Kitchen Crafts 'n' More

Wednesday, September 27, 2006 Salsa Recipes Blog

Salsa and hot sauce lovers rejoice!
Salsa Recipes Blog

Please send in any recipes you have for salsa or anything using salsa in it OR using hot sauce. :) Thank you.

Posted by HappySlob :: 7:55 AM :: 0 comments

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Fire Roasted Sweet Red Peppers Recipe

Fire Roasted Sweet Red Peppers
Submitted by a reader




Makes about 3/4 cup
2 sweet red peppers
Drizzle of olive oil for rubbing
1 tsp. balsamic vinegar
1 tsp. olive oil
Salt to taste
Hearty crackers
Fresh mozzarella (optional)

Step 1: Rub the peppers with olive oil. Grill the peppers over a hot fire, rotating every few minutes. Allow the skin of the pepper to blacken and the flesh to become soft. This should take about 10 to 15 minutes. Transfer the grilled peppers to a bowl, cover with plastic wrap and allow the peppers to sweat and cool.Step 2: Remove the peppers from the bowl and reserve the accumulated liquid.Remove the blackened skin, seeds and stem core from the pepper. Cut the pepper into slices.Step 3: Combine the sliced pepper with the reserved liquid. Add the balsamicvinegar, olive oil and salt to taste.Step 4: Allow the pepper to marinate in the flavors of the liquid mixture for at least 1/2 an hour. Serve with crackers and fresh mozzarella if you choose.

Posted by HappySlob :: 6:56 AM :: 0 comments

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Bath and Beauty Recipes: Aromatherapy Recipes to Try

http://www.kitchencraftsnmore.net/bath5.html has tons of fun essential oil and aromatherapy recipes to try at home. Not only are these fun to make, and fantastic for gifts BUT they're also easy! Find essential oils online or at local crafting stores.

Posted by HappySlob :: 6:53 AM :: 0 comments

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Candy Recipes: Copycat Almond Roca Recipe

A delicious new posting on my Candy Blog today is for a copycat almond roca. Yummericious! Great for gifts -- or for munching on yourself. :)

Posted by HappySlob :: 6:51 AM :: 0 comments

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Cupcakes Recipes: Chocolate Delight Cupcakes (with Cream Cheese Filling)

CHOCOLATE DELIGHT CUPCAKES
Delicious chocolate cupcakes with a cream cheese chocolate chips filling!
Submitted by Gracie





Filling:
1--8 oz. cream cheese
1/2 c. sugar
6 oz. chocolate chips
1 egg
1/2 tsp. salt

Mix and set above side.

Batter:
3 c. flour
1/2 c. cocoa
2 tsp. soda
2 c. sugar
1 tsp. salt

Stir in:
2/3 c. oil
2 c. water
2 tsp. vanilla
2 tsp. vinegar

Fill cupcake cups 2/3 full with batter. Dump a heaping teaspoonful of filling on each cupcake. Bake at 350 degrees for 25 minutes or until done. Make s 25-30 cupcakes.

Posted by HappySlob :: 6:37 AM :: 0 comments

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Shrimp and Mushroom Linguini (linguine) Recipe

Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce
Submitted by Dorina
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Yields: 4 servings

1 (8 ounce) package linguini pasta
2 tablespoons butter
1/2 pound fresh mushrooms, sliced
1/2 cup butter
2 cloves garlic, minced
1 (3 ounce) package cream cheese
2 tablespoons chopped fresh parsley
3/4 teaspoon dried basil
2/3 cup boiling water
1/2 pound cooked shrimp

Bring a large pot of lightly salted water to a boil. Add linguini, and cook until tender, about 7 minutes. Drain.

Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat.
Add mushrooms; cook and stir until tender. Transfer to a plate.

In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms, and heat through.

Toss linguini with shrimp sauce and serve.

Posted by HappySlob :: 6:35 AM :: 0 comments

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Rosemary Olive Bread Recipe



ROSEMARY OLIVE BREAD
Submitted by PJ

Rosemary Olive Bread
Fresh rosemary and Kalamata olives flavor this fragrant peasant loaf. High-gluten bread flour gives an open chewy texture to the loaf.
This recipe yields 2 loaves, 12 slices per loaf.

Ingredients

2 packages active dry yeast
1 teaspoon sugar
1 1/2 cups warm water
1 cup kalamata olives pitted and coarsely chopped
2 tablespoons finely chopped fresh rosemary
1 teaspoon salt
About 5 cups bread flour
1 tablespoon extravirgin olive oil

Preparation

1.In small bowl, combine yeast, 1 tablespoon olive oil, 1 teaspoon sugar, 1/2 cup warm water (105 to 110 degrees F), and 1/4 cup bread flour; let stand until yeast mixture foams, about 5 minutes.
2.Meanwhile, in large bowl, mix olives, rosemary, salt, and 4 cups flour. Add yeast mixture and remaining 1 cup warm water (105 to 110 degrees F); stir until combined.

3.Turn dough onto lightly floured surface and knead until smooth and elastic, about 8 minutes, working in more flour (1/2 to 1 cup) while kneading.

4.Shape dough into a ball; place in greased large bowl, turning dough over to grease top. Cover bowl with plastic wrap and let dough rise in warm place (80 to 85 degrees F), until doubled, about 1 hour.
5.Punch down dough. Turn dough onto lightly floured surface and cut in half; cover and let rest 15 minutes for easier shaping. Dust a large sheet generously with cornmeal.
6.Shape each half into a 7 1/2" by 4" oval and place on cookie sheet about 3 inches apart. Cover and let rise in warm place until doubled, about 1 hour.
7.Preheat oven to 400 degrees F. Brush tops of loaves with 1 tablespoon olive oil. With sharp knife, cut 3 diagonal slashes across top of each loaf. Bake for 45 minutes or until loaves are nicely browned and sound hollow when tapped on the bottom. Let cool before slicing if you can.
If using a bread machine add olives at the end of the mix cycle so they hold together. Remove dough, and follow steps 5, 6,7.

Posted by HappySlob :: 6:32 AM :: 0 comments

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Candy Recipes: Almond Nougat Krispies Candy Squares

3 White almond / honey nougatCandy bars-3 oz each Such as toblerone
5 c Crisp rice cereal
1 1/2 c Sliced almonds; toasted
3/4 c Unsalted butter
4 c Miniature marshmallows

1. Butter an 8-inch square baking pan and set aside. Chop the nougat barsfinely. Toss cereal and nuts in bowl to mix.
2. Melt butter in large saucepan. Add marshmallows; cook, stirringconstantly with wooden spoon, until melted. Add chopped nougat, stirring until melted. Remove from heat. Add cereal mixture; toss until well coated.
3. Using buttered spatula, press mixture evenly into prepared pan. Cutinto squares when cool.

For new candy recipes all the time visit http://candy-recipes.blogspot.com

Posted by HappySlob :: 6:27 AM :: 0 comments

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Tuesday, September 26, 2006 German Chocolate Cupcakes Recipe

German Chocolate Cupcakes
~Submitted by Dorina~
For more delicious cake recipes click HERE

Makes 12 servings
Prep: 25 minutes
Freeze: 4 hours or overnight
Bake: 25 minutes
Cool: 1 hour
Stand: 1 hour
Ingredients
1 recipe Chocolate-Pecan Ice Cream "Frosting"
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 ounces sweet baking chocolate
1/4 cup water
1/2 cup butter, softened
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla
1/2 cup buttermilk or sour milk
Caramel ice cream topping
2/3 cup toasted shaved coconut**

1. Prepare Chocolate-Pecan Ice Cream "Frosting." Cover and freeze. Line twelve 2-1/2-inch muffin cups with paper bake cups. Set aside.

2. Preheat oven to 350 degree F. In a small bowl stir together flour, baking soda, and salt; set aside.

3. In a small saucepan combine chocolate and water. Cook and stir over low heat until melted; cool about 10 minutes.

4. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until fluffy. Add eggs and vanilla; beat on low speed until combined then beat on medium speed for 1 minute. Beat in chocolate mixture. Add the flour mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition just until combined. Spoon batter into bake cups, filling cups about 2/3 full.

5. Bake about 25 minutes or until a wooden toothpick comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool thoroughly.

6. Just before serving, heat caramel ice cream topping until warm. Remove wrappers from cupcakes; place cupcakes on plates or in shallow bowls. Top each cupcake with one round of Chocolate-Pecan Ice Cream "Frosting." Top with toasted coconut and drizzle with warm caramel ice cream topping.
Makes 12 servings.

*Toasted Coconut: With vegetable peeler, shave strips of coconut from a peeled, halved coconut. Place in a shallow baking pan. Toast in a 350 degree F oven for 10 minutes or until edges are lightly browned, stirring occasionally. You may also use purchased raw chip coconut, but only toast for 2 to 3 minutes.

**Chocolate-Pecan Ice Cream "Frosting": Line a cookie sheet with waxed paper; set aside. Slice 1/2 gallon chocolate ice cream into sheets about 2 inches thick. Use a cookie cutter to cut rounds just larger than the cupcakes from frozen ice cream. Place on waxed paper-lined cookie sheet. Press 3/4 to 1 cup toasted pecan pieces into ice cream letting pecans protrude from the ice cream. Cover and freeze 4 hours or overnight.

Posted by HappySlob :: 9:02 AM :: 0 comments

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Two Healthy Pumpkin Pie Recipes

Recipe #1. PUMPKIN CHIFFON PIE (Low-Fat)
INGREDIENTS: Reduced-fat graham cracker crust, 2 3/4 cups cold skim milk, 2 pkgs. (1.5-ounces each) instant sugar-free vanilla pudding mix, 15-ounce can solid pack pumpkin, 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. ground cloves, Light frozen whipped topping and additional cinnamon (optional).
DIRECTIONS: In a mixing bowl, combine milk and pudding mix. Beat for 1 minute (mixture will be thick). Add pumpkin and spices. Beat 1 minute longer. Pour into pie crust. Cover and refrigerate for 2 hours or until firm. If desired, garnish with whipped topping and sprinkle with cinnamon.

Recipe #2. SUGAR FREE PUMPKIN PIE (Low-Fat)
INGREDIENTS: 9-inch unbaked pastry shell, 1 can (16-ounces) pumpkin, 1 can (12-ounces) evaporated skim milk, 3 eggs, 5 1/2 tsp's. sugar substitute, 1/4 tsp. salt, 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. ground nutmeg, 1/8 tsp. ground cloves.
DIRECTIONS: Beat first 3 ingredients in a medium bowl then beat in remaining ingredients. Pour mix into pastry shell. Bake at 425° for 15 minutes. Reduce heat to 350° and bake until knife inserted near center comes out clean, about 40 minutes. Cool on wire rack.

Thanks to Sue B. for today's pie recipes!
For fresh pie recipes every day - visit the Pie Recipes blog at http://pie-recipes.blogspot.com

Posted by HappySlob :: 9:00 AM :: 0 comments

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Recipe Request: Maple Pumpkin Butter

Here's a new recipe request sent in by reader Vickie:

I hope you can help me. I'm looking for a recipe to make MAPLE PUMPKIN BUTTER (using canned pumpkin). I understand the USDA does NOT recommend canning Pumpkin Butter. I would like to make the butter to give as gifts to co-workers for Christmas therefore it would be made a day or so before it would be given with instructions to refrigerate. Does someone have a recipe for Maple Pumpkin Butter?

Thank you!!!

