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Thursday, May 23, 2013

Chocolate Choodle Cookies

BEST COOKIES EVER!! That's why I typing it in all caps!! These are the cookies the school makes and our family just loves them!!! This makes about 4 dozen cookies, or more depending on your scoop size!

1 lb. + 1 1/4 oz. butter ~ softened
3 1/2 c. sugar
3 eggs
1 qt. + 1 c. flour
1 5/8 t. cream of tartar
1 5/8 t. baking soda
2/3 c. + 2 t. unsweetened cocoa powder
To roll cookies in...
3 2/3 oz. powdered sugar

Cream butter and sugar together, add eggs. Combine all the dry ingredients and add to the creamed mixture. 
Scoop {We used a #30 scoop, it's about 1 3/4 t.} and roll the dough in powdered sugar. Place on cookie sheet 4x5 and slightly flatten. Bake @ 325°  for 4 minutes, turn, turn then bake another 4 minutes!!

Enjoy!!

Spinach Salad

Best one I've ever had from a feisty Mississippi lady I am blessed to call friend!! 

Dressing: 
3/4 c. oil
1/4 c. sugar
1/3 c. white vinegar
1 T. onion
1 squeeze mustard
Blend in blender. Add 1 T. poppy seeds.
Salad:
1 bunch spinach
1 bunch red leaf
3/4 lb. grated swiss cheese
16 oz. rinsed and grained cottage cheese {or feta}
3/4 lb. fresh sliced mushrooms
1 red onion ~ sliced eyeball thin ~ this description is per Jennifer!! ;)
1 lb. bacon ~ cooked crisp and crumbled
Mix together and add dressing just before serving. 

So yummy to the tummy!!!



Sunday, May 19, 2013

Moca Cakes

I remember making these with my mom and Kaye Carlson for some big occasion and I fell in love with them!!! Cute little square bite size cakes!!! The recipe makes quite a few but they freeze great!!! Kaye got the recipe from Helen Dean Huntsman! I have had it on a piece of paper for about 5 years and I need to get it on here so I don't lose it!!! And I'm typing it as is from the paper. If you don't have the same size cookie sheet, some adjustments may be needed.

Cream together: 
1 c. butter
2 c. sugar
Add:
6 beaten egg
1 c. milk
2 t. vanilla
4 c. flour
4 t. baking soda
Mix together until all ingredients and incorporated.

Place in a school size cookie sheet {12x17} 
Bake @ 350° fro 25 minutes until lightly browned
Cool completely
Cut into 1½ x 1½ pieces ~ makes about 80-100 pieces
Separate and out into freezer to freeze.

Frosting:
1 c. butter, softened
4 c. powdered sugar
2 T. milk
Dash of vanilla
{1 batch of frosting frosts about 41 little cakes}
Nuts: 
3 c. finely crushed walnuts
3 c. finely crushed unsalted peanuts ! these can be out in a blender to chop them up
{! batch of nuts does about 71 little cakes}

Frost each frozen cake, roll in nuts, square up with your hands and out back into freezer. 
These are easiest to frost and roll in nuts cake is frozen
After frosting, let freeze again until firm. Place in large baggies and keep frozen until needed. 
Take out of freezer about a half hour before needed to thaw!!!

Soo yummy!!!

Saturday, April 13, 2013

Homemade Salsa...

This is the best salsa ever!!! And I have a very picky salsa family!! Can't be too chunky,  too store-bought tasting, to hot, too mild, to small chunky...ya get the point!! But this one seems to be a keeper and it's from my dear friend Tammie who shared her recipe {and two big containers she made} with us!!!
 So I am thankful she shared so my family can enjoy it!!
And so John won't be begging her to make it for him every 3 days!!! And so him and Hannah won't fight over it!! And he can have his own container so he doesn't have to have all the broken chips and double dips from the kids!!! 

3 lbs. tomatoes ~ seeded and diced {Romas are best but can use what ever, dice into size that your family likes}
1 lg. white onion ~ diced 
1 jalapeno ~ use as much as your hotness level allows and can handle
1 "clump" cilantro ~ cut off above the stems and mince
Stir together in a container of your choosing then mix together:
1/3 c. lime juice
1 1/2 T. kosher salt
1 t. minced garlic 

Stir all together and enjoy! Can been refrigerated for up to 2 weeks!!
It's so yummy!!!!




