Peanut Butter Eclair Cake

Hello all!  It is Secret Recipe Club time once again.  Its been so fun poking around my assigned blog this month!  Melissa's Cuisine is a fantastic site!  Even though I'm almost old enough to be Melissa's mother, we are kindred spirits food-wise.  We seem to have very similar tastes and I found so many yummy recipes that it was really hard to choose what to post today.  In fact, I prepared an entire meal from her blog one night then let my kiddos decide what I posted.  I tried the Roasted Pork Loin, which was delish, the Cucumber Tomato Salad, also yummy, Garlic Mashed Potatoes and the Peanut Butter Eclair Cake.  All the recipes were really good, and it really shouldn't have surprised me that my kiddos picked the dessert as their favorite.

This was a really great twist on regular eclair cake.  The addition of peanut butter was genius and made it so much more memorable than plain old pudding ever could. It was a flavor you just didn't expect when you bit into it.  I also love that it didn't heat up my kitchen.  We are still in the grips of summer so this dessert was the perfect treat on a warm evening.


Peanut Butter Eclair Cake
Serves about 12

1 box  graham crackers
2 (3-1/4 ounce) boxes vanilla instant pudding
1 cup peanut butter
3-1/2 cups milk
1 (8-ounce) container Cool Whip, thawed
1 (12 oz.) bag semi-sweet chocolate chips
1/2 cup heavy whipping cream

Line the bottom of a 9x13" pan with whole graham crackers.   In bowl of your stand mixer, mix pudding, milk and peanut butter. Beat at medium speed for 2 minutes.  Fold in whipped topping.

Pour half the pudding mixture over the graham crackers.  Place another layer of whole graham crackers on top of pudding layer.  Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

In the microwave or in a pan over medium low heat, melt the chocolate chips and cream together.  Whisk until smooth and silky then pour over the top of the graham crackers.

Refrigerate for at least 12 hours before serving (We couldn't wait that long to taste it, 6 hours is good too). 

Enjoy!

Cinnamon Rice Crispy Treats

Rice Crispy Treats are one of my favorite snacks to make.  Not only because I can have them done in less than 10 minutes, but also because there are 1001 variations you can use.  I love to add peanut butter or frost them with something made of chocolate.  But this variation easily makes it into my Top 5 Rice Crispy Treats of all time list.  My kiddos loved it too and ate the entire batch in less than 5 minutes.  I had to hurry and put some away so I could take a picture.  Your kiddos will love you (even more than they already do) if them come home from school to these little beauties!

Cinnamon Rice Crispy Treats
Make about 24 treats

1/4 cup butter or margarine
3/4 tsp. cinnamon
1 (10 oz.) package mini marshmallows
6 cups Rice Crispy cereal
3/4 cup toffee chips
1 cup chocolate chips
1 Tbs. vegetable shortening

In a large pan, melt the butter over medium heat.  Add the cinnamon and cook and stir until fragrant.  Stir in the marshmallows and allow to melt.

Stir in the cereal and toffee chips and mix well.  Press into a 9 x 13 pan that has been sprayed with cooking spray.

In the microwave, melt the chocolate chips and shortening 30 seconds at a time until smooth.  Drizzle over the Rice Crispy Treats.  Allow the chocolate to set before serving.

Source:  A Mommy's original recipe

Secret Recipe Club: Honey Dijon Chicken Tenders

It's time for another installment of the Secret Recipe Club!  I was assigned a totally fabulous blog--Sweetly Serendipity--written by the amazing Taryn.  She lives in Boston, which is probably my favorite city so far, so I'm really jealous, and she loves food.  That love of food shows in every picture and every recipe.  I had a long list of delicious things to try until my oven and slow cooker bit the dust.  Completely.  On the same day.  For 3 weeks I've cooked in an electric frying pan, a dutch oven, a toaster oven or on a single portable burner. And I cook for 9 people, at least.  Sigh.

