Tasty Tuesday-Melted Witch

For the kids class treats this year the kids and I made melted witches. These were so much fun and easy to make that I just had to share it. Here's how to make them...

Oh, and Please Don't let the steps fool you. I promise these are super easy!!

Things you need:

Yellow Laffy Taffy

Pretzel sticks

Green and chocolate candy melts

Oreos

Hershey's Kisses

Roll Laffy Taffy flat with a rolling pin. I found that it was easiest to put parchment paper down on the cutting board so that it doesn't stick.

I used this cute little tool to cut out rectangles and then used it to cut the tines for the broom.

Roll the tines onto the pretzel stick and you have a broom.

You will then need to pull apart the Oreos and discard the centers. Unwrap the Hershey kisses. And melt the green and chocolate candy melts in separate bowls. Spoon green melts onto cookie sheet covered with parchment paper. Next spoon a small amount of chocolate onto center of green melts and gently swirl with a knife. Add your broomstick. Lay an Oreo cookie onto the candy melts and with a small amount of chocolate apply the Hershey kiss to the Oreo.

Move your cookie sheet to the refridgerator until hardened.

And then package them up. The kids loved these and kept quoting the Wizard of Oz. "I'm melting. I'm melting."

Happy Halloween!!!

Tasty Tuesday- Almost Vegetarian

We had this recipe several weeks ago and last night. Matt and the kids loved it. I found the recipe in Good Housekeeping magazine under the heading of almost vegetarian recipes. I wasn't sure how much everyone would enjoy it the first time I made it but decided to try it anyway. This proved to be a delicious recipe that everyone asked for seconds of. Just a quick note; I used broccoli florets instead of broccoli rabe and I used Smoked Turkey Sausage instead of the Sweet Italian sausage because I couldn't find these in the store.

Penne With Sausage and Broccoli Rabe


Yields: 4 main-dish servings

Total Time: 25 min
Prep Time: 10 min

Ingredients

* 1 bunch broccoli rabe (1 lb.)
* 12 ounce(s) penne pasta
* 1 (4 ounce) link sweet Italian sausage, cut into 1/2 inch-thick-slices
* 2 shallots, finely chopped
* 2 clove(s) garlic, crushed with press
* 1/4 cup(s) freshly grated Parmesan cheese, plus additional for serving
* Salt and pepper


Directions

1. Heat large covered saucepot of salted water to boiling on high. Meanwhile, from broccoli rabe, trim any tough stem ends and discard. Cut broccoli rabe into 1-inch pieces and add to boiling water. Cook 4 to 5 minutes or until bright green and just tender. With slotted spoon, transfer broccoli rabe to large colander. Return water to boiling. Drain broccoli rabe, rinse with cold water, and drain again. In same saucepot of boiling water, cook penne as label directs.
2. Meanwhile, heat deep 12-inch skillet on medium-high until hot. Add sausage in single layer; cook 4 to 5 minutes or until it loses its pink color, turning to brown evenly. (Reduce heat to medium if browning too quickly.) Add shallots and garlic; cook 2 minutes or until tender, stirring. Remove 1 1/2 cups water from saucepot with pasta; add to skillet. Heat to boiling, stirring occasionally.
3. Drain pasta and add to skillet with sausage. Stir in Parmesan, broccoli rabe, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until well mixed. Divide among shallow bowls; sprinkle with additional Parmesan if you like.

Tasty Tuesday- Parfaits

In trying to be more healthy I have started trying to make fruit more fun. And with spring approaching I am finding more and more delicious fruits to play with. Our Sam's Club has had delicious blueberries, blackberries, raspberries, and strawberries. We have been buying and eatin lots of these delicious berries. As I was trying to figure out a healthy item to take to MOPS last week I remembered making these for both BUNCO and MOPS when I was living in Indiana. I simply cut up the fruit and arranged it on a veggie tray with Angel Food Cake, strawberry yogurt, and whipped cream. For a crunchy alternative I plan on trying my hand at making homemade granola. We've been enjoying these as a dessert but I personally think they may make a pretty good breakfast too. The great thing about these is you can layer on everything any way you choose. So let the kids have at it and enjoy!!!

Tasty Tuesday-Dessert Pizza

Doesn't this look delicious?



