Monday, November 16, 2009

Corny Cookies

Don't these look super fun!

From FamilyFun Magazine

These candy-topped treats are a blast for kids to help decorate for your feast -- or a Thanksgiving school party. You can use our sugar cookie recipe here or store-bought dough.

  • 1/2 cup butter
  • 1 cup sugar
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Vanilla frosting

Green fruit leather
M&M's or Reese's Pieces candies

  1. Using an electric beater, cream the butter and sugar in a large bowl. Add the egg and vanilla extract and mix well. In another bowl, combine the flour, baking powder, and salt. Mix in the flour a little at a time until the ingredients are well combined. Chill the dough for several hours or overnight.

  2. Heat the oven to 350 degrees. Divide the dough into 3 parts. Working on a floured surface with one part at a time, roll out the dough to a 1/4-inch thickness. Using a knife, cut out corncob shapes about 4 inches long. Place the cookies on ungreased baking sheets and bake for 9 minutes or just until the edges brown. Let the cookies set on the sheets for about 2 minutes, then transfer them to a wire rack to cool completely.

  3. Frost the cooled cookies. Next, use kitchen shears to cut husks from the fruit leather to fit the sides of each cookie. Press the husks in place atop the frosting, with the tips down a bit. Now fill in the middle with candy kernels gently pressed into place. Makes about 1 1/2 dozen cookies.

Friday, November 6, 2009

Menu Planning Made Easy!!!

Pocket Full of Posies: Perfect Pocket Meal Planning....I'm in love! I hate trying to figure out what to make for dinner. Well they make it EASY! They provide you recipes as well as their pocket feature. See video here. They do 5 days of recipes each week; they leave 2 days for leftovers or going out...I figure on the extra days I can use my own recipes too.
Go to pricing to see their recipe/plan options. I think I'm going to buy their monthly plans.

Or try for their giveaway of one week pocket plan on I Love the Way She Blogs.

Tuesday, September 8, 2009

Turtle Cheesecake

  • 1 1/2 C finely crushed vanilla wafer cookies (about 40 cookies)
  • 1/4 C Butter
  • 2 packages (8 oz each) Cream cheese, softened
  • 1/2 C Sugar
  • 2 tsp Vanilla
  • 2 eggs
  • 1/4 C Hot fudge topping
  • 1 C Caramel topping
  • 1/2 C coarsely chopped Pecans
1. Heat oven to 350. Mix cookie crumbs and butter in medium bowl. Press firmly against bottom and side of pie plate, 9 x 1 1/4 in. ( I use a spring form pan).

2. Beat cream cheese, sugar, vanilla and eggs in large bowl with electric mixer on low speed until smooth. Pour half of the mixture into pie plate.

3. Add hot fudge topping to remaining cream cheese mixture in bowl; beat on low speed until smooth. (Or I poured hot fudge topping into pie plate and swirled in with a knife and then added rest of cream cheese mixture on top). Spoon over mixture in pie plate.

4. Bake 40-50 minutes or until center is SET (touch with your finger and it should give a little, but not sink in.) Cool at room temperature for 1 hour. Refrigerate for 2 hours at least...until chilled. Serve with caramel topping and pecans. Store covered in refrigerator.

*To cut cheesecake, dip knife into hot water and then cut slices, redipping knife into hot water every so often. This keeps the cheesecake slices together nicely.

Recipe from Betty Crocker Bridal Edition cookbook.

Man my pictures turned out so I want more cheesecake! =D
BTW a 2 year old helped me make this! Thanks Brynn!

Thursday, August 13, 2009

Mexican Chicken "Lasagna" from Pampered Chef

  • 2 lbs. or 3 C diced or shredded cooked chicken (can substitute can chicken)
  • 1/4 C lightly packed FRESH cilantro leaves
  • 1 pkg. (8 oz) cream cheese
  • 2 C (8 oz) Monterrey Jack cheese, divided (I used Colby and it was still great)
  • 1 med. onion (about 2/3 C chopped)
  • 1 can (28 oz) Enchilada Sauce
  • 12 (6 in.) corn tortillas (I used tortilla chips)
1. Soften cream cheese ( I always leave mine out a couple hours before making) .Chop cilantro. Mix cilantro, cream cheese, and 1 1/2 C of cheese. Chop onion, set aside.

2. Spread 2/3 C of enchilada sauce over bottom of Deep Covered Baker (from Pampered Chef) (Using the deep covered baker, you can make this meal in the MICROWAVE! So sweet, doesn't heat up your house and tastes delicious). If you don't have one I'm sure you can cook this in the oven in a 9x13 pan.

3. To assemble "lasagna": Spread tortilla chips on top of enchilada sauce. Scoop half of the cheese - cilantro mixture over. Top with 1 C Chicken and 1/3 of the onion. Repeat layers one at a time.

4. MICROWAVE, covered on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes.

Really yummy! Another recipe I'll make often just like the Pampered Chef Taco Ring.

Fudgy Oatmeal Bars

  • 2 C packed Brown Sugar
  • 1 C Softened Butter
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 C Flour
  • 1 tsp Soda
  • 1/2 tsp Salt
  • 3 C Oatmeal

  • 1 pkg Chocolate Chips
  • 1 can Sweetened Condensed Milk
  • 2 TBSP Butter
  • 1 tsp vanilla
  • 1/2 tsp Salt
Mix first section like cookies which means to me mix sugar and butter first and then add eggs. Then add everything else. Put 1/2 to 3/4 in bottom of 9x13 pan.

Melt together right column in a saucepan on low heat. Pour over unbaked crust. Sprinkle clumps of remaining crust on top.

