Monday, December 5, 2011

Ham and Potato Scramble

We tried this recipe for dinner the other night. The hash browns make this a very filling dish!

8 eggs
1/4 cup milk
1/4 tsp garlic salt
1/4 tsp ground black pepper
1/4 cup thinly sliced green onion (we used white onion)
1 Tbsp butter
1 cup refrigerated shredded hash brown potatoes
1/2 cup diced cooked ham (about 2 oz)
1/3 cup shredded Cheddar cheese

1. In a medium bowl, combine eggs, milk, garlic salt, and pepper; beat with a whisk until well mixed. Stir in onion. Set aside.
2. In a large nonstick skillet, melt butter over medium heat. Add potatoes and ham to skillet; cook for 6 to 8 minutes or until light brown, stirring occasionally. Add egg mixture. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edge.
3. Using a large spatula, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking and folding fro 2 to 3 minutes more or until egg mixture is cooked through but is still glossy and moist. Remove from heat immediately. Sprinkle with cheese. Serve warm.

Yield: 4 servings.

{Kudos to Family Circle magazine!}

"To Die For Blueberry Muffins"

I found this recipe on The Cooking Chicks blog. I made it for a baby shower, and they got great reviews. The first time I made them, I thought the amount of crumb topping was complete overkill, which surprised me. I made the second batch with less than half, and it was too little. Somewhere around half the topping would be about right to me.

Crumb topping
1 1/2 cups sugar
1/3 cup flour
1/4 cup butter, softened
1 1/2 tsp cinnamon

1 1/2 cups flour
3/4 cup sugar
1/2 tsp salt
2 Tbsp baking powder
1/3 cup vegetable oil (I substituted applesauce)
1 egg
1/3 cup milk
1 cup fresh blueberries (I used frozen, and it worked fine)

1. Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners. Mix crumb topping ingredients and set aside.
2. Combine flour, sugar, salt, and baking powder.
3. Combine vegetable oil (or applesauce), egg, and milk. Mix into dry ingredients. Fold in blueberries.
4. Fill muffins cups 3/4 full and sprinkle with crumb topping. Bake for 20-25 minutes or until done.

{Kudos to, which has some great recipes- definitely check it out!}

Spiced Pumpkin Custard Pie

The pecan crust for this pie is a great alternative if you want a simple pie crust. I really like the texture- it kind of falls apart. We found that the filling part of the recipe makes enough for 2 pies, so we made a second crust.

3/4 cup chopped pecans, toasted (oops, we didn't toast ours...)
1 cup plus 2 Tbsp flour
1/2 tsp ground ginger
1/2 tsp salt
7 Tbsp shortening
2 Tbsp plus 1 tsp water

2 eggs
3/4 tsp ground cinnamon
3/4 tsp ground allspice
1/2 tsp ground ginger
1/2 tsp salt
1 can (15 oz) solid-pack pumpkin
1 can (12 oz) evaporated milk
whippped cream, optional (but Lucerne brand French Vanilla is great!)
additional ground cinnamon, optional

1. Place pecans in a food processor; cover and process until finely ground. In a large bowl, combine the pecans, flour, ginger, and salt. Cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until dough forms a ball. Press the dough onto the bottom and up the sides of an ungreased 9-inch pie plate.
2. For filling, in a large bowl, beat the eggs, sugar, spices, and salt until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust.
3. Bake at 400 degrees for 40-45 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Garnish with whipped cream and additional cinnamon, if desired. Refrigerate leftovers.

{Kudos to Taste of Home magazine!}

Wednesday, November 9, 2011

Spiced Pumpkin Cupcakes

Wow!!!! These cupcakes definitely my favorite! They aren't super sweet (a positive!), and are SO moist with a really yummy frosting... Honestly, I was thinking we could just eat one apiece, and give the rest to friends/family- I mean, who needs 24 cupcakes?? I definitely don't need these, but I'll have a hard time letting any of them go! ;) Also, this is the second McCormick (as in the spice company) recipe that I've tried, and I really loved the other, too (Spiced Springtime Sugar Cookies with Colorful Cookie Glaze). I'm going to be checking their website, and I'll let you know if I find any other winners! Oh, and the cupcake is so good, I don't think it needs much frosting at all! And when these were baking, Brad came in the kitchen, and said, "It's smells like the holidays in here!" :)

1 pkg (18 1/4 oz) yellow cake mix (I used butter pecan, because that's what we had)
1 pkg (3.4 oz) vanilla pudding instant mix
1 cup canned pumpkin
1/2 cup oil (I used applesauce)
1/2 cup water
3 eggs
1 1/2 teaspoon ground cinnamon
1 teaspoon ground cloves (Brad recommends lightening up a bit- maybe use 3/4 tsp instead)
1 teaspoon vanilla extract

1 pkg (8 oz) cream cheese, softened.
1/4 cup butter, softened.
1 teaspoon vanilla
dash ground cloves
dash cinnamon
1/4 teaspoon cream of tartar
Up to 16 oz powdered sugar (we just put in as much as we wanted to get the right consistency)

Preheat oven to 350 degrees. Beat all the ingredients with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
Bake in preheated oven 16-20 minutes.
Beat frosting ingredients, except powdered sugar, until light and fluffy. Gradually beat in powdered sugar until smooth.
Frost cooled cupcakes with Spiced Cream Cheese Frosting.

{Kudos to!}

Sunday, November 6, 2011

Chicken Rolls

This a recipe I got from my mother-in-law, Jayleen. It's excellent for things like baby or bridal showers.

4-5 burrito (large) tortillas
2 cans (12 oz) cans chicken
green onions
dash salt
shredded cheese (optional)

Mix chicken, mayo, green onions, salt, (and cheese, if desired) to taste. The consistency should be similar to tuna fish for sandwiches. Spread mixture over each tortilla. Roll tortilla up like a cinnamon roll. Poke toothpicks into the roll about 2 inches apart. (See pic below) Cut between each toothpick; there should be about 5-6 rolls per tortilla. Eat the ends that can't stay rolled...because they're delicious!

{Kudos to Jayleen!}

Twinkie Cake

This is some goood cake! Brad made this, and made a few changes from the original recipe. 