Posted by HappySlob :: 8:51 AM :: 0 comments

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Sunday, September 24, 2006 Cleaning Tips: Cleaning Glasstop Stoves

CLEANING GLASS TOP STOVES
Cammie from KS writes:
"I use 'Cook Top' brand Cleaning Creme for Smooth
Top Ranges, and on the back of the bottle, it says
that it is manufactured in the USA for Maytag
Customer Service. I am sure that my husband got
it at Sears.
We have made some messes on our stove, and it
takes it right off. If you keep cooking over
the mess, I don't know how well anything would work!"

Marilyn in Florida suggests:
"I know that most people know about the virtues of
baking soda, but I would like to put my two cents in!
I have spent countless hours trying to scrub my
ceramic cook top to get all the burnt on foods off.
I've used the commercial cleaner that came with my
stove, SOS pads and even the Mr. Clean Magic Erasers.
I finally poured baking soda on the food, dampened
it with water to make a paste, and let it sit for
15 minutes or so. The burnt food came off in one
wipe! I am now a true believer in the power of baking
soda! I've saved money, time and my elbows."

Posted by HappySlob :: 9:45 AM :: 0 comments

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Cheddar and Chive Souffle (Like an Omelet)

I made this the other night and my hubby just loved it! Kind of like a
gooey cheesy omelet, but more fluffy :)

Cheddar-Chive Soufflé
Submitted by Christi B.



3 tablespoons plus
1/3 cup grated Parmesan cheese
1 1/2 cups milk
1/4 cup all-purpose flour
1 1/2 cups shredded cheddar cheese (6 ounces)
1 1/2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 cup snipped fresh chives
5 eggs, separated into yolks and whites
1/4 teaspoon cream of tartar

1. Heat oven to 400F. Coat 10-cup soufflé dish with cooking spray. Coat
with the 3 tablespoons Parmesan.
2. Whisk milk and flour in saucepan. Bring to simmering over medium-high
heat, whisking occasionally, until thickened, about 5 minutes. Remove
from heat. Whisk in remaining 1/3 cup Parmesan, cheddar, mustard, salt
and chives.
3. Whisk small amount of milk mixture into yolks in bowl. Whisk in
almost half of milk mixture; whisk yolk mixture into milk mixture in
saucepan. Pour into large bowl.
4. In clean bowl, beat whites and cream of tartar on medium until foamy.
Increase to high; beat until stiff peaks. Fold half of whites into yolk
mixture; fold in remaining whites. Scrape into prepared dish; smooth
top. To make _top hat_ on soufflé, hold spoon upright and with back side
of tip, make circle around mixture, 1 inch from edge of pan.
5. Place soufflé in 400F oven; reduce temperature to 375F. Bake in 375F
oven 30 to 35 minutes, until lightly golden, puffy and lightly set in
center. Serve immediately. Makes 8 servings.

Posted by HappySlob :: 9:42 AM :: 0 comments

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The Benefits of Lavender Essential Oil in Aromatherapy

You all know how much I love real Lavender Essential Oil, but did you know that there are all sorts of proven reasons to love it so much? :) Here are a few of the benefits of using aromatherapy - in particular, Lavender Essential Oil:

Some of the health benefits of lavender are:

  • can help you to sleep better (helps treat insomnia naturally)
  • can ease minor feelings of depression
  • can fight bacteria
  • can help a person think more clearly and feel calmer

No wonder I love lavender so much!


Posted by HappySlob :: 9:30 AM :: 0 comments

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Jalapeno Chicken Salad Recipe

JALAPENO CHICKEN SALAD




2/3 cup mayonnaise
1 tablespoon lime juice
3 cups shredded cooked chicken
1/2 medium celery rib, chopped fine
1/2 small red onion, chopped fine
1/2 red bell pepper, seeded and chopped fine
2 tablespoons fresh cilantro, chopped
1/4 cup sliced pickled jalapenos, chopped fine
Salt and pepper, to taste

Mix mayonnaise and lime juice in small bowl until combined.

Toss chicken, celery, onion, bell pepper, cilantro and jalapenos in large
bowl. Add mayonnaise mixture and toss until evenly coated. Season with salt
and pepper, to taste. Serve or cover and refrigerate for up to 2 days.

Serves 6. Per serving: 294 calories; 35.9 grams protein; 12.7 grams fat
(38.8 percent of total calories); 9 grams carbohydrate; 0.7 gram fiber; 103
milligrams cholesterol; and 280 milligrams sodium.

33.1 grams fat (54.6 percent of total calories); no carbohydrate; no fiber;
199 milligrams cholesterol; and 186 milligrams sodium.

Posted by HappySlob :: 9:26 AM :: 0 comments

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Household Hints for the Day: Brown Sugar & Sewing Needles

Today on the Household Hints Blog I've posted all sorts of ways to keep your brown sugar nice and moist (not a big hard clump) and a simple, but effective way to re-sharpen your sewing needles. Enjoy!

Posted by HappySlob :: 9:23 AM :: 0 comments

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Saturday, September 23, 2006 Strawberry Tartlets with Pastry Cream Recipe

STRAWBERRY TARTLETS
Submitted by Jeannie

1 1/4 c. unbleached all-purpose flour
1/2 c. cake flour
1/4 c. powdered sugar
1/2 c. (1 stick) well-chilled unsalted butter, cut into pieces
1 egg, beaten to blend
2 tsp. (or more) cold water
1 tsp. vanilla

PASTRY CREAM:
3/4 c. milk
1/2 vanilla bean, split lengthwise
1/4 c. sugar
3 egg yolks
1 1/2 tbsp. all-purpose flour
1/2 c. strawberry jelly
3/4 c. well-chilled whipping cream
2 tbsp. powdered sugar, sifted
12 sm. strawberries, sliced
24 sm. strawberries, quartered

For Crust: Blend flours and sugar in processor. Cut in butter using on/off turns until mixture resembles coarse meal. Add egg, 2 teaspoons water, and vanilla; blend using on/off turns until dough just starts to come together, adding more water if necessary. Flatten dough into disc. Wrap in plastic and refrigerate at least 1 hour.
For Pastry Cream: Pour milk into heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Bring to boil. Remove pan from heat and let mixture steep 30 minutes.
Using electric mixer, beat 1/4 cup sugar and yolks until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Sift flour over yolks and mix well. Return milk to boil. Slowly whisk into yolks. Return mixture to saucepan. Place over medium-low heat and stir constantly until mixture comes to a boil and thickens. Whisk until smooth. Strain into medium bowl. Press plastic wrap onto surface of cream to prevent skin from forming. Let cool; refrigerate.
Butter twelve 3 inch brioche molds. Roll dough out on lightly floured surface to thickness of 1/16 inch. Roll dough up on rolling pin. Unroll over molds. Fit dough into molds; trim edges. Refrigerate 1 hour.
Preheat oven to 400 degrees. Line molds with foil and fill with dried beans or pie weights. Bake until brown, about 20 minutes. Remove beans and foil. Cool completely. Unmold.
Melt jelly in heavy small saucepan over medium heat. Lightly brush jelly over inside of tartlet shells.
Using electric mixer, beat cream with powdered sugar until stiff peaks form. Fill each tartlet half full with pastry cream. Cover with sliced strawberries. Top each with whipped cream. Garnish with quartered berries. Refrigerate up to 30 minutes before serving.

Posted by HappySlob :: 8:45 PM :: 0 comments

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Turkey Kebabs Recipe (with Ginger Mustard Sauce)

Turkey Kebabs With Gingered Mustard Sauce
Yield: 4 servings.
1/2 cup honey mustard
8-ounce can pineapple chunks, drained, juice reserved
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
1 tablespoon brown sugar
1 pound boneless, skinless turkey cutlets, cut into 1-inch strips
1 green bell pepper, cut into squares
8 cherry tomatoes

1. Combine mustard, pineapple juice, sugar and ginger. Reserve 1/3 cup of this sauce in a serving bowl. 2. Alternately thread pieces of turkey, pineapple, pepper and tomatoes onto metal skewers. Grill or broil kebabs over medium heat 15 minutes until turkey is cooked through. Turn and baste often with remaining pineapple-mustard sauce. 3. Serve kebabs with reserved sauce. If desired, serve with rice. Nutrition information per serving: Calories 260 Fat 2 g (1 sat.) Carbohydrate 23 g Cholesterol 95mg Sodium 242 mg Protein 36 g orlandosentinel.com

Posted by HappySlob :: 8:42 PM :: 0 comments

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Chocolate Peanut Butter Cupcakes Recipe

Chocolate Peanut Butter Cupcakes
~Submitted by Christi~

6 tablespoons unsalted butter -- (3/4 stick) cut into 4 pieces
1 1/4 cups semisweet chocolate chips -- (about 6 oz.)
3 ounces unsweetened chocolate -- chopped
1/2 cup brown sugar -- packed
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/3 cup toasted walnuts -- chopped
1/4 teaspoon salt

For cupcakes:Preheat oven to 350~F. Line 10 standard (1/3 cup) muffin cups withpaper liners. Combine butter, 1/2 chocolate chips, and unsweetenedchocolate in top of double boiler set over simmering water. Stir untilmixture is melted and smooth. Remove from over water. Whisk bothsugars into chocolate mixture, then whisk in eggs one at a time. Whiskin vanilla, then flour, walnuts, salt and remaining 3/4 cup chocolatechips. Divide batter among prepared muffin cups. Bake cupcakes untiltester inserted in center comes out with moist crumbs attached, about 20minutes. Transfer cupcakes to rack and cool completely.Frosting:Put powdered sugar and next three ingredients in a medium bowl. Usingand electric mixer, beat until mixture is smooth, adding whipping creamby teaspoonsful if frosting is too thick to spread. Spread frosting inswirls over top of cupcakes. Sprinkle with chocolate shavings orchocolate sprinkles.

Posted by HappySlob :: 8:37 PM :: 0 comments

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Homemade Face Paint Recipe

Make Your Own Face Paint (non-toxic)
1 tsp. cornstarch
1/2 tsp. water
1/2 tsp. cold cream
2 drops food coloring

In a small mixing bowl, combine all ingredients, mix well.

face paint recipe
2 tsp. white shortening
5 tsp. cornstarch
1 tsp. white flour
2 or 3 drops glycerin
Food coloring or cocoa for brown
Mix in given order.

Thanks to Deb for these face paint recipes.

Posted by HappySlob :: 8:35 PM :: 0 comments

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Chuckwagon Fries Recipe

CHUCK WAGON FRIES

4 slices bacon, chopped
4 medium potatoes, thinly sliced
1 medium onion, thinly sliced
Garlic salt
Pepper

Cook bacon until crisp in a 10 inch skillet. Add potatoes and onions.
Cook covered over low heat about 30 minutes or until potatoes are tender. Stirring occasionally. Season to taste with garlic salt and pepper.

Posted by HappySlob :: 8:33 PM :: 0 comments

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Friday, September 22, 2006 Breakfast Recipes: The Best Cheesy Hashbrowns

Here's today's last breakfast/brunch recipe from Shannon. If you try any of these recipes, please remember to post a comment so we'll all know how it was!

Cheesy Hashbrowns
These are the best you'll ever eat!!!!

1 26 oz bag of frozen hash browns
2 Cups shredded Colby cheese
1/4 cup of finely chopped onions
1 cup evaporated milk1
/2 cup canned beef broth
2 Tablespoons butter, melted
dash garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper.

