Tuesday, December 21, 2010

Coconutty Sweet Chex Mix

1 1/2 c butter
1 c white karo (Corn Syrup)
1 c sugar
3 c rice chex
3 c corn chex
6 c golden grahams
1/2 c coconut
slivered almonds

How to make it
In large bowl combine cereals, coconut and almonds
In saucepan combine butter, sugar and karo
Bring to a boil and boil for 2 minutes
Pour over cereal mixture
Spread on wax paper till slightly dry to touch
Separate into bite-sized clusters

Monday, December 20, 2010

Cookie Salad

I got this one from my Sister in Law- it is delicious! We all request that this is what she brings when we have a family meal! :)

2- 11 oz cans mandarin oranges drained
2 cups buttermilk
1 pkg fudge striped cookies
2 small instant vanilla pudding packages
16 oz container of Cool Whip

Mix pdding ith buttermilk. Add Cool Whip and oranges. Stir into pudding. Break 3/4 pkg of cookies and stir into puddling. Break rest of cookies in half and put on top.

Chicken Rice Casserole

Here is a quick and easy weekday meal!

Double for a 9X13 pan
1 pkg Rice a Roni Chicken Flavor Cooked
3 chicken breasts cooked and cubed
1 cup sour cream
1 can Cream of Chicken Soup
Spray casserole dish and put 1 column Ritz crackers with 1/2- 3/4 cube of margerine

Bake for 40 minutes at 350 degrees

Ham and Chesse Soufle Roll

I got this one from the Our Best Bites Blog! Check it out- it is listed as one of my favorite recipe blogs. Delicious!

Better Homes and Gardens 15th Edition Cook Book
Prep: 50 min, Bake: 65 min, Chill: 2-24 hours, Serves: 8-10 slices

4 Tbs butter (this is for the actual recipe. Use additional butter for greasing pan)
1/2 C flour
1/8 tsp black pepper
2 C milk
6 egg yolks, lightly beaten
6 egg whites
1/4 tsp cream of tartar
6 oz thinly sliced ham (go to the deli counter and ask for thin slices)
6 oz thinly sliced Swiss or porvolone cheese
Sauce- see options at end.
*Heavy Duty foil (really, that's what it's called. Heavy Duty! It's larger and stronger than normal foil and that's what you'll need.)

1. Preheat oven to 375 F. Line a 15x10x1 inch baking pan with foil (a large rimmed baking sheet/jelly roll pan) extend foil about 1 inch over edges of pan. Grease well with butter and lightly flour the foil.

2. In a medium saucepan melt 4 Tbs butter. Stir in flour and pepper. Gradually and slowly stir in milk while whisking to remove lumps. Cook and stir until mixture is thickened and bubbly; cool slightly. Place egg yolks in a medium bowl; gradually stir in milk mixture. In a large bowl beat egg whites and cream of tartar with an electric mixer until stiff peaks form (tips stand straight.) Fold some of the beaten egg whites inot the egg white mixture. Fold egg yolk mixture into the remaining beaten egg whites. Spread in the prepared baking pan.

3. Bake about 20 minutes or until souffle is puffed and a knife inserted in center comes out clean.

4. Meanwhile, place a long sheet of heavy foil (about 22x18 inches) on a large baking sheet. Generously grease teh foil. After baking souffle immediately loosen edges of souffle from baking pan. invert souffle onto the foil-lined baking sheet. Carefully peel off foil.

5. Place ham and cheese slices in single layers on top of souffle. Starting from a short side, use foil on baking sheet to lift and help roll up souffle. Don't roll the foil inside. use the foil to lift souffle roll onto another flat baking sheet. Cover souffle with foil and chill for 2-24 hours.

6. Before serving, preheat oven to 350. Bake souffle roll, covered with the foil, about 45 minutes or until heated through. To serve, uncover and transfer souffle roll to a warm serving platter (a giant spatula works well, you can sort of slide the whole roll while helping it with the spatula). If desired, spoon a little sauce over the top. Slice with a serrated knife; serve with remaining sauce. If desired, garnish with snipped parsley.
Sauce Options:

BHG Parsley Sauce: In a blender or food processor combine 1/2 C ligthly packed fresh parsley sprigs; 2 green onions, cut up; and 1 tsp dry basil. Cover and blend or process until finely chopped. Add 1 1/2 C whipping cream, 1 Tbs cornstarch, 1 Tbs dijon mustard, and 1/4 tsp salt. Cover and blend or process for 10-20 seconds or until mixture is slightly thickened. Don't over process! You can make to this point ahead of time and store in fridge. When ready to serve, shake sauce; transfer to a medium saucepan, and cook while stirring over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.

Low-Cal Parsley Sauce: For these photos I made my own, lighter version of this sauce by making my Guiltless Alfredo Sauce. Decrease milk to 1 1/2 C and to the blender mixture add 1/2 C roughly chopped parsley, 1 tsp dried basil, 2 green onions (roughly chopped), and 1 Tbs dijon mustard. Follow the rest of the recipe as directed.

Dark Chocolate Pomegranate Cookies

* Three cups of all-purpose flour
* One teaspoon of baking soda
* One-half teaspoon of salt
* One cup of granulated sugar
* Two-thirds of a cup of packed light brown sugar

* One cup of softened butter or margarine
* Two large eggs
* One tablespoon of vanilla extract
* One quarter-cup of pomegranate molasses

* One twelve-ounce bag of dark chocolate chips
* One-half cup of pomegranate seeds

Line several cookie trays with parchment paper, as the cookies will be sticky when they first come out of the oven, and it's best if they stick to something other than your actual cookie tray (you may need it for another batch, depending on how many trays you have). Mix your flour, baking soda, and salt in a bowl that you aren't in danger of knocking over. Put it to one side. In another, bigger bowl, mix your butter, granulated sugar, white sugar, pomegranate molasses, eggs, and vanilla until they form a sugary pudding-like goo that you really just want to eat with a spoon (but won't, due to the presence of raw eggs in the mix).

Begin adding your flour mixture to the wet ingredients, mixing thoroughly as you go. First the contents of your bowl will look like some sort of horrible elementary school art project. Gradually, they will turn into cookie dough. When this happens, mix in the chocolate chips and pomegranate seeds. Stir to distribute as evenly as possible through the mixture. Put the dough in the fridge for an hour.

After about forty-five minutes, come back and pre-heat your oven to 400 degrees

Once you're ready to bake, put tablespoons of dough on your cookie trays, about two inches apart (to allow for spread). You may need to mash them a little with your spoon or hand to get them to stay in place. Bake at 400 F/around 205 C until light brown (usually eight to ten minutes; longer if you want crispy cookies). Allow to cool at least a little before eating. The pomegranate seeds will soften to the texture of baked walnuts, while the juice parts will be little exploding sweet-sour surprises

White Chocolate and Peppermint Covered Pretzels in the Crockpot

I found this recipe and am eager to try it.

Here is how I do it (Read recipe entirely through before starting!):
2 (16 ounce) packages of vanilla bark coating
1 (12 ounce) bag of white chocolate chips
1 (6 ounce) package white chocolate baking squares
3 Tablespoons of shortening
1 (16 ounce) package of pretzel twists, broken or chopped into smaller pieces
1 (8 ounce) package of animal crackers, broken or chopped into smaller pieces
3/4 cup coarsely crushed peppermint candy
1/2 teaspoon of pure peppermint extract
In a 6 quart slow cooker add vanilla bark coating, white chocolate chips, white chocolate baking squares and shortening. Place a paper towel under the lid and cook on low for 1 1/2 - 2 hours. Remove the lid, making sure that no condensation gets into the crock pot (water is the enemy when dealing with white chocolate) and stir the mixture until smooth. Add the pretzels, animal crackers and peppermint candy. Stir to incorporate. Turn the heat off and add the peppermint extract (if you have a removable crock take it out and place it on a pot holder or heat proof surface, this would be best). Stir to thoroughly incorporate. By the teaspoon full, put a dollop of the mixture into miniature muffin or cupcake liners. This is easier to do if you put the liners into a muffin tin while the first four ingredients are melting. Put them in a cool draft free place to set up. If you are in a hurry you can put them into the fridge or freezer to set up.

