Tasty Tuesday: Easy Reindeer Cookies

Look how fun this will be to present to your children and grandchildren?

I found this recipe over at the Family Corner. And I just had to share them with you all!!!

What You Need:

1 roll of pre-made sugar cookie dough
small pretzel rings
M & Ms
1 bell shaped cookie cutter
flour
baking sheet

What You Do:

Preheat oven to 350 degrees F.
Open cookie dough and mix in about 1/4 cup of flour to make the dough a stiffer consistency. Lightly flour the table, then roll the dough out to 1/4 inch thickness.
Using the bell cookie cutter, cut out 12 bell cookies - this will vary depending on how thick you roll out the cookies.

Lay the cookies, all the same way with bell facing you, onto the cookie sheet. Now, turn the cookie sheet around so that the bells are upside down. This is your reindeer face! Place a red M&M in his nose and one pretzel on each side of his head for the ears. (See photo)


Bake for 10 minutes or until very lightly browned around edges. Remove from oven and let cool on the baking sheet for 1-2 minutes. Remove to a cooling rack to finish cooling.

Enjoy!

I am participating in Tempt Your Tummy Tuesday, Dining With Debbie , Balancing Beauty and Bedlam and Tuesdays at the Table recipe exchanges. For more blogger recipes go to these links.

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Tasty Tuesday: Easy Microwave Peanut Brittle

I just discovered this recipe and had to give it a try. It sure beats standing by a pot and stirring and stirring. BUT I must admit - the pictures below show a half burnt peanut brittle. I don't have pictures of a good one because I was out of peanuts! But the part that was not burnt was GREAT! **So warning - if you have a new microwave shorten the cooking time!!**

Microwave Peanut Brittle Ingredients:

1/2 cup dry roasted peanuts

1 cup sugar

1/2 cup light corn syrup

1 pinch salt

1 tablespoon butter

1 teaspoon vanilla
1 teaspoon baking soda

Directions:

1. Start by lining a cookie sheet with foil and spray the foil with cooking spray.

2. In a glass bowl mix the peanuts, sugar, corn syrup and salt.

3. Cook these ingredients for 4-6 minutes based on the power of your microwave.

4. Take it out and stir in the butter and vanilla.

(At this point I think my brittle was done)

5. Put it back in the microwave for 2 more minutes (or less!).

6. Quickly stir in the baking soda - it will bubble up and be foamy. Pour it immediately onto the cookie sheet.

7. Let it cool and break it into pieces. Enjoy!

I am participating in Tempt Your Tummy Tuesday, Dining With Debbie , Balancing Beauty and Bedlam and Tuesdays at the Table recipe exchanges. For more blogger recipes go to these links.


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Tasty Tuesday: Cranberry Sauce

I can hardly believe Christmas is JUST 25 days away! I am so excited!

This thanksgiving my Uncle was in town and he gave me a HUGE hand in the kitchen. We were expecting 22 guests from my side of the family. But my husband's grandfather had passed away the previous Saturday, so the funeral fell on the same afternoon as our big Thanksgiving Dinner.

Luckily my Uncle saved the day and did nearly everything in the kitchen while I followed him with the camera! One of the recipes he made was this cranberry sauce. It was my first time to ever seen cranberry sauce made (who knew the cranberries actually pop!) and it was delicious, so I thought I'd share it with all of you. It will look gorgeous on your Christmas dinner table!

Cranberry Sauce Ingredients:

1/4 cup orange juice
3/4 cup water
1 cup sugar
12-oz bag fresh or frozen cranberries (3 cups)
freshly grated orange zest

1 cinnamon stick (optional)

Preparation:
Bring water and sugar to a boil, stirring until sugar is dissolved. Add cranberries and simmer, stirring occasionally, until berries just pop, 10 to 12 minutes. Then cool. It will gel and get thick.
Cooks' note: · Cranberry sauce may be made 3 days ahead and chilled, covered.

I am participating in Tempt Your Tummy Tuesday, Dining With Debbie , Balancing Beauty and Bedlam and Tuesdays at the Table recipe exchanges. For more blogger recipes go to these links.

