Thanks to the Girl Scouts this morning for sharing yet another way to enjoy their delicious Girl Scout Cookies! The Shout Outs Fudge Bark, pictured here, is easy to make (and easy to customize to your family's taste!). Melt white chocolate chips for the bottom layer. Then melt chocolate chips for the next layer. Top with cranberries, golden raisins and crushed Shout Outs Girl Scout Cookies. Yum! For other Girl Scout Cookie cooking options, like the Thin Mints Pizza and the Fudgy Peanut Butter Balls, click here.
1. Preheat oven to 350. In a large skillet cook onion, chile peppers and garlic in hot oil over medium heat until onion and peppers are soft (about 4 minutes). Add chicken, oregano, cumin salt, cinnamon and cloves; mix well. Set aside.
2. Wrap tortillas in foil and heat in oven, about 10 minutes, to soften. Reduce oven temp to 300. Remove tortillas from oven. Work with one tortilla at a time and fill each with about 1/4 cup of the chicken mixture. Roll up tightly and secure with a wooden toothpick.
3. Pour 1 inch veg oil into a large skillet, heat to medium heat. Fry flautas, three or four at a time, until crisp and golden, turning once. Remove flautas from oil; drain oil out the ends. Drain on paper towels. Keep cooked flautas warm on the oven while frying remaining flautas.
4. Remove the wooden toothpicks. Serve with salsa, sour cream and guacamole!
A great combination sure to please even the pickiest of palates, pizza pasta is an "instant classic" (love a good oxymoron, don't you?)!  And you can change the recipe to fit your family's pizza tastes, like adding mushrooms.Â
2 cups spiral pasta
1 lb ground beef (I use the lean stuff, 90%)
1/2 cup chopped white onion
1/2 cup chopped green pepper
1 can tomato puree (15 oz)
1/2 cup diced pepperoni
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp onion powder
2 cups shredded part-skim mozzarella cheese
Cook the pasta according to package directions. Meanwhile, in a skillet, cook the beef, onion and green pepper over medium heat until the meat is no longer pink. Drain. Add the tomato puree, pepperoni and seasonings. Cook and stir for 5 minutes.
Drain the pasta. Stir the pasta into the meat mixture and heat through. Sprinkle with cheese. Remove from heat, cover and let stand until cheese is melted.
We often eat meat-free on Mondays (thanks to Paul McCartney) and this little speedy soup is always a welcome sight on the stove! Recipe serves two but it can easily be doubled.
2 tbsp chopped onion
1 tbsp butter
1 cup chicken broth
1 package frozen broccoli and cheese sauce, thawed
1/2 cup cooked long grain rice
1/4 cup heavy whipping cream
1. In a saucepan, cook onion in butter until tender. Stir in chicken broth and broccoli with cheese sauce. Bring to a boil. Reduce heat; simmer for five minutes, uncovered.
2. Add rice and cream. Cook 3-4 minutes longer or until heated through and broccoli is tender (do not boil).
Simple desserts, like this one, often make the best impressions. It is easy to make but tastes like you spent hours on it...
2/3 cup graham cracker crumbs
2 tbsp brown sugar
2 tbsp butter, melted
4 oz cream cheese, softened
1 tbsp confectioners' sugar
1 cup whipped topping
1 1/4 cups cherry pie filling
1. Combine the cracker crumbs, brown sugar and butter. Press into an ungreased 9 x 5 loaf pan.
2. Beat the cream cheese and confectioners' sugar together, then fold in whipped topping. Spread over crust and top with cherry pie filling. Chill until serving.
    Threw together all the right ingredients last night for this satisfying stew. I thought we'd have leftovers but it was soooo tasty...my husband had two big bowls!  One serving did make it to the tupperware (and I'll be lunching on that later!).
1 pound beef stew meat (seasoned with salt, pepper, garlic powder and dash of cayenne pepper)
3 red and 3 yukon gold potatoes, diced big with skins on
1 medium onion, chopped
1 carrot (or 6 baby carrots), sliced
4 cups beef broth
1 tablespoon canola oil
2 bay leaves
1 teaspoon cornstarch (blended with 1/4 cup water)
seasonings, like salt and pepper, to taste
Brown seasoned meat in a dutch oven, mix in onion and potatoes. Add beef broth and bay leaves, bring to a boil. Reduce heat to low and simmer for an hour. Add carrots, simmer for another hour. Remove bay leaves and add prepared cornstarch. Stir occasionally and let thicken (about 15 minutes). Season to taste and serve with soup/oyster crackers.
1. In a large resealable bag, combine the taco seasoning, oil, vinegar and 1 tablespoon of the hot sauce; add chicken. Seal the bag and turn to coat the wings.
2. Grill chicken, covered, over medium heat for 5 minutes. Grill an additional 10-15 minutes or until juices run clear, turning occasionally.
