Ritz Mints

I saw these demonstrated on The Martha Stewart show a long time ago and finally got around to making them. My kids helped me make these for our Family Home Evening treat - super easy and delicious!

1-1/2 sleeves Ritz Crackers
1 package mint chocolate candy wafers (You can get these at Michaels, Hobby Lobby, etc)

Melt chocolate using instructions on package. Dip cracker in chocolate to coat thoroughly. Let cool on waxed paper.

Watermelon Sugar Cookies

I have to thank my sister-in-law Kapri who showed me these super cute sugar cookies. We loved them! I didn't add enough green food coloring, so the 'rinds' were a little light, but still cute.

-Homemaking Fun

Sugar cookie dough, tinted green
Red frosting
Mini chocolate chips for seeds

General Tso's Chicken

This one's a keeper. The chicken has a light breading and the sauce is very flavorful; a great mix of sweet and spicy. It was perfect for me, a little too spicy for the kids and Brandon added Sriracha - adjust the pepper flakes to fit the tastes of your family.

- Everyday Food, October 2008

1 1/4 cups long-grain brown rice (I prefer Basmati)

1/4 cup cornstarch

1 pound snow peas, trimmed and halved crosswise

4 garlic cloves, sliced (minced)

2 teaspoons fresh ginger, grated and peeled

3 tablespoons light-brown sugar

2 tablespoons soy sauce

1/2 teaspoon red-pepper flakes

2 large egg whites

Coarse salt and ground pepper

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

2 tablespoons vegetable oil, such as safflower

Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.

In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).

Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

Spaghetti Carbonara

I tried this recipe the other night and it was a big hit. I recommend preparing and measuring all of your ingredients beforehand since this comes together quickly. Be careful with the egg/cream mixture - you don't want scrambled eggs! Best served immediately.

-Taste of Home Cookbook

8 oz. uncooked spaghetti
1 Tbsp. cornstarch
4 eggs, slightly beaten
1 cup half-and-half cream
3/4 cup chopped onion
2 garlic cloves, minced
2 Tbsp. olive oil
1 cup frozen peas
8 bacon strips, cooked and crumbled (I just cut the bacon in small pieces before frying)
1/2 cup grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. white pepper
Additional Parmesan cheese, optional

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the cornstarch, eggs and cream until smooth; set aside.

In a large skillet, saute onion and garlic in oil until tender. Gradually stir onion mixture into egg mixture. Add peas to hot skillet; cook and stir for 1 minute or until heated through. Pour egg mixture into skillet all at once, stirring constantly. (I use a rubber-coated whisk)

Cook and stir over medium-low heat until mixture is just thick enough to coat a metal spoon with a thin film and a thermometer reads 160 degrees, about 5 minutes. Remove from heat.

Drain pasta; transfer to a large bowl. Pour sauce over pasta; toss to coat. Sprinkle with the bacon, cheese, salt and white pepper; toss. Serve immediately with additional Parmesan cheese if desired.

Serves 5

Apple Frogs

Another winner from the Family Fun magazine!

Green apples

Green grapes

Cream cheese or frosting for 'glue'

Mini marshmallows

Raisins

S'more Brownies

I can't think about s'mores without remembering the line from The Sandlot "You wanna s'more? Some more of what?" I haven't got anything yet" Classic...

I've seen several different variations of this concept, but this particular recipe comes from Real Mom Kichen. They are certainly delicious, but make sure you have a glass of milk close!

Note: My mom made these for us while we were in AZ and put the graham crackers on the top after the brownies baked. I preferred them this way since the graham crackers stayed crisp, but then again, we were in AZ and there was no humidity. :)

8-10 graham crackers

1 box fudge brownie mix (Betty Crocker; 1/4 c. water, 2/3 c. oil, 2 eggs)

3 cups miniature marshmallows

2/3 cup chopped peanuts (optional, I used almonds)

1 cup semi-sweet or milk chocolate chips (semi-sweet)

Place graham crackers in a single layer on the bottom of a foil-lined and greased 9x13 pan. A couple of the graham crackers will need to be cut to fit and cover the bottom of the pan. Prepare brownie mix according to package directions, then pour the batter over the graham crackers. Bake at 350 degrees for 25-30 minutes until a toothpick comes out clean. Remove the pan from the oven and top with the marshmallows and chocolate chips. Return the pan to the oven for 3 more minutes. Remove from oven and sprinkle with nuts inf desired. Cool before cutting into squares.

Junior's Cheesecake Cookbook

If you like cheesecake, you really should purchase this book. Brandon bought it about 6 months ago and has been trying a different cheesecake each month - poor me! :)

My mom was here over Father's day and helped me tackle the Carrot Cake Cheesecake. It takes a lot of time to make, but it's worth it!