Home Run Pie

Ingredients

1-1/4 cup all-purpose flour

1/4 teaspoon salt

1/3 cup shortening

4 to 5 tablespoons water

2 eggs, slightly beaten

2/3 cup light-colored corn syrup

1/2 cup sugar

1/4 cup margarine or butter, melted

1 teaspoon vanilla

3/4 cup lightly salted dry-roasted peanuts

1-1/2 to 2 cups caramel-coated popcorn and peanuts

Directions

1. Pastry for Single-Crust Pie: Stir together all-purpose flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon water over part of the mixture. Gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form into a ball.

2. Preheat oven to 350 degree F. Divide pastry into 4 portions. On lightly floured surface roll each portion of pastry into a 6-inch circle. Ease each pastry round into a 5-inch individual pie pan. Trim pastry, if necessary, to within 1/4 inch of the edge of pie pan. Snip star shaped points around edges of crusts with kitchen shears.

3. For filling, in a medium bowl combine eggs, corn syrup, sugar, margarine or butter, and vanilla. Mix well. Stir in dry-roasted peanuts. Place pans on a 15x10x1-inch baking sheet. Divide filling evenly among the pastry shells.

4. Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean.

5. Remove pans from oven. Divide 1-1/2 to 2 cups of the caramel-coated popcorn and peanuts over the 4 pies. Return to oven and bake 3 minutes more. Cool on a wire rack. Refrigerate within 2 hours of cooling. Cover for longer storage. Makes 4 tart-sized pies (8 servings).

< B>Note: It is essential to make sure the piecrust extends all the way to the lip of the pie pan so that no filling can leak underneath. Leaks cause pie to stick to the pan, making it impossible to remove. If you do not have metal tart pans, foil ones from the supermarket work well.

Taken from BHG.com

Granny's Granola

Ingredients


Nonstick cooking spray
3 cups regular rolled oats
1 cup coarsely shredded unpeeled apple
1/2 cup toasted wheat germ
1/4 cup water
1/4 cup honey
1-1/2 teaspoons ground cinnamon
1 teaspoon vanilla or 1/2 teaspoon almond extract
Milk
Fresh raspberries, blueberries, and/or sliced strawberries (optional)

Directions

1. Lightly coat a 15x10x1-inch baking pan with cooking spray; set aside. In a large bowl combine oats, apple, and wheat germ; mix well. In a small saucepan stir together water, honey, and cinnamon. Bring to boiling; remove from heat. Stir in vanilla. Pour over the oat mixture; toss to coat. Spread oat mixture evenly in prepared baking pan.

2. Bake in a 325 degree F oven about 45 minutes or until golden brown, stirring occasionally. Spread granola onto foil. Cool about 30 minutes before serving. Serve the granola with milk and, if desired, fresh berries. Store remaining granola in a tightly covered container in the refrigerator up to 2 weeks. Makes 8 (1/2-cup) servings


Recipe by bhg.com

Chicken and Peach Wonton

Ingredients


Nonstick cooking spray
8 oz. ground raw chicken or turkey
1/4 cup pineapple juice
3 tablespoons finely chopped green onions
1 tablespoons soy sauce
1 teaspoon ground ginger
1/2 cup finely chopped, peeled fresh or frozen peaches, thawed
1/4 teaspoon crushed red pepper
36 wonton wrappers
Cooking oil for deep-fat frying
 
Directions


1. For filling, coat a large skillet with nonstick cooking spray; heat over medium high heat. Cook and stir chicken or turkey until no longer pink; drain. Add pineapple juice, green onion, soy sauce, and ginger. Bring just to boiling; reduce heat. Simmer, uncovered, for 4 minutes or until liquid evaporates. Stir in peaches and pepper. Cool mixture slightly.


2. To fill, spoon 1 rounded teaspoon of the chicken mixture into center of each wonton wrapper. Brush edges lightly with water. Fold the four sides together toward center; pinch corners and seams closed.


3. Meanwhile, heat 2 inches of oil in a heavy saucepan or deep fryer to 365F. Fry wontons, 4 at a time, for 1-1/2 to 2 minutes or until golden, turning once. Remove wontons from oil; drain on paper towels. Place fried wontons in a single layer on a baking sheet. Keep warm in a 300F oven while frying remaining wontons. Serve warm. Makes 36 wontons.

