DIY Magic Shell

this is so easy to make you are going to kick yourself for not making it sooner.

1 1/4 Cups Chocolate Chips
1/2 Cup Coconut Oil (measured when solid)

Melt chocolate chips and coconut oil in the microwave about 1 minute (depending on your microwave). (or on the stove top)

Allow to sit a few minutes to allow the heat of the oil to melt the chocolate chips and then stir until smooth.

It will be runny.

Pour into a reusable container.... if you refrigerate you might want it in a glass container for reheating it.

Copycat recipe: Starbucks Green Tea Lemonade

If you know me you know I have a thing for ice tea any kind of ice tea actually. So when I walked into Starbucks for the first time I was automatically drawn to the Ice tea drink and I noticed Green Tea Lemonade. I also love Lemonade so this was of course what I would order. It was so good I just had to figure out a way to make it. Because honestly it costs way to much for my liking.

5 bags of green tea

1 can frozen lemonade concentrate, thawed

Place tea bags in a glass measuring cup and fill to the 2-cup line with boiling water.

Let steep 3-5 minutes.

Discard tea bags and pour tea into a 2-quart pitcher.

Add 6 cups of cold water and lemonade concentrate.

Stir.

Chill or if you are antsy and want to drink it right away like I did, pour into a glass filled with ice.

Strawberry Yogurt Covered Pretzels

1 large bag mini pretzels

2 cups strawberry yogurt

4 cups confectioners sugar

1. Preheat the oven to 250ºF.

2. Beat together the confectioners sugar and yogurt until the frosting is smooth and creamy. Add up to a cup more of confectioners sugar if necessary to make it thicker. Stir in the pretzels.

3. Place the pretzels on a lined cookie sheet. Turn OFF your oven and place the pretzels inside, propping the door open slightly. This will help dry the frosting. Allow them to sit there for 3 hours before removing.

the look beyond yummy... I used to buy the Quaker yogurt covered pretzels they were so good so I am going to be making these this week to test out how good they taste I will post how they turn out this week.

Homemade Pancake Syrup

Trying to cut corn syrup out of our diet... so I have found a wonderful pancake syrup recipe and I thought I would share it all with you.

2 cups water

4 cups sugar
1/2 tsp. maple flavouring
1/4 tstp. vanilla flavouring

Directions:

1. Bring water to a boil.
2. Add sugar.
3. Boil for one minute.
4. Cool and add flavoring. (do not add before it is off the heat as the flavouring with boil off)

I save the bottles to put it in once it cools!

Another recipe:

Hot Buttermilk Syrup

1 cup sugar (I generally use a bit less)
2 TBS buttermilk powder
1/8 tsp baking soda, scant
1/2 cup butter
1/2 cup water
1 tsp vanilla

Whisk together dry ingredients (including butter milk powder). In saucepan, bring butter and water to a boil. Pour dry ingredients into saucepan, stirring constantly. Bring back to boil and stir for a minute or two. Take off heat and stir in vanilla. It will thicken as it cools.

Note: I was really skeptical of "making" syrup before I tried these two recipes. But, we LOVE them at my house! You can also substitute 1/2 cup real butter milk instead of the 2 TBS buttermilk powder and 1/2 cup water, if you wish.

Ranch Hamburgers

These tend to be a favourite here at my house they are so yummy!

2 pounds lean ground beef
1 (1 ounce) package ranch dressing mix (I use the recipe here and put in more than one package worth)
1/2 cup crushed saltine crackers
1 onion, chopped (can be substituted with onion soup mix and if so leave out crackers)

Directions

1. Preheat the grill for high heat.
2. In a bowl, mix the ground beef, ranch dressing mix, crushed crackers, and onion. Form into hamburger patties.
3. Lightly oil the grill grate. Place patties on the grill, and cook 5 minutes per side, or until well done.

These burgers are so so so good... oh I said that... everyone that has them just loves them. I usually top them with tomato and lettuce. Great flavour!

Don't forget to make your buns here is the recipe for that.

Homemade Hamburger Buns/ Hotdog Buns/ Sandwich Buns

After many years of trying I finally got a hamburger bun recipe I LOVE!!!! It is great for hotdogs, sandwich buns you name it. I have used it for sub buns as well. It freezes well and tastes so fresh when thawed.