1 box yellow cake mix
1 (3.4 oz) package instant vanilla pudding mix
1/2 cup shortening
1 cup water
4 eggs

5 tablespoons flour
1 cup milk
1/2 butter or margarine, softened
1/4 cup powdered sugar
1/4 cup shortening
1 cup sugar
1/8 teaspoon coconut extract
1/2 teaspoon salt
fresh raspberries (optional)

1. In a mixing bowl, beat cake mix, pudding mix, and shortening on low speed until crumbly. Add the water and eggs; beat on medium for 2 minutes. Pour into a greased and floured 13 x 9 inch baking pan. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely.

2. In a saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely.

3. In a mixing bowl, cream the butter, shortening, powdered sugar, sugar, coconut, and salt; beat in milk mixture until sugar is dissolved, about 5 minutes. Split cake into two horizontal layers. Spread filling over the bottom layer; replace top layer. Cut into serving size-pieces. Garnish with raspberries, if desired.

{Kudos to The original recipe is called Cream Cake Dessert}

Spinach-Chicken Stromboli

*** Check out my new blog for better pics of this fantastic stromboli!

I LOVE LOVE LOVE this recipe! It's one of my favorites! I didn't post it initially, because over half the posts I was putting up were recipes, and it didn't seem fair to them to poach all their recipes... It's been a while, and my blog is more diverse, so here's an amazing recipe- enjoy!

1 refrigerated pizza crust (or use the Bread Machine Pizza Dough I have posted!)
2 teaspoons olive oil, divided
1 1/2 teaspoons Italian Seasoning
3 1/2 Tablespoons canned Parmesan cheese, divided
1 1/2 cups shredded mozzarella cheese
2 cups loosely packed spinach leaves
8 ounces shredded, cooked chicken breast (about 2 cups)
2 Roma tomatoes diced (optional, in my opinion! ;))
Favorite pasta sauces for dipping

1. Preheat oven to the temperature indicated on the dough package
2. Working on a floured surface, roll pizza dough into a 12 x 15-inch rectangle. Brush 1 1/2 teaspoons olive oil over the entire surface of the crust. Evenly sprinkle Italian seasoning and 2 Tablespoons Parmesan on top.
3. Keeping remaining toppings one inch away from all edges, evenly spread the spinach leaves, shredded chicken, and tomatoes over the dough.
4. Working from the long end of the rectangle, roll up from one end to the other (like a cinnamon roll). Pinch the seam shut, and then pinch each end shut and tuck under toward seam.
5. Place seam-side down on a baking sheet sprayed lightly with nonstick spray. Brush remaining 1/2 teaspoon olive oil on top and sprinkle with remaining 1 1/2 teaspoons Parmesan cheese. Gently cut 3 slits along the top of the Stromboli.
6. Bake in preheated oven for 15-20 minutes or until the top is golden brown. Cool for 10-15 minutes before slicing into 1-inch pieces. Serve with marinara and/or Alfredo sauce for dipping.

{Kudos to Our Best Bites cookbook!!}

Thursday, October 27, 2011

Gooey Caramel Apple Bars

Brad and I just tried these last night...I may turn into a baked apple lover yet... ;)

5 cups flour
1 1/4 tsp sugar
1 1/4 tsp salt
3 eggs
1/4 cup cold water
2 tablespoons plus 1 1/2 tsp white vinegar

10 1/2 cups sliced, peeled tart apples (about 12 medium)
1 cup sugar
1 cup packed brown sugar
1/2 cup flour
1 3/4 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1/3 cup heavy whipping cream
1/3 cup butter, cubed
1 cup chopped walnuts (optional)
1 1/2 tsp vanilla extract

1. In a large bowl, combine the flour, sugar, and salt. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk eggs, water, and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball.
2. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle.
3. Roll out larger portion of dough between two sheets of waxed paper into a 17 x 12 inch rectangle. Transfer to an ungreased 15 x 10 in pan. Press pastry onto the bottom and up the sides of the pan; trim pastry even with top edges of the pan.
4. In a large bowl, combine the apples, sugars, flour, cinnamon, salt, and nutmeg. (I put those ingredients into a gallon ziploc, and shook until mixed. You would probably have to do half at a time.) Stir in cream. (I just added the cream to the pot before the apple mix went in.)
5. In a dutch oven, melt butter. (I don't have a dutch oven, so I just used a regular pot, left the heat on med-low, kept it covered, and stirred frequently.) Add apple mixture; cook over medium heat for 8-10 minutes or until apples are slightly tender. Stir in walnuts and vanilla. Spoon into crust.
6. Roll out remaining pastry; place over filling. Trim and seal edges. Cut slits in top. Bake at 375 for 35-40 mins or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Yield: 2 dozen.

{Kudos to taste of home Halloween book Aug 2010}

My Mom's SO GOOD Snickerdoodles

My mom has been making these for as long as I can remember. While I'm giving you access to the recipe, I'm somewhat doubtful that I can even replicate my mom's cookies. They're amazing!

1 cup butter or margarine, softened
2 cups sugar
2 eggs 
1/4 cup milk
1 tsp vanilla
3 3/4 cups flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt
Mixture of cinnamon and sugar- about 1 cup

In mixing bowl, cream butter or margarine and sugar until light and fluffy. Add eggs, one at a time, beating well  after each. Blend in milk and vanilla. Thoroughly stir together flour, baking soda, cream of tartar, and salt; stir into mixture. Form dough into 1-inch balls. Roll balls in cinnamon and sugar mixture. Place balls 2 inches apart on greased cookie sheet. Lightly flatten balls with sugared bottom of tumbler. Bake cookies at 375 for about 10-12 minutes.

Yield: About 8 dozen.

{Kudos to my Mom, Barbara, and her Better Homes and Gardens Homemade Cookies Cookbook!!}

Pumpkin Cookies

October and November are the perfect time to make these!

2 cups shortening
2 cups sugar
1 16-oz can pumpkin
2 eggs
2 tsp vanilla
4 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1 tsp ground nutmeg
1/2 tsp ground allspice
1 tsp salt
2 cups raisins (optional)
1 cup chopped nuts (optional)

Cream shortening and sugar. Add pumpkin, eggs, and vanilla; beat well. Stir together flour and next 6 ingredients. Add to batter; mix well. If using raisins and nuts, stir them in now. Drop rounded teaspoonfuls 2 inches apart on greased cookie sheet. Bake at 350 for 12 to 15 minutes, or until it is lightly browned on top. Cool on rack. If desired, frost with vanilla frosting.

Yield: 7 dozen.

Lil Smokies

Lit'l Smokies. Bacon. Brown sugar. What's not to like?

