Kneaders Smoothies

CranBerry Smoothie

12 oz cranberry juice chilled
1/2 cup nonfat peach yogurt
1/2 cup pineapple sherbet
1/2 cup frozen strawberries
1/2 cup peaches chilled
Blend Together


Guava Smoothie

12 oz guava juice chilled
1/2 cup plain nonfat yogurt
1/2 cup pineapple sherbet
1/2 cup frozen strawberries
1/2 cup frozen blueberries
1/3 of a banana
Blend Together



Blueberry Smoothie

1 cup vanilla lowfat yogurt
1 cup pineapple-orange-banana juice chilled
2 cup blueberries
1 TBSP sugar
Blend Together

Crepes

3 Eggs

1/2 Cup Milk

1/2 Cup Water

3 TBSP Butter Melted

3/4 Cup Flour

1/2 tsp Salt

Combine all ingredients in blender. Then cook crepes on stove. Top with sugar, jam, cinnamon, syrup ect...

Vanilla Pudding

1/3 CUP SUGAR
1/4 CUP CORNSTARCH
1/8 tsp SALT
2 3/4 CUP MILK
2 TBSP MARGARINE OR BUTTER
1 tsp VANILLA

In a medium saucepan, combine sugar, cornstarch, and salt. Gradually stir in milk until smooth. Stir constantly; bring mixture to a boil over medium heat and boil 1 minute. Remove from heat. Stir in margarine and vanilla.

Pudding Variations

Chocolate Pudding: Increase sugar to 2/3 cup and add 3 tablespoons unsweetened cocoa powder.

Butterscotch Pudding: Substitute brown sugar for the sugar and increase margarine to 3 tablespoons.

Banana Pudding: Mix banana slices into partially chilled vanilla pudding.

Polka Dot Pudding: Sprinkle chocolate chips onto partially chilled vanilla pudding.

MaRsHmAlLoW tAfFy PoPcOrN...

5-6 quarts(2-3 bags) popped pop corn...any flavor
2 cubes butter
8 oz bag marshmallows
1 1/3 C sugar
1/2 C corn syrup
1 tsp vanilla

Melt together in saucepan stirring almost constantly to help marshmallows melt.
Boil for 3 minutes and pour over popped corn and toss/stir.

FYI...3 bags of popcorn ends up being not very gooey. 2 1/2 bags is just about right.

super YUMMY apricot chicken.....

What you'll need....

1/2 jar apricot jam
1/2 bottle Russian dressing (16oz)
1/3-1/2 Cup catchup
1/3-1/2 Cup brown sugar

3-4 chicken breasts

Mix all ingredients together in bowl place chicken in baking dish and pour mixture over and under chicken.
Sprinkle a little (or a lot) extra brown sugar on top of each breast.
Bake at 375 uncovered for about an hour or until chicken is fully cooked.
serve over rice.

Optional...1 small can pineapple chunks. pour a little of the juice into mixture and place pineapple into baking dish around chicken. DELICIOUS!!!

BrEakFasT

EGG BABIES:

6 Eggs
1 Cup Milk
1 Cup Flour
1/4 teaspoon Salt
6 TBSP Butter

Melt butter in 9'' 13'' pan
Blend other ingredients together
Spread in Pan
Bake at 400 for 18 min
Top with syrup, powdered sugar, cinnamon ect...

I don't know the "real" name for these but my mom always called them egg babies while growing up. They are really fast and super easy.

Jalapeno Poppers

Jalapeno Poppers

2 8oz cream cheese
1 cup mayo
2 oz. jalapenos
4 oz. can green chilies
1 cup parmesan cheese

Mix first four ingredients together.
Put in a 9X9 pan. Top with cheese.
Bake @ 350 for 20 minutes.




This is an appetizer that we eat eat with corn chips. You could use crackers. When I made it I used the 1/3 reduced fat cream cheese and the light mayo. I used only about one ounce of the jalapenos. Just right for me (not to hot). Kelly would like the full 2oz. or more. Enjoy!

Baked Teriyaki Chicken

1 Tbs. cornstarch
1 Tbs. cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teas. ground ginger
1/4 teas. pepper
chicken tenders

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and pepper. Let simmer, stirring frequently, until sauce thinckens and bubbles.
Line a 9X13 inch baking dish with tin foil. Place chicken in baking dish. Pour half of mixture on top of chicken. Bake @350 for 30 minutes. Turn chicken over. Pour on remaining sauce. Bake for another 30 minutes. Serve over rice.

