Neiman Marcus Cookies

I received this recipe years ago when I got married. My husbands Aunt gave it to me, and I just love these cookies. There are many different recipes and variations out there, but I always come back to this one!

2 c. butter
2 c. sugar
2 c. brown sugar
4 eggs
2 tsp. vanilla
5 c. flour
5 c. oatmeal (place in a blender and blend until it's a fine powder)
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
12 oz. chocolate chips
Hershey bar grated
1 c. chopped nuts (I use walnuts)

Pre-heat over to 375 degrees
1-Cream butter and both sugars. Add eggs and vanilla.
2-In a bowl mix together flour, oatmeal, salt, baking soda, and baking powder. Add chocolate chips, grated Hershey bar, and nuts.
3-Roll into walnut size balls and place 2 in. apart on a cookie sheet.
4-Bake 8 min @ 375 degrees.

This makes 112 cookies (can be halved)
*Tip: Try adding 1 c. coconut. YUM!!

Easy Beef Stroganoff

My Mom used to make this when I was younger, and it's always been one of my favorites! It's now one of MY family's favorite dishes also. I like it because it's yummy, easy and filling. Not to mention the leftovers are SO GOOD! {and I'm not a fan of leftovers!}

2 lbs. ground beef
2 Tbsp. minced onion
1 pkg. Stroganoff mix (Lowry's/ Great Value)
1 can cream mushroom soup (I use 1 1/2 cans, because I like mine creamy)
1 c. sour cream
milk
1/2 tsp pepper
Rice or Egg noodles (whichever you prefer... we like rice better)

1-Cook rice or noodles whichever you prefer, set aside
2-Brown the ground beef in a large skillet, add your minced onion while it's cooking. Drain hamburger, place back in skillet.
3-Add package of Stoganoff mix, cream of mushroom soup, sour cream and pepper. Combine thoroughly.
4-Add milk, until creamy (It's different every time) just be sure you don't get it runny!
5- Place meat mixture on top of noodles or rice and serve warm.

*Tip: We add a dollop of sour cream to the top of ours, makes it super yummy! Serve with salad and rolls.

Peanut Butter Rice Crispy Treat

These are SO delish and SO easy! My neighbor brought over some of these, and I fell I love! If you're in a pinch and need something quick, give these a try!

6 c. Rice Crispy's (I've also used corn checks before and they were delish!)
1 c. light Karo syrup
1 c. creamy peanut butter
1 c. sugar.

1-In a large pot stir Karo syrup and sugar together until well blended. Bring to a light boil and turn down the heat.
2-Add peanut butter and mix well.
3-Add rice crispy's, mix well, poor into greased 9x13 baking dish. Let cool, cut and enjoy!

Chicken & Hominy Soup (by accident!)

This was a TOTAL oops recipe, but has turned into a new family favorite! I started making my chicken tortilla soup the other night but halfway through I realized I had no black beans or chicken breasts!! So I tweaked it a bit and came up with this. I was shopping the other day and hominy was on sale so I grabbed 2 cans. I have never fed my family hominy before so I wasn't sure if they'd like t or not. Well... they LOVED it! Not too shabby for an oops!

4 c. (2 cans) chicken broth
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. dried oregano
*Combine ingredients and bring to a boil*

2 cans hominy (rinsed & drained)
1 can corn
2 cans of canned chicken (12oz. ea.) *I buy mine at Costco* (Shred with forks)
1 /2 c. salsa
1 small yellow onion (diced small)
lime wedges (optional)
Sour cream (option)
Shredded Mexican blend cheese (optional)
avocado (optional)

1-Once you have brought the top 4 ingredients to a boil, turn it down to med. heat and add all the remaining ingredients.

2-Simmer until all ingredients are warmed through and onion is translucent/ tender.

3-Serve in bowls topped with sour cream and shredded Mexican blend cheese and warm cheese quesadillas. Throw on some avocado slices and give it a squirt of fresh lime juice!

*I have made this 3 times now and have tried a few different things in it. One of my new favorites is 1 can of stewed tomatoes. Just be sure you mush them up really well with your hand before you add them to the pot. Also avocado slices for the top is yummy!*

Pioneer Woman Apple Dumplings

First off  I must say how EASY these are. And did I mention DELISH?? Oh, even the picture makes my mouth water! These are my new favorite desert to make. One problem though... I need to learn to pace myself! I could eat them EVERYDAY!! Try em'!