Combine first three ingredients in a large bowl. Combine remaining ingredients in another bowl. Mix until all ingredients are combined then pour over the hash browns and mix well. Heat the remaining butter in a large skillet. If you have an oven proof one, that will save you a dish to wash.When the skillet is hot, dump the hash browns in the skillet. Cook, stirring occasionally, until the cheese has melted and everything is hot. Place your skillet in a preheated 425 degree F oven. If your skillet isn't oven proof, then dump everything into a glass 9x9 dish and bake for about 45 to 60 minutes, or until the surface is dark brown. These will come out greasy because of the cheese. I just blotted themwith a papertowel before serving.

Posted by HappySlob :: 8:46 PM :: 0 comments

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Breakfast/Brunch Recipes: French Toast Casserole Recipe

Again - thanks to Shannon for all of these great breakfast/brunch recipes. This one is an EASY way to make delicious french toast.

This one is my favorite!! It's more like cinnamon toast casserole, and because mum and I love cinnamon toast, I upped the cinnamon (my hubby likes this version much better, though).

French Toast Casserole
1/2 c Butter
pinch salt
6 eggs
1 1/2c milk
1 tsp vanilla
1c brown sugar
1T cinnamon
bread slices

Melt butter in a 9x13 pan. mix brown sugar and cinnamon together and add to melted butter. spread over bottom of pan. cover w/2 layers of bread slices. beat together milk, eggs, vanilla and salt and pour over bread slices. chill overnight. bake 30min at 350. cut and flip over on plate when serving...

Posted by HappySlob :: 8:41 PM :: 0 comments

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Strawberries Dipped in Dove Chocolate Recipe

Shannon sent this additional recipe - great on a brunch platter or ANY platter, as far as I'm concerned! :) Yummericious.

I also dip ripe strawberries in melted DOVE chocolate. Dove has less wax in it, so you don't need to add oil or cream or anything like that. Melt it in a double boiler if you have one. If not, place a pan of water on the stove to boil. Place another pan over it so that it sits right on top of it. Put chocolate in that pan and melt, stirring frequently. Make sure the berries are clean and completely DRY before you dip in chocolate. Place on wax paper to cool. **tipLeave the green on the strawberries so you can hold that while dipping. It's a nice little "handle".

Posted by HappySlob :: 8:38 PM :: 0 comments

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Breakfast and Brunch Recipes: Scrambled Eggs in Croissant Cups

Croissant Egg Cups
Submitted by Shannon (now known as the brunch queen!)

Scramble enough eggs for your family. Add meats and cheeses to your taste. I like goat's cheese and crumbled sausage. My son would rather poke his eye out with a tinker toy stick that eat goat's cheese (only when he knows I'm using it...heh heh heh). I also prefer to use evaporated milk rather than regular milk. The eggs turn out so much creamier. You'll need 4 crescent triangles for one person, so make sure when you're buying the cresecent rolls, that you buy enough for 4 per person. Don't buy the jumbo kind. They get too big. I usually just buy whatever generic brand there is. Be sure to check the expiration date. I forgot one time, and got home with an old can, and I didn't realize it until I tried unrolling them. I knew something was wrong instantly!Unroll them. Leave them in rectangles and pinch the seams really tight. Spray a deep muffin pan with Pam. Lay one rectangle in the muffin well, then lay another one across it so it looks like a cross. Smush the dough down into the wells and make sure it's smushed well, and make sure any overlapping is pinched or smushed together. Overhang is fine. Bake until golden and puffed up, per instructions on can. I like to stick my finger in the cooled cups to make room for the scrambled eggs. Really open the cups up. Scoop as much of the scrambled eggs into each cup as you can. Serve with fresh fruit and preserves of your choice (for the croissant cup), and Mimosas.

Posted by HappySlob :: 8:36 PM :: 0 comments

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Breakfast and Brunch Recipes: Mimosas

Shannon sent in all sorts of amazing breakfast/brunch recipes recently and I thought it was time to share it! :) Take time this weekend to try a few of these -- I'm sure your friends and family will appreciate it!

Here's the email Shannon sent to me...and the three mimosa recipes she sent along with it.

We served most of these at our 1st annual Grand Mother's Day Brunch when my mom, aunty, cousin, step-grandma, and my in laws came for brunch. It was for moms only!! WOWSA...what a spread!! Also, Wal-Mart has a coffee I just love. It's called Chocolate Velvet. My favorite is Chocolate Hazelnut by Gherardelli's, but I have a hard time getting it around here. This went great with our brunch!! We made it a bit strong, and it was fantastic!!

Basic Mimosa
1oz Orange Juice
3oz Champagne
Make sure everything is good and cold!! In a tall flute glass, pour first the Orange Juice, then the Champagne. The Champagne with its alcohol is thicker and will mix down into the OJ. Do not stir - you'll lose the bubbles!

Mimosas - Variation 1
1/2 oz Grand Marnier® orange liqueur
1 splash orange juice
Champagne
Pour grand marnier into a champagne flute. Fill almost to the top with champagne and top off with fresh orange juice.

Mimosas Recipes - Variation 2 Peach Mimosas
2 cups peach nectar, chilled
1 1/3 cups orange juice, chilled
2/3 cup grenadine syrup
1 (750-milliliter) bottle Brut champagne, chilled
Combine peach nectar and orange juice in a pitcher, and stir well. Spoon 1 tablespoon grenadine syrup into each of 10 champagne glasses.Add 1/3 cup of the orange juice mixture to each glass, and top with chilled champagne. Serve immediately.

Posted by HappySlob :: 8:32 PM :: 0 comments

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Pistachio Cake with Cream Cheese Frosting Recipe

A friend just told me this an excellent cake. Here is the recipe. Enjoy! Dorina =)

Pistachio Cake (with Nuts)Batter
:1 box yellow cake mix
1 box pistachio nut pudding mix (instant)
4 eggs
8 oz sour cream
1/4 cup oil
1/4 cup water

Nut Mix:1 cup sugar
1 cup chopped walnuts
1 tsp cinnamon

Grease and flour two regular size bread pans or one bundt cake pan. Mix batter mixture with a mixer and set aside.Mix nut mixture and set aside. In pan, layer batter mixture, nut mixture, batter mixture and then nut mixture on top. Bread pans will be about 3/4 full each before baking.Bake at 350 degrees for 45-50 minutes. Check with knife to make sure completely cooked. Let fully cool before removing from pans.Note: When making it as a bundt cake, cream cheese frosting is excellent on top.

Cream Cheese Frosting1/2 c. butter1 small package cream cheese1 tsp. vanilla1 lb. confectioners sugarCombine butter, cream cheese, and vanilla. Beat until smooth.Gradually add the sugar, while beating well.If mixture is too thick to spread, thin to a spreadable consistency by adding a small amount of milk.

Posted by HappySlob :: 8:30 PM :: 0 comments

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Fruit Dip Recipe (made with Yogurt Cheese)

Fruit Dip
Submitted by Dorina

Make yogurt cheese by taking 1 cup vanilla yogurt and placing it in a strainer that is lined with a coffee filter, place it over a bowl for drainage.

Refrigerate for several hours and discard the watery stuff that collects in the bowl. You'll be left with the yogurt cheese (consistency of thick sour cream).

Put the yogurt cheese in a small bowl and add:1/2 cup powdered sugar2-3 tablespoons low-fat cream cheese1 teaspoon vanilla and blend with a mixer until blendedOptional: Drizzle with honey to sweeten, ready to dip your fruit!

Posted by HappySlob :: 8:26 PM :: 0 comments

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Thursday, September 21, 2006 Household/Cooking Tips & Hints: Get More Juice out of Lemons

Here are two of my favorite ways to get more juice out of lemons, whenever you're using them in recipes:

  1. Roll the lemon on the countertop before using - it helps to release extra lemon juice
  2. Dip in a bowl or cup of hot tap water for a few seconds - this also helps to get more juice out of every lemon!

New tips and hints EVERY day on The Household Hints Blog


Posted by HappySlob :: 8:45 PM :: 0 comments

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Lemon Cupcakes Recipe - Baking/Cakes Recipes

Lemon Cupcakes
Thanks to Dorina for this delightful recipe!

2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup shortening
1 cup sugar
3 eggs
2/3 cup milk
1 tablespoon finely shredded lemon peel
2/3 cup sugar
1/3 cup lemon juice
Lemon peel curls (optional)
Fresh lemon balm leaves (optional)

1. Grease and lightly flour twenty to twenty-four 2-1/2-inch muffin cups. Combine flour, baking powder, and salt; set aside.

2. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar and beat until combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk, beating on low to medium speed after each addition just until combined. Stir in the 1 tablespoon lemon peel. Spoon batter into prepared muffin cups. (Fill any empty, greased muffin cups with water to avoid damaging pan.)

3. Bake in a 350 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove from pans. Place cupcakes upside-down on wire racks set over waxed paper.

4. In a small mixing bowl stir together the 2/3 cup sugar and lemon juice. Brush sugar mixture over warm cupcakes until all is absorbed. Cool completely. Cover and store in the refrigerator for up to 5 days or in an airtight container in the freezer for up to 2 months. Before serving, garnish with lemon peel curls and lemon balm leaves, if desired. Makes 20 to 24 cupcakes.

Posted by HappySlob :: 8:44 PM :: 0 comments

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Sylvia's Sweet Potato Pound Cake Recipe

Sylvia's Sweet Potato Pound Cake


Sweet potatoes give color and flavor to a Splenda-sweetened pound cake
created by Sylvia Woods, owner of Sylvia's Restaurant of Harlem, N.Y, a
popular soul-food eatery. (Recipe below.)

1/2 cup chopped walnuts
3 cups sifted cake flour (sift before measuring)
2 cups Splenda granular sweetener (see note)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter, softened
1 cup mashed sweet potatoes, cooled
1 cup low-fat buttermilk
1 teaspoon lemon extract
1 teaspoon vanilla
6 large eggs

Preheat oven to 350 F. Grease and flour a 10-inch Bundt pan. Sprinkle
walnuts in pan; set aside.

Combine flour, sweetener, baking powder, salt and baking soda in a large
bowl; set aside.

Beat butter at medium speed with an electric mixer about 2 minutes or until
creamy. Beat in sweet potatoes, buttermilk, lemon extract and vanilla. Add
flour mixture in thirds, beating after each addition until batter is smooth.

Add eggs, one at a time, beating just until yellow disappears. Spoon batter
into the prepared pan.

Bake 50 to 60 minutes or until a long wood pick inserted in the center comes

out clean. Let cool in the pan on a wire rack 10 to 15 minutes. Remove from
pan; let cool completely on the wire rack, nut-side up.

Makes 12 servings.

Note: 2 cups of Splenda granular sweetener are equal in sweetness to 2 cups
of granulated sugar.

PER SERVING: Cal 300 (43% fat) Fat 15 g (8 g sat) Fiber 1 g Chol 30 mg
Sodium 230 mg Carb 33 g

Adapted from a recipe by Sylvia Woods of Sylvia's Soul Food, for
Splenda No Calorie Sweetener Cookbook (Publications International, $7.98).


www.dallasnews.com

Posted by HappySlob :: 8:42 PM :: 0 comments

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Great with a Cup of Tea: Toffee Scones with Chocolate Chips

Chocolate Chip Toffee Scones



Thanks again to Christi. :) These sound utterly perfect (and decadent) to enjoy with an afternoon cup of tea!



