Sunday, December 27, 2009

Giant Sugar Cookies


(I got the picture off the site, I didn't take it)

I have to admit something slightly unheard of.. I don't like sugar cookies, well at least not the usual type. You know the type that you roll out and cut and then frost. I don't know why it's like a snowball of sugar slamming you in the face, just too much sugar... but I love these sugar cookies. These are not the type that you roll and cut, they are like the ones you might get at a bakery, with the sugar sprinkled on top... oh and I promise these are yummy. One of my five top cookie recipes!

**Found on Martha Stewart Website**

Giant Sugar Cookies

2 cups all-purpose flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
8 tablespoons (1 stick) unsalted butter, room temperature
1 1/2 cups sugar, plus more for sprinkling
1 large egg
1 teaspoon pure vanilla extract
1/4 cup sour cream

Directions
1.Preheat oven to 350 degrees, with one rack in upper third and another in lower third. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.
2.Using an electric mixer on medium-high, beat butter and sugar until light and fluffy, 2 to 4 minutes. Add egg and vanilla; beat well to combine.
3.With mixer on low, add half the flour mixture, followed by sour cream, then remaining flour mixture; mix just until smooth. (Dough will be stiff; you may need to finish mixing it by hand with a wooden spoon.)
4.Drop mounds of dough, each equal to about 3 tablespoons, 3 to 4 inches apart,(I did regular sized cookies instead of giant ones.. like a regular spoon full) onto two ungreased baking sheets; sprinkle with sugar. Bake until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 minutes, rotating sheets once halfway through. Transfer cookies to a rack to cool.

Friday, December 18, 2009

Pork Barbacoa Burritos or Salad

This is pretty amazing! I have had the recipe for a long time but haven't tried it because it seemed like a lot of work, but it was really easy. Basically you just throw the roast in the crockpot and you dump stuff on top and then the time making the dressing which was easy

Pork Barbacoa Burritos or Salad

Tomatillo Dressing

1 package Hidden Valley Ranch dressing mix
1 C. Mayonnaise
1 C. chopped Cilantro
2 cloves Garlic
3 Tomatillos (fresh or canned- found on ethnic foods aisle)
1/3 cup Buttermilk
1/4 tsp. Cayenne Pepper
Put all the ingredients into a blender. Blend until smooth.

**I made the rice but I think you could just cook it regular and it would still taste fine if you want to save time from this step**
Rice
4 tsp. Chicken Bouillon
4 tsp. Minced Garlic
1/2 bunch Cilantro
1 can diced Green Chilies
3/4 tsp. Salt
1 Tbs. Butter
1/2 Onion, chopped
3 cups Rice (not instant)

Put chicken bouillon, garlic, cilantro, diced green chilies, salt, butter & onion in a blender & puree until smooth. Poor into saucepan & add 5 cups water and bring to a boil. Add rice & simmer for 30 minutes.

**It seems like a long time to cook it so I never tried it, but it actually turned out perfect, I just stuck the roast in the night before at 11 and then it was ready at 5 for dinner the next day and I honestly hardly had to do anything**
Pork Barbacoa
5-6 pounds Pork Roast
1 Tbs. Cumin
1 C. Brown Sugar
12 ounces Taco Sauce
20 ounces Coca Cola

Place roast in a crock pot and add water halfway up roast. Cook on low for 12 hours. Drain out the water & add the remaining ingredients, then cook for 4 more hours. Shred the pork and cook for 2 more hours.
Serve in either tortilla or on salad.

Friday, December 11, 2009

The best ham ever!!!

This really was yummy and WAY easy and believe it or not it was better the next day! It wasn't dry at all!

Maple Brown Sugar Ham in the Slow Cooker

**found on my Kitchen Cafe**

7-8 pound bone-in spiral-cut ham
1 cup dark brown sugar
1/2 cup all natural maple syrup (yes, please use pure maple syrup and not pancake syrup)
2 cups pineapple juice

Use a 6-7 quart slow cooker. Unwrap the ham and discard flavor packet. Place the ham into the slow cooker stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 4-5 hours. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving.

Tuesday, December 8, 2009

CUPCAKES!!!!!!!!!!!

Gourmet Cupcake Platter
Excerpted from 101 Cupcakes in 10 Minutes
by Wendy Paul

Put a twist on the traditional Christmas cookie plate by offering your friends these gourmet cakes. And don't worry about spending hours in the kitchen—they're all a snap to make!

Chocolate Cream
Chocolate cream cupcakes are simple to prepare, yet elegant and full of rich chocolate flavors.

1 box chocolate cake mix
3 eggs
1 cup sour cream
2 cups heavy whipping cream
1/4 cup powdered sugar
1/2 cup grated chocolate, for garnish

Mix together cake mix, eggs, and sour cream until smooth. Bake at 350 degrees for 15-18 minutes or until cake springs back when lightly touched. Cool completely on a wire rack. When cooled, cut the top off and pull out some of the cake filling, leaving a solid wall of cake to support the filling. Whip the cream until stiff peaks form and add powdered sugar. Add whipped cream by the spoonful to the holes of all cupcakes and top with cupcake lid. Frost with desired frosting and garnish with grated chocolate.

Frosting suggestion: Chocolate Ganache

1 cup heavy whipping cream
12 ounces semi-sweet chocolate chunks or chips

Heat cream in a saucepan until it comes to a boil. Remove from heat and pour over chocolate in a mixing bowl. Stir to mix together. You can pout it over your cakes warm, or allow to cool slightly and be spread like frosting.



Chocolate Peanut Butter Cup
My neighbor said these cupcakes are sinful. But believe me, they are worth every bite.

1 box chocolate cake mix
3 eggs
1 cup milk
1 bag chocolate peanut butter cups

Mix together cake mix, eggs, and milk. Pour 2 tablespoons batter into paper liners and place a peanut butter cup on top. Fill paper liners 3/4 full. Bake at 350 degrees for 15-18 minutes or until the cake springs back when lightly touched. Remove from oven and allow to cool on a wire rack. When completely cooled, frost.

Frosting suggestion: Peanut Butter
1 cup peanut butter (chunky or smooth)
1/2 cup butter, room temperature
2 cups powdered sugar
3-4 tablespoons milk or cream
1 teaspoon vanilla extract

Combine peanut butter and butter in a large bowl, mixing together until light and fluffy. Stop mixer before adding sugar. Add sugar, 3 tablespoons milk or cream, and vanilla. Start slow and mix together, gradually increasing the speed. Mix until smooth and creamy. Add 1 tablespoon milk or cream if frosting is too thick.


Gingerbread Cookie
Feel like you aren't getting enough gingerbread with the holidays? Now you have a new way to satisfy the craving!

1 box spice cake mix
3 eggs
1/3 cup molasses
1/3 cup oil
1/2 cup milk

Mix together cake mix, eggs, molasses, oil, and milk. Pour into paper liners and fill 3/4 full. Bake at 350 degrees for 15-18 minutes or until the cake springs back when lightly touched.

Frosting suggestion: Orange Cream Cheese

8 ounces cream cheese, softened
1/2 cup butter, softened
3 3/4 cups powdered sugar
1 teaspoon orange extract
1/4 cup frozen orange concentrate

Beat cream cheese and butter until smooth and light. Stop mixer and add sugar, orange extract, and orange concentrate. Start mixer on slow and gradually increase the speed until frosting is fluffy. Frost and refrigerate.

Candy Cane
Make these for any Christmas gathering, and please your friends and family. The white chocolate chunks and crushed peppermint candy add to the taste and texture of the little cake.

1 box white cake mix
3 eggs
1 cup milk
1 teaspoon vanilla extract
1 recipe vanilla buttercream frosting

Peppermint candy for garnish

1 cup white chocolate chunks for garnish

Mix together cake mix, eggs, milk, and vanilla. Pour batter into the paper liners and fill 3/4 full.
Bake at 350 degrees for 15-18 minutes or until cakes are light golden brown. Remove from oven and cool completely on a wire rack. Frost with vanilla buttercream frosting and top generously with white chocolate chunks and crushed peppermint candies.

Vanilla Buttercream

1/2 cup butter, softened
3 3/4 cups powdered sugar, sifted
3-4 tablespoons milk or cream
2 teaspoon vanilla extract

Place butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds. Stop beating before adding sugar to avoid a large mess. Add sugar, 3 tablespoons milk or cream, and vanilla extract. Beat frosting starting on slow, increasing yours peed until frosting is nice and creamy. Add up to 1 more tablespoon milk or cream if frosting is too thick.

Sunday, December 6, 2009

Hearty Chicken Noodle Soup

2 chicken breasts
2 cubes chicken bouillon
3 cups chicken stock
2 cups chopped carrots
2 cups chopped celery
1/4 cup chopped onion
2 cans cream of chicken soup
1/4 cup evaporated milk
4 cups cooked old-fashioned noodles (sold at most grocery stores)

Boil chicken in water. Then cut into bite-sized pieces. Mix bouillon, stock, carrots, celery, and onion. Cook for 20 minutes. Add the rest and heat through.

Hearty Vegetable Soup

1 pound ground beef, cooked
1 can diced tomatoes (don't drain)
1 can corn, drained
3 potatoes, peeled and cubed
4 carrots, peeled and diced
2 stalks celery, chopped
1/2 onion, chopped
2 cups water
4 cubes beef bouillon
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 tsp. salt
1/4 tsp. black pepper
Combine all ingredients in a crock pot. Cover and cook on low heat for 6-8 hours.

Fast Rising Rolls

Dissolve:
1/2 cup warm water
2 Tbsp. yeast
1 Tbsp. sugar

Mix:
6 cups flour
1/2 cup powdered milk
1/4 cup sugar
1 Tbsp. salt

Make a hole in flour mixture and add:
1/2 cup oil
2 beaten eggs
2 cups hot water
dissolved yeast

Mix together evenly and let sit for one hour. Divide dough in half and roll out into a circle. Brush with melted butter and cut into wedges with a pizza cutter (12-16). Roll up from wide edge. Let rise 15-20 minutes. Bake in 375 degree oven for about 10 minutes. Repeat with remaining half of dough.

*Add orange zest to the melted butter that you brush on top at the end to make orange rolls.

