Thursday, November 25, 2010

Cranberry Jalapeno Salsa

This may seem like an odd mix of ingredients, and I would agree. And that is why it took me more than 2 years from when I first got this recipe to finally make it. My BFF promised me it was amazing, but I guess I didn't quite get it. But now I do! I was hooked after the first bite. It's the perfect blend of sweet, tangy, spicy, and creamy. In fact, those who tried it at our family Thanksgiving dinner declared it the best appetizer EVER, and I have been threatened with disownment if I consider making any other appetizer for any future get-togethers. Yes, it really is *that* good.

Cranberry Jalapeno Salsa

12 oz bag of fresh cranberries
1 c. sugar
1 jalapeno, minced (I took out most of the seeds, but make it as spicy as you want)
1 bunch of green onions, chopped (including greens)
Large handful of cilantro, chopped
2 8-oz blocks of cream cheese
Wheat Thins

Pick cranberries over to get rid of any stems and bruised/bad ones. Place in saucepan with enough water to just cover them.

Bring to a boil until cranberries start to pop. Allow to boil for about 1 more minute until the majority of cranberries have popped. Drain almost all the water off.

Mix in sugar, jalapeno, green onions, and cilantro with cranberries. Refrigerate until needed, at least 4 hours.

To serve, place 1 block of room-temp cream cheese on a platter and top with 1/2 of the cranberry mixture. Serve with Wheat Thins or other crackers that can hold up to the cream cheese.

*Next time I make it, I will add 1/2 of the cilantro when I make it and 1/2 right before I serve. I want the flavors to meld but also want the bright green of the fresh cilantro.

Sunday, November 21, 2010

Sweet Potato Casserole

Sweet Potato Casserole

I has been forever since I have posted any recipes.
Lots has changed in Ohio and a lack of my own cooking space is to blame.
Cooper, what's your excuse?
2 1/2 pounds sweet potatoes (about 3 large), scrubbed
2 large eggs, lightly beaten with a fork
3 tablespoons unsalted butter, melted plus more for the preparing the pan
2 tablespoons packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of freshly grated nutmeg
Freshly ground black pepper
1/4 cup coarsely chopped pecans

Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.

Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.

Butter an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.
Thank you Food Network for the delicious recipe! And thank you Beckie Enderle for the picture. I made this last Thanksgiving and forgot to take a picture!

Saturday, July 17, 2010

Banana Bread French Toast Souffle

In an effort to eat some meatless meals and reduce our grocery bill, eggs and bread were on the menu. There were no complaints in my house about this one!

Banana Bread French Toast Souffle

10 cups cubed bread - I used 1/2 of a loaf of banana bread I made earlier this week and standard cheapy white sandwich bread
8 oz softened cream cheese
1/2 stick butter
1/2 cup real maple syrup
6 eggs
1.5 cups milk (or cream or half-n-half - I just happened to have milk in the house)
1 t. vanilla
4 T. brown sugar, optional

Preheat the oven to 375. Butter a 9x13 pan. Do not use spray; butter makes the casserole fluff up like a souffle. Dump in bread cubes.

In a medium bowl, combine cream cheese, butter, and syrup. Microwave for 1 min and mix together. Pour over bread cubes.

In same bowl, mix together eggs, milk, and vanilla. Pour over cream cheese mixture on bread crumbs.

Let stand for 15 min. Or refrigerate as long as overnight. (If you refrigerate, be sure to let it sit out at room temp for a while before baking.)

Sprinkle brown sugar over top. This is definitely not necesary but certainly very yummy as it kind of caramelizes on top.
Bake for 30 min covered. Remove foil and bake for additional 15 min.

Serve with fresh fruit, bacon or sausage (which I realize makes it not a meatless meal, but that's ok), and enjoy!

Sunday, July 11, 2010

Pineapple Layered Lush Cake

This is a great summertime dessert recipe.
It's even better with fresh fruit from our garden!

1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained
1 pkg. (1.5 oz.) JELL-O Vanilla Instant Pudding
1 cup thawed Cool Whip 
1 pkg. (10 oz.) round angel food cake,
cut horizontally into 3 layers
10 fresh strawberries

Mix pineapple and dry pudding mix in medium bowl
 with whisk until well blended.
Stir in Cool Whip. Stack cake layers on plate,
filling layers and topping with pudding mixture.
Refrigerate 1 hour. Top with berries just before serving.