1 pkg Lit'l Smokies
1 pkg bacon
1-2 cups brown sugar

Cut bacon strips into thirds. Wrap one piece around each Lit'l Smokie, and hold in place with a toothpick through the Smokie. Cover a cookie sheet in aluminum foil. Line the Lil Smokies closely on the cookie sheet. Bake at 350 for 30 mins. Drain grease. Liberally sprinkle brown sugar over the Smokies, and bake for another 30 mins. Enjoy!

{Kudos to my sister-in-law, Melissa F!}

Banana Muffins with a Crunch

This is my favorite banana muffin recipe that I've found (so far...). It has a great texture, and they're a little heartier- more filling. I'm making another batch tomorrow! I did change the recipe some- if pieces of banana, chopped walnuts, or banana chips on top sound good, look up the recipe on

3 cups flour
2 cups sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs, lightly beaten
3/4 cup milk
2 tsp vanilla extract
1 cup melted butter, cooled
3 bananas, mashed
1 1/2 cup granola
1 1/2 cup shredded coconut

1. Preheat oven to 350. Line 24 muffin cups with paper liners.
2. Mix flour, sugar, baking powder, baking soda, and salt. Mix in the eggs, milk, vanilla, and butter. Fold in granola and coconut. Scoop into the prepared muffin cups.
3. Bake 25 minutes or until a knife inserted in the center of the muffin comes out clean.

Yield: 24.

{Kudos to:}

Caramel Apple Salad

I got this simple, yummy recipe from a friend.

2 3.4 oz boxes Cheesecake Jell-o pudding
4 cups milk
Snickers or Milky Way bars (I used a half package of "Fun-Size)
About 4 medium apples (I usually prefer red apples, but I think green fit better with this recipe.)

Mix pudding according to package directions. Cut candy bars and apples into bite-size pieces, and add to pudding. It's best to wait to add the apples and candy bars until just before you're ready to serve it. It just looks the most appetizing right at the beginning, although once you've tried it, you won't mind if the chocolate is coming apart some! :)

Yield: About 8-10 servings as a side or dessert

{Kudos to: R.M!}

Monday, September 12, 2011

Chicken Cordon Bleu Casserole

I really like Chicken Cordon Bleu, but it seems like it would be a lot of work. This recipe is so easy, and tastes great!

1 pkg (6 oz) Stove Top Stuffing for chicken
1 can (10 3/4 oz) cream of chicken soup
1 tablespoon Grey Poupon Dijon mustard
1 lb boneless skinless chicken breasts, cut into bite-size pieces
3 cups small fresh broccoli florets
12 slices thin-sliced smoked ham (lunch meat), chopped
6 extra thin Swiss cheese slices

1. Heat oven to 375.
2. Prepare stuffing as directed on the package.
3. Mix soup and mustard in a medium bowl; stir in chicken, broccoli, and ham. Spoon into a 2-qt casserole dish, sprayed with cooking spray; top with cheese and stuffing.
4. Bake 35-40 minutes or until heated through.

Makes 6 servings.

{Kudos to Kraft Food and Family magazine!}

Pecan Bars

My husband's family has gotten me hooked on pecan pie, and this is like pecan pie's little brother. :)

6 tablespoons butter
6 tablespoons shortening (I use butter-flavored Crisco)
3/4 cup powdered sugar
1 1/2 cups plus 2 tablespoons flour
2 eggs
1 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
3/4 cup chopped pecans

1 1/2 cups powdered sugar
2 tablespoons butter, melted
3 tablespoons orange juice
1 teaspoon lemon juice

1. Preheat oven to 350 degrees.
2. Cream butter, shortening, and powdered sugar. Add 1 1/2 cups flour and mix until combined. Press evenly in the bottom of a 9 x 13-inch pan. Bake for 13-14 minutes.
3. Mix remaining flour and the rest of the ingredients (except for the glaze ingredients) and spread over the hot crust. Return pan to oven and bake 20 minutes more.
4. Remove from oven. While warm, spread with glaze. Cool completely and cut into bars.

Makes 24 small bars.

{Kudos to Our Best Bites!}

Friday, July 1, 2011

Cheddar-Broccoli Soup with Potato

***Check out my new blog for better pics of this fantastic soup!

This is just delicious! I  add a little extra broccoli and potatoes, because I like my soups hearty. Yummy!

1 1/2 tablespoons butter
1 cup diced onion
4 cloves garlic, minced
2 (14.5 oz) cans chicken broth
1 large baking potato, peeled and diced into 1/2-inch cubes (I like my soups thicker, so I use 3 large potatoes)
2 medium heads broccoli, chopped (about 4 florets and stems)
3 oz cream cheese
2 cups low-fat milk
6 tablespoons flour
2 teaspoons salt
1/4 teaspoon pepper
4 cups shredded sharp cheddar cheese
3 tablespoons fresh or 1 tablespoons dried parsley

1. In a large stockpot, heat the butter over medium-high heat. When hot, add the diced onion. Saute for 1 minute and then add garlic. Saute 1-2 minutes longer or until onions are tender.
2. Add the chicken broth and potato and bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Add the broccoli. Continue to simmer with the pot covered for about 5 minutes or until both potatoes and broccoli are tender.
3. While the soup is simmering, combine cream cheese, milk,. and flour in a blender and process until smooth. When potatoes and broccoli are tender, add the milk  mixture to the pot. Season with salt and pepper.
4. Simmer for about 5 minutes, stirring occasionally until thickened. Remove from heat and stir in cheddar cheese and parsley. If desired, use an immersion blender to blend until desired consistency is reached. You can also pulse it in a blender.

Serves 6-8

{Kudos to Our Best Bites cookbook!}

Monday, June 27, 2011

Apple Streusel Bars

First off, I don't like baked fruit. It's gross. Second, I LOVE these bars! They might become one of my favorite things to make! I think the key (for me) is to cut the apples really thin. I used an apple corer, and then cut the apple into 8ths. The crust is really my favorite part, and the whole thing is easy to put together, plus it uses ingredients I always have around! One thing I decided would be good for the next time around: cutting the glaze in half. The recipe calls for enough to almost completely cover the bars. I love the cinnamon-y apples and crust so much, I don't think there's a need for so much glaze. I also put a little less almond extract (about 3/4 tsp) at my husband's suggestion, and it still had plenty of flavor. Oh, and when mixing the apple filling, I threw everything in a gallon Ziploc and shook it up. Also, rather than putting the glaze in a bag and drizzling it- I just took heaping spoonfuls and drizzled it from the spoon. :)
Note: I made these a second time, and cut the glaze in half...I think just removing the almond extract would be good... I don't know, but I decided I like the glaze. Let me know what you think.
Another note: We just made these again, and my husband just sprinkled cinnamon and sugar on top- no glaze- (and we ate them warm with vanilla ice cream! So good!!!)

