Tummy Yummy's

{Creamy Baked Potato Soup}

2012-01-15T13:09:00.000-08:00

It's been rather cold around here...no snow just cold!! So I love to make soups this time of year. My mom makes THE best baked potato soup. My rather picky baked potato loving husband LOVED it - yay!!

Creamy Baked Potato Soup
4-5 baked potatoes - we used about 8 small red potatoes (already baked)
pkg diced ham
shredded cheese
white sauce recipe here
salt and pepper
chicken bouillon
carton half and half

Directions -
Make your white sauce except use milk and half & half. I alternated the milk and then the half & half as I would cook it down and get it nice and creamy. Then I salt and pepper to taste and added about 1-2 tsp of the bouillon or until I got the right flavor. I diced my potatoes and added them to the soup along with the ham. Then sprinkled shredded cheese on top before serving.
ENJOY!!

--Candy Cane Snowballs--

2012-01-15T12:57:00.000-08:00

We made these yummy little pillow cookies for Christmas neighbor treats. They were very yummy. You could also make them for Valentines Day with all your left over candy canes! I found the recipe here.

Candy Cane Snowballs

3 c. powdered sugar, divided
1 1/4 c butter, softened
2 t. vanilla (or if you’d prefer a stronger peppermint flavor, you can replace 1 t. of vanilla with a teaspoon of peppermint extract)
1 egg
3 c. flour
1 T. baking powder
1/2 t. salt
3/4 c. finely crushed candy canes, divided
1/2 c. granulated sugar
2-3 T. milk

1. In a mixing bowl, beat 1 1/2 cup powdered sugar and butter until fluffy. Add vanilla and egg and beat until combined.
2. In a separate bowl, combine flour, baking powder and salt. Stir to combine. Slowly add to mixing bowl, beating until combined, about 1 minute. Stir 1/2 cup finely crushed candy canes in by hand.
3. Roll dough into small balls using just under a teaspoon of dough. Rolls balls through granulated sugar to coat and place on baking sheet. Bake at 350 degrees for 10-12 minutes. Cool.
4. While cookies bake, stir together remaining 1 1/2 c. powdered sugar with 2-3 T. of milk. Add just enough milk to form a thick glaze. Drizzle over cooled cookies and top with remaining crushed candy canes immediately.
ENJOY!!

Avocado Grilled Cheese Sandwiches

2012-01-15T12:48:00.000-08:00

Here is another Pinterest favorite at our house.

Did you know that the grill cheese is becoming one of "the" greatest trends right now? Restaurants based just on the grill cheese are popping up everywhere. There are quite the hottest "adult" thing to eat - lol!! And believe me they aren't the typical cheese and bread sandwiches either. Well when I found this one it had me hooked at avacodo -- that is my favorite! So we have this at our house for lunch a lot:)

Avocado Grilled Cheese

whole wheat bread

mozzeralla cheese thinly sliced

ripe avocado sliced thinly

sliced tomatoes

ham -- the lady used pepperoni (but we aren't a fan at our house) or even turkey would work

Directions:

Assemble, butter both sides of your bread and toast. We found that using a panini press really helped to keep it all squished together and not fall apart when flipping.

ENJOY!!

~THE Perfect Party Punch~

2012-01-15T12:31:00.000-08:00

I found this punch here on Pinterest and it's from a lady that says she is the punch queen - lol! She was very convincing that her punch is THE punch to serve at parties. So my mom and I decided to mix it up for our New Year's Eve party. We also just recently had it at my cousins baby shower. It is REALLY good!! But the lady is rather particular about how to assemble the punch so read the whole thing before you start.

The Punch
Ingredients:
1 can frozen pina colada concentrate, thawed (Bacardi makes a good one)
1 can frozen orange pineapple juice concentrate, thawed
4 liters of diet lemon-lime soda (That’s two 2-Liters for the mathematically challenged.)
1 bag of pebble ice (You can buy it at Sonic Drive-In or at most grocery stores in the deli or meat departments.)
1 bag of frozen raspberries
And now for the directions:
*Pour the thawed concentrates into your punchbowl and stir.
*Use one of the empty cans and fill it with water four times and add it to the mixture. Stir.
*Add your diet soda to the mixture. (You can use regular sugar-filled soda if you want, but I think it gets too sweet and you will also feel guilty when you fill your glass for the sixteenth time. Which you WILL.)
*Next, add about half your bag of pebble ice.
(NOTE: Please do not insult The Punch by using crappy ice cubes from your freezer. The Punch will hate you forever.) (ANOTHER NOTE: Please do not screw up the order and add the ice before the soda. You will get an ugly foam at the top of your punch bowl.) (ONE MORE NOTE: I’m sorry if it seems like I’m micro-managing this recipe. It’s just that I have already suffered bad punch experiences so that you won’t have to. I micro-manage because I care.) Let’s see….where were we? Oh, yes. We’re ready for the crowning ingredient…
*Add your frozen raspberries to the top.
ENJOY!!

Gingerbread Cookies

2012-01-15T12:25:00.000-08:00

For Christmas this year my son begged me to make gingerbread cookies instead of our traditional sugar cookies (thanks to a weeks worth of reading the book in school). So I asked me friend Lori for her famous oh so yummy recipe. These are to die for!!

Gingerbread Cookies
Recipe From Scovil Bakery, Historic Nauvoo
In a small bowl, whisk together:

2 tsp. cinnamon
½ tsp. cloves
2 tsp ginger

and set aside.
In large bowl, cream together:

¾ cup oil
2 eggs
1 cup sorghum (molasses)
1 ¼ cups sugar.

then,

½ cup hot water

In a separate bowl, combine:

6 ½ cups flour
1 tsp. baking soda
½ tsp. salt
the spice mixture prepared above,

then add this mixture to the wet ingredients. (Add more flour if the dough is too sticky. )
Refrigerate overnight.
Roll out dough on a floured surface. Use cookie cutter to cut out cookie shapes.
Bake at 350 degrees for 7 to 8 minutes for soft cookies; 9 to 10 minutes for crisp cookies.
Cookies freeze well and are softer and more flavorful after freezing.
Note: spraying the mixing bowl with Pam before adding the ingredients helps the dough to come out more easily.
You can make a simple glaze by mixing desired amount of powdered sugar with milk to get a smooth texture and cinnamon to taste. Then I just dipped the cookies into the glaze and let set up.
We also dipped them in chocolate and those tasted REALLY yummy!!:)
ENJOY!!

Healthy Chicken Enchiladas

2012-01-15T12:17:00.000-08:00

Hey friends, sorry I have put my food blog on the back burner for quite a few months. But I promised myself I would get caught up, so be prepared for lots of yummy recipes to come. Most of these dishes, like this one, I found on Pinterest. If you haven't discovered the world of pinning then I dare you to start and believe me you will get hooked. You can follow me here if you would like!
Well this recipe is from the famous celebrity nutritionist Christine Avanti and our whole family LOVED it!! So enjoy...

Tortilla Chip Chicken Enchiladas

Ingredients:

4 oz. boneless skinless chicken breast, cubed
1 14 oz. can fired roasted tomatoes, organic
1 14 oz. can enchilada sauce, mild
½ bag Doritios, baked
2 cups cheddar cheese, fat free, shredded
1 cup Monterey Jack cheese, low fat, shredded
1 2.8 oz. can black olives, sliced, organic
1 large onion, diced
1 large bell pepper, diced
1 clove garlic, minced
½ cup cilantro
1 jalapeno pepper, minced
½ cup sour cream, non fat

Directions

Preheat oven to 375 degrees. Sauté chicken cubes with garlic, salt, pepper, onions, bell pepper and jalapeno pepper for 5 minutes on medium heat add fire roasted tomatoes and simmer for another 2-3 minutes. When done remove from heat and pour into a large mixing bowl. Add fat free cheese, olives and tortilla chips, mix well. In a 9x13 inch baking dish coated with cooking spray. Pour half of the enchilada sauce into the bottom of the baking dish, tilt dish to evenly spread sauce across the bottom. Next, pour meat, cheese and tortilla chip mixture into the baking dish. Pour remaining enchilada sauce over the top. Sprinkle remaining low fat cheese evenly over the top and bake for 20-25 minutes or until cheese is completely melted. Garnish with non fat sour cream and fresh cilantro.

ENJOY!!

◘◘Baked Creamy Chicken Taquitos◘◘

2011-09-21T09:48:00.000-07:00

I bought this cookbook when it first came out. I was excited because our family really enjoys a lot of their recipes. So when I thumbed through it the other night trying to find a recipe for my already cooked chicken I was thrilled when I came across these. I love taquitos. These are fantastic!! Our family really - really likes them!!!!

Baked Creamy Chicken Taquitos -
Recipe by OurBestBites.com

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
small corn tortillas or flour tortillas
kosher salt
cooking spray

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

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole, or creamy cilantro-line ranch dressing below!

Enjoy!!

○○Cafe Rio Sweet Pulled Pork Salad○○

2011-09-21T09:39:00.000-07:00

I LOVE Cafe Rio!! I have another recipe for their salads but here is one for their sweet pork. I included the cilantro rice recipe again and will post another version when I get it from a friend. The dressing is one I found in Our Best Bites new cookbook. It's sooo yummy!! I have been eating it on everything this week;)

Cafe Rio Sweet Pulled Pork -
3 lbs. pork tenderloin
40 oz tomato sauce (or 5 8oz cans)
4 c. Dr. Pepper
3 tsp. garlic powder
4 tsp. cumin
3 tsp. molasses
Place pork in crock pot, mix all ingredients and pour over top. Cook on low 6-7 hours, take meat out, pull apart, return to crock pot and cook another hour in the juice.
Serve in tortilla shell with cheese, black beans, rice, corn and dressing. Or serve over salad, with cheese, rice, black beans, corn, rice, quacamole, sour cream, dressing etc. Just like the salads you get in the restaurant.

CILANTRO-LIME RICE -
1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Creamy Cilantro-Lime Ranch Dressing -
1 c. mayonnaise
1/2 c. milk or buttermilk
1 lime, juiced (about 2 TBL. juice)
1 packet Hidden Valley Ranch dressing (ignore directions on pkg.)
2 cloves garlic, roughly chopped
1/2 c. roughly chopped cilantro
1/4 c. green salsa (La Costena or Herdez brands are common)
Hot sauce (Cholula or Tabasco) to taste - I eliminated this since I am serving it to my kids

Combine first 4 ing. in a blender. Then add rest and blend thoroughly. Season with hot sauce as desired. If possible refrigerate for several hours to allow it to thicken and flavors to mix well.
Serve over salad, in the burritos or with just rice - YUM!!
This dressing is great with taquitos in the above recipe!!

Enjoy!!!!

{Quinoa Burgers}

2011-09-21T09:17:00.000-07:00

Sorry I have been MIA! It's been a crazy end of summer. But I have LOTS of recipes to post and a couple of WONDERFUL companies to tell you all about:)
First off lets start with another quinoa recipe. Our family really likes this stuff so we have been trying out lots of new recipes with it. This one I got again from my friend Lori. Doug was rather confused because he wanted to know how you put it on a bun - lol! Well you don't. They remind me a lot like pancakes.

Quinoa Burgers -

1 C quinoa

2 C water

Cook just like rice. When it comes to a boil, reduce heat to low and cover. Simmer about 15 mins or until all water is absorbed.

3/4 C shredded cheese (any cheese that you like, we use sharp cheddar)

1/2 C cottage cheese

1 Med. carrot shredded fine

3 eggs

3 T flour (I use rice flour for the gluten free version)

2 green onion finely chopped

1/2 tsp splenda or sugar

1/4 tsp pepper

1 tsp. cumin

1/8 tsp salt

1/8 tsp garlic powder

Combine all ingredients and add cooked quinoa. Heat a skillet and add olive oil. Pour some of the mixture like a pancake if the mixture is thin or form into patties just like a hamburger if your mixture is less moist (depends on the cottage cheese, sometimes mine are too wet to form into patties- in this case I just pour it in like batter- they turn out the same either way). Fry in olive oil flipping half way through until the burgers are browned and crispy on the outside and firm.

We eat these with a little light sour cream mixed with bbq sauce, they are soooo yummy!

~Quinoa Recipes~

2011-07-22T12:15:00.000-07:00

My family has fallen in love with quinoa. My friend Lori gave it to Ellie one day while she was at her house playing and Ellie came home wanting me to make it. So of course I had to get the recipe from her.

So what is it?
Quinoa (pronounced ‘keen-wah’) is a grain-like crop that is grown for its seeds. When cooked in water, it fluffs up sort of like couscous or rice and can be used in a lot of recipes where you would normally use those two things. You can buy red quinoa, and this lighter colored white quinoa which is cheaper at Costco. It looks like this when cooked...

You basically cook quinoa just like you would rice.

Here is Lori's recipe and than I found another mango one from Our Best Bites (LOVE their website and cookbook!!). They also have more tips on how to cook it on there too.

Quinoa and Black Bean Vegetable Salad

For the salad:

1 C uncooked quinoa

1 (14oz) can black beans, drained and rinsed

1 red pepper, chopped ( I usually use about 3 chopped tomatoes instead but both ways are awesome)

1/4 C fresh cilantro, finely chopped

2 green onions chopped

1 C fresh corn

1 small avocado, chopped into 1 in. pieces

For the Dressing:

4-5 tbs. of fresh lime juice (juice from two limes or I have used bottled too)

1/2 tsp kosher salt, or to taste

1/2 tsp. freshly ground pepper

1 garlic clove, minced

1/4 C fresh cilantro, finely chopped

1/2 C extra virgin olive oil

1/2 tsp ground cumin, or more to taste

Directions:

1. cook 1 cup quinoa in two cups of water (just like you would cook rice) usually about 15 mins, covered until all water is absorbed.

2. While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing.

3. Allow quinoa to cool after cooking for about 5 mins. Fluff with a fork. Add the beans and vegetables and toss well

4. Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving. Keep fresh in a sealed container for 1-2 days. Makes about 5 cups.

I actually like this salad hot but it is really good cold too.

Mango Quinoa Salad
Recipe adapted from Ali Vincent

2 cups cooked quinoa* at room temperature, or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper

*Quinoa can be cooked in water or broth. I suggest using vegetable or chicken broth for enhanced flavor, but plain water works great too.

Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.

ENJOY!!

~Nutella Cupcakes~

2011-07-12T09:55:00.000-07:00

Our family LOVES Nutella!! So my husband is making me try these:) They sound so yummy....

Self-frosting Nutella Cupcakes
1/4 cup butter, at room temperature
1/4 cup canola or mild vegetable oil
3/4 cup sugar
3 large eggs
1 tsp. vanilla
1 3/4 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/4-1/2 cup Nutella, at room temperature
Preheat the oven to 325F.
In a medium bowl, beat the butter, oil and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and beat until smooth.
In a small bowl, stir together the flour, baking powder and salt; add to the butter mixture and beat on low speed just until combined. The batter will be thick. It needs to be in order to swirl in the Nutella!
Divide the batter between 12 paper-lined muffin cups. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer, knife or other pointy object. Bake for 25-30 minutes, or until springy to the touch. Tilt them in the pan to help them cool. Makes a dozen cupcakes.

--unstuffed pepper bake--

2011-03-31T14:12:00.000-07:00

We had this for dinner last night and the kids requested the leftovers for lunch today because "It was so awesome yummy mom!" (-Dalton)
It's a recipe I received in a Smith's coupon/recipe booklet. I have been wanting to try it for sometime now. I love stuffed peppers but don't like making or baking them...they never really turn out. I really think it's going at the top of my favorite list:)

Unstuffed Pepper Bake -
1 lb. ground beef
1/3 cup onion - I used a sweet wala wala
1 1/2 cups diced peppers - use red, orange and yellow, 1/2 of each
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1 (14.5 oz.) can Petite Diced Tomatos, drained
1 1/2 c. brown rice (white works too)
1 tsp Worcestershire sauce
1 tsp Italian seasoning
1 (8 oz.) pkg shredded sharp cheddar cheese, divided
1 (15 oz.) can tomato sauce

Preheat oven to 375*
Saute beef, onions, peppers and garlic powder until beef is browned and veggies tender. Drain off excess fat and season with salt and pepper
Stir in tomatos, rice, Worcestershire sauce and Italian seasoning. Remove from heat and add 1 c. of the shredded cheese.
Spread mixture into 13x9 pan and top with tomato sauce and remaining cheese.
Bake uncovered for 20 minutes, until heated through and cheese is melted and bubbly.
Let stand for at least 5-10 minutes before serving.

*Tip: I may cook rice before hand next time as our rice was still crunchy. The recipe never called for cooked rice though.*

--Chocolate Andes Cookies--

2011-03-26T12:06:00.000-07:00

I received Andes Mints from Doug for Valentine's Day and couldn't wait to make cookies out of them. When I realized I needed more than just one package I sent my husband to buy more. He came home with cherry and toffee ones - YUMMY!! These were such good cookies and pretty easy to make. I made a plate up to give as a thank you to a family in our ward - they were a hit!