1 cup milk
1 cup water
2 tablespoons butter
1 tablespoon white sugar
1 1/2 teaspoons salt
5 1/2 cups all-purpose flour (I have used 1/2 all purpose & 1/2 whole wheat)
1 (.25 ounce) envelope active dry yeast
1 egg yolk
1 tablespoon water

Directions

1. Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm. If the mixture is too hot, it will kill the yeast.
2. In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.
3. Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes.
4. Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven.
5. Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.

I have also put onion flakes, cheese and seeds on top before baking. YUMMY!

These rolls taste so good they make about 24 small rolls and 12 regular size ones... if 12 is too many for your family make some into sandwich buns. Trust me they will be great!!!!

** used this recipe for cheese sticks as well **

Homemade Powdered Ranch Dressing Mix

Have you ever looked at the back of a package of Ranch Dressing Mix.... trust me don't so many words I can not pronounce. My goal was to try to find a Ranch Dressing mix I could keep on hand to use for dips and other recipes when it is called for. Here is what I came up with.

Homemade Powdered Ranch Dressing Mix

1 teaspoon dried parsley
1/4 teaspoon seasoned salt

1/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon dried thyme

1/8 teaspoon dried dill weed

add pepper to taste

In a small bowl, stir together the parsley, salt, seasoned salt, garlic powder, onion powder, dill weed, pepper and thyme.

Use as a substitute for Ranch Dressing Mix.

Here is a recipe to make a larger quantity you can store in a cool dry place and just use it as needed for recipes or ranch dressing.

1 tablespoon and 2 teaspoons dried parsley

1-1/4 teaspoons seasoned salt

1-1/4 teaspoons salt
2-1/2 teaspoons garlic powder
1-1/4 teaspoons onion powder
1/2 teaspoon dried thyme

1/2 teaspoon dried dill weed

Black Pepper to taste

Uses:
To make dressing, mix this recipe with 1 cup mayonnaise and 1 cup buttermilk.
For dip, mix this recipe with 1 3/4 cups sour cream and 1/4 cup of buttermilk.
I made this into a dip with 1/4 cup buttermilk, an 8 oz container of fat-free plain yogurt, and about 1/2 cup of light mayonnaise

I mixed it with 1 cup buttermilk, 1/2 cup mayo, and 1/2 cup sour cream. perfect consistency and flavor!

A-B-C Muffin Master Mix

18 cups all-purpose flour
5 cups granulated sugar*
2 1/4 cups buttermilk blend or nonfat dry milk
6 tablespoons baking powder
2 tablespoons baking soda
2 tablespoons salt
3 tablespoons ground cinnamon
3 teaspoons ground nutmeg

Store in a large airtight container labeled with the date and contents in a cool, dry place.

Shelf life: 6 to 8 months. Makes enough for about 5 batches of 24 muffins each.

If desired, sugar can be omitted then stir in 1 cup honey for every 24 muffins as you make them.

To make 24 regular size muffins:

Heat oven to 400 degrees F.

Coat muffin tins with an oil/lecithin mixture, grease with shortening or butter, or spray with cooking spray. In a large bowl, beat:
4 eggs
3 teaspoons vanilla extract
2 cups water
1 cup vegetable oil

Stir in 5 1/2 cups muffin mix and any additional ingredients just until moistened. The batter should be lumpy. Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown. Muffins freeze well. To reheat frozen muffins, microwave on HIGH for 30 seconds per muffin.

These two toppings would go well with almost any of the ABC muffins. Sprinkle mixture atop uncooked muffins before popping them into preheated oven:

Streusel Topping for 24 Muffins:

Mix together:
1 cup granulated sugar
1 teaspoon cinnamon
2/3 cup all-purpose flour
Cut in 1/2 cup cold butter until mixture is crumbly.

Crunchy Topping for 24 muffins:

Mix together:
1 cup rolled oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons ground cinnamon
Cut in 1/2 cup softened butter with fork or pastry cutter until crumbly.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients to add to mix before baking:

Apple Muffins:
3 cups raw grated apples
1 teaspoon ground cloves
1 cup nuts or raisins
Sprinkle with cinnamon and sugar mixture before baking.

