Bats & Cobwebs

Bats & Cobwebs

Perfect dish for before trick-or-treating. I need to remember this for next time!

Creamy Potato Lasagna

Creamy Potato Lasagna
Interesting twist on lasagna!

Servings: 8

Ingredients:
1 (12 ounce) jar Alfredo sauce
1 cup milk
3 pounds potatoes, peeled and sliced lengthwise about 1/8 inch thick
5 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups diced ham (turkey)
1 (10 ounce) package chopped frozen broccoli, thawed
2 cups shredded Swiss cheese

Directions:
1. Preheat oven to 400 degrees F.

2. Lightly grease a 9x13 inch baking dish. In a medium bowl, whisk together
the Alfredo sauce and milk. Spread 1/4 cup of the sauce in the bottom of the
baking dish. Then layer 1/3 of the potatoes over the sauce in the dish.
Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste.

3. In a separate medium bowl, combine the ham, broccoli and 1 1/2 cups of
the Swiss cheese. Mix well and spread 1/3 of this mixture over the potatoes
in the baking dish. Then top with another layer of potatoes, followed by the
ham mixture, finally topping all with the remaining Swiss cheese and
Parmesan cheese. Pour the remaining Alfredo sauce over all.

4. Cover and bake at 400 degrees F for 45 minutes, then
uncover and bake at 350 degrees F for additional 25 minutes
or until potatoes are tender. Let stand 10 to 15 minutes before serving.

Stovetop Cranberry Pecan Rice Pudding

Stovetop Cranberry Pecan Rice Pudding
Ingredients

1. 1 quart milk
2. 1 cup uncooked long-grain white rice
3. 1/2 teaspoon salt
4. 1 cinnamon stick
5. 2 egg yolks
6. 1/3 cup sugar
7. 1/2 cup heavy whipping cream
8. 1 (6-ounce) package dried cranberries, chopped
9. 1/2 cup chopped pecans

Instructions

1. In a large saucepan, combine milk, rice, salt, and cinnamon
stick. Cover and cook over low heat for 45 minutes, or until rice is
tender.
2. In a small bowl, combine egg yolks, sugar, and cream. Gradually
stir into rice mixture. Bring to a boil over medium heat and cook for
2 minutes. Remove cinnamon stick with a spoon.
3. Stir in cranberries and pecans. Chill until ready to serve.

Makes 8 servings

How are you cutting back?

How are you cutting back, saving money, being frugal?

We have cut back a lot on our extra spending, grocery lists are bare bones, toiletries are bought matching coupons to sales & reward programs until they are practically free. We don't eat out much anymore, and a lot of home improvement projects have been put on the back burner.

Even though I am overdue for a vision check up, I don't have to put it off, just procrastinating on making the appointment. Thankfully we are blessed with basic vision coverage in our insurance package. They'll pay for a visit & either glasses or contacts once every 2 years. Of course contacts have to be rechecked every year, so I'm not sure how they figure that's helpful...

Anyways, I am going next month to get my new prescriptions. I need both, so the way I see it, I'm going with the more expensive option on the insurance & that would be my contacts. I have an astigmatism & contacts are never cheap! But my glasses are 2 years old as well & look like I set them on sandpaper everynight. So how do I avoid a huge bill for glasses? Try the internet!

I discovered eyeglasses can be purchased cheaply online. Zenni Optical has a fantastic selection of cheap packages starting at $8 a pair. That includes the lenses,anti-scratch coating, hard case, & microfiber cleaning cloth! That's a lot for only $8. The frame selection is huge, ranging from hip to classic. And believe me the frames I got 2 years ago are ugly by comparison to the selection here!

There are even detailed instructions of what you need to get from your Optometrist for your order. Upgrade options include tinting, anti-reflective coating, clip on sun shades, and photochromic lenses. They even have a selection of Ski goggles.

cherry fudge cake

cherry fudge cake

1 18 point 2 5 ounce package devils food cake mix with pudding
1 21 ounce can cherry pie filling
2 large eggs
1 teaspoon almond, or vanilla extract
1 cup sugar
1/3 cup butter or margarine
1/3 cup milk
1 cup semi sweet chocolate chips
preheat oven to 350.
combine first 4 ingredients in a bowl, until blended.
pour into a greased & floured, 9 by 13 inch pan.
bake at 350 for 30 minutes, or until a wooden toothpick,
inserted in the center, of the cake, comes out clean.
cool in the pan. on a wire rack.
combine the sugar, butter & milk. in a small sauce pan.
bring to a boil, stirring constantly.
reduce heat & simmer, stirring constantly for 1 minute.
remove from heat, stir in the chocolate chips, until blended.
pour over the cooled cake, & let stand until set.
serves 12 to 15

HP Photosmart Express Station Cards - Giveaway

One lucky reader will be getting 4 5 HP Photosmart Express cards!