Bake at 350 for 25- 30 minutes.

I love this recipe. I make it often! Thanks to my old roommate Kelly. I got the recipe from her.

* I usually use 3/4 of the cond. milk and 1/2 - 3/4 of the chocolate chips because it get super super gooey and it just depends on my mood.
In the picture above I actually substituted 1 snack size applesauce (4 oz) in for the 1/2 the butter. I've noticed if you add applesauce to recipes; it makes things fluffier. For example I like to add 1 snack size applesauce into my pancakes. I follow the Krusteaz recipe as is and then add the applesauce....really yummy!

Tuesday, June 30, 2009

Fruit-Filled Coffee Cake

I took this recipe from this blog Delicious Dishes
I added about a 1/2 a tsp extra of cinnamon. I forgot that I didn't have powdered sugar so no frosting, but it still tasted great.

This recipe is another from the Kraft Food and Family Magazine. You can find it here. It was so simple and so tasty. Next time I’m going to try blueberry. Yum!

Fruit-Filled Coffee Cake

1 pkg. (2-layer size) white cake mix (I tried this again with lemon cake mix - and it was amazing!)
1 tsp. ground cinnamon
1 cup Breakstone’s or Knudsen Sour Cream
3 eggs
¼ cup water

1 can (21 oz) cherry pie filling

½ cup Planters Sliced Almonds, toasted*
1 cup powdered sugar
1 ½ T milk

Heat oven to 350 degrees. Beat first 5 ingredients with mixer until well blended. Pour into greased and floured 13x9 pan; top with spoonfuls of pie filling.

Bake 35 minutes or until toothpick inserted in center comes out clean; sprinkle with nuts. Cool 10 minutes.

Mix sugar and milk; drizzle over cake. Cool completely.

Note: If glaze is too thick, add milk by teaspoonfuls until thin enough to drizzle.

* We did not use the almonds because the cake was for a lot of people and not everyone likes them.

Wednesday, June 24, 2009

Cherry Chocolate Layered Brownie Cake

I based my recipe of this one from Picky Palate.

Instead of using eggs and cooking the cream cheese part. I just did the cream cheese and sugar with a little bit of hot fudge swirled in. Then I decided to just add 1/3 of cherry pie filling in the middle....As you can see mine isn't as pretty.
Also I put the brownie on the bottom to make it more stable and just did one layer of cake and use the other cake for my husband since he just likes plain cake.
It's pretty sweet tasting and rich. Also I used a homemade vanilla frosting instead because that's a lot of chocolate. I wouldn't take this to a potluck where it would compete with other desserts because it's just too rich.

Double Chocolate Cheesecake Layered Cake

2 8 oz packages softened cream cheese
1/2 Cup sugar
2 eggs
1 brownie mix 9x13 inch size
1 chocolate cake mix
Favorite Chocolate Frosting Recipe, prepared (tripled)

1. Preheat oven to 350 degrees F. Place cream cheese and sugar into a stand or electric mixer bowl. Beat until softened. Beat in the eggs until smooth. Pour into a wax paper lined and greased 9 inch springformpan. Bake for 35-40 minutes or until middle is set and not jiggly. Remove and let cool completely. Refrigerate overnight or for 2-3 hours. Carefully remove sides and transfer to wax paper (I used a giant spatula to help, it's ok if it breaks a little, just piece it together and freeze cheesecake for 30 minutes to firm).

2. Prepare brownie mix according to package directions and divide evenly into a wax paper lined and greased 9 inch cake pan. Bake for 25 minutes or until toothpick comes out clean from center. Let cool completely then carefully turn over onto wax paper; set aside.

3. Prepare cake mix according to package directions and pour into 2 wax paper lined 9 inch cake pans. Bake for 25 minutes or until toothpick comes out clean from center. Let cool completely then carefully turn over onto wax paper; set aside.

4. Place one of the chocolate cake layers onto a cake stand. Spread with a thin layer of chocolate frosting then layer with the brownie. Spread brownie with a thin layer of frosting then top with cheesecake layer. Spread with a thin layer of frosting then layer with remaining chocolate cake layer. Spread entire cake with remaining chocolate frosting. Chill until ready to serve.

Monday, May 25, 2009

Cheese Cake

1 1/2 cups finely crushed graham crackers (1 pkg)
1 Tb sugar
1/2 c butter or marg.
press the crust into the bottom of your spring form pan and about 2 in up the side
Cook at

3 8oz pkgs cream cheese
1 c sugar
2 Tb all purpose flour
1 tsp vanilla
1/4 c milk
3 eggs slightly beaten

in a large bowl, beat cream cheese, 1 c sugar, flour, and vanilla until combined
beat in milk until smooth
STIR by hand the eggs into the mix
pour the mixture into the spring form
bake at 375 for 40 to 45 min. or until 2 1/2 in area around outside edge appears set when gently shaken
Cool for 15 min
use sharp small knife to loosen crust from sides of pan / cool 30 min more
Remove sides of pan and cool completely on wire rack
Cover and chill at least 4 hours, but over night works best. Before you serve it remove it from the bottom part of the spring form. I do this with a thin but large metal spatula flipper thing.

Use mini cupcake holders for these....doing it this way is easier if you've never made cheese cake before!

save half of the mixture out and pour the other half into the pan
melt 4 oz semisweet chocolate (I use chocolate chips) then stir the melted chocolate into the remaining mixture
you then pour that filing over the top of the regular cheesecake mixture and swirl with a knife to marbleize it

Tuesday, May 19, 2009

Crusty French Bread

This recipe produces two crusty and chewy loaves that are so good and much better than store bought.

