Chocolate Chip Cookie Bars

1 c. flour
1 t. baking soda
1/2 t. salt
1/2 t. cinnamon
1 c. butter (softened)
3/4 c. sugar
3/4 c. brown sugar
2 eggs
1 t. vanilla
3 c. oats
2 c. chocolate chips

Cream butter and sugars the add eggs and vanilla.  Mix in dry ingredients.  Stir in chocolate chips.

Spread mixture into greased 15x10" sheet pan and bake in preheated 375 degree oven for 20-25 minutes.

From whence it came:  Here's another great recipe from the mom of The Spy Who Love Me.  I love my mother-in-law!  She is just as sweet as these cookies.  Thanks for the great recipe, Helen!

Why it's blogable:  Bar cookies are almost always a little bit easier and quicker than regular cookies because you just spread 'em out in the pan and that's that.  Don't be deceived...just because this recipe is easy doesn't mean it's any less yum-e!  My teen daughter just loves and adores these cookies.  They are one of her very favorites of all time.  I love them cold.  I think they taste great when they are refrigerated, but they're pretty good no matter what ya do with them.

Click here to get the printable:
Chocolate Chip Cookie Bars

Hope you enjoy stirring it up!

My Mother-In-Law's Meat Loaf

1 1/2 lbs. ground beef
1 c. soft bread crumbs
1 egg
1 1/2 t. salt
1/4 t. pepper
1/2 8 oz. can tomato sauce

Mix all together then form into loaf and pour sauce below over meatloaf.  Bake at 350 degrees for 1 hour and 15 minutes.

Sauce:
1 c. water
3 T. brown sugar
3 T. vinegar
2 T. mustard
2 T. Worcestershire sauce
1 1/2 8 oz. cans tomato sauce

From whence it came:  You really don't know?  Read the title again.  Yep, this recipe came from the mother of The Spy Who Loves Me.  She was a really good cook back in the day.  Back in the day when she fed six kiddies and a husband seven nights a week.  That's right, she cooked seven nights a week.  Well, I guess technically you could say six nights a week.  Every Wednesday night in their house was leftover night.  They would eat all the leftovers from previous meals every Wednesday night.  Maybe that's why The Spy isn't a big fan of leftovers.  Maybe he was leftovered out as a child.  Either way, his mom qualifies for a Stepford Wife Award for cooking six slash seven nights a week. 

Why it's blogable:  It's my favorite meatloaf recipe.  Actually, it's my only meatloaf recipe!  When you have a good one why would you look for another?  You wouldn't.  I didn't!  So I just have this one.  And it's good!

A story that still gets my panties in a twist:  Way back when, many many moons ago, when The Spy and I had only been married a very short while, I decided to make his mom's meatloaf.  I worked so hard on that little loaf of meat.  I followed the recipe perfectly and placed it on a pretty crystal platter for presentation.  I was trying so hard to be a Stepford Wife myself.  When I placed the beautiful loaf of meat on the table, The Spy said these exact words...these are the exact words...they are burned into my psyche forever and always...he said, "My mom always put little potatoes around the meatloaf."

That was a very bad night for The Spy!  And he has continued to hear me regurgitate that story to anyone who will listen for the past twenty-eight plus years.  He has since learned to never ever ever say the words, "My mother" before telling me how to do things.  And it's a good thing he has!

Click here to get the printable:
My Mother-In-Law's Meatloaf

Hope you enjoy stirring it up!

Taco Meatball Subs

1 package taco seasoning
(or 1/4 cup if you have a big container like me)
1 1/2 lbs. ground beef
2 T. plain dry bread crumbs
1 T. oil
1 14oz. can crushed tomatoes, undrained
8 lettuce leaves
8 hot dog buns or sandwich rolls
Your favorite taco toppings such as shredded cheese, sour cream and guacamole

Combine 1 T. taco seasoning, beef and bread crumbs; shape into 24 balls. Heat oil over medium high heat and brown meatballs; drain if desired. Stir in tomatoes and remaining taco seasoning. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 5 minutes or until meatballs are fully cooked.

To serve, arrange lettuce, then meatballs on buns. Spoon sauce over meatballs, then top with your favorite taco toppings.

From whence it came: I clipped this yum-e recipe out of a magazine while waiting in the beauty parlor while my mother-in-law was having her hair cut. Is that wrong? You know, now that I think about it, it's very wrong! Just last week I was with my teen daughter at the doctor and we saw this adorable watermelon cake on the front of a magazine. I flipped through the pages inside to check out the recipe (and possibly steal if for myself) only to discover that it had already been stolen! So, the conclusion I have come to is that it is wrong to take recipes from the magazines in beauty parlors and doctor's offices...unless you are me. Then it is fine!  (By the way, this is the only recipe I've ever really ripped from a magazine that didn't belong to me!) That's my story and I'm stickin' to it!

Why it's blogable: By now you should know that I am a lover of meat that has been shaped into balls! Italian! Mexican! I don't care...I love 'em all. One of my favorite recipes on this blog is Slow Cooker Cheese Stuffed Meatballs!  Thank you Paula Deen!  That gal knows how to make a mean meatball!  These sandwiches are really good!  My whole family likes 'em!  I feel pretty sure yours will, too!