If white chocolate is clumping (or seizing) do not add water. Add shortening to the mixture one teaspoon at a time until it smooths back out. It will look real shiny.
It is important to add the peppermint extract at the very last minute, not while the heat is still on.
If you don't have muffin or cupcake liners, you can dollop spoonfuls onto a piece of waxed paper that has been placed on a cookie sheet or cutting board.
Let the candy set up completely before trying to taste test. Hot candy can easily burn you and possibly leave bad damage to your tongue, mouth or skin.
If you're going to let your children help (especially if they're small) the best thing for them to do is dump in the pretzels, animal crackers and peppermint candy. They can also help line the muffin tin with liners and of course help package them once they're cooled. This will insure that they are not in any position to get burned by the hot candy.

Tuesday, December 7, 2010

Cornbread Topped Turkey and Green Chile Casserole

Oh what do you to with left over turkey? Freeze it- for easy meals later like this one I found on evilshannigans.com! This has my mouth watering! :)

For the filling:
4 tablespoons butter
1 medium onion, chopped
2 cloves garlic, minced
1/4 teaspoon cumin
1/4 teaspoon chili powder
1 – 4 ounce can diced green chilies
1/2 cup RoTel Tomatoes, drained
1/4 cup flour
1 cup chicken or turkey broth
2 Cups of Turkey chopped up
1 cup milk, 2% or higher
2 cups cooked shredded turkey or chicken
10 ounces shredded cheddar cheese, divided

For the cornbread topping:
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
2/3 cup buttermilk
4 tablespoons butter, melted

Heat the oven to 350 F and spray a 9″ x 9″ casserole dish with non-stick cooking spray.

In a medium pan over medium heat melt the butter until it foams. Add the chopped onions and cook until translucent, about five minutes. Add the garlic, cumin, chili powder, green chilies, and Rotel and cook until fragrant, about three minutes.

Reduce the heat to low, add the flour and cook until no dry flour remains and the flour becomes lightly golden, about five minutes. Add the turkey stock and stir to combine. Increase the heat to medium and bring to a simmer.

Once the mixture simmers add the milk and stir to combine. Stir in the turkey meat and cook until thoroughly heated. Remove from the heat and stir in 8 ounces of the shredded cheese. Set aside.

Next prepare the cornbread topping. In a medium bowl whisk together the flour, corn meal, baking powder, sugar, and salt until well combined. Form a well in the center of the dry ingredients and pour into it the beaten egg, buttermilk, and melted butter. Stir the mixture until the dry ingredients are moistened. Do not over-mix.

To assemble pour the turkey mixture into the prepared dish and spread evenly. Carefully pour the cornbread mixture over the top and spread evenly to the edges. Top with the remaining cheese and bake for 30 to 35 minutes, or until the cornbread is golden brown and the filling is bubbling. Cool for ten minutes before serving.

Monday, December 6, 2010

Cooking a Turkey

I thought I would share something that I learned! I always wondered if it was possible to cook a turkey in a crockpot but I had never tried it because of the size of a turkey- too big to fit in my largest crockpot. We bought a turkey breast which is essentially half a turkey and guess what it fit!!! So I figured I had nothing to loose but everything to gain if my experiment worked. It worked out so well- the turkey was moist and falling off the bones. It was delicious! So if you ever want to have turkey and you get a smaller turkey breast try cooking it in your crockpot- I promise you won't be disapointed!:)

I cooked it for about 8 hours on high because mine was still partially frozen- at first the lid wouldn't go all the way down but as the turkey heated up and it thawed the rest of the way- the lid was closed. I did baste it with butter but I don't know if you really need to-I did have quite a bit in the way of drippings when the turkey was done which I used to make the gravy- it was also delicious! :)

Try it!

Oreo Cheesecake

· 2 cups chocolate sandwich cookie crumbs
· 2 tablespoons butter, melted
· 1/4 cup packed brown sugar
· 1 teaspoon ground cinnamon
· 2 pounds cream cheese, softened
· 1 1/4 cups white sugar
· 1/3 cup heavy whipping cream
· 2 tablespoons all-purpose flour
· 1 teaspoon vanilla extract
· 4 eggs
· 1 1/2 cups chocolate sandwich cookie crumbs
· 16 ounces sour cream
· 1/4 cup white sugar
· 1 teaspoon vanilla extract
· 1 cup heavy whipping cream
· 1 1/2 cups semisweet chocolate chips
· 1 teaspoon vanilla extract
1. Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside.
2. In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter.
3. Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove cake from oven. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake, and let cool completely on a wire rack.
4. Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork!

The Best Ever Pumpkin Pie Cake



Read more about it at www.cooks.com/rec/view/0,171,129178-252194,00.html
Content Copyright © 2010 Cooks.com - All rights reserved.

1 large 29 oz can pumpkin
1 box yellow cake mix
1 cup milk
1 tsp cinnamon
1 cup melted butter
1/8 tsp cloves
1/2 tsp salt
3 eggs
1 cup sugar
1/4 tsp ginger
1/8 tsp nutmeg

Prepare pumpkin mixture pour in a 9" by 13" cake pan. Sprinkle yellow cake mix over pumpkin mixture. Melt butter pour over yellow cake. Bake at 350 for 1 hour.
Enjoy hot or cold.

Sunday, November 7, 2010

Peanut Butter Apple Crisp

This came from The Gooseberry Patch website from Autumn in the Country cookbook. Apples and Peanut Butter....sounds so good for fall! Try it out!

1 c. all-purpose flour

1-1/2 c. brown sugar, packed

1 t. cinnamon

3/4 c. creamy peanut butter

1/3 c. butter

6 to 8 tart apples, cored, peeled and thinly sliced

2 T. lemon juice

1 t. lemon zest

Combine flour, brown sugar and cinnamon in a medium bowl. Cut in peanut butter and butter until mixture resembles coarse crumbs, set aside. Arrange apple slices in a lightly greased 13"x9" baking pan; sprinkle with lemon juice and zest. Top apples with crumb mixture; bake at 350 degrees for 35 to 45 minutes. Serves 10 to 12.

Monday, November 1, 2010

Brownie Batter Chocolate Fudge Cupcakes

I found this on one of my favorite blogs to read
I can hardly wait to make these beauties!!! Chocolate, Chocolate and more chocolate! Yummmm!


1/4 cup butter, melted
1/3 cup fat-free sweetened condensed milk
1/3 cup milk
1 (18.25 oz) box devil’s food cake mix

Combine all ingredients in a large bowl and mix on medium speed for 2 mins until well combined. Using a small scoop (about 1.5 tbsp) drop batter onto a baking sheet lined with parchment paper and freeze overnight.


1 (18.25 oz) box devil’s food cake mix
1 (3.9 oz) pkg Jello instant chocolate fudge pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
2 cups mini semi-sweet chocolate chips

Preheat oven to 325 degrees. Spray a muffin tin with cooking spray and line with cupcake liners. Combine all ingredients except chocolate chips into a very large bowl and mix on medium speed for 2 mins until well combined. Stir in chocolate chips. Using a large scoop (about 3 tbsp) drop batter into the cupcake liners, filling about 2/3rds full. Remove brownie batter from freezer and press into the cupcake batter. Bake for 22-28 mins. Allow to cool completely before frosting.


