Ghost Cupcakes

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We brought in October by serving these little babies at a lunch date. My four-year-old daughter was SO EXCITED to help me with the eyes. They turned out cute and were a tasty treat for all!

Ingredients:

1 (15.25 oz) box chocolate cake mix with pudding added (I used Betty Crocker’s Devil’s Food Cake)
1 Cup Buttermilk
1/2 Cup Vegetable Oil
3 Eggs
1 Cup Mini Chocolate Chips
4.5 Cups white candy melts or coating wafers
24 Large Marshmallows
48 Mini Chocolate Chips (about 1 Tbsp)

1. Preheat oven to 350 degrees F. Place paper baking cups in 24 regular-sized muffin cups.
2. In a medium bowl, mix cake mix, buttermilk, oil, and eggs on low speed about 30 secs, then increase the speed to Medium for 2 minutes.
3. Stir in 1 cup mini chips. Divide batter evenly between the muffin cups
4. Bake 18 – 20 mins, until toothpick inserted comes out clean. Cool for 10 minutes. Remove muffins from the tins and cool completely on a wire rack.
5. In a large microwavable bowl, microwave the white candy according to package directions until nice and smooth.
6. Place one marshmallow on each cupcake and spoon the white chocolate over to cover letting the excess drip down on the cupcake. Cool slightly. This “cooling slightly” is essential to success. If you put the eyes in too quickly, you’ll end up with LAAA-AAAZZZZY EEEYYYEEES.
7. Press two mini chocolate chips into the side for eyes.
8. Let stand, until set–about 15 minutes.

HAPPY HAUNTING!!

Note: I frosted my cupcakes (as you can see) before I put the mallows on so they would stay in place. It worked well, but the original instructions did not say to do that.

Source: Pillsbury

Cheesy Vegetable Chowder

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WOW! This is some good stuff!  I found this on pinterest! (ofcourse) It’s easy to mix all together and the ingredients are items that I am sure you already have on hand.  REALLY- you have to try this! Its cheesy and yummy, and belly filling, and comforting, and scrumptious, and you can’t stop eating it! Bake up some crusty bread and, wow! What else can I say? I will tell you that I doubled just about all the listed ingredients (except the cheese) to feed my family .There are six people in my family and everyone got 2nds! Also, I changed a couple of the ingredients to fit our likes.

2 TBSP butter
1/2 cup onion, chopped
1 cup carrots, thinly sliced
1 stalk celery, finely chopped
1 TBSP. garlic, minced
4 cups chicken broth
5-6 red potatoes, washed and diced into quarter sized pieces.
1 TBSP flour
1/2 cup water
2/3 cups milk
2 cups broccoli, sliced
2 cups shredded cheddar cheese

Melt the butter in a large pot and add the onion,carrots, and celery. Saute over medium heat until the vegetables are tender and stir often. Add the minced garlic and cook for an additional 2minutes, stirring often. Add the chicken broth and potatoes and bring the mixture to a boil. Stir often so the mixture doesn’t stick to the bottom. Cook until the potatoes are tender. In a separate small bowl, mix the flour and water then add this to the soup.  Stir well until the soup thicken a bit. Add the milk and broccoli. Sir well, to prevent sticking. Cook until the broccoli is tender. Stir in the cheese and let it melt well, constantly stirring.  SERVE!!!

recipe adapted from luluthebaker.com

Nanaimo Bars

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I recently presented the country of Canada to our homeschool geography co-op and wanted some recipes that really represented the country well.  A Canadian friend highly recommended Nanaimo Bars (pronounced nuh-NYE-mo) and kindly offered me some Canadian custard powder to use for them as well.  (I have read that instant pudding powder is a fair substitute for this custard powder if you can’t find it.)  These layered bars are very tasty!