Focaccia Bread

1 1/2 cups warm water
1 Tbsp. yeast
2 Tbsp. sugar
1 tsp. salt
3 cups flour
2 Tbsp. melted butter
1 Tbsp. dried basil
1/2 cup shredded Parmesan cheese


Soften yeast in water with sugar for ten minutes. Mix in salt and flour by hand. Let stand in bowl 10 minutes. Roll out dough into big circle. Spread melted butter on top. Sprinkle with basil and cheese. Let rise for 30 minutes. Bake for 20 minutes at 375 degrees.

Cornbread

This is Katy's recipe and it is heavenly. You'll never go back to cornbread from a box again.

1 cube softened butter
1 cup sugar
2 eggs
1 cup cornmeal
1 1/2 cups flour
1/2 tsp. salt
2 tsp. baking powder
1 1/2 cups milk
1/2 cup 'fat-full' sour cream (resist the urge to use light or fat free, trust me)

Grease pan. Cream butter and sugar. Add eggs, cornmeal, sour cream and milk. Mix dry ingredients together then add to wet mixture slowly. Bake @ 375 degrees for 25 minutes.

Artichoke Dip

1 8-ounce package cream cheese
1 cup mayo
1 cup sour cream
1 cup grated Parmesan cheese
2 cloves garlic, chopped
2 14-ounce cans artichoke hearts

Mix together. Put in small casserole dish and bake for 30 minutes at 350 degrees. Serve with your favorite crackers.

Christmas Wassail

1 gallon apple juice
1 can frozen orange juice concentrate
1 can frozen lemonade concentrate
1 cup sugar

Combine in a spice bag:
1 Tbsp. whole cloves
1 Tbsp. whole allspice
1 tsp. ground nutmeg
1 cinnamon stick

Combine all ingredients in crock pot and let it heat up on HIGH or heat on the stove and simmer for at least 30 minutes.

Saturday, December 5, 2009

French Peasant Bread

1 Tbsp. yeast
2 cups warm water
1 Tbsp. sugar
2 tsp. salt
4 cups flour
oil
corn meal
melted butter

Combine yeast, water, sugar, and salt in bowl and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and rise one hour or until doubled in size.
Flour hands, remove dough from bowl and place in two rounds on an oiled cookie sheet sprinkled with corn meal. Les rise an additional hour.
Brush top with melted butter and bake at 425 degrees for 10 minutes. Remove from oven and brush again with melted butter. Serve warm.
Delicious!!!!

Favorite Pizza Crust

1 Tbsp. yeast
1/4 cup warm water
3 cups flour
1 tsp. salt
2 Tbsp. olive oil
2 Tbsp. honey
3/4 cup cold water

Dissolve yeast in warm water and let stand for 10 minutes. In mixing bowl, combine flour, salt, olive oil, honey and cold water. Add yeast mixture and knead with dough hook (or by hand) for 5 minutes. Form into a ball and place in oiled bowl. Cover with plastic wrap and let rise about 1 hour.

Divide dough in half and shape each half into a 12" round. Prebake crusts for 10 minutes at 450 degrees before adding toppings. After topping pizzas, bake again for 10-12 minutes. Makes 2, 12" pizzas.

Pumpkin Pancakes and Vanilla Syrup

Pancakes:
2 cups Bisquick baking mix
2 Tbsp. brown sugar
2 tsp. cinnamon
2 eggs
1 (12 oz.) can evaporated milk
1/2 cup pumpkin
2 Tbsp. oil
1 tsp. vanilla

Mix dry and wet separately, then combine to make batter.


Vanilla Syrup:
1 cup sugar
1/2 cup buttermilk*
1 cube butter
1/2 tsp. baking soda
Combine all and boil for one minute.
Add:
1 tsp. vanilla
*no buttermilk? Make your own by adding 2 tsp vinegar or lemon juice to 1/2 cup milk and let sit for a few minutes.

Monday, November 30, 2009

Peanut Butter Cookies

These really are the best PB Cookies. They stay soft and chewy and aren't crumbly. YUM! I can't believe I never posted these :)

Peanut Butter Cookies

2 c oats
1 1/4 c flour
1 t baking soda
1 t salt
1 c butter
1 c peanut butter
1 c sugar
1 c brown sugar
2 eggs
1 t vanilla

Beat butter & peanut butter until smooth. Beat in sugars and eggs. Beat in vanilla. Add oats & dry ingredients. Drop by spoonfuls on ungreased cookie sheet. Do not flatten. Bake at 350 for 10-12 minutes

Salsa Verde Tostadas

Salsa Verde Tostadas

4 flour tortillas
1/2 cup shredded monterey jack cheese
1/2 cup shredded sharp cheddar cheese
2 1/2 cups cooked, shredded chicken or pork
1 cup green salsa (salsa verde) plus more for serving
1/4 cup plus 2 tablespoons chopped cilantro
1 can black beans, rinsed and drained
1/4 teaspoon ground cumin
Toppings: lettuce, tomatoes, sour cream, avocado, etc.

Preheat oven to 400 degrees. Arrange the tortillas on a rimmed baking sheet. Sprinkle the cheese evenly over the tortillas, bake until golden brown, about 8-10 minutes.

Meanwhile, in a medium bowl, toss together the chicken (or pork), salsa verde, 1/4 cup cilantro, beans, and cumin (this can marinate all day if you like). Spoon mixture evenly over the tortillas and bake until heated through about 8 minutes.

Top warm tostadas with lettuce, tomato, and sour cream and other toppings as desired. Sprinkle with remaining cilantro. Serve immediately with additional green salsa if desired.

Sunday, November 29, 2009

Spinach Chicken & Pasta Salad with Teriyaki Vinaigrette

Chad is doing the biggest loser competition at his work so I have been trying (I say trying cause I am prego and sometimes cinnamon rolls just have to be made) to find him some more healthy meals. We made this tonight and it was pretty good. It wasn't the usual which was nice, sometimes something different is just what you need.

I didn't stick the water chestnuts in and I halved it and it still made a TON! So maybe half the dressing but only use some of it and then stick the rest together. I didn't use alot of chicken and in hindsight I wish I had cause it was so yummy when I got it in a bite... so don't skimp on the chicken. Let me know if you try and it and like it... it's not my usual type of recipe but I am glad I tried something different :)

Spinach Chicken & Pasta Salad with Teriyaki Vinaigrette
*found on my kitchen cafe

Dressing:
1 cup canola oil
1/3 - 2/3 cup bottled teriyaki sauce (I used 1/3 cup but you may want to add more depending on your taste)
1/3 cup rice vinegar
1/3 cup cider vinegar
6 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Salad:
16 oz. bow tie pasta, cooked al dente, drained and cooled
1 bag fresh spinach (9 - 10 oz)
6 oz. craisins
2 (11 oz.) cans mandarin oranges, drained
1 (8 oz.) can water chestnuts, drained and slivered
1/2 cup chopped fresh parsley
4 green onions, thinly sliced (white and green parts)
1/4 cup sesame seeds, toasted
6 oz. honey roasted peanuts
2 cups cooked chicken, tossed with 2-3 tablespoons teriyaki sauce

In a blender, combine all the dressing ingredients and blend until well combined and smooth. Mix about 1 cup of the dressing with the cooked pasta in a large bowl and marinate for at least one hour Combine the remaining salad ingredients in a large bowl. Just before serving, add pasta and toss. Add dressing to taste and toss. Serve immediately.

Friday, November 13, 2009

Cinnamon Rolls

YEA... I finally conquered the cinnamon roll!! These are Paula Deen rolls and they are SO YUMMY!! Just a little fyi (and I am sure you all probably know this but I didn't)... I always avoided recipes that called for scaled milk, basically cause it sounded hard. But I finally looked it up and it mean to put the milk on the stove and stir it until it is almost boiling.. until right when you start to see the bubbles forming on the outside... just make sure you are stirring the whole time. It literally took 4 minutes and it was ready, way easy!


Cinnamon Rolls
Dough :
•1/4-ounce package yeast
•1/2 cup warm water
•1/2 cup scalded milk
•1/4 cup sugar
•1/3 cup butter or shortening
•1 teaspoon salt
•1 egg
•3 1/2 to 4 cups all-purpose flour

Filling:
•1/2 cup melted butter, plus more for pan
•3/4 cup sugar, plus more for pan
•2 tablespoons ground cinnamon
•3/4 cup raisins, walnuts, or pecans, optional

Glaze:
•4 tablespoons butter
•2 cups powdered sugar
•1 teaspoon vanilla extract
•3 to 6 tablespoons hot water

Directions
Heat oven to 350 degrees F.
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

Wednesday, November 4, 2009

Crock pot Chili

Crock pot Chili

1 lb. Hamburger
Little bit of Barbeque Sauce (maybe 2 tablespoons)
3 or 2 cloves of garlic (chopped finely)
Chili powder (you pick how much, the more you use the hot it will be)
1 can minced tomatoes
1 can tomato paste
2 T sour cream
Brown sugar (your choice, the more you use the sweeter it will be) (about a 1/4c)
2 cans of beans (pinto, kidney, black beans once again you choose)
the following is optional:
mushrooms
green or white onions

Sauté the onions, mushrooms and garlic in skillet and then add the hamburger until fully cooked. Dump into the crock pot and add all the rest of the ingredients and cook for 4 to 6 hours.

Monday, November 2, 2009

Taco Soup

Soup:
1 lb. ground hamburger
1 onion, chopped
1 can corn
1 can tomato sauce
1 pkg. taco seasoning
2 cans kidney beans
1 can stewed tomatoes

Desired toppings such as:
shredded cheese
tortilla chips
sour cream
olives
Brown hamburger with onion. Add corn (do not drain), tomato sauce, beans (I did not drain one can and drained the other), tomatoes and taco seasoning. If you want it seasoned a little more you can add some chilli powder and cumin. Warm through. Serve with toppings.


Also, you probably have an awesome homemade cornbread recipe, but if you are short on time, I LOVE this:

You can find it anywhere. :)

Sunday, November 1, 2009

Chewey Gooey Brownies

2/3 cup evaporated milk, divided
40 Kraft caramels, unwrapped
1 cube butter
1 german chocolate cake mix
1 package chocolate chips

Mix 1/3 cup evaporated milk, cake mix and butter. Spread half of this mixture in the bottom of a greased 9X13 pan. Bake for 15 min. @ 350. Melt caramels and remaining evaporated milk in a pot over the stove on med low, stirring constantly. Pour over baked brownies. Sprinkle on the whole bag of chocolate chips. Then plop remaining cake mixture over chocolate chips. Bake for 15 more min. Let cool before cutting or serving.