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Tasty Tuesday: Dinner Rolls in the Shape of a Turkey

Look at these adorable Turkey Dinner Rolls!!! These only take a few simple ingredients and will surely be a dinner conversation piece!

Ingredients:
2 Rhodes Texas™ Rolls or 2 Rhodes™ Dinner Rolls, thawed but still cold

1 egg , beaten

sliced almonds, slivered almonds, chopped pecans, pepper corns


Instructions:
Flatten one roll for the body and place on a large sprayed baking sheet.

Cut a narrow piece out of the remaining roll to be used as a head and neck. Roll it into a rope shape and place on one side of body to form a slight curve. Cut head piece on an angle and pull down against neck to form a wattle.

Flatten the rest of the roll into a half circle. Cut about ten long slits to form feathers. Place on body opposite head and neck. Brush with egg.

Place peppercorn on head for eye and push a slivered almond into the head for a beak. Decorate body and tail with nuts as desired.

Let rise 15-30 minutes. Bake at 350°F 15 minutes or until golden brown. And enjoy!!!

I am participating in Tempt Your Tummy Tuesday, Dining With Debbie , Balancing Beauty and Bedlam and Tuesdays at the Table recipe exchanges. For more blogger recipes go to these links.

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Tasty Tuesday: Sweet Potato Casserole

Every year we have this Sweet Potato Casserole on our Thanksgiving and Christmas dinner table. For me this side dish is almost a dessert - I LOVE it!

Sweet Potato Casserole Ingredients:

3-28 oz. cans sweet potatoes mashed

1/3 cup of butter
1/2 cup sugar
2 eggs
1/2 cup milk
1/2 tsp. vanilla

Topping

1 cup brown sugar

1/3 cup flour

1/3 cup butter

1/4 cup chopped pecans


Beat together and pour into a buttered 9x13 baking dish.

Mix together topping and place on top of potatoes.

Bake at 350 for 35-40 minutes.

Enjoy!

I am participating in Tempt Your Tummy Tuesday, Dining With Debbie , Balancing Beauty and Bedlam and Tuesdays at the Table recipe exchanges. For more blogger recipes go to these links.

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Tasty Tuesday: Simple Pilgrim Hat Cookies

I love something that is a delight to the children - yet simple to do! These No-Bake Pilgrim Hat Cookies fit that description!

Pilgrim Hat Cookies Ingredients:
1 cup vanilla frosting
7 drops yellow food coloring
32 miniature peanut butter cups
1 package fudge-striped cookie
32 mini orange Chiclets gum


Combine frosting and food coloring. Dip the top of the peanut butter cup in yellow frosting and position over center hole of cookie, forming the hatband and crown. Add gum as "buckle." Repeat with remaining cookies. Makes 32 cookies. (Recipe taken from Taste of Home)

If you like these then you would have liked last weeks Simple Turkey Cookie also.

I am participating in Mama Buzz, Tempt Your Tummy Tuesday, Dining With Debbie , Balancing Beauty and Bedlam and Tuesdays at the Table recipe exchanges. For more blogger recipes go to these links.

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Tasty Tuesday: Simple Turkey Cookies

These are the cutest and simplest Turkey Cookies I have seen - and notice - they are "no-bake"! That's my kind of cookie!!!

Turkey Cookies

40 fudge striped cookies

1/4 cup chocolate frosting

Two 5 oz. pkgs. chocolate covered cherries

20 pieces of candy corn

Place 20 cookies on a flat surface, solid chocolate side down. With frosting attach a chocolate-covered cherry to the top of each base cookie.

Position another cookie perpendicular to each base cookie; attach with frosting.With a dab of frosting, attach one piece of candy corn to the front of each cherry for the head. Let stand until set. Makes 20 cookies.

Take some time this Thanksgiving to grab your kids and grandkids and make this tasty treat! They will be delighted with what they have created!

I am participating in Mama Buzz, Tempt Your Tummy Tuesday, Dining With Debbie , Balancing Beauty and Bedlam and Tuesdays at the Table recipe exchanges. For more blogger recipes go to these links.

