Christmas Crack

My friend introduced me to this new recipe and it is a winner!  I wanted to share it with you!  I will warn you now, it is very addicting...

Christmas Crack

Approximately 50 saltine crackers

2 sticks of butter (I tried to use margarine and it was kind of sticky)

1 cup brown sugar

2 cups chocolate chips (I used semi sweet)

1 cup of M&M's, slightly crushed

Preheat your oven to 325 degrees F.  Line a jelly roll pan with aluminum foil and spray generously with cooking spray.  My pan is 13x17.  Line pan with saltine crackers.  In a medium sized pot, melt butter and sugar together.  Bring it to a rapid boil and let it boil for exactly 3 minutes, stir continuously.  Remove the pan from the heat and pour it over the crackers.  Spread the mixture the best you can.  Then pop it in the the oven for 7-8 minutes.  Then pour your 2 cups of chocolate chips over top.  Return your pan to the oven for approximately 2 minutes or until the chocolate chips have melted enough you can spread them over the crackers.  Spread the chocolate evenly over the crackers.  Sprinkle the M&M's on top.  You can also add sprinkles, Reese's piece could be good, or my friend used some Andes peppermint chips.  Place the pan in the refrigerator or freezer for 30 minutes to 1 hour.  Once it has hardened, break the pieces off the foil and enjoy!  This would be a great treat to give neighbors, friends, teachers, coworkers, etc.  Plus it is super quick and easy!!

Snowman Snacks

Last year we made a couple of these snowman containers:

I had collected a few of the these Gerber containers:

I ripped off the plastic label, put a piece of black felt on the top and secured it with a black rubberband and then cut it to look like a circle.  Then we drew on the eyes, nose, mouth and buttons and finished it off with a plaid piece of fleece for a scarf.  I think they turned out pretty cute.  Here is what we filled them with:

Oyster Crackers

2 lbs oyster crackers

1 pkg Original Hidden Valley Ranch Dressing

1/2 tsp garlic salt

1/2 tsp lemon pepper

1 tsp dill weed

1 cup Wesson vegetable oil

Put the first 5 ingredients in a glass bowl.  Heat the oil in the microwave.  (You want it to be hot, but not boiling.)  Pour the oil over the other ingredients and mix well.  Cover tightly and let set for 24 hours.

Here is another recipes you could use:

Seasoned Pretzels

2 lbs pretzels

3/4 cup olive oil

1/2 tsp lemon pepper

1 pkg Original Hidden Valley Ranch dressing

1 tsp cayenne pepper powder (You may want to use more or less depending on how hot you want your pretzels.)

Put all the ingredients in a flat bottom pan or bowl and mix together.  Cover and let set for 24 hours.  (I used a bowl with a lid so that I could shake it to mix the ingredients.)

Apple Nachos

3 medium apples, sliced 1/4 inch thick
caramel ice cream topping
1 1/2 cups mini marshmallows
1 Tbsp butter
1/4 cup mini chocolate chips
1/4 cup chopped dry roasted peanuts

In a microwave safe bowl melt marshmallows and butter; stirring occasionally.  Meanwhile, arrange apple slices on a large plate or cookie sheet. Drizzle with caramel topping.  Then drizzle with the marshmallow mixture.  Sprinkle chocolate chips and peanuts on top and enjoy.

Edible Eyeballs

Edible Eyeballs
1 bag round or square pretzels
1 bag white candy disks (In the Wedding Section at Walmart)
1 bag Chocolate Chips
1 container red sugar sprinkles

Preheat your oven to 350 degrees F. Place a single row of pretzels on a baking sheet. Then top the pretzels with the white candy disks. Bake for 3-4 minutes or until white candy is soften, but not melting through the holes in the pretzels. Remove from oven, sprinkle with the red sprinkles and place an upside down chocolate chip in the middle of the white candy disk. Place in your refridgerator for 20 minutes. They will remain hard after you take them out.

You could also use M&M's and put the M down. You could use green, blue, brown or even red.

Barbeque Teriyaki Chicken

Here is a chicken recipe for the grill.

Barbecue Teriyaki Chicken
1 lb boneless skinless chicken breasts
1 bottle Kikkoman Teriyaki Glaze (make sure you get the glaze)
1/4 tsp garlic powder
1/4 tsp black pepper

Marinate your chicken in the teriyaki glaze (about 1/2 a bottle) for an hour.  Meanwhile, mix 1/2 cup teriyaki glaze, garlic powder and pepper.  You will use this as a baste for the chicken.  Grill your chicken.  Brush the baste on your chicken while it is cooking.  Cook until the chicken is no longer pink.  Serve over rice.