3. In a small bowl, mix together the ranch dressing and remaining hot sauce. Serve with chicken.
When a recipe ends with "bake until golden brown and bubbly"...I'm in! Using canned peaches may turn off purists but, trust me, this dish is delish. Grab these ingredients and go!
For the "crust':
1 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 cup butter, cubed
For the "filling":
2 cans sliced peaches
1 cup sugar
1/4 cup cornstarch
For the "topping":
1 1/2 cups old-fashioned oats
1/2 cup packed brown sugar
1/4 cup all purpose flour
5 tablespoons butter, cubed
For the crust, combine the flour, brown sugar and salt in a large bowl. Cut in butter until crumbly. Pat into a greased 9 in. square baking pan. Bake at 350 for 15 minutes (or until lightly browned).
Meanwhile, drain the peaches and reserve juice in a small-saucepan. Stir in sugar and cornstarch until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and stir in the peaches.
Pour mixture into crust. For the topping, combine oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake at 350 for 25-30 minutes or until golden brown and bubbly.
    Two of my favorite things, together in one delicious dish! Cleanup is a breeze but I doubt there will be any leftovers. Recipe serves six.
3 cups rotini pasta
1 pound lean ground beef
2 cups chopped sweet red peppers
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 envelope taco seasoning
2 1/4 cups milk
8 oz cheddar cheese, shredded
Top with torilla chips!
1. Cook the rotini according to its package. Meanwhile, in a Dutch oven, cook the beef and red peppers over medium heat until the meat is no longer pink; drain.
2. Stir in the butter, flour and taco seasoning until blended. Stir in milk, gradually. Bring to a boil; cook and stir for about 2 minutes until it thickens nicely. Remove from heat. Stir in cheese and keep lightly stirring until cheese melts.
3. Drain rotini; add it to the beef mixture and stir to coat. Serve topped with crushed tortilla chips and a crank or two from your black pepper grinder.
    So, I may not be able to enter and win but YOU sure can. The Big Cheese Cook-off is a grilled cheese sandwich contest from Madison Magazine and the Wisconsin Milk Marketing Board. It's finale will be at the Food & Wine Show, two weekends from now. After reading the rules carefully...I can't compete. But feel free to steal my grilled cheese secrets.
#1--english muffin bread!
#2--a smear of chive and onion cream cheese, on the inside of one piece
#3--a small dollop of mustard on the inside of the other piece
#4--a razor-thin slice of red onion, down on the cream cheese side
#5--one slice of Wisconsin Havarti, on top of the red onion
#6--one slice of Wisconsin cheddar, on the mustard side
Lightly butter the outside before cooking. You won't need much butter because the english muffin bread toasts up so nicely! You're welcome and good luck.
    A chili recipe so satisfying you won't even miss the meat! Top with sour cream, shredded cheddar and maybe even a slice of fresh jalapeno, if you're up for it. Cooks quickly, all in one pot!
1 can hot chili beans, undrained
1 can black beans (drain and rinse 'em)
1 can Mexican stewed tomatoes, undrained
1 cup frozen corn (thawed)
1/2 cup salsa (chunky works best)
1/2 cup each red and green bell pepper, chopped
1 teaspoon ground cumin
2 teaspoons chili powder
Combine all ingredients in a large saucespan and bring to a boil. Reduce heat, cover and simmer for 15 minutes or until veggies are crisp-tender.
    Since the answer to today's Brain Strain was "mayonnaise", it got me thinking of all the things I love with mayo. Tuna tops the list! Here's a jazzed up tunafish sandwich--loads of veggies for crunch and served hot from the oven.
1 can water-packed tuna, drained
1/2 cup frozen mixed veggies, thawed and chopped
1/3 cup mayonnaise
2 tablespoons onion, finely chopped
1 tablespoon ranch salad dressing mix
4Â small hamburger buns, split
Combine everything (except the buns) in a bowl. Spoon tuna mixture onto bottom buns and replace tops. Put each sandwich on a piece of heavy duty foil, fold around and seal tightly. Place foil packets on a baking sheet and bake at 400 for ten minutes (or until heated through). Serve with fresh fruit and chips!
    Seemed to be a record year for my friends who grow their own tomatoes. If you're looking for a way to use up your high-yield, try this easy (and tasty!) recipe.
1/2 cup mozzarella cheese, shredded
1/2 cup grated parmesan/romano cheese blend
1/2 cup ricotta cheese
1/2 cup mayonnaise
1 tablespoon dried oregano
1 teaspoon each salt and minced garlic
4 large tomatoes
Combine everything but the tomatoes in a small bowl. Cut each tomato into five slices and spread each slice with a tablespoon of the cheese mixture. Broil, 3 inches from the heat, until the cheese mixture is golden brown and the tomatoes are heated throughout (about 3-5 minutes).
