Ghost cookies

I have seen these cute little ghost cookies all over the internet. Just melt white candy bark (we used 1/2 pkg to coat 1 whole pkg of cookies) in microwave stirring every 30 seconds. Dip cookies in the coating and place on wax paper to set up. Add mini chocolate chips for the eyes. Very fun for the kiddos!

Chicken Alfredo

I got this recipe out of the last Healthy Cooking magazine. I wanted to try it since it was made from scratch ingredients. I changed it a little by using less garlic, but if you like garlic, I say go for it all! It was delicious! The only problem was that we did 1 1/2 x's the recipe and it made way too much for us and our company. We ate it for another 2 days after that!

Makeover Chicken Fettuccine Alfredo

1 pkg (16 oz) fettucine
1 1/2 pounds boneless skinless chicken breasts, cut into 1 inch cubes
1 T Italian seasoning
6 garlic cloves, minced, divided
3 T reduced fat butter, divided
1/2 lb. sliced fresh mushrooms
1 medium onion, chopped
1/3 C all-purpose flour
1 1/2 t salt
1/4 teaspoon pepper
3 C fat free milk
1 C half and half cream
1 1/2 C (6 oz) shredded reduced fat Colby Monterey Jack cheese
3 plum tomatoes, chopped
1/2 C reduced fat sour cream
1/4 C plus 3 T shredded Parmesan cheesee, divided

1. Cook fettucine according to package directions. Meanwhile, in a large skillet over medium heat, cook the chicken, Italian seasoning and 2 garlic cloves in 1 T butter until chicken is no longer pink; remove and keep warm.

2. In the same skillet, saute mushrooms and onion in remaining butter until tender. Add remaining garlic; saute 1-2 minutes longer. Stir in the flour, salt and pepper until blended; gradually add milk and cream.

3. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the Colby-Monterey Jack cheese, tomatoes, sour cream, 1/4 C Parmesan and reserved chicken; cook and stir until heated through.

4. Drain fettucine; serve with sauce. Sprinkle each serving with 1 t of remaining Parmesan cheese.

It was a Philly night...philly cheesesteaks, that is!

Seriously a great meal for when you are craving some meat!

Philly Cheese Steaks

thinly sliced beef (this time we used beef that was already pre-cut for stir fry...worked great)
1 red bell pepper

1 green bell pepper
1 onion

handful or two of mushrooms, chopped
provolone cheese
garlic pepper

salt

Cut up bell peppers and onions into thin slices. Chop up mushrooms into slices or large dices. With olive oil saute them together until tender, adding salt and garlic pepper to spice. Remove from pan. Cook your meat until nearly done and then add in the veggies. You can always test it if it needs more spices too. Once this is done, open up french rolls on a cookie sheet but try not to separate completely and broil until toasted. We then take it out, add the meat and veggie mix and top with the provolone cheese and put it back in the broiler to melt the cheese. Take it out, add a little A1 (if you like it) and smear some good ole mayonnaise in the bread...mmmm.

Basic Baking Mix and Pancakes recipes

Homemade pancake mix...I have been thinking about doing this for a while, so I am giving myself a deadline: this weekend. I love this stuff! It has been a while since I have made it and I just need a little kick in the pants to get it done so I can enjoy all the yummy goodness! Make sure you grab a big bowl because the basic baking mix makes 13 cups.

Basic Baking Mix

9 C all purpose flour
1/3 C baking powder
1 C plus 2 T instant or non-instant milk powder
4 t salt
1 3/4 C shortening

Combine flour, baking powder, milk powder and salt, stir to mix well. Cut in shortening with two knives or work with fingers until mixture resembles coarse crumbs. Store at room temperature in a tightly covered container for 4-6 months or in the freezer up to 1 year. Stir lightly before measuring. Do not pack down in measuring cup. Makes 13 cups.

Busy Morning Pancakes & Waffles

1 t sugar (I confess, I use about 1/4 cup to get it to taste right)
2 C basic baking mix
1 egg, beaten
1 C water or milk

Stir sugar into Basic Baking Mix. Stir egg into water or milk then stir into sugar and Basic Baking Mix until moistened. Batter will be lumpy. Cook as usual. We like to use reall butter when cooking them. They are so light and fluffy, you will not want to go back to the package mix from the store!

Candy Cookie Cups

I can't believe I forgot about these for so long! They are seriously some of my favorite treats and so easy to make! Taken from a magazine from somewhere, recipe by Sarah Vasques.

Candy Cookie Cups

1/2 C finely chopped macadamia nuts
1 pkg (18 oz) individually portioned refrigerated white chip macadamia nut cookie dough
24 miniature peanut butter cups

Sprinkle macadamia nuts into 24 greased miniature muffin cups, 1 teaspoon in each. Cut each portion of cookie dough in half; place each half in a muffin cup. Bake at 325 degrees for 11-13 minutes or until golden brown. Immediately place a peanut butter cup into each cookie; press down gently. Cool completely before removing from pans to wire racks. Yield: 2 dozen.

tomato soup

I got this recipe on my mission from a sweet couple, the Ranieris'. They said it can be used as is, or be used as a base for making Chopino soup. Anyway, it makes a great tomato soup! The butter and onions makes it sweet and yummy. It will cool off here someday so we can start enjoying some good soups!

Tomato Soup

1/2-1 medium onion, chopped
2 T butter
2 cans diced tomatoes, undrained
2 cans condensed tomato soup
1 1/2 C milk, heated
1 t sugar
1/2 t dried basil
1/4 t garlic powder

In a saucepan, sautee onion in butter until tender. Stir in tomatoes, soup, milk, sugar, basil and garlic powder. Bring to a boil. Reduce heat. Cover and simmer for 10 minutes. Serve.

Cobbler

This may be called a "holiday" dish but we like it any time of year! Enjoy it with ice cream because it is sweet and rich.

Holiday Cranberry Cobbler
(Helen Weissinger, Taste of Home's Treasury of Christmas Recipes)

1 can (21 oz) peach pie filling
1 can (16 oz) whole berry cranberry sauce
1 pkg yellow cake mix
1 t ground cinnamon
1/4 t ground nutmeg
1 C cold butter
1 C chopped nuts

Combine pie filling and cranberry sauce. Spread in an ungreased 9x13 in. baking dish. In a bowl, combine dry cake mix, cinnamon and nutmeg; cut in butter untill crumbly. Stir in nuts; sprinkle over fruit. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center of cake comes out clean. Serve warm with vanilla ice cream. Yields: 12-15 servings.