Almost Rotisserie Chicken ~ National Chicken Month

My family and I have been enjoying some new chicken dishes this month.  Now it is time for you to try them out.  Here is a crock pot dinner.  (Come back tomorrow for another easy chicken dish.)

Almost Rotisserie Chicken

1 lb boneless skinless chicken breasts (Even though I don't like chicken on the bone, I know I am weird, I think this one would be better with chicken legs or thighs.  You can even put a whole chicken in if you would like.)
Lawry's Seasoning Salt to taste
Pepper to taste
4 potatoes
2 cups baby carrots
foil

Take one large piece of foil and place your potatoes on it and then top with the carrots.  Roll it up so that no potatoes or carrots are showing.  Get an extra piece of foil if need be.  Place this on the bottom of your crock pot.  Place the chicken on top of the foil so that the chicken will not be sitting it its own juices.  Sprinkle the chicken with the seasoning salt and pepper. 

Cook on High for 4 hours or until chicken juices run clear.


Enjoy!

Caramel Apple Dip

It is National Apple Month and nothing reminds me more of fall than caramel apples.

Caramel Apple Dip

1 (8 oz) package cream cheese, softened
3/4 cup brown sugar
1/4 cup white sugar
1 tsp vanilla

Mix above ingredients together in a bowl with an electric mixer.  Use as a dip for sliced apples or other fruit.  It would be good with graham crackers too.

Microwave Oatmeal Granola Bars

September 4th and 5th are Oatmeal Day.  Try out this easy recipe.

Microwave Oatmeal Granola Bars

2 cups quick-cooking oats

½ cup packed brown sugar
½ cup margarine, melted
¼ cup corn syrup
1 cup semisweet chocolate chips (we used 1/2 cup chocolate chips & 1/2 cup butterscotch chips)

In a bowl, mix together oats and brown sugar.  Stir in melted margarine and corn syrup.  Press into a greased 9x9 inch microwave-safe dish.  Microwave uncovered for 4 minutes.  Sprinkle with chocolate chips.  Microwave for another 2 minutes or until chips are glossy.  Spread chocolate evenly over top.  Refrigerate for 15 – 20 minutes before cutting.

You can try different chips such as peanut butter chips and chocolate chips or butterscotch chips.

Taco Salad Waffles

September 4th - 10th is National Waffle Week.  Here is an interesting twist on using a waffle.

Taco Salad Waffles

1 pound ground beef

1 cup salsa

1 can (4 ounces) chopped green chilies

1 envelope taco seasoning

8 frozen waffles

Shredded cheddar cheese, shredded lettuce, chopped tomatoes, cubed avocado, salsa and sour cream, optional

In a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in the salsa, chilies and taco seasoning.  Bring to a boil.  Reduce heat; simmer for 5 minutes.  Meanwhile, toast waffles according to package directions.  Layer with the cheese, lettuce, tomatoes, avocado, salsa and sour cream if desired.  Top with beef mixture.  Makes 4 servings.

This recipe was found on the Taste of Home website here.

For another fun waffle idea, check out our Cake Waffles post last month.



Mushroom Burgers - August is National Mushroom Month

These burgers are great.  They are nice and juicy and you can trick anyone.  They won't even realize the mushrooms are there. 

 

Mushroom Burgers
1 lb lean ground beef
1 tsp garlic powder
2 cups fresh mushrooms, finely chopped
⅛ cup onion, chopped
4 whole wheat hamburger buns (I used white buns this time)

Mix all ingredients together and shape into 4 patties.  Cook on a grill or on a non stick skillet.  Serve on hamburger buns.

Makes 4 servings.

Nutrition Facts

Serving size: 1/4 of a recipe (5.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving Calories 303.05 Calories From Fat (36%) 110.39 % Daily Value Total Fat 12.33g 19% Saturated Fat 4.41g 22% Cholesterol 69.7mg 23% Sodium 254.83mg 11% Potassium 468.17mg 13% Total Carbohydrates 21.3g 7% Fiber 2.14g 9% Sugar 3.65g Protein 26.79g 54% MyPoints 6.66

This recipe and many more easy, tasty recipes can be found in the My Family Meal Planner Light.  This meal planner includes 4 meals per week for an entire year, all the recipes you need and all the weekly grocery lists.  You can also purchase a preprinted magnetic grocery list notepad for your refrigerator.  All meals are under 500 calories, include all the nutritional anaylsis for each recipe and meal, has the points figured if you are on a weightloss program that counts points and most recipes are heart healthy and diabetic friendly.  You can get your copy here or by going to www.myfamilymealplanner.com.

Chocolate Chip Cookie Pizza

It's National Chocolate Chip Day!  Here is a fun recipe that I like to use for many different holidays if I need to take a treat somewhere.  I will explain later.

We got a little crazy with this pizza.  Target didn't have any of the white mini marshmallows so we bought the Cars marshmallows and my 2 year old was so excited.  If you look closely you may be able to see that the pink is McQueen, brown is Mater, blue is Sally and orange is a construction cone.

Chocolate Chip Cookie Pizza

3/4 cup packed light brown sugar

1/2 cup margarine

1 egg

1 Tbsp water

1 tsp vanilla extract

1 1/4 cups flour

1/2 tsp baking soda

1/4 tsp salt

1 cup peanut butter or butterscotch chips

1 cup miniature marshmallows

1/2 cup semi sweet chocolate chips

1/2 cup chopped pecans (optional)

Preheat oven to 350 degrees F.  Lightly grease a 12 inch pizza pan.  In a large mixing bowl beat sugar and margarine until creamy.  Add egg, water and vanilla; beat well.  In a separate bowl, stir together flour, baking soda, & salt; add to sugar mixture, beat on low speed until blended.  Stir in peanut butter or butterscotch chips.  Spread batter in prepared pan to within 1/2 inch of the edge.  Bake for 11-13 minutes or until set.  Remove from oven.  Sprinkle marshmallows, chocolate chips and pecans over top.  Return to oven.  Bake 5-7 minutes or until marshmallows are lightly browned.  Cool completely.

Chocolate Frosting:

1/4 cup semi-sweet chocolate chips

2 Tbsp margarine

Combine these two ingredients and melt in the microwave until smooth (stirring every 30 seconds).  Drizzle chocolate over top of pizza.

Colored Frosting:

1/2 cup powdered sugar

1 Tbsp water

5 drops of desired food coloring

Mix these three ingredients together in a Ziploc baggy.  Once it is completely mixed, cut a small piece of the corner off the bag and decorate your pizza.

Let stand about 1 hour until drizzle sets.

I like to use the white mini marshmallows and then split the colored frosting mixture in two, taking 1/4 cup powdered sugar, 1/2 Tbsp water and 4 drops food coloring and put it in two Ziploc bags.  Then I use red and green food coloring for Christmas time, red and blue for 4th or July and orange and yellow for Halloween.  The possiblities are endless.



Ice Cream Sandwich Cake - National Ice Cream Sandwich Day

August 2 - National Ice Cream Sandwich Day

This is my family's favorite cake.                                                                                                          It is from an awesome blog called mommyskitchen.net. 

Ice Cream Sandwich Cake ~

I can't remember the first time I had an Ice Cream Sandwich Cake. But what I do remember is how I instantly loved this cake as soon as I tasted it. I was even more surprised when I found out all this cake was is store bought ice cream sandwiches all dressed up. How easy is that!

Have you ever noticed the price of an ice cream cake in the store? It's crazy if you ask me. Why pay that price when you can easily make this cake yourself at home. I like to take this cake to parties and summer picnics. In fact I think this year I will be making this cake for my son's birthday next summer.

The great thing about this cake is you can dress it up in so many different ways. Interchange ice cream sandwiches, ice cream toppings and all sorts of different candies. You can use chocolate, butterscotch, caramel or marshmallow. Select a candy toppings according to your ice cream topping flavor it's as easy as that. If using chocolate I would go with crushed whoppers, Oreo's, chocolate chips, m&m's or any type of cake sprinkle.

If using butterscotch or caramel topping go with crushed butterfingers, snickers or heath bar bits. Another great flavor combination is smuckers marshmallow topping with plain or chocolate cool whip and chocolate chips. So you see there are so many flavor combinations. In the end this cake will look delicious and highly impressive, and no one will realize it took less than 20 minutes to make.

So today I am bringing a yummy ice cream sandwich cake to our Sunday Potluck. Do you have a recipe you would like to bring to the potluck? If so then link directly to your post not your homepage. Please include a link back to Mommy's Kitchen, so everyone can view all of the delicious recipes. I can't wait to see what everyone is bringing. In usual fashion the full recipe is at the end of this post.

Here are a few step by step pictures on how easy this ice cream cake is to make. I ended up only getting to do a single layer because my kiddos snuck into the ice cream sandwiches before I could use them. Don't you hate that when that happens? Speaking of kid's this is the perfect cake for the kids to make all by themselves. By the photos above Carson enjoyed eating more than helping. He can be such a slacker sometimes.

I hope you enjoy the recipe.