Thursday, October 29, 2009

Grandmother's Buttermilk Cornbread


Grandmother's Buttermilk Cornbread
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Preheat oven to 375 deg. Grease an 8 in square pan. Melt butter in large skillet. Remove from heat and stir in sugar (I mixed everything in the same pan that I melted the butter in=less dishes). Quickly add eggs and bet until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

Bake in the preheated oven for about 30 min. (Mine actually only took 25, so check it a little early). It is done when a toothpick comes out clean. Top with butter and honey and enjoy! We had the leftovers for breakfast and I think it was even better the second day!

Wednesday, October 28, 2009

Yummy Tortellini Soup

Combine in Crock pot
1 small can mushrooms stems and pieces (I cut the pieces smaller)
1 Family Sized can of Tomato Soup
1 Cup Half and Half
1 Can Chicken Broth
1 14.5oz Can Garlic and Onion Diced tomatoes
(DO NOT drain any of the above)
3 Tablespoons Mrs. Dash Garlic and Herb seasoning
3 Tablespoons REAL Bacon (found by the croutons)
3 Tablespoons Butter
Cook on High until Heated through
45 mins before serving add 1 small bag of Buitoni's Three Cheese Torellini (Found in the refrigerated section by the cheese)
Cook on High for 45 mins longer
Serve with french bread and ENJOY!!!

Tuesday, October 27, 2009

Triple Delicious Hot Chocolate

This was way yummy tonight and perfect for a cold day!

Triple Delicious Hot Chocolate

1/3 c sugar
1/4 c unsweetened cocoa powder
1/4 t salt
3 cups milk, divided
3/4 t vanilla extract
1 c heavy cream
1 square (1 oz.) bittersweet chocolate
1 square (1 oz.) white chocolate
optional
whip cream, mini marshmallows, mini chocolate chips

1. Combine sugar, cocoa powder, salt and 1/2 c milk in medium bowl. Beat until smooth. Pour into crock pot. Add remaining amount 2 1/2 cups milk and vanilla. Cover and cook on low for 2 hours.

2. Add cream. Cover and cook on low for 10 to 15 minutes.. stir in the bittersweet and the white chocolate until melted. Pour into cups and top with desired topping.

Slow 'n' easy barbecued chicken

Slow 'n' easy barbecued chicken

1/4 cup water
3 tablespoons brown sugar
3 tablespoons white vinegar
3 tablespoons ketchup
2 tablespoons butter
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon paprika
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up and skin removed
** I used 6 drumsticks and they were awesome **
4 teaspoons cornstarch
1 tablespoon cold water

Directions

In a small saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat.
Place the chicken in a 3-qt. slow cooker. Top with sauce. Cover and cook on low for 3-4 hours or until chicken juices run clear.
Remove chicken to a serving platter and keep warm. Strain cooking juices and skim fat; transfer to a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon some of the sauce over chicken and serve the remaining sauce on the side.

Chicken Fajitas

2 chicken breasts
1 yellow bell pepper
1 red bell pepper
1 green bell pepper
1 onion
tomatoes
garlic salt
salsa
tortillas

I don't really use a recipe for this. I thinly slice or cube the chicken, cut up the peppers (you can pick and choose what peppers you want and how many you use), cut up the onion, season with garlic salt and saute' in a pan with olive oil. Add tomatoes (optional) and pour some salsa in the pan. Let simmer for a bit and then you have some wonderful fajitas to eat with tortillas.

Thursday, October 22, 2009

Monterey Barbecued Chicken

Monterey Barbecued Chicken

4 bacon strips
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon butter
1/2 cup barbecue sauce
3 green onions, chopped
1 medium tomato, chopped
1 cup (4 ounces) shredded cheddar cheese


Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain; keep warm.
Drain drippings from skillet; cook chicken in butter over medium heat for 5-6 minutes on each side or until chicken juices run clear. Top each chicken breast with barbecue sauce, green onions, tomato and two reserved bacon pieces; sprinkle with cheese. Cover and cook for 5 minutes or until cheese is melted.

Sunday, October 18, 2009

Sausage-Filled Stars

1 lb. bulk sausage
1-1/2 c. (6 ounces) shredded cheddar cheese
1-1/2 c. (6 ounces) shredded Monterey Jack cheese
1 medium sweet red pepper, diced
1 medium green pepper, diced
1 can (4 ounces) chopped green chillies, drained
1 can (4-1/2 ounces chopped ripe olives, drained
1 envelope ranch salad dressing mix
48 wonton wrappers
Vegetable oil

In a skillet, cook sausage over medium heat until no longer pink; drain. Add cheeses, peppers, chilies, olives and dressing mix; mix well. Set aside. Brush both sides of wrappers with oil; press onto bottom and up sides of greased muffin cups.

Bake at 350 degrees for 5 minutes or until golden brown. Transfer to a baking sheet. Fill each with about 2 tablespoons of the sausage mixture. Bake for 5 minutes or until heated through. Serve warm.
Yield: 4 dozen.

Monday, October 5, 2009

mmmm.....homemade mac & cheese

2 c. Pasta (shell or spirals)
1/4 c. each grated cheddar, monterey jack, and provolone cheese (I just used colby jack and mozzarella since that's what I had)
1/2 c. sour cream
1 (15 oz) can diced stewed tomatoes (I used the kind with garlic & onion also)
1 Tbs butter
2 tsp fresh oregano (I actually left this out completely)

Preheat oven to 350.  Cook macaroni according to package directions, drain, and transfer to a 4-cup casserole dish.  Stir in remaining ingredients (sprinkle more cheese :) and bake until bubbling, about 30 mins.  

Chewy Chocolate Chip Oatmeal Cookies

1 c. butter
1 c. packed brown sugar
1/2 c. sugar
2 eggs
2 tsp. vanilla extract
1 1/4 c. flour
1/2 tbsp. baking soda
1 1/2 tsp. salt
3 c. quick-cooking oats
1/2 c. oats, ground in blender (measure after grinding)
1 c. chocolate chips (I just use the bag)
1 c. nuts, chopped (optional)

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, ground oats, chocolate chips, and nuts. Bake at 325 for 11 minutes.

Love, love, love these!

Monday, September 28, 2009

Honey Lime Enchiladas

I can't believe I never posted this... i thought I did but I can't find it so enjoy!

Honey Lime Enchiladas

6 T. honey
5 T. lime juice (2 limes)
1 T. chili powder
1/2 tsp. garlic powder (I use more)

1 pound chicken, cooked and shredded (3 small chicken breasts or some shredded rotisserie chicken)
10 flour tortillas
cheese, shredded
16 oz. green chili enchilada sauce
1/3 C. heavy cream or just milk (the recipe calls for 1 C but that seemed like alot and it was good with alot less)

Mix the first 4 ingredients and toss with the shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2c. enchilada sauce on the bottom of a 9x13 glass baking dish. Fill flour tortillas with chicken and shredded cheese, saving about 1c. of the cheese to sprinkle on top. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 for 30 minutes until brown and crispy on top.

Cheesy O'Brian Egg Scramble

1 package (28 ounces) frozen O'Brien has brown potatoes (I'm not a fan of peppers so I just used regular hash brown potatoes.)
1/2 tsp. garlic salt
1/4 tsp. pepper
1 can condensed cheddar cheese soup, undiluted
1 pound sliced bacon, cooked, crumbled & divided
12 eggs, lightly beaten
2 Tbsp. butter
2 cups shredded cheddar cheese

In a skillet, prepare hash browns according to package directions. Sprinkle with garlic salt & pepper. Transfer to a greased 2 1/2 quart baking dish. Top with soup. Set asided 1/2 cup of bacon; sprinkle remaining bacon over soup.
In a bowl, whisk the eggs. In another large skillet, heat butter until hot. Add eggs; cook & stir over medium heat until eggs are nearly set. Spoon over bacon. Sprinkle with cheese and reserved bacon. Bake, uncovered, at 350 degrees for 20-25 minutes or until cheese is melted. Serves 12.

Orange Rolls

I found this one on another blog but I can't remember which one so thanks :) I haven't tried it yet, but this poor blog is getting neglected so I am hoping that my stomach thinks this is as good as it sounds when I read it LOL!

Orange Rolls

1 recipe dinner rolls (below)
1/2 cup softened butter
1 cup sugar
2 T. freshly squeezed orange juice
Grated orange rind from two large oranges

Orange Glaze:
Mix together 1 ½ cups powdered sugar, 3 T. freshly squeezed orange juice and ½ tsp. grated orange rind.

Follow directions below for dinner rolls. Combine butter, sugar, orange juice and orange rind in a small bowl and mix well.
When dough is ready to shape into rolls, punch down and divide in thirds. Roll each portion into large rectangle about 9x13 inches, 1/4 inch thick. Spread each rectangle with one-third of the butter/orange/sugar mixture. Starting with the long side, roll up jelly roll style. Seal edges well, then cut with dental floss into 1-inch slices.
Place on a greased baking sheet. Let rise away from draft until dough doubles. (about 1 hour.) Bake at 350° for about 16-20 minutes. Remove rolls from pans and cool on wire rack. When rolls are cool, drizzle with orange glaze.

** I've seen this recipe before and I know it's good, this is the one she had listed below **
Lion House Dinner Rolls

2 T. dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening
2 1/2 tsp. Salt
2/3 cup nonfat dry milk
5-6 cups flour
1 egg

In the large bowl of an electric mixer, combine yeast and water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add 2 more cups flour, one at a time, and beat until smooth. Add about 1 to 1 1/2 more cups flour, 1/2 cup at a time until well mixed. Turn dough onto a lightly floured board and knead until it is smooth and satiny. Return dough to an oiled bowl and cover with greased plastic wrap; let rise until about triple in size. (about 1 to 2 hours) Use last of the flour as needed on the board for rolling and shaping the dough. Let dough rest on board for 10 minutes so it will be easier to manage if you roll it. Separate dough into three portions. To make plain rolls, roll out each portion into a circle and cut into 8 pie-shaped pieces. Roll up crescent-style and place on baking sheet. Bake at 350° for 12 minutes. Makes between 3-4 dozen rolls.

Tuesday, September 22, 2009

Italian Chicken Pasta

2 chicken breasts thinly sliced
1 cube butter
1 Italian Dressing packet
1/2 c. cream cheese
1/2 c. sour cream
1 can Cream of Chicken soup

Thinly slice your chicken breasts. Fry in a pan with some olive oil and parmesan cheese (optional) and salt and pepper. Add the rest of the ingredients until it comes to a boil. Mix in your favorite pasta and serve with some steamed broccoli and cauliflower.

