Sweet Pea's Recipes

The Best Cinnamon Rolls Ever

2012-01-24T14:45:00.000-08:00

I have made this recipe so many times now and it really is the best recipe. I have adapted it a bit from the pioneer woman's by putting brown sugar and karo syrup in the filling and cream cheese frosting on top. I guarantee you will love these warm, ooey, gooey, rich and comforting frosted cinnamon rolls!

The Pioneer Woman

1 quart Whole Milk (thats 4 cups)
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast, 0.25 Ounce Packets
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 Tablespoon Salt
1 cup Melted Butter (not margarine)
2 cups brown sugar
Generous Sprinkling Of Cinnamon
Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour(sometimes I do a little less than a cup because the stickier the dough the better they turn out), the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it - overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 cup melted butter over the dough. Now sprinkle 1 cup brown sugar over the butter followed by a generous sprinkling of cinnamon. Sometimes I will even lightly drizzle karo syrup over the sugar and cinnamon, it gives it an extra gooey, caramelized flavor. Make sure not to drizzle to much though or it gets really messy and ends up all over your pan during cooking process.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Grease 2 cookie sheet pans. Then begin cutting the rolls with a sharp knife or with floss, approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.

Cream Cheese Frosting:
1- 8 oz. brick Philadelphia cream cheese, softened (yes brand matters)
1/2 c. butter softened
1- 2 lb. bag C&H powdered sugar (brand matters here as well)
2 tsp. vanilla
couple tbls. milk to desired consistency, I like mine thick enough to spread nicely

Mix all ingredients with hand mixer and frost rolls. These are great warmed in the microwave.

You may freeze rolls with or without frosting.

Lemon Blueberry Loaf

2012-01-20T20:30:00.000-08:00

Lemon lovers watch out, this is really more like a pound cake but it is so sinful! It's a dense lemon bread soaked in lemon syrup then blanketed in a lemon glaze.

2 cups sugar

1/2 cup butter

4 ounces cream cheese

3 large eggs

1 large egg white

3 cups flour , divided

2 cups blueberries , fresh or frozen

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 (8 ounce) carton lemon yogurt

2 teaspoons vanilla

cooking spray

glaze:

1 cup powdered sugar

3 tbl. lemon juice

simple syrup:

1/3 c. lemon juice

1/3 c. sugar

beat 1st 3 ingredients at medium speed till well blended

add eggs and egg white

save 2 tablespoons of flour and set aside.

add remaining flour to batter with baking powder,soda, and salt.

add yogurt and mix well.

mix remaining flour with blueberries till coated.

add blueberries and vanilla, mix by hand to incorporate berries without mashing.

bake in 2 greased bread pans at 350 degrees for 50 miutes or till done

cool completely and remove from pan.

In a pan on stove combine sugar and lemon juice, heat till sugar is dissolved then cook 3 more minutes. Pour over loaves or brush on with pastry brush.

in a small bowl mix lemon juice and powdered sugar till runny and drizzle over loaves.

Baked Pork Chops With Apple Stuffing

2012-01-20T20:16:00.000-08:00

An easy tasty dinner with a hint of sweetness from the apples and cinnamon topped with a succulent pork chop covered in flavor packed stuffing.

1 can apple pie filling

4 pork chops 3/4 in.

Stove Top Stuffing or other

Cinnamon

Pour apple pie filling in bottom of greased pan.

Brown your pork chops on stovetop with a little butter, season to liking. Lay them on top of apple filling. Then prepare stuffing as directed on the box. Scoop on top of chops. Sprinkle a tiny bit of cinnamon on very top for flavor.

Cover with foil and cook on 350 for 30-35 minutes then take off the foil and cook additional 10 minutes. Check to make sure the pork is done though just to be safe... 160 degrees inside meat is done for pork. Or just a hint of pink.

If you don't have apple pie filling of course you could sautee some apples in a pan with a little brown sugar and cinnamon until tender. I'm guessing it would taste better this way as well. You can also add cranberries to your stuffing to make it a little more interesting!

The Best Pumpkin Bread

2012-01-08T15:59:00.000-08:00

This bread has the perfect amount of spice and pumpkin in it. It is amazingly moist and soooooo addictive. Let it sit for a couple days and it is even better! Like most of the recipes that I post, I have addapted this from the original. I reduced the nutmeg, and added the pumpkin pie spice and applesauce as well as did half and half brown and white sugar. Of course you could adapt this however you want by adding more pumpkin if you like that stronger, you could also do half whole wheat and reduce the sugar by quite a lot, you could even cut out the oil entirely since it has the applesauce in it. Hope you Enjoy!

From Allrecipes
3 cups canned pumpkin puree

1 1/2 cups vegetable oil

2 cups white sugar

2 cups brown sugar
1 cup applesauce (no sugar added)

6 eggs

4 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 1/2 teaspoons ground cloves

1 1/2 teaspoons ground ginger

1 teaspoon pumpkin pie spice
1 pkg. butterscotch chips or chocolate chips or half and half (optional, I leave this out but it is good with too!)

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
In a large bowl, mix together the pumpkin, oil, sugar, applesauce and eggs. Combine the flour, baking powder, baking soda, salt, and spices; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed

Chocolate Chip Cookies

2011-12-29T22:32:00.000-08:00

I have 2 favorite chocolate chip cookie recipes both made with butter instead of crisco. The first Chocolate Chip Pudding Cookies adds pudding into the mix and I don't always have that. So this is my second go to recipe for chocolate chip cookies which come from one of my favorite food blogs Picky Palate. She likes to stuff them with all sorts of things like oreos, brownies, candy bars etc. but I like them made as plane ole cookies nonstuffed.

2 sticks softened butter
3/4 Cup packed light brown sugar
1 Cup granulated sugar
2 large eggs
1 Tablespoon pure vanilla
3 1/2 Cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips

1. Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.
2. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough. (or just make normal cookies out of them like I do!) Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk, enjoy!

Peppermint Patty Chocolate Chip Cookie Bars

2011-12-29T22:20:00.000-08:00

This uses my go to chocolate chip cookie recipe and combines peppermint patties. They are chocolatey and minty and gooey as long as you don't overcook them and even better once they have cooled and set up.

Picky Palate

2 sticks softened butter
3/4 Cup packed light brown sugar
1 Cup granulated sugar
2 large eggs
1 Tablespoon vanilla
3 1/2 Cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
2- 12 oz. bags york peppermint patties

1. Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.
2. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Transfer half of dough into greased 9x13 baking pan, pressing evenly. Place unwrapped peppermint patties over first half of cookie dough. Place remaining half of cookie dough over peppermint patties, pressing to flatten dough. Bake for 20 minutes or until baked through. Be sure to Let the cookie bars cool completely before cutting into squares. Takes about an hour. Be patient, it is finishing setting up!!

Chocolate Chip Cookie Dip

2011-12-29T22:00:00.000-08:00

A creamy dip to dunk graham crackers in. No need to fuss with chocolate chip cookies when you have this recipe! Make a double batch if your making for a party, this will be gone within minutes!
Taste of Home

1 package (8 ounces) cream cheese, softened

1/2 cup butter, softened

3/4 cup confectioners' sugar or more to desired taste, I liked it with more

2 tablespoons brown sugar

1 teaspoon vanilla

1 cup (6 ounces) miniature semisweet chocolate chips

Graham cracker sticks, teddy grahams, animal crackers, nilla wafers, apples, whatever!

In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips. Yield: 2 cups.

Chicken Black Bean Enchilada Bake

2011-12-26T23:17:00.000-08:00

Flavored with mexican cheese, spices, green chiles, and a hint of creaminess from the sour cream. An easy mexican dish that you can eat as is or eat with tortilla chips.

Sweet Treats and More

2 cups diced or shredded chicken breast meat (or for extra lazy days use a rotisserie chicken or even canned or frozen shredded chicken)
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garlic powder
2 Tablespoons chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (4.5 oz) can diced green chili peppers, drained
1 (10 oz) can red enchilada sauce
8 (6 inch) corn tortillas or flour tortillas
2 cups shredded Mexican blend cheese
1 (8 oz) container sour cream

Preheat the oven to 375°. If using fresh chicken, heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, green chili peppers and sour cream.

Spread a spoonful of the enchilada sauce over the bottom of an 11x7 inch baking dish that has been sprayed with cooking spray. Pour remaning sauce with the chicken and bean mixture and stir. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese.

Make another layer of tortillas. Layer the remaining chicken mixture over the tortillas, using remaing cheese to top.

Bake for 30 minutes in the preheated oven or till bubbly and heated through.

Avacado Black Bean Salsa

2011-12-26T23:04:00.000-08:00

Quite possibly the best salsa and so healthy too! Much like pico de gallo but way better especially if you are an avacado lover like us!

Just Cook Already

2 tomato es
4 avocados
1 cup of sweet white corn (I get a frozen bag from Costco)
1 green onions 
a few sprigs of chopped cilantro or to taste, I like a lot!
1 can of black beans , drained
Garlic powder
Salt  
Tapatio hot Sauce

Place drained black beans and thawed corn into a large bowl.  Dice up the tomato and green onions and add them in the bowl.  Season with the garlic and salt and tapatio sauce to taste.  Mix everything around and then taste it to check seasoning.   Add chopped avocado and mix it around one more time (I do the avocado last so the little diced pieces don’t get all mushy in the initial mixing process). I changed some of the ratios from the original recipe. Play around with it to your liking. Next time I might try adding the juice of a lime too. You can eat as is or with tortilla chips

Dirt Cake Pudding Salad Dessert

2011-12-26T22:32:00.000-08:00

This pretty much tastes like dirt cake but with chocolate pudding and marshmallows all mixed together.
1- 3.9 oz pkg. instant chocolate pudding
1 1/2 c. milk
1 pkg. oreos
couple handfuls mini marshmallows
1 large tub cool whip

Crush oreos in a ziplock bag by using a rolling pin. Mix milk and pudding mix together until combined and thick. Add all ingredients together in a large bowl. This is best when made a day ahead.

English Muffin Bread

2011-12-13T17:51:00.000-08:00

This is THE BEST BREAD! I love sourdough bread and english muffins. This doesn't necessarily have the sourdough flavor but it has the texture and is amazing toasted!
Allrecipes

5 cups all-purpose flour, divided

2 (.25 ounce) packages active dry yeast

1 tablespoon sugar

2 teaspoons salt

1/4 teaspoon baking soda

2 cups warm milk (110 to 115 degrees F)

1/2 cup warm water (120 to 130 degrees F)

Cornmeal

In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 3 minutes. Stir in remaining flour (batter will be stiff). Do not knead. Grease two 8-1/2-in. x 4-1/2-in. x 2-1/2-in. loaf pans. Sprinkle pans with cornmeal. Spoon batter into the pans and sprinkle cornmeal on top. Cover and let rise in a warm place (I turn my oven onto 350 for 30 seconds then turn it off and put the bread in to rise, it rises so much faster this way!) until doubled, about 45 minutes. Bake at 375 degrees F for 35 minutes or until golden brown. Remove from pans AFTER cool.

NOTES:
One of the reviews said this:
I used 1 tsp baking soda (makes more nooks and crannies). I also used 1/2 Tbsp of vinegar in the milk and 2 Tbsp. canola oil. Makes it tast more like an English muffin.

Pumpkin Cheesecake with Gingersnap Crust

2011-11-29T18:42:00.000-08:00

This is a divine cheesecake! It has just a hint of pumpkin and spice mixed into the super soft white chocolate cream cheese filling, atop the gingersnap crust and drizzled with caramel. Oh it is heaven in your mouth!

Our Best Bites

Crust:1 3/4 C gingersnap crumbs (about 30 small cookies)
6T real butter, melted
3 T brown sugar
3/4 C ground pecans (optional)

20 kraft caramels and 1 tbl. milk

Filling:3 8oz blocks cream cheese softened
3/4 C canned pumpkin puree
6 oz melted white chocolate (that’s about 1 C white chocolate chips)
1 C sugar
3 eggs
2 t vanilla
1/4 t nutmeg
1 1/2 t cinnamon
1/8 t cloves

Topping:
- 1 C whipping cream, beat with 1/2 tsp vanilla and 4 Tbs powdered sugar until medium peaks form.

- 1/3 C roughly chopped pecans, either toasted or caramelized
- jarred caramel sauce for drizzling or melt some more caramels for drizzle

Preheat oven to 350. Using 2 large pieces of heavy duty foil, securely wrap the bottom and outside of your cheesecake pan. This will prevent leaks when using the water bath.