5 sticks butter, softened
8 oz powdered sugar
1.5 cups unsweetened cocoa powder (Hershey’s Special Dark Cocoa)
a pinch of table salt
1.5 cups light corn syrup
2 tsp vanilla extract
16 oz milk chocolate chips

Melt chocolate chips in the microwave, stirring well every 30 seconds. Allow to cool for 5-10 mins. Combine butter, sugar, cocoa and salt in a food processor and process until smooth, about 30 seconds. Scrape the bowl as needed. Add the corn syrup and vanilla and process until just combined, about 5-10 seconds. Scrape the bowl again, then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds. You can use a mixer for this too, if you don’t have a food processor, just don’t whip the butter too much! :) Adapted from Cook’s Illustrated.

Makes & frosts 36 cupcakes.

Tuesday, October 26, 2010

Mummy Munch!

Everyone has probably got the recipe for this one. We got some this year from a friend and I decided that it was so good that I needed to add it to my recipe collection. When you make it, make a bunch because it is so good you won't be able to quit eating it and this is something you should share with friends and neighbors!


1 large bag of microwave popcorn lightly salted or you can pop your own in an air popper.

1 bag of white almond bark

optional candy corn, m&ms or halloween candy of your choice

Melt half the almond bark in a double boiler and continue to stir it so it doesn't scorch. When the almond bark is melted pour it over your popcorn you popped and fold it in so that all pieces are covered. Add candy, sprinkles, mini oreos- what ever your heart desires! Then pour the cover popcorn out on wax paper to cool . Enjoy!

Tuesday, October 5, 2010

Easy Focaccia Bread

Ever wanted to make your own Focaccia Bread? Try this recipe!

1 1/2 cups bread flour
1 1/2 cups unbleached all-purpose flour
2 teaspoons salt
1 tablespoon white sugar
1 (.25 ounce) package instant yeast
1 1/3 cups warm water (110 degrees F/45 degrees C)
3 tablespoons extra virgin olive oil, divided
2 tablespoons chopped fresh rosemary
2 tablespoons grated Parmesan cheese
1.In a large stoneware bowl, stir together the flours and salt. Make a well in the center of the flour mixture. Sprinkle the sugar and yeast into that well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5 minutes. Pour 2 tablespoons of the oil into the well. With a wooden spoon stir the mixture in the center of the bowl. Gradually widen the circle of stirring to take in all of the flour at the sides of the well.
2.Turn out on a floured surface, and knead just until smooth. Keep the dough soft. Pour 1/2 teaspoon of the oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover. Let rise until doubled, 30 to 45 minutes.
3.Punch the dough down. Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet. Gently press the dough out to about 1/2 inch thickness. Pour the remaining 1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Sprinkle with the rosemary and the cheese. Place in a cold oven on the center shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled, 20 to 25 minutes.
4.Turn on the oven to 375 degrees F (190 degrees C). Bake the focaccia for 20 to 25 minutes, or until browned on top. Remove from the pan, and cool on a wire rack. Serve warm.

Sunday, September 26, 2010

Crockpot Chicken Pot Pie

I have posted several recipes today so make sure you scroll down to see them!

4 large skinless, boneless chicken breast halves, cut into cubes
10 medium red potatoes, quartered
1 (8 ounce) package baby carrots
1 cup chopped celery
2 (26 ounce) cans condensed cream of chicken soup
6 cubes chicken bouillon
2 teaspoons garlic salt
1 teaspoon celery salt
1 tablespoon ground black pepper
1 (16 ounce) bag frozen mixed vegetables
1.Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.
2.Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.

Classic Pear Crisp

1 cup rolled oats
1/3 cup brown sugar
1/2 cup all-purpose flour
1 teaspoon finely chopped crystallized ginger
1 teaspoon ground cinnamon
1/4 cup butter
2 tablespoons white sugar
2 tablespoons all-purpose flour
2 teaspoons finely chopped crystallized ginger
8 cups peeled and sliced pears
1 pint vanilla ice cream
1.Preheat the oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish or 9 inch square baking dish.
2.In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon. Stir in the butter until the mixture is crumbly with pea sized lumps. Set aside.
3.In a separate bowl, stir together the white sugar, 2 tablespoons flour and 2 teaspoons of crystallized ginger. Add the sliced pears, and toss to blend. Transfer to the prepared baking dish. Spread with the oat topping.
4.Bake for 30 to 35 minutes in the preheated oven, until pears are soft and topping is golden brown. Cool slightly before serving with vanilla ice cream.

I left out the ginger- and it was just fine! :)

Cinnamon Roll Pancakes

I got this recipe from my friend Jane's blog: http://cjaneinthekitchen.blogspot.com/ she got it from the pioneer woman's tasty kitchen blog www.pioneerwoman.com.

We love these and have had them so many times since I saw this on my friend's blog that I decided I needed to add it to my blog so I could find it easy when I wanted to make them. enjoy!

1-½ cup All-purpose Flour
3 Tablespoons Sugar
½ teaspoons Salt
4 teaspoons Baking Powder
1 Tablespoon Cinnamon
2 whole Eggs Beaten
1 cup Milk
2 Tablespoons Corn Syrup
¼ cups Butter, Melted
1 Tablespoon Vanilla

In medium bowl, combine flour, sugar, salt, baking powder and cinnamon with a whisk. Whisk well to make sure everything is combined.
In separate large bowl, beat together eggs, milk, corn syurp, butter and vanilla. Stir in flour mixture.

Heat a lightly oiled griddle or frying pan over medium/low heat. Pour about 1/4 cup batter onto griddle. Brown on both sides.

Makes about 12-13 pancakes if you use 1/4 cup per pancake.

Maple Butter Icing

1 cup powdered sugar
1/4 cup butter, melted
dash salt
1 TBS maple syrup
1/4 cups milk, more if needed

I doubled the recipe and you may want to add more maple syrup.

Friday, September 24, 2010

Pumpkin Cupcakes with Spiced Cream Cheese Frosting

Get ready for the pumpkin recipes! They are my favorite so I collect them like crazy!

This one came from
T.D.F.Recipes (To Die For)
She has wonderful recipes go visit her blog! :)

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

2 extra-large eggs, at room temperature

1 cup canned pumpkin purée (8 ounces), not pie filling

1/2 cup granulated sugar

1/2 cup light brown sugar, lightly packed

1/2 cup vegetable oil

1 (8oz) pkg cream cheese

1 lb powdered sugar (more or less)

1 tsp pumpkin pie spice

1/4 c butter, softened

1 tsp vanilla extract

Preheat the oven to 350 degrees. Line a muffin tin with 12 cupcake liners. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined. Divide the batter among the prepared tins and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely. For the frosting, combined softened cream cheese, with softened butter, whip together until smooth. Add powdered sugar gradually, while beating. Add vanilla, and pumpkin pie spice. Adjust the sweetness of frosting you your taste, add more powdered sugar if needed. Spread frosting on cupcakes, be generous.

Tuesday, September 21, 2010

Menu Planning

I am jumping back on the menu planning wagon- it got away from me for awhile and meals have been anything but planned. Many times for the last 9 or so months due to lack of planning we have ended up eating out quite a bit....not a good habit to get in to for many reasons! :) So I am re-commiting to planning ahead- hey it will even save some money too- that is something we can all use more of! I am going to post a separate static page with menu planning ideas and possibly my template I made to help me plan if I can figure out how to post it! :)

Tuesday, September 7, 2010

Pretzel Bread

This past weekend I had a chicken sandwich on a pretzel bread bun and it was so good! I decided that I needed to find a recipe so I could make my own at home. You can make loaves, buns, rolls etc out of it! Try these- they make the best bread for a sandwich! :)

makes 2 small loaves

2 ¼ tsp yeast
1 cup water (110-120 degrees)
2 Tbsp room temperature milk
1 Tbsp dark brown sugar
3 Tbsp butter
1 tsp kosher salt
2 ½ – 3 cups bread flour

4 quarts water
½ cup baking soda

Kosher salt to taste
2 Tbsp melted butter

Add yeast, water, milk, brown sugar and butter into a large bowl, whisking until all ingredients are combined. Let mixture rest for 10 minutes for yeast to activate. Mix in kosher salt. Start by adding two cups of the flour to the bowl, combining it with other ingredients. Add more flour as it’s needed, reserving just a bit for coating the dough mat later.

