homemade oreos.

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Homemade Oreos from Erin:

1 box devils food cake mix

1/3 cup oil

2 eggs

Mix together and bake at 375 for 7-9 minutes. Allow to cool. Frost with Betty Crocker Cream Cheese Frosting and sandwich two cookies together.

coconut and lime sour bars

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Coconut and Lime Sour Bars from Brittany brought by Erin:

(via Natalie Anderson)

Crust:

2 cups flour

4 T sugar

1/8 tsp salt

1 stick plus 2 1/2 T butter

Mash together (dry but holds together). Pour into a 9x13 pan. Press into pan as evenly as possible. Bake at 350 degrees for 15 minutes.

Filling:

4 eggs

1 cup chopped almonds

3 cups coconut flakes

1 1/2 cups brown sugar

Mix and spread over hot baked crust. Bake for an additional 30 minutes.

Glaze:

4 T lime juice (2 limes)

1 1/2 cups powdered sugar

2 tsp lime zest

Glaze while HOT. Work quickly. Can add a little more lime juice to thin the glaze a bit.

greek pizza.

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Greek Pizza from Erin:

2 tsp Italian Seasoning

4 tsp Olive Oil

2 tsp Balsamic Vinegar

1/2 tsp Garlic Powder

4 Pita Breads

1 cup Mozzarella

1/2 cup Feta

1 cup Sliced Olives

3 Roma Tomatoes, sliced

add grilled chicken on top if wanted

Mix first 4 ingredients, then brush over pita. Add the rest of the ingredients on top. Bake at 425 for 10 minutes.

buffalo chicken dip.

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Buffalo Chicken Dip from Erin:

4 boneless chicken breast, cooked and shredded

1 8 oz pkg cream cheese

12 ounces ranch dressing

12 oz Frank's RedHot sauce

1 cup chopped celery

Mix and heat in saucepan until smooth - pour over chicken - top with shredded mexican cheese - bake at 350 for 30 minutes. Serve with chips or celery.

peanut chicken with nectarine salsa.

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Peanut Chicken with Nectarine Salsa from Erin:

Chicken Marinade:

1/4 cup chili sauce

1/2 cup hot water

1/2 cup peanut butter

1/4 cup soy sauce

2 Tbsp vegetable oil

2 Tbsp vinegar

4 cloves garlic

1/2 tsp ginger

6 chicken breasts

BBQ chicken and eat with salsa.

Salsa:

2 nectarines, peeled and diced

1 cucumber, diced

2-4 green onions, chopped

cilantro to taste

1 Tbsp sugar

1 Tbsp oil

1 Tbsp vinegar

1 tsp. lemon juice

cpk thai chicken pizza.

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CPK Thai Chicken Pizza from Erin:

Crust:

1 T honey

1 C warm water

2 tsp yeast

3 cups flour

1 tsp salt

Topping:

3 1/2 T peanut butter

3 T brewed tea

3 T rice vinegar

2 T soy sauce

2 tsp chili oil

1 T ginger, minced

2 tsp honey

1/2 tsp sesame oil

2 T sesame seeds, toasted

1 1/2 T green onions

1/2 lb chicken breast, cut into strips

1 carrot shredded

1/4 cup cilantro, chopped

bean sprouts

For Crust: Mix honey, water and yeast. Let stand 5 min. Add dry ingredients and knead 15 minutes. Let rise until doubled, 1 1/2 hours. 

For Pizza: Combine PB and next 7 ingredients in a blender. Process until smooth. Saute chicken strips in olive oil until done (7 min). Coat chicken with 2 T peanut sauce. Set aside in fridge. Punch dough down and divide. Roll into 9" circle. Spread 1/4 cup peanut sauce over surface of dough. Distribute cheese and chicken. Bake 8-10 minutes and sprinkle with carrot and cilantro and bean sprouts.

cranberry cilantro appetizer.

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Cranberry Cilantro Appetizer from Erin:

1 bag cranberries - chopped small

1 bunch cilantro - chopped

4-5 green onions - chopped

mix

mix these in separate bowl and then add to cranberry mixture

juice from 2 limes

3/4 C sugar

1/2 t. cumin

serve over a block of cream cheese

with water crackers

creamy ham and potato soup.

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Creamy Ham and Potato Soup from Erin:

3 1/2 cups peeled and diced potatoes (2 potatoes)

1/3 cup diced celery (2-3 stalks)

1/3 cup finely chopped onion 

1/2 cup carrot, diced (optional)

1 cup diced cooked ham (buy a ham steak in the deli section)

3 1/4 cups chicken broth

1/2 tsp salt. or to taste

1 tsp ground white or black pepper, or to taste

5 Tbsp butter

5 Tbsp all-purpose flour

2 cups milk

Note: can add a can of corn too.

Directions:

1. Combine the potatoes, celery, onion, carrot, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk so that lumps don't form and until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3. Stir the milk mixture into the stockpot, and cook soup until heated through.

4. Top with cheddar cheese, chives and bacon if desired. Serve immediately.

5. Makes 6 servings.

monkey bread.

