Valentine's Day Stained Glass Cookies Recipe

I've been wanting to find a Valentine's Day recipe that will become a tradition in our household. The past few years I've tried different recipes incorporating hearts, pink and red in various ways. But nothing came out really amazing or easy. This year I think we found a winner! These are so super easy and adorable and taste amazing. Here's how to make these stained glass Valentine's Day cookies:

Ingredients

1 (7oz) bag assorted jolly rancher flavors

1 (17.5oz) bag Betty Crocker Sugar Cookies 

1 egg

1 stick butter, softened

1 tbsp flour (plus more for rolling)

You will also need: parchment paper or silicon baking sheets, a double heart-shaped cookie cutter, plastic sandwich bags and a dish towel.

Directions

1. Prepare dough as directed with egg, butter and flour. 

2. On a floured surface, roll out dough until 1/4" thick.

3. Use a double heart or a small and a large cookie cutter to create hollow heart cookies. Place hollowed hearts onto cookie sheet covered with parchment paper.

4. Place like-colored jolly ranchers into plastic bag, cover with a dish towel and hammer until jolly ranchers are crushed to pieces.

5. Fill centers of hearts with crushed jolly ranchers.

6. Bake on 350˚ for 7-8 minutes or until edges are slightly golden brown.

7. Let cool and remove with spatula. 

Yield: 2 dozen cookies

Things you may need:

  

Christmas Santa Pancakes Recipe

This is a fun little treat we made in the days leading up to Christmas. We decided not to make them Christmas morning just because they are little time consuming to create and we all know the kids are all about the presents, so there's no time for cooking Christmas morning! (We actually make this Cinnamon French Toast Bake on Christmas morning — yummy, quick and easy!). So here's how to make these adorable Santa panckaes. All you need is a red fruit, whipped cream and chocolate chips.

Ingredients

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

1 1/4 cups buttermilk (or milk)

1 egg

3 tablespoons butter, melted

1 tsp vanilla extract

Extras: Chocolate chips, apple or strawberry slices or raspberries, whipped cream and syrup

Directions

1. Combine dry ingredients in a bowl. Mix together then add remaining ingredients.

2. Spoon batter into greased flat pan over medium heat. Add chocolate chips and sprinkles then flip. Cook each side until golden brown.

3. Cut the top edge of the pancake if needed to fit the "hat" on santa. Make the hat out of your red fruit of choice, add whipped cream and chocolate chips eye, and enjoy!

Merry Christmas!!

New! Cinnamon Baked French Toast Recipe

Oh my goodness, if you want to make the best french toast casserole, here's your recipe. I got the original  recipe from a good friend who made this for us during a visit to her house. It's a variation of Pillsbury's Cinnamon Baked French Toast recipe using canned Pillsbury Cinnamon Rolls. I added extra cinnamon, nutmeg and sugar; and reduced the eggs so it didn't get soggy of overly fluffy. Per my friend's recommendation, I left off the maple syrup because it's plenty sweet enough without it. That's all there is to this easy french toast casserole -- great for overnight guests or as a family treat.

New recipe — now even better!

I recently (Dec. 2013) made some updates to this recipe to make it even better. It's now less fluffy and eggy and more moist and gooey. Also, a slightly shorter cook time. Let me know what you think of the new taste.

Ingredients

2 cans (12.4 oz each) Pillsbury flaky cinnamon rolls
1/2 cup butter, melted
1/4 cup sugar
2 eggs
1/2 cup heavy whipping cream (half & half works too)
3 tsp cinnamon
1/4 tsp nutmeg
2 tsp vanilla extract
1/2 cup finely chopped pecans
Icing from cinnamon rolls
Powdered sugar, if desired

Directions
1. In a large glass bowl, melt butter then together with sugar. 

2. Beat in eggs, cream, cinnamon, nutmeg and vanilla.

3. Open canned cinnamon rolls, slice each  cinnamon roll into eighths. Place cinnamon roll pieces into the bowl of egg mixture and toss to thoroughly coat.Then pour the pieces, coated in egg mixture, into a greased 9x12 casserole dish and spread out evenly. Any remaining egg mixture, you can brush over top of areas that look like they might get dry.

4. Sprinkle with pecans and then bake on 350˚ on a low rack for 35-40 minutes.

5. Remove bake from oven. Warm icing from cinnamon rolls in microwave for 15 seconds; pour evenly over bake. Sprinkle with powdered sugar if desired.

Serves: 6-8

*If you like this recipe, you'll love our Cinnamon Apple Strudel Bake, also using Pillsbury cinnamon rolls!

Spicy Hot Pumpkin Seeds Recipe

Everyone remembers making pumpkin seeds when they were little but does anyone remember them tasting good? It always seemed like more of a novelty than a tasty treat. So, we decided to spice things up this weekend after we carved our jack-o-lanterns, and created this recipe in an attempt to bake some pumpkin seeds that were actually delicious. A few spices later and what do you know? These pumpkin seeds tasted out wicked good! They ended up making a really yummy snack and even the kids liked them. Score!