4. Make Ahead: Fry wontons, drain, and cool. Wrap gently in foil. Freeze for up to 1 month. To serve, place unwrapped frozen wontons on a baking sheet. Bake, uncovered, in a 400F oven for 5 to 7 minutes or until heated through.


Recipe by bhg.com

Parmesan Pastry Spirals

Ingredients


1/2 of a 17.3-ounce package frozen puff pastry (1 sheet), thawed
1 tablespoon milk
1/3 cup grated Parmesan cheese
1/2 teaspoon cracked black pepper

Directions

1. On a lightly floured surface, roll puff pastry sheet into a 14x10-inch rectangle. Brush pastry with some of the milk; sprinkle with Parmesan cheese and pepper. Starting at a short side, loosely roll up into a spiral, stopping at the center. Repeat rolling up, starting at the other short side. Wrap in plastic wrap; freeze for 30 minutes.

2. Preheat oven to 350F. Line baking sheets with parchment paper or foil; set aside. Unwrap roll and place on a cutting board. Brush with remaining milk. Using a serrated knife and a sawing motion, cut pastry roll crosswise into 3/8-inch-thick slices. Place slices 1 inch apart on prepared baking sheets, reshaping as necessary.

3. Bake for 12 to 14 minutes or until crisp and golden. Transfer to a wire rack; cool slightly. Serve warm. Makes about 24 spirals.

Make-Ahead Directions: Prepare as directed through Step 1. Freeze for up to 1 month. Unwrap, cut, and bake as directed. (If roll is too hard to slice while frozen, let it stand at room temperature until it's easy to slice.)

Recipe by bhg.com

Chicken Cheese ball

1 can white chicken (drained)
8 oz Cream Cheese (room temp)
1 packet of Ranch dressing mix
Nuts to roll finished ball in



Mix all ingredients; form ball and roll in chopped nuts. Refrigerate.  Serve on crackers or veggies.

Thanks to Sharon V.- Spartanburg, SC for the Recipe!

Crescent-Wrapped Brie

Ingredients


1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls
1 (8 ounce) round natural Brie cheese
1 egg, beaten
48 water crackers or baguette French bread slices
 
Directions
Heat oven to 350 degrees F. Unroll dough and separate crosswise into 2 sections; press dough into 2 squares, firmly pressing perforations to seal. Place cheese round on center of 1 dough square.

With small cookie or canape cutter, cut 1 shape from each corner of remaining dough square; set cutouts aside. Place remaining dough square on top of cheese round. Press dough evenly around cheese, folding bottom edges over top edges; press to seal completely. Place on un-greased cookie sheet. Brush dough with egg. Top with cutouts; brush with egg.
Bake 20 to 24 minutes or until golden brown. Remove from cookie sheet; place on serving plate. Cool 15 minutes. Serve warm with crackers.

Original recipe from Pillsbury and all recipies.

Frozen Strawberry Delight

2 cups whole milk
1 bag frozen fruit - I use strawberries but you can use any fruit you like
2 teaspoons vanilla

Mix all ingredients in a food processor until well blended. (If you use strawberries or blueberries you may want to add a tablespoon of sugar) .  Pour in a 9 x 13 casserole dish and freeze for 2-4 hours.  Spoon into bowls and enjoy!  Top with mint sprig or a sugar cookie for a beautiful presentation.

Ice Cream Pie

It takes awhile to make but it is really simple and well worth the time. Sinfully delicious!

Ingredients

* 2 pints vanilla ice cream, softened
* 1 (9 inch) graham cracker crust
* 1/2 cup plus 2 tbsp. caramel sauce
* 1/2 cup plus 2 tbsp. fudge sauce
* 1/2 pint whipped cream or desert topping (Dream Whip)


Directions

1. Use a large spoon to scoop 1 pint ice cream into thin slices, and spread on bottom of pie crust. Smooth with back of spoon.
2. Spread 1/2 cup caramel sauce over ice cream.
3. Freeze pie until solid. 30 min to 2 hours.
4. Remove frozen pie from freezer and top with another 1/2 pint ice cream.
5. Spread 1/2 cup fudge sauce over ice cream.
6. Freeze pie until solid, 30 minutes to 2 hours.
7. Remove frozen pie and top with final 1/2 pint ice cream. Drizzle remaining 2 tbsp. each caramel and fudge sauce over pie.
8. Freeze pie until solid, 30 minutes to 2 hours.
9. Prepare (beat to soft peaks) whipped cream or Dream Whip and spread around edge of pie.
10. Freeze until ready to serve
 
 
Recipe taken from olsouthrecipes.com

Southern Shrimp and Grits!

