S'mores Snack Mix

I saw this on pinterest and had to try it! Who doesn't love s'mores? This makes a whole cookie sheet full, so make sure you have lots of mouths to feed. I couldn't even keep my kids off it while I was trying to take pictures. It turned out to be a very yummy treat that I will make again.

S'mores Snack Mix

realmomkitchen.com
9 cups honey graham cereal (like Golden Grahams)
¾ cups light corn syrup
3 TBSPs butter
11½ oz pkg milk chocolate chips
1 tsp vanilla
3 cups mini marshmallows

1. Grease a cookie sheet with butter.
2. Measure 9 cups of graham cereal into a LARGE mixing bowl.
3. In a medium saucepan over medium heat, combine corn syrup, butter, and milk chocolate chips. Stir constantly until chocolate chips are melted and ingredients are combined.
4. Remove from heat and stir in vanilla. Pour over cereal and stir quickly until cereal is coated with chocolate. Stir in the marshmallows.
5. Pour mixture onto cookie sheet and using a slightly damp hand, press into the pan.

Best if eaten the same day. It gets a little soggy after it sits too long.

Little grabbing fingers

Sour Cream Sugar Cookies

Happy Valentine's Day! I realized last week that I haven't posted my roll out sugar cookie recipe yet. This recipe is VERY easy to work with. They are soft and not too sweet which makes them perfect for frosting. This recipe makes 5 dozen, but is easily halved. They freeze well too. I've also posted the recipe I use for frosting.

 If you want a plain non frosted sugar cookie recipe I recommend Easy Sugar Cookies, which is what I use for my mini fruit pizzas.

Sour Cream Sugar Cookies

Leann Crook

1 cup shortening

2 cups sugar

2 eggs 

2 tsp vanilla

1 cup sour cream

6 1/2 cups flour 

1 tsp salt

2 tsp baking soda

1. In a mixing bowl combine shortening, sugar, eggs, and vanilla. Beat well.

2. Mix in sour cream.

3. In a seperate bowl add flour, salt, and baking soda; whisk to combine. Slowly add the dry ingredients to the sour cream mixture and mix until combined.

4. Roll out to about 1/4 inch and use cookie cutters to cut into shapes. If the dough is still too sticky, knead in a little extra flour before rolling them out. 

5. Bake at 375 degrees for 10-11 minutes.  If they start to turn brown they have been cooked too long. Top with frosting.

Makes about 5 dozen

Frosting - I like to use the Wilton recipe for royal icing because it hardens. I make a little bit that's thicker and pipe it around the edge of the cookie. Then I make a slightly thinner batch (looks runny), pipe it into the middle, and spread it around with a toothpick. After a few minutes I add sprinkles. If you put them on too soon they'll sink. The recipe below is what I use for piping the edges. It looks like just a tiny bit, but is enough for about 2 1/2 dozen cookies. To make the thinner icing for the middle, I follow the same recipe below, and just add a little more water.

Royal Icing

1 cup powdered sugar

2 1/4 tsps meringue powder

1 TBSP plus 1 1/2 - 2 tsps water

Food coloring if desired

Beat all ingredients until mixed well. Add more water if needed; just a tiny bit at a time. Pipe onto cookies and let dry.

This is what the meringue powder looks like.

Broccoli, Chicken, and Rice Casserole

It's hard to believe I've been posting recipes for 2 years now! I've pretty much posted all of my family's regular faves (with the exception of this one). From here on out my posting frequency is going to drop, but when I happen upon a new fabulous food, I'll definitely be giving it a spot here. 

This is my second favorite casserole and like my very favorite, it also comes from my mother in law. I've made a couple of minor changes, one being the addition of onion powder. I like that it's very basic, but you could add chopped onion, or substitute a cream of something soup for the white sauce, for more flavor.

Chicken, Broccoli and Rice Casserole
Colleen Larson
1 bunch broccoli (about 2 cups)
2 cups chicken broth
1 cup rice
2 cups chicken, cooked and cubed
2 1/2 cups milk
3 TBSPs butter
3 TBSPs flour
1/2 tsp onion powder
1 tsp salt
1/4 tsp pepper
1 1/2 c shredded cheese

1. Wash, trim, and steam broccoli; set aside.
2. In a medium saucepan, bring broth and rice to a boil; simmer 20 minutes.
3. In a large bowl combine steamed broccoli, cooked rice, and chicken; mix well.
4. In another medium saucepan, melt butter; stir in flour, onion powder, salt, and pepper. Slowly add milk to butter mixture. Stir with whisk until bubbly and thick. Pour over rice mixture in large bowl and stir to combine.
5. Spread in 2-3 quart casserole dish. Sprinkle with cheese. Cook at 350 degrees for 25-30 minutes or until bubbly. Serves 6-8

Spinach and Artichoke Dip

I've been looking for a good spinach dip. My bestie Erica :), makes this artichoke dip that I love, so I decided to try throwing a little spinach in. It turned out so good! I served it at a party with pita chips, but you can also serve it with bread cubes, or even tortilla chips.

