In a big pot boil butter and onion then add broth and parsley and return to boil over meduim heat. Add potatoes and continue to boil until potatoes are soft (about 20-25 minutes). In same pot, add milk and cheese while stirring. Simmer about 10 minutes and well blended.
Ok, I’m not trying to take away from Girl Scouts here. I’m all for supporting them but what’s a person to do when it’s not cookie selling season? Get this Free eCookbook featuring 13 pages of different varieties of Girl Scout cookies.
Are you gearing up for the big game? What’s a Super Bowl party without guacamole? If you’re looking for new recipe ideas, the Chilean Avocado Importers Association (CAIA) wants to help! They are giving away a free e-cookbook simply for “liking” Chilean Avocados on facebook. You’ll also be entered to win a $1000 gift card! So check out CAIA on Facebook, click “like” and enter your email address for a chance to win that $1,000 bucks!
Chilean Avocados are currently in season and perfect for making guacamole and other party foods. I found a super easy guacamole recipe via @GuacamoleU at recipe.com:
2 large ripe avocados
1 tablespoon lime juice
1 plum (Roma) tomato, chopped
1 tablespoon chopped fresh cilantro, if desired
1/4 teaspoon salt (for added texture, try sea salt)
Dash ground red pepper (cayenne)
Directions:
1. Cut each avocado in half lengthwise around pit. Twist halves in opposite directions to separate. Place avocado half with pit on countertop. Hit pit with sharp edge of knife. Grasp avocado half; twist knife to loosen and remove pit. Scoop avocado flesh with spoon into medium bowl. Coarsely mash avocados with fork.
2. Stir lime juice, tomato, cilantro, salt and red pepper into avocados.
3. Serve guacamole with tortilla chips.
What’s your favorite way to use avocados? Do you like them in salads or on sandwiches? Maybe you like to eat them as is. Feel free to share!
This weekend I made Cookie Dough Truffles for my daughter’s 3rd birthday party. These truffles are fun for any occasion and you can change them up to suit your needs. Last year I made some for Christmas with red, green & white sprinkles. They fit perfectly into mini muffin papers. These aren’t hard to make and they are sure to be a hit! Package a few in a cute box tied with a pretty ribbon for a very inexpensive, yet yummy and thoughtful gift!
COOKIE DOUGH
2 1/2 C flour
1 tsp salt
1/2 tsp baking soda
2 sticks softened butter
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp vanilla
1/3 cup milk
1 cup mini chocolate chips
Directions:
Beat butter and sugar. Add milk and vanilla. Stir in remaining ingredients until dough forms. Chill in refrigerator for one hour. Roll into 1″ or so balls and freeze for an hour or two.
To make these little gems into truffles, first you’ll need to melt a bag of semi-sweet chocolate chips in a double broiler if you have one. I just melt them at 50% power in the microwave, stirring frequently or very carefully in a pot on the stove. Use a toothpick to dip each cookie dough ball into the chocolate, coating it completely. Let the excess drip off then set on a wax paper lined surface. For a festive touch, add candy sprinkles before the chocolate sets. Repeat until all of your dough balls have been coated. You may have to return the dough balls to the freezer if they start to get too soft. After the chocolate has set, twist and remove the toothpicks.
I did one batch with melted semi-sweet chocolate chips and one batch using chocolate candy melts. The candy melts were a lot easier to use because they stayed fluid longer and I didn’t have to keep trying to heat them back up like I did with the chocolate chips. A friend suggested adding a little bit of shortening to the chocolate chips which I think would work great but haven’t tried myself. Whatever you do though, DO NOT add milk! It WILL NOT make a smoother chocolate sauce. It will do the exact opposite! (I know, I’ve tried it!)
Store the truffles in the refrigerator (or freezer for longer storage).
1-6.41 ounce can of Pringles Original or 1-5.71 ounce can of Reduced Fat Pringles Original
1 cup coarsely chopped pecans or walnuts (optional)
Orange and black frosting (optional)
Edible decorations, such as sprinkles and candy corn (optional)
DIRECTIONS:
1. Preheat oven to 350 F
2. Line 13×9-inch baking pan with foil, and spray foil with cooking spray.
3. In a glass bowl, microwave chocolate and butter on high for 2 minutes. Stir until chocolate melts.
4. In a stainless steel bowl, mix sugar, eggs, and vanilla until well mixed.
5. Pour in butter chocolate mixture and mix well.
6. Empty Pringles and flour into a food processor, and puree until very fine.
7. Empty flour mixture into chocolate mixture and mix well; add nuts to distribute.
8. Bake for 30 minutes, and cool.
OPTIONAL DECORATION DIRECTIONS:
1. Before pouring Pringles into food processer, reserve 3-5 crisps and set aside.
2. While brownies cool, gently break Pringles crisps in half and decorate with frosting gel.
3. Top brownies and frosting and place crisp “gravestones” in brownies along with other edible decorations to create a fun and playful graveyard scene.