3 cups water 1/2 tsp. salt
3/4 cup instant grits
1 cup KRAFT Shredded Cheddar Cheese
2 slices OSCAR MAYER Bacon, chopped
1 lb. medium shrimp, peeled, deveined
4 green onions, thinly sliced (about 1/3 cup)
1 clove garlic, minced
2 Tbsp. chopped parsley
1 Tbsp. lemon juice


BRING water to boil in medium saucepan. Add salt. Slowly stir in grits. Reduce heat to medium-low; cover. Cook 7 min. or until thickened. Stir in cheese; set aside.


MEANWHILE, cook bacon in large skillet on medium-heat heat until crisp. Drain on paper towels; set aside. Add shrimp, onions and garlic to skillet; cook and stir 3 min. or until shrimp turn pink. Add bacon, parsley and lemon juice; mix well.

SERVE shrimp mixture over grits.

Recipe taken from Kraftrecipes.com

Tropical Chicken Pasta

4 cups whole wheat fusilli pasta,
 uncooked 2 cups cut fresh green beans
3 cups chopped cooked chicken breasts
1 can (8 oz.) crushed pineapple in juice, drained
4 stalks celery, finely chopped
1/4 cup chopped PLANTERS Almonds, toasted
1/4 cup MIRACLE WHIP Light Dressing
1/4 cup KRAFT Light Raspberry Vinaigrette Dressing


COOK pasta in large saucepan as directed on package, omitting the salt and adding beans to the boiling water the last 4 min.; drain. Rinse with cold water; drain again. Place in large serving bowl.


ADD chicken, pineapple, celery and nuts; mix lightly. Mix dressings until well blended. Add to salad; toss to coat.

REFRIGERATE 1 hour. Stir gently before serving

Recipe taken from KraftKitchens.com

Creamy Honey Mustard Sauce

1/3 cup Dijon Mustard
1/4 cup Honey
1/4 cup Sour Cream

Whisk mustard and honey in small bowl until blended.  Whisk in sour cream until smooth.  Cover and refrigerate up to 2 days.  Serve with a variety of chicken, grilled or fried and use as a salad dressing.

Makes about 3/4 cup

Potato Chip Chicken

Potato chip chicken is a delightful twist on chicken nuggets. Instead of frying, these chicken tenders are baked and coated with a potato chip crust. Kids love this potato chip crusted chicken recipe.  This is a great recipe that my kids just love!  In fact we all like it!  I cook chicken a lot and love finding new ways to prepare it!  This is from a site I found one day searching for more new recipes to try.  Click here to be directed to that site!

Ingredients:


•8 oz. can pineapple chunks
•1/4 cup soy sauce
•2 Tbsp. Dijon mustard
•1 Tbsp. honey
•1/4 tsp. red pepper flakes
•2 pounds boneless, skinless chicken breasts or chicken tenders
•3 cups crushed potato chips
•1/2 tsp. black pepper
•4 Tbsp. olive oil
 
Preparation:


1.To make marinade, dump pineapple chunks in a blender. Puree until smooth.

2.Add soy sauce, Dijon mustard, honey and red pepper flakes to the pureed pineapple. Blend until smooth.

3.Place chicken in a shallow dish and pour marinade over. Using tongs, turn chicken pieces to make sure they are all well-coated. Cover and refrigerate 15-20 minutes.

4.Preheat oven to 425 degrees F. Spread potato chip crumbs out in a large, shallow dish. Sprinkle pepper on top and stir gently with your hands to mix.

5.Remove chicken from fridge. Spray a 15 x 10 baking dish with nonstick cooking spray. Take 1 chicken breast from marinade, and without wiping off marinade, dip in potato chip crumbs. Flip and coat the other side of the chicken breast with the potato chips crumbs, pressing lightly to make sure crumbs adhere. Place in the prepared baking dish. Repeat with remaining chicken breasts.