Sweet Pastry:
2 cups flour
1/2 cup sugar
1/2 tsp salt
1/2 tsp baking powder
1 cup butter, softened, no substitutions (JK- my husband used 3/4-1 cup butter-flavored Crisco, and it was SO much better than when I made it with butter!!!)
1 egg, beaten

Apple Filling:
1/4 cup flour
1/2 cup granulated sugar
1 tsp cinnamon
4 cups (about 3 medium) sliced, peeled baking apples (Granny Smith or Gala work beautifully)

2 cups powdered sugar
1 tsp almond extract
About 3 tablespoons milk (whole milk is best)

1. To prepare the crust, mix flour, sugar, salt, and baking powder in a medium bowl. Cut in butter with a pastry blender or two knives until you have pea-sized crumbles. Gently mix in beaten egg.
2. Spray a 9 x 13 baking dish with nonstick cooking spray. Gently pat about 2/3 of the crumb mixture onto the bottom of the dish and set aside. Preheat oven to 350 degrees.
3. To prepare apple filling, combine flour sugar, and cinnamon. Toss apples and spread apples on prepared crust. Sprinkle reserved crust mixture over apples evenly and bake in preheated oven for 40 minutes. When finished, allow to cool completely.
4. To prepare glaze, whisk together powdered sugar, almond extract, and enough milk to achieve desired consistency. Transfer glaze to a zip-top bag and cut off a very small portion of one of the corners. Drizzle glaze over cooled pastry and allow to harden (you can place it in the freezer to hurry things along). Cut into bars and serve.
Makes 20-24 bars.

{Kudos to Our Best Bites cookbook!}

Chipotle Chocolate Chili

The author says that the chocolate in the chili "just adds richness and depth in a very short amount of cooking time," and I agree! This chili has a very unique flavor, and we all really enjoyed it. My husband LOVED it, despite the chocolate/vegetable combo!

1-2 tablespoons olive oil
1 large onion, chopped
2-3 cloves garlic, minced
1 red bell pepper, chopped
1 pound lean ground turkey or beef (I used turkey)
1/2 tsp kosher salt
1/2 tsp ground black pepper
1 tsp ground cumin
2 tablespoons chili powder
3 tablespoons brown sugar
1 tablespoon unsweetened cocoa powder
2 (15-oz) cans diced tomatoes (I don't like tomatoes, so I blended them before adding, and it worked great!)
2 (14.5-oz cans kidney beans, drained and rinsed
1 (15-oz) can beef broth
Chipotle sauce (from a 7 oz can of chipotle chilis) (I couldn't find this, so I just used a 7-oz can of chopped green chilies, and added some chilis and whatever juice I could get out of it)
2-3 tablespoons vinegar
1/2 oz unsweetened chocolate (1/2 unsweetened baking cube), chopped. (optional: use to taste; be careful, because too much will make your chili bitter)
Chopped green onions, sour cream, or shredded sharp cheddar cheese, for garnish, optional.

1. Heat olive oil in a large soup pot over medium heat. Saute onion, garlic, bell pepper, and ground turkey or beef until meat is cooked through. Add salt, pepper, cumin, chili powder, brown sugar, unsweetened cocoa powder, tomatoes, beans, and beef broth. Add all of the chipotle sauce from a can of chipotle chilis. Heat to boiling and then reduce to a simmer (uncovered), stirring occasionally, until thickened as desired (about 30-40 minutes).
2. If desired, add some chopped chipotle chilis. Stir in vinegar. Add chopped chocolate a small amount at a time until desired richness is reached. If necessary, add more vinegar to cut the sweetness of the chili.
3. When thickened and seasoned as desired, serve with chopped onions or green onions, sour cream and cheddar cheese.

Kudos to: Our Best Bites cookbook!

Chocolate Zucchini Bread

I thought this was a great twist for zucchini bread, and the top crust is really good! Even my husband, who thinks chocolate and vegetables shouldn't mix, loved this recipe, and definitely ate his share!

2 cups flour
2 tsp cinnamon
1 1/2 tsp baking soda
1/2 tsp salt
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1/2 cup canola oil
1 cup granulated sugar
1/4 cup brown sugar
3 eggs
2 tsp vanilla
1/2 cup sour cream
3 cups shredded zucchini (about 3 smallish or 2 large zucchinis)
3/4 cup mini chocolate chips

2 tablespoons brown sugar
2 tablespoons granulated sugar
1/2 tsp cinnamon

1. Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. (This recipe will make 2 very full 8-inch pans or slightly less full 9-inch pans.)
2. Mix topping ingredients in a small bowl, and set aside.
3. Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl, and whisk to combine. Set aside.
4. With a stand or hand mixer beat oil, granulated sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.
5. Add vanilla and sour cream and mix until combined. Gently stir in the zucchini. Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them even distributed). If you only have regular chocolate chips or a chocolate bar, chop them. Stir remaining flour mixture into batter and mix just until combined. Add chocolate chips and stir to combine.
6. Divide the batter between two pans and sprinkle topping over each.
7. Bake for 50-60 minutes. Set your timer for 45 minutes and then keep an eye on the loaves for the remaining time. When they are done, a toothpick should come out without goopy batter on it, and the tops will be gorgeous and cracked with sugar. Remove from oven and let them cool on a rack for 5-10 minutes and then remove from pans.

The author says to eat a piece warm, slathered in butter... I'm not a butter person, so I didn't try it that way, and I preferred it cooled. :)

Kudos to: Our Best Bites cookbook- which is becoming one of my favorites!!

Wednesday, June 8, 2011

Fruited Curry Turkey Salad

My mom made this recently, and I loved the different flavors and textures- they complement eachother nicely! She made it with chicken, but I can see how turkey would be good, too! The recipe says to serve it on top of salad greens, but I think the turkey mixture would also be good in a pita.

1/2 cup plain yogurt
1/2 cup mayonnaise
1 tablespoon honey
1 1/2 teaspoons curry powder
1/4 teaspoon salt
dash pepper
4 cups cubed cooked turkey (or chicken)
1/2 cup chopped apple
1/3 cup chopped celery
1/3 cup walnuts, toasted
1/3 cup dried cranberries
5 cups torn mixed salad greens

In a large bowl, combine all of the ingredients, except for the salad greens. Divide salad greens among 5 plates, and top with turkey mixture.