Friday, January 18, 2013

Chicken Ranch Pasta

This was so good and so easy and again....Justin liked it so that's a huge plus!!! And I got it off Pinterest {I LOVE Pinterest}!!The recipe comes from Plain Chicken as does the yummy picture...

It really turns out as yummy, bacony, and creamy as it looks!!

8 ounces penne pasta
1 Tablespoon butter
1 Tbsp flour
2 Tbsp dry ranch dressing seasoning mix
2 cups milk
1 cup shredded cheddar cheese 
1/3 cup cooked, chopped bacon
2 cups cooked chopped chicken 

In a large pot, cook pasta according to package directions. Drain and set aside.

In same pot melt butter. Add flour and stir. Cook flour for 1 minute. Slowly whisk in milk. Continue cooking until sauce thickens. Stir in ranch dressing mix and cheese. Stir until cheese melts. Add chicken, bacon and pasta.  Stir to coat.




Monday, November 26, 2012

Cheesy Chicken Tater Tot Casserole

This was soooo good!! John  and the kids loved it!! It will be a regular on the menu rotation for sure!!! And it's fairly inexpensive and super easy!!! It comes from The Country Cook, she has alot of great food!  The picture comes from her as well!! If you want a more detailed version of how to layer everything, visit her site to see all her pictures, she goes step-by-step!! 



Ingredients:
1 (32 oz.) bag frozen tater tots
1 (3 oz.) bag bacon pieces
1 pound boneless, skinless chicken breasts, diced
2 cups shredded cheddar cheese
3/4 cup milk
salt & pepper, to taste







Spray slow cooker with nonstick cooking spray
Layer half of the frozen tater-tots on the bottom
Sprinkle with a 1/3 of the bacon
Then a 1/3 of the cheese
Add the diced chicken on top and season with salt & pepper {I used some season salt too}
Then 1/3 of the bacon and cheese
Then the rest of the frozen hash browns on top
Finish with the remaining bacon and cheese
Pour the milk over the top
Cook until chicken is 165 degrees

It was cheesy, bacony heaven!! We had corn and I made rolls using this recipe!!!



Friday, November 9, 2012

Let's call this "Yummy Veggie Salad"

Cause I don't know the name of it!! I got the recipe from a lady I didn't know at a surprise party for a sweet little friend! But I didn't get the name! It was so good {I had 3 bowls}!! And it's super easy!

2 lb. bag of veggie medley ~ carrots, cauliflower, broccoli
Kraft Creamy Poppy Seed Dressing
Snyders Honey Mustard & Onion Pretzel Pieces {she found them at WinCo}
1 c. grated Parmesan cheese

Chop up veggies into bite size pieces, add pretzels, grated Parmesan cheese, and add dressing. Mix until everything is coated.

Enjoy!!






Sunday, November 4, 2012

Easy Crockpot Soup

 Justin ate two bowls and has requested it twice now so it must be good!! It comes from Pearls, Handcuffs, and Happy Hour as do the pictures....it links to all her soups!! 



1 30 oz. bag of frozen, shredded hash browns 
3 14 oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 pkg. cream cheese {don’t use fat free.  It WON’T melt!!!}

In a crock pot, combine everything EXCEPT for the cream cheese.  Cook for 6-8 hours on low heat.  About 1 hour before serving, add cream cheese and keep heated until thoroughly melted.  Serve with cheese, sour cream, bacon bits, or green onions.



Homemade Twix Bars


These were very yummy!!! Recipe comes from Sugar & Spice by Celeste as does the picture!! I think they lasted a whole 6 hours!!

