Monday, February 28, 2011

A Childhood Favorite




Growing up, I remember having SUNDROP in our "Coke Machine" at church. It was such a favorite - loved the little floaty citrus pieces. You could hold it up to the light and see all of this pulp floating around. Well, Sundrop disappeared years ago but recently I have seen it back in the stores. It no longer has the "floaty citrus" pieces but still good.

Have you ever eaten a Dr. Pepper pound cake or a 7-up pound cake? Well, here is a Sundrop Pound cake. This was just a good, dense, lemony pound cake. You could make the exact same pound cake with any "soda" or "pop". Mellow Yellow or Mountain Dew would be similar to Sundrop.


You can see my youngest alright "snuck" a little piece!


I loved how the glaze sunk to the bottom - so moist and yummy!


SUNDROP Pound Cake (adapted from Dining by Fireflies - Charlotte Jr. League)

1 cup butter, softened
1/2 cup vegetable shortening
3 cups sugar
5 large eggs
3 1/2 cups flour, sifted
1 1/2 tsp vanilla
1/2 tsp lemon extract
7 oz Sundrop soft drink

Glaze

1 cup powdered sugar
1 tsp vanilla
enough Sundrop to reach a "drizzle" texture

Preheat oven to 325. Cream butter, shortening and sugar in a large bowl. Add eggs one at a time - beating after each one. Stir in flour slowly; Add vanilla, lemon and Sundrop. Pour into a butter, floured bundt pan. Bake one hour and twenty minutes. Use a knife to loosen pan from sides. Cool for about 20-30 minutes and then flip onto a plate. Mix glaze and drizzle over the top. After completely cooled, sprinkle with powdered sugar.

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Friday, February 25, 2011

Pistachio White Chocolate Chip Cookies

I am always looking for a fun new cookie recipe. Our oldest daughter loves white chocolate and since I love milk chocolate and dark chocolate - I hardly ever cook with white chocolate. A little selfish don't you think! :) I found this recipe at Simply Recipes. We all loved these cookies. Be sure to visit Simply Recipes. I loved the reviews at the end of the recipe. I did use unsalted butter but I used roasted, salted pistachio kernels and the cookie was so yummy - not too salty. I also liked how someone suggested to use 2/3 cup of each sugar and was still pleased with the results. I didn't try this but may have to next time - I guess I could always use a little sugar in my diet! You will have to try these for something different!



Pistachio White Chocolate Chip Cookies Recipe

Ingredients

  • 1 cup of unsalted butter, room temperature
  • 1 cup of sugar
  • 1 cup of dark brown sugar, packed
  • 2 eggs
  • 2 tablespoons of milk
  • 2 teaspoons of vanilla extract
  • 2 1/2 cups of flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1 teaspoon of kosher salt (regular salt will suffice)
  • 1 cup of rolled oats
  • 1 1/2 cups of coarsely chopped pistachios, raw and unsalted (I used salted)
  • 1 1/2 cups of white chocolate chips

Method

1 Preheat the oven to 350 F. Cream the butter and sugars together on high speed for three minutes.

2 Add the eggs, milk, and vanilla and beat for 3 minutes, being sure to scrape down the sides of the bowl to ensure even mixing.

3 In a separate bowl combine the flour, baking soda, baking powder, salt, and rolled oats. Add the dry ingredients to the butter mixture slowly, being sure to scrape down the sides and bottom of the bowl once or twice to ensure even mixing.

4 Fold in the pistachios and white chocolate chips. Drop heaping teaspoonfuls onto parchment lined cookie sheets, add an extra pistachio or two on top of each bit of dough for decoration if desired.

5 Bake for 8-10 minutes or until golden brown. Allow to set up on the cookie sheets before moving to a baking rack to cool completely.

Makes 6 dozen.

* I entered these ingredients into the Recipe Builder at www.weightwatchers.com and found these to be 3 points plus each - if you make 6 dozen.



Wednesday, February 23, 2011

Mexican Potato Soup

Life is a little nutty right now so I wanted to make a quick and easy meal. I remembered I had this Mexican Potato Soup - easy and yummy. The whole family loved it.



Mexican Potato Soup

1/3 lb bacon, cooked and crumbled
1/2 cup diced onion
2 Tbsp bacon drippings or 2 Tbsp oil
3 cans Cream of Potato Soup
2 1/2 cans milk
1 can Fiesta whole kernel corn, drained (corn with diced red/green peppers)
1-2 Tbsp. diced pickled jalepenos
4 oz grate Monterrey Jack cheese

Saute onion in drippings or oil. Add the rest of the ingredients except the cheese. Heat to a gentle boil and reduce to a simmer for 30 minutes. Add cheese and heat til melted. Serve warm with crusty French bread or Tortilla Chips.