3 1/4 cups all-purpose flour
1/2 cup sugar
4 teaspoons baking powder
1/4 teaspoon salt
1 cup semisweet mini chocolate chips
1/2 cup walnuts, toasted and chopped
1/2 cup chocolate-covered English toffee baking bits
2 cups cold whipping cream

For Topping:2 tablespoons unsalted butter, melted
granulated sugar

Preheat oven 375 degrees and lightly butter two large baking sheets. In large bowl,combine the flour,1/2 cup sugar, baking powder and salt. Stir in chocolate chips, nuts and toffee. Beat the cream in separate large bowl until stiff peaks form, fold into dry ingredients. Turn dough out onto lightly floured surface, knead lightly until a soft dough forms. Gently shape into a circle and with serrated knife cut into wedges. Place on baking sheets a few inches apart. Brush with melted butter and sprinkle with sugar. Bake until golden brown, about 20 minutes.

Posted by HappySlob :: 8:39 PM :: 0 comments

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Copycat Recipes: Homemade Snickers Bars

Homemade Snickers Bars
Submitted by Christi

First Layer:
1 c. milk chocolate chips
1/4 c. butterscotch chips
1/4 c. creamy peanut butter
Second Layer:
1/4 c. butter
1 c. sugar
1/4 c. evaporated milk
1 1/2 c. marshmallow creme
1/4 c. peanut butter
1 tsp. vanilla
1 1/2 c. salted peanuts, chopped
Third Layer:
1 (14 oz.) pkg. caramels
1/4 c. whipping cream
Fourth Layer:
1 c. milk chocolate chips
1/4 c. butterscotch chips
1/4 c. creamy peanut butter

First layer: Melt together and spread on bottom of 9 X 13 cake pan. Put
in fridge or freezer to set up while next layer is prepared.
Second Layer: Boil butter, sugar and milk together for 5 minutes, take
off stove then add remaining second layer ingredients. Stir together and
spread on top of first layer. Return to fridge or freezer.....
Third Layer: Melt caramels, add cream and spread on top of second
layer. Return to fridge or freezer.....
Fourth Layer: same as first layer

Store in refrigerator to keep from going soft. Then try to stay out of
the finished product cuz they are soooo good! YUM!

Posted by HappySlob :: 8:38 PM :: 0 comments

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Wednesday, September 20, 2006 New Household Hints Directory

Love household hints and tips? Me too! :) And over the years I've collected an awful lot of them from the Kitchen Crafts 'n' More Newsletter and all of the helpful readers who sent them in!

So...here's a brand new place where I'm going to start storing ALL of these helpful household hints: Household Hints. I hope you enjoy them!

Oh, and by the way - I'm always taking more hints, so if you have some to share, please send them to me!

Posted by HappySlob :: 9:31 AM :: 0 comments

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Tips and Hints: Prevent Cracked Eggshells when Boiling Eggs

Simple. :) There are two ways to help prevent cracked eggshells when you're boiling eggs:

  1. Add a generous pinch of salt to the water OR...
  2. Add a generous splash of vinegar to the water

YOUR tips are gladly accepted. Please send to me at christina@happyslob.com and I'll post them here on the blog!


Posted by HappySlob :: 8:38 AM :: 0 comments

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Dermatologist's Office: Homemade Insect Repellant Recipe

~Submitted by Jan~



I've worked for dermatologists for 15 years. Study's haveshown that Eucalyptus, lemmon, and soybean oil are effective repellants. One caution would be a reminder that lemon juiceand lime juice on the skin in the sun can cause burns,called Photophyto dermatitis. Be careful about using lemon juice in your recipes.

Here's my favorite:

Basic Insect Repellant:
In a bottle, mix 4 drops of eucalptus, 4 drops of lavender,4 drops of resemary,4 drops of tea tree essential oils with1 teaspoon of witch hazel and 4 teaspoons of water. Shakemixture and apply directly to skinBug spray variation: Add the same mixture of oils to 2teaspoons of witch hazel and 8 oz. of water. Put this in aspray bottle and shake. Spray this directly on the skin. Oil rub down variation: Add the same mixture of oils to 5teaspoons of olive oil. Rub the mixture into your skin.Other bug spray tips: Spray deet bug spray to clothes andnatural ingredients to skin. Shower or bathe after comingindoors, as bug sprays do not leave skin, and must be washedoff to remove (especially for sensitive skin).

Posted by HappySlob :: 8:33 AM :: 0 comments

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2 More Suggestions from Readers - Getting Rid of Moles

Two different readers wrote in with very similar ideas about getting rid of moles. Here are their helpful emails:

Dorina wrote:
Moles eat grubs. If you purchase a grub killer and put it on your yard (like you do fertilizer) the grubs will be gone and the moles will go someplace else for their meals. Worked for us.

(Grubs are tiny white worm-y type bugs that live under your lawn. Ewwwwy.)

Jan W. wrote:
Regarding how to get rid of moles in your yard: Moles eat grubs (as do armadillos), so if you treat your yard to get rid of the grubs, the moles (and armadillos) leave. There are several products available, from discount stores and organic gardening sites. The ones I've used are easy to distribute over the ground and seem to work great.

Posted by HappySlob :: 8:27 AM :: 0 comments

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Tuesday, September 19, 2006 Radisson's Getaway Package: Room, Breakfast & Relaxation

:) I've been looking online today for a getaway nearby to where we live - hopefully some lovely little spot nestled in the mountains.

So, I happened to also find this great bargain from Radisson during my search:

Radisson Hotels & Resorts


If you're craving a getaway like I've been, you'll want to look into this new Getaway Package by Radisson. It includes everything you need to get away from it all and really RELAX. Including your hotel room, a breakfast for two and a lovely gift basket filled with goodies like wine and massage oils. Looooovely! I think I might take a look and see if I can find a Radisson near here so I can get this awesome deal for my husband and I.

Posted by HappySlob :: 3:08 PM :: 0 comments

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Breakfast and Brunch Recipes: Breakfast Strata

Breakfast Strata

Thanks again to Dorina for this one! :)







Serving: 12
4 cups cubed firm white bread
fresh ground pepper
Salt to taste (I don't uses any)
1 teaspoon onion powder
8 to 12 oz diced ham, sausage, or crumbled bacon
10 eggs, lightly beaten
1 teaspoon dry mustard
4 cups milk
2 cups shredded sharp Cheddar cheese

DIRECTIONS:
Assemble casserole 12 to 24 hours before baking and refrigerate. Generously butter 9x13 inch glass baking dish. Arrange bread cubes (8 slices, if using Pepperidge Farm) on bottom. Sprinkle with meat, then with cheese. Beat together milk, eggs, mustard, onion powder, salt, and pepper. Before baking, sprinkle with paprika. Bake at 300 degrees for 1 hour Make 12 servings.

Posted by HappySlob :: 9:57 AM :: 0 comments

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Zucchini Risotto Recipe

Zucchini Risotto
Submitted by Dorina - thanks! :)

Prep Time: 15 Minutes
Cook Time: 30 Minutes Ready In: 45 Minutes
Yields: 6 servings

7 cups vegetable stock
1 tablespoon butter
1 medium onion, chopped
2 cups Arborio rice, uncooked
1/2 medium zucchini, thinly sliced with a vegetable peeler
10 sun-dried tomatoes, softened and chopped 1 teaspoon dried thyme, crushed
6 tablespoons freshly grated Parmesan cheese
1 tablespoon chopped fresh basil leaves, or to taste (optional)
freshly ground black pepper to taste

1. Bring vegetable or chicken stock to a boil in a medium stock pot, then reduce heat to a low simmer.

2. Melt butter in a large, heavy bottomed stock pot over medium heat. Stir in onions and cook for 2 minutes, or until softened. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted. Gradually ladle in simmering vegetable stock, stirring continuously. Risotto will become "creamy" and slightly sticky, yet still firm in the center, or al dente.

3. When almost finished, stir in the zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. Stir in basil and 3 tablespoons cheese just before serving. Divide risotto among 6 bowls, sprinkle with remaining cheese, and enjoy!

Posted by HappySlob :: 9:55 AM :: 0 comments

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Blackout Cupcakes Recipe - Rainy Day Baking

Blackout Cupcakes
Great big thanks to Christi B for finding more yummy baking recipes for us to try! :)





1 package (3.5 oz.) "cook and serve" chocolate pudding mix
2 cups whole milk
1/2 cup semisweet chocolate chips
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 package (18.25 oz.) plain devil's food cake mix
3 tablespoons Dutch-process unsweetened cocoa powder
1-1/2 cups buttermilk, well shaken
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 cup chilled heavy cream, whipped
Maraschino cherries with stems

1. Prepare filling/frosting: Place the pudding mix and milk in a 2-quart
saucepan over medium-high heat. Whisk constantly until the mixture comes
to a boil and thickens, 4 to 5 minutes. Remove pan from heat, add the
chocolate chips, butter, and vanilla; stir until melted, 2 minutes.
Cover pudding with plastic wrap placed directly on its surface and let
cool to room temperature, 45 minutes.
2. Blend cake mix, cocoa powder, buttermilk, oil, eggs, and vanilla in a
large bowl with a mixer set on low speed for 30 seconds. Stop mixer and
scrape down the sides of the bowl with a rubber spatula. Increase mixer
speed to medium and beat 2 minutes more, scraping down sides again, if
needed (batter should be thick and well combined). Spoon a heaping 1/4
cup into each cup, filling two-thirds of the way.
3. Bake in middle of oven until cupcakes are golden and spring back when
lightly pressed, 17 to 20 minutes (you can also bake cupcakes in upper
and lower thirds of oven, switching position of pans halfway through).
Let cupcakes cool in pans on racks, 5 minutes. Remove 4 cupcakes from
the pan, discarding paper, and crumble them into a bowl to make coarse
crumbs. Remove remaining cupcakes from pans and place on racks to cool
for 15 minutes before filling.
4. Divide filling/frosting into two portions. Fit a pastry bag with a
large round tip and spoon 1 cup of the filling portion into bag. Gently
push the tip into the center of each cupcake and squirt a generous
amount of pudding inside. Refill the bag as needed and repeat with
remaining cupcakes.
5. Dollop a heaping tablespoon pudding from remaining portion on each
cupcake, spreading slightly, then dollop a spoonful of whipped cream on
top of pudding. Sprinkle cupcake crumbs over top. Garnish with a cherry.
Repeat with remaining cupcakes. Makes 20 cupcakes.

Posted by HappySlob :: 9:47 AM :: 0 comments

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The Best Spaghetti Sauce You've Ever Tasted






Now we all HAVE to try this one, to see if it really is the best! Read the entire email that Rose Marie sent me, below. :) It sounds like a real winning recipe, if you ask me!



Hi Christina,

Linda in your newsletter asked for a spaghetti sauce recipe and here is the oneI tried that is one from one of my other newsletters and it was delicious. My husband loved it and took the little bit of left overs I had to work the next day and one of his co-workers tried it and had to have the rescipe. To date I have given this recipe to over 50 people! One note is that I used the pre-cooked Italian meatballs from Sam's Club. They are so much eaiser than taking the time to make your own from scratch, especially when you are in a hurry to get dinner on the table fast. She could use her own recpe for the meatballs if she wants, as long as she cooks them first before adding them to the sauce.

Rose Marie

This spaghetti sauce is remarkably good - and it is sweet. It is also different from any you've ever made, as the secret ingredient is bread & butter pickles. Don't knock it until you've tried it; everyone who eats it loves it as much as my family.

THE BEST SPAGHETTI SAUCE YOU'LL EVER EAT!
1-1/2 lbs. ground beef
1 T. olive oil
1-1/2 c. chopped onion
1 clove garlic, minced
1 T. flour
1 c. bread and butter pickles, chopped fine (measure after chopping)
2 (14.5 oz) cans diced tomatoes
6 oz. tomato paste
1 t. salt
2 t. oregano
2 t. basil
1/4 t. pepper
1/4 c. red wine (optional)

Brown ground beef and onion in oil. Add chopped garlic and fry a minute longer. Add remaining ingredients and simmer, covered, about 1 hour, stirring occasionally. Uncover and cook 15 minutes more to thicken. Serve over hot spaghetti.You'll be sorry if you leave the pickles out of this. They are the secret that makes this the best spaghetti sauce you'll ever eat!

