Grape Salad

Grape Salad -- VERY GOOD

4# grapes (2# green 2# red) washed and dried

1 - 8oz cream cheese (softened)

1 - 8oz sour cream

1 tsp vanilla

1/2 c. sugar

1/2 c. brown sugar

1/2 c. chopped pecans

The sauce stickes better to the grapes if they are dry.

Mix last six ingredients together first and then mix in grapes.

Girl Scout Cookie recipes!!!

For more recipes using Girl Scout Cookies visit www.gsccc.org/2010CookieSeason/cookies.html

Girl Scout Cookie Dessert Salad

1 large package vanilla pudding

1 large container whipped cream

1/2 pint buttermilk

1 package Dulce de Leche Girl Scout Cookies

4 cups fresh fruit

The night before fold pudding, whipped cream and buttermilk until well combined and put in the refrigerator. Roughly break up one package of Dulce de Leche Girl Scout Cookies and put in the freezer. The day of, combine 4 cups of fresh fruit (strawberries, blueberries, pineapple, oranges). Just before serving combine fruit with pudding mixture. Add bananas and cookies.

-Recipe by Megan Lafevor

Thin Mint Pie

24 Thin Mint Girl Scout Cookies

6 oz. cream cheese

1 can sweetened condensed milk

1 8 oz. package of Cool Whip

green food coloring

1 Oreo pie crust

Crush 16 of the Thin Mints and set aside. Beat cream cheese until light and fluffy. Slowly add sweetened condensed milk to cream cheese and beat until smooth. Fold in Cool Whip and crushed Thin Mints. Stir in green food coloring, put mixture in pie crust and freeze overnight. Before serving, decorate the top of pie with eight Thin Mints.

-Recipe courtesy Alison Hamblin

An early Girl Scout Cookie recipe

In the 1920s and 1930s cookies were packaged in wax paper bags, sealed with a sticker, and sold door to door for 25 to 35 cents per dozen, according to girlscoutcookies.org.

1 cup butter

1 cup sugar plus additional amount for topping (optional)

2 eggs

2 tablespoons milk

1 teaspoon vanilla

2 cups flour

1 teaspoon salt

2 teaspoons baking powder

Cream butter and the cup of sugar; add well-beaten eggs, then milk, vanilla, flour, salt, and baking powder. Refrigerate for at least 1 hour. Roll dough, cut into trefoil shapes, and sprinkle sugar on top, if desired. Bake in a quick oven (375°) for approximately 8 to 10 minutes or until the edges begin to brown. Makes six- to seven-dozen cookies.

-Recipe from girlscoutcookies.org

Dad's Potato Salad

This is the potato salad I grew up on. My dad always made it and I always loved it! It is really good and really easy. The ingredients dont have amounts, just add what you think. It is really foolproof.

Ingredients:

Potatoes (I used red because then you don't have to peel them)

Boiled eggs

Chopped pickles

Mayonaise/Miracle Whip (or both)

Mustard

Lemon Juice

Pickle Juice

Celery Salt

Celery Seed

Garlic Salt

Onion Salt (I put onion flakes)

Sugar to taste

Ground Sage (just about a 1/2 tsp)

Just boil the eggs and chopped potatoes.  Chop the eggs and pickles up and add them to the drained potatoes.  Add the sauce and stir. 

Grilled Chicken Enchiladas

Okay, so for the past 10 years I have made my same chicken enchilada recipe.  I used to bribe my dad with it (until he finally go sick of them), but now I have a new recipe to bribe him with. These are some enchiladas that we made last night.  They were so good!  We just wanted to try something new so we made up this recipe.  We had mexican rice with it which the kids LOVED!

Ingredients:

Chicken breasts or thighs

Mrs. Dash Southwest Seasoning

Sour Cream

Tortillas

Enchilada Sauce

Cheese

Directions:

Grill the chicken with the Southwest Seasoning on it.  When chicken is done, transfer it to a food processor to chop (or just shred it).  Add sour cream (the amount depends on what you like).  Roll in the tortillas and cover with the enchilada sauce and cheese.  Bake in a 350 degree oven for 20 minutes or until cheese is melted.

Carrot Bars

Carrot Bars

4 beaten eggs

2 c. white sugar

1 1/3 cup oil

2 c. flour

1 tsp soda

1 tsp salt

1 Tbl cinnamon

3 small jars baby carrots

Beat well. Add nuts. Pour into 2 pans and bake for 15 - 20 minutes

(I use one 9 by 13 and another one that is 8 by 11).