Kudos to Taste of Home Quick Cooking 2011 cookbook!

Honey Brie (or Havarti) Turkey Wrap

Spread 1 medium-size whole-wheat wrap with 2 tsp honey mustard. Layer with 2 oz honey maple turkey, 1 oz sliced Brie (or Havarti), and fresh baby spinach leaves.

Morning Monte Cristo

Top a frozen waffle with 3 slices honey-ham and 1 slice Swiss cheese and another waffle. Place in a toaster oven until cheese melts.
Optional: Drizzle ham and cheese with 1 tsp pancake syrup, then replace top waffle.

Slow Cooker French Dip Sandwiches

Delicious and easy- a really good option for Sunday dinner!

2 tablespoons olive oil
1 (2 1/2-3 lbs) beef roast
black pepper
2 (1 oz) packages dry onion soup mix
2 cups water
2 (14.5 oz) cans beef broth
1 (16 oz) package sliced Swiss cheese
Buns or rolls (harder is better than soft)

1. Heat olive oil in a large pot or skillet over medium-high heat. While oil is heating, sprinkle all sides of roast with salt and pepper.
2. When the oil is very hot, carefully place the roast in the pan and sear it on all sides. This shouldn't take more than a few minutes- you just want to quickly brown the roast to add flavor and seal in the juices.
3. Transfer the roast to your slow cooker. Sprinkle onion soup mix over the roast and add water and beef broth.
4. Cook on high for 4-6 hours or on low for 8-10 hours. You can also cook it on high until it begins to boil, then switch the heat setting to low; this is our preferred method because it seems to make the meat more tender.
5. When the meat shreds easily with a fork, shred the entire roast. Serve on sliced rolls with a slice of Swiss cheese. If desired, you can slide these under the broiler on your oven to toast the bun and melt the cheese. Serve with juices from the slow cooker as au jus for dipping.

Kudos to Our Best Bites cookbook!

Saturday, May 28, 2011

Rice Krispie Treat Sushi

These are so fun, and too easy! I saw them in a Parents magazine, and tore the picture out, but not the directions. Fortunately, my friend figured out a super simple way to make them!

Prepackaged Rice Krispy Treats
Fruit-By-the Foot (preferably green)
Swedish Fish
Fruit Snacks

Cut Treats in half, and microwave 15 seconds or until pliable. Have fun decorating!

Kudos to Parents magazine!

Coconut Joys

These are basically homemade Mounds...I've lost count of how many times we've made them!

1 1/2 cups flaked coconut
3/4 cup confectioners' sugar
1/4 cup butter, melted
1 oz milk chocolate, melted (I prefer dark chocolate, but both was are good!)
2 tablespoons chopped pecans

In a large bowl, combine coconut, confectioners' sugar, and butter. Form into 1-inch balls.
Make an indentation in the center of each ball (using a spoon handle or similar). Fill with chocolate. Sprinkle with pecans. Place on waxed paper-lined baking sheet. Chill until chocolate is firm. Store in refrigerator. Set out about 15 mins before eating so that chocolate isn't too hard.

Yield: 1 1/2 dozen.

Kudos to Taste of Home Quick Cooking 2011!
Kudos to my sister, Kimmy, for the great pic!

Friday, April 22, 2011

Peanut Butter Balls

Yes, these are balls of a simple peanut butter concoction rolled in sprinkles. Doesn't that have "kid craft" written all over it?! My daughter loved making these so much that she randomly asked if we could do them again, and I'm sure that won't be the last time! My husband said these didn't look appetizing, and, okay, I'd probably have to agree that they aren't the most asthetic thing to eat, but does that matter so much?

1 cup creamy peanut butter
1 1/2 cups powdered sugar
5 tablespoons unsalted butter at room temperature
1/2 teaspoon vanilla

Mix. Roll into 1" balls. Roll in sprinkles.

I love this, because it takes very little time to mix, and then I can let my daughter add sprinkles, and I can tend to the baby...or the dishes, etc. She was so focused, I couldn't quite get a smiley pic of her.
Oh, and I actually did the recipe wrong the first time- if you want you can add this step:

After rolling the balls, chill for an hour. Line 2 cookie sheets with wax paper; set aside. Microwave 1 1/2 cups light cocoa candy melts, stirring every 15 seconds, until smooth. Drop the balls 5 at a time in the melted chocolate to coat. Remove balls with a fork, allowing excess chocolate to drip off. Roll in sprinkles to coat. Place on lined cookie sheets. Chill until chocolate is set.

I'm sure it's yummy, just not as little kid-friendly.

Either way, it makes about 40 1" balls.

{Kudos to Parent's Magazine!}

I thought this one looked cool- and kind of Easter-ish. :)

Monday, April 18, 2011

Spiced Springtime Sugar Cookies with Colorful Cookie Glaze

This is a great recipe I found on a magazine ad. The cookies came out a little hard at first, but softened and became perfectly chewy after we put the glaze on!

2 1/2 cups flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 1/4 cups sugar
1 cup (2 sticks) butter, softened
1 egg
2 tsp vanilla extract

1. Mix flour, baking soda, cinnamon, nutmeg, and salt. Beat sugar and butter in a large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 2 hours or overnight until firm.
2. Roll out dough on lightly floured surface to 1/8-inch thickness. Cut into shapes with cookie cutters. Place on greased baking sheets.
3. Bake in preheated 375 degree oven 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Colorful Cookie Glaze

1 cup confectioners' sugar
3 1/2 teaspoons milk
1/4 teaspoon or 1/4 teaspoon
2 teaspoons light corn syrup

Mix confectioners' sugar, milk and extract in small bowl until smooth. Stir in corn syrup until glaze is smooth and glossy. (If glaze is too thick, stir in small amount of additional corn syrup.) Stir in 3 to 4 drops food color until evenly distributed and glaze is smooth. Add additional drops of food color until glaze is of desired color.

Yield: About 1/2 cup.

{Kudos to:!}

Yes, there is a cookie under all that coconut! ;)

Friday, March 4, 2011

Cookie Salad

I found this recipe in a Cub Scout cookbook, and thought it sounded weird. Then, a friend made it for us recently, and I was pleasantly surprised by how good it is! I think I had 3 helpings..! This will make a large bowl- about half would be perfect for our small family.

