Friday, July 30, 2010

Chicken Taco Pasta Salad

We found this recipe on After reading a few of the reviews, I made some modifications, and we were really pleased with our meal. Here's my way of making this yummy pasta dish.Ingredients:
1 pkg. (12 oz.) bow tie pasta (farfalle)
2/3 c. Miracle Whip Light
1 pkt. Taco Seasoning Mix
1 1/2 c. Salsa
1 can (2.25 oz.) sliced black olives, drained
1 c. 2% Milk Shredded Cheese
1 1/2 lbs. chicken, cooked and cut into strips
1 can corn, drained

1. Cook pasta as directed on package; drain.
2. Mix Miracle Whip, taco seasoning packet, and salsa together in a large bowl, microwave for 45 seconds to warm through.
3. Add pasta and remaining ingredients; mix lightly.

*The recipe says it can be served cold as well*

Thursday, July 29, 2010

Lunchtime Smiles

What You'll Need:
Peanut Butter
Banana Slices

Spread Peanut Butter on bread; create face using remaining ingredients; enjoy!

You can get creative here and use whatever ingredients you have around your house. Let your children get involved, and don't be afraid to make a mess and have fun!

Wednesday, July 28, 2010

Present Cake

I got this idea from the familyfun website. There's lots of other fun cake ideas there, but this one takes practically no time, and it looks so cute.

What you'll need:
A 9x13 cake (any flavor is fine)
1 tub frosting (once again, any flavor works)
3 rolls of Fruit by the Foot
Any circular candy you want (In the picture above are Skittles; the original recipe called for Sprees - do what works for you!)

1. Cook the cake according to package directions. Remove cake from pan. Cool completely.
2. Frost the entire cake and sides.
3. Measure out a 16" piece and a 12" piece of Fruit by the Fruit. Lay the 16" piece length-wise across the frosted cake, tucking the ends underneath. Lay the 12" piece width-wise across the frosted cake, tucking the ends underneath. (Use a small spatula to lift up cake when tucking under the ends.)
4. Create two 8" loops of Fruit by the Fruit, and two 5" long streamers, with notches at the bottom, of Fruit by the Foot for the bows. Place on cake. Cut small oval out of Fruit by the Foot and place in center of bow.
5. Randomly place candies all over the remaining part of the cake.

Saturday, July 24, 2010

Creamy Guacamole

Like most of my recipes, this is a conglomeration of many other recipes I've come across. It's important to use mayonnaise, and not Miracle Whip (although I LOVE Miracle Whip), to get the right taste.
4 ripe avocados
1/4 c. mayonnaise
3/4 c. fresh salsa
1 1/2 Tb. lemon juice
1 tsp. salt

1. Remove pit and rind from avocados. Mash the remaining parts.
2. Add all other ingredients. Mix well.
3. Chill and serve.

Fresh Salsa

Anyone who knows me well knows that I'm addicted to salsa. I can't get enough of it. The one problem - it's expensive to buy, or time consuming to make yourself. So, I figured out a way to make the "do-it-yourself" method a little more enjoyable: put the baby down for her nap, put on a little Murder, She Wrote, move the table in front of the tv, and chop away!
Before you know it, you will have enjoyed a show, your child will be waking up from their nap, and you'll have some fresh yummy salsa to enjoy!

6 lbs. roma tomatoes
2 bunches green onions
1 bunch cilantro
1 small yellow onion
1 large (or 2 small) jalapeno pepper
2 limes
Dash of garlic salt
Dash of Tapitillo Hot Sauce

1. Dice tomatoes, green onions, cilantro, yellow onion, and jalapeno pepper. Mix together.
2. Squeeze the juice from the limes into the mix.
3. Sprinkle the garlic and Tapitillo into the mixture, until you reach the desired taste.
4. Chill

Wednesday, July 21, 2010

Chicken Salad Sandwich Filling

4 chicken breasts, cooked and shredded
1 1/2 c. Miracle Whip
1 6 oz. container Plain Non-Fat Yogurt
1 tsp. yellow mustard
1 c. grapes, chopped
2 sticks celery, diced
2 Tb. dill relish (or chopped dill pickles)
Dash Salt
Dash Pepper
Dash Onion Powder
Dash Paprika

