Friday, December 14, 2012


1 cup butter
2 1/4 cup flour
1/3 cup sugar
1 Tbsp. water
1 tsp. vanilla
1 cup pecans
1 cup powdered sugar

Beat butter until soft. Add 1/2 cup flour, all of the sugar, water and vanilla. Beat in remaining flour. Stir in pecans. Roll into balls and place on cookie sheet. Bake at 325 degrees for 20 minutes. Let cookies cool and then place in a ziploc bag with powdered sugar and gently shake until covered.

Juana Quinn

Peanut Butter Balls

1 1/2 cups peanut butter
1/2 cup butter
1 lb. powdered sugar
1 tsp. vanilla
12 oz. chocolate chips
2 Tbsp. shortening

Combine peanut butter, butter, powdered sugar and vanilla in a large mixing bowl.
Roll into balls and place on a cookie sheet.
Place cookie sheet in refrigerator for 1 hour.
When balls are set, melt chocolate chips and shortening in a small bowl.
Dip peanut butter balls in the chocolate mixture and place on cookie sheet lined with wax paper.
Let balls set in refrigerator for an hour before serving.

Juana Quinn

Saturday, August 4, 2012

Apple Nachos

Here is Sugary Sweets Recipe

4 large Granny Smith apples, sliced 
35 large marshmallows 
1/4 cup butter 
35 caramels 
1 Tbsp evaporated milk (or half and half) 
 1/4 cup mini semi-sweet morsels 
2 Tbsp chocolate syrup 

Slice apples and arrange on platter. In saucepan, melt marshmallows and butter until creamy. Set aside. In microwave dish, melt caramels with milk (cooking in 30 second intervals, and stirring). Set aside. Pour marshmallow cream over apple slices, followed by caramel sauce. Drizzle chocolate syrup and sprinkle with peanuts and mini chocolate morsels. Serve immediately and enjoy!

Wednesday, June 20, 2012

Grilled Pineapple

1 fresh Pineapple
1/4 t. Honey
3 T. Butter, melted
Spoonful of brown sugar

Cut off the top and bottom of the pineapple and hack lengthwise into eighths.  Trim off the middle core and outside prickly side.

Mix honey and butter and place pineapple into marinade.  Marinate for however long you think is appropriate. Sprinkle brown sugar just before grilling.

Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear. Usually takes about 20 minutes.

Wednesday, June 6, 2012

Chicken Salad on A Log


8 wide celery ribs, trimmed
1/3 cup cream cheese (2 ounces), softened
3 tablespoons mayonnaise
1 tablespoon plus 1 teaspoon fresh lemon juice
1 tablespoon finely chopped basil
2 teaspoons finely chopped parsley
1/2 teaspoon finely grated lemon zest
1/2 pound cooked chicken breast, finely chopped or shredded
1/2 cup frozen baby peas, thawed
3 tablespoons finely chopped red onion
Kosher salt and freshly ground pepper

Using a vegetable peeler, peel the celery ribs so they sit flat, then cut them on the diagonal into 1-inch lengths. In a medium bowl, combine the softened cream cheese with the mayonnaise, lemon juice, basil, tarragon, parsley and lemon zest. Add the chicken, peas, and onion and stir gently until just combined. Season with salt and pepper. Spoon 1 teaspoon of the chicken salad onto each piece of celery.

Chicken Salad with Peas in Celery Ribs

Thursday, May 24, 2012

Wegman's Pasta Salad

This recipe came from some worker at Wegman's. I tried it and, as always, was impressed with Weggies! Grilled veggies (about 2-2.5 cups) 1 pound Chellentani pasta Wegman's Parmesan Italian Dressing Grill up some veggies (I used peppers mushrooms and zucchini). Boil one pound of pasta. Drain and rinse. Mix veggies into pasta. Add Wegman's Parmesan Italian Dressing to taste. Refrigerate to let the flavors blend. Kait Smith

Wednesday, April 18, 2012

Creamy Fruit Freeze

Creamy Fruit Freeze
4 C berries or roughly diced fruit
1 C sugar
1 C heavy whipping cream
Combine fruit and sugar in a food processor and process until smooth.  Reserve 1 cup of the puree (store in fridge until ready to use).  In a mixing bowl, whip heavy whipping cream until soft-medium peaks form.  Gently fold into the remaining puree just until combined.  Place in a freezer safe container and freeze until firm (about 2-4 hours).  Scoop into bowls and serve with remaining puree and extra berries if desired.  Serves 6 small servings.
(* from Our Best Bites) 
(I only added a little bit of sugar)