BLT Appetizer Bites

Ingredients

• 16 to 20 cherry tomatoes
• 1 pound sliced bacon, cooked and crumbled
• 1/2 cup mayonnaise
• 1/3 cup chopped green onions
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons snipped fresh parsley

Directions

• Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain.
• In a small bowl, combine the remaining ingredients. Spoon into tomatoes. Refrigerate for several hours. Yield: 16-20 appetizer servings.

Make it a great one!!

Happy Baking!

Other Judd related blogs/articles you might be interested in:

Family Blog  or    BellaOnline Cleaning

Chocolate Fudge Brownies with Chocolate Buttercream Frosting

Yield: 12 to 16 brownies  Prep Time: 15 minutes | Bake Time: 25 to 30 minutes
For the Brownies:

¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter
3 ounces unsweetened chocolate
½ cup granulated sugar
½ cup light brown sugar
2 eggs
1 egg yolk
1 teaspoon vanilla extract
½ cup semisweet chocolate chips

For the Frosting:

6 tablespoons unsalted butter, at room temperature
¼ cup unsweetened cocoa powder
¼ teaspoon salt
1¼ cups powdered sugar
1 tablespoon milk
½ teaspoon vanilla extract
¼ cup heavy cream
3 tablespoons Ovaltine chocolate malt powder

1. Make the Brownies: Preheat oven to 350 degrees F. Butter an 8-inch-square baking dish and line with parchment paper, letting the excess hang over the edges. Butter the parchment paper; set aside.
2. In a small bowl, whisk together the flour, baking powder, and salt; set aside.
3. Bring about an inch of water to a simmer in a medium saucepan. Place a medium, heatproof bowl on top of the saucepan (do not let it touch the water) and add the butter and unsweetened chocolate. Stir occasionally, until the chocolate and butter are completely melted and smooth. Remove the bowl from the saucepan and whisk in the granulated and brown sugars. Whisk in the egg, the yolk, and the vanilla extract. Add the flour mixture all at once, and fold it into the chocolate mixture with a rubber spatula until combined. Fold in the chocolate chips.
4. Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a thin knife inserted in the center comes out clean. Allow to cool completely; meanwhile, make the frosting.
5. To Make the Frosting: Using an electric mixer, cream together the butter, cocoa powder, and salt on medium speed for about 3 minutes (mixture will be thick).
6. Scrape down the sides of the bowl and add the powdered sugar. Mix on low speed to incorporate the sugar, and while the mixer is running, slowly add the milk and vanilla extract. Gradually increase the mixer speed to medium-high, beating until smooth, scraping the sides of the bowl as necessary.
7. In a 1-cup measuring cup, or in a small bowl, mix together the cream and the Ovaltine. Reduce the mixer speed to medium, and pour the cream mixture in a slow, steady stream and mix until thoroughly combined. You can add more powdered sugar a tablespoon at a time, if you would like a stiffer frosting.
8. Spread the frosting onto the cooled brownies, and cut into squares. Store brownies in an airtight container, or tightly wrapped, at room temperature for up to 5 days.

Happy Baking!

Other Judd related blogs/articles you might be interested in:
Family Blog  or    BellaOnline Cleaning

No Bake Banana Split Cake Dessert

Yield: 12 to 16 servings

Prep Time: 30 minutes

For the Crust:

2 cups graham cracker crumbs
½ cup unsalted butter, melted

For the Cream Cheese Layer:

12 ounces cream cheese, at room temperature
¼ cup granulated sugar
8 ounces COOL WHIP Whipped Topping

For the Fruit & Toppings:

3 to 4 bananas, sliced
1 (20-ounce) can crushed pineapple, drained well
16 ounces strawberries, hulled, and sliced
8 ounces COOL WHIP Whipped Topping
½ cup walnuts, chopped
Chocolate syrup
Maraschino cherries

Directions:

1. Grease a 9×13-inch baking dish; set aside.

2. In a medium bowl, combine the graham cracker crumbs and melted butter, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the next layer.

