Saturday, June 19, 2010

Easy Ice Cream Sandwiches

This is so easy...especially for the summer!!!!
OK...I confess this is the difference between Holly and I...when cooking I look for the least root of resistance...LOL...And here is a recipe to prove this:

What you will need:
Chocolate Chip ready to bake cookie dough
Vanilla Ice Cream (Or whatever flavor you prefer)
Wax Paper

*After baking the cookies; let them cool for about 15 minutes
*Usually 24 come in a 'ready to bake' cookie dough packet
*Flip 12 of the 24 over and
*Take a scoop of ice cream and spread carefully on the backside of the cookie
*Take another cookie and place on top of the ice cream, making a sandwich
*Do this until you're finished
*Wrap each one individually into wax paper
*Place in freezer immediately for at least two hours and they are ready to serve!

They melt fast; so eat as fast you can without getting a brain freeze and ENJOY!

Tuesday, June 1, 2010

Corned Beef/Cheese Dip! Yummy!

Ok Mrs. Holly! You kicked me in the booty and I am actually posting the first page of your recipe book. It is the 'Yummified, Droulified' Dip my family and I have had yet!!!! O wow! This was so easy, so quick and o wait! That's the title of my recipe book you gave me...
"Only The Easiest, Quickest and Best Recipes"
From Holly's Kitchen to Yours

Well Holly, I must say that you weren't lyin'...'s the appetizer recipe for:

Corned Beef/Cheese Dip
Preheat oven to 325 degrees
* 8 oz. cream cheese
* 2 cups shredded Cheddar Cheese
* 1 cup shredded Monterey Jack Cheese
* 1 cup shredded Mozzarella Cheese
* 2 cups mayonnaise
* 1/2 onion, minced
* 1 jar or can of mild green chiles
* 3 pckgs. Buddig Corned Beef, you will need to chop
* 1 can sliced black olives
Mix first seven ingredients and one package of corned beef.

After mixing well, place in glass 13 x 9 pan...
Bake at 325 degrees until bubbly (35-45 minutes).
Sprinkle remaining corned beef and black olives on top.

Return to oven until all is heated (Approx. 5 more minutes)
Serve with Ritz crackers or yummy Triscuits!

Bon was a HIT! Here's one of our critics...
I think her face says it all...
The chef in our house (My husband) was definitely
impressed which left me in elated shock!!! Heehee!
Within a few minutes the kids and my husband had almost
half of the dip devoured. It was 'palate-blowingly awesome'!
When you try it...please leave a comment on our blog and let us
know your 'review'...we would love to hear!!!!
Grocery bill was less than $'s an inexpensive, great dish
and goes a long way!!!
It would make a great appetizer dish for a party!

Thursday, May 27, 2010

German Chocolate Brownie Torte

Would you all please stand for the German National Anthem..... I mean, if they were really the ones who invented this German Chocolate frosting thing, then it's the least that we can do!!

I made this dessert up one day, having never made an actual German Chocolate Cake before, because I never really liked the cake part of the German Chocolate Cake, so I fixed that!! I used a brownie instead; I like brownies. Now, for those of you who are sticklers about such things, I KNOW this isn't truly a "torte" in the true sense of the word. A "torte" by definition is a heavy, flourless cake but I still called it a "torte" because it sounded better in the name; so there.

Now, this isn't my easiest recipe, by any means, but it's truly not hard. I have confidence in y'all!

German Chocolate Brownie Torte

  • 1 9x13 brownie mix
  • 1 stick margarine
  • 1 cup evaporated milk
  • 1 cup sugar
  • 3 egg yolks, beaten with 1 tsp. water
  • 1/2 tsp. vanilla
  • 1 cup chopped pecans
  • 1 cup shredded coconut
  • 4 oz. chocolate chips, melted
  • 1 pint whipping cream
  • 1/4 cup powdered sugar
  • chopped pecans for topping

Bake brownie mix according to directions on box in a 9-inch springform pan. Cool and separate from pan.

