Wednesday, October 29, 2008

Pumpkin Fluff Dip

A friend of mine from my playgroup made this dip this week and it's delicious! It'll help you get into the pumpkin season!!! I'm not going to lie....I'm not a huge pumpkin fan but this was actually really good.

1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spice

In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving. Serve with apples or graham crackers.

Sunday, October 26, 2008

Broccoli/Potato Soup....A Rockstar recipe!

Since our Rockstar annual soup exchange is coming up I decided to get a head start and make a pot of soup. I never made this soup before so I thought I'd make it to try it first before handing over nasty soup to my friends. I went to my always faithful church cookbook that my mother in law gave me a couple of years ago to find my recipe. You know all church cookbooks have the best recipes and this one wasn't an exception. Its easy, cheap, and delish!!!!

It's two recipes in one.....Potato Soup and Broccoli Soup. I chose the broccoli soup but I'll post both just like it's written in the cookbook b/c I'm sure the plain potato soup is just as good.

1 stick butter
3 bunches green onions, chopped
1/2 onion, chopped
5 lbs red potatoes, peeled and sliced
3 to 4 (I used 4) cans chicken broth
Half & half (as needed)

Saute' onions in butter until soft. Add red potatoes and cover with chicken broth. Simmer until done but not mushy. Chop with a potato masher until thick but very lumpy. Add half & half and heat. Do not boil.
Option for broccoli soup: Substitute half & half for 3 cups steamed broccoli and 1 pound Velveeta. Heat until cheese melts. Salt and pepper to taste.

Tuesday, October 14, 2008

A warm soup for a cool night

Now that it's starting to get fall-like here in Texas (it'll be in the mid 70's tomorrow....LOL), I'd like to share one of the best soups I've ever eaten! Every year at this time my playgroup (notice I say my playgroup and not Taylor's playgroup) get together and have a soup exchange. It is awesome. We each make a different type of soup and make enough so each family could have a meal. At the soup exchange we each exchange our soups. So we'll end up w/ 8 different soups in our freezer. It's a pain to cook all that soup but in the end it's well worth it b/c it's a good quick meal!

So I want to share a recipe that Mama Colby makes. It's delish!!!! I'm serious....if you are looking for a good soup this is it. It calls for cabbage and if you don't like cabbage don't worry b/c you can't taste it. TRY IT!!!!

Cheese-Cabbage Soup

1 small head of cabbage, chopped
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrots
3-4 cans (or 1 1/2 to 2 qts) chicken broth
2 potatoes, cubed
14 t. Tabasco
1 t. Accent like Tony Chacheres
1 lb Velveeta Cheese, cute into chunks

In a big soup pot, saute the celery, onion, carrots in one stick of butter. When the veggies start to turn soft but not completely cooked, add the chopped cabbage. Add almost one whole can of broth at this point or a little earlier if needed. Just eyeball it. Once the cabbage cooks down a bit, add the remaining ingredients, EXCEPT FOR THE VELVEETA CHEESE. Simmer 45 minutes. Add the Velveeta cheese in the last 5 minutes or until melted. Be careful not to overcook once the cheese is added. Turn stove off or to the lowest setting to avoid burning. Serve with hot buttered sour dough rolls.

Monday, October 13, 2008

Banana Chocolate-Chip Mini Muffins

Tomorrow is Taylor's turn to be the "Shining Star" at school so that means she brings the snack and will be the line leader all day. Normally the teachers tell you specifically what to bring but all my instructions from them were to bring a "fall snack". I decided to make these muffins from Family Fun so I thought I'd pass it along. At first I wasn't sure if I liked them but the more I eat them (haha) the more I like them. Taylor, on the other hand, spit it out right away. Not a good sign for the kids tomorrow. LOL It's not a super sweet muffin so I think that's why I wasn't sure about them at first. I also don't think my bananas were ripe enough. As Gabba Gabba would say..."Try 'em, you'll like 'em".