Ingredients

1 1/2 tbsp butter, melted

2 tsp worcheshire sauce

1 tsp salt

1/4 tsp garlic powder

1/4 tsp cayenne pepper (or to taste)

2 cups pumpkin seeds, rinsed

Directions

1. Thoroughly rinse pumpkin seeds to remove pumpkin guts.

2. Melt butter in a large bowl and add seeds, worcheshire sauce, salt, garlic powder and cayenne pepper. Toss to coat seeds.

3. Spread pumpkin seeds out evenly on a cookie sheet covered with a layer of foil. Bake at 250˚ for 1 hour, tossing seeds about half way through.

Enjoy your spicy hot pumpkin seeds! Have a happy Halloween!

Whipped Pumpkin Dip Recipe

I just tried this whipped pumpkin dip at a friend's house last week. It was so creamy and delicious, I kept going back for more and more... and more. I've since made it again and decided this one's going in my book of favorite fall recipes. It's incredibly easy to whip up, here's how:

Ingredients
1 (8oz) container of cool whip
1 (15oz) can pumpkin
1 (1.34oz) package instant vanilla pudding
A pinch of cinnamon, nutmeg, ginger and allspice

Serve with: vanilla wafers, sliced apples or graham crackers.

Directions
1. Mix together pumpkin, vanilla pudding (just the powder) and spices.

2. Fold in whipped cream and serve.

Peaches and Cream Carrot Bread

Yesterday my mother-in-law gave me a bag full of fresh-picked peaches, ripe and ready to eat. I wanted to make something with them out of stuff I had on hand. With my littlest one being sick this past weekend, I didn't feel up to a trip to the store for special ingredietns. That and my grocery budget doesn't replenish until the 1st of next month. So... since I pretty much always have enough stuff to whip up some bread, that's what I decided to do. I love spiced breads with veggies hidden inside. They are so much healthier than donuts, danishes, etc. yet still satisfy that sweet tooth. I think you're going to love this recipe. It's a great way to use up peaches that are on their last day.

Ingredients
3 cups flour
2 tsp baking soda
1 tsp salt
2 tsp baking power
2 tsp cinnamon
1/2 tsp nutmeg
3/4 cup chopped pecans
3 eggs
1 1/2 cups sugar
1 cup cooking oil
2 tsp vanilla
2 cups diced fresh peaches

1/2 cup heavy cream

1 cup fresh shredded carrots


Directions
1. In a small bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg and pecans.

2. In a large bowl beat eggs, add sugar, oil and vanilla. Mix well.

3. Fold in peaches, cream and carrots.  Add dry ingredients until thoroughly moistened.

4. Pour into 2 greased loaf pans. Bake at 350˚ for 1hr.

Yield: 2 loaves

You might also like my Pineapple Zucchini Bread and my Chocolate Chip Banana Bread.

Baked Corn & Pimento Casserole Recipe

I got this recipe from a lovely woman I work with. Every year she and her hubby host a picnic at her house and the food is always off the hook. She actually takes the day of the party off in order to prep the 10+ homemade dishes she serves up. It is really a treat. Not to mention her house is amazing with fresh herbs growing in the wooded backyard along with fountains, comfortable seating, great music piped in, a fire pit, grill and probably one of every species of bird that's in the area because she even has an awesome variety of bird food readily available. Anyway, lucky for me and you, she's very willing to share her recipes. Two of my favorite dishes of hers are this hominy casserole bake and her orzo salad with honey vinaigrette dressing. I promise neither will disappoint. 

All ingredients that store well
so it's an easy last-minute dish

Ingredients
1 package Jiffy cornbread mix
1 stick butter
1 onion, chopped
8 oz. sour cream
1 can corn, drained
1 can creamed corn
1 can chopped green chilies
1 jar pimentos, drained
1/2 tsp cayenne pepper

Directions
1. Melt butter and sauté onion until soft.

2. Combine all ingredients. Mix well and pour into greased casserole pan.

3. Bake at 350 F for 55 to 60 minutes or until crusty and golden brown on top and not wobbly when shaken. Serve warm.

Serves: 6-8

If you love hominy, check out my Hominy Breakfast Casserole recipe.

Raspberry Cream Cheese Crumb Cake Recipe

Here's a Valentine's breakfast or dessert everyone will love you for. I'm planning on making one for my family and one to take to work this year. I just did this test run and it was really easy to make and makes a delicious dessert or breakfast. Kid-appoved, too!

