Groundhogs Day Cupcakes

I made my first batch of these cute Groundhog's Day cupcakes when Spencer was in first grade and haven't missed a year since then. I got the original idea from Family Fun magazine, but over the years I've made a few adaptations that make them cheaper and easier (a necessity when you have lots of little helpers and you're making an army of several dozen at a time). Kids and teachers alike love these cute little treats to brighten up a dreary Groundhog's Day!


The ingredients:

baked cupcakes with liners
*1 package Nutter Butter cookies (or Pepperidge Farms Mint Milanos)
1 package Oreo cookies (crushed)
1 jar white frosting
1 tube pink or red decorator icing (with small tip)
mini M & M's
**1 package white Betty Crocker Drizzlers (or other melted chocolate)

*if peanut allergies are a problem then Pepperidge Farm Mint Milano cookies will work just as well, however since they're a little more expensive I use the Nutter Butters when possible. This year I ended up with an egg allergy to accommodate as well and we used Cocoa Krispie marshmallow groundhogs and the kids LOVED them probably more than any other groundhog cookie we've ever used.















**this is a hard chocolate made for melting, that comes with a prepackaged applicator tip. You should be able to find this with the decorator icing at the grocery store. You just remove the cap, throw it in the microwave for a couple minutes [checking and squeezing frequently during the process to prevent burning]. If you can't find this particular product then use another melted chocolate with a toothpick for applying [we couldn't find it this year, so we bought some Wilton's candy decorating pens, which worked great]. I don't recommend using plain icing instead, since they will smear too easily and the eyes tend to fall off.

Directions:
1. Frost each cupcake with white frosting.
2. Sprinkle a small spoonful of crushed Oreos onto each frosted cupcake.
3. Set cupcakes aside.
4. Apply small dots of melted chocolate onto the cookies for the eyes and nose.
5. Add mini M&M's for the eyes while the chocolate is still melted.
6. Allow chocolate to set.
7. With pink or red decorator icing draw a smile below each nose.
8. Wait until shortly before serving before placing the cookies into the cupcakes. I've learned from experience that if you insert the cookies the night before they tend to get soggy and fall over, but if I wait until right before school to do this last step they'll be standing up straight when I serve them.
9. Enjoy the smiles of delight when they see this cute little fellow popping up to say, "hello"!


Enjoy!

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Mexican Lasagna Recipe

We call this recipe Mexican lasagna, but I've been told that it's more like a green chili enchilada recipe. Glen doesn't really care what it's called, he just wishes I'd make it more often. It takes a little longer to make than most of my meals, but whenever we do make it we are never disappointed by the genuine blend of Mexican flavors and layers. Serve it with cornbread and some Spanish rice and you've got a meal fit for guests and family alike!

Click here for printable recipe.

The ingredients:
1 pkg. (8-oz) cream cheese
8 green onions, chopped
2 garlic cloves, minced
1/2 tsp. parsley
1/4 cup butter
1-1/2 cups chicken broth
1 cup sour cream
1/8 tsp. salt
1/4 tsp. pepper
2 cups shredded Mexican blend cheese
3/4 tsp. cumin, divided
3 cups chicken, cubed and cooked
1/4 cup flour
1 cup shredded Monterey Jack cheese
1 can (4-oz.) green chilies
12 flour tortillas (6-inches), halved
In a mixing bowl, combine cream cheese, onions, 1-1/2 cups of Mexican blend cheese, garlic, 1/4 tsp. cumin, and parsley. Stir in cooked chicken; set aside.
In a saucepan, melt butter. Stir in flour until smooth; gradually add broth, while whisking. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in Monterey Jack cheese, sour cream, chilies, salt, pepper, and remaining cumin.
Spread 1/2 cup of the cheese sauce in a greased 9x13" baking dish. Top with six tortilla halves, a third of the chicken mixture, and a fourth of the cheese sauce. Repeat tortilla, chicken, and cheese sauce layers twice. Top with remaining tortillas, cheese sauce, then Mexican cheese blend. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting. Yields 12 servings.

Enjoy!

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Triple Chocolate Cake

This moist, chocolate-y cake is so easy to make that even Glen can do it...and not just make it okay, but make it with such style and vigor that he won second prize in a husband cake baking contest (aren't you impressed now?). No one will ever guess that this simply delicious dessert ever began as a cake mix.


The ingredients:

1 chocolate cake mix (dry)
1-3/4 cups milk or water (I prefer milk)
1 pkg. (4-oz.) chocolate pudding mix
2 eggs
1 pkg. (12-oz.) chocolate chips

Preheat oven to 350°. Grease and flour 9 or 10-inch bundt pan. Bake for 45-50 minutes. Let cool for 5 minutes, then invert onto serving plate. You may need to loosen the edges with a knife prior to removing from pan. Sprinkle lightly with powdered sugar. Voila...easy, moist, delicious, beautiful chocolate goodness.

Enjoy!

