YUMMY Pampered Chef Dessert Recipe!!!

My friend, Amy Bell sells Pampered Chef and she hosted a party that I went to last week...and she made this! It was SOOO yummy I went home and made it the next day for my small group. Now something she did (and I did) to make this a little easier was we made this recipe as cookies, not a "pizza". So, we baked individual sugar cookies, and then put icing, apples and caramel on the cookies instead. Just an idea! Here's the recipe...

Taffy Apple Pizza
Ingredients:
1 package (18 ounces) refrigerated sugar cookie dough
1/2 teaspoon vanilla
1 package (8 ounces) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup creamy peanut butter
3 medium Granny Smith apples
1/4 cup caramel ice cream topping
1/2 cup peanuts, chopped (optional)
lemon juice (to put on the apples so they won't brown)

Directions:
1. Preheat oven to 350°F (or whatever the directions call for if you are baking individual cookies). Shape cookie dough into a ball and place in center of Large Round Stone; flatten slightly. Using lightly floured Baker's Roller(R), roll out dough to a 14-inch circle, about 1/4 inch thick. Bake 16-18 minutes or until light golden brown. Remove from oven; cool 10 minutes. Carefully loosen cookie from baking stone using Serrated Bread Knife; cool completely on baking stone. (This is where you can also buy refrigerated cookie dough, or cookie dough mix, make it and place the cookies on a cookie sheet and put it in the oven for however long the directions call for...this was quick for me...probably 7 0r 8 minutes of cooking if you buy the mix.)

2. Combine cream cheese, brown sugar, peanut butter and vanilla in Small Batter Bowl; mix well. Spread cream cheese mixture evenly over cookie (once the cookies cool).

3. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut apple slices in half and arrange evenly over cream cheese mixture. (We dipped the apples in lemon juice so they wouldn't brown. I recommend doing this!)

4. Microwave ice cream topping on HIGH 30-45 seconds or until warm; drizzle evenly over apples. Chop peanuts using Food Chopper; sprinkle over apples. Cut into wedges. (Just FYI-I did not heat the caramel since I got the ice cream caramel topping in a plastic squeeze container, and I did not use peanuts in case anyone in my group had allergies.)

Yield: 16 servings (Or more if you do the individual cookie route. I recommend buying the cookie dough mix. It makes a lot more cookies, and is cheaper than the refrigerated dough! Or you can be Betty Crocker and make your own dough!)

ENJOY!!!!!!!

Nutrients per serving: Calories 300, Total Fat 17 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 36 g, Protein 5 g, Sodium 270 mg, Fiber 1 g

Cheating with Banana Bread

Well, if you're like me and do not have a whole lot of time to sit at home and make bread, then you might want to try this recipe....banana bread for the breadmaker. I found it online (www.allrecipes.com) and have been pretty pleased with the results. The first time I made it, it turned out perfectly...and the second time I tried it, it did not. You do need to remove the bread pan promptly from the bread machine when it is done, otherwise it will keep cooking, and become dry. Anyways, here's the recipe....

Ingredients:
1/2 cup margarine
2/3 cup milk
2 eggs
2 1/2 cups all purpose flour
1 cup white sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2/3 cup mashed bananas
1/2 cup chopped walnuts (optional)

Directions:
1. Spray bread machine with vegetable oil spray (very important step!!!)
2. Premix ingredients in order listed above. Place mixture in bread machine pan.
3. Select the Quick Bread/Cake cycle. Press Start. Check after one minute to make sure the mixture is well blended.
4. Cook until cake cycle stops. Remove pan, and cool completely before removing bread from pan.
5. Enjoy! (Alina LOVES this stuff! It's a great quick breakfast, or snack.)

Broccoli Casserole

This recipe is YUMMY!!! It is also from the ACA cookbook. We have fed several friends this side dish and it is well loved. Here it goes...

Ingredients:

-2 pkgs of chopped broccoli, cooked
-2 eggs, beaten
-1 can of cream of mushroom soup
-1 tablespoon of onion, chopped or dry
-1 cup of mayonnaise
-1 cup of grated cheese
-Bread Crumbs

Cooking Instructions:

Mix broccoli, eggs, soup, onion, mayonnaise, and 3/4 cup of grated cheese. Put in casserole dish. Top with remaining cheese and crumbs (up to 1 cup). Bake at 350 degrees for 30 minutes. ENJOY! :)

Yummy, Easy Pork Roast Recipe

Well, my mom said I should blog about this recipe that we have enjoyed several times now. I guess she thought it was really yummy. :) Oh and did I mention that it is SUPER easy?? The recipe is from the ACA (Asheville Christian Academy) cookbook so I do not claim it as my own by any means. Here it is...