And wait!!! I've even made this on TV! You can find the post here: My PBS Segment

Spinach and Artichoke Dip
adapted from an Erica Starr recipe
2 pkgs (8oz each) cream cheese, softened
1 cup mayo
1 cup shredded Parmesan cheese (buy the wedge and shred it yourself, it melts better)
1 jar (12oz) marinated artichoke hearts, drained and chopped
3 large cloves garlic, minced
1/2 packed cup frozen chopped spinach, thawed and well drained (about 1/2 of a 9oz box)

Preheat oven to 350 degrees. In a large bowl, combine softened cream cheese, mayo, and shredded Parmesan cheese; mix well. Add in the chopped artichoke hearts, minced garlic, spinach, and stir to combine. Spread the mixture into a 9" pie plate and bake for 25-30 minutes, or until lightly browned and bubbly on top. Serve hot.

Corn Chowder

I love chowder, especially this one! Any creamy soup with bacon and cheese = YUM! I have a hard time finding husband approved soups, but luckily this one was. This is a Barefoot Contessa recipe that I changed a tiny bit, and halved. Corn is typically cheaper near the end of summer, but soup isn't something we eat during the summer in Texas, so I opted for the frozen corn, and it turned out great.

Corn Chowder
adapted from foodnetwork.com
6 slices of bacon
3 cups yellow onions, chopped
2 TBSPs butter
1/4 cup flour
1/2 tsp pepper
1 tsp salt
3 cups white potatoes, unpeeled and diced
6 cups chicken broth
4 cups fresh corn or 1 lb. frozen (I used frozen)
1 cup half and half
1 cup shredded sharp cheddar cheese

1. In a large stockpot over medium-high heat, cook the bacon until crisp. Remove the bacon with a slotted spoon and reserve 1 TBSP of grease. Reduce the heat to medium, add the onions and butter to the grease, and cook for 10 minutes, until the onions are translucent.
2. Stir in the flour, salt,and pepper and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender.
3. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon (I also added some parsley as a garnish).

Sausage Cheese Muffins

This is a recipe my mom has been making for many years. She used to double the recipe and freeze them for a quick "on the go" breakfast. I made them recently to eat for breakfast in the car, on our 16 hour drive to Wyoming. I like that they are filling, and even my 13 month old eats them!

Sausage Cheese Muffins
mom
1/2 lb. ground pork sausage (I like Jimmy Dean hot sausage)
2 cups flour
2 TBSPs sugar
1/2 TBSP baking powder
1/4 tsp salt
1/4 tsp soda
1 cup milk
1 egg
1/4 cup butter or margarine, melted and cooled slightly
1/2 cup cheddar cheese, shredded
1 green onion, chopped (optional)

1. Preheat oven to 375 degrees. Spray muffin tins with non-stick cooking spray.
2. Brown sausage, drain and set aside.
3. In a large bowl, combine dry ingredients. Make a well in the center.
4. In a separate bowl combine milk, eggs, and butter. Add to dry ingredients stirring just until moistened. Stir in sausage, cheese, and onion.
5. Fill cups 2/3 full and bake for 20 minutes or until golden. Remove from pan immediately.

Makes 12 regular sized muffins. Store in refrigerator. Freezes well.

I also like to make these as mini muffins. This recipe makes about 30 mini muffins. I bake them for about 12 minutes.

Chicken Alfredo Pasta Bake

I love it when I find a yummy and easy new dinner recipe! A friend of mine brought this dish to a get together and she emailed me the recipe. I made one little addition of sundried tomato pesto. Since this recipe calls for 2 jars of Alfredo sauce, you can mix up the flavors to find a combination you like. I use Bertolli Alfredo because it has the Best Taste Award seal on it. I made this for for some of my husband's family this week and was asked to post the recipe, so here it is!

Chicken Alfredo Pasta Bake
adapted from a Melissa Bell recipe
2 (15 oz) jars Alfredo sauce
1 jar of milk (15oz)
1 jar of water, plus 1 cup water (23oz)
1/2 cup sundried tomato pesto
1 1/2 - 2 cups cooked, chopped, chicken
1 can sliced mushrooms, drained and chopped (We're not mushroom fans, so I leave these out.)
2 tsps salt
1 tsp black pepper
1 lb. uncooked Rotini pasta

1. Preheat oven to 350F. Lightly spray large baking dish or 9x13 pan with cooking spray.
2. In large bowl mix both jars of alfredo. Add jar of milk, jar of water plus additional 1 cup water. (Shake the fluids in jar to get all of sauce left behind.) Stir well.
3. Add pesto, chicken, mushrooms, salt, and pepper; stir. Last, add the pasta. Stir well. Pour mixture into baking dish. Spread out and level the top so pasta sticking up won't be burned while cooking. (I press it down with a slotted pancake turner to bring the liquid to the top.)
4. Leave uncovered, place in oven. Cook for 1 hour or until pasta is soft and it is bubbling hot.

Variations: add 1-2 tsp of red pepper flakes
                use 1 lb of diced italian sausage instead of chicken
                add 1 cup chopped fresh broccoli.