Won Ton Salad

At the request of good friends I am posting this recipe. This one was always a family favorite when we were kids. My mom got it from an Enrichment activity and is now my "go to dish" for potlucks. Enjoy!!

Ingredients

1 head of lettuce (chopped)
2 Cups fresh mushrooms sliced
2 oz sliced almonds
1 C water chestnuts (I just use the whole can) drained
2-4 boneless chicken breast grilled or boiled (I do both, boil first then grill on my George)
1 bunch of green onions chopped
1/4 C sesame seeds
1 small pkg won ton skins fried & broken up (you can find this in the produce section)

Dressing
6 T apple cider vinegar
6 T Sugar
2 tsp salt
1/2 t pepper
1 T sesame seeds

Combine all ingredients in a BIG bowl (it makes a lot)! Feel free to use clean hands to toss the side around because it will be hard to mix. Or mix it each time you add in an ingredient.
For the dressing combine all the ingredients in a sauce pan and heat until sugar is dissolved. Poor it into a shaker or a container with a lid and put in the fridge for 30 minutes (to let it cool). Then add 1/2 cup of oil and allow to cool even more. Shake it up really well and pour over the salad about 30 minutes before eating it. But a lid on the salad a shake! Serve chilled and enjoy!!

Baked Alaska Cake

This is a special request from a good friend. I made this once for my Dad's Birthday and it came out so wonderful and since it all covered up with yummy topping, it didn't matter that my layers were uneven. Enjoy!


Ingredients

1 package devil's food cake mix plus the ingredients to make the cake
1 cup powdered sugar
1 (16 oz) ctn. frozen whipped topping, thawed & divided
3/4 cup semi-sweet chocolate chips, divided
1 (8oz) package cream cheese, softened

Directions

Mix the ingredients for the cake as directed on the package.
Grease and flour an oven safe glass bowl or a doll dress cake pan.
Pour batter into pan or bowl and bake for approximately 1 hour 10 minutes or until knife inserted in center comes out clean.
Cool cake in pan for 15 minutes.
To remove cake from pan loosen the edges by running a butter knife around the edge of the pan and then invert onto a cooling rack large end down and let cool for 3 hours.
After completely cool trim the large end of the cake to level. Then slice cake in half and then slice each of those layers in half leaving you with four layers of cake.
Finely chop 1/4 cup of the chocolate chips and set aside.
Place remaining chocolate chips in a small microwave safe bowl.
Microwave uncovered on high for 20-60 seconds or until melted and smooth, stirring after each 20 second interval.
In another bowl whisk cream cheese until smooth then add powdered sugar and whisk again until smooth.
Stir in melted chocolate and mix well.
Fold 2 cups of the whipped topping and all of the chopped chocolate chips into cream cheese mixture.
Place bottom layer of cake on serving plate and spread with about half of the filling, forming a 3/4 inch layer.
Repeat with remaining layers and filling, ending with the top layer of cake.
Spread any remaining filling over outside of cake to create a smooth surface.
Frost cake with remaining whipped topping.
To form decorative peaks, press a spreader into topping and pull away.
Repeat over entire surface of cake.
For easier slicing refrigerate cake at least 30 minutes

New Year Eve Party Food

For New Eve This year we decided to have some couple over (to whom mostly have young kids like us) and play games and eat yummy food!

Hot Articoke Dip

1/2 C mayonnaise
1/2 C sour cream
14 oz Artichoke Hearts~ drained and chopped
1/2 C grated Parmesan Cheese

Combine all ingredients and mix until blended. Spoon into a oven proof dish. Bake at 350 for 30 minutes or until bubbly. I usually stir it after 30 minutes and then bake it for 10 more minutes.
Serve with wheat thins!

Mini Cheesecakes

12 vanilla wafers
Two 8 oz. pkgs. cream cheese
3/4 cup sugar
1 teaspoon vanilla extract
2 eggs
Cherry and/or blueberry pie filling

Preheat oven to 350. Line muffin tin with foil liners and place vanilla wafer in each. Beat cream cheese, sugar, vanilla extract and eggs in mixing bowl on medium speed until well blended. Fill muffin cups 3/4 full. Bake 15-20 minutes until set. Cool. Top with pie filling. Chill.

BACON & WATER CHESTNUT WRAPS

1 lb. bacon (cut in thirds) 2 cans (16 oz.) water chestnuts (whole & peeled) SAUCE: 3/4 c. ketchup 1/2 c. sugar 1/3 c. brown sugar Wrap bacon around water chestnuts and hold together with toothpicks. Place in glass 9 x 13 inch pan. Bake at 350 degrees for 40 minutes. Remove from oven and drain grease. Sauce: Mix the above in a saucepan and heat until sugars are dissolved. Pour over "wraps". Return to oven and bake 10 minutes longer. Serve warm.

