http://theblogfrog.com/581761/community/feeds/defaultThe latest discussions from the "The Menu Mom" Community - powered by BlogFrog(c) 2009, BlogFrog, INC. All rights reserved.5 1 Keebler graham cracker crust 1 (8 oz.) tub Cool Whip 1 (8 oz.) bar cream cheese 1/2 c. sugar 1 tsp. vanilla 1 pt. fresh strawberries First cream the softened cream cheese, gradually add in sugar. Add vanilla and whip until fluffy. Fold in Cool Whip. Pour into crust. Garnish with fresh strawberries. Refrigerate for 1 hour, until firm. Enjoy! http://theblogfrog.com/581761/forum/146783/8-minute-strawberry-cheesecake.htmlThu, 09 Feb 2012 01:53:44 GMT 1 3/4 cups all purpose flour 3/4 cup sugar 4 tablespoons butter, melted 2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 2/3 cup plain or flavored yogurt 2/3 cup milk 1/2 cup berries or chopped fruit Preheat oven to 400°F. Line a 12-cup muffin pan with paper liners, or lightly grease and flour (or spray with Pam). In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Stir in yogurt, milk, melted butter and fruit, stirring only until mixed. Fill muffin cups 2/3 full. Bake 15-20 minutes of until a toothpick inserted in center comes out clean. Serve warm. http://theblogfrog.com/581761/forum/146782/yogurt-muffins.htmlThu, 09 Feb 2012 01:51:50 GMT Sweet Swirl Cookies of Love First whip up a batch of sugar cookies. We always use Martha Stewart’s Ideal Sugar Cookie Recipe. Makes approx 2 dozen cookies. Ingredients 2 cups all-purpose flour 1/4 teaspoon salt 1/2 teaspoon baking powder 1/2 cup (1 stick) unsalted butter 1 cup sugar 1 large egg, lightly beaten 2 tablespoons milk 1/2 teaspoon pure vanilla extract Whisk together flour, salt, and baking powder in a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; mix until light and fluffy. With mixer running, add egg, brandy or milk, and vanilla; mix until well combined. With the mixer on low, slowly add reserved flour mixture. Mix until just combined. Here is where we shake it up to make our swirl cookies. Transfer half of dough to a work surface. IN the bowl of your mixer add 1/8 teaspoon of food coloring (I used Wilton Rose). Mix until just evenly distributed, try not to overmix. Place your white dough between two pieces of wax or parchment paper and roll into a rectangle as best you can. Repeat with the colored dough. Place on a baking sheet and put it in the refrigerator to chill for 30 minutes. Remove the dough from the refrigerator and peel the paper off of one side of the colored dough. Lightly flour your work surface and flip the dough over onto it, then peel off the paper from the other side.Lightly brush the top of the colored dough with water.Peel the paper off of one side of your white dough. Place it dough side down on top of the colored dough, trying to align the two rectangles of dough as well as possible. Then peel the paper from the other side. Try not to break your dough into pieces like I did, but if you do just gently smoosh them back on.Use a sharp knife to trim the edges of your rectangle so they are straight and even. Save the scraps!Start to gently roll the dough.Continue until it is all rolled up.You might see some gaps if you look at the side of the dough. You don’t want those so gently roll the dough with two hands until the gaps disappear.In a pan, empty your sprinkles or non pareils or whatever cookie decoration you like. Brush the dough with water, then gently roll in the toppings, pushing the toppings into the dough so they stick.Wrap with plastic wrap:Place in the refrigerator for one hour to firm up. Preheat oven to 350 degrees. Remove dough from the fridge and trim the ends of the dough flat.Prepare two cookie sheets with parchment paper. Evenly slice the roll to about 1/4? thickness. Place on cookie sheet. Bake until lightly golden, about ten minutes; do not allow to brown. Also bake those scraps.Transfer to wire racks to cool.Package up cute! For step by step details with photos see http://prudentbaby.com/2011/02/entertaining-food/sweet-swirl-cookies-of-love-2/ http://theblogfrog.com/581761/forum/146533/sweet-swirl-cookies-of-love.htmlTue, 07 Feb 2012 17:32:21 GMTOne of my friends needs your help - there is something really good in it for you too! http://www.themenumom.com/can-you-help-out-my-friend-great-for-you-too http://theblogfrog.com/581761/forum/146387/can-you-help-out-my-friend--(great-for-you-too).htmlMon, 06 Feb 2012 19:29:54 GMTWe have a new ebook for you! Saving Money on Groceries and best of all??? It's FREE! http://www.themenumom.com/saving-money-on-groceries-free-ebook http://theblogfrog.com/581761/forum/146385/new-free-ebook---saving-money-on-groceries.htmlMon, 06 Feb 2012 19:27:59 GMTFive Indredients and a thirty minute delicious meal! 3/4cup uncooked regular long-grain white rice 1can (10 3/4 oz) condensed cream of celery soup 2cups water 1 1/2cups ready-to-eat baby-cut carrots, cut in half lengthwise 1box (12 oz) frozen cooked Italian-style meatballs, thawed Chopped fresh parsley, if desired Directions: 1 In 12-inch nonstick skillet, mix rice, soup and water. Heat to boiling; reduce heat to medium-low. Cover; cook 5 minutes. 2 Stir carrots and meatballs into rice mixture. Cover; cook 10 to 15 minutes, stirring occasionally to prevent sticking, until rice and carrots are tender and meatballs are hot. Sprinkle with parsley. http://theblogfrog.com/581761/forum/146316/meatballs-and-creamy-rice-skillet.htmlMon, 06 Feb 2012 14:11:43 GMT Simple and Delicious! Ingredients 1 package (28 ounces) frozen O'Brien potatoes 2 cups cubed fully cooked ham 1 jar (2 ounces) diced pimientos, drained 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted 3/4 cup milk 1/4 teaspoon pepper Directions In a 3-qt. slow cooker, combine the potatoes, ham and pimientos. In a bowl, combine soup, milk and pepper; pour over potato mixture. Cover and cook on low for 7-8 hours or until potatoes are tender. Yield: 4 servings. http://theblogfrog.com/581761/forum/146025/slow-cooker-ham-and-hash-browns.htmlFri, 03 Feb 2012 21:37:14 GMTThis recipe was just too cute not to share! Spicy-Sweet Deviled Eggs Recipe from Ingredients 1 dozen hard-cooked eggs, peeled 1/2 cup mayonnaise 3 tablespoons mango chutney 1/8 teaspoon ground red pepper Kosher salt to taste Garnish: sliced fresh chives Preparation Cut eggs in half lengthwise; carefully remove yolks. Mash yolks; stir in mayonnaise, chutney, and red pepper until blended. Spoon yolk mixture evenly into egg white halves. Sprinkle evenly with desired amount of salt. Garnish, if desired. Chill until ready to serve. http://theblogfrog.com/581761/forum/145915/spicy-sweet-deviled-eggs.htmlFri, 03 Feb 2012 03:33:13 GMT Superbowl Sunday is almost here! Are you hosting a party? Honestly, I am not really into football (unless it is my boys playing) but I still love a Superbowl Party! It's the perfect excuse to hang out with friends and the kids always have a great time playing together! Even though I don't necessarily glue myself to the game, I also don't care to spend the entire evening stuck in the kitchen. Here are some tips to help you enjoy your company, yet still have great food. We usually stick to appetizers and snacky-type food for this event. This year we are looking forward to trying Tyson's new Any'tizers. My husband is ecstatic about the General Tso's Chicken Chunks, and my oldest son is dying to try the Chicken Cordon Bleu Mini's. I think I might serve them with toothpicks in them to make it easy. They also have a promotion right now if you purchase four bags, you can mail in for a $10 certificate to use at various retailers. Details here.