Wednesday, December 16, 2009

Cinnamon Pull-Apart Bread

Oh my goodness. This is a recipe for Cinnamon Pull-Apart Bread and it looks oh so delicious!!!
I found the recipe on and they have many more delicious recipes!! Take a look.


1 Cup sugar

2 Tbl spoons McCormick (tm) Cinnamon, ground

3 Cans (7.5 oz. each) refrigerated biscuits

1/2 Cup (1 stick) melted.

1. Preheat oven to 350 F. Mix sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 pieces at a time in the cinnamon sugar mixture. Place biscuit pieces into greased 10-cup bundt pan.

2. Mix left over cinnamon sugar mixture with melted butter. Pour over biscuits.

3. Bake 30-35 minutes or until golden brown. Cool in pan 5 minutes. Invert onto serving plate. Serve warm.

Don't these look delicious!! And super easy to make. Perfect for a snack for Christmas Eve.

Wednesday, October 21, 2009

Strawberry Banana Smoothie

I have decided that I need to eat healither, so I have come up with a few smoothie recipes so I can drink those at work, instead of eating sweets and other not too healthy snacks.

This is my simple recipe for a strawberry banana smoothies:

4 large strawberries, fresh or frozen
1 cup milk
1 ripe banana
4 - 5 ice cubes
1 1/2 tsp sugar (optional)

Combine all ingredients in blender for 1 minute.
I pour it into Tupperware's Quick Shake(tm) Container and put it in the freezer overnight. The next morning, I take it out while fixing breakfast and by the time I get to work, it is ready to drink.

This is a simple way to take something nutritious with you on the go!

Friday, September 18, 2009

I found this recipe in our local rural monthly paper.

I just love making my own jellies and jams, and the easier the recipe, the better! This one looks pretty fool proof, and that is what I need.

Apple Cider Jelly

1 qt. apple cider
2/3 cup Red Hots cinnamon candies
1 pkg. (1-3/4 oz.) pectin, powdered
5 cups sugar

In a large pot, combine cider, Red Hots and pectin. Bring to a rolling boil over high heat, stirring often. Add sugar and return to a rolling boil. Boil for 1 minute, stirring constantly.
Remove from heat and skim off any foam. Carefully ladle hot jelly into hot, sterilized half-pint jars, leaving 1/4-inch headspace. Adjust caps. Process for 10 minutes in a boiling water bath.

That's it!! Enjoy!

Thursday, August 27, 2009

I found this recipe in the September issue of Better Homes and Gardens, and since I am seriously addicted to chocolate, I made it last night.. Oh My Gosh, I thought they were absolutely divine!!!!
These brownies would be great with the Homemade Ice cream a few posts down!


Prep: 20 min. Bake: 23 min. Cool: 10 min. Oven: 350 F

Nonstick cooking spray

1/4 cup butter

1 cup granulated sugar

1/3 cup cold water

3 eggs

3 Tbsp. canola oil

1 tsp. vanilla

1 1/4cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 tsp. baking powder

1/4 tsp. ground cinnamon

1/8 tsp. salt

1/8 tsp. ground ancho chile pepper or cayenne pepper

1/3 cup miniature bittersweet or semisweet chocolate pieces

2 Tbsp. hot strong coffee (optional)

Powdered sugar and/or cinnamon-sugar (optional)

1. Preheat oven to 350 F. Line 9x9x2 inch baking pan with foil, extending foil up over edges of pan. Lightly coat the foil with nonstick spray. Set aside.

2. In a medium saucepan melt butter; remove from heat. Whisk in sugar and water. Whisk in eggs, oil and vanilla until combined. Stir in flour, cocoa powder, baking powder, cinnamon, salt and chile pepper. Stir in chocolate pieces. Pour batter into prepared pan.

3. Bake for 23-25 minutes or until wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan by lifting up on the foil. If desired, brush brownies with hot coffee. Cool completely.

4. Cut into bars. Sprinkle with powdered sugar and/or cinnamon sugar. Makes 16 brownies.

Each serving: 184 cal, 8 g fat (3 g sat. fat), 47 mg chol, 67 mg sodium, 25 g carbo, 0 g fiber, 3 g pro. Daily values: 3% vit. A, 4% calcium, 6% iron.

Wednesday, August 19, 2009

Minute Peanut Butter Cookies

Here is another Tupperware recipe I thought you might enjoy!
My Grandmother used to make these all the time. They were wonderful!

1 cup peanut butter
(chunky or creamy)
1 egg
1 cup sugar
(additional sugar - 2 tbsp)

Combine ingredients, except sugar, in Thatsa (tm) Bowl with Silicone Spatula.
Shape into 1 inch balls, roll in additional sugar. Place onto cookie sheet lined with Silicone Wonder(tm) Mat. Flatten slightly, and bake for 8 - 10 minutes at 375 deg. until set.

Recipe varation: For a chocolate suprise, when shaping into balls, place a few milk chocolate chips into center of dough balls. Follow same baking directions.

Friday, August 14, 2009

I found a couple of dip recipes from Tupperware. Since it is almost the weekend, these dips might just add a little spice!

Southwest Chipotle Dip
16 oz. container non-fat sour cream
3 tbsp Simple Indulgence (TM) Southwest Chipotle
In small 6 cup/1.4 L Wonderlier (R) Bowl, stir together ingredients
Serve with a variety of chips

Makes 8 servings.