For Crust:

Use a food processor to crush gingersnaps. Then do pecans. Combine gingersnaps, pecans, brown sugar, and butter and stir well to combine. Press into a 9″ spring form pan. Evenly spread across the bottom of pan and up the sides about 1 inch.

Melt 20 caramels with 1 tablespoon milk in microwave and spread over crust.

For Filling:

To melt chocolate, place in a microwave-safe bowl and microwave on 30 second intervals, stirring in between, until smooth. Set aside.

With an electric mixer beat cream cheese and sugar until smooth. Add eggs, one at a time. Add pumpkin, vanilla, nutmeg, cinnamon, and cloves.

With the mixer running, slowly add in white chocolate in a steady stream (or steady blobs).

Pour mixture on top of the crust.

For water bath:

Place cheesecake pan inside of a larger pan with about an inch of water, I just used a large cookie sheet and it worked fine.

Bake for 60-75 minutes or until set. The center should be just a tad bit jiggly still. It will finish cooking while cooling.

When it’s done, remove from oven and place on a rack until completely cool. Place in the fridge for at least 12 hours. This is a very soft cheesecake so sufficient chilling is a must!

When ready to serve spread sweetened whipped cream on top, drizzle caramel sauce over it, and sprinkle with pecans.

Buffalo Chicken Grilled Cheese

2011-11-19T21:02:00.000-08:00

These are amazing and really easy. Buffalo chicken a little spicy, a little sweet stuffed inside a grilled cheese!

Chef In Training

3 lb. chicken breasts
1 bottle Frank's Buffalo Sauce
1 packet Ranch Dip Mix
1/3 c. br. sugar
2 Tbsp. butter

Put chicken, buffalo sauce, and ranch dip mix into the crock pot.

Cook 4 hours.

Using two forks, shred chicken and return to crock pot.

Add butter.

Cheese Spread

cream cheese
blue cheese
shredded cheddar cheese

Add proportions how you would like and mix together. You need very little blue cheese, that stuff is strong!

To make sandwich:

Butter outside of each piece of bread.

Spread the cream cheese mixture on inside of one of the pieces of bread

Place one piece of toast, butter-side-down, onto a hot griddle or pan over med-low heat. Place some buffalo chicken on the cream cheese mixture and top with second piece of toast, butter-side-up. Cook until bottom of sandwich is golden brown and then flip over to cook other side. We added avacado to the inside of ours when they were done cooking because we are avacado freaks!

Pumpkin Spice Cupcakes

2011-11-19T20:53:00.000-08:00

I looooove these pumpkin muffins. I thought the pumpkin muffin recipe on here already was really good, but these are my newest favorite! They are so moist, and even better the next day! You can make the cream cheese frosting but I thought they were delicious without it.

The Sister's Cafe

1 cup sugar
1/3 cup brown sugar
1/2 cup oil
2 eggs
1 tsp vanilla
3/4 cup buttermilk
1-15oz can pumpkin puree
2 1/4 cup flour
2 Tsp Cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp alllspice
1 TB baking powder
1/2 tsp baking soda
1/2 tsp salt
In a large bowl, beat together sugars and oil. Add eggs and vanilla beating until well mixed. Add pumpkin and buttermilk until incorporated. In a separate bowl combine the dry ingredients and whisk. Add to pumpkin mixture and beat until creamy. Grease or line 24 muffin cups (36-48 mini depending on size of pan) and fill 2/3 full. Bake at 350 for 18-22 (10-15 for minis) minutes or until toothpick comes out clean. Let cool and frost with Cinnamon Cream Cheese Frosting and top off with a little sprinkle of cinnamon sugar.

Cinnamon Cream Cheese Frosting

8 oz cream cheese, softened
1/2 cup salted butter, softened
3 1/2 -4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla
2 tsp cinnamon
2-4 TB water
Beat together the cream cheese and butter. Add half of the powdered sugar, salt, cinnamon and vanilla. Beat until fully incorporated. Add the remaining powdered sugar and water, until desired consistency is reached. Beat on medium high until light and fluffy. Pipe or spread onto cooled cupcakes and finish off with a sprinkle of cinnamon sugar! Enjoy:)

Wassail Drink Mix

2011-11-19T20:43:00.000-08:00

This is hands down the best wassail I have had. And it is so easy without making tons of it. It has just the right amount of orange, lemon and spice to it! Makes my mouth water just thinking about it!

1 c. tang
1 pkg. unsweetened lemonade kool aid
2 1/2 c. sugar
2 tsp. cinnamon
1 tsp. ground cloves

Throughly combine ingredients. To serve individual cups, stir 2 TBLS. mix into 1 cup hot water. For large groups, stir 1 cup mix into 8 cups water in warm crockpot. Garnish with cinnamon sticks and orange slices pierced with cloves.

Honey Cornbread Muffins

2011-10-24T10:11:00.000-07:00

This is a sweet honey flavored cornbread! I loved it and it is perfect for fall with your chili! You really don't need honey butter with these because they are so good. I got rid of my previous Famous Dave's Cornbread recipe because I feel like this is healthier, easier and tastes just as good. If you still need honey butter use this Honey Butter Recipe, it's the bomb! You could also reduce some of the sugar in this recipe to tone down the sweetness.

1 cup yellow cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 cup granulated sugar

1 teaspoon salt

1 cup whole milk

2 large eggs

1/2 stick butter, melted

1/4 cup honey

Preheat oven to 400 degrees

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Healthy..er Whole Wheat Chocolate Chip Cookies

2011-10-10T16:12:00.000-07:00

These are the most amazing cookies for being a little healthier. I love the organic sugar, that doesn't quite melt which adds a slight crunch to the cookie. They are so filling and satisfying that you only need one or 2 instead of a whole pan to yourself!

1 c. butter

1 c. organic sugar (I have used raw cane sugar as well and they are both really yummy, you can find these in the bulk section at winco and probably at Fred Meyer as well, if you don't have those stores, look in the organic section of your grocery store)

1 c. brown sugar

2 eggs

2 c. whole wheat flour

2 c. oatmeal

1/4 c. ground flax

1 tsp. baking soda

1 tsp. salt

1/2 tsp. baking powder

1 bag chocolate chips

Mix all ingredients together and spoon out on cookie sheet. Bake 350 9 minutes.

Sweet N Salty Caramel Snack Mix

2011-10-08T09:10:00.000-07:00

A perfect snack mix for the holidays! I made a double batch and threw in whatever I felt like at the time, the sweet and the salty with the caramel makes an addicting combo.

4 cups popped popcorn ( I popped my own 1/3 c. popcorn kernals and no oil in a large pot over the stove, it made a little more than 4 cups which I went ahead and used)

3 cups bugels

1 c. pretzels

1 c. salted nuts (mixed or other like pecans), I have seen this done with pumpkin seeds

1 c. packed brown sugar

1/2 c. butter
1/4 c. corn syrup
1/2 tsp. baking soda
1 c. m&m's any variety, I like the peanut butter ones, I also threw in some whoppers which we loved! or you could throw in candy corn or anything else for the season

you can add or take away from this recipe, instead of popcorn you could use, chex cereal or crispix, goldfish crackers, you could also add craisins, chocolate or yogurt flavored raisins, sky is the limit!

Heat oven to 200. Line Baking Sheet with aluminum foil. Place popcorn, and remaining snacks except for candy in a large bowl. Combine brown sugar, butter, and syrup in large saucepan. Cook over medium heat, stirring occasionally, until mixture is bubbly around edges (4-5 minutes). Continue cooking 5 minutes without stirring. Remove from heat; stir in baking soda and vanilla, mixture will foam up a little. Pour syrup over popcorn mixture; toss gently until coated. Place on baking sheet and bake 1 hour, stirring every 15 minutes. Cool, add candy pieces and store in airtight container.

Peanut Butter Chocolate Chip Cookies

2011-10-08T08:35:00.000-07:00

This is my newest favorite recipe for peanut butter chocolate chip cookies. Soft and chewy and perfect!

Allrecipes

1/2 cup butter, softened

1/2 cup peanut butter

1 cup packed brown sugar

1/2 cup white sugar

2 eggs
2 tablespoons light corn syrup
2 tablespoons water
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped semisweet chocolate

1.Preheat oven to 375 degrees F (190 degrees C).

2.In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.

3.Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Bran Muffins

2011-10-08T08:23:00.000-07:00

This is the best bran muffin recipe I've made so far. I am still experimenting but this one is definitely a keeper. It has a lot of spices in it but you can adjust those to your liking. It is moist and wonderful and they freeze beautifully!

Allrecipes

1 1/2 cups all-purpose flour or half/whole wheat

1 cup oat bran

1/2 cup whole wheat flour

1 tablespoon ground cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice
2 eggs
1 cup orange juice
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 cup mashed ripe bananas
1/2 cup chopped walnuts (optional)

1.In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, juice, sugars and oil. Stir into dry ingredients just until moistened. Fold in bananas and nuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Pumpkin Pie Playdough

2011-10-07T09:38:00.000-07:00

Although I'm sure you could probably eat this, it is not a food recipe but still a recipe that I wanted to keep track of so I am putting it on here. My kids loved the smell of this playdough to start off our Fall Bucket List.

1 cup flour

1/2 cup salt

2 teaspoons cream of tartar

1/2 teaspoon cinnamon

2 teaspoons pumpkin pie spice OR
Homemade pumpkin pie spice recipe:

1/2 teaspoon ground cinnamon

1/4 teaspoons ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice

1 tablespoon vegetable oil

1 cup water

Food coloring (we used 6 drops of red and 15 drops of yellow)

1.Combine the dry ingredients in a nonstick saucepan. Add the oil, water, and food coloring and whisk until smooth. Stirring constantly with a rubber spatula, cook the mixture over medium heat until it forms a ball, about 3 to 4 minutes.

2.Turn the dough onto a counter, let it cool slightly, then knead the dough until it has a smooth texture, about 1 minute. The dough will keep up to a week in a ziplock bag.

Cinnamon Apple Pancakes with Apple Cider Syrup

2011-10-04T09:03:00.000-07:00

If you like apple cider, you will like this pancake and syrup recipe. The cinnamon and the apple cider flavor really come through and warm you up on a cool fall morning.

From Real Mom Kitchen

CIDER SYRUP:

1/2 cup sugar

1 Tbsp cornstarch

1/8 tsp ground cinnamon

1/8 tsp ground nutmeg

1 cup apple cider or juice
2 Tbsp butter
1 Tbsp lemon juice
PANCAKE:
2 cups complete pancake mix (the kind that you only add water to, I used Hungry Jack)
1-1/2 cups apple juice or cider
1 apple, finely diced
1 tsp ground cinnamon

1.Start by preparing the syrup. In a medium saucepan, whisk together the sugar, cornstarch, cinnamon and nutmeg.
2.Add the cider in and stir until smooth. Cook and stir over medium heat until thickened and bubbly, about 5 minutes.
3.Reduce heat to a simmer and cook while stirring for 2 minutes longer. Stir in butter and lemon juice until butter is melted.
4.In a medium bowl, whisk together the pancake mix and cinnamon. Add juice and whisk just until moistened.
5.Fold finely diced apple into the batter.
6.Pour batter onto a greased hot griddle using a 1/4 cup measuring cup; turn when bubbles form on top. Cook until second side is golden brown.
7.Serve the pancakes with cider syrup. (I sprinkled some granola on mine along with a spoonful of whipped cream to make it look pretty) Makes 12 pancakes and 1-1/4 cups syrup.

Chocolate Fudge Peanut Butter Cookie Stuffed Cookies

2011-10-04T08:54:00.000-07:00

Looking for a new cookie recipe? Look no further! They take a little more effort than a normal cookie but are sooo worth it! The chocolate cookie stuffed with a soft peanut butter interiror is the perfect combo.

From the devil herself over at Picky Palate

Peanut Butter Cookie Centers

1 cup creamy peanut butter

1/2 cup granulated sugar

1 egg

Chocolate Cookie

2 sticks softened butter

1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs

1 tablespoon pure vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 1/2 cups chocolate chips, I used semi-sweet

1 cup cocoa powder

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or a silpat liner.

