Nov 21, 2008

Asparagus Cordon Bleu Wraps

These are SO delicious! I can only make them this time of year, because I practically eat them all myself! You must, must try these. I promise you won't be disappointed! These are perfect for little party appetizers.

1 Rotisserie chicken from the deli (regular flavor, or sage and herb flavors ONLY)

1 pkg. refrigerated biscuits (8 count)

2 Tbsp. honey Dijon mustard

Italian seasoning

4 slices Swiss cheese, cut into 4 smaller pieces

4 slices of deli ham, cut into 4 smaller pieces

16 fresh asparagus spears, trimmed and steamed (DON'T OVERCOOK!!)

Pre-heat oven to 400 degrees

1-Remove all the white meat from the chicken. Break off in medium size chunks. You will need 1 oz. (This is about 16 medium size chunks.)

2-Remove biscuits from packaging, and cut each one in half. Place on a floured work surface.

3-Using a rolling pin, flatten each piece into very thin rectangles.

4-Dived mustard evenly among 16 pieces of biscuit dough and spread on each piece. Sprinkle Italian seasoning to taste on top of each layer of mustard.

5-Top each with 1 piece of ham, cheese, 1 chunk of chicken and one steamed asparagus spear.

6-Wrap dough around the filling and press edges together where dough overlaps.

7-Place on a baking sheet and bake 10-12 min. or until dough is golden brown, and cheese is melted.

*Serve hot,

Grandma Karen's Punch

I got this recipe from my sister-in-law, her Grandma is famous for this punch! I love this drink. The almond extract in it just gives is a really different, yummy taste. I also like it because you can make it for a crowd, just double it, and you will have plenty to go around! (Although the original recipe will make quite a few cups also!)

1 can frozen o.j., thawed

1 can frozen lemonade, thawed

2 c. sugar

2 tsp. vanilla

2 tsp.almond extract

10 cans of water

1 liter of sprite

1- Mix all ingredients in a LARGE bowl, stir well

2- Add ice if desired, enjoy!!!

Broccoli Cheddar Caserole

This is a great side dish at any family meal. But I especially like it at Thanksgiving. It's not "traditional" but that's what I like about it! My son is not a huge lover of broccoli, but boy does he like this! He scarfs it down!

2 bags (16 oz.) frozen chopped broccoli, warmed in the microwave or thawed. Drain in a colander

3 large eggs, beaten

1 1/2 cans (10 3/4 oz.) cream of mushroom soup

2/3 c. light mayo

1 medium yellow onion, grated

1 1/2 c. shredded cheddar cheese

1 1/2 c. crushed cheese crackers (Cheez-Its)

Pre-heat oven to 350 degrees.

1- Spray a 12 c. casserole dish with Pam.

2-In a large mixing bowl, whisk eggs. Add soup, mayo, and onion and whisk together. Fold in broccoli, cheese and 1/2 cup of the crushed crackers. Spoon into prepared casserole dish. Top with remaining 1 cup crushed crackers

3-Bake at 350 degrees for 1 hour. It should be done, when you shake the dish and the center is set. Serve warm.

* When I made this, I also used finely shredded Parmesan cheese for an extra little kick. If you choose to use this also, just mix it in when you follow direction #2.

*I got this recipe from Family Circle Magazine

Pumpkin Layer Cheesecake

So this a staple at our Thanksgiving dinner. I just know every year that it is my job to make this. And let me just tell you, it is gone in two seconds! Give it a try this turkey day, and see what you think!

2 pkgs. (8 oz.) cream cheese, softened

1/2 c. sugar

1/2 tsp. vanilla

2 eggs

1/2 c. canned pumpkin

1/2 tsp. ground cinnamon

1 dash of cloves

1 dash of nutmeg

1 9 in. graham crust (or you can make your own)

Pre-heat oven to 350 degrees

1-Mix cream cheese, sugar and vanilla with your mixer on medium speed until blended; add eggs and blend well.