Sweet and Sour Pork Roast

Ingredients:

-4-6lb boneless pork roast (okay, this much meat would be WAY too much for me and my fam, so get however much you want...and you can halve the recipe, or adjust it to the amount of meat you buy)
-1 jar Apricot Preserves
-1 Envelope of Dry Onion Soup Mix
-1 Bottle of French Dressing
-1 Cooking Bag (I get the Reynolds Cooking bags...make sure to look at the directions for the cooking bag and follow them! I know you will need 1tbsp of flour to put in it so it won't burst.)

Cooking Instructions:

Heat the preserves. Pour over the pork roast in the bag. Mix the soup and salad dressing. Pour over the preserves on the roast. Bake at 350 degrees for 20 minutes per pound (check the pork..sometimes it takes longer than this to cook). ENJOY! Oh and we usually eat this with a yummy broccoli casserole...I will post that next...

The YUMMO recipe I promised to post!

Hey, Friends! Tweak this recipe however you like. That's what I LOVE about Rachael Ray recipes. They are easy, fast, and tweakable. :) For instance, with this recipe I do not use the edamame, scallions, or jalapeno pepper. I also use brown rice (in a bag), which I still boiled in chicken broth or stock to add a little more flavor. I also sprinkled a little teenie bit of ginger seasoning instead of buying ginger this time. I like to use what I have at home. All I had to buy this time was the pork chops. I hope you enjoy it as much as we have! (The juice it cooks in at the end is SO yummy. We keep what's left in the pot, and pour it over our pork and the rice.) Enjoy! :)

Teriyaki Pork Chops with Pineapple and Peppers

Serves 4

Submitted by

Rachael Ray

on 04/28/10

This traditional Asian pork dish served with rice and edamame is both sweet and spicy.

Ingredients

• 3 cups chicken stock, divided
• 3 tablespoons vegetable oil, divided
• 1 cup white rice
• 1 cup shelled edamame
• 1 small bunch scallions, cut into 1-inch lengths
• 4 thick-cut (1 1/2 inches thick) boneless pork shoulder chops
• Salt and pepper
• 1/2 ripe pineapple, cut into chunks
• 2 red, orange or green bell peppers, cut into bite-size chunks
• 1 jalapeño pepper, seeded and finely chopped
• 1/2 cup teriyaki sauce or reduced-sodium teriyaki sauce
• Juice of 2 limes
• 3 tablespoons honey or agave syrup
• One 1-inch piece fresh ginger, thinly sliced crosswise

Preparation

In a large saucepan, bring 2 cups chicken stock and 1 tablespoon oil to a boil. Stir in the rice and edamame and return to a boil, then cover the pot, lower the heat and simmer until the rice is cooked through, 15-18 minutes. Fluff the rice with a fork and stir in the scallions.

While the rice is working, in a large skillet, heat 1 tablespoon oil, one turn of the pan, over high heat. Season the pork chops with salt and pepper. Add the pork chops to the skillet and cook, turning once, until just done, 7-8 minutes. Transfer the chops to a plate.

Add the remaining 1 tablespoon oil, one turn of the pan, to the skillet. Add the pineapple, bell peppers and jalapeño pepper and cook until crisp-tender and the pineapple is browning at the edges, 3-4 minutes. Transfer the peppers and pineapple to the pork plate.

Lower the heat under the skillet to medium-high and add the remaining 1 cup chicken stock, teriyaki sauce, lime juice, honey and ginger. Cook until reduced by about half, about 5 minutes. Add the pork mixture, lower the heat and simmer for 5 minutes. Serve with the scallion rice.

This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.

This is for Leah.

Well, friend(s)...
I am sorry I have been such a horrible blogger. I guess I really thought no one read my blog, but since Leah does, and I live far away now, I promised I would do better.

That being said, I am trying to think of something to blog about. I do have new pictures of our little bug that need to be put on the computer. My daughter has hair now, so that is something new. She loves to dance, and play with her little friends. I start my new job mid August, and she will be attending a half-day "school" with one of her little friends. :) She is going to love it! So, this year will bring many new things.