2. Place peanut butter and sugar into a medium bowl, mix to combine then add egg, mixing until well combined. Set aside.

3. In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla, beating until well combined.

4. Place flour, baking soda, and salt into a large bowl. Add to wet ingredients along with cocoa powder, and chocolate chips, slowly mixing until just combined. With a small cookie scoop, scoop peanut butter cookie dough into your hand. With a medium cookie scoop, scoop chocolate dough on top and on bottom of peanut butter dough. With hands, press chocolate dough around peanut butter dough, forming into a cookie shape. Place onto prepared baking sheet, about 1 inch apart from each other. Bake for 14 to 16 minutes, until cooked through. Let cool on baking sheet for 5 minutes before transferring to a cooling rack.

Graham Cracker Coconut Cookie

2011-09-30T15:45:00.000-07:00

From Favorite Family Recipes

These are low cal but they taste awesome!

3 to 3½ c. crushed graham crackers

1 can of low-fat sweetened condensed milk (we used the non fat condensed milk on accident but they turned out great still)

1 cup chocolate chips

1½ c. coconut

Mix first three ingredients by hand until crumbs are moistened. Spoon into rounded tablespoon sized balls and roll each ball in coconut. Flatten a little bit and bake at 350 for 11 minutes.

Caramel Apple Muffins

2011-09-30T15:24:00.000-07:00

This is the perfect moist cinnamon apple muffin for fall, they are delicious with or without the caramel.

From Cooks Quest

1 1/4 cups flour

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/2 teaspoon salt
2 eggs
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
2 teaspoons pure vanilla
2 apples, peeled and shredded

1 1/2 cups caramel candies (about 25)

2 tablespoons heavy cream

Heat oven to 350 F and line cupcake pan with paper liners. Peel, and shred your apples using a box grater or food processor.

In a large bowl whisk together the flour, baking powder, cinnamon and salt.

In a medium bowl, whisk together the eggs, brown sugar, and granulated sugar until smooth and well combined. Add oil and vanilla. Add to the flour mixture and stir until just combined.

Stir in the apples and spoon into cupcake liners until almost full. Bake until golden brown and a toothpick inserted into the center comes out dry, about 25-35 minutes. Transfer to a rack and cool completely.

In a small sauce pan or double boiler, over medium to low heat, melt the caramels and cream together. Stir frequently. When the caramels are smooth and no lumps remain remove from heat and allow to cool just slightly. Spread over the top of the cooled cupcakes and allow to set up or enjoy right away.

Wake Up Breakfast Bars

2011-09-30T15:17:00.000-07:00

These are really yummy for an afternoon snack and somewhat healthy.

From Parents.com

1/3 cup packed brown sugar

1/3 cup honey

1 1/2 cups peanut butter

1/2 teaspoon cinnamon

5 cups bran-flakes cereal

1 package (6 ounces) dried cranberries , raisins or other (optional)

1. Line a 9 x 9 x 2-inch baking pan with foil; set aside. In a large saucepan, stir together brown sugar and honey. Bring to a boil, stirring constantly. Remove from heat. Stir in peanut butter and cinnamon until smooth. Stir in cereal and 1/2 cup cranberries until coated.
2. Pat mixture into prepared pan, pressing firmly. Press remaining cranberries on top. Cover and chill until set or up to 24 hours.
3. To serve, use foil to lift mixture from pan; cut into squares. Will keep in the refrigerator for three days.

Blizzard Bars

2011-09-17T10:20:00.000-07:00

A kid friendly bar, it's like a chocolatey, candy loaded rice krispie treat!

Mels Kitchen Cafe

12 ounces chocolate chips

1/2 cup peanut butter
3 cups Rice Krispies
2 cups mini marshmallows
1/2 cup chocolate chips or M&M’s

Garnish: mini marshmallows and additional M&M’s

Lightly grease an 8X8- or 9X9-inch baking pan and set aside.
In a large, microwave-safe bowl, melt the chocolate chips for one minute. Stir. Then continue to microwave in 30 second increments until the chips are completely melted. Stir in the peanut butter until combined. Let the mixture cool slightly, about five minutes. Add the rice cereal, marshmallows and chocolate chips and/or M&M’s. Fold together with a rubber spatula until well combined.
Pour the mixture into the prepared pan. Press additional marshmallows and M&M’s into the top of the bars, if desired. Let the bars cool and set for 5-6 hours until they are firm and no longer gooey and melty or speed up the process by putting in the refrigerator. Once the bars are firm and set, cut into squares and serve.

Coconut Poke Cake

2011-09-08T09:27:00.000-07:00

So I'm on a coconut kick right now! Coconutty and gooey and delicious!

1 white cake mix or you could try chocolate

1 (14 oz.) can cream of coconut (NOT coconut milk)

find in the mixed nonalcoholic drink section

1 (14 oz.) can sweetened condensed milk

1 (16 oz.) package frozen whipped topping, thawed

1 (8 oz.) package flaked coconut, I prefer mine toasted

Prepare and bake white cake mix in a 9″x13″ pan according to package directions.
While it is baking, toast the coconut in a skillet over medium heat, stirring frequently, until browned or in the oven. Set aside. Mix the cream of coconut and sweetened condensed milk together in a bowl and set aside.

Remove cake from oven and immediately poke holes all over the top of the cake. Pour the cream of coconut mixture over the hot cake–it will soak in through the holes.

Let cake cool completely,then frost with the whipped topping and top with the toasted coconut. Keep cake refrigerated.

Coconut French Toast

2011-09-08T09:03:00.000-07:00

The coconut gets nice and crispy and is sweetened with sugar and flavored with vanilla and really easy!

1 c. coconut
1 c. sugar
1/2 c. butter
1 egg beaten
1 tsp vanilla
11-12 pieces bread any kind, but texas toast is best

Combine all ingredients and spread over the bread. Bake 350 for 20 min.

Homemade Honey Mustard Chicken

2011-08-25T19:45:00.000-07:00

Remember this super easy Honey Mustard Chicken recipe I posted not too long ago? Well this one is better and even better than that, it's homemade! Sweet and Tangy, just the way I like it!

1-2 pounds chicken breast or thighs, or can use pork

1/2 c. dijon mustard

1/2 c. honey

1/4 c. soy sauce

1/2 c. brown sugar

1/4 c. water

2 tsp. worcestershire

1/2 tsp. paprika

1/2 tsp parsley

You can marinate meat in this overnight and grill or you can make and bake right away and use the sauce over rice as well. Bake 350 30-40 minutes or till done.

Cream Cheese, Caramelized Onion and Bacon Quiche

2011-08-25T19:37:00.000-07:00

Dude, fattening and scrumptious!

From Picky Palate

2 refrigerated 9-inch pie crust or frozen

1/2 pound bacon

1 large sliced white onion

8 eggs

1/4 cup milk

1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 ounces softened Cream Cheese
3/4 cup shredded cheddar cheese
2 tablespoons fresh chopped parsley
1/2-1 c. any fresh veggies (fresh green beans or zucchini, tomatoes anything)

The original recipe uses only one pie crust but it didn't fit in one for me. I ended up putting all the good stuff in the one with half the egg mixture and the rest of the egg mixture in a second pie crust with nothing else in it for the kids. I also only used 4 oz of cream cheese when the original called for 5, and melting it first seems to be better than putting it in chunks because other wise they just stay that way, a chunk of cream cheese is not tasty in my opinion. I also added fresh green bean which were awesome!

1. Preheat oven to 350 degrees F and spray a 9-inch pie plate with non-stick cooking spray.

2. Heat a large skillet over medium heat and cook bacon, stirring until browned, about 10 minutes. Transfer bacon to a paper towel lined plate and discard drippings. Add onions and any other veggies and cook, stirring until onions are golden and caramelized, and other veggies are tender about 15 minutes. (Add cream cheese to pan until melted. ) Remove from heat.

3. Unroll pie crust and lay inside and up edges of prepared pie plate. With fork, poke holes in bottom and partially bake crust for 10 minutes, then remove from oven.

4. Add eggs, milk, salt and pepper to a large bowl, whisking to combine. Layer cooked onions over bottom of partially baked crust and top with bacon pieces and cream cheese pieces if using chunks, if not pour extra veggies and melted cream cheese in. Pour eggs over and top with cheese and parsley. Bake for 30 to 35 minutes, until eggs are set and edges are browned. Remove and let cool for 5 minutes before cutting into wedges.

Homemade Syrup

2011-08-24T16:01:00.000-07:00

This is an absolutely delicious buttery syrup that is so easy.

1 cup water

1 cup white sugar

1 cup brown sugar

1 tablespoon maple flavored extract or vanilla

2 Tbl. butter (optional)

cinnamon (optional)

1.Bring the water, white sugar, and brown sugar to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and stir in the maple extract; simmer 3-10 minutes depending on how thick you want it. Remove from heat and add butter and cinnamon if desired.

Mom's Homemade Ranch Dressing

2011-08-23T14:08:00.000-07:00

I never use store bought Ranch Dressing. Once you have had homemade ranch you will never go back to the chemical filled stuff in the store that doesn't taste good. This is a creamy flavorful recipe that you can adapt to your liking.

1 c. buttermilk (hungarian buttermilk found at Winco is the best because it makes the ranch thick and creamy)

1 c. best foods mayo (don't use nasty kraft)

2 tsp. dried minced onions

1/4 tsp. parsley

1/4 tsp. paprika
1/2 tsp. salt

1/16 garlic powder or more if desired or can use 1 clove fresh garlic minced

can add pepper as well if desired

you can add anything to this, dill, chives, cayenne pepper for heat, mustard powder for an added kick, 1/4 tsp. vinegar and use fresh herbs instead of dried as well.

Whisk all ingredients together and keep in refrigerator.

Homemade Root Beer

2011-08-22T11:14:00.000-07:00

It is my husbands family tradition to make homemade root beer every year for the fourth of july bbq. We have made it a few times this summer as well. It is so much better than the store bought stuff!

5 pounds sugar or 1-4 pound bag sugar +2 cups (since you can't find the 5 pound bags of sugar any more, use )
5-7 pounds dry ice (only found at Fred Meyer in our area)
1 bottle McCormick root beer extract (found at Albertsons)
5 gallons water after everything else is added

Mix all ingredients in a 5 gallon drink cooler, break up dry ice a little by dropping it on the sidewalk. Make sure you do not touch the dry ice with your bare hands or it will burn you. Place cooler outside, it will bubble over and get whatever you place it on sticky. Put all dry ice in and let it bubble and get cool, usually about an hour.

Homemade Corn Dogs

2011-08-22T10:48:00.000-07:00

These are really nice for a corndog. They are actually less greasy then the store bought ones and taste so much better. They have a nice crunchy cornmeal texture on the outside and soft on the inside.

1 cup yellow cornmeal

1 cup all-purpose flour

1/4 teaspoon salt

1/4 cup white sugar

4 teaspoons baking powder

1 egg

1 cup milk

1 quart vegetable oil for frying
1-2 packages hot dogs (We cut ours in half to make mini's)
16 wooden skewers (optional)

Precook hotdogs in boiling water for a few minutes until heated through.

1.In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk. Pour into a glass jar for easier coating.

2.Preheat oil in a deep saucepan over medium heat to about 365 degrees. Insert wooden skewers into hot dogs if using. Roll hot dogs in, flour first then dip in batter until well coated and dip into batter.

3.Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels. Dip in homemade fry sauce, ketchup or bbq.

Apricot Jam

2011-08-22T10:23:00.000-07:00

Sweet warm homamade apricot jam over homemade bread, makes me think of my grandma's house! This is my same recipe for strawberry jam or any jam you want to make.

4 cups fruit, crushed in the food processor, I make mine really fine

4 c. sugar
1/8 c. fresh lemon juice, to preserve color (optional)

Bring to boil fruit and 3 cups sugar stirring often. Boil for 2 minutes then add remaining 1 cup of sugar and boil for 5 minutes. Fills about 2 1/2 pint size canning jars. I put extras in the freezer.

Vanilla Ice Cream

2011-08-22T10:09:00.000-07:00

I loved this recipe, the flavor is so pure and sweet and creamy, combined with the vanilla, Heaven!

2 cups heavy whipping cream

2 cups half-and-half cream

3/4 cup white sugar

1-3 tablespoon vanilla

Mix half and half with sugar until dissolved. Add cream and desired amount of vanilla and add to ice cream maker. We use a cuisinart.

Hot Fudge {His and Hers}

2011-08-22T09:56:00.000-07:00

We have 2 hot fudge recipes here, my husband likes the first one the best because it is his mom's recipe and he grew up with it, it is also more of a milk chocolate. I on the other hand like the second one best which is more of a dark chocolate. Either way they are both chocolatey and rich and delicious over vanilla ice cream.

{His}

2 1/2 c. sugar

5 TBL. cocoa

1 can evaporated milk

1 c. butter

Melt butter in pan on the stove. Add remaining ingredients except vanilla and bring to boil, then boil for 2 minutes. Remove from heat and add vanilla. Keep in quart size jar in the fridge.

{Hers}

4 TBL. butter

1 3/4 c. powdered sugar

3 TBL. cocoa

1 cup evaporated milk

vanilla if you want it

Melt butter in a pan on the stove. Add powdered sugar and cocoa and mix as best you can. Slowly whisk in milk a little at a time so that you don't get lumps. Bring to boil and then remove from heat and add vanilla if desired. Fills a pint size jar, keep in refrigerator.

Chile Egg Puff

2011-07-13T16:46:00.000-07:00

My husbands family makes this every year for Easter, it is really fattening but tasty and easy to make.

10 beaten eggs

1 lb. cheddar cheese grated

2 small cans green chilies

1/2 c. flour

1/2 tsp. salt

1 lb. monterrey jack cheese grated

1/3 c. butter

ham chopped or 1lb. cooked and crumbled bacon

1 tsp. baking powder

1 pint cottage cheese

I halfed this recipe for my family. Mix altogether and bake 350 for 45 min. in 9x13 pan.

White Chocolate Popcorn

2011-07-07T12:35:00.000-07:00

I made this for my sisters baby shower, delicious! I have seen this done at christmas as well substituting the m&m's for crushed candy canes. P.S. you can find the ready to pop boxes at Hobby Lobby.

Tip Junkie

3 bags microwave popcorn, popped

(I made my own popcorn 3tbl. oil and 1/3 cup popcorn kernals over medium high heat, I did this twice)

2 - 12 oz. packages premier white chocolate morsels

2 - 12.6 oz. bags chocolate coated candies (such as M&Ms)

Mix half of popcorn {1- 1/2 bags} and 1 bag of candy in a large bowl. Melt 1 bag white chocolate morsels in microwave at 75% power for 3 minutes, stirring every 30 seconds, until melted. CAREFUL NOT TO BURN!!! Pour a small amount of chocolate over popcorn and stir to coat. Continue adding chocolate, a little at a time, until popcorn mix is fully coated. You will use about 2/3 of the white chocolate.

Spread popcorn mixture on a cookie sheet lined with wax paper. Using a spoon, drizzle remaining white chocolate over popcorn. Allow to cool for 1 hour before breaking popcorn mix into large chunks.

Repeat with remaining popcorn, candy and white chocolate.

Fruity Popcorn

2011-07-07T11:56:00.000-07:00

This is really yummy, it sounds weird to put jello on popcorn but it is sugary and sweet and fruity and very addicting!

Our Best Bites

8 cups popped popcorn
1/4 C butter
3 T light corn syrup
1/2 C sugar
1 3.5oz box jello, any flavor (not the sugar free kind)

Preheat oven to 300°F. Line a jelly roll pan with foil or parchment. If using foil, spray lightly with non-stick spray and set aside. Place popcorn in an extra large mixing bowl.

Place butter and syrup in a sauce pan on medium heat. Stir until butter is melted. Add sugar and Jello and stir to combine.

Increase heat and bring to a boil. Then reduce heat so it just simmers. Continue simmering for 5 minutes.

After the sugar mixture simmers for 5 minutes, immediately pour over popcorn in bowl. Be careful, it’s super hot!! Mix right away and keep stirring so everything gets well coated. Spread mixture onto prepared pan and spread out evenly.

Pop in the oven and bake for about 10 minutes.

Remove the pan from the oven and let cool to room temp. Then break into pieces and enjoy! You can certainly eat this un-baked as well and it’s just soft and gooey, but definitely bake it if you’re going to pack it up for giving, or serve it as party food so it will be light and crunchy.

Fried Scones (Elephant Ears)

2011-06-16T11:30:00.000-07:00

Instead of waiting to pay 4 bucks for these at the fair in the summer, make them at home for a lot cheaper. These are a crispy, greasy fried dough just like they should be.

This is my mom's same recipe for bread except it has butter instead of oil. You can use any bread recipe for this or even Rhode's frozen dough. We made these and put taco meat and toppings on them for dinner then had them for dessert with sugar and cinnamon or this amazing honey butter recipe. This is a once a year food!

A Thrifty Mom

2 Tablespoons yeast
2 Cups warm water
4 Tablespoon Sugar
2 teaspoon Salt
2 Tablespoon oil
4 Cups Flour
1-4 cups of oil for frying

In a large mixing bowl dissolve yeast into warm water. Then add in sugar, salt and oil, mix then add flour one cup at a time. Form into dough then cover bowl with towel and set aside for 15 minutes to allow to raise. I had to add 1-2 more cups of flour to get this to a dough cosistency that could be rolled out or flattened, dough should not be sticky. Heat oil in deep frying pan over med/low heat. You can roll the dough out like a tortilla or just pat it flat in your hands (getting it thin as you can) Fry on both sides for about 1 minute on each side (total cooking time 2-3 minutes). Recipe makes 15-20 scones depending on how big you make them.

Serve with your favorite topping…. honey, jam, butter, powdered sugar, or use as the base to a Navajo Taco.

Pepperoni Pizza Puffs

2011-06-09T10:51:00.000-07:00

These are a fun easy bite of pepperoni pizza.

Lick The Bowl Good

3/4 cup flour

3/4 teaspoon baking powder

1 tablespoon Italian seasoning

pinch of salt (my addition, optional)

pinch of red pepper flakes (my addition, optional)

3/4 cup whole milk
1 egg, lightly beaten
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

1 cup cubed pepperoni

1/2 cup store-bought pizza sauce

Grease a 24-cup mini-muffin pan or normal muffin tin. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes. Stir the batter and divide among the mini-muffin cups. Bake 375 until puffed and golden, 20 to 25 minutes. Serve the puffs with pizza sauce for dipping.

Easy Honey Mustard Chicken

2011-06-09T10:38:00.000-07:00

Easy and yummy!

1/2 bottle Kraft Honey Mustard BBQ (I could only find this flavor at
Walmart)
6-8 boneless skinless chicken thighs (or anything you want)

Pour bbq over chicken in baking dish and bake 350 for 20 min. or until chicken is done.

Pop Up Pancakes

2011-05-26T10:39:00.000-07:00

These are also known as German Pancakes but my kids like the pop up name better. We loved making the little individual ones and of course they tasted great!

Make and Takes

6 tbl. butter
6 eggs
1 c. milk
1 c. flour
1/2 tsp. salt
Place all ingredients in blender and mix till smooth. Place in greased 9 x 13 pan, jelly roll pan or muffin tin (makes 24 pancakes so you will need 2 pans). Bake 450 for 15-20 min.

Butterfinger Cookies

2011-05-23T18:35:00.000-07:00

Chocolatey, butterscotchy and crispy butterfingery.

From Occasionally Crafty

1/3 Cup butter
3/4 Cup granulated sugar
1 egg
1 cup all purpose flour
1/2 tsp baking soda
1/4 tsp salt
2 Butterfinger candy bars, chopped
1/3 c. butterscotch chips
1/3 c. chocolate chips
Beat butter and sugar together until smooth and well-combined. Add in egg and mix well.
In a separate bowl, stir together flour, soda, and salt. Add to butter mixture and mix until well combined.
Chop Butterfingers with a large knife. You'll want chunks and shards, so don't be too exact in how you do this. Add to dough along with chips. Bake 350 for 8 minutes.

Chocolate Chip Cookie Pie

2011-05-16T09:18:00.000-07:00

Move over chocolate chip cookies, this is so much easier and sooooo chocolatey and delicious!

From Our Best Bites
(Original Recipe from Nestle)

1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened

1 C semi sweet chocolate chips
1 C chopped pecans (I used 1/2 cup oatmeal instead)

Vanilla ice cream, or whipped cream, optional
Chocolate sauce, optional

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed. This can seem kind of runny but if you let it sit for an hour it will set up. Serve with ice cream or whipped cream and chocolate sauce if desired, but I didn't think it needed it.

Taco Pasta

2011-05-16T09:12:00.000-07:00

Just like a creamy taco sauce but with noodles.

A Cook's Quest

1/2 pound ground beef (original recipe called for 1 pnd)
2 cups pasta
1 small onion, chopped (I used dehydrated onions)
garlic powder
1 cup salsa
2 tablespoons taco seasoning (or one packet)
3 ounce cream cheese
1/2 cup sour cream
Salt and pepper
Shredded Cheese for topping

Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.
Meanwhile, in a large skillet, cook the ground meat and onion over medium-high heat until no longer pink. Once the meat is cooked through, drain off the excess fat and mix in the remaining ingredients with the reserved pasta water and heat through until the sauce is well blended. Season with salt and pepper to taste. Top with shredded cheese.

Toasted Coconut Symphony Cookies

2011-05-13T14:12:00.000-07:00

Crispy toasted coconut and symphony chocolate!

The Sisters Cafe

1/2 pkg sweetened flaked coconut

1 extra large Symphony bar (regular chocolate, not with toffee and almonds) I have also made this with semi sweet chocolate chips, both are yummy!

Spread coconut on a plate and microwave on high, stirring every 30 or so seconds Watch carefully to avoid burning it. After a few minutes the coconut will start to toast and turn brown. (I toasted mine in the oven, or you can also do it in a skillet on the stove, I try to stay away from microwaving things) Continue until all the coconut is golden brown. At this point the coconut will still be slightly soft; let sit for a minute to dry out completely and it will become brittle.

Break apart the Symphony bar and place in a glass bowl. Microwave on low power, stopping frequently to stir, until completely melted.

Pour melted chocolate on the toasted coconut and carefully stir to coat evenly. Using a spoon, drop balls of chocolate covered coconut on a piece of wax paper or parchment paper placed over a cookie sheet. Let dry. I froze mine and pulled them out when we wanted them.

Cinnamon Roll Pancake Sauce

2011-05-13T10:27:00.000-07:00

This tastes just like a cinnamon roll, it's absolutely delicious!

Brown Paper Packages

Melt ¼ c. butter

Add:

¾ c. brown sugar

2 T. half and half or milk

1 T. ground cinnamon (I cut this in half)

1/8 tsp. salt

1/8 tsp. ground cloves

Microwave until bubbly (1-1 ½ min). I did this on the stove. Don't boil too long or it will turn into a caramely thick consistency. You may need to double this recipe because it doesn't make very much.

Add:

1 T.half and half or milk

1 T. flour

Whisk until well blended.

Baked Sweet Potato Fries

2011-05-11T11:34:00.000-07:00

So healthy, so easy, so yummy!

2 yams
olive oil
salt pepper
onion powder
garlic powder
paprika
or any other spices you want to flavor these with, get creative, taco seasoning, cinnamon the sky is the limit!

Peel potato, and cut into long french fry slices. Drizzle with olive oil about a teaspoon at a time making sure they are all coated add spices and bake on cookie sheet on 450 for about 20 minutes or until tender.

Red Beans and Rice with Kielbasa

2011-05-09T11:06:00.000-07:00

I know this is kind of a lame recipe but it is something I make when I need a fast dinner, it tastes yummy and its pretty healthy, maybe one day I will learn how to make this from scratch.

Zatarains Red Beans and Rice mix or any other brand
1 pkg. kielbasa or smoked sausage ( I usually get the jenny o turkey sausage)

Slice or dice sausage and brown in pan with a drizzle of olive oil so that it doesn't burn. Once browned add beans and rice and follow package directions. Once done you can add anything fresh to this like tomato, bell pepper, gr. onions., frozen corn etc.

Chicken and Black Bean Green Enchilada Rice Bake

2011-05-09T10:52:00.000-07:00

Such an easy recipe that you can freeze or make ahead. Creamy green chile sauce layered with mexican spices, beans, rice, chicken and tomatoes!

From Picky Palate

1 1/2 cups rice

1- 2 cups cooked, shredded chicken breast

One 15-19 ounce can mild green enchilada sauce

One 4-ounce can sliced black olives (optional)

One 15-ounce can diced tomatoes

1/2 cup sour cream or to desired creaminess

salt & pepper

1 teaspoon Ground Cumin

1-2 tsp. Chili pwd. (optional) this is my addition to the recipe

One 15-ounce can black beans, drained and rinsed

2 cups shredded cheddar cheese

Cook rice according to package directions. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into 9 x 13 baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for at 350 for 30 to 35 minutes, until cheese is melted and rice is hot.