Click here to get the printable:
Taco Meatball Subs

Hope you enjoy stirring it up!

Kerinda's Lemon Bread

1/2 C. shortening or margarine
1 C. sugar
2 eggs
1/2 C. milk
1 1/2 C. flour
1 tsp salt
1 tsp baking powder
Rind of 1 lemon, grated
Juice of 1 lemon
1/2 C. sugar

Cream together shortening or margarine and the sugar.  Add eggs and milk and blend well.  Add dry ingredients, then grated lemon rind.  Pour into a greased 8x4 loaf pan.  Bake at 300 degrees for 60 minutes or until done.  Mix the lemon juice and sugar together and pour over the hot bread in the pan.  Take out of pan when cooled.

From whence it came:  Kerinda gets another pat on the back for giving us another great recipe!  The first time I tried this bread I begged and pleaded for her to give me the recipe.  I didn't have to beg too long, she's pretty nice, she agreed to share pretty quickly.  I have no idea why it took me so long to share it with y'all.  But now that I have, you're gonna be glad I did!

Why it's blogable:  I am a fan of lemon stuff!  Remember when I told you how much I love the Lemon Bundt Cake?  Even more than the chocolate bundt cake?  There's just something about the combination of lemon and sugar (as in lemonade) that makes me smile.  And eat!  Too much!  Lemon desserts always seem to be lite and I always seem to eat too much.  But that brings us to the question...can you have too much of a good thing?  Not when it comes to this lemon bread!

Click here to get the printable:
Lemon Bread

Hope you enjoy stirring it up!

Taco Salad

The other night I used leftover taco meat to make a yum-e taco salad.  The Spy Who Loves Me loved it!  This is what I did:

I had leftover taco meat, but if you don't, brown 1 lb. ground beef and add 1 package taco seasoning and about 3/4 c. water.  Simmer until water is absorbed.  Us Andersons are a taco lovin' family so I always buy the big container of seasoning at Costco.  Much cheaper!

 

Also, I like the meat to be cold or room temp in the salad.  Warm meat makes wilted lettuce.  Yuck!

I used the following ingredients in the salad I made.  You can use as much or as little of the following as suits your fancy:

Romain lettuce

Taco Meat

Tomatoes

Cheddar Cheese

Chopped yellow, orange and red peppers

Fresh white corn, cut right off the cob, not even cooked

Avocado, the more the better

Tortilla chips, crushed just a little bit

For the dressing I mixed ranch salad dressing and salsa.  Then I tossed the salad, sprinkled on crushed tortilla chips and served it up.  The Spy said the words "tasty" and "great" while eating the salad, and he said thank you more than once.  

You should toss up one of these delicious salads this summer. 

Hope you enjoy stirring it up!

Baby Food Prune Cake

Mix together in bowl:
1 3/4 c. flour
1/4 t. ground cloves
1 c. sugar
1 t. cinnamon
1/2 t. baking powder
1 t. baking soda
Add:
2 eggs
1/2 c. chopped walnuts
1 c. vegetable oil
2 small jars strained prunes (plums may be substituted)

Mix thoroughly and bake at 350 degrees for 30-40 minutes in greased 9x9" pan.  For topping, use whipping cream, powdered sugar or cream cheese frosting.

From whence it came:  Here's another great recipe that came from a church bulletin.  I still have the original bulletin, but there's no name on it so I can't give anyone credit. 

Dear person who posted this crazy slash fabulous recipe in the church bulletin all those years ago...Thank you!

Why it's blogable:  Although it's quite possibly one of the weirdest titled recipes of all time, it's delicious!  It is very much like a spice cake, but the baby food prunes make it super moist.  And, it's so fun to make it and then have people go crazy for it and then tell them what's in it.  Everyone is always shocked to find out the "secret weapon" in this cake. 

Why I'm posting it now:  I've been saving this wonderful recipe for just the right time, and now, today, this very minute is just the right time.  I've been thinking about my Funfetti post.  I've been thinking about my daughter's Funfetti issues.  Basically, I've just been thinking about cake.  I like thinking about cake.  And cookies.  Thinking of cake and cookies is a favorite activity of mine.

I was thinking about all my favorite cake recipes and I just knew it was time to post this one.  This week my baby girl became an adult.  Yesterday I took her to the doctor and when they needed to have a form signed, she signed it herself!  Herself!  She didn't need her mommy to sign it for her.  I was devestated.  From here on out life will be full of things that she no longer needs her mommy for.  Being needed is a very important part of my psyche.  Quite possibly the biggest part.  I'm going to need some therapy.  And cookies.  Lots of cookies!  Forget the therapy, the cookies should do the trick.

As if that milestone wasn't enough, just a week or so before that, I turned half a century old.  That's old.  I've come to the time in my life when I have to decide if the risk of buying green bananas is too great.  I've come to a time in my life when I no longer spend time on the baby diaper aisle at Super Walmart, but soon I may find my self spending time on the adult diaper aisle.  Soon!  I've come to the time in my life when I may need to add the word "prunes" to my grocery list.  Remember when I told you about the grandparents of The Spy Who Loves Me?  They were all about prunes!