2 cups buttermilk
2 small boxes instant vanilla pudding
12 oz whipped topping
2 cans mandarin oranges, drained
20 oz can chunk pineapple, drained
1/2 pkg fudge striped cookies

Mix buttermilk and pudding. Fold in topping and fruit. Chill. Add broken cookies before serving.

{Kudos to Dani R. and the cubscout cookbook}

Tilapia with Pineapple Salsa

***Check out my new blog for better pics of this delicious dinner!

Sounds pretty fancy, huh? Well, it's not really. In all honestly, I think I found the idea from a Parents magazine, and changed it up a little. Anyway, it's super easy:

4-6 Tilapia filets
20 oz can crushed pineapple, undrained
1/2 cup green pepper, diced
1/2 cup red pepper diced

Place thawed Tilapia filets on a aluminum foil-lined baking sheet. Mix pineapple and peppers, and pour mix over filets. Bake at 375 degrees for 15 minutes or until the fish flakes easily when tested with a fork.

{Kudos to Parent's magazine}

Hawaiian Haystacks

I know, this is a classic recipe. It is quite possible that this post will be just for my reference, but here it is:

Rice (at least one serving per person)
10.5 oz can cream of chicken soup
1 1/2 cups chicken broth
10.5 oz canned chicken
chow mein noodles
green onion
20 oz can crushed or chunk pineapple
shredded cheddar cheese
shredded coconut

Heat cream of chicken soup, chicken broth, and canned chicken. Serve rice with whatever variety of toppings sounds appealing.

This is how I do it:
Base layer of rice, chicken/gravy, cheese, and green onions.
Middle layer: more rice, chicken/gravy, cheese, and green onions.

Top with a layer of pineapple, coconut, peanuts, and chow mein noodles, then add a large dollop of  Cool Whip (not pictured, but most definitely consumed)! Mmm, now I want seconds!
If you Google "Hawaiian Haystacks" or "Chinese Sundaes" you will come up with other toppings you could add- celery, tomatoes, mandarin oranges, etc.

Fiesta Chicken Enchilladas

***Check out my new blog for better pics of these fantastic enchiladas!

Simple, delicious, and filling. I used minced onion and garlic to cut down on time. To be super-fancy, you can bake it sideways, as shown in the picture, or you can do it the normal way (which will be shown as soon as my blog will cooperate).

1 small onion, chopped
1 clove garlic, minced
4 cooked small chicken breasts (about 1 pound), shredded
1 cup salsa, divided
4 oz cream cheese, cubed
1 tablespoon chopped cilantro
1 teaspoon ground cumin
1 cup cheddar and monterey jack cheese, divided
8 flour tortillas

1. Preheat the oven to 350 degrees. Heat large skillet sprayed with cooking spray over medium heat. Add onion and garlic; cook and stir 2 minutes. Add chicken, 1/4 cup salsa, cream cheese, cilantro, and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup of shredded cheese; mix well.
2. Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in a 13 x 9 baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining 1/2 cup shredded cheese.
3. Bake 15 to 20 minutes or until heated through.

I made this while distracted, and accidentally put the whole cup of salsa in with the chicken. I still put 3/4 cup salsa on top. It came out spicier, but I thought it was really good.

{Kudos to Favorite Casseroles cookbook}

Ranchero Egg Bake

I was looking for a good breakfast casserole; this one is good, but I don't think I would make it for breakfast, because it has a good amount of meat and salsa-spiciness- neither are breakfast-type food in my opinion. Still, a yummy casserole, and very easy to put together. (Also delicious sideways...)

1 lb ground pork sausage
1 can (4 oz) diced green chiles
1/2 cup water
1 packet (1.25 oz) taco seasoning mix
12 yellow corn taco shells, divided
1 can (15 oz) black beans, rinsed and drained
2 cups (8 oz) shredded cheddar or taco cheese
10 eggs, lightly beaten
1 cup salsa
1 cup milk

1. Preheat oven to 350.
2. Brown sausage in a large skillet over medium heat, stirring to separate meat as it cooks. Add chiles, water, and seasoning mix. Set aside.
3. Crush 10 taco shells coarsely; spread on bottom of 13 x 9 casserole pan. Sprinkle beans evenly over taco shells. Spread meat mixture evenly on top. Sprinkle cheese evenly over meat.
4. Combine eggs, salsa, and milk in a medium mixing bowl. Pour over casserole ingredients. Crush remaining 2 taco shells; sprinkle evenly over casserole. Bake for 45 minutes.

{Kudos to Favorite Casseroles cookbook}

Saturday, February 26, 2011

Italian Chicken (with Rice)

***Check out my new blog for a better pic of this great recipe!

This is an awesome and easy recipe I got from my in-laws. It only has a few ingredients, and takes almost no effort to make, but is really good!

3 or 4 chicken breasts, thawed
8 oz cream cheese (I use low-fat)
1 cup Italian dressing (I've only used creamy)
10.5 oz can cream of chicken soup
salt and pepper to taste

Put all ingredients into a crockpot on high for an hour or two. Switch to low heat for another 2-3 hours. When the chicken is cooked, shred with a fork.

Tastes great served over rice.

{Kudos to the Kaye family!}

Saturday, January 29, 2011

Chocolate Chocolate Chip Cookies

These are delicious cookies- I really like them with dark chocolate chips or dark chocolate M&Ms!

1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)
1. Preheat oven to 350 degrees F (175 degrees C).
2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Yield: 4 dozen.
{Kudos to, "Chocolate Chocolate Chip Cookies I"}

Zucchini Bread

***Check out my new blog for pics of this fantastic bread!

This is an awesome recipe- good flavor and texture!

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs or egg substitute
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (optional)
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

{Kudos to, originally called "Mom's Zucchini Bread"}

Tuesday, January 25, 2011

Classic Popovers

I don't know why, but I love these little rolls. They're really light, and are good dipped in Cool-Whip. :)

1 cup milk
1 cup all-purpose flour
2 large eggs
2 tablespoons butter, melted
1/2 salt

1. Preheat oven to 400 degrees. Grease 8 nonstick muffin cups or popover cups generously with melted butter.
2. Place milk, flour, eggs, 2 tablespoons melted butter, and salt in blender container. Blend briefly on high speed to mix. Scrape down sides of container. Blend on high 30 seconds longer. Heat prepared muffin pan in preheated oven for 5 minutes. Divide batter among heated muffin cups.
3. Bake popovers until puffed and golden, about 35 minutes. Serve warm.
Note: Resist the urge to open the oven door while the popovers are baking or they will collapse. Take a quick look at the end of the baking time to see if they're golden.