Sausage with Peppers and Pasta

2011-05-07T17:18:00.000-07:00

I love this, so easy and yummy and flavorful!

From Kraft.com

3 cups rigatoni pasta, uncooked

1 lb. Italian sausage links, sliced

1 each green, red and yellow yellow pepper, coarsely chopped

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

1-1/2 cups KRAFT Shredded Italian* Low-Moisture Mozzarella-Parmesan Cheese Blend

1/4 cup KRAFT Shredded Parmesan Cheese

COOK pasta as directed on package, omitting salt. Meanwhile, cook sausage and peppers with a drizzle of olive oil in large skillet on medium heat, stirring frequently until sausage is done and peppers are crisp-tender. Stir in tomatoes; cook 2 min. or until heated through, stirring occasionally.

DRAIN pasta. Add to sausage mixture with shredded cheese blend; mix well.

TOP with Parmesan.

White Chicken Chili

2011-05-06T14:55:00.000-07:00

This is so delicious and satisfying! Down right comfort food, but healthy!

1/4 c. butter

1/4 c. flour

1 c. chicken broth

2 c. half and half

1 1/2 tsp. chili pwd.

1 tsp. cumin

1/2 tsp. salt

1/2 tsp. pepper

2 chicken breasts

3 cans navy beans or other

1 can corn

2 cans 4 oz. chiles mild or other

1 1/2 c. monterey jack cheese (use colby, pepper jack or any other kind)

can add cayenne, jalapeno, or hot sauce to add a little more flavor and spice to desired preference

Cook chicken in crockpot with broth, when done, shred. Melt butter in pan, add flour and cook for a few seconds, add half and half and spices, bring to boil to thicken and add to crockpot along with beans, corn, chiles and cheese. Serve with tortilla chips. You can also serve this with sour cream and cheese or anything else you can think of but I didn't think it needed it.

Cookie Dough Truffles

2011-05-02T20:35:00.000-07:00

mmm...easy and so good. From www.jamiecooksitup.blogspot.com

1/2 C butter, softened
3/4 C brown sugar, packed
2 1/4 C flour
1 -14 oz. can sweetened condensed milk
1 t vanilla
1/2 C mini chocolate chips
2 -12 oz bags semi sweet chocolate chips
1/4 C milk chocolate chips
1 T shortening, divided

1. Cream your butter and brown sugar together until light and fluffy.
2. Add the flour, sweetened condensed milk and vanilla and mix well.
3. Stir in the mini chocolate chips.
4. Shape into 1 inch balls and place on a sprayed cookie sheet. Cover with saran wrap and freeze for 1-2 hours. You want them to be firm here folks. It makes the dipping a lot easier.
5. In a liquid measuring cup melt your semi sweet chocolate in the microwave. Only heat it for 30 seconds at a time, stirring after each heating interval.
Add about 2 t of shortening to the chocolate and stir to incorporate.
6. Dip each frozen cookie dough ball into the chocolate and then place on wax paper.
7. Melt the milk chocolate in the microwave and add 1 t shortening. Stir it well and then drizzle it over the tops of the truffles. (We had these this weekend when Aunt Tiff was in town and she thought that white chocolate would be good drizzled on the top, too. I agree.)
7. Put the truffles back in the fridge to set for about 15 minutes.

White Chocolate Macadamia Nut Magic Bars

2011-05-02T10:30:00.000-07:00

Oh my goodness, these are ridiculous! Think White Chocolate Macadamia Cookies but gooey-er, richer within a buttery graham cracker crust and mounted with sweet toasted coconut!

From Our Best Bites

1 cup graham cracker crumbs

1/2 cup quick cooking oatmeal

1/2 cup butter, melted and cooled

1 cup white chocolate chips

1 cup roasted, salted macadamia nuts, coarsely chopped (i halved this)
1 cup shredded coconut, sweetened or unsweetened
1 14-oz can sweetened condensed milk
In a medium bowl, stir together graham cracker crumbs, oats and melted butter. Pour into 8x8 pan and press into an even layer, using your fingertips,the back of a spoon or a spatula. Spread white chocolate chips in a layer on the graham crackers. Spread macadamia nuts in a layer on the chocolate chips. Spread coconut in a layer on top. Pour sweetened condensed milk evenly over everything.

Bake for 350 for 25-30 minutes, or until coconut is golden brown.

Cool completely before slicing.

Bruschetta Chicken

2011-04-29T10:08:00.000-07:00

This is so delicious and flavorful and pretty healthy! Italian flavored stuffing mixed with mozarella cheese and fresh basil then stuffed inside a juicy chicken breast.

From Kraft.com

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

1/4 cup chopped fresh basil

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

8 small boneless skinless chicken breast halves (2 lb.)

1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing

MIX tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened. You can squirt a little of the Italian Dressing in as well to give it a little more flavor.

PLACE 2 chicken breasts in freezer-weight resealable plastic bag; pound to 1/4-inch thickness. Remove from bag; place, top-sides down, on cutting board. Repeat. Spread chicken with stuffing mixture.

ROLL chicken breasts up; place, seam-sides down, in 13x9-inch baking dish. Drizzle with 1/3 c. dressing. Bake 40 min. or until chicken is done. Sprinkle with remaining cheese; bake 5 min. or until melted.

Berry Fruit Salad

2011-04-27T09:30:00.000-07:00

This is an easy and yummy, creamy fruit salad especially for berry lovers like my husband!

1 Lg. (2 lb) strawberry yogurt or any other yogurt
1 Lg. tub of cool whip
1 pkg. (3.4oz) vanilla instant pudding
fresh or frozen (thawed) mixed fruit (I made this for Thanksgiving when fresh fruit wasn't in season, and used the frozen mixed fruit (1 bag), and it was super yummy still)

Mix yogurt and vanilla pudding powder together until well blended. Fold in the cool whip and mix well. Let sit in fridge for an hour or two, and then add the fruit and mix all together. We liked this with the berries still slightly frozen.

Chocolate Cookies and Cream Cookies

2011-04-26T12:24:00.000-07:00

Absolutely delicious! Slightly crispy on the outside and soft and chocolatey chewy on the inside.
From Picky Palate

2 sticks softened butter
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups chocolate chips, I used semi-sweet ghiradelli
1 cup cocoa powder
15 whole Oreo Cookies, finely ground

Beat butter and sugars until well combined. Add eggs and vanilla, beating until well combined. Place flour, baking soda, and salt into a large bowl. Add to wet ingredients along with cocoa powder, oreo crumbs and chocolate chips, slowly mixing until just combined. Scoop dough onto baking sheet. Bake on 350 for 8 minutes, until cooked through.

black beans -refried style

2011-04-10T15:49:00.000-07:00

these are yummy--my kids love them. 1 can black beans, drained not rinsed 1 t. onion pwd. 1 t. cumin 1/2 t. chili pwd. 1/2 t. oregano 1 clove garlic, minced 1/2 c. chicken broth place all ingredients in a small pot. bring to a boil. Slightly mash with a potato masher and set aside to cool. The beans will thicken slightly as they cool. from http://www.andyandmeliss.blogspot.com/

No-Bake Chewy Cookies and Cream Bars

2011-03-30T14:58:00.000-07:00

Just like the good ole Rice Krispie Treats but gooey, marshmallowey cookies and cream instead.

From Picky Palate

One 16 oz package of Oreo
5 cups Large Marshmallows
4 tablespoons butter
Place Oreos in food processor and pulse until ground or crush in a ziplock bag like I did. Melt butter in microwave first then add marshmallows and microwave until puffed, about 1 minute. Remove and pour in ground Oreo Cookies. Stir to combine then transfer to a foil lined 8×8 inch baking pan. Let set up for 10 minutes. Remove bars out of pan with edges of foil and cut into squares. Makes 9 large bars

Crock Pot Lasagna

2011-03-16T18:36:00.000-07:00

1 lb. ground beef
1 onion chopped
2 cloves garlic
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (16 ounce) cottage cheese
5 ounces parmesan cheese
8 ounces mozzerella cheese
16 ounces lasagna noodles (uncooked)
1 1/2 tsp salt
1 tsp oregano

Brown hamburger, onion, and garlic. Add tomato sauce, paste, salt, and oregano. Cook until warm. Spoon a layer of meat sauce into the bottom of the crockpot. Add a double layer of uncooked noodles (break to fit) and top with cheeses (mix all cheeses together in a bowl prior to adding). Repeat sauce, noodles, cheese. Add 1/2 cup water around outside of lasagna (I did not do this as it looked wet enough when I made it and it turned out great). Cover and cook on low for 4-5 hours.

My sister-in-law made this for us after we had Jace and it was so amazing...I ate it for leftovers for 3 days straight and that is saying alot since I normally don't like leftovers! I made it again last Saturday and haven't gotten sick of it yet.

Brown Sugar Frosting

2011-02-06T09:57:00.000-08:00

Brown sugar frosting is a rich and sweet frosting that can be put on so many different desserts such as....

Banana Bars
Banana/Pumpkin Bread
Apple or Spice Cake, Muffins or Cookies
Pumpkin Pie Cake Mix Cookies
Amazing Pumpkin Cookies

Banana Bread Cookies

Pumpkin Pie Cake Mix Muffins

Amazing Pumpkin Muffins from Scratch

Pumpkin Bars

3 T. butter

1/2 cup firmly packed brown sugar

1/4 cup milk

2 cups powdered sugar

Combine butter and sugar in a saucepan: bring to a boil. Cook and stir for 1 minute or until slightly thickened. Cool Slightly. Add milk, beat until smooth. Stir in powdered sugar to make a spreading consistency.

Pumpkin Pie Cake Mix Muffins

2011-02-06T09:39:00.000-08:00

These are easy and yummy and taste just like pumpkin pie! This is pretty much the same recipe for the Pumpkin Pie Cake Mix Cookies posted a while ago, the only difference is you put them in a muffin tin.

18 oz spice cake mix

15 ounces pure 100% pumpkin puree

optional: nuts, raisins, choc chips, butterscotch chips, or white chocolate chips etc.

optional: cream cheese frosting recipe

optional: Brown Sugar Frosting Recipe

Simply mix the pumpkin and the spice cake mix together with electric mixer or spoon until well combined. (At this point you may also want to throw in some nuts, raisins, chocolate chips, white chocolate chips, or butterscotch chip if you like.).

Notes: You could probably use the pumpkin pie that comes in a can, I'm not sure how they would turn out though. Instead of spice cake mix I have also seen people use, white or yellow cake mix and added the cinnamon, nutmeg, etc.

Spoon into paper lined small muffin/cupcake tins, 2/3 full. (The batter is very thick and doesn't "settle", so smooth the tops down with a wet spoon or spatula if you care what the finished product looks like!).

Bake at 350* 18-22 minutes or until a knife comes out clean.

Yogurt Grahams

2011-01-17T10:05:00.000-08:00

This is a fun and simple little snack or dessert for kids to make and eat and it tastes yummy!

6 oz. container of favorite yogurt
8 oz. tub cool whip or you could use homemade whip cream

Layer any kind of graham cracker on the bottom of a pan. Mix yogurt and cool whip together and spread ontop of grahams, you can top with another cracker or just leave it with out, cover and freeze!

Cheesecake Pancakes

2011-01-15T14:42:00.000-08:00

Want a fun and fancy restaurant type pancake this is the recipe for you! The cream cheese bits and graham crackers mixed into the pancake batter create a really rich texture, then top it all with some homemade strawberry jam and homemade whip cream or any other topping you want!

From Betty Crocker

1 package (8 oz) cream cheese
2 cups Original Bisquick® mix
1/2 cup graham cracker crumbs
1/4 cup sugar
1 cup milk
2 eggs

1.Slice cream cheese lengthwise into four pieces. Place on ungreased cookie sheet; cover and freeze a couple hours.

2.Brush griddle or skillet with vegetable oil, or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.

3.Cut cream cheese into bite-size pieces; set aside. In large bowl, stir Bisquick mix, graham cracker crumbs, sugar, milk and eggs with whisk or fork until blended. Stir in cream cheese.

4.For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.

Serve with homemade strawberry jam and homemade whip cream or syrup.

Strawberry Jam

2011-01-14T14:36:00.000-08:00

This is my Grandma Maxine's recipe for Strawberry Jam. You can make this into jam or preserves and you can also freeze this recipe. Nothing better than homemade strawberry jam!