Wednesday, July 7, 2010

Chocolate Peanut Butter Covered Brownie Bites-Oh My!

These are sinfully delicious little brownie balls.
Oh my, I think I'm in love!

Thanks to Picky-Palate for the wonderful recipe!
This is one of my favorite sites
for yummy, easy to make recipes!

1 brownie mix such as Pillsbury
2 Cups semi sweet chocolate chips
1/4 Cup peanut butter

1. Prepare brownie mix according to package directions. Bake until toothpick comes out nearly clean from center but still slightly undercooked. Remove from oven and let cool for 15 minutes. When you are able to touch brownies comfortably, scoop brownies with a medium cookie scoop, roll tightly into a ball and place onto a wax paper lined baking sheet. Continue rolling until brownies are gone. Freeze brownies until very firm, a couple hours or overnight. No worries if your brownie balls aren’t perfect, once frozen reshape them. They are easier to handle when chilled.

2. Place chocolate chips over a double broiler (or heat in microwave until smooth) to melt, then stir in peanut butter until creamy smooth. Roll each frozen brownie ball into chocolate and place onto wax paper to dry.
Enjoy room temperature or chilled.

Monday, May 10, 2010

Poppy Chicken

Mmmmm, this is one of our household favorites. In fact, I made it for DH's birthday celebration a few weeks ago. He walked in the house after a week away, took one sniff, and smiled, "I smell poppy chicken!" It's not low-cal or low-fat, but hey, it was a birthday celebration! Even my kids like it!

Poppy Chicken

2 lbs. cooked chicken, shredded or cubed (I cook mine in the crockpot all day, so it shreds quite easily.)
1 can of cream of chicken soup (any cream soup would work fine)
1 c. of sour cream (I just fill up the empty soup can and call it good.)
1 stick of butter (told you it wasn't low-cal)
1.5 sleeves of Ritz Crackers, crushed
3 T. poppy seeds


Preheat the oven to 350. Lay the cooked chicken in the bottom of a 9x13 casserole dish. Mix together the cream of chicken soup and sour cream. Spread over the top of the chicken (do not stir together).

Melt the butter, and add the crushed Ritz Crackers. Stir well. Add the poppy seeds, and stir well again. Sprinkle over the top of the saucy chicken

Bake for 30 min uncovered.

I serve with a steamed green veggie (asparagus this time). I typically don't do a starch since it has the crackers on top; it makes me feel better about the calorie count!

Sunday, April 18, 2010

Yumminess All Around!

Birthday Boy Frosting:

1 part vanilla frosting
1 part cute as a button little boy

The result will melt your heart!

Happy Birthday, Beckett!

Saturday, April 17, 2010

BBQ Kielbasa

I apologize for not having a picture of these. I assure you, they are excellent.

BBQ Kielbasa Appetizers

2 lbs of Kielbasa, cut into 1/2 inch pieces, cooked and slightly browned
1- 18oz bottle of Sweet Baby Ray's BBQ Sauce
1/2 c. brown sugar
1/2 c. Dijon Mustard
1 beer

In a large saucepan, bring beer, sugar, BBQ sauce and mustard to a boil. Boil for 15 minutes and add cooked kielbasa. Reduce to a simmer and cook for 45 minutes until sauce is glazey.

Rating: Well, since these disappeared so quickly that I could not get a picture, I would say they are pretty good. 5 stars for sure!


Salsa and Margaritas are a summer staple around these parts. This is a fresh salsa recipe that's easy to make. Thanks for sharing Michelle!


6 Roma Tomatoes, diced
1/2 red onion, diced
1/2 red bell pepper, diced
2 jalapeno peppers, diced
1 tbsp. olive oil
1 tbsp. lime juice
3 cloves of garlic, minced
salt to taste
pepper to taste
chili powder to taste ( I used 1/2 tsp.)

Mix together in a medium bowl, chill and serve!

