Friday, December 4, 2009

BBQ Chicken Salad

2 large chicken breasts, cooked and shredded
1/2-1 cup BBQ sauce (to your liking)
1/2 head Romaine lettuce, chopped
1/2 head Iceberg lettuce, chopped
1 can corn, drained
1 can black beans, drained and rinsed
1 bunch green onions, chopped
1/2 bunch cilantro, chopped
4 Roma tomatoes, diced
2 Avocados, diced
shredded cheese, Mexican blend or cheddar
crispy tortilla strips

Stir shredded chicken in with the BBQ sauce until well coated. Toss together the lettuce, cilantro, corn, beans, and chopped veggies. Top with shredded chicken, cheese and crispy tortilla strips. Drizzle ranch or cilantro lime dressing over salad and enjoy!

Monday, November 9, 2009

Oreo Cookie Turkeys

A yummy Thanksgiving craft for the kids...

Cookie Supplies:
Candy Corn
M&M Minis (separate out the red ones)
Chocolate frosting
Bell shaped chocolates

Wednesday, October 28, 2009

Pumpkin Chocolate Chip Cookies

Cream together:

1/2 cup white sugar

1 cup brown sugar

1 cup butter, softened

Then add:

1 cup pumpkin

1 tsp vanilla

1 egg

Sift together dry ingredient then add to above wet mixture.

2 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 tsp pumpkin pie spice

1/4 tsp salt

Add 1 cup milk chocolate chips. Bake cookies at 350 degrees for 12 minutes. Allow to cool then frost. (Optional: top with chopped walnuts)


In saucepan, heat 3 Tb butter and 1/2 brown sugar over medium to med-high heat until bubbling and thick. Cool 10 minutes. Stir in 1/4 cup milk. Add 2 cups of powdered sugar and beat until smooth.

Wednesday, August 26, 2009

Chicken Cordon Bleu Bake

2 packages reduced sodium Stuffing mix
1 can (10 3/4 oz) cream of chicken soup
1 cup milk
1/2 tsp pepper
3/4 lb sliced deli ham, cut into 1 inch strips
1 cup swiss cheese shredded
2 cups cheddar cheese shredded
2 cups cooked chicken, cubed

Prepare stuffing mixes according to directions on box. In a bowl, combine soup and milk. Put chicken in a greased 9x13 baking dish. Sprinkle with pepper. Layer with ham, swiss cheese and 1 cups of cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese. Cover and bake at 350º for 45 minutes. Uncover and bake 10-15 minutes longer.

Chewy Ginger Snaps

2 c. sugar
1 1/2 c. shortening
2 eggs
1/2 c. molasses
4 c. flour
2 tsp. cinnamon
2 tsp. ginger
1 tsp. cloves
1/2 tsp. nutmeg
1 tsp. baking soda
1 tsp. salt
1 pkg. white chocolate chips (optional)

Mix first four ingredients well, then add the remaining ingredients. Roll into balls and roll in sugar. Bake at 350º for 11 to 13 minutes.

Honey Lime Enchiladas

1.5 lbs pork or chicken, cooked and shredded

1/3 C honey
1/4 C lime juice
1 T chili powder
1/2 tsp garlic powder

1 1/2 to 2 (10 oz) cans green enchilada sauce
shredded monterey jack cheese
flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.
Lightly spray 2 pans with non-stick baking spray, depending on how thick you stuff your enchiladas. Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.
Pour remainder of sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350º for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.

Flaky Buttermilk Biscuits

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3/4 cup fat-free buttermilk
3 tablespoons honey

1. Preheat oven to 400°

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.

3. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.

4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

Tuesday, August 4, 2009

Homemade Liquid Laundry Soap

Here is the recipe for the laundry soap I have been using....and it is so cheap and works really well! I am really posting it here so I can have a quick place to refer back to the recipe each time I run out:) Thanks Lacie!