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Tasty Tuesday: Homemade Creamy Chicken Noodle Soup

Last Wednesday I woke up with a terrible sore throat. I hit the snooze button and went right back to bed! There was nooooo morning quiet time for this blogging mommy that day! I was definitely sick. As the days went on it transferred from a head cold to laryngitis - yep - I lost my voice completely and I've been left with a whisper - which I am finding not very useful for answering the phone, homeschooling or training the children. Boo hoo...

So on Sunday I made myself a BIG pot of Homemade Creamy Chicken Noodle Soup and I used a new recipe from a bloggy friend over at Come Have a Peace!

Here's Julie's Recipe for Creamy Chicken Noodle Soup (This made too much, so I froze half of it for another sick day! So divide this recipe in half if it's for a small family.):

3 quarts water
8 chicken bouillon cubes
6 1/2 cups uncooked wide egg noodles (12 oz bag)
2 cans cream of chicken soup
3 cups cooked & shredded chicken (or 2 10 oz cans of chicken, drained)
1 cup (8 oz) sour cream

In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through. Remove from the heat; stir in sour cream. Sprinkle w/ parsley if desired. Be comforted, enjoy, and get back to good health! :)

I am participating in Tempt Your Tummy Tuesday, Dining With Debbie , Balancing Beauty and Bedlam and Tuesdays at the Table. For more blogger recipes go to these links.

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Tasty Tuesday - Crock Pot BBQ Beef Stew

Mmmm....My mouth waters just thinking about it! The aroma of BBQ Beef Stew in the crock pot cooking all day is almost torture! I must admit that I lift the lid and sneak a bite around the 6 hour mark! This recipe was one my mom made regularly since I was a child - we had BBQ Beef Stew over noodles with a side salad regularly and we ALL cleaned our plates!!

So here's a hearty fall meal for your family to enjoy!

BBQ Beef Stew:
1lb. Boneless beef stew cut into 1 inch pieces
1 can tomato soup
1/2 cup ketchup
1/2 cup vinegar
1 tsp. salt
1 tsp. dry mustard
1 tsp. paprika
1 tsp. chili powder
2 Tbsp. sugar

Place it all in the crock pot and cook it on low for 6-8 hours. Serve it over a bed of egg noodles with a side salad and you are set!

I am participating in Tempt Your Tummy Tuesday, Dining With Debbie , Balancing Beauty and Bedlam and Tuesdays at the Table. For more blogger recipes go to these links.


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Tasty Tuesday: Cream of Broccoli Soup

This is my mom's recipe and mmmmm...is it delicious!!! The first meal I ever made for my husband (while we were dating) included this Cream of Broccoli Soup as the appetizer! I was cooking to impress and it worked!!! This is still a favorite in our home now and I hope this warms your family on a chilly fall day!

Cream of Boccoli Soup:
2 10oz packages frozen chopped broccoli
3/4 cups finely chopped onion
2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1lb. Velveeta Cheese cubed
1 cup milk
1 cup whipping cream (1/2 pint)
1/4 cup butter
1/3 cup flour


1. Add the broccoli and onion to 4 cups of boiling water. Cook 10-12 minutes.

2. Add the next 4 ingredients mixing well.

3. Cook until the cheese melts stirring constantly.

4. Add the milk, cream, butter and stir.

5. Put the flour in a small bowl and add 1/2 cup of soup in the bowl. Stir it until it is smooth and then add this back to the soup. (This thickens the soup - sometimes it can be lumpy - but stir it in as best as you can.)

6. Bring it to a boil and then simmer for 10 minutes. Then serve it with a crusty bread - the night I made it here, I served it with Pillsbury French Bread.


I am participating in Tempt Your Tummy Tuesday, Dining With Debbie and "In Passionate Pursuit's" Tasty Tuesday . For more blogger recipes go to these links.


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Tasty Tuesday: Freezer Meals and a Cookbook Giveaway

Do you feel like dinner time is a stressful hour in your home? Freezer meals might just solve your problem! I used to go with friends and make a pile of freezer meals for the family and it helped me make it through some rough dinner times when the kids would hang on my legs!