2 cups warm water
1 tablespoon yeast
1 tablespoon vegetable oil
1 tablespoon sugar
2 teaspoons salt
5-5 1/2 cups bread flour

1. Dissolve yeast in warm water (110 degrees) and sugar in lare bowl; allow yeast to proof or foam (about 10 minutes).
2. Add salt, oil, and 3 cups flour; beat for 2 minutes.
3. Stir in 2 cups flour to make a stiff dough.
4. Knead until smooth and elastic, about 10 minutes.
5. Place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled.
6. Punch down and divide in half.
7. Shape dough into two long slender loaves.
8. Grease and sprinkle with cornmeal either a french bread pan or large cookie sheet.
9. Place loaves in pan and cit diagonal gashes on top of each loaf.
10. Cover and let rise until doubled.
11. Bake at 375 degrees for about 30 minutes
12. Note: You can sprinkle or spray water on loaves during baking if you want a really crunchy crust.

Thursday, May 14, 2009

Chicken Rolls

2 chicken breasts, cooked and shredded
1 (8 oz) package cream cheese, softened.
1/4 cube butter
1/2 medium size onion, chopped well
2-3 ribs celery, chopped well
2 (8 count) packages crescent refrigerator rolls

In small sauce pan, saute onion and celery in butter. In cowl, mix chicken, cream cheese onion and celery. Spread onto crescent rolls and roll them up. Cook according to package. This is really good with mashed potatoes and gravy!

Mom's Meatloaf

2 lb hamburger
2 eggs
2 slices bread (torn apart)
2 tablespoons mustard
1/4 c. ketchup
1/4 c. salsa

Mix all the above ingredients together and put in bread loaf pan. Mix together sauce and pour on top. Bake at 350 degrees for 1 hour.
2 tablespoons white sugar or 1/2 cup brown sugar. Mix ketchup and sugar together and spread over meatloaf.

Tuesday, April 28, 2009

Cinnamon Oatmeal Pancake Mix

Cinnamon Oatmeal Pancake Mix
from the Mr Collection

Shonda's note: You can use quick or regular oats. I usually use all whole wheat flour instead of all-purpose flour.
  • 4 cups quick cooking oats
  • 2 cups all-purpose flour
  • 2 cups whole wheat flour
  • 1 cup non-fat dry milk
  • 3 Tablespoons baking powder
  • 2 Tablespoons cinnamon
  • 1 and 1/4 Tablespoons salt
  • 1/2 teaspoon cream of tarter
Makes about 8 cups of mix. Combine all ingredients. Seal tightly and store in a cool place.

To prepare pancakes:
  • 2 eggs
  • 1/3 cups vegetable oil
  • 2 cups of mix above
  • 1 cup water
In a large mixing bowl, beat the eggs. Beat in the vegetable oil. Next, mix in the mix alternately with the water. Scoop in heaping Tablespoon amounts per pancake onto a lightly greased skillet set at medium-high heat. Cook until the tops show broken bubbles (2 to 3 minutes). Turn and cook about 2 to 3 minutes more, until golden brown. Make 12 5-inch pancakes.

Dru's Famous Chocolate Chip Cookies

2 c. sugar
1 tsp. salt
2 c brown sugar
2 tsp. baking soda
4 eggs
2 tsp vanilla
1 c. crisco
(*secret ingredient: 1 to 1 1/2 c. coconut)
1 stick butter
4-5 c. flour
3 c. choc. chips
(optional: 1 c. cocoa or chopped cashews)

Directions: Mix wet ingredients and dry ingredients separately then add dry ingredients slowly to wet mixture. Add chocolate chips last!

Bake at 375 degrees for 10 minutes

Sunday, April 26, 2009

Pot Roast Slow Cooker

I took this recipe from some other site....I think Crockpot Dinners, but altered here's what I did. I loved it and will definitely make again! First time I made one that turned out well!

  • 1 large onion, diced
  • 1-2 cup baby carrots
  • 1 rib celery, sliced 1/4 inch thick
  • 3-4 potatoes cut in chunks (I didn't peel mine because I was too lazy)
  • 2 cloves garlic, chopped
  • 1 boneless chuck roast (about 3 pounds) (at Broulims and Albertsons any of the meats that says Pot Roast on them work)
  • 1 teaspoon olive oil plus 2 tablespoons
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 can beef broth (I only had one so I used a can of chicken broth as well)
  • 1 can of water ( I used the beef broth can)


1. In 5- to 5 1/2-quart slow cooker, layer onion, carrots, potatoes, celery and garlic. Rub the roast all over with the 1 teaspoon olive oil; season the roast with the salt and pepper. Place the chuck roast on top.

2. Add in broth and water. (Again I added extra liquid because my slow cooker tends to get dry and crusty on the edges when there's not enough liquid. It turns into more of a soup than a stew though)

3. Cover slow cooker; cook on high heat for 6 hours.

"Hawaiian" Chicken Slow Cooker

I kinda made this recipe up. It tasted pretty good, reminded me of Hawaiian Haystacks a little.

2 chicken breasts (whole)
10 oz orange marmalade jam (mango or apricot would work too)
1 sweet potato (round slices)
4 pieces of pineapple or 1 can pineapple (chunks)
1 small sweet onion
3 TBSP soy sauce
1/4 jar of sweet and sour
1-2 Cup water

Throw everything together in a slow cooker. I cooked on the 8 hour setting, but it was really done in 4 hours. I add water because in my slow cooker if there's not enough liquid, everything sticks and gets dry on the edges.