We are sick of the heat here. Oh my word. This is the hottest place in NC. And the mosquitoes are ravenous birds. But we are here, and Joshua is loving school, and doing well at it. So, it will all be worth it!

Here is a pic of our little bug to hold you over until I get more on my computer. (The cute one up top.) :)

More YUMMINESS..if that's a word...and HEALTHINESS!

Pasta Primavera

Great Way to Get Kids to Eat Veggies

Pasta Primavera

(Donna Svennevik/ABC)

From the kitchen of Emeril Lagasse

|

Servings: 6-8

Difficulty: Easy

Cook Time: 1-30 min

"This colorful sauce is a simpler, lighter version of the primavera sauce most often encountered. Feel free to substitute other veggies, as desired. As you will see, this makes a very large batch of pasta, enough for six to eight healthy appetites."

-Emeril Lagasse

Ingredients

1 pound rotini or penne pasta

5 tablespoons butter

2 cups chopped red onions

1 cup chopped red bell pepper

2 teaspoons salt, plus more for the pasta water

1 teaspoon freshly ground black pepper

11/2 tablespoons minced garlic

1 pound zucchini or yellow squash (or a mixture of both), halved lengthwise and cut crosswise into 1/2-inch half-moon pieces (about 4 cups)

2 cups frozen mixed peas and carrots

1 cup diced canned tomatoes, with juices

1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for serving

1/2 cup thinly sliced basil (optional)

1/3 cup extra-virgin olive oil

Cooking Directions

Bring a large pot of salted water to a boil. Add the rotini and cook until just tender, about 11 minutes. Drain, reserving 3 /4 cup of the cooking water, and set aside.

While the pasta is cooking, melt the butter in a 14-inch sauté pan over medium-high

heat. Add the onions and bell pepper and cook until soft, 4 minutes. Add the 2 teaspoons salt, black pepper, and garlic, and cook for 1 minute longer. Add the squash and continue to cook, stirring as needed, for 2 minutes. Add the peas and carrots and cook for 2 minutes. Add the tomatoes and continue to cook, stirring, for 2 minutes.

Add the pasta and the reserved cooking water to the sauce and cook until the pasta is heated through and the ingredients are well combined, 1 to 2 minutes. Remove from the heat and fold in the Parmigiano-Reggiano and basil, if desired. Then drizzle with the extra-virgin olive oil. Garnish with more cheese, if desired, and serve hot.

6 to 8 servings

Recipe courtesy Emeril Lagasse, from Emeril 20-40-60, HarperStudio Publishers, New York, 2009, copyright MSLO, Inc.

Prep time: 15 minutes Cook time: 15 minutes Total: 30 minutes

dun dun dun dun DONE...and other fun news!

So, my fellow blog readers....I thought I would tell you the best news this year is that JOSHUA IS FINISHED WITH HIS FIRST YEAR OF GRAD SCHOOL! Yippy skippy! He will still be working in the lab, but he won't be studying his brains out every night. Thank you, Lord! One year down, several to go...

In other news, many of you may have read on my Facebook page about Alina. She has been very congested here lately...allergies maybe? But it lead to some pretty scary croup this time. We ended up having to take her to the ER...and after many hours of waiting in the waiting room, they called us back. Alina was given a breathing treatment, and a HUGE steroid shot! Yowza. You should have seen the silent gawking taking place between Joshua and I when the nurse came in with that big shot. But, it was either that or give her oral steroids that she tried last time she was getting croup (and we caught it before it got too late in the evening)...which she threw up. (The oral stuff is NASTY!) So, she cried for a few seconds and then was walking around the room...happy. So, it was the right choice. She is still congested but no more croup for now!

Oh...yah...Alina is WALKING!!!!! YAHOOOOO!!!!! Here is a video clip if you'd like to see some of her skills. This was taken on my phone so the quality isn't outstanding but it will do for now...Enjoy!

BBQ Chicken Pizza

Well, friends...here is a yummy, healthy recipe you can enjoy...even on a diet! I needed to find a recipe for a friend of mine who is doing Weight Watchers, and found this. I made it for them and for us, too and it was so good. We just had it for dinner again tonight. You can change it around if you'd like if you don't care about the Weight Watchers points. But here it is...

BBQ Chicken Pizza (Weight Watchers 5 Pts Per Slice)
Recipe #239279 | 25 min | 15 min prep
(It's especially fast if you use precooked chicken.)

