Dessert Side Dishes

We sometimes like to have dessert while we are eating dinner, and so here is some of our favorite recipes!

Picnic Cake Recipe:

Ingredient/ Directions:
1 cup raisins - bring to boil in 1 1/2 cups water.      
add 1 teaspoon baking soda
let cool

Mix in a mixing bowl:
2 eggs
1 cup sugar
2 cups flour
1/2 teaspoon salt
3/4 cup shortening
1 teaspoon vanilla
1 teaspoon cinnamon

Add raisins and remaining water. Spread in a greased cake pan. Top with: 3/4 cup brown sugar- sprinkle over cake mix. 3/4 cup chocolate chips- sprinkle over brown sugar. Bake at 350 F degrees for 35-40 min.

Turtle Bars Recipe:

Ingredients:
1 3/4 cup flour
1 1/2 cup oatmeal
1/4 cup packed brown sugar
1/2 teaspoon salt
3/4 cup butter or margarine, melted
1- 6 oz. pkg. chocolate chips
1/2 cup chopped pecans
1- 12 oz. jar caramel ice cream topping

Directions:
Combine 1 1/2 cup flour, oatmeal, salt, sugar, and melted butter. Mix until crumbly. Reserve 3/4 cup of the mixture for topping and press remaining mixture onto the bottom of the 9x13 pan. Bake in a 375 F oven for 10 minutes. Sprinkle chocolate chips and nuts over partially-baked base. Mix 1/4 cup flour with caramel topping. Drizzle over top. Sprinkle with reserved crumb mixture. Bake for 20 more minutes. Cool and Cut into bars.

Holiday Candy Recipes

This time of year our family gets together to make holiday memories. One of our favorite holiday memories is Candy Making. So we want to share our favorite recipes with you!

Almond Bark Cookies Recipe:

Ingredients-

2 lbs. white almond bark chocolate (white chocolate)
3 cups captain crunch peanut butter cereal
3 cups rice krispies cereal
1 cup flaked coconut
1 can (13 oz) salted peanuts

Directions:
Melt almond bark (in double boiler) pour over all ingredients. Drop by spoonful onto wax paper and chill. This can be stored for quite awhile in a covered container. ENJOY!

Red Cinnamon Popcorn Recipe:

Ingredients-

1/2 cup margarine
1 cup sugar
1/2 cup light corn syrup
3/4 cup hard red cinnamon candies ( about 6 1/2 oz.)
1/2 teaspoon baking soda
4 quarts popped popcorn

Directions:
Melt margarine. Stir in baking soda, corn syrup, and sugar. Bring to boil. Boil on low without stirring for 5 minutes.Remove pour over popcorn and candies. Eat when cool!

* We like to double the sauce so that it has more gooey goodness!


Baked Caramel Popcorn Recipe:

Ingredients-

6 quarts popped popcorn
1 cup margarine
2 cups firm packed brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla

Directions:
Melt margarine, Stir in brown sugar, corn syrup, and salt. Bring to boil. Boil on medium heat, Boil without stirring for 5 minutes. Remove add baking soda and vanilla. Pour over popcorn. Place popcorn on sprayed sheet pan. Bake at 250 F for 30 minutes. Stir every 15 minutes.


Marbleized Mint Bark Recipe:

Ingredients-

1 lb. white chocolate
1 cup crushed candy cane
1/3 cup mint chocolate chips- melt in double boiler

Directions-

Line a cookie sheet with foil. Melt white chocolate in a double broiler or on low in crockpot " stir constantly" over low heat.Add crushed candy cane. Stir in.
Stir to desired color. Spread thin ( 3/8 in. ) on a foil lined sheet pan. Melt chips. Drizzle across candy, then marbleize by drawing a toothpick down through the lines of the melted chips. Set until firm. Lift foil and break into desired pieces.

Scottish Shortbread Cookies Recipe:
Ingredients:
 1 lb. and 1 tablespoon butter
1 cup sugar
1 egg
4 cups flour

Directions:
Mix, then knead. Put through cookie press. Bake at 350 F degree over until light golden brown. Will keep in air tight container for 2-3 months.

* We added our own touch by adding flavor to the dough:
examples: 1/2 teaspoon pure lemon juice or lemon extract
                 1/2 teaspoon almond extract
                 1/2 teaspoon orange extract
                 1/2 teaspoon mint extract
                 1/2 teaspoon vanilla extract
* If you want a softer cookie, then store in a ziploc bag*


Cereal Candy Recipe:

Ingredients:
1/2 small box corn chex
1/2 small box rice chex
1/2 small box wheat chex
12 oz. blanched peanuts
6 oz. unsalted raw sunflower seeds
2-1/2 cups raisins
1 1/2 cup sugar
1-1/2 cup dark karo syrup
2 squares plus 2 tablespoons margarine
2 teaspoons vanilla

Directions:

Mix cereal,peanuts, sunflower seeds, and raisins in a large pan or bowl. In a heavy sauce pan bring the sugar, syrup, margarine, and vanilla to a boil. Boil for 2 minutes. Pour over cereal mixture. Spread out on waxed paper. After it sets up you can break apart to eat. It can be stored in plastic bags or buckets. Tastes better after a few days. Great for camping, holiday treats, and traveling.

