Fruit dip

Another one of our easy appetizers was a fruit tray with this yummy dip. I first found out about this from a church friend. It is easy and simple to add to sliced fruit.

Ingredients:
1 brick of cream cheese
1 7oz. Jar of marshmallow fluff

Directions:
With an electric mixer, mix the two ingredients together until incorporated.

Serve with fruit.

Enjoy!

Easy cheeseball

We hosted Christmas lunch at our house this year, and I tried a lot of new recipes out. This was one of our appetizers and was well received. It is easy to make and makes a large cheese ball. Enjoy!

Ingredients:
2 bricks of cream cheese, softened
1 package ranch dip mix
2 cups cheddar cheese
1 1/2 cups chopped pecans (I used what I had leftover from a pecan pie)

Directions:

1. Mix the ranch packet with the cream cheese until they are well incorporated.
2. Add the cheese and mix well.
3. Form the mixture into a ball with your hands.
4. Roll in chopped pecans to coat the outside.
5. Wrap in plastic and store in you fridge until ready to serve.

Serve with crackers or crusty bread.

We made this the day before and it was great the next day and has done well in a plastic container since.

Bun in the Oven Part 2

We announced on Christmas to our families, but we will be welcoming Andrew to the family in late April/early May. My due date is still cinch de mayo, but I think he will be early!

We did some cooking over the holiday season and will be adding more recipes in the new year. Look for baby food recipes at the end of next year.

We are thrilled for our new addition and the changes it will mean in our lives!

Taco Bites

A little less cooking lately, but that is due to super busy lives and less about the Baby!  This is a great appetizer or can be used as a fun twist on traditional tacos.  These are perfect for a party as well!

Ingredients:
Wonton wrappers
Taco Meat (cooked)
Lettuce
Tomatoes
Olives
Cheese
Sour Cream
**Add any additional toppings you normally use for Tacos!

Directions:

In a 425 degree oven cook the wonton wrappers in a muffin tin.  After 8 minutes pull them out and place onto a tray.  Then fill like a normal taco!  Eat and Enjoy. 

Cheesy Pepperoni Bread

I am back in the kitchen again, if even for just a quick and I mean quick supper.  This is a take off of a recipe that my Mother-In-Law does.  I used what I had on hand and came up with something close that still works really well.

Cheesy Pepperoni Bread
I
ngredients:
1 can store-bought Pillsbury Italian or French bread--you could absolutely make your own dough- I was just short on time
1 cup shredded mozzarella cheese--I used a pizza mixsliced pepperoni--any kind; I used what I had in my freezer (just had to defrost)
marinara sauce for dipping--I used canned stuff on hand

Directions:
Preheat oven to 350 degrees. Unroll the bread dough so that it makes a large rectangle. Sprinkle generously with the mozzarella cheese, then top with desired amount of pepperoni. Carefully roll the dough jellyroll style into a loaf and place seam side down on a baking sheet lined with parchment paper or foil. Bake 18-20 minutes, or until the top is golden brown.

Bun in the Oven

So, I haven't really been cooking very much lately in the kitchen.  Instead, I have been cooking a little bun in the oven.  I am currently 12 weeks along and so readyto be done with first trimester.  One more week to go.  I am hoping that by then I will be up to actually cooking a little bit more.  Brian has been doing much of the cooking which has resulted in easy foods becuase my stomach and body can't handle much of anything after a long day of teaching. 

We are so thrilled to welcome Baby A in ealry May.  Right now I am set for Cinco de Mayo.  Here is to more than just baking the bun in the oven in the next few weeks!

Fake Perogies

Every Christmas Eve we attend a celebration with our friends the Barabash's.  We love them and this is a tradition that was before me and has continued after me.  I am so excited to go there every year and enjoy the yummy Ukrainian food.  My favorite dish by far is the perogies.