2 whole Granny Smith Apples

2 cans (8 Oz. Cans) Crescent Rolls
2 sticks Butter
1-½ cup Sugar
1 teaspoon Vanilla
Cinnamon, To Taste
1 can (12 Oz.) Mountain Dew Soda

1-Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.

2-Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

WARNING: Prepare this dish at your own risk. It is beyond imaginable.

Check out my new blog!

I started a new blog, come on over and check it out! Besides the fact that I LOOOOVE cooking, I also enjoy party planning, crafting, DIY projects and interior design. I started this blog to share my ideas, and the ideas of others with everyone in the blogging world. Hope you enjoy it and pass along the word! Become a follower today!! partiesdecorandmore.blogspot.com

*Note I just started the blog yesterday, so there aren't many posts yet. I'm just getting started, but it will give you and idea of what's to come!!* Thanks for stopping by :0)

Easy Greek Salad

This salad is really good AND really easy. I usually serve this with a pizza or lasagna. It is a good subsitute for a regular green salad.

1/2 bag baby spinach

1 c. grape tomatoes (cut in half)

1/2 c. crumbled Feta cheese

2 Tbsp. salted sun flour seeds 

Newmans Own Balsamic vinagrette salad dressing

1-Place spinach, halved tomatoes, Feta cheese and sun flour seeds in a medium bowl

2- Toss lightly with forks

3-Drizzle dressing over the the top

4-Serve chilled

Chicken and Stuffing Casserole

This dish is SO EASY. And one of my "go to" recipes when I can't think of anything to make. My kids LOVE this and almost always have secconds! Serve with warm rolls, and a salad and you have dinner done in no time flat.

4 boneless, skinless chicken breasts, fat trimmed
1 pound (1 large head) of broccoli florets, cooked (I don't reccomend using frozen)
1 can condensed cream of mushroom soup
1 Tbsp. mayo (can use light)
1 c. shredded cheddar cheese (I always end up using about 1 1/2 c.)
1 c. dry stuffing mix (I used Herb flavored or a good cornbread stuffing. Chicken flavor would work as well)
pepper to taste
garlic salt to taste

1-Pre heat oven to  350 degrees.
2- Cut chicken breasts in to 1 in. chunks place in large skillet on the stove, and add 1/2 c. water. Add dash of pepper and dash of garlic salt to season. Let chicken cook entirely through, or until all water has evaporated. If you like, you can brown your chicken at this point. (I always do)
3- In a small bowl, mix together soup and mayo. Set aside. In a 9x13 baking dish layer chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the oven for 25-30 min.

*I have made this before and the top turned out a little too crunchy. Here are a few tips that might help. Take 1/4 c. water and pour evenly over the top of the stuffing to soften. Also you can add a few pads of butter to the top. This seemed to help me!

*Tip: Add a can of corn or 1c. frozen, cooked corn. If you do this, be sure to add another 1/2 can. of soup!*

Oreo Delight

My new brother-in-law LOVES Oreo's. Oreo cake, oreo ice cream, oreo's and milk, you name it. So when we had him and my sister over for dinner one Sunday, I decided to make this dessert just for him. It turned out AMAZING. I think even I have a new found love for Oreo's now!

1 package Oreo's, crushed
6 Tbsp butter, melted
1/4 c. sugar
2 Tbsp. milk
1 package cream cheese, softened
1 (12 oz) cool whip, thawed
3 1/4 c. cold milk
2 packages chocolate INSTANT Jell-o pudding

1- Mix crushed cookies and butter in a medium bowl. Press firmly onto the bottom of a 9x13 baking dish. Refrigerate for 10 mi. Beat cream cheese, sugar, and 2 Tbsp. milk in a medium bowl w/ wire whisk until well blended. Stir in 1 1/4 c. cool whip. Spread over crust.
2-Pour 3 1/4 c. milk into bowl. Add both pudding mixes, beat with wire whisk for 2 min. Pour over the cream cheese layer. Let stand five min. Drop remaining cool whip over pudding and spread. Sprinkle more crushed Oreo's over the top. Refridgerate at least four hours before serving.

*If your like me, then you love the MINT Oreo's! You can use the mint cookies for this recipe as well. At the end sprinkle Andes mints baking chips over the top. Yummm!

Stuffed Mushrooms

These. Are. So. Good. Even my husband who is not a "mushroom lover" likes these. I have made these as an appitizer for a lot of parties, and I am always asked for the recipie afterwards. Warning: you can't eat just one!!

