Caribbean Lime Coolers

Caribbean Lime Coolers (pics will be on facebook later)

1 pouch Betty Crocker® sugar cookie mix
1/2 cup shredded coconut
1 tablespoon lime zest
3 tablespoons lime juice
6 tablespoons butter or margarine, melted
1 egg
1/4 cup confectioner's sugar

1. Heat oven to 350°F. In large bowl, stir cookie mix, coconut, lime peel, lime juice, butter and egg until soft dough forms.

2. Drop dough by level tablespoonfuls 2 inches apart onto ungreased cookie sheets.

3. Bake 9 to 13 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely, about 15 minutes.

4. With small strainer, sift powdered sugar over cooled cookies. Store covered at room temperature.

Baking

Today I am starting my massive Christmas baking. Here is my list of cookies that I am going to try to get finished between today and tomorrow:
Chocolate Snowballs
Peanut Butter Blossoms
Caribbean Lime Coolers
Two types of Spritz
Gingersnaps
Orange Butter Cookies (for a cookie swap)
Snickerdoodles
and of course Chocolate Chip

Wish me luck!! If and when I get each one done, I will post the recipe and maybe a picture of them.

Pumpkin Pie

Pumpkin Pie

1 Unbaked pie shell
15 ounces Pumpkin Puree
3/4 cup light brown sugar
3 eggs
1 1/4 cups half and half
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon allspice
1/4 teaspoon nutmeg

1. Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes.

2. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.

3. Lower the oven temperature to 350 degrees F

4. While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.

5. Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve room temperature or slightly warm.

Chocolate Pecan Pie

Chocolate Pecan Pie

1 1/2 cups pecan halves
1 cup semisweet chocolate chips
1 Unbaked Pie Shell
4 Eggs
1/2 cup sugar
1/2 cup brown sugar
1/2 cup light corn syrup
1/2 teaspoon vanilla
1 pinch salt


1. Preheat the oven to 375 degrees F

2. Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.

3. In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and sprinkle with confectioners' sugar.

Chicken Fajitas for dinner

Yesterday I knew I had some chicken to cook. While I was at the store I picked up some sour cream, cheese, salsa and flour tortillas.

I ended up making fajitas. I had a couple orange and yellow peppers and half an onion. When I make fajitas, I love this marinade.



They have a whole line of great marinades.

Cranberry Pork Roast version 1

1 (3 pound) boneless pork loin roast
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) can whole berry cranberry sauce
1/4 cup honey
1 teaspoon grated orange peel
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg

Place roast fat side up in a slow cooker; sprinkle with salt and pepper. Combine the remaining ingredients; pour over roast. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160 degrees F. Let stand 10 minutes before slicing.

That is what is for dinner tonight.

Stouffer's Chicken & Broccoli bake

I recently discovered Stouffer's Chicken & Broccoli when Marcel was on a business trip. I needed something that could be tossed in the microwave, but also had flavor. It is high in fat which is good for Miss V. We all liked it, but Miss V didn't enjoy the top crusty part.




Here is some info from the Stouffer's site.

Tender pieces of all white chicken and broccoli with curly pasta in a rich Cheddar cheese sauce topped with cheesy bread crumbs. Oven baked taste, just like homemade.

Nutrition Facts
Serving Size 8Oz
Servings Per Container 5
Amount Per Serving
Calories 300 Calories From Fat 130
%Daily Value*
Total Fat 14g
21%
Saturated Fat 6g
31%
Trans Fat .5g
Cholesterol 45mg
14%
Sodium 990mg
41%
Total Carbohydrates 24g
8%
Dietary Fiber 1g
4%
Sugars 6g
Protein 19g
Vitamin A 0%
Vitamin C 8%
Calcium 30%
Iron 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories:
2,000
2,500
Total Fat
Less Than
65g
80g
Sat Fat
Less Than
20g
25g
Cholesterol
Less Than
300mg
300mg
Sodium
Less Than
2,400mg
2,400mg
Potassium
Less Than
3,500mg
3,500mg
Total Carbohydrate
300g
375g
Dietary Fiber
25g
30g

Sun dried tomato pesto

My snake stromboli called for Sun-dried tomato pesto and I found it at our local grocery store. It was located on the top shelf near pasta sauces. I have seen it many other times and always thought that it looked interesting.

Well I do believe everyone enjoyed the snake stromboli, since every bite was gone.

Yesterday I thawed out the other two frozen bread loaves to make pizza. Well, I changed my mind and made two calzones. One was olive oil, ham and swiss. The other was an "italian" with mozzarella, provolone, pepperoni and genoa salami and I spread a liberal amount of the sun dried tomato pesto.

Both were very good, but the one with the pesto tasted a little better.