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Chicken Pasta Salad

This is one of those few recipes that I can truly call my own. It's colorful, it's easy, it's good. How good is it? Let's just say it's in the top 5 of every single one of my kids' favorite meal list. If that hasn't convinced you to try it yet, did I also mention it's chock full of fresh vegetables? And that it's easy to make?

Click here for printable recipe.

The ingredients:

1 lb. cooked, shredded chicken (I usually use a 12-ounce can of chicken)
1 lb. cooked rotini noodles (or bow tie)
2 heads broccoli, finely chopped (the smaller the better)
1 red pepper, chopped
1 green pepper, chopped
1/3 onion, chopped
1 can sliced olives
1 cup shredded cheese (optional)
1/3 - 1/2 cup ranch dressing (don't skip this--it's what holds it all together)

Italian Dressing:
2 envelopes dry Italian dressing mix
6 Tbs. apple cider vinegar
4-1/2 Tbs. water
3/4 cup oil (you can reduce this some)

Combine cooled chicken, chopped vegetables, and olives. Set aside. Whisk together Italian dressing ingredients and pour over vegetables and chicken. Mix together. Add ranch dressing and cheese and fold together. Refrigerate 1 hour before serving (I usually am not organized enough to do this and it still gets devoured). Serves 8 - 10.

*This is one of those meals that's actually even better as leftovers. My kids beg for me to put it in their lunches.

Enjoy!

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Barbecue Beef Sandwiches

After making this easy, tender, beefy dish, instead of compliments I got full out complaints that I don't make things like this often enough! They first loved the fact that it was beef ( a rare occurrence in our house), then loved the rich, barbecue flavor. I loved the fact that it was perfect for a hectic day, since I did all the hard work (if it could be called hard) early in the day. Now I just need to make it more often.

The ingredients: (not pictured: rolls)

2-1/2 - 3 lbs. beef roast
1 Tbs. beef bouillon (3 cubes)
1 onion, finely chopped
1 green pepper, finely chopped
1/4 tsp. pepper
1 can (8 oz) tomato sauce
1/2 cup brown sugar
1 cup barbecue sauce
large buns or rolls

Place roast in large crock pot. Sprinkle bouillon, onion, green pepper, and pepper over roast. Cover and cook on low for 8 hours* (do not add extra liquids). When beef is tender enough to break into chunks, add the remaining ingredients (tomato sauce, brown sugar, and barbecue sauce). Cook one more hour. Serve beef on large rolls or hamburger buns.

*When I made this I didn't have 8 hours, so I placed the crock pot temperature on high, cooked it for four hours.

Leftover idea: Since we had quite a bit leftover, we decided to try an old Crain family favorite a couple nights later. Take a can of refrigerated biscuits (these were Grands), stuff them into a greased muffin tin leaving a hollow middle. Place the leftover BBQ beef into the hollow, sprinkle with cheese, and bake at 400° for 12-15 minutes. Easy and yummy...BBQ cups!

Enjoy!

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Peppermint Candy Shortbread Cookies

Need something to do with leftover candy canes from Christmas? Or need a unique recipe for a cookie exchange? Or just love mint? These shortbread cookies are just the thing. Their light shortbread texture, soft minty flavor, and hint of pinkness make these a fun, creative treat to share.  Thanks for a great recipe Corinne!

The ingredients:

Cookies:
1 cup butter (no substitutes)
1/4 cup granulated sugar
1/4 cup crushed peppermint candy
1 tsp. vanilla
2 cups flour
1/4 cup corn starch

Frosting:
1 cup powdered sugar
1 to 2 Tbs. milk
1/2 tsp. vanilla
2 Tbs. crushed peppermints

Mix all cookie ingredients thoroughly. The dough will be quite crumbly, so don't be alarmed at the dry texture. Form into 1-inch balls and place on baking sheets. Gently press down on each cookie using flat bottomed glass dipped in sugar. (We dipped the glass into water, then sugar before pressing down).

Bake at 300 degrees for 20 - 25 minutes. Cool completely, then drizzle with frosting, and sprinkle candy cane bits on top.

Enjoy!

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Sweet and Sour Chicken

This visual delight is one of Glen's favorites! The actual cooking time for this meal is quite short (especially when you use couscous instead of rice), so when I know I'm going to have a crazy evening I like to chop the chicken and peppers and grate the carrots early in the day so I can whip it up super fast. We love the tender chunks of chicken and the light crispness and bright colors of the vegetables.   And best of all, the kids like it as much as Glen.

Click here for printable recipe.