The dough should form a slightly tacky, but firm ball. Oil the bowl, place the dough ball in the bowl, and cover with a damp towel for 30 minutes. After 30 minutes, knead the dough by hand or machine for at least 5-10 minutes until the dough is elastic and satiny. Place dough back in the bowl and recover for 1 hour.

Preheat oven to 400 degrees and bring the 4 quarts of water to a boil. When the water is boiling, slowly add the baking soda.

Remove the dough from the bowl and gently degas it. Form two separate balls of dough, forming them into the shape you want. Drop one of the smaller balls into the baking soda bath for no longer than 30 seconds, turning it once to guarantee both sides covered. Drain the excess water from the dough and place it on an oiled baking sheet. Repeat with second ball of dough.

Sprinkle the kosher salt over the bread to your specific tastes, and make sure to use a knife to cut a small incision on the top of the bread so the dough has somewhere to expand.

Cook the bread for 22 minutes, rotating the baking sheet once.

Once removed from the oven, immediately brush the melted butter over the loaves to guarantee a soft crust.

Source: http://twobites.wordpress.com/2007/07/13/signature-pretzel-bread/

Wednesday, August 25, 2010

Yoghurt Pancakes

This recipe came from the One Green Generation blog.
She has all kinds of simple recipes listed on her site as well as a ton of other great things! enjoy! Go visit her blog too! :)

1/2 c. all-purpose flour (slightly more if you like thicker pancakes)
1 1/2 T sugar
1 t salt
1/2 t baking soda
1/2 t baking powder
2 large eggs
1 c yogurt (vanilla or plain)
1 t vanilla (leave out if using vanilla yogurt)
1 c fresh or frozen fruit (optional)

1. In a medium-sized bowl, whisk together the dry ingredients (flour, sugar, salt, baking soda). Make a hole in the middle of the dry ingredients.

2. Add wet ingredients into the hole and whisk together wet ingredients, until just barely mixed together, leaving it lumpy.

3. Mix the dry ingredients into the wet ingredients just until mixed. Leave it lumpy.

4. Let mixture sit for at least 5 minutes, more if you can. It will almost double in size and bubbles will form from the baking soda reacting with the yogurt (see photo below).

5. Pre-warm a pan on medium-low heat.

6. If you want to add fresh or frozen fruit, let the mixture rise first (step #4), then place the fruit on top of the mixture and carefully fold in the fruit with a spatula. Let it rise a bit longer.

7. Coat the pan with a thin layer of butter.

8. Use a 1/3 c measuring cup to pour pancakes onto pan.

9. Wait to turn pancakes until they are golden in color on the pan side, and on the upper side they form bubbles (see photo below).

10. Turn over the pancakes once the bubbles begin to become solidified. The second side will take less than half the cooking time as the first.

11. Serve with a bit of warmed syrup, jam, compote, or something else that strikes your fancy!

Makes 8 medium-sized pancakes.

Monday, August 23, 2010

Homemade Spaghetti Sauce/ Tomato Pasta Sauce

I came up with this one because I wanted to try not using canned sauce on my spaghetti- I loved it and I will be making our sauce more often now!

2 cans diced tomatoes
1 can tomato sauce
1 can tomato paste (this is the part that thickens the sauce)
1 tablespoon parsley
1 teaspoon basil
(you could also put a little fennel in if you like the spice)
ground pepper to taste

Combine the ingredients in a skillet and let boil- then lower the heat to simmer and simmer for 25 minutes.

I love the chunky-ness of the sauce!


Thursday, August 19, 2010

Peanut Butter Cookies

Ok I am a chocolate lover but my husband loves caramel and peanut butter. Most of the time I make my favorite Oatmeal Chocolate Chip Cookies but today lets make Peanut Butter Cookies!

1 cup unsalted butter
1 cup peanut butter
1 cup sugar
1 cup packed brown sugar
2 eggs
2 1/2 Cups of flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda

Cream together butter, peanut butter and sugars and then beat in the eggs.

In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into atter. Put batter in refrigerator for 1 hour.

Roll into 1 inch balls and put on baking sheet. Flatten each ball with a fork, making a criss-cros pattern. Bke in a preheated oven at 375 degrees for about 10 minutes or unti cookies begin to brown. Do not overbake.

(Maybe you could dip one side in melted chocolate- ahhh the best of both worlds- peanut butter and chocolate! :)

Sunday, August 15, 2010

Cinnabon Cinnamon Rolls (Clone Recipe)

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 bread machine yeast

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

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

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. 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.
3. 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).
4. 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

Source: Allrecipes.com


3 frozen boneless skinless chicken breasts
1 onion, chopped
1 green pepper, chopped
1 sm can green chilis, chopped
pkg of flour tortillas (8-10")
2 cups pkg sharp cheddar, shredded
1-2 cups mild salsa
spices and condiments, to taste
vegetable oil spray

Preheat oven to 425º.
Place frozen chicken breasts on chopping block while you sauté the onion and peppers in small amount of oil.

Slice the frozen chicken into narrow strips, then crosswise until you have small 1 1/2 - 2 inch strips.

Remove onion mixture to a medium bowl and add chilis and 2/3 cup of salsa.

Place frozen chicken strips into a skillet and season with cumin, salt, pepper, garlic or herbs of your choice. Add a splash of oil if necessary.

Stir-fry for 3 to 5 minutes. Remove contents of skillet to a bowl and set aside (cover and store at this point if making ahead.)

Open a fresh package of tortillas. If not moist, cover and microwave briefly, as directed.

Place a 1/8th portion just below middle of wrap. This is usually about 1/2 cup. Cover with cheese and fold up bottom, then sides, then top. Spray wraps with oil, and lay out on a foil-covered and oil sprayed cookie sheet.

Bake for 8 minutes. Flip and bake 5 minutes more.

Remember, everything is fully cooked. You only need to warm the filling, melt the cheese and toast the tortilla.

Serve accompanied by one of the following:

Spanish rice, black olives, sour cream, more salsa, bean salad, green salad ingredients.
Cover a cookie sheet with foil and spray. Lay tortillas out and spray top of wrap.

Source: cooks.com

Thursday, August 5, 2010


1 c. butter
1 egg
1 c. coconut flakes
Whole graham crackers
1 c. sugar
1 c. graham cracker crumbs
1 c. nuts

Bring to a boil the butter, sugar, and egg. Add remaining ingredients. Line a 9 x 13 inch pan with whole graham crackers. Spread mixture over crackers and cover with more crackers.


1/2 c. butter, softened
1 tsp. vanilla
2 c. powdered sugar

Combine ingredients, except for nuts. Spread on top of top crackers and then sprinkle with nuts. Refrigerate for 24 hours and cut into cookies and ENJOY!

Earthquake Cake

2/3 cup coconut
2/3 cups chopped pecans
2/3 cup chocolate chips
18 ox german chocolate cake mix
8 oz pkg cream cheese
1 stick margerine
1 lb. powdered sugar (Confectioners Sugar)

*Sprinkle coconut, pecans, and chocolate chips in bottom of a greased 9 X12 pan.

*Mix cake mix according to package directions. POur over top of coconut, pecans, and chocolate chips.

*Melt cream cheese and margerine and stir in powered sugar. Spread over the top of the cake batter. Spread topping a bit thicker at the edges.

Bake for 40-50 minutes at 350 degrees.

Thursday, July 29, 2010


I got some Crook Neck Squash and I did not know what to do with it other then to put it in stir fry so I found this recipe on www.cooks.com. I'll let you know how it turns out- talk about taking something healthy and making it really loaded with calories!!! :)

2 lbs. squash, cut up
1 med. onion, cut up
1 tbsp. sugar
Salt to taste
1/2 cube butter
1/2 c. milk
1/2 c. Ritz crackers
1 egg

Boil first 4 ingredients until soft, drain. Then mash with 1/2 cube butter. Add the milk, crackers, egg to squash mix. Place in greased 1 1/2 quart casserole. Grate 1 1/2 cup sharp Cheddar cheese. Sprinkle on top. Bake at 350 degrees for about 20 minutes or until cheese melts.