Ingredients:
Layer 1:
1/2 cup butter, softened (1 stick)
1/4 cup sugar
5 Tbsp. cocoa powder
1 egg, beaten
1 3/4 cups graham cracker crumbs
1 cup flaked coconut
1/2 cup finely chopped almonds

Layer 2:
1/2 cup butter, softened (1 stick)
3 Tbsp. heavy cream
2 Tbsp. custard powder*
2 cups powdered sugar

Layer 3:
4 (1 ounce) squares semisweet baking chocolate**
2 Tbsp. butter

1.  In a double boiler, combine the butter, sugar, and cocoa powder stirring together until melted and smooth.  Beat the egg into a small bowl;  add a little of the cocoa mixture to the egg bowl and stir together well to temper the egg.  Then pour the egg mixture into the double boiler with the cocoa mixture and stir well until thickened, 2-3 minutes.
2.  Remove from  heat and stir in the graham cracker crumbs, coconut, and almonds.  Press firmly into the bottom of an ungreased 8×8-inch pan.
3.  In a bowl, cream together the butter with the heavy cream and custard powder.   Add in the powdered sugar and mix well.   Spread this over the crust in the pan and chill to set.
4.  Melt the semisweet chocolate and butter together until smooth (I used the microwave to do this, in 30 second increments).  Pour over chilled bars.  You can chill to set this or let the bars sit out at room temperature until the chocolate is set.  Cut into bars.

Makes 16 bars

Source:  allrecipes.com

*–I have read that vanilla instant pudding powder is a fair substitute for this custard powder if you can’t find it.
**–I was out of baking chocolate so I just used 4 ounces of semisweet chips.

We Thank Thee, O God, For A Prophet

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General Conference for the Church of Jesus Christ of Latter-Day Saints is next Saturday and Sunday. View or Listen to it here.

I have listened to conference almost my whole life. Scratch that. I have always “attended”–whether in my parent’s Utah home, over the internet with only audio, at a church via satellite, in our own home watching on the Church’s website–but truthfully, ashamedly, I have not always listened.

When I walk into conference wishing to learn something, I always do. Whether I have something I am specifically searching for an answer to or I just want to be enlightened, I ALWAYS am. Sometimes answers come for me that I didn’t even know I was searching for.

This is a testimony to me that our Heavenly Father knows ME. He knows my concerns, my needs, or in some cases (as in April conference of this year) he knows when I need a little chastisement in order to set myself straight.

Yes, I Thank Thee, O God, For Prophets. I am thankful for the men and women who lead our church are so much more wise than I–that we have a way to be uplifted every six months.

We Thank Then, O God, For A Prophet (Hymns 19)
 

 

 

Veggie Shooters

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These are so cute and good for you as well. Plus it was a good way for me to use up some homemade Ranch dressing–which made a ton, or a half gallon at least.  Really, it filled a half gallon pitcher.  You can get that recipe HERE.  Tasty.  I could not really tell you a source for the shooters as I have had them in several different venues–our blog launch party (made by Julie), at an ice cream social (yes, we needed the contrast.  Opposition in all things, right?) and most recently at an Arts Council board meeting (made by me).  See how versatile these are?  And I had enough left over (because I forgot where to turn on the way to the host’s home and almost everyone had “helped their plate” by the time I got there) to serve to some of the Young Women at church after a yoga class!  Awesome.  Love to get more bang for my buck.  Who doesn’t these days?

Ingredients:
Celery, cut into 3-4 inch sticks
Baby Carrots, cut in half, lengthwise
Ranch Dressing
1.  You will need to purchase plastic “shot” glasses.  I got mine locally at Party City . These glasses are so versatile and come in several colors but you will want to use clear.
2.  Squirt about a tablespoon of Ranch dressing into the bottom of each glass.  Next, stand the celery and carrots into the dressing.  I used 5 celery sticks and the two carrot halves, but play with it and see what you like. It’s also really good with zucchini, yellow squash, red or green bell peppers, etc.
3. Serve these in a fun way or just on a tray.  I used my chips/salsa basket.  Looks really festive, don’t you think?