Ice Cream Sandwich Cake
20 - regular ice cream sandwiches
1 - 12 - 16 oz container cool whip
1 - 16 oz jar Hershey's hot fudge ice cream topping
1 - cup crushed whoppers candies, Oreo cookies,
m&m's, chocolate chips, festive sprinkles,
heath bar bits or crushed butterfingers

Layer a 9 x 13 pan with ten ice cream sandwiches. (you may have to cut one in half to fit in the middle). Next spread a layer of hot fudge topping on top of the ice cream sandwiches. Then spread half of the cool whip on top of the fudge topping.

Repeat the layers again ending with cool whip. Top with crushed whoppers, chocolate chips or any candy topping of your choice. Cover with plastic wrap and freeze for 5-7 hours. If making this to take to a friends house or party you can us a 9x13 inch disposable aluminum pan.

Cheesecake on a Stick ~ July 30th is National Cheesecake Day

When I go to craft fairs to sell my meal planners there are always vendors there selling Cheesecake on a Stick.  I LOVE cheesecake, so I had to get one last year.  Here is how I think they make them.

Cheesecake on a Stick

1 frozen cheesecake
1 1/2 cups semi-sweet chocolate chips
1/3 cup milk
popsicle sticks or skewers

Cut your cheesecake into slices if it isn't already cut and insert the sticks.  (You could cut them smaller than mine to make more.)  Then put your chocolate chips in a microwave safe bowl along with the milk.  Heat in 30 second intervals, stirring each time until it is smooth and creamy.  Then take your cheesecake and dip them in the chocolate.  Place them on a piece of foil and return them to the freezer to allow the chocolate to harden.  Make sure to get chocolate all the way around the stick so that the cheesecake will stay on the stick as it thaws while you eat it (I learned the hard way).  You can remove them from the freezer just before eating.

You could also use the Smuckers Magic Shell ice cream topping.  Just put your frozen cheesecake on the sticks and dip it in magic shell.  It should harden almost immediately.

No Bake Cherry Cheesecake ~ July 30th is National Cheesecake Day

No Bake Cherry Cheesecake

1 (8 oz) pkg cream cheese, softened
1 (3 oz) pkg cream cheese, softened
1/2 cup sugar
1/4 cup butter, softened
1 (8 oz) container whipped topping, thawed
1 graham cracker pie crust
1 can cherry pie filling

In a large mixer bowl beat cream cheese, sugar and butter until smooth.  Stir in whipped topping until blended; spoon into crust.  Cover and chill until firm.  Top with cherry pie filling.

(We enjoyed the No Bake Chocolate Cheesecake so much that I decided to make this the same way.  I just left out the chocolate and added cherries.)

Lasagna ~ July 29th is National Lasagna Day

I LOVE this Lasagna recipe because you do not have to boil the noodles.  You just put them in the pan and bake your lasagna!

Lasagna

1 lb ground beef

¼ tsp salt
1 jar prepared spaghetti sauce
1 can (14 ½ oz) Italian-style diced tomatoes, undrained
¼ tsp ground red pepper
1 carton (15 oz) part-skim ricotta cheese
¼ cup grated Parmesan cheese
1 egg, beaten
10 uncooked lasagna noodles
1 ½ cups shredded mozzarella cheese

Heat oven to 375 degrees F.  Brown ground beef until no longer pink, drain.  Season beef with salt; stir in spaghetti sauce, tomatoes, and red pepper; set aside.  In medium bowl, combine ricotta cheese, Parmesan cheese and egg.  Spread 2 cups beef sauce over bottom of 9x13-inch pan.  Arrange lasagna noodles lengthwise in single layer.  Place 5th noodle across end of baking dish, breaking noodle to fit dish; press noodles into sauce.  Spread entire ricotta cheese mixture over noodles; sprinkle with 1 cup mozzarella cheese and top with 1 ½ cups beef sauce.  Arrange remaining noodles in single layer; press lightly into sauce.  Top with remaining beef sauce.  

Bake 45 minutes or until noodles are tender.  Sprinkle remaining mozzarella cheese on top; tent lightly with aluminum foil. Let stand 15 minutes before serving.

Homemade Ice Cream

Here is a new recipe we tried for homemade ice cream and you don't need an ice cream maker to make it.

Beat 4 eggs in a mixer, add in 1 3/4 cups sugar and beat.  Heat 2 cups of milk in the microwave and add to the egg mixture and beat well.  Add in 1 box vanilla instant pudding, 1 (8 oz) container Cool Whip and 1 Tbsp vanilla.  Mix well. 

Pour mixture into a container large enough to hold 1 gallon of liquid.  (We found the largest container I had with a lid and poured a gallon of water in the container to see where 1 gallon was and placed a piece of tape in that spot.)  After you have poured the mixture in the container fill the container to the gallon line with milk.  Put your container in the freezer and freeze over night or until set.

Enjoy!