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Monday, October 25, 2010

Strawberry Punch

You probably don't need a punch recipe much but if you do this one is so easy, very good and sweet. It was a hit Sunday at Free Chapel. I made 3 batches for Sunday and it probably served 60 people. Donna


Strawberry Punch

1 small strawberry jello
3 cups sugar
1 can frozen lemonade
1 large can pineapple juice (I think it's a 32oz can)
1 bottle of ginger ale

put jello and sugar in gallon pitcher
add boiling water (however much it says on jello directions) and stir
add lemonade and pineapple juice
fill up pitcher the rest of the way with water

pour into 2 gallon freezer bag and lay flat to freeze
Remove from freezer 3 or 4 hours before ready to serve and place in a cooler. when ready to serve (I crushed the mixture with a rubber mallet) while it is still in freezer bag before you put it in the punch bowl...and add ginger ale until it is the consistency you want...

Thursday, October 14, 2010

Baked Potato Soup by Ashley

I got this recipe from www.ourbestbites.com It is so good. Jeremy and I really love it and I think my kids would have liked it more if I would have left out the green onions.

Baked Potato Soup
Recipe by Our Best Bites


2 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C low-fat or skim milk
1 14oz can chicken broth
4 medium baking potatoes (about 2 1/2 pounds) baked*
2 C grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C light sour cream, divided
1/2 C chopped green onions, divided
8 slices bacon, cooked and crumbled, divided

*don't have time to bake potatoes in the oven? Just pierce them with a fork a few times and then pop them in the microwave. Cook in 5 minute intervals until a knife easily pierces through them. It usually takes 5-10 minutes. To bake in the oven, pierce each potato with a fork and place directly on oven rack. Bake at 375 for 45-60 minutes.


Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant. Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.

Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot. Use a wooden spoon to smash potatoes, breaking up large clumps. Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.

Fresh Pear Cake by Ashley

A friend of ours brought us a box full of pears and I had no idea what to use them all for. So, I got this recipe from my friends blog. She used apples in hers. It is really good and light. It is a great Fall cake/bread.

Fresh Pear Cake
*changes I made

Ingredients

  • 4 cups peeled, cored and chopped pears
  • 2 cups white sugar/ *I only used 1 cup of sugar
  • 3 cups sifted all-purpose flour/ I used 2 C. all purpose flour and 1 C. of wheat flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 4 egg whites/ *I used 2 whole eggs
  • 2/3 cup canola oil
  • 1 cup chopped pecans

Directions

  1. Combine the pears and the sugar and let stand for one hour.
  2. Preheat oven to 325 degrees F (165 degrees C). Spray a 10 inch bundt pan with non-stick cooking spray.
  3. Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture.
  4. Stir the flour, salt, baking soda, nutmeg, cinnamon and cloves. Stir in the pear mixture. Pour batter into the prepared bundt pan.
  5. Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes. Remove from oven ant let cool on a wire rack for 10 minutes before removing form pan.

Chicken and Pineapple Quesadillas

These are easy and awesome!!

Grilled Chicken & Pineapple Quesadillas

Ingredients:
8 flour tortillas
Butter or Margarine
2 cups grilled pineapple, sliced
3 whole boneless, skinless chicken breasts
Salt and pepper, to taste
Cajun spice, to taste (I used "Slap ya Mama" brand)
3 cups Monterey Jack cheese, grated
1 whole jalapeno, seeded & sliced (I didn't use this because I had a horrible reaction to cutting jalapeno one time)
Cilantro
3 Tablespoons barbecue sauce

Directions:
Grill pineapple: Cut wedges, stick on skewers, and grill over low heat. Cut into slices.

Pound chicken between 2 pieces of plastic wrap with a mallet to flatten into a uniform thickness. Sprinkle with salt and pepper and Cajun spice. Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.

Warm griddle over medium heat and melt butter in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.

To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices, and sprinkle with cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. You will have four complete quesadillas at this point.

Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into wedges.

Source: Pioneer Woman

Thursday, October 7, 2010

Cream Cheese Chili Cheese Appetizer By: Lindsey

Ok, so I don't have a name for this, clearly(as you can see from the Title). My friend who made the butterscotch cookies also made this the same night. What was she thinking?!?! I have made both recipes now in less then a week of having these at her house. ha ha. This one kind of tastes similar to something I already make but made totally different. Get it? :) Ok...also I do not have the exact amounts for all this. But it is easy!