12 whole fresh mushrooms, washed and dried
1 Tbsp. vegetable oil
1 Tbsp. minced garlic
1 (8oz) pkg. cream cheese, softened (could use light)
1/4 c. grated parmesean cheese
1/4 tsp. ground black pepper
1/4 tsp. onion powder
1/4 tsp. cayenne pepper (could use less if you like, for less of a "kick")

1- Preheat oven to 350 degrees. Spray baking sheet with non stick cooking spray. Carefully break off stems of mushrooms. Chop stems extremely fine, discarding the tough end of the stem.
2- Heat oil in a large skillet over MEDIUM heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared. Be sure to not burn the garlic (thus the medium heat)  Set aside to cool.

3- When garlic and mushroom mixture is no longer hot, stir in softened cream cheese, parm cheese, black pepper, onion powder, and cayenne pepper. The mixture should be very thick. Taking a small spoon fill each mushroom cap with a generous ammount of filling. Place on prepared baking sheet.

4-Bake for 20 min in the oven or until liquid starts to form under the mushrooms.

Strawberry Cheesecake Shake

Need I say more??? MMMMMMMMMM :0)

1 3oz. package cream cheese, softened (can use light but NOT fat free)

1 c. milk (can use 1%)

2 c. vanilla ice cream

1/2 of a 16 oz. can of strawberry pie fillling

1 c. fresh strawberries (I use more because I like mine "chunky")

1-Place cream cheese and milk in a blender. Cover and blend until combined. Add ice cream, pie filling, and 1 cup (or more) of strawberries. Cover and blend until nearly smooth. Serve immediatley!

*I think it would be delicious to throw in 1/2 c. crushed graham crackers. Mmmmm I will try that next time!! You can't make these just once!

Sub Sandwiches For A Crowd

I love making these every time we are invited for a pot luck or are having friends over for game night. You can slice these up so they are bite size like an appetizer, or make them bigger as your main dish! Enjoy!

1 loaf of French bread

1/2 of an 8 oz. carton of sour cream ranch dip (pre-made, or you can make your own)

1 c. shredded lettuce (I always add more)

3/4 c. shredded carrots or 1/2 c. julienned carrots

8 oz. thinly sliced roast beef, ham or turkey (my hubby likes all 3!!)

1/2 medium cucumber, shredded (adds a GREAT flavor!)

4 oz. thinly sliced mozzarella or provolone cheese from the deli

1 large tomato thinly sliced

1-Cut the bread in half horizontally. Spread ranch dip on each sides of bread. On one half of the bread layer lettuce,carrot,meat,cucumber,cheese, and tomato. Secure with toothpicks the portions you wish to cut.

*You can add more veggies or toppings of your choice. I have just found these to always be a favorite and kind of out of the ordinary!

*Serve with crunchy potato chips and a light pasta salad

Hazelnut Coffee Coolers

What better way to cool down in the hot days of summer! Have yourself one of these! So good, betcha' can't just have one!!

2/3 c. instant coffee (dry) CAN USE NON- CAFFEINE granules

1 1/2 c. hazelnut flavored coffee creamer

1 c. water

1/4 tsp. ground cinnamon

8 c. milk (can use 1% but NOT skim. They turn out too runny)

Whipped cream for garnish (optional)

Cinnamon for garnish 9optional)

1-Mix coffee, creamer, water and 1/4 tsp. cinnamon in a medium bowl, stirring until coffee is dissolved.

2- Pour into 2 ice -cube trays. Freeze about 3 hours or until cubes have hardened. Once they are frozen, remove from trays and place in a freezer bag.

3-For each serving place 2 coffee cubes, 2/3 c. milk and 4 regular ice cubes into blender. Cover and blend on high speed about 20 seconds or until slushy. Pour into glass. Top with a dollop of whipped cream and a dash of cinnamon

*This will make about 12 servings

*Try crushing of toffee bits or a Skor candy bar and sprinkle it over the top of the whipping cream. YUMMMM!

Southwest Potato Salad

I LOVE potato salad. Just plain old regular potato salad (with my Mom's twist of course!) But if you are in a potato salad rut, give this a try. It has a bit of zip to it and goes great with burgers or grilled chicken!

3 lbs. red potatoes, washed, skin LEFT ON, cubed, cooked

1/2 c. mayo (can use light)

1/2 c. sour cream (can use light)

1/2 c. salsa

1/4 c. canned, chopped green chilies, drained

1/4 c. olives, sliced, drained

2 large tomatoes. seeded and chopped (about 2 c.)

1 can (11 oz) whole kernel corn with red and green peppers, drained

1-In a large pan boil potatoes until tender. Remove from heat and drain. Let cool about 10 min then cut into cubes

2-Mix mayo, sour cream, and salsa in a large bowl. Gently stir in potatoes and remaining ingredients.