Chocolate Andes ~~Mint~~ Cookies --

3/4 cup butter

1 1/2 cups brown sugar

2 TB water

2 cups semisweet chocolate chips

2 eggs

2 1/2 cups flour

1 1/4 tsp. baking soda

1/2 tsp. salt

3 (4.5 oz) pkg chocolate covered thin mints - we used one mint, one cherry and one toffee

In a saucepan cook sugar, butter and water on medium heat stirring occasionally until melted. Remove from heat, stir in chocolate chips until melted and set aside to cool for 10 minutes.
Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
Preheat oven to 350*. Grease cookie sheet. Roll cookie dough into walnut size balls and place 2 in. apart onto cookie sheets.
Bake for 8-10 minutes, be careful not to over bake. When out of oven press mint into the tops of each warm cookie and let sit for 1 minute. When the mint is softened swirl with a knife or back of spoon.

Enjoy!!

Homemade Taco Seasoning

2011-03-26T11:52:00.000-07:00

I love making Taco Soup for dinner. Especially on a cold day! Well a few weeks ago it was late and neither my husband or I felt like running to the store to buy taco seasoning so I googled how to make my own. I love this almost better than the package you buy in the store!!

Homemade Taco Seasoning --
2 tsp chili powder
1 1/2 tsp salt
1 tsp garlic powder
1 tsp corn starch
1 tsp cumin
1/2 - 1 tsp cayenne pepper (depending on how spicey you like it)
Mix together and add to you dish.
Enjoy!!

○Wonderful Stuff○

2011-01-22T12:09:00.000-08:00

When Doug and I were first married I tried this. I really didn't want to because I HATE coconut and nuts. But boy was I hooked!! It is so ooey-gooey melt in your mouth goodness. I guess that's why they call it WONDERFUL STUFF;) My mom makes this all year long for her Seminary students - it was a huge hit with her YW too at girls camp!! You can't go wrong wrapping this up and giving it away to neighbors and friends!!!!!

Wonderful Stuff -
1 box Rice Chex (we actually like Corn better)
(OR - the original recipe calls for 9 cups Chex and 8 cups Golden Grahmns)
1 cup coconut
1 cup slivered almonds
1 cup sugar
1 cup Karo syrup
3/4 cup butter

Stir together chex, coconut and almonds in a large bowl and set aside. Bring sugar, syrup and butter to boil in saucepan. Boil for 2 minutes without stirring. Take off heat and pour over cereal mixture. Stir until well coated. Store in air tight container. ENJOY - and TRY not to eat all in one sitting - LOL!!:)

Breakfast Casserole!!

2011-01-22T12:00:00.000-08:00

I got this recipe from Doug's cousin Cherie. They have it for breakfast Christmas morning, it's been a tradition in their family for years. Her brother posted it on their blog Our Family Treat. I LOVE their blog and find lots of fun recipes there. This is their picture of the casserole. I ABSOLUTELY LOVED it!! We made the ham one for Christmas and the sausage one for New Years at my moms and they are soo good:) Thanks Cherie for sharing a fun tradition that I would like to make ours!!!!

Breakfast Casserole -
12 slices of bread

18 oz of grated cheese

1 pound of your favorite meat

Veggies

8-10 Eggs

Salt and Pepper

Butter

Directions: Butter all slices of bread. Place 6 slices of bread, buttered side down in a 9 x 13 pan. Then top with grated cheese, meat and veggies. Then place the other 6 slices of bread, buttered side up on the top. Beat 8-10 eggs in a bowl, with salt and pepper. Pour the eggs over the whole casserole...make sure to get all the bread covered with eggs. Cover the pan in foil and refrigerate over night. Bake at 350 for 1 1/2 hours (30 of which is without the foil).

Tip: We make two different kids...one with chedder cheese, ham and sometimes we add onions. And then on the other one we use pepper jack cheese, breakfast sausage and peppers. Feel free to experiment!

{THE Perfect White & Chocolate Frostings}

2011-01-22T11:06:00.000-08:00

I make this same white frosting for my Red Velvet Cake/Cupcakes but can you believe that I have NEVER thought about putting it on regular cupcakes - and it's my FAVORITE!! So I was excited when I read that someone else thinks it's the best too. She has pictures I posted to help when making it. Also here is a chocolate version that sounds VERY yummy too...

Perfect Cupcake Frosting and Filling -
3 T Flour
1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)1 t vanilla extract, or other flavor if you wish.
Whisk together the flour and the milk. Heat in a small sauce pan on medium heWhisk continuously until it starts to thicken. Let it cook, while stirring, until you can start to see the bottom of the pan. It should still be liquid-ish though, like this:It's okay if you have lumps, because we're gonna strain those out right now. Place the mixture in a mesh strainer and stir with a rubber spatula to push it through.

You should end up with a nice, smooth mixture. It's almost like pudding before it's set.

Put this mixture in the fridge and let it cool completely, it's fine if it stays in there long enough to get chilly, you just don't want it warm at all. When it is chilled, you can move on to the following step.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. Don't be scared. It's going to look like a goopy mess and kind of lumpy and separated like this:

But you just wait. It's gonna blow your mind in a few minutes. Beat on med-high for 7-8 minutes. Yes, that long. I know it seems like forever, but that's when the magic happens!

After 7-8 minutes it will have transformed from that sloppy mess into something gorgeous, fluffy, and incredibly light and silky.
Use it to fill or frost cupcakes, cakes or other pastries. You can't go wrong putting this on just about anything :)
Frosts 12 cupcakes
Weight Watchers Points: 1 point per tablespoon of frosting
Here are some helpful Notes:
1. Use real butter, and a good name-brand. Cheap butter does weird things.
2. If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can. It should come together, but it takes a little patience!
3. Store at room temperature. Frosting may separate in the fridge, but you can store it overnight if left at room temp and in a well sealed container.
4. Add extracts to your hearts content; lemon is wonderful! Food coloring is also okay.
5. The white sugar can be exchanged for brown. Try 1/2 white 1/2 brown for a warm caramel flavor.
6. Do not try to make other substitutions or additions. Sour cream, cream cheese, fruit purees all do disastrous things.

Chocolate Frosting -

Chocolate Frosting
Recipe adapted by Our Best Bites from Sugar Plum

2/3 cup granulated sugar
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1 cup milk
1 cup real butter, softened
1 cup semi-sweet chocolate chips, melted
Optional: Additional cocoa powder as needed

Melt your chocolate chips if you haven't already and set aside to cool. You obviously don't want it so cool that it hardens, but you can get it close to room temperature and still have it be soft and stir-able.

In a small saucepan, whisk together sugar, flour, cocoa, and milk; bring to a boil, whisking frequently. Boil 1-3 minutes or until thickened like a thinned pudding. Remove pan from heat and strain mixture into a small bowl. Cool completely in the refrigerator or freezer.

When chocolate flour mixture is cooled, beat the butter until creamy, about 1 minute. Beat in the cooled chocolate mixture until well combined fluffy, about 1 minute. Finally add in melted chocolate and beat again until well combined and fluffy, about 2 minutes. If desired, add additional cocoa powder to taste, up to 4 tablespoons more. Spread or pipe frosting on to cupcakes or cake.

Makes enough to frost 24 cupcakes.

Storage: Store unused frosting in fridge and bring to room temperature before using again. If needed, beat with an electric beater before using.

Peppermint Fudge Cupcake Jars --

2011-01-22T10:50:00.000-08:00

I REALLY wanted to make these but ran out of time this holiday season. So next Christmas they are at the top of my list. I sitll think they sound like a good chocolate cupcake and the have a wonderful frosting and ganache recipe I wanna try.

Peppermint Fudge Cupcake Jars -
Recipe by Our Best Bites
Makes approximately 8 jars or 12 Cupcakes

Cupcakes -
2/3 cup all-purpose flour
2 1/2 Tbs unsweetened cocoa powder
3/4 tsp baking powder
1/4 tsp salt
3 oz chocolate, chopped. Use bittersweet, dark, or semi-sweet.
1/2 C + 3 Tbs real butter, cut into pieces
3/4 C plus 2 Tbs sugar
3 large eggs, at room temperature
1 tsp vanilla extract

8 8oz wide mouth mason jars (the short squatty kind)

Preheat oven to 350 degrees. Place the chocolate and butter in a large heatproof bowl and microwave in 30 second intervals, stirring after each, until melted and smooth. Set mixture aside and let cool 10-15 minutes. In a separate bowl, whisk together the flour, cocoa powder, baking powder and salt. Using a wooden spoon (don't use an electric mixer) stir the sugar into the chocolate mixture until combined. Stir in the eggs one and a time, beating with your spoon until combined after each addition, and then beat in the vanilla. Gently fold in the flour mixture just until no traces of flour remain; do not overmix.

Place the mason jars on a cookie sheet. Divide the mixture evenly among the 8 jars (no need for greasing the jars) or 12 cupcake liners if you're going that route. The jars should be about half full or a little less. Bake until a toothpick inserted into the center of the jar comes out with only a few moist crumbs attached 22-25 minutes. Remove from oven and carefully (with a pot-holder!) transfer jars to a cooling rack. Let jars cool till at least close to room temperature before topping with ganache.

Peppermint Ganache -
4 oz semi-sweet chocolate chips
1/2 C heavy cream
1/4 tsp peppermint extract

Place chocolate chips in a bowl. Heat cream in microwave until bubbles form around the outside. Pour in bowl over chocolate chips and immediately cover bowl with plastic wrap. Let sit for 5 minutes, add peppermint extract and then whisk until smooth. Let cool un-covered until thickened slightly, almost like a thin pudding.

To assemble, pour 1 1/2-2 Tbs ganache over the top of each cupcake jar. If desired, use a paring knife to first hollow out a well in the middle of the cake. Tilt jars to distribute ganache evenly over the top of the cake and then let cool for the ganache to set. If storing overnight, place lids and rings on jars and leave at room temperature.

Frosting -
Use this frosting recipe (or see my post), adding peppermint extract (in addition to the vanilla extract called for) at the end by 1/4 tsp to taste. I prefer at least 1/2 tsp. See instructions in the above post for creating a red and white striped look. Pipe frosting on each jar, being careful to leave room for the lid. If desired, sprinkle on some crushed candycanes and then screw on jar lids.
Storage: Note that just because these are in jars does not mean they are shelf stable for extended periods of time. Also, baked goods are always best fresh, that being said, here are a few storage options.

When fully made, store with lids on at room temp for a day or two. If made up to the ganache step (before frosting) you can screw lids on and store in the fridge for 3-4 days, then frost right before gifting. If you'd like to fully prepare them a day or two ahead of time, I would actually reverse the filling and topping. Core out the center of the cupcakes and fill with frosting. Place the "cap" of the cupcake back over the hole and then top the entire top with ganache and a sprinkling of candycane. Store at room temp for 1-2 days or refrigerated for 3-4.

▬Candy Cane Cookies▬

2011-01-22T10:38:00.000-08:00

I know Christmas is over and I am waaay behind on posting. But my folders are stuffed full of recipes so I figured I would get caught up and post some fun holidays treats so I don't loose them. Here is a very yummy cookie my friend Lori gave me that the kids and I made to go along with a book called "The Legend of the Candy Cane". Not all of ours turned out pretty and I need some practice but these are delicious:)

Candy Cane Cookies -
1 Cube butter (1/2 c.)
½ C shortening
1 egg
1 tsp vanilla
2 ½ C flour
1 C powdered sugar
1 ½ tsp almond extract
1 tsp salt

1 T crushed peppermint candy (reserved for after baking)
powdered sugar for dusting

Divide dough in half. Use ½ tsp food coloring in half. Make a big white rope
and red rope and twist together and cut into individual portions and form in the
shape of candy cane.

Bake at 350 for about 12 minutes or until lightly browned around edges.
When out of the oven, sprinkle with powdered sugar and crushed peppermint
candies. ENJOY!!

{Crockpot Chicken Nachos}

2010-12-21T12:15:00.000-08:00

My friend Sara gave this to me and my family REALLY likes it. Your house smells so yummy while it's baking too:)

Crockpot Chicken Nachos -
2-3 large chicken breasts
1 sm bag of frozen corn or canned corn drained
1 can black beans - rinsed
1 16 oz. mild salsa
8 oz. cream cheese
Put chicken in crockpot and add corn, black beans and then pour salsa over top. Cook on low for 4 hours. Pull apart chicken with fork then add cream cheese and cook for another half & hour on low. Mix together and serve on chips, sprinkled with cheese. Enjoy!!
(Note: she suggested you add cream cheese 2 hrs. before serving rather then hour before)

~Sugar & Honey Glaze~

2010-12-21T12:06:00.000-08:00

I searched the internet and found this delicious glaze for ham. My mom usually buys one already glazed but didn't for Thanksgiving so we tried this one - we LOVED it!! We found it over at cooks.com.

Sugar & Honey Glaze -

1 c. packe brown sugar
1/2 c. honey
1/4 c. drippings from ham
1 Tbl. grated orange peel

Bake ham according to directions. About 45 min. before it's done pour glaze over top, making sure to get down inside the meat.
We actually put an already baked Ham in a crockpot and poured the glaze over top. We let it cook on low all day. It was so juicy and I liked the zest from the orange. Enjoy!!

•Cranberry-Orange Jello Salad•

2010-12-21T11:56:00.000-08:00

Gosh it's been forever since I have posted - sorry!!
The holidays crept up and I have been sooo busy. But I wanted to post some holiday recipes for you all. This one we had at Thanksgiving and just recently at a family party - it was a hit. It's a dish we serve at EVERY get together with my family because it's my dads favorite. Yet we didn't make it with blueberry pie filling like your suppose to. Me and my mom wanted to make it festive and add cranberry and orange. We LOVE it!!!!

Cranberry-Orange Jello Salad -
2 c. boiling water
1 lg pkg red Jello - we prefer Raspberry
1 lg can crushed pineapple (use juice)
1 can whole berry cranberry sauce
1/2 c. orange juice
1/2 c. 7-Up
1 orange - for zesting

Dissolve Jello in boiling water then add remaining ingredients. Zest about 1 Tbl. of the orange and stir all together. Place in 9x13 pan and refridgerate till jello sets up. Spread topping on top before serving. I grated more orange zest on top for color:) You can also top with chopped nuts.
Topping:
8 oz. cream cheese
8 oz. sour cream
1/2 c. sugar
Beat together till smooth.

If you prefer to make the blueberry version just add blueberry pie filling instead of cranberries. Omit the orange juice and use 1 c. 7Up instead and don't use orange zest. ENJOY!!

Baked Pumpkin French Toast

2010-11-24T13:16:00.000-08:00

I think we are gonna have to have this for breakfast in the morning....mmmmmm!!!!
(thanks to dana-made-it.com)

Bread+Eggs+Pumpkin

This is adaptation of my favorite Overnight Caramel French Toast recipe from Cooking Light. I've been using the recipe for years and it comes out perfect every time. And better yet, the recipe has only 2 eggs and uses lowfat milk (no heavy cream). So you don't have to feel quite as guilty for indulging, just slightly guilty.

I gave the recipe a holiday twist by adding pumpkin and spices and you know what, I may like this version every better. With all that goey caramel goodness on the bottom, what's not to like?
Here you go!

Baked Pumpkin French Toast
1 loaf french bread

2 1/2 cups lowfat milk
1 Tbl flour
1 1/2 tsp vanilla extract
1 Tbl sugar
3/4 cup pumpkin puree (canned or fresh)
1/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp salt
2 large eggs

1 cup packed light brown sugar
1/2 cup light-colored corn syrup
1/4 cup butter (half a stick)

2 Tbl sugar
1 tsp Cinnamon
Cut the bread loaf into thick slices.
Combine and whisk the next set of ingredients from the milk down to the eggs.
In a saucepan, combine the butter, corn syrup, and brown sugar. Cook over medium heat, stirring constantly till bubbly (about 5 minutes)
Grease a 9x13 pan (I chose an oval dish) and you're ready to combine all the ingredients.
Pour the caramel mixture in the bottom of the pan:
Place the bread slices, in a single layer over the caramel syrup. Squish them in; it's okay to crowd.
Pour the milk/egg/pumpkin mixture over the top.
It may seem like a lot of liquid but most of it will soak up over night. And don't worry about splotches of pumpkin that settle as well. It will all be yummy goodness when you're done.
Place plastic wrap over the top and refrigerate for 8 hours or overnight.
When ready to bake, preheat the oven to 350 degrees. Remove plastic wrap and sprinkle Cinnamon/Sugar mixture over the top (2 Tbl sugar, 1 tsp cinnamon).

Bake for 50 minutes and let it stand for 5 minutes before serving. It will be big a puffy at first and slowly settle down.
Pour syrup over the top and serve!

And no surprise....but it tastes even better with cool whip too. YUM. My favorite pumpkin recipe to date? I think so!

{Cinnamon Toasted Pumpkin Seeds}

2010-11-03T09:54:00.000-07:00

I have never been a fan of Pumpkin seeds...

Till I found THIS recipe!! Boy oh boy are they tasty!!!!