Cook butter, milk, sugar & eggs on top of stove (on medium low) till boiling around the edges; then cook for additional 5 minutes, stirring constantly. Take off of heat and add the vanilla, coconut and the 1 cup pecans. Cool slightly, then pour onto cooled brownie. Spread just to the edges. Let cool completely.

Melt chocolate chips and drizzle top in a criss-cross pattern (this is optional, but it makes the thing look like you REALLY know what you're doing!!)

Whip cream till stiff, then add powdered sugar and whip till blended. Put whipped cream in pastry bag and pipe around edges. (AGAIN, this is optional, but AGAIN, do you want to look like you know what you are doing?) Sprinkle pecan pieces on top of whipped cream.

And then just relish in the applause. aahhhhhh.

Strawberry Jam'n Bars

It has fruit in's GOT to be healthy, right?! That's what we tell ourselves as we dive into these scrumptious bars. Now, as I look at this picture of them, above, I have admit, they don't look all that "scrumptious"; my camera doesn't do them justice. It's a good thing I know what they really taste like!!! Otherwise I'd be missing out!

Strawberry Jam'n Bars

  • 1-1/3 cups margarine
  • 2-1/4 cups flour
  • 1-1/2 tsp. baking powder
  • 1-1/2 cups brown sugar
  • 1/2 tsp. salt
  • 2-1/4 cups quick oatmeal
  • 8 ozs. fruit jam (any flavor can be used, we like strawberry best)
  • vanilla frosting for drizzle

Mix first 6 ingredients together well. Pat 2/3 of the mixture into bottom of 9x13 pan. Spread jam on top evenly, which I heat slightly in the microwave to make it easier to spread. Take remaining oatmeal mixture and crumble on top of the jam. Bake at 350 till just slightly browned on top and bubbly around edges. Let cool completely. Drizzle with vanilla frosting. Easiest way to do this (I have found) is to put the frosting in a ziploc bag, heat in microwave for about 10-15 seconds, snip corner of bag and drizzle!

And remember as you slice and partake; these are healthy, right?!!

Monday, April 19, 2010

"The best darn bundt cake ever."

This is the moistest, easiest bundt cake that I've found. I make it often, usually making it a poppy seed cake (my hubby's favorite) but have also used mini chocolate chips.

One side note: don't use the poppy seeds if you foresee having a drug test in the near future, as it will make your test come out a positive for opiates. Seriously, it will; because the poppy seed is obviously in the family of opiates, but with no "high". This cake will make you giddy though!

Poppy Seed Cake

*1 yellow cake mix, dry

*4 eggs

*1 cup water

*1/2 cup oil

*2 TBS lemon or orange juice

*1 small pkg. vanilla instant pudding

*1/4 cup poppy seeds, or mini choc chips

*4 TBS of white and chocolate frosting for drizzle

Combine all ingredients well. Bake in well greased bundt pan. Cool for 10 minutes. Invert pan onto plate. To drizzle with frosting; I use left-over frostings in my refrigerator from other cooking projects, however, if you don't happen to have that at the time, you may certainly use the "canned" frostings. I put a small amount of frosting in a ziploc bag, then microwave it for approximately 10-15 seconds, softening the frosting slightly to the melted point. Clip a very small hole in the corner of the bag and drizzle over the top of cake, using one flavor, then the other.

This cake gets moister as it sits, so it's best if you wait for the next day to dive in, but don't feel obligated to do so!

Crunchy Ice Cream Bars

Hey gang, it "don't get no" better than this! This recipe is is one from my childhood. It was our favorite treat for my mom to make, especially in the summer. It isn't quite summer here in Iowa yet, but I made my first batch of these wonderful dessert treats tonight. As I listed the few things that I was going to pick up at the grocery store, my kids squealed when they heard two of the obvious ingredients, knowing what was ahead of them for the evening menu!.............It's so easy, easy, easy!