Ingredients:
Shortbread Layer:
1 cup (2 sticks) salted butter, at room temperature
1 cup confectioners' sugar
2 teaspoons vanilla extract 
2 cups flour 

Caramel Layer:
2 cups caramel, cut into small chunks
3 tablespoons heavy cream

Chocolate Layer:
3 cups chopped milk chocolate or dark chocolate, melted
1 tablespoon vegetable shortening (optional)

Directions:
1) FOR THE CRUST: Preheat your oven to 300°F. Spray a 9" x 13" pan lightly with cooking spray, or line with parchment, and set aside. 

2) In a medium-sized bowl, beat together the butter, sugar and vanilla. Add the flour. At first the mixture may seem dry, but will come together as you continue to beat at medium speed. 

3) Take the dough (it will be somewhat stiff) and press it evenly into the pan. Lightly flouring your fingertips will help with any sticking. 

4) Prick the crust all over with a fork. The holes will allow steam to escape and the crust will bake evenly with fewer bubbles. 

5) Bake the crust until it's lightly golden brown on top and the edges are deeper golden brown, about 35 to 45 minutes. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.

6) FOR THE CARAMEL LAYER: Melt the caramel and cream over low heat in a small saucepan. Pour the caramel over the cooled crustand set in the refrigerator for 30 minutes to chill and firm up. 

7) FOR THE CHOCOLATE LAYER: Melt the milk or dark chocolate slowly in a double boiler or over very low heat. If it seems very thick, add a tablespoon of shortening to thin it. Pour evenly over the chilled caramel layer and spread to cover all of the caramel. Return to the fridge until the chocolate is well set. Cut into 2" x 2" squares to serve. It's best to store these bars in the refrigerator.

8) These bars can also be cut and dipped in milk chocolate to resemble Twix ® bars. After the caramel layer has chilled firm, cut down the length of the pan, splitting the bars into two long, narrow bars. Then cut each long strip into "fingers". Dip the chilled bars into melted chocolate and place on parchment paper to set for several hours. 

Monday, October 1, 2012

Chicken Ranch Tacos

These were good and fast!! Had  'em for Sunday dinner!! The recipe and picture come from "Do you smell that"? She made hers on the stove top but I threw it in the crock pot and let it go for 4 hours while we were at church!! I followed the version off pinterest and it was very yummy!! Go visit her blog for stove top version.

Chicken tenders ~ I used a full bag of Tyson's and I threw them in frozen
1 pkg. taco seasoning
1 pkg. ranch mix
1 can chicken broth

taco shells
shredded cheese
shredded lettuce
ranch
salsa
tomatoes
and anything else you like on your taco's

I just dumped in the frozen chicken, sprinkled over the taco seasoning and ranch, then added the chicken broth and let it go for 4 hours. Remove chicken, shred with fork, add back to crock pot until ready to assemble. I just put a scoop of chicken some cheese, lettuce, ranch, and salsa!

Wednesday, September 26, 2012

Two Timin' Pasta Bake

This was super yummy and super fast!! Another Pinterest find!! Even Justin likes it so ya know it has to be good!! The recipe comes from Pearls, Handcuffs, and Happy Hour!! The pictures are her too!! She has TONS of yummy recipes to try!!! Go check her out!!
So here it is.....
Two Timin' Pasta Bake
 




1 box penne pasta
1 (15 oz.) jar Alfredo sauce
1 (24oz.) jar Marinara sauce
2 cups shredded mozzarella cheese
1 cup shredded parmesan cheese
Cook pasta according to directions and drain. Mix the sauces together in a large bowl.
Add the mozzarella and stir to combine.
Then toss in the penne and toss to coat.
Pour pasta into 9x13 baking dish and cook on 350 for 20-25 minutes or until bubbly.
Remove from oven and sprinkle with shredded parmesan cheese and bake for another 5 minutes.
 
I made some Amish White Bread {easiest bread EVER} to go with it and it was so yummy!!!
 
 


Monday, July 23, 2012

Another Pinterest find!!! Comes from Cravings of a Lunatic and the colorful picture too!!! Go check her out!!
 