Needless to say, the Fresh Peaches and Cream Cookies, Raspberry Crumble Cheesecake bars, and the  Strawberry Banana Oatmeal Squares (just to name a few of the endless yummy baked goods) will have to wait until I can get a new oven.  Oh the joys of being on a budget!  :)  So I hope Taryn will accept my apologies for not being able to truly do her blog justice.  But I am her newest follower, so there's no excuse for me not to try her desserts soon.

For this month, I chose to make Honey Dijon Chicken Tenders.  It was something I could make in my dutch oven (outside over charcoal briquettes) and I knew my family would love it.  All I have to do is say "Chicken Fingers"  and my kiddos are doing the happy dance.  And I have to say, these are some of the best I've made.  We tried them with several different dipping sauces, but BBQ sauce and ranch dressing were the hands down favorites.  No surprise there!

Honey Dijon Chicken Tenders
Serves 4

1 cup panko breadcrumbs
3/4 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/4 tsp paprika
pinch cayenne pepper
3 Tbs butter, melted
heaping 1/4 cup Dijon mustard
1 Tbs honey
1 1/2 lbs boneless, skinless chicken breasts, cut into vertical strips

Preheat the oven to 400 degrees.  Lay a baking rack over a baking sheet and spray with nonstick cooking spray.

In a pie plate, combine the panko, salt, pepper, garlic powder, paprika, and cayenne.  In another pie plate, or a wide, shallow bowl, whisk together the butter, mustard, and honey.

Working one chicken strip at a time, dip the chicken first into the mustard mixture, then the panko.  Turn and pat the breadcrumbs on all sides to be sure each piece of chicken is fully coated.

Carefully arrange the chicken tenders on the baking sheet, and cook 25-30 minutes, or until they are golden-brown and the chicken is cooked through.  Serve with your preferred dipping sauce (honey mustard, ketchup, BBQ sauce, ranch..).

Rice Krispie S'mores Bars

I'm always on the look out for new after school snacks for my kiddos.  They are always starving when they get home from school, and if I don't have something ready for them they will raid the fridge and eat everything in sight.  Most of the time we have bottled or fresh fruit or veggies and crackers with some kind of dip (usually ranch dip).  But a couple of days a week I try to make something sweet and fun.

These were a huge hit with my kids.  We love making s'mores in our back yard fire pit, but since open fires have been banned all summer thanks to the hot, dry weather, we've had to resort to indoor s'mores.  These were simple to make and yummy to eat!


Rice Krispie S'mores Bars
Makes about 24 bars

7 graham crackers
2 1/2 cups mini marshmallows
1 (12 oz.) pkg. chocolate chips
2/3 cup corn syrup
3 Tbs. butter or margarine
1/2 cup peanut butter
3 cups Rice Krispie cereal

Spray a 9 x 13 baking pan with cooking spray and arrange the graham crackers in a single layer in the bottom of the pan.  You may need to break the crackers to make them fit.  Sprinkle the marshmallows over the crackers.

Bake at 375° for about 7 minutes or until the marshmallows are puffy.  Cool completely.

In a saucepan, combine the chocolate chips, corn syrup and butter.  Cook, stirring constantly until the chocolate is melted.  Remove from heat and stir in the peanut butter.  Then add the cereal and mix well.

Spread the chocolate mixture evenly over the marshmallows.  Refrigerate for about an hour or until firm.  Store in the refrigerator.

Source:  Walmart Holiday Entertaining 

Secret Recipe Club: Cinnamon Ice Cream with Cinnamon Chips

Well, hello you gorgeous bowl of creamy goodness!  And when I say creamy, I mean creamy.  Today is another edition of the Secret Recipe Club.  This is always my favorite post of the month.  I love stalking another blog for a delicious recipe to try and share.  I'm also always excited to see what recipe of mine has been chosen.  It's a little like having Christmas every month!

This month, I was assigned The Boys Made Me Do It.  Cara is the mother of 3 boys, so I know she does a lot of cooking to keep them satisfied.  If her boys are anything like mine, they have hollow legs that are impossible to fill.  There is a nice mix of recipes on her blog, along with her weekly menu plan (I need to be better at updating mine, but lets be realistic, I've only been home 2 full days all summer long, we're lucky we eat!).

I really had a hard time narrowing down what recipe to make.  So many of them looked mouthwatering or were things I'd never tried before.  In the end, it was my new ice cream maker and our heatwave that made the decision for me.  I've never made homemade ice cream before, but I've always wanted to.  So I bought the least expensive ice cream maker I could find to learn with.  Then I just needed to find a great ice cream recipe.  And this Cinnamon Ice Cream fit that category.

This ice cream was amazing!!  And steeping the cinnamon sticks in the warm cream--genius!  It had such intense cinnamon flavor, but it was never to much.  And it was so creamy.  All the homemade ice cream I've ever had hasn't had the greatest texture.  Not so with this!  It was silky smooth and unbelievably delicious!  It was a perfect treat with my hubby's birthday cake and really cooled us down when it was 105° outside.  I served mine with cinnamon chips.

Cinnamon Ice Cream with Baked Cinnamon Chips
Serves 4-6

2 cups heavy cream
1 cup milk (I used 1%)
pinch of salt
10 cinnamon sticks, broken up
1 cup sugar
2 tsp. cinnamon

In a saucepan over low heat, combine the sugar, salt, cinnamon sticks, and heavy cream. Warm through but don't allow to boil, and then cover and let steep off the heat for one hour.

Combine the rest of the milk and the cinnamon with the cream mixture and refrigerate overnight.

The next day, before freezing, remove the cinnamon sticks with a slotted spoon.

When ready to freeze, place into frozen ice cream bowl and make ice cream according to directions on your ice cream freezer. Enjoy!

SRC: Oreo Cookie Brownies

I love the Secret Recipe Club for so many reasons, but this month I love it because I got to snoop around Rhonda's blog, The Kitchen Witch. I've actually been reading her blog for a while. And I'll bet she doesn't realize it, but we've even conversed through email. You see, I also write a dutch oven cooking blog (that I've neglected lately) and Rhonda is a budding dutch oven chef! She shared a hilarious dutch oven cooking experience with me.  You'll get a kick out of her experience and storytelling abilities here!

I have to say, The Kitchen Witch has something for everyone.  From the gourmet to simple but delicious recipes, I know you'll find something you'll love!  I chose this dessert because I needed something quick and kid friendly.  My oldest daughter wanted to have some friends over for a party and I needed a dessert to serve after the BBQ.  These Oreo Cookie Brownies was a huge hit.  I had no idea that 6 teenage girls could eat an entire pan of brownies!  This is what was left after they got through with it.  I'm glad they saved me a small piece!

 I did make one small change to the recipe.  The original calls for store bought frosting, and I have a hard time eating it because it's so sweet.  So I substituted vanilla pudding mixed with whipped topping as the frosting.

Oreo Cookie Brownies
Serves 15
 2 cups Cookie Crumbs (about 1 package of Oreo cookies)
1/2 cup butter, melted
1 box brownie mix (plus ingredients listed on the box to prepare the mix i.e. eggs, oil and water)
1 large box instant vanilla pudding
1 1/2 cups milk
1 (8 oz.) container whipped topping
Mini Oreo cookies or cookie crumbles

Preheat the oven to 350°F.  Mix the cookie crumbs and the melted butter.  Press into a 9×13 pan.  Prepare the brownies according to the package directions.  Pour the batter over the prepared cookie crust, spread evenly.  Bake according to the package directions.

Let the brownies cool completely.  While the brownies are cooling, mix the pudding with the milk and stir well.  Carefully fold in the whipped topping and spread on top of cooled brownies.  Top with mini Oreo cookies or cookie crumbles and enjoy!  Store any leftovers (if there are any) in the refrigerator.

Cake Batter Cracker Dip

I'm not sure I've mentioned this before, but I'm a cake-batter-a-holic.  Seriously.  I love cake batter.  Its a wonder that there is ever a baked cake in my house because I eat the batter by the spoonful.  Yes, I'm a little ashamed.  Don't think less of me for my addiction.  But the first step to overcoming it is admitting it, right?  So there it is for the whole world to see.