Yes, I said 5!!!

These cards are good for 10 FREE 4 x 6 prints at any HP Photosmart Express Station location. Before you enter check here to see if you have a kiosk near you. Sadly,I don't. But I'm including my sample as well (that's why there are 5!)

I am giving you 50 free 4x6 prints! That's $14.50 worth of pictures! Great if you have some shots you want multiples of, or just have to get some images off of your smart card!!!

Details - This contest will run until November 2nd 9PM EST. I will choose the winner using a random number generator.

Comment on this post = 1 entry
Blog about this giveaway & comment here with link = 1 entry
Subscribe to this blogs feed & comment here = 1 entry

Make sure I can get a hold of you if you are the winner (leave email).

~BTW there are no expiration dates or service fees on these cards, so you don't have to worry about being able to use them right away!

Hungarian Cheesecake

Hungarian Cheesecake

Crust:
1 1/2 cups unbleached flour, sifted
1 teaspoon baking powder
4 tablespoons sweet butter, no margarine
2 large egg yolks; large, lightly beaten
1/8 teaspoon salt
1 tablespoon lemon juice
3 to 4 tablespoons cold water

Cheesecake:
2 cups cottage cheese
4 each eggs, large
1/4 cup sugar, granulated
1 teaspoon lemon rind, grated
1 cup sour cream
1 cup crushed pineapple, drained
1/2 cup raisins

Sift together the flour and baking powder, set aside. Cream the butter
in a large mixing bowl, then add the egg yolks, salt and lemon juice,
mixing well. Add the dry mixture, then using your fingers, work the
dough into a smooth consistency. Add the cold water as necessary to
work the dough. Roll the dough out on a flat surface to a thickness of
1/4 inch. Cut the dough to fit the greased bottom of a 9 inch
springform pan and place the dough in the bottom. Use the excess to
line the sides of the pan. Chill. Cheesecake: Preheat the oven to
450F. Press the cottage cheese through a sieve. In a large mixing
bowl, beat 3 eggs and the sugar until well blended. Add the cottage
cheese and beat, then stir in the lemon rind and the sour cream.
Separate the remaining egg, saving the yolk for another recipe and
brush the crust with the white. Combine the pineapple and raisins in a
bowl, then spread the mixture evenly on the prepared crust. Pour the
cheese mixture on the top of the fruit mixture. Bake for 10 minutes at
450F then reduce the oven to 350F and bake for about another 35
minutes. Cool to room temperature, then chill. Serve chilled.

Stuffed Apples

Stuffed Apples

Source: Presto

* 1/4 cup golden raisins
* 1/2 cup dry red wine
* 1/4 cup chopped nuts
* 2 tablespoons sugar
* 1/2 teaspoon grated orange rind
* 1/2 teaspoon ground cinnamon
* 4 cooking apples
* 1 tablespoon butter
* 1 cup water

Soak raisins in wine for at least 30 minutes. Drain, reserving the
wine. Combine raisins, nuts, sugar, orange rind, and cinnamon. Core
apples, cutting to, but not through, the bottoms. Pare top one-third
of apples. Place each apple on square of aluminum foil that is large
enough to completely wrap the apple. Fill centers with raisin mixture.
Top each with one-fourth of the butter. Wrap foil around apple,
pinching firmly together at top. Place cooking rack or steamer basket,
reserved wine, and 1 cup of water in 4- or 6-quart Presto® pressure
cooker. Place apples on rack or in basket. Close cover securely. Place
pressure regulator on vent pipe. COOK 10 MINUTES, at 15 pounds
pressure. Cool cooker at once.

Apple Butter Pumpkin Pie

Apple Butter Pumpkin Pie
Recipe courtesy Paula Deen
1 cup apple butter
1 cup fresh or canned pumpkin
1/2 cup packed brown sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
3 eggs, slightly beaten
3/4 cup evaporated milk
1 unbaked 9-inch pie shell
Sweetened whipped cream, for garnish

Preheat oven to 425 degrees F.

Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir
in eggs. Gradually add milk and mix well. Pour into pie shell. Bake
for about 40 minutes or until set.

Cook's Notes:
-If the crust begins to burn, place tin foil around the crust and
lower the temperature of the oven.
-A tasty topping for this pie is praline pecans.

Extreme Lighting

Magnalight.com has a huge variety of specialized light fixtures. Don't think pretty, think industrial!

They have a huge selection of explosion proof lighting. Including flashlights, hand held (like for under the car hood), stand work lights, ceiling fixtures, tank lights. If you need to light a confined space, or just want to make sure your lights don't set off an explosion... I can see this being a big deal in an earthquake area, or even in your home's garage. Especially if you do a lot of work with paint or chemicals. Who couldn't find an excuse to own a waterproof explosion proof flashlight??? I'm wondering why we don't already.

What caught my eye are the wireless remote control spotlights- AC and car battery DC. I'm not sure if it was the camouflage casing or the huge candle power ratings they have, but these are cool! The men in my life would freak out to open one of these on Christmas morning. I just know that this would have come in handy the other night when my hunters were out bow hunting & lost the deer's trail. They had to call in a dog tracking service. I imagine if they had been able to better illuminate the area they would have saved a few hours of their evening!

The cool factor comes in with the remote. If they had mounted it to my brother's 4 wheeler, or had it hand held they could use the remote from up to 150 feet away. If you are out in the woods tracking after dusk, you never know which way your trail will lead. This would be so helpful! Of course the deer tracking service wouldn't have gotten the donation my Dad had to pay to have them come.

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

Combine:
1 c. flour

1/3 c. brown sugar

To this mixture, cut in 5 T. butter, softened.

Stir in:
1/2 c. chopped nuts

Set aside 3/4 c. of the above mixture for top. Press remaining amount
in a buttered 8x8" pan. Bake at 350 for 15 mins. Cool slightly.

Combine until smooth:
8 oz. cream cheese

1 1/2 cinnamon

3/4 c. sugar

1 t. allspice

1/2 c. pumpkin

1 t. vanilla

2 eggs

Pour cream cheese mixture over baked crust. Sprinkle with reserved
topping. Bake 30-35 minutes at 350. Cool before cutting.

The Ultimate Lady's Cheesy Mac and Cheese

The Ultimate Lady's Cheesy Mac and Cheese
Recipe courtesy Paula Deen
2 cups dried elbow macaroni (4 cups cooked)
1/3 cup grated Cheddar
1/3 cup grated Swiss
1/3 cup grated Jack
1/3 cup grated colby
1/3 cup grated Muenster
1/3 cup grated Gouda
1/2 cup sour cream
4 tablespoons butter, cut into pieces
6 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
Nonstick spray

Preheat oven to 350 degrees F.

In a large pot, bring water to boil. Season water with salt and cook
macaroni until al dente, about 10 minutes. Drain pasta and place in a
large bowl and while pasta is still hot add all the cheese. In a
separate medium bowl, using a whisk, combine the sour cream, butter,
eggs, salt, pepper, and milk and add to the macaroni mixture. Spray
casserole dish with nonstick and pour macaroni mixture into the dish.
Bake for 30 to 45 minutes or until golden brown. Top with additional
cheese, if desired.

Caramel Apple Dip

Caramel Apple Dip

1 stick butter
1 cup light brown sugar
1/2 cup white corn syrup
1 can Eagle Brand™ sweetened condensed milk
Preparation -
In saucepan, on low heat, melt butter. Add brown sugar, corn syrup, and milk. Raise heat to medium high. Bring to low boil stirring constantly. Lower heat to medium and cook for 3 minutes, stirring constantly. Store unused dip in the refrigerator. Microwave a few seconds to soften before using if necessary.

GREEK STYLE CASSEROLE

GREEK STYLE CASSEROLE

6-8 med. potatoes
2 tbsp. butter
1 lg. can Campbell's tomato soup
Salt and pepper, to taste
2 lb. hamburger
1 onion
1/2 c. water
white sauce
cheese

Boil potatoes in skins until almost tender. Peel and slice. While potatoes are cooking, brown hamburger. Then drain hamburger and add butter and onion to hamburger and slightly brown onion. Add tomato soup and water to meat and simmer 5 minutes.