Tuna Dip

Have lots of tuna especially from WIC? Here's an easy recipe besides having tuna fish sandwiches.

2 cans of tuna
8 oz cream cheese
4 TBSP salsa
3 dashes onion powder
1 TBSP lemon juice
salt and pepper to taste

Mix all together. Eat with crackers. Really like tuna, I would add another can of it then because this dip isn't very strong. I looked at some tuna dip recipes and kinda combined some. Plus I didn't really measure anything so you might want to add more salsa too.

Tuesday, April 21, 2009

Cool Food Tips

Banana Knowledge
Peel a banana from the bottom and you won't have to pick the little 'stringy things' off of it. That's how the primates do it.
Take your bananas apart when you get home from the store.
If you leave them connected at the stem, they ripen faster.

Store Cheese

Store your opened chunks of cheese in aluminum foil.
It will stay fresh much longer and not mold!

Selecting Peppers

Peppers with 3 bumps on the bottom are sweeter and better for eating.
Peppers with 4 bumps on the bottom are firmer and better for cooking.

Reduced Grease Ground Beef

Add a teaspoon of water when frying ground beef.
It will help pull the grease away from the meat while cooking.

Enriched Scrambled Eggs

To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat
them up.

Cool Brownies

For a cool brownie treat, make brownies as directed. Melt Andes mints in
double broiler and pour over warm brownies. Let set for a wonderful
minty frosting.

Taste of Garlic

Add garlic immediately to a recipe if you want a light taste
Of garlic and at the end of the recipe if your want a stronger taste of

Leftover Snickers

Leftover snickers bars from Halloween make a delicious dessert. Simply
chop them up with the food chopper. Peel, core and slice a few apples.
Place them in a baking dish and sprinkle the chopped candy bars over the
apples. Bake at 350 for 15 minutes!!! Serve alone or with vanilla ice
cream. Yummm!
I also make snickers salad where you chop up the apple cover in lemon
juice, chop up snickers and mix together with some cool whip! There is
no better fruit salad in the world! Thanks Betty!

Reheat Pizza

Heat up leftover pizza in a nonstick skillet on top of the stove & put a
lid on it, set heat to med-low and heat till warm. This keeps the crust
crispy. No soggy micro pizza. I saw this on the cooking channel and it
really works.

Easy Deviled Eggs

Put cooked egg yolks in a zip lock bag. Seal, mash till they are all
broken up. Add remainder of ingredients, reseal, keep mashing it up
mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg.
Just throw bag a way when done easy clean up.

Expanding Frosting

When you buy a container of cake frosting from the store, whip it with
your mixer for a few minutes. You can double it in size. You get to
frost more cake/cupcakes with the same amount. You also eat less sugar
and calories per serving.

Reheating refrigerated bread
To warm biscuits, pancakes, or muffins that were refrigerated, place
them in a microwave with a cup of water. The increased moisture will keep the
food moist and help it reheat faster.

Wednesday, April 8, 2009

Food Storage Made Easy Binders

They are giving a way a binder to several winners that will help you with food storage and make it easier! See how you can win or buy one later. It includes great recipes using food storage!

Monday, March 16, 2009

Chocolate Mousse

Makes 6-8 Servings

1 pkg Large instant chocolate pudding (5.9 oz)
1 ½ cup Milk
6 oz Chocolate chips, melted
12 oz Cool Whip
2 cup Whipping cream, whipped

Mix chocolate pudding with half the milk required by box directions. Add melted chocolate chips and mix well. Stir in Cool Whip and whipped cream; chill.

Chocolate Cookies

Makes 2 dozen cookies

1 box Duncan Hines Devil’s Food cake mix
1/3 cup Vegetable Oil
2 Eggs

Combine ingredients to form a very thick dough. Use a cookie scoop to form balls of dough. Roll balls in granulated sugar. Cover cookie sheet with parchment paper or aluminum foil. Place cookie balls 2 inches apart, 12 cookies per sheet. Flatten each cookie to ½ inch in height, with a glass dibbed in sugar to prevent sticking. Bake at 375 degrees for 9-11 minutes, until cracks appear on top of cookies. Cool on cookie sheet. Cookies also freeze well!

German Pancakes

Makes a 9x13 pan

½ cup Butter
6 Eggs
1 tsp Salt
1 cup Flour
1 cup Milk

Preheat oven to 400 degrees. Melt butter and then pour into a 9x13 pan. Place pan in the refrigerator until the butter hardens. In a bowl, mix the rest of the ingredients. Then pour on top of butter. Bake for 10-15 minutes. Note: Do not place on top rack because it will bubble and foam more than a few inches.


2 ½ cup Warm water
2 TBS Sugar
2 TBS Yeast
2 TBS Oil
1 TBS Salt
6-8 cup Flour

Mix together all ingredients. Add the flour until the dough is not very sticky. Let rise in bowl for 5 minutes. Then form into loaves, rolls, or place bread pans. Let rise until rolls/loaf doubles in size. Then bake at 400 degrees for 15 minutes.

Optional: While cooling, you can paint on top a beaten egg or rub butter on rolls.

Tuesday, March 10, 2009

Chicken Salad (w/ Fruit)

Makes about 6 servings

2 lbs Raw chicken breast
2 cups Chopped celery
3 Bread and Butter pickles, (abt 24 slices), diced
3 Green onions, chopped
15 oz Pineapple tidbits, drained
2 oz Sliced almonds, toasted
1 ½ cup Seedless red grapes
1 Apple, chopped
8 oz Water chestnuts, drained
1 cup Mayonnaise
2 tsp Sugar
½ tsp Salt
1/8 tsp Pepper

Boil raw chicken in salted water for one hour; drain water and de-bone chicken. Cut chicken into bite-sized pieces. In a large bowl, combine chicken, celery, pickles, green onions, pineapple, toasted almonds, grapes, apple and water chestnuts. Set aside. In a small bowl, stir together mayonnaise and sugar. Stir into chicken mixture; add salt and pepper. Cover; refrigerate several hours.

