Friday, October 26, 2007

White Chocolate Popcorn!

Hey everyone, Jordan Hansen here! Below is the recipe for the popcorn I brought to the September Recipe Group at Karin's apartment. Enjoy and don't eat it all at once!!

White Chocolate Popcorn

3 bags microwave popcorn (I like to use Orville Redenbacher’s Kettle Korn)
6 squares Almond Bark (or use 2 squares for every 1 bag of popcorn)
1 – 2 Tablespoons solid vegetable shortening
Pieces of chocolate candy, such as:
Milky Way
Three Musketeers

Pop popcorn according to package directions. Let popcorn cool; pick out un-popped kernels. Place popcorn in large mixing bowl, set aside. Melt Almond Bark in double broiler until smooth; add vegetable shortening to thin. Pour Almond Bark over popcorn and fold gently until popcorn is well coated. Spread on cookie sheets to dry. Once dry, place popcorn and chocolate pieces in serving dish. Keep cool until ready to serve.

Thursday, October 25, 2007

recipe swap

Hi Everyone - I'm not sure if any of you have participated in a swap or not, but they are such fun ways to meet new people and get fun new things. My friend Crystal is hosting a recipe swap- it should be a fun and inexpensive! (Since all you have to do is send recipes on cards.) You don't have to have a blog to do this - it's just fun to put together things for people and get something fun in the mail.
You can find out more on her website - by clicking [here].
-Debbi Christianen
(Sorry I didn't have a recipe to share today)

Wednesday, October 24, 2007

Banana Chocolate Chip Muffins

I (Becca Fluhman) took this from Aimee Heitmann's blog. She is such a great cook and thought we could all benefit from her divine recipes!

Banana Bread (chocolate chips added)

1/2 c. shortening
1 1/2 c sugar
1 c. mashed bananas (4 big ones)
4 T. milk
1 tsp. soda
1/2 tsp. salt
2 c flour
2 eggs
1/2 a bag of chocolate chips (or the whole bag depending on how you are feeling!!!)
Heat oven to 350 degrees. Cream shortening and sugar together. Add eggs beaten, bananas and milk. Mix well. Sift flour, soda, and salt together. Add to other mixture and mix well. Add chocolate chips. Put in prepared muffin tins. Bake for 15-20 minutes depending on your oven. this make about 12-15 large muffins. Enjoy!!

Thursday, October 18, 2007


I also added the labels to the sidebar - I hope that makes sense and no one minds! If you can't find a label that fits your post then just make a new one. It's really easy.

Happy Eating!

Pumpkin Layer Cake

Mix and then press into a 9x13 cake pan:
1 package yellow cake mix
1 stick butter melted
1 egg

Combine in mixing bowl:
1 (14 oz) can of pumpkin pie mix
2 eggs
2/3 cup milk
Pour and spread over cake mixture.

Over the pumpkin layer sift together and sprinkle:
1 cup white flour
1/2 cup white sugar
1/3 cup melted butter
1 tsp. cinnamon

Bake at 350 degrees for 35-40 minutes or until a toothpick comes out clean.

-Debbi Christiansen

(ps - if we all add labels to our posts then the site will be easy to nagivate and find things, you can do this in post options)

Wednesday, October 17, 2007

Since Natalie is out of town I (Becca Fluhman) am taking the liberty to post the two recipes that she emailed out. Really I am just dying to try this blog out! I think this a great idea! Thanks for getting it up and running. And now some recipes.....
Tortellini Soup
1 LB Italian Sausage
1 cup coarsely chopped onion
2 cloves garlic
1 green bell pepper
½ cup water
5 beef bullion
½ cup white grape juice
1 cup sliced carrots
1 28oz can crushed tomatoes
½ teaspoon basil
½ tsp oregano
1 8oz can tomato sauce
4 cups tortellini or two 9oz packages
3 T parsley
Garnish with parmesan cheese
Brown sausage, set aside and drain on paper towel.
Chop and blend onions, pepper, and garlic with ½ cup water. Then sauté’ in a non-stick pan.
Add 5 cups water, beef bullion, grape juice, carrots, crushed tomatoes, tomato sauce, sausage, and spices (except parsley)
Bring to boil, reduce heat, and simmer ½ hour.
Stir in tortellini and parsley and simmer for another ½ hour.
Garnish parmesan cheese and serve immediately!

Pumpkin Roll
3 large eggs
1 cup sugar
2/3 mashed pumpkin
1 tsp lemon juice
¾ cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
½ tsp nutmeg
½ tsp salt
1 cup finely chopped walnuts
1 recipe Cream Cheese Filling
Cream Cheese Filling:
6 oz cream cheese, softened
4 Tablespoon butter, softened
1 cup powdered sugar
½ tsp vanilla
Grease a 15x1/2 inch cookie sheet well, I use cooking spray. In a bowl, beat eggs and sugar until creamy, about 3 to 4 minutes. Mix in pumpkin and lemon juice. Then add dry ingredients, EXCEPT the walnuts! Mix well. Pour into pan and smooth top evenly. Sprinkle the nuts over the top. Bake at 375 degrees for 12-15 minutes or until top springs back. While baking, sprinkle powdered sugar through strainer onto clean, thin dish towel. Remove cake from oven and turn upside-down onto towel. Beginning at the narrow end of cake, roll towel and cake together (I feel like a pioneer when I do this). Set aside to cool, seam side down. While pumpkin roll cools, make filling. Filling: In bowl, blend cream cheese and butter until light and fluffy. Slowly beat in powdered sugar and vanilla. When cake is completely cooled, unroll and remove towel. Spread filling over top. Roll up again. Refrigerate for several hours and serve in slices. So Yummy!

The start of something new!

Here we go girls! It is an easy way to post our recipes and or any pictures of our food or from Recipe Club! I hope you enjoy!