Pine Bark Christmas Candy

This is my new favorite Christmas Candy. I was looking for Christmas Candy recipes on the web that would be quick, easy and yummy and I found this one! It is definitely ALL three!!!

Saltine Crackers (approx. 24)

1 Cup Brown Sugar

1/2 lb. Butter (2 sticks)

12 oz. Pkg. Chocolate Chips (I also used the White Chocolate Chips on some)

1. Preheat oven to 400 degrees.

2. Line cookie sheet with aluminum foil.

3. Cover bottom of pan with a layer of saltine crackers.

4. In sauce pan on stove combine 2 sticks of butter with 1 cup of brown sugar over medium heat. Stir continuously until butter melts. Boil mixture 3 minutes, stirring constantly (mixture will thicken).

5. Pour mixture over crackers.

6. Put in oven and bake for 7 minutes.

7. Remove from oven and sprinkle 12 oz. pkg. of chocolate chips over crackers. The chips will melt and then you can spread the chocolate with a knife evenly.

8. Put in freezer to firm up and then peel off foil and break into pieces.

ENJOY!!!

Sweat Pea's Chicken Chili

The snow falling on Tuesday made me hungry for soup. I searched through all kinds of cookbooks for a recipe that I had all the ingredients for. I was unsuccessful and since I wasn't able to run to the store since both boys were napping, I threw several ingredients together that I had on hand and came up with what I will call...Sweet Pea's Chicken Chili. Brad is not crazy about chicken but he said it was a keeper!

2 T. Butter

1 C. Chopped Onion

1 C. Chopped Green Pepper

2 Garlic Cloves Minced

4 1/2 C. Shredded Chicken

2 Cans Stewed Tomatoes

1 Can Kidney Beans (drained)

1 tsp. Chili Powder

1 tsp. ground cumin

1 pkg. Ranch Dressing Mix

1 pkg. Taco Seasoning Mix

8 oz. Block of Cream Cheese

Saute onion, green pepper and garlic in the butter. Add all ingredients except cream cheese and bring to a boil. Reduce heat and add the cream cheese and let it melt slowly in the soup. Serve with green onion and cheese sprinkled on top. Brad put picante sauce on his too.

Raisin Cream Pie

Yesterday was Papa Truitt's Birthday and I knew one of his favorite desserts was Raisin Cream Pie. I also was looking for a dessert that was gluten free that Mema Truitt could eat. I searched through all my cookbooks and found one! I made it and it is so yummy!!! I will be making again soon! 

1 c. raisins 

1 c. sugar 

1 c. water 

1/3 tsp. salt 

1 c. cream 

2 egg yolks, beaten 

2 T. cornstarch 

1 tsp. vanilla 

1 T. butter 

9 inch baked pie shell 

Cook raisins with sugar, water and salt until done. Mix egg yolks; add cream, cornstarch into raisins. Cook until thickened. Add vanilla and butter. Pour into pie shell. Top with meringue and brown. I opted for the easy way out and used cool whip!!!

Velda's Campfire Bean Salad

When we went camping with Brad's parents in October, his Mom made a bean salad for our meals. It was delicious and now a favorite around our table too!

3 Cans Pork and Beans
1 Can Kidney Beans (drained)
3 Eggs (boiled)
1/3 C. Mayonaise
4 T. Sweet Relish
Chopped Onion
Salt and Pepper to Taste

Mix everything together and chill.

Amy's Apple Cake

In early October the Women's Enrichment Group at our church held a Fall Kick-Off night for the ladies. They served us a delicious meal and this cake was served as our dessert. It was so yummy! Everyone was wanting the recipe afterwards! Amy Pembrook was so nice to share her awesome recipe!

Beat together:
1 c. oil
2 c. sugar
2 eggs
1 tsp. vanilla

Blend in:
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
2 1/2 c. flour

Stir in:
3 c. chopped apples

Press above into a lightly oiled 9x13 pan.

Topping:
1/3 c. brown sugar, packed
1 tsp. cinnamon
1/2 c. chopped walnuts

Sprinkle over cake batter. Bake at 350 for 35-45 min.

Vanilla Sauce:
1 c. sugar
2 T. flour
1 1/2 c. whipping cream
1/2 c. butter
2 tsp. vanilla

Cook over med. heat, whisking often, until thickened. Serve over warm cake!

Turtle Burgers

Wilbur Reimer sent me this email showing how you can make turtle burgers. Loved it! :)

Handmade ground beef patties, topped with sharp cheddar cheese, wrapped in a bacon weave, then the next step, add hotdogs as the heads, legs and tail. Next step?

Place on an oven rack, covered loosely with foil and baked for 20-30 minutes at 400 degrees. A little crispy, not too crunchy...just how a turtle should be.

