It's Christmas Time, Time for Gumdrop Cookies

So, we lost this recipe this year & I went bazerk looking for it! I had to call my Grandma Wallace and have her pull it out and dust it off. It is a holiday traditional cookie for my family, and we can't go a year without them! So I am putting it on here...

Gumdrop Cookies

• 1 cup butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups quick-cooking oatmeal
• 1 cup packaged sweetened coconut
• 1 cup gum drops , cut into pieces
• Powdered Sugar
  

Cream the butter, margarine and sugar together in a mixer. Add vanilla, and the eggs one at a time until well blended. Sift the flour, baking powder, baking soda and salt. Add the sifted flour to the butter and egg mixture and mix well. BY HAND (if you try to use your electric mixer, you will be in need of a new one!), stir in the coconut flakes, oatmeal and sliced gumdrops (I've read that if you put the gumdrops into a bowl of sugar & cut the gumdrops, it helps with the sticking. My family tradition is, we have a cup of very warm water and cut them with a knife dipped in the water. This is a VERY messy, but utterly delightfully fun task!)until just mixed.

Refrigerate the dough until it is well-chilled (at least 3 hours). Chilling the dough will help the cookies keep their shape.

Once the dough is chilled, pre-heat the oven to 350°F. Take about 1 heaping tablespoon of dough and roll into a ball. Place on a greased or parchment lined cookie sheet about 6 inches apart. Bake for about 10 minutes or until light brown.

Place the Powdered Sugar into a deep bowl. Once taking the cookies out of the oven, let them sit for 2-3 mins to cool a bit then toss into the Powdered Sugar to coat well.

Stand back and watch the magic happen =)

Split Pea & Ham Soup

Another Melissa original that turned out FABULOUS!

Ingredients:
2 lbs Split Peas
2 lg Carrots, chopped into bite size pieces
3 Celery Stalks, chopped into bite size pieces
1 Md Onion, chopped small ( I just use my Food Chopper)
3 Ham Hocks
1 stick of Butter
2 TBS Chicken Bouillon

Boil the ham hocks in 10 cups of water, until they just start to fall off of the bone. Remove & reserve the broth.
In a large pot, melt your butter. Add all of your vegis and saute until just softened. While they are sauteing rinse your peas in a collandar. Add the peas into the vegis and add your broth from the ham hocks. You should have 8 cups of broth. Simmer your soup until it cooks down (about 30-40 mins.
Add 2 more cups of water and then 2 more cups of with 2 TBS of chicken bouillon desolved. Let it come to a boil until your peas are cooked thoroughly (about 20 mins).
Enjoy!
My family LOVED it! They are picky soup eaters, but this was devoured, even by my mom who called it "Crap Soup".

Tri Tip Marinade

I searched the internet for a way to make my Tri Tip. Last time I made it, it was dry & didn't have much flavor. So after searching, I came up with my own recipe...

I took 1/2 an onion, 4 garlic cloves, olive oil, apple cider viniger, soy sauce & rosemary. Blended it all in the blender and marinated it. Then put it on the bbq, low & slow. It turned out Delish!!! Served it up with baked yams, PERFECT!

Chicken with Hashbrowns

An original Melissa Herrera recipe...Yes, I was confused about what to make for dinner. So I made up...

Chicken with Hashbrowns
6 Chicken Breasts (boneless, skinless & frozen)
2 Cans Cream of Chicken Soup, 1 Can of Milk
1 bag Frozen Hashbrowns (the shredded kind, not the O'Briens)

Place the Chicken, soup & milk into a baking dish. Season with Salt, pepper & garlic salt.
Bake at 350* for 1hour. Add the frozen hashbrowns to the top & bake for another 30-45 min.

I was worried about the kids eating this, because they're not big COM soup eaters nor do they like gravy (YES, my kids are strange!) But everyone really enjoyed it! I made some vegis on the side and voila, it was Dinner!
*Please remember the measurements are for my family of 7 1/2...so adjust for your family!*

Now wasn't that easy!?!? Why can't you bring your family back to the table?

Strawberry Pretzel Salad

Ok, in all honesty...I want to be part of Hungry Girl! I seriously LOVE what Lisa does with the foods, I love revamping & trying to make things "healthy" or just not so bad for you. I love the experimenting with things & just the whole flipping the switch.
With that being said, I have a recipe I want to share. There are quite a few recipes out there for Strawberry Pretzel Salad, but not one is "health-i-fied" (I know it's not a word, but whatev.).
I am meeting up with my Roof family tomorrow & my Grandpa is a diabetic. Not to mention, I am trying once again to keep my life style change on the "good side". So I've taken this salad, originally made by Paula Deen (probably not "The Original", but she has featured it) and I've revamped it to a healthier version.