1 Bar Fels Naptha Laundry Bar Soap
1 Cup Arm & Hammer Washing Soda
1/2 Cup Borax

Grate the bar soap & dissolve in 4 cups water on medium-low heat in medium saucepan. Pour melted soap into 5 gallon bucket. Add washing soda & borax, stir. Fill to top with hot water and mix well. Cover. Let set overnight. Stir again. Fill a 1 gallon jug (milk jug works well) 1/2 full of concentrate, 1/2 water. Shake a couple times. Ready to use 1/2 cup-1 cup per load.

Tuesday, June 30, 2009

Crockpot Counrty Style Pork Ribs

3 lbs. Country Style Pork Ribs, boneless
1 1/2 C. Ketchup
2 T. Dijon Mustard
1/4 C. Packed Brown Sugar
1/4 C. Red Wine Vinegar
2 T. Worcestershire Sauce
1 tsp. Liquid Smoke Flavoring
1/2 tsp. Salt
1/2 tsp. Pepper
1/4 tsp. Garlic Powder


1. Trim excess fat from ribs.
2. In a large skillet, brown ribs on all sides in oil.
3. Put ribs in the crockpot and cover with sliced onion.
4. In a bowl combine all sauce ingredients; pour over ribs and onions.
5. Cover and cook on LOW setting for 8 to 10 hours, or on HIGH for 4 to 5 hours. Stirring occasionally.
6. Shred meat with 2 forks when done.

Monday, June 15, 2009

Chicken Taco Salad

Simple recipe, but one of my favorite foods:)

2 Chicken Breasts
Taco Bowls
Romaine Lettuce, chopped
Tomatoes, diced
Olives, sliced
Shredded Cheese
Sour Cream
Tortilla Strips

Green Onions
Black beans

Defrost chicken, cut into strips or small pieces and fry (I have shredded it and then fried it also). Add taco seasoning and salt and pepper to taste. Cut up the vegetables and put in taco bowl on top of lettuce as desired. Top with sour cream, guacamole, salsa or Ranch dressing, and tortilla strips.

I get my taco bowls at Macey's premade and they work great. I have also used the tortillas that you cook yourself, for a softer shell.

Two chicken breasts is enough for about 4 salads.

For a quick taco salad you can just do the meat and vegetables but it is also good with white rice and black beans. I usually put the rice and beans on the bottom when I make it with rice and beans.

Friday, May 22, 2009

Rolos Cookies

Devils Food Cake Mix (Duncan Hines is the best!)
1/2 C. Butter flavored Crisco
2 Eggs
Handful of Powdered Sugar
1 Bag of Rolo Candies

Unwrap rolo candies and place into bowl. Set aside for later.
Cut shortening into cake mix and add in eggs. This will create a THICK dough almost the consistency of bread. Knead with hands for easiest mixing.

Roll spoonfuls of dough into balls. Squish 1 rolo candy into EACH dough ball and cover all sides of the rolo candy completely with dough so that you create a little rolo pocket.

Place 12 per cookie sheet and bake at 350º for 9 minutes.

Remove from cookie sheet and dust with powdered sugar for garnish.

Tuesday, May 5, 2009

Mexican Lasagna

1 1/2 lbs. ground beef
1 1/2 tsp. cumin
1 T chili powder
1/4 tsp. garlic powder
1/4 tsp. red pepper
1 tsp. salt or to taste
1 tsp. black pepper or to taste
1 16 oz. can diced tomatoes
10 to 12 corn tortillas
2 cups small cottage cheese, drained
1 cup Monterrey Jack cheese with peppers
1 egg
1/2 cup grated cheddar cheese
2 cups shredded lettuce
1/2 cup chopped tomatoes
3 green onions, chopped
1/4 cup sliced black olives

Brown ground beef; drain thoroughly. Add cumin, chili powder, garlic powder, red pepper, salt, pepper, and tomatoes; heat through. Pour half the beef mixture in bottom of a 13x9 inch baking dish. Then mix the cottage cheese, Monterey Jack cheese and egg together, put half of the mixture over the meat; then layer with tortillas and cover as completely as possible. Repeat layers. Cover and bake at 350º for 30 minutes. After taking out of oven, spread top of casserole with sour cream. Then make rows of cheddar cheese, lettuce, tomatoes, olives, and green onions across the casserole in a diagonal pattern. Yield: 6-8 servings.

