7/27/10

Kellogg's Cereal Recall Info!


Ok so i stumbled onto this information by accident and discovered that I have 2 boxes that were in the recall. So as of June 25, 2010 Kellogg's cereal voluntarily recalled select packages of Corn Pops, Honey Smacks, Fruit Loops, and Apple Jacks. Kelloggs tell you on the website why the recall is taking place.

"These packages are being recalled because we identified a substance in the package liner that can produce an uncharacteristic waxy-like off-taste and smell. The off-tastes and smells are caused by a slightly elevated level of a substance commonly present at very low levels in the waxy resins used to make packaging materials that are approved by the FDA. These resins are also commonly used to coat foods such as cheese, raw fruits and vegetables such as cucumbers. We did not find any substances that are not commonly used in packaging materials. We are working with our supplier of the liner to ensure that this problem does not happen again." They go on to tell which packages are being recalled:

"We are recalling the following cereal products due to an off-taste and smell coming from the package liner. Only products with the letters "KN" following the Better If Used Before Date are included in the recall.Only packages in the white, paper-backed foil liner are affected by the off-taste and smell. Click here to see pictures of these materials. Kellogg's® Apple Jacks®UPC 3800039136 17 ounce package with Better if Used Before Dates between APR 10 2011 and JUN 22 2011
UPC 38000391328.7 ounce packages with Better if Used Before Dates between JUN 03 2011 and JUN 22 2011
Kellogg's® Corn Pops®UPC 380003910912.5 ounce packages with Better if Used Before Dates between MAR 26 2011 and JUN 22 2011
UPC 380003911117.2 ounce packages with Better if Used Before Dates between MAR 26 2011 and JUN 22 2011
UPC 38000391169.2 ounce packages with Better if Used Before Dates between APR 05 2011 and JUN 22 2011
Kellogg's® Froot Loops®UPC 380003911812.2 ounce packages with Better if Used Before Dates between MAR 26 2011 and JUN 22 2011
UPC 3800039120 17 ounce packages with Better if Used Before Dates between MAR 26 2011 and JUN 22 2011
UPC 38000391258.7 ounce packages with Better if Used Before Dates between MAR 26 2011 and JUN 22 2011
Kellogg's® Honey Smacks®UPC 380003910315.3 ounce packages with Better if Used Before Dates between MAR 26 2011 and JUN 22 2011Again, only products with the letters "KN" following the Better If Used Before Date are included in the recall.

For another other information or to Contact Kellogg's here is the link:

7/19/10

Rocky Road Crunch Bars

A few weeks ago I was looking through some of my old "Food & Family" magazines. It was a free magazine from Kraft foods that included recipes that used their products. I found the following recipe in one of the magazines and decided to try it. It has become a family favorite in only a few weeks. I use chocolate chips instead of the baking chocolate and it is still really good.

Rocky Road Crunch Bars
1/3 cup honey
2 Tbsp butter
4 cups marshmallows
6 cups Honey Bunches of Oats cereal
1 cup peanuts, chopped
4 squares semi-sweet baking chocolate, chopped or chocolate chips

Microwave honey and butter in large microwaveable bowl on high 1 minute; stir until well blended. Add marshmallows; toss to coat. Microwave 1 1/2 minutes or until marshmallows are puffed; stir until well blended.
Add remaining ingredients; mix well.
Press mixture firmly into greased foil-lined 13x9 pan. Cool and cut.

Original recipe from Summer 2006 Food & Family pg 68

Paula Deen's Baked Spaghetti

A few years ago I was watching 'Paula's Home Cookin' on Food Network and saw this recipe. It looked really good, so I decided to make it. I made it, and ever since then it is a family favorite. Josh loves it and my children love it, I make it often. Any time I have to take dinner to someone, this is one of the recipes I will make.
This is a great dinner to add to your menu, so give it a try.

