Veggie/Cracker Dip

Veggie/Cracker Dip
1/2 c to 1 c. cottage cheese
1 clove of garlic
Herbs (I used Italian Seasoning)

Blend in food processor or blender until smooth. Eat with crackers or veggies.

Thank you, SparkPeople!

I added a bit of milk to make it less thick and it tastes a lot like Ranch dressing! Who knew.

Malibu Chicken

Malibu Chicken

6 boneless skinless chicken breasts (pound 'em thin)

6 slices cooked ham

6 slices swiss cheese

1 egg

1/4 cup flour 

1/4 teaspoon salt

1/8 teaspoon pepper

3/4 cup fine dry breadcrumb

2 tablespoons vegetable oil

2 tablespoons butter

1 tablespoon water 

1 teaspoon mustard

1/4 cup mayonnaise

Stir egg and 1 tablespoons water together with a fork. Combine flour, salt and pepper and coat each chicken piece, dip into egg mixture and then coat with breadcrumbs making sure to press crumbs in firmly. Heat oil and butter in large skillet over medium heat.Brown chicken 4 to 5 minutes on each side. Place browned chicken on cookie sheet or oven proof platter, top each piece with a slice of ham and slice of cheese. Bake at 350 degrees, until cheese melts. For the dipping sauce combine mustard and mayonnaise.

Eclair Dessert

Mmmm. This is a favorite of mine and I wanted this for my birthday cake this year. So good. I halved the recipe and made it in an 8x8 pan. Perfect amount for our little family.

Elciar Dessert
Crust: Boil 1 square butter and 1 cup water. Remove from heat and stir in 1 cup flour with a fork. Add 4 eggs one at a time, beating with electric mixer after each. Spread in a greased 12x16 jelly roll pan and bake at 400F for 25 minutes. Flatten any bubbles. Cool.

Filling: Mix in blender two 3-ounce packages instant vanilla pudding mix, 3 cups milk, and 8 ounces cream cheese. Blend well and spread on crust -- chill.

Top with 12 ounces whipped topping, chill over night. Drizzle with chocolate syrup just before serving.

Brownie Mix

Thanks, Mom for the Make-a-Mix cookbook! These mixes make great gifts and they're delicious. I never knew how easy it is to make brownies! (Find out how I decorated the jar here.)

 Brownie Mix
3 cups flour
2 teaspoons baking powder
2 teaspoons salt
4 cups sugar
1/2 c. unsweetened cocoa powder

In a large bowl combine flour baking powder, salt, sugar and cocoa.  Stir with wire whisk until evenly distributed. Put in a large airtight container. Label with date and contents. Store in a cool, dry place for 10-12 weeks. Makes 7 cups of mix.


To make brownies:
1/4 cup melted butter
2 eggs, beaten
1 teaspoon vanilla
2 1/4 cups Brownie Mix

Preheat oven to 350F. Combine butter, eggs, vanilla and brownie mix. Beat until smooth. Pour into greased 8x8 pan and bake for 30-35 minutes, until edges separate from pan.

Blueberry-Poppyseed Muffins

Blueberry-Poppy seed Muffins
1 1/3 cups vegetable oil, plus more for brushing
3 cups flour
1 1/2 t. baking powder
2 1/2 cups sugar
Pinch of salt
1 1/2 cups milk
3 eggs
1 1/2 T. poppy seeds
1 1/2 t. almond extract
1 1/2 t. vanilla extract
1 cup blueberries

1. Whisk the flour, baking powder, sugar and salt in a large bowl. Set aside. Beat the milk, 1 1/3 cups oil, eggs, poppy seeds and almond and vanilla extracts until combined. Gradually beat in the flour mixture until will combined. Fold in blueberries with rubber spatula.
2. Fill greased muffin cups 2/3 full with batter and bake at 350F for 12-15 minutes or until a toothpick inserted into center comes out clean. Remove from pan and cool completely. Makes 48 mini muffins.
(For loaves, fill two greased loaf pans and bake for 60-70 minutes)

I got the recipe from Food Network but it is similar to a recipe found on Our Best Bites called Almond Poppy Seed Bread. Mmmm

Two Timin' Pasta Bake

Two Timin' Pasta Bake

1 box penne pasta

1 (15 oz.) jar Alfredo sauce or 2 cups of homemade Alfredo suace

1 (24oz.) jar Marinara sauce

2 cups shredded mozzarella cheese

1 cup shredded Parmesan cheese

Cook pasta according to directions and drain.  Mix the sauces together in a large bowl.

Add the mozzarella and stir to combine.  Then toss in the penne and toss to coat.

Pour pasta into 9x13 baking dish and cook on 350 for 20-25 minutes or until bubbly.  Remove from oven and sprinkle with shredded Parmesan cheese and bake for another 5 minutes.  

The kids LOVED this. They devoured it. For me, though I felt like it needed something else to go with it. Like some kind of garlicky breaded chicken or something.

Glazed Lemon Poppy Seed Muffins

Glazed Lemon Poppy Seed Muffins
2 cups all purpose flour
1 tsp baking powder
1/2 tsp kosher salt
1/4 tsp baking soda
1/2 cup Sour Cream
1/2 cup buttermilk
2 Tbsp fresh lemon juice
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 Tbsp grated lemon zest
2 large eggs
2 tsp poppy seeds
 Glaze:
1 teaspoon melted  butter
powdered sugar
4 tsp lemon juice

 Preheat oven to 350°F.  Line muffin tins with paper liners.
Whisk flour, baking powder, 1/2 teaspoon kosher salt, and baking soda in medium bowl. Whisk sour cream, buttermilk and lemon juice in small bowl to blend. Using electric mixer, beat sugar, butter, and lemon zest in large bowl to blend. Add eggs 1 at a time, beating well after each addition until mixture is light and fluffy, occasionally scraping down sides of bowl. Beat in dry ingredients in 3 additions alternately with sour cream/buttermilk mixture in 2 additions. Mix just until blended. Stir in poppy seeds. Spoon batter into prepared muffin cups.
Bake muffins until tester inserted into center comes out clean, 20 – 22 minutes. Cool in pans 5 minutes. Remove muffins from pans and cool on rack.
Mix together melted butter, lemon juice and enough powdered sugar to make a glaze.  Drizzle or pipe glaze over tops of warm muffins.

Makes 48 mini muffins or 12 large muffins.

 I can't actually tell you if these tasted good or not because I have a cold and can't taste anything. But Brandon really liked them so they must have tasted good. Oh, and I forgot to add the poppy seeds...

It's hard to see the glaze but I did make it and put it on top. I should have used more powdered sugar and made it thicker. Most of it ended up on the counter.