Snicker Salad.

This is by far a family favorite - though not a favorite of mine.  I'm sure it would quickly become a favorite in your family as well and would be a hit at a pot luck.

I had a few granny smith apples laying around...I don't really eat apples and my husband was boycotting them because they were not of the MacIntosh variety.  I was tired of looking at them.  Luckily, I remembered how he loves my mom's snicker salad.  Perfect.  Attempting to get a decent picture: not so perfect.  You'll have to use your imagination on this one!

Snicker Salad.

(Recipe from My Mom)

3 Snicker Bars (regular sized)

3 Granny Smith Apples

1 Large Box of Instant Vanilla Pudding

1 1/3 cup milk

16 ounce Cool Whip

Chop Snickers and apples.  Whip pudding and milk together.  Fold in Cool Whip, Snickers, and apples.  Keep and serve cold.

Most people will enjoy this.  It's unlikely you'll have any leftovers.  Now go buy some granny smith apples!!

Menu Planning Monday (on Tuesday).

I think I've recovered from the holiday finally!!  And a great holiday it was!  I hope yours was great as well.  Here's the run down for the week.

Monday: Lasagna.  This was a meal that I froze during the winter for spring/summer when we are working late on the farm.  Worked perfectly tonight!
Tuesday: Roast with garlic smashed potatoes.
Wednesday: I need to select a recipe from one of my cookbooks in order to meet my New Year's Resolution for the month...we'll see what I come up with!
Thursday: Leftovers.  Including Queso Con Carne for a snack!
Friday: Fish Fry.

Sausage & Ravalini Soup.

We are nearing the end of April in Wisconsin and experiencing winter weather.  Yes, we went from tornados to snow storms.  Since I have no control over the weather I decided to take advantage of cold days and resorted to making soup!

Sausage & Ravalini Soup to be exact.  What's ravalini?  All I can come up with is a cross between ravioli and tortellini.  It's what was on the package!  Feel free to use either ravioli or tortellini as long as it's filled with cheese!!

Sausage & Ravalini Soup.
(Recipe by Me)
3 pieces of sausage (brat-type pre-cooked sausage)
1 large can or jar of spaghetti sauce
1 large can of water (rinse spaghetti can)
1 quart diced tomatoes (undrained)
1 quart of water (rinse tomato jar)
2 tablespoons sugar
1 cup fresh or dried spinach
1 small/medium package of cheese filled ravioli or tortellini

Combine all ingredients except spinach and ravioli/tortellini.  Cook on low for 1-2 hours.  Add spinach and ravioli/tortellini 5-10 minutes before serving.

Enjoy with garlic toast!!  Or fresh, warm bread!

Menu Planning Monday.

Monday: Sausage & Ravalini Soup.  (We are resorting back to winter food due to the weather.  Six to ten inches of snow this week?  Awesome.)
Tuesday: Leftovers.  And celebrating the blog's 3rd Anniversary with a dessert.  Thinking either the Oatmeal Cookie Cream Cheese Bars Studded with Blueberries or the Chocolate Caramel Oatmeal Bars.
Wednesday: 8-Layer Tortilla Bake with chicken!
Thursday: Leftovers again, I know.  And making some puppy chow for the husband!!

Bacon & Onion Quiche.

Today I need to tell you about the quiche I made last week.  That thing was amazing and is all thanks to Melissa over at Made by Melis.  I can't believe I had it bookmarked for so long without making it especially since it will be making it into my rotation of regular meals!

Bacon & Onion Quiche.
(Slightly Adapted from Made by Melis)
1 pie crust (mine was pre-made because you all know how I feel about pie crust)
10 ounces of applewood smoked bacon
1/2 large onion (cut into slices)
1/4 cup grated asiago cheese
1 cup grated mozzarella cheese
1/4 cup fresh parsley (chopped)
1/2 milk
1/2 cup evaporated milk
3 eggs
salt & pepper to taste

Cut bacon into small pieces and cook on stove top; stir often to prevent burning and sticking.  When bacon is about half done add the onions.  Cook over medium heat until bacon is cooked and onions turn golden.  Place pie crust into pie plate.  Top crust with bacon/onion mixture then sprinkle with cheese.  In a separate bowl beat milks, eggs, salt & pepper.  Mix in parsley and pour over the top of the cheese.  Bake in a 375 degree oven for 30 minutes.  Allow quiche to cool about 10 minutes before serving.

