Amy's Bruschetta

3/4 c mayo

8 oz cream cheese

1 packet good seasons Italian

Spread on sliced french bread baguettes. Layer a slice of tomatoe and sprinkle a little dill for color. Be prepared for oodles of compliments!

Or saute tomatoes in a little garlic and Olive Oil. Sprinkle fresh Parmesan and broil.

THANKS AMY!!!

Mini Tea Sandwiches

Mission: Mini Tea Sandwiches!

Do you remember those cute little sandwiches our mom's use to make for showers and club parties? I remember the pink and green dyed bread and how they were stacked in 10 layers and cut in cute little triangles. They looked SO pretty but as I recall, my palate wasn't mature enough for them.

Well, I want to give it another go!

A few years ago I visited a cute little tea shop in Farmington (no longer there) with some of friends. Along with hot herbal tea and some fun herbal ice teas we were served a small platter with a variety of little sandwiches. Each one with it's own shape and look and flavor. One had an awesome crunch; one had a creamy texture; there was also egg salad and another with a tuna twist. SO FUN!

Places to check out for ideas:

Martha Stewart, of course, has some fun ones!

CDK Kitchen, too!

Huge list of recipes!!! on Recipe Goldmine

Old Fashioned Living

Spring Tea

• Cream Cheese & Green Olives - Mailee
• Chicken Salad - Jen F.
• Salad - Michelle
• Yummy Lemonade - Raelene
• Cheese Puffs - Jo
• Mint Brownie Bites - Lana
• Sweet Tooth Fairy Cakes - Mindi
• Egg Salad - Jan
• Fruit Tray - Erika
• Raspberry Cream Cheese Sandwich - Bonnie
• Cucumber Sandwich - Bonnie
• Sharla
• Angie
• Carrie
• Ronna

Peanut Butter Bars

The good ol' days wouldn't be as good without these favorites. At elementary school lunch, I remember eating everyone's spinach so that they would all give me their peanut butter bars.

This is the best recipe I've found. Some I have made have been to dry. This one I got from my friend, Stacy, who's mother worked in the lunchroom kitchen once or twice. I think it's as close as I'm gonna get!

1/2 lb butter, softened
1 c sugar
1 1/2 c brown sugar
3 eggs
28 oz peanut butter, divided
1/2 Tbsp soda
3/4 tsp salt
3 c flour
3 c rolled oats
1 Tbsp vanilla

Cream butters and sugars together. Add eggs until fluffy. Add vanilla and half of the peanut butter (1 3/4 c). Add dry ingredients. It will be very thick.

Spray cookie sheet with cooking spray. Bake 10 minutes at 350 degrees. Do not overbake. This will make it dry.

Chocolate Frosting
1/4 c butter, melted
1/3 c cocoa
2 to 2 1/2 Tbsp milk
1/2 tsp vanilla
2 to 3 c powdered sugar

Mix together butter, cocoa, milk and vanilla. Beat in powdered sugar, about a cup at a time, until it reaches desired consistency.

Crunchy French Toast

2 or 3 slices of bread cut in half

1 cup cornflake cereal

2 large eggs

1/3 cup milk

1/2 tsp all purpose flour

2 drops vanilla

butter and pancake syrup

1. Preheat oven at 400. Line baking sheet with parchment paper or silpat.

2. Put bread pieces onto lined baking sheet into warming oven (it does not need to be at full temperature) to toast lightly for 5 minutes. Cool the bread completely.

3. Seal the flakes in a heavy plastic bag. Crush them with a rolling pin to the size of rolled oats. Pour into a pie pan or into a shallow dish. Set aside.

4. In a large bowl mix the eggs, milk, flour, and vanilla until blended. Be sure there are no lumps of unmixed flour. Pour into a pie pan or shallow dish. In batches, soak the bread pieces into egg mix. Soak about 1 minute on each side in the egg mixture. Be careful not to tear the bread.

5. Place the cornflake crumbs. Coat both sides with the crumbs. Place on lined baking sheet.

6. Bake 400 for 10 minutes on one side. Then flip over with tongs and bake another 5 - 10 minutes until the crumbs begin to turn brown.

Rachel Ray doesn't toast them first. Dips them in the egg and cornflakes, cooks them in a frying pan for 2 minutes on each side and then puts them in the oven. She also adds cinnamon and nutmeg in the egg mixture and uses half and half instead of milk.