I do have a sneaking suspicion that I'm not the only one.  Cold Stone wouldn't have come up with cake batter ice cream just for me.  Although if they did, it would be AWESOME!  Anyway, I'm always trying to find new ways to enjoy cake batter sans the salmonella risk.  (What fun is it to eat something you love if it won't love you back.)  I found this idea on Pinterest--the birthplace of all great ideas and a colossal time waster (move over Facebook).  The original site didn't really have a recipe, just guidelines, but really, its 3 ingredients.  It can't be that hard.

Let me tell you, this dip is delish!  It tastes exactly like cake batter.  I love that I can tailor it to any occasion.  My daughter, Brinlee, will be having a birthday party in February so I'll make this with a strawberry cake mix.  You can also dip a plethora of crackers and fruit.  Chocolate cake mix with strawberries.  Spice cake with apple slices.  Or you can go with just crackers.  We used animal crackers, Nilla Wafers, and graham crackers.  Whatever you do, it will be yummy!

Cake Batter Cracker Dip
Serves about 20

1 box of cake mix (any flavor)
1 1/2 cups plain or vanilla yogurt (plain yogurt will give it a tangy flavor)
2 cups cool whip
Powdered sugar to taste (I liked the tang the yogurt gave it, but mix in some powdered sugar if you like it sweeter)
Animal crackers, graham crackers, Nilla Wafers or fresh fruit

Combine all the ingredients in a bowl and mix until smooth and creamy.  Refrigerate 1 hour or overnight.  Serve with your favorite crackers. 

**This dip actually stores really well.  I made it on Saturday and here it is, Monday morning and I'm having this for breakfast while I type!  YUM!**

Inspired by:  Lee, Me & the Girls

Snicker Doodle Bars

I have a confession to make.  I hate baking cookies.  A lot.  Its just so tedious.  Nine cookie sheets and 2 hours later and I'm finally finished.  To labor intensive for a lazy gal like me.  (Lets forget the fact that at some point I'll leave the kitchen and forget I have cookies in the oven and then serve my family charcoal briquettes.)

The solution to my laziness comes in the form of cookie bars.  One pan and you're done.  They are just as tasty and their individual cousins and a whole lot easier to make.  Especially in the case of these Snicker Doodle Bars.  No rolling into balls and rolling in sugar.  These are so fast and easy its almost ridiculous!

Snicker Doodle Bars
Makes about 24 bars

2 1/3 cups flour

1 1/4 tsp. baking powder

1/2 tsp. salt

3/4 cup softened butter

1 1/4 cup sugar

1/2 cup brown sugar

3 eggs

1 tsp. vanilla

Topping:

1 Tbs. sugar

1 Tbs. cinnamon

In a mixing bowl, cream the butter and sugars.  Add the eggs, one at a time, mixing well after each addition.  Add the vanilla.  Mix in the dry ingredients until well blended.

Spread half of the batter in a greased 9 x 13 baking pan.  Mix the topping ingredients together and sprinkle over the batter.  

Drop remaining batter by tablespoons full over the cinnamon sugar.  Don't worry about trying to cover all the cinnamon/sugar, it will spread as it bakes.

Bake at 350° for 20-25 minutes or until a tooth pick inserted near the middle comes out clean.  Cool completely and serve.

Source:  My friend Kimmy

English Muffin Bread Breakfast Pizzas

This is a super hearty make ahead breakfast.  My family has loved these.  The great thing about them is that you can customize them however you want.  This is a picture of the vanilla version I made for my kiddos--just bacon and cheese.  My hubby's had a lot more good stuff on it.  You can play around with the toppings and have fun with them.  I did some with cheese, bacon, green onions and red peppers.  I even put some partially steamed broccoli on a batch that I made.  Since I'm having a love affair with pesto right now I'm going to try putting a little pesto in with the eggs next time.

I love that one little item can meet my breakfast standard of a carb and protein all at once.  I make sure they have some fruit to go with it and its perfect!  Fresh strawberries or melon would be great.

I only have one word of caution.  If you are using sausage, ham or bacon on these, then leave the salt out of the egg mixture or it will be too salty.  You don't want to dehydrate your kids on the way to school.