Monday, July 19, 2010

Frozen Lemonade Squares!

Sorry for the delay in posting new recipes! I have been enjoying the summer with my family. We just got back from a fun family vacation to Yellowstone National Park-it was so beautiful! If you have never been there before- I highly recommend it as a place you must see in your lifetime!

So here is the recipe- we needed something cool and refreshing for the summer!

18 Squares Honey Maid Cinnamon grahams, finely crushed.
2 tablespoons melted margerine or butter
1 quart of fat free no sugar added vanilla ice cream softened
6 oz frozen lemonade concentrate, thawed (you choose yellow or pink :) )
1/2 cup cool whip free whipped topping

*mix crumbs and margerine. Press firmly onto bottom of 9 inch square pan.

*beat ice cream and lemonade concentrate in large bowl with electric mixer on medium speed until well blended. Spread over crust.
*freeze 4 hours or until firm
*Cut into squares to serve. Top each square with a dollop of whipped cream. Garnish each with a fress strawberry if desired.

Monday, June 28, 2010

Cracker Barrel Copycat Chicken Casserole

If you are looking for great chicken recipes check out www.recipelion.com!


1 c corn meal
1/3 c all purpose flour
1 1/2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons vegetable oil
3/4 c buttermilk
1 egg

1/2 cup butter (hold this out until cornbread is cooked)

Chicken Filling

2 tablespoons butter
1/4 cup chopped yellow onion
1/2 cup celery sliced thin
1 3/4 cups of chicken broth
1 can cream of chicken soup
1 teaspoon salt
1/4 teaspoon black pepper
2 1/2 c cooked chicken breasts, cut in to bite size pieces

Directions for Corn bread:

1. Mix all except melted butter together in mixing bowl until smooth

2 Puor into greased 8 inch square baking pan and bake at 375 for 20-25 minutes until done. Remove from the oven and let cool completely.

3. When cool crumble cornbread and place three cups cornbread crumbs in mixing bowl.

4 Add 1/2 c melted butter to crumbs and mix well, set aside.

(this tastes just like the corn bread at the Cracker Barrel!! I was shocked!!! :)

Directions for Chicken Filling:

1. In saucepan on medium low heat, place butter and saute onion and celery until transparent stirring occasionally.

2. Add chicken broth, cream of chicken soup, salt and pepper. Stir until well blended and soup is dissolved completely.

3. Add Chicken, stir and blend until mixture reaches a low simmer. Cook for 5 minutes, then remove from heat.

Place chicken mixture in buttered casserold dish.

5. Spoon cornbread crumb topping on top of the chicken mixture, do not stir into chicken filling.

6. Place baking dish in preheated oven at 350 for 35-40 minutes. Crumbs will turn a golden yellow.

Serve with a green salad- delicious!

Potatoes and Cheese Bruncheros

This was made on studio 5 and I thought I would pass it on!
9 Rhodes™ Dinner Rolls or 6 Rhodes Texas™ Rolls, thawed to room temperature
4 cups shredded hashbrown potatoes
1 cup chopped onion
1/4 cup butter
salt and pepper to taste
4 ounce can chopped green chilies
1/2 cup sour cream
10 eggs, well beaten
1 1/2 cups grated sharp cheddar cheese
1/4 cup chopped cilantro
taco sauce, salsa or sour cream, if desired

Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 13-inch circle or 10x14-inch rectangle. Place in a sprayed 12-inch deep dish pizza pan or 9x13-inch pan and cover with sprayed plastic wrap. Let rise 15 minutes. Remove wrap and poke with fork several times to prevent bubbles from forming. Bake at 350°F 12 minutes.
While crust is baking, in a large frying pan brown potatoes and onions in butter. Salt and pepper to taste. Spread chilies and sour cream on top of potatoes and mix together. In another frying pan, scramble eggs until just barely set. Salt and pepper to taste. Then, layer eggs on baked crust followed by potato mixture. Sprinkle cheese and cilantro on top. Bake at 350°F 10 more minutes. Serve warm with taco sauce or salsa and sour cream, if desired.

For more recipes using Rhodes Bread Dough go to: www.rhodesbread.com

Wednesday, June 23, 2010

Stuffed Pork Chops

6 pork chops 1 inch thick
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup butter
1 cup chicken stock
1 teaspoon salt
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
3 cups ground dry bread crumbs
1 can Cream of Celery Soup
1/3 can of mild
Additional Bread Crumbs
*Cut a slit in each pork chop
*Saute onion and celery in butter
*mix in stock and seasonings
*Remove from heat and mix in bread crumbs until moistened
*Stuff each pork chop with 1/2 cup stuffing
*coat each chop with breading mixture of fine bread crumbs salt, pepper, and paprika
*Place chops in a challow baking dish
*Combine celery soup and milk and pour over chops
*Lightly sprinkle with paprika
*Bake 1 1/2 to 2 hours in a 350 degree oven.

Serves 6

Loaded Chicken

This one is similar to the Alice Springs Chicken that you can get at the Outback Restaurant. They put a honey mustard marinade on their chicken though- so experiment with different marinades and see what you come up with!

4 chicken breasts, boneless and skinless
marinade of your choice
1 onion thinly sliced
3 tablespoons of olive oil
1/2 lb. bacon
1 cup cheddar cheese, grated
1 cup monterey jack cheese, grated

*Marinade chicken for at least 4 hours
*Grill chicken, basting chicken with marinade while cooking
*Cook bacon until lightly browned and drain on paper towels
*Saute onions in olive oil until they are just beginning to turn golden brown
*When chicken breasts are done, place on a foil lined pan.
*Top chicken with a couple of tablespoons of marinade, topping that off with some onions, then 2-3 strips of bacon, finishing off with the cheddar and jack cheeses.
*Place in the oven at 350 degrees and cook until the chicken and toppings are heated through and the cheeses have melted.

Serve with a green salad! Enjoy

Friday, June 11, 2010

Queso Chicken Pasta

Here is another great recipe from evil shenanegans- it is truly evil- in the best way possible. www.evilshenanegans.com

Serves 4-6

8 ounces penne pasta
2 teaspoons vegetable oil
1 cup diced onion
2 cloves garlic, minced
1 jalapeno, minced
1/2 teaspoon cumin
1/4 teaspoon coriander
1 tablespoon flour
1 1/3 cup milk, 2% or higher
1 teaspoon salt
3 tablespoons cream cheese
6 ounces colby-jack cheese, divided
1/2 cup drained Ro*Tel tomatoes
2 cups cooked shredded chicken

Heat the oven to 350 F and spray a medium casserole dish with non-stick spray.

Cook the pasta according to the package directions, but reduce the cooking time by two minutes.

In a medium pot heat the oil over medium heat. Once it begins to shimmer add the onion, garlic and peppers. Cook until they begin to soften, about three minutes. Add the cumin, coriander and salt and cook for an additional two minutes, or until the spices become fragrant.

Add the flour and cook for three minutes, stirring constantly, until all the flour is moist. Gradually whisk in the milk and stir until smooth. Bring the mixture to a simmer and allow to thicken.

Turn off the heat and add the cream cheese and 4 ounces of the shredded cheese and whisk until melted. Stir in the Ro*Tel tomatoes.

Pour the pasta into the prepared casserole dish, stir in the shredded chicken and sauce. Top with the remaining shredded cheese.

Bake 20 to 30 minutes, or until the pasta is bubbly and the cheese has melted. Let stand five minutes before serving.

Thursday, June 10, 2010

Cream Filling for Cupcakes

I found this recipe on a great website! Go check it out- tons more cupcake recipes there!