Frosting

4 Tbl melted butter

1 8 oz pkg cream cheese

1/2 tsp vanilla

2 c. powdered sugar

They taste best after refrigeration!

*Dr. A’s recipe & tricks

Enchilada Chicken

Yet another Biggest Loser Family Cookbook recipe.  As you can see we are trying to eat more healthy and I am finding that healthy doesn't always mean it has to taste like the cardboard box it came in (well, in this case it doesn't because it is all from scratch).  You definately need to try this one.

Ingredients:
4 Boneless, skinless chicken breasts
2 tsp. salt-free Mexican or Southwest seasoning (I used Mrs. Dash Southwest Chipotle)
Olive oil spray
4 T. medium, mild, or hot enchilada sauce
2 oz. finely shredded light cheddar cheese
2 T. finely chopped fresh cilantro

Directions:
Preheat the oven to 350.

Place a large ovenproof nonstick skillet over high heat.  When hot, lightly mist witht he olive oil spray and add the chicken.  Cook, turning once, for 1 to 2 minutes per side, or just until the chicken is golden brown on the outsides.

Remove the pan from the heat and top each chicken breast with 1 T. of the enchilada sauce, followed by one-fourth of the cheese and one-fourth of the cilantro.  Transfer the skillet to the oven and bake for 4 to 6 minutes, or until the chicken is no longer pink inside and the cheese is melted.  Serve over rice.

Szechuan Pork and Broccoli

Another great recipe from the Biggest Loser Family Cookbook.  In the cookbook it actually called for beef, but I happened to have a pork roast on hand.  It was really yummy and the kids really liked it. 

Ingredients:

Pork or Beef Roast, sliced against the grain into scant 1/4"-thick strips

1 tsp. garlic powder

Salt, to taste

Pepper, to taste

1 (14 oz) bag frozen broccoli

1 T. freshly minced garlic

2 tsp. toasted sesame oil

1/4 cup bottled szechuan stir-fry sauce

Rice

Directions:

In a large bowl, combine the pork/beef, garlic powder, salt and pepper and toss until well combined.

Place a large nonstick skillet or nonstick wok over high heat.  When hot, mist with the olive oil spray.  Add the broccoli and garlic and cook, stirring, for 4 to 6 minutes, or until the garlic softens and the broccoli is heated through and crisp-tender, being careful not to burn the garlic.  Transfer to a large bowl and cover to keep warm.

Return the pan to high heat and add 1 tsp of the sesame oil.  When hot, add half of the pork/beef in a single layer, and cook, stirring occasionally, until lightly browned on both sides, 1 to 2 minutes.  Transfer the pork/steak to the bowl with the vegetables and re-cover.  Repeat with the remaining 1 tsp. sesame oil and pork/steak.  Return all the steak and vegetables to the pan and remove from the heat.  Add the sauce and mix well to coat.  Divide among 4 bowls and serve over rice.

Buffalo Chicken Dip

Maybe I will not be lazy and post a pic.

Nah! nevermind... Love, Chief

2 whole chicken breasts.. boiled and chopped fine. (or canned chicken is OK too)
2 softened 8oz pckgs cream cheese
1 1/2 cups cheddar cheese ( sharp) ( reserve 1/2 cup for topping)
1 cup franks red hot
1 tsp minced garlic ( optional)
1 cup or ranch dressing ( hidden valley is best) -

or you can switch it up like i do.. and do

1/2 cup ranch 1/2 cup bleu cheese dressing ( if you like bleu cheese ) your choice.

Mix it all together. It will be lumpy and orange .:)

Put it into a glass baking dish. Mine is usually about an inch deep or more.

Sprinkle remaining cheddar cheese on top
bake 350 for 30 min .. hot bubbly
serve with tortilla chips

Oatmeal Scotchies

I fixed these cookies the other day and everyone loved them.  Jenecee even took some to her teachers at school and they all said they liked them.

Ingredients

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

Directions:
PREHEAT oven to 375° F.


COMBINE flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Hamburger Pie--Vinnie Style

The kids beg for daddy to fix his Hamburger Pie if I mention that is what we are having for dinner.  It is really easy and really good.

This is a picture without the potatoes and cheese on it.  I left that off of mine.