Posted by HappySlob :: 9:43 AM :: 0 comments

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Recipes Found: Two Authentic Italian Pasta Sauces

These two amazingly good sounding sauce recipes from Janis, who also wrote:

"Hi Christina,Here are two truly authentic Italian Pasta (Spaghetti) Sauces in response to Linda's requestStill love your KitchenCrafts goodies!Smiles,Janis "


A dear friend who cooks authentic Italian food for her husband, who was born and raised in Rome, taught me this recipe for

RED ITALIAN PASTA SAUCE:
2 28-oz cans of Cento canned with basil (or other imported brand if Cento not available) Note: These are great but usually pretty pricey, so I would say that you may substitute American canned tomatoes if necessary. Try to find some canned with basil.
2 lbs. 8 oz. (2 1/2 lbs.) of mild Italian sausage (or ground beef or combination of beef and sausage may be substituted). If you can only find milk Italian sausage in big links rather than by bulk, just slit the links and remove the contents before cooking. This works just fine.
2 beef bouillon cubes
1 onion, chopped
1 or 2 cloves garlic (optional)
Sweet Basil (fresh, frozen or dried) If using dried, use about 2 tablespoons per can of tomatoes, so in this sized batch the amount would be about 4 tablespoons)
Small amount Olive Oil
In large pot--
Sauté onions and, if you desire, the garlic cloves, in olive oil. Add Italian Sausage or Ground Beef (or combination) to brown. If using all or some Italian Sausage simmer on low heat for about 40 minutes. If using only ground beef, cook until browned. (This recipe is best if at least some Italian Sausage is used.) Drain fat from meat.
Puree canned tomatoes in blender. Add to meat mixture. Add tomato paste. Add beef bouillon, basil, salt and pepper to taste. Bring to a boil; then reduce heat and simmer closed for about an hour.
This Red Italian Pasta Sauce is scrumptious!

Here is another delicious beauty...

VODKA SAUCE
Sauté fresh garlic in Olive Oil in a frying pan. Add Vodka (1/2 to 1 cup) and simmer for a few minutes.
Add red sauce (about half a cup) and small whipping cream till simmering.
Add parmesan cheese to thicken. Salt to taste.
Serve this pink sauce as is or you can also add ham and peas.
Serve over Penne Pasta. Soooo good :-)
Good luck! -- Janis

Posted by HappySlob :: 9:40 AM :: 0 comments

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Monday, September 18, 2006 Get Rid of Fruit Flies - Household Hints and Tips

To get rid of pesky fruit flies, take a small glass fill it 1/2" with Apple Cider Vinegar and 2 drops of dish washing liquid, mix well. You will find those flies drawn to the cup and gone forever!

Thanks to Jeannie for submitting this tip! :)

Posted by HappySlob :: 8:59 AM :: 0 comments

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Whole Grain Raisin Spice Quick Bread

Raisin Spice Quick Bread
Submitted by Gracie

Ingredients
1 c Arrowhead Mills Whole Grain Pastry Flour
1 c Arrowhead Mills Oat Flour
2 tsp aluminum-free baking powder
1 1/2 tsp allspice
1/2 tsp ground cinnamon
1/2 tsp Hain Pure Foods Sea Salt
1 lg egg, at room temperature
1 c Low Fat WestSoy Soymilk or 2% milk
1/4 c Hain Pure Foods Organic Light Brown Sugar
2 Tbsp Hain Pure Foods Safflower Margarine
1 tsp vanilla extract
1/2 c raisins
Directions
Preheat oven to 350° F. Coat an 8" x 4" loaf pan with cooking spray.
In a large bowl, combine the flours, baking powder, allspice, cinnamon, and salt.
In a medium bowl, lightly beat the egg with the milk, sugar, margarine, and vanilla extract. Pour in the flour mixture, and stir until just combined. Fold in the raisins.
Pour the batter into the pan, and smooth.
Bake until a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Cool in the pan on a rack for 10 minutes.

Posted by HappySlob :: 8:57 AM :: 0 comments

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Healthy Eating Recipe: Energy Fruit Bars

Energy Fruit Bars
Make your own energy bars - these are healthy for you AND they taste great!

1 cup bran flakes cereal
1/4 cup wheat bran
1/4 cup wheat germ
11/2 teaspoons grated orange peel
1/4 cup orange juice
1 cup mixed dried fruit, chopped
1 egg, beaten
1/4 cup vegetable oil
1/2 cup applesauce
1/2 cup honey
1/3 cup dry milk powder
3/8 cup whole wheat flour
3/8 cup all-purpose flour
1/4 teaspoon baking soda

Preheat oven to 350 F. Grease a 13-by-9-by-2-inch pan.In a medium bowl, combine cereal, bran, wheat germ, orange peel, orangejuice, dried fruit, egg, oil, applesauce, honey and dry milk powder;blend well. Let set 5 minutes.In a large bowl, stir together whole wheat flour, all-purpose flour andsoda. Stir in the first mixture and blend until all ingredients arecombined.Spread batter evenly in pan. Bake 15 to 17 minutes or until golden.Cool.Makes 20 bars.Nutrition information per serving: about 117 calories, 3 g total fat (1g saturated), 11 mg chol., 32 mg sodium, 21 g carbo., 2 g fiber, 2 gpro.

Posted by HappySlob :: 8:53 AM :: 0 comments

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Quick French Onion Biscuits Recipe - Baking

Quick French Onion Biscuits
Submitted by Pat - thank you! :)

Prepared and ready in under a half hour, these biscuits are a quick andeasyway to have homemade bread on the table for dinner.
Ingredients:
2 C. Bisquick
1/4 C. milk
1 8 oz. container French onion dip

Directions:Heat oven to 450 degrees. Mix all ingredients until soft dough forms.Dropdough into 6 mounds onto ungreased cookie sheet. Bake 10-12 minutes oruntil light golden brown. Serve warm

Posted by HappySlob :: 8:51 AM :: 0 comments

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Viking Casserole Recipe - Great for Dinner Tonight

Viking Casserole
Thanks to Jeannie for the recipe!

Yield: 6 servings

1/3 cups Onion; chopped
2 tablespoons Butter
2 tablespoons Flour
1 cup Milk
2 cups Macaroni; cooked
10 ounces Peas; frozen
6 ounces Tuna in water
1/2 pounds Processed American cheese

Preheat oven to 350° Saute onion in butter. Add flour, stir untilblended, add milk and cook until thick. Add cheese, stir until melted. Mix in remaining ingredients and pour in baking dish. Bake for 40 minutes,top with additional cheese if desired. Recipe by: Velveeta

Posted by HappySlob :: 8:49 AM :: 0 comments

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Double Nut Bars - Bake Sale Recipes

Double Nut Bars
Submitted by Jeannie - thanks :)

1/2 cup butter or margarine, melted
1/4 cup granulated sugar
2 cups chocolate wafer crumbs
1 8-ounce package cream cheese, softened
1/4 cup butter or margarine
1/3 cup sifted powdered sugar
1/2 cup finely chopped pecans
1 teaspoon vanilla
2 tablespoons creamy peanut butter
1 cup sifted powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon vanilla
1 recipe Chocolate Drizzle (see recipe below)
24 pecan halves

For first layer, in a medium mixing bowl combine 1/2 cup melted butter or margarine andGranulated sugar. Add chocolate wafer crumbs; mix well. Press mixture into the bottom ofAn ungreased 8x8x2-inch baking pan; chill about 20 minutes or until firm.

For second layer, in a large mixing bowl beat cream cheese and 1/4 cup butter orMargarine with an electric mixer on medium speed until mixture is fluffy. Add the 1/3 cupPowdered sugar; beat until combined. Stir in chopped pecans and the 1 teaspoon vanilla. Spread over crumb layer. Chill about 30 minutes or until set.

For third layer, beat peanut butter and half of the 1 cup powdered sugar until combinedAdd 1 tablespoon of the milk and the 1/2 teaspoon vanilla. Beat until smooth. Gradually addRemaining powdered sugar, beating until smooth. Add additional milk, if necessary, to make Of spreading consistency. Spread over cream cheese layer.

Drizzle with Chocolate Drizzle. Arrange pecan halves on drizzle. Cover and chill at least 2Hours before serving. Makes 24 bars.

Chocolate Drizzle: Heat 1/3 cup milk chocolate pieces and 1/2 teaspoon shortening in aSmall saucepan over low heat until melted, stirring occasionally. Make-Ahead Tip: Up to 3Days ahead, prepare bars. Place in an airtight container and store in the refrigerator.

Posted by HappySlob :: 8:47 AM :: 0 comments

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Banana Brunch Cake Recipe

BANANA BRUNCH CAKE
Submitted by Dorina - thank you

2 ½ c Hodgson Mill Whole Wheat Buttermilk Pancake Mix (or any other type of pancake mix)
1 ½ c. mashed bananas (about 4 med) 1 ½ tsp. cinnamon
3/4 c. packed brown sugar 1 egg
3/4 c. milk ½ c. chopped nuts
¼ c. vegetable oil ¼ c. packed brown sugar
2 Tbsp. Butter, melted

Heat oven to 350 degrees. Grease 13”x9” baking pan. Combine pancake mix, ¾ c. brown sugar, and cinnamon. Add banana, milk, egg, and oil; mix well. Spread into prepared pan. Combine nuts, ¼ cup brown sugar and butter; sprinkle evenly over batter. Bake about 30 minutes or until golden brown. 12

Posted by HappySlob :: 8:45 AM :: 0 comments

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Recipe Request: Homemade Spaghetti Sauce Recipe

Linda just wrote me this email:

"I used to can my own spaghetti sauce. I no longer have the time to can. Does someone have a great spaghetti sauce recipe? Thanks!!"

If anyone has a fantastic spaghetti sauce recipe to share, please email it to me at christina@happyslob.com

Thanks! :)
Christina

Posted by HappySlob :: 8:23 AM :: 0 comments

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Sunday, September 17, 2006 Sunday Baking Recipe: Chocolate Chip Fudge Cupcakes


Chocolate Chip Fudge Cupcakes
Delicious little chocolatey cupcakes -- great for when visitors come to stay! :) Except they might not leave...

1 3/4 cups all-purpose flour
1 cup brown sugar
1/4 cup unsweetened baking cocoa (sifted)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/8-1/4 teaspoon cinnamon (optional)
1 cup milk or half-and-half cream
1 egg, slightly beaten
1/3 cup salad oil (use Canola or vegetable oil)
1 teaspoon vanilla
3/4 cup mini chocolate chips
1/2 cup chopped nuts (optional)


Set oven to 350 degrees.
Line 12 regular size muffin tine with paper liners.
In a medium-size mixing bowl, mix together the flour, brown sugar, sifted baking cocoa, baking powder, baking soda, salt and cinnamon (if using); mix with a wooden spoon to combine.
In a small bowl whisk together the milk, egg, oil and vanilla.
Add the milk/egg mixture to the dry ingredients; mix very well with a wooden spoon to combine well.
Mix in the chocolate chips and nuts (if using).
Divide the batter evenly between the lined muffin tins.
Bake for 22-25 minutes, or until a toothpick inserted in the middle comes out clean (don't overbake!).
Cool, and frost with favorite chocolate frosting.

