Here's her site: http://www.thepioneerwomancooks.com/

OHHHH I LOVE THE PIONEER WOMAN...check out:

www.thepioneerwomancooks.com

It is an AWESOME site with pictures of every step of the recipe! GREAT STUFF!! And she has such a fun way of presenting her stuff!

*You have to check out the Apple Dumplings too! They are soo good!*

THANKS!!!! this is what we are having tonight!!!

Um, yah.

So we are having grilled cheese and tomato soup.
But, I cooked LAST night.

Ah. The perils of being a TM!

Does anyone like linguini and clam sauce, I have a dynamite recipe for one?

LISA... me me me please...

Here it is straight from grandma's kitchen: Linguini and clam sauce:

Saute 1 small quartered onion and 4 cloves of garlic in olive oil on medium heat ( pour just enough oil in the bottom of a 4 quart pot to cover), until onion is transparent. Remove onion and discard. Keep the garlic in. Next, add 1 dozen chowder clams( you can go to you local seafood store, have them open the shells, SAVE the juice and clams) that have been chopped up in LARGE pieces. Also add the clam juice, straining it through a fine strainer to keep shell pieces out. Cook this until it becomes frothy, watching it so it doesn't over flow. After it has reached frothy stage, lower heat and add 1 can(large) of tomato puree and 1 can (small) of tomato paste. Depending upon how much juice was in the clams you may have to add a little water to make it a nice smooth consistency. Add 2 tbs of oregano, 2 bay leaves, fresh cut up parsley and fresh cut up basil. Sprinkle a little black pepper to taste. Cook this slowly over a steady but not bubbly heat on the stove for 2 hours, stirring often. Cook up 1 lb. your favorite brand ( I like fresh) of linguini until it is al dente (not gummy, just slightly chewy to the taste), drain, add some sauce over it and mix in. Serve and pour additional sauce on top of each serving. If cooked long enough, the clams should be tender not chewy and tough. Mange!

That sounds soooo GOOD!!! Thanks Lisa.

My husband, asked... "So what gave you this idea?" as he's dishing up seconds!!!! (I made my own spread with cream cheese and Johnny's Garlic Spread Seasoning) HE LOVED IT!!! the kids took awhile to convince it was good, but then they devoured it too. (and I'm eating leftovers for lunch.)

I just said, almost smug like. "Bella's Kitchen on TwilightMoms" Now, maybe just maybe HE won't complain about how much time I'm on here. As long as it's improving dinner that should help.

So tonight is left-overs but I thought with the nice weather I would make a "spring-time" addition. This is a huge crowd pleaser, and a fairly healthy one also...hope you enjoy!

Fruit Salsa and Cinnamon chips

2 kiwis
2 golden delicious apples
(8 oz) raspberries
1 lb. strawberries
2 Tbsp. white sugar
1 Tbsp. brown sugar
3 Tbsp. fruit preserve (I use sugar-free peach)
10 (10-inch) flour tortillas
butter flavored cooking spray
2 c. cinnamon & sugar mix

Peel and dice kiwis; peel, core and dice apples; slice strawberries and raspberries. In a large bowl thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar, and fruit preserves. Cover and chill in the refrigerator for at least 15 minutes. Preheat oven to 350-degrees. Coat one side of each flour tortilla with cooking spray. Sprinkle with cinnamon and sugar. Repeat on remaining side. Cut into wedges. Spread wedges out on a cookie sheet and bake 8-10 minutes. Allow to cool approximately 15 minutes. Serve with chilled fruit salsa. AND ENJOY...they won't last long!

Yay! I'm glad it worked out well for you! I'm loving the recipes on here...

That sounds really good! I'm searching for new recipes! I'm going to have to try this!

All of these sound so good, I will have to try them!

These all sound really amazing!
I think someone mentioned a Rachael Ray recipe. Here's one I totally cribbed from her show on Wednesday with a few minor changes.
She called it "Chicken Pot Pie Pockets":
Oh, and I'm a real estimator in the kitchen and I go heavy on veggies so this isn't really precise but doesn't have to be:

Filling:
1 1b. cooked chicken (cubed)
1 carrot shredded or diced small
1/2 cup frozen peas
1/2 cup frozen corn
3 red potatoes boiled and cubed
2 Tbsp chopped parsley
gravy (see below)

Heat oven to 375 degrees.
Get 2 "Pillsbury" crescent roll packages and open and roll out flat on a clean surface. Each roll of dough is perforated into 4 rectangles which are all cut diagonally into 8 triangles. Pull apart the rectangles and press back together the diagonal cut. This will give you 8 rectangles of dough. Place 4 rectangles evenly spaced out on a cookie sheet - the dough is buttery enough that it shouldn't require greasing the pan.
Cook the potatoes and chicken and put in bowl large with the other filling ingredients.
The gravy: make a rue in a sauce pan - melt a tablespoon of butter over med - med high heat, add a tablespoon of flour and whisk until blended. It will be runny but keep stirring and let it bubble down but not burn. Ideally, it should get a little dry and crumbly (add more flour if needed but not too much or you'll get my famous wallpaper paste gravy!). Slowly add chicken broth (I chose free range low sodium for a healthy alternative) and stir until it looks more like a thick sauce (about a cup). Add some cream, half-in-half, or milk (about a half cup) until sauce is runny and looks like gravy. Add salt and pepper to taste. Rachael Ray said to add a spoonful of dijon mustard which I forgot but probably tastes really good with the gravy.
Ok, so pour the gravy into your bowl of filling and everything together. Put a scoop in the center of each of the 4 dough rectangles and cover each with a remaining rectangle of dough. Use a little water to dampen the edges of the dough on the bottom and press the 2 dough layers together and finish with fork tines like you would on the edge of a pie. They should look like hot pockets now. Put in the oven and cook for about 20 minutes or until golden brown on top.
And viola! As Racheal Ray would say - YUM-O!

I have had this recipe before. My family loves it!