Wednesday, April 28, 2010

--Brownie Sheet Cake--

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

Brownie Sheet Cake:

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

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

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


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

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

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

Chicken Veggie Casserole

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

Chicken Veggie Casserole:

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

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

Tuesday, April 27, 2010

*Cornbread and Fluffy Honey Butter*

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

Cornbread and Fluffy Honey Butter:

The best Cornbread we have ever tasted, seriously:

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

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny - don't be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.
Honey Butter:
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff

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

Chicken Crescents

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

Chicken Crescents:

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

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

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

Monday, April 26, 2010

Easy "Pleasey" Taco Salad

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

Taco Salad:

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

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

Thursday, April 22, 2010

=TaCo BaKe=

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

Taco Bake:

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

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

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

Wednesday, April 21, 2010

Chocolate Chip Cookie's With a TWIST!!

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

Edible Chocolate Chip Cookie Bowls--

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

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

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

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

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

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

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

Chocolate Chip Cookie Dough Cupcakes --

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

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

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

For decoration:
Tiny chocolate chip cookies
Mini chocolate chips

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

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

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

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

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

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

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

Chocolate Chip Cookie S'mores --
Canola oil
3 bananas
10 store-bought chocolate chip cookies (the larger the better)
1 cup graham cracker crumbs
1 cup small marshmallows
1 cup chocolate chips

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

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

{Chocolate Chip Carmel Bars}

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

Chocolate Chip Carmel Bars --

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

32 caramels
1 can sweetened condensed milk
1 cube butter

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

○Tator Tot Casserole x2○

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

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

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

Brown in a large pan -
1 lb ground beef
1 medium onion, chopped

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

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

--BBQ Chicken--

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


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

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

Thursday, April 8, 2010


So I know that Easter is over but after hearing my mom rant and rave about how GOOD these were I thought we would give them a try.  We missed having family night since my kids went home for a few days with my parents so tonight we made these as a family and went over this lesson with the kids.  I was very proud of my kids when they started going over the story with us and how they understood why the rolls were hollow:)  I loved their excitement to see that the marshmallow had disappeared. 
Oh and BTW these are so YUMMY!!  I think you can use the recipe any time of the year to teach your kids the importance of Christ's Resurrection and enjoy a tasty snack to go along with it!

Crescent rolls
melted butter
large marshmallows

Preheat oven to 350 degrees.

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

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

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

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

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

Tuesday, April 6, 2010

○Reese's Peanut Butter Egg Cookies○

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

Reese's Peanut Butter Egg Cookies --

2 sticks softened butter

1 Cup packed brown sugar

1 Cup granulated sugar

3 Tablespoons corn syrup

2 large eggs plus 1 egg white

1 Tablespoon pure vanilla extract

3 1/2 Cups all purpose flour

1 1/4 teaspoon baking soda

1/2 teaspoon salt

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

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

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

...ok if the cookie dough looks like that and trust me tastes so delicious...
...they will definitely taste even better cooked!;)

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

Friday, April 2, 2010

•BEST EVER Banana Bread•

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

BEST EVER Banana Bread and Muffins --
1 c. Butter
3 c. Sugar
6 Eggs
3 c. Sour Cream
4 tsp. Soda
2 tsp. Vanilla
4-5 Mashed Bananas
1 tsp. Salt
5 c. Flour
1 pkg Chocolate Chips (optional)**

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

Low fat varieties of sour cream and butter works well.
Can be halved.
**I placed half of the mixture in 2 bread pans WITHOUT chocolate chips and baked for 50 min.
Than I added 1 bag of choco chips to remaining batter and made muffins.  I cooked them for about 10-12 minutes.  It made approx. 40 muffins:)  These are SoOoOo good and we have already finished off half of them....they made a GREAT breakfast for my kiddos!!