Sassy Potato Salad

2 lbs. red new potatoes, boiled and diced
1/4 c. scallions, chopped
1/4 c. roasted red peppers, diced
1/2 c. sour cream
2 T. mayonnaise
1 c. shredded cheddar cheese (sharp is yummy)
salt and pepper to taste
garlic powder to taste

Place the diced potatoes into a large mixing bowl. Add the chopped scallions and red peppers. Add the sour cream and mayonnaise, gently mix together. Fold in the cheddar cheese and season to taste with the garlic and salt and pepper. Place in a sealable container and store in the refrigerator overnight. Serve cold. Tip: You can roast your own peppers in the oven under the broiler or on the grill. Turn them until all the sides are charred and then let cool. Peel the black skin off of the peppers, remove core, and then dice.

Raspberry Chipotle Bean dip...

Raspberry Chipotle Bean dip

2-3 T. Butter
2 Cloves Garlic (Minced)
1/2 Onion Chopped fine
2 Cans of Black beans (Drained & Rinsed)
1 Can of Corn (Drained)
1 8oz pkg of Cream Cheese
(Partially Melted)
1 Bottle of Bronco Bob's Roasted Raspberry Chipotle Sauce (At target by the BBQ Sauce)
1 Sm. can of Green Chilies
1 Sm. can of Sliced Olives
+ Grated Cheddar cheese(enough to generously cover the top)

Mix~ Butter, Garlic, and Onion together. Spread on Bottom of a Deep 9X13
Layer with Black Beans, Corn, Cream Cheese, 1/2 the Chipotle Sauce, Green Chilies,Olives, Cheese, and then the Rest of the sauce. Bake at 350 for 25 minutes. Serve Hot with Tortilla Chips. I love it in Soft Tacos or Burritos!
Enjoy!!

Scotcheroos

1 C. Sugar
1 C. Karo Syrup
1 C. Creamy Peanut Butter
6 C. Rice Krispies
1 1/2 C. Chocolate Chips
1 1/2 C. Butterscotch Chips

Combine sugar and syrup in a lrg. pan ( big enough to fit 6 c. of Rice Krispies) over med. heat, stirring until consistant. Stir in peanut butter until smooth.
Turn heat to low. Add Rice Krispies into the mix and stir until well coated. Put mixture into a greased 9x13 pan and press down until level.

Combine both chips in a micro and melt, stirring once in a while. Pour over the mixture and let sit out overnight. Cut into 1 inch squares and ENJOY!!!

{Cheezy} Potato Soup!

This is a great soup especially for fall in a Pumpkin Bread bowl!
Enjoy...

To make Roux:
3/4 C. Margarine
3/4 C. Flour
*Cook on low heat until it reaches a light caramel color
Remove from heat & add:

2 C. Milk
2 C. Half & Half
Cheese as you desire
*return to heat & cook slowly until cheese & mixture thicken stirring constantly.

*in another pan cook the following;
3 C. Potatoes diced small
1 C. Carrots diced small
1 C. Celery diced small
1/2 to 1 whole onion Chopped
1 T . Basil
3 C. water
4 Chicken Bouillon cubes
*Cook until done
~add cheese mixture to the Vegetables and OH what a delight!

{tortellini + vegetable soup}

{tortellini + vegetable soup}

ingredients
1 package fresh tortellini [i used italian sausage this time, but i like to change it up, chicken, cheese, whatever. this can be found the refrigerated pasta section at the store]
6-8 cups chicken broth
2 cups chopped carrots1 cup chopped celery
1 can petite diced tomatoes, drained
1/2 package frozen chopped spinach or 1 cup fresh chopped spinach
1 zucchini squash diced
1/2 onion diced
1 clove garlic, minced
parmesan cheese, grated for the top
1 tsp fresh ground pepper
1 tbsp dried or fresh parsley
1 tsp dried bay leaf, chopped or 1-2 whole leaves
1/2 tsp basil
1/2 tsp thyme
1/2 tsp oregano

directions

in a large pot add broth, herbs + bring to a boil. add all vegetables and leave on medium to medium-high heat until carrots are tender, about 10-15 minutes. add tortellini and cook for another 7-8 minutes. add parmesan cheese to the top of each serving. et voila!

[can also add shredded chicken]*serve with yummy rolls/bread

Pumpkin Chocolate Chip Muffins!

~I must give all the credit to my friend Kelli Granum, this is her Fabulous Recipe!! I love them and they are seriously so YUMMY!

5 Eggs - beat

Add:1 1/3 cups oil

1 16 oz can pumpkin

2 cups flour

2 cups sugar

1 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp soda

2 - 3 oz. pkg. instant vanilla pudding

Mix until creamy Add chocolate chips

Bake at 350 until done...

About 30-35 minutes for regular size muffins and 20-25 for mini muffins. You just kind of have to watch them and see if they are golden brown on top!