Crunchy Ice Cream Bars

*1 cup Karo white syrup
*1 cup peanut butter (I prefer chunky for this recipe)
*8 cups "CoCo Krispies" cereal
*1 quart brick vanilla ice cream

1. Heat the Karo syrup and peanut butter in the microwave for about 30-60 seconds to soften. Stir until well blended, then mix in the cereal, stirring till all is coated.
2. Line a 9x13" pan with waxed paper. Spray lightly with "Pam". Put half of the mixture onto the waxed paper. Press out evenly, making sure that you get it onto the corners also.
3. Lay another piece of waxed paper onto the top of the 1st layer of cereal mixture. Spray lightly with "Pam". Repeat with second layer of cereal mixture. I like to put another layer of waxed paper on top and press again, just to make sure the layers are firm.
4. Put pan in freezer till cereal mixture is slightly frozen and firm.
5. By lifting the waxed paper, lift off the layers of cereal out of the pan. Open the ice cream brick completely so that there is no cardboard edges surrounding the ice cream. Slice the ice cream in 1-inch slices. Lay the slices on top of one of the cereal layers, covering it completely. Next, since the layer is firm, invert it upside down and place it on top of the ice cream, making it like a sandwich. Press down firmly. Cut into squares.

I like to freeze my squares separately, so I quickly wrap each square in tin foil and place back in the freezer. My girls usually help me in an assembly line sort of way to quickly do this before the ice cream starts to melt.

Friday, February 26, 2010

Thank you for your patience!

Many have asked, "What happened with the cooking Teresa?" I know, I know. Forgive me..LOL! I am enjoying the moment of writing to the Lord via my main blog.
My sweet friend Holly is coming on every now and then to post her amazing creations....I will be back on soon enough....thank you for your sweet patience as you smell the aroma as it provokes your drooling mechanism in anticipation for the next yummy post! Please make sure you click here for the last yummy recipe..a great comfort food during this cold, wintery season!

Friday, February 19, 2010

Homemade Chicken Pot Pie

Yes, this is Iowa, and this is my inspiration for today's recipe, the ultimate comfort food. Who wouldn't need some comfort in all of this? On the other hand, there is Teresa's Facebook picture posted a couple of days ago, with her family in the midst of green, lush foliage! Well, I dare say, wherever we are, we could all use some good 'ol comfort food!
Homemade Chicken Pot Pie (the ultimate comfort food)
*2 Pillsbury Pie crusts (1 package)
*2 chicken breasts
*2 TBLS. butter
*1/2 cup carrots, diced
*1/2 cup celery, diced
*1/4 cup onions, diced
*1 large potato, diced
*1 cup corn
*1 cup green beans
*2 TBLS. chicken boullion
*3 TBLS. corn starch dissolved in 3 TBLS. milk
*onion powder, parsley, garlic powder to taste
(Remember that these are the approximate measurements for my size deep dish pan. You may have to adjust the measurements to fit your pan.)
1. Lay one of the pie crusts in a deep dish pie dish, or quiche dish.
2. Saute carrots, celery and onions in butter till softened.
3. Add potatoes and chicken breasts. Add enough water to cover the chicken and potatoes. Cook till chicken is no longer pink in the middle. Add water to keep covered, if needed. Take the chicken out and cut into bitesize pieces; add back in.
4. Add the corn and green beans, add enough water to barely cover.
5. To the liquid in the pan, add boullion, and spices. After dissolving the corn starch in milk, add slowly to the hot liquid until it becomes the thickness that you want (just leave the chicken and veggies in the pan while you do this).
6. Pour into the pie crust and top with the other pie crust, pinching the edges and cutting off excess.
6. Bake at 350' for appx. 30 minutes till crust is browned.

Sunday, February 14, 2010

Happy Love Day!

Wow! It's been a long while since I've actually sat down to write for Holly/Teresa Cooking Project!

What is the first word that you associate to Valentine's Day? Well, mine is none other than creamy, mouth watering chocolate almonds dipped in hot coffee mixed with the classic French Vanilla cream.

Well, first of all Happy Love Day to the Author of Love...God! And because of His Love I can say, "Happy Love Day" to you!

