Friday, December 24, 2010

Dipped Gingersnaps!

These are the BEST cookies, I promise! :) These are from Taste Of Home:

Dipped Gingersnaps  

87 ServingsPrep: 20 min. Bake: 10 min./batch + cooling


  • 2 cups sugar
  • 1-1/2 cups canola oil
  • 2 eggs
  • 1/2 cup molasses
  • 4 cups all-purpose flour
  • 4 teaspoons baking soda
  • 3 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • Additional sugar
  • 2 packages (10 to 12 ounces each) HERSHEY®’S Premier White Chips 
  • 1/4 Cup Shortening                                             
    • In a large bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine
    • the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed
    • mixture and mix well.
    • Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on ungreased baking
    • sheets. Bake at 350° for 10-12 minutes or until cookie springs back when
    • touched lightly. Remove to wire racks to cool.
    • In a microwave, melt chips and shortening; stir until smooth. Dip cookies halfway
    • into the melted chips; allow excess to drip off. Place on waxed paper; let stand
    • until set. Yield: about 14-1/2 dozen.

    Nutrition Facts: 2 cookies equals 128 calories, 7 g fat (2 g saturated fat), 6 mg cholesterol, 93 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.

Tuesday, October 5, 2010

Chicken Casserole

 I made this recipe for my family tonight and it was delicious! :)


Chicken Kathleen


  • 1 (10 ounce) package yellow rice, cooked
  • 2 skinless boneless chicken breast halves, cooked and cubed
  • 1 (10 ounce) package chopped frozen broccoli, thawed
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 3/4 cup milk
  • 1 (8 ounce) package Cheddar cheese, shredded
  • 1/2 cup butter
  • 2 cups dried bread crumbs, seasoned


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Spread rice evenly over the bottom of a lightly greased 9x13 inch baking dish. Sprinkle cubed chicken evenly over rice, then sprinkle the broccoli over the chicken. Mix soup and milk together, and pour mixture evenly over chicken/broccoli mixture. Sprinkle cheese evenly over the soup.
  3. Melt butter or margarine in a small saucepan or skillet over low heat; add bread crumbs and mix completely together. Spoon mixture evenly over cheese layer in baking dish and cover with aluminum foil.
  4. Bake at 375 degrees F (190 degrees C) for 1 hour.

Thursday, September 16, 2010

Cheese Macaroni

This is what I call it, but my daughter insists it is called Macaroni and Cheese! ;)

4 cups of Rotini or your favorite Pasta
12 Ounces shredded Cheddar Cheese, sharp or mild
1/2 stick butter cut up

Boil pasta till cooked
drain, then transfer into another pot.
Add Cheese and butter..
stir till all melted and mixed well.

Enjoy! :)

Tuesday, April 13, 2010

Lemon Bundt Cake

This is sort of a made up version..a made up one that I created quickly tonight! lol

Preheat oven to 350 Degrees

For Cake:
One box of white cake mix (that lists one cup of water in the ingredients)
1/2 cup of Lemon Juice

For Icing:
2 Cups of 10x Powdered confectioners Sugar
4 Tablespoons of Butter Melted
4 Tablespoons of Lemon Juice

Mix ingredients for cake as directed on the back of the box of cake mix..EXCEPT! For one cup of water, only use 1/2 a cup of water...then add 1/2 a cup of LEMON JUICE. This will give you your full one cup of liquid.
Mix with electric mixer for a full 2 minutes.

Pour into a greased (I use Pam baking spray) bundt pan.
Bake as directed on box from cake mix for the amount of minutes for bundt pan.

Just before cake is taken out of oven, mix ingredients for icing in a separate bowl..mix well till smooth..then, pour over warm cake.

This cake turned out fantastic! So moist and delicious. I didn't think I could substitute the lemon juice for the water when making the cake..but just that half a cup of lemon juice, and a half a cup of water worked like a charm.


Sunday, March 21, 2010

Irish Soda Bread


* 1/2 cup white sugar
* 4 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 3/4 teaspoon salt
* 3 cups raisins
* 1 tablespoon caraway seeds
* 2 eggs, lightly beaten
* 1 1/4 cups buttermilk
* 1 cup sour cream


1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan.
2. In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x3/4 inch deep slit in the top of the bread. Dust with reserved flour
3. Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.

Monday, March 15, 2010

Irish Soda Bread Scones

Irish Soda Bread Scones

3 Cups of Flour
¼ Cup of Sugar
1 Teaspoon Baking Soda
½ Teaspoon Baking Powder
¼ Teaspoon Cream of Tartar
1 Stick of Unsalted Butter, cut into small pieces
1 Cup of Raisins
1 ½ Cups of Buttermilk
10x Confectioners Powdered Sugar

Preheat oven to 350 degrees. In bowl of electric mixer, blend flour, sugar, baking powder, baking soda, and cream of tartar.
Add butter to flour mixture and mix for 2 minutes, or until butter is the size of small peas and is well incorporated into the flour mixture. Add raisins. Mix. Then add buttermilk. Continue mixing about 1 minute. (if you don’t have an electric mixer and are doing this by hand, turn onto a floured board and knead a minute).
Using a large spoon, drop mixture onto ungreased cookie sheets. Bake for 25 minutes, or until brown and crusty. Makes about 1 dozen Scones. Sprinkle with 10x confectioners powdered sugar when cooled.
This is a wonderful treat to serve your guests for part of a breakfast or brunch meal…looks fancy when piled high on a plate that is lined with paper doilies! ;)

Thursday, February 11, 2010

Cinnamon Coffee Cake

Pre-heat oven to 350 degrees


Streusel Topping:
1 and 1/2 cups graham cracker crumbs (1 pkg cinnamon graham crackers from box crushed and ground)
3/4 cup chopped pecans or walnuts (optional)
3/4 cup brown sugar
1 and 1/2 teaspoons ground cinnamon
2/3 cup butter melted

1 Package (2 layer size) yellow or white cake mix
1 cup of water
1/4 cup cooking oil (vegetable)
3 eggs

For Streusel, in medium bowl combine graham cracker crumbs, walnuts, brown sugar, and cinnamon. Stir in melted butter. Set aside.