*can use jalepeno Monterrey Jack cheese instead of chopped pickled jalepenos
**Mine got a little too thick after waiting for all family to eat so I added some extra milk - worked great

Printable Version

Monday, February 21, 2011

Stylish Blogger Award

Thank you to Misty for giving me the Stylish Blogger Award. Misty has two fun blogs - Misty's Mornings and Bake Me Away. Please visit as I know you will be inspired!




The rules for this award are:

  • Thank and link back to the person who gave you this award.
  • Share seven things about yourself.
  • Award seven recently discovered great bloggers.
  • Contact these bloggers and tell them about the award.

7 fun things about me :)

1. I love SONIC Diet Coke... or SONIC Diet Cherry Limeade. I love the cup and the good ice.
2. I love to scrapbook - have been scrapbooking for years. I haven't switched over to digital yet - just love doing the traditional cropping.
3. I taught high school for six years - business classes. Now I teach 3 year olds!
4. Grew up in a Methodist church, met my great hubby in a Presbyterian Church and now we love our Baptist Church
5. I am constant dieter - either dieting or gaining weight. Love to cook and eat :) I am not great at maintaining!
6. I love to shop -have 3 teenage daughters and a cute hubby so there is always someone to shop for. I enjoy decorating too.
7. I am a night-owl. I prefer to stay up late and sleep in - when I can!


7 Awesome blogs for you to visit -

Brownieville Girl
Twinteriors
Scrambled Hen Fruit
Mum in Bloom
Me, Myself and Pie
Learn, Laugh, Cook
The Cookbook Junkie



White Queso

We are back from TEXAS! We had a great visit at both Baylor and Texas A & M. We have several other colleges on our radar to visit this spring. Such fun!

It was 80 degrees on our drive from College Station, TX to the airport in Dallas. When we arrived in Omaha last night, it was like 22 degrees - 18 degrees when we woke up this morning. While we were glad to be home and we love Omaha, we loved being in Texas.

I decided to make something warm and cozy. This white queso is yummy. I have seen it made with a variety of white cheeses and you can make it as hot as you want. My girls loved it. I do think it needs some milk in it to keep it from hardening so quickly. Once again, be creative when you make White Queso! Also, I just asked the deli counter to cut me a 1 lb chunk of white American cheese.



White Queso

1/2 cup chopped onion ( or more)
1/2 stick butter
1 lb. white American cheese
1 can diced green chilies
1/2 cup diced pickled jalepenos ( or more )
1 small can evaporated milk
tortilla chips

Gently melt butter on medium heat and saute onion til tender. Add green chilies and jalepenos and saute for about another minute. In the meantime, cube your cheese and put this with the milk in a microwave save bowl - microwaving at 1 minute intervals until melted (this can also be done on the stovetop) Add the butter, chilie, jalepeno mixture about half way thru melting. Once melted and warm, serve with tortilla chips.

*May need to serve on warming plate or in a chafing dish to keep soft
* feel free to make this even more decadent but adding more butter

Thursday, February 17, 2011

College Visits






Annie and I - in front of Judge Baylor


Annie and I are in Texas visiting Baylor and Texas A & M. First stop...Baylor. We had a great tour, saw some old friends and are anxiously waiting to go to SING.


Megan, Hayden, Jacy and Annie
Visiting the Callaway House at Texas A & M


Wednesday, February 16, 2011

Chocolate Chip Blondies

I am always looking for a new bar recipe that teens will enjoy. I make Monster Bars and Scotch-a-Roos way to often. I made this not long ago and they loved it. I didn't put the pecans in but I would in the future - I think pecans would make this perfect!




Chocolate Chip Blondies

2 cups all purpose flour
1 tsp baking powder
3/4 tsp salt
1/4 tsp baking soda
10 Tbsp. butter, melted
2 cups packed brown sugar
2 eggs
2 tsp vanilla extract
3/4 cup semi sweet chocolate chips
3/4 cup chopped pecans

Preheat oven to 350 - butter and flour a 9 x 13 pan. Mix flour, baking powder, salt and soda. Mix melted butter with brown sugar - whisk in eggs and gradually stir in flour mixture. Batter will be thick - spread into pan. Sprinkle with chocolate chips and pecans - pressing into mixture. Bake about 25 minutes - don't over bake. Enjoy after cooled or warm with vanilla ice cream!

Printable Version

Monday, February 14, 2011

Easy - Mini Calzones

I made this for dinner last night and everyone loved it. It isn't gourmet or anything fancy - but it is quick, easy and tasty! This recipe makes four mini calzones. I recommend doubling this recipe for most families! Be creative with your ingredients - add onion, mushrooms, olives - whatever you and your family enjoy! Also.....don't let the cottage cheese scare you away. I despise cottage cheese (it melts) but I still really enjoyed these calzones.



Mini Calzones

1 cup small curd cottage cheese
3 Tbsp. grated Parmesan cheese
1 large egg
1 tsp. dried Italian seasoning
1/2 tsp. garlic powder
pepperoni, chopped
1 cup or more - Monterey Jack cheese, grated
1 can Pillsbury pizza crust
2 cups marinara sauce, or any desired sauce

Stir 1st five ingredients together - add pepperoni and cheese. Divide dough into 4 equal parts; Pat the dough into a square and put a nice amount of pepperoni mixture into the middle of the dough; fold dough over to form a triangle or rectangle and seal edges; Put on a foil-lined baking sheet; prick the top of the calzones with a fork and bake at 375 for 20-25 minutes until nice and golden brown. These are best if the dough is extra done so not to be gooey! Serve with warm sauce.

Printable Version

Saturday, February 12, 2011

Pioneer Woman's Olive Cheese Bread

We had card club at our house tonight. It was so fun as always. Everyone brings an appetizer and the hostess makes dessert. I served the Brownie Trifle and I made two snack mixes - Crunchy Sweet Snack Mix with Valentine M & M's and The World's Best Snack Mix. I did make a Reuben Dip and The Pioneer Woman's Olive Cheese Bread. I was in a hurry as guests arrived and I so forgot to take a picture of both. This is the second time I have made this olive bread, and I just love it. Both times I have made it, people that don't like olives still enjoyed it. I highly recommend trying it - with dinner, as an appetizer or just as a snack - indulge. You will love it. AND - if you aren't familiar with The Pioneer Woman - I love her.... and you will love her .. and her website! She gives great tips on Flash Freezing this bread!

Olive Cheese Bread (per The Pioneer Woman)

Ingredients

  • 1 loaf French Bread
  • 6 ounces, weight Pimiento-stuffed Green Olives
  • 6 ounces, weight Black Olives
  • 2 stalks Green Onions (scallions)
  • 1 stick Butter, Room Temperature
  • ½ cups Mayonnaise
  • ¾ pounds Monterey Jack Cheese, Grated

Preparation Instructions

Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.

Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.

Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

Thursday, February 10, 2011

Sawdust Pie

Marshall, Texas is known for the Marshall Pottery. Next door to the Marshall Pottery is a quaint little restaurant called "The Hungry Potter". We always got a kick out of this because my maiden name is "Potter." I am not even sure if this restaurant is still there.

Anyway, they served a pie that is to die for. It reminds me of a dense pie version of the Magic Bars or the 7 Layer Bars. They would serve it warm a la mode or with fresh whipping cream. This is easy and oh so yummy - the perfect treat for your Valentine!



Sawdust Pie

1 1/2 cups coconut
1 1/2 cups white granulated sugar
1 1/2 cups graham cracker crumbs
1 1/2 cups chopped pecans or walnuts
7 egg whites
1/2 cup semi sweet chocolate chips

1 uncooked pie crust ( I used Marie Callender's)

Mix the first 7 ingredients and pour into an uncooked pie crust. Bake at 350 for 30-35 minutes. Serve warm with vanilla ice cream or whipped cream.

Printable Version

Tuesday, February 8, 2011

Red Velvet Cake Balls

I was introduced to cake balls about 4 or so years ago. A preschool teacher friend made them - her daughter got the recipe while in college in Texas and she called them TEXAS Cake Balls. Since then, cake balls seem to be all the rage. I have made chocolate cake balls, strawberry cake balls and recently I tried - Red Velvet Cake Balls. I knew these would be yummy and so perfect for Valentine's Day.

When you are making your cake balls, be creative with the flavor of cake mix you choose, the frosting and whether you dip them in white or chocolate almond bark. I don't always love almond bark - I prefer a mixture of almond bark and chocolate to get the best flavor. I do love Kroger's Vanilla Candy Coating as it is whiter in color and seems to taste better. I know your Valentine will love this tasty treat!



Cake Balls

1 box of cake mix
1 tub of frosting
Almond bark

Bake cake according to directions. Let it cool. Dump the cake into a large bowl and crumble. Mix the crumbled cake with a container of any prepared frosting - or you can make your own frosting from scratch. Using a fork, mix really well. Cover and refrigerate until chilled as this makes it easier to roll into balls. Spray your hands and roll the mixture into 1 inch balls. Freeze balls for several hours as this will help them stay together when dipping them in the melted almond bark. Use a tooth pick to dip each ball into melted almond bark, using a spoon to assist and then to fill in the hole as you slide the ball off the toothpick. I drain the extra almond bark off the bottom of the ball before placing it on the cookie sheet. Let them sit a bit to harden.

