Monday, October 31, 2011

Nutter Butter Ghosts

For a spooky good time!


  • 1 pkg. Nutter Butter cookies, about 30
  • 60 semi-sweet mini chocolate chips
  • 12 oz. white chocolate chips

1. Melt white chocolate in a microwave or double boiler.

2. Lay a Nutter Butter cookie on a small plate or other washable surface.

3. Spoon melted white chocolate over front of cookie.

4. Press two mini chocolate chips into white chocolate for eyes. Refrigerate on waxed paper to set.

5. Repeat with remaining cookies.

**Note: This recipe has you cover only one side of the Nutter Butter cookies in white chocolate. This helps to cut down on the overwhelming richness of an entirely-covered cookie. Want your entire ghost to be white? Buy a bit of extra white chocolate, and dip the whole cookie. You can do anything you like with this easy Halloween cookie recipe.

Sunday, October 30, 2011

Beer Biscuits

Very tasty from Paula Deen.  Great with BBQ or chili!!


  • 4 cups Bisquick
  • 1/4 to 1/2 cup sugar
  • 1 (12-ounce) can of bee
  • 2 tablespoons melted butter

1. Preheat oven to 400 degrees.

2. Mix all ingredients well, adjusting the sugar according to how sweet a biscuit you prefer. Pour into well-greased muffin tins. Bake for 15 to 20 minutes. Serve with butter and honey.

Saturday, October 29, 2011

Doggie Treat Saturdays!!!

Great for summer cool down or any time!

Frozen Dog Soup Treats

  • Chicken or Turkey stock/broth
    • preferred home made
  • Various chopped or shredded vegetables and fruits - carrots, sweet potato, broccoli, cauliflower, spinach, cabbage, butternut squash, zucchini, apple, pear, etc. - make sure they are pet friend


1. In large bowl or pot, place broth/stock added your choice of veggies and fruit. Mix well.

2. Pour into muffin pans (large). Put in freezer until frozen. Run warm water on the muffin pans to loosen. Store in Zip-loc baggie in freezer.

Friday, October 28, 2011

Classroom Cooking

Safer and cheaper then store bought and lasts!!!

Cooked Playdough

  • 1 c. flour
  • 1/2 c. salt
  • 2 tsp. cream of tartar
  • 1 c. water
  • 2 tbsp. oil
  • 1 tsp. food coloring


1. Combine 1 cup flour, 1/2 cup salt and 2 teaspoons cream of tartar in a large saucepan.
2. Gradually stir in 1 cup water mixed with 2 tablespoons oil and 1 teaspoon food coloring.
3. Cook over medium to high heat, stirring constantly until a ball forms.
4. Remove from heat, cool and knead until smooth on wax paper.
5. Store in an airtight container.

Thursday, October 27, 2011

Chocolate Chip Cookies

This is the classic Toll House recipe.
It can't be beat!!!


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) choclate chips


1. Preheat oven to 375° F.

2. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

3. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Wednesday, October 26, 2011

Garlic Pesto Pasta

A recipe a friend gave me...  you can make it with slight garlic or a whole lot!!!

  • 12 oz package of pasta of your choice
  • 2 pouches Knorr creamy pesto, 1 Contadina pesto sauce (mix together)
  • fresh garlic cloves (enough for your personal taste)

1. Prepare pasta as directed, place in bowl.

2.Press garlic cloves over pasta.

3. Add 1/4 to 1/2 cup sauce to pasta, mix and stir.  Alternate until all mixed.

4. Eat as is or with Parmesan cheese on top.

Tuesday, October 25, 2011

Seven Layer Dip

Great for potlucks and parties

  • 1 16 oz can refried beans
  • 1 T taco seasoning mix
  • 1 cup sour cream
  • 1 cup salsa
  • 1 cup shredded ledduce
  • 1 cup shredded cheese
  • 1/2 cup chopped green onions
  • 2 T sliced pitted olives

1. Mix beans and taco seasoning mix, spread in 9 inch pie plate.

2. Layer with remaining ingredients over bean mixture. 

3. refrigerate for several hours or until chilled.