Cinnamon Toasted Pumpkin Seeds -

1 cup raw pumpkin seeds
1 Tblsp. butter, melted
2 tsp. granulated sugar
1/2 tsp. ground cinnamon
kosher salt

1. Preheat oven to 275 F
2. Wash pumpkin seeds by rinsing in a colander until the water runs clear, picking out any remaining pieces of pumpkin. Drain well and spread out on a cookie sheet and pat dry with a paper towel.
3. Pile pumpkin seeds on the cookie sheet and drizzle melted butter over the pile of seeds and sprinkle on the sugar, cinnamon and a pinch or two of kosher salt.
4. Gently toss seeds until evenly coated and spread the seeds out evenly on the cookie sheet.
5. Bake in 275 F oven for approximately 30 minutes or until lightly toasted, stirring seeds every 10 minutes and checking for doneness each time.
6. Remove from oven and let the seeds cool for a few minutes.
7. Remove seeds from cookie sheet and serve!

Chances are there won't be any leftovers, but if there are, store seeds in an airtight container for a few days to preserve freshness.
Enjoy! :)

-Pepperoni Poppers-

2010-11-03T09:47:00.000-07:00

I found this new cooking blog from Celeste's friend called THE PIE HOLE! On there she posted a yummy recipe for these cute little things. She suggested they looked like eyeballs and to serve them for Halloween. So we whipped up a batch and served them for lunch. They were a HIT - we plan to make them a lot at our house:) BTW they are so kid friendly, my daughter loved helping make these.

Pepperoni Poppers -

1 can thin crust pizza dough
4-5 pieces of string cheese
pepperoni or ham (my favorite)
ranch or marinara for dipping

Directions:
Separate the pizza dough into 15-20 small balls, around golf ball sized or a little smaller.
Cut the string cheese into 4-5 pieces and stuff into the center of each dough ball. Seal the cheese inside the ball.
Lay on greased baking sheet and press down slightly.
Place a pepperoni on top of each ball. And an added olive for an eerie look - hehehe!!
Bake at 425 for 15-20 minutes until golden brown and cooked through

Dinner in a PUMPKIN

2010-11-03T09:37:00.000-07:00

I was so excited when Our Family Treat posted this recipe. I had been searching the internet for days and the ones I found didn't sound good. But believe me when I say this one is so YUMMY!!

Only thing we did differently was add fresh green beans (Seriously check into Bountifyl Baskets in your area if it's available - they are wonderful). And we omitted the celery, green onion and mushrooms - sorry not a fan!! I know I am a little late getting this posted for Halloween but pumpkins are still available and this meal is great for the colder days ahead:P

Dinner in a Pumpkin -
Ingredients:

1 medium pumpkin, remove top and clean insides out
1 1/2- 2 lbs of ground beef 1 cup chopped celery
1 onion, chopped
1/4 cup green onion, chopped
3 c. cooked rice
1 can cream of chicken soup
1 can cream of mushroom soup1/2 cup chopped or sliced mushrooms (omit if you aren't a mushroom fan)
3 tablespoons brown sugar
4 tablespoons soy sauce
salt and pepper

Brown hamburger. In another pot, cook rice (white or brown) as directed on package. Chop and saute celery, onion, and green onion. Once tender combine vegetables with hamburger, cream of chicken, cream of mushroom, mushrooms, brown sugar, soy and salt and pepper. Mix well.

Put mixture inside the pumpkin, replace lid. Place on baking sheet and into a 400 degree oven. Bake until pumpkin is tender (1 1/2 to 2 hours). Scoop out to serve, scraping sides of pumpkin to get the cooked pumpkin in the mixture. It is so good it melts in your mouth!

•Oreo Truffle Surprise Cookies•

2010-10-25T21:27:00.000-07:00

There are no words to describe how AMAZING these cookies are!

And they are HUGE!!:) My BIL fell in love with them and I am bribing him to come visit us if I make him a whole batch just for him. I didn't have enough regular chocolate chips so I substituted white and it made them taste very good. ENJOY...

Oreo Truffle Surprise Cookies-

2 sticks softened butter

3/4 Cup granulated sugar

3/4 Cup packed brown sugar

2 large eggs

1 Tablespoon pure vanilla

3 1/2 Cups all purpose flour
1/2 teaspoon kosher salt
1 teaspoon baking soda
2 Cups chocolate chips

21 Oreos

3 oz softened cream cheese

1. Preheat oven to 350 degrees F. In a stand or electric mixer beat butter and sugars until well combined. Add eggs and vanilla; beat until combined.

2. Place flour, salt and baking soda into a large bowl; mix. Add to wet ingredients along with chocolate chips. Mix until just combined.

3. Place Oreos into a food processor or blender, mix until finely ground. Place into a bowl and mix with cream cheese until dough forms. Take 1 Tablespoon of dough and roll into a ball. Continue until all dough has been rolled, you should get 36 balls, enough for all of the cookie dough.

4. With a large cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. Press a little hole into center of dough and put Oreo Truffle inside, cover cookie dough around Oreo Truffle so it’s hidden in the middle. Bake for 13-15 minutes or until edges of cookies just begin to turn golden brown. Remove and let cool on baking sheet for 5 minutes before transferring to cooling rack. Now…..eat up!!

I think I found this recipe over at Picky Palate - great blog - GREAT recipes;)

The Best Pumpkin Chocolate Chip Cookies Ever!!

2010-10-12T14:08:00.000-07:00

Another Fall favorite of mine is pumpkin chocolate chip cookies and bread. Mmmm!! So I searched the internet for a REALLY good recipe and once again I found a great one at Allrecipes.com:) My husband is requesting them for work and my daughter even wants to take some to her teacher at school...guess they are a hit at our house!!!!

The Best Pumpkin Chocolate Chip Cookies Ever!

Courtesy of AllRecipes.com

Preheat oven to 350 degrees F

1 c. granulated sugar

1 c. pumpkin

1/2 c. oil (corn or canola - not olive)
Beat these three together.

Add one egg

2 c. flour
2 tsp. baking powder
1. tsp. cinnamon
1/2 tsp. salt
sift these four together

1 tsp. baking soda, dissolved in 1 tsp. milk

1 tsp. vanilla extract

1 c. chocolate chip cookies

Beat sugar, pumpkin, and oil with electric mixer. Add egg, beat.

Add sifted ingredients to pumpkin mixture.

Stir with baking soda/milk mixture. Add vanilla extract and chocolate chips. Stir (not mix).

Drop by tsp. onto ungreased cookie sheet. Bake 350 degrees F for 8-10 minutes.
Yields 3 1/2 dozen.

(I like these cookies to be really moist. To accomplish this, after cooling, store cookies in plastic containers overnight. This makes them soft; yummy. If you like a harder cookie, you can store them in a cookie jar or box after cooling.)

○YuMmY Caramel Apples○

2010-10-11T12:05:00.000-07:00

I LOVE Fall especially the treats...so we made some homemade caramel apples the other night...

Dipped in white chocolate and regular chocolate. Sprinkled with nuts, orange sprinkles and my ABSOLUTE favorite cinnamon sugar!! Other toppings M&M's, crushed Oreo's, chopped candy bars, coconut, marshmallows & nuts (Rocky Road style), toffee, etc.

Our family creations...mmmm!!

I learned this year that GREEN APPLES work the BEST and the tart with the sweet makes them even better!!!!

Easiest Caramel --
32 caramels unwrapped
5 Tbl. evaporated milk
Melt caramels and milk in saucepan on low. Cool slightly and dip apples.

Easy Caramel --
1 lb. butter
2 cups sugar
1 tsp. vanilla
1/2 tsp. salt
Cook on medium heat stirring continually, to the hard ball stage with your candy therm. (about 4-5 min). Cool slightly and dip apples.

Creamy Caramel --
1 cup butter
2 cups sugar (white)
1 cup Karo syrup
1 can sweetened condensed milk
Cook first 3 ing. over medium heat to softball stage stirring constantly. Then add can milk and cook to hard ball stage. Pour into buttered dish and cool until ready to use. Do Not put in fridge.

TIPS that I learned --
Place wax paper on cookie sheet, wash & dry Granny Smith apples, and put sticks in them. Roll apples in caramel, wipe bottom quarter and excess with a butter knife, set on cookie sheet. Repeat. Once cookie sheet is full, put in fridge to cool completely before dipping in chocolate/decorating them. Or you can even make them the night before. Roll them in chocolate that is not too hot, then sprinkle immediately in desired toppings. Set back on wax paper and refridgerate. After cooled cut into wedges from the stem (like a pie) and ENJOY!!

AND here is a recipe I found today...

Honey Caramel Apples --
Recipe by Our Best Bites, inspired by Everyday Magazine

4 large (or 6 small) crisp apples, chilled in the fridge for at least 1 hour
1 Cup honey
1 Cup heavy cream
1 pinch salt (about 1/4 teaspoon)
1/2 tsp vanilla extract
In a heavy sauce pan over medium heat, combine cream, honey, and salt. Once warmed and whisked together, bring to a rolling boil. Reduce heat to a simmer (it should still be bubbling, but not so hot that is splatters all over). Stir and scrape sides of pot down occasionally until a candy thermometer (you should all have one by now--they cost about 3 bucks!) reaches 260 degrees.

To reach 260 degrees can take about 30 minutes, so while your caramel is cooking prepare your apples. Wash and dry them and skewer them with a popsicle stick or bamboo skewer. Place in the fridge to continue chilling until ready to use. Also line a baking sheet or cutting board with waxed paper or parchment paper and set aside.

When caramel has reached 260 degrees, remove from heat and let sit for 5 minutes, stirring occasionally. It should start thickening. You'll have to eyeball the consistency for dipping. If you'd like to help it along you can place your pot in a bowl of ice. And if it gets too hard to coat the apples, just return it to the heat until it's thin again.

Remove apples from fridge and dry them thoroughly with a towel. Dip in caramel, rolling and twirling each one so it gets well coated. Let excess drip off and then place on prepared sheet. Refrigerate for 10-20 minutes to set the caramel and then enjoy!

Honeyed Banana Berry Cake Cookies

2010-10-03T09:53:00.000-07:00

I found this recipe over at Picky Palate and after heading to Costco to get the blueberries we finally made them this week:) DO NOT forget to grease your pan or use parchment paper while baking these...mine stuck to my very non-stick pan horribly. BUT they were yummy and Dalt thought they tasted like pancakes so next time we will have them for breakfast:)

Berry Good Cookies:
1 box yellow cake mix
4 large banana's mashed
3/4 c. dried blueberries
4 TBL creamed honey or 2 TBL regular honey
Mix all ingredients. Drop by spoon full onto cookie sheet. Bake at 350* for 11-15 minutes.
ENJOY!!

•Chocolate Chip Cookie Bars•

2010-10-03T09:49:00.000-07:00

School started and I feel like our lives have been crazy. Plus I have made Cake Pops/Bites for the past three weeks so I haven't done anything very creative in the cooking/baking department:) But I have this amazing neighbor that loves to spoil us with all of her yummy goodies every once and a while and last week she brought us these. I called her up to get the recipe and she told me it was off of a can of Crisco or off the package of chocolate chips - funny huh!! Because they were SO good:) Also her daughter didn't want to wait to keep baking the cookies so she made them into bars. Wow I don't know if I will make "cookies" again, this was so easy!!!!

Cookie Bars:
1 c. butter
3/4 c. brown sugar
1/2 c. sugar
1 egg
1/2 tsp. salt
1 tsp baking soda
2 1/4 c. flour
1 pkg chocolate chips

Cream sugars with butter, beat in egg, add dry ingredients and stir in chocolate chips. Press into greased baking sheet and bake at 375* for 10 minutes. Cool and cut into bars.
ENJOY!!

Monkey Bread!

2010-09-09T13:59:00.000-07:00

For our first day of school we decided to make a fun, yummy breakfast. My mom makes this A LOT for her Seminary students and it's VERY easy. I know you probably have had it but this is our version and it's good AND great to make the night before!!

So now it's our new Back to School tradition...

MONKEY BREAD --

24 Rhodes dinner rolls - frozen*

1/2 c. butter

1/2 c brown sugar

1 sm. pkg butterscotch pudding - the kind you cook not instant

4 tsp. cinnamon

Melt butter, sugar, pudding and cinnamon in saucepan till dissolved - don't cook longer. Place rolls in bottom of greased bundt pan and pour mixture over. Cover and leave out on counter over night to rise.

Preheat oven to 350* and bake for 30 minutes.

*I accidentally bought Texas Rolls so I just added about 14-16 rolls to the pan and it definitely rose too high and didn't coat them very well. BUT they sure tasted YUMMY!!!! Just an FYI:)

EMJOY!

-- Give Me S'more Cupcakes --

2010-09-08T12:46:00.000-07:00

I have seen S'more Cupcakes all over the Internet.

And I wanted to make a fun end of Summer treat for the kids so...

Since we had left over big marshmallows, Hershey bars and graham crackers from our Summer S'more making I decided to whip up a batch.

I had just gotten a new tin full of A.M.A.Z.I.N.G. recipes from Amazon (check it out HERE). Inside was a recipe that sounded very yummy and quick. Let me just say it's one I am going to make A LOT!!

Give Me S'more Cupcakes --

2 c. graham cracker crumbs

1/3 c. sugar

1/3 c. mini semisweet chocolate chips

2 tsp. baking powder

3/4 c. milk

1 egg

24 milk chocolate candy kisses, unwrapped*

2 c. mini marshmallows*

Preheat oven to 350*. Line 24 mini muffin cups with paper baking cups (I bought mine HERE).

Combine graham cracker crumbs, sugar, chocolate chips and baking powder in medium bowl. Whisk milk and egg in small bowl; stir into crumb mixture until well blended. Spoon batter into prepared muffin cups, filling about half full. Press chocolate kiss into center of each cup. Press 4 marshmallows into top of each cupcake around chocolate kiss.

Bake 10-12 minutes or until marshmallows are lightly browned. Cool.

ENJOY!!

*We used the Hershey bars and big marshmallows cut into four small pieces instead. Doesn't look as pretty as the picture but sure tasted good:)

Yummy Salads --

2010-08-26T11:55:00.000-07:00

My Aunt Linda gave my mom this really yummy and fun recipe book a few years back called "Favorites." It sat on my counter and I used it often. Well Linda recently moved back to Utah and had us all at her house for my sister's Baby Shower. At the shower, at my Baby L's Blessing and another time we went to her house she made some AMAZING chicken salads. The recipes came from a new cookbook from the same amazing women that made the first...it's called "Keeping Up Cookbook" and you can purchase it HERE!!

Shauna Lake's Chinese Chicken Salad --

Salad:

5 c. finely shredded romaine lettuce

1 pkg oriental-flavored ramen noodles, flavor packet discarded

2 c. diced and cooked chicken

1 (11 oz.) can white shoepeg corn, drained

1 large tomato, diced

2 green onions, chopped

1/2 c. chopped unsalted dry-roasted peanuts

Dressing:

2 Tbl sugar

1 tsp salt

3/4 tsp grated fresh ginger

1/4 tsp pepper

3 Tbl white vinegar

1/4 c. oil

Whisk together dressing ingredients. Crumble noodles and toss with remaining salad ingredients. Dress, toss and serve.

Chipotle Cheddar Pasta Salad --

1 pound pasta, any shape

1 (15 oz) can black beans, rinsed and drained

1 (15 oz) can sweet corn, drained

1 c crumbled feta cheese

1 (10 oz) pkg fresh pico de gallo, drained

1 c chopped cilantro

1 c diced red pepper

1 c grated carrots

1 c diced cucumber, peeled and seeded

2 ripe avocados, diced

1 lime, halved

1/2 (12 oz) bottle Brianna's Chipotle Cheddar dressing

Cook pasta in salted water, according to directions. Drain and run under cold water. Set aside.

Toss together beans, corn, feta, and remaining salad ingredients. Squeeze 1/2 lime over the top and cut remaining 1/2 lime into wedges for serving. Add cooled pasta and toss with enough dressing to coat. Chill until ready to serve. Before serving, toss with more dressing, as desired (pasta will absorb dressing as it sits). Serve with lime wedges.

Enjoy!!

No Name DELICIOUS Salad:)

2010-08-26T11:47:00.000-07:00

My aunt served up another FANTASTIC salad for us at my sister's baby shower and funny thing is I didn't get the name of it from her. So we will just call it an EASY DELICIOUS salad...

Head of Romain lettuce, washed and shredded
1-2 cans of black beans, rinsed and drained
Roasted corn = place frozen corn on cookie sheet, drizzle with olive oil and bake, turning occasionally till roasted.
Diced or shredded cooked chicken (She cooks hers in the oven)
1 sm. onion diced

Dressing = Equal parts buttermilk ranch dressing and Sweet Baby Ray's Barbeque sauce

Toss with salad and sprinkle with Tortilla Chip Strips!! This is such a refreshing, yummy salad!
ENJOY!!

Crock Pot Scalloped Potatoes & Chicken

2010-08-26T11:46:00.000-07:00

Scalloped Chicken & Potatoes:
1 box scalloped potatoes (including seasoning packet)
6 chicken tenders
3 cups water
Put potatoes in greased slow cooker first, followed by seasoning packet and chicken. Pour water over all. Cover and cook on low heat 4-5 hours.
I found this somewhere out there on the internet...don't remember where but I have been dying to try it! My husband loves Scalloped Potatoes so it was a huge hit at the dinner table. I LOVED how it was fast, easy and yummy! Only thing I would do differently is to double it.
ENJOY!!