Spicy Mexicali Dip
14 oz. can atrichoke hearts, drained
1/2 cup low-fat sour cream
1 cup shredded Mexican style cheese
10 oz. can diced tomatoes with chilies, drained
1 tbsp Simple Indulgence (TM) Southwest Chipotle
Chop artichoke hearts in Quick Chef with blade. Place all ingredients in Oval Microwave Cooker, blend together with Saucy Silicone Spatula. Microwave on high 3-5 minutes.
Serve with a variety of chips.
Makes 3 cups.

Wednesday, August 12, 2009

Smoothie Recipes

Here are a couple of smoothie recipes from Tupperware.

Cherry Vanilla Smoothie
2/3 cup fresh cherries (can use frozen), pitted
4 oz light vanilla or cherry yogurt
1/4 cup cranberry juice
1/4 tsp vanilla extract (optional)
4 ice cubes

Place all ingredients into a blender and blend well. Pour into Tupperware Cherry Fruit Tumbler. Enjoy!

Tropical Pineapple Smoothie
1 cup fresh pineapple, cut into chunks
1 small banana
1/4 tsp coconut extract
4 ice cubes

Place all ingredients into a blender and blend well. Pour into Tupperware Pineapple Fruit Tumbler. Enjoy!

Friday, August 7, 2009

Homemade Ice Cream

Everyone I know just loves homemade ice cream. We always make quite a few batches in the summertime, and believe me, it doesn't last very long around my family.

Here is a recipe a friend of my husband's gave us.

This is by far, the best ice cream recipe I have personally used.

4 qt
3 cups milk
1 3/4 cup sugar
1/2 tsp. salt
2 cup half and half
1 tbs vanilla extract
3 cups whipping cream

Scald milk until bubbles form around the edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover and refridgerate 30 minutes. Freeze as directed on your ice cream maker.

Serve with your favorite ice cream topping.


Strawberry: Add pureed strawberries (4 cups for 4 qt)

Peach: Add pureed peaches (4 cups for 4 qt)


Friday, July 31, 2009

Since it's mid-summer and quite warm here in the Midwest, I thought I would share this deliciously cool drink recipe that I came across. It sounds really refreshing.

Fresh Melon Quenchers

1 to 1 1/2 cups cantaloupe, honeydew or watermelon puree (about 1/4 of a 4lb melon)
3 ice cubes
1/4 inch slice of fresh ginger, grated
Plain low-fat yogurt
1 to 2 tsp. honey
Shredded lime peel (optional)
Plain or flavored sparkling water
Frozen Melon Drink Skewers (below)

In blender container combine melon puree`, ice cubes, ginger, a tsb. or 2 of yogurt, and honey. Blend just until mixture is frothy and smooth. Pour into serving glass. Add additional honey to adjust sweetness. Stir in lime peel to taste. Add sparkling water to fill glass. Serve with Frozen Melon Drink Skewers (below). Serve immediately.

Frozen Melon Drink Skewers

Using a small melon baller, scoop cantaloupe, honeydew or watermelon into balls. Or use a knife and cut the melon into 1/2-inch cubes.

Thread melon balls and wedges onto wooden skewers. Arrange on parchment or waxed paper lined baking sheet. Freeze for 2 to 4 hours or until firm.

Recipe from August 2009 issue of Better Homes & Gardens Magazine

Thursday, July 30, 2009

Fresh Corn and Chicken Chowder

12 oz. skinless, boneless chicken breast halves or chicken thighs
4 fresh ears of sweet corn
1 32 oz. container reduced-sodium chicken broth
1 small green sweet pepper, chopped (1/2 cup)
1 cup milk
1 1/4 cups instant mashed potato flakes
salt and ground black pepper
crushed red pepper optional

  • In Dutch oven, combine chicken, corn, and broth. Cover; bring to boil over high heat. Reduce heat. Simmer 12 minutes or until chicken is no longer pink. Remove chicken and corn to cutting board.

  • Add half the sweet pepper to broth in Dutch oven. Stir in milk and potato flakes. Shred chicken using 2 forks. Return chicken to Dutch oven. Using a kitchen towel to hold hot corn, cut kernels from the cobs. Place corn in Dutch oven; heat through. Season to taste with salt and pepper and crushed red pepper. Serves 4

    Recipe from August 2009 Better Homes & Garden

Wednesday, July 29, 2009

I Found This Recipe

I am always looking for new recipes, but most of the time, I never get around to making them. I have quite a collection of recipes that I will share with you, and some of them sound absolutely devilishly delicious!

If you get a chance to try them, post away and let me know if they were indeed delicious or if they just "looked good on paper".

Here is one I thought sounded great, but my husband did not seem to think it would be!

Try it and let me know.

Chili-Peanut Pork Chops with Carrot-Cucumber Salad

1 cup dry-roasted peanuts
2 tsp. chili powder
4 1/2-inch-thick pork chops
2 tbsp. olive oil
1/4 cup vinegar
1 tbsp. sugar
3 small carrots
1 small English (seedless) cucumber
1/2 cup fresh cilantro leaves

-In a food processor chop 3/4 cup of the peanuts. In shallow dish combine chopped nuts and chili powder. Press pork chops into nut mixture to coat.
-In 12-inch skillet cook pork in hot olive oil over medium heat for 5 minutes, or until internal temperature reaches 155 deg. F
-Meanwhile, in medium bowl combine vinegar and sugar, stir until sugar is dissolved. With vegetable peeler, lengthwise, cut carrots and cucumber in ribbons. Add to bowl. Stir in remaining peanuts and the cilantro leaves
-Serve pork chops with carrots and cucumber mixture.
-Sprinkle with additional chili powder.
-Serves 4

If you try this, be sure to let me know what you think!

Recipe from August 2009 Better Homes & Gardens Magazine