Ants on a Log

Preparation Time: 5 minutes
Needed Items:

2 celery sticks
6 tablespoons of peanut butter
2 tablespoons of raisins
1 knife (You will need help from an adult.)

Directions:

1. Wash the celery.
2. Cut the celery so each stick is about five inches long.
3. Spread peanut butter in u-shaped part of celery, from one end to the other.
4. Press raisins gently into peanut butter.
5. Enjoy your ants on a log and share the recipe with a peer!

Serves: 2 people (Serving size is one celery stick.)

SLOW COOKER Lasagna

INGREDIENTS:

2 lbs. fully cooked ground hamburger meat

2 jars favorite marinara sauce

1 box uncooked lasagna noodles

2 lb. tub ricotta cheese

1 cup mozzarella cheese

1 egg, beaten

Italian seasoning to taste

Fresh baby spinach

DIRECTIONS:

1. Cooking spray Brown hamburger meat and add marinara sauce.
2. Let simmer for 20 minutes. (You can also make your own marinara sauce)
3. While simmering, in a bowl combine your ricotta cheese, mozzarella cheese, and egg, Italian seasoning to taste and mix well.
4. Spray the crock with cooking spray, and start your layers of 1) meat sauce 2) uncooked lasagna noodles 3) ricotta cheese mixture 4) spinach.
5. Repeat layers one more time.
6. Top with remaining meat sauce and cheese.
7. Cook on low for three hours, any longer will overcook the noodles!

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

BLT Pasta Salad

(Sophia’s Photo)

Ingredients:

12 ounce corkscrew shaped pasta
1 cup milk
12 ounces lean bacon
4 medium ripe tomatoes, cut into chunks
2 tablespoon chopped fresh thyme (Fresh was fabulous!)
1 - 2 cloves garlic, minced
lots of salt and freshly ground pepper
1 cup mayo
1/2 cup sour cream
4 green onions, chopped
Spring Mix Lettuces, lots!

Directions

Cook the pasta, following the package directions. Drain and toss with the milk in a large bowl; set aside. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain, but reserve 3 tablespoons of drippings in the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon. Toss the bacon and the tomato mixture with the pasta. Mix the mayonnaise, sour cream and green onions with the pasta until evenly combined. Season with salt and pepper. Just before serving, add the lettuce; toss again to coat. Serve at room temperature. Enjoy!

(It looks pretty gross in the photo – so I am going to have to make this one to make sure I add it to our Judd Fam Recipe Book)

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Chocolate Chip Cheesecake Cookies

(Sophia’s photo)

Ingredients:

2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/8 teaspoon baking soda
10 tablespoons butter (1 stick plus 2 tablespoons)
1 cup sugar
1 egg
3 ounces cream cheese
1 teaspoon vanilla
2 cups chocolate chips (I use mini-chocolate chips and only used 1 cup because they go so much further)

Directions:

Preheat oven to 375. (I baked them at 350 because the first batch at 375 browned the bottom far too quickly.)

Combine dry ingredients in a bowl and set aside. In mixer, blend butter, sugar, egg, cream cheese, and vanilla. Slowly add the dry ingredients, mixing with each addition, until all are incorporated. Stir in the chocolate chips. Drop dough by the spoonful onto sheet, at least 1 inch apart. Bake 10 minutes or until golden brown around edges.

Note: Dough can be refrigerated until firm, then rolled into a log and frozen (in air-tight freezer bag) for up to 1 month. When ready to bake, let thaw 30 minutes to 1 hour (until soft enough to slice); slice in 3/4″ wide disks and bake.

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Key Lime Bites

(Photo from Taste of Home)

Ingredients

• 1 cup butter, softened
• 1/4 cup confectioners' sugar
• 2 teaspoons key lime juice
• 2 teaspoons grated key lime peel
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup chopped macadamia nuts

ICING:

• 2 cups confectioners' sugar
• 1/4 cup key lime juice
• 1 teaspoon grated key lime peel

Directions

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lime juice and peel. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in nuts.
• Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly.
• Bake at 400° for 8-10 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely.
• In a small bowl, combine the icing ingredients. Dip cookies in icing; allow excess to drip off. Place on a wire rack; let stand until set. Store in an airtight container. Yield: 2-1/2 dozen.