Sunday, May 3, 2009

Fruit Dip

8 oz. Cream Cheese
8 oz. Marshmallow Cream
1 T Lime Juice

Monday, April 27, 2009

Mango Chicken and Rice

4-5 Boneless skinless chicken breasts
1 1/2 C. Frozen corn
1 Can black beans, drained & rinsed
3 C. Mango salsa (Costco)
Cumin to taste
Lemon pepper to taste

Put chicken breasts in crock pot. Add spices. Cover and cook chicken until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl.

Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices.

Serve over coconut jasmine rice( Jasmine Rice, made with all or part of the liquid being coconut milk)

*You can also use regular salsa for a Mexican taste and serve over regular rice or even with tortilla chips...ENJOY!

Saturday, April 25, 2009

Coconut Cream Cheese Pie

1 C. Quick Oats
1/2 C. Butter
1/2C. Brown Sugar
1/2 C. Chopped Walnuts
3 Small pkgs. Instant Vanilla Pudding
3 C. Milk
8 oz. Cream Cheese
1/4 tsp. Coconut Extract
1 C. Coconut
1 Container Cool Whip

Mix oats, butter, brown sugar, and nuts. Press into 9X13 pan. Bake @ 350º for about 15 min. Combine remaining ingredients, except whipped topping, and let set up. Top with whipped topping. Chill and Enjoy!

Friday, April 24, 2009

Andes Mint Cookies

3/4 C. Butter
1 1/2 C. Brown Sugar, packed

2 T. Water
1 (12oz.) pkg. Semi-Sweet Chocolate Chips

2 Eggs

2 1/2 C. Flour

1 1/4 tsp. Baking Soda

1/2 tsp. Salt

1 lb. Andes Mints (2-6.67 oz. pkgs)

Heat butter, sugar and water in saucepan until melted. Remove from heat and add chocolate chips and stir until melted. Pour into large bowl and cool 10 minutes. Beat in eggs, then add flour, baking soda and salt. Roll dough into 1-inch balls and place 2 inches apart. Bake at 350 degrees for 11 minutes. Remove from oven and immediately place Andes mints on top. After they melt, spread over entire cookie and remove from cookie sheet. Let them cool until chocolate is solid and enjoy!

Wednesday, April 8, 2009

Crockpot Pulled Pork

Spice Rub:
1 T ground black pepper
1-2 tsp. cayenne pepper
2 T chili powder
2 T ground cumin
2 T dark brown sugar
1 T dried oregano
4 T paprika
2 T table salt
1 T granulated sugar
1 T ground black pepper

Remaining Ingredients:
1 (6-8 pound) bone-in pork shoulder
½ tsp. liquid smoke (optional)
2 C. barbecue sauce

Mix all spice rub ingredients in small bowl. Massage spice rub into meat (I recommend doing this on a jelly roll pan or large cookie sheet with sides). Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. For stronger flavor, the roast can be refrigerated for up to 3 days.

Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and 1/4 cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.

Transfer roast to cutting board(again, I use a large cookie sheet with sides. This helps to contain the mess); discard liquid in liner. Pull by tearing meat into thin shreds with two forks or your fingers. Discard fat.

Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.

Sunday, March 29, 2009

Delicious Cinnamon Rolls

2 1/4 C. very warm water
2 1/2 tsp. active dry yeast
1 yellow or white cake mix
5 C. flour

Mix water and yeast together with a wire whisk in a large bowl. Whisk cake mix into yeast water. Stir in flour one cup at a time. Let stand in bowl in a draft-free place for 45 minutes. Knead enough to punch down and roll to approx. 18" X 10". Add a small amount of flour if needed for kneading.