6.Drizzle olive oil over chicken breasts.
7.Bake, uncovered, 25 to 30 minutes. Check on chicken after 15 minutes. If it is getting too brown, reduce oven temperature to 400 and add 5 minutes to the baking time.

Cowboy Casserole

Cowboys Never Had it So Good!  This is a great thing to make while camping out with your kids or with a scout group.  Its simple and easy for the kids to help.  I found this recently and tried it out, taste-Not to bad, fun the girls had making it - they loved it!  You can use the recipe below or check it out here!

Ingredients:

14 oz package smoked sausage, sliced
1 cup thick salsa
1 cup BBQ Sauce
1 cup corn canned or frozen
15 1/2 oz can Kidney Beans
3lb. 5 oz can Pork and Beans Drained
1 medium Onion Chopped

Combine all ingredients in large soup pot, bring to a boil then reduce heat and simmer for 5 - 10 minutes.

Renee's Chocolate Chip Bars

I found this recipe for these chocolate chip bars. I just don't think I could make it any better myself. They are fantastic. Check them out here or the recipe is below.

Ingredients:

1/2 cup melted butter (1 stick)
2 cups brown sugar, packed
3 eggs
1 tsp. vanilla
2 1/4 cups flour
2 tsp. baking powder
1 small bag of mini chocolate chips
1/4 cup sour cream




Directions:

Preheat oven to 350 degrees.
Combine butter, sugar, eggs and vanilla. Add flour and baking powder. Add chocolate chips and sour cream. Stir until moistened.
Spoon batter into a well greased 8x11 baking dish. Smooth top with spatula.
Bake for 30 minutes. Check for doneness with toothpick or cake tester. Allow to cool in pan. Cut into 24 squares. Everyone in the family will enjoy these and the kids will have a ball making them!

As always, help your child be safe in the kitchen. Supervise your kids will preparing recipes and only adults should operate the oven!

A Salad your kids will Eat!

Shake-It-Up Salad


Get started with these fresh ingredients:

1 cup butter or Bibb lettuce
1/3 cup slivered carrots or your kid's favorite chopped vegetable
4 strawberries, sliced
1 stick reduced-fat swirled string cheese, sliced
1/4 cup cubed low-sodium cooked ham
1/2 cup low-fat buttermilk
1/2 cup light mayonnaise
1/2 tablespoon apple-cider vinegar
2 chives


1. Snip the lettuce

Wash a pair of kiddie scissors and let your child use them to carefully cut the lettuce into small pieces. If she can't work scissors yet, ask her to tear the lettuce with her hands instead.

2. Mix the ingredients

Find a clear container with a lid and tell your child to place the lettuce, veggies, berries, cheese, and ham inside. Put on the cover and let her gently shake the container until everything is jumbled.

3. Make the dressing

Help your child pour the buttermilk, mayo, and vinegar into a medium bowl and whisk until they're combined. Ask her to cut chives with the scissors and gently stir in the pieces.

Originally published in the June 2009 issue of Parents magazine.

Neely's Miracle

The Difference between life and death is being an advocate for your child and Knowing your doctor. If you are a parent or if there is a child that you love...You NEED to read this.  http://neelysmiracle.com/
Neely is my sweet niece, thank you for supporting her site!

Hamburger Muffins

These satisfying sandwiches, stuffed with savory ground beef, creamy mushroom and a blend of seasonings and sprinkled with cheese, are best served warm and toasty from the oven.

Ingredients:
3 tablespoons butter, softened
12 slices white bread
1-1/4 pounds ground beef
1 egg
1 small onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
salt and pepper to taste
3/4 cup shredded Cheddar cheese

Cooking Instructions:
Preheat the oven to 350 degrees F (175 degrees C). Butter one side of each slice of bread, and press each slice butter-side down into the cups of a muffin tin.
In a medium bowl, mix together the ground beef, egg, onion, cream of mushroom soup, salt and pepper until well blended. Fill each bread cup with the mixture. Sprinkle shredded Cheddar cheese over the tops.
Bake for 30 minutes in the preheated oven, or until meat is cooked through.