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Delicious Cinnamon Bread

Ingredients:

1 cup warm water
1 cup warm milk

1/3 cup sugar
2 1/4 teaspoon yeast (1 pack)

1/3 cup oil (I used veggie oil)
1/2 T salt
1 egg
4 1/2 to 5 1/2 cups all purpose flour

1 cup cinnamon chips

Directions:

In mixer combine yeast, sugar, and warm water and milk; let bubble for about 5 minutes. Add in oil and egg. Slowly add 2 cups flour, mix and then add salt.Add 1/2 cup flour at a time until it comes away from side of bowl. Add the cinnamon chips when it gets close to the right consistency. The dough will be very sticky but the softer the dough the lighter the bread. So use the least amount of flour you can handle. Let rise in mixing bowl for about 30 minutes. Form into loaf (or whatever shape you want).Let rise and additional 30 minutes. Bake at 350 degrees for 30-45 minutes. Makes 2 loaves ENJOY!

My Mom taught me this bread baking tip: For softer crust, immediately after removing from the oven, brush the entire outside of the loaf in melted butter and then wrap in a towel.

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Red Velvet Sandwich Cookies

Ingredients

For the cookies:

· 1 cup all-purpose flour

· 1 tablespoon unsweetened Dutch-process cocoa powder

· 1/4 teaspoon baking soda

· Pinch of salt

· 6 tablespoons unsalted butter, softened

· 3/4 cup confectioners' sugar

· 1/2 teaspoon vanilla extract

· 1 teaspoon red food coloring

For the filling:

· 3/4 cup sweetened shredded coconut

· 4 ounces cream cheese, softened

· 1/3 cup confectioners' sugar

· Pinch of salt

· 1/2 teaspoon vanilla extract

Directions

Make the cookies: Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. Beat the butter, confectioners' sugar and vanilla in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. Reduce the mixer speed to low and beat in the flour mixture in 2 additions. Add the food coloring and beat until combined. Transfer the dough to a clean surface and knead a few times. Roll into a 10-inch-long, 1-inch-diameter log; wrap in plastic wrap and freeze until firm, about 2 hours.

Meanwhile, make the filling: Pulse the coconut, cream cheese, confectioners' sugar, salt and vanilla in a food processor until combined. Refrigerate until ready to use.

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Remove the dough from the freezer and unwrap. Slice the dough into 1/4-inch-thick rounds and arrange about 1 inch apart on the prepared baking sheets. Bake until the cookies are firm around the edges, 8 to 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.

Spread about 1 teaspoon of the filling on the flat side of half of the cookies, then sandwich with the remaining cookies.

Peanut Butter Yummy Cake

Ingredients

CAKE

2 c sugar

1 c vegetable oil

2 eggs

1 tsp vanilla extract

3 c all purpose flour

3/4 c cocoa, unsweetened

2 tsp baking powder

2 tsp baking soda

1 1/2 tsp salt

1 c water or hot chocolate

1 c buttermilk

FROSTING

8 oz cream cheese, room temperature

1 c peanut butter, creamy

1/2 c powdered sugar

1/2 tsp salt

12 oz non-dairy whipped topping, thawed

1/2 c chocolate sandwich cookie crumbs

2 c chopped peanut butter cups

1/4 c prepared fudge frosting (any brand)

 

Directions

1 Preheat oven to 350 degrees. Grease and flour a 9x13x2-inch pan, 2 9-inch round pans, 3 8-inch round pans or 1 10-inch round pan and set aside. Using an electric mixer, combine sugar, oil, eggs and vanilla; beat 1 minute.

2 Gradually add remaining ingredients (alternating wet and dry) and beat for 2 to 3 minutes at medium speed.

3 Pour batter into prepared pan(s) and bake for approximately 40 to 45 minutes or so until cake is done. Cool for 5 minutes and carefully remove from pan(s). Note: 8-inch and 9-inch cakes will bake in less time than 10-inch and 9x13x2-inch cakes so check for doneness.

4 Using an electric mixer, combine cream cheese, powdered sugar, salt, peanut butter until smooth.

5. Using a spatula, gently fold in whipped topping until smooth. Chill frosting for about an hour (even overnight is okay). This frosting tastes like a creamy peanut butter mousse.

6 Spread cake with frosting and sprinkle all over with chocolate sandwich cookie crumbs. Garnish with chopped peanut butter cups and warmed fudge frosting or as desired.

