Friday, January 30, 2009

Butter Horns (Dinner Rolls)


  • 1 package yeast (1-1/2 TB)
  • 1 TB sugar
  • 3 eggs
  • 1 cup warm water
  • 1/2 cup sugar
  • 1/2 cup butter
  • 1/2 tsp salt
  • 5 cups all-purpose flour

  1. Mix together yeast and 1 TB sugar. Beat in eggs with warm water. Let stand 15 minutes. Add 1/2 cup sugar, butter, salt and flour. *Our favorite is 4 cups white flour, 1 cup whole wheat flour.* Knead well. Let stand in refrigerator overnight.
  2. Divide into 2 parts and roll out each into a 12-inch circle. Cut into 16 wedges. Roll up, starting with wide side. Let rise 3-4 hours. Bake at 350* for 12-15 minutes. Brush with butter. Serve warm.

**I do the above a bit differently. After mixing/kneading, I don't put in refrigerator. If I'm going to bake them in 3-4 hours, I roll them out, cut into wedges, roll them up and put them on pans and cover with a cloth until ready to bake. Or...if I'm making them a day or two ahead of time, I roll them out, cut into wedges, roll them up and place on pan. Then put the pan, uncovered, in the freezer. Once frozen, I remove them from the pan and place them in freezer bags. The day I need them, I remove them from the freezer about 6 hours ahead of time; place them on the baking pan, cover them and let them rise. (It was sister workers that gave me this hint.) They still taste as good after being frozen.**

Recipe from Cara R, one of the friends in Michigan.

French Toast (from Southern Living)


  • 2 French bread loaves sliced
  • 8 lg. eggs
  • 4 c. whipping cream
  • 1 c. sugar
  • 1/2-1 t. cinnamon
  • 1 1/2 t. nutmeg
  • 4 t. vanilla
  • Garnish with powdered sugar, raspberries, and blueberries.


  1. Beat eggs, cream, sugar, spices and vanilla until fluffy.
  2. Place bread slices in 9x13 pan.
  3. Pour egg mixture evenly over the bread slices.
  4. Let stand for 30 min. or until liquid is absorbed.
  5. Remove bread slices letting excess drip off.
  6. Cook on griddle over med-high heat for 2 min. on each side or until golden brown.
  7. Place cooked slices on a baking sheet and keep warm in 200 degree oven, while cooking the rest.
  8. Garnish with powdered sugar, raspberries and blueberries.
  9. Serve with butter and warm syrup.

Breakfast Quiche


  • 1-unbaked 9" pie shell
  • 6-eggs (well beaten)
  • 1 c. half and half
  • 1/2 t. salt
  • 1 T.chopped onions sauteed in butter (or 1 t. dry minced onions)
  • 8 slices cooked bacon crumbled or 3/4 c. diced ham
  • 1 c. shredded Swiss cheese
  • 1 c. shredded mild Cheddar cheese

  1. Layer bacon or ham and cheeses in bottom of pie shell.
  2. Beat eggs, half and half, and salt until fluffy and completely combined.
  3. Stir in onions and pour over meat and cheeses in pie shell.
  4. Bake at 375 for 35-40 minutes, until a knife inserted comes out clean .

For brunch or lunch add chopped broccoli, diced tomatoes, sliced mushrooms etc.

Buttermilk Pancakes


  • 2 T. butter (melted)
  • 1 T. sugar
  • 1 t. baking powder
  • 1/2 t. soda
  • 1/4 t. salt
  • 1 egg
  • 1 c. buttermilk
  • 1 c. flour

  1. Mix first 5 ingredients together.
  2. Add egg , mix well.
  3. Add buttermilk, mix well.
  4. Stir in flour until slightly lumpy.(don't over stir)
  5. Pour batter onto preheated griddle, flip over when top is covered in bubbles.
  6. Continue to cook for about 2-3 min. remove from griddle and enjoy!!!
  7. Makes 5-6 large pancakes.

These are very light and fluffy.

Thursday, January 29, 2009

Overnight Carmel Strata


  • 1 1/2 cup packed brown sugar
  • 3/4 cup butter
  • 3 TBSP light corn syrup

Combine in small saucepan. Stir over medium heat till boiling. Pour into greased 9x13 glass baking dish.

Cut crusts off 1 loaf of bread. Arrange single layer of bread over carmel-cutting pieces to fit. Arrange 2nd layer of bread.


  • 1 1/2 cup milk
  • 6 eggs
  • 1 tsp vanilla
  • 1/4 tsp salt

Pour over bread. Cover & chill overnight. Bake uncovered the next morning at 350 for 40 minutes.