Chocolate Drop Cookies --

2010-08-24T12:58:00.000-07:00

My Aunt Linda C. is an amazing cook!! I love sharing recipes back and forth:) She made these delicious cookies for my sister's Baby Shower and we gobbled them up so fast - lol!!

Chocolate Drop Cookies --
Cream together:
1/2 c butter
1c brown sugar

Add:
1 egg
1 tsp vanilla
And beat together

In small saucepan melt
2 1 oz. squares Bakers semi-sweet chocolate
Cool and add to above mixture.

Next alternate:
3/4 c sour cream
and dry ingredients that have been mixed together:
2 c flour
1/2 tsp soda
1/2 tsp salt

Drop onto baking sheet 2 in. apart using a small scoop. Bake at 350* for 10 minutes. Frost...

Frosting --
Mix together:
4 TBL cocoa
3 c powdered sugar
Than add:
4 TBL soft butter
2-3 TBL milk
1 tsp vanilla
Beat well. Add more milk or more powdered sugar to thicken or thin frosting

ENJOY!! These are very tasty and a great bit size cookie:)

☼When Life Gives You Lemons...☼

2010-08-16T14:05:00.000-07:00

...Make Pink Lemonade Cupcakes!!

I found a recipe in the "Keeping up Cookbook" for Lemonade Cake and decided to make cupcakes for my daughters Cupcake Birthday Party!!

Lucious Lemonade Layer Cake/Cupcakes:

1 1/3 c. sugar

6 Tbl butter, softened

zest of 1 lemon

3 Tbl thawed lemonade concentrate

2 tsp vanilla

2 eggs

2 egg whites

2 c. flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/4 c. buttermilk

Place sugar, butter, zest, lemonade and vanilla in mixer and mix until well blended. Add eggs and egg whites one at a time, beating well after each addition. In a separate bowl mix together dry ingredients. Add dry ing. to batter alternating with buttermilk until all ing. and buttermilk are well blended. Pour into two well -greased 9" round pans. Bake @ 350* for 18-20 minutes. Cool in pans for 10 minutes and remove to cooling rack.

If making cupcakes just place in cupcake liners in muffin pan and bake for about 12-14 minutes. Remove promptly to cooling rack.

Frosting:

2 Tbl butter, softened

zest of 1 lemon

2 Tbl thawed lemonade concentrate

1/2 tsp vanilla

1 (8oz) pkg cream cheese, softened

3 1/2 c. powdered sugar

Mix together all ing. except powdered sugar and blend well. Gradually add powdered sugar and beat at low speed untill blended. Don't overbeat. Frost cake or cupcakes:)

ENJOY!!

○Mini Cupcakes○

2010-08-16T13:42:00.000-07:00

For Ellie's 6th Birthday we had a Cupcake Party!! I found this FUN idea to make mini cupcakes to pass out. Over at Confessions of a Cupcake Queen she made these as cupcake toppers. She used mini confetti sprinkles and Mary Englebreit cherry sprinkles for the tops.

All I could find was these red pearls from Bake It Pretty website. I still think they turned out ADORABLE!! Wanna know how I made them??

Mini Reese's PB Cups!!!!!!;)

Yep...just unwrap, frost them, sprinkle on your favorite sprinkles and top with a "cherry" - LOL!!

I made a WONDERFUL cream cheese frosting that made them taste very YUMMY! They were a hit at the party...

Cream Cheese Frosting:

1/2 c. (1 stick) unsalted butter, at room temperature

6 oz. cream cheese, at room temperature

1 tsp. vanilla extract

3 c. powdered sugar

Beat the butter, cream cheese and vanilla till smooth. Add powdered sugar, mixing till smooth. Beat for about 1 minute further to make light and fluffy. You can add other flavors to this basic vanilla-flavor as well, such as cinnamon, lemon zest, orange zest and white chocolate - to name a few!

I found this recipe in a WONDERFUL cupcake kit I found from Amazon HERE!

Steaming Veggies

2010-07-26T18:19:00.000-07:00

Maybe I am just old fashion, but I have never seen veggies steamed this way. So after trying this, and deciding that my zucchini tasted 50x better, I decided I better share. So I apologize if this is how everyone steams their veggies. Just try to understand my Mom's idea of cooking for us was the drive-in! :) All you need is a large pot, a lid, and a metal colander.

- In a pot bowl enough water so that the bottom of the colander barely touches.

-After water has boiled, place the colander inside the pot, and put the veggies in the colander.

-Cover with a lid that allows the steam to escape. I used a lid that was larger then the pot itself.

-Let the veggies steam for 8-10 minutes. Depending on the veggie, it may need longer.

-Add seasoning or butter to taste.

They turned out more restaurant quality, rather then homemade steamed quality. I really enjoyed them!!

~Peanut Butter & Jelly Cuppycakes~

2010-07-26T12:08:00.000-07:00

My husbands Birthday was on Saturday!

So after much debate over what kind of cake he wanted I finally hit the mark when I suggested these babies...

PB & J CUPCAKES --

The cake is very moist and flavorful and the PB frosting is to die for (we have some left over so we may just use it on our sandwiches;). They were a huge hit that night at his party!!

Ingredients:
8 tablespoons unsalted butter, room temperature
1 cup granulated sugar
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1/2 cup sour cream
2 large eggs, room temperature
1 large egg yolk, room temperature
2 teaspoons vanilla extract
1 cup strawberry jelly ----> or really any favorite jelly!!
Peanut Butter Cream Cheese Frosting, recipe follows
Confetti pastel sprinkles, for garnish - I just used gold sugar that I found at Smith's

Directions::
Put an oven rack in the middle of the oven and preheat to 350 degrees F. Line a standard 12 cup muffin tin with cupcake liners.

In the bowl of a stand mixer, add the butter and sugar and beat until light and fluffy, about 3 to 4 minutes.

Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt.

Add the sour cream to the butter and sugar mixture and continue to beat until incorporated. Add the eggs and yolk, 1 at a time, beating until thoroughly mixed into the batter. Add in the vanilla and continue to mix. Slowly add the dry ingredients, in increments, and mix until combined.

Scoop the batter into the cupcake liners to fill 3/4 of the way. Put in the oven and bake until the cupcakes are a pale gold color and a cake tester comes out clean, about for 18 to 20 minutes. Remove the cupcakes from the oven and let cool in the tins for 5 minutes. Remove to a wire rack to cool completely before frosting and filling.

Meanwhile, fit a plain pastry tip to the bottom of a gallon-sized resealable plastic bag and fill with strawberry jelly. Once the cupcakes are cool, insert the tip far into the cupcake and slowly squeeze in about 1 tablespoon or so of jam. Be careful not to overfill the cupcakes or they will crumble and explode. Repeat with the remaining cupcakes. Frost the cupcakes with the Peanut Butter Cream Cheese Frosting using a pastry bag and a star tip. Sprinkle lightly with the confetti sprinkles, top with a little bit more jelly and serve.

Peanut Butter Cream Cheese Frosting:
1 (8-ounce) package cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1 cup creamy peanut butter
1 1/2 cups confectioners' sugar
In a large bowl, add the cream cheese and butter. Beat until well combined, then add the vanilla and peanut butter and beat until well mixed. Slowly add the confectioners' sugar and beat until well incorporated.

{Red Velvet CUPCAKES}

2010-07-22T12:41:00.000-07:00

I have been obsessed with CUPCAKES lately! They are so fun to bake, create and EAT!!;) So I whipped up a YUMMY batch of my infamous RED VELVET CAKE cupcakes for a friend of mine yesterday...

Go HERE for the recipe!!

Another WONDERFUL tool I used this time was a cupcake filler tube that attatched to my piping bag. I got it along with a cupcake kit off of Amazon but I have read that you can use any narrow round tip to accomplish this. Happy baking and let me know if you have ANY questions!

ENJOY!!

-:-Roasted Banana Cinnamon Rolls-:-

2010-07-22T12:22:00.000-07:00

I made these YUMMY rolls today-mmmm!!

But I am going to post Picky Palate's photo cause mine definitely didn't look as pretty;)

I mixed up the butter so they were pretty buttery and I didn't let my banana's cool enough - that's what happens when you have a grumpy baby wanting your attention while your baking - lol!!

Boy did they sure taste DELICIOUS though --

Roasted Banana Cinnamon Rolls

2 ripe bananas cut into 1/4 inch slices
2 Tablespoons butter, cut into small pieces
2 Tablespoons brown sugar
1 roll Pillsbury French Bread Loaf
4 Tablespoons softened butter
1/2 Cup brown sugar
1 1/2 Tablespoons ground cinnamon
1 Cup powdered sugar
3-4 Tablespoons heavy cream

1. Preheat oven to 425 degrees F. Place banana slices and cut up pieces of butter into a small baking dish. Sprinkle with brown sugar and bake for 25 minutes or until golden and bubbly. Remove and let cool for 10 minutes. Next, use a fork to smash roasted bananas until well combined.

2. Unroll Pillsbury French Bread dough into rectangle. Spread with softened butter and sprinkle with brown sugar and cinnamon. Place dollops of roasted banana mixture evenly over top. Starting from long end, roll up into log shape. Using a sharp knife, cut 1 inch slices and place onto a silpat or parchment lined baking sheet. Bake for 25-30 minutes or until just turning golden brown. Remove and let cool for 10 minutes.

3. Whisk powdered sugar and heavy cream until combined; drizzle over top of warm rolls.
12 rolls

BBQ FAVORITES

2010-07-08T10:49:00.000-07:00

We LOVE the 4th of July - Especially the FOOD!!
Here are some wonderful recipes that grace our tables all summer when we like to have a barbecue --

Spaghetti Salad:

1 pkg spaghetti noodles - cooked, drained and cooled
1-2 chopped tomatoes
sliced olives
chopped pepperoni
fresh grated Parmesan
1-2 diced avocado's
bottle of Caesar or Creamy Italian dressing

Mix all ingredients together and add desired dressing till coated. Stir lots because everything tends to mingle at the bottom! ;) You can add other ingredients to this as well...such as chopped green onions, feta cheese or any shredded cheese, ham instead of pepperoni. ENJOY!!

BBQ Turkey Tenders:
mmm - these are a tried and true FAVORITE at our house!!

2-3 lbs. turkey tenders or chicken breasts
1 c. soy sauce
1/2 c. vegetable oil
2 c. or 1 can lemon lime soda
1 1/2 T. horseradish

Marinate in Ziploc bag - the LONGER the better. Toss on the grill and cook till done! These are sooo yummy and mouth watering - ENJOY!!!!

FrUiT PiZzA - 4th of JULY StYle

2010-07-07T09:31:00.000-07:00

I LOVE this Fruit Pizza recipe that is posted HERE!!

So for the 4th of July I doubled it into a jelly roll pan and turned it into a festive flag!

I rolled out two pkgs of sugar cookie dough...

Baked it, let it cool...

And frosted it with the YUMMY cheesecake frosting recipe!

(ps - I doubled the frosting but it was WAAAYY too much so no need to do that but it made GREAT dip for apples and bananas!)

Than I added blueberries and strawberrys to make an American Flag!!

This is a WONDERFUL treat for any BBQ this summer!!!!

Festive 4th of July...Fruit & Yogurt Parfaits!!

2010-07-05T16:58:00.001-07:00

Super yummy, super fast, super easy,super festive, and Kid approved!! I love serving these with our 4Th of July BBQ!

Layer...

Cut up strawberries

Spoonful of Vanilla Yogurt

Blueberries

Spoonful of Vanilla Yogurt

Repeat (as you would like)

-I only did one of each, because we had small cups.-

Top with a dab of whip cream

Serve chilled, and ENJOY!!

-Baked Beans-

2010-06-21T11:20:00.001-07:00

These are my favorite Baked Beans in the world. They taste 10x better then opening a can too! (Let me just tell you--the picture doesn't do it justice!)

1lb. hamburger, browned
1 lg. can of baked beans (we usually just buy the store brand)
1 TB. dried onions
1/2 cup Ketchup
1 TB. worcestershire Sauce
1 chopped green pepper
1/2 cup brown sugar

Add all the ingredients together in a pan, and simmer for 20 minutes.

They make a wonderful side, and they are delicious!!

○Crock Pot Potatoes○

2010-06-21T11:09:00.001-07:00

I hate turning our oven on in the summer. It gets so hot!! So I enjoy cooking things on the grill or in the crock pot. It always seems that baked potatoes go well with whatever we cook too! So I found a nice way to bake them--without turning on the oven. In the Crock Pot. So here is how you do it:

○ Wash the potatoes, do not dry.
○ Wrap them in tinfoil.
○ Put them in the crock pot on high for 4 hrs.
○ TA-DA!! They are nice and crispy on the outside, and soft on the inside.
○ Top with your favorite items, and eat!

The best part...the oven didn't have to be turned on. :)

Funeral Potatoes

2010-05-23T16:25:00.000-07:00

I really like Funeral Potatoes so when I found this easy recipe over at Our Family Treat I thought I would give it a try. BUT I wanted to make it more of a meal, so we added 1 can of Green Beans and a package of diced ham to it. My family really enjoyed it:)

FUNERAL POTATOES
Makes 1 9x13 pan

Ingredients:
2 pounds cubed hash browns-thawed
1/4 cup onion
2 cans cream of chicken
1 pint sour cream
10 ounces grated cheddar cheese
1/2 cup parmesan cheese

Mix all ingredients together. Spray 9x13 pan with cooking spray. Then spread out potatoes mixture on the pan. Sprinkle with a little more cheddar and parmesan cheese. Bake at 350 for 55-60 minutes.

--Brownie Sheet Cake--

2010-04-28T09:21:00.000-07:00

We had this growing up a lot at my house in the summer. Especially at picnics because you make it in a jelly roll pan and there is a lot to go around. I LOVE it because it's rich and yummy but not as fudgey as most brownies are -- don't get me wrong I am a huge ooey-gooey brownie fan but when your craving something sweet and cakey this hits the spot!! And SHHHH they were really yummy for breakfast this morning;)

Brownie Sheet Cake:

In sauce pan combine --
1 c. water
1 c. butter
3 TBL. cocoa
Bring to boil and take off heat to cool slightly.

In a bowl add:
2 c. flour
2 c. sugar
1 tsp. soda
Mix together and add --
2 eggs
1/2 c. buttermilk -- whisked together

Combine together with cocoa mixture and mix till smooth. Will be rather runny. Pour into a jelly roll pan and bake at 400* for 20 minutes.

Frosting:

In sauce pan combine --
1/2 c. butter
2 TBL Cocoa
Bring to boil and take off heat.

Add to 1 lb. powdered sugar
Mix in 1 tsp. vanilla
1/3 c. milk - add gradually till frosting is smooth (add more milk or more powdered sugar if too thin or too thick)

**Frost brownies while still hot so frosting seeps into the cake;)** ENJOY!!

Chicken Veggie Casserole

2010-04-28T09:07:00.000-07:00

Since I post a lot of my recipe's here, don't really use any of my cookbooks I have collected and have a HUGE mess in my cubbard I decided to clean out and toss a lot of books and recipes that were collecting dust. I find ones and think they sound good so I toss it in a pile to try later but lately I have just wanted quick, easy recipes. So I have been trying a lot of the easy ones and tossing the ones that I just don't think will be good for my family. Which has been great because I have come across some old favorites that I have forgotten about and hand written recipes from my Granny that I will cherish. She was an amazing cook and I like to think I get my love for cooking/baking from her!!♥
Well this was a recipe that I clipped from a magazine that sounded yummy so we gave it a try last night and I think it will be a keeper...
(ps - stay tuned for lots more - I have been going batty waiting for this baby to come so I have been baking/cooking a lot to pass the days;)

Chicken Veggie Casserole:

1 can cream of mushroom soup or 1 can cream of chicken soup
1 c. milk
--whisked together
2 c. cubed cooked chicken
2-3 c. frozen vegetables
1/4 tsp. pepper
1/2 c. shredded parmesan cheese
3-4 c. cooked and drained egg noodles
2 c. shredded cheese ( I sprinkled some in mixture and set rest aside to put on top)

Combine all ingredients in a 9x13 dish and mix together well. Cover and bake 400* for 25 minutes or until hot and bubbly. Halfway through cooking I uncovered and sprinkled more cheese on top and cooked until cheese was melted:) Enjoy!!

Cornbread and Fluffy Honey Butter

2010-04-27T09:20:00.000-07:00

Last night for dinner we had Taco Soup and I finally got around to trying this recipe for Cornbread and Honey Butter. I think I found it on a friend's blog but I can't remember. Well I am so thankful for whoever I found it from because we were in Heaven - OMG it's so so yummy!! I found one awhile back but it was dry and the honey butter didn't turn out so I was disappointed because I LOVE cornbread. The bread was so moist and the Honey Butter - there are no words to describe how tasty it was. We are going to pop our leftover scones out of the freezer and smoother them with this butter it's so good!!