The ingredients:

2 Tbs. oil
1 lb. chicken breasts, cubed
1 cup grated carrots
1 red pepper, cut into strips
1 green pepper, cut into strips
2 garlic cloves, minced
1 cup pineapple chunks, drained (reserving 1/4 cup juice for the sauce)
salt and pepper, to taste
3/4 cup honey roasted peanuts (optional, but highly recommended)
Hot cooked rice or couscous

Sauce:
3 Tbs. vinegar
2 Tbs. soy sauce
1/4 cup pineapple juice
2 Tbs. water
1 Tbs. brown sugar
1 Tbs. corn starch
1 tsp. ground ginger

In a large skillet, heat oil; add chicken. Cook chicken over medium heat stirring occasionally, until lightly browned. While chicken is cooking prepare sauce in a separate bowl. When chicken is browned add carrots, peppers, and garlic; cook, stirring frequently for about two minutes longer. Pour sauce over chicken mixture and stir in pineapple chunks (you may want to chop the chunks into fourths first, so they're not such big bites) and honey roasted peanuts. Cook just until boiling--about two minutes. Serve hot over cooked rice or couscous. Serves 6-8.

Enjoy!

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Peanut Butter Chocolate Chip Cookies

This recipe is originally from a package of Nestle chocolate chips, but has become a family classic! If you ever need to get on Glen's good side, just whip him up a batch of these (and save some dough for him to eat plain) and he will be putty in your hands. Works every time.

 Click here for printable recipe.

The ingredients:

1 cup butter
1/2 cup peanut butter (creamy or crunchy according to preference)
1/2 cup sugar
1/2 cup brown sugar
1 tsp. vanilla
1 egg
2 cups flour
1 tsp. baking soda
2 cups chocolate chips

Beat butter, peanut butter, sugars, and vanilla until creamy. Beat in egg. Gradually beat in dry ingredients. Stir in morsels. Drop dough by rounded tablespoon onto ungreased cookie sheet. Bake at 375° for 6-8 minutes.  Enjoy! 

For Cami's evil caloric variation: Sandwich a little scoop of chocolate chip cookie dough ice cream in between two cookies, dollop a little whipping cream, enjoy...and then run 14 miles.

Enjoy!

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Lemon Bars Recipe

Lemon bars are one of my favorite treats ever. Not only are they easy to make, but their tangy sweet filling and perfectly crisp crust makes them fun to share as well! We usually make a double batch, since they disappear so quickly around here.


The ingredients:

(not pictured: lemon rind)

Crust:
1/2 cup butter
1/4 cup powdered sugar
1 cup flour

Filling:
2 eggs
2 Tbs. flour
1 cup sugar
2 Tbs. lemon juice
grated rind of half lemon

For crust: Cream butter, sugar and flour. Spread in an 8x8" pan and bake at 350° for 15-20 minutes (or until golden). While crust is baking prepare next layer.

For filling: Beat eggs slightly and add sugar, flour, lemon juice, and rind. Mix well and pour over hot crust after it come from oven. Now bake for 15-20 minutes at 350° or until golden brown and set. Remove from oven and sprinkle lightly with powdered sugar. Cool slightly before serving. When doubled this recipe fits just perfectly into a 9x13" pan.

Enjoy!

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Chicken Crescents Makeover

I found the original version of this recipe in a ward cookbook back from my college days. I made it for Glen when we were newly married and it quickly became one of our first "staples" in our dinner menu. Each of the five kids has also grown to love it, which is an unusual occurrence in our house. Since I found myself making it so often I decided that we needed a few tweaks to liven it up and make it a little healthier (shh...don't tell the kids) . Here's my version, which although a little more time consuming, is better than the original! It's still my most kid requested meal ever.

Click here for printable recipe.

The ingredients:
Instead of using store bought crescents (too expensive and not very healthy), I make this quick one-rise-roll recipe:

1-3/4 cups warm water
3 Tbs. yeast
1/2 cup oil
1/2 cup sugar or honey (I prefer honey)
2 eggs

1 Tbs. salt

5-6 cups flour (I use 1/2 whole wheat, 1/2 white)

Mix all ingredients together and knead for 10 minutes.

While kneading the roll dough, mix the following ingredients together:

2-pkgs. (8-oz. each) cream cheese (I use low fat)
1/3 cup finely chopped onion
1 cup finely chopped red or green pepper
1-can cooked chicken (I use a can from Costco) OR 1-2 cups cooked, diced chicken breasts
Don't bother letting the roll dough rise. After kneading, divide the dough into four equal sections. Roll out each section of dough and with a pizza cutter slice the dough into 8 pieces. Add a heaping spoonful of cream cheese mixture onto the fat end of each piece.
Tuck in the fat end and roll towards the narrow end.
It should look something like this now:
Place rolled crescents onto greased cookie sheet, let rise for 10-15 minutes and bake at 400° for 10-15 minutes. Be careful not to overbake. You'll want to catch them just as they're beginning to brown. Makes 32 crescents or about 8-10 servings. Serve plain or with warm cream of chicken soup to use as a gravy. (I like them better plain, Glen likes it with the soup.)
We usually end up with several leftover crescents which I place into a freezer bag and throw frozen into the kids' lunches. They're perfectly thawed by lunchtime and my kids love getting something besides a sandwich.

Enjoy!

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