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Monkey Bread from Erin:

INGREDIENTS:
Dough:
4 tablespoons butter, divided, 2 tablespoons softened and 2 tablespoons melted
1 cup milk, warm (about 110 degrees)
1/3 cup water, warm (about 110 degrees)
1/4 cup granulated sugar
2 1/4 teaspoons instant yeast
3 1/4 cups all-purpose flour, plus extra for work surface
2 teaspoons salt

Brown Sugar Coating: 
1 cup packed light brown sugar
2 teaspoons ground cinnamon
8 tablespoons butter (1 stick), melted

Glaze:

1 cup confectioners’ sugar
2 tablespoons milk

DIRECTIONS:
Butter a Bundt pan with the 2 tablespoons softened butter. Set aside.

In a large measuring cup, mix together the milk, water, melted butter, sugar, and yeast. Mix the flour and salt together in a standing mixer Turn the machine to low and slowly add the milk mixture. mix 6 to 7 minutes. If you think the dough is too wet, add 2 tablespoons flour at a time and mix until the dough comes together (it should still be on the sticky side, just not overly wet). Coat a large bowl with nonstick cooking spray. Cover the bowl with plastic wrap and let the dough rise until doubled, 1-2 hours (alternately, you can preheat the oven to 200 degrees, turning it off once it reaches 200 degrees and place the covered bowl in the oven to speed up the rising time).

Mix the brown sugar and cinnamon together in a bowl. Place the melted butter in a second bowl or shallow pie plate. Set aside.

To form the bread, gently remove the dough from the bowl and press it into a rough 8-inch square. Using a bench scraper or knife, cut the dough into 64 pieces.

Dip the balls in melted butter, then Roll the dipped dough ball in the brown sugar mixture, then layer the balls in the Bundt pan

Cover the Bundt pan tightly with plastic wrap and let the monkey bread rise until puffy and they have risen 1-2 inches from the top of the pan, 1-2 hours (again, you can use the warm oven approach to speed this up).

Heat the oven to 350 degrees  -Unwrap the pan and bake until the top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool the monkey bread in the pan for 5 minutes (any longer and the bread will be too sticky and hard to remove!), then turn out on a platter or large plate and allow to cool slightly, about 10 minutes.

For the glaze, while the bread cools, whisk the confectioners’ sugar and milk together in a small bowl until the mixture is smooth. Using a whisk, drizzle the glaze over the warm monkey bread, letting it run over the top and sides of the bread. Serve warm.

summer garden vegetable soup.

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Summer Garden Vegetable Soup from Erin:

3 medium zucchini, chopped into bite size pieces

4 medium tomatoes, chopped into bite size pieces

2 T minced fresh parsley

1 tsp dried basi (or 1 T fresh basil chopped)

2 T butter 

1 medium onion, chopped

1/4 cup flour

1 tsp salt

1/4 tsp pepper

3 cups low-sodium chicken broth

1 tsp lemon juice

1 (12 oz) can evaporated milk (can use fat free or low fat)

1 1/2 cups frozen or fresh corn kernels

1/4 cup freshly grated parmesan cheese

In large pot, melt the butter over medium heat. Add the zucchini, basil, parsley and onion and sauté, stirring occasionally, for 2-3 minutes. Add the flour, salt and pepper and stir and cook for one minute. Gradually add the chicken broth, whisking or stirring constantly. Add the lemon juice; mix well. Bring the soup to a simmer, stirring to prevent sticking, and cook for 2-3 minutes, until the zucchini is tender but still has some bite to it (it will continue cooking for a few more minutes). Add the tomatoes, evaporated milk, and corn. Bring the soup to a boil and reduce the heat to medium-low. cover the soup and simmer until the corn and zucchini are tender. Stir in the cheese just before serving.

easy peanut butter squares.

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Easy Peanut Butter Squares from Erin:

1 cup corn syrup

1 cup sugar

Boil syrup and sugar for 1 minute and add:

1 cup peanut butter

Mix together. Add:

8 to 9 cups Special K cereal

Mix together. Spread in 9x13 pan.

In separate bowl microwave:

1 bag chocolate chips

1 bag butterscotch chips

Microwave for 1 minute. Stir. Keep microwaving and stirring until melted. Spread over pan. Let cool in refrigerator for 1 hour. Enjoy!

cheesy quinoa cakes with roasted garlic and lemon aioli.

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Cheesy Quinoa Cakes with Roasted Garlic and Lemon Aioli from Erin:

Makes 10-12

Ingredients:

2 cups cooked quinoa

2/3 cup grated fontina cheese

3 T all purpose flour

2 green onions, thinly sliced

1 egg, lightly beaten

2 tsp freshly ground black pepper

2 1/2 T extra virgin olive oil

salt to taste

Aioli:

1/2 cup light mayonnaise

1 head of garlic, roasted

1 lemon, zested and juiced

1/4 tsp cayenne pepper (less/more depending on how much spice you like)

salt and pepper to taste

Directions:

For the cakes: Place all ingredients, excepte for the oil into a mixing bowl and stir together until well combined. Season with salt and allow the mixture to sit for 5 minutes. Pour oil into large sauté pan and place over medium heat. Form 1/4 cup patties with the quinoa mixture and place in the heated sauté pan. (this will have to be done in batches)

Cook quinoa cakes for about 5 minutes on each side. Repeat with the remaining patties until all of the cakes have been cooked. Set aside.