I had never even heard of using a cake mix to make cookies until last year when I came across a recipe for “homemade Oreos“. I made them with peppermint frosting and I was hooked. They were SO easy to make and I loved that I didn’t have to have a bunch of different ingredients on hand. Little did I know, there was a whole book of cookies that can be made with a box of cake mix!
Drop cookies, bar cookies, thumbprint cookies, whoopies pies, biscotti and more can all be made with a recipe short cut: boxed cake mix. The Ultimate Cake Mix Cookie Book features more than 375 cookie recipes that begin with a box of cake mix. In this revised second edition which contains more than 200 brand new recipes, you’ll learn how to whip up a batch of homemade cookies without the effort of cooking completely from scratch. Stock up your pantry with a variety of cake mixes and you’ll always be prepared to make a batch of delicious cookies. If Caramel Latte Whoopie Pies, Strawberry Cream Cheese Thumbprints and Triple Chocolate Gooey Bars have your mouth watering you’ll want to pick up a copy of The Ultimate Cake Mix Cookie Cookbook.
Here’s a recipe from the book that you can try:
The inspiration for these cookies sprang from my own coffee obsession: I love vanilla lattes, so why not recreate them in cookie form? I don’t think I need to suggest the perfect accompanying beverage…
PREHEAT OVEN TO 375º MAKES 4 DOZEN COOKIES COOKIE SHEETS, GREASED OR LINED WITH PARCHMENT PAPER
INGREDIENTS: 1/ c. whole or lowfat milk 3 2 Tbs. instant coffee powder 1 package vanilla cake mix ¼ c. (½ stick) butter, melted 1 large egg 1 1/3 c. white chocolate chips
INSTRUCTIONS: 1. Mix the milk and coffee powder in a large bowl until dissolved. Add the cake mix, melted butter, and egg and stir with a wooden spoon until blended. Mix in the white chocolate chips. 2. Drop the dough by tablespoonfuls, 2 inches apart, onto prepared cookie sheets. 3. Bake 9 to 12 minutes or until set at edges and just barely set at center when lightly touched. Cool 2 minutes on sheets, then remove cookies with spatula to wire racks to cool completely.
Feeling lucky? Enter to win a copy of The Ultimate Cake Mix Cookie Book by filling out the form below. Also, be sure to check out all of our other giveaways. This giveaway is open until October 28, 2011 at 12:01 am CST to U.S residents. Your information is confidential and used for contacting the winner and prize fulfillment purposes only. A complimentary product/service was provided for this review, however, all opinions expressed are my own. I was not compensated in any other way. See Mommies With Cents disclosure policy for more details.
I usually have heavy cream left over after making White Chicken Chili or Fettuccine Alfredo and since there isn’t a whole lot it can be used for, I usually make homemade carmel sauce with what’s left. Here’s the recipe.
Homemade Carmel Sauce
1/2 cup heavy cream
1 cup sugar
1/4 cup water
pinch of salt
2 Tbs corn syrup
1 tsp vanilla
1/2 stick butter
Directions:
Combine sugar, water, salt and corn syrup in a sauce pan and cook over medium high heat, stirring occasionally until the mixture turns the color of iced tea. The process will look something like this:
2. Add cream and quickly whisk in and remove from heat. Be very careful on this step as the mixture will bubble up really fast.
3. Add vanilla and butter, then stir until melted.
4. Transfer to a bowl to cool.
Of course this makes a delicious ice cream topping but we love to dip apples in it!
It’s here! Our first post in the Slow Cooker Mondays series. Each week we’ll be bringing you a new slow cooker recipe to try — Perfect for the fall weather! This week Carol made Creamy Potato Soup with Dumplings. I’ll definitely be trying this one myself because it sounds delicious and I’ve always wondered how to make dumplings. Now I know!