Cornbread and Fluffy Honey Butter:

The best Cornbread we have ever tasted, seriously:

½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny - don't be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.

Honey Butter:
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff

Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).

Chicken Crescents

2010-04-27T09:10:00.000-07:00

I remember having these growing up but never really liked them;) It's funny how our tastes change as we get older because these are so good and filling. My kids really liked them and Ellie told me I needed to give the recipe to Grandma so she could make them the next night at her house when they went to spend the night!! I found this version of the recipe from a friend but my mom's recipe calls for a can of mushrooms (husband doesn't like) and she uses a different sauce but I like this one better!:) ENJOY!!

Chicken Crescents:

3 oz. cream cheese, softened
3 Tbsp. melted butter
1 Tbsp. milk
2 cups cooked shredded chicken (I used the chicken I cook in the crock pot with Italian dressing - mmm)
1/2 small onion
1/4 tsp. salt
1/8 tsp. pepper
2-8 oz. cans crescent dinner rolls
melt butter to brush on top
1 cup crushed seasoned bread crumbs

Blend cream cheese, butter and milk in a medium bowl until smooth. Add remaining ingredients, except rolls and bread crumbs. Mix well. Open crescent rolls and separate into squares instead of triangles. Place 1/4 cup of meat mixture and seal any opening. Dip in melted butter, then dip tn crushed bread crumbs. Place on cookies sheet crumbs on top. Bake at 350 for 20-25 minutes or until done.

Sauce: Mix and heat 1 can cream of chicken to 1/2 can milk.

Easy "Pleasey" Taco Salad

2010-04-26T15:36:00.000-07:00

Ok I know everyone has probably had or made Taco Salad but I am going to post my recipe since it's become our favorite. I used to have it at my SIL Jodie's a lot in the summer and just never really made it till now. And my family LOVES it...we have made it every week for the past month. It's so YUMMY!!

Taco Salad:

1-2lbs. browned hamburger seasoned with a little taco seasoning
chopped head of lettuce or 1-2 bags of favorite salad
Cheese flavored Doritos
2-3 cups Shredded Cheese
1 can Black Beans - rinsed and drained
1 can Corn - drained (optional)
Favorite Salad Dressing -- we LOVE Ranch or Thousand Island
Other Toppings:
Salsa
Olives
Tomatoes

You can mix all of it together and pour desired amount of dressing over top and toss. But since it makes a lot and the chips go soggy the next day if we have leftovers I just mix hamburger, cheese, black beans and corn in the pan after browning my hamburger. Than we crush desired amount of Doritos into a seperate bowl, add lettuce, meat mixture and drizzle with dressing & top with a lid and shake!! We do it in a small bowl for individual servings...this way each person can add what and how much they like. The kids really have fun with this part and they get to eat what they want on it:) You could add chicken instead of beef if you prefer.
ENJOY!!

=TaCo BaKe=

2010-04-22T10:01:00.000-07:00

Years ago I was in a Freezer Meal Food Group...I LOVED it!! We would spend ALL day one Saturday a month cooking, preparing and wrapping 12 meals that we would stock our freezer with. I really miss it:( But I still enjoy fixing all the recipes that we made, because they are so easy. This is one I haven't had or made since than and I really regret not making it more often. It is so so YUMMY!! Last night my son devoured his and my daughter said she wanted to eat the whole pan...so it's definitely a good one for kids:)

Taco Bake:

1-2 lbs. ground beef
1 sm. onion or 1-2 Tbl. dried onion
1-2 tsp. taco seasoning
1 can tomato soup
1 c. grated cheese
1 pkg. flour tortillas, cut into bite size pieces (I use my pizza cutter)
1 c. salsa
1/2 c. sour cream or milk

Cook hamburger, onion and taco seasoning. Then add soup, salsa, sour cream or milk and half of the cheese. Pour into pan, add cut up tortilla's and mix well. Sprinkle with remaining cheese (I add lots more than 1/2 c. because we LOVE cheese). Bake at 400* for 30 minutes or until bubbly and cheese is melted.

Tip: Make in disposable pan, cover with tin foil and freeze. Thaw and bake as instructed when ready to eat!!

Chocolate Chip Cookie's With a TWIST!!

2010-04-21T09:24:00.000-07:00

I have come across some A-M-A-Z-I-N-G chocolate chip cookie ideas lately and have been saving them in my drafts. But since we are getting real close to having this baby I am running out of time to try out the recipes for myself. So I will just post them for all of you to enjoy!! I found the first two recipes over at The Idea Room's blog (LOVE her blog) and the last one was posted on Be Different Act Normal's blog a few weeks ago.
Have FUN & ENJOY!!

Edible Chocolate Chip Cookie Bowls--

Ingredients
1/4 cup shortening
1/4 cup butter, softened
2/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon baking powder
1 1/2 cups flour
1/4 cup miniature semisweet chocolate chips

Instructions
To make the cookie cups, beat together the shortening, butter, and sugar in a large bowl. Add the egg and vanilla extract, beating until combined.

In a separate bowl, sift together the salt, baking powder, and flour, then gradually stir them into the batter. Stir in the chocolate chips.

Divide the dough in half, shape each half into a flat disk, and wrap it in plastic. Chill the dough in the refrigerator for at least 2 hours.

Heat the oven to 375º. Turn two 12-cup muffin tins bottom side up and cover 10 of the cup bottoms with squares of aluminum foil (use every other cup so there's some space between them). Grease the foil with shortening and set it aside.

Unwrap 1 disk of dough, place it between 2 sheets of waxed paper, and roll it out to a 1/8-inch thickness. Cut out 4-inch circles of dough and place each one over a cup bottom, smoothing out any cracks. Repeat with the other disk, rerolling and reusing any scraps.

Bake the cookie cups for 10 to 12 minutes or until light brown. Let them cool for 10 minutes, then remove the foil and cookies together from the muffin pan. Peel off the foil and let the cups cool completely on a rack. Just before serving, fill each cookie cup with a scoop of ice cream. Makes 10.

Chocolate Chip Cookie Dough Cupcakes --

Yield: 24 cupcakes. **Recipe courtesy of Annie's Eats**
Ingredients:
For the cupcakes:
3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)

For the filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips

For the frosting:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract

For decoration:
Tiny chocolate chip cookies
Mini chocolate chips

Directions:
To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.

Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.

To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

Chocolate Chip Cookie S'mores --

Ingredients:
Canola oil
3 bananas
10 store-bought chocolate chip cookies (the larger the better)
1 cup graham cracker crumbs
1 cup small marshmallows
1 cup chocolate chips

Directions:
Preheat grill to medium-high heat. Brush grill with canola oil.
Cut the bananas in half, lengthwise and grill, skin side down just until warm. Remove warmed banana from the skin and cut again in half.

For assembly:
On a piece of aluminum foil, place 1 cookie. Top evenly with banana slices, marshmallows, chocolate chips, graham cracker crumbs and top with another cookie. Wrap foil around the sandwich and place on the grill until warmed through and melted.
**Recipe and Photo courtesy of Food Network**

{Chocolate Chip Carmel Bars}

2010-04-21T09:01:00.000-07:00

I found this recipe over at Our Family Treat last week and made them last night for dessert. Very easy and very good:) My family gobbled up it's ooey gooeyness in seconds!!

Chocolate Chip Carmel Bars --

Ingredients:
1 box of yellow cake mix
1/3 cup vegetable oil
2 eggs
1 cup mini milk chocolate chips
1 cup white chocolate chips
1 cup Skor toffee chips

32 caramels
1 can sweetened condensed milk
1 cube butter

Mix together the cake mix, vegetable oil and eggs. Then mix in different chips. In a greased 9x13 pan, press half of the mixture. Bake at 350 for 10 minutes. While that is in the oven, melt in a sauce pan the caramels, sweetened condensed milk and butter. When crust is done, pour sauce over the crust. Then sprinkle in chunks the rest of the mixture. Bake for another 22-25 minutes. Let cool before serving.

○Tator Tot Casserole x2○

2010-04-21T08:56:00.000-07:00

My family loves Tator Tot Casserole but my husband is not a fan of mushrooms so I don't make it very often. Which is funny because he LOVES this and he's willing to pick out the mushrooms while eating it...funny huh:) So here is my version of a popular recipe and my friend Sara sent me another way her family enjoys it that I can't wait to try...

TATOR TOT CASSEROLE:
Brown 1-2lbs. ground beef with chopped small onion**
Place in 9x13 baking dish.
Pour 2 cans cream of mushroom soup** with 1/2 c. milk over top and mix well.
Arrange 1 pkg. Tator Tots over top of mixture.
Sprinkle 1 pkg cheese over top.
Cover and bake 350* for 30-40 minutes or until bubbly and cheese is melted. Enjoy!!

**My tips --
We found Kroger brand tator rounds that have a strong onion flavor so we omit the onion and use those.
Since my husband doesn't like mushrooms I substitute one can of mushroom with one can cream of chicken (still tastes good).
I also uncover mine after 30 minutes and continue baking to give the tator tots a more crunchy flavor that my family enjoys.
This can be made in a disposable pan, covered well and frozen. Just thaw and cook as instructed.

TATOR TOT CASSEROLE #2:
Brown in a large pan -
1 lb ground beef
1 medium onion, chopped

Then add -
2 cans cream of mushroom soup
1 1/2 cups canned milk
2 pound package tater-tots

Mix lightly. Simmer 25-30 min.
Serve over rice.

--BBQ Chicken--

2010-04-21T08:39:00.000-07:00

I have had this recipe in my drafts for over a month and finally got around to trying it...
Oh I wish I had sooner! It is DELICIOUS!! My mouth is watering for more as I type;) We all played out in the sunshine while it cooked last night and I could smell it's goodness drifting out the kitchen window. My son said it looked gross and made his eyes water...from all the soy sauce...but he gobbled it up and than some after his first bite!!
I have tons of other recipes waiting to be tried and posted but for now give this simple yummy chicken a try --

EASY BBQ CHICKEN

1 C. ketchup
1/2 C. vinegar
1 C. sugar
6 TBL soy suace
1 TBL mustard
1 TBL cornstarch (possibly more)

Brown the chicken. Combine ingredients and pour over the chicken in covered baking dish. Bake @300 for about 1 1/2 hours. Then enjoy! I would just use about three chicken breasts for the recipe above, but I like a lot of sauce.
--Sorry can't remember where I found it:(

○RESURRECTION ROLLS○

2010-04-08T20:50:00.000-07:00

So I know that Easter is over but after hearing my mom rant and rave about how GOOD these were I thought we would give them a try. We missed having family night since my kids went home for a few days with my parents so tonight we made these as a family and went over this lesson with the kids. I was very proud of my kids when they started going over the story with us and how they understood why the rolls were hollow:) I loved their excitement to see that the marshmallow had disappeared.

Oh and BTW these are so YUMMY!! I think you can use the recipe any time of the year to teach your kids the importance of Christ's Resurrection and enjoy a tasty snack to go along with it!

RESURRECTION ROLLS
----------------------------------------------
Crescent rolls
melted butter
large marshmallows
cinnamon
sugar

Preheat oven to 350 degrees.

Give each child a triangle of crescent rolls. The crescent roll represents the cloth that Jesus was wrapped in.

Give each child a large marshmallow cut in half, this represents Jesus. Have them dip the marshmallow in melted butter, which represents the oils of embalming. Then dip the buttered marshmallow in the cinnamon and sugar which represent the spices used to anoint the body.

Then wrap the coated marshmallow tightly in the crescent roll (not like a typical crescent roll up, but bring the sides up and seal the marshmallow inside.) This represents the wrapping of Jesus' body after death.

Place in cupcake liners and in a muffin tin. Bake for 10-12 minutes. The oven represents the tomb.

When the rolls have cooled slightly, the children can open their rolls (cloth) and discover that Jesus is no longer there, He is risen. (The marshmallow and the crescent roll is puffed up, but empty.)

○Reese's Peanut Butter Egg Cookies○

2010-04-06T19:20:00.000-07:00

OMG when you combine my ABSOLUTE favorite treat with a cookie of course I am going to try making them!! And let me just say they are SoOoOo YUMMY!!:) Jenny over at Picky Palate is A•M•A•Z•I•N•G and created the softest, chewiest, melt in your mouth goodness of a cookie! If you hav any Reese's PB eggs left over you should really try these...of course you can just use regular PB cups too!! ENJOY!!!!

Reese's Peanut Butter Egg Cookies --

2 sticks softened butter

1 Cup packed brown sugar

1 Cup granulated sugar

3 Tablespoons corn syrup

2 large eggs plus 1 egg white

1 Tablespoon pure vanilla extract

3 1/2 Cups all purpose flour

1 1/4 teaspoon baking soda

1/2 teaspoon salt

3 Cups chopped Reeses Peanut Butter Eggs, 12 total eggs (find them in the Easter Candy Section, quick!) You can also use regular Reeses Peanut Butter Cups

1. Preheat oven to 350 degrees F. In a stand or electric mixer beat the butter, sugars and corn syrup until well combined….light and fluffy. Beat in eggs and vanilla until well combined.

2. In a large bowl, mix the flour, baking soda and salt. Slowly add to wet ingredients along with the chopped Reeses Peanut Butter Eggs. Mix only until just combined. Using a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. Bake for 9-11 minutes until just turning golden around edges. Let cookies cool for 5 minutes before transferring to a cooling rack. Eat with tall glass of milk!!

...ok if the cookie dough looks like that and trust me tastes so delicious...

...they will definitely taste even better cooked!;)

P.S. Mine turned out a little flat, so I need to adjust my recipe for my difference in elevation. I will let you know if it works since I haven't tried any recipes with the chart yet. You can find that here! Also I think I would add MORE PB cups cause it just ain't enough for me;) Now if I could just stop eating them so my kids have a taste when they get back from Grandma's house!!

•BEST EVER Banana Bread•

2010-04-02T11:05:00.000-07:00

For my sister's wedding we bought banana's to dip in the chocolate fountain and my mom bought WAY too many. So she gave us a big bunch of them, which I added to our already overflowing basket of banana's at home!! They slowly started turing very ripe and my kids don't like them unless they are "fresh!" Well I had to do something with them and what better thing to bake than a batch of banana bread AND banana chocolate chip muffins - YUM!! My SIL Jodie (from her SIL Katie) gave me this recipe and it's the best I have ever had! Plus it calls for ALOT of bananas and makes plently...which is a good thing because we have been devouring them!!

BEST EVER Banana Bread and Muffins --

1 c. Butter

3 c. Sugar

6 Eggs

3 c. Sour Cream

4 tsp. Soda

2 tsp. Vanilla

4-5 Mashed Bananas

1 tsp. Salt

5 c. Flour

1 pkg Chocolate Chips (optional)**

Cream together the butter, sugar and eggs. Mix together in a seperate bowl the sour cream and soda, let stand until foamy. Combine and add remaining ingredients and mix well. Place in 4 greased and floured 9x5 in. bread pans. Bake 350* for 50 minutes or until toothpick inserted comes out clean.

TIPS:

Low fat varieties of sour cream and butter works well.

Can be halved.

**I placed half of the mixture in 2 bread pans WITHOUT chocolate chips and baked for 50 min.

Than I added 1 bag of choco chips to remaining batter and made muffins. I cooked them for about 10-12 minutes. It made approx. 40 muffins:) These are SoOoOo good and we have already finished off half of them....they made a GREAT breakfast for my kiddos!!

April Fool's Dinner

2010-04-01T16:20:00.000-07:00

This isn't really a recipe, but it's food. So I figured it would be fun to post here. This is what I made my kids for dinner today: chicken nuggets, peas & carrots, and mashed potatoes & gravy! Look kind of funny?! It's actually coconut donuts, ice cream with Carmel topping, and orange and green Runts candy! Check out Family Fun for more fooling dinners!

Chicken Taco Soup

2010-03-27T23:07:00.000-07:00

I wish I could take credit for this recipe. It belongs to my SIL Rebecca. My kids love it, and it's fast & easy!!

Shredded Chicken

1 can corn

1 can black bean

1 can kidney beans

1 can diced tomatoes with green chile's

1 can stewed tomatoes

1 pack taco seasoning

1 pack of ranch dip

Cook and Shred chicken. Put in large pot. Add the above ingredients. Do not drain. (the juices create the broth) Heat & Serve. We top ours with cheese, sour cream, and sometimes tortilla strip chips.

WEIGHT WATCHER'S FRUIT SALAD

2010-03-20T11:33:00.000-07:00

Today we had a Spring Easter Brunch with our Ward at the Church and I volunteered to bring fruit. I have always loved this salad, it's tasty and low fat...

WEIGHT WATCHER'S FRUIT SALAD:
14 oz. pineapple - drain but save the juice
10 oz. mandarine oranges - drained
2 apples- diced
2 kiwi - cut up
2 bananas - sliced
1 c. grapes - halved
1 pkg. strawberry-kiwi jello
Mix all ingredients and sprinkle about 1/4 of the pkg of jello over top and stir, if too dry add some of the saved pineapple juice. Chill till ready to serve.
I like to add the bananas and kiwi right before serving because those seem to go mushy fast. You can add as much jello as you like but it turns it pink:)

Another WW recipe I came across while googling this one (my mom couldn't find her recipe for awhile;) calls for about the same ingredients but uses pudding so I thought I would add it here too. ENJOY!!

