S'mores Cookies

A friend of mine makes these cookies and they are one of my all time favorites.  They are semi-homemade and are sure to be the talk of any dinner party.  I didn't have an exact recipe, so I made it up at I went (directions below). You will surely love these cookies. 

Ingredients:
Break & Bake Chocolate Chip Cookies
12 Large Marshmallows (cut in half)
Baker's Dipping Chocolate

Directions:

Bake cookies according to package.  About three minutes before they should come out, take them out.  Place 1 marshmallow half on top of the cookie.  Place it back in the oven for the remaining minutes.  When marshmallows have melted (spread) just a bit and cookies are slightly brown on the bottom take them out.  Allow them to cool for a few minutes on the baking sheet.  Then place them on cooling racks.  Leave for about 20 minutes or until they have cooled.  Then, heat the chocolate pieces.  Spread a few teaspoons of melted chocolate on top of the marshmallows.  Place in the refrigerator to harden for about 10 minutes.

Appetizer Ring

I came across this appetizer while going through my daily reads.  I found it over at...Keeping up with the Jonses.  It looked good and I had all the ingredients at home.  So, I made it for our National Championship party.  I can't say it was a hit, but I enjoyed it.  Looking back, I probably should have made it for an event with my girlfriends.  Not an event with boys, who just want to eat meat and carbs! Mine definitely isn't as pretty as Kendall's and I probably over did it with the strawberry preserves. But, it was still pretty tasty.  

Appetizer Ring

Ingredients:

2 cups shredded cheddar cheese

2 cups mayo

2 cups chopped pecans

2 bundles chopped green onions

1 jar of strawberry preserves

Combine first 4 ingredients and spread into bottom of a well-greased bundt pan. Refrigerate overnight (covered). When ready to serve, run a spatula around the edges and invert on a serving plate. It should come out in a nice ring pretty easily! Spread the preserves on the top and put the rest in the center of the ring. Serve with crackers.

Chicken Taco Soup

My friend Caroline shared this recipe on her blog and I immediately bookmarked it.  It looked like the perfect winter meal and it did not disappoint.  I made it last night and it was easy peasy. I boiled the chicken because I started the soup a little later in the day and it wouldn't have the full 8 hours to cook.   After boiling the chicken, I added it to all of the ingredients and that was it.  I read some of the reviews on All Recipes, where the recipe originally came from and a lot of people used chicken broth instead of beer.  We didn't have chicken broth in our house, but had the beer so beer it was.  I loved it and couldn't really taste any of the beer in the soup.  What I loved the most was the 4 lunches it made for D and I for the week! Enjoy!

Ingredients:
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer - we used Bud Light Lime
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Directions:
1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Coffee Cozy

I first saw this coffee cozy on a blog I follow.  I was hooked and instantly wanted to recreate it.  So, I did a little Google search, like always.  Here is the oh so fabulous tutorial I found and followed.  I love that it's a PDF and easily accessible.  The only thing I changed was the stitching on the bottom (last part of the project).  I decided to hand stitch it instead of using the machine so that you couldn't see the stitches.  Other than that, it was pretty simple to make.  I look forward to making lots of these next Christmas and giving them as gifts with a Starbucks gift card.  Happy Sewing!

                                        

Sweaty Headbands

I love wearing my Sweaty Bands when I workout.  They are the ONLY headbands that stay on my head without me having to readjust.  I bought too many at the expo show for my half marathon.  After a little examining, I decided I could make them myself.  So, I did a little research.  Found a tutorial.  Tested it out. Had myself a new sweaty band.  The tutorial I followed used a sewing machine for the bands.  Next time, I think I'm going to try some fabri-tac on the ribbon and just stitch the ends.  I'll let you know how that turns out.  For now, go here to find the tutorial I followed.  Go get sweaty!

Tomato Walnut Tilapia

I've got lots of catching up to do on this blog.  I've made it a goal to start cooking healthy dinners again.  My Mister has been working late, so I haven't been making dinner as much as before.  I usually end up eating cheese and crackers or soup.  This is the first recipe I've made for dinner in 2011.  It was easy to make & came from a recent issue of Taste of Home Magazine.  Enjoy!