3-Cover and refrigerate at least 2 hours before serving.

*If you want, you can add cooked cubed chicken to this and it is so good. I used about 2 cups.

Pepper Rub For Steaks

Around our house we LOVE steaks! Especially in the summer when we are grilling all the time. This is a great pepper rub that's not too spicy.

2 Tbsp. cracked peppercorns

1 1/2 tsp. dried thyme leaves

1 tsp. ground cumin

1 tsp. garlic salt

*This is enough for about 4 large steaks

Chinese Cabbage Salad

My husband is in LOVE with this salad. He always asks, "when are you making that cabbage 'stuff' again?"!! For someone that is not big on cabbage (at all) this sure pleases his taste buds! It is super easy and goes great with burgers or steaks.

1 large head cabbage, rinsed, chopped

4 green onions, chopped

2 packages of Ramen noodles, crunched up (chicken flavor)

1/2 c. slivered almonds

2 c. cooked, cubed, well peppered chicken

Dressing:

4 Tbsp. vinegar

4 Tbsp. sugar

1/2 c. salad oil (vegetable oil works fine too)

seasoning packages from noodles

1-Cut up all your veggies and place in a large bowl. Add you almonds, Ramen noodles, and cooked chicken. Set aside.

2- In a small bowl combine all ingredients for your dressing and mix well. Pour over salad and toss to coat.

3- Chill in fridge for at least an hour before serving

*The last time I made this, I added a small can of Mandarin oranges and it was DELISH!

Oriental Chicken Kabobs

One word. AMAZING!! Seriously these are so good!! The sauce to dip them in is delish!! I served these with homemade fried rice. Great family meal!

1/2 c. creamy peanut butter

1/2 c. water

1/4 c. soy sauce

4 cloves garlic, pressed

3 Tbsp. lemon juice

2 Tbsp. firmly packed brown sugar

3/4 tsp. ground ginger

1/2 tsp. crushed red pepper flakes (this adds "zing" but is far from hot)

4 boneless, skinless chicken breasts cut into 1 in. wide strips

metal, or wooden skewers (about 8 will work)

1-Combine peanut butter, water, soy sauce, garlic, lemon juice, brown sugar, ginger, and red pepper flakes in a small saucepan. Cook over medium heat for one minute or until smooth; let cool. Remove garlic from sauce and set aside

2-Take you chicken strips and thread onto your skewers

3-Cook kabobs on the grill for about 6-8 minutes or until chicken is cooked through, turning once. Be sure to baste your meat once or twice while cooking.

4-Serve with reserved sauce for dipping over fried rice.

*Tip: If you are using wooden skewers be sure to soak them in water for at least 20 to keep them from burning on the grill)

*If you would like, you can always grill veggies on skewers to serve with this as well. We use green and red bell peppers, onion wedges, and pineapple. Cook until crisp tender on the grill. DON'T BURN!! Use the upper rack!

Quick and Easy BBQ Sauce

I HATE running out of my favorite store brand BBQ sauce but , sometimes it happens!! Here is a quick and easy recipe that even the kiddos will like!! Even better, almost ALL of us have these ingredients on hand 24-7!

1 (8oz.) can tomato sauce

1 tsp. red wine vinegar

1 tsp. granulated sugar

1/2 tsp. Worcerstershire sauce

1/2 tsp. chili powder

1/4 tsp. garlic powder

Kokomo Quencher

I love making different drinks to try all the time. I came across this one awhile back and it is sooo delicious. Keep in mind that you can also freeze this and serve it "slushy style" also.

2 bottles Sprite or 7 UP

1 bottle (40 oz.) Dole brand Light orchard peach juice (any peach brand will work just use light)

5 c. pineapple juice, chilled

2 c. fresh or frozen blackberries (or berries of your choice. Raspberries are great in this!!)

1 can (15 oz.) real cream of coconut (usually found by the Asian foods)

Lime slices, optional for garnish

1-Combine all ingredients in a LARGE punch bowl, serve in goblet glasses with a lime wedge to garnish.

Stir-Fried Beef Fajitas

In our house we LOVE Mexican food but, Fajitas have to be my all time FAVORITE!! I usually make chicken fajitas, but these are just as good and they change it up a little bit!!

1 lb. boneless chuck shoulder steaks, cut 1/2 in. thick (really just use whatever is on sale!!)