WEIGHT WATCHER'S SALAD:
1 c. sugar free fruit cocktail
1 c. pineapple tidbits
1 banana, sliced
1 apple, sliced or diced
1 box sugar free vanilla pudding, dry
Mix all ingredients together using juices of fruit cocktail and pineapple for liquifying pudding.

♣GREEN Velvet Cake Balls♣

2010-03-19T19:30:00.000-07:00

I have been baking up a storm this past week:)

But I had to try the famous Red Velvet Cake Balls in GREEN!!

I used my homemade recipe that you can find HERE and used 1 bottle of GREEN food coloring instead of 2 red. I cooled the cake, added about 1/2-3/4 of the homemade frosting and mixed it well with a spoon.

Rolled them into cute little balls...turning my hands a pretty shade of GREEN!! Placed them on a cookie sheet with wax paper and put them in the freezer for 1/2 hour.

Then it's time to dip!! I mentioned telling you all about my new easy dipping method last fall and got horrible morning sickness and never got a chance to make them. So here is my tutorial...

First - melt your chocolate according to package.

Then stick a ball on a toothpick (I stick toothpick into the flat end of the ball) and dip about 3/4 of ball in chocolate.

Second - place on a foam block to dry.

Third - take half dipped ball off the toothpick and redip just the bottom of the cake ball into the chocolate.

Fourth - place on clean wax paper to dry again. Next I would drizzle with more chocolate or white almond bark, but I accidentally put holes in my bottles warming them up in the microwave:( And you can't find baking stuff around here!!

The next thing of course would be to DEVOUR this scrumptious little treats...

But beware they may turn your mouth GREEN!♣

I definitely prefer the homemade recipe over the box mix any day!!!!

Of course I had little helpers that were dying to try some dipping of their own. So I gave them toothpicks, let them dip away and we sprinkled them with yummy lemon, lime sprinkles:)

BROCCOLI SOUP

2010-03-18T12:45:00.000-07:00

I also enjoy making fun festive GREEN meals for my family on St. Patrick's Day!

So this year my husband requested Broccoli Soup in bread bowls:)

I remember seeing this recipe over on Cooking On Clover Lane and thougth I would give it a shot! I never made broccoli soup before because I thought it would be hard, but believe me this was very easy!!:)

BROCCOLI SOUP:

1 box vegetable broth

1 c. water

1 sm. container half & half

4 oz. cheddar cheese (we added more cause we love cheese)

1/2 c. flour (I ended up adding about 1/4 more because it wasn't thickening up)

1/2 tsp. onion powder

1/2 tsp. black pepper (or as my husband said "Honey grab the black powder" - Hahaha - sorry had to share)

4 c. fresh broccoli chopped

Bring to boil all ingredients except broccoli, reduce heat to low, add broccoli and simmer for 15-20 minutes or until broccoli is tender. We served ours in bread bowls and sprinkled cheese over top:)

ENJOY!!

(Somewhere Over the RaInBoW)

2010-03-18T12:29:00.000-07:00

To help celebrate St. Patrick's Day we made festive RAINBOW cupcakes!

YUMMY!!

I have been seeing them around on other blogs and have been dying to try them out myself. Even though they are a very LoOoOoNg process I LOVED the way they turned out! I found a wonderful recipe to make your cake box mix taste good too. We topped them with a delicious marshmallow frosting which gave it a fun cloudy look:) And they tasted DE•LI•CIOUS!!!!!!!!!!

RAINBOW CUPCAKES:

1 white cake mix

1 sm. pkg instant pudding - vanilla

(Tip -- you can use same recipe for any cake mix, just use chocolate pudding for chocolate cake)

8 oz. sour cream

4 eggs

1/2 c. water

1/2 c. oil

First mix together cake mix with pudding, then add remaining ingredients and beat well.

Seperate batter evenly into 6 different bowls and add food coloring to get desired colors. I just mixed till I got it bold enough....

Today I found this guideline or someone even suggested using gel dyes and it creates more vibrant colors ....

RAINBOW COLOR DROPS OF FOOD COLORING --
Purple 9 red and 6 blue drops
Blue 12 drops
Green 12 drops
Yellow 12 drops
Orange 12 yellow and 4 red drops
Red 18 drops

Than place about 1 tsp of each color batter into cupcake liners to fill 1/2 - 3/4 full. I even saw someone do layers, which was just as cute:) Bake 350* for 15 minutes. Frost when cooled.

MARSHMALLOW FROSTING:
1 lb. butter - softened
2 jars marshmallow creme
1 lb. powdered sugar
2 tsp. vanilla
Beat all ingredients till fluffy! I then put the frosting in a ziploc baggy, cut the tip and swirled frosting onto the cupcakes. I would have used my frosting bag but I don't have a tip big enough, but the baggie worked just as good!

Here is another frosting recipe if you don't prefer marshmallow:)

COOL WHIP FROSTING:
2 sticks butter (1 cup) - softened
3/4 bag powdered sugar
1 tsp. vanilla
Mix together and slowly add milk to get desired thickness. She adds about TBL at a time. Than fold in a tub of Cool Whip. I haven't tried this one so let me know if you do and I need to tweak the recipe!

♣HAPPY ST. PATRICK'S DAY♣

Another fun festive RAINBOW treat is fresh fruit served with YUMMY fruit dip --

My kids and husband devoured this creative snack and really thought it was fun. Here is my fruit dip:

MARSHMALLOW FRUIT DIP:

1 8 oz. cream cheese - softened

1 jar marshmallow fluff

2 tsp. vanilla

Beat till creamy and fluffy. Chill. Serve with favorite fruit!

I came across this idea on another blog and she included fruit ideas and another version of fruit dip --

Red - Strawberries, apples, cherries, watermelon

Orange - Mandarin oranges, navel oranges, canteloupe

Yellow - Pineapple, banana, apples, pears, lemons

Green - Apples, pears, grapes, limes

Blue - Blueberries

Violet (Purple) - Plums, grapes, pears
Pot of Gold - Bananas
Clouds - Sm. Marshmallows

(I cut the apples and bananas over two hours before I served it and they weren't brown. How? Using a basting brush, spread lemon juice over the cut sides. EASY!!!)

FRUIT DIP:
8 oz. Cream Cheese (softened works best)

8 oz. Sour Cream

3/4 cup brown sugar

3 oz. package of instant vanilla pudding

1 teaspoon vanilla

Mix it all together. Chill in the fridge until you are ready to serve. And DEVOUR!!

Smothered Burritos in Green Chili Sauce

2010-03-17T16:54:00.000-07:00

I wanted something festive, and green for St. Patty's Day dinner. Although, I hate dying my food...it creeps me out. ;) So I got to thinking about the things out there that are green. I love eating at Bajio, and Costa Vida. I mainly eat the salads, but Clint loves the burritos. So I decided to google 'smothered burritos in green sauce'. I was able to find an easy recipe, and it really turned out GREAT!! The whole family loved it, even my picky eaters. I served it with green salad, Spanish rice, green salsa, chips, and a yummy limeade. For dessert we had green mint chocolate chip ice cream, with a thin mint cookie on top. Courtesy of the Girl Scouts. :) So here is the recipe:

6 Tortillas
Shredded Chicken
2 cans of Green Chili Enchilada Sauce
1 can refried beans
2 cups of cheese
•••••
Preheat oven to 350 degrees
Put 2 tablespoons of green chili enchilada sauce on bottom of glass pan
Put cheese, chicken, and beans in each tortilla (I just used my best judgement about how much to put in each tortilla. Just divide it between the 6 tortillas)
Roll the tortillas, and place them in the glass pan.
Smother the rest of the green sauce over the burritos.
Then top with cheese. ( I actually use more then 2 cups. We like cheese!)
Bake for 25-30 minutes
•••••
After, top with:
Black olives
Tomatoes
Salsa
Sour Cream

♣ St. Patty's Day Food ♣

2010-03-11T13:42:00.000-08:00

I came across these neat, and festive St. Patrick's Day Recipes. So go check them out! ;)

~ReD VeLvEt CaKe~

2010-03-08T09:25:00.000-08:00

I recently commented about my red velvet cake and frosting recipe on Bakerella's blog and realized I didn't have it written out very clear. I copied it directly from a recipe card of my mom's that she has used since I was little. So she probably wrote it out the way she would understand it:) Well I decided to post it again since I got so many emails about it!! I LOVE using this recipe for my cake pops, especially since it's so hard to find red velvet cake mix in a box around here. I am thrilled to be making them next week for St. Patty's day and I am going to experiment making the batter green instead of red. I will post after I am done! Maybe I will attempt some shamrocks...we will see;) Hope this recipe helps and PLEASE let me know if you have any more questions!!

Red Velvet Cake and Frosting Recipe:
1/2 c. Butter or 1 Stick
1 c. Granulated Sugar
Beat together till fluffy.
2 Eggs - add one at a time and beat well.
Make a paste of 2 TB. Cocoa and 2 oz. Red Food Coloring (2 bottles). Add to above mixture.
Add:
1 tsp. Vanilla
1 c. Buttermilk
2 3/4 c. Flour (sifted)
Alternate the milk and flour.
Last add 1 TB. Vinegar and 1 1/2 tsp. Soda
Mix really well - Bake 300* for 25-30 minutes.

Frosting:
Cook together -
1 c. Milk
5 TB. Flour
Cook till thick, stirring constantly to avoid burning and then add 1 tsp. Vanilla.
Cool well before adding to butter/sugar mixture or it will melt butter and be runny.
Cream 1 cup of Butter or 2 sticks and 1 c. Granulated Sugar.
Mix together and beat with hand mixer till smooth and creamy - this takes quite a long time to fluff up. The mixture will turn from a yellowish color to more of a white color. Then frost the cake and...
Enjoy!!

^High Altitude Baking^

2010-02-23T09:29:00.000-08:00

Since we recently moved I have been having a hard time with getting my favorite Oatmeal Chocolate Chip Cookies to turn out:( They are flat and hard! My mom suggested it is from my change in altitude. So I was excited when I came across a tip from Bakerella to check out this website....

HIGH ALTITUDE BAKING

I am around 5600 ft so I am definitely going to try adjusting this recipe and see if it helps. Like she says, try out the original recipe first cause it may just work and if not then make adjustments. My mom is at about 7000 ft so this will help her cookies as well...shhh don't tell her but her cookies are always flat!;) Hope this helps some of you and a recipe that never turns out quite right!!

Cake Mix Tips

2010-02-23T09:21:00.000-08:00

I LOVE using cake mixes from a box...especially for my cake pops! But I am not a fan of how sometimes they just don't taste moist or as good as homemade. So I got excited when I found this tip on a blog (sorry don't remember where I found it).

'I make wedding and other celebration cakes that people rave about and they all come from a box. My best secret is 1/4 - 1/2 cup of sour cream mixed in at the end of chocolate, yellow or other dense cake mixes for the moistest treat ever.
You can also throw in a small tub of any flavored yogurt with your white cakes, yellow cakes, butter cakes.
For filling or frosting try the same flavor of yogurt with cool whip or fresh whipped cream and a stabalizer. Add a layer of fresh fruit, another layer of pie filling or glaze = yummo.
Also if you think of ANY candy bar you love, you can't go wrong. Throw them in, layer them in or dissect the little guy to figure out its bits and peices and turn your cupcake into its little clone. Caramel, truffle or peanut butter centers, crispy chocolate, gnachey outsides. The world is yours!!!
I have personally been on a year long fast from sugar. Can you tell? I still bake it all for others and love to encourage them to enjoy so I can live vicariously:)'

•Scrumptious Soft Pretzel's•

2010-02-19T12:51:00.000-08:00

I have been doing a little preschool with my kids each week and since our letter for the day was "P" we decided to make pretzels. I found an easy kid friendly recipe and gave it a try...

Soft Pretzels
1 1/2 C warm water
1 pkg yeast (or 1 T)
1 T sugar
1 tsp salt
4 C flour
Add sugar to warm water then sprinkle yeast on top. let it float for a min. then stir to dissolve the yeast. Let sit for 10 min. as yeast activates and starts to foam. Add salt and flour and knead 5-10 min; adding more flour as needed to reduce stickiness. Divide dough into 12 pieces and roll into snakes. Twist into pretzel shape and place on nonstick baking sheet. Make an egg wash with one egg and 1T water, lightly beaten together. Brush pretzels with egg wash then sprinkle liberally with kosher salt. Bake @ 425 for 15 min. or until lightly browned. Serve with nacho cheese or brush with butter and sprinkle cinnamon sugar on them!:)
*For left over pretzels, brush with butter and sprinkle with parmesan and broil one minute. It makes a yummy treat.

I let the kids roll, shape and brush on the egg wash so our pretzels looked very "pretty!" They didn't turn out as golden brown as I had hoped...I think it was from not enough egg wash, but they sure did taste good:)

♥YUMmy Valentines Day Treats♥

2010-02-18T09:36:00.000-08:00

So I have been slacking on my treat making and dipping this year. I really wanted to make cake pops but time and exhaustion from this pregnancy has taken over. But the kids and I did spend an afternoon dipping a few tasty treats for our family and friends. I turned our left overs into a festive Valentine center piece for a family party that we had:)

We dipped and sprinkled--

Marshmallows

Oreo's - chocolate and vanilla ones

Rice Krispie treats that we cut into hearts

and since my husband is a HUGE fan of chocolate covered cinnamon bears I made him some of those (cinn. lips too)!:) They took awhile and didn't turn out as pretty as I had hoped but they sure are YUMMY!!

Ingredients we used--

*Kroger Chocolate Almond bark

*Kroger Vanilla Almond bark colored pink (use paste not liquid food coloring)

*Valentine Sprinkles

*Sucker Sticks

*Wilton bottles for drizzling

*Anything you would like to dip:)

My next task is to dip strawberries in our left over chocolate...all the stores were sold out but I eventually bought some and they are my favorite!!!!! Next month I have some very yummy new treats I wanna try for St. Patty's Day....So stay tuned!

◘TORTELLINI SOUP◘

2010-02-18T09:07:00.000-08:00

You are going to find that a lot of my recipes are going to be coming from the blog Our Family Treat...because she posts some really yummy ones, they are easy and my family is enjoying them:) Especially this one! It was so so easy (my kind of recipe) and a huge hit at our dinner table last night!! Since the weather just isn't cooperating and we keep getting more snow it's great to serve warm, filling soup for dinner. So try this one out, you won't be dissappointed;)

Tortellini Soup --
3 cans chicken broth
3 cans Progresso Tomato Soup
2 8 oz packages cream cheese
1 family size package of tortellini
1 tablespoon dried basil

Boil chicken broth. Then add tomato soup. Reduce heat. In a separate bowl, microwave the cream cheese until soft-for about 30 seconds. Remove and add about a cup of the soup. Whisk together to get the cream cheese all melted. Add cream cheese and tortellini to soup and let simmer for about 10 minutes-or until tortellini is cooked. Serve immediately!

~Cream Cheese Vegetable Soup~

2010-02-04T09:30:00.000-08:00

This soup is REALLY GOOD...a new favorite at our house:) I found the recipe once again over at Our Family Treat!! I just LOVE their blog and check it regularly for fun new recipes...check it out!

Cream Cheese Veggie Soup --
2 chicken breasts (shredded-I actually used some frozen chicken that I had cooked up in the crockpot with Italian dressing and it was so good!)
4 potatoes-peeled and diced
1 cup of carrots-diced
1/2 cup of celery-chopped
1/2 of an onion-chopped
1/2 cup milk
4 cups chicken broth
2 tablespoons flour
1 8 oz block of cream cheese-softened
salt and pepper
Shred cooked chicken and set aside. Saute onion in a little olive oil. Then add carrots and celery. Saute for about 5 minutes. Add chicken broth chicken, and potatoes. Bring to a boil, and then reduce heat to low for about 30 minutes, or until potatoes are soft. In a bowl mix together flour and milk and then add to the soup. Then add cream cheese and salt and pepper. Let simmer for about 10 more minutes, or until cream cheese is all the way incorporated. Enjoy!

Tip: When it comes to chicken-I like to once or twice a month take a day and cook about 8 pieces in the crockpot in italian dressing. Cook it on low for 4-6 hours, then shred and freeze for when you need it. (I have started doing this with my chicken too and LOVE it...I used it for enchiladas, chicken spaghetti, haystacks, etc. and it's delicious!!)

○POP UP Pancakes○

2010-02-04T09:18:00.000-08:00

P.S. THESE ARE YUMMY!! Huge, huge hit at our house:) So easy! My husband keeps ranting and raving about them!! They remind us of crepes. Try them...you won't regret it;)
I found these over at Make and Take and I think we need to have them for dinner next week:) MMMMMM

Pop Up Pancake Recipe – makes 24 muffins or fills a 9×13 baking pan
1 cup milk
1 cup flour
6 eggs
1/4 cup melted butter
dash salt
Preheat oven at 400*
I like to blend all the ingredients in my blender. I have tried to whisk it or even use the electic mixer, but it seems to get the most smooth with a blender. Then grease your muffin tins or baking pan. My mom likes to bake these in a jelly roll pan.
Bake them for 15 minutes, or until puffy and golden on top. Use a knife to pry them out, hopefully they were greased well enough and should pop right out.
Now they are ready for toppings. I love syrup, powdered sugar, and fruit. You could even use fresh Strawberry Jam. We usually load it all on and dive in. What do you use to top your pancakes with? Maybe peanut butter or honey?