(Make sure you "like" the promotion in order to see the full details and printable form) We also invite our friends to bring along finger foods to share. Usually they are more than happy to help, and this takes a lot of the stress off yourself and your budget when it comes to feeding the crowd. I also look for foods that aren't going to make a huge mess, as everyone generally sits in the family room around the TV. I think these are perfect ideas (from pinterest): Tell me what tips you have for hosting a successful party for friends and family for the Big Game and be entered to win a 42” LG flat Screen TV! (Sponsored by: Tyson Any'tizers. Tyson Any’tizers are a great snack that satisfies your kids on game day or any day!) This is a sponsored conversation written by me on behalf of Tyson Any'Tizers.  The opinions expressed by me do not necessarily reflect the view of the Tyson Any'Tizers Brand. Official Sweepstakes Rules http://theblogfrog.com/581761/forum/145815/super-bowl-party-hosting-tips.htmlThu, 02 Feb 2012 11:00:10 GMT Prep time: 10 minutes Cook time: 20 minutes Canned shucked oysters can be found in the refrigerated section of the grocery store and work well in this recipe. Ingredients 16-32 small oysters (or scallops), or larger ones cut in half, shucked 8-16 slices of thin-cut bacon 16-32 wooden toothpicks 3-4 limes or lemons Method 1 Working in batches if necessary, cook the bacon slices on medium low heat in a large frying pan, until only about halfway cooked, but not crispy. You need to pre-cook the bacon a bit or else when you cook them with the oysters the oysters will be overcooked by the time the bacon is crispy. Set the bacon aside to cool. 2 Get a grill or broiler good and hot while you wrap the oysters. 3 To make an angel on horseback, you wrap 1/2 a piece of bacon around the small oyster and secure it with the toothpick. Overlap the edges of the bacon by about an inch if you can. 4 Grill or broil over high heat to cook the oyster and crisp the bacon, about 5-6 minutes on the first side, another 2-4 once you turn them over. You will need to turn them once or twice to get a good crispiness on all sides. 5 As soon as they come off the heat, squirt with the lemon or lime juice and serve hot. http://theblogfrog.com/581761/forum/145706/angels-on-horseback-recipe.htmlWed, 01 Feb 2012 16:43:03 GMT BBQ Meat Loaf Hearty stuffing and tangy BBQ sauce give this classic comfort food extra appeal. Plus, check out the ingenious prep technique that makes cleanup a breeze. Ingredients 2 lb. lean ground beef 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken 1 cup water 2 eggs, beaten 1/2 cup KRAFT Original Barbecue Sauce, divided PLACE meat, stuffing mix, water, eggs and 1/4 cup barbecue sauce in bowl. MIX just until blended. SHAPE into loaf in 13x9-inch baking dish. TOP with remaining barbecue sauce. Bake 1 hour or until done (160ºF). How to Make Cleanup Easy Place all ingredients except 1/4 cup barbecue sauce in gallon-size resealable plastic bag. Remove excess air from bag; seal bag and squeeze until ingredients are evenly mixed. Shape meat mixture into loaf in bag. Transfer loaf from bag to baking dish; brush with remaining barbecue sauce. Bake as directed. Variation Substitute ground pork or veal for the ground beef and/or ketchup for the barbecue sauce. Serving Suggestion Serve this comfort food with mashed potatoes and a hot steamed vegetable, such as broccoli. http://theblogfrog.com/581761/forum/145556/barbecue-meat-loaf.htmlTue, 31 Jan 2012 21:05:38 GMTCan't give up fries? You don't have to! Try this simple, non-fried, natural recipe for delicious oven fries. Omit the salt if needed, and enjoy those potatoes! Ingredients 3 large baking potatoes, cut into 1/4-inch-thick matchsticks 2 tablespoons canola oil Salt Cooking spray Directions Preheat the oven to 450 degrees. In a large bowl, toss the potatoes with the oil and 1/2 teaspoon salt. Coat a baking sheet with cooking spray and spread the potatoes in a single layer. Bake until golden and crisp, about 35 minutes. Remove the fries with a spatula and season with salt. Per serving Calories: 280; Total Fat: 7 g; Sodium: 305 mg; Carbohydrate: 50 g; Fiber: 3.6 g; Protein: 6 g http://theblogfrog.com/581761/forum/145359/matchstick-oven-fries.htmlMon, 30 Jan 2012 18:07:27 GMTINGREDIENTS: ***Tortillas:*** 1/2 cup flour 1/2 cup sugar 3 tablespoons unsweetened cocoa powder 1/4 cup skim milk 2 egg whites 1/4 cup oil 1 1/2 teaspoon vanilla extract 1/4 teaspoon salt ***Filling: your choice*** strawberries raspberries blackberries blueberries chopped mango kiwi fruit sliced peaches PREPARATION: TORTILLAS: Beat all ingredients until smooth. Cover and chill at least 2 hours, or overnight. Heat a non-stick skillet over moderately high heat. Pour in a little less than 1/4 cup of batter and tilt pan quickly to spread batter into an even circle. Once the edges look dry (2 or 3 minutes), flip it and cook another minute or two on the other side. Drape over a rack to cool into a taco shape. Fill with fresh fruit and whipped cream, or ice cream. NUTRITION: 302 calories, 14 grams fat, 40 grams carbohydrates, 5 grams protein per serving minus filling. http://theblogfrog.com/581761/forum/145061/chocolate-tacos.htmlSat, 28 Jan 2012 00:23:39 GMT Do you grill all year around if possible? We try to! Nothing smells as good as this amazing steak sizzling on the grill. Yum. Ingredients 6 tbsp. unsalted butter at room temperature 2 tbsp. Dijon mustard 1 shallot, minced 8 to 10 sprigs Italian flat-leaf parsley, chopped 8 to 10 chives, chopped 2 pounds London broil or flank steak Coarse salt and ground black pepper Vegetable oil Instructions To make the herb butter, mix the butter, mustard, and minced shallot in a medium-size bowl, then stir in the parsley and chives. You can also chop the shallot and herbs in the bowl of a food processor, then add the butter and mustard and blend. The herb butter can be made days ahead and stored in the refrigerator. When you're ready to cook the steak, prepare the coals for