Ingredients:

1 lb. hamburger
2 T. Minced onion
1 T. Minced garlic
3 T. Flour
1-1 1/2 cups milk
Salt to taste
Pepper to taste
2 cans cream of mushroom soup
1 can corn
1 cup shredded cheddar cheese
Instant potatoes

Directions:
Put hamburger, onion and garlic in a pan and brown the hamburger.  Remove the hamburger from the pan once browned and leave the drippings (may need to add some oil if the meat is lean).  Add the flour and cook for 30 seconds and then add the milk  1/2 cup at a time until you have a thick gravy.  Salt and pepper to taste.  Add the soup and corn and heat through.  Meanwhile fix the potatoes.  Add the potatoes to the top of the hamburger mix and spread the cheese on top.  Simmer until cheese is melted and serve. 

Better than kisses cake (slight name change to make it family friendly)

Ingredients

• 1 Package chocolate cake mix
• 1/2 Can sweetened condensed milk
• 6 Ounces caramel ice cream topping
• 3 Heath or Skor bars, chopped
• 1 Container frozen whipped topping, thawed

Directions

1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (I crush my candy bars into small chunks as opposed to crumbs - I like to have chunky pieces)
3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan.

Pan-Seared Salmon

Half of our family loves fish, and the other half hates it.  Every once in a while we will do two different meals so those of us who don't like fish can eat something we like.  Here is a simple salmon recipe that Vince likes to do.

Ingredients:
6 skinless, boneless salmon fillets
Olive oil
Salt, to taste
Pepper, to taste

Directions:
Rub salt and pepper all over the salmon.
Put enough oil to cover the bottom of the pan and heat over medium-high heat.  When oil is hot, add the salmon in a single layer and cook until browned on both sides (about 2 minutes per side depending on how thick they are)  Reduce the heat to medium and continue to cook, turning only one more time until the salmon is a pale pink in the middle.  Serve immediately.

Orange Chicken Wings

We bought some Panda Express Orange Chicken Sauce and tried it out on wings.  We served it with rice.  It was SO good!  I forgot to get a picture before we ate, so this isn't the best pic, but it shows just how yummy they look.

Ingredients:
Chicken Wings
Panda Express Orange Chicken Sauce


Directions:
Thaw wings and spread them out on a cookie sheet in a single layer.  Bake in 350 degree oven for approximately 35 minutes.  Drain juice off pan and cook again for 15 more minutes.  Take out of oven and transfer to a tupperware type bowl with a lid.  Pour the amount of sauce you would like on them, put the lid on and shake the bowl.  Transfer chicken back to the cookie sheet and cook for 15 more minutes.

Pineapple Teriyaki Pork Chops

This is another recipe from Biggest Loser Family Cookbook and again my kids loved it.  They all wanted to have the leftovers for lunch tomorrow.  I tripled the recipe so we had leftovers and served it with brown rice, which is one of my favorites.

Ingredients:
8 trimmed boneless pork loin chops about 3/4" thick.
2 tsp garlic powder
Salt, to taste
Pepper, to taste
1/3 cup honey teriyaki marinade and sauce
1 20-ounce can pineapple slices, drained

Directions:
Preheat the broiler.  Line a small baking sheet with aluminum foil and lightly spray with olive oil.

Season the pork chops with thegarlic powder, salt,a nd pepper.  Place the chops, not touching, on the prepared baking sheet and broil about 3" fromt he heat for about 2 minutes each side (be sure to leave the oven door open a crack when broiling)  Turn the chops and brush or spread 2 tsp of teriyaki marinade evenly over the top of each.  Top with pineapple slices.  Broil for 3 to 5 minutes longer, or until the pineapple and glaze brown lightly and the pork is barely pink inside.  Serve immediately.

Grilled Chicken Parmesan from The Biggest Loser Family Cookbook

I didn't eat this one because I was not feeling well, but I also didn't get a picture of it because before I could dish some up to take a picture, the kids had devoured it.   I am taking it that this is a "keeper" recipe.  As the title says, I got the recipe out of my Biggest Loser Family Cookbook.  It has some really good recipes that I plan on trying.  For the sauce, I made a quadrupal batch last week and froze it in 4 different containers.  This way, when I need the sauce, I just put it in a pan and thaw it.  It is yummy too.  Hope you enjoy it.  I served it with Pasta but you can also serve with salad.