The reason this is called the fake perogies is because I do not make them the right way.  Instead I make them with wonton wrappers.  This is a big no-no because it is not from the dough.  I have made these multiple times with wonton wrappers and it is just faster than having to make the dough, cut the dough out. 

As a full-time teacher, I tend to be more lazy and go with what is easy.

Fake Perogies

Ingredients:

Wonton wrappers (found in the tofu section)
Potatoes
Cheddar Cheese (shredded)-- 1 package
Onions
Butter
Sour Cream

Directions:
1. Cube potatoes and boil until they are fork tender.
2. Saute the onions (chopped) in butter and reserve for later.
3. Drain the potatoes and add the sauteed onions, and cheese.
4. Mix together with salt and pepper to taste.
5. Open the wonton wrappers and keep them under a wet towel to keep them moist.
6. Put about a tablespoon of the potato mixture in the wonton.  Wet the edges and seal.
7. Store on a tray until you are ready to boil them.
8. Boil them in water and then saute in butter and more onions. (I love mine crispy!)
9. Eat with sour cream and enjoy!


You can also freeze after you make them and flash freeze them individually and then put them in baggies for later use.

We actually used these from our freezer for dinner last night! Love them and it was so yummy.  I have been in a potato mood and these fit the bill!

Out of commission

Sorry friends who have been looking for recipes.  Brian and I have had a crazy past month working on other projects that haven't included cooking.  I am hoping to get a new recipe up here by the end of the long three day weekend and then hopefully get some more that are ready to be posted in the future.

School just started back for me which always makes things worse in the tired arena and less cooking due to summer and just life in general!

Here is to more cooking and loving life!

Pina Colada Cookies

We had some leftover coconut frosting leftover from another baking day and I figure I needed to find another recipe to finish using up this frosting.  I decided to make pina colada cookies.  Brian took these to work and they were well loved.

Pina Colada Cookies

Ingredients

1 can (8 ounces) crushed pineaple (I only had rings, so I just chopped them myself)

1/2 cup butter

1 cup packed brown sugar

1 egg

1 teasppon vanilla extract

2 cups all-purpose flour

1-1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon of salt

1-1/2 cups confectioners' sugar

Directions

1.Drain pineapple, reserving all juice. Set pineapple aside; set juice aside for frosting. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg. Add pineapple and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture. Add 3 tablespoons fo juice to the batter for a more pineapple flavor.

2.Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 325° for 17-20 minutes or until golden brown. Remove to wire racks to cool.

3. I don't have a written recipe of the frosting, so I found this one online that was also a great substitute. 

**For frosting, in a small bowl, combine confectioners' sugar with enough of the reserved pineapple juice to achieve a smooth spreading consistency. Frost cooled cookies. 

This will give you about 3 dozen cookies. 

Zucchini Bread

Zucchini was on sale at the store a few weeks ago and I decided to try and my first ever bread recipe.  What is better than Zucchini bread.  I made this right before I left for CIY, and just now getting to this recipe.  That is how busy my summer has been.  This was an easy recipe to follow and tasted really good as well!  Even Brian liked it!  This recipe was found in a Knoxville, IL cookbook from the 1970's that I got from my mother-in-law when she was cleaning out cookbooks.  I just love old cookbooks and the great recipes to be found!

Zucchini Bread

Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil (or use applesauce)
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (didn't add since I didn't have any on hand)

Directions
1. Grease and flour two 8x4 inch pans and preheat oven to 325 degrees. (I didn't have any of these pans so I just did a 9x13 baking dish and made more of a cake then cut into squares)
2.Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. beat eggs, oil, vanilla, and sugar together in a large bowl.  Add sifted ingredients to the creamed mixture and beat well.  Stir in zucchini and nuts until well combined.
4. Pour batter into baking dishes.
5. Bake for 40-60 minutes, or until center is fully cooked.  Cool in pan for 20 minutes and then remove from pan to completely cool. 