Ingredients:
Soup:
6 medium sized potatoes, peeled & diced
2 stalks of celery, washed & diced
2 large carrots, washed, peeled & diced
1 medium sized onion, chopped
4 cups of vegetable stock (you can use chicken, too)
1 tablespoon of butter
1 & 1/2 cup of evaporated milk (12 oz. can)
1 teaspoon salt, pepper to taste
1/2 tablespoon parsley, dried
Dumplings:
1 cup of all-purpose flour
2 teaspoons of baking powder
1 teaspoon of sugar
1/2 teaspoon of salt
1 tablespoon of butter
1/2 cup of milk
Directions:
Soup:
1. Add all ingredients except evaporated milk. Cook on high for 3-4 hours or low for 7-8 hours.
2. Stir in evaporated milk 1 hour prior to finish.
3. Add a spoonful of dumpling mix to boiling soup.
4. Sprinkle some parsley on top for garnish and serve.
Dumplings:
1. Stir flour, baking powder, sugar, and salt in medium sized bowl. Slowly add in butter and milk and stir.
2. Add to boiling soup 1 hour prior to finish.
This soup was amazing. Very creamy and delicious. We will be making it in this house again!
2 1/2 C flour
1 tsp salt
1/2 tsp baking soda
2 sticks softened butter
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp vanilla
1/3 cup milk
1 cup mini chocolate chips
Directions:
Beat butter and sugar. Add milk and vanilla. Stir in remaining ingredients until dough forms. Chill in refrigerator for one hour. Roll into 1″ or so balls and freeze for an hour or two.
FROSTING
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract
Directions: Mix all ingredients together to make frosting.
CUPCAKES
Honestly, I just used a white cake box mix. We didn’t even doctor it up (add an extra egg, sour cream & pudding mix) and they still came out delicious. You can use your own homemade cake batter if you’d like but these cupcakes are probably just as good with a mix.
Pour your cupcake batter into lined cupcake tins about 2/3 full. Plop cookie dough balls right on top like this:Bake according to directions on the box but check them a few minutes before the end by inserting a toothpick into the outer portion of the cupcake (not the center where the cookie dough is). If it comes out clean, they’re done! Let them cool then frost them however you’d like. I’m not the best at this part but the important thing to me is how they taste! Here’s a peek at the final product:Now what are you waiting for? Go make some of these! Your sweet tooth will thank you! P.S. If you’re feeling lazy, just make the cookie dough and eat the balls- YUM!! I’m seriously going to make up a batch to keep in the freezer and snack on but don’t tell my kids…or my husband.
Each week Dinner @ 6 will highlight a recipe using just 6 ingredients that was submitted by a reader. This week’s recipe was submitted by Casey (do toothpicks count as an ingredient? They do today:
Marinade chicken overnight in Dale’s marinade. When fully marinaded, the chicken will appear dark brown.
Split Jalapenos in half, making sure to clean seeds and membrane unless you want real heat. Split peppers again into quarters. Repeat with all peppers.
Cut chicken into bite size pieces corresponding to the number of peppers you have quartered. (approx. 48pcs)
Spread fair amount of cream cheese on inside of each quartered pepper. Once cream cheese has been added, you can begin to build the rest of the appetizer by adding a piece of chicken on top of the cream cheese. To complete, wrap with pepper bacon and place toothpick through appetizer to hold in place.
Bake on cookie sheet or in baking dish at 350 for about fifteen minutes. Finally broil for five minutes to crisp bacon. You may have to flip the poppers to ensure that both sides of the bacon get crisp. This can be done by broiling on the opposite side for an additional five minutes. Now you are ready to enjoy. These make a nice appetizer for a cook out or gathering.
You’ll find all of the Dinner @ 6 Recipes under the “Features” tab at the top of the page.
Did you know you can make your own play dough with common household items you probably already have on hand? What kid doesn’t love playing with play dough? They’ll especially love this recipe because they’ll get to help you make it and it smells good enough to eat! Not only does the Kool Aid give [...]
Each week Dinner @ 6 will highlight a recipe using just 6 ingredients that was submitted by a reader. This week’s recipe was submitted by Lisa: Lisa’s Favorite Lasagna Ingredients: 1 box lasagna noodles 1 jar pasta sauce 1 lb mozerella cheese 16 oz ricotta cheese 1 lbs ground hamburger 1 can diced tomatoes. Directions: [...]
Each week Dinner @ 6 will highlight a recipe using just 6 ingredients that was submitted by a reader. This week’s recipe was submitted by Tracey: Tropical Hash 1 tub Cool Whip 1 box vanilla pudding mix 1 can mandarin oranges, drained 1 can crushed pineapple, drained 1/2 cup shredded coconut 1/2 cup chopped pecans [...]