Helpful hint: Kevin and I love our Vidalia Onion Chopper. This makes dicing these vegetables effortless. It's well worth the $20.

Peanut Butter Fluff

Amy will testify that this Peanut Butter Fluff, or Fluff as she calls it, is the best thing since sliced bread. It's amazingly easy to make, it makes a great frosting for fudge brownies or just eat it with pretzels or graham cracker sticks like we love to do. This is a staple for get togethers. It's sinfully delicious.

Peanut Butter Fluff


1 tub of Marshmallow Fluff
1 c. Jif Creamy Peanut Butter (heaping)
1/4 c. milk

In a large bowl, mix ingredients with mixer until fluffy. Serve with graham cracker sticks or pretzels. Try not to eat the whole bowl, I dare you.

Rating: Fluff speaks for itself, but for this blogs sake I give it a 10!

Wednesday, March 31, 2010

Crab Cakes Amy's Way

Crab Cakes Amy's Way
These are totally un-authentic, but quick and easy and pretty tasty. Oh, and surprisingly not bad for you at all. In my world, quick+easy+tasty+healthy=KEEPER.

1 6 oz can of crab meat, drained and picked through
1 egg
2 T. corn meal
1 t. Tastefully Simple seasoned salt
2 T. finely chopped (or grated) onion

Mix all ingredients together and allow mixture to sit for 10 min. Heat a non-stick skillet over med-high heat with a teaspoon or two of evoo in it. Form mixture into patties (I made three), and gently lay in hot skillet. Allow to cook on first side for 5 min before attempting to flip. Cook on other side for additional 3-5 min.

I served mine with a quick dip made of sour cream, horseradish, and garlic. YUM!

This recipe is totally flexible - it could easily accomodate twice as much crab as I used (my patties were breadier than some may like them), different seasonings would taste great, and a variety of sauces would work well (tartar, cajun mayo, etc.)

Thursday, March 18, 2010

Flourless Peanut Chocolate Chip Cookies

These are delicious. I have never made a flourless cookie before. They are so quick and easy.

Flourless Peanut Chocolate Chip Cookies
(courtesy of Martha Stewart Everyday magazine)


1 cup creamy peanut butter
3/4 cup sugar
1 large egg (lightly beaten)
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup semisweet chocolate chips
1/2 cup roasted salted peanuts

Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, stir together 1 cup creamy peanut butter, 3/4 cup sugar, 1 large egg (lightly beaten), 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well combined. Stir in 3/4 cup semisweet chocolate chips and 1/2 cup roasted salted peanuts. With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on two baking sheets. Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.

Cheesy Jalapeno Dip

This cheesy dip has a slight kick! It's great for pot lucks and parties!

Cheesy Jalapeno Dip

1 c. Hellman's Mayo
1 c. sour cream
2 1/2 c. finely shredded cheddar cheese
5 jalapeno peppers, chopped into small pieces
1 medium onion-finely chopped
5 dashes of Red Hot
2 small cloves of garlic-pressed

In a large bowl, mix all the ingredients. Chill for 2 hours before serving. Served great with tortilla chips, crackers, pita chips or bagel chips.

Monday, March 15, 2010

Spinach Salad with Homemade Dressing

MMMMM, this is one of my favorites. I LOVE a good spinach salad with all kinds of goodies on it. It's definitely worthy of the description, "YUMMY!"

Spinach Salad with Homemade Dressing

10 oz baby spinach, torn
1/2 cup sliced red onion (I used sweet since I had it on-hand)
1 pear, cored and sliced/chopped
1/2 cup chopped pecans
1/2 cup crumbled blue cheese
8 oz. grilled chicken, sliced

1/4 cup maple syrup
1/3 cup apple cider vinegar
1/2 cup mayonnaise
2 tablespoons packed brown sugar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil

Mix the salad ingredients in a large bowl. In a blender or large bowl, mix together all the dressing ingredients. Blend or use stick blender to blend. Pour on salad and toss well. Allow to stand 5-10 min before serving. Enjoy, and try not to lick the bowl clean.

Monday, March 8, 2010

We Need Recipes!!