Cake Ingredients
2 1/4 cups flour
3/4 cup sugar
3/4 cup butter, melted
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sour cream
1/4 cup milk
1 tsp vanilla extract
1 egg

Topping Ingredients
8 ounces cream cheese
1/4 cup sugar
1 egg
3/4 cup raspberry jam
1/4 cup pine nuts
Decorative candy topping (I used these red candy beads)

Directions
1. Preheat oven to 350°F.

2. Combine flour and 3/4 cup sugar in a large mixing bowl. Mix in butter with a fork until crumbs form. Set aside 1 cup of crumbs.

3. Mix in baking powder, baking soda, salt, sour cream, milk, vanilla extract and 1 egg. Spread into a greased 9x9" baking pan.

4. In a separate bowl, beat together cream cheese, 1/4 cup sugar, and 1 egg. Pour over batter in pan.

I covered the top of the cookie
cutter in foil to keep crumbs out.

5. Warm jam in the microwave until loosened. Pour over cream cheese layer. Let cool until jam hardens.

6. Cover a metal heart-shaped cookie cutter in foil and lightly place in the center of the cream cheese layer. Sprinkle reserved crumb topping and pine nuts over all areas outside of the heart.

7. Bake for 45-55 mins. Carefully remove foil from heart-shaped cookie cutter and add candy topping. Carefully remove heart-shaped cookie cutter and serve.

Serves: 6-9

Things you might need to make this:

  
 

Better-than-Boston-Market's Creamed Spinach Recipe

This is a great alternative to green bean casserole for holiday get-togethers. The water chestnuts and nutmeg are my secret ingredients in this side dish that give it a subtle crunch and rich flavor. Even if you don't like spinach, you'll like this!

3 tbsp butter
3 tbsp flour
1/4 tsp salt
1 pint half-and-half
4oz cream cheese, softened
1/4 tsp nutmeg
1/4 tsp black pepper

5 tbsp butter, divided
1 white onion, minced
4 tbsp minced garlic
4 (10 ounce) bags of fresh spinach leaves
8 tbsp of water, divided
1/2 cup fresh parmesan cheese
1 (4oz) can water chestnuts, minced

1. In a small sauce pot, melt 3 tablespoons of butter over low heat then whisk in flour and salt until thick. Slowly beat in the half and half and then the cream cheese. Turn up to medium heat until cream cheese melts completely into the mixture (no lumps). Remove from heat and set aside.

2.  In a large skillet, melt 2 tbsp of the butter and saute onions and garlic on low heat until translucent. Once cooked, transfer onions and garlic into a greased 9x12 baking pan (or heated Crock-Pot) leaving juices in skillet.

3. Turn skillet up to medium-low heat. Add 1 tbsp butter, 2 tbsp water and 1 bag of spinach. Cover and cook each of the 4 bags of spinach this way for 5-7 minutes each, stirring occasionally to evenly wilt. After each batch of spinach is cooked, transfer to the 9x12 baking pan. Spinach leaves should be bright green.

4. When spinach is all cooked and in the baking pan, warm up the cream mixture until it loosens, then add it to the spinach. Add minced water chestnuts and stir until throughly mixed.

5. To serve hot, cover and bake at 400˚ for 20 minutes stirring occasionally or place mixture into a greased and heated crock pot as you go along.

Serves: 8-10

Things you'll need:
  

Kathi Lipp's December 26th Chili Recipe

I asked Kathi Lipp (author of The "What's for Dinner?" Solution and The Christmas Project) for one of her family's favorite holiday recipes and she sent me this great idea for turning Christmas leftovers into a delicious post-Christmas chili. Throw it in bread bowl and it's a no-fuss dinner you can serve your holiday house guests (who may or may not have decided to overstay their welcome).

This recipe can be doubled or tripled, depending on how many people will be stopping by (or lingering).

Ingredients


3/4 lb. leftover chicken or turkey, shredded
1 cup onions, chopped
1 clove garlic, minced
1-16 oz. can stewed tomatoes
1-16 oz. can kidney beans
1-16 oz. can tomato sauce
3 tsp. chili powder
1/2 tsp. basil
1-6 oz. can tomato paste
Salt & pepper to taste
Shredded cheddar cheese
Sour cream

Directions
Kathi says "It's truly this easy": In a large saucepan, sauté onions and garlic until the onions are translucent. Drain. Place in your Crock-Pot, along with the leftover chicken or turkey, un-drained tomatoes, drained kidney beans, tomato sauce, chili powder, basil, salt and pepper. Cook on low for at least four hours. Serve in a warm, toasted bread bowl topped with cheddar cheese and sour cream.