This is one of my favorite desserts. It's a Pampered Chef recipe and an oldie. I love the fact that it's made with fresh fruit. The sugar cookie and cream cheese are not bad either. So anyway, here is the recipe.

1 package refrigerated cookie dough
1 package cream cheese, softened
1/3 cup sugar
4 cups assorted fresh fruit such as strawberries, kiwi, bananas, peaches, blueberries, raspberries and blackberries

Preheat oven to 350 degrees. For crust, shape cookie into a ball. Place dough in center of Round Pizza Stone; flatten slightly with palm of hand. Using lightly floured rolloing pin, roll out dough to 12 inch circle, about 1/4 inch thick. Bake 18-20 minutes or until light golden brown; cool 10 minutes. Carefully loosen cookie from Baking Stone using serrated bread knife. Cool completely. For topping, combine cream cheese and sugar in mixing bowl. Spread cream cheese mixture over cookie dough. Arrange cut fruit over cream cheese mixture. Using an egg slicer will help with uniformity. Refrigerate. Cut into slices with pizza cutter. And enjoy!!!

Tasty Tuesday- Ham and Potato Casserole

This is a really good and simple recipe that the kids all enjoyed. If you have any leftovers it is also delicious the next day. I actually doubled the potato soup it called for for a little more flavor. I usually serve this with broccoli (or what we call trees) and a salad.

On another note we call broccoli trees in order to get the kids to eat it. It never fails that the kids ask for us to play "don't eat the trees" whenever I serve broccoli. We started this with m telling them that they are gaints and the broccoli are trees. All the villagers are yelling at the giants not to eat the trees. They love this game and them come up with names for other vegetables on their plates. Now that I have shared this story I will share my recipe for Ham and potato casserole.

Prep: 10 minutes Cook: 30 minutes

1 (26 ounce) package frozen shredded potatoes
1 (1 pound) ham slice, cut into bite-size pieces (2 1/2 cups)
2 (10 3/4 ounce) can cream of potato soup, undiluted
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese
1 cup (4 ounces) shredded Cheddar cheese
Paprika

Combine first 4 ingredients; spoon mixture into a lightly greases 13 X 9 X 2 inch baking dish. Bake, uncovered, at 400 degrees for 25 minutes; sprinkle with cheeses and paprika . Bake 5 more minutes of until thoroughly heated. Yield: 4 to 6 servings.

*You can use just about any canned "cream of" soup in this versatile casserole.

Tasty Tuesday- Tortilla-Chili Casserole and Banana Bread

I love trying out new recipes but it is often hard to find recipes that everyone loves. It is even rarer to find dinner recipes that everyone asks for seconds or thirds. I have been trying some new recipes and have found a winner in the Tortilla-Chili Casserole. It is easy and takes no time at all to assemble and cook.

Ingredients:
1 (9 oz.) package tortilla chips, coarsely boken
2 (11 oz.) cans Cheddar soup, undiluted
2 (15 oz.) cans chucky chili with beans

Garnishes: sour cream, pickled jalapeno pepper slices

Directions
Place 4 cups broken chips in a lightly greased 13 X 9 X 2 nch baking dish; spread 1 can soup over chips. Spread chili over soup, and top with remaining can soup. Bake, uncovered, at 350 degrees for 15 minutes. Sprinkle with remaining chips; bake 5 more minutes. Garnish if desired. Yeild: 8 servings

I usually serve with Mexi-corn and a simple salad.

Several weeks ago I did a post on Elizabeth and I making Banana Bread. I thought I had included the recipe, a friend of mine later pointed out that I had not. So here is that recipe.

Banana Bread

Ingredients:

1/2 cup butter, softened
3/4 cup sugar
2 eggs
3 large bananas
3 Tbl. Buttermilk
1 tsp. soda
2 cups flour, I use 1 cup whole wheat and l cup plain
1 pinch salt
1/2 tsp lemon juice
1/2 to 3/4 cup walnuts

Cream together first 5 ingredients. Mixed the next three together in a seperate bowl. Slowly add the flour mixture to the banana mixture. Once mixed add the lemon. After that is mixed stir in the walnuts, if desired.

Bake at 350 degrees for 1 hour.

ENJOY!!!
And let me know if you try and like these.