There's a website that gives a complete Once A Month Menu Sampler Here. The writers of the website have come out with this great new cookbook titled "Once A Month Cooking" by Mimi Wilson and Mary Beth Lagerburg and I'm dying to give it away to a reader so you can make your freezer look like this! Just comment below and be sure that you have a link with your email address connected to your profile and you'll be entered to win!

The authors were asked: What are your top three favorite recipes in the new Once-a-Month Cookbook Family Favorites—and why?

Mary Beth answered:
1. Country-Style Ribs (This slow cooker entrée provides great aroma-therapy!)
2. Corn Soup with Basil, Avocado, and Crab (This delicious soup proves that frozen entrees can be both elegant and delicious.)
3. Penne in Cream Sauce with Sausage (My son Drew keeps asking me when we’ll have this one.)

Mimi answered:
1. Lemon Chicken (It’s so fast and tasty! Great for unexpected guests; it can be on the table in ten minutes.)
2. Uptown Joes (Great for picnics or ballgames in wide-mouth thermos.)
3. Beef Pot Roast (I love this one for its smell. There’s nothing like coming into a house that smells good.)

So here are two of the recipes they recommend:

Lemon Chicken
4 boneless, skinless chicken breast halves
1/3 cup lemon juice
1 tablespoon olive oil
2 tablespoons chopped red bell pepper
1 1/2 teaspoons chopped garlic
1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon dried oregano

Mix all ingredients and place in a 1-gallon freezer bag, label, and freeze.

To serve, place in microwave-safe dish and cook in microwave on high power for 5 minutes. Baste the chicken with the juices, turn, and microwave for 3 more minutes. Serves 4.

Country Style Ribs

Salt and pepper to taste

4 1/2 pounds country-style pork loin ribs

2 cups chopped onion
2 cups chopped green bell peppers
1/2 cup chopped celery
1 cup red wine
1 28-ounce can diced tomatoes
1 8 ounce can tomato sauce
2 cups beef broth

Salt and pepper meat and place in a 1 gallon freezer bag.


Combine all the other ingredients and pour into another 1-gallon bag. Label and freeze, with the two bags taped together.

To serve, thaw the ribs and place into a slow cooker with the remaining ingredients. Cook on low for 8 to 10 hours - the whole house will smell wonderful! Serves 8.

Please click on comments if you live in the U.S. and would like to enter to win the Once-A-Month Cooking cookbook - I will announce the winner Saturday AM. Be sure to check out their neat website too at http://www.once-a-monthcooking.com/

I am participating in Tempt Your Tummy Tuesday, Dining With Debbie and "In Passionate Pursuit's" Tasty Tuesday . For more blogger recipes go to these links.

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Tasty Tuesday: Creative Lunch Packing

Last year I asked my friend Kelly (mom of 4 in photo to the right) to take photos of her packed lunches so we could all see her creative lunch packing! Here is what she had to say to go along with her pictures:

This is actually an art form in Japan called "Bento" but I'm not that creative so I just call it "Creative Lunch Packing". I started doing this last Fall when we began eliminating High Fructose Corn Syrup from our diet and I needed some ideas for my kids lunches. Since pretty much all prepackaged foods contain corn syrup I wanted something that could compete with the lure of Little Debbie's but be a bit healthier. I was also trying to eliminate the amount of plastic and waste that comes from the prepackaged food. I found silicone muffin liners and use them as dividers in reusable containers. I have found lots of fun little containers at the Dollar Store and the Target Dollar Spot. Typically, I make a sandwich and then cut it into a shape with a large cookie cutter, like a pumpkin or maple leaf for Fall. They usually take fruit or veggies and dip, this one is made with peanut butter and maple syrup. I make little fruit skewers with berries, grapes, melon, or kiwi on toothpicks and you can use small cookie cutters for cucumbers or cheese slices.Yogurt covered raisins and natural applesauce with sprinkles are popular too. About once a week I send along a special little note about something they have been doing good or just about how much I love them. Recently I was cleaning out my daughter's closet and found ALL the notes I had sent in her lunch last year so I know they treasure those. They also tell me how the other kids at school talk about their lunch and how fun it is. It does take some extra time and planning but it is worth the smile on their faces!
-written by Kelly

Maybe this will give you a few ideas of fun things you can do special for your children! My kids LOVE it when I use a cookie cutter for their sandwiches or cut small shapes in their slices of cheese - I haven't tried to cut my cucumbers in shapes yet - but this post is inspiring me! It's hard to find the time to do this daily - but it's fun every now and then to spice things up a little!