1/2 C. butter or margarine softened
1 C. brown sugar
2 tsp. cinnamon
1/4 C. chopped nuts (Optional)
1/4 C. raisins (Optional)

Mix butter, brown sugar, and cinnamon together. Heat in microwave for 15 seconds. Spread over rolled out dough. Sprinkle nuts and raisins over dough. Starting with the widest end, roll dough into a tight log. Cut with dental floss into 1/2" to 1" slices. Place in a greased 9x13 inch pan and an 8x8 inch pan. Allow rolls to rise 25-35 minutes. Bake at 350º for 17-23 minutes, watching carefully.

1 (3-4oz) package cream cheese, softened
1/4 C. butter or margarine, softened
1 1/2 C. powdered sugar
1/2 tsp. vanilla extract
1/8 tsp. salt

Wednesday, March 25, 2009

Olive Garden Salad

½ c. mayonnaise
1/3 c. white vinegar
1 tsp vegetable oil
2 Tb. corn syrup
2 Tb. Parmesan cheese
2 Tb. Romano cheese
¼ tsp garlic salt – or one clove garlic, minced
½ tsp Italian seasoning
½ tsp parsley flakes
1 Tb. lemon juice

1 large head romaine lettuce
slices red onion
black olives
2-4 banana peppers
2 small tomatoes, quartered
½ c. croutons
freshly grated Parmesan cheese

4 slices sandwich bread
1 clove garlic, minced
3 Tb. butter
salt and pepper
dried parsley flakes

Mix all dressing ingredients in a blender until well mixed. If this is a little too tart for your own personal tastes, add a little extra sugar.
Chill one salad bowl in freezer for at least 30 minutes. Put lettuce in bowl. Place on top of lettuce red onions, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top.

For the homemade croutons:
Cut off crusts of sandwich bread, and cut bread into cubes. Melt butter in small saucepan and add minced garlic. Toss sandwich cubes in the butter and spread out in a pan. Sprinkle salt and pepper and parsley flakes to taste. Bake for 15 minutes at 350°, turning half way through baking.

Tuscan Lentil Soup

1 pound small French green lentils, rinsed
7 cups vegetable or chicken broth
1 bay leaf
2 Tbs extra virgin olive oil
2 cloves garlic, chopped
1 large onion, chopped
2 large carrots, chopped
2 ribs celery, chopped
1 small cup pasta (try whole wheat)
8 oz spinach, chopped
1 14oz can diced tomatoes
1 Tbs chopped fresh parsley
freshly ground black pepper
fresh Parmesan cheese

In a large pot, combine the lentils, broth and bay leaf. Bring to boil, then reduce heat to a simmer. Cook, partially covered, for approximately 45 minutes, or until lentils are just tender.

In a small skillet, heat the oil. Add the garlic, onion, carrot and celery. Cook over low heat, stirring often, until vegetables are tender, but not browned. Set aside.

Bring a med saucepan of water to boil. Add the pasta and cook for about 5 minutes, or until just al dente. Drain and set aside.

Add the sauteed vegetables, spinach, tomatoes (with juice), and parsley to the lentils. Simmer for 15 minutes, stirring often.

Stir in the pasta and season with the salt and pepper. Remove the bay leaf. Ladle in bowls, and sprinkle with grated Parmesan cheese. Enjoy!

Cream Puffs

1 C. Water
1 C. Flour
1/2 C. Butter
4 Eggs

Heat water and butter to boil. Add flour all at once and stir vigorously over low heat until mixture forms a ball. Remove from heat and beat in eggs all at once. Continue beating until smooth and well blended. Drop dough by tablespoon on ungreased cookie sheet. Bake at 400º for 35 minutes until golden. Remove immediately and let cool on wire rack. Once cooled, slice puffs in half and remove residual dough leaving a hallowed out puff. Fill puffs with your favorite cream or use the following:

1 3 oz. package instant pudding (your favorite flavor -- lemon is excellent) made according to package and set until firm
1 8 oz container whipped topping

Combine after pudding is chilled and fill puffs. Sprinkle with powdered sugar or drizzle with chocolate frosting. Enjoy with fresh berries.