Posted by HappySlob :: 2:07 PM :: 0 comments

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Friendship Cake Recipe (without Alcohol)

FRIENDSHIP FRUIT CAKE STARTER
Submitted by Tiffany - Thanks so much! :)

1 c canned peaches, drained and cut into pieces
1 c pineapple tidbits, drained
10 maraschino cherries, cut in half
2 c sugar
1 pkg. active dry yeast
glass jar, gallon-size

Combine all ingredients and place in a gallon glass jar; cover loosely. Using a wooden spoon, stir several times the first day. From then on, stir once a day with the wooden spoon. Do not refrigerate. At the end of 2 weeks, the starter will have fermented enough to make Friendship Fruit Sauce. Notes: -Fruits packed in heavy syrup give the best results.-The process takes 30 days to get the fruit ready to bake the cakes.

FRIENDSHIP FRUIT SAUCE
1st Day - To 2 cups of friendship fruit starter, add 2- 1/2 cups sugar and 1 (29oz) can sliced peaches, cut up, with juice. Stir until sugar dissolves. Then stir once a day for 10 days.

10th Day - Add 1 (20 oz) can pineapple with juice. (May use crushed, chunks or tidbits) and 2 cups of sugar. Continue to stir once daily for 10 days.

20th Day - Add 1 large can fruit cocktail, 1-10 oz jar maraschino cherries, cut in half and 1 cup sugar. Continue to stir once daily for 10 days. 30th Day - Your fruit is ready to bake 3 cakes. For each cake, measure amount of drained fruit, reserving juice, which is enough to pass on to 2 friends, and keep 1 starter for yourself for later use. The starter keeps indefinitely without refrigeration.

FRIENDSHIP FRUIT CAKE
1 box yellow cake mix (for variety use lemon, pineapple or cherry)
1 small box instant vanilla pudding mix
4 eggs
2/3 cup oil
1 1/2 cups drained fruit from starter
1 cup chopped nuts
1 cup coconut (optional)

Combine cake mix, vanilla pudding mix; add oil and 1 egg. Using electric mixer, beat, adding eggs one at a time and beating well after each addition. Remove beaters. Fold in fruit, nuts and coconut. Bake in a greased and floured tube and bundt pan at 350 F. for 55 to 60 minutes. Cool for 10-15 minutes and then remove from pan. You can bake

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Welsh Clay Pot Bread - Clay Pot Baking Recipes

I did manage to find one delicious clay pot bread recipe for the reader who just asked. (Wish I had your name! ;)

Anyway, found this savory Welsh bread recipe on thefoody.com - a UK and Ireland cooking website. Enjoy!

Welsh Clay Pot Bread
350g (12oz) Strong White Flour
150ml (¼ pint) Milk, lukewarm
120ml (4 floz) Water, lukewarm
110g (4oz) Wholemeal Flour
15g (½oz) Fresh Yeast (or equivalent Dried Yeast)
1 Egg, beaten
4 tbsp Butter, melted
2 tbsp Onion, grated
1 tbsp Fresh Chives, chopped
1 tbsp Fresh Parsley, chopped
1½ tsp Salt
1 tsp Sugar
1 tsp Fresh Sage, chopped
1 Clove Garlic, crushed
Fennel or Sesame Seeds (Optional)

Pre-heat oven to 200°C; 400°F: Gas 6. Dissolve the sugar in a little of the milk and use to mix the yeast into a smooth thin paste, then add to the remaining milk. Cover bowl and leave in a warm place for 15 minutes or until the mixture is frothy. Sieve the white flour, wholemeal flour and salt together into a large bowl and make a well in the centre. Make a well in the centre of the flour and pour in the yeast mixture. Add the water, butter, onion, herbs and garlic to the mixture. Mix together well and then knead for at least 5 minutes, until it becomes a smooth, elastic dough. Shape into a ball and place in a warmed lightly greased bowl, cover and leave in a warm place for 60-75 minutes to allow it to rise. Turn out on to a lightly floured surface and knock out all of the air, kneading lightly. Divide the mixture into two portions, shape and place in the prepared flower pots. Cover with lightly oiled cling film and leave in a warm place for 30-45 minutes, to rise. Pre-heat oven to 200°C; 400°F: Gas 6. Brush with beaten egg, and sprinkle with seeds (if used). Bake for 35-40 minutes or until golden brown. Turn out on to a wire rack to cool.
Note: Two new and unused 15.25cm (6 inch) terracotta flower pots are needed for this recipe. They need to be 'seasoned' before use. Wash thoroughly and oil inside and outside. Heat in a pre-heated oven at 190°C; 375°F: Gas 5, for 25-30 minutes. Repeat the process two or three times.

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Help Dealing with Pesky Moles in Yard

A reader recently asked for help with dealing with moles in her yard. Here are the replies I received:

  • reguarding the moles,,,,,go onto peta's website. they should have information on animals and how to get rid of them without killing them. if not, please write to them so they can live too. From Jeri
  • To Betty: Who asked... How do you get rid of moles?Well, they seem to love Wrigley's Juicy Fruit Gum. I dig in one of the dirt piles that they made in my yard, until I find their tunnel. I unwrap a piece of gum, with gloves on, so they don't pick up my scent on the gum. I put the gum in their tunnel, and cover it back up. When they eat the gum, they can't digest it and they die. I hope this helps. I know it works for me! From Darlene
  • I can sympathize with Betty and her mole infestation! Here's what I've found to work.
    I drop a stick of Juicy Fruit chewing gum about every 6 feet in the run. I'm told that the moles love the flavor, but are unable to digest it. It really does work! Good luck Betty! From Teresa

I personally like Jeri's suggestion best. :) If anyone else has any tips, send them to me at christinam@nucleus.com


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Easy Dinner Recipe: Tomato Pasta Salad

Tomato-Pasta Salad
( From, Betty Crocker)
Savor the flavor that fresh herbs, green onions and garlic provide in this make-ahead macaroni mixture.

1 package (7 ounces) small pasta shells
2 medium tomatoes, chopped (1 1/2 cups)
2 medium green onions, chopped (2 tablespoons)
2 garlic cloves, finely chopped
1/4 cup chopped fresh parsley
2 tablespoons olive or vegetable oil
2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/8 teaspoon coarsely cracked pepper

1 . Cook and drain pasta as directed on package. Rinse with cold water; drain.
2 . Mix remaining ingredients. Toss pasta and tomato mixture. Cover and refrigerate about 2 hours or until chilled.

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Cooking/Baking with Clay Pots

I just received this email from a reader:

"I recently purchased some clay pots to be used for baking. I need recipes for cakes and or breads. Can anybody help? Thanks!"

:) Well, I found some excellent resources on Amazon:






And...I'm sure we'll hear some helpful replies (and accompanying recipes) from other readers. Will post these recipes as soon as I get them!

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Saturday, September 16, 2006 Natural Eye Wrinkle Treatment Recipe





One of the most popular recipes on our website, our Eye Wrinkles Treatment Formula is a great one to bookmark!

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Last of Summer Recipe: Mango Peach Shake




Peach Mango Shake
(from ivillage.com)
Submitted by Dorina - thanks! :)

1 cup diced mango
1 small peach
1 cup vanilla sorbet
1/2 cup low-fat milk
Put the mango and peach in a blender and process until smooth. Add the sorbet and milk. Blend until the ingredients. Yum.

My note: I think I would replace the sorbet with vanilla yogurt and add some ice, perhaps a small amount of vanilla extract?

Posted by HappySlob :: 10:50 AM :: 0 comments

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Copycat Recipes: Emeril's Rustic Rub

Rustic Rub by: Emeril Lagasse
Submitted by Debby - thank you!

8 Tbsp. Paprika
3 Tbsp. Salt
1/4 c. Garlic Powder
3 Tbsp. Onion Powder
2 Tbsp. Fresh Grounded Black Pepper
2 Tbsp. Cayenne Pepper
2 Tbsp. Basil; dried, & ground up a little
2 1/2 Tbsp.Oregano; dried & ground up a little
2 1/2 Tbsp.Thyme; dried & ground up a little
******************************************************
** Combine all of the ingredients in a clean quart-sized glass jar.
**Put the lid on, & shake it up very well to blend.
**This spice can be used in, or on just about anything that you cook,
or bake; like fish, chicken, meatloaf, even fried or poached
eggs.
** It can be used in tuna salad, deviled eggs, potato salad,
and macaroni salad.

**This blend is not hot to taste, it is very flavorful.

Posted by HappySlob :: 10:48 AM :: 0 comments

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Spiced Coffee Mix - Make Your Own Mixes Recipes




Spiced Coffee
~Submitted by Shannon~

4 cups packed brown sugar
2 cups coffee-flavored liqueur
1 1/2 cups powdered non-dairy creamer
1 1/2 teaspoons cinnamon
1 teaspoon ground allspice

In large mixing bowl, mix all ingredients. Cover and chill overnight in
an airtight container.

To serve, spoon 1 tablespoon of mix into a mug. Stir in 6 ounces of
coffee or other desired hot beverage (i.e. wine, cocoa or milk)



__._,_.___

Posted by HappySlob :: 10:46 AM :: 0 comments

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Interesting Coffee Fact of the Day

Milk as an additive to coffee became popular in the 1680's,when a French physician recommended that cafe au lait beused for medicinal purposes.

Just can't get enough coffee?
Coffee Creations - Coffee Recipes, Coffee Trivia, Coffee Products & More!

Posted by HappySlob :: 10:44 AM :: 0 comments

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Friday, September 15, 2006 Cooking with Cast Iron

Feeling a bit nervous about nonstick and aluminum cookware? :) Good old cast iron can save the day, then! As long as you season it properly, your cast iron skillet will have the same non-stick tendencies as Teflon, only without any health concerns. And cast iron can last (beyond) a lifetime, if properly cared for! It's an economical and healthful choice.


So, just how DO you take proper care of your cast iron skillet? Here are a few simple tips to get you started:




  1. Save yourself the bother and buy a pre-seasoned pan. :) That way you only need to maintain the seasoning after every use.
  2. After each use, you don't need to use soap and water on your cast iron pans. Some people swear by a salt/oil mixture that they use to scrub the pans clean, and then they wipe it out with a paper towel. After each use, re-season your pans with a coating of vegetable oil, rubbed in with paper towel.
  3. Dry your cast iron pans thoroughly after every use. Any water or moisture can cause rusting.
  4. That's it - easy peasy, my friend! :) Enjoy your beautiful new cookware - or why not get those old cast iron pans out of storage and start using them again?

Posted by HappySlob :: 8:28 PM :: 0 comments

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Cleaner Dishes in the Dishwasher with Hard Water

Cleaner Dishes (even with Hard Water!)
Submitted by Lil:







For hard water woes. add about a teaspoon of powdered water softener or a teaspoon of oxi-clean to a load of dishes to be washed, you'll be surprised. Add the water softener or oxi-clean in addition to the dishwasher detergent.

Posted by HappySlob :: 8:25 PM :: 0 comments

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Nectarine and Bran Muffins Recipe - Healthy Cooking Recipes

NECTARINE BRAN MUFFINS






1 cup All-Bran cereal
1/2 cup orange juice
1 cup flour
1/4 cup sugar
2-1/2 tsp. baking powder
1/2 tsp. salt
1 egg
1/4 cup oil
1 cup (about 1-1/2) chopped nectarines

Preheat oven to 400 degrees. Grease muffin cups.

Combine cereal and orange juice. Let stand several minutes for bran
to absorb juice.