Are you beginning to see how my twisted mind works?  First I think about my baby girl becoming an adult, then I think about my oldness, which makes me think about prunes, which makes me remember this great recipe!  Wha-la! 

Make this recipe, guys!  Don't be afraid!  It's yum-e!

Click here to get the printable:
Baby Food Prune Cake

Hope you enjoy stirring it up!

Pathetic! Truly pathetic!

My two girls are pathetic!  You might think it unkind for me to say so, but when it comes to picking a birthday cake flavor, they stink.  Both of them.  Stinky stink stink!

My teen daughter (the middle child) officially became an adult yesterday.  She broke my heart by doing it.  She was supposed to remain my baby girl forever and always but she insisted on growing up.  The nerve!

I always ask my kids, "What kind of cake do you want for your birthday?"  Yes, it's true, I'm a giver!  I'm willing to make whatever kind of birthday cake they want.  Now keep in mind that these children of mine have a mother who has a cooking and baking blog.  (Mostly baking.  I'm not really all that interested in recipes that have protein.  I only post those to humor those people who insist on eating meals with dessert and not just dessert.)  So, keeping that in mind, that their mother has a baking blog, you would think these so called children of mine would ask for something wonderful.  Something totally from scratch.  Something that DOES NOT COME OUT OF A BOX!  Can you tell that my blood pressure is more than slightly elevated over this situation?

So, this girlie of mine picked the same annoying cake her sister always picks.  The same cake they have picked over and over for way too many years.  Are you ready for this.  I can barely stand to type the words...

"Mom, I want a Funfetti Cake!"

 
And, to add insult to injury, they both love the frosting in a can!  IN A CAN!  Canned frosting is even worse than a boxed cake mix.  I am not completely opposed to boxed cake mixes.  But I am absolutely and totally opposed (violently so) to canned frosting!  

I said to that girl of mine, "WHAT?  Are you nuts?  You are nuts!  Please don't tell me you want a cake that comes from a box at Super Walmart."  Nothing against Super Walmart.  You know I love that place more than my luggage!  That being said, I do not want to bake a "Funfetti" cake in celebration of the anniversary of one of the happiest days of my entire life.  That being the day that teeny tiny baby girl was put in my arms (after days and days of labor, but who remembers any of that?  Obviously I do!)

Her older, married sister, has set a very poor example in this regard.  She is the one who started this ridiculous "Funfetti" problem and now it's running rampant through the family.  I'm overjoyed to report that my baby boy (who will be 16 years old next month) has not yet let his sister's terrible habits rub off on him.  He was present when I was dealing with the "Funfetti" extravaganza and heard all my whining and moaning.  Do you want to know why I love that boy so very much?  I said to him in my moment of dispair, "What kind of cake do you want for your birthday next month?  Please oh please don't let the word Funfetti be in your answer by darling boy."

Wanna know what he said?  Wanna know why he's my favorite?  (Don't tell the sisters I said that.  They already know but it would be painful for them to read it on my blog.)  He said, "I want coconut cupcakes!"  That, my friends, is why that child is on my oh-so-very-good list!  Coconut cupcakes.  Not only from scratch, but a recipe that requires buying ingredients that I don't normally have on hand, and separating eggs and beating the egg whites.  Just typing that made me feel so much better.

I'd love to share the recipe with y'all, but it belongs to my friend Kerinda, and she actually sells this cake.  I don't agree with the concept of not sharing recipes, unless the recipe in question is helping you make some cold hard cash.  In that case, I say keep it to yourself and cash in!

So, the moral of the story is...I have no idea!  Well, maybe the moral is that no matter how hard you try to be the best cooking slash baking mommy in the world, there's a chance one or more of your kids is gonna make a really horrible choice at one time or another.  Like picking Funfetti!

P.S.  I hope her birthday wish included wishing for a new cake flavor next year!

The Best Carrot Cake Recipe of All Time

2 1/2 c. flour
1 c. white sugar
1 c. brown sugar
1 t. baking soda
1 t. salt
2 t. cinnamon
2 c. grated carrots
1 c. chopped walnuts
1 c. vegetable oil
1 t. vanilla
1 small can crushed pineapple, juice and all
3 eggs

Place dry ingredients in large bowl, mix with wire wisk.  Add other ingredients and mix well.

Bake in greased and floured 9x13 pan at 325 degrees for 1 hour.

Cream Cheese Frosting
1 cube softened butter
1 8 oz. block cream cheese, softened
2 t. vanilla
1 box powdered sugar
Cream butter, cream cheese and vanilla.  Add powdered sugar and mix until combined and smooth.  Spread over cooled cake.

From whence it came:  This recipe was published in a church bulletin by a great gal named Debbie Askar.  I haven't seen Debbie for many years, but I feel so blessed to know her and her fabulous family.  She is a great person, and so sweet to share this amazing recipe with all of us!

Why it's blogable:  Because it's the best carrot cake I have ever eaten! I am a fan of carrot cake, and by far, this one takes the number one slot.  It has a dense consistency and it's so moist.  And as if that wasn't enough, you top it with this cream cheese frosting recipe and your taste buds will scream with delight.  When my daughter was married almost a year ago I made four different flavors of cake, and this was one of them.  And it was a hit!  Try it if you're in the mood to hit a dessert home run!

