Tuesday, December 6, 2011

Holiday Wassail

I don't remember where I got this recipe, but I LOVE it. It's become a favorite for me especially around the holidays.

1 qt. apple juice
1 qt. orange juice
2 c. cranberry juice
2 tsp. lemon juice
1 can pineapple nectar
1 cup sugar
3-4 cinnamon sticks
8 whole allspice
Navel Orange Slices

Combine all ingredients in listed order to your crockpot (4 qt. or larger) and cook on low setting for about 4 hours or until heated to desired temperature. You may also cook it on high initially for an hour and reduce the heat to save time. This reheats well for 3 days.

Submitted by: Megan Colette

Monday, May 9, 2011

Chicken Enchiladas

Super simple and easy...took them to a neighbor recently and she loved them so much I thought I'd share

Chicken Enchiladas
2 cans cream of chicken soup
2 cups sour cream
1 can diced green chiles
1 can cooked chicken
olives (optional)

Mix together soup, sour cream, chiles and chicken. Set aside about 1/3 of filling. Spoon filling inside tortillas, sprinkle with a little cheese and olives (optional). Roll up and place in pan. Cover with filling set aside earlier. Sprinkle with cheese. Cook until cheese is melted.

Saturday, April 30, 2011

Crock Pot Pulled Pork


I found this crock pot recipe online....it looks way nummy!!!

Thursday, January 27, 2011

Chocolate Chip Cookie Dough (eggless)

This eggless version is made to eat unbaked.
1/2 cup butter, softened
3/4 cup light brown sugar, packed
1 cup all-purpose flour
1/2 tsp. salt
1 tbsp. vanilla extract
1 cup semisweet chocolate chips
4 to 6 tbsp. water
Cream together the butter and sugar in a large bowl. Stir in the flour, salt, vanilla and chips. Add the water, one tablespoon at a time, until you have reached a cookie dough consistency. Makes 2 cups.

Saturday, June 12, 2010


I was at Macey's one day and they were handing out samples of this nummy salsa. I grabbed the recipe and thought I'd share.

5-6 medium tomatoes
1 bunch of green onions
1 small can tomato sauce
2 chopped jalapeno (3-4 if you like it hot)
3-4 fresh yellow banana peppers
1 bunch cilantro finely chopped
1 teaspoon garlic salt
salt to taste
pepper to taste

Cut tomatoes in halves and grate with a cheese grater down to the skin. Discard the skin. Chop peppers, onions and cilantro. Add to grated tomatoes. Add tomato sauce. Season to taste, chill and enjoy. May add diced avocados just before serving.

Monday, April 19, 2010

My moms' best chocolate frosting ever!!!

This recipe is one that my mom has always used for cakes or brownies. My sister Tawny and I would crave this frosting when we were pregnant and so my mom would make up a batch so we could just eat it...Anyway, looks like some things haven't changed for me at least except for the being pregnant part, WHICH IS NOT HAPPENING!!! =) Anyway I hope enjoy this as much as we have....

1 stick of butter
6 Tbs. milk
4 Tbs. cocoa
Mix the butter, milk and cocoa together on the stove until all melted together. Add in 1-2 tsp. vanilla. Make sure you don't add the vanilla in until the other ingredients are melted together, you don't want to cook out the vanilla. In a separate bowl start with 3 cups of powdered sugar, pour the chocolate mixture over the powdered sugar and blend together. I usually end up using close to 4 cups of powdered sugar, but it's more to your taste. So start with 3, blend it together and put in the freezer for about 10 minutes. Take out blend again and add in any extra sugar you are wanting and return to the freezer. Keep in freezer for another 10-15 minutes until it thickens and cools down. Frost a cake or if you are me, eat it and enjoy....

Thursday, March 11, 2010


1 1/2 c. flour
1 tsp. sugar
1 tsp. melted butter
2 eggs
1 c. milk
pinch of salt

Combine all ingredients in a bowl. Pour 2 Tbsp batter into pan and quickly tip so batter covers the bottom. Batter should be thin, add extra milk if too thick. Cook one minute and turn.

Fill with favorite toppings an enjoy!

Chicken crepes

Crepes (see recipe above)

Chicken filling
1 can (10 3/4 oz.) cream of mushroom soup
1 can (4 oz.) mushrooms
1 tsp. minced onion
1/2 c. sauted celery
2 c. chopped cooked chicken
1/2 c. chopped stuffed olives (optional)

Combine all ingredients. Spread 2-3 Tbsp. onto each crepe. Pour over the top a mixture of 1 can cream of mushroom soup, 1 c. sour cream. Sprinkle 1/2 c. grated cheddar cheese over top. Bake at 375F for 20 minutes.

Dessert Crepes

Crepes (see recipe above)

strawberries & whipped cream
powdered sugar
butter & cinnamon sugar