Make white sauce: 2 c. milk 3 tbsp. butter 1/2 c. Velveeta cheese Melt butter in small saucepan then mix in flour gradually over low heat. After mixed well, slowly add milk while stirring. Cook until thick. Remove from fire and add cheese.

Put into greased 13 x 9 pan as follows: layer of potatoes, meat, then sauce and repeat. Then last put all remaining sauce and top with cheese.

Bake in preheated oven at 350 degrees until top lightly browned, approximately 35-40 minutes.

Best Ever Popcorn Balls

Best Ever Popcorn Balls
Serves: 20

3/4 cup light corn syrup
1/4 cup margarine
2 teaspoons cold water
2 5/8 cups confectioners' sugar
1 cup marshmallows
5 quarts plain popped popcorn

What you do:
1 In a saucepan over medium heat, combine the corn syrup, margarine,
cold water, confectioners' sugar and marshmallows. Heat and stir until
the mixture comes to a boil. Carefully combine the hot mixture with
the popcorn, coating each kernel.
2 Grease hands with vegetable shortening and quickly shape the coated
popcorn into balls before it cools. Wrap with cellophane or plastic
wrap and store at room temperature.

New Mexican Fry Bread---Deep Fryer

New Mexican Fry Bread---Deep Fryer

Source: Presto
Called sopaipillas in Spanish, these treats originated in Old Town
Albuquerque over three centuries ago. This out-of-the-ordinary modern
version is made oatfully healthy for extra nutrition. Delicious
drenched with Orange Honey Butter.

* 1 cup Oat Blend flour or all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 2 tablespoons shortening
* 5 tablespoons warm water

Combine flour, baking powder, and salt in a mixing bowl; cut in
shortening. Stir in warm water. Place dough on a lightly floured
surface. Knead and fold until smooth and satiny. Cover and let stand
for 15 minutes. Form into 1 inch balls; keep covered. Roll each ball
into a thin 3-inch circle. Cover circles with waxed paper, separating
circles. Pinch and pull circle edges (lightly) as you drop into
preheated oil in Presto® electric deep fryer. Fry 1 or 2 at a time.
Fry 1 minute; turn and fry 1 minute or until golden brown. Serve with
honey or Orange Honey Butter.
Makes about 1 dozen.

Orange Honey Butter

* 1/2 cup butter (1-stick)
* 4 tablespoons honey
* 1 teaspoon grated orange peel

Cream butter until fluffy; beat in honey and orange peel. Serve at
room temperature.
Makes about 2/3 cup

Lobster Jewel Fried Rice

Lobster Jewel Fried Rice

Makes 4 to 6 servings
Ingredients

2 bags (3.5 oz Each) Success® White or Brown Rice
1 pkg (8 oz) imitation lobster
1 tsp vegetable oil
1 tsp fresh ginger, finely minced
1 tsp fresh garlic, finely minced
1/3 cup frozen peas, thawed
1/3 cup carrots, diced
3 green onions, thinly sliced
2 eggs, beaten
2 tbsp soy sauce

Directions
Prepare rice according to package directions. While rice is cooking,
in a wok or large nonstick skillet, heat oil over high heat until hot
but not smoking. Add ginger and garlic, cooking a few seconds -- do
not brown. Add meat, rice, peas, carrots, and green onions. Stir-fry
about 2 minutes. Make a hole in the middle of the mixture, add eggs
and scramble. Blend eggs with rice. Sprinkle rice with soy sauce and
stir, if desired add more soy sauce or salt to taste.

Source: successrice.

COMPANY CASSEROLE

COMPANY CASSEROLE:
beef, noodle and cheeses.
Servings: 6 Temperature: 375 degrees Baking Time:
45 minutes

4 cups noodles (1/2 lb.)
1 Tbs. butter or margarine
1 lb. ground beef
2 8-oz. cans tomato sauce
1 cup cottage cheese
1 8-oz. pkg. soft cream cheese
1/4 cup sour cream
1/3 cup minced scallions (or onion)
1 Tbs. minced green peppers( I add more)
2 Tbs. melted butter or margarine

Cook noodles as package directs; drain. Meanwhile, in butter in skillet, sauté meat until browned. Stir in tomato sauce. Remove from heat. Combine cottage cheese and next 4 ingredients (cream cheese through
green peppers). In a 2-qt. casserole, spread half of noodles, cover with cheese mixture, then cover with rest of noodles. Pour melted butter over noodles, then tomato-meat sauce. Bake in 375 degree oven for approximately 45 minutes.
Serves 6.

