Recipe Review: Bacon Veggie Pasta

I give Bacon Veggie Pasta a 3/5.  I found the recipe on Light and Tasty (i.e. Taste of Home).  However, I do make it on occassion because it has many healthy vegetables in it that I usually have on hand, and it is cheap.

5-Star Recipe Review: Rice Crispy Peanut Butter Bars

I first had these at a company potluck and loved them.  So I found a recipe on Cooks.com.  I made them once and edited the recipe ever so slightly (but importantly).

Rice Crispy Peanut Butter Bars

1 c. white sugar

1 c. Karo syrup
Dash of salt
2 c. peanut butter
6 c. Rice Krispies

Combine syrup, sugar and salt; stir over heat until almost boiling.  Stir in peanut butter and add Rice Krispies. Pat into jellyroll pan to cool.

Glaze:
1/4 c. margarine
1/4 c. brown sugar
1 tbsp. vanilla
1 1/2 c. powdered sugar

Melt butter and mix with brown and powdered sugar. Beat until smooth, then add vanilla.  Spread over bars.

Poppyseed Glaze Bread with Strawberry Jam

I found this recipe on the internet years ago and I make it ALL the time. But I don't have the reference to give credit to. I've made a couple of changes.

Almond Poppyseed Cake


* 3 cups all-purpose flour
* 1 1/2 teaspoons salt
* 1 1/2 teaspoons baking powder
* 3 tablespoons poppy seeds
* 1 1/3 cups vegetable oil
* 3 eggs
* 1 1/2 cups milk
* 2 1/4 cups white sugar
* 1 1/2 teaspoons vanilla extract
* 1 1/2 teaspoons almond extract
* 1/4 cup orange juice
* 1/2 teaspoon almond extract
* 1 teaspoon vanilla extract
* 2 1/2 cups confectioners' sugar

Preheat oven to 350 degrees F (175 degrees C). Grease bottoms of two 9-inch loaf pans. Mix together flour, salt, baking powder, poppy seeds, oil, eggs, milk, sugar, vanilla, and almond flavoring. Pour into prepared pans. Bake at 350 degrees F for one hour. Poke holes in top of loaves and pour glaze over.

Glaze: Mix orange juice, 1/2 teaspoon almond flavoring, 1 teaspoon vanilla, and sugar.

Orange-Pinneapple-Raspberry Sherbet

This recipe comes from Prudence Pennywise in May 2008.  I have the claim to fame that I used to live next door to her youngest sister when they first moved to Utah.  I got lots of the family recipes, then lost them all, much to my dismay, before I had a chance to try them.  The whole family is very talented.

The sherbet gets icy - more the longer it waits - but it is SO easy that I don't mind.  Just think italian ice, not ice cream.   It fits two batches in my Cuisinart pre-freeze ice cream maker bowl, so I make it twice and eat it fresh.  Here is her site but in case you can't find the recipe:

Orange-Pineapple-Raspberry Sherbet
1 (14 ounce) can condensed milk
4 cups orange soda
1 (8 ounce) can crushed pineapple with juices
1 small banana, chopped
1 and 1/2 cups frozen rasberries, slightly crushed

In a large bowl, stir together milk, soda, and pineapple. Process in ice cream maker until almost set; add in banana and raspberries. Freeze until serving time.

Blueberry Oat Bars

I found the Blueberry Oat Bars recipe on Cookie Madness.  I would say cook the bottom less time because it was too crunchy, double the blueberry layer because they were lacking in flavor, and cut all the salt because they are very salty with the baking soda.  And the nuts are questionable.  I think next time I'll leave them out.