Lisa's Poppy Seed Chicken

This summer Lisa Schmidt brought us over a meal one evening and she brought this Poppy Seed Chicken Casserole. I've had Poppy Seed Chicken before and made it myself too but I had never had it made with rice in it before. It was so delicious and has became my favorite version of Poppy Seed Chicken!

2-3 c. chicken, cooked and cut up
2 cans cream of chicken
1 c. sour cream
8 oz. shredded Monterey Jack
1 ½ T. poppy seeds
2 sleeves crushed Ritz crackers
1 c. melted butter
1 ½ T. poppy seeds
2 boxes Uncle Ben’s long grain wild rice original style (there is another brand that is cheaper that we buy and it works just as well)

Grease 9x13 pan. Prepare rice as instructed on box; spread in pan. Top with chicken chunks. In medium bowl, combine soups, sour cream, cheese and 1 ½ T. poppy seeds. Spread on top of chicken in pan. In medium bowl, stir together the cracker crumbs, 1 ½ T. poppy seeds and butter. Sprinkle on top of soup mixture. Bake at 350 degrees until bubbly and browned. (approx. 30-45 minutes)

Ramen Chicken

Now that I'm a stay at home Mom I'm getting to cook more and having fun trying new recipes. I found this one yesterday and made it with a rotisserie chicken from our local grocery store. It turned out so yummy and Brad said "make it again".

2-3 cups cooked chicken (I used a rotisserie chicken cut up which is actually cheaper than buying chicken breasts that are uncooked and unseasoned)
1 package chicken flavored ramen noodles (crushed)
1/2 cup celery (chopped)
1/2 cup onion (chopped)
1/2 cup green pepper (chopped)
1 cup sour cream
1 can mushroom soup
1 garlic clove
butter or margarine
Salt and Pepper to taste

Saute vegetables in butter or margarine and fresh garlic; add all other ingredients, including seasoning packet from noodles. Bake at 350 degrees for 20-30 minutes.

Jodi's Homemade Salsa

Jodi Hurst brought us a delicious Mexican meal after Winston was born. One of the items she brought was her homemade salsa. It hit the spot! I loved it and couldn't get enough. I asked her for the recipe and have made it already once and it's so easy and tasty. Thanks Jodi for sharing!


Jodi writes...The salsa recipe is simple. I never measure anything, so I am guessing. Hope you have a food processor, that's what I use. I just quarter about 5 or 6 Roma tomatoes, 1 or 2 cloves of garlic (depends on how garlicky you like it, I usually use 2) Sometimes I use 1/2 to 1 whole fresh jalapeno that has been seeded or jar jalapenos, whichever I have at the time, but either way I add a couple of tablespoons of the jarred jalapeno juice. About 4 slices of onion and I tear off a good size bunch of cilantro and salt to taste. Pulse it until you get it to the consistency you want and enjoy!

Mom's Russian Bierocks

Mom made these recently when we were out at their house for supper. We all loved them. They are easy and they also keep for a while. You can freeze them and then just pop them in the microwave for a quick lunch.

1 medium size cabbage, chopped
1 medium onion, chopped
1/2 lb. hamburger
1/2 lb. ground sausage
1/2 tsp. salt
Seasoned Salt to taste
Garlic Salt to taste
Pepper to taste
Crescent Rolls

Mix cabbage, onion, seasonings, hamburger and sausage, cook until done. Cut crescent rolls into large squares (4 inch). Place a tbsp. of mixture on each square and wrap, pinching edges together. Bake at 400 degrees until browned.

KayCee's Tortilla Appetizers

A couple years ago we were at Jayson and KayCee's home to watch an OU Football game and KayCee had made these tortilla appeitzers. They were exceptional. I recently was reminded of them and craving them so I asked her for the recipe and made a batch of them.

1 package of the big tortillas
3 8 oz. package of Cream Cheese
1 package of hidden valley ranch mix (mix in however much you want to taste -I used 1/2 - 3/4 of the package)
1 bunch of green onions (chopped)
2 packages of carl budding cornbeef (chopped)
1 small can of chopped black olives (you probably won't use it all)
Shredded cheddar cheese

Soften the cream cheese by letting it sit out a while. Mix all the inredients together in the cream cheese and add the ranch how ever much you want and however much of the olives too. Spread a liberal amount on to the tortillas and then slice them up!

Creamy Fruit Salad

About a year ago I was experiencing with different types of fruit in salads and came up with this fruit salad that we love. Hunter loves it too!

Fresh Strawberries Cut Up

Purple Seedless Grapes

Fresh Blueberries

4 Kiwi Sliced

1 Cup Cream

3/4 Cup Splenda

Cut up in bowl and mix together. Pour the cream and splenda over and toss again. Refrigerate until ready to serve. This salad also keeps for a couple of days too.