Mami's Fideo Con Puerco

This is a recipe that I actually had at a job, and then found the recipe since I liked it so much.  It originally came from the Dallas Morning News, but that is all that I know since I copied it from the clipping that the family had. 

I think that this would be just a great with chicken (might need to change the name then :)).  It says it need Fideo, but all this is is Mexican Spaghetti, so if you only have the normal stuff on hand, feel free to use that as well. 

Mami's Fideo con Puerco

Ingredients:

2 Tbsp Vegetable oil
1lb. Lean pork, cubed
1 package Fideo pasta or 7oz. Vermicelli/Spaghetti/etc.
2 cloves Garlic, chopped
1/2cup Sweet onion, chopped
1 Large tomato, diced
21/2 cups hot chicken broth
1/2tbsp Cilantro, chopped (left this out, because Brian doesn't like it)
2 tsp cumin
1/2tbsp lime juice (didn't have any on hand this time)
Salt to taste

1) Heat the oil in a large skillet. When hot, sauté the pork cubes until lightly browned. Remove the pork and reserve for later.
2) Add the pasta to the skillet and sauté to a golden brown, stir frequently to prevent burning.
3) Stir in the garlic, onion, and tomatoes and sauté for 30 seconds. Add the broth and lower the heat to medium add the cilantro, and cumin.
4) Add the pork cubes, lower the heat to low and simmer, uncovered, until most of the liquid is absorbed. Season with salt and lime juice .remove from heat and serve.

Make 4 servings
Enjoy.

Home-Made Nacho's--Mom Style

I (Angela) grew up in a house, where there wasn't a lot of home made dish's and if it came from a box or a can then we probably ate it.  This is probably why some of my favorite recipes growing up are simple to do and easy to use. 

This is how my Mom use to make nachos all the time.  It is a great and easy way to have some comfort food.

Home Made Nachos-Mom Style

Ingredients:
1 can of refried beans (any type that you like)
1 bag of Cheddar cheese (or any cheese that you like)
1 bag of Tortilla chips (again, any type that you like-round, triangle, lime flavored, etc.)
Sour Cream to garnish

**You could also add in, tomatoes, lettuce, olives, cilantro, etc. at this point

Directions:

1. Open the bag of chips and lay out on a baking sheet.
2. Open the can of beans and spread onto the chips one at a time.
3. Top with Cheddar cheese (and any other toppings that you want)
4. Bake in an oven at 350 degrees until heated through and cheese is melted.
5. Top with sour cream (and any toppings not put in the oven).

Enjoy this easy, care-free, and fun set of nachos.

Back from vacation

Beemer in Europe for two weeks and finishing school the two weeks before that. Hoping to cook this week and add some new recipes!

Gone with the Wind--Scarlet O'Hara

Okay.  So I think I have fallen off the face of the world with finishing up at SMU and trying to get the end of my teaching year finished as well.  I went to a jewelry party last night with some old teaching friends and made some new ones as well.  It was fun times by all and I got a new recipe out of this.

This recipe comes from Darla who I worked with my first year at Houston and was my team leader.  She has since moved on to another school in the district, but is still a great colleague.  Here is her recipe for a killer cocktail!

Scarlet O'Hara

Ingredients:
Southern Comfort
Dash of Lime
Lime wedge for garnish
Cranberry Juice
Ice

Directions:
1.  Mix one part Southern Comfort to two parts Cranberry Juice in a shaker with ice.
2.  Add a dash of lime.
3.  Serve in a Martini Glass.
4. Garnish with Lime
3. Pour

Brownies

I have been trying for a while to start cooking more from scratch when I have time.  Here is a great brownie recipe from scratch.  Enjoy!