Pear Salad

Pear Salad

2 heads romaine lettuce

1 head mixed greens

1/2 c roasted pecans

1/2 lb bacon, crumbled

2 pears, cut up with skins (I soak them in pineapple juice so they won't brown)

4 oz feta cheese crumbles

Dressing:

1 c sugar

1 tsp salt

1/2 small onion chopped or several shakes of dry onion flakes

1 tsp dry mustard

Stir together then add:

3/4 c canola oil

1/2 c red wine vinegar

1 tsp poppy seeds

Chill and dress just before serving

THEE Brownies


Mint or Orange? What's your poison?

I can't believe I haven't posted these before! They are my GoTo - "Everybody's Happy" Brownie.

It is probably because of my secret that I will be sharing if I post it.


But here goes:
I use a box brownie.
(the sound of my throat clearing from being super tight)

I use a box brownie.

Not just ANY box, mind you.

They absolutely HAVE to be GHIRARDELLI DOUBLE CHOCOLATE or Triple. Do not use a different brand NOR use a different type from Ghirardelli. This is VERY important.


Now, just in case you cannot obtain said box, I have included the full recipe. I use to make them from scratch. But why, when I have found perfection in a box? I use this secret for all brownie recipes, now. For my stuck up brownies, for my caramel brownies, all of them.


Phew, I feel so much better having that out of the closet.


Now that is off my chest, here is the rest of the good stuff ~


Mix together:
1 c butter, melted
2/3 c cocoa
2 c sugar
Add one at a time, mixing well in between: 4 eggs
Add 1 1/2 c flour
Mix well. Bake in a lightly greased 9x13 pan at 350 for 30 minutes.


I want to mention at this time that I use 2 boxes of Ghirardelli Double Chocolate Brownies to make one cookie sheet. I bake them for 25 minutes.


I also feel it is very important to mention that you should NEVER OVERCOOK your brownies. It is much, much, much better to undercook brownies than overcook. They stay fresher longer. They don't get dry and crumbly.


Another 'trick' about brownies is that you want to cut them with a plastic knife. They don't bunch up when you use plastic. I have been very grateful to whomever shared that bit of advice with me.


Anyways


Frosting; mix and spread on cooled brownies (double for cookie sheet)

1/2 c room temperature butter
1 1/2 c powdered sugar
1 tsp peppermint extract or essential oil - or wild orange (I always taste test to see if more is needed)
green, red or orange food coloring
milk for consistency (I haven't ever needed this)


FYI - I double the frosting and then split it in 2 bowls and make half peppermint and half orange because I like both.


Topping; melt together
1 c chocolate chips
6 Tbsp butter
Cool to touch, spread on top of frosting. Refrigerate.


These are the most easy things in the world to make especially compared to how much people love them!


Side note: I use doTerra brand Essential oils - they 100% pure and therefore safe to ingest. I don't actually know if there is an orange extract out there. If you are in need of wild orange Essential Oil, let me know.

Banana Cookies

sift together:
2 1/2 c. flour
2 t. baking powder
1/4 t. baking soda
1/2 t. salt

Mix together:
2/3 c. mashed banana (I use 2 or 3 bananas.)
1 t. vanilla
1/3 c. canned milk

put in bowl:
2/3 c. shortening. Gradually add 2/3 c. sugar. Beat in 2 eggs, one at a time. Stir in 1/3 of the flour mixture, then 1/3 of the banana mix, alternating until all is used. Add 1 pkg. semi-sweet chocolate chips.

Bake at 375 for 10-15 minutes.

This fun and rich Halloween Tradition is my family's favorite at the Chilcote's, which we haunt every Hallow's Eve. Sharla has made us dinner for at least the past 14 years (minus one when we decided to take Halloween out on our own with my father-in-law's train) My favorite is her Tortellini Soup but that's a whole other post. This year she entrusted me to make her specialty. I was very nervous but it passed!

Sharla's Vegetable Cheese Soup

Cook Veggies

1 chopped onion

1 small bag of baby carrots

3 celery sticks, chopped

4 lg potatoes, peeled & cubed

Put in stock pot and cover just barely with water. Bring to a boil and simmer until just cooked.

Cook a bag of Petite Peas separately. Cook a bag of frozen broccoli separately.

In another pan

3 cubes butter

1 c flour

Melt butter and slowly add flour to make a rue. Add chicken boullion or paste for flavor, blend thoroughly. While making rue, heat 1 1/2 quarts of half and half in microwave (about 4-5 minutes) Slowly mix warm half and half into rue. The ad 1 15oz jar of Cheese Whiz (found on aisle with dry parmesean) Slowly add juice from the main pot of veggies to right consistency.