THAT'S ITALIAN!!!!

One of greatest things about the holiday season, is planning and preparing a theme night for dinner! Here is another one of our themed dinners, that we hope you will use in your upcoming family traditions!

 Meat Manicotti Recipe:

8 manicotti shells
1 lb.ground beef
1/4 lb.Italian Sausage ( We like to use regular sausage)

1 cup mozzarella cheese(grated)
1 cup cheddar cheese(grated)
4 oz. cottage cheese
4 oz. Ricotta cheese
1/4 cup cracker crumbs (saltine)          
1 small onion (chopped)
2 garlic cloves (minced)
1/2 tsp. chili powder
1/2 tsp. Italian seasoning
1 Tablespoon parsley flakes
salt and pepper to taste
2 eggs beaten  

Directions:

Cook manicotti according to directions on the box. Saute onion and garlic- add meats and cook until done. (Drain) Add spices. Put meat into a bowl and add cheese, eggs, cottage cheese, crumbs, and parsley. Mix together and stuff into cooked noodles. Lay single layer in 9x13 pan. Pour sauce over top. Bake at 325 degrees covered for 30 min. and uncovered for 10 minutes.

Sauce: Bottled spaghetti sauce or use our homemade tomato sauce that is on our blog ,and add your favorite Italian spices to it.









Stuffed Mushrooms Recipe:

2 pkgs. jimmy dean sausage
1- 8 oz. pkg, cream cheese                          
1 bunch green onions minced
1 Tablespoon minced green pepper
1/4 cup Parmesan cheese

Directions: Brown sausage. Drain grease. Press into paper towels to get as much grease out as possible. Mix sausage with cream cheese, onion, green pepper, and parmesan. Clean mushrooms. Remove stems and fill with sausage mixture. Dip tops into Italian bread crumbs. Bake at 400 degrees for 15 min.







Seasoned Swirl Rolls-

24 frozen rolls
1 Tablespoon seasoning blend (we use Italian seasoning blend for pizza and pasta)
1 Tablespoon dried oregano
1 Tablespoon dried basil or parsley
1/4 cup grated parmesan cheese
1/4 cup melted butter

Directions: Combine seasoning blend, oregano, basil, and cheese. Roll each roll into 10 in. snake rope and brush all sides with melted butter. Sprinkle one side with herb mixture. Roll up rope into a ball, seasoned side in. Place in muffin tins sprayed with non-stick cooking spray. Cover with wrap and let rise to double the size. Remove wrap and bake at 350 degrees for 15-20 min. Remove from pan to let cool.

Strawberry Cream Cheese Cake

Cake Recipe:
Make a yellow cake mix, make 2 oblong cakes by splitting cake mix in half.
(If you want to make up both cakes do the following for each cake)

Frosting Recipe-
Combine:
1- 8 oz. pkg.cream cheese
2 cups powdered sugar                                    


Mix:
2 pkg.dream whip


Add Dream whip and cream cheese mixture. Put until of cooled cake and refrigerate. Mix up and cook 1 large pkg. strawberry Danish dessert. (Use fruit variations: by using juice from frozen strawberries as part of water). After cooled add to packages. Frozen strawberries or 2 cups fresh strawberries. Cool and spread on top of cake and keep refrigerated.

Chinese Cuisine

With the holiday season upon us watch for some new party themed dishes, and of course treats of various kinds for sharing.



 For our first holiday themed night we included a fun Chinese New Year celebration! Check out the recipes below!

Chicken Ala King:

In a large pan cook:
2 squares of butter
1 cup chopped celery
1- 4 oz. can of mushrooms or 1/4 cup fresh mushrooms
2 cups chopped chicken

Whisk together and add:                                                          
1/4 cup flour
2 cups chicken broth
1 cup milk
chopped pimentos (optional)
1 tablespoon parsley flakes
Season to taste with onion salt, black pepper, garlic salt.


(We add a couple drops of yellow food coloring to add color)

Serve over rice with shredded cheese and oriental noodles.