Variation: Substitute two cans of tomato soup for the tomato sauce.

Baked Potato Dip

Baked Potato Dip

2 (16 ounce) containers sour cream
1 (3 ounce) can bacon bits
2 cups shredded Cheddar cheese
1 bunch green onions, chopped

What you do:
1 In a medium size mixing bowl, combine sour cream, bacon, Cheddar
cheese and green onions; stir well. Refrigerate, or serve immediately.

Bundle of Brie

Bundle of Brie

4 squares sheets filo dough
2 tablespoons butter, melted
8-ounce wheel Brie cheese
1/2 cup CROSSE & BLACKWELL® Apple Curry Chutney
Apples, sliced
Pears, sliced

1. PREHEAT oven to 375° F.
2. BRUSH each sheet of filo dough with butter, stacking them on top of
each other on ungreased baking sheet. Center cheese on top of filo
sheets; spread chutney over cheese. Gather filo up around cheese.
Lightly press filo base against sides and top of brie so excess filo
forms a kind of sunburst on top. Lightly brush outside with butter.
3. BAKE for 20 to 25 minutes or until golden brown. Pull top open with
fork. Break apart filo. Use filo pieces, apples and pears for dipping.

Makes 16 appetizer servings.

Source: Nestlé® & Meals

Boiled Lobster Salad with Creamy Tarragon Dressing

Boiled Lobster Salad with Creamy Tarragon Dressing

1 To 1 1/4 pound lobster, Cooked
1/2 lb Baby greens, cleaned
4 sm Red skin potatoes, boiled
1/4 lb Green beans, blanched
6 Cherry tomatoes
Salt and pepper
2 tb Olive oil
Creamy tarragon dressing:
1 tb White-wine vinegar
1 tb Lemon juice
2 tb Chopped fresh tarragon
3/4 c Oil
Salt and pepper

For dressing, in the work bowl of your food processor, process
vinegar, and tarragon. Slowly pour in the oil. Stop the machine and
taste. Adjust the seasonings. Remove the lobster meat from the shell,
slice the tail meat but leave the claws whole if possible, slice the
potatoes. Toss the greens with 1/4 cup of dressing and put in the
center of a plate. Toss the tomatoes, potatoes, and green beans with
the oil and season with salt and pepper. Arrange in an attractive
manner on the greens. Carefully toss the lobster with 1/4 cup of the
dressing, and place on top of the salad. Smear the plate with the
remaining dressing.

Date Nut Bread

Date Nut Bread--PC

Source: Presto

* 1 1/4 cups all-purpose flour
* 1/2 cup coarsely chopped walnuts
* 1/3 cup sugar
* 1 tablespoon baking powder
* 1/4 teaspoon salt
* 2/3 cup chopped dates
* 1 egg
* 2/3 cup water
* 1/4 cup mayonnaise
* 1 teaspoon vanilla
* 3 cups hot water
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
* Danish or other cream cheese

Mix flour, walnuts, sugar, baking powder, and salt. Stir in dates.
Beat egg, 2/3 cup of water, mayonnaise, and vanilla until smooth. Add
to flour mixture. Stir just until moistened. Pour into greased 1-quart
casserole or souffle dish that fits loosely in 6-quart Presto®
pressure cooker. Cover casserole securely with aluminum foil. Place
cooking rack or steamer basket and 3 cups water in pressure cooker.
Place casserole on rack or in basket. Close cover securely. Place
pressure regular on vent pipe. COOK 40 MINUTES, at 15 pounds pressure.
Let pressure drop of its own accord. Remove bread and let cool in
casserole on wire rack. Remove bread from casserole. Refrigerate until
chilled. Cut into thin slices. Serve with cheese. Makes 1 loaf.

Spice Giveaway

ilunchbox.com is having a Spice Hunter Spice Basket Give Away. A winner will be selected every week for 6 weeks (until November 17).