Snow Cream

This is one of my favorite things to do when it snows. I love making snow cream and everyone can help with this because it is so easy. Here is one of the easiest recipes I have found and used and it's things I usually have on hand at a moments notice.

Snow Cream

1 cup milk
1/2 cup sugar
scant 1/2 teaspoon vanilla
large bowl of snow (about 3 quarts)

Blend milk, sugar and vanilla. Stir in enough snow to make snow cream to an ice cream consistency.

Please be sure the snow is clean before you use it!! But I'm sure you already knew that!!!

Tasty Tuesday

Layered Mexican Chicken Casserole

1 cup(s) salsa
12 medium corn tortilla(s)
1/2 tsp black pepper
2 tsp ground cumin
8 oz chopped green chilies
2 cup(s) shredded reduced-fat Mexican-style cheese
3 cup(s) fat-free sour cream
30 oz canned black beans
2 pound(s) uncooked boneless, skinless chicken breast
1 spray(s) olive oil cooking spray

Instructions

Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.
Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.
Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.
Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.

Tasty Tuesday

Sante Fe Soup

2 cans shoe peg corn
1 can kidney or red beans
1 can black beans
1 can pinto beans
1 can tomatoes with green chilies ( Rotel)
1 lg. can chopped tomatoes
2 pkgs. Ranch Dressing mix
1½ pkgs. Taco seasoning
1 chopped onion
1 or 2 lbs. ground beef- browned
Add water- no more than 4 cups
Add all ingredients to slow cooker and cook on high 4 to 6 hours or low 8 hours.

Serve with cheese, sour cream, and corn chips. I actually serve it with cornbread instead of the corn chips, though the corn chips are good with it. The whole family loves this recipe and it makes enough for our family of 5 to freeze half of it for dinner another night.

Tasty Tuesday

This is a recipe that has been auctioned off at every MOPS auction we have had since this mom became a member. It always goes for a lot and is liked by everyone. I was going to make it last night but I couldn't cut the bread with a regular knife. When she says a electric knife comes in handy, it shoudl really say that it is needed. I hope you enjoy this recipe.


From the kitchen of Julie Knight:

Hot Ham Sandwiches

I have made these every year for the MOPs Christmas Brunch so most of you have tasted them! You can put them back into the metal pan the rolls come in and wrap them in foil and freeze for up to 3 months.

Feeds ~30 as hors d'oeuvres or ~10 as a main entrée.

3 pkgs. Small dinner rolls
1 lb. shaved ham
8-12oz grated Swiss cheese
1 grated onion
2 sticks margarine
5 Tbl. Dijon mustard
2 tsp. poppy seeds (optional)

With the rolls still frozen, slice each pan of rolls in half. It helps to use an electric knife. Top with a layer of ham and cheese. Melt margarine; add mustard, onion, and poppy seed until mixed. Spoon the mixture on top of ham and cheese layer. Replace roll tops. At this point you can place them back into their plastic bag and keep them in the freezer for up to 3 months.
If cooking immediately, bake at 350 degrees for 15-20 minutes.
If cooking from frozen, cover with aluminum foil and bake at 350 degrees for 20-30 minutes, uncover and bake until tops are golden brown (usually 15-20 minutes longer).

Tasty Tuesday

This is a recipe that has always been a hit. I even had people who would look forward to this whenever we would have a get together. I don't know how many times I have given out this recipe over the years. It is also fairly easy to make.


Bacon Wrapped Water Chestnuts

1 pkg. bacon, cut in half
2 cans water chestnuts
Sauce:
1 cup catsup
2/3 c. sugar (I usually use a little less)

Wrap bacon around whole water chestnuts and put toothpicks through to hold bacon on. Bake in pan at 350 degrees for 1 hour. Take out and drain. (I usually place in a clean pan.) Make a sauce out of 1 cup catsup and 2/3 cup sugar and put over drained chestnuts and bake another 25 minutes or until brown.

Snow Cream

Since we are getting snow right now and we have no ice cream in the house we are going to make Snow Cream. I remember making snow cream with my mother and sometimes my grandmother while I was growing up. Here's the link to the recipe.

If you have snow I hope you enjoy. If not keep this in mind for the next time you do get snow. I also know that Mayfield has an ice cream that is called snow cream it's pretty good.