4. Serve with tortilla chips.

Monday, October 24, 2011

Peanut Butter Cookies

Dough can be made the night before... wonderful taste!!!

  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/2 butter, softened
  • 1/2 peanut butter
  • 1 egg
  • 1 1/4 cup flour
  • 3/4 t baking soda
  • 1/2 t baking powder
  • 1/4 t salt

1. Cream together butter for 2 minutes.  Add sugars, cream for 2 more minutes.  Mix in peanut butter and egg. 

2. Mix together all dry ingredients.  Stir into the sugar/butter mixture.

3. Wrap dough in plastic and refrigerate for at least 3 hours.

4. Preheat oven to 375 degrees.  Shape dough in to 1 1/4 inch balls.  Place about 3 inches apart on ungreased cookie sheet.  Flatten in crisscross pattern with a fork.  Bake until light brown, 9 to 10 minutes.  Cool on sheets for a minute; transfer to rack to completely. ** For chewier cookies, bake at 300 degrees for 15 minutes.

Sunday, October 23, 2011

Mediterranean Pasta & Bean Salad

Great summer salad!

  • 2 cups of uncooked rotini
  • 1 can of red kidney beans, drained
  • 1 can white beans, drained
  • 12 cherry tomatoes, halved
  • 3 green onions, chopped
  • 1 small green pepper, seeded and chopped
  • 1/2 cucumber cut into chunks
  • 1/2 cup Kalamafa olives
  • 4 oz. feta cheese
  • 2 T red wine vinegar
  • 2 T fresh lemon juice
  • 2 cloves of garlis, minced (or as much as you like)
  • 2 t dried oregano
  • 1/2 t salt
  • freshly ground pepper (to taste)
  • 2/3 cup olive oil

1. Cook pasta according to directions.

2. Dressing: In small bowl, whisk together vinegar, lemon juice, garlic, oregano,  salt, and pepper. Gradually, whisk in oil.

3. In large bowl, combine cooked pasta, red and white beans, tomatoes, green onions, green peppers,  and cucumber.

4. Pour dressing over salad and stir to mix.

5. Cover and refrigerate for at least an hour or up to 2 days.

6. Sprinkle with olives and feta.

    Saturday, October 22, 2011

    Doggie Treat Saturday!!!

    Another one of my favorites!!

    Pumpkin Treats

    • One 15oz. can of mashed pumpkin (not the spiced kind)
    • 3/4 cup of dry cream of wheat or cream of rice
    • 1/2 dry powdered milk

    1. Preheat oven to 300 degrees

    2. Mix ingredients together.

    3. Drop spoonfuls on to lightly greased cookie sheet and bake for 15 - 20 minutes.

    4. Let cool.  Store in zip-loc bag in fridge.

    Friday, October 21, 2011

    Classroom Cooking

    Turned out pretty good... a couple of my picky eaters tore it up!!!

    Pumpkin Quick Bread
    (bread machine)


    • 1/3 cup vegetable oil
    • 3 large eggs
    • 1 1/2 cups pumpkin puree
    • 1 cup sugar
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 3/4 teaspoon cinnamon
    • 1/4 teaspoon nutmeg
    • 1/4 teaspoon ginger
    • 3 cups flour
    • 1/2 cups nuts (optional)