4 c. strawberries halved if making preserves or mashed if your making jam (I partially mash mine)

4 c. sugar

Bring to boil strawberries and 3 cups sugar stirring often. Boil for 2 minutes then add remaining 1 cup of sugar and boil for 5 minutes. Fills about 2 1/2 pint size canning jars.

Baked Orange Cinnamon French Toast

2011-01-12T10:45:00.000-08:00

Orange juice infused bread topped with a cinnamon honey syrup, gives this french toast the perfect duo of flavors.

2-4 TBL. butter melted

2 TBL. honey

1/2 tsp. cinnamon

3 eggs

1/2 c. orange juice

6 slices bread (cinnamon raisin bread would be great with this)

I doubled this recipe and put it on a baking sheet, I also doubled the sauce and drizzled half on top of the bread so that both sides had the delicious honey cinnamon on it, then we didn't need any extra syrup.

Combine butter, honey and cinnamon and pour into a greased 13x9 pan, spread out to cover bottom of pan. Beat eggs and orange juice in bowl and dip bread into egg mixture and place in prepared pan. Bake 400 for 15-20 minutes or until golden. Serve with additional honey or syrup.

Sukuyaki

2011-01-12T09:26:00.000-08:00

Sorry I couldn't find a picture of this one, use your imagination! Slightly sweet asian dish with steak and veggies and sooooo easy to make. This is absolutely delicious and ALWAYS dissapears super fast, I made this last night and it was gone before I could even get any. Just a warning that you might want to make double this recipe!

1-2 pounds round steak or other
1 c. water
2 carrots chopped (I just throw in half a bag of baby carrots)
1/2 head cabbage chopped
1 onion chopped
3/4 c. soy sauce
3/4 c. brown sugar

Sautee onions with a little olive oil, when translucent add remaining ingredients bring to boil then simmer for 15 minutes or till meat is done. Serve over Jasmine rice!!!! You can add whatever you want to this, the original recipe also had tofu (add right before serving), green onions and celery in it.

Basic Cheesecake

2011-01-09T10:26:00.000-08:00

We had a pastry chef teach us how to make cheesecake at enrichment, this is her basic recipe that you can adapt to make any cheesecake you can dream of! Cheesecake Factory move over! I will post some of the adaptations in another post.

Crust:

1 3/4 c. honey maid graham cracker crumbs (do I really need to say it, don't use the cardboard tasting generic brand)

1/4 c. sugar

1/3 -1/2 c. melted butter

Filling:

4 8oz. pkgs. philadelphia cream cheese softened (again, don't get stingy here, if your gonna make cheesecake use the good stuff not the generic, I guarantee it won't taste as good)

1 c. sugar

1 tsp. vanilla

3 whole eggs + 1 yolk

Mix graham cracker crumbs with melted butter and sugar and press into the bottom of a springform pan (8, 9 or 10" will work, depends on how thick you want your cheesecake to be)

Beat cream cheese, sugar and vanilla until well blended. Add eggs, one at a time until just blended. Pour over crust and bake at 315 for about 45-65 minutes, until just set. If it is still jiggly in the middle it is not done. Using a toothpick won't really work to tell if it is done. (You can put a pan of water in the bottom of the oven to help keep cheesecake from cracking, but I didn't and didn't have any problems. Also a lot of people turn off their oven and open the door a bit when done cooking to let cheesecake cool down slowly to prevent cracking, I did not need to do this, I put it on the counter and no cracks.) Cool to room temperature and refrigerate for at least 4 hours, preferably overnight.

Sticky Chex Mix

2010-12-31T18:30:00.000-08:00

I really wanted to make this for New Year's Eve and had to look all over for the recipe...so I thought I would post it here for future reference. This is the chex mix I am sure we all know and love.

I am adding this picture so we have an idea of what this looks like, the blog I got this from made a holiday version by adding sprinkles and 1 cup candy cane dust, which you can make by putting candy canes in a food processor or coffee grinder. Yum I really want to try this!
1 cup karo syrup
1 cup sugar
1 1/2 cubes butter
1 large box Rice Chex
2 oz. sliced almonds (if you have time, you can toast them)
3 oz. coconut

In a large bowl, combine the cereal, almonds and coconut. In a saucepan, bring the corn syrup, sugar and butter to a boil. Boil 2 minutes. Pour over cereal mixture and mix well. Spread onto a cookie sheet or large sheet of wax paper to cool. Cover to store.

Baklava

2010-12-29T09:24:00.000-08:00

Baklava is a delicious pastry dessert that supposedly originated in Turkey. It's rich and buttery layers of thin pastry are sandwiched in between cinnamon and finely chopped nuts and then drenched in a sweet and sticky honey syrup. I'm not a nut lover but this is fabulous, and nothing else says christmas like it!

Filling:

1 1/2 pounds walnuts or pecans, chopped very fine in food processor

1/2 c. sugar

1/2 tsp. cinnamon

1/8 tsp ground cloves

40 sheets Athens Fillo Dough, thawed

1 c. butter melted

Syrup:

2 c. sugar

2 c. water

1 c. honey

Make syrup first thing, let cool down and put in fridge. The baklava will soak up the liquid better if it is cold, if it is warm it tends to run off and onto the pan preventing it to soak up as much.

In a medium bowl, combine nuts, sugar, cinnamon, cloves.
Brush baking pan with melted butter. Place 8 sheets of fillo on the bottom of the pan, lightly brushing each sheet with butter as you place in the pan. Cover with 1/3 of the mixture. Layer 8 more fillo sheets on top, lightly buttering each sheet. Cover with 1/3 of the mixture. Layer 8 more fillo sheets on top, lightly buttering each sheet. Spread the remaining 1/3 of the mixture over the fillo and cover with remaining 16 sheets of dough lightly buttering each one. With a sharp knife, score fillo into 1 1/2" diamonds or squares. Brush top with butter.
Bake in preheated 350°F oven for 45 minutes to 1 hour or until golden brown.
Cool slightly and pour syrup evenly over baklava. Cool completely, cut and serve.

Marshmallow Caramel Corn

2010-12-28T08:20:00.000-08:00

This is the easiest caraml corn recipe ever with 3 ingredients! It's a gooey, caramely, marshmallowey dream!

From Fabulessly Frugal

1 10 oz bag of marshmallows

1 cube butter

1 cup brown sugar

2-2 1/2 bags buttered popcorn

Bring brown sugar and butter to a boil. Add marshmallows & reduce heat. Stir until combined. Pour over popcorn. Toss. Cool.

Blueberry Pita Chip Baked French Toast

2010-12-28T08:14:00.000-08:00

This is absolutely divine. The creamy egg mixture softens the pita chips at the bottom of the pan and at the top of the pan the blueberry crumb mixture (aka heaven) creates a crispy layer, then drizzle with a little syrup.....if your not drooling yet, you've gotta try this!

From: The Pioneer Woman

1 large Bag Stacy’s Pita Chips – Simply Naked

7 large eggs
2 cups whole milk
1/2 cup heavy cream
1/2 cup sugar
2 tablespoons vanilla extract
6 oz fresh blueberries (optional)
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar (use a little more)
1 tablespoon ground cinnamon ( left this out)
1/4 teaspoon salt
1 stick (1/2 cup) butter

Grease 9 x 13 inch baking pan with butter. Pour in bag of pita chips and arrange evenly. In a bowl mix together eggs, milk, cream, sugar, and vanilla. Pour egg mixture over pita chips. Cover pan tightly with foil and place in refrigerator overnight, or at least six hours.

Preheat oven to 350 degrees. Remove pan from refrigerator. Sprinkle blueberries over the top.

Mix together flour, brown sugar, cinnamon, and salt. Slice butter and add to bowl, then use pastry cutter to cut the butter into the flour mixture.

Sprinkle flour mixture over the blueberries and make sure it’s evenly distributed.

Bake for 35 to 45 minutes, or until bubbly and golden brown. Chips on top should be crispy and crunchy.

Remove from oven and cut into squares. Drizzle with blueberry or maple syrup and serve warm.

Tetrazzini

2010-12-28T07:28:00.000-08:00

This is a great day after Thanksgiving recipe to make with leftover turkey. It is creamy, cheesy, flavorful and a perfect comfort food recipe

8 oz. spaghetti, broken in pieces

1/4 c. butter

5 TBL. flour

3 cups chicken broth

1 c. cream

1 tsp. salt

dash of pepper

1 small can mushrooms

1 minced or chopped green pepper

1/2 minced or chopped onion

3 cups cooked chicken or turkey

1/2 c. shredded parmesan cheese

1 c. shredded cheddar cheese

Cook broken spaghetti according to package directions and drain. Melt butter in large skillet and add pepper and onion, sautee till tender. Add flour and stir till combined, then add cream and broth and cook until mixture thickens. Add remaining ingredients, stir and pour into 9x13 pan (I place in 2 smaller pans, we eat one and freeze one). Top with cheeses and bake 350 for 30 min. or till bubbly and brown.
(Of course you could add and take away any veggies that you want, peas would be good in this and you could also put breadcrumbs on top as well.)

Magic Cookie Bars

2010-12-19T09:14:00.000-08:00

Gooey, chocolatey, coconuty and buttery, that's all I'm going to say!

1/2 cup butter or margarine, melted

1 1/2 cups graham cracker crumbs

1 (14 ounce) can Sweetened Condensed Milk

2 cups semisweet chocolate chips (you can mix this up with any chips ex. 1 c. butterscotch and 1 c. milk chocolate chips, or 1 c. mint and 1 c. white chocolate etc.)

1 1/3 cups flaked (coconut)
1 cup chopped nuts (optional)
Combine graham cracker crumbs and butter. Press into bottom of greased 13x9-inch baking pan
Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.

Bake 350 or 325 for glass dish for 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature. To make clean up, and cutting easy, line pan with foil, when cooled pull up on the sides of the foil to remove bars onto a flat surface then cut and serve.

Buttermilk Fudge/ Pecan Pralines

2010-12-14T09:11:00.000-08:00

This is a delicious caramely chewy fudge. Its like nothing you've ever had before. It is sweet and falls apart in your mouth. This is my moms recipe that she would make during christmas, you must try it!

2 cups sugar

3/4 c. butter

1 c. buttermilk

1 tsp. baking soda

2 TBL. corn syrup

2 tsp. vanilla

1 c. pecans (optional)

In a large pot (must use large pot because it will foam up a lot in the beginning much like buttermilk syrup does) on medium heat cook first 5 ingredients stirring until the sugar has dissolved. Once it has dissolved DO NOT stir anymore or it will take forever to reach its temp. as long as you have it on medium heat it shouldn't burn. If you start getting nervous about it burning on the bottom take your spoon and scrap once along the bottom and see if you get any dark burned looking pieces. If you have a thermometer it needs to reach 240 degrees softball stage or if you don't have one you can test it by dropping a small drizzle of the sauce into a glass of cold water, it should form a ball in the water but when you take the ball out of the water with your hands you should still be able to flatten the ball. Remove from heat, stir in vanilla and pecans. Continue to stir until it cools and starts to loose it shininess. Pour into buttered 8x8 pan. Let set up for a few minutes. Be careful here because if you wait and stir too long it will turn to sugar in your pan before you can pour it and it will be almost impossible to get out of the pan. This recipe does not make very much, I would reccomend trying to make this recipe once first before taking it anywhere.

Apple Wheat Pancakes and Butter Cream Syrup

2010-11-21T18:24:00.000-08:00

This recipe comes from Jamie Cooks It Up! (http://jamiecooksitup.blogspot.com/) a recipe blog that a friend of mine posted on facebook. I have tried multiple recipes from there and loved them all. These were delish, though be forewarned that the syrup is rich! A little goes a long way.

6 T dry powdered milk

1 1/2 C water
1/2 C applesauce
1 T lemon juice
2 eggs
1 apple cored and grated
4 T oil
2 T sugar
2 t baking powder
1 C white flour
1 C wheat flour
2 t cinnamon
1/2 t nutmeg
3/4 t salt
3/4 t baking soda

1. To make the pancakes beat all ingredients until smooth. If the batter is too thick add a bit more water or milk. If the batter is too thin add a bit more flour.

2. Heat a skillet and spray with cooking spray. Pour batter in 1/4 C increments on the skillet and cook until the bubbles on the top of the batter stop bubbling. Flip the pancakes over and cook on the other side.