Click here to get the printable:
http://www.scribd.com/doc/34185374/Carrot-Cake

Hope you enjoy stirring it up!

Chicken Parmesan

5-6 boneless skinless chicken breasts
1 block grated mozzarella cheese
1/2 c. Parmesan cheese
1 jar marinara sauce

Lay the thawed chicken out in a 9x13 pan.  Cover with grated mozzarella then tomato sauce.  Sprinkle grated Parmesan over the top.  Bake at 375 for 30 to 40 minutes.

From whence it came:  A wonderful gal named Rowena gets the credit for this recipe.  And she deserves a lot of credit, because it's so so good!  Rowena served this recipe at her daughter's wedding reception a year or so ago and we all just loved it.  Because Rowena is so generous, she shared it with us and now I'm sharing it with you.  Thanks for the super simple and super yum-e recipe, Rowena!

Why it's blogable:  When an entire gang of wedding guests is in love with a recipe, it's certainly blogable.  And, look how super simple this recipe is, and it's pretty healthy, too!  What's not to love?  It's truly love at first bite.  I promise!

A few tips from Janice:  Because Rowena was very busy fulfilling her role as mother of the bride on that special day, she had our great friend and super amazing cook, Janice, prepare and bake the chicken for her.  Here are a few tips in Janice's words:  "Rowena gave me boneless chicken breast halves which I skinned and cut into thirds. There was enough mozzarella to completely cover the chicken in the pan. The tomato sauce was Marinara sauce and the Parmesan was fresh. The ingredients she gave me filled two half sheet pans. I had 15 lbs of frozen boneless chicken breasts, 2 big blocks of mozzarella, four jars of organic Marinara sauce, and a sandwich size baggie full of the freshly grated Parmesan (her kids took care of that part). I cooked it about 50 minutes because I had so much of it in the oven. It was about 30 minutes from my oven to the reception table which I think helped "set" everything."

Click here to get the printable:
http://www.scribd.com/doc/34086750/Parmesan-Chicken

Hope you enjoy stirring it up!

Rice Krispie-Peanut Butter Treats

1 c. Karo syrup

1 c. sugar

1 c. peanut butter

6 c. Rice Krispies

1 c. butterscotch chips

1 c. chocolate chips

Mix Karo and sugar together in medium saucepan. Bring to a boil and boil 1 minute. Remove from heat. Add peanut butter, mix well. Pour over cereal. Flatten into lightly greased 9 x 13 inch pan. Melt butterscotch and chocolate pieces together over low heat or in microwave, stirring after each minute. Spread over treats. Cut when cool.

From whence it came:  Google!  I just love Google, don't you?  A friend of ours named Brett McNamara (AKA The Miracle Man) makes cookies very similar to these and they are fabulous so I did a Google search and came up with this super yum-e recipe!  Why The Miracle Man, you ask?  Well, Brett truly is a walking miracle.  Two years ago he was in a terrible boating accident.  He came about as close to death as a person can without leaving this earth.  Through the love of his fabulous family and the prayers of so many people who adore him, he was healed by what can only be called a true miracle, and now every time I see him I say to myself, "There's the miracle man."  And he truly is!

Why it's blogable:  I know.  I know.  This is not an original recipe.  Lots and lots of people already have this recipe or a recipe very similar to it.  But just in case you don't, I needed to post it so that now you do.  My kids just go crazy for these cookies.  The married daughter and sonny-in-law have been known to eat almost a whole pan of them in one sitting.  My teen son skips and screams with joy when he sees me making these.  (He's gonna murder me in my sleep for saying that!  He doesn't really skip or scream, but I feel sure he wants to and has to strongly resist.)  Even my very cool and stoic teen daughter gets a bit giddy when I stir up a batch of these puppies.  And The Spy, he's a big fan, too!  

A little variation:  Some people use Special K cereal when making these cookies.  They are good that way, too.  I always use Rice Krispies.  No reason, I just do.

Hope you enjoy stirring it up!

Almond Joy Cookies

2 c. flour
1 t. baking soda
¼ t. salt
2 sticks butter, softened
¾ c. packed light brown sugar
¾ c. sugar
2 large eggs
2 t. vanilla
1 t. almond extract  (I never use this, I don't like the flavor of it!)
2 c. shredded coconut
2 c. semisweet chocolate chips
1 ½ c. roasted almonds, finely chopped

Preheat oven to 300 degrees.  Cream butter and sugars then add eggs and vanilla.  Blend in flour, soda and salt.  Add coconut, chocolate chips and almonds.  Drop dough by rounded tablespoons 2 inches apart onto an ungreased cookie sheet.  Bake 18-20 minutes, or until set. Makes about 4 dozen cookies.  (Who is she kidding?  It makes about 2 ½ dozen…that’s why I always double the recipe.)

From whence it came:  I don't want to tell you.  I really don't!  I want to say that I made up this recipe because it is one of the best cookie recipes of all time and I want to take all the credit.  But I am just too honest for my own good.  So I have to admit that I found this in a Mrs. Fields Cookbook.  It pained me to type that last sentence.  How could someone so skinny make up such a great recipe?  It bothers me that Mrs. Fields has become ridiculously rich making cookies and she is still skinny!  Sometimes life just isn't fair!