**This is my sister Micki's recipe. Very sweet**

Cheesy Bread


  • 8 oz shredded Mozzarella cheese
  • 1 lb shredded sharp cheddar cheese
  • 1/2 to 1 cup chopped green onion (to taste)
  • 1/2 cup mayonnaise
  • 2 Tbsp sour cream (optional)
  • 3-4 cloves garlic, minced
  • 1 stick unsalted butter (1/2 cup, 4 ounces), softened to the point of being slightly melted
  • 1 to 2 loaves of French or Italian bread, depending on the size of the loaves

  1. In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream.
  2. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.
  3. Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down.
  4. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 3 to 5 minutes.
  5. Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve.
  6. Makes 30 to 40 slices.

Stuffed Garlic Bread


  • 1 unsliced loaf french bread
  • 6 tablespoons butter
  • 1 whole head of fresh garlic — peeled and chopped fine
  • 7 teaspoons sesame seeds
  • 1/4 cup parmesan cheese — grated
  • 1 1/2 cup sour cream
  • 2 cups monterey jack cheese — cut into 1″ cubes
  • 2 teaspoons lemon pepper
  • 2 teaspoons parsley
  • 2 cups chopped artichoke hearts

  1. Cut loaf in half lengthwise. Tear out soft center of bread in chunks, leaving crust intact.
  2. Put crust shells on a foil covered cookie sheet, crust sides down.
  3. Melt butter in a large skillet, stir in garlic and sesame seeds. Cook for 1-2 minutes on medium heat (don’t burn the garlic!).
  4. Stir in torn bread chunks, and cook until golden brown and butter has been absorbed. Remove from heat.
  5. In a very large bowl combine sour cream, jack cheese, parmesan, parsley and lemon pepper. Stir in artichoke hearts and toasted bread (garlic bits too!).
  6. Mix well and spoon back into bread shells.
  7. Lay them both crustside down on the foil covered sheet, and put a sheet of foil over the top (it just has to be over the top…doesn’t need to be wrapped).
  8. Then bake at 350 for 20 minutes.
  9. Remove foil and bake for an additional 10 minutes uncovered. Let rest 5-8 minutes before cutting.

This would go wonderful with my Two Sauce Lasagna recipe posted earlier.

Wednesday, January 28, 2009

Slow Cooker Chicken Pot Pie

Click to enlarge.

Crockpot Chicken Stroganoff

  • 12 oz. sour cream
  • 1 can of cream of chicken or mushroom soup
  • 1 packet of lipton onion soup mix
  • 1 bag of frozen chicken breasts
  • 1 bag of egg noodles
  1. Put chicken in crockpot and turn it on low (I put it in the morning so it's done by supper time)
  2. Combine sr. cream, soup mix, and cr. soup together in a bowl
  3. Pour on top of chicken so it's covered.
  4. You don't have to, but when the chicken is tender, I shred it so it covers the egg noodles better.
  5. Boil noodles

Cheddar-Ham Oven Omelet


  • 16 eggs
  • 2 cups milk
  • 2 cups (8 oz) shredded cheddar cheese
  • 3/4 cup cubed fully cooked ham
  • 6 green onions, chopped

  1. In a large bowl, beat eggs and milk. Stir in the cheese, ham and onions. Pour the egg mixture into a greased 13-inch x 9-inch x 2-inch baking dish.
  2. Bake, uncovered, at 350* for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
  3. Yield: 12 servings

When I make this, I cut the recipe in half and bake it in a 8x8 inch baking dish.

Tuesday, January 27, 2009

Caramel Breakfast Ring (microwave)

  • 1/3 cup brown sugar
  • 3 tablespoons butter
  • 1 tablespoon water
  • 1/4 cup walnuts, chopped (optional)
  • 1 (10 count) can biscuits
  1. Combine the brown sugar, butter and water and in a 1-quart glass microwave safe dish.
  2. Heat on high for 1 minute.
  3. Remove and stir with a wooden spoon to blend.
  4. If desired, stir in the chopped nuts.
  5. Cut each of the 10 biscuits in quarters on a cutting board. (can also leave them whole)
  6. Put the biscuit pieces in the heated brown sugar mixture, stirring to coat.
  7. Push the biscuits to the sides and place a small custard cup upside down in the center to create a ring shaped mold.
  8. Move the coated biscuits in the ring mold evenly.
  9. Microwave on High for 2 to 3 minutes or Medium for 4 to 6 minutes.
  10. Biscuits should be firm and no longer doughy--but not tough!

