Dino Dinner

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Who doesn’t love dinosaurs? This casserole is especially appetizing to children because it’s covered with dinosaurs. If you’ve never tried dinosaur, it tastes a lot like chicken. I totally understand that most people have not hunted dinosaur as it’s hard to find and even harder to field dress and carry home. And who’s got a freezer that big??? Your family and neighbors would be eating dino for years, whether they prefer white or dark meat. So for this recipe, we’re using dino from the grocery store. Your kids will love making this dish. If you like this recipe, check out others in my blog and definitely check out my first cookbook, Caveman Chemistry, Bringing Science Back into Cooking. It’s available on lulu.com.

  • 1 – 10.5oz can chicken with rice soup
  • 1/2 cup uncooked Minute Rice
  • 1 – 12oz package frozen broccoli with cheese sauce
  • 1 – 10.5oz can cream of chicken soup
  • 1 cup grated cheddar cheese – or more
  • 12 – 16 frozen Dino Buddies chicken nuggets

Preheat the oven to 350. Pour the chicken with rice soup into a 9×9 pan. Add 1/2 soup can of water and spread the soup across the bottom of the pan. Sprinkle the Minute Rice over the soup. Layer the frozen broccoli over the rice. Drop spoonfuls of the cream of chicken soup over the broccoli. Sprinkle the grated cheese over the soup and broccoli. Put a single layer of frozen dino nuggets on top of the cheese. Bake the Dino Dinner 45-50 minutes, until the broccoli is cooked and the cheese is melted. Let the casserole cool for 5 minutes before serving.

 

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Does Anyone Love Caramel as Much as Me?

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I love all things caramel. And this snack definitely satisfies. Caramel Crispix even gets bonus points in the summer because you don’t have to heat up the oven and the house making it. Did I say the main ingredient is cereal so you can eat it for breakfast? Ding, ding, ding, extra bonus points! Make a batch today.

Caramel Crispix

  • 9 – cups Crispix cereal
  • 1 – cup brown sugar
  • ½ – cup margarine
  • ½ – teaspoon salt
  • ¼ – cup light corn syrup
  • ½ – teaspoon baking soda

Spray the inside of a large, heavy–duty, brown paper grocery bag with cooking spray.  Pour the cereal into the bag.  Line a large cookie sheet with 2 layers of wax paper.  Spray the top layer of wax paper with cooking spray.

Put the margarine, corn syrup, and brown sugar in a 4–cup glass measuring pitcher and microwave the syrup on high for 3 minutes.  Stir the syrup and microwave it again for 1 minute.  Remove the syrup from the microwave and stir in the salt and soda.  Keep stirring as the syrup foams up and turns light golden brown.  Pour the syrup over the cereal and stir it a little without getting burned.

Loosely, roll the top of the bag closed and microwave the bag of cereal on high for 1 minute.  Put an oven mitt on each hand to remove the bag from the microwave and shake the bag upside down and sideways.  Shake the bag of cereal gently so the bag won’t tear.  Microwave the bag for another minute.  Shake the bag again and dump the cereal onto the cookie sheet to cool.  Even though one batch seems like a single serving, try not to eat all of the cereal before breaking it up in a bowl to share.  Store any leftovers in a Ziploc bag.

It’s the Most Wonderful Time of the Year!

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Family, Friends, Food, Fun. I love Christmas! Families gather around the world to revel in  the joy of the holiday season and family fellowship. Friends party and exchange gifts. Cards and family newsletters are sent to all the wonderful extended families. Lurking in the background of every event is the best food EVER. December is the month of candy making, bread baking, cupcaking, diet forsaking, tastebud waking, leftover taking, and overstuffed stomach aching. December is also the month of peppermint – drinks, candy, ice cream. For years, December was the only time you could find peppermint chocolate chips in the grocery store, which is why peppermint brownies were considered a Christmas treat. These brownies are a huge hit at any gathering.

Christmas Peppermint Brownies

Brownie:

  • ½ – cup butter or margarine, softened
  • 1 – teaspoon vanilla
  • 1 – cup sugar
  • 1¾ – cups Hershey’s chocolate–flavored syrup
  • 4 – eggs
  • 1 – cup flour
  • ½ – teaspoon salt

Filling:

  • ½ – cup butter or margarine, softened
  • ½ – teaspoon peppermint extract
  • 2 – cups powdered sugar
  • 4 – drops green food coloring
  • 1 – tablespoon water

Frosting:

  • 9 – tablespoons butter or margarine
  • 1 – 10 ounce bag mint chocolate chips

Preheat the oven to 350. Grease a 13x9x2 pan. In a large mixing bowl with the mixer on medium speed, cream the butter and sugar until light and fluffy. Beat in the eggs, salt, vanilla, and chocolate syrup. Reduce the mixer speed to low and add the flour. As soon as the flour is moist, turn the mixer on medium and beat the batter for 3 minutes. Pour the batter into the prepared pan and bake the brownies for 30–40 minutes, until done. The brownies may look wet in the middle so use a toothpick to make sure they’re done. Allow the brownies to cool to room temperature. It’s ok if the brownies pull away from the sides of the pan as they cool.

In a large mixing bowl with a mixer on medium speed, cream the butter and powdered sugar. Beat in the water, peppermint, and food coloring until the filling is creamy and turns a soft green. Spread the filling evenly over the brownies, just to the edges. Refrigerate the brownies at least 2 hours, until the filling is set.

In a small saucepan over low heat, melt the butter and mint chocolate chips, stirring occasionally. Do not boil the chocolate. When the butter and chips are melted, remove the pan from the heat and cool the chocolate for at least 30–60 minutes, stirring occasionally. Spread the frosting over the green filling and refrigerate the brownies until the frosting is set. Store the brownies in the refrigerator.

Gorge the Gourd!

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Isn’t it a little backwards that we gorge on pumpkin before Halloween? Shouldn’t we be gutting all of our carved pumpkins on November 1st and baking those wonderful pumpkin pies? Well maybe that’s the logical way, but honestly we just can’t wait any longer. The cool Fall air kindles that pumpkin craving. Just look around. We have pumpkin pie, pumpkin coffee, pumpkin shakes, pumpkin bread, pumpkin muffins, pumpkin cake, pumpkin pancakes… pumpkin, pumpkin, pumpkin.

I have some terrific pumpkin recipes in my cookbook. If you love pumpkin, you will love every one of those recipes. Today, I’m sharing a simple snack for that pumpkin fix. I know you will enjoy it.

Fall Dip

  • 1 – 3.5 ounce box butterscotch pudding mix
  • ⅛ – teaspoon allspice
  • 1 – 5.1 ounce box instant vanilla pudding mix
  • ⅛ – teaspoon nutmeg
  • ½ – teaspoon cinnamon
  • 1 – 15 ounce can 100% pure pumpkin
  • ¼ – teaspoon ginger
  • 1 – 16 ounce tub Cool Whip, thawed

In a large mixing bowl, combine the pudding mixes with the cinnamon, ginger, allspice, and nutmeg. Blend in the pumpkin with a mixer on low speed. Increase the mixer speed to medium and beat in the Cool Whip until the dip starts to thicken. Put the dip in a nice bowl and refrigerate at least 3 hours. Serve the dip with animal crackers or graham crackers.