Ingredients
1  bag of mini marshmallows
10 cups Trix cereal
1/4 cup butter

Instructions
  1. Place the butter and marshmallows in a glass bowl and pop in the microwave for about 2 to 3 minutes to melt ~ I just did it on the stovetop
  2. Stir well.
  3. Mix in your trix and stir.
  4. Pour into a large greased pan (9 x 13 or 11 x 11) and press down with a spoon.
Cut into squares ~ the cool lookin' part ;)
 
If you spray your spoon with non stick spray before using it to press down the krispies it works really well. ~ I just buttered my hands and used them

Raspberry Cheesecake Ice Cream Dessert

Yummy!!! Comes from Jamie Cooks It Up along with the pictures!!! Yea.....it's as yummy as it looks!!

FILLING:
4 C whipping cream
2 (14 ounce) cans sweetened condensed milk
2 (8 ounce) packages cream cheese, softened
1 t vanilla
1 T lemon juice (bottled is fine)
1 (10 ounce) jar simply fruit raspberry jam
2 (6 ounce) containers fresh raspberries


CRUST:1/2 C butter, melted
2 C graham cracker crumbs
dash salt

1. In a small food processor crush enough graham crackers to give you 2 cups of crumbs. Pour the crumbs into a small bowl.
2. Melt 1/2 cup of butter and add it to the crumbs. Sprinkle in a dash of salt and stir it to combine well.
3. Press the buttery crumbs into a 9x13 pan. Press them down with a fork until you have a nice firm layer.
4. Find yourself a nice big mixing bowl, or use your stand mixer. Pour 4 c. whipping cream in and mix until it forms stiff peaks. (This could take up to 5 minutes depending on the strength of your mixer.)
5. Add 2 cans of sweetened condensed milk, 2 packages of cream cheese, 1 teaspoon of vanilla and 1 tablespoon of lemon juice. Beat it until well combined. Should only take a few minutes.

6. Pour the ice cream filling over the top of the crust and spread it out evenly.
7. Take the metal lid off of your simply fruit raspberry jam. Pop it into the microwave for 1 minute, or until the jam is a bit soft and runny.
8. Drop spoon fulls of the jam over the top of your ice cream filling.


9. Take a knife and run it through the jam and ice cream, making a marbled affect
10. Place the fresh raspberries all over the top of the filling, pressing them down so that they are secure.
11. Cover the pan well and freeze for at least 6 hours, and up to 1 week.


It took a little longer to set up....possibly cause my kids kept getting Otter Pops out of the freezer every 10 seconds but it was a big hit!!





Tuesday, July 17, 2012

Copy Cat Chili's Salsa

Recipes {and tons of other things} found on Pinterest are my newest obsession!! This was super easy and tasted pretty close to the real thing!! It comes from Six Sisters...

2 cans (14.5 oz each) whole tomatoes, drained
1 small (4 oz) can diced or whole jalapenos (not pickled)--about 4-5 jalapenos (or less if you don't like a lot of spice)
1/4 c. yellow onion, cut into quarters (you can also use dried minced onion)
1 tsp. garlic salt
1/2 to 1 tsp. salt (depending on how much you prefer)
1 tsp. cumin ~ I left this out cause I didn't have any
1/2 tsp. sugar
1 tsp. lime juice

Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.
The kids really liked it!! Didn't make a whole lot so next time I will double the recipe!!

Saturday, March 31, 2012

Pepperoni Cheesestick Pizza Roll Ups

Another kid-friendly {easy}, yummy {everyone loved it} dinner!!! Recipe comes from The Girl Who Ate Everything along with the picture!!

1 (8 ounce) package refrigerated crescent roll dough
4 cheese sticks, halved
1 (3.5 ounce) package sliced pepperoni
optional - marinara or ranch sauce for dipping

Garlic Butter Glaze:
2 tablespoons butter, melted
1/2 teaspoon Italian seasonings
1/4 teaspoon garlic powder
1 Tablespoon grated Parmesan cheese

Directions:
Preheat oven to 350 degrees.

Take each triangle of crescent roll dough and place about 6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.

While rolls are cooking, combine the melted butter, Italian seasonings, garlic powder and Parmesan cheese in a small bowl.

When rolls are done remove from the oven and brush with the garlic butter glaze. Serve with marinara or ranch for dipping.

I served a green salad and potato chips {cause my kids think chips are a side dish}.