Colleen's Kitchen Recipe Swap

Welcome friends, newbies, followers, and readers! It's time for more weekly recipe swapping fun. Feel free to share any and all family favorites here until 11 PM Sunday evening (EST).

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If you'd like to participate, simply write up your post and leave the link here with MckLinky. Please remember to mention my name and link to my blog within your posts as well. And feel free to grab the Colleen's Kitchen button above for your posts and/or sidebar. Thanks for joining in! It's been such fun pouring over the weekly entries...

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:: Check out more recipe swapping goodness here ::

I recently stumbled upon this recipe when I discovered an unopened bag of Nestlé chocolate and mint chips in my baking cupboard and went looking for inspiration. These cookies are addictive, delicious, and super easy to make. A wonderful twist on an old favorite. I hope you'll enjoy them too!

Mint Chocolate Chip Cookies
(based on a recipe from Tasty Kitchen)

2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt

2 sticks butter, softened
3/4 cup packed brown sugar
3/4 cup sugar
1 1/2 tsp. peppermint extract
2 eggs

1 1/2 cups chocolate chips or chocolate and mint chips
1 cup Rice Krispies cereal

Preheat oven to 375º. In a large bowl, combine dry ingredients and set aside. In another bowl, cream sugars and softened butter together until smooth. Stir in peppermint extract and eggs. Add sugar mixture to dry ingredients and stir until well combined. Fold in chocolate chips and Rice Krispies. Drop by heaping tablespoonfuls onto ungreased cookie sheets and bake for about 8-11 minutes. Cool on wire racks and enjoy. Makes 36 cookies

*** If you're not in the mood to bake all three dozen cookies at once, flash freeze the dough balls for about 20 minutes and transfer to a Ziploc bag. When you're ready to bake, remove dough balls from freezer, place on ungreased cookie sheets, and bake for about 12-15 minutes. ***

(click here for printable recipe)

Thanks, as always, for joining in the fun. Have a wonderful weekend!

feeling the kitchen love

As many of you know, our house is a garrison-style colonial that was built in 1969. It has great bones and we've been fortunate that many of our projects have involved mostly paint, creativity, and a ready DIY spirit. Some projects, however, remain on the list because they will require a little more effort and expense. Our kitchen is one such project. We have lots of ideas and I can envision how it will all look and feel ... someday. In the meantime, we at least need a little more counter space for all of the crafting, cooking, creating, and baking that goes on here:



I am practically giddy about this Christmas Tree Shops vacation find! It's the perfect size (and price) for our available kitchen space. It's also incredibly sturdy and loaded with storage options. Another welcome plus. I'm in heaven and I've already given this cute little island quite a workout. Lots of meal prepping and some very special crafting too:









I was even more pleased on Monday when Brendan and I stopped by Jo-Ann Fabrics in search of some baskets for the shelf. There were loads to choose from ... and all of them were half price. Now that's my kind of shopping! It pays to be patient and it's always such a thrill when everything comes together.



And so ... we're another baby step closer to having that warm, welcoming, and more work-friendly kitchen I'm envisioning. Of course, this means we've also added another item to the "to paint" list. White just isn't going to work, but a nice country red will do just fine. I can see it already ....

Have a wonderful day and thanks, as always, for stopping by. It's always such a treat to have you here. If you want to come paint with me, let me know ...

I'll be back on Friday to host more recipe swapping fun. See you all then!

Vermont Vacation Fun

Goodness ... it's been awhile, hasn't it?

Like many of you, we've been busy enjoying the beautiful weather, lots of outdoor activities, and all things springtime. We've also managed to work on some house/yard projects in between having quite a bit of April vacation fun -- complete with a trip to Burlington, VT. Here are some highlights from our touristy adventures at Ben & Jerry's, Cabot Creamery, Cold Hollow Cider Mill, and Vermont Teddy Bear Factory:





















Thanks, as always, for visiting! I'll be back on Wednesday with an exciting new kitchen find. In the meantime, enjoy your week and a return to the routine...

Colleen's Kitchen Recipe Swap

Welcome friends, newbies, followers, and readers! It's time for more weekly recipe swapping fun. Feel free to share any and all family favorites here until 11 PM Sunday evening (EST).

•••••••••••••••••••••••••••••••••••••

If you'd like to participate, simply write up your post and leave the link here with MckLinky. Please remember to mention my name and link to my blog within your posts as well. And feel free to grab the Colleen's Kitchen button above for your posts and/or sidebar. Thanks for joining in! It's been such fun pouring over the weekly entries...

•••••••••••••••••••••••••••••••••••••

:: Check out more recipe swapping goodness here ::

What can I say? Sometimes a little comfort food really hits the spot. We enjoyed this new (and easy!) recipe late last week. I hope you will too!

