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Archive for the ‘appetizer’ Category

Puppy Chow

Clark asked me to make Puppy Chow over the weekend.

“Peeeeeaazzzz, Momma?!  It my favowit!!”

How can I resist this face?

And since my foot was feeling up to it…I was able to not only go to the store, but also make this yummy treat for my family.

Puppy Chow

  • 9 c chex cereal (rice or corn)
  • 1 c chocolate chips
  • 1/2 c peanut butter
  • 1/4 c butter or margarine
  • 1/4 tsp vanilla
  • 2 c powdered sugar

In a microwave safe bowl, combine chocolate chips, peanut butter and butter.  Heat mixture in microwave for 30 seconds, and then mix well.  Repeat this process until chocolate chips are completely melted (usually takes me 2-3 times).  Once this is completed, add cereal and stir until all cereal is coated well with the chocolate.  Lastly, add powdered sugar and stir well until everything is coated well with the powdered sugar.

We had Chalupa for dinner tonight….what a great crockpot/freezer meal!!  If you haven’t tried this yet…make it soon!  For a quick dinner tonight,  I pulled a bag out of the freezer and popped it in the microwave.  You can use it for soft tacos, burritos, but this is my favorite way to eat it:  Nacho Style (esp with with Kris’ fresh grown tomatoes 😀 )

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I’ve been “Snack Director” (hehehe) for VBS for 6 years.  This year we had over 200 kids 3 of the 4 nights, and then all the kids brought their families for the closing program last night (200+ kids and all their families…holy moly!).  Anyways…lots of kids and lots of vbs volunteers means lots of snacks.  Here is a sample of some of the goodies from the week 😀

In a Jam Sandwiches (white bread and grape jelly, cut into hearts)

We served over 50 snacks at a time!

Faith Kabobs (fruit and cheese cubes)

Fishy Snack Mix

The first night we had sugar cookies with frosting and red sprinkles called Naaman Dippers…based on the story of Naaman.

It was a fun week, but honestly, I’m glad it’s over.  This is my last year of doing this and I’m glad to be passing the torch on to someone else 😀

Thank you to Kris, Crystal, and Angel for helping out all week.  You ladies are awesome!  Another thank you goes to Julie and her kiddos helping out last night for the closing program!

And if YOU made cookies for the closing program last night (because I know several of you did): THANK YOU!

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My sister, Katrina, is due this Saturday with her 3rd baby girl :0)  Her first baby girl’s birthday is Friday…soooo, we all celebrated last weekend.  She’s gonna be the big 4!!  I brought the sides for the rain-soaked barbeque we had to go along with the Curious George birthday party.  This is one of the awesomely yummy things I made.  I LOVE making easy stuff that tastes so stinkin’ extravagant!  Serve it with some tortilla chips and you’re set to go!!

Cowpa’s Caviar

  • 1 15oz can black beans, rinsed and drained
  • 1 15oz can corn, drained
  • 2 tomatoes, chopped
  • 1/4 c chopped red onion
  • 2 Tbsp Zesty Italian dressing
  • 1 tsp garlic powder
  • salt and pepper, to taste
  • small handful cilantro, chopped
  • dash or two of hot sauce

Dump all of the ingredients into a medium bowl and stir well. Refrigerate for at least a couple of hours before serving (if you can wait that long!!)  The longer it sets the better it gets.

(just as a disclaimer….this is not my picture.  I found it on Google.  We ate what I made before I could get a snapshot of it!)

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Clark Nachos

Growing up, there were many a Sunday evening that we had these for supper.  Super basic, super easy, and super yummy.  You could always add other toppings, but my kids like the basics.  I personally like mine with Pepper Jack cheese, but colby or cheddar are just as good 😀

Clark Nachos

  • tortilla chips
  • grated cheese (cheddar, colby, monterey jack, pepper jack, or a combination of any of these)

Preheat oven to broil.  Line a 10×15 cookie sheet with foil.  Spread out tortilla chips over entire pan.  Generously sprinkle cheese on top of chips.  Pop pan into oven for just a couple minutes or until cheese starts to melt.  Serve with salsa.

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Fruit Salad is really one of the easiest things to throw together for dessert.  And the possibilities are endless!!  Take advantage of the fresh fruit that is in season as well as the canned varieties.

Fruit Salad

  • 1 can of no-sugar added fruit cocktail
  • 1 can diced or sliced peaches, light syrup
  • 4 apples, chopped
  • 2 pkg blackberries
  • 2 large handfuls of grapes
  • any other fruit you like (bananas, blueberries, strawberries, kiwi, etc)  (if I had all of these fruits, I would have added them!)

Dump the fruit cocktail and peaches, juice and all in a large bowl.  The juice helps the other fruit to not brown.  Wash and chop the rest of your fruit (what needs to be chopped, at least).  Stir and serve.  For a little extra special treat…dollop a bit of whipped cream on top!

