I made these cupcakes for my Gandma's 90th Birthday on December 13th 2009. Tomorrow my family will be going with her to church and will host her coffee hour after church. The church also ordered a sheet cake and my mom is bringing bagels. We are looking forward to spending the day with her. I hope she has many more birthdays!!!!!

Chocolate Chip Cookies

Ingredients

1/2 cup butter
3/4 cup brown sugar
1 egg
1/2 cup sour cream
1 teas. vanilla
3/4 teas. baking soda
1 teas. baking powder
1 3/4 cup flour
1 1/2 cup walnuts
1 1/2 cup chocolate chips


Directions

- In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs and vanilla. Stir in the flour, baking soda and baking powder until well blended. Stir in Chocolate chips and walnuts.
- Grease cookie sheets and place about a teaspoon of dough on tray. Make sure to give each cookie enough space.
Preheat oven to 350 degrees. Bake for 18 minutes in the preheated oven, until golden.
- Top with confectioners' sugar while still warm.

source - Nanny

My Nanny also makes these cookies every year for Christmas. Lately is has been hard for her to bake around the holidays, so I go over and help her. These cookies are very soft and moist.

Chinesse Chews

Ingredients
1/2 cup of butter
1 cup of sugar
1 teas. vanilla
1 cup of flour
1/2 teas. salt
1/2 cup walnuts
1 cup raisins


Directions
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs and vanilla. Stir in the flour until well blended. Stir in walnuts and raisins.
- Grease pan and add dough
- Preheat oven to 350 degrees. Bake for 30 to 35 minutes in the preheated oven, until golden.
- Top with confectioners' sugar while still warm.

source - Nanny

My Nanny makes these every year for Christmas. Lately is has been hard for her to bake around the holidays, so I go over and help her. Wherever I bring them everyone loves them.

Sandies

Ingredients
1 cup butter
1/3 cup white sugar
2 teaspoons water
2 teaspoons vanilla extract
2 cups sifted all-purpose flour
1 cup chopped pecans
3 tablespoons confectioners' sugar

Directions
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the water and vanilla. Stir in the flour and pecans until well blended. Cover dough and chill for at least four hours.
- Preheat oven to 325 degrees F (165 degrees C). Shape dough into walnut sized balls or crescents. Place 2 inches apart onto unprepared cookie sheets.
- Bake for 18 to 20 minutes in the preheated oven, until golden.
- Roll in confectioners' sugar while still warm.

source - allrecipes.com

I made these because I had a half of a bag of pecans from the Apple Cranberry Crisp I made for Thanksgiving. I will be serving these for Christmas this year.

Sugar Cookies

Ingredients
2 cups sugar
1 cup butter (no substitutes)
1 teaspoon vanilla extract
1/2 teaspoon salt
2 eggs, lightly beaten
2 2/3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda

Directions
- In a mixing bowl, cream sugar, butter, vanilla and salt. Add eggs and mix well. Combine flour, baking powder and baking soda; add to creamed mixture. Chill until firm, about 1 hour.
- On a floured surface, roll dough to 1/4-in. thickness. Cut with a 2-1/2-in. cookie cutter; place on greased baking sheets. Bake at 375 degrees F for 7-8 minutes or until light golden brown. Decorate if desired.

source - allrecipes.com

I will be serving these for Christmas this year.

Fresh Jellied Cranberry Sauce

Ingredients
1 c. water
1 c. sugar
12-ounce package of Ocean Spray Fresh or Frozen Cranberries

Directions
Before cooling, place a wire mesh strainer over a mixing bowl. Pour contents of saucepan into strainer. Mash cranberries with the back of a spoon, frequently scraping the outside of the strainer, until no pulp is left. Stir contents of bowl. Pour into serving container. Cover and cool completely at room temperate. Refrigerate until serving time. Makes 1 cup.

source: on the back of the Ocean Spray Fresh Cranberries Bag

I made this with the Turkey Pot Pie. I had left over fresh cranberries from the Cranberry Apple Crisp I made for Thanksgiving. It didn't look to appetizing, it was really good!

source: on the back of the Ocean Spray Fresh Cranberries Bag

Turkey Pot Pie

Ingredients
1 recipe pastry for a (10 inch) double crust pie
4 tablespoons butter
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 cubes chicken bouillon
2 cups water
3 potatoes, peeled and cubed
1 1/2 cups cooked turkey, cubed
3 tablespoons all-purpose flour
1/2 cup milk

Directions
1. Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and place in the 10 inch pie pan and set aside.

2. Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.

3. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.

4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden brown.

Servings Per Recipe: 8
Per Serving Calories: 483 Total Fat: 27.2g

source: allrecipes.com

I made this with the left-over turkey from Thanksgiving. We ate this after we went to the movies to see 2012. James mom and Walter joined us for the movie and dinner.

Apple-Cranberry Crisp

Ingredients
2 pounds Granny Smith apples - peeled, cored and thinly sliced
3/4 cup cranberries
1/4 cup white sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/3 cup quick-cooking oats
1/3 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup butter, cut into pieces
1/2 cup chopped pecans

Directions
- Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
- In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
- In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
- Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.

source: allrecipes.com

I made this for Thanksgiving. I usually make a apple crisp, but I firgured cranberries would be good in it and it was.

Chilli Dip

Ingredients

block of cream cheese
chili in the can
shredded cheddar cheese
chopped scallions (optionally)

sour cream (optionally)

In a shallow pan spread the cream cheese evenly, pour the chili over the cream cheese, cover the chili with shredded cheese and add chopped scallions on top. Bake 350 degrees until bubbly. Serve with tortilla chips and sour cream.

source - my brother's girlfriend Gina

I made this in a 9" by 12" pan and used 1 1/2 blocks of cream cheese, 25 oz. can of chili with beans and about half of the bag of shredded cheese. Use you judgements on the ingredients depending how much you are making. Enjoy really yummy!!!!!

I brought this dish to a friend's house. James and I went to watch a boxing fight (Pacquiano vs. Cotto)

Stuffed Cabbage

Ingridents

4 cups of water
12 large cabbage leaves
1lb ground turkey
half of onion
1/2 cup cooked rice
1/2 tsp. pepper
1/4 tsp. pepper
1/4 tsp. dried thyme
1/4 tsp. nutmeg
1/4 tsp. cinnamon
6-oz tomato paste
1 can of stewed tomato
3/4 water

1. Boil 4 cups water in deep pot. Soak cabbage leaves in hot water for about 5 minutes, or until soften. Remove, Drain and Cool.

2. In frying pan saute a half of onion in olive. Add ground turkey and cook until no longer pink. Add all the seasonings to the mixture.

3. Combine tomato paste and 3/4 cup of water until smooth.

4. Spoon some of the tomato sauce in the pan. Add the mixture in cabbage leaves and roll up tightly and place in the pan. Pour the rest of the tomato sauce over the rolls and add the stew tomatoes on top.

5. Bake 350 degrees in the oven until bubbly

source - Fix-It and Forget-It Cookbook

This recipe was suppose to be cooked in the crook pot, but I decided to bake it in the oven. If you were going to cook it in the crock pot you would follow the same directions, but do not cook the ground turkey meat or saute the onion. Cook it for 6-8 hours in the crock pot. Instead of ground turkey meat you can use ground beef or lamb. I like to use the ground turkey to make it healthier.

Easy Chicken & Cheese Enchiladas

Ingredients

1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup (Regular, 98% Fa Free or Healthy Request)
1/2 c. sour cream
1 cup of Enchilada sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1/2 c. shredded cheddar cheese
6 flour tortillas (6")
1 small tomato, chopped
1 green onion, sliced

Directions

1. stir soup, sour cream, enchilada sauce and chili powder in medium bowl

2. stir 1 cup of mixture into chicken and cheese

3. divide chicken mixture among tortillas. Roll up tortillas and place seam-side up in a shallow baking dish. Pour remaining sauce mixture over filled tortillas.

4. bake at 350 degrees for 40 min or until hot and bubbling

source - I found this recipe while I was clipping my coupons.