1 green or red bell pepper, cut length wise into thin strips

1 medium onion, cut lengthwise into this wedges

1 cup cheese

1 cup salsa

2 avocados peeled, and cut lengthwise into strips (optional)

lettuce (optional)

Marinade

2 Tbsp. o.j.

2 Tbsp. white vinegar

1 tsp. minced garlic (I just use it out of the jar!)

1/2 tsp. ground cumin

1/2 tsp. grounds oregano

1/8 tsp. salt

1/8 tsp pepper

1-Combine marinade ingredients in a small bowl.

2-Trim fat from meat and cut lengthwise into 1/8 in. think strips (Just eyeball it, not too thick not too thin!!)

3-Place beef and half of the marinade mixture in a Ziploc freezer bag, seal tight and mush to coat the meat well.

4-Marinade for 6-8 hours, or even overnight if you like

5-Place onion, peppers and remaining marinade in a Ziploc freezer bag, seal tight and mush to coat veggies well. Let marinade for same amount of time as the beef.

6- Remove veggies from marinade and cook in a medium size skillet on medium heat until crisp-tender. About 3 min.

7- Remove meat from marinade and use same skillet to cook the meat. Cook just until brown. )DO NOT overcook!!)

8- Combine veggies and meat together, toss to coat and warm through.

*Serve with warm flour tortillas, avocado wedges, salsa, cheese and lettuce if desired.

*Just to add extra flavor I always squeeze fresh lime over the meat and veggies once they have finished cooking. Yumm!!!

Spaghetti Pie

I love, love, love this dish. I originally got this recipe a few years ago from one of my neighbors. She made this for me and my husband after I had my little boy. I have been in love with it since. Don't be discouraged by all the ingredients it is SO worth it! You MUST try this!

6 oz. spaghetti

2 Tbsp. butter

2 beaten eggs

1/3 c. Parmesan cheese

2 c. cream style cottage cheese

1 lb. ground beef, cooked, drained

1/2 yellow onion chopped

1/4. green pepper, chopped

1 (8oz.) can tomatoes, diced small

1 (6 oz.) can tomato paste

1 tsp. sugar

1/2 tsp. garlic salt

1/2 c. mozzarella cheese

1-Cook the spaghetti, drain and stir butter into hot spaghetti. Stir in eggs and Parmesan cheese. Form spaghetti mixture into a "crust" in a 10 in. pie plate that is greased.

2-Spread with cottage cheese. Cook ground beef, onion and pepper until meat is brown and fully cooked. Drain fat.

3-Stir in un-drained tomatoes,tomato paste, sugar, garlic salt, heat through.

4-Turn meat mixture into spaghetti crust. Bake uncovered at 350 degrees for 20 min.

5-Sprinkle with mozzarella cheese. Bake until melted

Fruit Smoothie Cheesecake

I love cheesecakes! My mother-in-law received a cook book one Christmas that was strictly cheesecakes. Every kind you could possibly think of! This is where I got this recipe from. I usually make this more in the summer time, but I thought it would be fun to make now, and think about those warm days up ahead!

2 packages of cream cheese, softened (can use light)

1.3 c. sugar

1 . whole strawberries, pureed

1 ripe banana pureed

1 8 oz. tub cool whip, thawed

1 9 in. graham crust

1-mix cream cheese and sugar with an electric mixer on medium speed until well blended.

2-Gently stir in pureed fruit and whipped topping and spoon into crust

3- Freeze 4 hours or overnight

4-Let stand 1 hour, or until it can be cut. Garnish with fresh fruit

Tip: When I make this dessert I buy lots of different fruits to garnish with. Kiwi, bananas. strawberries, Mandarin oranges, red grapes.... I set them all out in separate bowls and let my guests spoon on their favorite toppings. The kids especially love doing this! Have fun!

Asian Chicken Wraps

These are so delicious and ideal to take on a picnic or to serve as a light lunch. Give them a try!

1 1/2 c. thinly sliced Chinese cabbage (I just use a little of red and green)

1 1/2 c. thinly sliced ice burg lettuce (I buy the already shredded lettuce, Saves time!)

1 c. bean sprouts If you are not a fan, simply leave them out)

1 medium red bell pepper, sliced into strips

1/2 c. light ginger salad dressing

2 tsp. soy sauce

4 (10 in.) flour tortillas

1 1/2 lbs. boneless, skinless, chicken breasts, grilled

1.In a large bowl combine cabbage, lettuce, bean sprouts, bell pepper, salad dressing, and soy sauce. Toss and mix well.