Thursday, March 12, 2009

Lemon-Lime Bars

2 cups cake flour (key to a flaky crust)
1/2 cup powdered sugar
1/4 tsp sea salt
3/4 cup of butter
4 eggs
1 1/2 cups sugar
3 tbs flour
zest of 1 lg lemon & 1 lg lime
juice of one lg lemon & 1 lg lime
1/2 cup heavy cream

In large mixing bowl combine cake flour, salt, powder sugar. With pastry blender or fork mix in butter. Press into a 9x13 pan and bake for 15- 20 minutes at 350º until golden brown. While crust is cooking in medium bowl lightly beat eggs then add sugar, lemon & lime juice, lemon & lime zest, heavy cream and 3 tablespoons of flour. Whisk together. Pour over hot crust when crust is finished. Bake for 15-20 minutes at 350º until the middle is set-up. Sift powdered sugar over the top. Makes about 24 bars.

Tuesday, March 10, 2009

Earthquake Cookies

A man in our neighborhood made these the other night for a church function and I am not a chocolate lover but I did love these!

1 stick butter, room temperature
8 oz brick of cream cheese, room temperature
1 egg
1 tsp vanilla
18 oz box of moist chocolate cake mix
Confection sugar

Mix butter and cream cheese until blended. Add egg and vanilla. Next add cake mix. Refrigerate for 2 hours then make Tablespoon sized balls and roll in confection sugar and bake at 350º for 12-13 minutes.

Friday, March 6, 2009

Fruit & Feta Salad

8 C. Assorted Lettuce Greens

½ C. Feta Cheese, crumbled

1 (11 oz.) Can Mandarin Oranges, drained

½ C. Dried Cranberries or Cherries

1 Small Red Onion, chopped

½ C. Toasted Pecans or Almonds

Combine ingredients in large salad bowl and toss with Brianna's Vinaigrette Dressing just before serving.

Wednesday, March 4, 2009

Chocolate Mint Brownies

These make a GREAT St. Patrick's Day treat!

Cake Layer:
1 cup flour
4 eggs
1 cup sugar
1/2 cup (1 cube) butter softened
1 can (16oz) Hershey's syrup
Combine all ingredients in large bowl, beat until smooth. Spread into a 9x13 baking dish. Bake at 350º for 25-30 minutes. Cool completely in dish.

Mint Creme Center:
3 drops green food coloring
2 cups powdered sugar
1 T water
1/2 cup butter, softened
1 t mint extract
Beat above ingredients together until smooth. Spread on cooled cake layer.

Chocolate Topping:
6T butter
1 cup semi-sweet chocolate chips

Melt in small saucepan. Cool slightly. Pour over mint cream center. Refrigerate.
Note: Make sure each layer has time to cool before adding the next. It works best to refrigerate overnight after you finish the mint creme center and then add the chocolate topping the next morning. Leave ample time for the final chocolate layer to harden in the fridge as well. These can also be frozen.

Monday, February 23, 2009

Symphony Cookies

Yummy, Yummy, Yummy!!
1 C. Butter

3/4 C. Brown Sugar

1 Small box of instant vanilla pudding (or chocolate)

1 tsp. Vanilla

2 Eggs

2 1/2 C. Flour

1 tsp. Baking Soda

1 Large Symphony Bar (with toffee bits), chopped

Cream butter, sugar, pudding mix, and vanilla until light and fluffy. Add eggs and beat until creamy. Combine flour and baking soda. Add to butter mixture, stirring until combined. Stir in chopped chocolate. Drop by spoonful on ungreased cookie sheet. Bake at 375º for 9-10 minutes. Cool on rack.