Corn and Blueberry Salad

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Call me crazy but I love this fruit and veggie combo.  It keeps pretty well in the fridge too.

Ingredients:

6 fresh sweet ears of corn, husked
1 c. fresh blueberries
1 cucumber, sliced
1/4 c. finely chopped red onion
1/4 c. chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 T. lime juice
2 T. olive oil
1 T. honey
1/2 t. cumin
1/2 t. salt

Directions:

1.  In Dutch oven bring salted water to boiling.  Add corn.  Cook, covered, 5 minutes, or until tender.  When    cool enough to handle, cut corn from cobs.

2.  In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro and jalapeno.  For dressing, in screw-top jar combine lime juice, oil, honey, cumin and 1/2 t. salt.  Cover; shake well to combine.  Add to salad; toss.  Cover and refrigerate overnight (up to 24 hours).  Makes 6 to 8 servings.

Source:  Better Homes and Gardens

Quinoa Primavera

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My husband and I are trying to eat healthier. We don’t eat a lot of meat to begin with, but we thought it would be a good idea to have one totally meatless meal a week. I thought quinoa would be a great dish to serve since it’s high in protein and a great food.

This was actually my first time cooking (and eating) quinoa, and it definitely will not be my last. This dish is so yummy and very filling. Although we ate it as a main dish, it would also make a great side dish.

Ingredients
1 1/2 cups uncooked quinoa
3 cups chicken broth
4 ounces cream cheese, cubed (I used light cream cheese)
1 tablespoon chopped fresh basil
1 tablespoon butter
2 cloves garlic, finely chopped
3-5 cups thinly sliced or bite sized pieces assorted uncooked vegetables (I used a bag of frozen mixed cauliflower, broccoli, and carrots)
Grated  Parmesan cheese

Directions
– Bring quinoa and broth to boil in a saucepan; reduce heat. Cover and simmer 20-25 minutes or until broth is absorbed. (Follow package instructions)
– While quinoa is cooking, melt butter in a large skillet over medium-high heat. Cook garlic in butter for about one minute, stirring frequently, until golden. Stir in vegetables. Cook about 3-5 minutes, stirring frequently, until vegetables are crisp-tender. If you are using frozen vegetables, you’ll just need to cook them until they are warm/hot.
– Stir cream cheese and basil into cooked quinoa. Toss vegetables with quinoa mixture and sprinkle with cheese.

Adapted from Christy’s Culinary Collection

S’mores Treats

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I remember coming home from school to these. I LOVE S’mores and these are perfect for an after-school snack without getting all smokey.

Ingredients:
2/3 Cup Corn Syrup (I use white)
1 (12 oz) package Chocolate Chips (your favorite–I used Semi-Sweet)
1 tsp Vanilla
6 – 8 Cups Golden Grahams Cereal (I use closer to 6 Cups because I like them well coated)
3 Cups Mini Marshmallows

1. In a Large mixing bowl, pour your Graham Cereal and Mallows in. You don’t need to mix them yet.
2. In a Medium saucepan, bring just to a boil (not quite!) corn syrup. Remove from heat and immediately add the chocolate chips. Stir until smooth.
3. Add vanilla and stir until smooth, again.
4. Pour over the mallows and graham cereal. Stir until will incorporated. The chocolate may seem a bit thick, but persevere! Also, don’t worry if the mallows melt a little. That’s the best part!
5. Press into a greased 9×13 pan and cut into squares when cool.

Source: My mama, Karri H.

Slow Cooker Chicken and Cheese Biscuits

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My kids really loved this! This is a pinterest recipe that I have saved for a long while just waiting for the right time to try out.  It was really Yummy! The only thing I didn’t like about this recipe was the Thyme. I am not a big thyme (seasoning) fan.  When I make this again, I will probably leave that ingredient out. But!, it was very yummy and a good comfort food recipe.  I simplified it a bit and left a couple of original ingredients out to make my family happy.  I loved using my slow cooker, it made this easy!

