Friday, October 30, 2009

{Apple Crumble}

A simple warm treat:

Apple Crumble:
Prep Time: 10 min Total Time: 30 min Makes: 8 servings

What You Need:
1 tub (8 oz.) PHILADELPHIA Honey Nut Flavor Cream Cheese Spread
64 NILLA Wafers, crushed (about 2-2/3 cups)
8 small apples (2 lb.), peeled, chopped
1/4 cup sugar
4 tsp. ground cinnamon

Make It:
HEAT oven to 400°F. Mix cream cheese spread and wafer crumbs with fork until mixture resembles coarse crumbs. (Do not overmix.)

TOSS apples with sugar and cinnamon. Spoon into 1-1/2-qt. casserole dish; sprinkle with crumb mixture.

BAKE 15 to 20 min. or until topping is lightly browned and apples are tender. Serve warm. Refrigerate leftovers.

{Vellum Halloween Table Lanterns}

Here is a cute last minute craft for Halloween.

When the sun goes down, set a spooky scene with these dramatic lanterns made from simple supplies and our exclusive clip-art designs.

Wednesday, October 28, 2009

{More Photos of Door County}

I thought this was a beautiful shot of the beach we were at.

We went to a Dog Beach and the boys had so much fun running around in the sand and being off the leash.

We had to cross a road in order to get to the shore. I thought these colors looked awesome!

This was a crab leg that Jon found on our hike.

{Capellini Caprese}

Kraft's Capellini Caprese:



Prep Time: 10 min Total Time: 25 min Makes: 4 servings, 1-1/2 cups each

What You Need!
1/2 lb. capellini or spaghetti, uncooked
1/2 cup KRAFT Tuscan House Italian Dressing and Marinade
1 onion, finely chopped
2 cloves garlic, minced
3 cups halved grape or cherry tomatoes
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/3 cup fresh basil, finely sliced

Make It!
COOK pasta as directed on package.

MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring occasionally.

DRAIN pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.
Kraft Kitchens TipsSubstituteSubstitute 3 tomatoes, chopped, for the grape or cherry tomatoes.Special ExtraAdd 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips with the tomatoes.

Friday, October 23, 2009

{Halloween Ghosts}




Papier-Mache Decorations: Floating Ghosts

Floating Ghosts How-To
1. Tear sheets of white tissue paper in half lengthwise and paste them -- also lengthwise -- onto a large balloon. Start at the crown and stop pasting at the widest part of the balloon.

2. To display, cut a small circle in the top; poke a hole on either side of it with a needle. Thread a 30-gauge wire through holes. Twist the wire together halfway; push one end inside to hold the light. Use the other end to hang the ghost.

{Cherry Cheesecake}



PHILADELPHIA New York Cheesecake

Prep Time: 15 min Total Time: 5 hr 25 min Makes: 16 servings

What You Need!
20 OREO Cookies, finely crushed (about 2-1/4 cups)
3 Tbsp. butter or margarine, melted
5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1 can (21 oz.) cherry pie filling

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix crumbs and butter; press onto bottom of pan.

BEAT cream cheese, sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with pie filling.

Kraft Kitchens Tips:
Size-WiseSweets can add enjoyment to a balanced diet, but remember to keep an eye on portions.How to Bake in Springform PanPrepare and bake cheesecake as directed, substituting a 9-inch springform pan for the 13x9-inch pan and increasing the baking time to 1 hour 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. (Note: If using a dark nonstick springform pan, reduce oven temperature to 325ºF.) SubstituteSubstitute 6 HONEY MAID Graham Crackers, crushed (about 1 cup) and 3 Tbsp. sugar for the OREO Cookies.

{Mac and Cheese}


I thought this recipe looked yummy.

Dressed-Up Bacon Mac and Cheese
Time:55 min Yield: 4 to 6

Ingredients
Unsalted butter, for greasing
8 ounces macaroni
2 1/2 cups cold milk
4 ounces provolone cheese, coarsely grated
4 ounces aged Asiago cheese, coarsely grated
2 large eggs
2 scallions, white and green parts, chopped
3 slices white sandwich bread, torn into small pieces
3 strips bacon
1 medium onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1/8 teaspoon cayenne pepper
Kosher salt
Directions
Preheat the oven to 375 degrees F. Butter a 2-quart shallow casserole dish. In a large pot of salted boiling water, cook the macaroni until al dente, about 5 minutes. Drain; transfer the pasta to the prepared casserole dish along with 1/4 cup of the cold milk. (This will cool the pasta and prevent it from becoming gummy.)

Meanwhile, mix the cheeses together in a small bowl. Beat the eggs with 1/4 cup of the milk in a medium bowl. Add the scallions, bread and half of the cheese to the egg mixture; set aside.

Cook the bacon in a large skillet over medium heat until crisp; transfer to paper towels to drain. Discard all but 2 tablespoons drippings from the pan. Add the onion and garlic; cook, stirring, until just brown, about 4 minutes. Stir in the flour, cayenne pepper and 1 teaspoon salt; cook for 2 minutes. Slowly add the remaining 1 3/4 cups milk and 3/4 cup water to the skillet. Bring to a boil, whisking until thick. Remove the sauce from the heat and whisk to cool slightly. Whisk in the remaining cheese. Add the sauce to the macaroni; stir to combine.

Crumble up the bacon and add it to the egg/bread mixture. Spread evenly over the pasta. Place the casserole dish on a baking sheet and bake until golden brown, about 35 to 40 minutes. Remove from the oven; let sit 5 minutes before serving.

{A Lazy Friday Afternoon}




- Posted using BlogPress from my iPhone

Wednesday, October 21, 2009

{More Door County}






Here is more photos from our trip

{A rainy day}

We left today from Door County. It is curretly rainy there and so far on our trip back home.


- Posted using BlogPress from my iPhone

Tuesday, October 20, 2009

{Fall color}

We went to whitefish dunes state park today. Here is the road to the park.






- Posted using BlogPress from my iPhone

Monday, October 19, 2009

{driving to Door County}

Here are the boys on the way up to Door County. They love car rides!










- Posted using BlogPress from my iPhone

Saturday, October 17, 2009

{Food Network Magazine}


The other day I received my Food network Magazine. There are so much yummy recipes in there. Go pick up your copy!

{Fall Color in the Neighborhood}




The leaves are changing here at our house

{Door County here we come}


This weekend we are packing to leave for Door County. I think we will be hiking about everyday! I cannot wait. I hope we did not miss the leaves changing but I think we already did.

Wednesday, October 14, 2009

{Beagle Bag}


I thought that this was cute:

Keep your pet -- or at least his image -- at hand all the time, and show everyone just how cute he is. Adorn a bag with a silhouette of his profile. Ultrasuede fabric doesn't fray, so it's simple to work with, and twill tape, used for the collar and leash, is easy to shape.

{Dinner tonight}



Jon and I had meatloaf, mashed potatoes and corn for dinner tonight. Here is the recipe that I used:

Favorite Meatloaf

Prep Time: 25 min Total Time: 1 hr 25 min Makes: 8 servings

What You Need!
1 large onion, finely chopped
1/4 cup KRAFT Light Zesty Italian Dressing
2 lb. extra-lean ground beef
3/4 cup ketchup, divided
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
2 egg whites
1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese

Make It!
HEAT oven to 375°F.

COOK onions in dressing in skillet on medium heat 8 to 10 min. or until golden brown, stirring frequently. Remove from heat; cool slightly.

MIX meat, onions, 1/4 cup ketchup, stuffing mix, water and egg whites. Shape into 10x5-inch loaf in 13x9-inch baking dish; cover with remaining ketchup.

BAKE 55 min. to 1 hour or until done (160°F). Sprinkle with cheese; bake 2 min. or until melted.

{Pot Pie Receipe}


This is my husband's FAVORITE Pot Pie!

Gram's Chicken Pot Pie Updated:

Prep Time: 10 min Total Time: 40 min Makes: 6 servings

What You Need!
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 Tbsp. KRAFT Zesty Italian Dressing
2 cups frozen mixed vegetables
1 can (10-3/4 oz.) condensed cream of chicken soup
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed 1 egg, beaten

Make It!
HEAT oven to 400ºF. Cook and stir chicken in dressing in large skillet on medium heat 5 min. or until done. Stir in vegetables and soup. Spoon into greased 9-inch square baking dish; top with VELVEETA.