    1. Spray bread machine pan with nonstick cooking spray

    2.  In bowl, mix first 4 ingredients together until well blended.

    3. Stir in baking powder, soda, salt, spices and flour just until mixed.

    4. Pour mixture in to pan and set on cake or quick bread setting.

    5. Add chopped nuts at beep.

    6. When done, carefully loosen the loaf ad turn out on to a rack and cool.

    Thursday, October 20, 2011

    Chocolate (Chip) Zucchini Bread

    • 3 eggs
    • 1 cup applesauce
    • 2 cups sugar
    • 1 T vanilla
    • 2 cups shredded zucchini
    • 1 1/2 cups flour
    • 1/2 cup cocoa
    • 1 t salt
    • 1 t baking soda
    • 1 t cinnamom
    • 1/4 t baking powder
    • handful of chocolate chips

    1. In a mixing bowl, beat eggs, oil, sugar & vanilla.

    2. Stir in zucchini.

    3. Combine all dry ingredients and add to zucchini mixture.

    4. Mix well.

    5. Pour into 2 well greased loaf pans or muffins pans filled 2/3 with batter.

    6. Bake loaf pans for hour at 350 degrees or until bread test done.
        Bake muffins at 350 degrees for 15 minutes or until they test done.

    Wednesday, October 19, 2011

    Fish Tacos

    Very Yummy!!!!

    - 1/2 c yogurt, plain and non-fat
    - 1/2 c mayonnaise dressing
    - 1 lime juiced
    - 1 jalapeno peppers
    - 1 tsp minced capers
    - 1/2 tsp dried oregano
    - 1/2 tsp ground cumin
    - 1 Tbsp ground cayenne pepper
    - 1 lime juiced
    - 11/2 Tbsp tequila
    - 1 tsp ground cumin
    - 1 tsp salt
    - 1 tsp black pepper***read instructions for mixing fish
    - 2 c flour
    - 4 Tbsp old bay seasoning
    - olive oil to coat pan
    - 1 lb white fish 1 inch wide by 3-4 inch long bass fish
    - 10 8 inch tortillas
    - 1 c shredded white cabbage
    - 1 c shredded red cabbage
    - 1 c chopped cilantro
    - 1/2 c thinly sliced red onion
    - 2 avocados sliced

    1. SAUCE: In medium bowl mix together yogurt and mayo. Gradually stir in fresh lime juice until consistence is slightly runny, then add jalapeno, capers, oregano, cumin and cayenne.
    2. FISH: In a medium bowl combine the lime juice, tequila, cumin, salt and pepper; Mix throughly. Add fish and toss to coat; marinate for 10 minutes
    3. After marinating, coat fish with flour and Old Bay. Heat just enough oil to coat bottom of pan and lightly fry your fish until golden brown. Place fried fish on paper toweling to drain.
    4. Drizzle same pan with additional olive oil once again and cook tortillas until limp but not crispy. HINT: Use two tortillas for each taco so they aren't as messy to eat.
    5. Add your toppings and enjoy! HINT: Take a whole lime and put it in the microwave for about 8 seconds. The lime will be oh-so juicey! Squeeze it all over the taco once you have it ready to eat! YUM YUM!

    Tuesday, October 18, 2011

    Classroom Cooking

    Made this last week with my students.  It wasn't half bad!!!


    Crock Pot Apple Crisp


    • 8 meduim Granny Smith Apples
    • 2 cups flour
    • 1 1/3 cups of brown sugar
    • 2/3 teaspoon cinnamon
    • 1/3 teaspoon ginger
    • 1 cup butter, softened


    1. Generously spray a crock pot with non stick cooking spray,  line with apples.

    2. Mix together flour, sugar, spices and butter in a bowl.

    3. Cover the apples with mixture.

    4. Pack mixture on top and cover. 

    5. Cook on high for 3 -4 hours.

    6. Scoop out a portion andc serve. 

    *** can be served with vanilla or whipped topping.

    Monday, October 17, 2011

    London Broil Marinade

    Give meat a great flavor.


