Microwave Cleaning Tip!

     Have you ever had something explode in your microwave and make a huge mess? Well I know have and with 2 little babies in the house I don't always have time to clean it up right away.  With this tip I got from my friend Emberlee it makes cleaning it out so much easier!  All you have to do is cut a lemon or and orange in half....stick it in a bowl and place it in the microwave for about 4 to 5 minutes!  Once its done just take your wet sponge or paper towel and wipe it out!

Rons Seasoned Hamburger Patties!

     This recipe came from my grandpa Ron! I used the grated onion like he suggested and they turned out great!! I hope you give these a try!

INGREDIENTS
1 lb ground beef
2 teaspoons A-1 steak sauce
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic salt
1/2 onion powder
1/2 teaspoon pepper
1/2 teaspoon of brown sugar

Optional: 1 tablespoon grated onion, I personally always use the onion. Grated onion is like juicy onion pulp and mixes in really nice. Just peel a small onion and slide it up and down a cheese grater or grate it in your food processor.



MAKE IT
1. Combine ground beef and other ingredients in a bowl and mix thoroughly.
2. Make meat mixture into patties and grill them or fry in a skillet!

Easy Chicken Enchiladas!

     I made these for dinner tonight and they were a huge hit! The recipe came from the back of the container of the Philadelphia Santa Fe Blend Cooking Creme.  I had a coupon for the cooking creme and it was only going to cost me 50 cents to buy it so I figured I would give it a try and I'm very glad I did! I was surprised and how much I really liked the taste of the cooking creme! 

     When making these I didn't have a can of diced tomatoes so I just used fresh ones and I used 5 small chicken breasts and it was just the right amount. Also I added just a little bit of salsa to the chicken mixture.

INGREDIENTS

1 small onion, chopped

2 tsp. oil

3 cups shredded cooked chicken breasts

1 can (14.5 oz) no-salt-added diced tomatoes, drained

1 tub (10 oz) PHILADELPHIA Santa Fe Blend Cooking Creme, divided

1/2 cup KRAFT mexican style finely shredded four cheese

8 flour tortillas (6 inch)

MAKE IT

1. heat oven 350.

2. cook and stir onions in hot oil in large skillet on medium heat 4 to 5 minutes or until crisp-tender. Stir in chicken, tomatoes, 3/4 cup cooking creme and shredded cheese.

3. spoon in about 1/3 cup chicken mixture down center of each tortilla ; roll up. Place seam-sides down, in 13x9 baking dish sprayed with cooking spray; top with remaining cooking creme. Cover.

4. bake 15 to 20 minutes or until heated through.

Pine Cone Bird Feeder!

     Today's is just a fun little project to do with the kiddos....or just by yourself!  In my house it started out as my son doing it but then decided to make me finish it haha!

WHAT YOU NEED

pine cones

peanut butter

bird seed

string

MAKE IT

1. Attach some string to your pine cone and then spread peanut butter all over the pine cone.

2. Roll the pine cone in the bird seed.

3. Hang it outside!

Spiced Edamame!

     Today's recipe is very easy to make and has lots of flavor! I found this recipe on foodnetwork.com.

INGREDIENTS
1lb bag of edamame
2 tsp salt
1tsp chili powder
1/4 tsp red pepper flakes
1/2 tsp dried oregano

MAKE IT
1. Boil edamame until soft - about 8 minutes. Drain.
2. Toss the edamame in a bowl with the spices.

Spinach & Artichoke Dip!

     I got this recipe from my mom who got it from a friend and it is so so yummy! There really isn't much to say about this recipe other than you should definitely try it! Serve it up with crackers or tortilla chips!

INGREDIENTS
1 can artichoke hearts
2 cups mayonnaise
2 cups chopped spinach (you can use frozen...just thaw it and drain)
2 cups parmesan cheese
1 cup pepper jack cheese
1 cup green chilies
1 tbs garlic powder
2 tbs onion powder
1 cup monterrey jack cheese

MAKE IT
1. Blend artichokes in blender or chop.
2. Mix together all ingredients
3. Bake at 350°F for 45 minutes

Rice Krispies Pops!

     These rice krispie treat pops are so yummy! When I decided to make these I originally was going to make them all look like turkey's. I came across the recipe for it in parents magazine and it seemed pretty easy but when I was trying to push the candy corns into it they kept falling apart and I found it to be pretty difficult. After some trial and error I figured out how to do these a little differently. After making the rice krispies into the balls shape I took some melted chocolate and dipped the end of the lollipop stick into it before inserting it into the ball....this helped it stick a little better! Then I stuck them into the freezer on wax paper for about 20 minutes to firm them up! After i took them out of the freezer i dipped them in the chocolate and let cool! The sky is the limit with these on decorating...just have fun!