    My guy has been under the weather for almost a week--you know it's bad when I've made this soup for him twice already! Quick cooking, completely comforting chicken soup (with broken spaghetti), this recipe is sure to make you feel better fast.
4 cups chicken broth (I make mine from bouillon cubes and water but I only use two cubes with the four cups water so it's not too salty)
1 boneless, skinless chicken breast
1/2 medium white onion, sliced and diced
about 5 baby carrots, thinly sliced
1/2 green bell pepper, thinly sliced and diced (tiny pieces!)
1 teaspoon canola oil
1 serving spaghetti pasta, broken into small pieces, cooked according to package directions
spices (pepper, garlic powder and herbs) to taste
In your soup pot, saute the onion, pepper and carrots in oil for a few minutes over medium heat. Add the broth and bring to a boil. Drop chicken breast in soup, reduce heat. Simmer until chicken is cooked then shred chicken between two forks and put it back in soup. Taste the soup and add spices. Bring the heat back up to a slow boil. Put your cooked pasta in the bottom of the bowl and ladle the chicken soup on top. Serve with crackers and a hug!
Thanks to the lovely ladies of Maplewood Village in Sauk City for sharing this dessert with Scott, Adam and myself this morning. And special thanks to Jolene for also allowing me to share the recipe with you right now! It serves up to 20 in this particular portion size but feel free to scale it back and make less for a smaller get together. Here's what you'll need...
1 chocolate cake mix
1/2 cup Kahlua
2 medium cartons Cool Whip
2 packages chocolate instant pudding mix
3 3/4 cups milk
3 Heath (or Skor) candy bars
Make the cake in a 9x13 pan, let it cool. Poke holes over entire cake with a wooden spoon handle and drizzle the Kahlua in the holes. Refrigerate for 1/2 hour. While that's chilling, break up candy bars into pieces and prepare the pudding mix with the milk.Â
Grab a punch bowl, trifle serving dish or other large crystal bowl and start layering! Cake, pudding, cool whip and candy. Repeat twice (you should have 3 layers with candy on top). Keep refrigerated.
Can be served with ice cream scoop or other large serving spoon...ENJOY!!
    No one will say "No" to these crispy, delightful treats. And with only three ingredients, they are simple to put together.
1 package frozen puff pastry, thawed
1/2 cup sugar and 2 teaspoons cinnnamon (combine them)
Lightly flour your surface and roll out one sheet of pastry. Sprinkle half your cinnamon sugar over top. Roll up the dough, cut into 1/2 inch slices. Put on parchment paper lined baking sheet. Repeat process with another pastry sheet and the rest of the sugar mixture. Bake at 375 for 12-15 minutes (until crisp and golden brown).
    Got an overload of fresh veggies? Stir-fry them and add ramen noodles for a delicious dish that works well with grilled chicken for sure.
    Thinly slice a small sweet red pepper, a yellow summer squash, a zucchini, 3/4 cup carrots and 1/4 red onion.  (You can also add 3/4 green beans to the wok if you've got 'em). Stir-fry all in 1 tablespoon of canola oil for about 4 minutes. Meanwhile, cook a package (3oz) of ramen noodles (but don't use the seasoning packet--discard it or use it another time). Add 1/4 cup chicken broth, 1 tablespoon soy sauce and 1 teaspoon fajita seasoning to the stir-fry--cook until veggies are crisp tender. Drain noodles, add to veggies and stir until blended!
Looking for an easy but also impressive meal? Four ingredients are all you'll need! Throw a green salad to the side of these stuffed shells to round it out. Â
1 package (12oz) jumbo pasta shells
1 jar (26oz) of your favorite spaghetti sauce
36 frozen fully cooked Italian meatballs (about 1/2oz each), thawed
2 cups (8oz) shredded part skim mozarella cheese
Cook the pasta; drain and rinse in cold water. Put 1/2 cup sauce in a 9Pam-sprayed) baking dish. Place a meatball in each shell and then put it in the dish. Top all with the remaining sauce and sprinkle with cheese. Cover and bake at 350 for 35 minutes. Uncover, bake 5-10 minutes more until bubbly with cheese melted.
    So, all the talk about apples on the air this morning has me craving 'em something fierce. This particular dip is fab for apples because the apples themselves are what you dip! Easy to prepare (and be prepared to make another batch 'cause your first one will go fast!).
1 package cream cheese (8oz)
1 tablespoon peanut butter
1/2 teaspoon pumpkin spice
1 jar (7oz) marshmallow creme
Assorted apple wedges
In a small bowl, beat the cream cheese, peanut butter and pumpkin pie spice until well blended; fold in marshmallow creme. Serve with a variety of apple wedges!
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