Scratch Brownies

• 1 cup butter or margarine (melted)
• 2 cups white sugar
• 1 tsp vanilla flavoring
• 2 eggs
• ½ cup cocoa
• 2 cups plain flour
• optional - nuts, raisins, chocolate chunks, caramel pieces

Directions:

1. Preheat oven to 350 degrees.
2. Cream margarine and sugar. This works well with a mixer, but you can do it by hand.
3. After the creaming stage, do switch to a spoon for mixing. Brownies tend to get tough if worked too much.
4. Add the vanilla and eggs and mix just until smooth.
5. Pour in cocoa and flour. Again, mix until smooth and lumps are broken up. But, don't go to wild on the mixing.
6. If you want to add extras, just fold those in easily.
7. Bake for 18-20 minutes in 2 pans size 8 inches by 8 inches. You can use a larger pan like the 9 x 9 and cook for a little longer-25 to 30 minutes at 350 degrees F. If you use a single pan, then the Scratch Brownies are thicker.

Roated Potatoes--Lipton Style

I love carbs.  It is a weakness.  I could eat them all day, everyday.  This past week, I relied on a family favorite of roasted potatoes Lipton Style.  They are easy, simple to make, and only require a little bit of chopping.  I have to admit, I had three servings on Monday night with these ;)!

Roasted Potatoes--Lipton Style

1 envelope Lipton's Onion Soup Mix
1/3 cup of oil (vegetable or olive)
potatoes-diced (I leave the skin on).

Directions
1.  Preheat the oven to 450 degrees.
2.  Chop up the potatoes.
3.  Place in a 9x13 pan with oil and soup mix. 
4. Mix well.  Use your fingers, they are the best tools in the kitchen.
5.  Place in oven and stir occasionally.  They should be done in about 40 minutes or when they are tender and golden brown.

Chocolate Chip Cookies

Brian loves dessert, but this recipe, which is a Toll House recipe, comes from making seven dozen cookies this weekend for Second Sunday at church.  This is a classic recipe that is easy to follow and easy to make.  We enjoyed them as did the students last night.

Choclate Chip Cookies

Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz package) chocolate chips
1 cup chopped nuts (optional--we didn't add)

Directions:

Preheat oven to 375 F.

Combine flour, baking soda and salt in a smal bowl.  Beat butter, granualated sugar, brown sugar and vanilla extract in a large mixer bowl until creamy.  Add eggs, once at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in morsels and nuts.  Drop by roudned tablespoon onto ungreased baking sheets.

Bake for 9-11 minutes or until golden brown.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Enjoy!

Wedding Cake Martini

This is per a request from my sister, April. I am not a big fan of alcohol (trying to get there), but this is by far one of my favorites. When Brian was a bartender, his manager made this one night for a client and gave me a try. I was hooked. This is a great drink that taste like a Wedding Cake. I mean what can get better than that! Ingredients: Vanilla Vodka Pineapple Juice Cranberry Juice Directions: You will need to put equal parts of Vodka and Pineapple juice together and a splash of cranberry juice. Mix it all together and here is the kicker. Smell it. When it smells like a wedding cake, it is done. Shake with ice and serve in a martini glass. **Side Note--sorry for the delay in posts, the Newby Clan has been extremely busy the past few weeks. I promise to be better. I have a few posts in mind!**

Mom's Garlic Bread

I love garlic bread and was raised having bread in our house. In the same way, Brian loves his carbs and loves this garlic bread as much as I do. This is a great recipe that can fit to whatever you have on hand. This is a rustic down home recipe that is easy to adapt and easy to make. We do this to use up leftover breads. Enjoy.

Ingredients:

Bread (hot dog/hamburger buns, rolls, french bread, etc.)
Butter/Margarine
Garlic Salt/Powder
Parmesan
Cheese (Cheddar, mozzarella, etc.)

Directions:

Heat the oven to 400.
Separate your bread into two pieces/slices.
Butter the bread to your liking.
Sprinkle over the butter garlic salt/powder and Parmesan cheese.
If you want, then you can top with the other cheese you have out.
Put in oven for 10-15 minutes until nice and warmed through or as toasty as you like.

The Perfect Mudslide

I am not a big drinker, nor is Brian really into alcohol either. My drink of choice, by far, is a mudslide. An Adult Milkshake. Perfect for dessert or just for a nice summer afternoon treat!

