From the Kitchen of Darlene Wells


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Pasta with Clam Sauce

Ingredients:
1 stick butter
2 Tbs olive oil (for added flavor I use roasted garlic infused olive oil)
2-3 cloves minced garlic (more if preferred)
1/4 cup chopped fresh parsley
1 6.5oz. can minced clams
1/2 cup white wine

In a medium sauce pan, add butter and oil. Cook over medium heat until butter melts.
Add minced garlic cloves and cook until tender and transparent, being careful not to burn the garlic.
Add parsley, minced clams with broth, and 1/2 cup white wine.



cook for approx 5 more minutes, until wine aroma dissipates.

Add to cooked angel hair pasta, cover and let soak for half an hour if possible.  After plating, top with fresh grated Parmesan cheese.

This recipe easily doubles and triples for larger batches.
** If you don't like the texture of clams, you can drain the clams and just use the broth.
Darlene Wells
http://www.darlenewells.com

Egg-Lemon Soup (Avgolemono) From the kitchen of Patti J. Smith

Egg-Lemon Soup (Avgolemono) 
Patti J. Smith
http://www.gridirongrannyfootballfanatic.blogspot.com/
 

*Easy version!


5 cups chicken broth
1/3 cup short grain white rice
3 egg yolks
Juice of 1-1/2 lemons (I use 2)
2 large cans chicken breasts
Ground pepper


Bring the chicken broth and lemon juice to a boil and add the rice. Reduce the heat and simmer for about 15 to 20 minutes, or until the rice is tender.


In a bowl put one cup of the broth and stir in the egg yolks. Gradually add the egg mixture then chicken.
 
Reduce the heat to lowest level and simmer until the chicken is heated. 
 DO NOT LET THE SOUP BOIL OR THE EGGS WILL CURDLE
Makes 6 servings. 
 
I serve with hot croissants and tossed salad.

From My Kitchen To Yours

Easy Crock Pot Potato Soup

 Ingredients:
1 30oz. bag of frozen diced hash browns
1 32 oz box of chicken broth...
1 can of cream of chicken soup (10 oz)
1 pkg. cream cheese (8 oz, not fat free)
3 oz bacon bits
1 cup shredded cheddar cheese
salt and pepper to taste

Directions:
Put the potatoes in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper.
Cook on low for 8 hours or until potatoes are tender.
An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving.
Once the cream cheese is completely mixed in, it's ready to serve.
Top with cheddar cheese and some additional bacon bits.
 
Potato soup is my go to soup when I don't feel good. I hope you enjoy it, too. Rhonda

Rhonda's CROCK POT CHILI

It is that time of the year when I want Chili. This is a recipe that I tried last year and really enjoy. I hope you all like it too. Warmly, Rhonda

CROCK POT CHILI

Ingredients:

2 pounds fresh ground beef
1 quart tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1 1/2 cups)
 1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
 1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
 1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

Instructions: In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.

Cheryl St. John's Rhubarb Crunch

Cheryl St. John

 
Hi Rhonda,
It's the time of year I pull rhubarb, cut and freeze in 4 cup bags and enjoy as many recipes as I possibly can. Here is the recipe for Rhubarb Crunch.


Rhubarb Crunch

Mix and spread in the bottom of an 8 inch pan:

4 cups rhubarb pieces
1 cup sugar
1/4 tsp cinnamon
2 Tbsp flour

Cut 1 stick butter or margarine into:

1/3 cup sugar
2/3 cup brown sugar

Add 1 large beaten egg
Continue cutting in:

1 cup sifted flour
1 tsp baking powder
1/4 tsp salt
1/2 cup oatmeal
Mix until crumbly.
Sprinkle over rhubarb.

Bake at 375 degrees for 40 minutes.
Serve warm over a dip of ice cream.


Thank you Cheryl for this recipe. Can't wait to try it! I'm also looking forward to reading, Rain Shadow.  Warmly, Rhonda



Give-Me-Cookies Cupcakes

Give-Me-Cookies Cupcakes recipe
photo by Kraft
This is a fun recipe I got on the KRAFT recipe page. I think you and your kiddos will love it :)


1 pkg. (2-layer size) white cake mix

1 pkg.(3.4 oz.) JELL-O Cheesecake Flavor Instant Pudding

1 Tbsp. unsweetened cocoa powder

1/8 tsp. violet paste food color

1 Tbsp. royal blue paste food color, divided

1 tub  (10.6 oz.) COOL WHIP Cream Cheese Whipped Frosting, thawed         

24  mini chocolate chip cookies

24  JET-PUFFED Marshmallows, cut in half

48 brown candy-coated chocolate pieces (about 1/2 cup)

Make It


HEAT oven to 350°F.
PREPARE cake batter as directed on package. Add dry pudding mix, cocoa powder, violet food color and 2 tsp. blue food color; mix well. Spoon into 24 paper-lined muffin pan cups.
BAKE 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.; remove from pans to wire racks. Cool completely.
ADD remaining food coloring to frosting; mix well. Spread onto cupcakes. Decorate with remaining ingredients to resemble monsters as shown in photo.

Crisp Cucumber Salsa:

Share with your friends!!  <3

Crisp Cucumber Salsa:
Note: 1/4 cup is only 16 calories! YES!!!

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

SHARE this to your page to have for later use!!



Note: 1/4 cup is only 16 calories! YES!!!

 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

Good For You Ranch Dressing

This whole jar of ranch is only 324 calories!
 
1 cup dannon oikos plain greek yogurt
1 packet hidden valley ranch mix,
1/2 cup 1% milk.

Whisk together, pour into an air tight mason jar, chill 1 hour before use. Perfect consistency and tastes better than bottled!


If you only use 2T at a time it is only 20 calories per serving!!! Wooo hooo!!

 

Heaven In A Bowl (Peanut Butter Brownie Trifle)

Photo: I'll be making this for Easter!!! *Remember* if you "share" it will stay on your timeline so you can come back to you it for holidays, camping, girls nights, etc. 

Heaven In A Bowl (Peanut Butter Brownie Trifle)
Thanks Cindy for Sharing on your page for me to find!

1 fudge brownie mix (13-inch x 9-inch pan size)2 packages (13 ounces each) miniature peanut butter cups 
4 cups cold 2% milk 
2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 cartons (8 ounces each) frozen whipped topping, thawed 

Prepare brownie batter according to package directions. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.1 fudge brownie mix (13-inch x 9-inch pan size)
2 packages (13 ounces each) miniature peanut butter cups
4 cups cold 2% milk
2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 cartons (8 ounces each) frozen whipped topping, thawed

Prepare brownie batter according to package directions. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.

NON-FOOD RECIPE LOW COST ANT KILLER

DO NOT EAT THIS, DO NOT ALLOW YOUR CHILDREN OR PETS TO EAT THIS!!!

This is a LOW COST method to get rid of ANTS once and for all. 


Instructions:
~One Cup Sugar
~THREE Tablespoons Boric Acid or Borax Laundry Soap
~THREE Cups of Warm Water

Mix the Sugar and Boric Acid together and slowly add the warm water, stirring all the time so the mixture will not get lumpy. Store is in a sealed jar and whenever you see ants simply take a used soda bottle or milk jug lid. Put a cotton ball in the lid and saturate the cotton ball with your sugar and boric acid mixture. It will not take much, just enough to fill the lid, if you spill any over the edge leave it, this will only attract the ants even more.

When you see the ants drinking the mixture, DO NOT kill them, let them drink and take the mixture back to the colony. This should kill the entire colony. In a day or two the entire colony should be gone. If you have small children or pets make certain they cannot get to this mixture since Boric Acid is hazardous.