3. In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the COOL WHIP until thoroughly combined. Spread the cream cheese mixture on top of the graham cracker crust.

4. Arrange the banana slices in a single layer on top of the cream cheese filling, top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries.

5. Cover with the COOL WHIP, smoothing the top. Sprinkle with the chopped walnuts, then drizzle with chocolate syrup and top with maraschino cherries. Refrigerate for at least 4 hours, or overnight.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way!!) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Cherries Jubilee Cheese Cake Bars :)

Ingredients

3 eggs
1 pkg cherry chip cake mix
1/2 c butter, room temperature
16 oz. cream cheese
1 tub cherry frosting (already made)

Directions

1 HEAT OVEN TO 350*.. BEAT CAKE MIX AND BUTTER UTNIL CRUMBLY(RESERVE 1 CUP)
2 PRESS INTO 9X13" PAN. BEAT CREAM CHEESE,EGGS, AND FROSTING MIX TOGETHER.
3 POUR OVER CRUST..TOP WITH RESERVED CRUMBS. BAKE 45 MINUTES.. COOL..AND REFRIGERATE, AT LEAST 2 HOURS OR MORE
4 CUT IN 4x6 ROWS, THEY ARE SO RICH, YOU WON'T NEED TO CUT ANY LARGER...YUMMY...

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way!!) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Other Judd related blogs/articles you might be interested in:
Family Blog  or    BellaOnline Cleaning

Chicken Caesar Pasta Salad

Ingredients

bow tie pasta; cooked, rinsed with cool water, drained

caesar salad dressing

1 large breast of chicken – grilled & cute in chunks or strips

romaine lettuce leaves

tomato chunks

bacon bits

croutons

parmesan cheese, shredded

Directions

1 Cook the pasta until done (to your taste). Rinse with cool water and drain well. While that is cooking...

2 Grill chicken strips, unless you bought them precooked at the store. Leave in strips or cut into chunks.

3 Mix the drained pasta with some of the Caesar dressing. Add the chicken and more dressing, if needed. (If you're taking this to a covered dish dinner later, cover & refrigerate until almost ready to leave.)

4 Right before serving, add the romaine lettuce, tomatoes, bacon bits, croutons, and shredded parmesan cheese. Toss well, adding more dressing as needed. (Or leave the bottle beside the salad bowl.) Serve immediately.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way!!) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Cliantro Lime Pesto Burritos (Guest post: Gluesticks)

Cilantro Lime Pesto Burritos

When I think of pesto, I think of basil, cheese, and olive oil. I had never thought of using different herbs until I saw this recipe for Cilantro Lime Pesto. I had to try it! It was absolutely amazing and is on our regular recipe rotation now. Here is how I adapted it and used it in our chicken burritos.

Cilantro Lime Pesto Burritos

Gluesticks

1 T. olive oil

3 large boneless, skinless chicken breasts, diced

salt and pepper

1 teaspoon garlic powder

cilantro lime pesto *(scroll down for recipe)

flour or corn tortillas

steamed rice

shredded cheese

shredded lettuce

diced tomatoes

diced avocado

Season chicken with salt, pepper and garlic powder. In a skillet, heat oil and chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and toppings.

**Serve with Blender Salsa. (Scroll down for recipe)

*Cilantro Lime Pesto

adapted

1 cup fresh cilantro leaves

2 1/2 tablespoons extra virgin olive oil

2 tablespoons chopped walnuts

3 tablespoons chopped, fresh garlic

1 1/2 teaspoon lime juice

1/2 cup shredded parmesan cheese

1 1/2 teaspoon kosher salt

1/4 cup water

Blend all ingredients  in a food processor or blender.

**Blender Salsa

Ingredients:

2- 10 oz can diced tomatoes and green chiles

1/2 small onion, roughly chopped

1 clove garlic, chopped

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon ground cumin

1 c. cilantro leaves

2 T lime juice

Directions:

Put all the ingredients in the blender and pulse to combine. Adjust seasonings to taste. That's it!

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way!!) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Cheesy Baked Shells

Prep: 45 min. Bake: 40 min.  Yield: 12 Servings

Ingredients

• 24 uncooked jumbo pasta shells
• 1 cup chopped fresh mushrooms
• 1 cup finely chopped onion
• 1 tablespoon plus 1/4 cup butter, divided
• 1-1/2 cups ricotta cheese
• 1 package (8 ounces) cream cheese, softened, divided
• 1-1/2 cups shredded Asiago cheese, divided
• 1 cup shredded Parmesan cheese
• 1 cup crumbled cooked bacon
• 2 tablespoons minced fresh parsley, divided
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon pepper
• 2 tablespoons all-purpose flour
• 2 cups heavy whipping cream
• 1/2 cup chicken broth
• 1/2 cup 2% milk
• 2 cups shredded Romano cheese
• 1-1/2 cups shredded part-skim mozzarella cheese

Directions

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in 1 tablespoon butter until tender.
• In a large bowl, beat ricotta and 4 ounces cream cheese until blended. Stir in 1/2 cup Asiago cheese, Parmesan cheese, bacon, 1 tablespoon parsley, garlic salt, nutmeg, pepper and mushroom mixture. Spoon into shells; place in a greased 13-in. x 9-in. baking dish.
• In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add the cream, broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
• Stir in Romano cheese and the remaining cream cheese, Asiago and parsley. Pour over shells. Sprinkle with mozzarella cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Yield: 12 servings.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way!!) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Oatmeal Fudge Bars

Yield: 16 bars  Prep Time: 1 hour 15 minutes | Bake Time: 45 minutes

Ingredients:

1 cup quick-cooking oats
1¼ cups light brown sugar, divided
1 cup all-purpose flour, divided
¼ teaspoon baking powder
¼ teaspoon baking soda
Pinch of salt + ¼ teaspoon salt, divided
10 tablespoons unsalted butter, divided
1½ cups semisweet chocolate chips
1 egg

Directions:

1. Preheat oven to 325 degrees F. Line an 8-inch square baking pan with aluminum foil, allowing excess to hang over pan edges. Grease foil; set pan aside.

2. Combine the oats, 1 cup of the brown sugar, ¾ cup of the flour, baking powder, baking soda, and the pinch of salt. Stir together in a bowl to combine. Melt 8 tablespoons of the butter and stir into the oat mixture until combined. Reserve ¾ cup of the mixture for the topping.

3. Sprinkle the remaining oat mixture over the bottom of the prepared pan and press into an even layer. Bake until light golden brown, about 12 minutes. Cool completely, about 1 hour.

4. Combine the remaining ¼ cup of flour, the remaining ¼ cup brown sugar, and remaining ¼ teaspoon salt in a small bowl; set aside.

5. Melt the chocolate chips and the remaining 2 tablespoons butter in a large bowl, microwaving at 50% power in 30-second intervals, stirring after each. Let cool slightly. Add the egg and whisk until combined. Use a rubber spatula to fold in the flour mixture, stirring until just combined.

6. Pour the chocolate filling over the cooled crust and sprinkle with the remaining oatmeal mixture. Bake until a toothpick inserted in to the center comes out with a few moist crumbs attached, 25 to 30 minutes. Cool completely on a wire rack. Using the foil overhang, lift the bars from the pan and cut into squares. Store leftovers in an airtight container at room temperature.

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!!

Hearty Bran Muffins

Time: 35 minutes    Makes: Approx. 24 muffins

Ingredients:

Bran – 3 cups

Water – 1 cup hot

Oil – ½ cup

Sugar – 1.5 cups

Eggs – 2

Buttermilk – 2 cups

Flour – 2.5 cups

Baking soda – 2.5 tsps

Salt – 1 tsp

Directions:

Preheat oven to 325 degrees.

In a large mixing bowl, pour hot water over bran, mix thoroughly and let sit for a few minutes.

Mix together dry ingredients in a separate bowl and set aside. Add eggs, oil, and buttermilk to bran mixture one at a time, mixing each thoroughly.

Stir dry ingredient mixture into bran bowl slowly, until your batter is evenly mixed.