For the aioli: Place all ingredients into a food processor, season with salt and pepper and blend until smooth. Pour into a small bowl and serve alongside the warm quinoa cakes

Source: spoonforkbacon.com

pear and poppyseed salad.

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Pear and Poppyseed Salad from Erin:

1 head romaine

2 pears peeled and in chunks

1/2 pkg toasted nuts

1/2 pkg bacon cooked and crumbled

1/2 pkg feta cheese

Dressing:

2 cups sugar

2 tsp salt

2 tsp dry mustard

1 small onion

1 cup red wine vinegar

1 1/2 cup oil

2 tsp poppy seeds

Combine in Blender

Toss dressing with Salad just before serving.

chocolate chip cookies.

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Chocolate Chip Cookies from Erin:

1 1/2 cups granulated sugar

2 cups packed brown sugar

1 lb butter or 1 cup Crisco and 2 cubes margarine

6 cups flour

3 eggs

2 T vanilla

1 1/2 tsp soda

1 1/2 tsp salt

Add 1 large (12 oz) package chocolate chips or 3 cups raisins (soak in boiling water for 30 minutes) or 2 cups nuts or 1 1/2 cups oatmeal.

Cream Crisco and margarine together. Add sugars and mix well. Add eggs; mix well. Add salt, soda and flour 2 cups at a time, then vanilla and chocolate chips.

Key Lime Fluffy Pie.

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Key Lime Fluffy Pie from Erin:

Crust:
1 1/2 cups Crushed Graham Crackers
1/3 cup sugar
1/2 cup melted butter

mix well and mold into 2 pie tins

Combine:
1 small package lime jello
1 cup boiling water

mix until dissolved - cool

Mix:
11 oz. cream cheese
1 cup sugar
1 tsp vanilla
beat until smooth, add in cooled jello mixture

mix in 16 oz cool whip
put in pie crusts
chill for 3 hours before serving

french dip.

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French Dip from Erin:

1 Roast - chuck or eye

5 cups water

1/2 cup soy sauce

2 onions sliced

1 lipton onion soup mix

Put all ingredients in crockpot 4-6 hours on high or 6-8 hours on low. Serve on bread and use liquid as au jus.

crispy chicken bundles.

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Crispy Chicken Bundles from Erin:

1/4 cup corn

1/4 cup rinsed black beans

1/4 cup salsa

1 cup cheese

chicken breasts

1 pkt Shake n Bake seasoned coating mix

Heat oven to 400 degrees. Combine corn, beans, salsa and half of cheese. Roll chicken in Shake n Bake. Roll mixture into the middle of chicken or just cover it. Bake for 30 minutes and sprinkle remaining cheese the last 5 minutes.

Tomatillo Chicken.

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Tomatillo Chicken from Erin:

6 tomatillos

1 serrano pepper

1/2 small red onion

1 cup chopped cilantro

1 lime juiced

2-3 cloves garlic

2 T honey

Corn tortillas

Monterey jack cheese

rotisserie chicken

Cut tomatillos in half, cut top off of serrano, quarter onion, peel garlic. Place all vegetables on foil lined pan and broil for 5-7 minutes. Turn half way, browning both sides. Place in blender with lime juice, cilantro and honey. Mix with shredded chicken and fill tortillas.

Cowboy Salsa.

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Cowboy Salsa from Erin:

1 can of each (drained):

garbanzo beans (sometimes I sub canned corn instead)

black beans

white hominy

yellow hominy

diced green chiles

1 green pepper chopped

4-5 tomatoes

bunch of cilantro (to taste)

2 sliced avocados

Italian dressing (to taste)

Mix together and serve.

brownie peanut butter cups.

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Brownie Peanut Butter Cups from Erin:

3/4 cup granulated sugar

1/4 cup unsalted butter, softened

1 T water

3/4 cup semi-sweet chocolate chips

1 large egg

1/2 tsp vanilla extract

1 cup all-purpose flour

1/4 tsp baking soda

1/2 cup peanut butter chips plus about 1/3 cup more for garnishing

1/2 semi-sweet chocolate chips plus about 1/3 cup more for garnishing

3/4 cup creamy peanut butter

Preheat oven to 350. Spray or grease 12 muffin cups. *Or you can opt to do mini-muffin bites and cook around 8 minutes until center comes out clean with a toothpick test.

In a large microwave-safe bowl, combine sugar, butter and water. Microwave on high for 1 minute or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract. Add flour and baking soda, stirring until blended. Allow to cool to room temperature. Then, stir in 1/2 cup each peanut butter chips and semi-sweet chocolate chips. Spoon batter by heaping tablespoonfuls into muffin cups.

Bake for 13-15 minutes or until top is set and toothpick inserted into center comes out slightly wet. Place pan on a wire rack. Centers of brownies will fall upon cooling. If not, tap centers with the back of a teaspoon to make a hole.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds, then stir. While brownies are still hot, spoon about a tablespoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.