grilling. Rub the meat with the coarse salt and a bit of pepper and oil the grill before laying on the steaks. Cook for about 6 minutes on each side for medium. While the steak is still hot, dot with the herb butter, slice thinly on the diagonal, and arrange on a platter. Serves 8. http://theblogfrog.com/581761/forum/144905/steak-with-dijon-herb-butter.htmlThu, 26 Jan 2012 17:53:58 GMTFantastic recipe for your hungry football fans! Ingredients 1 (15 ounce) can black-eyed peas 1 (15 ounce) can black beans, rinsed and drained 1 (15 ounce) can whole kernel corn, drained 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1 (4 ounce) can diced jalapeno peppers (Or 2 Fresh) 1/4 cup chopped cilantro 1 (14.5 ounce) can diced tomatoes, drained 1 cup Italian-style salad dressing 1/2 teaspoon garlic salt How to make it In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers, cilantro and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors. Serve with your favorite chips! http://theblogfrog.com/581761/forum/144739/spicy-bean-salsa.htmlWed, 25 Jan 2012 18:17:09 GMTPerfect for showers, parties, or anything special. 1/2 gal. raspberry sherbet 2 liter bottle raspberry ginger ale, chilled 64oz. bottle of red fruit punch, chilled Mix together all indredients 30 minutes to one hour before serving. Refrigerate until ready to serve. Serves 25 to 30. http://theblogfrog.com/581761/forum/144626/razzleberry-punch.htmlTue, 24 Jan 2012 23:57:38 GMTIngredients 3/4 cup butter, softened 1 cup sugar 2 large eggs 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 1 teaspoon vanilla extract Cinnamon-Nut Crumble Sweet Bourbon Drizzle Preparation 1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating just until blended after each addition. 2. Combine flour and next 3 ingredients in a medium bowl. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla. Pour batter into a greased and floured 13- x 9-inch pan. Cover tightly, and chill 8 to 24 hours. 3. Preheat oven to 350°. Let cake stand at room temperature 30 minutes. Sprinkle with Cinnamon-Nut Crumble. Bake 32 to 35 minutes or until wooden pick inserted in center comes out clean. Sprinkle Sweet Bourbon Drizzle over cake. http://theblogfrog.com/581761/forum/144355/overnight-coffee-crumble-cake.htmlMon, 23 Jan 2012 17:00:56 GMTBorrowed this from our friends at Special K. As far as the veggie bacon in the recipe goes, feel free to subsitute turkey or pork bacon if you prefer, although you would then have to call it bacon and veggie sandwich! Either way it is yummy! Ingredients 3 Morningstar Farms® Veggie Bacon Strips 1/2 medium ripe avocado, seeded, peeled and mashed (about 1/4 cup) 1 teaspoon lemon juice 1/8 teaspoon salt 3 to 4 drops liquid pepper sauce 2 slices whole grain bread, toasted 1 lettuce leaf 4 thick slices plum tomato or 2 thick slices tomato Directions Cook Morningstar Farms® Veggie Bacon Strips according to package directions. Meanwhile, in small bowl stir together avocado, lemon juice, salt and pepper sauce. Spread on one side of each toast slice. Place lettuce leaf, tomato slices and bacon strips on top of one slice. Top with remaining toast slice, avocado mixture side down. Cut in half. Serve immediately. http://theblogfrog.com/581761/forum/143999/veggie-sandwhich.htmlFri, 20 Jan 2012 17:46:11 GMT A favorite pulled from Family Circle. This is perfect for any celebration or special family dessert. Ingredients 3 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, softened 1 cup plus 2 tablespoons granulated sugar 4 egg whites 3/4 cup buttermilk 1 bag (12 ounces) mini chocolate chips 1 1/3 cups confectioners sugar 2/3 cup heavy cream Chocolate curls, to garnish (optional) Directions 1. Heat oven to 325 degrees F. Coat two 8 x 2-inch straight-sided round cake pans with nonstick spray; line bottom of pan with waxed paper. Coat waxed paper with spray. Set aside until batter is ready. 2. Mix flour, baking powder and salt in a small bowl. Set aside. 3. With mixer on medium speed, beat butter and granulated sugar in bowl until light. Add egg whites, one at a time, beating well after each addition. 4. On low speed, beat in flour mixture alternately with buttermilk, beating after each addition. Stir in 2/3 cup of the mini chips. Divide batter evenly between prepared pans. Spread level. 5. Bake at 325 degrees F for 37 to 39 minutes, or until cakes spring back when pressed. Cool in pans on a rack for 15 minutes. Invert cakes; remove pans and paper. Turn right side up; cool completely. 6. Place remaining chips (1-1/3 cups) in a glass bowl. Microwave on HIGH 30 seconds and stir. Heat 45 seconds more; stir until smooth. Set aside. In large bowl, beat together confectioners sugar and heavy cream until blended, 1 minute. Beat in half of the melted chocolate, then remainder. Beat 1 minute, until shiny, smooth and good spreading consistency, scraping down bowl halfway through. 7. Place one cake layer on a pedestal or platter. Spread with 2/3 cup frosting. Top with second cake layer. Spread side and top of cake with remaining frosting (if frosting becomes stiff, use warm spatula to spread). Garnish with chocolate curls. http://theblogfrog.com/581761/forum/143863/chocolate-chip-cake.htmlThu, 19 Jan 2012 17:58:18 GMT Ingredients 4-5 pounds (1.8 to 2.2 kg) boneless pork shoulder, sinew and excess fat (beyond 1/4 inch) trimmed 1 Tbsp fennel seeds, toasted 2 teaspoons black peppercorns 2 Tbsp packed, fresh thyme leaves, lightly chopped, or 1 Tbsp dried thyme 2 Tbsp fresh rosemary leaves, lightly chopped 4 medium garlic cloves, minced 2 teaspoons Kosher salt, plus more for seasoning Olive oil 4 medium good cooking apples, such as Fuji or Jonagold 1 medium yellow onion 1/2 cup (120 ml) dry white wine (can sub water) 1/2 teaspoon Dijon mustard Freshly ground black pepper Directions 1 Put the fennel seeds, peppercorns, thyme and rosemary leaves, garlic and 2 teaspoons salt into a spice grinder or coffee grinder and grind to a paste. Alternatively, you can pound the mixture with a mortar and pestle. Put the mixture into a bowl and stir in 2 tablespoons olive oil. 2 Rub the mixture evenly all over the pork shoulder. If the roast is tied, untie it to rub the inside with the rub mixture as well, then retie it. Wrap the roast tightly in plastic wrap to hold the rub against the skin and marinate overnight (or up to two days). 3 Peel, halve, and core the apples. Cut each apple half into about 4 wedges. Peel the onions. Cut in half from tip to root. Trim the root and tip. Cut each onion half into about 12 thin wedges. Put the onions and the apples together in a bowl and toss to mix. 4 Preheat the oven to 450°F (232°C). 5 Toss the apples and onions with 2 tablespoons of olive oil and season with a little salt and pepper. Place the apples and onions in the bottom of a roasting pan or Dutch oven with a cover. Place the marinated pork shoulder on top of the apples and onions. 