Put drained veggies in crockpot - pour cheesy soup over top and mix. This makes 2 crockpots full.

Bento Box Craze!!!!

Just in time for Back to School . . .

Thanks to my friend, Becky, there is a new craze in our little town!

BENTO BOX LUNCH

Home lunch will never be the same!

My children no longer want school lunch (sorry, nice, lunch ladies). They want fun. Becky's children come to school with the cutest little lunches you ever saw and they're nutritious, to boot!

Here are some photos I snatched off of a website called Laptop Lunches (permission is granted). When you have some time, check out their gallery AND their suggestions like their Quick Reference Guide. They are full of ideas!

Another company out there is Easy Lunch Boxes. (They have fun photo ideas as well). I would love to order some of their boxes - 4 for $13.95 but the shipping is $8.95 no matter how many order - SO if any of my friends want to order with me I would love to split the shipping with someone or as many someones as I can find! . . .

Other websites include: Lunch in a box and Out of this world ideas! (some people have all the time in the world)

Pottery Barn sells cute boxes

A little history behind the Bento via Wikipedia:

Bento (弁当 bentō^?) is a single-portion takeout or home-packed meal common in Japanese cuisine. A traditional bento consists of rice, fish or meat, and one or more pickled or cooked vegetables, usually in a box-shaped container. Containers range from disposable mass producedto hand crafted lacquerware. Although bento are readily available in many places throughout Japan, including convenience stores, bento shops, train stations, and department stores, it is still common for Japanese homemakers to spend time and energy for their spouse, child, or themselves producing a carefully prepared lunch box.

So - give a little extra love to the family - send them out the door with a Bento!

Bean Salsa

16 oz. shoe peg corn

15 oz. black eyed peas

15 oz. pinto beans

15 oz. black beans

2 oz. pimento (I didn't have this)

1 green or red pepper, chopped

1 small purple onion, chopped

2 jalapenos, chopped

1/2 bunch cilantro, chopped

sauce:

1 tsp salt

1/2 tsp pepper

1 TB water

1/4 c olive oil

3/4 c cider vinegar

3/4 c sugar. Mix and add to beans & such

Thanks Jen! I could have eaten this like soup!

Frito Salad

Asian Brown Rice Salad

3 c cooked brown rice

1/2 c chopped red pepper

6 thinly sliced green onions

1/2 chopped cilantro

1/4 c slivered or sliced almonds

1/2 - 1 c mandarin oranges

2 c cooked, chopped chicken breasts

1/2-3/4 c low fat Asian salad dressing (Newman's Own Lowfat Sesame Ginger)

Toss heated rice with all other ingredients. Serve warm.

Thanks Christine!!! I ate my leftovers for lunch and I wish I had some for dinner, too!

Bow-Tie Pasta Salad

6 cups diced cooked chicken (approx 3 pounds frozen)

12 oz bag bow-tie pasta cooked and drained, al dente

1 bunch (medium) green onions, sliced

16 oz Kraft Coleslaw dressing (pourable)

2 cups mayonnaise

1 large can pineapple tidbits, drained

2 cup chopped celery

1 lb red grapes, halved

4-5 granny smith green apples

1 pkg almonds, slivered (12 oz)

Combine first 5 ingredients and chill overnight. Prior to serving add the last 5 ingredients.

Thanks Bonnie! Delicious!

4th of July Preparations!!!

Love this idea - super easy, too!!! Found this via Tastykitchen and the Pioneer Woman/Steamy Kitchen

Grape Salad

Grape Salad

I can't remember where I first had this salad. In fact, I'd forgotten all about this salad until my niece requested it for her graduation luncheon. I'm really glad she did!

1 lb seedless green grapes

1 lb seedless purple or black grapes

1 8 oz cream cheese, room temperature

1 7 oz marshmallow creme

1 6 oz slivered almonds

I like to cut my grapes in half if they are very large.

Mix cream cheese and marshmallow together. Fold in grapes and almonds. Refrigerate for 1 hour for best texture.

I want to make these! I found this recipe on Brown-Eyed Baker, whose blog I love!