Spray muffin tins with non-stick spray and fill each ¾ full.

Bake at 325 degrees for roughly 25 minutes or until toothpick comes out clean.

Muffins will last for a week in the refrigerator, or you can wrap and freeze them. 

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!!

Decadent Chocolate Cake

Prep Time: 15 minutes | Bake Time: 35 minutes

For the Walnut-Sugar Topping:

2 cups chopped walnuts
½ cup granulated sugar

For the Cake:

3 cups all-purpose flour
2 cups granulated sugar
6 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon salt
2 cups cold water
¾ cup vegetable oil
2 tablespoons white vinegar
2 teaspoons vanilla extract

For the Cream Cheese Filling:

2 (8-ounce packages) cream cheese, at room temperature
2/3 cup granulated sugar
2 eggs
½ teaspoon salt

Directions:

1. Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan; set aside.

2. Make the Walnut-Sugar Topping: Combine the chopped walnuts and the sugar in a small bowl; set aside.

3. Make the Cake Batter: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt; set aside. In a medium bowl, whisk together the water, vegetable oil, vinegar, and vanilla extract. Pour the wet ingredients into the flour mixture and, using a rubber spatula or wooden spoon, mix together until just combined and there are no traces of dry ingredients. Set aside.

4. Make the Cream Cheese Filling: Using an electric mixer, beat the cream cheese on medium speed until soft and smooth, about 3 minutes. Add the sugar and continue mixing until light and fluffy, another 2 to 3 minutes. Add the eggs and the salt and beat until thoroughly combined and smooth.

4. Pour half of the cake batter into the prepared pan. Slowly pour all of the cream cheese filling over top, trying to distribute it as evenly as possible (do not try to spread it after you pour it). Pour the remaining cake batter over top of the cream cheese filling. Sprinkle the top of the cake with the walnut-sugar mixture.

5. Bake for 35 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached. Let cool completely before serving.

Can’t wait to make this one and post a picture!! :) MMMMMMM!

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!!

Chicken Tenders

Ingredients

1 cup all-purpose flour

2 cups Italian-style seasoned bread crumbs

1/2 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

2 eggs, beaten

2 tablespoons water

24 chicken tenderloins

2 quarts oil for frying

1 cup mayonnaise

3 tablespoons prepared horseradish

1/2 cup sour cream

1 dash Worcestershire sauce

3 tablespoons prepared mustard

Directions

1. Place flour in a shallow bowl. Place breadcrumbs in a separate shallow bowl, and mix with ground black pepper and cayenne pepper. Place eggs and water in a small bowl.
2. One piece at a time, coat the chicken in the flour, the eggs and the bread crumbs, and set aside.
3. Heat oil in a deep fryer to 375 degrees F
4. In small batches, fry chicken 6 to 8 minutes, or until golden brown. Remove chicken, and drain on paper towels.
5. In a separate small bowl, combine the mayonnaise, horseradish, sour cream, Worcestershire sauce and mustard. Mix well, and serve with the chicken for dipping.

Alternate Version:

         Follow steps one and tow above. Making sure you preheat your oven to 350 degrees. Place on baking sheet – leaving room between each one. Cook for 10-15 minutes – you can turn over and bake for another 5-10 minutes on the other side.

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!!

RAW Spring Rolls

Ingredients

---

• 1 Daikon radish
• 1 cucumber (english is best)
• 1 red bell pepper
• 1 carrot
• 1 avocado
• ! can water chestnuts
• 2 tablespoons ginger (fresh or frozen :)
• 2 cloves garlic (minced)
• sesame seeds
• 3 tablespoons cilantro
• 1 Tablespoon sesame oil
• 1/2 cup soy sauce
• 3 tablespoons lime juice

How to make it

---

To make the sauce mix the soy, sesame oil, 1 tablespoon cilantro, 1 clove minced garlic, lime juice, chile, together and set aside.

Julienne the red bell pepper, carrot, ginger, avocado, water chestnut. Place in a bowl and toss with remaining garlic clove and cilantro, 1 tablespoon or so of the sauce, and a heavy pinch of sesame seeds.set aside.