6 Roast uncovered for 30 minutes. Turn the oven heat down to 325°F and add the wine. Cover the roasting pan and slow roast for 2 1/2 to 3 hours until the pork shoulder is falling apart tender and pulls apart easily when probed with a fork. 7 Transfer the pork shoulder to a serving plate and cover with foil to keep warm. Put the apples and onions into a blender. Add about 1/2 cup water and the mustard and purée. Check the texture, and add water until you get the desired thickness for the gravy. Press through a sieve for a silky smooth textured gravy. Check the seasoning and correct to taste. http://theblogfrog.com/581761/forum/143767/slow-roasted-pork-with-apple-gravy.htmlThu, 19 Jan 2012 03:11:47 GMT INGREDIENTS 2 C vegetable broth 1/2 C lentils, washed and picked over 2 shallots 4 cloves garlic (you can use less or more for your own taste) 1/2 C red quinoa 1 T Italian herb mix, or to taste 1/2 t sea salt, or to taste 3 carrots, peeled and chopped 1/2 t Red pepper flakes 1 pinch of ground black pepper 2 t olive oil (preferably International Collection Blood Orange variety - this stuff is awesome, and it really makes the flavors pop; if it's not available at your grocery store, you can use regular olive oil and a splash of balsamic vinegar to give the flavors some complexity) DIRECTIONS Heat 2 t olive oil in a stock pot. Peel and finely slice the shallots, then add them to the olive oil and let them simmer. Finely dice the garlic and, along with a bit of black pepper, add to the onions and olive oil. Saute until everything starts to caramelize. When the shallots and garlic have started to brown, add the vegetable stock, lentils, quinoa, carrots, and spices. Simmer until tender. Serve & enjoy! Great to pack for lunch. http://theblogfrog.com/581761/forum/143559/savory-immunity-boosting-soup.htmlTue, 17 Jan 2012 22:38:19 GMTIngredients: 2 cups frozen Ore-Ida Mashed Potatoes (firmly packed) 1 cup milk ½ cup light or regular ranch salad dressing ½ cup plum tomatoes, chopped ½ cup red, orange and/or yellow bell peppers, chopped ¼ cup pitted Kalamata or ripe olives, chopped ¼ cup red onion or chives, chopped ¼ teaspoon each salt and freshly ground black pepper, or to taste Preparation: Prepare potatoes according to package directions using 1 cup milk for 6 minutes in microwave (3-4 minutes on stovetop). Stir remaining ingredients into potatoes; cover and chill at least 2 hours before serving. Serve with pita or bagel chips and fresh vegetable dippers, such as wedges of bell peppers, carrots and celery sticks. Makes 3 cups. http://theblogfrog.com/581761/forum/143391/gridiron-potato-dip.htmlMon, 16 Jan 2012 22:57:29 GMT Ingredients 1 (12 ounce) bag semisweet chocolate chips 1/2 cup reduced fat peanut butter 3 3/4 cups Fiber One® original bran cereal Directions Line cookie sheets with waxed paper. In large microwaveable bowl, microwave chocolate chips and peanut butter uncovered on High 1 minute, stirring after 30 seconds. Microwave 30 seconds to 1 minute longer, stirring every 15 seconds, until melted and smooth. Stir in cereal until well coated. Drop mixture by rounded teaspoonfuls onto waxed paper. Refrigerate until chocolate is firm. http://theblogfrog.com/581761/forum/143009/fiber-one-chocolate-peanut-butter-haystacks.htmlFri, 13 Jan 2012 22:16:56 GMTWe all know fried foods are not an everyday indulgence for most of us, but every once and a while it hits the spot. This recipe is great for a special treat! Ingredients 2 (8-oz.) pkgs. Monterey Jack cheese with jalapeno peppers 1 cup all-purpose flour 1 1/2 teaspoons ground red pepper 1 cup fine, dry bread crumbs 1 teaspoon dried parsley 4 eggs, beaten vegetable oil Optional: marinara sauce Preparation Cut cheese crosswise into 3/4-inch slices. Lay slices flat and cut in half lengthwise. Combine flour and red pepper; stir well. Combine bread crumbs and parsley in another bowl; stir well. Dip cheese sticks in beaten eggs. Dredge in flour mixture. Dip coated cheese in egg again; dredge in bread crumb mixture, pressing firmly so that crumbs adhere. Place cheese sticks on a wax paper-lined baking sheet and freeze at least 30 minutes. Fry cheese sticks in 375-degree deep oil until golden brown. Drain on paper towels. Serve immediately with marinara sauce, if desired. http://theblogfrog.com/581761/forum/142859/cheese-sticks.htmlThu, 12 Jan 2012 21:20:27 GMT 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free) 1/2 cup milk 1 cup Birds Eye® Sweet Garden Peas 2 tablespoons chopped pimientos 2 cans (about 6 ounces each) tuna, drained 2 cups medium egg noodles, cooked and drained 2 tablespoons dry bread crumbs 1 tablespoon butter, melted Heat the oven to 400°F. Stir the soup, milk, peas, pimientos, if desired, tuna and noodles in a 1 1/2-quart baking dish. Stir the bread crumbs and butter in a small bowl. Bake for 20 minutes or until the tuna mixture is hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture. Bake for 5 minutes or until the bread crumb mixture is golden brown. http://theblogfrog.com/581761/forum/142619/classic-tuna-casserole.htmlWed, 11 Jan 2012 13:59:28 GMTPeanut Butter Texas Sheet Cake 2 c. all-purpose flour 2 c. sugar 1/2 tsp. salt 1 tsp. baking soda 1 c. butter 1 c. water 1/4 c. creamy peanut butter 2 eggs, beaten 1 tsp. vanilla extract 1/2 c. buttermilk Sift together flour, sugar, salt, and baking soda in a large bowl; set aside. Combine butter, water and peanut butter in a saucepan over medium heat; bring to a boil. Add to flour mixture and mix well; set aside. Combine eggs, vanilla and buttermilk; add to peanut butter mixture. Spread into a greased 15"x10" jelly-roll pan. Bake at 350 degrees for 15 to 20 minutes, until it springs back when gently touched. Spread Peanut Butter Icing over warm cake. Makes 15 to 20 servings. Peanut Butter Icing: 1/2 c. butter 1/4 c. creamy peanut butter 1/3 c. plus 1 tbsp. milk 16-oz. pkg. powdered sugar 1 tsp. vanilla extract Combine butter, peanut butter and milk in a saucepan over medium heat; bring to a boil. Remove from heat; stir in powdered sugar and vanilla to a spreading consistency. http://theblogfrog.com/581761/forum/142505/peanut-butter-texas-sheet-cake.htmlTue, 10 Jan 2012 17:56:34 GMT Ingredients 2 lbs. yellow squash, sliced into rounds 6 tablespoons butter 1 large onion, sliced 4 carrots, sliced thin 1 can evaporated milk ½ cup sour cream ¼ teaspoon nutmeg ½ cup white cheddar cheese, grated 1 ½ cup vegetable stock 2 cups cooked ham, diced (you can use chicken) Salt and pepper to taste Directions In a large soup pot, melt butter. Sauté onion, carrots, squash, salt and pepper for 20 minutes. To Squash mixture add evaporated milk and sour cream, stir well. Simmer until mixture bubbles. Stir in nutmeg, cheese, ham and vegetable