I also melt some contrasting almond bark and then spoon the melted almond bark into a small ziploc bag. Snip the corner just a tiny bit and then drizzle the top of the balls. For example, white cake balls drizzled with chocolate almond bark or drizzled with white almond bark that has been colored with red food coloring, etc. OR dip in chocolate almond bark and drizzle with white almond bark. With my Red Velvet cake balls - I chose to sprinkle the red chunky sugar on top.

Store these in the freezer until the night before you serve them or just store in an airtight container if ready to eat.

Please be creative with this fun recipe. You and your children or grandchildren will enjoy making these and even more - they will LOVE eating them!

Saturday, February 5, 2011

TABASCO Original Red - A must have for every kitchen

This is a Sponsored post written by me on behalf of TABASCO® Original Red. All opinions are 100% mine.

I grew up in Texas where TABASCO® Original Red is a part of every kitchen. TABASCO is so much more than hot - it truly enhances the flavor of any food. We continue to enjoy Tabasco on eggs, sandwiches, popcorn, etc. You can also add it to any soup, chili, casserole - just to give it a little kick - a little something extra.

My favorite way to use TABASCO Original Red is in my spicy snack mix - TEXAS TRASH! I have been making this for years. It is a holiday tradition - I make it and give it away time after time during the holidays. It is a favorite mix just to have around during any gathering. You have to try adding TABASCO to your snack mix - I know you will love it.

Also, please visit TABASCO for that perfect game-day appetizer. I love TABASCO on pizza. - my favorite is pepperoni, hamburger and green olive with a little TABASCO. Please visit Pizza Perfection to learn more.


TEXAS TRASH

1 box wheat Chex
1 box rice Chex
1 box corn Chex
1 box Cheeze-Its
1 bag pretzel sticks
2 cans mixed nuts
1 large bag of pecan halves

Divide these ingredients equally between 2 big foil roasting pans.

Mix the following ingredients in two saucepans over medium heat. After the butter is melted and the ingredients are mixed, pour the two butter mixtures over the two pans of snack mix.

6 sticks butter and/or margarine (3 in each pan)

10 Tbsp. Worcestershire (5 in each pan)

8 Tbsp. TABASCO Original Red sauce (4)

10 tsp. Lawry’s season salt (5)

2 tsp. garlic powder (1)

Toss gently. Bake one on the top rack and one on the bottom rack. Bake at 250 degrees stirring every 30 minutes for 2 ½ hours. I switch the bottom to the top and the top to the bottom after an hour or so. I cover my table in newspaper and then wax paper. Pour the mixture out to cool. Store in an airtight container and ENJOY!!! Share with friends!

Visit Sponsor's Site

Thursday, February 3, 2011

Cheesy Corn Chowder

My family LOVES this soup. It is the easiest - but probably not the healthiest since most of it is coming from a can. However, it is easy and quick. You can use light soups and light cheese. This is one of those soups I keep everything on hand for that cold night when we need a yummy bowl of hot soup.

It has been SOOOO cold in Omaha this week. My husband was stuck in like 2 hour traffic trying to get home from work the other night. He called to see what was for dinner. When I told him Cheesy Corn Chowder - his response was "perfect"!

I got this recipe from a sweet neighbor from when we lived in Houston - miss you Kendra!




Cheesy Corn Chowder

3 cans cream of chicken soup
1 can Rotel tomatoes, undrained
1 clove garlic, minced
1 10 oz can whole kernel corn, drained
1 can cream corn
1-2 cups diced, cooked chicken
8 oz Velveeta, cubed

Heat all ingredients except chicken and cheese over medium high heat - stirring often until nice and bubbly hot. Add chicken and cheese - stirring and heating until cheese is melted. Serve with tortilla chips or cornbread sticks.

* When reheating soup, I added a little milk so it wouldn't be so thick

Printable Version

Tuesday, February 1, 2011

Graham Cracker Toffee

I love toffee and anything toffee related. This is a quick and easy toffee recipe that my family loves. I love that I almost always have the items on hand so I could whip this up anytime we need a treat - for us or for a party!



Graham Cracker Toffee

graham crackers
1 cup butter
1 cup brown sugar
12 oz milk chocolate chips

Preheat oven to 350. Line a cookie sheet with parchment paper and then line with graham crackers. Boil butter and brown sugar until mixture bubbles; Immediately pour mixture over crackers. Bake in preheated oven for 8 minutes. Pour chocolate chips over toffee as soon as removed from oven. Chocolate will soon melt, spread evenly with knife. Refrigerated until hard, break apart and serve. Store in an airtight container - but it won't last long!

Please visit Sweets for a Saturday for lots of Sweet ideas!

Printable Version