Hmmmmmmm...Let's see mouth waters as I think of none other than more chocolate. Holly, I'm so excited to try your last recipe that you posted...isn't she amazing, you all? I could just eat her up I love her so much!

At this moment I am at the library, making a stop here to check emails and send them out as well. Yes, I am still waiting for my computer to be the meantime, I greatly appreciate your patience...once I'm back online, I will post an inspirational recipe that you will be unable to stop your mouth from watering a fountain of drool...haahaa!

I hope you're ready! Thank you Holly for filling in with your yummy recipes in the meantime!

Thursday, February 11, 2010

Cashew & Macadamian Nut Crunch

This is one of those recipes that I like to make to give as a food gift, which is a good thing, because if I make this and keep it in the house, I eat too much of it. It's delicious and actually very easy to make.

Cashew & Macadamian Nut Crunch

*1 stick butter
*1/2 cup sugar
*2 TBLS Karo syrup

Cook ingredients over medium heat till sugar and butter is melted together. Then add:

*1 cup cashews, coarsely chopped
*1 cup Macadamian nuts, coarsely chopped

Cook until the mixture turns a golden brown and sticks together; this will take ab0ut 10 minutes on medium heat. Pour into 8x8 well greased pan and let cool slightly.

* 2 cups milk chocolate chips

Melt chocolate and spread on top. Let cool completely and cut or chop into pieces.

Beef Bonaparte- by Holly

I made this casserole tonight by request from my daughter, and wanted to share it. One great thing about this recipe is that these ingredients are probably ingredients that you have on hand. Of course, I realize that not everyone has a pantry and freezer as full as mine, because not everyone lives 15 minutes from the nearest grocery store, but still.....

This is a casserole much like lasagne, but waaaayyy easier. Please understand that I am not a cook that measures, like, anything; so some of these measurements are approximate. For example, if you put some of the cheese on and would prefer more or less, then go with your instinct. My mama (who is my cooking mentor) was a "throw cook", thus, I am too.

Beef Bonaparte

*1 lb. ground pork sausage
*1 lb. lean ground beef
*32 oz. jar spaghetti sauce
*16 oz. pasta (I usually use fettuccini)
*8 oz. cream cheese, softened
*8 oz. sour cream or party dip
*16 oz. cheddar cheese, shredded
*16 oz. mozzerella cheese, shredded

Cook sausage and beef together in large skillet. Drain all grease, then add the jar of spaghetti sauce. Mix well.

While cooking meat, cook pasta according to package directions. Drain, then add cream cheese and sour cream and mix well.

In greased lasagne pan, make a layer of 1/2 of the noodle mixture in bottom. Then layer 1/2 of the meat mixture on top. Add 1/2 of the cheeses. Then repeat layers.

Bake at 350 till slightly browned on top.

Saturday, January 30, 2010

Black Forest Chocolate Cake by Holly

Here I am again.
This is my daughter's favorite cake and she always requests this for her birthday cake. I baked this cake for a friend's birthday tonight and thought I'd share this recipe that is not only easy, but looks impressive. I make this alot actually, and now I realize the secret will be out as to how LITTLE I actually do to make this!!
Black Forest Chocolate Cake
1 Devil's food chocolate cake mix, dry
1 can cherry pie filling
3 large eggs or 4 medium eggs
*frosting for one cake (my frosting recipe included below)
*1 can cherry pie filling (for cake topping)
Mix first three ingredients together well. To make it fancy, put batter in greased round springform pan, to make it easier, put into greased 9 x 13 pan. Bake at 350 till toothpick comes out clean. Release springform after 5 minutes, and let cool completely. You can use any chocolate frosting that you want, even store bought tub frosting, to make it easier. I just have to have my fudge frosting on top of this.
Chocolate Fudge Frosting
5 TBS butter or margarine
5 squares (2 1/2 ounces) of unsweetened baking chocolate
Melt these together over low flame. Cool slightly, then add:
4 cups powdered sugar
1/2 to 3/4 cup heavy whipping cream (add slowly till it has a creamy and is spreading consistency)
If you made this in a 9 x 13 pan: you can just frost the cake and then put the can of cherries on top and you are done.
If you made this in the springform: you will need to use 4/5 of the frosting to frost the cake, then the other part of the frosting to pipe around the edges to hold the cherries on top of the cake. I use a large bag with a large tip. Add enough cherries to cover the top.
This is one of those cakes that gets better, more flavorful, and moister as it sits, and will keep for many days. (It probably won't last that long though.)