Christmas Treats

Christmas time for me is all about baking and giving! I love to bake and love to have to people try what I make! This year I went a little fudge crazy and made 4 different kinds and double batches of sugar cookies. But I admit to save time I bought two make it from a box treats (bon bons and snow balls).

Eggnog Fudge

2 cups granulated sugar
1/2 cup butter
3/4 cup dairy eggnog
10.5 ounces white chocolate bars, chopped into small pieces
1/2 tsp freshly grated nutmeg, plus a little more for the top of the fudge
One 7 ounce jar marshmallow creme
1 tsp rum extract

1. Line an 8 or 9-inch square pan with foil and let it hang over the sides. Butter the foil.

2. In a heavy, 3-quart saucepan combine sugar, butter and eggnog. Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.

3. Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. Beat until well blended and then pour into prepared pan. Sprinkle a little freshly ground nutmeg on top. Let stand at room temperature until cooled. Refrigerate if you’d like to speed up the process.

4. When completely cool, cut into squares. Store in a covered container.

Yield: 30 to 40 pieces

Cooking Tips
*This fudge freezes well. Place in a covered container; it will keep for several weeks.

Read more: http://www.recipegirl.com/2007/11/30/eggnog-fudge/#ixzz0bmaF7tEx

Good Ole Fudge
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla extract

Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Microwave method:
Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.

Sugar cookie recipe is below

Thankgiving Favorites

Here our some of Thanksgiving favorites! Sweet Potato Casserole and Ginger Lime Cranberry Sauce!

Sweet Potato Casserole
From Tawnie Elwood

4 cups of hot mashed sweet potatoes (or you can just use canned potatoes to save time)

1/3 cup of butter

1/4 cup of sugar

2 eggs beaten

1/2 cup of evaporated milk

1 tsp vanilla

1/2 tsp salt

Mix potatoes, butter, and sugar together, beat in eggs, milk, vanilla, salt. Pour into a greased casserole dish.

Topping

mix together: 1/2 cup of pecans, 1/2 cup of brown sugar, 4 tbls of flour, and 4 tbls of melted butter. The mixture should be crumbly, sprinkle over the sweet potatoes to evenly cover

Cook casserole at 350 for 45 minutes

Ginger Lime Cranberry Sauce

The perfect accompaniment to the holiday bird, this maple-syrup-sweetened sauce cooks in less than 15 minutes and can be made several days before the feast.

1/2 cup water
1/2 cup sugar
1/2 cup maple syrup
1 1/2 tsp finely shredded lime peel
2 Tbs lime juice
1 12-ounce package cranberries (3 cups)
1 tsp minced fresh ginger

1. Stir together water, sugar, maple syrup, lime peel, and lime juice in a heavy, medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes or until sugar has dissolved.

2. Add cranberries and continue to simmer, uncovered, for 5 minutes, stirring occasionally. Stir in ginger. Simmer, uncovered, 6 minutes more or until berries have popped and mixture starts to thicken, stirring occasionally.

3. Remove from heat and let cool. Makes about 2-1/3 cups (fourteen 2-tablespoon servings).

Halloween Sugar Cookies!

These I found off a website and fell in love with them. They are super easy (which is always nice) and super good! I added a little bit more sugar then the recipe calls, and some lemon zest which makes it really good. These are great because they don't fall apart in your hand, but are so soft when you bite into them.

Ingredients

• 1 1/2 cups butter, softened
• 2 cups white sugar (+1/2)
• 4 eggs
• 1 teaspoon vanilla extract (+1/2)
  
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• Lemon ZEST!!
  

Directions

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely. I used store bought frosting because they had it on sale and really liked the Betty Crocker Vanilla Rich and Creamy.
   

   

http://allrecipes.com/Recipe/The-Best-Rolled-Sugar-Cookies/Detail.aspx

Check out all the reviews on site, gives some great tips!

Avonlea's approval!

Million Dollar Peanut Butter cookies!

Oprah had this recipe on her site today I just had to post it! Haven't tried it yet, but it Oprah likes it it has to be good, right? That and it is worth $1,000,000.00
Double-Delight Peanut Butter Cookies

Recipe created by Carolyn Gurtz, winner of the 2008 Pillsbury Bake-Off Contest

It's a twist on the classic peanut butter cookie! Crunchy outside, creamy inside, with just a hint of cinnamon. A real winner.

Ingredients:

Makes 24 cookies

• 1/4 cup Fisher dry-roasted peanuts , finely chopped
• 1/4 cup granulated sugar
• 1/2 tsp. ground cinnamon
• 1/2 cup JIF creamy peanut butter
• 1/2 cup powdered sugar
• 1 roll (16.5 ounces) Pillsbury refrigerated peanut butter cookies , well chilled (I just use my own favorite Peanut butter recipe).
  
• Crisco original no-stick cooking spray

Heat oven to 375°. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.

In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 balls, about 1 inch each.

Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.

Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with Crisco original no-stick cooking spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.

Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.