Strawberry Pretzel Salad
Snyders Butter Snaps Pretzels
3/4 Cup Melted Butter
25 Packets of Splenda
1 (8 oz) pkg of Neutfella Cream Cheese
1 TBS of Vanilla
1 (8 oz) container of FF/SF Whip Topping
2 (3 oz) pkg of Sugar Free Strawberry Gelatin
2 cups Boiling Water
2 (10 oz) pkg of Strawberries (frozen)
1 (8oz) can Crushed Pineapple
Extra FF/SF Whip Topping

Preheat oven to 400 degrees F.

For the crust, lay the pretzels in a single layer of a 9x13" pan, add butter & 5 packets of splenda (mixed together). Bake for 7 minutes. Set aside and allow to cool.

In a mixing bowl, beat together the cream cheese and the other 20 packets of splenda & vanilla. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.

In a small bowl, dissolve the gelatin in the boiling water (personally, I take the juice from the pineapple, then add water to make the 2 cups), and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.

*Using the Butter Snap Pretzels helps you cut down on the amount of pretzels you are using. Replacing the Splenda for the sugar, cuts your sugar. FF/SF whip topping cuts fat & sugar. SF gelatin cuts more sugar. Because I'm not a scientific person & don't have time to figure out the calories, fat, etc. I can't give you the nutritional facts, but I can tell you, off hand, I'm cutting ALOT out & still enjoying an AWESOME desert!*

ENJOY

Grilled Chicken Penne al Fresco

Grilled Chicken Penne al Fresco
Preparing a tomato-garlic sauce from scratch in the microwave will fill your kitchen with the aromas of an elegant Italian restaurant.

4 garlic cloves, peeled
2 cups grape or cherry tomatoes
3 cups uncooked mezze penne pasta
3 cups chicken broth
¾ cup dry white wine such as Chardonnay
½ tsp each salt and coarsely ground black pepper
1¼ cups lightly packed fresh basil leaves, divided
1 oz Parmesan cheese, grated (about ¼ cup packed)
2 cups diced grilled chicken breasts
Additional grated fresh Parmesan cheese
and coarsely ground black pepper (optional)
1. Spray Deep Covered Baker with olive oil using Kitchen Spritzer. Slice
garlic into baker using Garlic Slicer. Add tomatoes. Cover; microwave
on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after
2 minutes. Crush tomatoes using Mix ‘N Chop. Add pasta, broth,
wine, salt and black pepper.
2. Return baker to microwave; cover and microwave on HIGH 16-18
minutes or until pasta is tender, stirring after 10 minutes. Meanwhile,
coarsely chop basil with Chef’s Knife. Reserve 2 tbsp for garnish. Grate
cheese using Rotary Grater (Doing this will make you feel like your the waiter/ress at Olive Garden).
3. Carefully remove baker from microwave and remove lid, lifting away
from you. Add remaining basil, cheese and chicken to baker; mix well.
Garnish with reserved 2 tbsp basil, additional Parmesan cheese and
black pepper, if desired.
©2009 The Pampered Chef used under license.


Make budget-friendly meals every day!
Our Deep Covered Baker has you covered, all for around $2 per serving.*

OK, so if you haven't figured it out yet...I am signing back up to do Pampered Chef!
I am SO excited!!! I easily gave up Avon, but just had a constant bug in the back of my head with PC. I asked God to remove it if it wasn't something that I wasn't supposed to pursue. Well within 1 month I had 4 people asking me to order them Stones. I had to turn them down, but then went back to them and told them to give me some time.
I talked to my hospitality director aka my mentor. She did some research & found out that I can sign up with only paying $65, compared to $155 and I had to send in a letter asking to go under her, not my old director that I never knew.
I am SO excited!!!!
So, Now I need some shows booked. Get ahold of me and lets get you on my calendar!!!

If you book a show in the month of October, I will give you a Bar Board for FREE! Just leave me a comment either here, on Facebook or email me!*
Sales MUST reach $150!

Snickers Salad

I have been DYING to make this salad. I had it first at MOTS & LOVED it. But, it's one of those salads you have to take to a potluck gathering or your introuble!

Snickers Salad
12 oz. tub Cool Whip, thawed
1 c. milk
1 large package french vanilla pudding mix, instant
6 Snicker Bars
3 apples, Granny Smith
Pretzels

Chop the snickers into small chunks.


In a mixing bowl, beat the milk and pudding mix for a few minutes, until mixed. Fold in the cool whip. Core & chop up the apples into bite-sized pieces ( toss with a dash of lemon juice to keep from turning brown). Add the candy bars and apples to the cool whip mixture & fold them in:


Refrigerate for a couple of hours, or overnight before serving. Add chopped pretzels to the top.