Ingredients

• 4 tilapia fillets (4 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon butter
• 1 medium tomato, thinly sliced
• 
  TOPPING:
• 1/2 cup soft bread crumbs
• 1/4 cup chopped walnuts
• 2 tablespoons lemon juice
• 1-1/2 teaspoons butter, melted

Directions

• Sprinkle fillets with salt and pepper. In a large ovenproof skillet coated with cooking spray, cook fillets in butter over medium-high heat for 2-3 minutes on each side or until lightly browned.
• Place tomato slices over fish. Combine the topping ingredients; spoon over tomato. Broil 3-4 in. from the heat for 2-3 minutes or until topping is lightly browned and fish flakes easily with a fork. Yield: 4 servings.

Personalized Stationary

I received personalized stationary last year for a gift and have been wanted to make it as a gift ever since.  I bought envelopes, then cut white cardstock to 5 x 7 pieces.  I used a B letter stamp and two different colors.  I stamped the right bottom corner of the cards then wrapped them up with a decorative ribbon. It's as simple as that.  Enjoy!

Overnight Breakfast Pie

My sweet husband made this casserole dish for Christmas morning. I found the recipe from one of my Christmas magazines, but I can't remember which one it came from. He made it on Christmas Eve, which left us little to do on Christmas morning, which was fabulous! This casserole will definitely be a traditional meal every Christmas from here on out!

Ingredients:
8 slices bacon
1/2 cup panko crumbs
5 eggs
2 1/2 cups frozen shredded hash brown potatoes
1 cup shredded cheese (I used cheddar)
1/2 cup cottage cheese
1/3 cup milk
1/2 tsp salt
1/4 tsp black pepper

Directions:
1. In a large skillet cook the bacon. Drain bacon on paper towels, reserving 1 tbs of the drippings in the skillet. Crumble bacon and set aside. Stir bread crumbs into the reserved bacon droppings. Transfer into a small bowl, cover and chill until needed.
2. Lightly grease a 9 inch pie plate or casserole dish. In a medium bowl, beat eggs with fork until foamy. Stir in crumbled bacon, hash brown potatoes, cheddar cheese, cottage cheese, milk, salt and pepper. Pour mixture into the prepared pie plate. Cover and chill for 2 to 24 hours.

3. Sprinkle pie with bread crumb mixture. Bake, uncovered, in a preheated oven at 325 for 50 minutes. *Makes 6-8 servings.

Camera Strap Cover

I couldn't wait do dress up my new camera with a fun personalized strap cover.  Here is the tutorial I followed.  I've already made a second one to give as a gift.  I did make my width a quarter inch wider, my first strap cover was a little tight over my strap. Next time I make one, I will add a little pocket for the lens.  

Cocktail Deviled Eggs

I messed up.  I meant to make the ranch style deviled eggs, but that didn't' happen.  I read the wrong side of the magazine and didn't realize it until I was finished making them.  Ridiculous, I know.  But, totally something I would do.  I was so focused on finishing a recipe that I didn't pay attention to the recipe I was following! But....they were actually pretty good.  I didn't serve them with shrimp. A) because I didn't have any & B) because that sounds gross to me.  I don't think anyone would have believed me that they were made with cocktail sauce.  So next time you're looking to change up your plain old deviled egg recipes...look no further. Enjoy!

Ingredients:

12

eggs

1/3

cup mayonnaise or salad dressing

3

tablespoons finely chopped fresh chives

1

tablespoon cocktail sauce

1/2

teaspoon salt

1/8

teaspoon pepper

24

cooked tiny to small shrimp (61 to 70 shrimp), peeled, deveined (tail shells removed, if desired)

Directions:

• 1In Dutch oven, place eggs in single layer; carefully add enough cold water to cover eggs by about 1 inch. Cover; heat to boiling. Remove from heat; let stand 15 minutes. Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled. To remove shell, crackle it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
• 2Cut eggs in half lengthwise. Carefully remove egg yolks to medium bowl; place egg white halves on serving platter. Mash yolks with fork; stir in mayonnaise, 1 tablespoon of the chives, the cocktail sauce, salt and pepper until well blended.
• 3Using decorating bag fitted with open star tip, carefully pipe yolk mixture into each egg white half. Cover; refrigerate at least 30 minutes to blend flavors.