In separate bowl, combine flour, sugar, baking powder and salt.

Stir egg and oil into bran mixture until well mixed. Add bran
mixture and chopped nectarines to flour mixture. Stir only until dry
ingredients are moistened. Batter will be thick and lumpy.

Spoon batter into prepared muffin cups. Bake in preheated oven about
25 minutes until golden brown.

Remove from pan. Serve hot.

Makes 24 muffins.

Posted by HappySlob :: 8:21 PM :: 0 comments

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Celery Seed Dressing for Fruit - Recipe

Celery Seed Salad Dressing for Fruit
Thanks to Deb for this recipe!





1/2 c. sugar

1 t. dry mustard

1 t. salt

1/4 onion (grated)

1/3 c. vinegar

1 c. salad oil

1 T. celery seed

Measure dry ingredients into small mixing bowl. Mix sugar, salt, mustard, add onion juice and a small amount of vinegar. Add oil gradually; remaining vinegar and celery seed.


Posted by HappySlob :: 8:19 PM :: 0 comments

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Wednesday, September 13, 2006 Brownie Pie Recipe - Delicious Dessert Recipes

Brownie Pie
Submitted by Dorina

1 stick butter
1 square unsweetened chocolate
1 cup sugar
1/2 cup flour, sifted
2 eggs
1/2 teaspoon vanilla
3/4 cup coarsely chopped pecans

Melt butter with chocolate. Remove from heat and stir in sugar. Stir in flour and eggs. Add vanilla and pecans. Pour into a 9-inch pie plate that has been sprayed with Pam. Bake at 325 degrees for 25 to 30 minutes. Top with vanilla ice cream or chocolate sauce.

Fresh, steaming pie recipes every single day: http://pie-recipes.blogspot.com

Posted by HappySlob :: 8:10 PM :: 0 comments

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Recipe Found: Copycat Recipe: Whole Wheat Bisquick

Wheat Mix
6 c Whole-wheat Flour
3 c Unbleached All-purpose Flour
1 1/2 c Instant Non Fat Dry Milk
1 T Salt
1 c Sugar
1/2 c Wheat Germ
1/4 c Baking Powder
2 c Vegetable Shortening
In a large bowl, combine whole-wheat flour, unbleached flour, dry milk, salt, wheat germ, sugar, and baking powder. Mix well. With a pastry blender, cut in shortening until evenly distributed. Put in a large airtight container. Label as WHEAT MIX and store in cool, dry, place. Use within 10 to 12 weeks. Makes about 14
Cups WHEAT MIX.
another recipe
4 cups whole wheat flour
4 cups all-purpose flour
1/3 cup baking powder
4 teaspoons salt
1/2 cup sugar
2 cups shortening
1 1/4 cups powdered milk

Put all ingredients in bowl and blend. Store in
gallon container in the
refrigerator.
****************************



Posted by HappySlob :: 8:08 PM :: 0 comments

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Natural Way to Beat Celullite!

Honestly! :) Try this amazing tip:

Take warm, moist (used) coffee grounds and gently rub into areas of celullite. Wrap with plastic wrap (not too tight, but tight enough to keep them in place.) Sit and relax and enjoy your home spa treatment for about 15-20 minutes.

Take a lukewarm shower and rinse off all the coffee grounds. Apparently the caffeine really helps! :) Give it a try.

Here are some more celullite fighters:




Posted by HappySlob :: 8:07 PM :: 0 comments

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Natural Way to Beat Celullite!

Honestly! :) Try this amazing tip:

Take warm, moist (used) coffee grounds and gently rub into areas of celullite. Wrap with plastic wrap (not too tight, but tight enough to keep them in place.) Sit and relax and enjoy your home spa treatment for about 15-20 minutes.

Take a lukewarm shower and rinse off all the coffee grounds. Apparently the caffeine really helps! :) Give it a try.

Here are some more celullite fighters:




Posted by HappySlob :: 8:06 PM :: 0 comments

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Tuesday, September 12, 2006 This Years' Archived Newsletters

Just a reminder that at
Our Archived Newsletters Page you can see all of this years' online newsletters! :) TONS of great stuff to search through.

And yes - I'm working on a fresh issue of the Kitchen Crafts 'n' More newsletter right now! Will send it out as soon as it's done.

Hugs all,
Christina

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Monday, September 11, 2006 Low-Carb Stuffed Chicken Recipe with sauce

LO-CARB STUFFED CHICKEN
Submitted by Dorina

8 Chicken Breasts
2 T butter
2 T finely minced/chopped onion
8 oz mushrooms (wild if possible) finely chopped
8 T cooked spinach
Salt
Freshly ground black pepper
2 tsp chopped chervil

ButterSauce Ingredients
1 T butter
1 T finely minced onion or shallots
1/2 pint chicken stock
1/4 cup dry white wine
5 mushrooms, chopped
1 pint heavy cream
Salt
Freshly ground black pepper

Melt the butter in a pan and sauté the shallots or onion until softened. Add themushrooms and cook for 2 minutes. Stir in the cooked spinach, season to tastewith salt and pepper and add the chervil.With a sharp knife, cut a lengthways pocket in each of the chicken breasts andfill it with the prepared stuffing. Lightly butter the breasts and wrap them inseparate pieces of foil to form loose but secure parcels. Place on a baking trayand bake, 350° for 15-20 minutes.To make the sauce, melt the butter in a pan and sauté the shallots or onion. Addthe stock, wine and mushrooms and boil rapidly to reduce by three-quarters. Addthe cream and cook for a minute or two longer to allow the sauce to thickenslightly. The sauce should have a thin coating consistency. Season to taste withsalt and pepper. Unwrap the foil parcels, lift the chicken breasts on to warmedplates and pour the sauce over it.

Posted by HappySlob :: 6:43 PM :: 0 comments

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Simply the Best Banana Bread

Submitted by Jeri. :) Let us know if you think it really IS the greatest!


Banana Bread

1 cup sugar
1/3 cup butter softened
2 eggs
1-1/2 cup mashed ripe (riper the better) bananas
1/3 cup water
1-2/3 cup all purpose flour
1 tsp baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped nuts

Heat oven to 350 degrees. Grease bottom only of loaf pan. Mix sugarand margarine. Stir in eggs until blended. Add bananas and water. Beat 30 seconds. Stir in remaining ingredients. Stir in nuts. Pour intopan. Bake 55-60 minutes or until knife comes out clean.

Posted by HappySlob :: 6:42 PM :: 0 comments

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Italian Love Cake Recipe by Connie

Here's the basic recipe plus variations below:
My family is happy with just the cake baked with
the ricotta cheese without the toppings. But when
I'm making it to take or for company, I use the toppings.

Connie

1 box vanilla cake mix, batter made as directed on box.
Put batter in a greased or Pam'd deep 9X13 pan. Deep is important!

2 lb ricotta
3 eggs
3/4 cup sugar
2 tsp vanilla

mix above together, pour over batter. don't get fancy, it will eventaully sink.

Bake cake for one hour at 350, 325 if you are using glass.

Cool comletely.

Top with 1 large can well drained crushed pineapple

top with a mixute of:
1 regular size cool whip
1 box vanilla instant pudding mix, and ONE cup milk. Spread on top of pineapple.
Refrigerate overnight.

Variations:
Peaches and Cream Cake:
I add a tsp of almaond extract and a tso of rum extract to ricotta instead of vanilla.
today I put 1/3 cup banana rum from Bermuda in the cake batter, substituting it for part of the water the box calls for.
I put finely diced peaches on top vs. pineapple.
I used a box of peach pudding mix instead of vanilla.

You can play around with the flavors. Lemon cake mix works well, with fresh blueberries on top instead of pineapple. Lemon pudding
in cool whip.

Posted by HappySlob :: 6:40 PM :: 0 comments

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That is One HAPPY Sweet Tooth!

Why? Because I just posted fabulous new recipes on:

The Pie Recipes Blog
* Swedish Apple Pie Recipe
* Peanut Butterfinger Pie Recipe
* Pumpkin Mousse Pie Recipe

AND on the...

The Candy Recipes Blog
* Butterscotch Fudge
* Skillet Fudge

Enjoy!

Posted by HappySlob :: 6:37 PM :: 0 comments

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Info We All Need to Know: Budget Grocery Shopping

This is a very popular article on the KCnM site about Budget Grocery Shopping. If you haven't read it already, be sure to check it out!

If you have any more helpful budget tips to share, I'd love to hear them! Either post a comment right here on the blog OR email me at christina@happyslob.com with your tips and hints on making every dollar stretch further.

Posted by HappySlob :: 6:36 PM :: 0 comments

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Recipe Found: Potato Chip Cookies Recipe

Sent in by Debbie! :)


Here is the recipe for Potato Chip Cookies, I've had this recipe for years, I haven't made them for awhile but when I did it always kept people guessing about what was in them !! This is from an old Farm Journal Cookie Cookbook

1 c. shortening ( I guess butter or margarine would work too )
1 c. sugar
1 c. brown sugar
2 eggs
1 t. vanilla
2 c. flour
1 t. salt
1 c. crushed potato chips

Beat shortening till light; add sugars, beating constantly. When light and fluffy, add eggs one at a time, beating after each addition.Add vanilla and beat to blend thoroughly.
Stir together flour and salt, then stir into mixture. Fold in potato chips. Drop by rounded teaspoons 2" apart onto lightly greased baking sheet. Flatten with floured fork tines.
Bake at 350 degrees for 12-15 minutes or until lightly browned. Spread on racks to cool. Makes about 5 dozen.

Posted by HappySlob :: 6:34 PM :: 0 comments

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Reader Question: Pickling Vegetables

Here's an email I just received:

"Hi. My name is Susie. I grew my first garden this year. I have so many peppers and other veggies i thought would be good pickeld. My problem is i cant find a good pickleling recipe. Do you know of any? "

If anyone has any, please send to me at christina@happyslob.com!

Posted by HappySlob :: 6:32 PM :: 0 comments

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Wednesday, September 06, 2006 Dinner Recipes: "Drunken" Pot Roast Recipe

Drunken Pot Roast
Thanks to Christi for sending in this one - she says it's a family favorite in her home. :)

1 pot roast -- your choice of cut
1 bottle beer
1 teaspoon chopped garlic
1 envelope Lipton Onion Soup Mix

This is the easiest, best pot roast. Absolutely falls apart! Place pot
roast (your choice of cut and size) into your Crockpot. Put garlic on
top and sprinkle onion soup mix over all. Pour bottle of beer over top
and turn the Crockpot on low. Let cook for 10-12 hours. When done,
this roast will fall apart, so be careful when removing from the crock.
Serve this roast with mashed potatoes and green beans or whatever
strikes your fancy. This also makes an excellent "pot roast omelet" for
breakfast the next morning!

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Artichoke and Tomato Empanadas Recipe

Artichoke and Tomato Empanadas
Source: lhj.com

Ingredients
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
6 tablespoons cold butter or margarine, cut-up
3 tablespoons vegetable shortening
3 to 4 tablespoons cold water
1 1/2 teaspoons distilled white vinegar
1 tablespoon olive oil
1/2 cup finely chopped onion
2 teaspoons minced garlic
1 9-ounce package frozen artichoke hearts, cooked according to package directions
3 plum tomatoes, diced
2 teaspoons minced fresh thyme or 1/4 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 cup coarsely shredded Gruyere or Swiss cheese
2 tablespoons freshly grated Parmesan cheese
1 large egg yolk, lightly beaten
Directions
1. For pastry, combine flour, sugar and 1 teaspoon salt in food processor; pulse to blend. Add butter and shortening; pulse until butter is the size of small peas. Combine 3 tablespoons water and the vinegar in a cup. Add liquid through feed tube, pulsing just until dough starts to come together (add remaining 1 tablespoon water if necessary). Gather dough into a ball; press into a disk. Wrap well in plastic wrap and refrigerate 30 minutes.

