Blondies!

Blondies!

6 tablespoons butter
1 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chocolate OR peanut butter flavored chips

Combine melted butter and brown sugar; stirring until dissolved. Beat in eggs and vanilla.

In another bowl, combine flour, baking powder, and salt. Add to the butter mixture. Spread the batter evenly in a well-buttered 9-inch square pan. Sprinkle chips over the top.

Bake at 350*F. for 25 to 30 minutes, or until the center is set. Cool before cutting.

Makes 16 squares.

Hello!

I have been so busy getting ready for the Holidays that I haven't been posting recipes. I swear I will get to it! But in the mean time, if anyone has a great cookie recipe they would like to share I would love to put it up here! I'm going to be posting my Ginger Snap recipes here in a few days! So once again if you have one to share please do!

Slow-Cooker Orange Chicken

Slow-Cooker Orange Chicken (Kraftfoods.com)

Prep: 10 min Total Time: 6 hours 10 min

Makes: 4 servings

What You Need
1/3 cup KRAFT Original Barbecue Sauce
1/3 cup orange marmalade
3 Tbsp. flour
2 Tbsp. soy sauce
1 tsp. grated gingerroot
8 bone-in chicken thighs (3-1/2 lb.), skin removed

Make It

TOSS Chicken with flour in slow cooker.

STIR in all remaining ingredidents; cover with lid.

COOK on LOW for 4-6 hours



I made the one on top but saw that a lot of people didn't like it online so they rewrote it. I liked the top one, mostly because it didn't have a strong orange taste it was more a BBQ orange. But I also added the one that was rewrote below.


Slow-Cooker Orange chicken

Prep Time:20 min Total Time:3 hr 20 min

Makes:8 servings, one thigh each

What You Need

1/2 cup KRAFT Original Barbecue Sauce
1/4 cup flour
1/4 cup orange juice
1/4 cup orange marmalade
3 Tbsp. soy sauce
1 tsp. grated gingerroot
8 bone-in chicken thighs (3-1/2 lb.), skin removed

Make It

STIR barbecue sauce and flour in small bowl with wire whisk until well blended. Add all remaining ingredients except chicken; mix well.

POUR sauce mixture evenly over chicken in slow cooker. (Do not stir.) Cover with lid.

COOK on LOW for 3 to 5 hours. Serve chicken topped with the sauce.

Bacon, Cheese & Potato Chowder

Bacon, Cheese & Potato Chowder (Kraft food & Family)

Prep Time:20 min Total Time:30 min

Makes:1-1/2 qt. or 6 servings, 1 cup each

What You Need

3 cups fat-free milk
1 can (10-3/4 oz.) condensed cream of potato soup
2 cups frozen Southern-style hash browns
1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
2 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled
2 green onions, thinly sliced

Make It

MIX milk and soup in large saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 min., stirring frequently.

SERVE topped with cheese, bacon and onions.


This is what it looked like tonight when I made it.

Landon LOVED it!

We added a bit of pepper and a tiny bit of salt at the end and it was great. We also had biscuits with it.

Unbeatable Sloppy Joes

Unbeatable Sloppy Joes (Craft food & Family)

So I never thought that I would like them, but here I am loving every minute of our dinner!

Prep Time:10 min
Total Time:25 min

Makes:6 servings, one sandwich each

What You Need

1 lb. ground beef
1 onion, chopped
1/2 cup ketchup (I added a little more)
1/2 tsp. chili powder (again a little more)
1 large tomato, chopped
6 hamburger buns, split
6 KRAFT Singles
12 slices OSCAR MAYER Center Cut Bacon, cooked, drained

Make It

BROWN meat in large skillet on medium heat; drain. Add onions; cook 5 min. or until tender, stirring occasionally.

ADD ketchup, chili powder and tomatoes; cook 5 min. or until heated through, stirring occasionally.

SPOON meat mixture onto bottom halves of buns. Top evenly with Singles, bacon and tops of buns.

Chicken Bake

Chicken Bake (Kraft food & Family with a few changes)

You need

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces (not cooked)
1 can (10-3/4 oz.) condensed cream of chicken soup
1/3 cup Sour Cream
1 pkg. (16 oz.) frozen corn and peas (or really whatever you want) thawed, drained

Make It

HEAT oven to 400°F. Prepare stuffing mix as directed on package.
MIX chicken, soup, sour cream and vegetables in 8x8-inch baking dish; top with stuffing.
BAKE 45 min. or until chicken is cooked through.

Halloween

This is what Landon and I did for Halloween. It was so much fun! The black frosting was a pain to get off of everything but that's alright, lol.

Tailgate Sandwich Ring

Tailgate Sandwich Ring Enjoy this recipe from Harvest Kitchen Cookbook.

2 11-oz. tubes refrigerated French bread dough
1/2 lb. bacon, crisply cooked and crumbled
3/4 c. mayonnaise
1 T. green onion, chopped
1/2 lb. deli sliced turkey
1/2 lb. deli sliced ham
1/2 lb. sliced provolone cheese
2 tomatoes, sliced
2 c. lettuce, chopped

Spray a Bundt® pan with non-stick vegetable spray. Place both tubes of dough into pan, seam-side up, joining ends together to form one large ring. Pinch edges to seal tightly. Lightly spray top of dough with non-stick vegetable spray. Bake at 350 degrees for 40 to 45 minutes, until golden. Carefully turn out; cool completely. Combine bacon, mayonnaise and onion; mix well. Slice bread horizontally. Spread half the bacon mixture over bottom half of bread. Top with turkey, ham and provolone. Place on an ungreased baking sheet. Bake at 350 degrees until cheese melts. Top with tomatoes and lettuce. Spread remaining bacon mixture on top half; place over lettuce. Slice into wedges. Serves 8

30 Minute Almond Chicken

30 Minute Almond Chicken (from Craft Food & Family)

Prep Time: 5 minutes Total Time: 30 minutes Makes: 4 servings

8boneless skinless chicken thighs
1/4cup Kraft Zesty Italian Dressing
1cup chicken broth
2cups green beans, trimmed, halved
1cup instant white rice, uncooked
1/4cup Planters Sliced Almonds

TOSS chicken with dressing in resealable plastic bag. Add chicken with dressing to large nonstick skillet on medium-high heat; cook 4 min. on each side or until browned.

STIR in broth; bring to boil. Cover. Simmer 10 min. Add beans; cook 5 min. or until chicken is cooked through.

REMOVE chicken from skillet. Add rice and almonds. Remove from heat; cover. Let stand 5 min. Serve chicken over rice mixture.

Nutrition (per serving): Calories 400, Total Fat 19 g, Saturated fat 4 g, Cholesterol 100 mg, Sodium 560 mg, Carbohydrate 24 g, Dietary fibre 3 g, Sugars 2 g, Protein 32 g, DV Vitamin A 10 %, DV Vitamin C 8 %,DV Calcium 6 %, DV Iron 20 %

Easy Cheesy Chili Dip

Easy Cheesy Chili Dip

1 c. onion, chopped
2 T. margarine
10-3/4 oz. can cream of mushroom soup
15-oz. can chili without beans
8-oz. pkg. shredded Cheddar cheese
tortilla chips

Sauté onion in margarine over medium heat until tender. Stir in remaining ingredients except chips; cook over low heat until bubbly and cheese is melted. Serve warm with tortilla chips. Serves 8.

From Autumn in the Country Cookbook by Gooseberry Patch

All Aquiver Caterpillar

Landon and I are going to do this tomorrow.

Supplies Required (from craftplace.org)


Black chenille stems
Cardstock - black, lime green, orange, yellow
Glue
Small 12" dowel rod
String
Wiggle eyes
Scissors


Instructions


1. Cut six 4" circles from orange paper. Edge circles using Volcano Paper Edgers.



2. Cut six 3" circles from green and yellow paper.



3. Cut one 1-1/2" circle from black paper. Edge circle using Volcano Paper Edgers.



4. Create a foot pattern and trace 12 times on black paper, cut out.



5. Glue two feet on each green circle. Glue green circles on orange circles. Glue yellow circles on the other side of orange circles.



6. Run body pieces through Paper Crimper so that the end with the feet goes through last.



7. Glue wiggle eyes on one body piece.



8. Glue small black circle (nose) on same body piece as eyes.



9. Wrap chenille stem around finger or pencil to curl. Glue on face.



10. Punch a hole at the top of each body piece. Run 12" of string through each hole. Attach to dowel rod.


- Fun Facts:


• A butterfly caterpillar may eat many times its own weight in food in one day.



• Certain types of caterpillars have stinging hairs that are hollow-like miniature straws and when the hair is touched a stinging chemical comes out of it that causes the attacker's skin to burn and itch.



• Groups of tent caterpillars build large silken tents as resting sites and shelters from enemies and the weather. These are permanent homes for the caterpillars until they change into moths.



• The milkweed caterpillar feeds on milkweed plants which have a milky-white, poisonous sap in the stems and leaves. The caterpillar stores the poison in its own body, protecting itself from the birds and animals that eat caterpillars. Even after the caterpillar turns into a monarch butterfly, it has the milkweed's poison in the body so it remains protected.

Chicken Fried Chicken

Chicken Fried Chicken

Needs to make (8) pieces, or (4) servings:

(4) Chicken breast (large boneless)
(1 or 2) packs of Saltine Crackers
(3) eggs
(1 or 2) cubes of butter or Margarine
Seasonings: (Johnny’s, Garlic powder)

To Prepare:

1. Split the (4) Chicken breast in half, or you can use Chicken tenders
Option: (cover with plastic wrap and flatten with tenderizing hammer)
2. Beat eggs
3. Crush Crackers with rolling pin or food processor.
4. Pan on stove top with butter on med-hi level (7 or 7.5)

Ready to cook:

1. After Butter is melted n the pan, take each piece of chicken and dunk in the eggs and then place it in the crumbled crackers to coat both sides.
2. Place the coated chicken in the pan (make sure you have enough butter)
3. After you have (4) pieces in the pan, ad seasonings.
4. Cook one side to golden brown. Then ad more butter before turning over to cook other
Side and season again (remember that butter has salt in it, so do not over do the Johnny’s)
5. After both sides are golden brown, place them in the oven at 200 deg. F, to keep warm while the others are cooking.
6. Ready to eat. (goes great with twice baked potato, or stuffing)

Note: Try adding some Parmesan cheese to the crackers for a different taste.

Options: Try this with Beef cube steak, or Pork cube steak also.