Serves: 4

Pink Sherbet Punch Recipe

If you are looking for baby shower punch ideas, you've come to the right place! I actually first made this pink sherbet punch for my daughter's first birthday party. I used the colors pink and green to decorate, so this made a nice edible decoration. The kids and adults both loved it! It later occurred to me that this would be a great punch for baby showers, too. In fact, I just recently served this sherbet punch for a friend's baby shower.... she's having her 6th kid! I really don't know how she does it but anywho, I digress. Here's the recipe. Super. Easy. Just two ingredients:

Ingredients
1 (2 liter) bottle raspberry ginger ale
1 tub pink raspberry sherbet

Directions
1. Add raspberry sherbet to punch bowl then slowly pour ginger ale over top about 5-10 minutes before serving.

Like my punch bowl? It's actually a dessert bowl! So you can also use it for layered dips, candy, snacks, etc.. Great if you have limited storage space, like me.

Candy Cane Cream Bars Recipe

These bars are so festive I couldn't resist making them! I honestly, didn't even care if they came out tasting great or not because they were just so pretty but they actually were creamy and delicious, too. They're pretty quick and easy to make using Betty Crocker Sugar Cookie mix and homemade frosting. You could probably cheat and use ready-made frosting to whip these up even faster.

Cookie Bar:
1 package (1 lb 1.5 oz) Betty Crocker® Sugar Cookie mix
1/2 cup butter, softened
1 tbsp flour
1 egg

Cream Frosting:
1/2 cup butter, softened
1/2 teaspoon peppermint extract
1 drop red food coloring
2 cups powdered sugar
2-3 tbsp milk
1/4 cup crushed candy canes

Directions
1. Preheat oven to 350˚. Stir together cookie mix, butter, flour and egg until dough forms. Transfer and spread dough into a greased 9x12" baking dish. Bake for about 10-12 minutes or until firm and golden brown. Let cool completely then remove and place on a cutting board.

2. Using a mixer, whip together butter, peppermint extract, and food coloring until fluffed. Slowly mix in powdered sugar and then add milk. Spread onto cooled cookie, and immediately top with crushed candy canes. Cut into 2x3" rectangles. Serve on a peppermint tray!

Yield: 18 bars

Heavenly Sour Cream & Chives Whipped Potatoes Recipe

Sour cream is the secret ingredient that makes these whipped potatoes taste oh, so delicious.

2 1/2lbs red skin potatoes
1/4 cup sour cream
1/4 cup butter
1/4 cup milk
1 tsp salt
1/2 tsp pepper
1 tbsp fresh or dried chopped chives

Peel (optional) and cut potatoes into chunks for faster cook time. Boil in a large pot until soft all the way through, about 25-35 mins. Drain and return to pot. Add butter, milk then sour cream. Whip until smooth adding more milk if needed. Add salt, pepper and chives.

Servings: 4

I love my potatoes whipped so they are light and fluffy. I use a hand mixer and blast them on high! My kids love to lick the beaters just like I did when I was a kid =) Love this little stylin' mixer:

Classic Deviled Eggs Recipe

With Easter now come and gone, I thought you all might be looking for something to do with all your hard boiled eggs. Well, here ya go.

Deviled eggs make a great snack or appetizer that's cheap, easy and feeds a lot of people. If serving a party, figure 3 finished egg-halves per guest (or 1 1/2 eggs per person). The best part about this recipe is that it's easy enough for kids to make. So, once they find those eggs the Easter bunny hid, you can teach them how to make something of them.

Ingredients
18 large eggs
1/2 cup mayo
1/4 cup yellow mustard
2 tbsp pickle relish
1/4 tsp paprika
Fresh parsley for garnish (if desired)

Directions
1. Boil eggs for 10 minutes. Let sit until cool (add ice if you're in a hurry).

2. Peel eggs & cut in half. Remove yolks and set aside in a bowl. Arrange egg-halves on a platter.

3. Mash egg yolks with a fork. Add mayo, mustard and relish. Mix thoroughly. Spoon yolks into egg halves (a melon scooper works great if you've got one). Sprinkle paprika on top and add a sprig of parsley to each egg.

Serves: 12

Things you might need to make this recipe:
  

Mexican Wedding Cakes Recipe

I actually got this recipe from my 9th grade Spanish teacher and have been making it for years—thanks Señora Schaffer! They are very easy to make and they melt in your mouth. For some reason they have several other names I've heard people call them including: Pecan Sandies, Butterballs, Snowball cookies, Russian Tea Cakes, Swedish Tea Cakes, Moldy Mice (ew?).

When I make these for Christmas
I call them "snowball cookies!!"

1 cup butter, room temp
2 cups powdered sugar, sifted
1/2 tbsp salt
2 teaspoons pure vanilla extract
2 cups flour, sifted
1 cup pecans, ground

Beat together softened butter, salt 1/2 cup powdered sugar and vanilla. Slowly fold in flour, then pecans. Form into 1” balls; arrange on cookie sheet covered in parchment paper or a silicon baking sheet. Bake in preheated oven on 350°F for 15-18 minutes. Cool for a few minutes, then dredge in remaining powded sugar; let cool, then dredge once again.

Yields: 24 cakes