Halloween Eye of Newt

Ingredients
12 eggs
2 drops green food coloring, or as needed
1 tablespoon sweet pickle relish
1 tablespoon mayonnaise
1 pinch celery salt
1 (6 ounce) can sliced black olives, drained
1 tablespoon prepared yellow mustard

Directions
Place all of the eggs into a large pot so they can rest on the bottom in a single layer. Fill with just enough cold water to cover the eggs. Bring to a boil, then cover, remove from the heat and let stand for about 15 minutes. Rinse under cold water or add some ice to the water and let the eggs cool completely. Peel and slice in half lengthwise.
Remove the yolks from the eggs and place them in a bowl. Mix in the relish, mayonnaise, celery salt and food coloring. Spoon this filling into the egg whites and place them on a serving tray. Round the top of the filling using the spoon. Place an olive slice on each yolk to create the center of the eye. Dab a tiny bit of mayonnaise in the center of the olive as a finishing touch.

source - allrecipes.com

I brought this dish to my friend's Halloween Party.

Ghosts in the Graveyard

Ingredients
15 OREO Chocolate Sandwich Cookies, crushed
3 cups cold milk
2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 (12 ounce) tub COOL WHIP Whipped Topping, thawed, divided
Assorted decorations:
3 CAMEO Creme Sandwich Cookies - I couldn't find these, so I found a cookie that resemble a plot
decorating gel
5 candy pumpkins
10 pieces candy corn

Directions
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. Gently stir in 3 cups of the whipped topping and half of the cookie crumbs. Spread evenly into 13x9-inch baking dish; sprinkle with the remaining cookie crumbs.
Refrigerate at least 1 hour. Meanwhile, decorate creme sandwich cookies with decorating gel to resemble tombstones. Set aside until ready to use.
Insert decorated cookies into top of dessert just before serving. Add candies. Drop large spoonfuls of the remaining whipped topping onto dessert to resemble ghosts. Cover and store leftover dessert in refrigerator.

source - allrecipes.com

I brought this dish to my friend's Halloween Party.

Tuna - Filled Shells

Ingredients
16 giant pasta shells

Tuna filling
8oz ricotta cheese
140z tuna in water drained
1 roasted pepper
1 tbs of capers
1 teas fresh chives
4 tbs grated swiss cheese
pinch of ground nutmeg
fresh ground pepper
2 tbs parm cheese

- Cook pasta shells until al dente
- To make filling combine all ingredients
- Fill each shell with filling, and place in a lightly greased pan
- Sprinkle with parm cheese and Swiss
- Bake until cheese melts


Source: Pasta Perfect cookbook

Tip: I use alittle Alfredo sauce and the bottom of the pan and also drizzle alittle over the shells

I made this dish twice so far. The first time I made it for my husband and then my brother Michael requested them for his birthday. I made them at home and brought them up to his college and we ate in his dorm. For desert I brought him cupcakes from Mr. Cupcakes in Clifton. He loves peanut butter, so I got him PB&J cupcake, PB&Fluff cupcake, PB& Banana cupcake and Pumpkin cupcake. They were delicious!

Apple Chicken Quesadillas

INGREDIENTS
2 medium tart apples, sliced
1 cup diced, cooked chicken breast
1/2 cup shredded fat free Cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 cup fresh or frozen corn, thawed
1/2 cup chopped fresh tomatoes
1/2 cup chopped onion
1/4 teaspoon salt
6 (8 inch) (8 inch) flour tortillas
3/4 cup shredded lettuce
3/4 cup salsa
6 tablespoons fat free sour cream



DIRECTIONS
In a bowl, combine the first eight ingredients. Place about 3/4 cup on half of each tortilla. Fold tortilla in half over filling and secure with toothpicks. Place on a baking sheet coated with nonstick cooking spray. Bake at 400 degrees F for 8-10 minutes or until golden brown.
Carefully turn quesadillas over; bake 5-8 minutes longer or until golden. Discard toothpicks. Cut each quesadilla into three wedges; serve with lettuce, salsa and sour cream.


Nutritional Analysis: One serving (3 wedges) equals 257 calories, 6 g fat (2 g saturated fat), 28 mg cholesterol, 500 mg sodium, 34 g carbohydrate, 5 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fruit.

source: Allrecipes.com

Every year we go apple picking and I am always looking for recipes to make with the apples. Last year I made this recipe for my brother's birthday and I made it again this weekend for my husband's sister and husband.