Pot Sticker Filling:

Ingredients- makes about 40 pot stickers

2 gloves garlic minced
1/4 cup fine diced white onion
1 lb. ground beef
Add granulated garlic to taste
Add salt & pepper to taste
Add Tabasco sauce to taste
Add worcestershire sauce to taste
1 head of finely chopped cabbage
1 package pot sticker wraps
1 cup shredded carrots

Directions:
- Sweat the garlic cloves, and onions until translucent
- Add meat and cook until done
- Add granulated garlic, salt & pepper, tabasco sauce, and worcestershire sauce
- Let cool for 30 min.
- Add Cabbage
-Fill pot stickers
- Cook in canola oil until lightly brown
- Cool and Serve with soy sauce


Oriental Chicken Wings:

2 1/2 lbs. chicken wings
1 cup corn starch
1/4 cup vegetable oil
2 tsp/.garlic salt
2 eggs (beaten)

Sauce:
3/4 cup sugar
1/4 cup pineapple juice
1 Tablespoon soy sauce
1/2 tsp. salt
1/2 cup rice wine vinegar
1 tsp. accent

Discard wing tips, ( other pieces of the chicken can be used- adjust the cooking time accordingly) and then cut in half. Rub garlic on chicken and let sit for 30 minutes. Put corn starch in paper bag, put wings in bag and shake. Dip coated wings in beaten eggs. Then fry until golden brown. Combine sauce ingredients, pour over wings and bake at 350 degrees for 45 minutes.

Festive Kabobs!

Shrimp Kabobs: Makes 12

Ingredients:

Shrimp- 1 bag frozen 

Lemons-3 

Limes-3

Vegetable Oil- 1 cup    

Olive Oil- 1 cup

Lemon Juice-1/2 cup

Rice Vinegar- 1/2 cup

Cayenne Pepper- 1 Tbsp.

Cavenders Seasoning- 1 Tbsp.

Directions:

Slice up lemons and limes. Place shrimp, Lemons, and Limes on skewers. In a bowl mix oils,lemon juice, vinegar, cayenne pepper, and cavenders seasoning. Place skewers in pan and pour mixer over the top. Keep in fridge over night.Cook on Grill and Enjoy!

Steak Kabobs: Makes 12

Ingredients:

Steak- 4 (use your favorite steak)       

Mushrooms- 1 package

Zucchini- 2 of them

Strawberry Vinagriette Dressing- 3/4 cup

Teriyaki Sauce- 1 cup

Directions: Slice of steak and Zucchini. Place Mushrooms,Zucchini, and Steak on skewers. Mix together Dressing, and Sauce. Place the skewers in pan and pour the mix over the top. Keep in fridge over night. Cook on Grill and Enjoy!

Chicken Kabobs: Makes 12

Ingredients:

6  boneless skinless chicken breasts

1 package mushrooms

3 red bell peppers

3 green bell peppers

3 orange bell peppers

1 package cherry tomatoes        

2 cans pineapple chunks

1 bottle Berstiens Italian dressing

Directions: Cut chicken into 1 in. squares. Cut bell peppers in squares, and place peppers and cherry tomatoes on skewers with chicken. On different skewers place chicken, pineapple, and cherry tomatoes.  Coat pineapple in brown sugar. Place both types of skewers in different pans and pour dressing over the top. Keep in fridge over night. Cook on Grill and Enjoy!

Sensational Side Dishes

Chicken Dill Salad-

Recipe:
12 oz.pkg. shell pasta
1 cup mayo
1 cup sour cream
1 Tbs. dill weed
1 Tbs. onion salt
2 cups chicken-shredded  
2 cups red grapes
2 cups chopped celery
* Chill for 10-12 hours*

Directions:
1- Boil Chicken until done
2- Shred Chicken
3- Mix all other ingredients together in a bowl
4- Stir in chicken
5- Chill in Fridge


Oriental Salad-

Recipe:
1 Tbs. oil
1/3 cup slivered almonds
1/4 tsp. sesame seeds
8 sliced green onions
2 packages ramen noodles, broken    
1 large cabbage, thinly sliced

Dressing:
1/2 cup sugar
1 tsp. salt
6 Tbsp. rice vinegar
1 Tbsp. pepper
1/2 cup oil
2 tsp. accent

Directions:
1- Brown almonds and sesame seeds in 1 Tbsp. oil.
2- In a large bowl, combine onions, broken noodles, and cabbage
3- Stir in almonds and sesame seeds.
4- Mix dressing ingredients and pour over salad.
5- Refrigerate overnight


7-Layer Bean Dip-

Recipe:
1 large can refried beans
1- 8 oz. guacamole dip
1- 8 oz. sour cream
1 pkg. taco seasoning mix            
1 cup shredded cheese
1 small can sliced olives
1 tomato diced
1 green onion sliced

Directions:
1- Spread refried beans on decorative plate
2- Add guacamole on top of beans
3- Mix taco seasoning with sour cream
4- Add sour cream mixture on top of guacamole
5- Add cheese, tomato,olives, and green onion on top
6- Refrigerate until ready to serve
* Serve with Nacho Cheese Doritos or Tortilla Chips*