Chicken Salad

Makes 10 servings

5 cups Chicken breast, cooked, shredded
6 Hard-boiled eggs, chopped
3 cups Chopped celery (4 lg stalks)
¼ cup Minced onions
¼ cup Lemon juice
2 cups Real Mayonnaise
2 cups Shredded cheddar cheese
2 cups Salted cashews
Craisins (opt)

Mix together all ingredients except cheese, cashews, and Craisins. Add cheese and cashews just before serving. Serve with Craisins on the side, and with fresh bread, or serve in pita bread.


Makes about 40 cookies

1 cup Soft margarine
1 ½ cup Sugar
2 ¾ cup Flour
2 Eggs
2 tsp Cream of tartar
1 tsp Soda
¼ tsp Salt
3 TBS Sugar
3 tsp Cinnamon

Beat margarine, sugar and eggs thoroughly. Sift together flour, cream of tartar, soda, salt and stir into wet mix. Form dough into balls the size of walnuts. Roll in mixture of cinnamon and 3 TBS sugar. Place 2” apart on ungreased baking sheet. Bake at 400 degrees for about 10 minutes.

Lemon Bars

1 cup Butter, melted
½ cup Powdered sugar
2 cups Flour
6 TBS REAL lemon juice
¼ tsp Salt
¼ cup Flour
4 Eggs
2 cups Sugar
½ tsp Baking Powder

Crust: Combine butter, sugar, and 2 cups flour to form crust. Press into 9” x 13” pan. Bake at 350 degrees for 15 minutes.

Filling: Mix ¼ cup flour, eggs, sugar, baking powder, lemon juice, and salt together. Pour onto warm crust. Bake at 350 F. for 25 minutes. Cool; sprinkle with additional powdered sugar. Cut into small squares; serve warm or cold.

Sugar Cookies

Makes about 70 cookies

2 cups Sugar
1 cup Butter
1 cup Milk
2 Eggs
1 tsp Cream of Tartar
½ tsp Salt
1 tsp Vanilla
7 cups Flour

Cream sugar and butter together. Add milk, eggs, cream of tartar, salt, and vanilla. Add flour until dough is stiff enough to roll. Roll dough and cut with cookie cutters. Place cookies on greased cookie sheet. Bake at 375 F. for 15 minutes. Cool on rack; decorate as desired.

Orange Rolls

1 cup Scalded milk
5 TBS Shortening
2 Eggs
4 TBS Sugar
1 tsp Salt
1 TBS Yeast
4 cups Flour

½ cup Sugar
6 TBS Melted butter
1 Orange peel grated

Stir shortening into scalded milk and let the shortening melt. While shortening is melting, beat 2 eggs in separate bowl. When milk is cooled, add beaten eggs, sugar, salt, and yeast. Mix and stir. Add 4 cups of flour to create sticky dough. Cover with a dish towel and let rise for 1-1 ½ hours (until it doubles in size).

While dough is rising, mix together the filing ingredients. When dough is ready, roll it out in a large rectangle and spread the filing on it. Then roll it up like a cinnamon roll and cut it into about 1-1 ½ inch circles. Let these rise for about an hour. Then bake at 400 degrees for about 10 minutes.

Sunday, March 8, 2009

Carrot Cake with Cream Cheese Frosting

I took this recipe from Sara Brown and attempted it...didn't turn out too bad but I did make a couple of mistakes as noted....

2 c flour
1 tsp salt
1 tsp baking soda
2 tsp cinnamon

1/2 c coconut, ground
1/2 c walnuts, ground
1/2 c raisins, ground
3 cups carrots, peeled and grated
2 c sugar
1 c oil
4 eggs

1. Measure dry ingredients into a bowl and mix.
2. Grind coconut, walnuts, and raisins in food processor till very fine. (I just used my food chopper...not as fine, but still does a decent job) Set aside. Peel and grate carrots (I accidentally just chopped them in the food chopper....still turns out well). Set aside.
3. In a separate bowl combine sugar and oil and mix well. Add eggs and beat till creamy. Add dry ingredients and beat until well blended. Add nut mixture and carrots and beat until blended.
4. Pour batter into a greased and floured 9 x 13 inch pan. Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean. When cake is completely cool, frost with cream cheese frosting. For cupcakes it only took about 15 minutes.

*Cream Cheese Frosting (From Betty Crocker Cookbook)

1 - 8oz pkg cream cheese, softened

1/4 C butter

2-3 tsp milk

1tsp vanilla

4 C powdered sugar

Beat cream cheese, butter, milk and vanilla in medium bowl with electric mixer until smooth. Gradually beat in powdered sugar, 1 C at a time until smooth and spreadable. If making cupcakes, probably only need 1/2 of frosting.

Remember to put frosting in fridge as well as anything that was frosted because of cream cheese.

Thursday, February 26, 2009

Gingerbread Boys

Makes 12 (6”) boys or 36 (3”) cookies

1 cup Brown sugar (packed)
1/3 cup Shortening (softened)
1 ½ cup Dark molasses
2/3 cup Cold water
7 cup Flour
2 tsp Soda
1 tsp Salt
1 tsp Allspice
1 tsp Ginger
1 tsp Cloves
1 tsp Cinnamon

In mixing bowl, combine brown sugar, shortening, and molasses; mix thoroughly. Stir in cold water. In separate bowl, mix together flour, soda, salt, allspice, ginger, cloves, and cinnamon. Stir dry ingredients into wet mixture. Chill dough.