      • 1/4 cup balsamic vinegar
      • 1/4 cup soy sauce
      • 2 tablespoons Worcestershire sauce
      • 1/4 cup olive oil
      • 2 garlic cloves, Crushed
      • 1 teaspoon rosemary
      • 1/4 teaspoon fresh ground black pepper
      • 2 lbs london broil beef ( approx)


    1. Mix all marinade ingredients together.
    2. Lightly score meat in a diamond pattern on each side.
    3. Place meat in a resealable bag. Pour in marinade. Squish meat and marinade around to get all the nooks and crannies.
    4. Marinate in refrigerator 2-3 hours or up to 24 hours, rotating occasionally.
    5. 20-30 minutes before cooking take meat out of the refrigerator to come up in temperature.
    6. Cook in the broiler or on the grill 5-7 minutes per side depending on thickness and desired doneness.

    Sunday, October 16, 2011

    Butterfinger Cookies

    Yummy goodness!

    • 1/2 cup softened butter
    • 3/4 cup sugar
    • 2/3 cup packed brown sugar
    • 2 egg whites
    • 1 1/4 cups chunky peanut butter
    • 1 1/2 vanilla
    • 1 cup flour
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 5 2.1 oz Butterfinger candy bars, chopped

            In mixing bowl, cream butter and sugars.  Add egg whites; beat well.  Blend in peanut butter and vanilla.  Combine flour, baking soda and salt; add to creamed mixture and mix well.  Stir in candy bars.  Shape into 1 1/2 inch balls and placed on greased baking sheets.  Bake at 350 degrees for 10 -12 minutes.  You may need to squish with a fork midway thru baking, if they don't seem to be on their way.

    Saturday, October 15, 2011

    Doggie Treat Saturday!!!

    One of my favorite treats EVER!!!!

    Hermione'z Frozen Yummies!!!!


    1 large carton of Non-fat vanilla or plain yogurt

    1 cup peanut butter (chunky or smooth)


    Mix together until smooth.  Place in muffin pans (either large or small)  Put in freezer until frozen.  Run warm water on the muffin pans to loosen.  Store in Zip-loc baggie in freezer.

    **  You can also add shredded zucchini, carrots or mashed banana or all 3... makes even yummier!!!!

    Friday, October 14, 2011

    Classroom Cooking

    Very YUMMY!!!!!

    Crock Pot Apple Sauce

    • 4 apples skinned, cored & cut in quarters
    • 1 lemon, juiced
    • 1/2 tsp cinnamon
    • 1 tsp vanilla
    • 1 T brown sugar
    • 1/4 cup water

    1. Plop apples in crock pot.

    2. Add lemon juice and water.

    3. Pour in vanilla

    4. Add cinnamom and brown sugar.

    5.  Cover and cook for 4 to 6 hours.  Appples should be super tender, mash with potato masher.

    6.  Let cool.

    7. Eat!

    Thursday, October 13, 2011

    Easy Chocolate Bundt Cake Glaze

    Nice and creamy, easy to make!

    • 1 (14 ounce) can sweetened condensed milk
    • 1 cup semisweet chocolate chips
    • 1 teaspoon vanilla extract

    1. In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave.

    Wednesday, October 12, 2011

    Grilled Chicken Torta

    Totally yummy!!!!!!


    Ingredients for one torta

    • chicken (1/2 breast)
    • onion (2 slices)
    • refried beans (4 tbsp)
    • cotija cheese (1 tbsp)
    • avocado relish (1/2 cup)

    Ingredients for 1 cup Avocado Relish:

    • 1/2 cup diced tomato
    • 1/2 cup diced avocado
    • 1/4 cup diced onion
    • 1/4 cup chopped cilantro
    • 1 tbsp chopped green onion
    • 1 tbsp chopped serrano pepper
    • fresh lime juice

    salt & pepper


    1. First, prepare the avocado relish. Seed and dice tomato and serrano pepper. Combine

    all other diced ingredients in a bowl. Add a squeeze of lime, salt and pepper. Stir

    together and refrigerate until ready to use. Makes about 1 cup, enough for two tortas.