If you are looking for dinner ideas for the coming week, make this.  I promise you will not be disappointed.  This would also be a great dish for Easter Brunch.  Either way, do yourself a favor and make it sooner than later!

Potato Pockets.

Even though we are experiencing winter weather in Wisconsin right now, it is still grilling weather!!  And who doesn't love baked beans and potatoes with your grilled brats, hamburgers, steaks, shrimp, or chicken!?  Plus, these do not require washing any dishes other than a knife.

Potato Pockets.
(Recipe by Me)
4 small/medium sized potatoes
8 slices of onion
2 tablespoons butter
Sprinkle of dried garlic, salt, pepper

Tear off 4 pieces of alumnimum foil and top each with 1/2 tablespoon of butter.  Slice potatoes and onions into thin pieces and place on top each piece of foil.  Sprinkle with dried garlic, salt, and pepper to taste.  Fold the foil over the potato mixture.  Place on a hot grill for about 15-20 minutes.  Serve hot.

                                  

Much like American Fries or fried potatoes some of your potatoes will get crispy and some with stay soft.  Perfect combination for a delicious side to any grilled meal!

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Menu Planning Monday.

Welcome to another edition of Menu Planning Monday!

Monday: Leftovers Buffet.  Easy supper - especially after coming home to a flooded basement for the second time in 2 days.  Ughh!
Tuesday: Leftovers again.  Grilled Brats & Potato Pockets.  I will share the potato pocket recipe this week.
Wednesday: Birthday supper for my Grandma.  I'm supplying the Apple Bean Bake.
Thursday: Bacon Onion Quiche.  New recipe that I've been eying up since July!
Friday: Fish Fry!  Always, always, always a fish fry!

Chicken Meatball Parmesan Sandwich.

This recipe came to me while driving to work one day.  I was thinking about the leftovers sitting in the refrigerator and how I really didn't want to eat them another day.  I considered treating the dogs, but know how much my husband hates it when we don't eat up the food I make.  And that's when it came to me: chicken meatball parmesan sandwiches.

Leftover chicken meatballs?  Check!  Leftover tomato sauce?  Check!  Honey Oat Bread?  Check!  Parmesan & mozzarella cheese?  Check!  Dried oregano?  Check!  That's all!

Chicken Meatball Parmesan Sandwich.
(Recipe by Me)
4 chicken meatballs per sandwich
1 or 2 slices of bread per sandwich
1/2 cup tomato sauce per sandwich
1/2 to 3/4 cup Mozzarella & Parmesan Cheese (shredded) per sandwich
sprinkle of dried oregano per sandwich

For open face sandwich (which is what I made), top one slice of bread with meatballs, tomato sauce, cheese, and oregano.  Broil in your oven until heated through and your cheese is melted and slightly browned.

Super simple!  And you can bet that I will set aside and freeze some chicken meatballs next time I make them so I can have them stashed for a quick meal this summer.  Enjoy!

Peanut Butter Frosting.

Although I don't mention it often, I love peanut butter...especially with chocolate...especially Reeses Peanut Butter eggs.  I've only had one so far this season.  I can't control myself, so I went with an individual one so that I wouldn't be tempted with the rest of the bag.  I am hopeful that I get a full bag in my Easter basket though.

This frosting is amazing.  It is good on cupcakes, brownies, and the like.

Peanut Butter Frosting.
(Adapted from Brown Eyed Baker)

1 cup powdered sugar
1 cup creamy peanut butter
4 tablespoons butter
1 teaspoon vanilla
1/3 cup heavy whipping cream
dash of salt

Combine all ingredients and beat until combined and creamy!!