Do you have a great recipe that is loved by many?
Do you love to cook, bake or make a mess in the kitchen?
Do you have mad skills in the kitchen (or think you do) ?
Then Wow! That's Yummy! wants you!
Please forward your recipes and pictures to:
Carisa, Carrie, Heather, Tiff-this message is especially for you!

Tuesday, February 23, 2010

Yummy Chocolate Fudge Buttercream Frosting

I can only sum this recipe up in 3 words:
Oh My God!
It's delicious! This recipe is a keeper!

Chocolate Fudge Buttercream Frosting

1/2 c. butter
1/4 c. shortening
1/3 c. unsweetened cocoa powder
2 c. confectioners' sugar
2-4 tbsp heavy whipping cream (depends on the consistency you are aiming for)
1 c. hot fudge topping
2 tsp vanilla extract

Cream together the butter or margarine with the shortening. Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of whipping cream to keep mixture smooth. Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.

A pretty heart cake for my Valentine!

Rating: 10 out of 5. Seriously, I love chocolate and this is the best frosting I have ever had! Thanks for the recipe Debra via I did change a few things, but I based it off of her recipe!

Chicken Marsala

Ahhh, where has the time gone? Let's see, work, work, work, sinus infection, chronic cough, work and work. I think that just about sums it up.

Almost 2 weeks ago, we had some friends over for dinner. The menu was Chicken Marsala, Roasted Red Skinned Potatoes and Garden Salad (mac n cheese and corn for the kids!). I love when my friends with children come over. I vacuum, dust, fluff pillows, tidy all my knick knacks and, in 2.2 nanoseconds, you cannot even tell the difference. They came packed for a weekend visit and I think they were there for 3-4 hours. It's hilarious and I loved every minute of it! They filled my home with giggles and grins. Come back soon, ok?

Chicken Marsala and Roasted Red Skinned Potatoes

1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Roasted Red Skinned Potatoes

3 lbs Red Skinned Potatoes
1/2 c. (approximately) Olive Oil
4 tbsp. Tastefully Simple Season Salt (yes, it makes a difference!)
1 onion, diced

In a large 9x11 pan, pour 1/4 c. olive oil into the bottom of the pan. Add diced red skinned potatoes and onion. Add remaining olive oil. Sprinkle season salt and mix well. Bake for 1 hour @ 450 degrees or until browned.

Meal Rating: 4.5 out of 5. The potatoes took a little longer to cook, so my chicken was cold. I will defiantly make this again. Becki, what did you think?

Saturday, February 6, 2010

Chicken Enchiladas

These are spicy, cheesy and delicious. Yum!


1 can Cream of Chicken Soup
1 c. sour cream
4 tsp. chili powder
2 c. cooked chicken, cubed or shredded
2 c. Colby jack shredded cheese
1 c. Pace Medium Picante Sauce
5-6 tortilla shells

In a large bowl combine cream of chicken soup, sour cream, picante sauce and chili powder. In a small bowl combine 1/2 of chicken soup mixture, add chicken and 1 c. cheese. Mix well. Divide the Chicken mixture evenly between the 5-6 tortillas. Toll and place in a 9x13 pan. Spread the remaining chicken soup mixture over the rolled shells. Sprinkle 1 c. shredded cheese over shells. Cover with foil and bake @ 350 for 40-45 minutes. Serve with rice and corn cake.

Tuesday, February 2, 2010

Pumpkin Cream Cheese Muffins - Yummy & Easy!

This is an old stand-by that I jazzed up with the addition of sweetened cream cheese. Try any flavors of cake mix that sound good - chocolate is one of my favorites.

These aren't soft, fluffy muffins -they're quite moist and dense, but they sure are g.o.o.d!

Pumpkin Cream Cheese Muffins

1 box yellow cake mix

1 box spice cake mix

1 29 oz. can pumpkin (not pumpkin pie filling)

8 oz. cream cheese, softened

4 T. powdered sugar

2 T. sugar

1 T. cinnamon

2 T. chopped nuts, optional

Mix together cake mixes and pumpkin. Do not add anything the boxes call for - just add the pumpkin. The mixture will be thick and sticky, perfect for a mess-making two-year old.

Mix the cream cheese with the powdered sugar, and set aside. Mix the sugar, cinnamon, and nuts, and set aside.