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Okay, friends…it’s been awhile since I’ve posted any recipes.  And as I promised earlier this week, I’ve finally been home long enough to not only cook/bake, but to also take pictures and write about them 😀  Not only have I been home for a few days now, but I’ll be home for several days.  As it turns out…we think Cade has the chicken pox.  However, it’s the strangest chicken pox I’ve ever seen.  Monday was one heck of day with me finding out that I have Morton’s Neuroma in my foot due to limping from the sprained toe.  Can we say insult to injury?!  I have a date with the podiatrist in July to get a cortisone shot…no good.  And then I had our family doctor give Cade a once over because of a rash he had developed.  He was perplexed and sent us to a dermatologist.  The dermatologist was 90% sure it was chicken pox, but, like me, thought it was very strange version of it.  Because of being perplexed, he not only did a culture, but also a biopsy – which ended with Cade getting a shot and stitches.  It was all very stressful.  And now we have to wait until, at the very soonest, Thursday, to hear the results of what he has but they are treating him as if it is chicken pox.  Which means we are quarantined for 7-10 days.  And in the meantime….he’s rash is getting worse. And it’s all over his body.  All. over. his. body.   Thankfully, he’s not sick in any other way and it’s only minimally itchy.  I’ll spare you any pictures or details or descriptions.

Let’s move on to some happier thoughts.  Like something cold and fresh and tangy and just the right amount of heat.  Add some tortilla chips or a taco or a fajita, and you’re in summer heaven.

Shara’s Salsa

  • 2 15oz cans tomatoes (or 1 can & 2 large fresh tomatoes)
  • 1/8-1/4 of a red onion
  • 2 tsp garlic powder
  • 2 tsp salt
  • 1 1/2 tsp sugar
  • 1 tsp lime juice
  • 2 dashes tobasco sauce or crushed red pepper flakes or jalapenos (something to add heat),  to your liking
  • 1 large handful of fresh cilantro

Blend all in blender or food processor.  Serve with tortilla chips.

And for something different, I added some corn to a small batch of the salsa.  I had some left over cooked corn on the cob, so I cut it off the cob and threw some in.  Oh boy, was this delish!!!!!

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Bacon Bread

I’ve been wanting to post this recipe for a long time, but I haven’t had the “need” to make Bacon Bread before today. (I refrain from making it to often because I could, quite literally, try to eat the whole batch…yikes!) I need to have a need to make it…so I can share it.

You see, my best buddy, Kris, is “losing” her baby girl this week.  No, not to death or illness or anything serious like that….  It’s just that Jesse is finally moving out on her own.  She’s spreading her wings and flying off to live in Kansas City with her best friend.

It is a big deal for Kris.

It is a big deal for Jesse.

Kris isn’t ready for her girl to leave.

Jesse’s been ready to be on her own for a while now.

However, I love both of them very much and I know that this is a life altering experience for them.  So, what can I do about it?  I bake!!  But not just any ol’ thing.  I made them Bacon Bread.  It’s always made with a labor of love.  And I do love them.

And I do love Bacon Bread.  Oh, how I love this cheesy, bacony, ranchy, bready goodness.  And what makes it even more fun…it’s a pull-apart bread.  You get to eat with your fingers and then lick them afterwards.  It’s in the oven as I write this, and my mouth is watering from the smell….

Oh man!  Let’s get on with the recipe.

Bacon Bread

  • 1 recipe of Burger Bun dough
  • 1 pkg dry Ranch dressing mix
  • 1/4 c oil (I use vegetable oil)
  • 1 lb bacon, fried and crumbled
  • 3 c shredded cheddar cheese

Prepare Burger Bun dough up to the first rising.  While dough is rising, fry & crumble bacon.  Drain grease off bacon.  In a medium bowl, mix dry Ranch dressing mix and oil.  Stir well.  Add cooled bacon and cheese.  Stir well again.  When first rising of dough is complete, place dough on floured or greased counter top.  Pinch off or cut off 1 inch chunks of dough and place several in bowl of bacon mix.  Roll each dough piece and place on greased baking sheet.  Continue this process, until you’ve piled all the dough pieces.  Let this rise again for another 30 minutes.  Bake in 400 degree oven for 12-15 minutes, or until golden brown.  Try not to woof it all down in one setting (trust me, it will be hard to restrain yourself!).

Here’s where I’ve cut off pieces with my pastry knife

And in the bowl…

Can you see the yummy herbs from the ranch mix?

All puffy after 2nd rising

Just to make sure it’s done, carefully lift up one piece…see how bread looks done and not gooey?  If it does look a little gooey…pop it back in oven for another couple of minutes.

And now ready for consumption! Man, can you see that crispy bacon and melted cheese?!

Okay, just one more bite….or not….

My taste-tester strongly approves

Jesse, I’m proud of you!  I know that you and Delci are going to do great!  And with your “new” mixer, you better give this try!  lol

Kris, I love you.  And as someone famous once said, “This too shall pass.”  You’re in my prayers, my dear sister from another mister!  Eat the Bacon Bread…it will make you feel better!

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