Prize Basket will consist of:

* Highland Harvested Saigon™ Cinnamon
* Poultry Grill & Broil
* Pumpkin Pie Spice
* Allspice, Jamaican Ground
* Cloves Penang Whole
* Organic Sage Rubbed
* Organic Thyme
* Vanilla Extract
* Almond Extract
* Fresh At Hand Poultry Mix
* Fresh At Hand Onion Mix
* Fresh At Hand Rosemary
* Grill Shakers Vegetable, Lemon Pepper
* Grill Shakers Pork Garlic Pepper
* Grinder Brazilian Sea Salt
* Grinder Garlic Herb Sensation
* Grinder Peppercorn Medley
* Turkey Brine 11oz
* Witches Brew Mulling Spice Bouquets

Plus:

* A Spice Hunter Apron, so you look good cooking.
* A Spice Hunter Mug, to keep your beverage looking good too.

All you have to do to enter is:
1. Comment on the weekly blog
2. Sign up for their newsletter
3. Send an email with your favorite Holiday recipe.

Retractable Roof Spinach Dip Recipe

Retractable Roof Spinach Dip Recipe

1 package (10 ounces) frozen chopped spinach, thawed and drained
1 container (16 ounces) sour cream
1 cup mayonnaise
1 package (1.4 ounces) Knorr's Vegetable Soup and Recipe Mix
1 can (8 ounces) water chestnuts, drained and chopped (optional)
3 green onions, chopped
2 cups shredded Swiss cheese
1 round loaf bread, rye or plain

In medium bowl, stir together spinach, sour cream, mayonnaise, soup
mix, water chestnuts, if using, green onions and cheese. Mix well.
Cover and chill 2 hours.

Before serving, cut top of bread, removing bread from center to form
bowl for dip. Reserve crusty lid from bread. Spoon dip into hollowed
bread and use lid to cover.

source: Our Recipe World

Homemade Applesauce

No recipe here, just peel, core & slice. I used 3 varieties, but it doesn't have ot be. My In-Laws have apple 4 trees. Tossed in a large crockpot & cooked a really really long time (like all day). I added a little brown sugar towards the end, because the apples are tart.

The Prince & I just enjoyed some hot out of the crock over some vanilla ice cream. I'm going to send some up to my Father-In-Law & put the rest in the fridge for snacks.

I still have the better part of a crate of apples to get processed though. I think next will be pie.

I'd offer a picture, but my camera is waiting for the batteries to charge, so sad.

Creamy Peas & Pearl Onions with Crispy Onion Topping

Creamy Peas & Pearl Onions with Crispy Onion Topping

Prep time: 2-3 mins
Cook time: 20 mins

Ingredients
• 1/2 cup prepared Creamy Ranch dressing
• 2 tbsps mayonnaise
• 1 pkg 16 oz. Birds Eye Baby Sweet Peas & Pearl Onions, cooked
according to package directions; drained
• 1 can 3 oz. French Fried Onions

Instructions

In medium mixing bowl, combine Ranch dressing and mayonnaise. Stir in
peas and pearl onions and toss to coat. Pour into 2 quart casserole.
Sprinkle French Fried Onions over top. Bake uncovered in preheated
350F oven for 20 minutes or until heated through.


Source: Birds Eye Foods

ONION-HERB BAKED BREAD

ONION-HERB BAKED BREAD

1 envelope Lipton® Recipe Secrets® Golden Onion Soup Mix
1 medium clove garlic, finely chopped
1 tsp. dried basil leaves, crushed
1 tsp. dried oregano leaves, crushed
1/8 tsp. ground black pepper
1/2 cup Shedd's Spread Country Crock®
1 loaf Italian or French bread (about 16 in. long), halved lengthwise

1. Preheat oven to 375°.

2. In small bowl, thoroughly blend all ingredients except bread;
generously spread on bread halves. On baking sheet, arrange bread, cut
side up, and bake 15 minutes or until golden. Serve warm.

NOTE: Cover and refrigerate remaining spread for future use.
Makes:1 loaf
Preparation Time:5 Minute(s)
Cook Time:15 Minute(s)

From My Reader...

My Giveaway over at The Frugal Momma.

Raspberry Coffee Cake. This looks delish, I must defrost some raspberries!!!

Make it from Scratch #84 I haven't participated in a while, but the great ideas haven't stopped!!!

Little Dipper Pumpkin Pie Dip the Little Dipper is a tiny crock pot! I love finding new recipes to use the little one!!!