    2. Slice onion.

    3. Prepare chicken. Butterfly breasts for faster grilling time. Season chicken with olive

    oil, salt, pepper and cajun seasoning. Grill (or saute) chicken and onion.

    4. Slice Telera. Place Telera cut-side-down on grill to toast. You can also place under

    broiler if you are not grilling. While bread is toasting, heat beans (in the microwave).

    5. Assemble torta: Bottom of Telera, spread of refried beans, crumble of cotija cheese,

    layer of chicken slices, onions, avocado relish, top of Telera.

    **I didn't use the refired beans on mine.  It was just as good.

    Tuesday, October 11, 2011

    Strawberry Chocolate Chip Muffins

    The school staff devoured these too.

    • 1 1/2 cups (8-9 oz.) strawberries, hulled and coarsely chopped
    • 1/2 cup sugar
    • 2 cups flour
    • 1/2 tsp. baking soda
    • 1 tsp. baking powder
    • 1/2 tsp. salt
    • 3/4-1 cup plain yogurt (or buttermilk, or sour cream)
    • 1 egg
    • 3-4 TB. melted butter
    • 1/2 cup chocolate chips (minis work best)

    1. Combine strawberries and sugar and let sit for at least one hour at room temperature (overnight or all day is even better).

    2. Preheat oven to 400 degree and grease 14 muffin cups.
    3. In a large bowl, combine flour, baking soda, baking powder and salt.

    4. Strain liquid from strawberries into a medium bowl; reserve strawberries. Add yogurt, egg and butter. Mix well.

    5. Stir wet ingredients into dry ingredients. You may have to add some additional yogurt or milk if you haven't let the strawberries sit for very long. Stir in chocolate chips and reserved strawberries.
    6. Scoop batter into muffin cups and bake for 20-30 minutes, until a toothpick comes out clean.
    **Special note: Combining the sugar and strawberries gives you an excellent syrup to flavor the muffins and concentrates the flavor of the remaining strawberries. They actually shrink to about 1/3 of their original size if you let them sit for long enough.

    Monday, October 10, 2011

    Chocolate Chip Banana Bread

    I made this for the school staff... no crumbs were left...


    • 1 cup granulated sugar
    • 4 ounces butter, softened
    • 1 1/2 cups mashed bananas
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup semisweet chocolate chips


    Cream sugar and butter; beat in the mashed bananas, eggs, and vanilla. Combine dry ingredients and stir into the first mixture just until moistened Fold in chocolate chips until well incorporated. Pour batter into greased and floured 9x5x3-inch loaf pan. Cover loosely with a tent of aluminum foil. Bake at 325° for 30 minutes. Remove foil and continue baking for 3o to 40 minutes or until wooden pick inserted tests done. Cool for 10 minutes, remove from pan and cool banana bread completely before slicing.

    Sunday, October 9, 2011

    Tiramisu Bundt Cake

    A big hit!!!!

    • 1 (18 ounce) box white cake mix
    • 1 pint coffee ice cream, melted
    • 3 eggs
    • 1 (12 ounce) container vanilla frosting, whipped
    • 1 teaspoon instant coffee granules, dissolved in 1 T water
    • cinnamon-sugar mixture, for dusting


    1. Heat oven to 350 and coat a 10 cup bundt pan with non-stick spray.
    2. In a large bowl, beat together cake mix, melted ice cream, and eggs on low for 1 minute. Beat 2 minutes on medium and scrape into pan.
    3. Bake at 350 for 35-40 min or until pick tests clean. Cool pan on wire rack 20 min, invert on wire rack to cool completely.
    4. In large bowl, beat together frosting and instant coffee mixture.
    5. Place cake on stand and spread with frosting. Refrigerate until ready to serve. Dust with cinnamon and sugar if desired.
    6. HINT: Unfrosted cake can be frozen for up to 2 weeks prior to serving. Thaw for 3 hrs before frosting.