Whip it up Wednesday

Staying on an ice cream kick ,I saw this on Family fun , the 4th being this Sunday I thought it would be a fun treat to pass along.

Uncle Sam Ice Cream Cones

1. Place a scoop of vanilla ice cream on a plate and return it to the freezer to harden. Meanwhile, construct an Uncle Sam hat out of a wafer ice cream cone.

2. Use frosting to attach a blue band of fruit leather around the bottom of the cone. Squirt vertical stripes of red decorating gel down the sides and blue gel on the top.

3.Using a star tip, squirt on white frosting stars around the blue fruit leather, if desired. TIP: To avoid smudging the Uncle Sam hat design, have your child hold the cone from the inside while decorating it with fruit leather and icing.

4.Remove the ice cream-scoop "head" from the freezer and top with the Uncle Sam hat. Working quickly so the ice cream doesn't melt, add blue M&M's eyes and a red M&M's nose. Finally, add a whipped cream beard. To do this, have your child hold the canister upside down while squirting on a long white beard.

5.Serve up your Uncle Sam ice cream cone immediately.

Whip it up Wednesday

How about a fun cool looking drink to share at that next BBq party?

Lemonade with Berry Ice Cubes

Ingredients

* 1 11.5-oz. can frozen concentrate strawberry or any berry mix juice
* 24 raspberries or 8 strawberries, sliced (optional)
* 2 quarts water
* 1 1/3 cups sugar (or more, to taste)

* 1 1/3 cups fresh lemon juice
* 8 lemon slices
* 8 mint sprigs

Instructions

Pour the juice concentrate and 1 can of water into a pitcher.
Mix to combine, then pour the juice into two ice cube trays, adding raspberries or sliced strawberries if you wish. Freeze.
Combine the 2 quarts of water and the sugar in a medium saucepan. Bring to a boil and stir to combine.
Reduce to a simmer and cook until the sugar is dissolved, about 1 to 2 minutes. Remove from heat.
Strain the lemon juice through a fine sieve into the sugar syrup. Chill. Slit each lemon slice once, from center to rind, then press the slits onto eight glasses. Fill each glass with 3 berry ice cubes and the lemonade. Garnish with a mint sprig. Makes 8 glasses.

Whip it Up Wednesday

These are on my to try list for the grill..I just love summer!

Grilled Chicken Tostadas From Family Fun

Ingredients

• MARINADE:
• 1/2 cup fresh lime juice (about 3 to 4 limes)
• 1/4 cup soy sauce
• 1/4 cup vegetable oil (plus more for brushing the tortillas)
• 1 tablespoon honey
• 2 teaspoons minced garlic
• 1 1/2 teaspoons chili powder

• TOSTADAS
• 6 boneless, skinless chicken thighs (about 4 ounces each)
• 8 small corn tortillas (5 to 6 inches in diameter)
• 1 1/2 cups (6 ounces) shredded Monterey Jack, or more if desired
• 1 1/2 cups shredded lettuce
• OPTIONAL TOPPINGS: salsa, guacamole, sour cream, cilantro, green onions

Place the chicken thighs in a gallon-size zip-lock bag and add all the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, place it in a bowl, and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before you want to start grilling.


Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.


Remove the thighs from the bag and discard the marinade. Grill the chicken until it's no longer pink inside, about 4 to 5 minutes per side on a gas grill. Transfer the chicken to a cutting board and let it rest for about 5 minutes before cutting it into 1/2-inch strips.


Lightly brush both sides of the tortillas with vegetable oil. Grill them on each side until they turn slightly brown, about 1 minute on a gas grill. Before removing the tortillas from the grill, sprinkle each one with 1 tablespoon of cheese.


To serve, layer the tortillas with shredded lettuce, the chicken strips, the remaining cheese, and any additional toppings. Serves 6 to 8.