Sunday, September 6, 2009

Whole Wheat Chocolate Chip Cookies

This recipe came from a lady in my ward. They are always a big hit with my friends from that ward. It makes a lot of cookies so I usually half the recipe.

4 sticks of butter
2 cups brown sugar
2 cups white sugar
4 eggs

Beat the above together.

Add:
2 teasppons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vanilla
4 cups whole wheat flour
2 cups semi-sweet chocolate chips
5 cups regular oats

Beat all together. Roll tablespoons of dough into golf ball size. Place on baking sheets. Bake at 400 degrees for 10-15 (For my oven I usually only have to cook them for about 9 minutes) minutes on upper racks.

Yummy Oatmeal

This is good to make extra and have the next day.

3 cups water
2 medium tart apples, chopped
1-1/2 cups old-fashioned oats
Dash salt (I leave out.)
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 cup chopped almonds (I leave these out also.)
Maple syrup and/or fat-free milk, optional

In a large saucepan over medium heat, bring water to a boil. Add the apples, oats and salt; cook and stir for 5 minutes. remove from the heat; stir in the brown sugar, cinnamon and vanilla. Cover and let stand for 2 minutes. Sprinkle each serving with almonds. Serve with maple syrup and/or milk if desired.

Blackberry Spinach Salad

I love this salad especially the dressing. You could make the dressing and use on any salad.

6 cups fresh baby spinach
1 cup fresh blackberries
1 cup cherry tomatoes, halved
1 green onion, sliced
2 Tbsp. chopped walnuts, toasted (I used almonds)
2 Tbsp. olive oil
1 Tbsp. balsamic vinegar
2-1/2 tsp. honey
1 garlic clove, minced (I left this out.)
1 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper
2/3 cup crumbled feta cheese

1. In a large salad bowl, combine the spinach, blackberries, tomatoes, onion and walnuts.

2. In a small bowl, whisk the oil, vinegar, honey, garlic, mustard, salt and pepper. Drizzle over salad and toss to coat. Sprinkle with cheese. Serve immediately.

Monday, August 31, 2009

Okay, now I CAN"T believe I have never posted this on here, considering that it is one of my most FAVORITE cakes ever!!! I look forward to this time of year when the peaches are fresh and ripe just so I can make this cake once. It is YUMMY. But I will say this much it HAS to be made WITH FRESH PEACHES... I doubt it would be that good with canned peaches, it just wouldn't.... it is the fresh peaches that make this cake, so try it, you won't regret it, but hurry you only have a little bit before all the peaches are gone :(

BEST EVER PEACH CAKE DESSERT

1 angel food or white cake mix
1 can sweet and condensed milk
3 oz. Vanilla instant pudding mix
1 tsp. almond extract (opt.)( I don't usually add the almond)
½ tub of small cool whip tub
¼ C. milk
¼ C. butter
Peaches

Cook cake mix as directions on box indicate. Cool cake. Mix 1 cup water with condensed milk. Add the pudding and mix in well. Chill in fridge for 10 minutes. Mix together the cool whip with the milk and butter, well with mixer until it slightly thickens. Fold the cool whip mixture into the pudding mixture until well blended. Cut cake in half (length wise). Proceed to layer the cake as follows: cake, cream mixture, peaches and repeat.

Friday, August 14, 2009

Asian BBQ Chicken

Found on Our Best Bites :)

Asian BBQ Chicken

1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs

Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Reserve a couple of spoonfuls of the marinade in a small bowl and place the rest, with the chicken, in a zip-lock bag. (If your chicken pieces are extra large and you feel like you need a little more marinade, you can always add a bit of water to stretch it.) Pop that bag in the fridge for a minimum of 4 hours, but overnight is best. I would use tenderloins or pound your meat down flat so that when you grill it the flavor is everywhere :)

Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness.

I cut up the leftover chicken the next day and made a Asian Chicken Salad. It was yummy. My aunt told me about a dressing they use for one of their salad.. they mix blue cheese and ranch together, so I mixed it together and topped the salad with chicken and tomatoes and it was excellent!!

Thursday, August 13, 2009

Tri-Berry Muffins

Found on Sister's Cafe

Yummy, Yummy and my boys LOVED them. They both ate two right off the bat!

Tri-berry Muffins

3 c flour
1 Tb baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 Tb ground cinnamon
1 1/4 c milk
2 extra-large eggs, lightly beaten
1/2 lb (2 sticks) unsalted butter, melted
1 c fresh blueberries
1/2 c fresh raspberries
1/2 c diced fresh strawberries
1 1/2 c sugar
Preheat the oven to 375 degrees. Line or grease muffin cups. Sift dry ingredients in a large bowl. In another bowl combine milk, eggs and melted butter. Make a well in the center of the dry ingredients and pour the wet mixture into the well, and stir until just combined. There will be lumps but don't overmix! Add the berries and sugar and stir gently. Bake for 20-25 min or until a toothpick comes out clean and tops are nicely browned. Makes 16-18 muffins.

Wednesday, August 12, 2009

BBQ Manicotti Noodles

I got this recipe off of the Rachele Ray website a year or more ago. My family loves it!

1 12-piece package manicotti shells
1 small onion finely chopped
1 lb ground beef
1 28-oz can tomato sauce
1 T brown sugar
2 T Worcestershire sauce
Shredded cheddar cheese

Cook manicotti noodles according to directions.

Brown hamburger and onions and salt and pepper to taste. Stir in 2 cups tomato sauce (save the rest for later), brown sugar, and Worcestershire sauce, and simmer for 5 minutes. (I think that is needs more brown sugar and Worcestershire sauce you may need to taste and add more if desired...my family likes the BBQ flavor) Let cool slightly.

Spread 1/4 cup remaining tomato sauce on the bottom of a 9x13 pan. Stuff manicotti shells with approx. 1/4 cup of the meat mixture and place them side by side in the casserole dish. Put remain tomato sauce on the top and then top with cheese. Bake at 350 for about 15 to 20 min or until warmed through and cheese is melted.

Wednesday, July 29, 2009

Chicken Tacos.

3/4 cup Pace Picante Sauce
2 tablespoons lime juice
1/2 teaspoon chili powder
2 cups cooked chicken strips
3 cups shredded lettuce
12 (8 inch) flour tortillas
1 medium tomato, chopped
1 cup shredded Cheddar cheese

Mix picante sauce, lime juice and chili powder in large bowl. Add chicken and lettuce and toss until evenly coated. Spoon about 1/2 cup chicken mixture down center of tortilla. Top with tomato, cheese and additional picante sauce. Fold tortilla around filling. Optional: add a little cilantro and sour cream.

Wednesday, July 22, 2009

Molten Lava Cakes

I found this recipe on "Our best bites" blog... I swear everything I try there is amazing... seriously! It's perfect cause it makes four little cakes and I don't have a bunch left over begging for me to eat for the rest of the week.

Molten Lava Cakes

4 T real butter
1/3 C sugar
3 large eggs
1/3 C flour
1/4 t salt
8 oz bittersweet chocolate*, melted (I used semi-sweet chocolate cause it's what I had and it was fine, but I wouldn't go with milk chocolate, it would be way to sweet)
*8 ounces is about 1 1/3 C of bittersweet chocolate chips. Make the 1/3 cup a little over-full and you should be good

Additional Ingredients:
conf. sugar for dusting
sweetened whipped cream for serving
butter and sugar for preparing pans

You can either bake these in a muffin tin, in ramekins, or even a oven-proof mug. If you use a muffin tin you'll get 6 cakes and depending on the size of the ramekins you'll get 4-6.

Directions:
Preheat oven to 400 degrees.

To prepare pans, use your fingers (or the butter wrapper) to rub butter in the muffin tins or ramekins. Sprinkle in some granulated sugar to coat the entire inner surface and tap out any extra and discard.

In a bowl with a mixer beat butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Combine flour and salt and slowly add it into the butter mixture just until combined. Stir in melted chocolate by hand, just until combined. Don't over mix.

Divide batter evenly among prepared muffin cups or ramekins and then place them on a baking sheet.

Bake just until tops of cakes no longer jiggle when pan is lightly shaken, about 8-10 min for a muffin pan, and 10-12 for ramekins. Remove from oven and let stand 10 min.

If using muffin tins, invert the tin and place an idividual cake on each serving plate. You can do the same with the ramekins, or just serve them as is. Dust with powdered sugar and serve with a dallop of sweetened whipped cream.

Tuesday, July 14, 2009

Smoothie Website.

My kids love smoothies and can you believe there is actually a smoothie website?

http://www.smoothieweb.com/popular-recipes/

I "hide" things in their smoothies such as protein powder and wheat germ.

Just thought I would share because I was so excited to see all of the new smoothie recipes to try.

Saturday, July 11, 2009

PF Changs lettuce wraps

Okay so it's probably not exactly the same... but Chad and I went there for the first time on Tuesday and I loved them so much I immediately went on line in search of a similar recipe and this is what I found.... I LOVED THEM!!!! So if you like PF changs lettuce wraps, I am pretty sure you will love these!

PF Changs lettuce wraps

Ingredients
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce

Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste

Stir Fry Sauce

2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Directions
Make the special sauce by dissolving the sugar in water in a small bowl.
Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
Mix well and refrigerate this sauce until you're ready to serve.
Combine the hot water with the hot mustard and set this aside as well.
Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
Bring oil to high heat in a wok or large frying pan.
Saute chicken breasts for 4 to 5 minutes per side or done.
Remove chicken from the pan and cool.
Keep oil in the pan, keep hot.
As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
When chicken is cool, mince it as the mushrooms and water chestnuts are.
With the pan still on high heat, add another Tbsp of vegetable oil.
Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
Top with"Special Sauce".

Thursday, July 9, 2009

Easy Sugar Cookies

I went to make my regular sugar cookie recipe and didn't have all of the ingredients so I looked online for an easy one that didn't call for shortening. I found this one and they were so easy and really yummy! I might just throw my old, more complicated recipe out the window!

I didn't roll out dough and make a flour mess of my counter like most sugar cookies. I just rolled them into balls and flattened them a little. My little 4 year old is going to decorate them with store bought icing and princess sprinkles. Easy!

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract

DIRECTIONS
Preheat oven to 375 degrees. Stir all ingredients together, roll into balls and place onto greased cookie sheet. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Tuesday, July 7, 2009

Chicken Lasagna

2-3 chicken breasts
1 jar (15 oz.) spaghetti sauce
8-10 oz. egg noodles
8 oz. cream cheese
8 oz. cottage cheese
2 Tbs. parsley
1 tsp. Italian seasoning
1 tsp. garlic powder
parmesan cheese
mozzarella cheese (optional)

Cut up chicken pieces and cook until done. Add spaghetti sauce and simmer for about 10 minutes. Cook noodles until almost done and stir in cream cheese, cottage cheese, parsley and seasonings. Put noodle mixture in 9x13 glass pan. Pour sauce and chicken over the top. Bake at 350* for 20 minutes and top with parmesan cheese. (Mozzarella cheese is good on top too. Sprinkle on top about 10 minutes before done to melt.)

Crispy Ranch Chicken

1 can cream of chicken soup
1/2 c. milk
1 oz. package ranch dressing mix
4 chicken breasts
1 1/2 c. finely crushed tortilla chips
2 T. margarine or butter

In a shallow dish mix soup, milk and dressing mix. Reserve 1 c. for sauce. Dip chicken into soup mixture and coat with tortilla chips. Place chicken on a greased baking sheet and drizzle with margarine. Bake at 400 degrees for 20 minutes or until chicken is no longer pink. Heat reserved sauce over meduim heat and serve with chicken.

Sunday, July 5, 2009

7-UP POUND CAKE

Lemon Pound cake with fresh berries

3 sticks of butter (margarine will not do)
3 cups sugar
5 eggs
3 cups flour
2 teaspoons lemon extract
3/4 cup 7-Up

Cream butter and sugar for 20 minutes. Add the eggs, one at a time. Gradually add the flour and beat well, then add lemon extract and 7-Up. Bake 1 1/4 hours at 325 degrees in a well oiled Bundt pan. Cool 8 to 10 minutes then invert onto a plate and let cool for an hour. Top with fresh berries, I did strawberries and raspberries but have had it with fresh peaches, strawberries and raspberries also and it was YUMMY!!!

Saturday, June 20, 2009

Hot Fudge Sundae Cake

Ok, I know there was just a post for chocolate cake, but I had to post this. It's as easy as pouring everything directly into the pan, stirring, and pouring hot water on top! My mother in law makes this probably every other time we get together. It's delicious with lots of sundae syrup all around and on the bottom of the cake...just try it... :)

Hot Fudge Sundae Cake
1 cup flour
¾ cup sugar
2 TBS cocoa
2 tsp baking powder
¼ tsp salt
½ cup milk
2 TBS vegetable oil
1 tsp vanilla
1 cup chopped nuts (optional)
1 cup packed brown sugar
¼ cup cocoa
1 ¾ cup hottest tap water
Ice cream

Heat oven to 350*. Mix flour, granulated sugar, 2 TBS cocoa, baking powder, and salt in ungreased square pan (9x9 or 8x8). Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread batter throughout pan. Sprinkle with brown sugar and ¼ cup cocoa. Pour hot-hot water gently over all batter.

Bake 35-40 minutes. While warm, spoon into dessert dishes and top with ice cream. Spoon the sauce from pan onto each serving.

Oh, and this easily doubles, just bake in a 13x9 or larger. Bake time stays the same. (We always end up doubling :)
Baked Tilapia
4 4oz Tilapia fillets (you can do more, you can do less.)
2 teaspoons butter (more or less)
Old Bay seasoning
garlic salt
1 lemon, sliced
Preheat the oven to 375. Grease a 9x13 baking dish. Place the tilapia fillets in the baking dish and dot the top with butter. Season with Old Bay seasoning and Garlic Salt to taste. Top with sliced lemon. Lightly season with salt and pepper. Cover and bake for 25-40 minutes(depending if the fish is frozen) or until flakey.
I am not a big tarter sauce fan so I just had it plain and loved it but here is a recipe for the sauce recipie
Tartar Sauce
Mayonnaise
dill pickle relish (if you don't have relish you can finely chop a dill pickle and then add a little of the juice.)
dried dill
lemon pepper seasoning
Mix together all the ingredients, add things slowly and taste as you go until you get it how you like it. I actually used an all-purpose dill mix from the pampered chef. It turned out very tasty.

Friday, June 19, 2009

Red Hot Jell-O.

1 lg. package lemon Jell-O
2 c. boiling water
1/4 c. red hots
2 c. applesauce
1 c. cottage cheese

Sounds weird, but really yummy. Mix water, Jell-O and red hots together and let dissolve for about 15 minutes. Stir in applesauce and cottage cheese and chill for a few hours. MMMMM.

**I used fresh pineapple in mine, that's what you see poking through, I think the big rolls is how it is suppose to look, I had some small pieces of dough that I used and it didn't quite fold over the inside ingredients :) **

Stuffed Pizza Rolls
I found this recipe from OurBestBites

1 roll refrigerated pizza dough or your own dough (I'll post a recipe below)
marinara/pizza sauce
2T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1 t dried Italian seasoning
mozzerella cheese, diced or grated
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.


Preheat oven to heat specified on pizza dough package. Usually it's 400 degrees. If you make your own dough, 400 is usually a good heat as well.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". Cut it into 24 squares. Use a pizza cutter to slice the dough into 24 squares.

Place cheese and desired toppings on each square. (Note that you're not putting the marinara sauce on the dough- it's for dipping after) You just need to be able to enclose the toppings in the dough so keep that in mind.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

Brush the tops of the dough balls with olive oil or melted butter and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.

Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so I'd check them after even 10 minutes.

Serve warm with warmed marinara sauce on the side for dipping.


Pizza Dough

My mom gave me this recipe and I love it cause it's easy and yummy

1 Package active dry yeast
1 C warm water (105-115)
2 1/2 C flour
2 T olive or vegetable oil
1 t sugar
1 t salt

Dissolve yeast in warm water in medium bowl. Stir in remaining ingredients. Beat vigorously 20 strokes. Let rest 5 minutes. ( I usually end up dumping it out on the counter and kneading it a few times to make sure it's mixed) The either roll it out and cut for pizza rolls or put on pizza pan and top it with your favorite toppings. Bake at 425 for 15 to 20 minutes for pizza, for rolls anywhere from 12 to 20 minutes just check on it until they are golden brown on the outside and the middle pieces aren't doughy.

Tuesday, June 16, 2009

True Love Chocolate Cake

I made this for my family and they really liked it. I hope you enjoy.

1/4 cup butter, softened
1-2/3 cups sugar
2 eggs
1/2 cup unsweetened applesauce
2-1/4 cups all-purpose flour
2/3 cup baking cocoa
1-1/4 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1-1/4 cups water
1 cup (6 oz.) semisweet chocolate chips

FROSTING:
1 pkg. (8 oz.) reduces-fat cream cheese
1/3 tsp. vanilla extract
1 carton (8 oz.) frozen reduced-fat whipped topping, thawed

TOPPING:
3/4 cup flaked coconut
1/2 cup candy hearts
(I topped some of mine with sprinkles and some with raspberries. I made them as cupcakes instead of cake.)

1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce.

2. Combine the flour, cocoa, bakiing powder, salt and baking soda. Add to the butter mixture alternately with water, beating well after each addition. Fold in chips. Pour into a 13-in. x 9-in. baking pan coated with cooking spray.

3. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

4. For frosting, in a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Beat in vanilla. Fold whipped topping. Frost cake. Refrigerate until serving. Just before serving, sprinkle with coconut and candy.

Sunday, June 14, 2009

Zucchini Bread

I am always looking for ways to sneak vegetables into my kids little bodies. 
 This is a great way, they loved this bread (and so did I)!

Zucchini Bread
3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp ground cinnamon
3 eggs
1 cup vegetable oil (I did 1/2 c. oil and 1/2 c. applesauce)
2 1/4 cup white sugar (I did 1 cup brown sugar and 1 1/4 cup white sugar)
3 tsp vanilla extract
2 cups grated zucchini (I actually did about 3 and it was yummy!)
1 cup chopped walnuts (I left these out so that my kids would eat it)

Grease and flour 2 8x4 bread pans.  Preheat oven to 325 deg.  Sift flour, salt, baking powder, soda and cinnamon together in a bowl.  Beat eggs, oil vanilla, and sugar together in a large bowl.  Add sifted ingredients to the creamed mixture, and beat well.  Stir in zucchini and add nuts until well combined.  Pour batter into prepared pans.  Bake for 40-60 mins (Mine took a little longer than this about 1 hour 10 min) until toothpick comes out clean from the middle.  Cool in pan on rack for 20 minutes.  Remove bread from pan and cool completely.  Will store well in the fridge for a week or two, or it freezes well also.  

Monday, June 8, 2009

Black and White Pound Cake

I found this one on www.RecipeGirl.com.... YUMMY YUMMY YUM!

BLACK & WHITE POUND CAKE

CAKE:
3 Tbs granulated white sugar
3 cups all-purpose flour
1 tsp baking powder
¼ tsp salt
¾ cup butter, at room temperature
2 cups granulated sugar
2 tsp vanilla extract
3 large eggs
1 cup 2% reduced-fat milk
¾ cup chocolate syrup
¼ tsp baking soda
1 Tbs unsweetened cocoa
GANACHE:
8 ounces chopped chocolate (chips are fine)
¾ cup heavy whipping cream
2 Tbs granulated sugar
2 Tbs butter

1. Preheat oven to 350°F. Coat bundt pan with cooking spray and dust with 3 Tbsp. granulated sugar.
2. Whisk together flour, baking powder and salt in a medium bowl; set aside.
3. Beat butter in a large bowl with a mixer at medium speed until light and fluffy. Gradually add sugar and vanilla, beating until blended. Add eggs, one at a time, beating well after each addition. Add flour mixture to sugar mixture alternately with milk, beating at a low speed, beginning and ending with the flour mixture. Beat just until blended.
4. Spoon 2/3 of the batter (about 4 cups) into the prepared pan. Add syrup and baking soda to the remaining batter in the bowl, stirring just until blended; spoon on top of batter in pan.
5. Bake for 1 hour to 1 hour & 15 minutes, until cake pulls away from sides of pan and toothpick inserted in the center comes out clean.
6. Cool in pan for about 15 minutes; gently remove cake from pan and cool completely on wire rack.
7. When ready to serve, prepare ganache: Place chocolate in stainless steel or glass bowl and set aside. Bring cream & sugar just to a boil in a small saucepan (or microwave) then pour over chocolate. Whisk together until smooth, and then stir in butter until melted.
8. Drizzle ganache over the cake, or you can choose to drizzle ganache over individual servings instead.

Sunday, May 31, 2009

Dry Rub Pork Tacos

** I try to give credit to the blogs I find some of the recipes on, but I can't remember where I found this one... but it was really yummy, so thank you whoever posted it and forgive me for not giving you credit! **

Dry Rub Pork Tacos

Ingredients:
Approximately 4 lbs. of your favorite pork roast (I buy whatever happens to be on sale.)
2 limes
Corn tortillas (we used flour tortillas cause I didn't have corn in the house)
2-3 Tbs. dry rub (recipe follows)
Optional: cheese, tomatoes, salsa, beans, guacamole, sour cream, etc.

Dry Rub
2 tsp. garlic powder
2 tsp. cumin
2 tsp. oregano
1 tsp. onion powder
¾ tsp. salt
½ tsp. pepper
¾ tsp. cayenne
1 Tbs. chili powder

Mix spices together and store in an airtight container. This dry rub recipe will be enough for multiple uses.
In a skillet, brown pork roast in a little oil. (This step can be skipped, if you don’t have time). Cut one lime, squeeze juice, and rub on roast. Rub 2 Tbs. of dry rub over entire roast. Place roast in crock pot on high for 6 hours or on low all day. Remove roast from crock pot, reserving the juice in the crock pot. Shred the meat. Pour ¼ - ½ cup of leftover juice in crock pot over the shredded meat, just enough to moisten, not to make soggy. Add 1 – 3 tsp. dry rub to meat, depending on your taste. Heat corn tortillas over stove top or in the microwave. Cut lime into quarters. Place meat in tortilla, squeeze lime juice on top. Serve ‘as is’ or add favorite toppings.

Saturday, May 23, 2009

Kalua Pork

My husband has deemed this "the best pork he's ever had".   So tasty!

Kalua Pork
1/2 cup soy sauce
3 Tbsp. coarse salt (it was a little salty for me - not for my husband though - I might decrease the salt a little next time I make it)
1 tsp Worcestershire sauce
1 small piece of fresh ginger root crushed, (or 1 tsp ground ginger)
1 clove garlic minced
5-6 pound boneless pork roast
1 tsp liquid wood smoke flavoring

In a small bowl, combine soy sauce, salt, Worcestershire sauce, ginger, and garlic.  Mix well.  Lay 3 sheet of aluminum foil out, one on top of the other.  Place roast in the center of the aluminum foil; rub with say sauce mixture and then sprinkle the liquid smoke over the top.  Fold all 3 sheets of aluminum foil over the top of the roast and secure tightly.  Place wrapped meat in a baking pan.  Roast at 375 for 5 hours.  Shred the pork before serving.

Tuesday, May 19, 2009

Chicken Tortilla Soup

4 boneless skinless chicken thighs (about 1 pound)
2 cans (15 ounces each) diced tomatoes, undrained
1 can (4 ounces) chopped mild green chilies, drained
1 yellow onion, diced
2 cloves garlic, minced
1/2 to 1 cup chicken broth
1 teaspoon cumin
Salt and black pepper, to taste
4 corn tortillas, sliced into 1/4-inch strips
2 tablespoons chopped fresh cilantro
1/2 cup shredded Monterey Jack cheese
1 avocado, seeded, peeled, diced and tossed with lime juice to prevent browning
Lime wedges

1. Place chicken in crock-pot slow cooker. Combine tomatoes with juice, chilies, onion, garlic, 1/2 cup chicken broth and cumin in small bowl. Pour mixture over chicken. cover; cook on HIGH 3 hours, or until chicken is tender.

2. Remove chicken from crock-pot slow cooker. Shred with 2 forks. Return to cooking liquid. Adjust seasonings, adding more broth if necessary.

3. Just before serving, add tortillas and cilantro to crock-pot. Stir to blend. Serve in soup bowls, topping each serving with cheese, avocado and a squeeze of lime juice.

Friday, May 15, 2009

Fruit Crisp

This one is really good, but what I love most about it is the variety. You choose the fruit and then you choose the topping. My favorite is strawberries and black berries with the caramelized brown sugar topping.... YUMMY!!!! Really good served warm with vanilla icecream.

Fruit Crisp

4 cups fruit
1/3 C sugar
1 T cornstarch
*Choice of Topping

Heat over to 375 F Spray an 8 inch square baking pan. In large bowl gently stir together fruit, sugar and cornstarch. Spoon fruit mixture into baking dish ; sprinkle with topping, squeezing some of it together with your hands to create some larger clumps.

Bake 30 to 40 minutes or until top is golden brown and fruit juice bubble heavily at edges and begin to bubble towards the center. Serve warm or at room temperature. It is yummy with ice cream!

Toppings

Chocolate Chip Topping

¾ C flour
½ C Oats
¼ t. salt
½ C unsalted butter, chilled
1 C semi-sweet chocolate chips

In large bowl stir together all ingredients except butter and chocolate chips. With pastry blender or 2 knives cut in butter until mixture is crumbly with some pieces the size of blueberries. Stir in chocolate chips

Caramelized Brown Sugar Topping
1 ¼ C flour
¾ C packed brown sugar
¼ t salt
1.2 C unsalted butter, chilled

In large bowl stir together all ingredients except butter. With pastry blender or 2 knives cut in butter until mixture is crumbly with some pieces the size of blueberries.

Oatmeal-Spice Topping
¾ C flour
½ C oats
1/3 C pasked brown sugar
1 t. ground cinnamon
¼ t. ground allspice
¼ t ground cloves
¼ t salt
½ C unsalted butter, chilled


In large bowl stir together all ingredients except butter. With pastry blender or 2 knives cut in butter until mixture is crumbly with some pieces the size of blueberrie

Monday, May 11, 2009

Creamy Chicken Taquitos and Taco Dip

Found this one on "Our Best Bites" Blog and it is REALLY GOOD!

Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic ( I used regular minced garlic, I don't even know what granulated garlic is)
3 T chopped cilantro ( I didn't have fresh cilantro so I just used about a teaspoon of dried)
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese
small corn tortillas
kosher salt
cooking spray


Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole, or ranch.



Served it with this
Taco Dip

1 pkg 8 oz cream cheese
1 C cottage cheese (original recipe calls for 1 container (regular size) sour cream but we opted for cottage cheese to be more healthy and it was yummy)
1 packet taco seasoning
1 pkg. shredded cheddar cheese
1 small can sliced black olives
1 tomato, diced
shredded lettuce
tortilla chips

Combine cream cheese and sour cream until smooth. Add taco seasoning. Spread on 8x13in pan. Top with cheese, lettuce, tomato and black olives. Serve with tortilla chips.

Sunday, May 3, 2009

Yummy Parmesan Rolls

I found this recipe on the wire whisk recipe blog :) YUMMY!

Yummy Parmesan Rolls
18 rhodes white texas rolls
3/4 cube butter, melted
3/4 cup parmesan cheese
2 teaspoons parsley flakes.

Stir together parmesan cheese & parsley in small bowl. Dip each frozen roll in butter, then cheese mixture. Place 2-3 inches apart on ungreased baking sheets. Cover lightly with sprayed plastic wrap. Let rise & bake according to package directions. After baking, brush tops with melted butter.

Wednesday, April 22, 2009

Pot Pie

Pot Pie
1/2 cup chopped onion
6 Tbsp butter or margarine
1/2 cup flour
1/2 tsp salt
3 cups chicken broth
3 cups cubed, cooked chicken
10 oz pkg frozen peas and carrots, cooked and drained
1 pkg refrigerated crescent rolls

Cook onion in butter till tender, but not brown.  Blend in flour and salt.  Stir in the chicken broth all at once.  Cook and stir till mixture thickens and bubbles.  Add cooked chicken and cooked vegetables.  Heat till bubbling.  Pour into 9 x 13 pan and top with unrolled crescent rolls (I just leave them in the sheet that they come in).  Bake in hot oven (425 deg) for 20 minutes, or until golden brown.  Makes about 8 servings.

Sunday, April 19, 2009

Banana Bars

If you have bananas that are black and squishy this is a great recipe to use them on!  It is a favorite everywhere we take it.

Banana Bars
1/2 cup butter, softened
1 1/2 cups white sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup mashed ripe bananas (I used 3 big ones probably more than one cup, but so tasty!)

Preheat oven to 350 deg.  Grease a jellyroll pan.  In a large bowl, cream together the butter and sugar until smooth.  Beat in the eggs, one at a time, then stir in the sour cream and vanilla.  Combine the flour, baking soda and salt; stir into the batter.  Finally mix in the mashed bananas.  Spread evenly into the prepared pan.  Bake for 20-25 min in the preheated oven, until a toothpick inserted into the center comes out clean.  Allow the bars to cool completely before frosting with cream cheese frosting

Cream Cheese Frosting:
2 8 oz pkgs cream cheese softened
1/2 cup butter
2 cups powdered sugar
1 tsp vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy.  Mix in the vanilla, then gradually stir in the powdered sugar.  This recipe made plenty to cover the whole sheet cake pan.  

Monday, April 13, 2009

Double Chocolate Chip Cookies

Be careful these are really YUMMY!


Double Chocolate Chip Cookies

Ingredients:
• 2 cups all-purpose flour
• 3/4 cup Baking Cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter or margarine, softened
• 2/3 cup granulated sugar
• 2/3 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 3/4 cups (11.5-oz. pkg.)Semi-Sweet Chocolate Chunks (I used milk chocolate chips cause that is what I had)

Directions:
PREHEAT oven to 350º F.

COMBINE flour, cocoa, baking soda and salt in medium bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chunks. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until cookies are puffed and centers are set but still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Thursday, April 2, 2009

Apple Pear Crumble Pie

Apple Pear Crumble Pie

3⁄4 cup crushed Vanilla wafers (about 24)
1⁄4 cup firmly packed brown sugar
1⁄4 cup melted butter
4 oz softened cream cheese
2 large apples, peeled and sliced
1 large fresh pear, peeled and sliced (can also use canned pears)
1/3 cup sugar
1/4 cup flour
1⁄2 tsp cinnamon
1 1⁄4 cup cool whip

Preheat oven to 375. Mix wafer crumbs, brown sugar and butter until well blended; set aside.

Spread cream cheese carefully onto bottom of pie crust; sprinkle with 1⁄2 of crumb mixture; set aside.

Combine fruit in large bowl. Add sugar, flour, cinnamon and toss to coat. Spoon over crumb layer in pie crust. Sprinkle with remaining crumb mixture. Bake 35 minutes or until fruit is tender and crust is lightly browned. Cool on wire rack. Serve with Cool Whip.

Monday, March 30, 2009

COFFEE CAKE…

Well everyone, we did it! At least one recipe a day for the entire week... AWESOME! Thanks for much for adding to the fun.

COFFEE CAKE…

Cake:
1 1/2 cups flour
1/2 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 egg
1 cup milk
2 tbsp. oil
2 tsp. vanilla

Topping:
1 cup brown sugar
1 cup flour
2 tsp. cinnamon
1/2 cup butter (1 stick)

Preheat oven to 325 degrees and grease a 9x13 pan, then dust pan with
flour. Mix four dry ingredients for cake in a bowl. In another bowl, mix
the four wet ingredients. Then mix the contents of both bowls and pour
into prepared pan. Melt the butter for the topping, then mix remaining
topping ingredients with melted butter. Pour over top of cake mixture in
pan, distributing fairly evenly. Bake for 25-30 minutes.

Shredded Beef

1 (2 pound) beef chuck roast
Water, to cover meat
1/2 onion, sliced
Freshly ground black pepper, to taste
2 tablespoons vegetable oil
1/2 onion, chopped
2 cloves garlic, minced
1 can Ro-Tel tomatoes and green chiles
1 (8 ounce) can tomato sauce
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon salt
Flour tortillas

Simmer meat onion and black pepper in water until very tender, about 2 hours. (It always takes my roast 4-6 hrs) Drain, and cool until meat is cool enough to handle. Discard bone and fat; shred meat. Heat oil in large skillet over medium heat. Add onion and garlic; cook until onion is soft, 4-5 minutes. In a blender, puree Ro-Tel tomatoes (including liquid), tomato sauce, spices and salt. Add to meat. Simmer until meat absorbs most of sauce, 15-20 minutes.

Serve with warm flour tortillas and sour cream, shredded cheese, shredded lettuce, diced tomato and salsa.

Your Very Own Chocolate Cake

5 MINUTE CHOCOLATE MUG CAKE

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug (microwave safe)

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again.

Put your mug in the microwave and cook for 3 minutes. The cake
will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.

EAT! (This can serve 2 if you want to feel slightly more virtuous). And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Sunday, March 29, 2009

Sloppy Joes

Sloppy Joes


1 1/2 lbs of lean ground beef (I used 96/4)
1 small sweet yellow onion, diced
1 celery stalk, diced
3 cloves of garlic, minced
1 tsp dried mustard
1/2 tsp paprika
1 cup of ketchup
1 tsp brown sugar
2 tbsp water
Salt and pepper to taste

Heat a skillet over medium heat. Add ground beef and cook for 3-4 minutes, making sure to break it up into crumbles. Add the onion, celery, garlic and bell pepper and cook for 2-3 minutes or until soft. Drain any grease then add ketchup, brown sugar and water. Stir and simmer for 15-20 minutes. Enjoy.

Saturday, March 28, 2009

Mom's Meatloaf

I have never been a huge fan of meatloaf. Never hated it but never loved it, but this recipe is good. I found it on another blog recipe site, but I can't remember which one.

Mom's Meatloaf

1 lb Lean ground beef (I use 96/4 lean)
1/2 sweet yellow onion
1/2 lb mushrooms chopped
1-2 cloves if garlic minced
3 tbsp parmesan cheese
1 egg
1/2 cup non fat milk
10-15 saltine crackers
2 tbsp Italian bread crumbs
Salt and pepper to taste
1/2 tsp garlic powder
1/2 tsp sage

Preheat oven to 350 degrees. Combine all ingredients well, form a loaf and put into a bread pan. Cover the top of loaf with sauce completely. Bake for 80-90 minutes. Let sit 5-10 minutes before slicing. Enjoy.

Sauce:

1 cup of ketchup
3 tbsp brown sugar
1/2 tsp mustard powder
1/4 tsp nutmeg

Combine ingredients. Add more sugar, mustard or nutmeg to taste. Make sure to save the extra sauce for serving.

Friday, March 27, 2009

Spicy Chicken Corn Chowder

1/2 onion, chopped
2-3 Tablespoons olive oil
1 teaspoon ground cumin
1 Tablespoon chili powder
2 Tablespoons flour
1 can black beans
1 can corn
1 can chicken broth
1 16-ounce jar salsa
1 can chicken
1 8-ounce package cream cheese
1 cup milk
cilantro and avacado for garnish

Saute onion in olive oil until tender. Add cumin, chili powder, and flour.
Stir in black beans, corn, chicken broth, salsa, and chicken.
Add cream cheese and stir until melted. Then add milk.

Serve in bowls with sour cream, shredded cheese, and tortilla chips. Garnish with sliced avacado and cilantro to taste. It's delicious! Enjoy.

Snickerdoodle Cookies and Strawberry Banana Muffins

Snickerdoodle Cookies

1 1/2 cups white sugar
1 cup butter, softened
2 eggs
1/4 tsp vanilla
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt

Preheat oven to 375 degrees. In a large mixing bowl, combine sugar, butter, eggs and vanilla with an electric mixer until mixed thoroughly (it should be nice and creamy). Next, add flour, cream of tartar, baking soda and salt - blend well. Shape into 1 1/4 inch balls.

1/4 cup of white sugar
2 tsp cinnamon

Mix sugar and cinnamon together thoroughly. Roll balls in the sugar/cinnamon mixture until covered. Place on an ungreased cookie sheet 2 inches apart and bake 8-10 minutes. Enjoy!



Strawberry Banana Muffins


This recipe makes 12 muffins.

Dry Ingredients:
2 1/4 cup of flour
1/4 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1 1/2 cup fresh strawberries, diced

Wet Ingredients:
3/4 cup brown sugar
2 eggs
1 stick of butter, melted
2 large ripe bananas
1 tsp vanilla

Preheat oven to 350 degrees. Coat a muffin pan with cooking spray. In a large bowl combine all dry ingredients. After mixing, gently fold in the strawberries, making sure to coat them with flour - this helps prevent the berries from sinking while baking. In another large bowl, combine the wet ingredients until mixed thoroughly. Slowly combine the wet mixture into the dry mixture, stir until just combined - do not over mix the batter or you will have tough muffins. Fill the muffin tray with the batter, place in the oven and bake for 22-25 minutes or until a knife inserted in the center of a muffin comes out clean. Transfer to a wire rack to cool. Enjoy!

Thursday, March 26, 2009

Tortilla Soup

Tortilla Soup
2 cans of chicken
Drizzle of olive oil
1/2 cup chopped onion
1/2 packet taco, burrito, or fajita seasoning
4 cans chicken broth
2 cans corn-drained
2 cans beans drained (any kind you like: pinto, black, etc, or a combo)
1 1/2-2 cups salsa
tablespoon lemon juice
cheese for topping
tortilla chips

Start to preheat a soup pot.  Drain the cans of chicken and place in soup pot with olive oil and onion.  Let it cook for a couple of minutes and then add seasoning.  After a couple more minutes add remaining ingredients except the cheese which should be reserved for topping.  Let the soup simmer for about 20 minutes.  Place a handful of tortilla chips in the bottom of a bowl, top with soup, top with cheese.

Lemon Bars

Lemon Bars

2 cups flour
1 cup butter
1 cup powdered sugar
Mix flour and sugar and cut butter in with pastry blender or fork until fine.  Pat into greased 9 x 13 pan.  Bake at 350 deg for 15 minutes.

4 eggs slightly beaten
2 cups sugar
4 Tblsp lemon juice
4 Tblsp flour
1 tsp lemon peel (I usually leave this out just because I don't have it, tastes just as good)
1 tsp baking powder
Combine eggs with lemon juice and peel.  Sift flour, baking powder and sugar together.  Combine with egg and pour over baked crust.  Bake at 350 deg for 25 minutes.  Sprinkle with powdered sugar while warm.  Let cool and cut into squares.  

I'm not really a big lemon flavor fan, but I love these!

Peanut Asian Pasta Salad

PEANUT ASIAN PASTA SALAD

12 oz bag bow tie pasta cooked and drained
1 1/4 cup Lite Asian Sesame salad dressing (I buy KRAFT)
1/4 cup peanut butter
2 medium carrots peeled and chopped julienne style
1 medium pepper (red, green, yellow, whatever) chopped in strips
1/2 cup dry roasted peanuts
1 cup FRESH basil chopped
3 cups cooked chicken breasts, chopped into pieces (cooled)

Mix: salad dressing and peanut butter and set aside. Add cooked pasta, cut up veggies, basil and cooked chicken to a bowl and lightly toss. Add dressing and all but 2 TBLS of the peanuts. Stir and mix well. Garnish top with remaining peanuts.

If I am making this as a side I do not add chicken and is is just as good. When I first tried this recipe I thought it sounded so weird, but it is so YUMMY!

French Dip Sandwiches

French Dip Sandwiches

2-3 lbs beef sirloin or london broil, etc
(I didn't have the beef sirloin so I used regular roast beef from the deli and it was still yummy)
1 can Campbells Beef Consome'
1 can Campbells French Onion Soup
1 can water
Cook in crock pot for 5-6 hrs on high
or 8-10 hrs on low **If you used regular deli meat, just stick it in the crock pot for about an hour just until it's warm.**

Shred beef and serve with juice from the crock pot on yummy sandwich rolls. Toast the deli rolls in the oven on broil until slightly brown. Use the leftover juices to dip your sandwiches in.

Wednesday, March 25, 2009

Banana Sour Cream Blueberry Bread

Bread:
(Dust pans lightly with this mixture.)
1/4 c. sugar
1 tsp cinnamon

In a large bowl, cream together:
3/4 c. butter
3 c. sugar
3 eggs
6 very ripe banana's mashed
1 - 16 oz container sour cream
2 tsp vanilla
2 tsp ground cinnamon
1/2 tsp salt
3 tsp baking soda
4 1/2 c. flour
1 c. chopped walnuts (optional)
1 1/2 c. blueberries (I use frozen)

Crumb Topping:
1 c. brown sugar
1/4 c. butter, diced
1 c. flour

For topping, in a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly. Top bread before baking. You will have enough for 4 loafs of banana bread, and will have some leftover. I store the leftover in the freezer.

Preheat oven to 300 degrees. Grease four 7x3 in. loaf pans. Divide batter among prepared pans. Top with crumb mixture. Bake for 1 hour, until toothpick inserted in center comes out clean. Run knife along sides of pan and dump bread out to cool.

Carmel Brownies

Carmel Brownies

These are really good... be careful, you might have to eat them all :)

Ingredients:
1 box chocolate cake mix
1 can sweet and condensed milk
1 cup milk chocolate chips
50-60 Werthers Chewy Caramels (about 2 bags)
1 square butter

Preheat oven to 350 degrees. Mix cake mix, half the can of sweet and condensed milk, and square of melted butter. Press half of the mixture into a greased 9x13 pan. Bake 6 min. Let cool completely. Melt caramels and the other half of the sweet and condensed milk on medium heat on the stove top, continually stirring so it doesn't burn. Pour over the top of the cooled brownie bottom. Sprinkle the chocolate chips over top. Then crumble the other half of the cake mix covering all the caramel. Bake 11-14 min. Let them cool and then enjoy... these are so yummy!!

Tuesday, March 24, 2009

Creamy White Chili

I wanted to join in on the recipe.a.day for the week in celebration of a year!  I have made quite a few of the recipes shared on the blog and my family thanks you for sharing ;)

Creamy White Chili

1 lb boneless skinless chicken cubed
1 medium onion chopped
1 1/2 tsp garlic powder
1 Tbsp vegetable oil
2 cans (15.5 oz) Great Northern beans, rinsed and drained
14 1/2 oz can chicken broth
1 can chopped green chilies
1 tsp cumin
1/2 tsp black pepper
1/2 tsp chili powder
1 cup sour cream
1/2 cup heavy whipping cream

Saute chicken, onion, garlic powder in oil until chicken is no longer pink.  Add beans, broth, chilies, and seasonings.  Bring to a boil.  Reduce heat and simmer uncovered 30 minutes.  Remove from heat and stir in sour cream and whipping cream.

Snickers Salad

Snickers Salad

1 large Cool Whip
8 oz cream cheese
3 chopped tart apples (pretty small pieces)
3 chopped sweet apples
3 chopped snickers bars

Thaw Cool Whip in the refrigerator, soften cream cheese, blend together.  Add apples and snickers to Cool Whip mixture.  Easy and delicious!

OREO TRUFFLES

Chad swears these are the best things ever. One of his co-workers made them. I have yet to try them because I trying not to make every single dessert I read (which is VERY hard) but it is next on my list.

OREO TRUFFLES

Step 1:
Grind up one whole package of Oreos in your blender/food processor/hand chopper. Save about 1 cup of ground-up Oreos and put it to the side.
Step 2:
Add one 8 oz package of cream cheese (at room temperature) to the remaining ground-up Oreos and combine well, then form them into 1 inch balls (about golf ball size).
Step 3:
Melt one package of chocolate chips (whichever is your favorite - milk, semi-sweet, dark chocolate) on a double broiler or very carefully in a microwave. Dip the balls into the melted chocolate and coat well, then place them on a cookie sheet lined with wax paper.
Step 4:
Take the cup of ground up Oreos and sprinkle the extra Oreo crumbs all over the truffles. Let them sit in the fridge until the chocolate sets (mine only took 20 minutes). Enjoy!

Monday, March 23, 2009

Creamy Tomato Penne Pasta with Sausage

ingredients:
1 lb penne pasta
1 lb mild Italian sausage ( I like colossimo's brand)
3 1/2 cups spagetti sauce or marinara
1 cup cream
1/2 lb mozzarella

directions:
Cook noodles as directed, drain and set aside
cook sausage and crumble

Combine sauce and cream
Combine sauce mix, sausage and penne pasta
Mix in mozzarella

Pour into glass dish ( I use a 13x9) and bake at 350 for 20 to 30 minutes or until heated through and cheese is melted.

Tomato Marconi Soup and one year!

Crazy how time flys :) We will reach our one year mark on the 27th of this month! I am going to try and post a recipe everyday in celebration!

Tomato Marconi Soup

Combine in 1 pot;
1 LB Browned Hamburger Meat (I use extra lean & drain it really good).
1 Small Onion Diced
1/2 Cup Green Onion Diced
1 Large Celery Stalk Chopped
1 Large Carrot, Grated
1 TSP 'Deverles' Salt Seasoning
2 Rounded TBS Brown Sugar
1.5 TBS Worcestershire Sauce
Small Elbow Macaroni
2 QUARTS Tomato Juice
1/2 QUART Water

Add salt & pepper to taste, bring to boil and leave on medium heat stirring frequently until pasta & celery cook all the way through.

Thursday, March 19, 2009

Chocolate Swirled Banana Bread

It's REALLY YUMMY!

Chocolate Swirled Banana Bread


2 c. flour
¾ tsp. baking soda
½ tsp. salt
1 c. sugar
¼ c. butter, softened
1 ½ c. mashed ripe bananas (about 3-4 medium bananas)
2 eggs
1/3 c. plain lowfat yogurt or sour cream
½ c. chocolate chips

Preheat oven to 350 degrees. Lightly spoon flour into measuring cups and level. Combine flour, baking soda, and salt. Cream sugar and butter. Add bananas, eggs, and yogurt, beating until just blended. Add flour mixture. Beat on low until just moistened. Microwave chocolate chips in a medium bowl for 1 minute. Stir until smooth. Cool slightly. Add 1 c. batter to chocolate, stirring until well-combined. Spoon chocolate batter alternately with plain batter (so you have stripes of plain and chocolate batter) in an 8 ½” x 4 ½” loaf pan coated with cooking spray. Swirl batters with a knife. Bake at 350 for 1 hour and 15 minutes (give or take a little; I ended up taking it out at an hour and it was done) or until a knife comes out clean. Cool 10 minutes in pan and then remove and cool completely on a wire rack

Wednesday, March 18, 2009

Easy Mixer Bread

Here's the easiest bread recipe you'll ever make!

2 1/2 cups hot water
1/3 cup oil
1/3 cup honey or sugar
2 teaspoons salt
1/4 cup powdered milk
3 cups flour (I've used all white and all wheat and both are delicious)
2 packets yeast (1 1/2 T)
more flour (about 3 cups)

Combine all ingredients (except the last 3 cups of flour) in a stand mixer bowl with dough hook and mix for 8-10 minutes adding last 3 cups of flour gradually until dough cleans sides of bowl. Cover bowl with plastic wrap and let dough rise for 20 minutes. Shape into 2 loaves and place in greased loaf pans. Set oven to 150 degrees and put loaf pans in oven for 20 minutes. Turn oven heat to 350 degrees and bake for 30 minutes.
It's delicious!

Sunday, March 15, 2009

Cinnabon Cinnamon Rolls

Found this on allrecipes.com and made them today in my breadmaker. MMMM.... They are just as good as Cinnabon for sure.

Dough:
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons yeast

Filling:
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

Frosting:
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Directions:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Great Recipe Site.

Ok, so I have heard a few people tell me about this website and I finally clicked on it. It's GREAT! Thought I would share.

www.allrecipes.com

Tuesday, March 10, 2009

Crockpot Cocktail Meatballs.

....Definitely a family favorite!

Meatballs:
3 lbs. ground beef (of course the leanest possible is the best)
1 pkg dry onion soup mix
14 oz. can sweetened condensed milk

Sauce:
18 oz. bottle ketchup (this is just a little over 2 cups)
1/2 c. brown sugar
1/4 c. Worchestershire sauce

Combine beef, soup mix and condensed milk. Form into small balls (makes about 45-50?). Place meatballs on baking sheets and brown in oven for 30 minutes at 350 degrees. Remove from oven and drain excess grease. Place meatballs in crockpot. Combine sauce ingredients and pour over meatballs. Cover and cook on low for 3-4 hours. Serve over white rice. MMMM!!!!

Monday, March 9, 2009

Raspberry Sour Cream Pancakes

These were yummy. I found the recipe and it originally had blueberries in them, but the frozen blueberries are more expensive then raspberries so I tried that. I also made the raspberry sauce to put on top, but I can't decide if I liked the raspberry sauce on top better then just maple syrup, they are both good.

Raspberry Sour Cream Pancakes

2 c. all-purpose flour
¼ c. sugar
4 tsp baking powder
½ tsp salt
2 eggs
1 ½ c. milk
1 c. (8-oz) sour cream (I always bake with light sour cream)
1/3 c. butter, melted
1 to 1/2 c. fresh or frozen raspberries

Combine dry ingredients in a bowl. In another bowl, beat the eggs. Add milk, sour cream, and butter; mix well. Stir into dry ingredients just until blended. Fold in the blueberries. Pour batter onto a greased hot griddle; flip when golden on bottom. Cook until the second side is golden brown.

Raspberry Sauce


Raspberry sauce:
1 cup of frozen raspberries
1 1/2 tbsp sugar
1 tsp lemon zest, chopped finely
1-2 tbsp water


Combine ingredients in a small pan over medium heat. Cook until raspberries have melted down and thickens slightly.

Friday, February 27, 2009

Chocloate Chip Cookies.

I know everyone has their own chocolate chip recipe, but if you need one that is always successful and perfect, here it is. I make these probably 1-2 times every week. I think I will make some right now! :)

Chocolate Chip Cookies

2 1/4 c. flour
3/4 c. sugar
3/4 c. brown sugar
1 t. baking soda
1/2 t. salt
1 egg
1 c. softened butter (no substitutes and not melted)
chocolate chips
1/2 c. oatmeal (optional)

Mix everything all together and bake for about 10 minutes at 365 degrees.

Monday, February 23, 2009

Sweet and Sour meatballs

Sweet and Sour meatballs

Sauce
1 can 20 ounce pineapple chunks
½ cup water
3 T. vinegar
1 T. soysauce
3 T. cornstarch
½ C. packed brown sugar

Drain pineapple juice & add water to measure 1 cup. Pour in skillet add 1/3 cup water, vinegar, soy sauce and brown sugar. Stir until smooth over medium heat and thick. Mix with meatballs, pineapple, green peppers (sautéed) and serve over rice.

Meatballs
1 egg
1.2 C breadcrumbs
1 t. salt
½ C. milk
1 t. sugar
¼ t ginger, nutmeg and allspice
1 ½ pounds hamburger
Onion

Mix eggs with milk then bread crumbs, salt, sugar and spices. Then add hamburger & onion. Place in baking pan and bake at 350 for 20 – 30 mins (pull out and check the middle one at 20 mins. Because they are dry if you over bake them)