So here is some info about the Sun Dried Tomato Pesto



This info came from the Classico website:

Sun-dried Tomato Pesto

Basil pesto and the intense flavor of sun-dried tomatoes combine in this savory topping. Spread on a loaf of Italian bread. Or add to pasta with olives and crushed red peppers for the easy-life version of Puttanesca.
Net Weight: Serving Size:1/4 cupServings: Calories: 90Fat Calories: 45
Amount Per Serving
% of Daily Value*
Total Fat
5g
8%
Trans Fat
0g
Saturated Fat
1g
5%
Cholesterol
0%
Sodium
630mg
26%
Total Carbohydrate
8g
3%
Dietary Fiber
1g
5%
Sugars
5g
Protein
3g

VitaminA:6% VitaminC:0% Calcium: 0% Iron: 6% * Percent Daily Values (DV) are based on a 2,000 calorie diet.
INGREDIENTS: Tomato Puree (Water, Tomato Paste), Water, Sun-dried Tomatoes (Sulfur Dioxide Added to Retain Color), Basil, Soybean Oil, Onions, Garlic Red Bell Peppers, Parmesan Cheese (Cultured Part Skim Milk, Salt, Enzymes), Olive Oil, Romano Cheese (Cultured Part Skim Milk, Salt, Enzymes, Cellulose), Salt, Red Wine Vinegar (Sodium Metabisulfite Added to Protect Color), Dehydrated Onions, Sugar, Citric Acid, Natural Flavors

I think it would also be a great addition to "Italian butter".

Pumpkin Pie Dip

Pumpkin Pie Dip


1 package 8 ounces cream cheese, softened
2 cups confectioners' sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
Gingersnap Cookies


1. In a large bowl, beat cream cheese and confectioners' sugar until smooth.
2. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended.
3. Serve with gingersnaps. Refrigerate leftovers.

Caramel Apple Trifle

Caramel Apple Trifle

3 tablespoons butter
4 cups chopped peeled tart apples
1 cup chopped walnuts
1/2 cup packed brown sugar
1 teaspoon apple pie spice, divided
1 8 oz package cream cheese
1 12 1/4 oz caramel ice cream topping
1 12 oz Cool Whip®
2 loaves frozen pound cake

1. In a large skillet, melt butter over medium heat. Stir in apples, walnuts, brown sugar and 1/2 teaspoon apple pie spice. Cook and stir for 8-10 minutes or until apples are tender.

2. In a large bowl, beat cream cheese until smooth. Blen in 1/2 cup caramel topping and remaining apple pie spice. Fold in 2 cups of Cool Whip.

3. in a 3 1/2 quart trifle bow or glass serving bowl, layer a thri of the cake cubes, cream cheese mixture and apple mixture. Repeat layers twice. Dollop with remaining Cool Whip and drizzle with remianing caramel topping.

4. Cover and refrigerate for at least 1 hour before serving.

Snake Stromboli

Snake Stromboli


1 loaf 16 oz frozen white breat dough, thawed
2 tablespoons mustard
1 tablespoon sun-dried tomato pesto
1 teaspoon italian seasoning
5 ounces thinly sliced ham
5 ounces thinly sliced salami
3/4 cup shredded provolone cheese
3/4 cup shredded mozzarella cheese
2 egg yolk, divided
2 teaspoons water
red and yellow liquid food coloring
Olive slices and bell peper strips


1. Preheat oven to 375

2. Line baking sheet with parchment paper; spray with nonstick cooking spray; Roll out dough into 24x6-inch rectangle on lightly floured surface. Spread mustard and pesto over dough, leaving 1-inch border. Sprinkle with Italian seasoning.

3. Layer ham and salami over dough; Sprinkle both cheeses over meats; Brush edges of dough with water. Beginning at the long side, tightly roll up dough. Pinch edges to seal; Transfer roll to prepared baking sheet, seam side down; shape into S-shaped snake or coiled snake (leave one end unattached to form head on coil

4. Combine 1 egg yolk, 1 teaspoon water and red food coloring in small bowl; combine remaining egg yolk, remaining teaspoon water and yellow food coloring in another small bowl. Paint stripes, dots and zigzags over dough to make snakeskin pattern.

5. Let dough rise uncovered, in warm place 30 minutes. (Let rise 40 minutes if using a coil shape)

6. Taper one end of roll to form head. Score tail end to form rattlers, if desired

7. Bake snake 25-30 minutes; Cool slightly; Attach olives for the eyes and pepper strips for the tongue with a small amount of mustard

Mexican Cream Cheese Roll ups

Not sure why they are called Mexican???