Toffee Pretzel Bark

Yield: About 1½ lbs. of bark

14 ounces dark chocolate, finely chopped ¾ cup broken pretzel pieces, divided ¾ cup Heath toffee pieces, divided 7 ounces white chocolate, finely chopped

1. Line a baking sheet with parchment paper or a silicone baking mat.

2. In a double boiler or in a microwave on low power, melt the dark chocolate, stirring until the chocolate is smooth. Remove from the heat, and stir in ½ cup of the pretzel pieces and ½ cup of the toffee pieces. Spread the mixture on the prepared baking sheet. Refrigerate for at least 30 minutes.

3. Melt the white chocolate in the same manner as you did the dark chocolate, stirring until completely smooth. Remove the baking sheet from the refrigerator and spread the white chocolate on top of the hardened dark chocolate layer. Sprinkle with the remaining pretzel pieces and toffee, using your palm to lightly press them into the white chocolate. Return the pan to the refrigerator for at least 30 minutes.

4. Use a sharp knife to cut the bark into pieces. (I usually just press the tip of the knife into the bark and let it break into pieces/shards.) Store in the refrigerator in an airtight container.

Bacon and Egg English Muffin Cups

I found this recipe on one of my favorite food blogs - Picky Palate Jenny is darling and has a lot of fun, comfort food recipes!

BACON and EGG English MUFFIN CUPS

3 whole english muffins, split

6 slices ready cooked bacon, not microwaved, just right out of package

1/2 Cup shredded cheddar cheese

6 large eggs

Pinches of kosher salt and fresh cracked black pepper

1. Preheat oven to 350 degrees F. Press english muffins carefully into bottom of a 6 cup Texas size muffin tin. Form a little circle with the bacon and place around inside of muffin. Sprinkle inside with cheese then top with a whole egg in each cup, keeping inside the bacon ring. Sprinkle with pinches of kosher salt and pepper. Bake for 15-20 minutes or until egg is cooked through, not jiggly.

2. Remove and let cool for 5 minutes before removing from muffin tin. Serve as is or with some of your favorite hot sauce and a side of fruit!!

6 servings

Cream Cheese and Chive Biscuits from Multiply Delicious!!!

I want to make these. Just making sure they are on my list.

and these . . .

Individual Scalloped Potatoes from Ree at Tasty Kitchen

I'm thinking about serving them with baked beans?

SWEET SWAP

Sweet Swap: 1) friends, old and new, gathering together to exchange something that denotes the characteristic taste of sugar

Sweet Swap Index ~ so you don't have to scan every single recipe to find the one you're looking for . . .

• Almond Squares
• Buttery Jewels
• Buttery Rosemary Rolls
• Caramel Chex
• Caramel Corn
• Chocolate Butterscotch Crunch
• Chocolate Dipped Pretzels
• Chocolate Dipped Strawberries
• Cherry Chocolate Kiss Cookies
• Cherry Chocolate Rice Krispie Hearts
• Cream Cheese Filled Cupcakes
• Glazed Lemon Scones
• Lollipops
• Lemon Raspberry Cupcakes
• Macadamia Cashew Roca
• Mini Cheesecakes
• Mint Brownies
• Oreo Truffles
• Puffed Hearts
• Ranch Pasta Salad
• Strawberry/Raspberry Trifle
• Snickerdoodles
• Stuck Up Brownies
• Triple Chocolate Brownies

The guidelines:

1. All treats should be HOMEMADE. No mixes. The more unique the better
2. RSVP as soon as you can
3. Let me know what type of sweet you are planning on bringing - no duplicate recipes are allowed; first come first serve
4. Email a copy of your recipe before the party or bring 25 copies to the party
5. Bring 3 dozen sweets
6. Arrange sweets in a basket or platter to serve. Be creative!
7. Bring a large container to carry away your sweets. We won't be eating them at the party
8. Girl's only party - - - no husbands or children allowed. Hope this doesn't cramp anyone's day but this is a time to getaway and relax and socialize
9. It is suggested that you make your treats a day or two in advance so you aren't scrambling last minute. If you don't have time to bake, or have burnt your cookies, you can run to a real bakery and buy 3 dozen yummy cookies OR just come for the lunch, recipes and socializing.
10. Lunch will be served

Thanks for the photos Jen!

Lollipops

from Lana

3 3/4 c sugar

1 1/2 c light corn syrup

1 c water

Boil to 310 F. Add 2 drams flavoring. I like to use 2 different flavors per recipe, dividing the candy mixture into two separate pyrex measuring cups (2 cups size). Mix in desired color and pour into prepared lollipop molds! Be careful and HAVE FUN!!!