(My notes: We do not have any powdered milk, so instead of the powdered milk and water, I just used regular milk and they turned out great)

Butter Cream Syrup:

1 stick butter (1/2 C)

1 cup sugar
1/2-3/4 can evaporated milk (can be substituted with buttermilk for a different, yet yummy taste)
1 tsp vanilla

1. Melt the butter in a small sauce pan over medium heat. Add the sugar slowly and stirring until it is creamy and thick.

2. Add the milk a little at a time while stirring. Add the vanilla and let it simmer for about 5-10 minutes while it thickens further.

Ginger Snaps

2010-11-15T09:32:00.000-08:00

These are a delicious fall recipe with cinnamon and spice mixed into the dough and rolled in sugar. They cook up perfectly with a barely crunchy exterior and a soft, chewy interior!

From Little Birdie Secrets

1 c. sugar

3/4 c. butter

1/4 c. molasses

1 egg

2 c. flour

2 1/2 tsp. baking soda

1 tsp. cinnamon

1 tsp. ground ginger

1/2 tsp. ground cloves

1/4 tsp. ground cadamom (i left this out because I didnt have any and didnt notice a difference)

1/4 tsp. salt

Mix first 4 ingredients until well combined. Add dry ingredients and mix lightly until combined. Roll into balls, roll balls into sugar and bake 8 minutes. Eat! Yum!

Oven-Baked Caramel French Toast

2010-08-20T15:48:00.000-07:00

I posted this a long time ago without ever trying it. I finally decided to try it and it was delicious! Its just like the name of the recipe suggests. It's a soft gooey caramel that is baked with the french toast.
topping:

1 cup brown sugar
1/2 cup butter
2 tablespoons light corn syrup
1/3 c. heavy whipping cream
1 cup chopped pecans, optional

8 slices French bread
3 eggs
1/2 cups milk
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1/2 teaspoons ground cinnamon
pinch salt

Caramel Sauce
1/2 cup brown sugar
1/4 cup butter
1 tablespoon light corn syrup

Spray 13x9 baking dish
In medium saucepan, combine topping ingredients and mix well.
Cook over medium heat, stirring constantly, until smooth.
DO NOT BOIL! pour into baking dish. spread nuts over topping if desired

beat eggs , milk, vanilla , salt, dip bread into egg mixture until egg is all gone. and place over topping in pan. cook immediately or you can refrigerate overnigth making it taste better.
cook 400 degree 20-25 min. let stand 2 minutes after cooking then invert. If you feel the need for more sause make the caramel sauce above in saucepan and drizzle over (I didn't make the caramel sauce because their seemed to be the perfect amount baked with the french toast).

Summer tortellini salad

2010-08-14T14:35:00.000-07:00

Summer Tortellini Salad

http://www.sisterscafe.blogspot.com/

1 pkg. (9 oz.) uncooked refrigerated cheese-filled tortellini (You can also use dry tortellini. Barilla has a yummy four cheese and Costco has really good tortellini as well)

1 medium zucchini, thinly sliced

1 large carrot, peeled and chopped (I use the equivalent of baby carrots instead)

1 pint cherry or grape tomatoes,

halved4 green onions with tops,

thinly sliced1/4 cup snipped fresh parsley (or 4 tsp. dried parsley if you don't have fresh...fresh is always best of course, but dried works fine too)

1/2 cup home-made or you're very, very favorite ranch dressing (I tend to skimp a bit on this measurement but 1/2 a cup isn't too much, just trying to be healthy:)

Parmesan Cheese - to taste

*Option - I have added left over Rotissere chicken to this and really liked itCook tortellini according to package directions, drain and rinse under cold running water. Place tortellini in a large colander and set aside. Meanwhile, slice zucchini. chop carrot(s). Cut tomatoes in half and slice green onions. Snip parsley, if using fresh. Add vegetables to tortellini. Pour salad dressing over salad. Grate parmesan cheese over salad. cover; refrigerate at least 2 hours before serving. Yield: 6 servings

All the notes come straight from the sisterscafe author.

I actually changed up the recipe by using just a few tablespoons of Italian dressing instead of Ranch. Really yummy. And I served it with walmart's sweet multigrain rolls (delicious brown rolls found in the specialty breads area).

Grilled Chicken Tostadas

2010-08-14T14:31:00.000-07:00

Grilled Chicken Tostadas from http://www.sisterscafe.blogspot.com/ (my new favorite recipe blog)

Marinade:
½ c. fresh lime juice
¼ c. soy sauce
¼ c. vegetable oil
1 T. honey
2 tsp minced garlic
1 ½ tsp chili powder

Tostadas:
6 boneless skinless chicken breasts
8 small corn tortillas (or flour tortillas)
1 ½ c. shredded Monterey jack cheese

Serve with:
monterey jack cheese, salsa, guacamole, sour cream, cilantro, green onions, tomatoes, lettuce, Spanish rice
Slice chicken breasts in half width-wise (so they are not quite so thick) and place in marinade overnight. Grill until no longer pink in the middle. Let rest 5 minutes before slicing into ½ inch strips.
Lightly brush tortillas with vegetable oil. Grill on each side until slightly brown. Before removing, sprinkle with 1 T. cheese and let melt.
Serve with additional toppings listed

Also serve with spanish rice recipe from sisters cafe.

SPANISH RICE -best spanish rice recipe I've ever tried. Love it!

www.sisterscafe.blogspot.

1-2 T. oil

2 c. white rice

1/2 (8 oz) can tomato sauce

1/2 onion, cut into chunks

3 T. chicken bouillon granules

5 c. water

Heat oil in skillet and fry rice until light brown. Add tomato sauce and stir. Turn heat off. Blend onion, bouillon and water in blender on high until pureed. Add blender mixture to rice, stir well and cover. Bring rice mixture to a boil, over medium-high heat. Once liquid level has dropped below the rice, turn heat down to low and simmer 30-35 minutes. Move rice to see if liquid remains. If so, keep simmering. Once rice is done, you may crack the lid to let steam out and let sit for 10-15 minutes before serving (this helps the rice dry out a little and not be so sticky).

Crescent Cinnamon Twists

2010-07-28T06:42:00.000-07:00

Want cinnamon rolls without the work and waiting, this is the best alternative, I almost like these better too! Sweet and Cinnamony!

From Real Mom Kitchen
1 package (8 ounces) refrigerated crescent rolls (they have the whole sheets of crescent dough which is what I used)
1/4 cup packed brown sugar
2 tablespoons butter, softened
1 teaspoons ground cinnamon
Glaze:
1/4 cup confectioners’ sugar
1 tablespoon butter, melted
1 to 1-1/2 teaspoons hot water

Separate crescent roll dough into four rectangles; press seams to seal. ( no seam to seal if using the whole sheets, I unrolled it and cut it into 4 rectangles)
In a small bowl, combine the brown sugar, butter and cinnamon; spread over two rectangles. Top with remaining two rectangles.
Starting from a long side, cut each rectangle into three strips with pizza cutter or knife. Twist each strip several times (the tighter you twist the better the results and the cinnamon stays inside better) ; seal ends together.
Place on greased baking sheets. Bake at 375° for 12-14 minutes or until golden brown.
Immediately remove to wire racks. Combine glaze ingredients; brush over warm twists.

Sausage Wonton Stars

2010-07-19T13:12:00.000-07:00

These are fattening and yummy and are a pretty presentation. Ranch dressing, sausage, cheese and crispy wontons what more can I say!

1/2 -1 c. Prepared Hidden Valley Ranch Dressing Mix
(I thought 1 cup was way too much but that is what the original recipe called for so I would recommend 1/2 cup)

1 lb Jimmy Dean or Owens regular sausage, browned and drained

1 cup Mexican 4 Cheeses or cheddar cheese ( you could also reduce this to 1/2 cup as well)

1/2 - cup green or red bell pepper (optional)

Green Onions diced (optional)

1 can sliced olives (optional)

1 - package Wonton wrappers (square ones look nicer)

Makes 24

Brown sausage and drain off any grease, then pat with paper towels to get as much grease of as possible (You need to do this other wise because of all the other fattening things going into the recipe it will get way greasy if you don't), set aside. Mix ranch dressing according to package directions. Mix the sausage, prepared dressing, bell pepper and olives (if using) and cheese together. Place 2 won ton wrappers layered on top of each other cross ways in each muffin tin. (the original recipe only calls for one wrapper in each but we liked the wontons the best so double was way better). Do this to get 24 cups or you can put a ton of the mixture in to make 12 but like I said before we liked the wontons and liked it better with less filling. Bake 350 for 5-7 minutes until lightly golden brown. Watch them carefully so they dont get too brown. Remove from oven and add a couple tablespoons full of sausage mixture and sprinkle with optional green onions. Return to the oven and bake 5-7 minutes until cheese melts.

Baked Ritzy Chicken Nuggets

2010-07-19T12:38:00.000-07:00

These are a fun easy and slightly more healthy chicken nugget. Baked not fried and underneath the crispy ritz cracker breading you get rich flavoring from the spiced up mayo. Yum-O

From Fabulessly Frugal

2 large boneless skinless chicken breasts

25 Ritz Crackers (crushed)

1/2 cup Mayo

3 TB milk

1/4 tsp. garlic salt

1/4 tsp. onion powder

1/4 tsp. Mrs. Dash garlic and herb seasoning

Dash of black pepper

Slice chicken into bite-size pieces. (I bought the thin raw chicken strips already cut from the meat department, I do this with all my chicken so I don't have to touch it or cut it, and you can usually get it for the same price if you watch for sales.) In a shallow bowl combine mayo, milk, garlic salt, onion powder, Mrs. Dash and black pepper. In another bowl add crushed Ritz Crackers. Dip chicken into mayo mixture and then coat with crackers. Place chicken on a greased baking sheet and cook on 400 for 20 minutes, turning halfway. Serve with your favorite dipping sauce.

Santa Fe Bean Dip

2010-07-09T15:30:00.000-07:00

This is definitely a hit party dip! Tasty and Spicy to your liking. This will dissapear within minutes!

1 (16 oz.) container sour cream

1 (8 oz.) package cream cheese, softened

1 (16 oz.) can refried beans

1 bunch green onion chopped

1 packet taco seasoning

2 cups shredded Mexican cheddar (if you don't want spicy then just normal cheddar)

to spice this up a little more you could also add to the mixture:
2/3 c. salsa and or
1 can diced green chile's

Mix all ingredients except cheese and green onions together in bowl. Put mixture in 12x9 baking dish, sprinkle cheese on top then green onions, and bake for 20 minutes until cheese is melted. Serve with tortilla chips.

Ice Cream Sundae Brownies

2010-07-07T16:39:00.000-07:00

Warning!!! This recipe from Picky Palate is the best brownie recipe I have ever had! The hot fudge, ice cream and chocolate chips mixed into the batter makes this the Ultimate Chocolatey, Gooey, Fudgey and Sweet Deliciousness of a Brownie!

1 box Brownie Mix (betty crocker dark chocolate mix is what she used, I did the same thing)
2 eggs
1/2 Cup canola or vegetable oil
Heaping 1/2 Cup of your favorite Ice Cream (she used Ben and Jerry’s Phish Food, I used vanilla)
1 1/2 Cups chocolate chips
1/4 Cup hot fudge topping (chilled)

In a large bowl mix the brownie mix, 2 eggs and oil until combine and thick. She did NOT add the water that the back of the brownie box asks for. Scoop in ice cream, chocolate chips and hot fudge; mix until combined. Pour into a foil lined 9×13 inch baking dish that’s been GENEROUSLY sprayed with cooking spray. More is better here Bake for 40-50 minutes or until toothpick comes clean from center.
Let cool completely. Remove foil from baking dish, cut into squares and serve.

12 brownies

No Bake Peanut Butter Cookies

2010-06-15T18:09:00.000-07:00

These are the same exact recipe as the No Bake Chocolate Cookies minus the cocoa and add in peanut butter. These are a delicious peanut butter cookie that melts in your mouth and these set up so much better than the Chocolate version.

2 c. sugar

1 stick butter

1/2 c. milk

3 c. quick oats

3/4 c. peanut butter

1 tsp. vanilla (optional)

Makes about 24 cookies

NOTE: I like to half this recipe.

Combine sugar, butter and milk, bring to boil and boil for 1 1/2 minutes. Remove from heat and add peanut butter, stir till melted then add oatmeal and combine. Drop in spoonfuls on wax paper. Allow cookies to cool and harden.

Lipton Onion Roasted Potatoes

2010-06-12T12:08:00.000-07:00

These are really delicious and easy! Don't worry about the onion, it is not overpowering in fact, it really doesn't taste like onion at all, it just gives the potatoes a nice flavorful spicing.