○○Chocolate Chip Vanilla Pudding Cookies○○

2010-01-24T10:10:00.000-08:00

I LoOoVe finding fun, new chocolate chip cookie recipes and I definitely found one that is YUMMY!!

My husband's cousin BP has a recipe blog I just discovered and I visit it regularly for new recipes...
OUR FAMILY TREAT
His wife Lindsay found this recipe from Allrecipes.com and it is really GoOoD!:)

Chocolate Chip Vanilla Pudding Cookies --
1 C. Softened Unsalted Butter
3/4 C. Brown Sugar
1/4 C. Sugar

Cream together and add...
1 3.4 oz. box of Vanilla Pudding
2 Eggs
1 tsp. Vanilla

Mix well and add...
1 tsp. Baking Soda
2 1/4 C. Flour
Semi Sweet Chocolate Chips (I added LOTS...a little more than a whole pkg...we love choco chips;)

Preheat oven to 375* and bake for 11-12 mins. (I like mine not so dark so I under cook them by leaving them in for 10 min.)

A little tidbit of info...
My husband bought me new cookie sheets for Christmas -- isn't he sweet;) Well he bought some cheap brand from Walmart (3 for like 12 bucks). I seriously can not remember the brand but they came in a three pack, are not completely flat, and the biggest one is a nice size (longer then a jelly roll pan). If I come across them I will repost the brand. But my point is I LOOOOVE them. NOTHING sticks to them...I bake pizza on them and now these cookies and I didn't have one piece of food stick that I had to scrap off. I just rinsed them with soapy water when I was done. My kinda pan!!;) They are pretty flimsy so I don't know how long they will last but for now they are my favorite pans. Oh and they cool off quickly. Usually my pan is so hot in between sticking a new batch of cookies on them that they start to melt and I have to use my hot pad to stick back in the oven....nope I could grab it with my hand within a few minutes. NICE!!

~Potato Lasagna~

2010-01-06T09:20:00.000-08:00

We have discovered a new favorite at our house...
I have wanted to try this for awhile now and regret not doing so sooner!
Everyone, including the kids kept saying how Yummy our house smelled while this was cooking:)
Potato Lasagna --1 jar Alfredo sauce or 2 cans cream of chicken soup
1 cup milk
3 large potatoes, sliced lengthwise about 1/8 inch thick
5 tablespoons grated Parmesan cheese
Salt (I prefer garlic salt)
Pepper
1-1/2 cups diced ham
1 (10 ounce) package chopped frozen broccoli, thawed
2 cups shredded Colby Jack cheese
Preheat oven to 400. Lightly grease a 9×13 inch baking dish. In a medium bowl, whisk together the Alfredo sauce and milk. Spread 1/4 cup of the sauce in the bottom of the baking dish. Then layer 1/3 of the potatoes over the sauce in the dish. Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste.
In a separate medium bowl, combine the ham, broccoli and 1 1/2 cups of the Swiss cheese. Mix well and spread 1/3 of this mixture over the potatoes in the baking dish. Then top with another layer of potatoes, followed by the ham mixture, finally topping all with the remaining Swiss cheese and Parmesan cheese. Pour the remaining Alfredo sauce over all.
Cover and bake at 400 degrees for 45 minutes, then uncover and bake at 350 degrees for additional 25 minutes or until potatoes are tender. Let stand 10 to 15 minutes before serving.
OPTIONAL: She used two medium zucchini’s (diced) in place of broccoli and she said it was just as good!
THIS DISH IS AWESOME. You must try it!!! You won’t regret it.
Sorry can't remember where I found the recipe:(

◄EASY FRIED ICE CREAM►

2009-12-12T10:03:00.000-08:00

For our Church Ward party we celebrated Feliz Navidad and ate Fried Ice Cream for dessert...YUMMY!!
It was so easy to make so I wanted to share the recipe with you ----

EASY FRIED ICE CREAM
1/2 c. Melted Butter
1 c. Coconut
3/4 c. Sugar
4 c. Crushed Cornflakes
1 ctn. French Vanilla Ice Cream

Melt butter and mix with coconut, sugar and cornflakes. Spread a little more than half on the bottom of a 9x13-in. pan. Cut the carton of ice cream into slices and lay over the mixture.
TIP: Before you start to spread ice cream let it sit out a bit and soften enough to spread evenly. Squish down while spreading to get mixture to stick better:)
Another suggestion is to sprinkle some cinnamon over top to give it a more authentic fried flavor.
Than sprinkle remaining corn flake mixture over top and freeze until ready to serve.
Serve with caramel sauce and chocolate sauce (homemade is best) or BOTH and whip cream!! You can top with favorite fruit such as strawberries as well.
ENJOY!!

♥Sweet Potato Pie♥

2009-12-12T09:50:00.000-08:00

I know I have been slacking...
Life has been crazy! But I promise I will get some yummy recipes up over the next little while:)
For now here is a very delicious recipe for sweet potato's -- I will admit I am not a fan of them. Until I tasted these...MMMMM. Great for your Thanksgiving dinner!!

SWEET POTATO PIE
1 lg can Yams
1/2 c. Sugar
1/2 tsp. Salt
2 lg Eggs
1/2 c. Milk
1/2 tsp. Vanilla
4 TB. Melted Butter

Topping:
1/2 c. Brown Sugar
1/2 c. Flour
4 TB. Melted Butter
1/2 c. Chopped Pecans

Preheat oven 350*
Drain Yams, mash, add sugar and salt. Mix well. Whisk remaining ingredients and add to Yams.
Pour into round pie dish. Mix together topping ingredients and sprinkle over Yams.
Bake 35-40 minutes till bubbly and brown. ENJOY!!

○RoAsTeD aPpLeS n' CrEaM cArMeL tOpPeD bRoWnIeS○

2009-10-26T10:23:00.000-07:00

I recently discovered a new website PICKY-PALATE.com and I fell in LOVE with these brownies:) Who could go wrong with brownies, carmel and creamed apples? So I gave them a try yesterday and WOW they are YUMMY!! I didn't make them as thick as she did but they still turned out wonderful...
Give them a try this fall and enjoy!!☺ Than check out her great site for more fun recipes!
Roasted Apples N’ Cream Caramel Topped Brownies

1 Box Pillsbury Brownie Mix, Family size, 9×13
8 oz softened cream cheese
1/4 Cup granulated sugar
4 Tablespoons butter
4 small-medium baking apples, peeled and thinly sliced
4 Tablespoons packed brown sugar
1 teaspoon ground cinnamon
3/4 Cup chopped walnuts (or other nut of choice)
Prepared Caramel sauce, warmed in microwave (I use the caramel apple dip or ice cream topping)

1. Preheat oven to 350 degrees F. Prepare brownie mix according to package directions. Pour into a 11×7 inch (makes thicker brownies) baking dish that’s been lined and sprayed with tin foil (easier to remove and cut brownies). Place softened cream cheese and sugar into a mixing bowl, mix until smooth. Place dollops of cheese over brownie batter. Use a butter knife to carefully swirl without dragging against the bottom of dish.

2. Place butter into a large skillet over medium heat to melt. Add apples, brown sugar, cinnamon and chopped walnuts. Cook and stir for 5 minutes. Remove from heat and pour evenly over brownies. Bake for 45-55 minutes or until center of brownies are cooked through. Remove and let cool completely before cutting into squares. Just before serving, drizzle with caramel sauce.
8 large brownie squares

Good Ole Family Fun...

2009-09-08T08:55:00.000-07:00

This weekend I got together with my wonderful cousins and we mixed, rolled, froze, dipped and drizzled till our hearts were content:) We tried some old and some new recipes for making cake pops/balls and I wanted to share them...
Here is the links to my other Cake Pop adventures--

Basic Cake Pops
Cheesecake Balls
Bakerella's Blog for further instructions and ideas - gotta give credit where credit is deserved:)

Over the past few months I have worked out a lot of my kinks and perfected my dipping methods. So here is a few tricks I have had up my sleeve that will make this process a little easier:
-Really pay attention to the type of chocolate you use. I have found that Kroger is the best and Western Family brand would be my second choice. DO NOT use gourmet chocolates...tastes the best but doesn't set up.
-Double check the boxed brownies you purchase...the more oil it calls for the greasier they will be and harder to keep shape. I actually prefer the WF brand as well. Plus start out with 1/4-1/2 of the 8oz. of cream cheese.
-Now my dipping technique...I will explain and than post pics next time I do this (sorry I keep forgetting to take them). If you are not putting them on sticks like in my basic instructions than put the balls in freezer till firm, almost frozen. My freezer will set them up in about 30 minutes. Than insert a toothpick into the flat part of the ball and dip in chocolate a little more than 3/4 of the ball up to the toothpick (do not cover whole ball). Tap excess off and twirl and tap to smooth. Place in foam block to set up. The faster you dip the less chance they will thaw out. If they start to fall off toothpicks place back in freezer to set up.
After they have hardened on foam block remove from toothpick and dip bottom of the ball into more chocolate and place on wax paper to set up. Then drizzle with more chocolate. Of course you can indulge yourself with a taste or wrap in bags, tie a pretty bow and share. Enjoy!!
I apologize if it's confusing I will get some photos up!!:)
-Another trick I learned was BUY some bottles at your local craft store that have a tip on them for drizzling. I usually would just use a baggie with the end cut off till I discovered using these this weekend. They were $2 for 2 of them (found in the baking section at my Micheal's) and I use one for chocolate and one for vanilla. They are a great investment.
If you have any questions please don't hesitate to ask:)
Here is a new recipe we tried and some I plan on doing...

Cookie Dough Truffles --
3/4 c. Brown Sugar
1 Stick Butter
2 c. Flour
1 tsp. Vanilla
1 can Sweetened Condensed Milk
1/2 c. Mini Chocolate Chips
Cream together the sugar and butter. Then add flour, vanilla, milk, and choco chips. Place in fridge for 1/2 hour. Roll into balls, place on wax paper and firm up for another 1/2 hour. Than dip into melted chocolate. Enjoy:) The kids all LOVED these!!

These two I plan to try...

Blonde Brownies --
2/3 c. Melted Butter
2 c. Brown Sugar
2 lg Eggs
1 1/2 Tb Water
2 tsp. Baking Powder
1 tsp. Vanilla
1 tsp. Salt
2 3/4 Flour
2 c. Chocolate Chips
Mix first 7 ingredients, then add flour. Blend together. Add chocolate chips and stir. Spread in 9x13 pan. Bake 340* for 2-24 minutes. Or until edges start to brown. Cool completely.

Chocolate Chip Peanut Butter Blondies --
1 cup margarine
2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 cup chunky peanut butter
2 cups all-purpose flour
1 teaspoon baking powder
2 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
In a medium bowl, cream together the margarine and sugar. Beat in the eggs, one at a time. Stir in the vanilla and peanut butter until smooth. Combine the flour and baking powder, then stir into the peanut butter mixture. Finally, fold in the chocolate chips. Spread the dough out flat on the prepared pan.
Bake for 12 to 15 minutes in the preheated oven, until the tops of the bars look dry. Cool completely in pan.

To make the balls I would mix with chocolate frosting. And roll as instructed. I will play with these recipes and let you know how they turn out:)

BuTtErMiLk SyRuP -mmm sounds good huh??

2009-08-31T14:01:00.000-07:00

For the twins 5th Birthday Party at the beginning of August we served waffles - it was a Lego Party for the boys. I made our family's famous BUTTERMILK SYRUP - mmm it's so yummy!! So I promised I would post the recipe for everyone. Sorry it's a little late...

BUTTERMILK SYRUP--

1-1/2 c. Sugar
3/4 c. Buttermilk
2 Tbs Corn Syrup
1 tsp Baking Soda
2 tsp Vanilla

Combine everything except vanilla and soda in a saucepan and bring to boil. Remove and stir in vanilla and soda...be careful it may foam up and over your pan. Serve warm over pancakes or waffles. ENJOY!!

DIPPING QUEEN!!

2009-07-28T10:16:00.000-07:00

As you all know I love to dip EVERYTHING...
Brownies
Oreo's
Cakepops
Marshmallows
Cinnamon Bears
Fruit
...You name it I might have just DIPPED it!!
Well this last week I have been working on a Cakepop/ball Fundraiser for my mom to raise money for the Relay for Life my family is participating in. So I having become dipping CRAZY!! LOL!☺
I will post more about the fundraiser later but I wanted to show you my most recent recipe and a little Thank You I helped my mom whip up for her WONDERFUL nurses at the hospital --

These are Strawberry Cake Pops (hence PINK for Breast Cancer Awareness;)!!) arranged very pretty in a pot to say a huge Thank You to all those that have helped my mom along in her treatment! I sure hope they enjoy them!!:)

This is my newest dipping excursion...
I took Philadelphia Ready to Eat Cheesecake Filling (you could use a homemade recipe if you prefer). Than I scooped balls out with my Pampered Chef Scoop and rolled them in Graham cracker crumbs.

Place the cheesecake balls on a waxed paper lined cookie sheet. Place them in the freezer to firm up - about 15 minutes. When ready to dip warm chocolate according to package. Dip and drizzle. Package or EAT!!:) For other tips and recipes check out my other posts for CAKE POPS!

OOOHH Don't they look YUMMY!?☺

Now my husband has been such a great help...he's quite the Dipper! LOL So I had to give into his promptings to dip a Strawberry Twinkies in chocolate! It actually looks really GOOD!! But too sweet for me:) He said it was YUMMY...and that's all that matters!

Happy Dipping!!

♫♪Fruit Pizza - Yummy Yummy♪♫

2009-07-23T12:29:00.000-07:00

I have a wonderful SIL Jesica who sent me this recipe for Fruit Pizza and I just had to try it!☺ It was very easy and Ohhh so TASTY!! Take the refrigerator Sugar Cookie dough and bake at 350° for 12 minutes - Let cool completely!
Than take 1 1/2 c. Powdered Sugar, 1 c. Cool Whip and 1-8oz. pkg Cream Cheese - blend together till smooth. Spread over top of cooled cookie.
Add your favorite FRUIT!!
VOILA!! A tasty dessert...
Oh than you can't forget to add a dash of one sweet taste tester!!
Doesn't it look good enough to EAT...well grab your fork and dive right in!!

Thanks Jesica for a very YUMMY new dessert we will be having A LOT at our house!!☺

CAR BAKED COOKIES☺

2009-07-21T12:21:00.000-07:00

Even though when I first found this I thought baking in your car was just a joke...I actually think it would be fun and I agree it won't heat up your house!! So if you would like to try making cookies and baking them on the dashboard of your car check out this link --
Chocolate Chip Cookies
Oatmeal Choco Chip Cookies
Tips for Baking in the Car!!
They sound really yummy and when I get a chance I think we need to whip up a batch!!☺

♥MY NEW TOY!♥

2009-07-06T19:21:00.001-07:00

I have this wonderful SIL who gave me this fun little dipping pot for my birthday...
I am in LOVE-it's AWESOME!!
Works great for melting, dipping and keeping the chocolate warm throughout the process.
It helped me make these YUMMY chocolate covered strawberries this weekend☺
Highly recommend it to those that are addicted to dipping like I am!!

---Cookin' Up A 4th of July Celebration---

2009-07-06T18:56:00.000-07:00

Nothing is more fun than having a great BBQ on the 4th of July with good friends!!
This year I wanted to make a festive cake to go along with our Celebration.
So I baked a Red Velvet Cake and topped it with blueberries and raspberries (another alternative is strawberries☺) to make a beautiful flag!:)

Red Velvet Cake and Frosting Recipe:
1 cube Butter
1 c. Sugar
Beat together till fluffy.
2 Eggs - add one at a time and beat well.
Make a paste of 2 TB. Cocoa and 2 oz. Red Food Coloring (2 bottles). Add to above mixture.
Add:1 tsp. Vanilla
1 c. Buttermilk
2 3/4 c. Flour (sifted)
Alternate the milk and flour.
Last add 1 TB. Vinegar and 1 1/2 tsp. Soda
Mix really well - Bake 300* for 25-30 minutes.
Frosting:
Cook together -
1 c. Milk
5 TB. Flour
Cream 2 cubes Butter and 1 c. Sugar.
Add 1 tsp. Vanilla to cooked mixture, cool and than add to sugar mixture. Beat till smooth and creamy - this takes quite a long time to fluff up. Frost and add fruit on top.
Enjoy!!