Photo from Food Network
For this recipe you will be making your own sauce. It is delicious. I use this sauce for other recipes because I like it so much. You're supposed to let it simmer for an hour and a bit, but I have let it simmer for maybe an 30 minutes before, and it tastes just as great. The longer it simmers the better, but if you're short on time you can shorten the time. I also like a little more sauce, so sometimes I'll make a little more or add a little bit of jarred spaghetti sauce to the homemade sauce.
I have added sliced black olives to this recipe and it was great. I have to tell you...definitely use Angel Hair Pasta. I used to use spaghetti, because I always had it on hand, but after I tried it with Angel Hair I will never use spaghetti again. Since the angel hair is so skinny it absorbs the sauce and the flavor. The spaghetti was too thick, so when you ate it it wasn't as flavorful.
This recipe is very easy to cut in half if you don't want to make the full amount. Alright, I think I'm done talking...it's time for you to start cooking. I promise you that this recipe is great, so please give it a try.

Baked Spaghetti
from Paula Deen
2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onion
1/2 cup diced green bell pepper
2 cloves garlic, chopped
1/4 cup chopped fresh parsley leaves
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons House Seasoning, recipe follows
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 small bay leaves
1 1/2 pounds ground beef
8 ounces uncooked angel hair pasta
1 cup grated cheddar (I add more cheese, I like it to be really cheesy.) :)
1 cup grated Monterey Jack

Directions
Preheat the oven to 350 degrees F.
In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5more minutes. Cut into squares before serving.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
(I have never made this, I just add a little of each to my sauce.)
Yield: 1 1/2 cups

Preparation tine: 15 minutes
Cooking time: 20 minutes
Ease of Preparation: Easy

7/15/10

Grill Giveaway from RecipeGirl

I had to pass along this great giveaway going on right now over at RecipeGirl. Don't we all wish we had a huge fancy grill?? I know I do. Well, Sams Club is giving away a 2-N-1 Modular Gas Grill to one lucky RecipeGirl reader. Here is a photo...



Doesn't that grill look amazing?? It has everything you need for a Summer BBQ party. To convince you a little more why you need this grill...
The grill comes with a rotisserie and sear burner, as well as a split lid for separate cooking

The party cart comes with a small refrigerator, dual walled ice bin with lid, cutting board and trash can
The grill also has granite tops for food/drink preparation
The grill has the ability to be converted to Natural Gas with conversion kit sold on www.Samsclub.com
What else?
Electronic ignition
3 “I” burners – each 11,000/33,000 BTU Main Grill
Total cooking area (main grill) 499 square inches
1 “U” Burner – 18,000 BTU Small Grill
Total cooking area (small grill) 255 square inches
Infrared side burner – 12,000 BTU
Double wall hood, exterior and side panels
Side hood
Firebox smoker box
Control panel with zinc alloy control knobs
Temperature gauge
1 light in each fire box with water proof switch
Fridge
8 HD castors with 4 locking
PE cutting board
Griddle
Dual walled ice bin
3 “S” hooks
Grill Dimensions: 58” x 24” x 47”
Party Cart Dimensions: 38” x 24” x 34”

Now here is where you go to enter.
Just visit RecipeGirl for a chance to win. You can enter up to 4 times. But hurry, the giveaway ends Sunday, July 17th!!

Good Luck.
And if you don't need a grill enter anyway and then give it to me!! :) haha

7/14/10

Breakfast Quesadillas

Most Sundays, Josh will get up before I do. I have to confess....I like to sleep in. Anyway, some of those Sundays Josh will surprise me with breakfast. One Sunday he came up with these really yummy Breakfast Quesadillas. It's been months since he's made them, so I had him make them again this last Sunday and I took a picture of them. It's a nice twist on Breakfast Tacos. I like these because the tortilla is nice and crispy. I think I'm going to have to have Josh make these again this Sunday. : )



So, all you need is tortillas, eggs, cheese, and anything else you would like. The first time Josh made these, he used leftover Chicken fajita meat, so yummy. We did experiment another time with potatoes, cheese, sausage, etc. Those were a little too thick, but I'm sure you could get it to work and taste really good. I think we used real potatoes that time, so it was a bigger mess and more work; peeling and cutting the potatoes. You could use the frozen country style hashbrowns, that would be easier.
This last Sunday he just used eggs, cheese, and sausage; and they were soooo good.