Now, peel the daikon and cucumber and run them along a mandoline lengthwise to create 16 strips.

Lay one strip of cucumber down and place a strip of daikon on top of it a bit off center. using a basting brush paint a line of wasabi down the center. place some of the vegetables along the bottom fourth of the roll. roll it up tightly.

you can now spoon the sauce over the rolls or just have individual dipping bowls.

enjoy!

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!!

Fruit Spring Rolls

Ingredients

---

1 1/3 cups diced fresh strawberries

1 1/3 cups fresh blueberries

1 1/3 cups diced banana

1/2 cup unsweetened shredded coconut

1/4 cup powdered sugar

2 teaspoons fresh lemon zest

2/3 cup yogurt cheese

16 egg roll wrappers

 

How to make it

---

In a medium glass or ceramic bowl, combine strawberries, blueberries, bananas, coconut, powdered sugar, and lemon zest. Mix well.

Add yogurt cheese and mix again.

Place an egg roll wrapper on a work surface so it makes a diamond shape.

Place 2 tablespoons of the fruit mixture in a line in the bottom third of the egg roll wrapper.

Fold up the bottom corner and then fold in the left and right corners like an envelope.

Dip your finger in water and “paint” water on the remaining top edge of the diamond.

Continue rolling up the wrap and press lightly along edges to seal. Repeat with remaining wrappers and filling.

Fry at 350ºF in an electric skillet in about one inch of oil. Cook for a few minutes, until golden brown, turning to brown both sides.

Remove and drain on paper towels. Serve warm.

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!!

GREEK Spring Rolls

Ingredients

---

For the spring rolls shopping list

10 gr. dried mushrooms, soaked in tepid water for 10 mins. and finely sliced

2 large carrots, julienned

3 tbs spring onions finely chopped

2 tsp pinenuts

1 tbs fresh ginger root, finely chopped

1/2 sweet red pepper, julienned

1/3 cup thinly sliced lettuce

50 gr. vermicelli noodles

2 tbs fresh basil or mint shredded

1 tbs olive oil

1/4 cup minced fresh coriander or parsley

1/4 tsp black pepper

1 pinch salt

24 spring roll sheets

1 egg beaten

1/2 cup oil for frying

For the sauce

1 tbs soy sauce

2 tbs balsamic vinegar

1/2 tsp mustard

1/2 tbs sesame oil

2 cloves garlic minced

1 pinch sugar

2 tbs orange or tangerine juice

 

How to make it

---

1. In a large bowl, combine the mushrooms, carrots, red pepper, spring onions, lettuce, ginger root, pine nuts, olive oil, coriander or parsley, salt and pepper and toss well.
2. Let marinate at room temp for 10 minutes, stirring frequently.
3. If you will use the spring roll sheets, fill a large bowl with warm water. Dip each rice-paper round into the water for 10 seconds, or until softened and translucent. Remove and let drain on a clean dish towel. Do not stack the rice papers; they will stick together.
4. Meanwhile, place the noodles in a medium bowl.
5. Cover with boiling water and soak for 5 mins, or until the noodles are softened. Drain well and cut into 5 cm pieces.
6. Place 2 tbs of the noodles and 2 tbs of the vegetable mixture about 2 cm from the lower edge of each rice paper round. Sprinkle with basil/mint leaves.
7. Brush egg around the sides of the pastry.
8. Fold the bottom edge over the filling; fold in both sides and roll up tightly. Press to seal. Place on a plate, seam side down; cover with plastic wrap. Refrigerate for 10 minutes (you can also make these ahead of time and refrigerate for several hours).
9. Heat the oil in a wok or deep fryer until it smokes.
10. Add 3-5 spring rolls to the oil (dependent on the size don’t over crowd them).
11. Cook them for 2-3 minutes turning them so that they are crisp and golden brown. Remove the spring rolls and drain on kitchen paper.
12. Keep them warm while you cook the remaining rolls.
13. In a separate bowl, combine the soy sauce, orange juice, balsamic vinegar, sesame oil, mustard, garlic and sugar.
14. Serve as a dipping sauce with the spring rolls.
15. 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!!

