tabs for pages
BLOG UNDER CONSTRUCTION
WELCOME to my blog… under construction. PLEASE NOTE if you are visiting for the first time or a long time fan, all my LINKS from Pinterest and just if you saved a favorite recipe, all links are broken. Most likely if you clicked on a saved link from somewhere it says “that page cannot be found”, but Do NOT worry, the recipe is STILL HERE, just lost in internet space. This happened when I had an error on my blog and someone tried to help me and basically destroyed my entire blog in the process.
THERE IS HOPE. Example: If you look at the URL of the link (recipe) you are trying to find, note the original post date, IE: 9/2012, just look in the original URL for month/year and then you can click on the ARCHIVE below under 2012 / September and then click the recipe name.
I am in the process of trying to fix my blog, but links cannot be restored, so basically my 4+ years of blogging is wasted and I am re-building from scratch. AHHHHH, okay! So…. HERE WE GO….
Friday, November 23, 2012
Turkey Cranberry Cups
adapted by me: Tina Hudgens
recipe found at Fantastic Family Favorites; originally from a Pampered Chef recipe
2 pkg refrigerated biscuits
1/2 cup mayonnaise
2 tbsp Honey Dijon mustard
1/2 tsp coarsely ground pepper
2 cups cooked fresh turkey, chopped
1/2 cup celery, sliced
3 tbsp fresh parsley, snipped
1 green onion, chopped
1/2 cup dried cranberries (we used fresh and it turned everything pink, dried would be better)
4 oz Swiss cheese, shredded (1 cup)
1/4 cup walnuts, chopped (optional)
Preheat oven to 375°F. Unroll biscuits, and roll out with a small rolling pin, then press each one into a muffin pan.
Combine mayo, mustard, pepper, turkey, celery, parsley, onion, cranberries, cheese, and nuts if desired. Mix well until combined. Spoon turkey mixture into each muffin cup.
Bake 25 - 30 minutes, until mixture is hot and biscuits are done.
Monday, November 19, 2012
Here we go with my 20th post for the Secret Recipe Club; Group C .
1 cup chunky peanut butter
6 tbsp butter, softened
1-1/4 cups granulated sugar
1 tsp vanilla extract
1 cup flour
1/4 tsp salt
1-3/4 cups chocolate chips, divided
Bake 25 to 30 minutes or until edges are lightly browned. Sprinkle with remaining chocolate chips. Let stand for 5 minutes or until morsels are shiny and melted; spread evenly. Cool completely in pan . Cut into bars.
- Blueberry Muffins (Gluten-Free)
- Bean Roll-Up (extra post)
- Cucumber Salad
- Raspberry & Nutella Pizza (extra post)
- Pioneer Woman's Chicken Pot Pie
- Frozen Breakfast Burritos
- Pink Pearl Applesauce (crock-pot)
- Peanut Butter Marshmallow Cake (extra post)
- Cake Mix Cinnamon Chip Brownies
- Sweet and Smokey Roasted Cauliflower
- Cheesy Bacon Ranch Dip
- Trail Mix Cookies
- Creamy Noodles
- German Chocolate Cracker Candy
- Brownie Trifle
- Raspberry Greek Breakfast Parfait
- Dutch Apple Pie
- Banana Bread (special post)
- Homemade Granola Bars
Wednesday, November 7, 2012
Welcome to the all NEW and IMPROVED
CRAZY COOKING CHALLENGE
November Challenge - STUFFING
For those of you who have already participated, you know how this is done, check out the NEW & IMPROVED information here. You can read all the details and get all the codes for you to link up, join in and get this great linky party added to your CRAZY COOKING CHALLENGE post.
Last month we made Apple Pies , but today it's all about Thanksgiving Stuffing.
from Food Network Magazine (a long time ago)
1 lb sausage roll (we like Jimmy Dean)
1/2 cup butter
6 celery stalks, finely diced
1 medium onions, finely diced
1 (12 oz) package stuffing (any Stove Top)
1 cup dried cranberries
1 tsp salt
1 to 1-1/2 cans chicken broth (original recipe calls for 2 cans, but I think it's too wet)
Preheat oven to 325. In a large skillet,, crumble and cook sausage until browned. Remove from pan, and in the same skillet melt butter. Saute' celery and onions until softened, about 5 minutes. In large bowl, combine celery, onions, sausage, stuffing, cranberries and salt. Add the broth and stir until well combined. Place into a casserole dish and cover. Bake at 325 for about 1 hour.
Everyone who wishes to join in on this challenge, all you need to do is add the CRAZY COOKING CHALLENGE BUTTON (grab the code above) and make sure your STUFFING includes the BLOG HOP Linky Party (code is below the linky party, click on BLOG HOP CODE) or you wont be able to link up. We hope you join us in this CRAZY COOKING CHALLENGE....
Just an FYI - CRAZY COOKING CHALLENGE is always on the 7th of every month and will post at MIDNIGHT, Linky Party opens at 7am.
the Crazy Cooking Challenge will be ending with this post here (November 2012)
If you want to participate please see instructions on the CRAZY COOKING CHALLENGE tab and then to add the Linky Party to your post and join in this Blog Hop please grab the code by clicking on GET THE CODE HERE (below). If you are on word press that code will not work and you will need this code.
<!-- end LinkyTools script -->
Tuesday, November 6, 2012
First step is to clean out the punkpin seeds. I do this and then I take the pumkins and make homemade puree'. Yep, I love love having homemade puree in my freezer all year long.
1 whole pumpkin, seeds
Pumpkin Spice Seasoning
Mini Chocolate Chips
Almonds, no salt
Vanilla Granola Clusters (any kind of granola will work)
Keep all the seeds from one or more pumkins in a bowl. Throw them into a colander and rinse them under cold water, pulling away the chunks of pulp as you go.
Spread the rinsed seeds out on a baking sheet. Allow the seeds to dry several hours or overnight. And beware: they’re quite sticky/slimy, so don’t place them on paper towels! Just leave ‘em on the baking sheet and they’ll be fine.
When they’re nice and dry, go ahead and preheat the oven to 250 degrees. Begin by drizzling the seeds with a couple teaspoons of olive oil. Use your fingers to toss the seeds around to coat.
Then salt and season the seeds to taste.
Pop ‘em in the oven for an hour or so, until the seeds are light golden brown. Let them cool for a few minutes…then let the snacking begin!
But if you wish to make the trail mix make sure the seeds are completely cooled and add chocolate chips, almonds and granola and toss.
Pepitas Trail Mix can be stored in an airtight container for a few days.