stock. For a thicker soup, adjust the amount of stock. http://theblogfrog.com/581761/forum/142306/yellow-squash-and-ham-soup.htmlMon, 09 Jan 2012 14:47:20 GMTIngredients 10 packaged manicotti shells 1/2 pound ground turkey sausage 1 clove garlic, minced 1 cup shredded mozzarella cheese (4 ounces) 1/2 of a 10-ounce package frozen, chopped spinach, thawed and well drained 1/2 cup ricotta cheese 1/4 cup grated Parmesan cheese 1/2 teaspoon dried Italian seasoning, crushed 1 teaspoon lemon juice 1 beaten egg 1-1/3 cups spaghetti sauce 2 tablespoons shredded Parmesan cheese (optional) Directions Cook manicotti shells according to package directions. Drain; rinse with cold water. Drain well. Cook sausage and garlic in a large saucepan until cooked through, breaking up sausage with a spoon. Remove from heat. Add mozzarella cheese, spinach, ricotta cheese, the 1/4 cup grated Parmesan cheese, Italian seasoning, lemon juice, and egg; mix well. Carefully spoon mixture into cooked shells. Cut each manicotti diagonally crosswise into three pieces. Place in a 3-quart rectangular baking dish. Spoon spaghetti sauce over. Bake, covered, in a 350 degree F oven for 30 to 35 minutes or until heated through. If desired, sprinkle with 2 tablespoons shredded Parmesan cheese. Makes 15 servings. http://theblogfrog.com/581761/forum/141953/mini-manicotti.htmlFri, 06 Jan 2012 16:52:03 GMTThis is an easy sandwhich that can be made for those football fans in your home. Of course, customizing is the key for any sandwhich lover;but this combo has great flavor and is quite filling! Ingredients 2 unsliced loaves (1 pound each) italian bread 1 8 oz. pkg cream cheese, softened 1 c cheddar cheese, shredded 3/4 c sliced green onions 1/4 c mayonnaise 1 Tbsp worcestershire sauce 1 lb thinly sliced fully cooked ham 1 lb thinly sliced roast beef 12-14 thin slices dill pickle Directions Cut the bread in half length-wise. Hollow out top and bottom of loaves, leaving a 1/2 in. shell. (Removed bread can be used for something else. ) Combine cheeses, onions, mayonnaise and worcestershire sauce; spread over cut sides of bread. Layer ham and roast beef on bottom and top halves; place pickles on bottom halves. Gently press together. Wrap in plastic wrap and refrigerate for at least 2 hours. Cut into 1 1/2 in. slices. http://theblogfrog.com/581761/forum/141810/food-for-football-fans.htmlThu, 05 Jan 2012 19:25:27 GMTIngredients 4 bell peppers (red, yellow or a mix), halved lengthwise, seeds removed 2 tablespoons extra-virgin olive oil Kosher salt About 3 cups leftover ragu* 1/2 cup couscous 3/4 cup golden raisins 3/4 cup grated asiago or fontina cheese 4 teaspoons red wine vinegar 1/2 cup chopped fresh parsley 2 tablespoons tomato paste Directions Preheat the oven to 450 degrees F. Toss the bell pepper halves with 1 tablespoon olive oil and 1/2 teaspoon salt in a large microwave-safe bowl. Cover and microwave until the peppers soften, 10 to 12 minutes. Meanwhile, mix the ragu, couscous, raisins, 1/2 cup cheese, 3 teaspoons vinegar, the parsley and 1/4 teaspoon salt in a bowl. Whisk the remaining 1 tablespoon olive oil and 1 teaspoon vinegar, the tomato paste and 3/4 cup water in the bottom of a large nonreactive baking dish. Carefully transfer the peppers, cut-side up, to the baking dish and fill with the couscous mixture. Sprinkle with the remaining 1/4 cup cheese. Cover the dish with foil and bake until the peppers are tender and the filling is hot, about 20 minutes. Transfer to plates and drizzle with the cooking liquid from the dish. http://theblogfrog.com/581761/forum/141537/ragu-stuffed-peppers-.htmlWed, 04 Jan 2012 14:08:01 GMT For those of us striving to eat CLEAN from now on, as much as we can, here is s yummy recipe! Very easy too! Makes about 10 1/2-cup servings 2 cups cooked black-eyed peas, or 1 15-ounce can black-eyed peas, drained 1 1/2 cups cooked brown rice 1/2 cup finely sliced green onions 1 celery stalk, thinly sliced (about 1/2 cup) 1 tomato, diced 2 tablespoons finely chopped fresh parsley 1/4 cup lemon juice 1 tablespoon olive oil 1/4 teaspoon salt 1 - 2 garlic cloves, crushed Combine black-eyed peas, rice, green onions, celery, tomato, and parsley in a mixing bowl. In a small bowl, mix together lemon juice, oil, salt, and garlic and pour over the salad. Toss gently. Chill 1 to 2 hours if time permits. Per 1/2-cup serving Calories: 91 Fat: 1.9 g Saturated Fat: 0.3 g Calories from Fat: 18.5% Cholesterol: 0 mg Protein: 3.7 g Carbohydrates: 15.4 g Sugar: 1.3 g Fiber: 3.6 g Sodium: 68 mg Calcium: 20 mg Iron: 1.2 mg Vitamin C: 5.4 mg Beta Carotene: 137 mcg Vitamin E: 0.4 mg http://theblogfrog.com/581761/forum/141368/hoppin-john-salad.htmlTue, 03 Jan 2012 14:01:14 GMT1 1/2 cups panko (Japanese-style bread crumbs) 1 tablespoon olive oil 1 ounce grated Parmesan cheese (about 1/2 cup), plus extra for serving 1/2 cup unbleached all-purpose flour 1 1/2 teaspoons garlic powder Table salt and ground black pepper 3 large egg whites 1 tablespoon water Vegetable cooking spray 3 large boneless, skinless chicken breasts (about 8 ounces each), trimmed of excess fat and sliced into cutlets 2 cups tomato sauce , warmed 3 ounces shredded part-skim mozzarella cheese (about 3/4 cup) 1 tablespoon minced fresh basil 1. Adjust an oven rack to the middle position and heat the oven to 475 degrees. Combine the bread crumbs and oil in a 12-inch skillet and toast over medium heat, stirring often, until golden, about 10 minutes. Spread the bread crumbs in a shallow dish and cool slightly; when cool, stir in the Parmesan. 2. In a second shallow dish, combine the flour, garlic powder, 1 tablespoon salt, and 1/2 teaspoon pepper together. In a third shallow dish, whisk the egg whites and water together. 3. Line a rimmed baking sheet with foil, place a wire rack on top, and spray the rack with vegetable oil spray. Pat the chicken dry with paper towels, then season with salt and pepper. Lightly dredge the cutlets in the flour, shaking off the excess, then dip into the egg whites, and finally coat with the bread crumbs, Press on the bread crumbs to make sure they adhere. Lay the chicken on the wire rack. 4. Spray the tops of the chicken with vegetable oil spray. Bake until the meat is no longer pink in the center and feels firm when pressed with a finger, about 15 minutes. 