Ingredients:
vodka
Bailey’s
Kahlua
Ice Cream (optional)
Milk
Ice

Directions:
1. Mix equal parts of each of the three liquors (1/2 an ounce or more :)) into a blender.
2. Add milk (about 1/2 a cup).
3. Add enough ice to make it even ice to liquid. You can also add Ice Cream in at this point!
4. Blend together.

Serve in a glass with whipped cream and chocolate syrup.

Sausage Egg Casserole

Last Friday we had the yearly 8th grade breakfast for the staff. I normally bring a casserole or some other homemade dish, because it is cheaper than buying donuts or bagels, or something to that degree. This recipe is one that I tried this year and I liked it.

Sausage Egg Casserole

Ingredients:
· 6 slices bread, cubed
· 1 pound sausage, browned, drained
· 1 1/2 cups shredded Cheddar cheese
· 8 each eggs, beaten
· 2 cups milk
· 1 teaspoon, salt
· pepper to taste

Preparation:
Cube bread and place evenly in greased 9x13 pan or baking dish. Sprinkle evenly with sausage and cheese. Mix eggs, milk, salt and pepper. Pour over ingredients in pan. May cover and chill overnight. (if left overnight, remove from refrigerator 15 minutes before baking). Bake 45 minutes at 325 degrees or until set. Cut into squares to serve.

Serves 8 to 10

Apple Crisp

The great part about this blog is that I am starting to cook more from scratch. We had relatives from IL in this past weekend and we were meeting at my in-laws house. I decided to take over dessert, and since we had apples left over, I decided to make an Apple Crisp. This was a great recipe and easy to make. Howard even said he knew it was from fresh apples and not that canned stuff.

Apple Crisp
Ingredients
10 cups all-purpose apples, peeled, cored and sliced
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 cup water

1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted

Directions
1. Preheat oven to 350 degrees F (175 degree C).
2. Place the sliced, peeled, and cored apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
4. Bake at 350 degrees F (175 degrees C) for about 45 minutes.

Serves 12


Top with Ice Cream and you will love it.

Frozen Cappuccino Cups

I love PW. This recipe comes from her website and it is amazing. I love dessert, but since trying to lose weight, I have tried to do more individual servings, so I don't go crazy. It also helps that I love cappuccino ice cream! Enjoy. This will be a great summer dessert as well! I am so ready for a few weeks off of teaching :)!

Frozen Cappuccino Cups

Ingredients
15 whole Chocolate Sandwich Cookies
2 Tablespoons Melted Butter
2 ounces, weight Semi Sweet Chocolate, Chopped Into Chunks
1 pint Coffee Ice Cream, Slightly Softened
½ teaspoons Ground Cinnamon
⅛ teaspoons Ground Nutmeg
TOPPINGS:
Extra Chocolate Cookie Crumbs
Finely Chopped Pecans
Chocolate Sauce
Sweetened Whipped Cream
Chocolate Curls

Preparation Instructions:

Place twelve cupcake liners into muffin cups.
Crush cookies into crumbs. Add melted butter, then mix to combine. Press crumbs into twelve cupcake liners. Set aside.
Mix softened ice cream with chocolate chunks, cinnamon, and nutmeg. Spoon into cupcake liners. Freeze until firm, then remove from muffin pan (leaving on the cupcake liners) and place in a Ziploc or other airtight container.
To serve, peel off liners, place on a plate, and top with any or all of the toppings. You can also just serve them in the liners.
(Alternately, you can press nuts and/or crumbs into the top of the cups before freezing them.)