Roll dough out very thick (1/2”). Use cookie cutter to cut out cookies and use a spatula to transfer to a lightly greased baking sheet. Press raisins (or gumdrops or red hots) into dough for eyes, nose, mouth, and buttons. Bake in 350 degree oven for 12-15 minutes. Cool slightly then carefully remove from baking sheet.


Makes 60 cookies

¾ cup Shortening
1 cup Brown sugar
¼ cup Molasses
1 Egg
2 ¼ cup Flour
2 tsp Soda
½ tsp Salt
1 tsp Ginger
1 tsp Cinnamon
½ tsp Cloves

Cream together shortening, brown sugar, molasses, and egg till light and fluffy. Sift together dry ingredients; stir into molasses mixture till blended. Form into small balls. Roll in granulated sugar and place 2 inches apart on greased cookie sheet. Bake at 375 F. about 8-10 minutes, when cracks appear on top. Remove from pan immediately.

Buttermilk Pancakes

Serves 6-8

2 cups Flour
2 TBS Sugar
2 tsp Baking powder
1 tsp Baking soda
1 tsp Salt
2 Eggs
2 cups Buttermilk (or milk + 1 TBS lemon juice)
4 TBS Oil

Add dry ingredients together into a mixing bowl. Add beaten egg, water and oil. Beat just until batter is smooth. Drop onto hot griddle.

Baking Powder Biscuits

Makes about 12 biscuits

2 cups Flour
3 tsp Baking powder
1 TBS Sugar
¾ tsp Salt
½ cup Shortening or margarine
¾ cup Milk

Preheat oven to 450 F. Mix flour, baking powder, sugar, and salt. Cut shortening in finely. Stir in milk to make a soft dough. Knead (or mix) for about 30 seconds. Roll into small balls and place on ungreased baking sheet. Bake at 450 F. for 10-12 minutes.

Creamed Eggs

Makes 4 Servings

4 TBS Margarine or butter
4 TBS Flour
½ tsp Salt
¼ tsp Pepper
2 Cups Milk

Boil 6 eggs until hard-cooked. Peel eggs, then slice each egg in small chunks.
Heat margarine in 1 ½ quart saucepan over low heat until melted. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add egg slices to sauce. Heat a few more minutes, until eggs are warmed. Serve over biscuits or toasted bread.

Deviled Eggs

Makes 12 Deviled Eggs

6 Hard-cooked eggs, cooled
½ tsp Dry mustard (or yellow mustard)
1/8 tsp Salt
Dash of pepper
2-3 TBS Mayonnaise
1 ½ tsp Vinegar
1 TBS Sweet pickle relish

Remove shells from eggs and halve lengthwise. Carefully remove yolks and place in small bowl. Mash yolks with fork and add remaining ingredients except paprika; mix until fluffy. Fill egg white halves with yolk mixture. Sprinkle with paprika. Refrigerate until serving.

Beef and Broccoli

Tastes like Panda Express
(Makes 6 servings)

1/2 lb Beef (thinly cut, not roast)
1/2 Cup Soy Sauce
1 large head Broccoli
3 TBS Oil
1 TBS Minced Garlic
½ tsp Pepper
½ tsp Celery Seed (opt.)
1 ½ tsp Sesame seeds (opt.)
1 TBS Brown Sugar
1 tsp White Sugar
2 TBS Cornstarch
1/4 Cup Water
Serve over rice

Cut beef into thin strips and marinate in the soy sauce for 30 minutes or more (however long you would like).

Boil Broccoli for about 10 minutes (cooked, but not soft), and strain out the water.

Put Oil in a large frying pan or wok along with the meat and marinade on low. Sprinkle garlic, pepper, celery seed, and sesame seeds on top0 of the cooking meat. If there is not enough liquid, add a little soy sauce or water to keep the meat juicy and tender. Cook the meat until it is not pink. Sprinkle on the brown sugar and white sugar.

Mix cornstarch and water in a separate cup until cornstarch is dissolved, then add by spoonful into cooking meat sauce until sauce is desired consistency. Then add the broccoli to the meat. Mix the broccoli in well with the meat and cook until the broccoli is ready (about 10 mins). Then serve over rice.

Wednesday, February 25, 2009

Quick and Easy Chicken Noodle Soup

(Taken from Yummy Yummy for your Tummy) To me it tastes similar to Progresso soup

With Fall here and Winter on the way, it also becomes soup season! I love easy-to-make soups. This is one I make quite frequently--it is super easy to make and doesn't take very long.

4-5 cups chicken broth
1-2 cups water
2 cups carrots, sliced
1/4 cup dried onion (or 1/2 cup onion)
4 stalks celery, sliced
1 cup peas
1 1/2 cups cooked chicken
1 can cream of chicken soup
8 oz wide egg noodles
2 TBSP parsley (optional)

Combine your broth, water, vegetables, chicken and seasonings in a large pan and bring to boil on medium heat. Cook until vegetables are just tender (25-30 minutes). Add egg noodles and boil for 6-8 minutes, or until noodles are done. (You may need to add a little more liquid--just add water a bit at a time.) Add cream of chicken soup. Cook until heated through.