Thursday, February 19, 2009

Breakfast Muffins

I recently found this recipe online and made them...they are very nutritional and make a great muffin for breakfast or even for dessert with the cream cheese icing on them:)

1/2 cup unbleached all-purpose flour
1 cup whole wheat flour
3/4 cup flaxseed meal
3/4 cup oat bran
1 cup brown sugar

2 t baking soda
1 t baking powder

1/2 t salt

1 T cinnamon

1/2 t ground nutmeg

1 1/2 c carrots
2 apples, shredded

1/2 cup raisins

1 cup walnuts, chopped or ground

3/4 cup of 1% milk
2 eggs, beaten

1 tsp. pure vanilla extract

Preheat oven to 350º. Grease muffin pans or line with paper cups. Mix together flours, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg in a large bowl. Stir in carrots, apples, raisins and walnuts. Combine milk, beaten eggs and vanilla in another bowl. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. Do not overmix. Fill muffin cups 3/4 full. Bake at 350º for 15-20 minutes. Makes 15 muffins.

Light Cream Cheese Icing (optional)

1 (8oz) pkg. 1/3 less fat cream cheese
1/4 cup powdered sugar

1/2 tsp. pure vanilla extract

Combine all ingredients in a bowl. Using a hand mixer or wooden spoon, whip until creamy. Tip: Individually freeze plain muffins and thaw for a quick and healthy breakfast, or serve as a hearty dessert with Light Cream Cheese Icing.

Sunday, February 1, 2009

Chicken Poppyseed Salad

Spinach leaves
Romaine leaves
Grilled chicken, sliced (grill with lots of lemon pepper seasoning)
Red onion, sliced thinly
Crispy bacon, crumbled
Shredded mozzarella cheese
Toasted almonds (or you can sugar the almonds. Put sliced almonds in a pan with lots of granulated sugar (about equal amounts). Cook on medium heat until sugar melts, coating the almonds as they brown.)

1 1/3 cup sugar
2 tsp salt
2 tsp dry mustard
2/3 cup red wine vinegar
3 Tb Maui or Vidalia onion, chopped
2 cups canola oil
3 Tb poppy seeds

Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving.

Sunday, January 25, 2009

Toffee Brownies

1 (17.6 oz) Brownie Mix Package with Walnuts
Vegetable Oil Cooking Spray
3 (6 oz) Candy Bars with Almond and Toffee (Blue Symphony Bars)

Prepare the brownie mix according to package directions.

Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.

Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.

Thursday, January 15, 2009

Yummy Brownies!

I made this for activity days and the girls really liked it.

Honestly I got this off the back of a brownie mix:)

1 Brownie mix
3 C marshmallows
1/2 C M&Ms
3/4 C Chocolate Frosting melted in microwave

1/3 C chopped walnuts optional (just add to brownie batter before baking)

Make brownie mix as directed. Pour into greased 9x13 pan and bake at 350 for 20 min remove and drop marshmallows on top and return to oven for 10 min more. When finished cooking pour M&Ms on top and drizzle with frosting. Cool completely before cutting.

Brownie tips:
Follow the boxes recipe for high altitude and cake like brownies.
Fold in 1/2 C sour cream. Jen B gave me this trick and it REALLY works well.

Wednesday, January 14, 2009

Whole Wheat Bread

2 3/4 C warm (almost hot) water
1/3 C olive oil
1/3 C Honey
2 T Brown Sugar
1 T salt
6-7 1/2 whole wheat flour
2 T yeast
1/2 C wheat germ
2 T flax seed
1 Heaping T wheat gluten
1 Heaping T dough enhancer

Place water, honey, and sugar in bowl then add yeast. Cover and let rest 5 min.
(It should be foamy now) Mix in olive oil, salt, wheat germ, flax seed, wheat gluten, and dough enhancer. Start adding flour until it gets hard to mix. At this point I place it on the counter and mix in the flour by hand and start kneading. During the kneading you may need to add more flour but not to much (I used 6 1/2 C all together). About 10 min. of kneading, it SHOULD be tacky when finished. Place in oiled bowl and cover with plastic wrap and cloth. Let it rise for about 45 min. Punch down and cut into 2, shape into loaves. Place in greased bread pans and let rise until double about 45 min. Bake at 350 for 40 Min. When done turn out of pan and cool on rack.