Whip it up Wednesday

I am becoming one of the most spoiled women on the planet, fast. You see until recently I have done ALL the cooking in my house. Every bit of it.
My husband isn't a guy's guy who is a whiz at the BBQ. Nope I bought him a man book to learn to use the grill. He likes it so much he is grilling every weekend now. My daughter's have shown an interest in cooking and baking. So they have been scouring the libraries for kids cook books.
So today I am sharing a great older kids can cook recipe that my daughter made for breakfast Monday morning. She even got up an hour earlier just so she could. (Gotta take advantage of this while I can.) And Look I even got a picture~

Banana Bread

1/2 c. butter
1 c. sugar
2 eggs
3 med. bananas
1 tsp. baking soda
2 c. flour
1 c. walnuts, optional

Preheat oven to 375. Lightly butter or spray bottom and sides if 9 inch loaf pan.

Place butter and sugar in a mixing bowl and beat with electric mixer on low for 1 min, add eggs and mix for 1 min. Add bananas and mix 1 min, the batter will be lumpy but banana pieces should be no bigger then 1/2 inch.

Add baking soda and salt and mix on low setting. Add flour and mix for 1 min, making sure to get sides and bottom of the bowl. Add walnuts stir in with spoon.

Pour batter into a loaf pan and bake 15 min. Reduce heat to 350 and bake for another 45 min or until toothpick inserted in the middle comes out clean.

Remove bread from pan and place on cooling rack. If you let it cool in the pan bottom becomes soggy.

There you have it, something easy tweens can make on thier own and something younger kids just need help measuring. And yummy to boot.

Whip it up Wednesday

It's getting warmer out so how about a grill recipe?

Lemon Oregano Chicken
1/4 c. extra virgin olive oil
finely grated zest and juice of 2 lemons
1 T. dried oregano
1T. minced garlic
2 t. paprika
1 1/2 t. Kosher salt
1/2 t. black pepper
6 boneless skinless chicken breast halves

In med. bowl whisk marinade ingredients
Place breasts on lg. rim plate (pie plate will work) Spoon or brush marinade over the meat turning to coat evenly. cover and refridgerate 1- 2 hours.

Grill chicken over direct medium heat with lid closed as much as possible for 8- 12 min turning once or twice.

Whip it up Wednesday

OK I know you hate recipes without pictures, but for some reason I never make what I am sharing with you so I never get the chance to take a picture. I promise though this one is yummy, even my kid who HATES Mexican food will eat it.

Christina's Steak quesadillas

3 cube steaks , cut into bite size pieces

1 pkg. of your favorite fajita seasoning

1 pkg. of Mexican shredded cheese

Hormel crumbled bacon bits (use Hormel, if you use hard bacon bits it doesn't taste as good)

8 flour tortillas

Marinade the cube steaks in the mixed fajita seasoning for about 2 hours. Transfer to a skillet and cook until steak is tender and cooked throughly, set aside.

On another skillet , tortilla stone, quesadilla maker , or open flame if you are bold
heat one side of 2 tortillas, this will be the insides of the quesadilla.

On one tortilla layer cheese, 1 tsp. bacon bits, and steak top with other tortilla.
Heat up the outsides until you get a nice golden color appear and the cheese is melted.

cut into 4 triangles and enjoy!

This make an excellent quick lunch as well even if you don't marinade the steak for long. It'll be a bit tougher but still just as good.

Whip it up Wednesday

I got this recipe from Jeannie courtousy of Kraft foods. It looks super yummy but I haven't had a chance to make it yet. I promise to let you know how it is when I make it or if you make it soon let me know your thoughts.

Creamy Chicken with Bacon & Penne

4 slices OSCAR MAYER Bacon
4 small boneless skinless chicken breast halves (1 lb.)
2 cups penne pasta, uncooked
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
3/4 cup fat-free reduced-sodium chicken broth
1/2 cup cherry tomatoes, halved
2 green onions, chopped

WRAP 1 bacon slice around each chicken breast. Heat large nonstick skillet on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until chicken is done (165ºF). Remove chicken from skillet; cover to keep warm. Discard drippings in skillet.
COOK pasta in large saucepan as directed on package. Meanwhile, cook cream cheese spread and broth in skillet until cream cheese is melted and sauce is thickened and well blended, stirring constantly with whisk. Stir in tomatoes and onions; cook 2 min. or until heated through, stirring occasionally.
DRAIN pasta; return to pan. Add sauce; mix lightly. Serve topped with chicken.