1 - 8 oz package cream cheese, softened
1/3 cup mayonnaise
2/3 cup pitted green olives, chopped
1 2.25 oz black olives, chopped
6 green onions, chopped
8 10 inch flour tortillas
1/2 cup salsa


1. In a medium bowl, mix together cream cheese, mayonnaise, green olives, black olives and green onions
2. Spread cream cheese mixture in a thin layer onto each tortilla. Roll up tortillas. Chill about 1 hour, or until the filling is firm.
3. Slice chilled rollups into 1 inch pieces. Serve with salsa for dipping.

Feta and Olive spread

Feta and Olive Spread


1 - 6 oz package Feta cheese, crumbled
2 tablespoons olive oil
1 teaspoon lemon juice
1/2 teaspoon minced garlic
2 ounces sun-dried tomatoes, oil-packed
1/2 teaspoon dried oregano
1 tablespoon chopped black olives, drained


1. In a food processor, place the feta cheese, olive oil, lemon juice, garlic, sun dried tomatoes and oregano.
2. Pulse and blend until smooth.
3. Transfer to a medium bowl
4. Blend in the olives by hand or with a spoon.
5. Refrigerated until serving

Serve with pita chips, or veggies/crackers

Antipasto Squares

Antipasto Squares

2 - 10 oz cans refrigerated crescent dinner rolls
1/4 pound thinly sliced boiled ham
1/4 pound thinly sliced provolone cheese
1/4 pound thinly sliced swiss cheese
1/4 pound thinly sliced genoa salami
1/4 pound thinly sliced pepperoni
1 12 oz Jar roasted red peppers, drained cut into thin strips
3 eggs
3 tablespoons grated parmesan cheese
1/2 teaspoon ground black pepper


1. Preheat oven to 350
2. Unroll one package of crescent rool dough and cover the bottom of a 13x9 inch pan
3. Layer ham, provolone cheese, swiss cheese, salami, pepperoni, and red peppers.
4. In a bowl beat the eggs lightly and stir in the parmesan cheese and black pepper.
5. Pour 3/4 of this mixture over the peppers.
6. Unroll the second package of dough, and place over the top of the peppers.
7. Brush with remaining egg mixture.
8. Cover with aluminum foil
9. Bake for 25 minutes.
10. Remove foil and bake another 10 or 20 minutes or until dough is fluffy and golden brown.
11. Cut into squares. Serve warm or at room temp.

Chicken Poop

We had our two Halloween parties this weekend, and a few people wanted some of my recipes.

First is Chicken Poop! (this is a triple batch)

3 - 10 oz cans chunked chicken
3 - 8 oz packages cream cheese
1 1/2 cups sour cream
1 cup Franks Red Hot
2 tablespoons Franks Red Hot
2 1/4 cups Shredded Cheddar cheese


1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and sour cream.

2. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.

Serve with Tostitos scoops!

Burgers on the menu tonight

Burgers are on the menu tonight. But not plain old burgers!

I love putting a tablespoon or so of this seasoning.

My burgers also have thick cut bacon, swiss cheese and sauted onions and must be on whole wheat buns.

I also have some yummy summer squash and zucchini to steam up. I think I might bake up some chocolate chip cookies too.

Oh and I found the best way to cook the bacon is to put the slices on a broiler pan and bake in the oven at 375 until done, less mess!

Kelloggs Blueberry Muffin Mini Wheats

Victoria spotted ad for Kelloggs Blueberry Muffin mini wheats last week at the doctor's office and it even had a scratch and sniff part. She said they smelled very good and asked if we could get some.

The other day I found them at Publix and and a coupon for it, so I picked up a box.

Victoria had some for snack and LOVED them. She likes eating them plain, without milk. I just tried some myself and they are really good!!!

You will have to try them too!

Flavored Coffee

I usually do not make hot coffee in the summer, but this week I was in the mood for some hot flavored coffee.

I tried some Millstone Hazelnut and Chocolate Velvet and bother were sooooo yummy!!!

California Hurricane

Thanks Kristen for the other idea! I just came across this one:

California Hurricane
2 cups dark rum
2 cups light rum
1 cup triple sec
46 oz pineapple juice
32 oz orange juice
6 oz grenadine syrup

Why is it so hard??

Why is it so hard to find a good adult punch that does NOT include icecream/sherbert and every kind of alcohol made?

This weekend, I have been looking high and low online for a new punch recipe for our Adult Halloween party and everything I find would be so strong it would make people sick or it has ice cream in it. BLECK...

So I pulled out my trusty little black book and starting looking at some of my favorite cocktail recipes. Here are a couple that I could easily make into a punch for our new drink dispenser:

Woo Woo aka Silk Panties
1.5 oz vodka
0.5 oz peach schnapps
2.0 oz Cranberry juice (acutally I like more cranberry juice)

Or possibly..

Firefly
2.0 oz vodka
dash of grenedine
Fill with grapefruit juice

Or keep looking for a rum drink???