Applesauce Muffins:
1 cup applesauce - omit oil

Apricot Muffins:
1 cup chopped dried apricots

Banana Muffins:
2 mashed bananas
1 cup walnuts (optional)

Blueberry Muffins:
2 cups fresh or frozen rinsed blueberries

Bran Molasses Muffins:
Use only 3 cups of muffin mix.
Stir in:
4 cups bran cereal
1/2 cup molasses
1 cup raisins

Butterscotch Muffins:
2 (12 ounce) bags butterscotch chips
1 cup chopped nuts

Carrot Muffins:
2 cups grated carrots
1 cup raisins
1 1/2 teaspoons allspice

Cashew Muffins:
2 cups unsalted coarsely chopped cashews

Cherry Muffins
2 cups fresh or dried pitted cherries

Chocolate Chip Fudge Muffins:
1 1/2 cups cocoa
1/2 cup granulated sugar
3 cups miniature chocolate chips

Coconut Muffins:
3 cups toasted flaked coconut (reserve some to sprinkle on the top)

Cranberry Orange Muffins:
2 cups chopped fresh or frozen cranberries
1 cup nuts
1/2 cup orange juice
2 tablespoons orange peel

Currant Muffins:
1 1/2 cups currants
1 cup chopped nuts

Date Muffins:
1 cup chopped dates
1 cup chopped nuts

Eggnog Muffins:
4 teaspoons rum extract
2 cups eggnog (omit water from recipe)

Before baking, top with mixture of:
2 tablespoons sugar
1 teaspoon nutmeg
1/2 teaspoon cinnamon

Fig Muffins:
2 cups dried chopped figs
1 cup chopped walnuts

Fruit Muffins:
2 cups dried diced fruit

Garden Fresh Muffins:
1 cup grated carrots
1 cup grated zucchini
1/2 teaspoon ground cloves

Gingerbread Muffins:
2 tablespoons ground ginger
1/2 cup molasses
2 cups raisins

Granola Muffins:
Reduce muffin mix to 4 cups and add:
1 1/2 cups granola
Top with additional granola before baking.

Grapenuts Muffins:
Reduce muffin mix to 4 cups and add:
2 1/2 cups Grapenuts
1 teaspoon allspice

Hazelnut Muffins:
2 teaspoons ground cardamom
2 cups chopped hazelnuts

Incredible Cream Cheese Muffins:
Combine:
2 (8 ounce) packages cream cheese
1/2 cup granulated sugar
2 eggs
Drop this mixture by tablespoon onto top of muffins before baking.

Jam Muffins:
1 1/2 cups jam or preserves (strawberry, raspberry, blackberry, cherry)
1 cup chopped nuts (optional)

Kisses and Hugs Muffins:
1 1/2 cups cocoa
1/2 cup granulated sugar

After filling muffin tins 3/4 full, drop one Hershey's kiss into the center of each muffin, pushing down slightly until kiss is covered. Ice cooled muffins with confectioners' sugar and water glaze.

Lemon Muffins:
Omit 1 cup water and replace with 1 cup lemon juice.
Use 4 eggs.
1/2 cup chopped nuts

Lemon Poppy Seed Muffins:
2 (3.4 ounce) packages instant lemon pudding mix
2 tablespoons poppy seeds
Use 4 eggs.
Omit 1 cup water and replace with 1 cup lemon juice.

Mandarin Muffins:
1 (11 ounce) can mandarin oranges, chopped and undrained
1 1/2 cups shredded carrot
Reduce water to 1 cup

Maple Muffins:
6 tablespoon maple syrup
Reduce water to 1 1/2 cups.

Marmalade Muffins:
1 1/2 cups orange marmalade
1 cup chopped nuts (optional)
1 cup orange juice (omit 1 cup of the water)

Mincemeat Muffins:
1 1/2 cups mincemeat

Oatmeal Muffins:
Reduce muffin mix to 4 cups and add:
1 cup oats
Use 4 eggs and up to 2 cups raisins or grated apples

Orange Muffins:
2 cups sour cream
1 cup nuts or coconut (optional)
2 (11 ounce) cans mandarin oranges, drained
Use 4 eggs.

Peach Muffins:
2 cups fresh or 1 large can (drained) chopped peaches

Peanutty Muffins:
3 cups peanut butter chips
1/2 cup chopped peanuts

Peanut Butter Banana Muffins:
1 cup peanut butter
1/2 cup chopped peanuts
3 mashed bananas

Peanut Butter and Jelly Muffins:
1 cup peanut butter
1/2 cup chopped peanuts
Drop 1 tablespoon jam into each muffin before baking.