Spray two muffin pans with non-stick spray, or use cupcake liners. Add to each muffin tin: 2 T. of cake mixture followed by 1 T. of cream cheese mixture and then 2 T. of cake mixture. Sprinkle the top with cinnamon-sugar mixture.

Bake at 350 for 25-30 min. Cool before removing from muffin tins. Store in an airtight container in the fridge.

Tuesday, January 26, 2010

Thai Pork with Rice Noodles - Yummy!

We love pad thai, and while this is not an exact replica, it's a nice alternative to eating out. And even our two-year old liked it!

Thai Pork with Rice Noodles

2 pounds boneless pork, cut into 4 pieces
1/2 cup teriyaki sauce
4 tablespoons rice or white wine vinegar
2 teaspoon crushed red pepper
4 garlic cloves, minced
1/2 cup creamy peanut butter

Noodles & Garnish
1 pkg rice noodles, cooked according to package
1/2 cup chopped green onions
4 tablespoons chopped dry-roasted peanuts
1/2 cup cilantro, chopped
1 cup bean sprouts
lime wedges

Place pork and next 4 ingredients (through garlic) in slow cooker. Cover with lid, and cook on low setting for 8 hours. Remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in pork.

Add pork on top of noodles. Garnish as desired, and enjoy!

Sunday, January 24, 2010

Sunday Pot Roast

This is one of Kevin's favorite meals.
It's a good thing, because I do not eat one bite.

Sunday Pot Roast


1 pot roast, approx. 2-3 lbs. Trim fat off edges (Kevin violated this meat with a beef rub too)
8 red skinned potatoes, quartered
1 large onion, quartered
1/2 bag of baby carrots
1/4 c. Worcestershire
1 c. water
4 tsp. cooking oil
4 tsp. beef granules
1 tsp. basil

In a large pot (or dutch oven), heat cooking oil. Add pot roast and brown on either side. Add water, beef granules, basil, Worcestershire sauce, salt and pepper. Bring to a boil. Add potatoes, onions and carrots to boiling mixture. Reduce heat to low, cover and let cook for 3-4 hours.

Please excuse Kevin's half eaten food in this picture.
I forgot to take the picture and I remembered half way through dinner.
Meal Rating: 5 out of 5 stars. Or at least that is what Kevin says...

Yummy Chicken Salad

Chicken Salad


2 whole boneless skinless chicken breasts cooked and shredded (or 2 cans of Tyson all white meat chicken breast, drained, rinsed and shredded)
1 heaping tablespoon of Hellman's Mayo
3 tbsp. Honey Mustard
40-50 red seedless grapes, quartered
1/4 c. chopped walnuts

In a large bowl, mix shredded chicken breast, mayo, honey mustard, grapes and walnuts. Mix thoroughly. You may need to add a little more mayo depending on how moist you like the chicken salad. Add salt and pepper to taste. Serve over a bed of lettuce, on toast or on a bagel. To add a little more flavor, chop one apple right before you serve to mix in. The apples get brown very quickly, so only add them right before you serve.

Meal Rating: 5 out of 5 stars. This is a staple for our house. We never get tired of this chicken salad.

Sunday, January 17, 2010

Crock Pot Lasagna

This recipe is courtesy of Bob Evans:

Crock Pot Lasagna

1/2 lb. Bob Evans Sausage
1/2 lb. lean hamburger
2-24 oz jars of pasta sauce (I used Prego)
12 oz. Ricotta cheese (I substituted 2 c. Provolone)
2 cups Mozzarella
1 cup uncooked lasagna noodles broken into small pieces
1 tsp. parsley

Brown sausage and hamburger in a large skillet. Spray crock pot with non stick cooking spray. In a large crock pot, mix pasta sauce, sausage, hamburger, ricotta (or Provolone), 1 c. of the mozzarella, parsley and uncooked noodles. Cook on low for 4-6 hours or until pasta is tender. 5 minutes before serving, sprinkle the remaining 1 c. mozzarella on top and cover.

Meal rating: 4 out of 5. Kevin really liked it, but it's a bit meaty for my liking. If you like meaty lasagna, than you should be happy with the outcome.