English Muffin Bread Breakfast Pizzas
Makes about 10 pizzas


8 eggs
3 Tbs. milk
1/4 tsp. salt
About 15 dashes of Tabasco sauce (this doesn't add heat, just flavor)
1 loaf of English muffin bread sliced quite thick  (You can also use English muffins)

Toppings:

Cooked crumbled bacon
Chopped ham
Cooked sausage
Cheese
Green onions
Red peppers
Chopped tomatoes
Steamed broccoli
Be creative!!

Heat the oven to 400°.  Line a baking sheet with aluminum foil and spray generously with non stick cooking spray.

In a shallow bowl, whisk the eggs, milk, salt and Tabasco sauce.  Soak the English muffin bread in the egg mixture so both sides are coated.  Don't let it get too soggy.  Place on the baking sheet.

Top as desired then sprinkle with cheese.  Bake for 15 minutes or until the cheese is melted and the egg is set.

After baking, loosen the pizzas from the pan and let them cool completely.  Freeze them individually on the baking sheet then transfer to a freezer bag.  To reheat, microwave them for 1 1/2 minutes or heat them in the oven or toaster oven for 10-15 minutes at 350°.

Recipe source:  Adapted from Our Best Bites

Berry Creamy Brownies

I had some unexpected, but very welcome, company the other night and I needed to come up with some kind of a treat with what I had on hand.  I really hadn't planned any desserts into the menu, so I was desperate.  As I combed my cupboards for something to make, I had a burst of inspiration.  The perfect 3 ingredient dessert!  Brownie mix-Check!  Whipped topping-double check!  Fresh strawberries-Check, check check!  Simple, fresh and delicious.  The whole thing comes together in just over an hour including baking and cooling time.

Berry Creamy Brownies
Serves about 20


1 pkg. brownie mix
1 8 oz. carton whipped topping
1 lb. fresh strawberries, washed, hulled and cut in half

Prepare the brownie mix according to package directions and bake in a 9 x 13 inch baking pan.  Cool completely.  Spread whipped topping over the brownies and top with fresh strawberries.  Cut and serve.

Source:  A Mommy's original recipe

Rainbow Jell-o Salad

How is that for a cool looking jell-o salad?  I've always wondered how it was made, so I finally got off my rear end and googled it.  I took this to my family's 4th of July BBQ and it was a big hit with everyone, especially the kids (there were 17 of them).  It was fun to watch them peel each layer off and eat it.

This is really a simple salad to make, but you have to plan ahead.  Its best made the night before you need it.  The total time to prepare this was over 8 hours, but actual hands-on time was only about 30 minutes, the rest was chilling time.  So keep that in mind.  Its also fun for kids to help make.  Mine loved spooning the Jell-o over the previous layer.

I love that you can really tailor this to the seasons.  Red, white and blue for July 4th, purple and orange for Halloween, red and green for Christmas, you get the idea.  So have fun with it!

Rainbow Jell-o Salad
Serves 20


7 packages (3 oz. each) assorted flavored Jell-o
4 1/2 cups boiling water, divided
4 1/2 cups cold water, divided
1 (12 oz.) can evaporated milk

In a small bowl, dissolve 1 pkg. of Jell-o in 3/4 cup boiling water.  Stir in 3/4 cup cold water.  Pour into a 9 x 13 inch baking pan coated with  nonstick spray.  Refrigerate until firm, about 1 hour.

Dissolve a second package of gelatin in 1/2 cup boiling water.  Stir in 1/2 cup cold water and 1/2 cup evaporated milk.  Spoon (don't pour) over the first layer.  Chill until firm.

Repeat with remaining boxes of Jell-o, alternating with creamy Jell-o.  Chill until each layer is firm before adding the next layer.  Refrigerate overnight.  Top with whipped cream and cut into squares.

Source:  My friend Katie B.

Frozen Fruit Pops

We are big fans of summertime treats at our house.  The freezer is always full of Popsicles and ice cream and other junk.  But interestingly enough, my kiddos prefer the healthier frozen treats.  Namely, these fruit pops.  And its easy to see why.  They taste fresh and really cool you off on a hot day, but most important to me is that they are much more healthy than traditional frozen treats.  These pops are a delicious mixture of fruits and juice.  And at about 12 cents each, they won't break the bank.

