Snow Day ~ Snow Cream

In honor of this crazy snow day we made Snow Cream. I don't know about you but this just brings back childhood memories. Every time we had a "second" snowfall my mom would send us outside with her largest Tupperware bowls to scoop up some snow. For some reason unbeknown to me, you aren't aloud to use snow from the "first" snowfall of the year. It's tradition so we didn't mess with it. We would spend part of our snow days sitting in the warmth of the house filling ourselves with yummy snow cream, watching movies and playing games.

So, many years later here we are sitting with a huge second or third snowfall, eating snow cream and watching movies in our warm house. We used sweet condensed milk in our recipe growing up but since I didn't have any I found a different recipe that tasted just the same.

*Snow* Cream:

1 Gallon of Snow

2 Cups of Milk

1 Cup of Sugar

1 T of Vanilla

Send the kids outside to get some good, clean snow. In a medium sized bowl mix: milk, sugar and vanilla. In a large bowl combine the mixture with the snow. Mix it up and serve it like ice cream. Enjoy!

Chicken Spaghetti

Source: Pioneer Woman
http://www.thepioneerwoman.com/

I love the Pioneer Woman's site. She has awesome step by step pictures. I have learned a lot from her! I made this recipe in hopes that my kids would like it and they did! This is one of our go-to meals. It is also an inexpensive meal.

Ingredients:

2 cups cooked chicken
3 cups dry spaghetti, broken into two inch pieces
2 cans Cream of Mushroom soup
2 cups grated Sharp Cheddar cheese
1/4 cup finely diced green pepper
1/4 cup finely diced onion
1 jar (4 ounce) diced pimentos, drained
2 cups reserved chicken broth from pot
1 tsp Lawry's Seasoned Salt
1/8 tsp Cayenne Pepper

Cook chicken and set aside. I boil my noodles in that same pot. I chop up the chicken, onion and green pepper. Reserve 1 cup of cheddar cheese for the topping. Combine all of the ingredients into a large bowl. Add spaghetti; then mix. Pour into casserole dish and top with remaining cheese. Bake at 350 for 45 minutes. This can be frozen for up to six months.

Fall Kisses

We made this for Todd's teacher, Miss Moretti, for the October Cookie of the Month. This is so easy to make. Miss Moretti requested the recipe! You can only find these particular kisses around fall time and I found them at Target.

Get someone to peel all the kisses from their wrappers. You may have to buy an extra bag because these kisses are hard to resist.

1 Spice Cake Mix
14 oz can pumpkin
1/2 cup sanding sugar (I didn't have any so I used regular)
1 bag Hershey's Pumpkin Spice Kisses

Preheat oven to 350 degrees. In a mixer beat the cake mix and pumkin until well combined, about 45 seconds. With a cookie scoop, scroop dough and roll top half in sanding sugar (dough is sticky) then place onto baking sheet. Bake for 11-13 minutes, or until cooked through. Quickly transfer to a cooling rack and immediately press kisses into the center of each cookie. I immediately place cooling rack into the fridge for 15 minutes so the kisses don't melt.

Makes 36 cookies.

Pumpkin Spiced Cream Cheese Breakfast Rolls

by Picky Palate
www.picky-palate.com

I could eat these in a boat. I could eat these with a goat. I could eat these here or there. I could eat these anywhere!

2 packages/can Pillsbury Crescent Rolls
4 oz cream cheese, softened
1/4 c brown sugar
1/4 c canned pumpkin
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg

Preheat oven to 350 degrees. Unroll crescent rolls to form 4 rectangles placed side by side. pinch seams together to form one long rectangle. Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined. Spread mixture over crescents leaving a 1/2 inch border around edges. Starting at long end, roll up then cut into 1 inch pieces. Place around 2 - 9 inch cake pans that have been sprayed with cooking spray. Bake for 28-30 minutes or until rolls are golden brown. Remove and let cool for 10 minutes. Frost warm rolls with cream cheese frosting recipe below.

Frosting:
4 oz. softened cream cheese
1/2 c powdered sugar
1/2 tsp vanilla
1 T canned pumpkin

Mix well all ingredients into a large bowl until smooth. Spread over warm rolls.

Sweet and Sour Chicken

serves 4

4 boneless, skinless chicken breasts, cut into cubes
6 T flour seasoned with 1/2 tsp salt and 1/2 tsp pepper
1/4 cup olive oil
1/8 cup cornstarch
1 tsp salt
1/4 tsp pepper
1/4 c brown sugar
1/4 c vinegar
1 20 oz. can pineapple tidbits (reserve juice)
1/2 cup pineapple juice (reserved juice)
1/2 cup chicken broth
1 T soy sauce
1 red bell pepper, sliced

Coat chicken in flour and fry in olive oil until browned. Drain and set aside. In same skillet, combine cornstarch, salt, pepper, brown sugar, vinegar, pineapple juice, chicken broth and soy sauce. Cook and stir until boiling. Reduce heat and cook for 2 minutes. Add chicken, peppers and pineapples. Cook until heated through. Serve over rice.

Hawaiian Meatballs

The time to prepare and cook this recipe can be cut in half by using pre-made (frozen food section) meatballs. My kids really like this meal!

Sauce:
1 T oil
1 C pineapple juice
1 T soy sauce
6 T water
1 tsp water
1/2 C water
3 T cornstarch
1 can pineapple chunks

Meatballs:
1 lb Hamburger
1 egg
1 T cornstarch
1 tsp salt
2 T dry onions
dash of pepper

For sauce; combine all ingredients, except half the water, cornstarch and pineapple chunks. Bring to boil. Mix the water and cornstarch and add to mixture; stir until thickened. Add pineapple chunks.

For meatballs: Combine all ingredients; form into walnut-size balls. Cook on 350 for 20 to 25 minutes.