Peanut Butter & Jelly Cookies {after-school snack}

I'm back! & Happy to be cooking again :) This year has been quite the year for us---especially the last couple of months.  You can see more about the new addition to our family & other going on's here

These cookies are perfect for all those pb&j lovers out there & a great after-school snack.  Use your favorite peanut butter cookie recipe-I used peanut butter spritz cookies for evenly round, decorative cookies.  Don't have a favorite? Try these.

Bake & cool your cookies as directed.

For the filling:

1/2 pkg. cream cheese, softened

2 cups (more or less) powdered sugar

1/2 tsp. vanilla

1 Tb. seedless jam of your choice (I used blackberry)

Beat cream cheese in the bowl of an electric mixer.  Gradually add powdered sugar until thick and creamy.  Mix in vanilla and jam...you can add more or less jam to taste.  Add additional powdered sugar if needed to make a thick frosting.

Pipe (or smear) frosting onto the backside of one cookie, top with another to form a sandwich.  Repeat with remaining cookies.  Store filled cookies/leftover frosting in the refrigerator. Frosting will thicken as it chills.

Enjoy!

Taking a break...

I'll be back sometime during the beginning of next year...things are a little too crazy &

I've got to scale back in order to stay sane :)

I'll still be sharing ideas & some recipes on my other blog...

Anticipation

I hope you all have a fantastic holiday season! See you next year!

Creamy, Wiggly Jello {after-school snack}

This is a quick & easy fun treat that the kids can help make--my kids love to help...just be careful with the boiling water :)

You Need:

2 Large or 4 small boxes of flavored gelatin

2 1/2 cups boiling water

1 small box vanilla instant pudding mix

2 cups cold milk (I use fat free)

1. Bring water to a boil.  Add gelatin & stir to dissolve. Set aside.

2. Mix together pudding mix & milk.  Whisk until it starts to set a little.

3. Add gelatin to pudding, stir until well combined.  Pour into a glass 9 x 13 pan (or for thicker treats, into a 9 x 9 inch pan).  Chill until firm, about 3-4 hours.

Enjoy!

*****

We sometimes like to mix & match.

To make 2 flavors in smaller batches:

Use 1 large (or 2 small) box of gelatin & half the water, then eyeball half the prepared pudding per flavor.  Pour each flavor into a separate dish (it fits great in a glass pie plate). Chill.

Try mixing flavors too...this time we made peach-pineapple & cherry-lime....I thought the peach-pineapple was great!

November, week 2 {menu monday}

Here's our menu for the week...

Monday: Sloppy Joes, sweet potato fries & apple slices

Tuesday: Stir fry wraps

Wednesday: Homemade shells & cheese, & the kids pick the veggie

Thursday: Chicken Enchiladas (see recipe below), corn cake :)

Friday: Meatless Spaghetti, homemade bread sticks

What are you eating this week...I'm trying out Simply Linked...Just leave your links below & let us know what you're eating

Chicken Enchiladas

4 lg. chicken breasts, cooked & chopped

1 pint sour cream

2 cans cream of chicken soup

3 green onions, chopped (opt...I leave these out)

1 small can diced green chilies

1 small can sliced black olives (opt.)

 4 cups shredded cheddar cheese (divided)

12 flour tortillas

1. Mix together soup, chilies, olives, sour cream, onions & 2 cups of the cheese.  Reserve 2 1/2 cups, spread a little of the reserved sauce in the bottom of a 9 x 13 pan.

2. Stir chicken into remaining sauce. Warm tortillas slightly (tortillas are easier to roll when warm) spoon about 2-3 tablespoons of the chicken mixture into a tortilla, roll up, and place in the baking dish.  Repeat for the remaining chicken mixture.

3. Cover with reserved sauce and remaining 2 cups of cheese.

4. Bake at 350 for about 40 minutes until bubbly. Serves 6.

November, week 1 {menu monday}

Here's what we are eating this week:

MONDAY: Shrimp Stir Fry & Rice

TUESDAY: Meatloaf, mashed potatoes, green beans & biscuits

WEDNESDAY: Pear Puff Pancakes, eggs your way & bacon
THURSDAY: Stuffed Shells, roasted broccoli, garlic bread sticks

FRIDAY: MYO (make your own) Pizzas--assorted toppings & one of the kids' favorite things to do :)

btw..watch for our menu posted each week, along with some of the recipes to go with---Feel free to post your menu & link back here with a comment-- Who can't use more dinner ideas? :D

Easiest Meatloaf Ever

 via my mom :)

1 lb meatloaf mix or hamburger

1 box ready to make stuffing (such as Stove Top)

1 can stewed or diced tomatoes

1 egg

Mix all ingredients and press into a 9 inch square pan.  Bake until cooked through about 30 to 40 minutes. Enjoy!

Eat Local

Is there anything better than shopping like this?

To me there's nothing better than a farmer's market on a cool, crisp, autumn, saturday morning....

You can find one near you at localharvest.org

Strawberry Crisp

A couple weeks ago strawberries were on sale...which doesn't totally make sense (complete opposite season, right)...but I went for it anyway & decided to do something a little different.

I've never had strawberry crisp (or even heard of it)...I've had almost any other fruit crisp, but not strawberry. Have you? If not---try it---it's really good :D

Filling:

1 lb strawberries, quartered or halved

sugar to taste (depending on the sweetness of the berries)

1 tsp vanilla

1 TB all-purpose flour

Topping:

1 c. oats

1/2 c. brown sugar

 2 heaping TB all-purpose flour

1/4 c. cold butter, cut into cubes

1. Mix together filling ingredients, pour into a 9 x 9 inch pan.

2. Mix dry topping ingredients.  Add butter and  use your fingers to work the butter in until the mixture resembles a crumble. 

3. Sprinkle oat mixture evenly over the top of the strawberry mixture.

3. Bake at 350 until top is browned and strawberries are bubbly, about 20 minutes.  Serve warm over vanilla ice cream.

Enjoy!