Basic Sweet Roll Dough

  • 2 TBSP dry yeast
  • 2 C warm water
  • 1/2 C sugar
  • 1/2 C margarine (melted)
  • 1/2 C nonfat dry milk
  • 4 1/2 - 5 1/2 C flour

Mix yeast, warm water and then sugar together. Then add rest of ingredients. Mix. Let it rise in dark place until it doubles. Take a ball of dough and roll like a snake and twist into each other tucking the end in...spiral little balls of dough in the end.

Bake 375-400 degrees for 8-10 minutes. Butter tops while hot.

Works great for stews, soups, Thanksgiving, etc.

Poppy Seed Bread

Beat 3 eggs. Add 1 1/8 c oil and 2 1/4 c sugar.

Sift together 3 c flour, 1 1/2 tsp salt and 1 1/2 tsp baking powder.

Alternate flour mixture with 1 1/2 c milk and add to egg mixture.

Add 1 1/2 tsp almond extract, 1 1/2 tsp butter flavoring extract, 1 1/2 tsp vanilla, 2-4 Tbsp poppy seeds.

Grease and flour 2 loaf pans. Pour in batter. Back at 350 degrees for 1 hour. Cool and remove from racks. Cover with glaze.

Glaze: Heat 1/4 c frozen orange juice concentrate, 3/4 c powdered sugar, 1/2 tsp vanilla, 1/2 tsp almond extract, 1/2 tsp butter flavoring extract. Stir until smooth.

Poke holes in bread. spoon glaze over bread.

Applesauce Chocolate Chip Cookies

2 c. applesauce
2 tsp. baking soda
1 c shortening
2 c sugar 4 eggs
5 c sifted flour
1 tsp each cinnamon, cloves, nutmeg and salt
Chocolate chips

-Beat first 5 ingredients. Add flour and spices
-Stir chocolate chips.
-Place on cookie sheet in balls
-Back at 375 degrees for 8 minutes.

Simple Breadsticks

1 Tbs. dry yeast
1 1/2 c. warm water
1 Tbs. honey
1 tsp. salt
3-4 c. flour
1 cube margarine
Parmesan cheese

Grow yeast in water. Add salt and honey. Mix. Gradually add flour (1 cup at a time) until dough is workale. Divide dough into 16 pieces. Roll into sticks. Place on greased 9x13 pan. Pour melted butter over top of sticks. Sprinkle top with cheese. Let rise 30 min. Bake @ 375 degrees for 20-30 min. YUM!

Tuesday, February 24, 2009

Tor's Taco Soup

1 can of each of the following:
  • pinto beans
  • kidney beans
  • black beans
  • cannelini (white) beans
  • corn
  • diced tomatoes
  • chicken broth

  • 2 Cups diced/shredded chicken (you can use canned chicken)
  • taco seasoning to taste

Combine all cans in large pot including all juices (do not drain any of the cans). Add chicken and taco seasoning. Serve with grated cheese, tortilla chips or anything desire =D

From Erin Murdock


  • 1 TBSP yeast
  • 3 1/2 -4 Cups Flour
  • 1 1/2 Cups Water (divided)
  • 2 TBSP sugar
  • 1/2 tsp salt
  • 1 stick butter
  • 1/4 Cup mayo
  • 1/4 Cup Parmesan cheese
  • 1/4 tsp parsley flakes
  • 1/4 tsp garlic salt

Soften yeast in 1/2 Cup warm water.
Mix together sugar, salt, 1 Cup water, 3 1/2 Cup flour and yeast.
Blend well, add flour to form soft dough, knead 6-8 minutes.
Cover and let set for 10 minutes.
Grease cookie sheet and roll out dough and spread topping.
Cut horizontal line down the middle and vertical lines across.
Let rise till almost double and bake 350 degrees for 20-25 minutes.

From Megan MacBeth

*These went fast that I didn't get to take a picture....

Monday, February 23, 2009

Next Cooking Group

Tuesday, February 24th
7 pm

Breads or Soups!

If you don't want to bring a copy of your recipe then post it on here! E-mail me if you're not an author

Wednesday, February 18, 2009

Mini Meatloaves

Another recipe steal from the blog Make and Takes This looks yummy to me....

Well, these Mini Meatloaves in a Muffin Tin are perfect for dinner served with little mini carrots and baby asparagus!

This idea came from the magazine Kraft Food & Family. I subscribe to their quarterly magazine and it’s FREE! It has great easy recipes with lots and lots of pictures (every recipe book needs pictures!) They do advertise using almost all Kraft products, but I just use whatever I’ve got at home already.

Mini Meatloaf Recipe:

  • Favorite Meatloaf recipe
  • bbq sauce
  • salt & pepper
  • cheese - cheddar, or something stronger would be yum

Spray your muffin tin with cooking spray. Place in a handful of prepared meatloaf into each muffin tin. Press your thumb into each meatloaf ball, making a space for toppings. Squirt a dollap of bbq sauce into the space and salt and pepper. Bake in a pre-heated 375* oven for 30 minutes or until cooked through (160F). Add your favorite cheese and bake for another 5 or so minutes.

Now serve these on a mini plate on a tiny table in your smallest room with your cutests kids and enjoy!

JIF Fun Recipes

Here's a fun Peanut Butter healthy recipe to make with children from JIF Check them out and vote for your favorite.

Peanut Butter Waffle Taco

by: Margaret
  • 1 whole grain waffle
  • 4 tablespoons Jif® Creamy Peanut Butter
  • ½ banana diced
  • ¼ cup pretzels
  • 3 tablespoons organic strawberry yogurt
  • sweetened, dried cranberries to garnish
  • Toothpicks
  • Toast waffle until just barely crisp on the outside and spread peanut butter on waffle. Arrange bananas on top. Squeeze together and secure taco with toothpicks.
  • Put pretzels into a zippered baggie and use a mallet or heavy spoon to crush into small pieces.
  • Drizzle taco with yogurt. Sprinkle with pretzel pieces and add sweetened, dried cranberries to garnish.