Neptune Salad

Ingredients

Albacore white tune, drained
sundried tomatoes packed in oil, minced
2 tbs chopped parsley
balsamic dressing or olive oil and vinegar
salad greens
cucumber, sliced
tomatoes cut into wedges
Texas Toast Sea Salt & Pepper Croutons

Mix all ingredients together.

source: On the back of the Texas Toast Croutons bag

Tip: The sundried tomatoes packed in oil are quite expensive. We brought sundried tomatoes in a bag, which is half the price. We minced them and soaked them in olive oil for about 2 days.

Firehouse Turkey Chili

Ingredients

1 tbs. of Olive oil
1 large clove garlic, smashed
1/2 of chopped scallions, divided
1 lb ground turkey
4 tbs chili powder
1 can (28 ounces) kidney beans
rinsed and drained
1 medium red bell pepper, diced
3 carrots, diced
1 tsp. brown sugar
salt to taste

- In large saucepan heat oil over medium-high heat until hot but not smoking.
- Toss in garlic and all but 2 tbs. of the scallions and cook, stirring frequently, for 1 minute.
- Add turkey and continue to cook, breaking up meat with a wooden spoon, until brown. about 2 to 3 minutes.
- Stir in chili powder and cook for 1 more minute.
- Add tomatoes, kidney beans, bell pepper, carrot, brown sugar, and salt to taste.
- Bring to a boil high heat.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Top chili with scallions and cheddar cheese and sour cream if desired.

Serving (1 cup) = 268 calories, 9 g fat (without cheese)

I make this quite often. It is really easy to make once all the veggies are cut up. It goes really well over rice or even over a baked potato or salad.

source: Family Circle Magazine

Creamy Olive and Garlic Dip

Ingredients:

2 cups Sour Cream
20-24 Kalamata olives, pitted and sliced
3 scallions, chopped
3 strips roasted red pepper, diced (pat dry to remove moisture)
2 small cloves garlic, minced
1 tsp. fresh parsley, finely chopped

Directions: combine all ingredients, cover and refrigerate overnight.

I made pita chips for the dip. They are really easy to make. Cut the pita bread into triangles, drizzle olive oil on them, season them with salt and pepper and bake in the oven until crispy.

Lemon Cilantro Chicken

INGREDIENTS
6 skinless, boneless chicken breast halves, cut into bite size pieces
3 large potatoes, peeled and sliced
1 bunch fresh cilantro, chopped
1 cup lemon juice
2 teaspoons lemon pepper
2 tablespoons olive oil

DIRECTIONS
1. Marinate the chicken in a mixture of 1/2 cup lemon juice and 1/2 of the chopped cilantro for 1 hour.
2. Mix the rest of the chopped cilantro with the remaining lemon juice. Add the lemon pepper seasoning and 1 tablespoon olive oil. Set aside.
3. Spread 1 tablespoon olive oil into the bottom of a 9 X 12 inch glass baking pan. Layer the potatoes and the chicken in the dish. Pour lemon pepper mixture over. Cover.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Uncover, and bake for 10 minutes more.

source: allrecipes.com

James made this meal one night for dinner. We had alot of cilantro left over from our Zesty Southwest Burgers with Cilantro Slaw. Very easy to make!

Zesty Southwest Burgers with Cilantro Slaw

Ingredients
1 bag Success® White, Success® Brown, or Success® Jasmine Rice
1/2 Marzetti Refrigerated Classic Ranch Salad Dressing
2 cups shredded cabbage
3 tbsp cilantro, minced
1 lb ground chuck
1 pack of hot and spicy taco seasoning mix
2 tbsp vegetable oil
4 ea hamburger buns

1. Prepare rice according to package directions. Let cool for 5 minutes.
2. To make the cilantro slaw: in a large bowl combine ranch salad dressing, cabbage and cilantro.
(note: we added shredded carrots and apple vinegar)
3. Toss to combine; cover and refrigerate until serving.In a large bowl, combine rice, ground chuck and taco seasoning mix. Form into four patties sized slightly larger than hamburger buns. 4. Heat vegetable oil in a large skillet over medium heat. Add patties and cook 10 to 12 minutes for medium well doneness (165°F), turning once.To serve, on each hamburger bottom bun, place a cooked patty, an equal amount of slaw and bun top.

sourc: I found the recipe while clipping coupons

This is a perfect meal for a football Sunday.