Spring Rolls

ingredients

---

• 1 lb. cooked chicken that's been shredded ( I always have a cooked and shredded chicken in the ice box or I use a 1 lb pkg. bnls., skinless chicken thighs boiled for 20 min. or so and shredded)
• 8 ounces or so bag-ready mixed coleslaw, the tri-colored kind without the dressing
• 2 tblespoons minced garlic
• 4-5 tablespoons 'your favorite' spicy Asian stir fry sauce
• 12 large spring roll wrappers
• sesame seeds
• 2 tablespoon oil

 

How to make it

---

Heat wok until almost smoking, then add a couple of Tbls.oil

Add coleslaw & chicken and garlic and stir fry until coleslaw is slightly wilted - about 3-4 minutes

Stir in sauce, heat through and remove from heat - let cool slightly

Place one wrapper on the counter, with a corner pointing at you

Put approximately 2 tablespoons of the filling just below the center of the wrapper in the lower corner

Fold the corner of the wrapper up covering the filling and roll once over

Fold in the two sides and finish by rolling away from you and moisten the very end with a dab of water to help stick

Brush tops very lightly with oil, sprinkle with the sesame seeds and bake at 375 until lightly brown

Serve with extra sauce for dipping and enjoy!

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!!

Pan Rolls

Ingredients:

1/2 tablespoon active dry yeast 
3/4 cups lukewarm water 
1 egg, beaten
1/4 cup vegetable oil or melted margarine 
2 1/2 – 3  cups Hot Roll Mix

Directions:

1. In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups Hot Roll Mix. Blend well. Add additional Hot Roll Mix to make a soft, but not too sticky dough. 2. Knead about 5 minutes until dough is smooth.
3. Lightly butter bowl. Put dough in bowl and turn to butter top.   4. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.
5. Grease a 13 x 9-inch baking pan or two 9-inch, round pans.

6. Punch down dough. Divide dough into 24 to 30 balls of equal size. Place balls in prepared pans. Cover and let rise again until doubled in bulk, about 30 to 40 minutes.
7. Heat oven to 375 degrees. Bake 20 to 25 minutes, until golden brown.

Yields 12 to 15 rolls.

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!!

Buttermilk Rolls

 

Ingredients

---

1/4 C warm water

1 TBSP (one pack) dry yeast

3/4 C warm buttermilk (110 degrees)

1/4 tsp baking soda

1 TBSP sugar (or honey)

1/2 tsp salt

3 TBSP canola oil

1 1/2 C whole wheat flour

1 1/2 C all purpose flour

 

How to make it

---

In your mixer, dissolve yeast in warm water.

Add warm buttermilk.

Stir in soda, sugar, salt, and oil.

Stir in flours.

With the bread hook attachment, knead for 8 minutes on speed 2.

(You can also do this kneading by hand if you want).

Pull off pieces of dough slightly larger than a golf ball and roll into balls.

Place balls onto a greased pan.

Spray top of balls with non stick butter flavor cooking spray.

Cover lightly with plastic wrap.

Let rise in a warm place for about an hour, or until balls have doubled in size.

Bake in a 400 degree oven for 15 minutes, or until tops are slightly brown.

If you don't have buttermilk, you can use 3/4 C warm milk plus 1 TBSP lemon juice (soured milk). Just let the milk and lemon juice sit long enough to curdle the milk (about 10 mins).

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!!

Hot Roll Mix

Ingredients

---

10 pounds (40 C) Bread flour

2 1/2 C white sugar

8 tsp salt

2 C instant non-fat dry milk

How to make it

---

Dump all ingredients into a large bowl and mix together.

Store in an air tight container for up to 6 months.

You can also store in zip lock bags.

Put it in the freezer to keep it extra fresh.

Be sure to identify and date the mix with a permanent marker.

 

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!!