2- Place veggie mixture across the center of each tortilla to within in 1 inch from the edge

3. Thinly slice chicken breasts and arrange slices on top of veggie mixture

4. Fold over and roll tightly

Tip: If you are transporting these, cut them in half and secure them with a tooth pick. They are less likely to come un-raveled and make a big mess!

Tip:If you do not like the taste of cabbage, use broccoli slaw it is a great alternative and just as good!

Addiction

I LOVE this snack mix! I got this recipe from my Aunt who makes this all the time. She always had it laying around when I was younger. This is perfect for school lunches, soccer games, or just an after school snack. It is sweet so the kids love it!

Mix together in a bowl:

6 c. rice Chex

8 c. Golden Grahams

1/2 c. slivered almonds

1/2 c. shredded, sweetned, flaked coconut

Boil in a medium pot on the stove:

1 c. Karo syrup

1 1/2 c. white sugar

1 tsp. vanilla

1 1/2 cubes butter

1.Once your mixture has come to a boil, reduce the heat and stir for 1 minute.

2.Drizzle over cereal mixture stirring constantly

3. Toss well to coat, let cool. Keep in an air tight container

*Lasts up to 2 weeks

Tip:Coat your plastic/wooden spoon with cooking spray so that your mixture doesn't cling to your spoon!

It's Been Awhile!!

I guess you could say this Holiday Season caught me COMPLETELY off guard. Between all the holidays that have come and gone, we have had A LOT of family in town and LOTS of sickness around our house. So now that I feel somewhat "normal" again I am getting back to working on this blog. I have lots of new recipes to share, hope you enjoy them :0)

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!!

!!FREE APRON GIVEAWAY!!

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*

!!!!!GOOD LUCK GIRLS!!!!!

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!

Salad;

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!)

Dressing:

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.

5-EAT AND ENJOY!!! SOOOO GOOD :0)

*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??

Cake:

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!!)

Glaze:

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.

Hearty Meat Spaghetti sauce

This spaghetti sauce is super good, and much better than just a bottle of Prego! It calls for a lot of ingredients but nothings beats that homemade taste! (Chaelin I hope you like this, let me know!)

1 pound ground beef
1 pound bulk Italian sausage
1 medium green pepper, chopped
1 medium yellow onion, chopped
8 garlic cloves, minced (I used bottled, minced, garlic. 1 1/2 Tbsp)
3 cans (14-1/2 ounces each) Italian diced tomatoes, drained
2 cans (15 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
1/3 cup sugar
2 tablespoons Italian seasoning
1 tablespoon dried basil (I use this IF I have it on hand)
2 teaspoons dried marjoram (I never use this)
1 teaspoon salt
1/2 teaspoon pepper
Hot cooked spaghetti

1-In a large skillet over medium heat, cook beef and sausage until no longer pink; drain. Transfer to a 5-qt. crock pot

2-Stir in green pepper, onion, garlic, tomatoes, tomato sauce, paste, sugar and seasonings; mix well. Cover and cook on low for 8 hours or until bubbly. Serve over spaghetti.

*You do not have to let this simmer for 8 hours if you don't have the time. All it does is let the flavors soak in together.

Witches Brew

My mother-in-law Kathy always makes really fun food on Halloween this is her recipe. It is so yummy AND festive!

2 1/2 quarts water

1 1/2 c. sugar

5 whole cloves

1 small can frozen o.j.

1 small can frozen lemonade

1-Mix and boil

2-Bring to a simmer, and add cinnamon sticks.

3-Serve warm in mugs

7 Layer Salad

This is my sister-in-laws recipe. I look forward to family parties, because I know Jurene will be bringing this every time! This is a MUST try!

1 head of lettuce, washed, coarsely chopped

1 c. celery

4 hard boiled eggs, sliced

1 pkg. (10 0z) peas

1/2 green pepper

1 small red onion

1 lb. bacon, cooked, crumbled

Dressing

2 c. real Mayo

2 Tbsp. sugar

1-In a LARGE glass bowl take the first 7 ingredients and layer one on top of the other. In between each layer spread with dressing (You may need to double or triple the dressing depending on how much you like)

2-Top with grated cheese, serve chilled

Perfect Pie Crust

I can't remember where I picked this recipe up, but it is great. I call it my "never fail pie crust" Because it has never failed me. I use this recipe for EVERY pie I make. Better yet, it's so simple!

4 c. flour

1 Tbsp. sugar

2 tsp. salt

1 2/4 c. SHORTENING

1 Tbsp. vinegar

1 egg

1/2 c. COLD water

1-Sift dry ingredients, cut in shortening w a pastry cutter until crumbly.