Optional: For cheese popovers, place 1-2 tablespoons shredded Cheddar cheese in each muffin cup before adding the batter.

{Kudos to "easy to bake easy to make" recipe cards}

Traditional Lasagna

According to my cookbook, traditional Italian lasagna has sausage in it. Whether that's true or not, I love this recipe, mostly for that extra ingredient! (Okay, this is another more time-consuming recipe, but I won't post one that isn't worth it!)

1 lb ground beef
3/4 lb bulk pork sausage
3 cans (8 oz each) tomato sauce
2 cans (6 oz each) tomato paste
2 garlic cloves
1 teaspoon sugar
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
3 tablespoons minced fresh parsley
3 cups (24 oz) small-curd cottage cheese
1 carton (8 oz) ricotta cheese
1/2 cup grated Parmesean cheese
9 lasagna noodles, cooked and drained
6 slices provolone cheese
3 cups (12 oz) shredded mozzarella cheese, divided

1. In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, salt, and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.
2. In a large bowl, combine the eggs and parsley. Stir in the cottage cheese, ricotta, and Parmesean. Spread 1 cup of meat sauce in an ungreased 13 x 9 baking dish.
3. Layer three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture, and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full).
4. Cover and bake at 375 degrees for 50 minutes. Uncover and bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting.

Yield: 12 servings.

{Kudos to Taste of Home Cookbook}

Super Six Salad

I love salads, but I'm pretty picky about which ones I like. This one has a great blend of ingredients, and is delicious!

1 (6 oz) package baby spinach
1/3 cup cubed Cheddar cheese
1 Fuji apple, peeled, cored, and diced
1/4 cup sweetened dried cranberries
1/3 cup slivered almonds
3 tablespoons poppyseed salad dressing

Mix and enjoy!

{Modified from an recipe called "Super Seven Salad." We weren't fans of addng onion!}

Monday, January 24, 2011

Beef Barbeque


1 boneless chuck roast (3 lbs)
1 cup barbeque sauce
1/2 cup apricot preserves
1/3 cup chopped sweet red pepper
1 small onion, chopped
1 tablespoon Dijon mustard
2 teaspoons brown sugar
12 sandwich rolls, split

1. Cut the roast into quarters; place in a greased 5-qt slow cooker. In a bowl, combine barbeque sauce, preserves, red pepper, onion, mustard, and brown sugar; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
2. Remove roast and thinly slice; return meat to slow cooker and stir gently. Cover and cook 20-30 minutes longer. Skim fat from sauce. Serve beef and sauce on rolls.

Yield: 12 (smallish) servings.

{Kudos to Taste of Home Cookbook}

Homemade Scalloped Potatoes

This is one of the rare recipes I'll post that is a little more time-consuming (but so worth it!). It helps to slice the potatoes ahead of time.

3 tablespoons butter, divided
1 tablespoon all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
4 cups thinly sliced peeled potatoes (about 2 pounds)
1 medium onion, finely chopped
1 small green pepper, finely chopped
1/2 cup dry bread crumbs
3/4 cup shredded cheddar cheese

1. In a small saucepan, melt 2 tablespoons butter; stir in flour, salt, and pepper. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
2. In a greased 1 1/2 qt baking dish, arrange half the potatoes, onion, and green pepper in layers; cover with half of the sauce. Repeat layers. Cover and bake at 350 degrees for 35 minutes.
3. Melt remaining butter; combine with bread crumbs and sprinkle over potatoes. Bake, uncovered, about 40 minutes longer or until potatoes are tender. Sprinkle with cheddar cheese. Let stand for 5 minutes before serving.

Yield: 4 servings for main dish, or 8 for side dish

{Kudos to Taste of Home Cookbook}

Just a note...

As you are looking at these recipes, or when you try them, feel free to leave comments about what you liked or didn't, what you changed, how your family makes a similar dish, or any corrections to amounts or ingredients!

Potato Casserole

This is a pretty classic dish, and I know there are a lot of ways to make it. Here's how we do it:

8 potatoes, peeled, boiled, and chunked OR if that sounds like too much work, thaw out a package (I'm thinking it's a pound-ish) of hash browns, and use that instead!
2 (10 oz) cans chicken, drained
2 cans cream of chicken soup
2 cups sour cream (I use low fat)
1/4  cup green onion, chopped
1/4 cup butter, melted
2 cups shredded cheese

Preheat oven to 350 degrees. Mix everything, except the cheese in a large bowl; pour into 13 x 9 pan. Bake for 50 minutes. Sprinkle cheese on top, and bake for another 10 minutes.

{Modified from another cub scout cookbook recipe by A.L.}

Parmesean Chicken Breasts

These are great for dinner, and then I like to make at least one extra that I can reheat, cut into strips, and have on a salad or in a wrap.

6 boneless, skinless chicken breasts
2 tablespoons melted butter
1/2 cup grated Parmesean cheese
1/4 cup bread crumbs
1/2 teaspoon oregano
1/2 teaspoon Italian seasoning
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper

Heat oven to 400 degrees. Spray baking pan with non-stick spray. Dip chicken in butter; coat with combined ingredients. Bake 20-25 minutes or until tender.

Could that be any simpler?

{Kudos to S.M.- from another old cub scout cookbook}

Crescent Chicken Rolls

I know there are many variations of this recipe, but here's the one we use:

1 (3 oz) package cream cheese, softened
3 tablespoons butter, melted, divided (and last time I made this, I realized I use this amount of butter no matter how many batches I make.)
2 cups cooked, cubed chicken OR 10 oz canned chicken, drained
1/4 teaspoon salt
1/8 teaspoon pepper
2 to 3 tablespoons milk
1 tablespoon chopped green onion
1 (8 oz) can refrigerated crescent rolls
3/4 cup bread crumbs
Small can of cream of chicken soup and 1/2 can milk, if desired.

Preheat oven to 350 degrees.
Blend cream cheese and 2 tablespoons melted butter. Add chicken, salt, pepper, milk, and green onions; mix well.
Separate crescent roll dough into 8 triangles as marked. Spoon 1/4 cup of meat mixture into the base of the triangle, and roll up so your chicken can't fall out. Brush each roll with melted butter, then roll in bread crumbs. Place on an ungreased baking sheet and bake for 12-15 minutes, or until golden brown.
Serve with warm can of cream of chicken soup + 1/2 can molk mixture or gravy, if desired.