Pear Muffins:
2 cups fresh or one large can (drained) chopped pears

Pecan Muffins:
2 cups chopped toasted pecans
1 teaspoon maple extract

Pineapple Carrot Raisin Muffins:
1 cup grated carrots,
1 cup crushed pineapple, drained
1 cup raisins
1 cup walnuts, chopped (optional)

Pineapple Macadamia Muffins:
1 teaspoon ground cloves
1 large can crushed pineapple, drained
1 (7 ounce) jar macadamia nuts, chopped

Plum Muffins:
2 cups fresh or canned plums, chopped

Prune Muffins:
1 to 2 cups chopped prunes
1/3 cup poppy seeds

Pumpkin Muffins:
2 cups or 1 can solid pack pumpkin
1 tablespoon pumpkin pie spice
1/2 cup chopped nuts
1/2 cup raisins

Raspberry Muffins:
2 cups fresh or frozen whole, unsweetened raspberries

Rum Raisin Muffins:
3 teaspoons rum extract or 3 tablespoons rum
Before baking, top with mixture of:
2 teaspoons granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Sesame Seed Muffins:
1 cup toasted sesame seeds
Before baking, top with mixture of:
1/2 cup nuts
4 tablespoons brown sugar
4 tablespoons sesame seeds
2 tablespoons all-purpose flour
1/2 teaspoon each cinnamon
1/2 teaspoon nutmeg

Sour Cream Muffins:
Omit one cup of the water and add:
1 cup sour cream
2 cups nuts
2 teaspoons grated lemon peel (optional)

Squash Muffins:
2 cups mashed squash
1 tablespoon pumpkin pie spice
1/2 cup chopped nuts
1/2 cup raisins

Strawberry Muffins:
2 cups fresh or frozen strawberries, chopped

Sweet Potato Muffins:
1 tablespoon allspice
4 tablespoons dry orange peel
2 (10 ounce) cans sweet potatoes, mashed, well drained (about 2 1/2 cups)

Tropical Treat Muffins:
1 cup dried mango or papaya, chopped
1 cup chopped banana chips or 2 fresh mashed
1 cup macadamia nuts, chopped
1/2 cup coconut
1/2 cup sour cream
2 teaspoons lemon peel, grated

Vanilla Muffins:
2 packages vanilla chips

Walnut Muffins:
1 1/2 cups chopped walnuts

Wheat Germ Muffins:
2 2/3 cups wheat germ
Use 4 eggs and 1/2 cup extra water
Before baking, top muffins with mixture of:
1/2 cup wheat germ
2 tablespoons granulated sugar

Yogurt Muffins:
Reduce water to 1 1/2 cups and add:
2 (8 ounce) cartons yogurt, plain or flavored

Zucchini Muffins:
2 cups grated zucchini
2 tablespoons cinnamon
1 cup chopped nuts (optional)

Ice Cream Frosty

This tastes quite similar to a Wendy’s frosty!

For extra fun add in some Smarties or Oreo cookies, chop cookies before adding to mixture

Servings 1-2

INGREDIENTS:

2 cups vanilla ice cream, slightly softened

1/2 cup whole milk or half and half cream

1/4 cup Nestles Quik

1 teaspoon powdered egg whites

INSTRUCTIONS:

In a blender, blend all ingredients together until well mixed.

Mixture should be very thick.

Pour into a tall chilled glass/s.

Originally posted here at: Kittencal's Kitchen

Cinnamon Rolls

Cinnamon Rolls

Serving Size 12

Dough:
1/4 cup warm water
1 tablespoon yeast
1 cup milk -- room temperature
1 large egg -- beaten,
1/4 cup butter -- softened
1 tablespoon sugar
1/2 teaspoon salt
4 cups all purpose white flour
1/2 package instant vanilla pudding mix (3.4 oz box)

Filling:
1 cup brown sugar-- packed
1 tablespoon cinnamon,
1/4 cup butter – softened

CREAM CHEESE CINNAMON FROSTING:
1/2 teaspoon cinnamon
4 ounces cream cheese -- softened,
1/4 cup butter -- softened
1/2 teaspoon vanilla,
1/2 tablespoon milk,
1 1/2 cups powdered sugar

Proof the yeast in the water. Mix remaining dough ingredients in the bowl of a stand mixer fitted with a dough hook. Add yeast mixture and knead until well mixed and dough is pliable.

Mix the brown sugar and cinnamon for the filling.
On a lightly floured surface roll the dough out to an 18" by 30" rectangle.
Spread the softened butter over the dough and evenly sprinkle with the sugar and cinnamon mixture.

Starting at the long edge of the dough, roll up tightly. Mark
the roll every 2 inches. With a thread (Unminted dental floss works well) cut the roll by placing the thread under the roll at your mark, crisscross over and pull to cut.