2-Combine vinegar, egg and COLD water, gradually add to dry mixture to form dough.

3- Roll out of lightly floured surfaced, place in pie dishes.

*This recipe makes 2 double crusts

*For the holidays, I make up about 4 batches of these, then freeze them. That way when I need to make a pie for a get together or party, I already have the crust done! Just be sure to allow 12 hours to un-thaw!

Deviled Eggs

I love deviled eggs. I usually make them mostly around Easter (because of all the left over painted eggs) But I also make them for holiday get together's for a little appetizer. Try these at your next party!

6 hard boiled eggs, cut in half, yolk removed

2 Tbsp. butter

2 Tbsp. miracle Whip

1/4 tsp salt

2 green onion sliced small

dash pepper

dash onion slat

1/4 tsp. mustard

add enough canned milk to make creamy

paprika (optional)

1- Place egg yolks, butter, miracle whip, salt, pepper, onion salt mustard, and canned milk in a small bowl, and beat with a hand mixer until dreamy.

2-Fold in green onions

3- Place mixture inside halves of egg whites, and garnish with paprika!

*The trick to a PERFECT boiled egg, is to boil it for 15 minutes, when it is done boiling immediately drain off the hot water, and add cold water to the pan. Let the egg sit for approximately 5 minutes and peel! Perfect every time! :)

Homemade Hot Chocolate Mix

This is super easy, and very yummy! Not to mention cheaper than Stevens hot chocolate (although that stuff is great!) Give this a try. I will mix this up and put it in a Tupperware when we go camping. It can very easily be cooked in a kettle dutch oven style! Enjoy!

10 c. instant powdered milk

1 c. instant non-dairy creamer

1 c. powdered sugar

2 lbs. Hershey's Instant or Nestle Quick

1-Store in covered container

2-mix 1/3 to 1/2 cup mixture to 1 cup hot water.

*Mix it up! Top with whipping cream, add crushed candy cane, Andes mint baking chips, or crushed Skor bar for a toffee flavored hot chocolate!* Have fun!

*Let the kids help make this fun homemade treat. They have so much fun measuring all the ingredients out!

Clam Chowder

I actually DO NOT like clam chowder, but my hubby LOVES IT! His Mom used to make this for him every Halloween, so of course when we got married, I had to carry on the tradition! This is her recipe. I serve this in bread bowls, with cheese for garnish!

1 can chopped/minced clams (It calls for 2 cans, but my hubs likes it better this way with just 1)

1 c. chopped celery

3/4 c. butter/margarine

1/2 tsp. salt

1 c. finely chopped yellow onion

2 1/2 cups potatoes, cooked, cubed

1 quart half and half cream

dash of pepper

3/4 c. flower (If you need more to thicken the soup, go ahead and add as much as you like)

1-Cook your potatoes in a large pot, drain, let cool; return to pot

2-Place veggies in a sauce pan

3-Drain clams, and pour juice over veggies. Then add enough water to cover the veggies. Simmer until veggies are tender.

4- In another pan, melt butter, gradually add flour, and half and half. Cook until mixture is thick and bubbly (This will be your white sauce)

5-Place your veggies in your large pot with your potatoes, and add your white sauce, stir well to coat, add pepper and salt (if needed.)

*Serve warm in bread bowls with cheese on top!

Pumpkin Bread

I love pumpkin bread. Especially this time of year. It just hits the spot! This is a tried and true recipe I have tweaked many things to try and get it "just right" Hope you enjoy it as much as we do :0) And don't feel bad having a piece for breakfast! (I do it all the time!)

1 1/2 c. sugar

1/2 c. oil

2 eggs beaten

1 c. pumpkin

1/2 c. water

1 1/2 c. flour

1/2 tsp. baking powder

1 tsp. soda

3/4 tsp. salt

1/2 tsp. cloves

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1-Cream oil, sugar and eggs.

2-Add pumpkin and water

3-Add dry ingredients, mix well

4-Spray 3 small loaf pans with Pam

5-Bake at 350 degrees for 45 min.

*All oven temps vary, be sure to check on your bread periodically. If it looks like it is getting to brown on the top, insert a toothpick in to the center to see if it is done. Ii so, take it out. If not, reduce the oven temp. and cook at five min. intervals, checking it often.

Loaded Baked Potato Salad

This is my Grandma's recipe. It is so delicious! If you like baked potatoes "with the works" you will love this twist on making it in to a salad.