{Kudos to N.M.- from an old cub scout cookbook}

Chicken Swiss Bundles

This recipe is a lot like making your own Hot Pockets, and there's a million different variations you could do. We changed the recipe, and liked how it turned out, but I'm sure we'll change it up next time, too.

1/2 cup fresh mushrooms
1 tablespoon minced onion
1 1/2 teaspoon butter
1 teaspoon minced garlic
1 cup cubed cooked chicken breast
1/2 cup roasted sweet red peppers
1 tablespoon honey mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon italian seasoning
2 cups mozzarella, monterey or pepper jack cheese
12 frozen bread dough dinner rolls, thawed
2 tablespoons butter, melted
Grated Parmesean to taste

In a large skillet, saute mushrooms in butter until tender. Add onion and garlic; cook 1 minute longer. Add the chicken, peppers, mustard, and seasonings; heat through. Remove from the heat; stir in cheese.
Flatten each roll into a 5-inch circle. Place 1/4 cup chicken mixture in the center of six circles. Brush edges with water; top with remaining circles. Press edges with a fork to seal.
Place on greased baking sheets; brush with butter, and sprinkle top with Parmesean. Bake at 350 degrees for 18-22 minutes or until golden brown. Cut bundles in half to serve.

{Kudos to Taste of Home magazine}

Applesauce Cake

Another favorite when I was younger- it's really yummy when it's warm! I'm sure you could add a drizzle or frosting, but it's delicious without!

2 1/2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1/4 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 1/2 cups applesauce
1/2 cup water
1/2 cup shortening
2 eggs

Heat oven to 350 degrees. Grease and flour a 13 x9 pan or 2 round pans. Beat all ingredients on low for 30 seconds, then on high for 3 minutes. Pour into pans, and bake until toothpick inserted in the center comes out clean, about 60-65 minutes for a 13 x 9, and about 50-55 minutes for 2 rounds. OR cut the recipe in half, pour into a 9 x9, and bake for 50-55 minutes.

Streusel Cake

This was a favorite, growing up. I just made (and ate!) this, and it is a great fluffy cake with yummy crystallized brown sugar topping! It's great for dessert, and then for breakfast the next morning!

1 cup packed brown sugar
3/4 cup flour
1 1/2 teaspoon ground cinnamon
9 tablespoons firm butter

Mix until crumbly.

2 1/2 cups all-purpose flour
1 1/2 cup sugar
4 1/2 teaspoons baking powder
1 1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cup milk
1 egg

Preheat oven to 350 degrees. Prepare streusel. Beat remaining ingredients in a large bowl on low speed for 30 seconds, then on medium speed for 2 minutes. Spread half of the batter in a greased 13 x 9 or 9 x 9 pan. Sprinkle 1/2 of the streusel. Top with remaining batter. Sprinkle with remaining streusel. Bake until toothpick inserted in the center comes out clean, about 35-40 minutes.

Yield: 9-12 servings.

{Kudos to the Betty Crocker Cookbook}

Dairy-based Smoothie

I don't know about you, but I'm not much of a milk-drinker. Actually, I think it's pretty gross. This smoothie helps me get more milk in my diet, and it's very versatile- you can use whatever flavors you have on hand.

1 (6 or 8 oz) container yogurt
8 oz milk
1 packet instant breakfast
2 packets instant oatmeal
5 cubes ice or any frozen fruit
1 banana if you want it thicker

Makes 2 (8 oz) glasses.

Example: Vanilla instant breakfast, strawberry and banana yogurt, 1 pk strawberries and cream oatmeal, 1 pk bananas and cream oatmeal, frozen strawberries, and a banana.

{Modified from a recipe on called "Peaches 'N Cream Banana Breakfast Smoothie"}

Scottish Oatmeal Cookies...well, I just eat the dough! :)

This recipe does make yummy cookies, but I think it's best enjoyed as dough!

1 1/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs (if you don't usually eat cookie dough because of samonilla, place eggs in boiling water for 10 seconds to kill bacteria, and then you should be fine!)
1 teaspoon vanilla
3 cups scottish oats, uncooked (wow, I hope you all knew that they were supposed to be uncooked...I'm just copying the recipe as written!)
2 cups butterscotch or chocolate chips (optional- it's great plain, too!)

If you must bake these, preheat your oven to 350. In a small bowl, combine the flour, baking soda, salt, and cinnamon; set aside. In a large bowl, beat butter, sugar, brown sugar, eggs, and vanilla until creamy. Gradually beat in flour mixture. Stir in oats and butterscotch chips. Drop dough on ungreased sheets. Bake 7-8 minutes for chewier cookies, 9-10 for crispier.

Yield: 4 dozen.

{Kudos to}

Baked Spagetti Pie

***Check out my new blog for better pics of this delicious dinner!

This is a great, family-friendly recipe, even though it has spinach in it!

8 oz spagetti
2 large eggs, lightly beaten
2 tablespoons butter, melted
4 tablespoons grated Parmesean cheese, divided
1/2 teaspoon salt, divided
1 package (9 oz) frozen, chopped spinach, thawed, squeezed dry (see hint at the bottom)
1 (12 oz) container small-curd cottage cheese (I use low fat)
1 1/2 cups pasta sauce
1 cup shredded mozzarella cheese

1. Preheat oven to 350 degrees. Coat a 10-inch round (or 9x9- sometimes I add more spagetti and put it in a 13 x 9) baking dish with cooking spray. Cook pasta according to package directions; drain.
2. Combine pasta, eggs, butter, 2 tablespoons Parmesean, and 1/4 teaspoon salt in a large bowl; toss to coat well. Place in prepared baking dish, pressing onto bottom and up side of dish.
3. Mix spinach, cottage cheese, remaining Parmesean, and remaining salt in a medium bowl. Spread in center of pasta mixture. Pour pasta sauce over spinach mixture without covering edge of pasta.
4. Bake pie for 30 minutes. Sprinkle mozzarella over sauce. Continue baking until thoroughly heated and cheese is melted, about 15 minutes. Let stand 10 minutes before cutting into wedges.

"Helpful Hint: Here is an easy, no-mess way to squeeze the excess moisture out of thawed frozen spinach: Just place the spinach on a double layer of paper towels, bring up the edges and twist, like you would a mop, to wring out the water." I like to leave the spinach a little moist, rather than completely dry.

{Kudos to "easy to bake easy to make" recipe cards}