Why it's blogable:  Do you remember when I had my first giveaway a while back?  These were the cookies that I made for my very first giveaway.  That should tell you how great they are!  This is probably my most famous and beloved cookie recipe. I used to sell these cookies (it's a long story for another time, picture me pulling a cooler through the business districts of Oceanside...it wasn't pretty) and one guy that I sold them to called me the "crack dealer" because every time I would walk through his front door he just had to buy these cookies, just as if he were addicted to crack. He simply couldn't resist.

Why now:  I decided to post this recipe today because today is my 50th birthday and I wanted to celebrate by giving all of you this divine cookie recipe.  You deserve a gift.  You have made me happy by stalking my blog.  You have brought joy to my life by trying my recipes.  So to say thanks, here's a recipe you simply must try.

Hope you enjoy stirring it up!

Chicken Pesto

9 pcs. of boneless, skinless chicken breast
Pesto sauce
Olive oil
Parmesan cheese
Provolone cheese (9 slices)
Proscuitto ham (9 slices)
Italian bread crumbs

Pound chicken with a meat tenderizer.  Coat with pesto.  Top with a slice of provolone cheese and ham. Fold or roll chicken. Roll again in pesto sauce and bread crumbs.  Sprinkle with parmesan cheese. Drizzle olive oil.  Bake for 30 - 35 minutes at 350 degrees.

From whence it came:  This is another recipe from one of the best cooks I know, Janice Luncford.  Janice made this chicken for a church dinner and everyone went crazy!  Crazy in a good way.  Not crazy like sitting in a white padded room wearing a straitjacket crazy.  Crazy like give me this recipe or I'm going to do something crazy!  That kind of crazy!  Thanks for making us all crazy, Janice! 

Why it's blogable:  Like I said, any food that turns a group of calm, scripture reading, church going folks crazy is blogable.  This is the recipe that inspired my very own recipe that I like to call Yummiest Chicken Ever.  My recipe is the lazier and cheaper version of this recipe.  But even though this recipe is a little bit more work, and a little bit more money, it's worth it.  Try it for yourself.  And don't blame me if it makes you crazy!

Hope you enjoy stirring it up!

Roll Out Sugar Cookies

Cream:
1 c. butter or margarine
1 c. sugar

Add:
1 egg
2 t. vanilla
3 T. evaporated milk

Mix in:
3 c. flour
1 ½ t. baking powder
½ t. salt

Roll out dough between two sheets of wax paper.  Don't roll them out too thin, they are better if they are a little bit thick. Place in fridge or freezer until firm. Cut into desired shapes with cookie cutters. Sprinkle with sugar sprinkles before baking or frost after baking. Bake at 375 degrees for 7 minutes. If the cookies are really big and thick you may have to cook them a bit longer.

Butter Cream Frosting:
1 stick softened butter
1 box powdered sugar
2 t. vanilla
Milk - add just a tiny bit at a time until desired consistancy

Just mix all the ingredients in your mixer until smooth and creamy.

From whence it came:  How will we ever thank my sister-in-law, Geralene, for all these fabulous recipes?  I know.  I'll say something really nice about her.  Hmmm...there's so much to choose from.  I've got it!  Geralene is one of the most patient people I know.  That's kind of out of the big book of duh if you know my brother, cause putting up with that guy can require the patience of Job!  I should know.  I lived with him for many years.  He drove me crazy.  He sat on me and held me down and pinned my hands and arms under his knees and let slobber drip out of his mouth and then sucked it back up right before it landed on me.  Only sometimes he didn't suck it back up in time.  And sometimes it landed on me.  And I still need therapy over those memories.  Also, he would hide behind the bushes and pop out and scare me as I was walking home from school.  And I would scream.  And I would cry.  And we would fight.  Oh how we would fight.  Now my brother is old, like me, and we don't fight anymore.  Miracle of all miracles, I actually really love and admire my brother.  And he rarely gets on my nerves these days.  And, let's face it, he is wise.  Wise enough to marry a great girl like Geralene!

Why it's blogable:  These are by far the best roll out sugar cookies I have ever tasted.  I have other witnesses who would say the exact same thing.  They are good unfrosted, but you put that butter cream frosting on these and you will let out a sigh when you taste the first bite.  And you will let out a sigh with every bite thereafter.  Oh, and another reason, they look so spiffy.  When you make them people (not kids, people) appreciate that you took the time to make a cookie that is a step beyond a drop cookie.  A step in the right direction!

One more idea:  My cute friend, Marianne, made these cookies in the shapes of flowers and then frosted them with this icing:

Almond Icing:
2 c. powdered sugar
2 T. water
2 T. Karo syrup
1 t. almond extract

Here's the deal with this icing.  It's almost more of a glaze.  It is VERY pretty!  Marianne made hers pink and then put it on the flower cookies and they were so beautiful.  I know I've told you before that I am not a fan of almond extract.  If I were to make this glaze, I would replace the almond extract with vanilla.  But if you like almond extract, you really should try this recipe.  It's prettier than the butter cream.  But the butter cream is oh so tasty.  Bottom line, you have two good choices.  You can't go wrong either way!