Make your favorite cupcakes- whether that be from scratch or from a box- as directed.

Cream Filling Enough to fill and decorate 24 cupcakes

2 tsp very hot water
1/4 tsp salt
1 (7 oz) jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla

Dissolve the salt in the hot water and allow to cool.

Whip the marshmallow cream, shortening, powdered sugar, and vanilla until it begins to get fluffy. Add the water and whip well.

Yum Yum! Hostess Cupcakes, move over- these are even better- if that is possible! :)

Friday, June 4, 2010

Buckeye Brownies

This recipe was posted on Facebook today through the Gooseberry Patch Cookbooks. I can hardly wait to make these!!! Peanut Butter and Chocolate!! Yummmmm!!!!

Buckeye Brownies, from Almost Homemade cookbook, submitted by Heather Prentice of Mars, PA

19-1/2 oz. pkg. brownie mix
2 c. powdered sugar
1/2 c. plus 6 T. butter, softened and divided
8-oz. jar creamy peanut butter
6-oz. pkg. semi-sweet chocolate chips

Prepare and bake brownie mix in a greased 13"x9" baking pan according to package directions. Let cool. Mix powdered sugar, 1/2 cup butter and peanut butter. Mix well and spread over cooled brownies. Chill for one hour. Melt together chocolate chips and remaining butter in a saucepan over low heat, stirring occasionally. Spread over brownies. Let cool; cut into squares. Makes 2 to 3 dozen.

Wednesday, June 2, 2010

Games for Love Website

This is a recipe blog first and formost but I wanted to post this link on my page because it is something that I believe in very much.


When you visit this website you can download a simple game app for your android phone and you can choose to download it free with ads or pay for the app and have it without ads on it. (If this app is popular enough I know that there will be others added and they would work on other phone types as well. The proceeds will be going to help pay for the cost of an adoption of a child.

My sister and her husband have been unable to have children of their own, they currently have been able to adopt one child but they would really like to add to their family- unfortunately the costs of adoption are very expensive so as a family we are trying to help with the costs.

Thank you for your time in reading this! And now back to recipes!

Crockpot Sweet and Sour Chicken

4 boneless chicken breasts either whole or cubed
1 cup ketchup
1 cup distilled white vinegar
1 cup brown sugar

Mix ketchup, vinegar, and brown sugar. Pour over chicken in the crockpot. Bake in the crockpot on low for 6 hours. Serve with rice.

Taco Pie

1 8 oz pkg refrigerated crescent rolls
1 lb. ground beef or turkey
1 pkg taco seasoning
1 16 oz container of Sour Cream
8 oz mexican style cheese blend
1 package crushed tortilla chips

Preheat the oven to 375 Degrees

Lay crescent dough flat on the bottom of a square cake pan and bake according to the directions on dough package.

While that is baking- brown the meat and then add the taco seasoning. (Basically- make your taco meat). When your dough is cooked add the taco meat on top and then layer with sour cream and cheese and top it off with the crushed tortilla chips (you could use doritos on top for more flavor.)

Return to the oven and bake at 350 degrees for 10 minutes or until the cheese has melted.

Serve with a salad or veggie of your choice!

Tuesday, May 18, 2010

Congo Bars

These came from Bakerella.com!

Congo Bars

2 3/4 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter, softened
1 lb. light brown sugar (Oh my and thank you!)
3 eggs
1 teaspoon vanilla
11.5 ounce package milk chocolate chips
1 cup chopped pecans (optional)

By mixer:

Sift flour, baking powder and salt in a large bowl. Set aside.
Combine butter and sugar using a mixer until blended.
Add eggs, one at a time to sugar mixture, mixing on low in between each addition.
Add vanilla and mix.
Add flour and mix until combined.
Stir in chips and then pecans.

By hand:

Sift flour, baking powder and salt into a large bowl. Set aside.
Stir brown sugar into softened (not melted) butter in another large bowl until butter disappears. You can use the back of your spoon to help incorporate the two together.
Add eggs one at a time to butter mixture and stir well after each egg.
Add vanilla, chocolate chips and nuts. Mix well.
Add dry flour mixture and stir until well combined.

Coat a 13 X 9 pan with non-stick spray and spread batter evenly into dish.
Bake at 350 degrees for 30 minutes or until top is golden brown. Make sure you don’t over bake.

Enjoy! Enjoy! Enjoy!

UPDATE: Hey guys. Seems some of you are having mixed results. Most find these awesome, but some say they’re not done at 30 minutes. I’m starting to think my oven runs hotter than most. So, if the bars aren’t done at 30 minutes and the tops feel like they are getting too brown, then place a sheet of aluminum foil on top and bake a little longer. Use a toothpick to insert and check for doneness before removing from the oven. Also make sure you sifted the dry ingredients and used room temp butter, not melted. The batter should be thick like the photo above.

You can add in anything you can think of- I was thinking chocolate chips, coconut, oatmeal- make them oatmeal cookie bars etc.... possibilities are endless!!! :)

Monday, May 17, 2010

Beignets ( Pronounced-Benyays)

I heard about these tasty little treats while watching the Princess and the Frog with my kids. I thought it would be fun to make some!

1 pack dry yeast
1/2 cup sugar
2 eggs
4 + cups of flour
1 1/2 cups of warm water
1 teaspoon Salt
1 cup evaporated milk, undiluted
1/4 soft shortening
Oil for frying
Confectioners Sugar (Powdered Sugar)

In a large bowl sprinkle yeast over water and stir to dissolve. Let it sit for a few minutes so the yeast will get nice and warm and happy! (You want your yeast to be warm and happy so it doesn't die) Add the sugar, salt, eggs and milk. Blend with a rotary beater. Add four cups of flour.

Cover and chill overnight.

Roll out on floured board to 1/8 inch thickness (if you want to skip the floured part- get your board wet and then roll your dough out on it- the wetness will keep the dough from sticking- same goes for your hands- run them under the water before touching the dough and the dough won't stick to your hands) Cut in to 2 1/2 inch squares.

Deep fry at 360 degrees 2 to 3 minutes or until lightly browned on both sides. Drain on paper towels.

Sprinkle heavily wit confectioners sugar.

Makes about 5 dozen.
Dough keeps well in refrigerator for several days. Cover the bowl with plastic wrap (to keep the dough from sticking to the plastic wrap I spray mine with cooking spray) and punch down occaisionally.

These are just like scones! Delicious!

Thursday, May 6, 2010

Strawberry Cream Cupcake Desserts

This recipe came from The Pampered Chef!

Crust and Cake

1 1/2 cups mini pretzel twists (about 3/4 Cup crushed)
1/4 cup butter, melted
2 tbsp sugar
1 small pkg white cake mix (9 oz)
1/2 cup sour cream
1 egg
1 tbsp water
1/2 tsp vanilla

Filling and Garnish

2 1/2 cup thawed frozen whipped topping, divided
2/3 cup strawberry ice cream topping, divided
1 cup sliced strawberries

1. Preheat the oven to 350 degrees. Place liners in the wells of the muffin an. For crust place pretzels into a large resealable plastic bag and finely crush. Combine pretzel crubs, butter and sugar nd mix well. Put pretzel crumbs in the bottom of each liner and press in to the liners.

2. Combine cake mix, sour cream, egg, water and vanilla and mix until smooth. Divide batter evenly among prepared muffin cups. Bake 18-20 minutes. Remove from the oven and cool for 10 minutes. Remove cupcakes from pan and cool completely.

3. Meanwhile combine 1 up of the whipped topping and 3 tbsp of the strawberry ice cream topping; mix well. Gently toss strawberries with 1 1/2 tbsp. of the strawberry ice cream topping.