Thursday, January 28, 2010

Easy Deep Dish Crumb-Topped Apple Pie: by Holly

Hey, this is Holly. Butting in from time to time to give you some more of my favorite recipes that were not included in the "Easiest, Quickest & Best..." cookbook. I made this dessert the other day and thought of what a wonderful wintertime comfort dessert it is, so I thought I'd share! Actually this pie recipe I modified from a recipe that my mom used to make when I was a kid. I will give you both of the recipes.

Easy Deep Dish Crumb-Topped Apple Pie

You need to use a deep dish pie pan, or it won't all fit. I use a quiche pan.

1 Pillsbury refrigerated pie crust
2 cans apple pie filling
1/2 teaspoon cinnamon
1 dry yellow cake mix
1 stick butter or margarine (I use margarine)

Spray your pan with "Pam". Lay the pie crust in and pinch to fit. Put both cans of pie filling into the unbaked pie crust. Sprinkle apple filling with cinnamon. Pour the dry cake mix on top. It doesn't have to be completely even and can have some lumps. Melt margarine and pour over dry cake mix. Bake at 350 for about 45 minutes till the top is slightly browned.

Isn't that unbelievably easy? You will not believe how good tht pie is with that topping! Let it cool completely before closing it up, so that the top will not get soggy.

Now this is the original recipe:

Cherry Crumb Dessert

1 can cherry pie filling
1 can crushed pineapple (drained very well)
1 dry cake mix
1 stick margarine

Mix cherry and pineapple and put into 9 x 13 pan. Pour dry cake mix on top, then the melted butter. Bake at 350 till slightly browned on top.

Hope your family likes this as much as mine. When I made it last week, they couldn't wait for it to cool, and ate it piping hot out of the oven!

Friday, January 22, 2010

Alternative to the most recent post!

OOOOOOOOO!!! Listen to this suggestion from a visitor and long lost friend from grade school (sweet Jennifer)...this is in regards to my last here...but before you do, the alternative suggestion is as follows:

You could replace the hot dogs with tofu!!!!

Yummy! I'm a big fan of Tofu too!!!! Sluuuuurrrrp!!! That's me drooling!!!! Ok, let me wipe my mouth here as I type...

So for you vegetarians...this might be a great alternative to the hot dogs and rice....instead you could do the tofu and rice..and still add and mix the ingredients as suggested ('86' the hot dogs)!

Tell me what you think, if you tried it!

Comfort Food...Korean-American Style

Where do I begin? Ok...I have an excuse...I promise...for real.
'Excuse' is the key word as to why I haven't posted an entry in a while. I do promise however I have cooked.

The following recipe is inspired by my nationality, being that I am part Korean, here is a little twist of Asian with everyday 'American' food! This is a personal favorite of mine. The inspiration behind this dish is my mom. She made this dish quite often when we were younger...I consider this as my comfort food! Mmmmmmmmmmmm!! I'm salivating just thinking about it!

Sadly, this one is not from Holly's cookbook, however, it is a great, inexpensive 'PPF' (Poor People's Food) dish! I have to say...many 'PPF' dishes are the most least according to my pallet.

Grocery List:
Green Onions
Garlic Salt or Minced Garlic
Ground Red Hot Pepper
Salt and Pepper
Hot dogs (beef franks)
Sesame Oil
Chili Sauce (pictured below)
White Rice

Are You Ready? Set, Prep and Go!

First Dish:
* Cook white rice and set aside.

Second Dish (Cucumber Kim-Chee):

* 2 Cucumbers (slice to make circles, then take a section of the sliced circles and cut again into small rectangle pieces)
* Green Onions (slice in small pieces)
* a small drop of sesame oil
* salt and pepper
* hot chili sauce (as pictured below) (Just enough to make cucumbers spicy...

Disclaimer: very spicy sauce, so please be careful)
*Mix all together (cover with saran wrap and place in refrigerator for about an hour so seasonings can come together)

Third Dish:

* 1/2 tsp. (teaspoon) of sesame oil
* 1-2 packages of beef frank hot dogs (cut in small pieces)

* Ground Red Hot Pepper dry seasoning
(You can find it in the spice aisle at the grocery store)
* Garlic salt or minced garlic
* Salt and pepper
* (Optional) Green onions
Mix hot dogs with the above seasonings, somewhat brown and you are ready to serve!!!!
I know it sounds weird...but it is delicious!

Best to serve with Ice Cold Water!

Ma - shee - so (long 'o' sound) -yo (long 'o' sound)
Very good food

Wednesday, January 6, 2010

Here she is....

Here she is!! One of my dear friends and inspiration behind this fun cooking blog! Her name is none other than...Holly!

If I may...I would love to introduce you to this amazing woman who loves the Lord with all her heart. She is also a loving wife, mother and friend who is such a blessing to so many people.

I have to tell you, this amazing woman who wears many different 'hats', wears the 'chef' hat quite well! She also wears a pretty cool 'crown' as she is known as none other than the 'Dessert Queen'! I'm not kidding...I so don't joke around about my mouth watering sweets! Eweeeee! She can make any ol' pie, cake, quiche, trifle, and cause great explosion of the pallet. Her presentations are mouth watering...your mouth will explode with excitement before your drouling mouth is even allowed a bite. I do not lie when I say every one of her dessert creations could beautifully grace the cover page of any food magazine! If you know her, you must agree!

Well my friends, thank you for stopping by today and allowing me to introduce you to my sweet, precious friend. I am blessed by her gifts from God that she displays so powerfully. This is my way of saying, "Thank you" to her and hopefully in the process of my gratitude, you also will be able to fill your kitchen with the joyful aromas and recipes that will be savored by all who partake!

Sunday, January 3, 2010

'Puppy Chow'

My daughter begged me, "Mommy, you haven't made 'puppy chow' since we lived in Michigan." "Will you please make some today?" As those beautiful, soft yet piercing eyes looked up at me, I couldn't help but say with great glee, "Sure!"

I tell you this little girl, who is swept away by the thoughts of Paris, assisted me with great joy as she helped me clean, organize the pantry and even put groceries away. After all was said and done, her little giggling voice carried through the kitchen as she said, "OK Mom, what is my reward?" I looked at her with a big smile and said with joy, "Tristin, you are going to get your 'puppy chow'!" She replied as she clapped her hands like a cheerleader, "Yaaaaay!"

This leads me to one of the easiest snack recipes ever...are you ready?

This is what you'll need for the recipe:
1 regular size package of chocolate chips
1 cup of peanut butter
1 (regular size) box of Rice Chex
1-1/2 to 2 cups of powdered sugar

Melting chocolate chips over the stove in a pot then as it melts, mix in peanut butter
When completely melted and stirred together...turn stove off and take off burner.
Pour a little bit of Rice Chex in at a time, mixing not too hard as you don't want to crush the Rice Chex.
After pouring the Rice Chex and stirring...let it cool down just a bit then pour into a 'trash bag' (a clean one :)
Then pour 1-1/2 to 2 cups of powdered sugar into the Puppy Chow Mix. Close bag by twisting it and shake really well, maneuvering with your hands on the bottom of the bag the Rice Chex mix so the powdered sugar covers all the mixture. When you look in the bag, make sure it's covered in white...if so then place in a large serving bowl and then place in refrigerator for about 2 hours...ready to serve!

Some like it warm...but it's best to eat it after it has been chilled. Of course, it is 'to each their own'.

Disclaimer: If you have peanut allergies..this is not the recipe for you...I'm sorry!