I am participating in Tempt Your Tummy Tuesday, Dining With Debbie and "In Passionate Pursuit's" Tasty Tuesday . For more blogger recipes go to these links.


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Tasty Tuesday: The Duggar's Oven Fries

The book "The Duggars: Twenty and Counting" contains this recipe. It has become one of my simple go to side dishes. It is cheap and easy - the potatos cook quickly in the oven and are a complete hit with the children and my husband! So if you are hard pressed for what to go with your chicken or beef - add this to the plate and your family will cheerfully eat them and be stuffed (which for me is the goal - or else one hour later I hear those famous words "I'mmmmmmmm hungry!!!)


Recipe for Duggar's Oven Fries

• One potato per person you are serving, sliced lengthwise
• Olive Oil (Oops - I'm guilty I used vegetable oil as seen in the photo!)
• Garlic powder, salt and pepper (or chili pepper if desired)

Preheat the oven to 450 degrees. Rub the potato with 2 tablespoons of olive oil (or put the oil in a plastic bag and toss with the potato slices). Sprinkle on the seasoning of your choice. Spread the slices on a nonstick baking sheet. Bake for 20 minutes, until golden brown and fork tender and voila - golden steak fries! ENJOY!!!!

Maybe it seems late in life for me to have discovered such a simple side dish - but I'm thankful I gave it a try - it's jazzed up many meals this summer!

I am participating in Tempt Your Tummy Tuesday, Dining With Debbie and "In Passionate Pursuit's" Tasty Tuesday . For more blogger recipes go to these links.

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Tasty Tuesday: Easy Homemade Apple Pie with Crumb Topping!

So I made my first homemade apple pie of the season for friends (and if I don't say so myself) - it was DELISH!!!

This is my sister Kristen's recipe and you have to give it a try!!! I highly recommend if you are stinky at making crust like me - to buy the prepackaged crust - I made the crust from the recipe below and it tasted great - but it didn't turn out too pretty. But the filling is simple, quick and SOOOO good! And the crumb topping mmmmm... girls now we are talking comfort food!!!

French Apple Pie

Crust:
1 cup flour
1/2 tsp. salt
1/3 cup plus 1 tbsp shortening
2 tbsp water

Roll out and place in a 8 inch or 9 inch pie pan.

Apple Filling:
6-7 cups peeled and sliced granny smith apples
3/4 cup sugar
1 tsp cinnamon
1 1/2 tbsp butter

Mix and place in pastry shell

Crumb topping:
1/2 cup butter
1/2 cup packed brown sugar
1 cup flour

Cut ingredients together until crumbly. Sprinkle over filling. Bake @ 400 degrees for 45-55 minutes.

Cut a warm piece of apple pie and serve it with a bountiful scoop of vanilla ice cream and savor the flavor of fall!

I am participating in Tempt Your Tummy Tuesday, Dining With Debbie and "In Passionate Pursuit's" Tasty Tuesday . For more blogger recipes go to these links.

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Tasty Tuesday: Homemade Zucchini Bread

I just started making this Zucchini Bread last fall after my friend Kelly gave me this recipe. I believe she got it from Paula Deen's Cookbook. It is scrumptious!!!! It is zucchini season so this is the perfect time of the year to get baking! This recipe makes 2 loaves of bread - one for you now and one for you later in the freezer (or to share with a loved one).



Here's Kelly's Homemade Zucchini Bread Recipe:
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans


Directions
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.


I am participating in Tempt Your Tummy Tuesday, Dining With Debbie and "In Passionate Pursuit's" Tasty Tuesday . For more blogger recipes go to these links.




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