Adding to the theme of the fun cake we served refreshing drinks...
Red Tampico Tropical Punch
White Pina Colada's
Blue Berry Kool-Aid

Another fun recipe I like to make in the summer and take to BBQ's --
Italian Spaghetti Salad:
1 pkg. Cooked Spaghetti Noodles
1 jar Creamy Italian Dressing
1 can Olives - drain and slice
2 cans Diced Tomato's rinsed and drained
1 pkg. bite size Pepperoni
Optional veggies that you might like - carrots, celery, green onions.
Cool spaghetti and add about 3/4 of the bottle of dressing or till well coated (too much dressing may cause it to go runny). Than add other ingredients. Mix well.
Chill before serving. I like to make the night before-tastes better the longer it sits.
Enjoy!!

Warm Gooey Home Made Brownies - MMMM!

2009-06-17T11:19:00.000-07:00

My mom used to make home made brownies when I was growing up...I don't even think I saw her use a box mix. I loved them!! All warm, gooey, chocolatey - melt in your mouth goodness:) So I was excited to come across this yummy looking recipe and can't wait to try them...

Brownies from Amy’s Bread
Recipe from The Sweeter Side of Amy’s Bread.
3 & 1/3 cups (20 ounces) semisweet chocolate chips
1 cup unsalted butter
3 ounces unsweetened chocolate, chopped
1 cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
1/2 cup + 1 tablespoon all-purpose flour
1 & 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 & 3/4 cups chopped nuts, toasted (optional)
Preheat oven to 350°. Grease a 9″x 13″ baking pan. Line bottom of pan with parchment paper.
Melt butter, half of the chocolate chips, and unsweetened chocolate in a double boiler (or microwave). Let mixture cool to warm.
Whisk sugar, eggs, and vanilla just until mixed. Over-mixing will cause crumbly brownies. Fold in warm chocolate mixture.
Whisk flour, baking powder, baking soda, and salt. Fold dry ingredients into chocolate mixture until just combined. Stir in remaining chocolate chips and nuts (if using), mixing just until combined.
Pour batter into prepared pan. Spread to an even thickness. Bake 32-36 minutes. The edges will be slightly firm and the center will be soft when they are fully baked. Do not over bake. Cool completely in pan on wire rack.
Makes 12 large or 24 small brownies. These brownies may cut better if they are chilled first.

I AM AN ADDICT!!

2009-06-12T08:47:00.000-07:00

Hi my name is Shannon, and I am an addict. They say the first step to recovery is admitting you have a problem. My addiction is CHOCOLATE!!
Not just any chocolate or some fancy, expensive, imported stuff - NOPE just good old WF, inexpensive, store bought, delightfully delicious CHOCOLATE!! They call it Almond Bark but I call it HEAVEN♥
When I love to dip - anything - I reach for this...Well I needed to make chocolate covered Oreo's for a friend and of course when you have to make them for someone else it never fails you have a catastrophe!!
I used good old Oreo's and they just crumbled when I put Popsicle sticks in them, so I sent my wonderful hubby to the local grocer. He is an amazing man you know!! He solved my problem by buying DOUBLE STUFFED OREO'S - they worked like a charm. They were the WF brand that had a fun flower design on them and I loved how they looked after being dipped.
So if you have a sweet tooth try these out...
After sticking sticks in them place the Oreo's on a wax paper covered cookie sheet and let them harden in the freezer for about 20 minutes.
Melt your chocolate squares in the microwave at 30 second intervals so it doesn't burn and stir till smooth. Dip them and tap off excess chocolate...
Line them up on a foam block to harden...

And than devour their CHOCOLATELY goodness!☺ I am not an Oreo fan but OMG these are so so good!!
Other wonderful things to dip:
Marshmallows
Strawberries
Cinnamon Bears
Graham Crackers
Cake Balls
Cheese Cake Balls
Brownie Balls
I think in a perfectly chocolately world you could dip anything!!
Well maybe not veggies☺

!Go NS BRAVES!

2009-05-26T08:37:00.000-07:00

Last week I was given the opportunity to make brownie bites for a friend's daughters MS graduation. I had the worst experience with them and it took me days to figure out!! I had bought a Betty Crocker brownie mix that called for 2/3 cup oil and I under cooked them to avoid the crunchy edges I have had in other batches. So they turned out a gooey mess. I ended up at the last minute making another batch with the same mix (that's all I had) but I over cooked them and added less cream cheese. They turned out OK, but I suggest using another brand that contains less oil when using them for balls to be dipped.
But on a more exciting note, I purchased this really cool new tool at Micheal's. It worked so well dipping and making neat swirls on top of the chocolates. Like I said I had a tough time so it worked only when they were really cold. I made the best of my situation and double dipped the ones that ended up too gooey to dip and turned the rest into brownie cups with a mold I got (I will post more on that after I finish making up those☺). Their colors are purple and gold so I had fun experimenting with this fun gold dust that a friend of mine gave me. I had purchased golden yellow that turned out looking orange...the kids told me it looked like fry sauce - LOL!! So the dust was a great alternative. I thought they turned out amazing and for the first time was rewarded graciously for my hard work.

SuPeR eAsY SoFt PrEtZeLs

2009-05-18T12:36:00.000-07:00

Super Easy Soft Pretzels as seen on Kara's Kitchen Creations:1/2 cup warm water2 Tbsp yeast (I use SAF)
1 cup milk
1 1/2 tsp salt
2 Tbsp sugar
4 cups flour
Add yeast to warm water. Add milk, salt, and sugar. Stir in flour to make a stiff dough. (Unlike most bread recipes, you want plenty of flour. That makes the pretzels chewier.) Knead on floured counter a few times. Let dough sit for about 5 minutes. Form into pretzels following the instructions below. Bake at 400 for about 15-18 minutes. Yum! -Makes about 10-12 pretzels
Pinch off a small ball of dough.
Roll it into a rope about 14" long.
Cross the ends over.
Now bring the ends down to the bottom of the pretzel.
Place the pretzel on a greased cookie sheet and tuck the ends under.
Keep forming pretzels till you run out of dough. Then brush all of them with milk.
If you want, you can sprinkle toppings on the pretzels.
We have tried poppy seeds, sesame seeds, garlic salt and Parmesan, and cinnamon/sugar. Or you can sprinkle them with salt. Most of the time I just leave them plain-and they are still heavenly!
Notes:
-Sometimes I replace some of the white flour with freshly ground whole wheat flour and it works wonderfully and is more healthy.

Are Those Eggs Still Good To Use?

2009-05-18T12:30:00.000-07:00

I found this on Tip Junkie today and thought I would share. I am always wondering if my out dated eggs are still good to eat or cook with.

Ever have an egg in your fridge and you were not sure if it was still good or not? There is an EASY way to find out. As eggs go bad, gases are produced inside the egg. As those gases are produced, the egg becomes more and more buoyant.
Here’s what you do!
Fill a glass with water, place your egg inside.
If the egg sinks to the bottom, it is still good and will be for some time.
If the egg floats to the middle of the glass, it is still good but needs to be used soon.
If the egg floats all the way to the top, you need to throw it away.
I swear knowing this is going to really impress someone at some point in your life.

{Hats off to the Graduates of 2009}

2009-05-14T14:59:00.000-07:00

My mom needed a treat for her graduates next week and thanks to Bakerella I found a really fun idea...

Graduation Cap Pops!!

I found Ghirardelli chocolates in squares, miniature PB cups, chocolate almond bark, mini M&M's, Twizzlers pull-n-peels, and sucker sticks.
Place the PB cups in the freezer for 15 minutes to harden, this makes the wrappers peel off better and the chocolate won't stick. This makes them look better around the edges. Than allow the pb cups to come back to room temp while you heat the chocolate according to package instructions. Dip your sucker stick in the melted chocolate and carefully insert into the pb cup about halfway. If they are still frozen they will break. Allow the sticks to set up.
Unwrap your squares, with a toothpick dab a small amount of chocolate on top, and place mini M&M over the chocolate. Than draw a line with your toothpick and place the licorice on top.
I wrapped the licorice around and under so it would take shape and hang better. Let set up well.
Last dip the end of your pb cup on the stick into some chocolate and place the chocolate square on top. Stick them into a foam block to dry. Mom my is going to bundle three of them in a sack and tie them up with ribbon and a tag. These are going to be so fun and tasty for her students. I thought they turned out so adorable and look yummy!!

++10 meals in 1 hour++

2009-05-10T15:07:00.000-07:00

This week has been CRAZY!! But I found some great deals on meat and decided to do some freezer cooking. I purchased about 18 lbs. of chicken, 7 lbs. of hamburger and freezer bags.

I placed all but 7 chicken breasts in the crock pot and cooked on high for about 4 hours. After the chicken was cooked and cooled I spent about a half hour cutting, cubing, bagging and labeling the chicken. I than cooked half of the hamburger meat with a little dried onion, made patty's with the other half, bagged it and labeled it all. It took me less than an hour and about $25 for all the meals. Here is what I now have in my freezer:

1. - 2 chicken breasts marinated for grilling

2. - 1.5 lbs. cooked hamburger - Taco's

3. - 1.5 lbs. cooked hamburger - Mexican Manicotti

4. - 5 raw chicken breasts mixed with ingredients for Creamy Italian Crock-pot Chicken (see older post for recipe)

5 & 6. - 8 hamburger patties - stacked on wax paper ready for grilling

7. - cooked and cubed chicken - Chicken Enchilada's

8. - cooked and shredded chicken - Haystacks

9. - cooked and shredded chicken mixed with taco seasoning - Chicken Quesadilla's

10. - cooked and cubed chicken - Chicken Spaghetti

[Party Pleasers!]

2009-05-10T13:42:00.000-07:00

This weekend I hosted a party and everyone really enjoyed the food so I promised to post the recipes. I made the cake pops and brownie/cake balls for dessert and I already posted them so check out this link for the recipe - CAKE POPS. I got creative using the left over chocolate and vanilla almond bark and double dipped the red velvet cake pops I had made and I thought they were easier and looked really fun:) I served these in a fun glass vase and the cake pops in fun cups full of sugar. The rest of my menu was spinach dip served with crackers and sourdough baguette, veggies with dip, fruit with dip and a lemonade slush

Spinach Dip
1 pkg Pic-A-Sweet chopped frozen spinach
1 16 oz. Sour Cream
1 c. Mayo
1 pkg Knorr Spinach dip
1/2 c. chopped water chestnuts (optional)
Place frozen spinach in pan, cover with water, bring to boil and boil for 3min. Reduce heat, cover and simmer for 4 minutes. Drain well. Cool spinach in fridge and than add remaining ingredients. Chill for 4-6 hours. Serve with crackers and sour dough baguette.
(I didn't have time to chill that long so I made sure the spinach was nice and cold and chilled the dip for an hour before I served - it still tasted really good:))

Fruit Dip
2 pkg 8 oz. Cream Cheese
2 jars Marshmallow Fluff
2 tsp. Vanilla (optional)
Use blender to mix all ing. well. Serve with fresh fruit: Apples, strawberries, bananas, etc.

Lemonade Slush
3 c. Sugar
8 c. Hot Water
1 can Frozen Lemonade (or favorite frozen drink)
2 liter Sprite
Dissolve sugar in hot water, add thawed can lemonade, mix well and place in gallon freezer bag. Freeze. When ready to serve partially thaw, dump into bowl and pour Sprite over top. It will turn slushy. You can garnish with lemon wedges:)

--My Favorite Meatballs as seen on GTU--

2009-05-05T14:45:00.000-07:00

This recipe was featured today on Good Things Utah and looks delicious. Check out Jenny Stanger's book called Dinner on Ice at her website FreezerDinner.com for more great tips and meals. I love bulk freezer cooking and can't wait for my copy to come in the mail to get more good ideas.

My Favorite Meatballs
Yield: 20 meatballs, Meatballs will last up to 4 months frozen

Ingredients:
1 large onion, finely diced
1 C seasoned breadcrumbs
1/2 C water
2 cloves garlic, minced
1 1/2 lb lean ground beef
2 T parsley flakes
1 C grated Parmigiano Reggiano cheese
2 large eggs
2 t salt

Method:
Preheat oven to 350 degrees. In a hot skillet sauté diced onions with olive oil and cook for 5 minutes until translucent. Add the garlic and sauté another 2 minutes. Remove from heat and cool. In a large bowl, mix together the meat, eggs, cheese, parsley and bread crumbs. Add the onions and season with salt. Use your hands to mix it together. Add the water, it should be quite wet. Shape into golf ball size balls. Place meatballs in a hot skillet to brown the sides. Then place them on a cookie sheet and bake them for about 15 minutes. Cool and then use some right away and freeze the rest. Freeze on a cookie sheet for 1 hour (flash freeze) then pour all meatballs into a large zip top bag, label and freeze.To serve: Warm meatballs in the microwave and serve with spaghetti sauce on bread, over noodles, with a sour cream sauce or served as appetizers with a BBQ sauce etc...

Swedish Meatball Sauce:
Yield: Serves 4

Ingredients:
6 oz sour cream
1 (10 oz) can cream of chicken (or mushroom) soup
1 Cup of water

Method:
Mix together the sour cream, soup and water in a medium sauce pan and stir until boiling. Salt and pepper to taste (you can add in crumbled bacon and sliced green onions for freshness and flavor) add 8-10 defrosted meatballs to the sauce and serve over a cooked pasta of your choice.

Pizza Crust

2009-05-04T12:02:00.000-07:00

I have been making homemade pizza's at our house a lot lately and would love to find a recipe so I don't have to keep buying the dough. I came across this one and heard it's the best. Can't wait to try it tonight:)

Ingredients:
1 Tbsp. active dry yeast
1 cup warm water (105 to 115 degrees F.)
1 tsp. sugar
1 tsp. salt
1 Tbsp. vegetable oil
2 1/2 cups flour
Directions:
Dissolve the yeast in the water. Add the oil, salt and sugar. Let yeast mix sit for about 5 minutes. Add the flour and mix well.
Dump onto a floured surface. Knead into a smooth dough (about 5 minutes). Roll out and press down on a greased pizza pan (if you have it, dust with cornflour after greasing the pan).
Add toppings.
Bake at 425 degrees for around 12-15 minutes, until the crust looks crispy and lightly browned.

Tummy Yummy's

{Creamy Baked Potato Soup}

--Candy Cane Snowballs--

Avocado Grilled Cheese Sandwiches

~THE Perfect Party Punch~

Gingerbread Cookies

Healthy Chicken Enchiladas

◘◘Baked Creamy Chicken Taquitos◘◘

○○Cafe Rio Sweet Pulled Pork Salad○○

{Quinoa Burgers}

Quinoa Burgers -

~Quinoa Recipes~

~Nutella Cupcakes~

--unstuffed pepper bake--

--Chocolate Andes Cookies--

Homemade Taco Seasoning

○Wonderful Stuff○

Breakfast Casserole!!

{THE Perfect White & Chocolate Frostings}

Peppermint Fudge Cupcake Jars --

▬Candy Cane Cookies▬

{Crockpot Chicken Nachos}

~Sugar & Honey Glaze~

•Cranberry-Orange Jello Salad•

Baked Pumpkin French Toast

And no surprise....but it tastes even better with cool whip too. YUM. My favorite pumpkin recipe to date? I think so!

{Cinnamon Toasted Pumpkin Seeds}

-Pepperoni Poppers-

Dinner in a PUMPKIN

•Oreo Truffle Surprise Cookies•

The Best Pumpkin Chocolate Chip Cookies Ever!!

○YuMmY Caramel Apples○

Honeyed Banana Berry Cake Cookies

•Chocolate Chip Cookie Bars•

Monkey Bread!

-- Give Me S'more Cupcakes --

Yummy Salads --

No Name DELICIOUS Salad:)

Crock Pot Scalloped Potatoes & Chicken

Chocolate Drop Cookies --

☼When Life Gives You Lemons...☼

○Mini Cupcakes○

Steaming Veggies

~Peanut Butter & Jelly Cuppycakes~

{Red Velvet CUPCAKES}

-:-Roasted Banana Cinnamon Rolls-:-

BBQ FAVORITES

FrUiT PiZzA - 4th of JULY StYle

Festive 4th of July...Fruit & Yogurt Parfaits!!

-Baked Beans-

○Crock Pot Potatoes○

Funeral Potatoes

--Brownie Sheet Cake--

Chicken Veggie Casserole

*Cornbread and Fluffy Honey Butter*

Chicken Crescents

Easy "Pleasey" Taco Salad

=TaCo BaKe=

Chocolate Chip Cookie's With a TWIST!!

{Chocolate Chip Carmel Bars}

○Tator Tot Casserole x2○

--BBQ Chicken--

○RESURRECTION ROLLS○

○Reese's Peanut Butter Egg Cookies○

•BEST EVER Banana Bread•

April Fool's Dinner

Chicken Taco Soup

WEIGHT WATCHER'S FRUIT SALAD

♣GREEN Velvet Cake Balls♣

BROCCOLI SOUP

(Somewhere Over the RaInBoW)

Smothered Burritos in Green Chili Sauce

♣ St. Patty's Day Food ♣

~ReD VeLvEt CaKe~

^High Altitude Baking^

*Cake Mix Tips*

•Scrumptious Soft Pretzel's•

♥YUMmy Valentines Day Treats♥

◘TORTELLINI SOUP◘

~Cream Cheese Vegetable Soup~

Cornbread and Fluffy Honey Butter

Cake Mix Tips

Pizza Crust