I made 32 of the baseball cookies for The Spy Who Loves Me to take up to a church youth camp.  The theme was Field of Dreams so I did the baseballs.  They are so easy to make.  Just any round glass will work to cut them out.  Then I just iced them with butter cream frosting and piped the red on them with store bought stuff that came in a tube that I bought at my BFF Super Walmart.  So easy.  So fun.  And most importantly, so yum-e!

Hope you enjoy stirring it up!

Crock Pot Rotisserie Chicken

Take a whole chicken and sprinkle it liberally with lemon pepper inside and out and then with garlic powder and salt and put it in the crockpot upside down for 6-8 hours on low, it comes out like a rotisserie chicken from the deli.  It is so good.  

From whence it came:  The same generous gal who gave us the Crockpot Lasagna recipe gave us this one, too.  Michele Carnohan, you can do magical things with a crockpot.  And with people!  Michele really has a way with people.  She gives some of the best advice of anyone I know.  She is wise!  And her chicken is good!

Why it's blogable:  I feel like it's silly to say "because it's easy".  Just look at the recipe.  It's one sentence.  Two if you count "It is so good."  And it really is so good!  I just love my crockpot!  And I just love this chicken when it comes out of it!

Hope you enjoy stirring it up!

Chocolate Cream Pie

This is what I made for The Spy Who Loves Me for Father's Day.  It's not really an official recipe, and it's so easy that it's almost embarrassing to post it on this blog, but I'm without pride so I'm just gonna go for it.

Graham Cracker Crust:
Crush 3/4 of a box of graham crackers
(This is not an exact measurement.  It's close.  Use more or less, depending on how thick you like the crust.  The Spy likes it thick.  Really thick.  So I used almost a whole box and a big pie pan.)
I put the graham crackers in a gallon zip lock and beat them with a rolling pin.  This is cheaper than therapy and way more effective!  How would I know?  I've never had therapy, although many people, mainly family members, have suggested I should.  And I just want to say, for the record, that I am not the crazy one.  They are the crazy ones!  I am perfectly normal.  Perfectly!

Where was I?  These people are driving me crazy!  I can't even think with all of them talking to me at once.  (Does it concern you that I'm totally alone right now?  Me neither!)

So, crush those graham crackers, and enjoy beating them silly.  I think the crust is good and looks pretty if some crumbs are bigger than others.  Some of my crumbs were more like chunks, and I think that's perfectly fine.  If you are into uniformity then you can put them in the food processor and grind them to death, but where's the fun in that?  Just whack 'em.  I might make another pie just so I can whack more crackers!

Once they are properly whacked, add 4 T. sugar and 1 stick melted butter.  Give it a stir.  When I made this pie on Saturday I threw caution to the wind and added even more butter.  Yes I did.  I actually made two pies, one to take to church, and one for home, so I whacked two boxes of crackers and then had too much, so I froze some of the whacked crackers.  I have the feeling I'm giving you too much information and that by now you've either switched over to The Pioneer Woman's website or you're just barely hanging on to see if I ever get to the point.  Don't fret, I'm almost there!

Once you've mixed the whacked crackers, sugar and butter, you pour it into your pie pan and firmly smash it down.  I used a cup to really give it a good smashing.  Come to think of it, this is a very violent recipe.  That's probably why I felt so good after making it!

Press the crust mix into the pan and bake at 325 degrees for ten minutes.  That's it.  Pie crust done.  Check!

Filling:
Now to fill it.  This is where the difficult level gets ridiculously ridiculous!  This is where I totally swallow my pride and tell you that it's chocolate Jello pudding.  That's it.  Nothing more.  And even worse, it's the instant stuff.  Just one large box of pudding mixed with two and a half cups of milk.  My pie pan was really big.  Gigantic actually.  So I used two large boxes of pudding.  But for most pies, the ones that aren't on steroids, you only need one box.

Let it gel slightly, just for about five minutes, then pour it into the cooled crust.  Cooled!  Don't put it into a hot crust.  That could get ugly!

Final touches:
Put it in the fridge for at least a couple of hours.  Mine was in there overnight.  When you're ready to serve it, top the whole thing with an 8 oz. container of Cool Whip.  How embarrassing.  I didn't even make real whipping cream.  What a loser!  Who cares!  It was delicious!

Just to be a show off, and to make it look like I worked harder than I did, I grated part of a chocolate candy bar on top.  It adds nothing except the WOW factor.  I'm all about the WOW factor!

From whence it came:  All those people in my head talked me through this one.  Just kidding!  My mother-in-law used to make this pie for The Spy when he was just a little tyke and now he forces me to make it.  More like begs me to make it.  And, because I'm wonderful, I do it.  (Actually, whenever he wants me to do something he threatens to hide my Tim McGraw CDs.  That always gets my attention!)

Why it's blogable:  My teen daughter totally turns her nose up at pie.  Today, the minute she walked in the door from work, she went straight to the fridge (before eating lunch, which is against my rules, which if I had any power over her at all I would never allow, but I don't, so she did).  She pulled out the pie and cut herself a slice and ate it while I lectured her on the pitfalls of eating pie before a meal.  Then she licked her lips and that was that.