5. Remove the chicken from the oven. Spoon 2 tablespoons of the sauce onto the center of each cutlet and top the sauce with 2 tablespoons of the mozzarella. Return the chicken to the oven and continue to bake until the cheese has melted, about 5 minutes. Sprinkle with the basil and serve, passing the remaining sauce and Parmesan separately. Per Serving: Cal 310; Fat 8 g; Sat fat 2.5 g; Chol 75 mg; Carb 20 g; Protein 38 g; Fiber 1 g; Sodium 790 mg http://theblogfrog.com/581761/forum/141286/lighter-chicken-parm.htmlMon, 02 Jan 2012 20:09:56 GMT Celebrate New Year's or any special occasion with Confetti Cake. Ingredients 1 1-pound box angel food cake mix 1/4 cup colored candy sprinkles FROSTING INGREDIENTS AND DECORATIONS: 2 teaspoons unflavored gelatin 8 teaspoons cold water 2 cups whipping cream (unwhipped) 1/2 cup confectioner's sugar 1 teaspoon vanilla extract Colored sprinkles 2 decorative cake sprays (available at party stores) Wire star garland (available at party stores) 1 sheet of shiny or metallic colored paper (for year star) Marker Tape Instructions Follow the directions on the cake mix box, but just before pouring the batter into the tube pan, add the sprinkles. Mix them quickly and gently with as few strokes as possible and pour the batter into the pan immediately. If you mix and pour too slowly, the colors may bleed and color the surrounding batter. Make the frosting right before you plan to apply it so that it doesn't set. For best results, apply the frosting, sprinkles, and decoration no more than an hour before serving. Combine the gelatin and water in a small saucepan. Let it stand until thick. Set the pan over low heat, stirring constantly until the gelatin dissolves. Don't let it boil, as that would reduce the gelling power of the gelatin. Remove the gelatin from the heat. While it cools a bit, combine the cream, sugar, and vanilla extract in a bowl. Whip them with an electric mixer until the mixture thickens slightly. Gradually pour the liquid gelatin (don't let it set) into the whipped cream mixture and continue to beat at slow speed until blended. Then whip it at high speed until it's stiff and peaks form when you lift the beaters. Frost the completely cooled cake with a generous, fluffy layer, making swirls and peaks as you go. Add confetti (colored sprinkles) and the sparkly year decoration. (Tip: We applied the sprinkles to the sides of the cake by lightly tossing them against the frosting. After we stuck our store-bought metallic sprays entwined with a star garland into the cake, we cut a 2-inch star out of paper, wrote the year numerals on it, and taped it to the sprays.) Store the cake in the refrigerator until ready to serve. http://theblogfrog.com/581761/forum/140982/confetti-cake-to-celebrate.htmlFri, 30 Dec 2011 22:05:43 GMT Simple version of a tasty dish! Ingredients: 1½ - 2 lbs. Chicken legs, thighs or breasts without the skin 1 onion chopped 1 or 2 cloves of garlic crushed 2 cups of prunes (~ 8 oz) 2 cups balsamic vinegar 2 cups water 1 tsp. salt Fresh ground black pepper Herbs (i.e. oregano, thyme, basil, rosemary) Directions: Place all ingredients into a large baking dish (9x12 pan works well) so that the chicken is almost completely covered by the liquid. Bake at 400 degrees for 20 minutes. Turn oven down to 325 degrees for another 15 or 20 minutes. http://theblogfrog.com/581761/forum/140812/chicken-marbella-.htmlThu, 29 Dec 2011 17:37:44 GMT 5-6 oz chocolate (any kind you like) 2 tsp. hot chocolate powder mix 1 1/2 Tbsp sugar 1 1/2 c. milk 3 c. ice (to make it a little more rich, use frozen milk cubes) *Whipped cream (see below or store-bought) Chocolate shavings Chop the chocolate into small pieces and melt in a double boiler or a small saucepan over med-low heat. Stir occasionally until melted. Add the hot chocolate mix and sugar, stirring constantly until blended. Remove from heat, slowly add half a cup of the milk, and stir until smooth. Cool to room temperature. In a blender, place the remaining cup of milk, the chocolate mixture, and the ice. Blend on high speed until smooth. Pour into cup or mug and top with whipped cream and chocolate shavings. *Whipped Cream: 1 c. heavy cream, very cold 1 tsp. vanilla extract 1 1/2 Tbsp light corn syrup Combine the cream and vanilla and mix well. With an electric mixer with a whisk attachment, start whipping the cream on medium speed. Add the corn syrup slowly while beating. Whip until the cream holds soft peaks. http://theblogfrog.com/581761/forum/140725/frozen-hot-chocolate.htmlWed, 28 Dec 2011 22:20:08 GMTLast year, and again this year, one of my New Year's Goals is to live purposefully - specifically in reguards to purposefully spending time with my family. I can easily get so involved in my business that my family does not get the full attention they deserve - it is such a balancing act! Some ways I help balance is I outsource things in my business and my home (for example, we have a housekeeper who comes in once a week to help out a bit, and I have someone who takes care of my customer service for me). Family meals is also a priority in our home as that is a time my family knows they will have my full attention - which is soo important! (see our family dinner video - www.familydinnervideo.com) So what are some ways you make sure you are purposeful about giving your family the quality time they deserve? http://theblogfrog.com/581761/forum/140645/living-purposefully---how-do-you-do-it.htmlWed, 28 Dec 2011 05:33:23 GMT Ingredients 2 1/2 cups no-sugar-added vanilla ice cream 1/2 teaspoon pure peppermint extract 8 drops green food coloring 4 ounces dark chocolate 4 tablespoons fat-free evaporated milk 2 store-bought pizzelles, halved 4 mini candy canes, broken Preparation In a chilled metal bowl, mix ice cream, peppermint extract and food coloring. Refreeze ice cream at least 2 hours or up to 3 days. In a microwave-safe bowl, microwave chocolate and milk in 10-second intervals, stirring after each interval, until chocolate melts. Chill chocolate sauce until ready to use (up to 3 days); to reheat, microwave for 10 seconds. Pour half of chocolate sauce evenly among four 5-ounce serving glasses; scoop one quarter of ice cream into each glass; pour remaining half of chocolate sauce over ice cream. Garnish with pizzelle halves and candy canes; serve. http://theblogfrog.com/581761/forum/140623/peppermint-ice-cream-trifle-.htmlTue, 27 Dec 2011 22:58:09 GMTIngredients: 1 teaspoon minced garlic 2 teaspoons chopped dried rosemary 1 ½ teaspoons salt 1 teaspoon pepper 1 (3-4 pound) boneless pork loin roast 4-6 medium red skinned potatoes, peeled and quartered 2 Tablespoons olive oil 1 teaspoon dried thyme Directions: 1. Preheat the oven to 325 degrees F. 2. Mix the garlic, rosemary, 1 teaspoon of the salt, and ½ teaspoon of pepper in a small bowl. Rub the pork loin with the mixture and place the pork on a rack in a shallow roasting pan. 3. Roast for 50 minutes. 4. Meanwhile, cover the potatoes with water in a saucepan, bring to a boil, and cook for about 10 minutes until barely tender. Drain and let cool. 5. Toss the potatoes with the olive oil, thyme, remaining ½ teaspoon of salt, and remaining ½ teaspoon of pepper in a large bowl. 6. Place the potatoes around the pork loin and roast for an additional 45 to 60 minutes or until the pork registers at least 155 degrees F on a meat thermometer. 