HAPPY FALL COOKING!

Ice Cream Cake

So here is my attempt to re-create a dessert I had at a Girls Night Out dinner.

Ice Cream Sandwich Layered Ice Cream Cake

Ingredients
12 ice cream sandwiches
1 container cool whip
1 container CHOCOLATE cool whip
3/4 cup oreo cookies crumbled
Foil

Place a long strip of Foil out on the counter about 3 ft long.
Put a 1/4 inch base of cool whip down on the foil about the size, length and width of 6 ice cream sandwiches lined up in a row.
Place 6 ice cream sandwiches on top of cool whip.
Mix 1/2 cup of the crumbled oreos in a half of the container of the CHOCOLATE cool whip.
Spread mixture on top of the 6 ice cream sandwiches.
Place remaining 6 ice cream sandwiches on top of mixture.
Spread Regular cool whip all around the cake so you only can see cool whip.
Spread remaining Oreo crumbles on top.
Fold over Foil and add more if needed to completely cover the cake.
Place in Freezer to set for at least four hours. Serve in Thin Slices. Can keep for up to one week in the fridge.
Enjoy!

Lucious Lemon Poke Cake

This recipe is absolutely delicious. It is perfect for summer and you can exchange the lemon for whatever flavor you like... This is so H~E~A~V~E~N~L~Y!!!!!

2 baked round white cake layers, (9 inch), cooled.
2 C. boiling water
1 pkg(8 serv. size) JELLO brand Lemon Flavored Gelatin
1 C. cold milk
1 pkg. (4 serv. size) Jello Lemon Flavored Instant Pudding and Pie Filling
3 C. thawed Cool Whip, divided.


Place cake layers, top sides up, in 2 clean 9 inch round cake pans. Pierce cakes with large fork at 1/2 inch intervals.

Stir boiling water into dry jelatin mix in a med. bowl at least 2 minutes until dissolved. Pour over cake layers and put in the fridge for 3 hours.

Pour milk into large bowl. Add dry pudding mix. Beat with whisk 2 mins. or until well blended. Gently stir in whipped topping. set aside. Dip one cake pan in warm water 10 secs. unmold onto serving plate. Spread with about 1 cup of the pudding mixture. Unmold 2nd cake and place on top of 1st cake. Frost with remaining pudding mixture. Refridgerate at least one hour. Store in the fridge.

Buttery Bread Sticks

Here is the recipe for the breadsticks I brought for Play Group today.

24 Rhodes Dinner Rolls, thawed but still cold (or any roll dough)
1/2 cup butter or margarine, melted
1/2 cup Parmesan cheese
garlic salt

Pour melted butter on an 11 x 17- inch baking sheet. Roll each roll to about 6-inches and then roll in butter until completely coated. Place cheese in separate bowl and roll buttered bread stick in cheese. Place bread sticks on baking sheet in 2 vertical rows of 12 each. Sprinkle with garlic salt, if desired. Cover with plastic wrap.

Let rise until double in size. Remove wrap and back at 350 degrees for 20 minutes or until golden brown.

You can also add a little parsley to give them the Magleby's look.

Thanks to Jade for this recipe.

Chicken Enchiladas

I made these yummy chicken enchiladas for dinner last night! They are good because you make the sauce from scratch and you don't have to use the cream of chicken soup which has a lot of sodium.

Ingredients

8-10 tortillas, flour or corn, I used the uncooked flour tortillas from Costco/Sams and cook them up according to package instructions.
½ cup chopped onions
4 cloves garlic, minced
1 teaspoon ground coriander, optional. I didn’t use it.
¼ teaspoon pepper ½ teaspoon salt
2 tablespoons butter
3 tablespoons flour
1 (8 ounce) carton sour cream
2 cups chicken broth
1 (4 ounce) can diced green chili peppers , can add two cans
2 cup shredded Monterrey jack cheese
3 cups chicken, cooked and chopped/shredded
black olives (optional)
tomatoes (optional)
green onions (optional) Jalapenos, diced (optional) Gives it a nice kick.

Directions

Wrap tortillas in foil and heat in 350* oven for 10 minutes to soften.
For Sauce: In a saucepan, cook onion, garlic, coriander, salt and pepper in the butter until the onion is tender. Stir the flour into the sour cream, and then add to the onion mixture.
Stir in broth and chili peppers all at once. (and jalapenos if adding)
Cook and stir until thick and bubbly.
Remove from heat; stir in 1 C of the cheese.
For Filling: Stir 1/2 C of the sauce into the chicken, mixing well.
Place about 2-3 soup-spoon-size of mixture on each tortilla and roll up.
Arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish.
Top with remaining sauce.
Bake, covered, in 350* oven for 35 minutes. Sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts. Let stand 10 minutes.
If Desired: garnish tops with olives, tomatoes, and cheese.