Mix all ingredients together, chill, serve on croissant rolls

Monday, July 19, 2010

Macaroni and Cheese Lasagna

This is a super yummy take on a recipe I found on

1 package macaroni and cheese
1/4 c. milk
2 tb. butter
1 can spaghetti sauce
1 lb. ground beef
1 1/2 c. mozzarella cheese

1. Cook mac and cheese according to lite package directions (using the milk and butter to do so)
2. Cook turkey meat and drain any remaining fat.
3. Lightly grease 8x8 pan
4. Layer ingredients in the following order: macaroni and cheese, meat, sauce, cheese, repeat.
5. Cook in a 350* oven for 20 minutes

Sunday, July 18, 2010

Turkey Loaf

1 1/2 lb. ground turkey
1 8 oz. can tomato sauce
1 c. crushed Ritz cracker crumbs
1 egg
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. salt
Dash of ground pepper

Mix all ingredients together. Shape into loaf shape (or into a loaf pan). Bake at 350* for 1 1/2 hours.

Wednesday, July 14, 2010

Scroodle Noodle Salad

This recipe came to me through the Brady family. It's a yummy tuna and pasta salad. It's also really easy to make!

1 box rotini noodles, cooked according to package directions
6 hard boiled eggs, peeled and sliced
2 cans tuna, drained
1 c. Miracle Whip (I usually use more because we like it creamy)
1/2 tsp. Salt
1/2 tsp. Paprika

1. Mix together all ingredients EXCEPT for three of the eggs.
2. Layer the remaining three eggs on top.
3. Sprinkle the top with more paprika (if you desire).
4. Chill and serve.

Saturday, July 10, 2010

Sour Cream Coffee Cake

This is a Christmas Morning Dorff Family Tradition passed down from my mother's side of the family. Over the years the actual recipes got lost. This is not the original recipe, but we figured it was more the tradition of having the coffee cake than having the exact recipe. This recipe is one I got from Irene at

1 c white sugar
1 c butter, softened
3 eggs
2 c all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 c sour cream
1 c walnuts, chopped
3/4 c white sugar
2 tsp. ground cinnamon

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8x12 inch pan.
  2. In a large bowl, cream together 1 cup of the white sugar with 1 cup butter. Add the eggs and beat well. Mix in the flour, baking soda, baking powder, and sour cream, stir until just combined.
  3. Pour 1/2 of the batter into the prepared pan then sprinkle with 3/4 of the filling. Pour the remaining cake batter on top and sprinkle top with the remaining filling. Bake at 350 degrees F (175 degrees C) for 40 minutes.
  4. To Make Filling: Combine chopped nuts, ground cinnamon, and 3/4 cup white sugar and mix well.
*Note: I cook this in a bundt pan, and it turns out just great!*

Fruit Fluff

1 carton Fat Free Cool-Whip
1 c. mini marshmallows
1 small package of Vanilla pudding mix
1 can crushed pineapple (and it's juices)
2-3 cups any other fruit you desire

Mix, Chill, Enjoy!

*Special Note: Be careful not to put too many marshmallows in or it becomes too sweet and you'll get a tummyache!*

Creamy Chicken Pasta

1 box of Penne Pasta (I used whole wheat pasta)
2 chicken breasts, cooked and diced
1/2 c. Zesty Italian Dressing (I use fat free)
1 c. baby carrots cut in strips
1 c. frozen peas
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 c. Chicken Broth
1/2 tsp. Garlic Powder
1/2 tsp. Onion Salt
1/2 tsp. Black Pepper
Grated Cheese

1. Cook pasta according to package directions. In last three minutes of pasta cooking, add in carrots and peas.
2. Take cooked and diced chicken and, in a large skillet, cook with Italian Dressing/Marinade for a few minutes. Then add all remaining ingredients into the skillet. Mix well and let boil.
3. Drain pasta and vegetables. Add the chicken mixture to the pasta/veggies mixture.
4. Serve with grated cheese on top.

*Note: You may add more cans of Cream of Chicken or Mushroom soup to get the desired consistency of sauce. *