Side notes... Next time I make this I will sprinkle with oats, flax seed and sunflower seeds. The recipe did NOT call for wheat germ, flax seed, wheat gluten or dough enhancer, you can change it how ever you like. The recipe called for molasses instead of brown sugar but I didn't have any, you could also use pure maple syurp (which I will do next time) I got a lot of info from A LOT of different people. Mostly reading from other blogs and the Internet. I heard it stores best in tinfoil on the counter I also place in zip lock bag, it has stayed REALLY moist this way. I also cut with electric knife after in cools and find that that works best for uniform slices. Oh yes I made this in 3 medium small loaf pans instead of 2 medium large pans.

For other tips go HERE Thanks Lisa

Tuesday, January 13, 2009

Blender Wheat Pancakes

1 C. whole wheat kernels
1 C. milk
Blend wheat and milk for 3 minutes in blender.

½ C. milk
Blend for 2 more minutes.

2 eggs
½ tsp salt
½ C. oil
1 Tbsp. baking powder
2 Tbsp. sugar
Blend only long enough to combine. Cook on hot griddle. The batter is very thin.

Buttermilk Syrup
½ cube butter
1 C. sugar
¾ C. buttermilk
1 tsp. vanilla
1/4 tsp. baking soda

In a small saucepan heat butter, sugar, and buttermilk. After sugar is dissolved remove from heat and stir in the soda and vanilla. Mixture will fizz. Let rest, stirring occasionally. Serve warm with pancakes or waffles.

Friday, January 9, 2009

Pork Stew

3 Pork Chops, cubed
1 Can Tomato Soup
1 Can Water
2 tsp. Cornstarch
3 C. Chicken Broth, or bouillon equivalent
2 tsp. Worcestershire Sauce
1/2 Bag of Mini Carrots, sliced into big pieces
About 5 Potatoes, peeled & cubed
1/2 an Onion, cut into large pieces
1 T. Butter
Salt & Pepper to taste

1. In stew pan melt butter & saute onion. Add cubed pork chops, salt and pepper the meat, & fry until browned.
2. Add chicken broth & boil for 1-2 minutes. Remove from heat and take out onion pieces. (My family doesn't like pieces of onion in things so this is how I get the flavor without the onion pieces...if you want onion in it you can dice it into small pieces and leave it in.)
3. Place back on medium heat & add tomato soup, can of water, worcestershire sauce, carrots, & potatoes.
4. Add cornstarch to a little bit of cold water & mix well until combined, then add all at once to stew to help thicken.
5. Let cook on medium to low heat until vegetables are tender. Serve with homemade bread or breadsticks. Enjoy!

Thursday, January 8, 2009

Chicken Pasta Bake

Ingredients sound funny, but my family ranted & raved.

1 reg. sized bag rotini pasta (cooked & drained)
1 jar spaghetti sauce
1 8 oz. cream cheese (softened)
2 cans canned chicken (it called for 3 c. chicken shredded I chose to use canned for time)
2 c. mozzarella cheese grated
1 cube bullion (put in hot water)
1/4 c. hot water

Preheat oven 350 degrees. Mix chicken, cream cheese, mozzarella, hot water with bullion dissolved. Pour 1/3 bottle spaghetti sauce into 9X13 pan, to cover the bottom. Pour in noodles. Spoon on chicken mixture, pour remaining sauce on top. Sprinkle with a little mozzarella. Bake for 30- 45 minutes.

Saturday, January 3, 2009

White Chicken Chili (all cans)

I got this recipe from my mother in law and I really liked it. My kids loved it!!

1 large can Chicken
2 cans great northern beans rinsed and drained
1 can diced green chilies
1 14 oz can enchilada sauce
1 can cream of mushroom soup
1 can white hominy (white corn)
1 envelope taco seasoning

Combine everything in soup pan and heat thoroughly. Eat as is or with chips, cheese, and sour cream.


I use regular corn and don't drain it. You can also cook your own chicken.