Baked Crab and Shrimp Dish

Baked Crab and Shrimp Dish

1 med. green pepper, chopped
1 sm. onion, chopped
1 c. celery, chopped
1 (7 oz.) can shrimp, or use fresh frozen which is much better
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. Worcestershire sauce
1 c. macaroni rings or shells, cooked
1 c. mayonnaise, not salad dressing

Combine all ingredients and place in 8 x 8 baking pan. Sprinkle with
buttered crumbs. Bake at 350 degrees for 30 minutes.

60 Minute Rolls

60 Minute Rolls

1 cup milk
1 cup water
1/4 cup margarine
4-5 cups all purpose flour
3 T sugar
1 tsp salt
2 pkgs. yeast

Combine milk, water and butter in a saucepan. Heat over low heat until
liquid is very warm to the touch, about 120 degrees.

In mixer bowl, place 3 cups of the flour, along with the remaining dry
ingredients. Mix on low speed until well blended. Gradually add the
warm milk mixture. Mix until well blended.

Gradually begin adding the remaining 1 to 2 cups of flour, until the
dough is firm. Knead dough a few times.

Place in a large greased bowl and allow to rise in a warm place for 20
minutes. Divide into rolls or loaves. Place bread in a warm place and
rise for another 30 minutes.

Bake in a 425 degree oven for 10-12 minutes or until golden brown.
Brush with butter.

Source: grandmaspantry.

Poppy Seed Noodle & Vegetable Toss

Poppy Seed Noodle & Vegetable Toss

Servings : Makes four 1-cup servings

Ingredients:
6 oz. yolk free noodles (cooked as package directs)
½ c. water
1 Tbsp. margarine or butter
2 tsp. Wyler's® Chicken Flavored Granules or 2 Bouillon Cubes
½ c. sliced shredded carrots
½ c. sliced green onions
1 tsp. poppy seeds

Directions:
In medium skillet, combine water, margarine and bouillon; heat and
stir until bouillon dissolves. Add carrots and onions; cook and stir
until vegetables are softened. Toss with hot noodles and poppy seeds.

Source: wylers instant boullion.

Peppered Ham & Cheese Crackers

Um, yum pork??? Might have to give this one a spot on the holiday menu!

Peppered Ham & Cheese Crackers--Diabetic- -Low Carb

Source: National Pork Board


Ingredients:
1/2 cup ground ham
3/4 cup unsalted butter, room temperature
1 1/2 cups grated extra-sharp Cheddar cheese
1/3 cup grated Parmesan cheese
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups flour

Instructions:
Heat oven to 350 degrees F. Combine ham, butter, Cheddar, Parmesan,
paprika, salt and pepper in food processor; whirl until blended. Add
flour. Pulse with on-and-off motions until blended. Put dough in
cookie press, using desired shape. Press out dough onto ungreased
cookie sheet, spacing 1 inch apart. Bake for 14-16 minutes until dark
golden in color. Cool on wire rack. Cover and refrigerate if not
serving immediately, or freeze up to 3 weeks.

These rich and savory crackers are easy to stir up and bake. A perfect
use for leftover ham, you can make dough ahead of time and keep in the
freezer. Remove dough from freezer about an hour before slicing or
shaping to bake.

Nutritional Information:
Calories: 40
Fat: 3 grams
Cholesterol: 10 milligrams
Carbohydrates: 2 grams
Protein: 2 grams
Sodium: 40 milligrams
Saturated Fat: 2 grams

* Cook Time: 14-16 minutes
* Servings: 65
* Serving Size: 1 cracker
* Carb Safe: Yes

Butter Bean-Broccoli Casserole

Now here is an unusual Holiday side dish idea...

Butter Bean-Broccoli Casserole

1 pk Frozen baby lima beans
2 pk Frozen chopped broccoli
1 cn Cream mushroom soup
1 c Sour cream
1 pk Dry onion soup mix
1 cn Sliced water chestnuts
3 c Rice Krispies
1 1/2 Sticks butter, melted

Prepare frozen vegs. as directed. Drain. Mix beans and broccoli
together as first layer in 9 x 13" baking dish. Top with sliced water
chestnuts. Mix together mushroom soup and sour cream. Spread this over
wter chestnuts as the third layer. Sprinkle package of onion soup mix
over sour cream mixture. Top with Rice Krispies, and drizzle melted
butter over all. Bake at 350 F. for 30 minutes. NOTE: may be made
ahead and frozen, omitting Krispies and butter until time to cook.

Source: justbeansrecipes.