Frozen Fruit Pops
Makes about 50 3 oz. pops

2 (20 oz.) cans crushed pineapple, undrained
2 (10 oz.) packages frozen sweetened strawberries, thawed and mashed
1 (20 oz.) can fruit cocktail, undrained
1 (15 oz.) can Mandarin oranges, drained
1 (12 oz.) can frozen orange juice concentrate, thawed
1 (6 oz.) can frozen lemonade concentrate, thawed
6 medium firm bananas
3 ounce plastic cups
Popsicle sticks

In a large bowl, combine all ingredients.  Mix well.  Spoon into cups and insert Popsicle sticks.  Place on a cookie sheet and freeze until solid.

Source:  A Mommy's original recipe

Simple Fruit Salad

I can tell that summer is finally here!  Everything I make has to be quick, simple and light.  This fruit salad certainly fits that bill!  It has become another fast favorite around here.  Since it can be made ahead of time, it doesn't get in the way of all our summer activities.  I've started keeping it in the fridge so the kiddos will have a healthy snack alternative too.  They've decided they would rather have this salad than popsicles.  That's a success in any mom's book!

The secret ingredient is peach pie filling.  It really keeps the bananas from browning.  But the reality is that this salad won't last long enough for the bananas to brown anyway.

Simple Fruit Salad
Serves about 6

1 can peach pie filling (I think it was about a 20 oz. can?)
1 lb. fresh strawberries, washed and sliced
4 large bananas, sliced
Green grapes, washed

Place all the ingredients together in a bowl and mix well.  Chill before serving.

Source:  A Mommy's original recipe

Homemade Butterfinger Bites

With all my kiddos home for the summer, I'm always looking for fun things for them to do.  For them it usually involves food.  I swear, they are eating me out of house and home already!  I've taken to calling meal time "slopping the hogs".  Not because they have bad manners (that wouldn't be tolerated), but because of the copious amounts of food they consume.  Its insane.  But I'll bet every mom in America is going through the same thing right now, so I'm in good company.

Anyway.... I love food projects that don't involve any baking and only dirty 1 or 2 dishes.  Especially since my dishwasher seems to run non-stop lately.  We all had a great time smashing peanut butter between Wheat Thins then dipping them in melted chocolate.  You won't believe how good something so simple can be.  And it makes a lot!  We got between 50 and 60 little sandwiches.  They don't go very far when you're feeding 7 hungry kids, but since they are so easy and inexpensive you can just make more!  That's what we did!

Homemade Butterfinger Bites
Makes about 50-60 bites

1 (10 oz.) box original Wheat Thins crackers
1 cup creamy peanut butter
16 ounces dipping chocolate or almond bark

Sandwich about 1/2 teaspoon peanut butter between two Wheat Thins crackers; repeat until all crackers have been used. Melt chocolate in microwave at 50 percent power for one minute; stir. Return to microwave at 30 second intervals until chocolate is completely melted and smooth. Dip cracker "sandwiches" in chocolate to coat. Set on wax paper. Place in refrigerator or freezer for 10-15 minutes to set completely. Store in an airtight container.

Source:  Inspired by the Blogosphere

Easter Noodle Nests

Its spring break and all of my kiddos are home from school.  Its sometimes a challenge keeping them all busy since there is such an age range between the oldest and youngest.  But I know that making treats is something kids of all ages love.  With Easter coming I thought it would be fun to do an Easter themed treat.

These Noodle Nests are a lot of fun!  Its hands on and very sticky and gooey--everything every kid wants in a treat.  We colored the marshmallows pink and filled ours with jelly beans for eggs and my 8 year old daughter set chick shaped marshmallow peeps on the nest for a mommy bird.  It was a fun time.

Easter Noodle Nests
Makes 5-6 nests

4 cups chow mein noodles
3 cups marshmallows
3 Tbs. butter or margarine
jelly beans

Spray a cookie sheet with non-stick cooking spray and set aside.  Pour the chow mein noodles in a bowl and set aside.  Melt the butter in in saucepan over medium heat, stirring constantly until smooth.  Pour the marshmallow mixture over the noodles and stir until well coated.