4. When ready to serve, remove paper liners from cupcakes. Slice off tops of cupcakes. For each serving place bottom of cupcake on serving plate- scoop filling over center of the cupcake. Spoon rounded tablespoon of strawberries and juice over filling: top with cupcake top. Pipe whipped topping over desserts and drizzle with about 1 tsp slightly warmed remaining ice cream topping. Serve immediately.

Thursday, April 29, 2010

South of the Border Chicken Skillet

1 lb. boneless, skinless chicken breasts cut into bite size pieces
1 medium green bell pepper seeded and diced
1 teaspoon minced garlic
1 tablespoon olive oil
3/4 cup salsa
3/4 cup water
1 can kidney beans
1 teaspoon chili powder
1/4 teaspoon salt
1/2 cup quick cooking rice

In a large nonstick skillet cook the chicken, pepper and garlic in oil over medium heat, stirring frequently, until the chicken turns white about 6-8 minutes.

Add salsa, water, kidney beans, chili powder and salt. Cover and bring to a boil. Add rice and stir into sauce. Cover remove pan from heat and allow to sit until rice is tender, about 5 minutes.

Bring to a boil. Ad the rice and stir into sauce . Cover, remove pan from heat and allow to sit until rice is tener, about 5 minutes.

Makes 4 generous 1 cup servings.

Simple Chicken Enchiladas

5 cups of chicken, chopped
2 cans Cream of chicken soup
1 soup can full of chicken broth (about 1 1/4 cups)
3 green onions, chopped (use some greens)
10 flour tortillas 6 or 8 inch size
1 lb. colby jack cheese
8 oz salsa ( you can use more)

Cook the chicken breasts and remove any bones or skin. Chop meat

Add broth to soup to make a sauce. Add raw onions to the sauce.

Dip tortillas in sauce. ( You can put some in a 9 inch round cake pan.) Fill with a spoon full of chicken and a spoonful of cheese. Roll up and place in a sprayed 9 X 13 inch baking pan.

When all rolled, pour extra sauce over enchilladas and sprinkle with remaining cheese over all. Spoon salsa over cheese.

Bake at 350 degrees until hot and bubbly.

Makes about 10 enchiladas.

Monday, April 19, 2010

Classic Sour Cream Banana Bread

This recipe came from www.breakstones.com- and my daughter and I tried it this afternoon! Delicious! This recipe will only make one loaf so I doubled it so I could make two at a time.

1/4 cup butter, softened
1 cup sugar
1 cup mashed fully ripe bananas (about three)
1 cup Sour Cream
2 eggs
2 1/4 cups Flour
1 1/2 tsp. baking powder
1/2 tsp baking soda
1/2 salt
1 cup chopped walnuts (optional)

Heat the oven to 350 degrees

Beat the butter and sugar in a large bowl with mixer until well blended. Add bananas, sour cream, and eggs and mix well. add combined dry ingredients mix untile moistened. Stir in nuts (if desired)
Pour in to greased and floured 9X5 inch loaf pan

Bake 1 hour or until toothpick comes out clean. Cool 5 minutes and remove to place on a wire rack. Cool Completely and refrigerate leftovers.

*You can make a cinnamon sugar mixture and use that to dust your pan in place of the flour and then sprinkle some on top of the dough before baking.

Tuesday, April 13, 2010


I was approved to join the foodie blog roll! I am so excited! Now everyone that visits can enter to win the fun giveaways that they have every week! One more thing to enjoy! Check out some of the other recipe blogs on the list- there are a ton- which means one thing- more recipes for you to try! Enjoy!

Sunday, April 11, 2010

Rice a Roni and Chicken Casserole

Ok- this is what we are having for dinner tonight! I found this recipe incomplete- there was no temperature for the oven and it didn't say how long to bake it for so I improvised!

Preheat the oven to 350 degrees

Double this recipe for a 9X13 pan

1 pkg Rice a Roni Chicken flavor- cooked acording to the directions on the package.


3 chicken breasts cooked and cubed (I boiled mine to cook them)
1 Cup Sour Cream
1 Can Cream of Chicken Soup

Spray Casserole Dish and take one sleeve of ritz crackers and smash them in a bowl and mix with 3/4 cup of melted butter or margerine. Place the smashed ritz cracker mixture in the bottom of the pan and spread it across the pan. Pour the Chicken and Rice a Roni Mixture over the top of the crackers.

Bake for 45 minutes and serve! Delicious! Enjoy!

Friday, April 2, 2010

Florida Chicken

Try this recipe for a quick and easy meal!

1 chicken breast per person cut up
1 cup OJ- add more as needed depending on how much chicken you are cooking.

Chicken cut in to cubes.
Brown chicken in a pan.
Add oj and reduce.

Serve over rice

Ready to eat in 25 mins.

Thursday, April 1, 2010

Individual Minature Cheesecakes

This is a recipe that is lower in calories, fat and carbs. How can this be with a cheesecake? Try this recipe and see for yourself!

1 cup 5% ricotta cheese
1 cup low fat cottage cheese
1/3 cup sugar
1 medium egg
1/4 cup sour cream
1/2 teaspoon cornstarch
1/8 teaspoon vanilla extract

(I made this last night and I think I will add 1/2 a tsp of lemon juice to give it a little tang next time- it was really good and I will fix it again but it needs a little lemon juice- Just my two cents! :)

Topping: Fresh Fruit of your choice

In a food processor, combine ricotta chese, cottage cheese and sugar:puree until smooth. Beat in egg. Blend in sour cream, corn starch and vanilla until well mixed. Divide batter among muffin cups. Set muffin tin in larger pan and pour in enough hot water to come half way up sides. Bake 30-35 at 350 degrees or until tester inserted in the center comes out clean. Remove from water bath; cool on wire rack. Chill.

Serve with frest fruit of your choice on top.

127 calories
8 grams Fat
9 grams Carbohydrates
0 fiber

Crockpot Lemon Pepper Chicken

Here is another easy recipe that you can start in the morning and leave until dinner!

4-6 chicken breasts (usually use the skinless boneless ones and mine are usually frozen)

3 Tablespoons of Lemon Pepper Seasoning

1 cup of Chicken Broth

Cook on high for 6 hours at least.

Dinner is ready!

Serve with Rice or potatoes!

Try it today!

Tuesday, March 30, 2010

Snickerdoodle Cake

Ok I seem to be on a roll with the desserts lately so I'll add this one too! This is another recipe that you use a cake mix to make.

1 package white cake mix
1 Cup whole milk
8 tablespoons (1 stick) butter melted
3 large eggs
1 teaspoon pure vanilla extract
2 teaspoons ground cinnamon

Preheat the oven to 350 degrees and grease and flour two 9 inch round cake pans. Mix together the above ingredients until batter is smooth. Divide the batter between the two pans and place them in the oven side by side.

Bake cakes for 27-29 minutes until they are golden brown an spring back when lightly pressed with your finger. Let the cakes cool for 10 minutes and then invert them on a wire rack to cool. Place another wire rack on top of the cakes and flip them over so that they are right side up and allow to cool completely.

When cool frost with this frosting:

Cinnamon Buttercream Frosting

1 stick of butter at room temperature
3 3/4 cups confectioners sugar (powdered sugar)
3 to 4 tablespoons milk
1 teaspoon vanilla
1 teaspoon cinnamon

Mix the ingredients together and make sure to add the cinnamon after the vanilla. Frost your cake. Delicious!!!

Monday, March 29, 2010

Tater Tot Casserole

1 pkg of tatertots

1 can cream of chicken soup

Brown and drain 1 pound ground beef or turkey

1 can of green beans (french style)

1 soup can of milk

Brown meat and drain. Put back in the pan and add the soup and the milk- warm through. Add green beans and warm through. Put 1/2 pkg tatertots on bottom of 9X13 pan, then the meat mixture then tatertots. Bake at 350 degrees for 20 minutes and then sprinkle with cheese and bake for another 10 minutes. (Check to see that the tater tots are cooked all the way through- if not place back in oven for another 10 minutes)

Sunday, March 28, 2010


Here is another family cookie recipe. Yes I am in a cookie making mood.