Warm Blueberry and Cranberry Sauce

Warm Blueberry and Cranberry Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:00

200 grams cranberries -- (7 oz)
150 grams blueberries -- (5-1/2 oz)
100 grams golden caster sugar -- (3-1/2 oz)
Grated zest and juice of one lemon
8 juniper berries -- crushed
5 tbsp port wine

Stir all of the ingredients together in a large bowl. Cover with cling film and pierce several times. Microwave on High (1000W) for five minutes until the cranberries and blueberries are softened Serve warm.

GET AHEAD: Cool and store in the fridge for up to four days or freeze and defrost in the microwave on Medium (600W) for two minutes, stir and cook for two more minutes

Serves eight

Description:
"Great with duck or roast turkey"
Source:"fresh magazine"

CREAMY ITALIAN BEEF CASSEROLE

CREAMY ITALIAN BEEF CASSEROLE

1-1/2 cups (6 oz.) tube pasta
1 lb. lean ground beef
1 can (14-1/2 oz.) DEL MONTE® Diced Tomatoes with Green Pepper & Onion
1 can (14-1/2 oz.) DEL MONTE Peas & Carrots, drained
1 can (10-3/4 oz.) condensed cream of mushroom soup
1-1/2 cups (6 oz.) shredded mozzarella cheese

1. Cook pasta according to package directions; drain.
2. Brown meat in skillet; drain. Combine meat with pasta, tomatoes,
peas & carrots and mushroom soup; place in 7x11-inch baking dish.
3. Cover and bake at 375°F, 20 minutes. Uncover; top with cheese. Bake
5 minutes longer or until cheese is melted. Garnish with parsley, if
desired.

Source: delmonte.

BANANA WHEAT QUICK BREAD

BANANA WHEAT QUICK BREAD

1 1/4 c. all purpose flour
1/2 c. whole wheat flour
1 c. sugar
1 tsp. soda
1 tsp. salt (I omit when using butter)
1 1/2 c. (3 med.) mashed bananas
1/4 c. butter, softened
2 tbsp. orange juice
1/4 tsp. lemon juice, if desired
1 egg
1/4 to 1/2 c. raisins

Heat oven to 325 degrees. Line bottom of 9 x 5 or 8 x 4 inch loaf pan
with wax paper. In large bowl, blend all ingredients. Beat 3 minutes
at medium speed. Pour batter into prepared pan. Bake at 325 degrees
for 60 to 70 minutes or until toothpick comes out clean. Remove from
oven and cool on wire rack two minutes. Run knife around edge of pan
and remove from pan. Peel off wax paper. Cool completely on wire rack.
Makes 1 loaf.

Source: Our Recipe World

So sorry.

If you had been enjoying the steady posts I apologize for the lapse in posts. My Mother in law passed away last week and I managed to run out of pre-scheduled posts on Thursday.

There is a weeks worth ready to go now, so I won't fall behind again!

BBQ Chicken Chopped Salad

BBQ Chicken Chopped Salad

Source: calraisins

INGREDIENTS
Dressing

* 1 small shallot, peeled and minced
* 1 tablespoon Dijon mustard
* 1 teaspoon granulated sugar
* 1/3 cup red wine vinegar
* Juice of 1 orange
* 1/3 cup extra virgin olive oil
* 1/2 teaspoon kosher salt
* 1 teaspoon freshly ground black pepper

Salad

* 8 cups romaine lettuce leaves, cut crosswise in 1/2-inch strips
* 3 cups diced cooked BBQ chicken
* 1 small bunch scallions, chopped
* 8 slices smoked bacon, cooked crisp and chopped
* 1 cup Roma tomatoes, diced 1/4-inch
* 1/2 cup California natural raisins, plumped in warm water for 1
minute and drained
* 1/2 cup California golden raisins, plumped in warm water for 1
minute and drained
* 1/2 cup toased peanuts, finely chopped
* 3/4 cup Monterey pepper jack cheese, diced 1/4-inch
* 1 cup roughly chopped fresh basil, loosely packed
* 1 cup San Francisco-style sour sough croutons (preferably homemade)

PROCEDURE

In a small mixing bowl, combine shallot, mustard, sugar, vinegar and
orange juice. Gradually add the oil in a thin stream, whisking
continuously. Season with salt and pepper and set aside.

In a large mixing bowl, combine all the chopped salad ingredients. Add
the dressing and toss to coat all ingredients well. Serve on chilled
plates.