Each week Dinner @ 6 will highlight a recipe using just 6 ingredients that was submitted by a reader. This week’s recipe was submitted by Jodi: Quick Carmel Popcorn 4 Quarts freshly popped Popcorn 1/2 stick butter 1/2 cup Brown Sugar 4 ounces light corn syrup 1/2 cup dry roasted peanuts 3 Tbs vanilla Melt [...]
Dinner time is a three ring circus at our house. Anything that can make it easier for me is a blessing. I’ve heard some parents describe this time of day as the “witching hour” so I know I am not alone. It seems the kids all have a melt down every night when I’m trying [...]
I marinated the meat and was all ready to grill last night and the BBQ went kaput. Total bummer! These recipes make me want to run out a buy a new one IMMEDIATELY! Texas BBQ Bacon Burger: Ingredients: 1 each Omaha Steaks Burger 1 each Kaiser Roll Sprinkle Omaha Steaks Seasoning 2 oz Sautéed [...]
There’s less than 3 weeks left in the Dole California Cook-Off contest. Submit your recipe for a chance to win an all expenses paid trip to LA and a cash prize of $2,500. The three finalists will compete in a cook-off and the winner will receive the cash prize. If you have a grilling recipe [...]
I am constantly looking up recipes online. I am so disorganized when it comes to saving recipes. Now you can get easy access to thousands of delicious meals from Food Network and Epicurious–Breakfasts, lunches, dinners, and desserts. It’s continuously updated with fresh meal ideas at your fingertips. No registration required and it’s totally free! Download [...]
SocialMoms and Coca-Cola® have teamed up to introduce a new blogging program asking us to share a classic family recipe or fond family memory inspired by memories of Coca-Cola and mealtime. I grew up only knowing Coca-Cola. I have a funny story actually that I’ll never forget. When I was young, Coca-Cola came in bottles only. [...]
Are you watching March Madness games? If you have, then you’d know about our upset of University of Louisville. My husband is a huge UK fan, so he didn’t mind. What are you eating during the games? Check out this Frank’s RedHot Buffalo Chicken Dip. FRANK’S® REDHOT® BUFFALO CHICKEN DIP This robust creamy dip tastes [...]
So, you saw my before and after shots I finally posted last week and I discussed how important portion control is when losing or maintaing your weight. This week, I want to discuss how important it is to make a commitment and stick with it. Make this commitment for yourself, but know that you should [...]
I didn’t write down any New Year’s Resolutions or draw up a budget plan. Still, I have an informal list in my head of things I’d like to do or accomplish and a savings goal in mind. Right now though I feel like I have enough pressure and I struggle to keep up with daily [...]
Halloween is just a few days away. Don’t miss out on these Hot Halloween Offers! Vistaprint – Halloween Tote Get 1 Free Halloween Tote Bag. Just pay shipping & processing. Create one-of-a-kind bag for a unique trick-or-treating experience. MyFunCards – Halloween New Free Halloween eCards just added! Hundreds of other eCards to choose from, too! [...]
I went to my first meeting in FOREVER since my husband was finally home and he could watch the kids. I passed another 5 lbs. and have lost 22 since I started Weight Watchers. It’s only been 9 weeks and I am 2.8 lbs. above where I was this time last year. I am pretty [...]
From food to flight, 1935 was a year for legends: Amelia Earhart became the first person to fly solo from Honolulu to Oakland; Monopoly debuted; Elvis Presley was born; and two iconic cans appeared on store shelves: Dinty Moore and Hormel. Seventy-five years later, these brands can be found in virtually every pantry in America. Each brand [...]
Olive Garden is giving you the chance to not only win a great gift pack at Mommies With Cents, but also the incredible chance at winning a $25 gift certificate to Olive Garden or a trip to Italy! The giveaway gift pack includes: Culinary Institute of Tuscany canvas tote Bamboo cutting board Colavita Extra Virgin Olive Oil [...]
I completely forgot about Weigh Me Wednesday last week. Once I remembered, I forgot again. I am blaming it on pregnancy brain. I have hit the magical 35 mark. eek! It is what it is I guess. There won’t be too much longer and I can start telling my weight loss progress although I am assuming [...]
Each week Dinner @ 6 will highlight a recipe using just 6 ingredients that was submitted by a reader. This week’s recipe was submitted by Latisha D:
