Reindeer Chow

Another recipe from bakerella.com- I have had this before- delicious!

Reindeer Chow

5 cups Crispix Cereal
1 cup peanut butter
12 oz. package of semi-sweet chocolate morsels
1 box confectioner’s sugar

1. Melt chocolate in microwave 1 minute at a time until melted.
2. Add peanut butter to melted chocolate and mix well.
3. In a large bowl (with a snap on lid), add melted chocolate and peanut butter to top of cereal and mix well.
4. Add confectioner’s sugar and cover bowl with lid. Shake well to coat thoroughly.

If you don’t have a bowl with a lid, you can place the coated cereal and confectioner’s sugar in a large ziploc bag and shake well.

Note: This recipe is also called Puppy Chow when not served during the holidays. It was originally given to me by a co-worker and now it’s a must have every Christmas

Christmas Crunch

I can't take credit for this recipe it came from bakerella.com- check it out- she makes amazing things!

1 24 oz. pkg. white bark coating (we use Kroger candy coating, but you can also use white chocolate)
1 box of corn chex
1 large bag of mini pretzels
1 large jar of salted dry roasted peanuts
1 package of plain M&Ms (you can use holiday varieties at any time of year
to make it holiday themed – Christmas, Easter, Halloween, etc.)

You can really use any size packages you want. It depends on how much of each you want in your mix.
Just have fun!

Cover a fairly large area of your counter space with wax paper and tape down.

In a very large bowl, combine the chex, pretzels, peanuts and M&Ms. You might have to work in smaller batches if you can’t fit everything in one bowl with room to mix. Dump the peanuts and M&Ms in last so they don’t all sink to the bottom.

In a smaller bowl, melt your bark coating in the microwave in 30 second intervals and stir in between. Don’t let it go for too long at once or it will scald and you will have to toss it out and start over.

When the bark coating is melted, gently pour into the larger bowl and toss with the dry ingredients. You can adjust the amount of coating you use based on your preference. I usually stir a little bit in, toss, stir some more in, toss again, etc. to make sure everything gets a little bark coating on it so it will stick together.

Working quickly, dump the mixture out on your wax paper and spread out in a thin layer to dry. Once it’s dry, break it apart into pieces and store in an airtight container or divide into decorative cello bags to give away.

Note: If you half your mix ingredients and bark coating, it will be a little easier to work with in two batches. Otherwise you will need a really large bowl and workspace to spread out on the counter.

Enjoy!

Homemade Peanut Butter Cups

Sorry I haven't posted anything since September! I am back! We welcomed our third child to our family on November 17th so life has been a little busy!

These are great for Christmas Plates!


1 cup of butter (2 sticks)
1 cup of peanut butter
2 cups Powdered Sugar
1 3/4 Cups Crushed Graham Crackers ( I have found that if you leave the sleave of graham crackers closed and then take your rolling pin and smash the whole package, it is enough for the recipe and you don't have a mess to clean up after. Then you just open up an end and pour the smashed graham crackers in.)
2 cups of chocolate chips

Heat the butter and the peanut butter in a sauce pan until melted together. Add the powdered sugar and the graham crackers to the mixture and mix until it is all combined. Pour this mixture in to a 9X13 pan and push it down in the pan In a double boiler melt the chocolate chips and then spread the melted chocolate over the top of the peanut butter mixture and place in the fridge to set. When it is set cut and serve. This is a very rich treat so don't make the pieces you cut large or it will be too much. Enjoy! I dare you not to at least want to eat the whole pan of them yourself....too tempting!!! :)

Homemade White Bread

The credit for this recipe goes to my Mother in Law Jana Bradshaw- she came to my house and made this bread for us- it is delicious!!! I think my favorite part is that it is easy and most of the ingredients you will have around your house. You can also use this dough to make scones- also delicious! Enjoy!


Mix the following until smooth:

5 cups of hot water
2 tbsp salt
1 Cup Sugar
2/3 cup oil
4 cups Bread Flour

Add to the top and knead together:

3 cups of Bread Flour
2 tbsp Quick Rise Yeast
Add more flour as needed. Total flour will be about 10 to 12 cups.

Cover and let rise (I covered mine with saran wrap that I sprayed with cooking spray so the dough wouldn't stick to it as it was rising.) it will double in size- punch it down and let it rise again. Knead again and divide into four sections and place in greased medium size loaf pans. Let rise until desired size.

Bake at 350 degrees for 45 minutes or until lightly browned.

Fancy Fast Chicken

Ingredients
3 Chicken breasts*
6 Slices Swiss cheese
1/4 pound Sliced mushrooms; (optional)
1 can Cream of chicken soup
1/2 c Milk
2 c Pepperidge Farm Stuffing
1 Butter

Instructions
* Split, boned, and skinned

Place chicken in lightly greased 9x13" glass baking dish.

Top each piece of chicken with slice of Swiss cheese.

Lay mushrooms on the cheese.

Mix cream of chicken can of soup with wine and pour over chicken.

Spread stuffing mix and drizzle melted butter on top.

Bake at 350 degrees for 45 to 60 minutes.

Cinnamon Pull-a-parts

18-20 frozen Rhodes dinner rolls
1 c. brown sugar
1 tsp. cinnamon
1 c. chopped walnuts
1 cube melted butter
1 sm. pkg. butterscotch pudding (not instant)

Arrange rolls in Bundt pan. Sprinkle pudding mix, brown sugar and cinnamon over rolls. Sprinkle nuts over. Pour melted butter over rolls. Cover with waxed paper and allow to rise overnight. Next morning, remove waxed paper and bake 15-25 minutes at 350 degrees. Cool 10 minutes. Invert pan on serving dish.

Apple Spice Cake

1 c. brown sugar
1/2 c. butter
2 eggs
2 c. self-rising flour
1 tsp. ground cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1 c. milk
2 c. chopped apples

Cream sugar and butter. Add eggs; beat well. Stir flour with spices and add to mixture, alternately with milk. Bake in greased, floured 13 x 9 x 2 inch baking pan in oven at 350 degrees for 30 to 40 minutes.

TOPPING:

1 c. brown sugar
1 tbsp. cornstarch
2 tbsp. milk
2 tbsp. butter
1/2 c. flaked coconut
1/2 c. pecans

Mix above ingredients. Pour coconut-nut topping mixture over cake and return to oven on BROIL setting until slightly brown on top.

ZUCCHINI BREAD

3 eggs
2 cups sugar
1 cup vegetable oil
1 teaspooon vanilla
2 cups coarsely grated zucchini (loosely packed)
2 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)

Preheat oven to 350°F.
In the bowl of an electric mixer, beat 3 eggs until frothy. Gradually add 2 cups sugar. Stir in 1 cup vegetable oil and 1 teaspoon of vanilla. Beat until thick and lemon colored. Stir in zucchini.

In a medium bowl, whisk together to combine 2 cups flour, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1/4 teaspoon baking powder and 1 teaspoon salt. Stir dry mixture into wet mixture, stirring to combine. Add chopped walnuts or pecans, if desired.

Spray two bread loaf pans (approximately 8"x4"x3") with Baker's Joy, or grease and flour to prevent sticking. Pour batter into pans and level off with the back of a spoon.

Bake for approximately 1 hour or until done.

Allow loaves to cool in pan for 10 minutes, then run a knife along the sides to loosen bread and remove from pans. Cool on wire rack. Brush tops of loaf with melted butter while still warm.

Double Chocolate Zucchini Bread

Yes it is that time of year when you may have a plethora of Zucchini and not know what you can do with it so here are a few recipes that you can use to use up some of your Zukes! Remember you can peel and grate the zucchini and freeze it for this winter!!! The best part about these recipes is that they taste so good you would never know there are veggies in them!!!

2 sm. zucchini (about 1/2 lb. total) or 2 c. grated
4 c. flour
1/2 c. cocoa
1 1/2 c. sugar
1 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 c. oil
3 eggs
1 1/2 c. milk
2 tsp. vanilla
1 c. semi-sweet chocolate chips

Preheat oven to 350°F.
Butter 2 (8 x 4) loaf pans.

Grate zucchini.

In a large bowl, combine flour, cocoa, sugar, baking soda and powder, salt, cinnamon, and nutmeg.

In another bowl, combine zucchini, oil, eggs, milk, and vanilla.

Stir zucchini mixture into the flour mixture, just until blended. Mix in the chocolate chips. Pour batter into prepared pans.

Bake until a toothpick inserted into the center of the bread comes out clean, about 1 hour 15 minutes.

Cool on rack for 10 minutes, then remove from pans and cool completely.

Amish Friendship Bread

Ok- I will warn you ahead of time that this recipe takes 10 days to make but it is worth it in the end if you can be patient!!! So here goes:

Some points to remember:
1. Do not use any type of metal spoon or bowl for making this.
2. Do not refrigerate
3. If air gets in the bag let it out
4. It is normal for the batter to rise and ferment- yep I said normal.....

To make combine the following in a gallon ziplock bag:

1 1/2 cups of flour
1 1/2 cups of sugar
1 1/2 cups of whole milk- although I used 2% and it worked just fine

Seal up the bag and with a marker put Day 1 (and the date)also put what date day number 6 is so you can remember when you look at it! :)

Then you set it on your counter- pretty easy!

Day 1 Do Nothing
Day 2 Mash the bag
Day 3 Mash the bag
Day 4 Mash the bag
Day 5 Mash the bag
Day 6 Yea! You get to do something!!!! Add to the bag 1 C. Flour, 1 C. Sugar, 1 C. of Whole Milk (or 2% if you want) and then mash the bag to mix it up...
Day 7 Mash the bag
Day 8 Mash the bag
Day 9 Mash the bag
Day 10 Whew! You made it! :)
1. Pour the contents of the bag (and I warn you it probably won't smell great- but have faith it will turn out just fine!!) into a non metal bowl.
2. Add 1 1/2 cups of Flour, 1 1/2 cups of Sugar, 1 1/2 cups of Whole Milk (or 2%). Mix this all together.
3. Measure out 4 separate batters of 1 cup each in to 4 ziplock gallon size bags. Keep a starter bag for yourself and give the other three starter bags to friends (along with a copy of the instructions). There will be batter in the bowl. See baking instructions below:

1. Preheat the oven to 325 degrees.
2. To the batter add:
3 eggs
1 C. Sugar
2 tsp of cinnamon
1/2 tsp of baking powder
1/2 tsp salt
1/2 tsp baking soda
2 C. Flour
1 C. Oil
1/2 C whole milk or 2%
1 large box of instant pudding- your choice of flavor I used chocolate pudding mix and added 1 1/2 cups of chocolate chips

3. Grease 2 large loaf pans Mix 1/2 sugar, and 1 1/2 tsp of cinnamon. Dust the greased pans with 1/2 the mixture (like you would grease and flour a pan)

4. Pour the batter into the 2 prepared pans. Sprinkle the remaining sugar/cinnamon mixture over the top of the batter in the pans.

5. Bake for 1 hour or until a toothpick inserted in the middle comes out clean

6. Cool until the bread loosens evenly from the sides of the pan (approx. 10 minutes) Use a knife or a spatula to loosen the bread.

Something I have done is to keep one loaf out to eat and then freeze the other loaf for later.

Coconut Drop Cookies

COCONUT DROP COOKIES

1 c. white sugar
2 c. flour
1 egg
1/2 c. coconut
1/2 c. nuts
5 tbsp. sweet milk
2 tsp. baking powder
1/2 tsp. vanilla
1/2 c. butter

Put all ingredients in bowl and mix. Drop by teaspoons on greased, floured cookie sheet. Bake at 350 degrees until lightly browned.


*** When cooled you can dip one side in melted chocolate and then place on a piece of wax paper until chocolate has hardened. Delicious!!!!

Pink Lemonade Cake

1 pkg. yellow cake mix
1 qt. vanilla ice cream
1 (6 oz.) can frozen pink lemonade concentrate, thawed
5 or 6 drops red food coloring
1 c. whipping cream
2 tbsp. sugar

Prepare cake according to directions. Bake in two 9 inch cake pans. Remove from pans and cool.
Meanwhile, stir ice cream to soften and quickly stir in 1/3 cup lemonade concentrate and food coloring. Spread evenly in a foil-lined 9-inch cake pan. Freeze 2-3 hours or until firm.

Place cake layer on serving plate. Top with ice cream layer, then second cake layer. Whip cream with remaining concentrate and 2 tablespoons sugar until stiff. Frost sides and top of cake. Return to freezer at least 1 hour or longer. Will keep in freezer for awhile if properly wrapped.

Iced Lemon Cookies

COOKIES:

2 c. sugar
2 eggs
1/2 c. lemon juice
1 tsp. baking soda
4 1/2 c. sifted flour
1 c. shortening
1 c. buttermilk
1 lemon rind, grated
2 tsp. baking powder

ICING:

1 box powdered sugar (1 lb.) ]
2 tbsp. evaporated milk
1/4 tsp. lemon extract
2 tbsp. melted butter
Rind and juice of 1 lemon
Drops of boiling water to thin

Or you could make Cream Cheese Frosting for these cookies- in my opinion they taste better with Cream Cheese Frosting!

Cream sugar and shortening. Add eggs and beat until fluffy. Add lemon juice and grated rind. Sift flour, soda and baking powder together. Add to above mixture alternating with buttermilk. Drop on greased cookie sheet and bake at 350 degrees for 12 to 15 minutes. Cool and ice. Makes 8 to 10 dozen. Icing: Combine ingredients for icing. Mix well. Consistency should be like a thick glaze.

Peanut Butter Truffle Brownies

I can't take any credit for this one but it looks and sounds so good! I wanted to share this recipe and I will be making this one tonight!

Craving chocolate and sweet peanut butter all wrapped up into one indulgent bar? Start with a no-fail brownie mix, then add layers of peanut butter and melted chocolate chips. Yum.
Prep Time: 20 min
Total Time: 2 hours 30 min
Makes: 36 brownies

84 Ratings
50 Reviews Brownie Base
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box
Filling
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk
Topping
1 cup semisweet chocolate chips
1/4 cup butter
1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
2. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
3. In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
4. In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude directions for 13x9-inch pan on brownie mix box.

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Sweet Lemon Water Recipe from Linda Epperson

I didn't know what to call this. It is not lemonade but it is sweetened lemon water. I am sure that it has just as many calories in it as regular lemonade if not more. I love this because it is just sweet enough without being overly sweet- it is refreshing. I warn you that once you try this- you will drink several glasses of it before you even realize- and it makes a lot so it would be good for a party or a big group of people!

Enjoy!

1 quart of hot water
2 cups of sugar
1 tablespoon Citric Acid (you can buy citric acid at a craft store such as Roberts or Michaels)
1 tablespoon lemon concentrate

Mix this together and put in the fridge.

When your mixture is cold- add 1 1/2 gallons of cold water and 1/2 a bag of crushed ice(Linda suggested the crushed ice you get at Sonic) and lemon slices.

Tropical Chicken Salad

I just had this at a Bridal Shower I went to over the weekend! It was delicious! I got the recipe and I had to share it!

3 C. Diced Cooked Chicken
1 C. Chopped Celery
1/2 C. Chopped green and red bell peppers
1 15oz can of pineapple chunks
1 11oz can of mandarin oranges
2 Tablespoon grated onion
1 C. mayonaise
1/4 C. orange juice concentrate
1/2 C. Sliced Almonds
1-2 Tablespoons dijon mustard
1 (5oz) chow mein noodles


Drain the pineapple and oranges. In a large bowl combine cooked chicken, pineapple, celery, oranges,peppers, onion, and almonds. Blend mayonaise, orange juice, and mustard; toss gently with chicken mixture. Cover and chill overnight. Just before serving, mix in chow mein noodles and serve on top of lettuce leaf. (I left the chow mein noodles off to the side in a bowl so they could be put on top if people wanted them or left off. This also allowed them to stay crunchy instead of becoming soggy.

Serves 8

Chicken Rolls

Ok I am sure that you have seen this recipe or even made this one before but I changed it completely because I have a husband who doesn't like sour cream- darn it!

So here is my variation:

Preheat the oven to 350 degrees


2 cans of crescent rolls (doesn't matter which brand you use- so I always go with what is on sale)

2 chicken breasts (boil these until fully cooked and then shred them up)
2 cans Cream of Chicken Soup
1 8 oz package of Cream Cheese- softened
Shredded Cheddar Cheese

After the chicken breasts are cooked and shredded- combine the cans of cream of chicken soup and cream cheese in a bowl- mix together

Roll out the crescent rolls and then get out your rolling pin and roll them even larger- this way you can get more of the filling in them. Drop the filling by scoopful in the middle of the crescent roll dough and then roll it up in a ball and place on a greased cookie sheet- just spray the cookie sheet with pam or something- it is just enough to keep the chicken roll from sticking to the pan after cooking.

Put the cookie sheet in the preheated oven (350 degrees) and bake for 25 minutes.

Serve with rice or mashed potatoes and top with your choice of gravy- we like to just take a can of cream of chicken soup and half a can of water and heat that on the stove until mixed together and then pour it all over the rolls and the rice or potatoes.

I have a family of four and really we can get by with 8 (one roll of crescent rolls) so I froze the other 8 for another dinner.

Turkey and Cheese Roll Ups

Thanks to my sister Jennifer who gave me this recipe- they are great on a night that you need dinner on the table fast!

You will need:

Turkey Lunch Meat or your choice
Croissant Dough ( the pillsbury kind that comes in a tube)
Cheese -you can use processed cheese slices or the real thing- it's your choice

Heat your oven to 350 degrees

Separate the croissants and then take your lunch meat (you can use what ever you like) and cut it to fit the flattened croissant. Place a piece of cheese on top of the meat and then roll it up like you would a croissant. Bake in the oven for 10-15 minutes- if you double the recipe and put them on the same baking sheet allow extra time. (Croissants come 8 to a package- at least the ones that I have purchased have)

Serve them with Soup

Chocolate Caramel Preztel Bites

I didn't know what else to call these things...



You will need a bag of pretzel snaps (square pretzels), a bag of Rolos....




Carefully arrange the pretzels row by row on a cookie sheet and place a Rolo on each pretzel. (this is something your kids could help with) Bake at 200 degrees for 10 minutes or until chocolate is shiny and melted- pull them out of the oven and give your cookie sheet a little smack as you set the cookie sheet down- this causes the rolo to sink and spread over the top of the pretzel.

Let them cool a little and then enjoy!

Mrs. Fields' Cookies

I had this recipe in my recipe stash and I don't think I had ever made them before today. I modified them a little because I like to have a little substance to my cookie. I don't like flat cookies that are paper thin! :)

2 c. butter or margerine
2 c. brown sugar
1 1/2 c Sugar

Cream well...

Add: 2 Tablespoons Vanilla
3 Eggs

Beat Well together

Then add:
7 C. Flour (The original recipe called for only 6 cups of flour- but the dough wasn't thick enough for me)
1 1/2 t. salt
1 1/2 t. soda

Beat

Add: 3 C Chocolate Chips

Cook for 12 minutes at 350 degrees. When the time is up- take cookies out of the oven and let them sit on the cookie sheet to continue to bake for 5 minutes. Then transfer to a wire rack to cool.

Delicious!

HAWAIIAN HAYSTACK OR CHICKEN SUNDAE

Toppings:

Pineapple tidbits
Chopped green onions
Chopped green pepper
Chopped celery
Diced tomatoes
Cooked chicken, cut into bite size pieces
Cooked rice
Sliced water chestnuts
Grated Cheddar cheese
Chow mein noodles
Coconut
Toasted almonds (slivered)

Pick the ones that your family likes or add different ones.
Put rice on your plate then some chicken, cover with chicken gravy and then top it with any or all of the above ingredients. You can put more gravy on.

CHICKEN GRAVY:

2 cans cream of chicken soup
1 can chicken broth (if you boil your chicken- you could use the broth for this to make your gravy)

Heat. Until Warmed through.

Cinnamon Crisp-Topped Cream Cheese Banana Bread

I got this recipe about a year or so ago off of Good Things Utah- a morning show on one of our television stations. (www.abc4.com) It is easy to make and so delicious!

3/4 Cup of Butter or Margerine Softened
1 (8oz) pkg Cream Cheese softened
2 cups of sugar
2 large eggs
3 cups of flour
1/2 teaspoon each of baking powder, baking soda and salt
1 1/2 Cups mashed Bananas
1/2 Vanilla extract

Topping
1/2 Cup brown sugar packed firmly
1/2 chopped and toasted pecans
1 Tablespoon flour
1 Tablespoon melted butter
1/8 teaspoon ground cinnamon

Preparation:

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating at low speed just until blended after each addition.

Combine flour, baking powder, baking soda and salt; gradually add to butter mixture, beating at low speed until blended. Stir in bananas, pecans and vanilla. Pour into 2 greased and floured 8X4 inch loaf pans; sprinkle with the topping.

Bake at 350 degrees for 1 hour or until a wooden toothpick inserted in the center comes out clean and sides pulls away from the pan, shielding with aluminum foil last 15 minutes to prevent browing if neccessary. Cool bread in pans on wire racks 10 minutes. Remove pans and cool 30 minutes on wire racks before slicing.

Italian Bake

8 ounces pasta (I usually use the bow tie or the spiral ones, not sure what they're called.)
1 jar spaghetti sauce
1 envelope Italian salad dressing mix
1 lb. ground beef or chicken
2 cups grated mozzarella

Cook pasta according to package directions, drain. Cook the hamburger or chicken. (If you're using chicken, cut it up into bite sized pieces.) In a bowl, combine the spaghetti sauce and salad dressing mix; add pasta and mix together. Place the meat on the bottom of a casserole dish. Spread the sauce/pasta on top. Sprinkle with cheese. Bake, uncovered at 400 degrees for 15-20 minutes or until heated through.

Chili Pasta Soup

A hearty and simple soup to warm you up on a cold night.

1 pound ground beef
1 pound onion, chopped
2 cloves garlic, minced
2 cups water
1 can Stewed tomatoes, 15 oz.
1 can Beef broth
1 teaspoon chili powder
1 tablespoon Parsley
1 cup Spiral pasta, uncooked

In large sauce pan, brown ground beef, garlic, and onion. Add water, stewed tomatoes, beef broth, chili powder, and parsley. Bring to a boil. Reduce heat and simmer 45 minutes. Add pasta and simmer until pasta is tender.

Tomato-Basil Chicken

Simple and delicious for anytime of year!

4 boneless, skinless chicken breasts
1 cup plain yogurt
5 ounces tomato-basil wheat thins, about half a box
1/4 cup Parmesan, grated
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Parsley, flakes
1 can cream of chicken soup
1 cup milk

Pour yogurt into a small dish. Crush crackers into fine crumbs. In a separate dish, blend cracker crumbs with parmesan cheese and seasonings. Dip chicken breast halves into yogurt, coating both sides. Roll in crumbs until well coated. Place in greased baking pan. Bake at 350 degrees for about one hour. For sauce, combine soup and milk in a saucepan and cook over medium heat until hot. Serve over chicken.

Chocolate Chip Cream Cheese Ball

This recipe is one I should have posted for the Holidays but I didn't! You could make it for the Super Bowl Party!

1 8oz package of Cream Cheese, softened
1/2 of butter, softened
3/4 Cup Confectioners Sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans or candied walnuts

Directions:

In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners sugar, brown sugar and vanilla. Stir in chocolate chips. Cover and chill in the refrigerator for 2 hours.

Shape chilled cream cheese mixture into a ball. Wrap with plastic wrap, and chill in the refrigerator for 1 hour.

Roll the cream cheese ball in finely chopped nuts before serving. Serve with Chocolate or Honey graham cracker sticks.

Deliciously addictive! Enjoy!

Homemade Burritos Ole!

These are so good and my favorite part is that you can make them ahead and freeze them for later! I decided to make these for dinner tonight so I thought I would post the recipe! I even took a few pictures of the process- a first for this blog!! :)

Ingredients needed:

1 lb sausage(you can pick if you want spicy or mild)
1 big can of refried beans
1 package of Burrito Mix (I usually find it with the mixes for gravy etc...)
Shredded Cheese
Tortillas (Soft Taco Size)
Tin Foil


Optional: chopped green chiles

Brown the sausage and in a sauce pan mix the refried beans and Burrito mix heat until warm all the way through. Rinse the browned sausage under warm water in a strainer to remove some of the grease- I do this anytime I brown meat to remove some of the grease. Dump the sausage in with the refried beans and burrito mix mixture and mix together(if you want green chiles- you can add them in at this point).




Get your pieces of tin foil ready by tearing off pieces that are a little larger then your tortillas. Place the tortilla on on piece of tin foil and then drop by cookie scoop or spoonfull on to the tortilla. The amount of the mixture you put in your burittos is up to you. I usually do a cookie scoop and a half.


Sprinkle the shredded cheese on top of the mixture and then roll the tortilla.





Roll the rolled tortilla in the sheet of tin foil and fold in the ends. Do this process until all the mixture is used and your tortillas are made- I can usually get about a dozen burittos out of this recipe- but you can double it and make more at a time.







If you are going to eat some of them- preheat your oven to 350 degrees, place the number of burittos you need in a pan (size is dependent on how many you need to cook)you can lay them on their side to get more in the pan- see the picture. Cook them for 30 minutes.




The ones you will be freezing you can put in a gallon size freezer bag and label and date them and place in your freezer. When you are ready to cook them follow the instructions listed above.


You can garnish these with anything you like, sour cream, olives etc...

Serve them with rice or a salad.