Place rolls into greased baking pans 2" apart. Cover and let rise in a warm, draft free place until almost double, approximately 1 hour.

After rising, rolls should be touching each other and the sides of the pan. Bake at 350 degrees F. for 15 to 20 minutes, or until golden brown.
In a small bowl, mix cream cheese, butter, vanilla and milk. Add powdered sugar and cinnamon and mix until smooth. Spread on warm rolls and serve immediately.

Caramel Marshmallow Delights

1 can (14 oz) sweetened condensed milk
1/2 cup butter
1 bag (14 oz) caramels
1 bag (16 oz) marshmallows
1 box (10 oz) crisp rice cereal

In the top of a double boiler, combine milk, butter & caramels. Heat over boiling water, stirring until smooth. Remove from the heat

With a fork, dip marshmallows into hot mixture, then roll in cereal.

Place on a foil-lined pan. Chill for 30 minutes

Remove from pan and store in airtight container in refrigerator

Mardi Gras Planning....

Looking at planning my menu for Mardi Gras for Tuesday, March 8, 2011.

Here are some things I have found so far....

• Creole Chicken (see seasoning below)
• Sweet Potato Casserole (see below)

Creole Seasoning (Emeril) Recipe
This mix may be stored up to 3 months.

2-1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp freshly ground black pepper
1 Tbsp onion powder
1 Tbsp cayenne
1 Tbsp dried oregano
1 Tbsp dried thyme

Combine paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano, and thyme thoroughly in a bowl.

Store in an airtight container away from light.

REBA McENTIRE'S PRALINE SWEET POTATO CASSEROLE

1 large can sweet potatoes, drained
1/4 tsp. salt
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/3 C. sugar
1/4 C. margarine, melted
2 eggs
Topping
1/4 C. margarine, melted
3 T. flour
3/4 C. brown sugar
1/4 C. pecans, chopped

Mash potatoes; add salt, vanilla extract, cinnamon, sugar, melted
margarine and eggs. Put into greased casserole. Mix topping
ingredients and sprinkle over top of potato mixture.

Bake at 350°F for 30 minutes.

Miss Carol's Corn Bread Cake
The cake is so named because it looks like cornbread - not because it uses cornmeal.

1 1/2 cups self-rising flour, sifted
1 cup granulated sugar
1 cup firmly packed brown sugar
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
1 cup chopped pecans

Preheat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan and set aside.
In a mixing bowl, combine flour, sugars, oil, eggs, vanilla extract and pecans. Mix well. Pour into prepared pan and spread evenly, especially into pan corners. Bake about 35 minutes, or until it tests done.

Tony Roma's Baked Potato Soup

Tony Roma's Baked Potato Soup

2 medium potatoes (about 2 cups chopped)
3 tablespoons butter
1 cup diced white onion
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half and half

Garnish
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped (green part only)


1. Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done. When potatoes have cooked remove them from the oven to cool.

2. As potatoes cool prepare soup by melting butter in a large saucepan, and sauté onion until light brown. Add the flour to the onions and stir to make a roux.

3. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.

4. Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.

5. Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick.

6. Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings.

oh my lands....

I went out to dinner with a group of wonderful ladies a week or so ago....

We went to tony roma's and although the food was good it wasn't anything I would run back for accept their onion loaf.... their onion loaf was the best thing I have ever tasted and I just came across a recipe for it!!!

Tony Roma's Onion Ring Loaf

Ingredients :

5 white onions sliced
1 cup milk
3 eggs beaten
Salt to taste
2 cup pancake mix
Oil for deep-frying
Parsley sprigs for garnish

Method :

* Separate onions into rings. Combine milk, eggs and salt to taste in mixing bowl. Soak onion rings in mixture 30 minutes.
* Place pancake mix in shallow bowl. Heat oil for frying in skillet to 375 degrees.
* Remove onion rings from milk mixture, dip in pancake mix, and place in hot oil. Fry rings until golden brown. Drain fried onion rings on paper towels.
* Pack fried onion rings solidly, but loosely, without pressing, into 8- by 4-inch loaf pan. Bake in 400 degree oven for 10 to 15 minutes. Turn onto serving plate. Garnish with parsley.
* This recipe yields 4 servings.

Forgotten Cookies

Ingredients

* 2 large egg whites, at room temperature *
* 1/2 teaspoon cream of tartar
* 2/3 cup white sugar
* 1 teaspoon vanilla extract
* 1 cup semisweet chocolate chips or finely chopped semisweet chocolate **
* 1 cup finely chopped walnuts ***

* I used egg whites sold in the carton

** I prefer milk chocolate chips because semi sweet make them too sweet

*** I usually leave all the nuts out but you can add them

Directions

Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.