2-Remove one cup of your batter in to a small bowl; add your pumpkin and spices to this bowl.

3-Pour the remaining batter in to your crust.

4-Top with pumpkin batter and spice mixture.

5-Bake at 350 degrees for 35-40 min, or until the center is almost set.

*When pie has cooled serve with fresh whipping cream or vanilla ice cream. Sooo yummy!!

Nov 11, 2008


I have already done one free apron giveaway on my blog. It was so much fun, I thought I should do another one!

This giveaway is for an adorable leopard print apron. It has a sling neck, and tie closure back. There are two pockets in the front for your convenience. When I saw this apron I loved it so much, I bought 2 of them (I have already given one away!) So here is your chance to win!

These are the rules:

1-Leave a comment on THIS post, letting me know what your favorite recipe is that you have tried from Reliable Recipes

2-Leave me your blog address (make sure that it's not private) or e-mail so I can contact you after you have won.

3-If you pass this along AND post this contest on your blog I will enter your name up to a total of TEN TIMES! But you have to let me know if you posted this on your blog.

3-Check back next Monday, November 17th to see if you have won. If you are the winner you MUST LEAVE A COMMENT CLAIMING YOUR PRIZE! If you have not contacted me within 48 hrs of winning I will choose a different winner.

*The winner will be chosen randomly*


Dill Dip

With the holidays upon us, it is inevitable that you will be assigned a "veggie tray" at your next gathering. Here is a great dip to go along with that old boring veggie tray! So creamy and delicious. My kids eat this with spoons! This is also great to dip crackers in!

2/3 c. mayo

2/3 c. sour cream

1 Tbsp. chopped green onion

1 Tbsp. dried parsley

1 tsp. dill weed

1 tsp season salt

1/2 tsp Worcestershire sauce

2 drops Tabasco, optional 9I never use this because a lot of people do not like spicy food)

1-Combine mayo and sour cream

2-Add remaining ingredients

3-Refrigerate for at least 6 hours before serving

*will "keep" for up to three weeks in the fridge

Chicken Macaroni Salad

This is a family favorite. I have yet to meet someone that doesn't like this. Give it a try, maybe it will become a "family favorite" for you too!


1 (7oz.) pkg. of macaroni shells, cooked to package directions

3 cups cooked chicken, cubed and well peppered

1 c. diced celery

1 med. yellow onion diced

1/2 c. diced green pepper, shredded carrots, olives, and parsley: (my g-ma's recipe calls for radishes but I don't ever use them, go ahead if you like!)


1 1/2 c. mayo (can use light)

1/4 c. lemon juice

1/3 c. sugar

1 tsp. salt

dash of pepper.

1-Place all salad ingredients in a large bowl

2-Pour dressing over salad mixture, and stir well to coat.

3-Serve chilled

Coconut Snowballs

What holiday season would be complete without the treasured coconut snowball cookie? I have to make these every year. These are mostly for my own enjoyment my hubby doesn't really care much for coconut. But hey that just leaves for me right?? Yum!!!!

1 c. sweetened flaked coconut

1 c. all-purpose flour

1 1/4 c. powdered sugar

pinch of salt

6 Tbsp. (3/4 stick) unsalted butter, softened

1 tsp. vanilla extract

4 tsp. milk

1-Grind 1/2 c. of the coconut in a food processor. Chop remaining coconut and set aside. Add flour, 1/4 c. powdered sugar and pinch of salt. Pulse and blend. Add butter and vanilla ;pulse until dough comes together.

2-Heat oven to 350 degrees. Roll dough into 1 in. balls. Place dough balls 1 in. apart on an un-greased baking sheet.

3- Bake cookies until firm but tender, 15 min. Remove to a baking rack, cool completely.

4-In a small bowl, stir together remaining sugar and enough milk until smooth but still thick. Dip cookies in glaze, let it drip down the sides. Dip in chopped coconut, set aside to dry.