7 For the cooking contest, I carefully cut each peanut butter cup in half and placed it on the cake (as shown in the photo) but what I really like to do is buy 2-3 packages of individually wrapped peanut butter cups (I think there are 8 in a package) and chop them up into chunks. This is easier to do if they're slightly chilled. Pile them onto the top of the cake (broken pieces, crumbs and all) and drizzle that with the softened fudge frosting (first soften it in the microwave for about 10 seconds - just long enough to thin it). Chill until serving time.

TIP:  I like to split the layers or sheet cake in half and spread frosting between the layers as well. If you do it this way (and it’s worth it to do it), the cake is much easier to work with if it’s very well chilled. Who doesn’t like extra layers of frosting? You could also sprinkle finely chopped peanut butter cups on top of the frosting between the layers.

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Onion Marmalade (or Balsamic Caramelized Onions)

Sweet caramelized onions with the tangy hit of balsamic vinegar that is tempered by a touch of sugar.

Servings: make 1/2 cup    Prep Time: 10 minutes
Cook Time: 60 minutes       Total Time: 1 hours 10 minutes

Ingredients

• 1 tablespoon olive oil
• 4 cups onion, sliced
• 1/4 cup water
• 2 tablespoons balsamic vinegar
• 1 tablespoon brown sugar
• 1 tablespoon thyme, chopped
• salt and pepper to taste

Directions

1. Heat the oil in a pan over medium heat.
2. Add the onions and saute until the onions are tender, about 10-15 minutes.
3. Reduce the heat to just a bit below medium, add the water, cover and cook until the onions turn a deep golden brown, about 50 minutes. You will need to stir every 10 minutes for the first 30 minutes and every 5 minutes for the remaining time. (Add a bit more water if it starts to get to dry.)
4. Add the balsamic vinegar, brown sugar, thyme, salt and pepper, deglaze the pan and cook until most of the moisture is gone.

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Hoagie Dip

Ingredients

• 1 medium onion
• 2 pickled pepperoncini peppers
• 1/2 head iceberg lettuce
• 1 large tomato, halved and seeded
• 1/4 pound deli-sliced genoa salami
• 1/4 pound deli-sliced ham
• 1/4 pound deli-sliced prosciutto
• 1/4 pound deli-sliced roast turkey
• 1/4 pound deli-sliced provolone cheese
• 1/2 cup mayonnaise
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon dried oregano
• 1 1/2 teaspoons dried basil
• 1/4 teaspoon red pepper flakes
• 1 10-to-12-inch round loaf Italian bread
• 8 hoagie rolls, cut into pieces, for dipping

Directions

Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces. Dice the meats and cheese.

Combine the chopped vegetables, meats and cheese in a large bowl. Add the mayonnaise, olive oil, oregano, basil and red pepper flakes and stir until everything is all mixed up and tasty. Refrigerate until ready to serve.

Carve out the center of the bread loaf to make a bowl (don't cut through the bottom) and cut the scraps into bite-size pieces. Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up. Yummers!

 

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Chocolate Cream Pie

(Click on pic to go to Kings Arthur Original Recipe – I cut and pasted here because I want to try it out!)

Hands-on time:
1 hrs 30 mins.

Baking time:
25 mins.

Total time:
4 hrs 25 mins.

Yield:
1 9-inch deep dish pie, 12 servings

Pie Crust:

• 1 1/2 cups King Arthur Unbleached All-Purpose Flour
• 1/2 teaspoon salt
• 1/4 cup vegetable shortening
• 1/4 cup (1/2 stick) cold unsalted butter
• 1/8 to 1/4 cup ice water

Filling

• 2 tablespoons unsalted butter
• 1 1/3 cups semisweet chocolate, chopped
• 1 teaspoon vanilla extract
• 2/3 cup granulated sugar
• 3 tablespoons cornstarch
• 2 tablespoons unsweetened cocoa powder
• 1/8 teaspoon salt
• 3 large egg yolks
• 1 cup heavy cream, divided
• 2 cups milk

Topping

• 1 cup heavy cream
• 1/4 cup confectioners' sugar
• 1/2 teaspoon vanilla extract

Tips from our bakers

• The filling needs to be strained while still quite warm. You can use the back of a ladle, a flexible spatula, or a wooden spoon to stir it through the strainer. Scrape the underside of the strainer once in a while with a clean spatula to help the process along.
• A shallow metal bowl with more surface area will chill the filling most quickly.
• The closer to serving time you assemble the pie, the crispier the crust will be.
• For best slicing, refrigerate the pie overnight before serving.
• For a tropical version, add 1/4 cup of coconut milk powder to the confectioners' sugar and sift them both together before adding to the whipped cream; beat in 1/4 teaspoon of coconut flavoring in addition to the vanilla extract.

Directions

Crust

1) In a medium bowl, whisk together the flour, and salt.

2) Cut in the shortening until it's in lumps the size of small peas

3) Dice the butter into 1/2-inch pieces, and cut into the mixture until you have flakes of butter the size of your fingernail.

4) Add the water, two tablespoons at a time, mixing with a fork as you sprinkle the water into the dough

5) When the dough is moist enough to hold together when you squeeze it, transfer it to a piece of wax or parchment paper. It's ok if there are dry spots in the pile. Use a spray bottle of water to lightly spritz these places; that way you'll add just enough water to bring the dough together without adding too much or creating a wet spot

6) Fold it over on itself three or four times to bring it together, then pat it into a disk 3/4-inch thick

7) Roll the disk on its edge, like a wheel, to smooth out the edges. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later. Wrap in plastic and refrigerate for 30 minutes before rolling

8) To blind bake the crust: Preheat the oven to 400°F. Lightly grease a 9-inch pie pan that's at least 2 inches deep. This will make serving the pie easier after it's finished.

9) Roll out the pastry for the pie to a 13-inch circle. Transfer it to the prepared pan, and trim the edges so they overlap the edge by an inch all the way around. Tuck the edges up and under, and flute them. Put the lined pie pan in the refrigerator to chill for 10 minutes.

10) Line the crust with foil or parchment paper, and fill it with pie weights or dried beans. Bake the crust for 20 minutes. Remove it from the oven, and gently remove foil or parchment with the weights or beans. Return the crust to the oven for 10 more minutes, until it's golden brown all over. Remove from the oven and cool completely.

Filling
1) Place the chopped chocolate, butter, and vanilla extract in a 2-quart mixing bowl; set aside.

2) In a medium saucepan away from heat, whisk together the sugar, cornstarch, cocoa and salt. Whisk in 1/4 cup of cold heavy cream until the mixture is smooth, with no lumps. Repeat with another 1/4 cup of the cream. Whisk in the egg yolks

3) Place the saucepan over medium heat, and gradually whisk in the remaining cream and milk.

4) Bring to a boil, whisking constantly as the mixture thickens; boil for 1 minute

5) Remove the pan from the heat and pour the mixture over the reserved chocolate and butter.

6) Whisk until the chocolate is melted and the mixture is smooth.

7) Pass the filling through a strainer into a bowl to remove any lumps.

8. Place plastic wrap or buttered parchment paper on the surface to prevent a skin from forming, and chill thoroughly.

Topping
1) Place the heavy cream in a chilled mixing bowl.

2) Whip until the whisk begins to leave tracks in the bowl.

3) Add the sugar and vanilla and whip until the cream holds a medium peak.

Assembly
1) Transfer the cooled filling to the cooled, baked pie crust. Level the top with the back of a spoon or an offset spatula.

2) Spoon or pipe the whipped cream on top.

3) Chill the pie until ready to serve.

Variation: Meringue topping
3 large egg whites (reserved from filling)
pinch of salt
1/2 cup (3 1/2 ounces) sugar
3 tablespoons (1 1/2 ounces) water
1) Place the egg whites in a clean bowl with clean beaters. Add the pinch of salt.
2) In a small saucepan, bring the sugar and water to a boil, stirring occasionally, until the sugar dissolves. Boil for 2 minutes, then remove from the heat.
3) Whip the egg whites until they turn white and the whisk begins to leave tracks in the bowl. Slowly add the hot sugar syrup, and continue beating until the whites make stiff peaks.
4) Preheat the oven to 400°F.
5) Pipe or spoon the meringue over the top of the filled, chilled pie, making sure you cover the filling completely.
6) Place the pie in the oven for 5 to 7 minutes, until the top of the meringue is golden brown. Remove from the oven and refrigerate until ready to serve

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!