Whip it up Wednesday

Have you ever heard of Sparkpeople?
It is a really awesome weight loss site that has a section where people can post low-fat weight loss recipes.
Finding good recipes my family loves and that fit in with my goal is a huge accomplishment so today I am going to share with you one of my families favorites from that site.

Creamy Italian Chicken

1 can each of low fat cream of chicken and cream of mushroom soup
1 8 oz. package of low fat cream cheese
1 pkg. of Italian dressing seasoning (dry)
4 chicken breasts

Mix all ingredients into a crock pot and cook on low for 8 - 10 hours.
Shred chicken and serve over rice.
Good with side salad or stemmed veggies.This picture was taken after I loaded the left overs into my container and if you look carefully you will see the one change my family makes with this recipe is that they like it over pasta instead of rice.

Whip it up Wednesday

My youngest daughter has been on a serious cookbook/cooking kick. So when she came home with a cookbook from her school library she asked me if she could prepare dinner. Well I didn't want to be a bad momma and say no and so she set off to cook for her family. Chris was shocked and amazed that it was actually really good so I figured I would share the fun easy , but yummy recipe even a kid could make.

Spicy Chicken burgers

2 lg chicken breasts hut in half

1/2 c flour

1/4 t chili powder

salt and pepper to taste

veggie oil for frying

your favorite buns

lettuce

salsa

sour cream

Flatten chicken breasts using palm of your hand or heavy rolling pin

Put flour, chili powder, and Chicken in large plastic bag Close the top and shake well.

Take chicken out of the bag and add salt and pepper

Heat oil in frying pan until hot Fry the chicken about 8 min each side until firm and golden brown.

Open buns and leetuce, chicken , sour cream, and salsa. Serve.

to go along with it my kids also fixed...

Funky fries

6 med potatoes

5 T sunflower or olive oil

Pre heat oven to 475

Scrub potatoes and cut them in half lengthwise then into narrow wedges.

Brush the baking sheet with oil. Lay the wedges in one layer on top, then brush them with oil and season ( We use Lawry's all season salt, but dried herbs work for a more meditrrianean flavor.)

Bake wedges on top oven rack about 20 min or until crisp , golden brown and puffy.

Whip it up Wednesday

We all know how cold it has been outside and we are probably going through gallons of hot chocolate. Well my pal Bridgett sent me the link to this craft here ( I am showing hers as I haven't made one yet.)That include these yummy peppermint marshmallow treats that you stir into you cocoa.To make these yummy treats the supplies you'll need: marshmallows, almond bark melt, leftover candy canes (or starlight mints) and lollipop sticks (we also used coffee stirrers).

Melt the almond bark in a double boiler.
Crush the candy canes.
When the candy is melted, place a stick in each marshmallow and dip in almond bark melt (be careful--marshmallows can melt), then dip in crushed candy cane.
Place on wax or parchment paper and cool in refrigerator. (As soon as they are firm, seal in a zip top bag to keep the marshmallows soft.)

To view awesome pics go to the original website here and check out the step by step photos.

Whip it up Wednesday

I recently got this off of the Campbell's Kitchen Website. Man is it super yummy even Chris ate left overs.

Crockpot chicken and dumplings

6 skinless, boneless chicken breast halves (about 1 1/2 pounds), cut into 1-inch pieces

2 medium Yukon gold potatoes, cut into 1-inch pieces (about 2 cups)

2 cups whole baby carrots

2 stalks celery, sliced (about 1 cup)

2 can (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 cup water

1 teaspoon dried thyme leaves, crushed

1/4 teaspoon ground black pepper

2 cups all-purpose baking mix

2/3 cup milk

* Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.
* Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.
* Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
* Stir the baking mix and milk in a medium bowl. Drop the batter by spoonfuls onto the chicken mixture. Increase the heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.
* *Or on HIGH for 4 to 5 hours.

Whip it up Wendesday

I don't know about you but my week is going by way to fast for my liking. I didn't even realize that I had not scheduled for my blog at all this week until 10:30 last night and was to tired to be concerned. So here I am at 6 am trying to get this up !