7. Cover the roast with foil and let stand for about 15 minutes before slicing. http://theblogfrog.com/581761/forum/140553/roast-herbed-pork-with-potatoes.htmlTue, 27 Dec 2011 02:55:15 GMTPretty and delicious! Ingredients 1 package (6 ounces) cherry gelatin 3/4 cup sugar 2 cups boiling water 1 can (46 ounces) pineapple juice 6 cups cold water 2 liters ginger ale, chilled Directions In a 4-qt. freezer-proof container, dissolve gelatin and sugar in boiling water. Stir in pineapple juice and cold water. Cover and freeze overnight. Remove from the freezer 2 hours before serving. Place in a punch bowl; stir in ginger ale just before serving. Yield: 32-36 servings (5-3/4 quarts). http://theblogfrog.com/581761/forum/140374/icy-holiday-punch.htmlFri, 23 Dec 2011 15:15:51 GMT This cheese ball appetizer is a crowd pleaser and I guarantee you people will love it! Pecans, cashews, or any nut is fine to use. Just try different types until you find your favorite. Ingredients 1 package (8 ounces) cream cheese , softened 1/2 cup milk 2 cups shredded sharp cheddar cheese 1/4 cup (1 ounce) blue cheese , crumbled 1/4 cup finely minced green onions (white part only) 1 jar diced pimento , drained 3/4 cup Fisher pecans , divided (Of course, any nut will do!) 10 slices bacon , cooked, drained, finely crumbled and divided Salt and pepper 1/4 cup minced parsley 1 tablespoon poppy seeds Directions Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed Two and mix 1 minute. Stop and scrape bowl. Turn to Speed Two and gradually add milk, mixing until well blended about 1 minute. Stop and scrape bowl. Add cheeses, onions, pimientos, half of the bacon and half the pecans. Turn to Speed 4 and beat until well blended, about another minute. Season with salt and pepper to taste. Transfer mixture to a large piece of plastic wrap. Form into a ball and wrap tightly. Refrigerate (or freeze) at least 2 hours. Combine the remaining bacon and remaining pecans, parsley and poppy seeds in a pie plate. Then, remove the plastic wrap and roll the cheese ball lightly in the bacon/nut mixture until evenly coated. Wrap it back up in plastic wrap and refrigerate again until ready to use. http://theblogfrog.com/581761/forum/140308/nutty-bacon-cheese-ball.htmlThu, 22 Dec 2011 20:04:26 GMT Ingredients 1 pound bulk pork sausage with sage, cooked and crumbled 1 cup shredded Swiss cheese 1 cup shredded Cheddar cheese 2 (9 inch) unbaked pastry shells 6 eggs, lightly beaten 1 cup milk 1/2 cup chopped onion 1/3 cup chopped sweet red pepper 1/3 cup chopped green pepper Directions In a bowl, combine sausage and cheese. Place half of mixture in each pastry shell. Combine eggs, milk, onion and peppers. Pour half over sausage in each shell. Bake at 350 degrees F for 55-60 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. http://theblogfrog.com/581761/forum/140195/christmas-breakfast.htmlWed, 21 Dec 2011 20:20:06 GMT Excellent dish for leftover turkey! Ingredients 8 oz. dry spaghetti 1 pkg. (16 oz.) frozen vegetable blend (peas, carrots, corn, beans) 1 tablespoon olive oil 1/4 cup all-purpose flour 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 can (14.5 fl. oz.) chicken broth 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk 3/4 cup (2.25 oz.) shredded Parmesan cheese, divided 2 cups (about 10 oz.) cooked turkey, cut into 1/2-inch pieces Directions PREHEAT oven to 350° F. Lightly grease 13 x 9-inch baking dish. PREPARE pasta according to package directions, adding frozen vegetables to boiling pasta water for last minute of cooking time; drain. Return pasta and vegetables to cooking pot. MEANWHILE, HEAT oil in medium saucepan over medium heat. Stir in flour, garlic powder, salt and pepper; cook, stirring constantly, for 1 minute. Remove from heat; gradually stir in broth. Return to heat; bring to boil over medium heat, stirring constantly. Stir in evaporated milk and 1/2 cup cheese; cook over low heat until cheese melts. Remove from heat. Stir in turkey. POUR cheese sauce over pasta and vegetables; mix lightly. Pour into prepared baking dish. Sprinkle with remaining 1/4 cup cheese. BAKE for 20 to 25 minutes or until lightly browned. Serve immediately. http://theblogfrog.com/581761/forum/140027/take-two-turkey-tetrazzini.htmlTue, 20 Dec 2011 13:48:03 GMTngredients 2 cups all-purpose flour 1/4 cup granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cardamom 1/4 teaspoon ground cloves 4 large eggs 6 tablespoons unsalted butter, melted and cooled 1 cup whole milk 1/2 cup sour cream, plus more for serving 3 tablespoons unsulfured molasses Lingonberry preserves (or other berry preserves), for serving Directions Whisk together flour, sugar, baking powder, baking soda, salt, and spices in a large bowl. Whisk together eggs, butter, milk, sour cream, and molasses in a medium bowl. Add egg mixture to flour mixture, and whisk until smooth. Heat a waffle iron. Spoon 1/3 cup batter into each mold, and cook until golden brown. Serve warm waffles with sour cream and preserves. http://theblogfrog.com/581761/forum/139924/gingerbread-waffles.htmlMon, 19 Dec 2011 15:12:53 GMT Ingredients 1 medium orange One 12-ounce bag whole cranberries 3/4 cup honey One 1-1/2 pound boneless pork loin roast 1/4 cup honey 2 tbsp. Dijon-style mustard 2 tbsp. crushed mixed peppercorns 1/2 tsp. dried thyme, or 1-1/2 tsp. fresh thyme, minced 1/2 tsp. salt Instructions To make the relish, quarter and slice unpeeled orange, removing seeds. Coarsely chop orange and cranberries in a food processor or by hand. Place in medium saucepan and stir in honey. Bring to a boil over medium-high heat and cook 3 to 4 minutes. Cool. Makes 3 to 4 cups. To cook the meat, carefully score the pork 1/2 inch deep completely around roast, taking care not to cut string holding it together. Combine honey, mustard, peppercorns, thyme and salt in small bowl; mix well. Place roast on rack in roasting pan. Spoon or brush 2/3 of honey mixture over the meat to coat. Roast at 325 degrees 30 minutes; brush with remaining honey mixture. Roast 20 to 30 minutes longer, or until a meat thermometer registers 155 to 160 degrees. Let stand, tented with foil, 10 minutes before slicing and serving with cranberry relish. Makes 8 servings. http://theblogfrog.com/581761/forum/139722/honey-and-pepper-pork-roast.htmlFri, 16 Dec 2011 17:59:06 GMT These are the addictive classics, with a snappy, minty middle and a luscious chocolate coating. Packaged prettily, they make perfect gifts. Be sure to whip up a test batch for yourself just to make sure they're really, really good. Ingredients 2 tablespoons plus 1 teaspoon water 1 tablespoon light corn syrup 1 teaspoon fresh lemon juice 1 teaspoon peppermint extract 1 (1-pound) box confectioners' sugar (3-3/4 cups) 1 tablespoon shortening 10 to 