UNFOLD pastry sheet; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush pastry with egg. Cut several slits in pastry to permit steam to escape.

PLACE dish on baking sheet. Bake 30 min. or until crust is deep golden brown. Let stand 5 min. before serving.

{Mirrors}



This weekend Jon and I put up our Window mirrors. They look great in the dining room. I have one more to hang but I think that the last one will go in our master bedroom.

Tuesday, October 13, 2009

{Dinner Last night}


Last Night I made Cheesy Manicotti. It was delicious! Here is the reciepe:

Easy Cheesy Manicotti:

Prep Time:
25 min
Total Time:
1 hr 5 min
Makes:
6 servings
What You Need!
2 cups spaghetti sauce, divided
1-3/4 cups POLLY-O Original Ricotta Cheese
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/2 cup KRAFT Grated Parmesan Cheese
1 egg, beaten
1/4 cup pesto
12 manicotti shells, cooked, rinsed in cold water
Make It!
HEAT oven to 350°F. Spread 3/4 cup sauce onto bottom of 13x9-inch baking dish; set aside. Mix cheeses, egg and pesto; spoon into large resealable plastic bag. Seal bag. Use scissors to cut off one corner from bottom of bag.
SQUEEZE cheese mixture from bag into both ends of shells; place over sauce in dish. Top with remaining sauce; cover with foil.
BAKE 40 min. or until heated through

Saturday, October 10, 2009

{watching me cook pasta}




I was hungry when I got home from my parent's house so i thought to make some pasta. I turned around to find my boys like this:

{boys at grandma's}



I went to my parents house today to celebrate my birthday! I brought the boys to see my parents but they slept somse of the time.

Thursday, October 8, 2009

{reciepe of the day}



Spiced Pumpkin Doughnuts:

Makes: Makes about 12 doughnuts plus holes
Prep: 35 minutes
Chill: 3 hours
Cook: 2-1/2 minutes per batch

Ingredients
2 tablespoons butter, softened
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg or a Dash of ground nutmeg
1/8 teaspoon ground cloves
1/2 cup canned pumpkin
1/3 cup buttermilk
1 egg
1 egg yolk
1/2 teaspoon vanilla
2 cups all-purpose flour
Vegetable oil for deep-fat frying
Spiced Sugar
Directions
1. In a large bowl, beat butter with an electric mixer on medium to high seed for 30 seconds. Add the 1/2 cup sugar, baking powder, salt, cinnamon, baking soda, ginger, nutmeg, and cloves. Beat until combined, scraping sides of bowl occasionally. Beat in pumpkin, buttermilk, egg, egg yolk and vanilla until combined. Using a wooden spoon, stir in flour until well combined. Cover and chill 3 hours.

2. On a lightly floured surface, roll dough to a 1/2-inch thickness. Cut with floured 2-1/2-inch doughnut cutter, dipping cutter into flour between cuts. Reroll as necessary.

3. Fry doughnuts, 2 or 3 at a time, in deep, hot fat (365 degrees F) about 2-1/2 minutes or until golden, turning once. Using a slotted spoon, removed doughnuts from oil and drain on paper towels. Repeat with remaining doughnuts and doughnut holes. Coat warm doughnuts in Spiced Sugar. Serve warm or at room temperature. Makes about 12 doughnuts plus holes.

Spiced Sugar: In a small bowl, stir together 1/2 cup sugar, 2 teaspoons ground cinnamon, and 1 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg.

{byron wheelstanders website}


Today i was looking at the Bryon Dragway's website and they put up their photographs from last Sunday.
Here is the Link Below:
http://www.byrondragway.com/photos/main.php?cmd=album&var1=Wheelstand2009%2F&var2=

Monday, October 5, 2009

{breast cancer month}


This month at ULTA is hoping to raise 1 million dollars to donate to the Breast Cancer Foundation. Send a love note to remind women everywhere to get an exam!

{wheelstanders @ Byron Dragway}





This sunday Jon and I went with our friends to Byron, IL Dragway to see the wheel-standers. It was so much fun! I made Jon's mom's famous subs for the event. they were quite yummy!

{dan's bike}