Now that your suspisions of my being completly insane have been confirmed, you should trust me on at least one thing.  This pie is good!  I promise!

Hope you enjoy stirring it up!

Symphony Brownies

Here's whatcha need:

Here's whatcha do:

Mix a family size brownie mix as directed on package.

Pour half into greased 8x8 inch pan.

Place two 4.5 oz Symphony Candy Bars (the ones with toffee and nuts) on top of the brownie batter.

Pour remaining brownie batter over the candy bars.

Bake at 350 degrees for 50 minutes.

The original recipe said to make these brownies in a 9x13 pan and to use three candy bars, but I like thick brownies so I did the 8x8 and it worked great.  Either way would be terrific!  Also, you could use My Favorite Brownie Recipe instead of the box mix, but if you do, use a 9x9 pan because that recipe is a bit bigger.

From whence it came:  My married daughter has the cutest friend named Kylee Dial.  This girl is a wonderful girl.  She is from Chicago and grew up with my sonny-in-law.  She comes from the nicest, most fabulous family.  We spent time with all of them last summer here in San Diego at my daughter's wedding, and they are the kind of people that you just feel like you've known forever and ever.  Kylee, this recipe is to-die-for, and you are a hero for sharing it with all of us!

Why it's blogable:  Here's the deal...these brownies are beyond fabulous!  I made them for the first time this past week and everyone did back flips over them.  Who am I kidding, there isn't an Anderson in this household who has ever done a back flip.  None of us have ever even attempted a back flip.  We're simply not back flippers.  But if we were, we would do one over these brownies.  That's how good they are!  I promise.  Trust me.  You must.  Make them soon.  Make them now.  Hurry!

A family tradition:  Us Andersons have a tradition in our family that when it's your birthday, or Father's Day, you get to pick the meals you want to have that day.  Breakfast and dinner.  You're on your own for lunch.  Two meals is enough.  Let's not get carried away!  So this week I asked The Spy Who Loves Me what he wanted to eat for Father's Day breakfast and dinner.  (I'm not kidding about lunch.  I draw the line at lunch.  I won't do it and you can't make me!)

I'm always curious as to what these goofballs that I live with will choose.  My teen son chose Cheese Strata last year for his birthday breakfast and Crockpot Lasagna for his birthday dinner.  My teen daughter wanted Breakfast Burritos for breakfast and for the life of me I can't remember what that girl wanted for dinner.  The Spy Who Loves Me was born on Christmas Eve and let me just say, I find that annoying!  Christmas Eve should just be Christmas Eve.  He also finds it annoying and shares many sob stories (none of them true) about how when he was a little red headed, freckled face, four eyed boy he would get the toy for his birthday and the batteries that went in it for Christmas.  Don't you dare feel sorry for that man.  Everyone has always gone out of their way to make sure that Christmas Eve is HIS big day.

Where was I?  Oh yeah, the brownies.  Father's Day is tomorrow so this past week I asked The Spy what he wanted...I think I already said this.  I should just get to the point.  This is what The Spy picked.  Whole Wheat Pancakes and bacon for breakfast.  The Spy and the teen son have a love affair with bacon.  It's not good.  For dinner he wants Stromboli and salad with just iceberg lettuce, cheese and ranch dressing.  Totally unhealthy!  Totally ridiculous!  But it's Father's Day so I have to do what he wants.  It's a tradition.  But don't you worry, I'll make him pay by feeding him tons of vegies this coming week!  And guess what he picked for his Father's Day dessert.  These brownies.  That's how much The Spy loves these brownies.  Wanna know a secret?  I'm not making these brownies for The Spy for Father's Day.  Nope, I'm not.  They are delicious, and they are so easy, but I decided to be a rebel and make his favorite pie from his childhood.  Chocolate Cream Pie with a really thick graham cracker crust.  He knows me well enough to know that I'm pretty much gonna do what I want, so he won't be too surprised.  I'll make him the brownies some other day...just because.  Just because I'm the best wife in the whole wide world!  Now if I can just convince him of that, we'll be in business!

Click here to get the printable:
Symphony Brownies

You can watch my BFF, Paula Deen, make them here:
Paula's Symphony Brownies

Hope you enjoy stirring it up!

Low Fat Pumpkin Cookies

1 spice cake mix (just the dry mix - don't add anything else)

1 small can pumpkin

Mix above two ingredients together and bake on Pam sprayed cookie sheet for 15 minutes at 350 degrees.  Even more delicious when mini chocolate chips are added, but also more fattening!

Makes 24 cookies – 2 Weight Watchers points each (without chocolate chips)

From whence it came:  I got this recipe at a Weight Watchers meeting quite a few years back.  Yep, I was once in the WW zone.  Then I fell off the WW wagon and hit my head so hard that I've been dizzy ever since.  But I still believe in WW!  And one of these days I'm gonna drag my chubby buns and thighs back onto that wagon, and hold on tight! 

Why it's blogable:  Because if you insist on eating low fat foods, this is a good recipe.  These cookies have great flavor and could they be easier?  Nope!  My married daughter likes these cookies a lot, and The Spy Who Loves Me eats them, too.  He just eats way to many of them, which kind of defeats the low fat purpose.  