In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips and chopped nuts. Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies. Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.

I will say it is also neat to add peppermint flavour instead of vanilla and.... crushed candy canes on the top of the peppermint ones... YUMMY! You can do many different variations it is not funny!

Pumpkin Chocolate Chip Muffins (low cal version in parentheses)

4 eggs (1 cup egg beaters)
1 16 oz. can pumpkin (same)
1 1/2 cup oil (1 1/1 cup applesauce)
2 cups sugar (1 cup sugar/splenda blend)
3 cups flour (same)
2 cups mini chocolate chips (1 cup mini chocolate chips)
2 tsp. baking soda (same)
2 tsp. baking powder (same)
2 tsp. cinnamon (same)
1 tsp. salt (same)

Mix dry ingredients, then wet ingredients, and combine the two. Put in greased muffin tin 3/4 full and bake at 375 for 15-20 minutes. Enjoy!

Crock Pot Potato Soup

5 lbs potatoes, peeled and diced into 1-2" chunks
1 teeny onion, diced
4 cloves garlic, minced
1 tsp seasoned salt
1/2 tsp black pepper
2 quarts chicken broth
2- 8oz containers cream cheese (I used reduced fat)
crumbled bacon and green onions or chives for garnish (optional)

directions: use a 6 quart or larger slow cooker. Peel and dice the potatoes, and put them into the crock. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cover and cook on low for 8 hours, or on high for 4 hours. (I used high) The potatoes should be intact, but fork tender. I wanted my potatoes to stay in chunks, but you can use a potato masher or a hand held immersible blender to mash the potatoes in the soup.

After mashing potatoes(if you do), crumble both packages of cream cheese, and put lid back on. Cook on high for about 30 more minutes, or until the cream cheese is completely dissolved. Stir a few times during the 30 minutes.

Garnish with crumbled bacon, green onion, or chives. Cheddar cheese would be awesome too!

NOTE: You can add more potatoes to make it thicker.

Zucchini Bread

My Very yummy Zucchini Bread!!!!!

3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1/2 cup vegetable oil
1/2 cup Apple Sauce
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla extract
2 cups grated zucchini

DIRECTIONS:
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

**Do not drain zucchini**

Crumb Topping: 1/2 c. regular oats, 1/2 c. brown sugar, 1/4 c. flour, 1/4 t. cinnamon, 1/4 c. Butter can be added about 20 minutes into cook time.

Quick Lemon-Berry Trifle

Made this for our dinner party with friends last night.... it was so good and refreshing!

Quick Lemon-Berry Trifle

2-1/2 cups cold milk
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding, or any other flavor
2 cups thawed COOL WHIP Whipped Topping, divided
4 cups mixed fresh berries (blueberries, raspberries, sliced strawberries), divided
42 NILLA Wafers
Make It

BEAT milk and pudding mixes in large bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP. Reserve 1/4 cup berries for garnish.

ARRANGE 21 wafers on bottom and up side of 2-1/2-qt. bowl; top with layers of 1/3 of the pudding mixture and half each of the berries and remaining pudding mixture. Top with layers of remaining wafers, berries, pudding mixture and COOL WHIP. Garnish with reserved berries.

REFRIGERATE 1 hour.

Banana Walnut Bread

How I wish I had some bananas at the house to make this... I think a trip out to Briwood might be in order for today so that I can make some banana bread.

1 3/4 C. flour
2/3 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup mashed ripe (this is usually 2 or 3 bananas)
1/3 cup margarine
2 tablespoons milk
2 eggs
1 cup chopped walnuts (divided into 2 (1/2 C.) portions (OPTIONAL)

Preheat the oven to 350 degrees. In a medium size bowl combine all dry ingredients (flour, baking powder, baking soda, and salt), stir together to combine. In another medium size bowl combine margarine and sugar, with a mixer cream the margarine, and sugar together until light and fluffy. Add in mashed bananas, eggs, milk and mix well. Add 1/2 of the dry ingredients into the wet ingredients, mix until the flour is just mixed in, then add in the remaining flour and 1/2 cup walnuts, blend together until everything is mixed together. Do not over stir.

Pour batter into a greased 8×4 inch loaf pan. Then top the batter with the remaining chopped walnuts. Bake at 350 degrees for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack.