1 clove minced garlic
Fresh ground pepper to taste
1 firm, ripe avocado
1 (15 oz.) can black eyed peas, drained well
1 (11 oz.) can white shoepeg corn (or corn kernels) drained well
2/3 c. sliced green onion
2/3 c. chopped fresh cilantro
1/2 lb. Roma tomatoes, coarsely chopped
Salt to taste, Tortilla chips for dipping
1. In large bowl, mix the zesty italian dressing mixture. Peel, pit and cut avocado into 1/2-inch cubes. Add to zesty mixture and toss.
2. Drain and rinse peas and corn. Add peas, corn, onion, cilantro, and tomatoes and mix gently to coat. Add salt to taste. Refrigerate well-sealed.
3. Serve as an appetizer with tortilla chips, or add 2 cups chopped cabbage to make salad.
Presto!: A fancy shmancy summer treat for you and all your li’l buckaroos.

1 package Spring Mix or Continental Mix, mixed with Romaine lettuce.
Strawberries, halved
Avocado, sliced
Pear, sliced–but not until right before serving
Grapefruit, peeled and sliced like a pinwheel
Oranges, peeled and sliced like a pinwheel
Crumbled blue cheese
Sugared pecans, whole or halved
1 package Good Seasons Italian dressing
1 T. sugar (or just a little less)
1 T. poppy seeds (or just a little less)
3 T. Water
1/4 C. Vinegar
1/2 C. Oil
Mix all dressing ingredients before adding the oil. It’s best to first toss the lettuce with dressing, then add the fruit and toss with dressing, and put the cheese in at the very end. Don’t overmix.

3 cloves minced garlic
1 onion, chopped
3 T. butter
2 T. flour
3 (14 oz.) cans chicken broth
4 c. half-and-half
1 (10.75 oz.) can Cream of Chicken soup
1 c. salsa1 (15 oz.)
1 can creamed corn
6 boneless chicken breasts
2 t. ground cumin
1 (1.1 oz.) pack fajita seasoning
3 T. chopped fresh cilantro
Tortilla chips
Monterey Jack cheese
Saute garlic, onion and butter for 15 minutes. Then add flour and cook 1 minute. Add broth and half-and-half, bring to a boil, and reduce heat to low. (Don’t overcook or it will separate.) Add soup, salsa, corn, cooked diced chicken, cumin, fajita seasoning and 2 T. cilantro. Serves eight. Garnish with remaining cilantro and cheese.


2 cups butter,
2 cups sugar,
2 cups brown sugar,
4 eggs,
2 teaspoons vanilla
4 cups flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
5 cups old-fashioned oats, ground to flour in food processor or blender.
2 11.5-ounce packages semi-sweet chocolate chips
1 8-ounce milk chocolate Hershey bar, crushed (or 1 11.5-ounce package milk chocolate chips)
2 cups chopped nuts, optional
Cream butter and sugars. Add eggs and vanilla and mix well. Mix flour, salt, soda, powder and ground oats, then gently fold in chocolate and nuts.
Roll into balls with a cookie scoop and bake on greased cookie sheet for 8-10 minutes at 375 degrees.
And then enjoy handfuls of the best chocolate-chip cookie ever!

Friday, February 8, 2008

Ok girls so Sarah and I have decided to start up a cooking blog to share eachother's tasty recipes and help eachother to become awesome cooks! We know our hubbies would love that!
So feel free anytime to add, input, copy, and indulge!!! We all need everybody's effort in posting some of your favorite meals, treats, comfort foods, snacks, and any style's of food they enjoy and share it with everyone.
This will be so fun, I can see us years from now with a huge list of recipes we could print off and make a tasty cookbook, great idea huh?!!
Let's "simply satisfy" our craving's shall we?! Enjoy!

To start off this lovely event of long recipes, you have to have something that will hold the recipe for you while you try to cook it, something that you can clip the printed off recipe into the air instead of on the counter where it will get really messy, and ruined this giant clothes pin is definately what you need right on your kitchen counter, let's make our lives a little easier and get on Sabrina's site to order one today! Let this be your first task to this fun blog. She can make it whatever color, or style you want, just let her know so she can personalize it for you!