Again, this frosting is perfect for chocolate cupcakes and brownies.  Especially these brownies!!  And, really, the possibilities are endless.  Make a batch of frosting and see what happens!

Menu Planning Monday.

This will be a pretty boring week in the kitchen because we need to get our refrigerator cleaned out!!

Monday: Skillet Lasagna.  Recipe coming soon...
Tuesday: Steak Feed!!
Wednesday: Leftovers.
Thursday: Leftovers.  And baking for church fish fries.  I'm thinking Pineapple Cream Cheese Bars and Kit Kat Bars...
Friday: Fish Fry!!

That's all I've got this week!!  Looking forward to being able to cook again on the weekend!

Mixed Nut Bars.

Today I am happy to be sharing a family favorite.  I remember these being on the dessert table at family functions as long ago as I can remember.  And they are delicious.  So delicious that, in most cases, I will pass on anything with nuts nine times out of ten.  But these.  They are the one.

A big thanks to reader and facebook fan Angie who requested the recipe after sampling a pan that my mom made!  I am surprised that I haven't shared these yet!!

Mixed Nut Bars
(Adapted from Mom!)
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup butter
3/4 cup brown sugar
6 ounces butterscotch chips
1/2 cup karol syrup
2 1/2 tablespoons butter
1 1/2 cups mixed nuts

Mix flours, butter, and brown sugar until crumbly then press into a 9x13 baking dish.  Bake in a 325 degree oven for 10 minutes.  Remove from the oven and sprinkle nuts evenly across the top.  Melt butterscotch chips, syrup, and butter over low/medium heat until bubbly.  Pour evenly over crust.  Bake for an addition 10 minutes.  Cool.  Serve.

Breakfast Cakes.

This recipe fulfilled by New Year's Resolution (two new recipes each month from my cookbooks) for March! The recipe came to be as a combination of breakfast cake/bread I had eaten before and wanted to recreate along with guidance from two different recipes from two different Taste of Home Cookbooks.


I can't help but be a little surprised and extremely delighted when my baked goods containing yeast turn out.  I've always had a misconception about yeast being a scary ingredient in recipes.  Not anymore!!

Breakfast Cakes
(Recipe by Me with help from The Taste of Home Cookbook & The Taste of Home Baking Book)


Yields 2 cakes


Dough:
1/3 cup water
1/2 cup sour cream
1/4 cup butter (melted)
1/4 cup sugar
1 teaspoon salt
1 egg (slightly beaten)
2 1/2 cups flour
1 tablespoon yeast

Filling:

1 8-ounce package cream cheese

3/4 cup sugar

1 teaspoon vanilla

Icing:

1 1/4 cup powdered sugar

1 teaspoon vanilla

2 tablespoons milk

Per my usual: place all dough ingredients in a bread machine in the order I have them listed.  Do not let your yeast come in contact with anything other than the flour.  Turn your machine on the dough setting and walk away until it's done (do some of this time to prepare the filling by beating the filling ingredients together).  Once the dough is done, divide it in half and roll out into 8x12 (or the like) rectangle.  Top with half of the filling below leaving about half an inch around the outside.  On each side cut one inch strips.  "Braid" the strips over the filling by pulling strips over the filling alternating sides.  Cover and let rise for 30 minutes.  Bake in a 375 degree oven for 20 minutes.  Cool slightly and top with icing (created by mixing the icing ingredients together).  Serve slightly warm or at room temperature.  Store leftovers in the refrigerator.

As I mentioned I was so impressed with how this turned out.  It looked good.  It tasted good.  And it was homemade, not something sitting on the grocery store shelf for several days.  Take the risk: make this!!

Note: I did add some frozen raspberries to one of my cakes.  Of my taste testers, it was a tie on whether the raspberry/cream cheese or plain cream cheese was better.  My vote?  Cream cheese only, please!