Grilled Chicken Parmesan
4 boneless, skinless chicken breasts
Salt, to taste
Pepper, to taste
Olive oil
2 cups Main Event Marinara (recipe below)
1/2 c. shredded mozzerella cheese

Preheat the oven to 350 and preheat a grill to high heat.

Lightly brush both sides of the chicken with olive oil and season with salt and pepper.  Grill the chicken, turning once, for 3 to 5 minutes per side, or until it is no longer pink inside and juices run clear.  Transfer to a baking dish.

Heat the sauce on low in the microwave until warm.  Top each breast with 4 T. marinara sauce, followed by 1/4 of the mozzarella cheese.  Bake the chicken for 3 to 5 minutes, or just until the cheese is melted.


Main Event Marinara Sauce
1 cup minced yellow or white onion
2 T. freshly minced garlic
1 (28 ounce) can crushed tomatoes
1/4 cup water
2 T. no-salt-added tomato paste
2 tsp. honey
2 T dried oregano
2 tsp dried basil
1/2 tsp crushed red pepper flakes
Salt, to taste

Spray a medium nonstick saucepan with olive oil spray and place over medium heat.  Add the onion and garlic and cook until just becoming tender (they should not brown), 4 to 6 minutes.  Reduce the tomato paste, honey, oregano, basil, and pepper flakes until well combined.  Cover and cook, stirring occasionally, for at least 1 hour.  Season with salt, if needed.

Chicken Fettecinni or Italian Chicken

1 stick butter
1 packet Italian seasoning
2 chicken breasts
1 can cream chicken soup
1 8 oz pkg cream cheese
1/2 cup water

put chicken, butter and Italian seasoning in slow cooker on low for 3 hours (if chicken is frozen a little longer).
Take chicken out, cut in cubes and put back in.
Add water, soup, cream cheese stir.
Cook just until it's hot again - about 1/2 hour.
Serve over cooked noodles or rice (I like egg noodles best with it)

Mom's Beef Roast

2 T flour
1/4 tsp pepper
3-4 lb roast
1/4 c vegetable oil
1 can cream of chicken soup
1/2 c apple juice
1 envelope onion soup mix

Mix flour and pepper (and a little salt if you want); rub flour mixture on roast.
Brown beef in oil.
Mix cream of chicken soup, apple juice and onion soup mix.
Put everything in a slow cooker and cook at 225 or low until beef is tender.
(5-6 hours)

You can also add cut potatoes and carrots about 2 hours into cooking.

Easy Peasy Tri Tip Roast

K... so in an effort to keep Shawna off my back here's a recipe for the blog


Go to Costco and buy a Tri-Tip roast and a shaker of Montreal Steak Seasoning.

Come home and rub the seasoning onto the roast. Do not be shy use plenty and completely cover all sides of the meat.

Heat up your BBQ grill to medium high(you might want to do this step before you apply the seasoning.

(are you still with me?)

Put the meat on the grill and turn it every 5 minutes for 45 minutes. Do not poke or cut into the meat. Just turn it over and over for 45 minutes. (make sure you have plenty of seasoning so as you turn the roast and lose some of the spices, you still have enough to make the beef yummy.

Remove the meat from the grill and let it rest 10 minutes.

Yer done and its tasty....

Perfect Apple Pie

This is the apple pie I made for Christmas....so yummy!

Ingredients:
1 box Pillsbury pie crusts
6 c. thinly sliced apples (6 med.-I like to use green apples)
3/4 c. sugar
2 T. flour
3/4 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground nutmeg
1 T. lemon juice

Directions:
Heat oven to 425.  Place 1 pie crust in ungreased 9-inch pie plate.  Press firmly against side and bottom.  In a large bowl, gently mix all ingredients and spoon into crust.  Top with second crust.  Wrap excess tope crust under bottom crust edge, pressing edges together to seal.  Cut slits or shapes in several places in top crust.

Bake 40 to 45 minutes or until apples are tender and crust is golden brown.  cover edge of crust with 2 to 3 inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning.  cool on cooling rack at least 2 hours before serving.

Overnight Blueberry French Toast

So, I decided to try yet another new recipe and again, it was a total success.  The whole family loved this dish and it tastes a lot like stuffed french toast at IHOP.  And let me tell you, this is one of the easiest meals I have ever made...

Ingredients:
12 slices day-old bread, cut into 1 inch cubes
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup

1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter

Directions:
1. Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.

2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.

3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).

4. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.

5. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast