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Monday, March 24, 2008

Jimmy Carter Pie

Oooooh! This is heavenly. Sorry...no pics, yet. If you like chocolate and peanut butter, you'll LOVE this. Let it rock your world...


Jimmy Carter Pie

1 pre-made graham cracker pie crust

4 oz. cream cheese

8 oz. frozen whipped topping

½ pkg. 4.4 oz. instant chocolate pudding mix

½ pkg. 4.4 oz. instant vanilla pudding mix

1/3 c. peanut butter

½ c. confectioner’s sugar

1½ c. milk

Chopped peanuts

Semi-sweet baker’s chocolate (for garnish)

Mix cream cheese and peanut butter together. Stir in 1 cup of the whipped topping and the sugar, pour into pie crust. Combine the milk and pudding mix, pour over mixture in pie crust. Spread the remaining whipped topping on top, and garnish with chopped peanuts and shaved chocolate. Refrigerate at least 30 minutes.

Saturday, March 22, 2008

Pad Thai with Chicken

Chris and I have a mini "addiction" to Thai food as of late and we wanted to try our hand at it ourselves. What better dish to start with than the standard pad thai? So here's our attempt. We love us some chicken pad thai! WOO!

Pad Thai with Chicken

1 (12 ounce) package rice noodles
2 tablespoons butter
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
1/4 cup vegetable oil
4 eggs
1 tablespoon white wine vinegar
2 tablespoons fish sauce
3 tablespoons white sugar
1/8 tablespoon crushed red pepper
2 cups bean sprouts
1/4 cup crushed peanuts
3 green onions, chopped
1 lemon, cut into wedges

1. Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
2. Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.

Garnish with crushed peanuts, chopped green onions and wedge of lemon.

Friday, March 21, 2008

Tuna Cakes

It's on the menu for this evening, along with a side of field greens. :) Chris and I are having a nice dinner before heading to our church for the Good Friday service. I thought maybe I'd try something new!! We love tuna, so I'm sure this will be fabulous! I'll write after we eat tonight to let you know more...

Tuna Cakes

2 cans (6 oz. each) light tuna in water, drained, flaked
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup KRAFT Shredded Mild Cheddar Cheese
1/2 cup shredded carrots
1/3 cup KRAFT Mayo Real Mayonnaise
2 Tbsp. CLAUSSEN Sweet Pickle Relish
3/4 cup water

Mix all ingredients. Cover and refrigerate 10 min. Heat large nonstick skillet sprayed with cooking spray on medium heat. For each tuna cake, shape 1/3 cup lightly packed tuna mixture into patty. Add patties to skillet in batches. Cook 3 min. on each side or until golden brown on both sides, turning over carefully.


UPDATE: We just got through eating our tuna cakes this evening and they were REALLY REALLY good. It makes more than enough for 2 people, so we have about half left over. We will definitely be having these again. It was so quick and simple, and a really nice and different meal to serve. I hope to serve these to my family at some point when my mom gets home from Michigan.


Bacon Spinach Salad

My first recipe out of the latest Kraft Food & Family magazine...and my oh my is this DELISH! It's very reminiscent of a salad I love at Applebees (only that one has shrimp in it), so I was really looking forward to trying this one out. I wasn't disappointed. Did you know I'm obsessed with salads? I bet I have 5 or 6 a week. If I was only allowed to eat one meal every single day for the rest of my life, it'd be a salad. No lie. They're my all-time favorite. So you should try this one out, because...well...it's quite NUMMY!

Bacon Spinach Salad

5 cups torn spinach leaves
1 cup sliced fresh mushrooms
1/2 cup thin red onion wedges
4 slices OSCAR MAYER Center Cut Bacon, crisply cooked, drained and crumbled
2 hard-cooked eggs, chopped
1/2 cup KRAFT Light CATALINA Reduced Fat Dressing

Toss all ingredients except dressing in large bowl. Add dressing; mix lightly. Serve immediately.


Wednesday, March 19, 2008

Guess what arrived in my mailbox today???


LOOK OUT WORLD!!! Courtenay's gettin in the kitchen!! WOOT!

Saturday, March 15, 2008

Souperburgers!!!

This is basically a cross between hamburgers and sloppy joes. I LOVED this growing up and it's such an easy alternative to the basics...

Try it. It's nummy!

Souperburgers

1 lb. ground beef
1 medium onion, chopped
1 can chicken gumbo soup
1 tbsp. prepared mustard
1/8 tsp. pepper
6 hamburger buns (split and toasted optional)

In a skillet over medium-high, cook beef and onion until beef is browned and onion is tender, stirring to separate the meat. Spoon off fat.

Add soup, mustard and pepper. Heat through, stirring often. Serve on buns.



Tuesday, March 11, 2008

Shipwreck Dinner

An oldie, but a goodie from the Kraft Food and Family magazine. My husband requested that I make this recipe this week, so I thought I'd share it all with you. So easy to prepare in 5 minutes, and done 30 minutes after that. What a fabulously easy and delicious meal for all!

Shipwreck Dinner

1 lb. extra lean ground beef
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 can (16 oz.) stewed tomatoes, undrained
1 cup frozen green peas
1 cup milk
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Brown meat in large nonstick skillet on medium-high heat. Drain fat, if necessary. Stir in Macaroni, Cheese Sauce Mix, tomatoes, peas and milk. Bring to boil. Reduce heat to medium-low; cover. Simmer 12 min. or until macaroni is tender. Sprinkle with cheese. Let stand 5 min. or until cheese is melted.


Tuesday, March 4, 2008

Melt-In-Your-Mouth Sugar Cookies

These is my favorite cookie recipe of all-time. This is my Grandma Doris' sugar cookie recipe and seriously, they aren't like any sugar cookies you've ever had before. Trust me. I could eat a whole batch in one sitting they are so good.

You have to try them!

Melt-in-your-mouth Sugar Cookies

1 c. powdered sugar
1 c. granulated sugar
1 c. butter or margarine
1 c. crisco oil
2 eggs
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
1 tsp. cream of tartar
5 c. flour

Cream sugars, butter and oil until light. Add eggs & vanilla. Sift together dry ingredients and add. Roll into small balls. Press down with a glass dipped in white or colored sugar. Use an ungreased cookie sheet. Bake 10 minutes at 350 degrees.