With buttered hands, divide mixture into 5 balls.  Make an indentation in each ball with the back of a buttered spoon.  Allow to cool, fill with jelly beans and eat!

Source:  A Mommy's original recipe

Piggys in a Blanket

These little beauties are better than your average pigs.  Most of the time these are made with crescent roll dough and hot dogs.  I love that this version is made with breadstick dough and lil' smokies.  The flavor of the smoked sausages just cant be beat.  My kids love making these, and we all love eating them.  Try using the cheddar cheese flavored lil' smokies for a new twist.  We love these dipped in BBQ sauce or honey mustard.

Piggys in a Blanket
Makes 36 appetizers

1 pkg. lil' smokies smoked sausages
1 pkg. Pillsbury bread stick dough
1 egg white
1 Tbs. water
Poppy seeds (optional)

Unroll the bread stick dough and cut into thirds.  Roll each sausage in a piece of dough.  Place on a greased baking sheet.  Mix together the egg white and water and gently brush over the top of the bread dough.  Sprinkle with poppy seeds.  Bake at 350° for 18-20 minutes or until golden brown.

Source:  My friend Carrie S.

Mini Biscuit Pizzas

I know these don't look like much, but to a kid its the end all in lunch!  We had such a great time making these little pizzas.  My kiddos had so much fun putting their own toppings on.  I love these personalized meals.  If you don't like something then just leave it off.  Like most kids, mine wanted sauce, cheese and pepperoni.  Another great thing about these is that they freeze well.  Just pop them in the microwave until they're hot and voila, instant lunch!

Mini Biscuit Pizzas
Refrigerated biscuit dough or make your favorite biscuit recipe
Pizza sauce
Your favorite pizza topping

Remove biscuit dough from the container and flatten with your hands or roll out.  Top with your favorite pizza toppings and bake at 425° for 10-15 minutes or until cheese is melted and biscuits are cooked through.  To freeze:  Place on a lightly greased baking pan and freeze thoroughly.  Remove from the pan and store in a zippered freezer bag.  Reheat in the microwave until hot.

Source:  A Mommy's original recipe

Baked Cinnamon Chips

My friend asked me why in the world I'd start another food blog when I already have one that I post on everyday.  There are 2 answers to that question.  First, in January I'll only be posting on my dutch oven blog once or twice a week.  The second answer requires a picture.

This is the contents of what I call my recipe drawer.  It is a 6" high, colossal, unorganized mess!  As I sit here thinking, I have another stack in one of my kitchen cupboards that is almost as big.  And that doesn't include the 100+ pages of recipes I have on CD or the dozens of files I have saved on my computer.  I've never even tried most of these recipes!   See why I need another food blog.  I really need a way to organize all of this.  Whew!  That's going to be a big job.

But for today, I'll share one of my kids favorite treats.  I've been making these forever and my kids love them.  They make great after school snacks and are yummy additions to school lunches.  During the summer I make a fruit salsa to dip them in or a Strawberry Marshmallow Fluff dip.  This is also a great way to get your kids involved in the kitchen.  My 5 year old daughter, Brylie, helped make these.  She doesn't normally have a beard, but it happened to be Pirate Day in kindergarten and she didn't want to wash it off.  She is so funny!

Baked Cinnamon Chips

Flour tortillas (I like the 6" tortillas, but any size will work)

Melted butter

Cinnamon sugar mix

With a pastry brush, spread melted butter on one side of each tortilla.  Sprinkle with cinnamon sugar mixture.  Be generous with both the butter and the cinnamon, this is one case where more is better!  Cut into wedges or strips and transfer to a baking sheet.  Bake at 350° for 10-12 minutes.  The tortillas should be crispy and curl on the edges, but not browned.  Cool on a wire rack.

Marshmallow Fluff Dip

Strawberry flavored cream cheese

Marshmallow cream

Mix until it is uniform in texture and color and serve with these chips or fresh fruit.

Source:  A recipe I've been making my kids for 15 years.