The recipe today is for french dip subs. This is something I always saw my husband eat when we were dating so I decided to start making them at home

you need:
3 pound boneless chuck roast
1 1/2 c. water
1/3 c. soy sauce
1 t. dried rosemary
1 t. dried thyme leaves
1 clove garlic finely chopped
1 dried bay leaf
3 peppercorns
hoagie rolls or french bread

Place Beef in crock pot after trimming fat. Mix all ingredients except bread and pour over the beef

Cover and cook on low 7-8 hours or until beef is tender ( because if you are like me more then likely the beef is only half thawed)

remove beef slice thinly and place in bread.

Serve with the au jus for dipping!

YUM!

Whip it up Wednesday

This is a big favorite with my 10 year old and a perfect crockpot meal.Broccoli and beef pasta
2 c. or 1 10 oz package of frozen Broccoli florets
1 onion thinly sliced
1/2 t. basil leaves
1/2 t. oregano leaves
1/2 t. thyme leaves
1 14 1/2 oz can of italian style diced tomatos undrained
3/4 cup beef broth
1 pound hamburger
2 cloves garlic
2 T tomato paste
2 c. cooked rotini pasta

Layer broccoli, onion, basil, oregano, thyme. tomatos, and broth in slow cooker. Cover cook on low for 2 1/2 hours.

Combine beef and garlic in skillet, cook on high 6 to 8 min so meat is no longer oink, drain add to crockpot cover and cook 2 hours

Stir in tomato paste . add pasta . Cover and cook 30 min

top with Cheddar cheese and serve.

Enjoy!

Whip it up Wednesday

Today's recipe is one I took off of Oprah's web site years ago.

I am always looking for good recipes and this one jumped out at me. If you love ribs this is one to try.

Quincey Jones Thiller ribs

2 tsp. spike season

1 tsp. accent

1/2 tsp black pepper

5 racks babyback ribs

6 minced galic cloves

2 lg jalapeno peppers (well depends on how spicy you want them)

2 grn bell peppers

2 red bell peppers

2 yellow bell peppers all thinly sliced

In cup combine spike, Accent, & black pepper. Sprinkle 1/2 tsp. of mix on each side of rib racks.

In smal bowl combine garlic, jalapenos, and remaining seasoning. Rub the garlic mix on top and bottom of ribs.

Line lg roasting pan (17x11 1/2) with enough foil ro wrap all ribs. Spread a layer of bell peppers on top of the foil. place 2 racks side by side on the veggies.continue to layer in the same manner. Tightly wrap the maraniated ribs in the refridgerate for 2 days.

Remove the pan from fridge and sit at room temp. Preheat oven to 400 degrees

Before placing the ribs in the oven reduce to temp to 300

bake foiled ribs for 6- 8 hours.

A lot of work but well worth the effort!

Whip it up Wednesday

Yup I have another recipe for soup for you.
This one is good for vegans if you substitute the chicken broth for veggie broth.

Cheesy Veggie soup

1 c. Chicken Broth
!/2 bag of California Frozen veggies (broccoli , cauliflower, carrots)
5-8 potatoes , peeled and cubed
1 can chedder cheese soup
1/2 of a small block of velveeta
2 gloves of garlic
black pepper to taste

Ready for the cooking instructions because this one is hard.

Mix all together in a pot and cook untill potatoes are tender. Stir constantly.

Told you it was hard.

ENJOY!

PS yes Jeannie I know you want pictures of this stuff , but I haven't cooked it this week. I promise to start cooking stuff and adding pictures really really!