In large mixing bowl combine cake mix, water, oil, eggs. Beat at low speed with electric mixer, just until moistened. Beat on medium speed for 1 and 1/2 minutes. Pour half of batter into a greased (sprayed with Pam baking spray) 13x9 inch baking pan. Sprinkle with half of the streusel mixture. Carefully spread remaining batter over streusel . Sprinkle with remaining streusel topping. Bake in a 350 degree oven 35-40 minutes or till toothpick inserted near center comes out clean. Cool slightly. Drizzle with powdered sugar icing. Serve warm.
Powdered Sugar Icing:
1 cup sifted confectioners sugar
1 tsp vanilla flavoring
When making icing stir together ingredients with just enough water till of drizzling consistency. Drizzle onto cake when done. Cake tastes delicious without icing also!
Makes 12-16 servings.
Perfect for a brunch!

French Breakfast Muffins

I loved this recipe when I was a little girl and still love it today. The nutmeg really makes this recipe tasty. You won't be able to stop at'll see!

1/2 cup butter
1/2 cup sugar
1 egg
1 1/2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. nutmeg
1/2 cup milk

1/2 cup melted butter
1/2 cup sugar
1 tsp. cinnamon

Cream together butter and sugar, add egg.
Combine flour, baking powder and nutmeg. Add flour mixture to the creamed mixture, with the milk. Spoon dough into greased muffin tins. Bake at 350 degrees until golden brown (usually 12 to 15 minutes, sometimes longer.)
Remove from pans and roll first in melted butter, then in the cinnamon-sugar mixture.


Tuesday, February 9, 2010

Fish Chowder

Mimi K's recipe...sooo flavorful and satisfying!


1 Tb. Mixed vegetable flakes (I used Knorr's dried vegetable soup mix)
2 cups boiling water
1 pound Cod fillet
1/4 cup butter
1/4 cup minced scallions
1/4 cup flour
1 1/2 tsp. salt
1/4 tsp. black pepper
1 qt. milk
2 Tb. minced pimento
2 Tb. green pepper

Add vegetable flakes to boiling water in skillet. Add fillets and simmer tightly covered for 10 minutes, or until fish flakes. Remove from heat. Flake fish and reserve with 1 cup cooking liquid. Melt butter in large saucepan. Add scallions and cook over medium heat until softened. Stir in flour, salt, pepper and bubble over low heat, 1 minute. Gradually stir in milk. Add flaked fish, 1 cup of reserved liquid, pimento, and green pepper. Cook until heated, stirring constantly.

Thursday, January 28, 2010

Cheesecake Cupcakes

2 Packages 8 ounce Cream Cheese (softened)
1/2 Cup Sugar
1 Teaspoon Vanilla
2 Eggs
Nilla Wafers

*Pre-heat oven to 325 degrees
*NOTE! Use Silver (Aluminum) Cupcake Liners only

Mix all ingredients except eggs, till no lumps with mixer
Then add eggs, Mix well.

Place one vanilla wafer in each cupcake liner and pour mixture over wafers 3/4 full.

*Bake 25 minutes at 325 degrees
Remove from pan when cool
Chill in refrigerator
Top with canned cherries

Tuesday, January 26, 2010

Cheez-it Chicken

Cheez-it Chicken

1/2 of a 13.7 ounce box of Cheez it crackers
1 stick of Butter
2 pounds of boneless, skinless chicken breast cutlets (sliced horizontally for thinner pieces)

Pre-heat oven to 350 degrees.
Melt stick of butter in microwave and set aside. Crush Cheez-it crackers into pieces and crumbs for breading chicken. (I put Cheez-it crackers in a bowl and use the bottom of a mug to crush crackers!)
Dip Chicken into melted butter, then into Cheez-it pieces and crumbs.
Spray baking pan with Pam baking spray and place chicken onto pan and bake for about 25 minutes, or until done.

Delicious cheese tasting chicken! :)

Friday, January 8, 2010

Lentil Stew

This recipe is so delicious! It's from my mother, who is a vegetarian, and uses vegetable broth instead of chicken. It tastes wonderful either way. A great hearty meal with crusty bread and a tossed salad! Enjoy!!!


1 cup dry lentils
3 1/2 cups chicken broth
1-14 1/2 ounce can peeled Italian-style tomatoes, cut up
1 cup peeled and chopped potato
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion
2 Tb. snipped parsley
1 Tb. dried basil, crushed
1 clove garlic, minced
Dash pepper

Rinse and drain lentils. In a large saucepan combine lentils, broth, and undrained tomatoes, potato, carrot, celery, onion, parsley, garlic, and pepper. Bring to boiling; reduce heat. Cover and simmer to 50 minutes or until lentils and vegetables are tender, stirring occasionally. Makes 4 servings.

282 calories, 19g protein, 49g carb., 0mg cholesterol, 873 mg sodium, 1,258mg potassium

5 points per serving