2. Meanwhile, for filling, heat oil in large skillet over medium heat. Add onion and garlic and cook just until softened, 3 minutes. Increase heat to medium-high; add artichokes, tomatoes, thyme, 1/2 teaspoon salt and pepper; cook 2 to 5 minutes more, until tomatoes are softened and mixture is slightly golden. Cool. Transfer filling to processor and pulse until very finely chopped. Transfer to bowl and stir in cheeses.

3. Heat oven to 375 degrees F. Lightly grease 2 large jelly-roll pans or cookie sheets.

4. Unwrap pastry. On a lightly floured surface, roll pastry into a 14 1/2-inch circle, 1/8-inch thick. With a 3-inch round biscuit cutter or top of a glass, cut out as many circles as possible, rerolling scraps. Reroll each circle until 3 1/2 inches in diameter. Fill center of each circle with a slightly mounded 1 tablespoon of filling; fold circles in half and press along edges. Brush tops with egg; transfer to prepared pans.

5. Bake empanadas 22 to 28 minutes, switching pans once halfway through, until golden. Makes 2 dozen.
Make-Ahead Tip: Cool empanadas completely. Freeze on cookie sheet until firm; transfer to large resealable plastic storage bag and freeze up to 2 weeks. Reheat in 350 degree F oven 10 to 15 minutes.

Posted by HappySlob :: 12:02 PM :: 0 comments

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Mocha Fudge Pie Recipe: Dessert Recipes

Mocha Fudge Pie
1/3 cup hot water
4 teaspoons instant coffee granules, divided
1/2 (20.5-oz.) package low-fat fudge brownie mix (about 2 cups)
2 teaspoons vanilla extract, divided
2 large egg whites
Cooking spray
3/4 cup 1% low-fat milk
3 T Kahlua (coffee-flavored liqueur), divided
1 (3.9 oz) package chocolate instant pudding mix or 1 (1.4-oz.) package sugar-free chocolate instant pudding mix
3 cups frozen reduced-calorie whipped topping, thawed and divided
Chocolate curls (optional)

Preheat oven to 325 F.Combine hot water and 2 teaspoons coffee granules in a bowl. Add brownie mix, 1 teaspoon vanilla and egg whites; stir until well- blended. Pour mixture into a 9-inch pie plate coated with cooking spray. Bake at 325 F for 22 minutes (brownie will be fudgy when tested with a wooden pick). Cool completely on a wire rack. Beat milk, 2 T Kahlua, 1 teaspoon coffee granules, 1 teaspoon vanilla and pudding mix at medium speed of a mixer 30 seconds.Gently fold in 1-1/2 cups whipped topping. Spoon pudding mixture onto brownie crust; spread evenly. Combine 1 teaspoon coffee granules and 1 T Kahlua in a bowl; gently fold in 1-1/2 cups whipped topping. Spread whipped topping mixture evenly over pudding mixture. Garnish with chocolate curls, if desired. Serve immediately or store loosely covered in refrigerator. Makes 8 servings.Nonalcoholic Version:When making pudding mixture, substitute 2 T 1% low-fat milk for Kahlua. In topping, omit Kahlua, and dissolve coffee granules in 1 T water. Per serving: 297 cal., 6.5 g fat (3 g sat. fat), 4.9 g protein, 51.6 g carbo., 1.2 g fiber, 1 mg chol., 399 mg sodium.Note: Store remaining brownie mix in a zip-top plastic bag in refrigerator. Reserved brownie mix can be used for another pie or to make a small pan of brownies. To make brownies, combine 2 cups brownie mix, 1/4 cup water and 1 lightly beaten large egg white in a bowl. Stir just until combined.Spread into an 8-inch square pan coated with cooking spray. Bake at 350 F for 23 to 25 minutes.

Pie lovers: Fresh, steaming pie recipes every single day on my Pie Recipes Blog

Posted by HappySlob :: 11:59 AM :: 0 comments

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Recipe Request: Potato Chip Cookies

Hi again everyone,

:) Here's a recipe request I just received yesterday. If you have a recipe for Potato Chip Cookies, please send it on in! I think I have one posted on the website, so I'll go try to find it there too.

Thanks all!
Christina


does anyone have a recipe for potato chip cookies,I used to have it but
over the years have misplaced it.Thanks,Tami

Recipes lost and found: http://www.kitchencraftsnmore.net/recipesfound.html

Posted by HappySlob :: 11:55 AM :: 0 comments

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Cleaning Lime Deposits from Glass Vases

Cleaning Lime Deposits from Glass Vase
Fill the vase with hot water and then put several denture tablets in it. Allow to soak for several hours and scrub with a bottlebrush. Rinse well and let dry.

Thanks to Dorina for this tip. :)

Posted by HappySlob :: 11:54 AM :: 0 comments

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Bath and Beauty Craft Recipes: Lemon Facial Toner

Lemon Facial Toner
Submitted by Dorina - thanks!
1/2 cup fresh lemon juice
Grated zest of 1 lemon
1 cup distilled water
2/3 cup witch hazel

Combine all ingredients in a bottle, seal with a stopper.
Shake well before each use. Keeps for a month in the fridge.


More bath and beauty crafts to try: Bath and Beauty Crafts

Posted by HappySlob :: 11:42 AM :: 0 comments

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Tuesday, September 05, 2006 Whole Grain Recipes: Date & Nut Bread Pudding

DATE NUT BREAD PUDDING
Here's another fantastic whole grain recipe - absolutely no white flour and yet it tastes YUMMMMERICIOUS!

1 1/3 c. fresh whole grain bread crumbs
1/4 c. wheat germ
1 c. chopped dates
1/4 c. chopped almonds and sunflower seeds
2/3 c. orange juice

Combine all dry ingredients. Add juice until mixture is moist but not soggy. Line a 9 inch pie pan with waxed paper and press mixture into pan. Cover loosely with wax paper, foil or plastic wrap, and chill for several hours. To serve, lift wax paper with pudding from pan and slice into very thin wedges. This dessert is very rich so serve small portions.

Posted by HappySlob :: 3:34 PM :: 0 comments

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Healthy Whole Grains Recipes: Spicy Cornbread Muffins

SPICY CORN BREAD MUFFINS
Submitted by a Kitchen Crafts 'n' More Reader

1 1/2 c. yellow whole grain cornmeal
1 tsp. baking soda
1 tsp. sugar
1/2 tsp. salt
2 egg whites or 1 egg
1/4 c. picante sauce
1/4 c. vegetable oil
1 (8 oz.) carton plain non-fat yogurt
Vegetable cooking spray

In mixing bowl, whisk egg whites lightly. Add picante sauce, oil and buttermilk; mix well. Add dry ingredients and mix until moistened. Spoon into muffin pans coated with non-stick spray, filling 2/3 full. Bake at 425 degrees for 18-20 minutes. Yield: 1 dozen.

Posted by HappySlob :: 3:31 PM :: 0 comments

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Keep Squirrels Away from Plants - Gardening Tips & Hints

To keep squirrels from eating your plants sprinkle your plants with cayenne pepper. The cayenne pepper doesn't hurt the plant and the squirrels won't come near it.

Posted by HappySlob :: 3:30 PM :: 0 comments

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4 Fresh Steaming Pie Recipes

Looking for new pie recipes to try? How do these sound...

* French Mint Pie
* Crockpot Caramel Pie
* Amish Vanilla Pie
* Banana Cream Pie with Toasted Coconut Topping

Sounds yummy, right? :) They're all new postings on my Pie Recipes Blog today. Please drop by, or send in a pie recipe if you have one to share!

Posted by HappySlob :: 3:27 PM :: 0 comments

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Monday, September 04, 2006 2 More Tea Recipes: Almond Tea & Russian Tea

Almond Tea
Ingredients:
4 Tea bags your favorite tea
1/2 tsp Lemon zest, finely grated
4 cups Boiling water
1/2 cup Sugar
2 tbs Lemon juice
1 tsp Almond extract
1/4 tsp Vanilla
Method:
Steep tea and lemon rind in boiling water for about 5 minutes. Stir in sugar, lemon juice, almond and vanilla. Serve hot

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Russian Tea
There are many recipes of Russian tea, as for the Russians tea is a must after every meal or in every break. They have invented the most delicious combination.

· 2 tablespoons black tea .
· 4 cups boiling water .
· 1/2 cup raspberry jam .
· 4 thin slices of lemon

Place the loose tea in a pre-warmed teapot. Pour in the boiling water, and let tea steep for 5 minutes. Meanwhile, place a well-rounded tablespoon of raspberry jam in each clear glass cup or mug. Strain the tea into each glass, and top with a lemon slice.


Thanks again to Jeannie V for today's tea recipes. :) Sounds delicious!

Posted by HappySlob :: 11:53 AM :: 0 comments

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Calico Tea Recipe = Tea Time Recipes (Beverages)

Calico Tea
Submitted by Jeannie V.

Ingredients:
• 1 Tetley "British Blend" round tea bag (decaf for the kids, but, grown-ups like it too!)• 1 cup boiling water• 4 teaspoons sugar• 1/2 cup milk• Hard candy of your choice --- butterscotch, cinnamon, mint, and choco-mint are all popular

Bring water to a boil. Pour over tea bag in one coffee cup. Let steep for two minutes; remove tea bag and extract excess water. Divide tea into two cups; add 2 tsp. of sugar and one hard candy to each cup. Let sit an additional two minutes for candy to start melting. Add 1/4 milk to each cup to cool off. Number of Servings: two

Posted by HappySlob :: 11:52 AM :: 0 comments

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Alton Brown's Protein Bars Recipe - Make Your Own Power Bars

Protein Bars

Makes 24 (2-inch) squares.

4 oz. soy protein powder
2 1/4 oz. oat bran
2 3/4 oz. whole-wheat flour
3/4 oz. wheat germ
1/2 tsp. kosher salt
3 oz. raisins
2 1/2 ounces dried cherries
3 oz. dried blueberries
2 1/2 oz. dried apricots
12.3 oz. packaged soft silken tofu
1/2 cup unfiltered apple juice
4 oz. dark brown sugar
2 large whole eggs
2/3 cup natural peanut butter
Canola oil

Line bottom of 13x9-inch glass baking dish with parchment paper; lightly coat with canola oil. Set aside. Heat oven to 350 degrees. In large mixing bowl, combine protein powder (about 1 cup), oat bran (about 1/2 cup), wheat flour (about 1/2 cup), wheat germ (about 1/4 cup) and salt. Set aside. Coarsely chop raisins (about 1/2 cup), dried cherries (about 1/2 cup), blueberries (about 1/2 cup) and apricots (about 1/2 cup); set aside in small bowl. In third mixingbowl, whisk tofu until smooth. Add apple juice, brown sugar (about 1/2 cup, packed), beaten eggs and peanut butter; whisk to combine after each addition. Add this to protein powder mixture and stir well to combine. Fold in dried fruit. Spread evenly in prepared baking dish; bake 35 minutes or until internal temperature reaches 205 degrees. Remove from oven; cool completely before cutting. Cut into squares; store in airtight container up to 1 week.Food Network's "Good Eats" and Alton Brown

Posted by HappySlob :: 11:50 AM :: 0 comments

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