12 ounces semisweet or bittersweet chocolate chips 6 hard mint candies (we used Starlight), crushed in a ziplock bag with a rolling pin Instructions In the bowl of an electric mixer, stir together the water, corn syrup, lemon juice, and peppermint extract, then sift in half the confectioners' sugar. Add the shortening. Beat on medium, then slowly sift in the remaining confectioners' sugar until the mixture is well combined. Knead the mixture into a ball (it will be very stiff; if necessary, add 1/2 teaspoon water to make it workable). Use the bottom of a glass pie plate to apply firm, even pressure to flatten the ball between sheets of waxed paper into a circle about 9 inches in diameter and 1/4 inch thick. Lay the waxed-paper-covered disk on a cookie sheet and freeze it until it's firm, about 15 minutes. Place the frozen disk on a cutting surface and remove and reserve the waxed paper. Cover a cookie sheet with parchment. With a small round cutter (ours was 1-1/4 inches), cut out circles from the disk, then place them on the cookie sheet. Gather the scraps into a ball, use the pie plate and waxed paper to flatten it again, and cut more circles until the entire disk is used up. Freeze the circles for 10 minutes. Meanwhile, melt the chocolate in the top of a double boiler over barely simmering water. Coat the patties one at a time: balance each on a fork and dip it (use another fork as needed to flip the patty in the chocolate), then shake off any excess chocolate before returning the coated patty to the parchment. Sprinkle each patty with a bit of crushed mint candy. Add more chocolate to the double boiler as necessary until all the patties are coated. Harden the finished patties in the refrigerator for at least an hour, and preferably overnight. Store them in an airtight container in the fridge, layered between sheets of waxed paper, for up to one month. Include tags with your gifts instructing recipients to keep the patties refrigerated. Makes 5 dozen. http://theblogfrog.com/581761/forum/139597/peppermint-patties.htmlThu, 15 Dec 2011 17:17:59 GMT Practice makes perfect when trying new things and Potato Latkes is a great recipe to introduce to your family. Hanukkah is celebrated by millions worldwide. Trying a new recipe is a fun way to learn about different traditions around the globe. Ingredients 2 cups peeled and shredded potatoes 1 tablespoon grated onion 3 eggs, beaten 2 tablespoons all-purpose flour 1 1/2 teaspoons salt 1/2 cup peanut oil for frying Directions Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible. In a medium bowl stir the potatoes, onion, eggs, flour and salt together. In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot! http://theblogfrog.com/581761/forum/139494/perfect-potato-latkes.htmlWed, 14 Dec 2011 19:44:24 GMT This recipe comes to us from our good friends at KRAFT foods. These are adorable and look delicious! What a fun treat to make and eat. Melting Snowmen Cookie Balls What You Need 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 24 NUTTER BUTTER Cookies, finely crushed (about 3 cups) 2 pkg. (6 squares each) BAKER'S White Chocolate, melted 48 Mini OREO Bite Size Cookies 2 Tbsp. decorating icing Make It MIX cream cheese and cookie crumbs until well blended. SHAPE into 48 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Dip balls in chocolate; place in shallow waxed paper-lined pan, allowing excess chocolate to pool at bottom of each ball. Decorate with remaining ingredients as shown in photo. REFRIGERATE 1 hour or until firm. Keep refrigerated. Kraft Kitchens Tips How to Easily Dip Balls To easily coat balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until firm. http://theblogfrog.com/581761/forum/139291/melting-snowman-cookie-balls.htmlTue, 13 Dec 2011 16:20:45 GMT This is easy and fabulous! Ingredients 2 pounds skin-on, bone-in chicken breasts, cut into large chunks salt 2 tablespoons extra-virgin olive oil 2 apples (1 red, 1 green), cored and cut into wedges 8 medium shallots, quartered lengthwise 1/4 cup fresh sage, torn 1/2 cup low-sodium chicken broth 1/4 cup maple syrup 1/4 cup apple cider vinegar Directions Pat the chicken dry and season all over with salt. Heat a large heavy skillet over high heat and add the olive oil. When the oil is hot, add the chicken skin-side down and cook, undisturbed, until the skin is browned and crisp, about 5 minutes. Turn the chicken and add the apples, shallots and sage to the skillet. Reduce the heat to medium high and cook until the chicken is browned on the bottom, 4 to 5 minutes. Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes. Meanwhile, make the glaze: Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl. Add the mixture to the skillet with the apples and shallots and boil until reduced by about three-quarters, 2 to 3 minutes. Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes. http://theblogfrog.com/581761/forum/139123/maple-glazed-chicken.htmlMon, 12 Dec 2011 13:46:52 GMT Ingredients 1 12 ounce package semisweet chocolate pieces 3/4 cup creamy peanut butter 2 cups finely chopped pecans, toasted, or finely chopped roasted peanuts 1 1/2 cups sugar 12 large marshmallows 1/2 cup butter 1 5 ounce can evaporated milk 1 10 ounce package cherry- or peanut butter-flavored pieces Directions 1. Line a 13x9x2-inch baking pan with heavy foil, allowing foil to extend over sides of pan; grease and set aside. 2. In a medium saucepan combine chocolate pieces and peanut butter; heat and stir over low heat until melted. Stir in nuts. Spread 1/2 of the mixture (about 1-1/4 cups) in prepared pan. Transfer to refrigerator. Let remaining chocolate mixture stand at room temperature. 3. In another medium saucepan combine sugar, marshmallows, butter and evaporated milk. Cook and stir over medium heat until mixture comes to a boil; cook 5 minutes more, stirring constantly. Remove from heat. Stir in cherry or peanut butter pieces until melted. Cool 10 minutes. Carefully spread over chocolate layer in pan. Chill 20 minutes. 4. Carefully spread on remaining chocolate mixture. Cover and chill at least 1 hour. Lift from pan using foil. Cut into small pieces. Store in an airtight container in the refrigerator. Makes 120 pieces. http://theblogfrog.com/581761/forum/138856/bing-candy.htmlFri, 09 Dec 2011 17:28:53 GMT Great for potlucks and family events! Ingredients: Servings: 10-12 2 lbs frozen hash browns 1/2 cup butter 1 (10 1/4 ounce) can cream of chicken soup 1 pint sour cream 1/2 cup onion, peeled and chopped 2 cups cheddar cheese, grated 1 teaspoon salt 1/4 teaspoon pepper Directions: Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray. Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top. http://theblogfrog.com/581761/forum/138701/just-like-cracker-barrels-hashbrown-casserole.htmlThu, 08 Dec 2011 14:16:33 GMT