Chicken Stew:
2 cups chopped red potatoes
1 cup chopped carrots
1/2 cup chopped onion
1 cup chopped celery
2 cloves garlic, minced
1/2 tsp dried sage
1/2 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
2 TBSP quick -cooking Tapioca
1 lb chicken, boneless & skinless, cut into pieces (for quicker cooking)
1 cup chicken broth
 1 cup frozen peas
1 oz cream cheese, cut in pieces
cheesy biscuits

Biscuits:
1 2/3 cup biscuit mix
1/2 cup shredded cheddar cheese
1/2 cup milk

 In a slow cooker, combine the following: potatoes, carrots, onion,celery, garlic, thyme, sage, salt, and pepper. Sprinkle tapioca over the mixture. Lay the chicken pieces over the mixture and pour the chicken broth over all of it. Place the lid on and set the timer for about 3 1/2 hours on high.

About 15 minutes before the timer goes off, add the frozen peas and cream cheese. Stir a bit. The chicken breaks apart and almost shreds it is tender! Replace the lid and continue cooking.

In a mixing bowl add the following ingredients for the biscuits: 1 2/3 cups biscuit mix, cheese, milk. Stir well until the dough forms. Then drop by heaping TBSP fulls into a greased cupcake pan! (this was easier for me than rolling out dough.) Cook in a 450 degree preheated oven for about 10 minutes! Really watch these, they burn easily. (so says my first batch!)

Serve this when the biscuits come out of the oven!  Spoon the Chicken Stew over the biscuits. The kids loved this!

Adapted from pinterest

Salmon Sliders

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As a kid, we used to have Salmon Croquettes every so often, and this is really just a new use for them.  Canned salmon is pretty cheap and packed with Omega-3 fatty acids.  If you keep canned salmon around, as I do, you’ve got a quick, cheap go-to lunch or dinner.  I kind of just threw in whatever, so this recipe is not precise.

Ingredients:
1 can of salmon, drained*
chopped onion and peppers (I used a small onion and 1/2 to 3/4 of a bell pepper)
1 egg
salt and pepper
seasonings**
bread crumbs
oil (I used coconut oil)

1.  Empty the drained salmon into a medium bowl.  Using a fork, mash the bones and skin pieces together with the flesh until well mixed.*  Saute the chopped onion and peppers (I used a little yellow, orange, and red bell pepper) in oil  in a skillet on medium heat until they are to your liking.  (I like my onions slightly caramelized.)  Add this to the salmon in the bowl and stir together.
2.  Add the egg and seasonings, stirring until well-combined.**  Add enough bread crumbs so that the mixture forms patties easily…not too dry to fall apart, but not so wet that it’s mushy.  Form into small patties about the width of the rolls you are using; mine were about a half inch thick.
3.  In a skillet on medium heat, allow the oil to heat up.  Carefully place the patties in the skillet and cook for a few minutes on both sides until browned.

Makes about 8 small patties

Source:  inspired by this but embellishments are mine

Notes:
*The bones and skins don’t bother me; the bones are so soft they crush up easily.  But if it bothers you, take them out while draining.  Personally, I just don’t want to bother!
**I used lemon pepper, but you can add any seasoning that you enjoy in your burgers (onion soup mix, Montreal steak seasoning, etc.).

Also,

  • I used dinner rolls from Sam’s for the buns.  I buy the big bag and divide it up by the dozen into freezer bags.  I keep them in the freezer and pull them out when needed.  For added flavor, after cooking the sliders, add some butter to the skillet.  Place the rolls cut-side down in the skillet and allow to “cook” until they are golden brown.
  • For slider fixin’s this time, I used provolone cheese, mayo, and spinach.  I would’ve thrown some avocado on there if I’d had some.
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