Velda's Easy Chicken Bake

This is a dish that Velda fixed for us on a Thursday when we ate lunch at her house. I had never had it before and loved it. So easy and so yummy! You can also find the recipe on the back of the stove top stuffing box.

1 pkg. Stove Top Traditional Sage Stuffing Mix
1 1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 can cream of chicken soup
1/3 cup sour cream
1 bag (16 oz.) frozen mixed vegetables, thawed, drained

Preheat oven to 400 degrees. Prepare stuffing mix as directed on package; set aside.

Mix chicken soup, sour cream and vegetables in 13x9 inch baking dish; top with stuffing.

Bake 30 minutes or until chicken is cooked through.

Waynetta's Macaroon Brownies

I received this recipe this past week from my friend, Waynetta. We had a birthday party for Daniel and Kay this weekend and I decided to make them for the b-day party dessert. They are so rich and so yummy!

1 cup butter
2 cups sugar
4 Eggs
1 tsp. vanilla
2 cups flour
1/2 cup baking cocoa
1/2 tsp. cream of tartar
1/2 cup chopped nuts (I use pecans)

Macaroon Filling
1 (14 oz. pkg.) flaked coconut
1 (14 oz.) can sweetened condensed milk
2 tsp. vanilla

Frosting
6 tbsp. butter
2 & 2/3 cups confectioners sugar
1/2 cup baking cocoa
1 tsp. vanilla
1/4 to 1/2 cup sour cream

In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour, cocoa, and cream of tartar; gradually add to creamed mixture. Stir in nuts. Spread 1/2 into a greased 13x9 in. baking pan. Combine coconut, condensed milk, and vanilla; carefully spread over chocolate layer. Top with remaining chocolate mixture. Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack. For frosting, cream butter, and sugar, cocoa, vanilla, and sour cream. Mix until smooth. Add more sour cream if needed.

Koehn Cracker Dip

I grew up with my Mom making this cracker dip usually always around Christmas time. She would make big batches of it for us kids to give to our teachers at school. This year I decided to make several batches and give to my co-workers and for Brad to take to his work. It's yummy!

3 8oz. Cream Cheese (softened)
3 Tbls. Worchestershire Sauce
2 Tbls. Minced Onion
few drops tabasco sauce (optional)
1 Tsp. Accent Salt
Dried Beef (3/4 pkg) chopped finely
Garlic Powder (dash)
1 Green Pepper (chopped)

Mix all together and form into a ball and roll in chopped pecans. If you don't want to roll into a ball you can just put in a dish and sprinkle pecans on top too.

Deb's Smooth & Creamy Cheesecake

This year at the MBY Stoodle Fundraiser at church they served the most delicious cheesecake I've ever tasted. It was so smooth and creamy!! I found out that it was Debbie Karber's recipe. Today I needed a dessert to take to a family supper and the thought of that cheesecake came to my mind. I called Debbie and she graciously gave me the recipe. I was even more delighted when I discovered how easy this recipe is. 

 2 8oz. Cream Cheese (softened) 

2 8oz. Containers of Cool whip 

2 C. Powdered Sugar

Deb said the key to a creamy and smooth cheesecake is that the cream cheese and cool whip be room temp. This will prevent any lumps. Mix altogether and pour over graham cracker crust.

 Graham Cracker Crust: 

2 1/2 Crushed Graham Crackers 

1/2 C. Sugar 

3/4 stick of butter (melted) 

Mix together and press into bottom of 9x13 pan.

Shari & Robin's Coconut Bars

Last Sunday night Robin Souter brought the dessert to our small group. She brought these coconut bars. They were so yummy! She said that Shari Day had brought to school one day for the teachers. I made the last night and they are heavenly. My mom calls them "Sin bars" because once you have one you can't keep from eating another. :)

1 yellow cake mix
1/2 cup butter (melted)
1 egg

Mix the cake mix, butter and egg and press into the bottom of a 9x13 pan.

8 oz. cream cheese (softened)
2 cups powdered sugar
2 eggs
3/4 cup coconut

Mix the above ingredients together and spread on top the cake mix mixture in the pan. Put in oven on 350 for 20 min. or until top is slightly browned. Cool and cut into bars. Enjoy!!!

A Recipe fo the New Year

2 C. Love for God
1 C. Faith
4 T. Optimism
6 T. Compassion
3 T. Humility
2 T. Humor
7 T. Charity
1 C. Trust
6 T. Patience

Makes enough for 7 days. Mix above with heaping spoonfuls of love and laughter. Make a new batch weekly and serve daily to all.