So first, you will need to make your eggs. Just make regular scrambled eggs, adding whatever you want. This time we used sausage and cheese. Josh also told me that he heard somewhere that using water instead of milk will make your eggs more fluffy.
After the eggs are done, heat up your skillet. Spray one side of a tortilla with cooking spray and place it in the skillet. Sprinkle the tortilla with cheese, then add your eggs. Top with more cheese...oh yes more cheese, and then top with another tortilla.
Cook until the tortilla is browned and crispy. Spray the other tortilla with cooking spray and flip. Cook the other side until browned and cripsy, and the cheese is melted.
When it's done, remove from the skillet and enjoy!
Simple, huh?

Breakfast Quesadilla
from: Josh Perron

Makes 1 Breakfast Quesadilla

2Flour Tortillas
2-3Eggs
1/2 Cheese
Mix-in ideas: Sausage, Bacon, Cheese, Potatoes, Chicken, Onions, Bell Peppers, etc.

First make your scrambled eggs. Add any mix-ins that you want with your eggs. Cook until done, light & fluffly.
Next, heat your skillet. Spray one side of one tortilla with cooking spray and place into the skillet. Spread the tortilla with half of the cheese. Spread the eggs on top of the cheese. Then add the remaining cheese and top with another tortilla.
Cook until the torilla is browned and cripsy and the cheese is melted. Then spray the other tortilla with cooking spray and flip. Cook until tortilla is browned and cripsy and cheese is melted.
Once done, remove from skillet. Cut and enjoy!

7/10/10

Chocolate Waffle Dessert

Are you ever in need of a quick and delicious dessert? Well, here is one for you.
I remember eating this often growing up. I have no idea where my Mom got the recipe, but it is so good and super easy. All you need is a Chocolate Cake mix (and the ingredients you need to make the cake mix), a waffle iron, ice cream, and any kind of toppings you want.


So, next time you are having company over and need a dessert that will impress, you can make these. I promise they won't dissappoint. I've only made this with chocolate cake mix, but you could try this with any kind. Try it out and let me know how it goes. Enjoy!!

Chocolate Waffle Dessert

1 box Cake Mix- I always use chocolate, but you can use any kind.
Ice Cream
Toppings

Make the Cake mix as directed. Warm up your waffle iron. When your waffle iron is warmed up pour the chocolate cake mix batter into the waffle iron. Every waffle iron is different, so it may take a few tries to get the waffles perfect.
Once the waffles are made top with ice cream.
Then add toppings:
Chocolate Syrup
Caramel
Crushed Cookies
Strawberries
Sprinkles
Candy
Whipped Cream
The possibilities are endless!!! Enjoy!

7/9/10

Strawberry & Banana Cream Pie

I love summer! Everything about summer is wonderful. But one of my favorite things is the food. I don't know what it is exactly, but I love this time of year.
My hubby's parents just bought a brand new BBQ. Really really nice. It's stainless steel, has a smoker and a rotisserie. So last week, I think we barbequed every night. On Sunday we barbequed and celebrated the 4th of July, I decided to bring a dessert. I found this recipe on Comfort of Cooking. Right away I knew it was going to be good, so I printed it out and made plans to make it for the 4th.


Everything in this recipe is made from scratch. The crust, the custard, and the whipped cream. The crust was really yummy. It reminded me of those 'Sandies' cookies.


If you want to take a shortcut for this recipe you could use Vanilla or Banana Pudding and cool-whip. I would make the crust though.
I've never made a pie crust, so when I made this I wasn't sure it was going to work. It wasn't sticking together while I was mixing it. I was thinking to myself 'Did I leave something out?' But I trusted the recipe and just went with it. And of course it worked perfectly.
I also wanted to say, I tried this the day after and 2 days after I made it, and it tasted alot better. It gave it time for all of the flavors to combine. When I first tried it, there wasn't a really strong banana flavor, but after a day or 2 there was definitely a banana taste. Next time I make this I will probably try using just a boxed pudding. I will let you know how it turns out.
Until then, you should try this delicious dessert. It's perfect for a get together with your friends or for any summer meal.