This recipe is found on the box of the lipton onion soup mix.

1 Envelope Lipton Recipe Secrets Onion Soup Mix

4 Medium all- purpose potatoes, cut into large chuncks (about 2 lbs)

1/3 cup Bertolli Olive Oil or other oil

half bag baby carrots (optional) Often times I will do 2 potatoes instead of 4 and half a bag of baby carrots or more.

In a bowl or a large ziplock bag combine all ingredients. I place the potatoes on a baking sheet instead of a 13x9 pan because they seem to cook faster. Cover with tin foil and bake, at 425 for 35-50 minutes, or until potatoes are tender and golden brown, stirring half way through. (make sure they are tender before turning off the oven)

Variations: Substitute 2 sweet potatoes for 2 all-purpose potatoes. OR...stir in 1 tsp. each of garlic powder and soy sauce.

Kraft Fantasy Fudge

2010-06-08T07:57:00.000-07:00

This fudge is really easy and you can make it the traditional way or you can spice it up and turn it into any flavor you want, peanut butter, chocolate mint, milk chocolate, white chocolate! This recipe is found on the back of the kraft marshmallow creme jar.

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 12-oz. package semi-sweet chocolate chips or other
1 7-oz. jar Kraft Marshmallow creme
1 cup chopped nuts (optional) (yuk)
1 teaspoon vanilla extract
Makes 3 pounds

Combine sugar, butter and milk in saucepan; bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted.

NOTE: if you want peanut butter fudge you simply use peanut butter chips instead, mint, use andes mint chips etc., this last time I used hershey's chocolate bars because that's all I had, it made a really nice milk chocolate flavored fudge, I'm thinking it would even be fun to use another kind of candy bar or even through in some toffee chips.

Add marshmallow creme, nuts & vanilla stir till blended. Pour into foil lined and greased 13 x 9-inch baking pan. Let cool, I like to put mine in the fridge. Pull out of pan with the foil, place on counter and cut into 1-inch squares.

Garden Fresh Tomato Sandwiches

2010-06-04T14:21:00.000-07:00

Since summer is coming up and one of my most favorite things about the summer are Fresh Tomatos straight from the garden. I thought I would share these 2 recipes that I have to eat at least a hundred of when the tomatoes start comin. The one is basically a BLT but without the B&L. The second is a grilled cheese but with fresh tomato put on after it is cooked. So simple, so yummy!

Sandwich 1
Bread
Mayo
Salt
Fresh Garden Tomatoes sliced (yes they have to be fresh from the garden, it makes a HUGE difference)

Toast that bread as desired. Lightly spread mayo over warm toast so it melts slightly. Pile as many sliced tomatoes as high as you can fit, sprinkle with salt, top with second slice of toast. Gorge! Don't mind the tomato juice running down the chin. LOL (of course you can change this sandwich around like any recipe, you could add anything to this, basil, oregano, spinach, cream cheese instead of mayo etc.)

Sandwich 2

Make a grilled cheese, hopefully you know how to do that!

After it is done, open up the sandwich and place fresh garden sliced tomato's on the cheese and put sandwich back together. Of course you could cook the tomato with the cheese but I like the hot and cold affect from the hot sandwich with the cold tomato.

Chicken and Cheese

2010-06-04T13:58:00.000-07:00

This is a recipe I grew up eating. It is a creamy cheesy broccoli sauce that goes well over baked potatoes but also good with rice too!

1 can. evaporated milk

1 can cream of mushroom

1/2-1 c. shredded cheddar cheese

2-3 chicken breasts

broccoli or other veggies (optional)

Mix evaporated milk and cream of mushroom in baking dish, place chicken and broccoli in sauce and bake 350-400 for 30 minutes to an hour depending on how thick your chicken breasts are, cut through the middle of chicken to make sure it is no longer pink.

option 1: Add cheese to sauce and allow to melt by mixing it in and serve over baked potato or boiled potatoes. Note: Do not try to skip a step like I did by adding cheese to sauce before baking or it will curdle and look nasty.

option 2: Take the chicken out and mix cooked rice into the sauce, place the chicken back in and cover with the cheese and then put back in the oven until melted.

Homemade 3 Musketeers

2010-05-28T09:59:00.000-07:00

This super easy recipe makes a fun simple dessert and is only 3 ingredients! Not exactly the same taste and consistency of a real 3 musketeer but still delicious.

From Eclectic Whatnot

2 1/2 cups chocolate chips

12 oz. Cool Whip softened

Chocolate candy coating or almond bark

Set the cool whip on counter about an hour before you melt your chocolate.

Melt the chocolate chips in microwave or over double boiler, make sure to melt the chocolate slowly and stir often to prevent ruining the chocolate.

Make sure cool whip is completely softened, if it is still really cold it will cause the melted chocolate to cool and clump before you can mix it together.

Mix cool whip and melted chocolate.

Pour and spread into a wax paper lined 8x8 or 9x9 pan. Place into freezer for about 20 minutes or until it is hard enough to cut.

When hard, cut into small squares, place squares on a wax lined baking sheet and place in freezer again for about 20 minutes.

Melt candy coating (make sure not to use melted chocolate chips for this step because it does not dip well) and dip squares in, placing on wax paper to set up. Store in covered container in the freezer. Yum

Honey Butter

2010-05-16T21:25:00.000-07:00

This is by far the best honey butter in the world. The marshmallow creme gives it a lightly whipped and sweetened flavor and consistency. Yum we use this with corn bread, rolls, pancakes, anything, everything, the sky's the limit!

2 sticks butter softened

1/2 c. honey

1 tsp. vanilla

1/4 jar marshmallow creme

Mix all ingredients and keep refrigerated.

Fluffernutter Cookies

2010-05-13T13:23:00.000-07:00

Wow these were sooooo easy and they tasted great! If you like peanut butter than you will like these. These are really soft and fall apart when you eat them.

From Picky Palate

1 Cup creamy peanut butter
1 large egg
1 cup marshmallow cream
chocolate chips (optional)

Mix the peanut butter and egg until well combined. Slowly stir in the marshmallow cream until just combined. You want to see the marshmallow cream not fully incorporated, almost like swirled through. I also added chocolate chips to half the dough, we liked them both ways. Scoop dough onto a baking sheet (Make sure to grease the pan or these stick really badly) . Bake on 350 for 12-15 minutes or until baked through.
makes 18 cookies

Flourless Chocolate Cake

2010-05-10T08:47:00.000-07:00

I made this for mothers day and boy is it a special treat!

I absolutely loooooove this cake. It is probably my favorite chocolate cake of all time, its not like any normal cake you are used to. If you like chocolate truffles you will like this cake, it tastes like one big truffle. The cake tastes sort of like pudding but with the consistency of cheesecake and then the ganache topping completes it with its smooth rich chocolatey flavor.

If you have never tried flourless chocolate cake and your a choclate lover, you MUST try this!

Cake:

1 c. water

3/4 c. sugar

3 c. chocolate chips

9 TBL. butter

6 large eggs beaten

Ganache:

1 c. whipping cream

8 oz. chocolate chips

Combine water and sugar and bring to boil then simmer about 5 minutes or until the sugar is completely dissolved. In a microwave bowl microwave chocolate chips and butter, stir every 30 seconds until chocolate is melted. Make sure not to over cook this it will ruin the chocolate. You could also do this in a bowl over a pan of boiling water, this melts the chocolate more slowly decreasing your chances of burning the chocolate in the microwave. When melted add to sugary syrup and whisk together, when cooled off enough add eggs (Do Not add eggs when hot or you will end up with little bits of cooked scrambled egg in your cake).

Wrap the outside bottom of the springform pan with several layers of tin foil to keep water from escaping through the bottom. Cut a piece of parchment paper slightly larger than the bottom of a springform pan ( I used the smallest pan) , lay on bottom. Butter the parchment and the sides of the pan. Pour cake batter into pan.

Find a pan large enough to fit the spring form pan in and fill with water so that the water bath goes up the sides half way. I'm not sure what cooking this in a water bath does, but I have seen other recipes that don't do this, so it is possible that it's not necessary. Bake 350 for 50 minutes or until middle of the cake is not jiggly. Let cool, then put in refrigerator for 2 hours, this will allow it to harden so you can cut it. Once chilled through, take off side of springform pan and slide off bottom of pan by lifting up with the parchment paper. Serve with ice cream or whip cream.

There are 2 recipes on Allrecipes for flourless chocolate cake that look good too and are slightly different, some even baked it in a muffin tin to make several individual cakes. I think I might try that next time.

Corn Dog Muffins

2010-05-04T09:19:00.000-07:00

Sweetened corn bread mixed with cheese and hot dogs. This is a bit healthier than the original corn dog and it tastes great and is perfect for kids lunches.

From Allrecipes

2 (8.5 ounce) packages cornbread mix
2 tablespoons brown sugar
2 eggs
1 1/2 cups milk
1 cup grated Cheddar cheese
9 hot dogs, cut in half or diced

Makes 18 muffins

Variations:        1 can corn added to above
                          1 can of chiles added to above

I halved this recipe but still put the 1 cup cheese and added chiles and fit it into 12 muffins and it worked perfect except next time I will leave the chiles out for the kids sake. Make sure to use the entire half hot dog for each muffin or it won't taste like enough.

Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin.

Bake in a preheated oven 14 to 18 minutes, or until golden brown.

Irish American Soda Bread Scones

2010-04-30T10:55:00.000-07:00

These have a soft interior and a crusty flavorful exterior and have a very similar flavor to biscuits. If your looking for a new biscuit recipe this is the one to try!

I made Irish soda bread for the first time this year during St. Patrick's Day and discovered that it is really just a biscuit recipe plopped down on a pan and cooked as one big biscuit and the recipe I tried was just ok. It is sometimes called no rise bread and usually calls for buttermilk and baking soda. I liked the idea of making the Irish Soda Bread and making it into individual smaller biscuits so when I found this recipe from Smitten Kitchen and then tried it, I was in heaven. Her recipe is the best for Irish Soda Bread and I think this is really almost better than most biscuit recipes I have tried. These taste best if eaten the very first day.

4 cups flour
2 TBL. cornstarch
1/4 cup granulated sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar
1 teaspoon table salt
4 tablespoons softened butter
1 1/4 cups buttermilk (or, make your own)
1 egg, lightly beaten
1 cup currants or raisins (optional)
1 tablespoons caraway seeds (optional)

my addition to this recipe comes from another soda bread recipe, you combine the two ingredients below and brush over the tops of the bread or scones before baking and if desired, a couple times throughout the baking process. I really liked what this did to the bread, it made the outside really flavorful and crusty as well as a pretty brown.
1/4 cup butter, melted
1/4 cup buttermilk

Mix first 6 ingredients in a large bowl. Work the softened butter into the dry ingredients with your hands until crumbly.
Add the wet ingredients (buttermilk and egg), currants or raisins and caraway seeds, if you’re using them, and stir with a fork until the dough just begins to come together. Will look a lot like drop biscuit dough. If you want you can try to knead this on the counter a little to make the dough come together more, like Smitten kitchen suggests, but I didn't, I think really all that does is make them look prettier and more presentable, but in my kitchen I don't care about that.
You can make these into 8 large scones or 16 smaller ones which is what I prefer. Place on a parchment-lined or greased baking sheet. Cut a cross shape into the top of each. (If desired brush with butter and butter milk as I described above)
Bake for 15 to 20 minutes. Scones should be golden brown a skewer should come out clean. If making 1 loaf instead of the individual scones (biscuits), try to make 1 large round as best you can out of the dough and place on baking sheet (brush with butter and buttermilk as well if desired like explained above), bake 40-45 min.

Colcannon

2010-04-30T10:32:00.000-07:00

Ok so after the St. Patricks Day Corned Beef Feast there always seems to be a lot of leftovers. So I found this recipe to make a second dish out of what was left. Supposedly it is an Irish dish that is made during Halloween and has a whole story behind it but I thought it worked better to make this with leftovers after st. patty's day. It pretty much tastes like mashed potatoes with ham in it.

Potatoes mashed

cabbage

buter or sour cream or cream cheese or a combo (however you normally like your mashed potatoes)

garlic

green onions

milk or cream

corned beef cubed

s&p as needed

parmesan cheese ( I added this ingredient)

Mash all ingredients together and put it in a casserole dish and sprinkle parmesan on top and put in 350 oven till warmed through or cheese is brown.