Stamping with Kim

Tennessee Trash

We're going up to Neyland Stadium later this afternoon to watch our TN VOLS battle S. Carolina.  Wish us luck!!

I found this recipe for Halloween treats in a current magazine - I think it was "Taste of Home".  It's a variation from traditional "White Trash" for the Christmas holidays.  When I saw the Orange & White M&M's I said to myself ..... hmmmmmm!!!!  GO VOLS!!! 

Very simply.....Original Chex cereal is the base for the recipe.  Mix 1 to 1 1/2 cups of cereal with 6 oz. melted White Chocolate chips, another equal portion with Peanut Butter chips, and add almost an equal portion of plain Chex.  Added to that are peanuts (and I added cashews), along with your favorite color M&M's.  The recipe also called for pretzels, but I didn't have any.

Anyway, it was easy to make & I think the boys will give me a grin for this one tonite!!

Enjoy!!  And have a great weekend!!

 

Do you love Pineapple, too??

Seriously.  If you love pineapple, then you absolutely MUST try the recipe below.

My mom made this for us as a treat this summer (she found it in one of those little Publix magazines!), and we were fighting over it. 

Just like old times, fighting over dessert with my brothers.  Did my heart good!!  LOL!!  Enjoy!!!

Pineapple Casserole

Ingredients

Cooking spray
24 buttery-flavor crackers, crushed
7 oz white Cheddar cheese, shredded
6 tablespoons all-purpose flour
1 cup sugar
2 (20-oz) cans pineapple chunks in juice, drained (reserve juice for ham)

Prep

• Preheat oven to 375°F. Coat 9x13-inch baking dish with cooking spray
• Crush crackers (about 1 1/2 cups); shred cheese (2 cups).

Steps

1. Combine flour, sugar, and cheese; stir in pineapple until evenly coated. Place mixture evenly in dish; top with cracker crumbs.
2. Bake 25–30 minutes or until golden and bubbly. Serve. (Makes 12 servings.)

CALORIES (per 1/12 recipe) 230kcal; FAT 7g; CHOL 15mg; SODIUM 170mg; CARB 39g; FIBER 1g; PROTEIN 5g; VIT A 6%; VIT C 15%; CALC 15%; IRON 4%

Taste of Tuesday!!

Wow, I know!  It's been a while since I've hosted a "Taste of Tuesday"!!  Don't get used to it... I doubt that I will still be an active Tastefully Simple Consultant after this quarter (Sept 30th).  I haven't really pursued that business, and there's just way too much going on in life now to start.  I've already "warned" Peg that she will probably be rolling-up to Melissa soon!  TS does that... hint, hint Stampin' Up!!!!

OK, today's feature is a double-whammy.  First of all, the stamping part.  It took all of 1 minute to make the tag for these yummy CHOCOLATE cookies!  Recipe follows!!  The tag was made very simply with my Big Shot & Sizzix die "Lots of Tags".  I cut 2 tags at the same time - one from Early Espresso, and the other from Confetti White cs.  Then I trimmed the White one & layered it.  If you look closely, you will see a faint image of "Trendy Trees" stamped in the background.  I've added a paper 1/2" circle from So Saffron, a So Saffron eyelet, and scrap of So Saffron Taffeta ribbon.  That's it!!

Now the recipe!!

NO BAKE COOKIES

Ingredients:

1 3/4 cups white sugar

1/2 cup milk

1/2 cup butter

4 Tablespoons unsweetened Cocoa Powder

1/2 cup Crunchy Peanut Butter

3 cups quick-cooking oats

1 tsp. Vanilla extract

Directions:

1) In a medium saucepan, combine sugar, milk, butter & cocoa.  Bring to a boil & cook for 1 1/2 minutes. 

2) Remove from heat & stir in Peanut Butter, Oats & Vanilla.

3) Drop by teaspoonful onto wax paper.  Let cook until hardened.

4) Eat.  (oh! I didn't need to tell you that step!!) 

 

These are really good!  Try it & let me know what you think!!

Happy Stamping....and Cooking!

 

Taste of Tuesday!

I am shocked, amazed and utterly SPEECHLESS (and I NEVER am speechless! LOL!) that I have actually made it to the end of the year posting recipes!!  I don't even like to EAT half the time, much less THINK ABOUT EATING!!  LOL!!  I generally think of eating as an interruption from what I actually enjoy doing!!  So in this respect, this blog has been a really good learning curve for me!!

Having said that - I will make my announcement now that it is very doubtful that I will continue the Tuesday recipes after Jan. 1st.  In fact.....

I will be making some MAJOR CHANGES here on my blog beginning this week.....more on that later!!

But for the last post of this year, I wanted to share with you one of my all-time favorite snack mixes EVER!  I got this recipe when we lived in New Jersey and was a member of the Christian Women's Club there.   The current President gave each of the Board members a bag of this one year for Christmas & I begged & begged her until she finally shared her recipe with me!!  I hope you enjoy it as much as I do!

Praline Pecan Crunch

8 cups Quaker Oat Squares (original or cinnamon)

2 cups pecan pieces

1/2 cup Karo light corn syrup

1/2 cup firmly packed brown sugar

1/4 cup butter (1/2 stick)

1 tsp Vanilla

1/2 tsp baking soda

1) Heat oven to 250.  Combine cereal & pecans in 13" X 9" pan

2) Microwave corn syrup, brown sugar & butter @ high for 1 1/2- 2 minutes and stir.  Then micro another 1/2 to 1 1/2 min. longer or until boiling. Then stir in vanilla & baking soda.

3) Pour over cereal mixture & stir to coat evenly.

4) Bake 1 hour stirring every 20 min.

5) Pour onto wax paper to cool; break into pieces.

Makes 10 cups.

YUMMY!!!  And good for you, too!!!

Taste of Tuesday features....Olive Garden!!

I have a feeling that I'm not the only person that loves Olive Garden, right??  OK, here's another question for you....how many of you Olive Garden lovers, absolutely love their soup/salad/breadsticks lunch menu??  Wow, I see all those hands!!  LOL!!  That is one of mine & Steve's favorite lunches out  :-)

So I've done a little research, and have found the recipe for my all-time favorite soup from Olive Garden -- the "Zuppa Toscana".  It is soooo yummy!!   If you haven't tried it in the restaurant, then try this.  I hope you love it as much as I do!!!

OLIVE GARDEN ZUPPA TOSCANA

1 lb ground Italian Sausage

1 1/2 tsp crushed red peppers

1 large diced white onion

4 Tbsp bacon pieces

2 tsp garlic puree

10 cups water

5 cubes of chicken bouillon

1 cup heavy cream

1 lb sliced Russet potatoes, or about 3 large potatoes

1/4 of a bunch of kale

1) Saute Italian sausage & crushed red pepper in a large pot.  Drain excess fat, refrigerate while you prepare other ingredients.

2) In the same pan, saute bacon, onions & garlic for approximately 15 mins or until the onions are soft.

3) Mix together the chicken bouillon & water, then add it to the onions, bacon & garlic.  Cook until boiling.

4) Add potatoes & cook until soft, about half an hour.

5) Add heavy cream & cook until thoroughly heated.

6) Stir in the sausage.

7) Add kale just before serving.

Serves 6-8.

I hope you give this a try & let me know what you think.  I love it on cold & snowy days - like it is here today!!

Happy eating!!