Strawberry & Banana Cream Pie

Ingredients
for the pie crust
1 1/2 cups all-purpose flour
1/2 cups powdered sugar
1/4 teaspoon salt
1 stick cold, unsalted butter, cut into cubes
1 large egg yolk

for the filling
2 cups whole milk
6 large egg yolks
1/2 cup light brown sugar
1/3 cup cornstarch, sifted
pinch of salt
1 teaspoon pure vanilla extract
3 tablespoons unsalted butter
2 ripe bananas, sliced
10 fresh strawberries, sliced
for the topping
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

To make the pie crust...
Mix the flour, powdered sugar and salt in a large bowl, until combined. Scatter the pieces of cold butter over the dry ingredients and cut in with a pastry blender or two butter knives. There will be pieces of butter that are the size of oatmeal flakes and butter the size of peas. Beat the egg yolk with a fork and add a little of the egg yolk at a time to the flour mixture. Mix for a ten seconds at a time. When the egg is in, mix until the dough forms clumps and curds. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that may have escaped mixing.

Butter a 9-inch pie or tart pan. Press the dough evenly over the bottom and the sides of the pan. Press the crust so that the pieces cling to one another, but not so hard that the crust loses its crumbly texture. Freeze the crust for at least 30 minutes before baking.

Preheat the oven to 375 degrees. Butter the shiny side of a piece of foil and fit the foil, butter side down, tightly against the frozen crust. Bake the crust for 25 minutes. Carefully remove the foil. If the crust is puffed, gently press it down with your fingers. Bake the uncovered crust for 8 to 10 more minutes.
Remove from the oven and allow the crust to cool completely before filling.

To make the filling...
Bring milk to a boil in a small saucepan.
In a large, heavy-bottom saucepan, whisk the yolks together with the brown sugar, cornstarch and salt until well blended and thick. Whisking without stopping, drizzle about 1/4 cup of the hot milk into the egg mixture, whisking so the eggs don't cook and curdle. Still whisking, slowly add the rest of the hot milk in a steady stream.
Place the pan over medium heat and, whisking constantly (make sure to get the edges of the pan), bring the mixture to a boil. Boil, still whisking for one minute before removing from the pan from the heat. Mixture will be thick and silky. (Be warned, once the mixture starts to boil, it will thicken very quickly. Don't be afraid to remove the pan from the flame to whisk it smooth.)
Whisk in the vanilla extract. Let stand for 5 minutes then whisk in the butter, stirring until fully incorporated and the custard is smooth and silky. Transfer custard to a medium bowl. Cover with plastic wrap so that the plastic touches the surface of the custard and refrigerate until cold throughout. Custard can be refrigerated up to three days.
When ready to assemble the pie, slice bananas and strawberries into thin, round slices.
Whisk the cold custard to loosen. Add a handful of banana slices. Stir.

Arrange a thin layer of banana slices on the bottom of the tart shell. Arrange a thin layer of strawberries atop the bananas. Reserve some strawberries for topping the pie. Top with banana custard. Refrigerate while you make the whipped cream.

to make the whipped topping...
With a hand mixer in a large bowl, beat heavy cream until it just starts to thicken. Add powdered sugar and vanilla extract. Continue to beat until the cream holds stiff peaks. With a rubber spatula, spoon whipped cream onto banana cream pie filling. Top with sliced strawberries.
Enjoy!

7/8/10

Chicken Parmesan

I am always on the hunt for new recipes, and I love finding new Food Blogs. A little while ago I came across Favorite Family Recipes. This is one of my new favorite food blogs. They have so many recipes that I saved and am slowly trying one by one.
 One day while I was making my menu for the week, I came across their Chicken Parmesan recipe. Now, I have had chicken parmesan maybe 2 times in my entire life, and I have not been impressed. But I decided to give this a try...It was amazing!! You will have to put this on your menu to try.

I followed the recipe and used real tomatoes, but if you aren't in the mood to make your own sauce, then use your favorite jarred sauce. But just so you know, I know the homemade sauce is definitely worth a little extra work. I also used Provolone cheese instead of Mozzarella, and I thought it worked really well, really yummy. Don't look at the recipe and think 'there are way too many ingredients'. There are quite a few, but most of them you will have in your pantry. Trust me...try this recipe!