INGREDIENTS
3 tbsp. butter or margarine
4 cups mini marshmallows
6 cups Kellogg's rice krispies cereal
12 oz package semisweet chocolate morsels
1 tbsp. vegetable oil
24 lollipop sticks or wooden ice cream sticks

MAKE IT
1. In a large pan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add rice krispies cereal. Stir until well coated.
2. Using greased 1/4-cup measuring cup, divide warm cereal mixture into 24 portions. Using buttered hands, shape each portion into ball. Cool.
3. In microwave-safe bowl combine chocolate morsels and oil. Microwave on high for 1 to 1 1/2 minutes or until smooth, stirring every 30 seconds. Dip each ball into chocolate. Decorate with candy or sprinkles. Let stand until firm.

Homemade French Fries!

     I know this is a super simple easy one today but hey who doesn't love french fries? These taste so much better than the frozen ones that come out of a bag!  I have never really been good and frying things but my husbands grandmother Evelyn showed me how...I think my problem was I never really had the oil hot enough, oops! I don't enjoy peeling potatoes so everytime I cook with potatoes I always leave the skin on them.

INGREDIENTS
potatoes (use as many as you would like)
oil
sea salt

MAKE IT
1. Heat up your oil on high heat in a pan on the stove. While your oil is heating up cut your potatoes into the size that you desire.
2. Put your fries into the oil and cook them until they are a nice and golden! (cook longer if you would like them crispy)
3. Take them out and put them onto a plate lined with a paper towel and top with sea salt!

Fro Nanas!

     Okay so I wasn't really sure what to call this one other than frozen banana treat but I was just messing around with Zaiah calling it fro nanas and it was kinda fun to say. I'm not sure if you guys have seen the Yonanas ice cream treat maker they advertise on TV, but if so this is the same way to make it but without having to buy that machine. I had to no idea what a yonanas was till the other day when a friend of mine, Katrina, had mentioned she wanted one...but then another friend, Tahlor, told her how to make it using a food processor (great idea!!!). It seriously tastes just like ice cream or frozen yogurt...my 4 year old said "i knew it- it is ice cream!". I myself just have a tiny food processor so if I were to make a lot I would have to do it in batches but none the less my tiny food processor dished out a yummy little treat! You don't have to use just frozen bananas to make this treat, any frozen fruit will work! In our house bananas seem to go start going bad quickly on us so I just peel the banana stick it in a baggie and pop it in the freezer. Normally, I would use it in smoothies but now that I have discovered this little treat I have more options!
    
INGREDIENTS
frozen bananas

MAKE IT
1. Stick your frozen bananas into your food processor until it comes to the consistency you want

ITS THAT EASY!!!

Homemade Teriyaki Sauce!

     I absolutely love this recipe from heavenlyhomemakers.com!  It is the best tasting teriyaki sauce next to what you would get served in a restaurant. We use this on wings, chicken breast, pork, stir fry, and even as a dipping sauce for fries! I have tried many different kinds of teriyaki sauce they sell at the grocery stores but I am never really impressed and end up throwing the bottle of it away after using it just one time.  This recipe is really easy to make, it takes me about 10 minutes or less.  I wasn't able to find organic cornstarch that the recipe calls for at our commissary and didn't feel like venturing out to another store with three kiddos in tow just to find it so i settle for the regular kind! 

INGREDIENTS

1/4 cup tamari soy sauce

1 cup water
1-2 teaspoons freshly grated ginger or dry ground ginger (more or less to taste)
2 Tablespoons honey
1 minced garlic clove
2 Tablespoons organic cornstarch
1/4 cup cold water

MAKE IT
1. Combine 1 cup water, soy sauce, honey, garlic and ginger in a saucepan and bring to a boil, stirring constantly.  Dissolve cornstarch in 1/4 cup cold water and add to sauce.  Stir constantly and allow the sauce to thicken.  If the sauce is too thick, add a little bit of water or soy sauce to thin.


     When I make mine I end up with 1 1/2 cups!!!



Vanilla Rich Chocolate Chip Cookies!

     Two batches of cookies in a row? I think so!!! I just couldn't stop with one cookies recipe when I flipped the page over in Parents Magazine and saw another McCormick cookie recipe! I love cookies haha! Zaiah loves to make chocolate chip cookies with me....mostly because he enjoys running the mixer and eating the chocolate chips before I can even get them into the batter! 