On an unrelated note, if you have any must-make jam or jelly recipes, I'd love to hear about them. I'm looking to do more than just the usual freezer strawberry jam this summer and I would most certainly welcome any sure-fire canning tips or links as well. Thanks so much!

Chicken Stuffed Shells
(based on a recipe from Tasty Kitchen)

12 oz. box jumbo pasta shells, cooked and cooled
2-3 chicken breasts, cooked and shredded
1/2 cup Light Miracle Whip
6 oz. box chicken stuffing, prepared
26 oz. can cream of chicken soup
14 oz. can chicken broth
1 cup reduced fat shredded cheddar cheese

Preheat oven to 350º. Combine shredded chicken, Miracle Whip, and stuffing. Stuff shells and place in a greased 9x13 pan. Mix broth and soup together and pour over shells. Sprinkle with cheese and bake for 30-35 minutes.

(click here for printable recipe)

Have a wonderful weekend, everyone! Thanks, as always, for joining in the fun!

a little makeover fun

Can you tell I've been having lots of fun with my new sanding tools?

What's been making you smile this week in between the everyday chores and busyness? I'd love to know...

Colleen's Kitchen Recipe Swap

Welcome friends, newbies, followers, and readers! It's time for more weekly recipe swapping fun. Feel free to share any and all family favorites here until 11 PM Sunday evening (EST).

•••••••••••••••••••••••••••••••••••••

If you'd like to participate, simply write up your post and leave the link here with MckLinky. Please remember to mention my name and link to my blog within your posts as well. And feel free to grab the Colleen's Kitchen button above for your posts and/or sidebar. Thanks for joining in! It's been such fun pouring over the weekly entries...

•••••••••••••••••••••••••••••••••••••

:: Check out more recipe swapping goodness here ::

Since grill season is upon us a bit early this year, I thought it might be fun to re-post this summertime family favorite. We love making this meal on a hot night, especially for company. It's easy, delicious, and just a little different. I hope you'll enjoy it too!

Jamaican Jerk Chicken Salad
(based on a recipe from my Auntie Helen)

2-4 chicken breasts

3/4 cup oil & vinegar dressing (I like Ken's Steakhouse Lite or Newman's Own)
2T jerk sauce (I use Tiger Sauce)
1/2 tsp. thyme
4 green onions, sliced

1 pkg. salad mix (any that you like)
1 mango, peeled and cubed
1 cucumber, peeled and sliced
1/4 cup cashews

Combine marinade ingredients and reserve half to use as dressing. Marinate chicken for at least 30 minutes. Overnight is even better if you have the time.

Grill chicken. Cool and slice. Arrange individual salads, drizzle with dressing, and serve. Makes 4 large servings.

(click here for printable recipe)

Thanks, as always, for joining in the fun! Have a terrific weekend!

::: This Easter :::

This Easter was a warm, happy, sunny, and memorable day here in Midcoast Maine.

I hope yours was too! Enjoy your many Easter time blessings, my friends. As well as this lovely spring sunshine and warmth.

See you all again soon!

Colleen's Kitchen Recipe Swap

Welcome friends, newbies, followers, and readers! It's time for more weekly recipe swapping fun. Feel free to share any and all family favorites here until 11 PM Sunday evening (EST).

•••••••••••••••••••••••••••••••••••••

If you'd like to participate, simply write up your post and leave the link here with MckLinky. Please remember to mention my name and link to my blog within your posts as well. And feel free to grab the Colleen's Kitchen button above for your posts and/or sidebar. Thanks for joining in! It's been such fun pouring over the weekly entries...

•••••••••••••••••••••••••••••••••••••

:: Check out more recipe swapping goodness here ::

March is most definitely our busiest birthday month here in Midcoast Maine. Which means I'm always on the lookout for the next must-make birthday treat. These delicious little cupcakes were everything I hoped for and more this year. Sweet, simple, light, and delicious. Do yourselves a favor and whip some up soon. You won't be disappointed! (By the way, they are delicious with or without frosting ... just in case you were wondering.)

Lemonade Cupcakes

(based on a recipe from Recipezaar)

1 (6 oz.) can frozen lemonade concentrate, thawed
1 (18.25 oz.) box white cake mix
1 (8 oz.) carton low fat sour cream
3 oz. cream cheese, softened
3 eggs
1 (12 oz.) can cream cheese frosting, optional


Preheat oven to 350º. Combine lemonade concentrate, cake mix, sour cream, cream cheese and eggs in a large bowl. Beat with mixer until well blended. Spoon batter into paper-lined muffin tins, filling 3/4 full. Bake at 350º for about 20 minutes. Cool completely before frosting.

(click here for printable recipe)

Thanks, as always, for joining in the recipe-related fun! Have a wonderful Easter Weekend!