Some notes:
* After you freeze the cups in the muffin pans and they’re nice and firm, you can remove them from the pan and store them in Ziplocs or any airtight container. Then just remove them as you need them.
* You can add the toppings (crumbs, nuts, hot fudge, etc.) before the first freezing if you want them to freeze on top of the cups. Just lightly press them into the top so they’ll set a little easier.
* Alternately, you can just freeze the cups untopped, then top them when you’re serving them.
* IMPORTANT: If you meet with some resistance when you peel off the paper liner, just wait a couple of minutes, then try again. Sometimes they just have to slightly soften before the liner easily peels off. (Or you can just eat them straight out of the liners.)

Have fun with these! And make dozens of them if you want. It’s nice to have them in the freezer when you need something sweet and yummy.

Crab Dip

This is a great recipe that comes from Butch (Jen's dad). It is super easy and would be great for any occasion year round. He brought it over for the Super Bowl party and it was a hit. This was even more wonderful, because Brian liked it and had a few scoops of it. This was a miracle, since Brian is not a big seafood guy!

Ingredients:

1 block of cream cheese
1 jar of cocktail sauce
1 can of crab meat

Directions:
1. Place the block of cream cheese on a platter.
2. Top it with the jar of cocktail sauce.
3. Open the can of crab, drain, and place on top of cocktail sauce.

Serve with crackers or pita chips.

Yummy Chocolate Fudge Pie Recipe

This is a great recipe from a wonderful friend Lindsay from church. She brought this to our January outing and it was amazing. It is really rich and wonderful. Be careful, you might just get addicted to this one! Thanks Lindsay for sharing your recipe with me. Enjoy!

Chocolate Fudge Pie

Ingredients:
1 package (15 ounces) refrigerated ready-to-use pie crusts
1/4 cup (1/2 stick) butter
1 bag (12 ounces) semi-sweet chocolate chips
1 cup, plus 2 tablespoons sugar for crust
3 large eggs
3 T all purpose flour
1/4 tsp. salt
1 tsp. vanilla extract
1 T milk

Directions:
1. Fit one pie crust into 9-inch pie pan; flute edge
2. Heat oven to 350 degrees. In medium saucepan, melt butter with 1 cup chocolate chips over low heat until smooth. Whisk in 1 cup sugar, the eggs, flour, salt and vanilla. Fold in remaining 1 cup chips; pour into pie shell.
3. Unfold remaining pie crust. Roll out to 14 inch circle. With 1-inch round and/or heart shaped cookie cutter, cut out as many shapes as possible. Reroll scraps; cut more shapes. Overlap on top of pie, covering filling to edge. Brush cutouts with milk. Sprinkle with the 2 T sugar.
4. Bake in 350 degree oven 40-45 minutes or until browned and set.

Baked "French" Fries

Brian and I have given up fried foods for the month of February to help with our desire to become a little more healthy and hopefully lose some weight as well. I love french fries, fried potatoes, baked potatoes, roasted potatoes...ok, in all honesty, I love anything that has to deal with potatoes.

Here is one way to make these fries. You can change the seasoning to match what you and your family likes.

Parmesan and Garlic Fries

Ingredients:
4 large russet potatoes, cut into 1/4 inch strips ~ you can leave them unpeeled if you prefer
1/4 cup olive oil
3 cloves garlic, minced
1/2 tsp thyme
1/4 tsp seasoned salt
1/2 cup grated Parmesan cheese, divided
1/4 cup chopped fresh parsley

Directions:
Preheat oven to 425º.
In a large mixing bowl, place the cut potatoes and pour the olive oil over the top.
Sprinkle on the garlic, thyme and seasoned salt.
Mix well until the potatoes are evenly coated.
Spread the potatoes on a baking sheet in a single layer.

DO NOT throw away the oil that is left in the bowl.

Bake 30 minutes, turning the fries over halfway through. After 30 minutes of baking, return the fries to the bowl with excess oil and sprinkle with the Parmesan cheese and parsley. Toss to coat and return to baking sheet and bake for another 10 minutes.

If desired, sprinkle fries again with a few shakes of Parmesan and a few shakes of seasoned salt.

Makes 4 servings.

Rotel Dip

With the Super Bowl coming to Dallas, and only a week away, I figure we all need some Party foods that are easy to make. This is a staple at any party that I am going to or hosting for a large crowd that is a appetizer party or hamburger and brats.


ROTEL DIP

Ingredients:
1 large block of Velveeta cheese
2 cans original Rotel diced tomatoes
1 log ground sausage

Directions:
First cut cheese into 1 inch cubes.
Place cheese in crock pot and melt on medium heat.
When cheese is almost melted, add undrained rotel tomatoes.
Now in a medium sauté pan brown sausage until done.
Add the sausage to the cheese mixture, then cover and simmer until thoroughly heated.
Serve with Tostada chips at parties or any group occasions.

Oven Porcuipines

I also seem to have ground beef on hand in my freezer. These are a great little meal to cook up and is great served with crusty bread. The first time I ever had porcupines was my first Thanksgiving with the Newby’s in Illinois.


Ingredients:
1 lb ground beef
½ uncooked regular rice
½ cup water
1/3 cup chopped onion
1 tsp salt
½ tsp celery salt
1/8 tsp garlic powder
1/8 tsp pepper
15 oz can tomato sauce
1 cup water
2 tsp Worchestershire

Directions:
1. Heat oven to 350 degrees.
2. Mix meat, rice, ½ cup water, onion, salts, garlic powder, and pepper.
3. Shape mixture by rounded tablespoons into balls.
4. Place meatballs in an ungreased baking dish (8x8).
5. Stir together remaining ingredients and pour over meatballs.
6. Cover with foil and bake 45 minutes.
7. Uncover and bake 15 minutes longer.

The Newby's Wedding Cake

Five years ago I married my best friend in the whole world. Brian, before becoming a financial guy, went to school to be a chef. As our wedding present to each other, we made each other's wedding cake. Happy Anniversary my love!

Here is the recipe for my Bridal Cake! Enjoy.

Newby Wedding Cake

Cake:

The cake was Duncan Hines Moist Deluxe classic white cake. Prepare like the box directs.

Filling:

Light Raspberry Mousse

Make & refrigerate the mousse at least one day, even up to 3 days, ahead. This gives it time to firm. You can also make this to serve as a low fat dessert on its own, maybe with fresh raspberries sprinkled on top.

Defrost the raspberries in the refrigerator overnight, in the bags in a bowl of warm water, or on low in the microwave.

Makes about 10 cups.

Three 12 oz pkg individually quick frozen, unsweetened raspberries
3 Tbsp unflavored gelatin (one packet is just short of 1 tablespoon)
1 cup cold water
1 cup cranberry-raspberry juice
3/4 cup superfine sugar
3 cups lowfat vanilla yogurt

Defrost the raspberries. Place the berries & any juice in the container of the food processor fitted with the metal blade & puree for about 15 seconds. Strain out the seeeds, if desired.Meanwhile, sprinkle the gelatin over the cold water in a small pan & stir to combine. Let sit 5 min. until the gelatin has softened. Add the cranberry-raspberry juice & heat on very low heat. Stir until the gelatin dissolves. Do not boil. Add the sugar & continue to heat, without boiling, until the sugar dissolves. Stir it a few times to facilitate the process.Remove from the heat & pour into a bowl that is set in a larger bowl filled with ice & ice water. Add the puree & whisk into the gelatin mixture. Cool the mixture, stirring over the ice until it is as thick & viscous as an egg white, for about 30 minutes.When the mixture is thick, pour off any liquid whey from the yogurt & stir the yogurt into the gelatin mixture gently, but thoroughly, with a whisk. Cover the bowl & chill overnight or store in an airtight container in the refrigerator.

Frosting:

Equal amounts of butter and crisco (If you use margarine, it will make the frosting yellower looking, but it work just as well if you want to use it. I imagine that butter flavored Crisco would work too, but I've never tried it)

Cream these together with 1 tsp vanilla (you can use clear vanilla because of the color - but it doesn't really matter.)

After mixing, keep adding powdered sugar until it is the consistency you want. Usually takes most of a bag.

Voilla! Vague, but very easy.

Potato Soup

This recipe is written for my sister. At Christmas, she asked for my recipe. Unfortunately, I don’t (didn’t) have one. So I made my potato soup last night, and wrote a recipe (the first for me). Here you go April. Enjoy!

Ingredients:
10-12 medium Potatoes (depending on how many potatoes you want in the soup)
1 medium onion
Salt
Pepper
4 cups milk

Roux:
10 ½ Tablespoons flour
2/3 cup milk + 4 tablespoons milk.

Toppings:
Cheese
Sour Cream
Bacon

Method:
Scrub your potatoes and dice. (you can also peel the potatoes if you want, we leave the skin on)
Wash potatoes one more time and place in your soup pot.
Cover with water and boil until they are fork tender.
While the potatoes are going, dice up your onion and sauté with butter. Salt and pepper to taste.
Once the potatoes are fork tender, put 4 cups of milk in with the potatoes and water.
Add salt and pepper to taste. (I used 1 teaspoon of salt and a few grinds of my pepper mill)
Simmer for five minutes.
You will now need to add the roux to the mixture to start thickening the soup. To do this, place flour and milk into a jar with a lid and shake. Pour the mixture into the soup pot.
Simmer 5-10 minutes, do not let it boil (if you do, a skin will appear on the top and you will need to skim it off).
At this point, based on your consistency that you want you can add more milk (Slowly).
Season one last time with salt and pepper to taste.

Top with cheese, sour cream, and bacon. Enjoy!


As with all recipes, this is just an example. You can add more herbs to the soup (which we have done).

**Last night it was a great consistency, but when I opened a container this morning, it looked a little thick. When I microwaved it at work, it was fine for me. If this happens with your leftovers, then feel free to reheat with a little milk to the consistency that you like.

Chicken Corn Soup

In the winter months, I love to make soup. This recipe came from my mother-in-law when I was in need of another meal for our small group. This is a great quick soup that can serve an army or can be adjusted to serve a family. This was for a group of 8-10. This is also great as leftovers since the flavors get the mingle a little longer.

Ingredients:
5 chicken breasts
3 Tablespoons of Butter
2 cloves of garlic
5 cans chicken broth
3 cans corn
2 cups picante sauce
Cumin (for taste) I don’t use

Directions:
Cube and sauté chicken in butter and minced chicken.
In a pot place chicken broth, corn (with liquid) and corn in and let simmer. Add picante sauce and cumin. Let simmer until warm and flavors have married.
Serve with sour cream and cheese. You can also add corn chips and avocado.

Ande Mint Cookies

I love trying new recipes. This is a new dessert recipe that I originally got from the Pioneer Woman Cooks and then adapted to fit my needs. They were originally called Cleta Bailey's Toffee Squares, but I prefer to call them Ande Mint Cookies (thanks to Jen). Enjoy!

Ande Mint Cookies

Ingredients
2 sticks Butter
1 cup Packed Brown Sugar
1 whole Egg
2 teaspoons Vanilla
2 cups All-purpose Flour
2 cups Chocolate Chips (milk Or Semi-sweet)
¾ cups Finely Chopped Candy Canes (you could also use any nuts, toffee, or any other topping that you can think of on these cookies--then you need to rename them something different).

Preparation Instructions

Preheat oven to 350 degrees.
Cream butter and brown sugar until fluffy. Add egg, vanilla, and flour and mix until combined. Spread on cookie sheet with an offset spatula until thin (It helps to spray the spatula with a cooking spray or dust it with flour). Bake for 15 minutes, or until golden. Remove pan from oven and sprinkle on chocolate chips. Return to oven for 1 minute. Remove from oven and spread chocolate thinly over the cookie layer.
Sprinkle with chopped candy canes. Cut into squares.