*If you would like, you can toast your chopped coconut in the oven. Just place the chopped coconut on a baking sheet and bake at 250 degrees for 2 min, stir and flip over and cook for one more minute.

Cranberry Salad

I love, love, love cranberries. I love the sweetness and tart together SO delicious. This is a really yummy salad to try for the holidays. Not only festive but pretty as well. Don't be afraid to try this if you don't like cranberries, because it has a lot of other ingredients with great flavors as well.

1 pkg. (3 oz) raspberry flavored gelatin (Jell-O)

1 can (16 OZ) whole-berry cranberry sauce

1 Granny smith apple, diced small

1 large orange, peeled/seeded, and cut into 1/2 in. pieces

3/4 c. chopped walnuts

1/8 tsp. cinnamon

dash ground cloves (optional, but I use it)

Fresh whipping cream or Cool-Whip (optional)

1-Prepare gelatin according to package directions in an 8x8x2 baking dish

2-Stir cranberries, apple, orange, walnuts, cinnamon and clove into gelatin mixture

3- Refrigerate over night or until firm.

*I always top my salad with fresh whipping cream right before serving

*Cute idea: after you have added you whipped topping, slice up another apple, and orange and place in a decorative fashion on top of your salad for a little extra garnish! Very pretty!

Orange Glaze For Ham

If you live in Utah , you have probably had the privilege of tasting a honey baked ham. They are SO delicious! But they cost a fortune. So instead of spending $65 on a one, pick up a ham from your local grocery store, and try using this glaze on top. It is amazing. I make a ham like this every year for Thanksgiving AND Christmas!

1 can (6 oz) of orange juice (with NO pulp)

1/4 c. firmly packed brown sugar

1 tsp. dried mustard

1 tsp. Worcestershire sauce

1/2 cup brown sugar, set aside

1-Combine the first four ingredients and heat. Stirring constantly until sugar dissolves. This will make about one cup.

2-Place ham in a large, shallow baking pan. Bake at 350 degrees, 15-20 min per pound.

3-After 30 min of baking time, spread top generously with glaze. Continue baking one hour, basting every ten minutes with more orange glaze, until meat is richly glazed.

4- When ham has completely cooked sprinkle 1/2 c. brown sugar on top of the glaze, covering the entire ham. Place in oven for additional 5-8 min, until sugar forms a 'crust." DO NOT overcook!

*This glaze recipe is for a 6-7 pound ham. If your ham is larger or smaller, half or double the recipe.

Chocolate Glazed Pumpkin Cake

I love this time of year! Especially because of pumpkins. Not only are they fun to decorate with but also delicious to eat. This is a great cake recipe because it's not your "predictable" pumpkin pie, it's a cake! And to top it off, it's covered in chocolate. Does it get much better than this??


4 large eggs, at room temperature

2 c. sugar

1 c. vegetable oil

2 c. all-purpose flour

2 tsp. baking soda

1 Tbsp. pumpkin pie spice

2 c. canned pumpkin PUREE (make sure it says "puree" on the can!!)


1 c. chocolate chips

1 Tbsp. light corn syrup

1 c. heavy cream

To make the cake:

1-Heat oven to 350 degrees

2-Grease and flour a 9 in. bundt cake pan. Set aside

3-Beat eggs and sugar until smooth. Beat in oil. SIFT flour, baking soda, pumpkin pie spice and salt into egg mixture.

4-Fold in dry ingredients and pumpkin puree. Pour batter into prepared pan and bake until a tooth pick inserted in to the center comes out clean. Appx. 50-60 min.

5-Cool in pan on a wire rack for 15 min. Turn over and remove from pan, then let it cool completely before frosting

To make the glaze:

1-Place chocolate and corn syrup in a heatproof bowl. In a pan, warm cream over medium heat until it simmers. Pour cream over chocolate, let stand 1 minute, then whisk until smooth. Let cool at room temperature.

2-Place cake on a rack over a baking sheet. Drizzle glaze over cake. Let sit until set.