Whip it up Wednesday

So in my new format for the ole blog I have decided to share recipes for things.
Some weeks it may be an actual recipe.
Some weeks it may be a recipe to make something to give as a gift , like maybe potpourri.
Since it is still cold outside I have decided my first recipe will be for a soup.
Try it ! It is truly a work of yumminess~

Mexican Chicken Corn Chowder

11/2 lbs. boneless, skinless chicken breasts
1/2 c. of chopped onion
1-2 cloves of mince garlic
3 T. of butter
2 Chicken Boullion cubes
1 c. hot water
1 t. ground cumin
2 c. half and half cream (this is when weight watchers yells NO STOP WHAT YOU ARE DOING!)
2 c. 8 oz shredded Montery Jack Cheese (weight watchers cringes further)
1 can cream corn
1 4 oz. can of chopped green chilies, not drained
1/4 - 1 t. Hot Pepper sauce (tabasco, it depends on your preferences to spicyness)
1 med. tomato chopped
fresh cilantro

Cut chicken breasts into bite size pieces.
In pot brown chicken , onion, garlic in butter until the chicken is no longer pink.
Dissolve Boullion cubes hot water, and add to pan with cumin.
Bring to a boil.
Reduce heat to low , cover and simmer 5 min.
Add half and half, cheese , cream corn, green chilie, and hot sauce and cook and stir until cheese melts.
Stir in tomatoes right before serving and serve immediately.
garnish with cilantro

This is truly one of the best soups I have ever ever had! And great served with corn chips like enchilada soup at chili's!
I so need a recipe for that soup!
Enjoy!

YUMMY YUMMY ...

Not for my tummy though. Who needs the expanding waist line?

Well not me but I have to share a yummy recipe I found scoping out the Hershey's website.
One of my favorite candies for the holidays are these little candy cane kisses..
I found this recipe for them

CANDY CANE BLOSSOMS

Ingredients:

• 48 HERSHEY'S KISSES Brand Candy Cane Mint Candies
• 1/2 cup (1 stick) butter or margarine, softened
• 1 cup granulated sugar
• 1 egg
• 1-1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons milk
• Red or green sugar crystals, granulated sugar or powdered sugar

Directions:

1. Heat oven to 350°F. Remove wrappers from candies.

2. Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.

3. Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

And Ohh yes they were as yummy as thy look.
P.S. That is not a picture of the ones I baked. By the time I finished making 2 batches of these I realized oops I forgot to take a picture. This one is off the Hershey's website.
ENJOY!

Tuesday's at the Table

Well AndreaLeigh Has been doing this at her blog for some weeks now and I wanted to start adding some recipes to the list! She comes up with some pretty amazing things. I hope I can just keep up!
So my recipe for today is Lime Garlic Chicken with Rice. So pull out the crock pot and lets get started...

1 pkg. bone in chicken thighs (I use thighs and legs, never tried breasts though)
1/4 c. lime juice
1 1/2 c. chicken broth
2 cloves garlic , finely chopped
1/2 t. dried thyme leaves
1/4 t. pepper
1 c. uncooked instant rice

place chicken in slow cooker and add all ingrediants except rice
cover and cook on low setting 8 to 10 hours , during last 15 min of cooking add rice(I always do 30 though, I never chance uncooked rice)

serve chicken over rice with fresh salad or steamed veggies. Even my kids like this one!

It's been a few days...

but this weekend we celebrated my husbands 35th birthday. It's hard to believe we have known each other that long and that we have been married 10 years. It doesn't seem that long but I guess that's what makes for a good marriage that you don't notice the passage of time and that you are totally comfortable in your skin with each other. So in honor of my hubby's birthday I am gonna share his favorite dessert recipe. Let me just say my husband does not care for cake , unless its a slice of my homemade red velvet cake and this ,but this recipe he will eat the pan.{wink} I would have shared a picture but the family kinda got to it first!

Chris' favorite sopapilla cheese cake



2 Pkgs cresent rolls
2 8 oz pkgs cream cheese
1 egg
1 1/2 c. sugar
1 1/4 t. vanilla
1 stick of butter
cinnamon


Preheat oven to 350 degrees. grease the bottom of a 13x9 pan. Spread one package of rolls at bottom of pan as a whole do not break into triangles.In bowl cream egg, cream cheese, 1 c. of sugar and vanilla till smooth. Spread over rolls in pan. Cover with other package of rolls. Melt butter pour on top. Combine 1.2 c. sugar and cinnimon to taste. Sprinkle on top. Bake for 45 min. Let cool and enjoy!