1 8oz block of cream cheese
1 can of whole kernel corn(you will only use half the can), drained
1 can of pinto beans(you will only use half the can), drained
2 cans of chili(I bought the kind with beans)
1 bag of shredded cheese
*green onions* OPTIONAL

Place the block of cream cheese on your serving dish(make sure you can microwave this dish and make sure it has some sort of scoop or side to it...the chili is soupy). Mix in a bowl half a can of corn(drained), half a can of pinto beans(drained), 2 cans of chili. Pour over the cream cheese. Microwave for 1 minute or so. Sprinkle as much shredded cheese as you would like on top. Microwave until the cheese is melted. Sprinkle green onions on top if you choose.
Eat with chips.

Yum!

Oatmeal Scotchies By: Lindsey

This is a recipe off the back of the Nestle Toll House Butterscotch Morsels bag. Sooo...you can just buy that and make these if you would like. I was told by my friend the the recipe for these off of the Hershey's butterscotch morsels bag is better. However, my pregnant self was craving them and I was at Target. Target only had the Nestle kind. They are so good. And easily addicting!


1 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 cup(2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 tsp. vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 2/3 cups(11 oz. pkg.) NESTLE(or Hersheys) Toll House Butterscotch Flavored Morsels

Preheat oven to 375 F
Combine flour, baking soda, cinnamon and salt in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 7 to 8 minutes for chew cookies. 9 to 10 minutes for crisp cookies.
* Makes about 4 dozen cookies*

*Make sure the butter is only softened. Mine was melted completely which made my dough soupy. My second batch of cookies were better because I let the dough sit which made it thicken. Also...Make the scoops of dough SMALL. Mine were too big and my cookies fell apart easily. Good thing they were only for my family. :)*

Sunday, October 3, 2010

Veggie Pizza

For some reason the sound of a veggie pizza wouldn't make me want to jump right in there and have one for dinner but I tell you the truth this pizza is so yummy. A really good "skinny" friend brought it over for a football party and every single adult loved it!!


Veggie Pizza

2 large cans (grand) Pillsbury crescent rolls
1 tablespoon Italian Dry Dressing
8oz cream cheese
3/4 cup mayo
Veggies-chopped really small (broccoli, red and yellow peppers, celery, green onions) use the veggies you like.

Press down crescent dough to cover cookie sheet

Bake @ 375 for 15 minutes

Let cool

Mix seasoning, cream cheese and mayo spread over the dough then top with veggies.

Friday, October 1, 2010

Whole Wheat Pumpkin Pancakes by Ashley

WHOLE WHEAT PUMPKIN PANCAKES

  • 1 C. whole wheat flour
  • 1/2 C. cake flour
  • 1 t. baking soda
  • 2 t. baking powder
  • 1/4 t. salt
  • 1 t. ground cinnamon
  • 1/2 t. ground ginger
  • 1/2 t. ground nutmeg
  • 1 C. buttermilk
  • 1 C. canned pumpkin puree
  • 2 eggs
  • 2 T. oil
  • 1 t. vanilla
  • 2 T. dark brown sugar
  • 1. In a large bowl, whisk together the first eight ingredients (whole wheat flour through nutmeg). In a separate bowl, whisk together the last six ingredients (buttermilk through brown sugar).
  • 2. Pour wet ingredients into dry ingredients and blend together with a wooden spoon until just combined. Lumps are ok, just make sure all the flour on the bottom of the bowl is mixed in. If batter seems too thick to pour, you can gently stir in a little more buttermilk.
  • 3. Drop pancakes by ladleful onto a medium-hot griddle. Pancakes are ready to turn when the edges start to look a little dry and you can see small bubbles forming on the surface.
  • Notes: You may substitute all-purpose flour for the cake flour if that's all you have on hand. You may also use only whole wheat flour, just increase whole wheat to 1 1/2 cups and omit cake flour; pancakes will be just a bit heavier. Light brown sugar or white sugar may be substituted for dark brown sugar. If you have it on hand, 2 teaspoons of pumpkin pie spice can be used in place of the cinnamon, ginger and nutmeg.
*I added more buttermilk and regular milk at the end to make my batter a little thinner. I used 1 1/2 C. whole wheat flour, no cake flour.

Enjoy!!!