Why today:  I thought about posting this recipe today because today was the first day of summer vacation for my teenagers, and guess where we went...to the beach!  I just love and adore the beach!  Love and adore it more than I could ever tell you in words!  I have spent my childhood, teen years, and now a fair amount of my adult life at the beach.  What's not to love?  Stingrays and Jelly Fish, that's what!  But besides those two things...oh yeah, and sharks.  Besides those three things...oh yeah, and old men in Speedos.  Besides those four things...there is nothing not to love about the beach.  But putting on a bathing suit for the first time this summer made me think of these low fat cookies.  So here ya go!  Enjoy your summer, and I really really hope you find your toes in the sand a time or two before fall!

Hope you enjoy stirring it up! 

 

Hot Corn Dip

1 Can Green Giant Mexi-corn
1 cup mayo
1 cup pepper jack cheese
1 lg. or 2 small Ortega diced green chilies
½ c. Parmesan

Mix. Pour into round casserole dish or pie pan that has been sprayed with Pam. Bake 20-30 minutes at 350 degrees.

From whence it came: This is from the sister of The Spy Who Loves Me. Lori is famous for making this delicious dip! We like to eat it with tortilla chips, but it's good with crackers, too! Wheat Thins are my personal favorite!

Why it's blogable:  This recipe has fabulous flavor!  It's a little bit spicy, but not too much.  And it smells terrific.  It couldn't be easier to make and when you do, everyone will smile!  Hopefully they won't have any green chilies stuck in their teeth when they do!

Hope you enjoy stirring it up!

Strawberry Pecan Green Salad

Slice and set aside:
        1 pint washed and hulled strawberries

Place in large bowl:
        2 bunches washed and torn spinach
        Romaine lettece
        1/2 thinly sliced red onion
        Feta cheese

Make coated pecans and poppy seed dressing

Coated Pecans
See recipe for glazed nuts

Poppy Seed Dressing

Toss salad with a little dressing.  Serve the salad in individual portions.  Place a few strawberry slices and a handful of pecans and a sprinkling of poppy seeds on each serving.  Drizzle with a little more dressing.

From whence it came:  Guys, I'm getting old.  Soon...very soon...I'll be half a century.  I'm no longer buying green bananas.  It's just too risky.  My point?  I can't remember where I got this recipe.  I wish I could, 'cause it's really good. 

Why it's blogable:  A few days back I posted the recipe for glazed nuts and kind of sort of told you how to use them in a salad.  Then today I ran across this good ol' recipe and I immediately remembered it was blog worthy.  If I've told you once, I've told you a million times, The Spy Who Loves Me doesn't always love fruity stuff.  And this is a fruity salad.  A girly salad.  And you know what?  The Spy really likes this salad.  A lot!  That's another reason it's blogable.  It's perfect for summer.  Heck, it's just plain ol' perfect!

Hope you enjoy stirring it up!

Steak San Marcos

2 lbs. chuck steak or London broil – 1” thick, cut into bite size pieces
1 envelope onion soup mix
1 can Italian peeled tomatoes
1 t. oregano
Pepper and garlic powder to taste
2 T. olive oil
2 T. wine vinegar

In crock pot arrange meat; cover with onion soup and tomatoes.  Sprinkle with oregano, garlic powder, pepper, oil and vinegar.  Cook on high about six hours.  Serve over bow tie pasta.  Serves 4-6 people.

The original recipe said to cook it in a covered skillet for about one and a half hours until the meat is tender, but I always make it in the crock pot.

You can double the recipe!

From whence it came:  Once again we have a fabulous recipe, thanks to my fabulous friend, Kerinda VanWagoner.  I asked her if I could post this yum-e recipe on my little blog and she said yes, as long as I said something "nice and gushy" about her.  She is really high maintenance!  But a deal's a deal so here we go.  Kerinda has the voice of an angel.  If you've never had the privilege of hearing her sing, I am really sorry.  You're missing out on some serious goose bumps!  I've been fortunate to hear her sing on many occasions and I can say that she's never pitchy.  Simon, Randy, Ellen and Kara would love her!  If only she weren't so old, she could be the next American Idol.  Hey Kerinda, good news, Simon's new show, The X Factor, has no age limit.  You could be the next Susan Boyle!  (I think I may have just veered away from the "nice and gushy" requirement.  I guess I should admit that Kerinda is younger than me.  She's not all that old.  Just a little bit!)  Thanks for sharing your Steak San Marcos Recipe with us, Kerinda.  I'll make it for the celebration dinner we throw when you win The X Factor!  (Was that "nice and gushy" enough?)  Trust me, she'll make a comment and let us know.

Why it's blogable:  This is one of my favorite things to make for dinner.  I like to make it for Sunday dinner because it just cooks away while we are at church.  Quite often I assemble it in the crock pot on Saturday, pop it in the fridge, then just plug it in on Sunday before we leave for church.  When we come home the house smells amazing!  This recipe is delicious and you can make it more nutritions by using whole grain pasta.  I love whole grain pasta!  And I love it even more when it's covered with Steak San Marcos!

Hope you enjoy stirring it up!

Click here to get the printable:
http://www.scribd.com/doc/34085495/Steak-San-Marcos