Chicken Parmesan
from: Favorite Family Recipes

7-8 garden tomatoes (if you don't have garden tomatoes, I would suggest using 1 large can of crushed tomatoes and 1-2 cans of diced tomatoes)

1/2 tsp salt
dash pepper
4 cloves garlic, finely chopped
1 yellow onion, diced
2 Tbsp. dried basil
1 tsp. dried oregano
2 Tbsp. dried parsley flakes
1/2 tsp. sugar
salt and pepper to taste
1 small can tomato sauce
3 chicken breasts
2 eggs, beaten
3 cloves garlic, chopped
1 c. Panko bread crumbs
1 Tbsp. parsley
1/4 c. parmesan cheese
salt and pepper to taste
6 slices Provolone cheese (or mozzarella, but we had Provolone on hand so that's what we used and it was amazing!)
1 lb. spaghetti

If you are using fresh tomatoes, peel them and mash them with a potato masher in a medium-sized bowl. Add salt and pepper, set aside. Heat a little vegetable oil in a large skillet and saute onion and garlic. When onions are clear, add the smashed tomatoes. Add basil, oregano, parsley, sugar, salt and pepper and bring to a good rolling simmer. Add tomato sauce (to thicken it up a little bit). It still may seem a little watery, but trust me, it thickens up quite a bit after it simmers. Reduce heat a little and simmer uncovered for at least an hour, stirring occasionally.
About 20 minutes prior to serving. Put chicken in a Ziploc bag and add beaten egg and garlic. Smash all the air out of the bag, seal tightly, then work the the chicken around a little bit so it is covered in egg.
On a plate or pie pan, combine bread crumbs, parsley, parmesan cheese, salt and pepper. Heat some oil on medium heat in another large skillet. Remove chicken from egg mixture and press into the bread crumbs. When covered in bread crumbs, add the chicken to the oil and cook for about 1 minute on each side. Place chicken on a greased cookie sheet and bake in the oven at 375-degrees for about 12 minutes or until no longer pink. In the meantime, cook spaghetti to al dente. Remove chicken from oven, add 2 slices of cheese per chicken breast, then return to the oven for about 2 minutes or until cheese is melted. Layer spaghetti, sauce, and chicken on a plate, garnish with parsley, then serve!

7/7/10

Monster Cookies

I started this post back in February and never posted it, so I am posting it today!!

My Friend, Chante, was telling me about these cookies she makes that she loves. She told me the ingredients and right away I was like, ooohhh, can I get the recipe? Because you can never have too many cookie recipes, right? So, she gave me the recipe, and I finally made some. They are so yummy, my kids loved them. So, Chante thanks for this yummy cookie recipe!

 This cookie is filled with goodness! Oatmeal, chocolate chips, peanut butter, M&M's!!!


 I saw another blog that posted this recipe. They used Reeses Pieces instead of M&M's. I prefer M&M's, but I think either would be delicious. Chante also told me that she uses Crunch peanut butter. The recipe asks for Peanut butter and Peanuts, so she just uses the crunch to make it easier.


And there they are. A huge pile of delicious Monster Cookies. I think I'm going to have to make some of these tomorrow. : ) Enjoy!!


Monster Cookies
from: Chante Dunn

3 Eggs
1 Cube margarine/butter
1 C. Brown Sugar
1 C. Granulated Sugar
2 tsp. Vanilla
2 tsp. Light Karo Syrup
2 tsp. Baking Soda
1 1/3 lbs. Peanut Butter (Small container)
4 1/2 C. Oatmeal (Quick Cooking)
3 oz. (1/2 C.) Chocolate Chips
3 oz. (1/2 C.) M&M's
3 oz. Peanuts

Cream the margarine and both sugars until smooth. Add the eggs one at a time, mixing well after each one. Next add the vanilla, Karo syrup, and Baking soda. Mix well. Add the peanut butter and oatmeal and mix until combined. Stir in the chocolate chips, M&M's, and Peanuts. Drop batter by spoonfuls onto a greased cookie sheet (or use parchment paper) and bake in a preheated 350 degree oven for 8-10 minutes.

Enjoy!!