Tuesday, February 3, 2009

Chicken Stuffing Dish

I took this recipe from Yummy Yummy....It tastes pretty good; I did mine over rice. The stuffing really helps give it extra flavor.

3 Thawed Chicken Breasts (you can cut them up or leave them whole)/canned chicken
2 Cans Cream of Chicken
1/2 Cup Sour Cream
1 Box Stove Top Stuffing

Mix soup and sour cream. Pour into a pan and put chicken on top. I cut my chicken into chunks. Spread a thin layer of soup mixture on top of chicken. Sprinkle dry stuffing on top. Cover and bake at 375 for 45 min or until chicken is done. Serve on top of rice or potatoes.

Friday, January 30, 2009

I found this on a cool blog: Make it and Love it
Maybe I'll try it even though I'm not a fan of cottage cheese unless it's in lasagna.

"I am not even kidding...this is yummy. And one of my favorites.

I know. It's not even sweet...yet I still LOVE it.

Don't like cottage cheese? You'll still love this. Don't like tomato? You'll still love this. Well, maybe not. But my husband doesn't like tomato but he loves this. And my friend hates cottage cheese but she loves this. That or they're just trying to be nice. Keep lying to me guys.

I was given a similar recipe but changed it a little bit with some of what I like.

I don't even know what it's called. Maybe we'll call it Avocado Salsa. Because I love avocado and though they might be fatty, it's a good fat. Haven't you heard? Yeah, it has the good kind of fat that helps your memory/eyesight/blood pressure/bone density. Just pick one or create something of your own because I don't remember what it really helps. :o)

You'll need:
  • 2 large ripe tomatoes
  • 1/2 cucumber (Is this throwing you off? It threw me off too but actually REALLY makes the dish.)
  • 1 green onion
  • 1 avocado
  • salt
  • fresh ground pepper
  • 2 cups of cottage cheese
Chop up all of the veggies, slice the onion, and mix together with the salt and pepper. Serve over cottage cheese and eat with tortilla chips. Oh yum! I'm hungry all over again.

Serves: Oh, I don't know........2 hungry people or 4-6 snackers."

Wednesday, January 28, 2009

Empanadas (Lindsay Style)

Deli Sliced Ham
Sliced cheese
I can of crescent rolls (makes 4)

Pinch 2 crescent rolls together.

Put a slice of cheese and ham and some mustard (if desired) on one half of roll.

Fold over and seal with a fork.

Heat oven at 375 and bake for 11-13 min.

From Lindsay Miller

Tuesday, January 27, 2009

Chicken Broccoli Casserole

About 1 lb. cooked, cubed chicken
About 6-8 frozen chopped broccoli
  • 1/2 Cup mayo
  • 1/4 Cup grated cheddar cheese
  • 1 can cream of chicken soup
  • 1/2 tsp lemon juice
Bread cubes (dried or fresh)

Spread layer of cooked chicken on bottom of 9x13 pan. Layer broccoli on top of chicken. Layer sauce on top. Put bread cubes on top. Bake 30 minutes at 350 degreees.

From Shonda Hayes

Snowboarders' Bowl

1 lb. ground beef
1 med. onion chopped
6 Cup hot water
1 package Hamburger Helper (Cheeseburger Macaroni)
2 Cup frozen broccoli
2 med. carrots sliced
3/4 tsp. salt
1 tsp. pepper
1 tsp dried thyme leaves
1/2 tsp. parsley

Brown beef and onion then drain. Add the hot water and everything else. Bring to a boil, reduce heat, cover and simmer 15 min. until pasta is done. Serve with cheese on top.

From Liz Taylor

Basic Crepes

1 Cup all-purpose flour
2 eggs
1/2 Cup milk
1/2 Cup water
1/4 tsp. salt
2 TBS. butter, melted

Filling Options
peanut butter
hot fudge
cool whip/ reddi whip

1. In a large mixing bowl, whisk together flour and eggs. Gradually (very important in making it smooth, not clumpy) add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

2. Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 Cup of the batter for each crepe. Tilt the pan in a circular motion so batter is evenly spread.

3. Cook the crepe for 1-2 minutes until bottom is light light brown. Loosen with spatula; turn and cook other side.

From Maryanne Nelson

Friday, January 9, 2009

Microwave Cake

I saw this on another blog...haven't tried it but looks good. Person said that it was good for a quick chocolate fix and fun to make with little kids without a lot of mess.

You will need:
4 Tablespoons cake flour (although we used regular all-purpose flour and it was still fine)
4 Tablespoons sugar
2 Tablespoons cocoa
1 Egg
3 Tablespoons milk
3 Tablespoons oil
1 Mug

Mix flour, sugar and cocoa

Spoon in egg

Pour in milk and oil, and mix well

Put in microwave for 3 minutes on maximum power

Wait until it stops rising and sets in the mug (it didn't rise out of the mug much because this mug is a typical mug though it will appear taller)

Dump out (or leave it in the mug even) and enjoy!

And, if you're brave...add some chocolate chips or hot fudge (not both though) to the cake batter before you microwave it and tell me how it goes. :) The hot fudge should create a nice lava cake...should being the key word here.

Help Please

If you would like to help add recipes to the blog and be an author, let me know.
If you have cool recipes that you would like to share, please let me know.

Just e-mail
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