     The only thing that makes these cookies different than regular chocolate chip cookies is the amount of vanilla it calls for. i love love the smell of vanilla extract so this was just the prefect recipe for me to come across! Just as the double chocolate chunk mint cookies i left the walnuts out...i guess i just don't like putting nuts into my cookies. I used milk chocolate instead of semi-sweet chocolate chips, the milk chocolate ones are my favorite!

INGREDIENTS
3 1/4 cups flour
1 tsp. baking soda
3/4 tsp. salt
1 1/3 cups butter, softened
1 1/4 cups granulated sugar
1 cup firmly packed light brown sugar
2 eggs
4 tsp. McCormick Pure Vanilla Extract
1 pkg. (12 oz) semi-sweet chocolate chips
1 cup coarsely chopped walnuts

MAKE IT
1. Mix flour, baking soda and salt in medium bowl. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts.
2. Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.
3. Bake in preheated 375°F oven 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Makes 5 dozen!

Double Chocolate Chunk Mint Cookies!

     So today's recipe is for a very delicious twist on the double chocolate chunk cookies! I love mint so when I saw this McCormick recipe in Parents Magazine I just had to try it! it reminds me of the mint oreos and the thin mint girl scout cookies.  I was a little curious about it though and wondered if it would have to much of a "minty" taste to it. I was pleasantly surprised when I took a bite into it just how yummy it was! they have just the right amount of mint and chocolate gooey-ness to make me happy!

     When making these I was unable to find peppermint extract at the commissary and I decided I would try just the regular mint and it turned out just fine! Also , I decided to leave out the walnuts.

INGREDIENTS

2 cups flour

2/3 cup unsweetened cocoa powder

1 tsp. baking soda

1/4 tsp. salt

1 cup (2 sticks) butter, softened

1 cup granulated sugar

2/3 cup firmly packed light brown sugar

2 eggs

1 tsp. McCormick Pure Peppermint Extract

6 oz semi-sweet baking chocolate, coarsely chopped

1 cup coarsely chopped walnuts

MAKE IT

1. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract; mix well. Gradually stir in flour mixture on low speed until well mixed. Stir in chocolate and walnuts.

2. Drop dough by rounded tablespoonfuls about 2 inches apart onto baking sheets sprayed with no-stick cooking spray.

3. Bake in preheated 350°F oven 8 to 10 minutes or just until cookies are set. Cool on baking sheet 2 minutes. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.

Makes 4 dozen

Harvest Soup!

    So the other day I was reading in Parents Magazine and came across this soup recipe for Harvest Soup! I was a little unsure of how everyone would like it but it turned out great, the twins even loved it! This soup is rich, velvety and just amazing!
     When I making this soup I used a blender since my food processor is pretty small. I added some shredded monterrey jack cheese on top and just whatever kind of croutons i had in the cupboard!  I hope you all enjoy it as much as I did!

INGREDIENTS
1 Tbs. olive oil
1/2 cup chopped carrot
1/2 cup chopped celery
1/3 cup chopped onion
1 1/2 lbs. butternut squash, seeded and cut into 1-inch cubes (about 3 1/2 cups)
2 medium apples, cored and cut into 1/2-inch pieces  (using a thin-skinned apple will make it easier to puree some examples are, Golden Delicious, Gala, or Northern Spy)
4 cups low-sodium chicken broth
Ground black pepper to taste
Whole-grain croutons

MAKE IT
1. In a big pot, heat oil on medium. Add carrots, celery, and onions. Cook, stirring occasionally, for 8 to 10 minutes or until tender and starting to brown. Add squash, apples, and broth. Bring to a boil. Reduce heat. Simmer, uncovered, for 20 minutes or until squash is tender. Cool slightly.
2. Puree soup, in two batches if needed, in a blender or food processor. Add pepper and croutons. Makes about 6 cups.

Welcome!

     Welcome to my new blog, i have gone back and forth about starting one of these for a while now and well today i finally decided ha ha! My family has been calling me julie bakes a lot, a lot in the last 6 months or so because i am constantly texting them and sending them pictures of what is on the menu.  A few people have told me to start a blog but i just wasn't sure i would have the time, its busy in my house with preschooler and almost 1 year old twins! I love to cook and try new things so mostly I am going to put up recipes of new things I have tried and loved! I'm  not going to limit my blog to just cooking though... I am going to leave it open for whatever!