Soft Maple Cookies

 

Ingredients

---

2 cups brown sugar

1-1/2 cup margarine

2 eggs

1-1/2 cups milk

6 cups flour

3 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons salt

2 teaspoons vanilla

2 teaspoons maple flavoring

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ICING********

2 CUPS brown sugar

1/2 CUP margarine

3/4 CUP milk

1 TEASPOON vanilla

1 TEASPOON maple flavoring

powdered sugar.

 

DIRECTIONS:

---

beat margarine and sugar; add eggs and mix well.

mix remaining ingredients. drop on cookie sheet by teaspoons or tablespoons depending on the size you want............

bake at 350 degrees F. for 8 to 10 minutes .. COOL

 

FROSTING

COOK SUGAR , MILK AND MARGARINE ADD FLAVORINGS AND MIX POWDERED SUGAR IN UNTIL THE RIGHT CONSISTENCY FOR AN ICING.......

COOL COOKIES AND ICE THEM

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!!

Homemade Ketchup

Regular Ketchup

Ingredients:

1  28-oz. can tomato puree
1 medium yellow onion, peeled and quartered
1 clove garlic, crushed and peeled
1/2 fresh jalapeño, stemmed and seeded
2 tbsp. dark brown sugar
1/2 cup cider vinegar
1 cup water
Pinch cayenne
Pinch celery salt
Pinch dry mustard
Pinch ground allspice
Pinch ground coriander
Pinch ground ginger
Kosher salt
Freshly ground black pepper

Chipotle Ketchup

Ingredients:

1 medium-sized sweet onion, diced & 1 clove garlic, crushed and peeled
1 tablespoon olive oil
28-ounce can of whole tomatoes
½ cup of apple cider vinegar
¼ cup brown sugar
1 teaspoon molasses
½ teaspoon mustard seeds (ground)
½ teaspoon ground coriander
1 teaspoon celery seeds
3 chipotle peppers in adobo
Salt to taste

(Yields about 4 cups of ketchup (that’s about 3 1/2 pint jars)

 Directions  for BOTH:

On medium low heat, cook the diced onion in the olive oil in a medium-sized pot just until the onions start to brown a bit on the ends.

Add the tomatoes and their juice to the pot, crushing the tomatoes with the back of a spoon.
Stir in the rest of the ingredients, bring to a boil and then simmer for an hour, stirring occasionally.

After an hour, puree the mixture, and then continue to cook on low heat until it reaches your desired thickness.

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!!

Citrus Gems

Ingredients

3/4 cup butter, softened
1/2 cup confectioners' sugar
1 tablespoon grated lemon peel
1 cup all-purpose flour
1/2 cup cornstarch
1/4 cup colored nonpareils
LEMON ICING:
1 cup confectioners' sugar
2 tablespoons lemon juice
1/2 teaspoon grated lemon peel

Directions

 In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lemon peel. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.  

 Shape into a 1-3/4-in.-diameter roll; roll in nonpareils. Wrap in plastic wrap. Refrigerate for 2-3 hours or until firm.  

Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 9-11 minutes or until set and edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely.

In a small bowl, combine icing ingredients. Spread over cookies. 

I am going to whip up a batch of these today for Easter. MMM MMM MMMM!!


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!!

Breakfast Nacho's

We are a fan of Nacho's at our home. Homemade is always better!! Here is a lovely spin on a delicious favorite!!

Ingredients:

favorite tortilla chips, scrambled eggs, sausage, bacon, ham, chipotle sour cream, milk (or heavy cream), shredded cheese, onions, jalepenos, tomatoes, avocado, green onion, season to taste, cilantro, etc (toppings are your favorite ones!)

Directions:

1) Scramble eggs including meat. I scramble until well-done. If you want to place scrambled eggs on top of chips then bake to melt cheese - then you can leave slightly less done. I prefer to cook them through and add them on top and sprinkle with more cheese and serve.

         2) spread chips on to baking sheet, and sprinkle cheese over. Place under broiler until cheese is melted

         3)  Sprinkle eggs over chips.

         4) Sprinkle with more cheese

         5) Add remainder of toppings

         6) Enjoy!!

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!!