• **Another Pillsbury recipe***

Cranberry Crock Pot Meatballs

Ever since I can remember my parents have always made crock pot meatballs for our Christmas Eve open house.  Usually, they use grape jelly and chili sauce.  This year we decided to try something new.  And...I have to say that I prefer this variation over the grape jelly. Enjoy!

Ingredients:
2 packages of frozen italian meatballs
1 can of jellied cranberry sauce (14-16 oz)
1 jar of chili sauce (12 oz)

Directions:
Place meatballs in the crock pot. Pour chili sauce and cranberry sauce over meatballs and mix.  Cook for 6-8 hours, stirring once an hour.  When it's time to eat, place crock pot on warm and enjoy!

Green Chili Artichoke Dip

I've made this dip twice over the holidays and it was a smashing hit both times.  Even my hubs, who doesn't like artichokes loved it.  I did make a few changes, which I noted in red.  And, like always- my favorite part of this recipe was how simple it was to make! Enjoy!

Baked Artichoke and Jalapeño Cheese Spread

INGREDIENTS

1

package (8 oz) cream cheese, softened

1/2

cup mayonnaise or salad dressing (mayo)

1

jar (6 oz) marinated artichoke hearts, drained, coarsely chopped

1/4

cup finely chopped red bell pepper

8

to 10 Old El Paso® pickled jalapeño slices (from 12-oz jar), drained, chopped (2 tbs. green chili)

1/2

cup grated Parmesan cheese

1/3

cup Progresso® panko crispy 


bread crumbs

72

water crackers (Sociables & Pepperidge Farm crackers)

DIRECTIONS

• 1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
• 2. In medium bowl, stir together cream cheese and mayonnaise. Stir in artichokes, bell pepper and jalapeños. Reserve 1 tablespoon of the cheese; stir remaining cheese into artichoke mixture.
• 3. Spread cheese mixture evenly in bottom of pie plate. Sprinkle evenly with bread crumbs and reserved tablespoon cheese.4.Bake about 20 minutes or just until top is lightly golden. Serve warm with crackers.**This recipe is from Pillsbury.  I changed the name since I didn't use jalapenos. 

Cranberry Brie

The Pillsbury Appetizers and Desserts magazine was one of the best purchases this holiday season.  I found so many terrific recipes that I can't wait to share with you! You can't go wrong with bringing brie to any party.  It's easy to make and always delish.  I enjoyed this variation & know you will too!


Cranberry Wrapped Brie 

INGREDIENTS

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1

round (8 oz) Brie cheese (do not use triple crème Brie)

3

tablespoons whole berry cranberry sauce

1

tablespoon apricot preserves

1/2

teaspoon dried rosemary leaves, crushed

2

ripe medium unpeeled pears, thinly sliced

DIRECTIONS

• 1Heat oven to 350°F. Unroll dough and separate crosswise into 2 sections. Press dough into 2 (7-inch) squares, firmly pressing perforations to seal.
• 2Cut cheese round horizontally to make 2 rounds. Place 1 cheese round, rind side down, on center of 1 dough square. (Do not remove rind from cheese.) In small bowl, mix cranberry sauce and preserves. Spread over top of cheese; sprinkle with rosemary. Top with remaining cheese round, rind side up.
• 3With small cookie or canapé cutter or sharp knife, make 1/2- to 1-inch cutouts to look like poinsettia petals from each corner of remaining dough square. Roll 3 small pieces of dough into 3 small balls; set cutouts and dough balls aside. Place remaining dough on top of cheese round. Press dough evenly around cheese, folding top edges over bottom edges; press to seal completely. Place on ungreased cookie sheet.
• 4On 7-inch square sheet of foil, arrange dough petals to look like a poinsettia. Place balls in center on top of arranged petals. Lift foil square with poinsettia and place on cookie sheet next to wrapped cheese.
• 5Bake poinsettia 8 to 11 minutes or until light golden brown around edges. Lift with foil from cookie sheet; cool. Continue baking wrapped cheese 25 to 30 minutes longer or until golden brown. Remove from cookie sheet; place on serving plate. Place poinsettia on top of wrapped cheese. Let stand 15 minutes before serving. Serve warm with pears