Banana Chocolate Chip Mini Muffins

1/2 cups all-purpose flour
2/3 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 cup mashed very ripe bananas (about 2 large or 3 medium)
1 large egg
1/4 cup (1/2 stick) butter, melted
1/4 cup fat free or light sour cream
2 tsp vanilla extract
1/4 cup low-fat milk
1/2 cup mini semisweet chocolate chips

  1. Heat the oven to 350
  2. Line a mini muffin pan with bake cups or lightly coat the muffin cups with cooking spray.
  3. In a medium size bowl, combine the flour, sugar, baking powder, and salt and stir with a fork to blend.
  4. In a mixing bowl, combine the mashed bananas, egg, melted butter, sour cream, vanilla extract, and milk. Beat on medium until well blended. Reduce the speed to low and blend in the dry ingredients (do not over mix). Stir in the mini chocolate chips.
  5. Fill each muffin cup with 1 level tablespoon of batter. Bake the muffins for about 20 minutes or until the tops are golden and toothpick comes out with some melted chocolate but no crumbs.
  6. Transfer the muffins to a rack to cool. Repeat with the remaining batter. Makes 36 mini muffins. (mine made 48)

Monday, September 8, 2008


I have to share the cookie recipe we made yesterday from the Wilton cookie cutter box. For the longest time Jon and I have been looking for a good sugar cookie recipe but always end up with the "old fashion" sugar cookies which aren't the same. This one is a cross b/w short bread and sugar cookie and are soooo good. Beware b/c they are addicting! You know how I knew they would be good....the dough was delish!!! I love me some cookie dough!!!!

Roll-Out Cookies

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 egg
1 1/2 teaspoons clear vanilla extract (I used the regular dark one and it was fine)
1/2 teaspoon no-color almond extract
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Preheat oven to 400 F. In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approx 12 in. wide and 1/8 in. thick. Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned. Makes about 3 dozen cookies. Recipe may be doubled.

Sunday, July 6, 2008

Lobster Dip


Last night we went to a friend's house for a 4th celebration and there was the best dip EVER there! Her cousin made it and I had to immediatly get it from him. It's a lobster dip but I can just imagine some nice crab in there from those crabs we are getting in two weeks when I'm down the bayou. Right mom!!!! :-) No pressure.....

12 oz lobster
8 oz cream cheese
1 cup mayo (or miracle whip)
dash of garlic (2 TBS ranch dressing mix)

  1. Chop lobster
  2. Mix together
  3. Sprinkle Paprika on top
  4. Bake at 300 for 30 minutes
As Racheal Ray would say.........YUMMO!!!!!!!!!!!

Saturday, May 10, 2008

Dream Spaghetti

This is a Homemade Gourmet recipe that I tried last night. Boy Oh Boy was it delicious!!!!

8 ounces your choice spaghetti noodles/pasta
3 cups spaghetti sauce (I use the HG Spaghetti seasoning to make my sauce)
1 1/2 pounds cooked ground beef
8 ounces cottage cheese
4 ounces sour cream
1 cup shredded mozzarella cheese

  1. Preheat oven to 350. Cook your choice noodles/pasta following package directions and drain.
  2. Combine sauce and cooked beef.
  3. Combine cottage cheese and sour cream.
  4. In 9X13 pan, layer bottom with cooked pasta, spread on cheese mixture, top with meat mixture, and sprinkle with mozzarella cheese.
  5. Bake for 30 minutes

Serves 6-8

Saturday, March 1, 2008


I made a wonderful dessert tonight so I thought I would share. It may throw you for a loop a bit b/c it's a cake made with cornbread but trust me on's delicious!!!! I got it out of my Cooking Light cookbook so it's not too fattening.

Summer Fruit Upside-Down Cornmeal Cake

1 cup (1/4 inch thick) nectarine slices
1 cup blueberries
1 cup raspberries
1 tsp lemon juice
cooking spray
1 tbsp butter, melted
1 cup plus 1 tbsp sugar, divided
1 1/4 cups all purpose flour
1/2 cup stone ground yellow cornmeal
1 1/2 tsps baking powder
1/4 tsp salt
5 tbsp butter, softened
2 large eggs
1 tsp vanilla extract

  1. Preheat oven to 350.
  2. Combine first 4 ingredients in a medium bowl; toss gently. Coat a 9 inch cake pan with cooking spray. Brush pan with melted butter. Sprinkle evenly with 1 tbsp sugar. Pour nectarine mixture into pan in an even layer; set aside.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, and salkt in a bowl, stirring well with a whisk.
  4. Combine 1 cup sugar and softened butter in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture to butter mixture; beat just until combined.
  5. Spoon batter evenly over fruit mixture. Bake at 350 for 40 minutes or until cake is set and light brown. Cool in pan on a wire rack 5 minutes. Place a plate upside down on top of cake pan; invert cake onto plate. Serve warm or at room temperature.

Yield 12 servings Calories 221 Fat 6.8g

I hope you enjoy....we sure did!!!! At a little vanilla ice cream to it and it's heavenly!!!!