5 lbs, small, UNPEELED, red potatoes, boiled, cubed

1/2 tsp. pepper

1 pound sliced bacon, cooked, crumbled

1 med. Vidalia or sweet onion, chopped

1 c. mayo

3 dill pickles chopped

1 tsp. salt

8 hard boiled eggs, chopped

2 c. (8oz) shredded, cheddar cheese

1 1/2 c (12 oz.) sour cream

2-3 tsp. prepared mustard

green onion (optional)

1-After your potatoes have cooked and cooled, place them in a large serving bowl. Add eggs, bacon, cheese, onion and pickles.

2- In a small bowl, combine the sour cream, mayo, and mustard; pour over the potato mixture and toss to coat. Garnish with green onion. Serve immediately.

Holiday Wassail

I love wassail. Especially this time of year I always make this at Halloween and Christmas and even better I LOVE how it makes my house smell!

2 quarts apple cider
1-1/2 cups orange juice
3/4 cup pineapple juice
1 tablespoon brown sugar
1/2 teaspoon lemon juice
2 cinnamon sticks (3 inches)
Dash ground cinnamon
Dash ground cloves

1-In a large saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes. Discard cinnamon sticks.

2-Serve hot in mugs. Yield: 10-12 servings (2-1/2 quarts).

Pull Apart Monkey Bread

I LOVE cinnamon rolls, but I don't love how long they take to make. This is a great alternative, and I love letting my kids help with these. To make them more like cinnamon rolls I pull mine out of the oven while they are still warm, and pour homemade cream cheese frosting over the top and let it melt down in. SOOOOOO Good!

4 cans refrigerated biscuits (10 count each)
1/4 lb butter, melted
1 cup sugar
1 teaspoon cinnamon
1 cup finely chopped nuts (optional)

1-Preheat oven to 375 degrees.
2-Roll each biscuit into a ball.
3-Combine sugar, cinnamon and nuts in a small bowl.
4-Dip each biscuit ball in melted butter and then roll in sugar mixture.
5-Layer balls in a greased bunt or tube pan.
6-Bake for 45 to 50 minutes or until golden brown. Tip out onto a serving plate and pull apart what you want!

*My cream cheese frosting recipe is found under the frosting's label.

Andes Mint Cookies

I LOVE Andes Mints, so I bought a package of their baking chips at the store the other day, and this is their recipe that's on the bag. Try them they are delish :)

1/2 cup butter, softened

3/4 cup brown sugar

1/2 cup sugar

1 tsp. baking soda

1 tsp. baking powder

2 tsp. vanilla

2 eggs

1 package Andes Creme de Menthe Baking Chips

2 2/3 cups flour

1 handful chocolate chips

1-Cream together butter and sugars. Add baking soda, baking powder, vanilla and eggs. Stir until mixed well.

2-Add Andes Baking Chips, chocolate chips and then flour. Chill for approximately 1 hour (I don't do this).

3-Drop by spoonfuls onto baking sheet. Bake at 350 for 8-10 minutes.

Cranberry Raspberry Salad

Now let me just say that this salad contains Jello. I know, I know all the jokes about Mormons and Jello but..... this is super good! I actually don't like jello, and this is probably one of the VERY FEW things I eat with jello in it. Give it a try! This is my Aunts recipe.

1st layer:

1 large pkg. cherry jello

1 can cranberry sauce

1 small can crushed pineapple, NOT drained

1 1/2 c. water

* Set up, and then spread with 1 pint sour cream

2 nd. layer:

1 large pkg raspberry jello

1/2 c. walnuts, chopped

1-2 pkg frozen raspberries

2 1/2 or 3 cups water

*Pour over 1 st layer, set up and spread with fresh whipping cream or Cool Whip

Broccoli Salad

There are so many versions of this salad out there,but after taking 2 or three I made this one up myself, and I like it best! I love the bacon, and the sweetness of the dressing it is delicious and always a crowd favorite. My kids really like this as well.

1 large bunch broccoli, washed, cut in florets

1 small red onion, chopped

1/2 lb. bacon, cooked CRISP, crumbled

1/2 small bag mozzarella cheese

2 Tbsp. sunflower seeds

1 handful raisins

Sauce:

1 Tbsp. vinegar

1/2 c. mayo

1/4 c. sugar

1- Add your broccoli florets, crumbled bacon, chopped onion, cheese and rasins to a large serving bowl.

2- In a small mixing bowl, combine all the ingredients for the sauce and mix well. The texture of this will be "grainy" because of the sugar.

3- Pour dressing over your broccoli mixture, stir well to coat

4- Sprinkle sunflower seeds and over the top.

5- Cover and refrigerate, serve chilled.