Chocolate Chocolate Chip Cake

I don't have a picture for this but my sister made it while i was out there in Nebraska! It was so yummy that i thought i would share it with you gals!
Love~Jessica

Chocolate Choclate Chip Cake
Very Moist and Delicious

Ingredients:
1 yellow cake mix
1 lrg. pkg. instant chocolate pudding
1/2 cup sugar

mix above. add:

3/4 cups oil
3/4 cups water

mix again. stir in:

4 eggs, one at a time
8 oz. sour cream
abt. 1 cup or more chocolate chips

grease and flour bundt pan.
bake at 350 for 55-60 minutes

Cool completely and dust with powder sugar

Sprinkles Ice Cream Cone Cupcakes

Ingredients:

1 package vanilla or chocolate Sprinkles cupcake mix

For the frosting:

3 cups sifted confectioners' sugar
8 Tbs. (1 stick) unsalted butter, firm but not cold
2 Tbs. milk, plus more as needed
1 tsp. vanilla extract
1/8 tsp. salt
Food coloring as desired

Directions:

-Preheat an oven to 350°F.

-Grease and flour the wells of an ice cream cone pan.

-Make the cupcake batter according to the package instructions.

-Transfer half the batter to a bowl, cover with plastic wrap and refrigerate.

-Spoon the remaining batter into the prepared wells, dividing evenly and filling each well to within 1 1/2 inches of the rim. Bake until a toothpick inserted into the center of a cupcake comes out clean, 20 to 22 minutes.

-Let cool for 5 minutes. Gently remove the cupcakes from the pan, and let cool completely.

-Wash and thoroughly dry the pan. Grease and flour the wells and repeat with the remaining batter.

-To make the frosting, have all the ingredients at room temperature. In the bowl of an electric mixer fitted with the flat beater, beat the confectioners sugar, butter, the 2 Tbs. milk, the vanilla and salt on low speed until combined, about 1 minute.

-Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes.

-Add food coloring to reach the desired hue and beat until no streaks of white remain, about 30 seconds.

*If the frosting is too dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. -To frost the cupcakes, fit a pastry bag or a ziploc bag with a large star tip and fill with frosting. Pipe the frosting on the cupcakes, swirling it on the top to resemble soft-serve ice cream.

Makes 12 cupcakes.

Asian beef & broccoli with noodles

Hey girls, this is a super easy stir-fry dish that I LOVE!

What you'll need....

1 1/4 pounds boneless beef top round or top sirloin steak, cut 1-inch thick (I pretty much just by a thin cheap steak and cut it up.)
2 packages oriental-flavored ramen noodles, broken up
1 1/2 teaspoons cornstarch dissolved in 1/2 cup water
2 tablespoons vegetable oil
and pretty much any of your favorite vegies. I use...1 chopped onion, a couple of crowns of broccoli, 1 large green bell pepper, 1 large red bell pepper, and carrots, all chopped. (not too small)
It also says you can grate orange rind on top but I wasn't a fan of it!

How to make........

Cut beef into squares about the size if a square 50 cent piece ;) combine seasoning from 1/2 packet of ramen with cornstarch mixture in a bowl. Add beef and toss. (I usually will set in fridge and marinate for a couple of hours or even just while I'm preparing vegies.)
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat
Stir-fry vegies to your liking (I like mine pretty tender so it takes about 10-15 minutes)
Add broken up ramen noodles and pour 1 1/2 cups water into stir-fry.
Pour remaining ramen seasoning over stir-fry and stir.
Cover and bring to a boil. Reduce heat; cover and simmer about 5 minutes or until most liquis is absorbed and noodles are soft. Stirring occasionally.
Heat remaining oil in a separate frying pan (doesn't need to be huge)over medium-high heat.
Drain beef discarding marinade. Stir-fry beef until the outside surface is no longer pink. (Do not overcook)
Serve beef over noodles and vegies and enjoy!!

(you can also do this "vegetarian style" for those of you who are WEIRD about meat! lol I've never tried it with chicken but if you do...let me know how it turns out!)

No No...

Hello Hello
So I was just teasing Kim that she stole my thunder of making this blog! But we all need to give Kim the credit she deserves. They have been bugging me (Kim & Kel) to make this blog but I just could never get to it. I probably actually would never have got to it so good thing Kim hopped on it cuz now maybe now that I will be a full time MOMMY I also have to be a full time WIFE no more excuses for not cooking a fresh healthy not fast food dinner! So here goes my first time post of a recipe! I found this recipe on kraftfoods.com I absolutely love it!

PaRmEsAn-CrUsTeD chicken cream sauce

What You Need!
2 cups instant brown rice, uncooked
1 can (14 oz.) fat-free reduced-sodium chicken broth, divided
6 RITZ Crackers, finely crushed
2 Tbsp. KRAFT Grated Parmesan Cheese
4 small boneless skinless chicken breast halves (1 lb.)
2 tsp. oil
1/3 cup PHILADELPHIA 1/3 Less Fat Cream Cheese with Chive & Onion
3/4 lb. asparagus spears, trimmed, steamed


Make It!
COOK rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water.
MEANWHILE, mix cracker crumbs and Parmesan on plate. Rinse chicken with cold water; gently shake off excess. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast. Discard any remaining crumb mixture.
HEAT oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; cover to keep warm. Add remaining broth and cream cheese to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken. Serve with rice and asparagus.