SERVES 6 (change servings and units)

Ingredients:

* 1 Boboli whole wheat pizza crust
* 16 ounces chicken, cut into small pieces
* 6 tablespoons barbecue sauce (your favorite)
* 1/4 cup shredded lowfat mozzarella cheese
* 1/4 cup shredded fat-free cheddar cheese
* 1/2 cup regular shredded cheddar cheese
* 1/2 large red onion

Directions:
1. Preheat the oven to 450 degrees. Dice the onion and sauté the onion with 2 of the tablespoons of BBQ sauce. Add chicken and cook until chicken is cooked through.
2. Top your Boboli pizza with the remaining BBQ sauce, fat free cheddar, low fat mozzarella, onion chicken mixture, then the regular cheddar. Bake for approximately 10 minutes.


I have used whole wheat and white pizza crust from the store, and it was good on both. It doesn't have to be Boboli brand. I really don't measure how much sauce or cheese I use when I am making it just for us, and tonight I didn't use the fat free or lowfat cheese. You can also use frozen chopped white onion if you'd like. I also use a little Extra Virgin Olive Oil on the crust, and a little when cooking the chicken too but you don't have to. Like I said, make it your own! And enjoy it!

Earth Day. Really?

One of my friends had this posted on his Facebook page, and I thoroughly enjoyed reading it. I thought it was worth re-posting here on my blog. Enjoy! (And thanks, Garet!)

My Own Earth Hour
Written by Michelle Malkin

Share

Today at 8:51am

Tonight at 8:30 p.m. EDT, my house is going to be lit up brighter than Perth, Australia when John Glenn flew over in Friendship 7. Here’s why…

Another “Earth Hour” is upon us. This is the night we’re supposed to turn off all our lights in solidarity with… darkness, or something. It’s also symbolic of a desire to “take action on global climate change.”

I tend to get a little offended at these kinds of things. For one, in my house, we celebrate Earth Hour every day. We don’t leave lights on in rooms that nobody is in. We keep the thermostat fairly low (mostly because I’m usually too hot). We carpool when possible. We don’t waste gas. We pick up trash alongside the road when we’re walking. We volunteer to clean up the riverwalk, and we plant trees because we like trees — not because we’ve fooled ourselves into believing that planting trees is helping make Streisand’s environmentally-unfriendly concert tours carbon-neutral.

As such, I tend to get a little put off when being preached to by fat cats who swim in their own heated pools, travel in private jets, heat mansions they’re not even living in for months at a time and ride in limo caravans to speeches to tell the rest of us how our Chevy Cobalts, lawn mowers, hamburgers and light bulbs are killing the planet.

Additionally, I refuse to acknowledge, symbolically or otherwise, that electricity is the problem and that civilization can be saved by turning itself into North Korea for any length of time. The harnessing of electricity is among the greatest discoveries ever. It’s helped make the world safer and more sanitary. Electricity runs the equipment that is used to make the medicine that saves lives. It runs the cameras that allow us to see evils that are being perpetuated around the world that we might not have otherwise known about — except in North Korea, where you can’t see crimes at night because Earth Hour is mandatory 365 days a year. The list goes on. We should be celebrating electricity instead of pretending it’s some sort of cancer that needs to be cut out of our lives.

Somebody on Facebook’s Earth Hour 2010 page actually wrote, “I can’t wait to turn everything off tonight!” Well why don’t you just turn everything off now then, Tesla?

After Earth Hour is over, I pledge to turn my lights off for a full eight hours or so, just like we do every night, no doubt while Al Gore’s pool filter is still whirring away and outdoor flood lights protect his property. But during Earth Hour, we’ll have so many lights on that my family will have tan lines by the time the 60 minutes is up. I realize I’ll probably get hit with an Obamacare tanning bed tax, but it’s a price I’m willing to pay.

Quarterback Tom Brady and his supermodel wife, Gisele Bündchen, have also joined the crusade to turn off our lights — just not during one of the Patriots night games at Gillette Stadium that goes through enough electricity to power my house until well into the 24th century:

And certainly don’t shut those lights off at one of Gisele’s photo shoots — however, if we did, we might be able to extend the life of the polar ice caps by at least a decade:

My own theory for the thinking behind Earth Hour is that Al Gore and his fellow enviro-scammers have settled on going dark as the single best way to make sure nobody can see them pick-pocketing the world.