1 cup Shortening
1 1/2 C Sugar
2 Eggs

2 3/4 C. Sifted Flour
2 teaspoons cream tartar
1 teaspoons baking soda
1/2 teaspoon salt

*You can make them snickerdoodles by mixing 2 teaspoons of sugar and 2 teaspoons of cinnamon in a bowl and then rolling the dough in balls and then rolling them in the cinnamon sugar mixture.

*You can add chocolate chips/ or m&ms to the dough and mixing them in before dropping the cookies on the cookie sheet with a spoon or a cookie scoop.

*Another option is to put scoops of cookie dough on the cookie sheet and then 1 minute before they are done- pull the cookies out of the oven and place 1 unwrapped hersheys kiss on top of each cookie and then bake for the last minute.

Bake 8-10 minute at 400 degrees ( I usually stay closer to the 8 minutes- they are not completely done when you pull them out but they continue to cook a little on the cookie sheet as it cools.

Enjoy! They are addictive!

Oatmeal Chocolate Chip Cookies

I know that everyone has their favorite chocolate chip cookie recipe and this is mine. This recipe is a family recipe that has been shared through many generations.

3/4 Cup Shortening
3/4 Cup Sugar
3/4 Cup brown sugar

Mix well

Add 2 eggs
1 teaspoon vanilla
1 1/2 cups of Flour
1 teaspoon baking soda
1 teaspoon salt

2 C quick Oatmeal
1 cup chocolate chips

Bake 10 minutes at 350 degrees

I always double the recipe so that I can make twice as many cookies- these don't last long at my house!

Tuesday, March 23, 2010

Butterscotch Cashew Scotchies

My husband is not a chocoholic like me- he would be content with anything caramel or butterscotch. So I found this dessert for him. I love recipes that use cake mixes because they are so fast and there is minimal mess to clean up after!

1 pkg plain yellow cake mix
1/4 cup light brown sugar
1 stick of butter melted
2 large eggs
1 teaspoon vanilla extract
1 cup chopped lightly salted cashews
1 cup butterscotch chips

Preheat the oven to 350 degrees

Combine the ingredients (except for the cashews and butterscotch chips) in your mixer and mix them together. When it is all mixed together pour in to a greased 9 X13 pan and spread to cover the bottom of the pan. Sprinkle the butterscotch chips and the chopped cashews over the top of batter and then place in the oven for 27-29 minutes.

Monday, March 22, 2010

Italian Crockpot Chicken

I seem to have something going with the Crockpot recipes lately! Anything that makes life easier around my house I am all for! I love the crockpot!! This recipe came from my sister in law! This is a great one for a couple of reasons- one it is easy and two it is low in calories!

All you need is

1 Crockpot

4-6 chicken breasts or chicken pieces (maybe more then 4-6 pieces)
1 package of Italian Dressing (the packet that you would use to mix your own italian dressing- only don't make the dressing- use it dry)

Place the chicken in the crockpot and then pour the Italian Dressing mix over the top. The great thing about a crockpot is how meat keeps its juices and moisture - this makes the meat tender after cooking- melt in your mouth tender! Cook your mixture for at least 4-6 hours on high.

Serve with rice or noodles! Delicious!!!

Wednesday, March 10, 2010

Crockpot Mexican Chicken

With three little kids- I am always on the lookout for recipes that are quick and easy but also something that the whole family will eat. This is a recipe that meets those criteria. You can start this in the morning and it will be ready to eat by dinner time!

2 cans Cream of Chicken Soup
1 can diced tomatoes- drained
1 cup Salsa
2 cups of cheese
chopped onion- optional

4-6 chicken breasts (mine are usually frozen when I put them in the crockpot- that is why I cook them for so long.

Mix the Cream of Chicken Soup, diced tomatoes, and salsa together in a bowl. Place your chicken breasts in your crockpot and then pour the mixture over the top. Cook on high for 6 hours. Right before you are ready to serve them mix in the 2 cups of cheese.

Pour the extra sauce over rice. Delicious!

Thursday, February 11, 2010

Lion House Lasagna

I think this is quite possibly the best lasagna that I have ever had. This is not my recipe but one from the Lion House Cookbook- if you don't have this terrific cookbook you can probably purchase one at www. amazon.com or your deseret book. Give it a try and see if you agree!

1 1/2 lb ground beef or ground turkey
1 1/2 Tbs Oil
1 clove Garlic
1 Tbs parsley
1 Tbs basil
1 tsp salt
1 large or 2 small cans diced tomatoes
6 oz tomato paste
10 oz lasagna noodles
3 cups cottage cheese
2 eggs beaten
1/2 tsp pepper
1 Tbs parsley
3 cups at least of Mozzarella Cheese
1/2 cup parmesan cheese

Brown ground beef in oil, drain and add garlic,parsley,basil, salt, tomatoes, tomato paste. Simmer up to one hou. Mix cottage cheese, eggs, parsley and parmesan.

Layer 1/2 the noodles, 1/2 the cottage cheese, 1/2 mozzarella, 1/2 of the meat, rest of the noodles, cottage cheese, meat then mozzarella.

Bake at 375 degrees for 30 minutes.

Suggestion: Serve with french bread and green salad

Saturday, February 6, 2010

Caramel Bars

My recipes are few and far between lately! I am sorry! I have been pretty busy taking care of my new little one and my other children! It has been fun! But I have still been cooking all this time. This recipe is one I intend to make for Super Bowl Sunday tomorrow- it is a big day at our house for my husband and my son! Lots of football! Thanks to the songberries blog for this great recipe! Enjoy! (the link to the blog is at the bottom of the recipe!)

Caramel Bars

1/2 cup butter, melted
2 cups packed brown sugar
1 teaspoons vanilla
2 tablespoons milk
2 egg
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

Heat oven to 350. Spray a 9x13 pan with Pam.

In a bowl mix the butter, sugar, eggs, milk and vanilla. Mix in the flour, baking powder and salt. With a spatula smooth the mixture (it will be thick) into the prepared pan. Bake for 26-28 minutes, don't over bake. Remove and cool.
Caramel Frosting

1/4 cup butter
1/2 cup brown sugar
5 tablespoons milk
2 cups powdered sugar

Melt butter in a small saucepan over medium heat. Stir in brown sugar and milk. Heat to boiling, stirring constantly. Reduce heat to low. Stir about 2 minutes. Cool to lukewarm. Beat in powdered sugar with a mixer until smooth and spreadable. Spread think layer over bars.

From songberries.blogspot.com visit this blog for more delicious recipes!!!

Wednesday, January 27, 2010

Ice Cream Cake Roll

This one came from Cooks.com.

4 eggs, separated
□ 3/4 c. sugar, divided
□ 1/2 c. flour
□ 1/3 c. cocoa
□ 1/2 tsp. baking soda
□ 1/4 tsp. salt
□ 1/3 c. water
□ 1 tsp. vanilla
□ 1 tbsp. sugar
□ 1 qt. ice cream, softened

Beat egg yolks for 3 minutes, add 1/2 cup sugar and beat 2 minutes more.
In a separate bowl, combine flour, cocoa, 1/4 cup sugar, baking soda, and salt. Add the dry ingredients alternately with the water to the egg mixture. Stir in vanilla.

In another bowl, beat egg whites until soft peaks form; add 1 tablespoon of sugar and beat until stiff. Fold mixture into the batter. Cover the bottom and sides of a jelly roll pan with wax paper. Grease wax paper completely with Crisco. Spread batter into pan and bake at 375 degrees for 15 minutes or until top springs back when touched.

Sprinkle powdered sugar on a towel the size of the jelly roll pan. While the cake is still hot, turn onto towel, peel off wax paper and roll gently with towel and cool. Unroll, spread a layer of ice cream, then roll again. Wrap in heavy-duty foil and freeze 3 hours.