Light Wheat Bread

Light Wheat Bread
The Bread Baker’s Apprentice
Makes one 2-lb. loaf
From Smitten Kitchen


  • 2 1/2 cups (11.25 oz) unbleached high-gluten or bread flour
  • 1 1/2 cups (6.75 oz.) whole-wheat flour
  • 1 1/2 tablespoons (.75 oz.) granulated sugar or honey
  • 1 1/2 teaspoons (.38 oz.) salt
  • 3 tablespoons (1 oz.) powdered milk*
  • 1 1/2 teaspoons (.17 oz.) instant yeast
  • 2 tablespoons (1 oz.) shortening or unsalted butter, at room temperature
  • 1 1/4 cups (10 oz.) water, at room temperature


1. Stir together the high-gluten flour, whole-wheat flour, sugar (if using), salt, powdered milk, and yeast in a 4-quart mixing bowl (or in the bowl of an electric mixer). Add the shortening, honey (if using), and water. Stir (or mix on low speed with the paddle attachment) until the ingredients form a ball. If there is still flour in the bottom of the bowl, dribble in additional water. The dough should feel soft and supple. It is better for it to be a little too soft that to be too stiff and tough.
2. Sprinkle high-gluten or whole-wheat flour on the counter, and transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook). Add more flour if needed to make a firm, supple dough that is slightly tacky but not sticky. Kneading should take about 10 minutes (6 minutes by machine). The dough should pass the windowpane test and registers 77 to 81 degrees F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
3. Ferment at room temperature for 1 1/2 to 2 hours, or until the dough doubles in size.
4. Remove the dough from the bowl and press it by hand into a rectangle about 3/4 inch thick, 6 inches wide, and 8 to 10 inches long. Form it into a loaf by working from the short side of the dough, rolling up the length of the dough one section at a time, pinching the crease with each rotation to strengthen the surface tension. It will spread wider as you roll it. Pinch the final seam closed with the back edge of your hand or with your thumbs. Place the loaf in a lightly oiled 8 1/2 by 4 1/2 inch bread pan; the ends of the loaf should touch the ends of the pan to ensure an even rise. Mist the top with spray oil and loosely cover with plastic wrap.
5. Proof at room temperature for approximately 60 to 90 minutes (as in, original recipe says 90 minutes, I walked into the kitchen at 60 and said “whoa!” as it had almost risen too much; clearly final rising times vary), or until the dough crests above the lip of the pan.
6. Preheat the oven to 350 degrees F with the oven rack on the middle shelf.
7. Place the bread pan on a sheet pan and bake for 30 minutes. Rotate the pan 180 degrees for even baking and continue baking for 15 to 30 minutes, depending on the oven. The finished loaf should register 190 degrees F in the center, be golden brown on the top and the sides, and sound hollow when thumped on the bottom.
8. When the bread is finished baking, remove it immediately from the loaf pan and cool it on a rack for at least 1 hour, preferably 2 hours (yeah, good luck with that), before slicing or serving.

French Toast Sticks


  • 6 large eggs

  • 3/4 cup milk

  • 2 tablespoons pure maple syrup

  • 1 teaspoon ground cinnamon

  • 1 loaf homemade whole wheat bread, cut into slices


  1. Combine first 4 ingredients.

  2. Blending well with a fork or mixing briefly in a blender.

  3. Cut each or your bread slices into 4 strips.

  4. Dip strips into mixture making sure you coat them completely with egg mixture.

  5. Put them on a cookie sheet that has been heavily sprayed with a cooking spray like Pam. Preheat your oven to 400 degrees and bake bread for 7 to 8 minutes.

  6. Turn bread over and continue baking about 3-5 minutes longer.. you want them to be just nicely golden brown.

  7. You can eat them warm off the grill with butter and maple syrup or flash freeze them and store in a Ziploc bag.

  8. They can be reheated for a very quick breakfast or snack.
  9. I've also just made french toast on the griddle & cut them into 4 sticks.

Lemon Poppyseed Bread

Great for breakfast or snack.

Orange Berry Bread

Click to enlarge.

Carrot Muffins

From Super Healthy Kids I haven't made them yet but plan to next week.


  • 1 Cup Whole Wheat Flour

  • 1 Cup white flour

  • 3/4 cup Brown Sugar

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1 tsp cinnamon
  • 3 eggs

  • 1/2 cup canola oil

  • 1 tsp vanilla

  • 1 cup carrot puree


  1. Mix all ingredients til moistened.
  2. Bake in 350 oven for 20 minutes or until cooked through.

  3. Frost with 4 oz light cream cheese and 1/3 cup powdered sugar and 1/2 tsp vanilla blended.

  4. Makes 12 muffins

Belgium Waffles

4 eggs seperated
1/2 tsp vanilla
3 T. melted butter
2 T. oil
1 cup milk
1/2 tsp salt
1 cup flour

Beat the egg whites until foamy set aside

Mix together all other ingredients and fold in the egg whites.

Put into your waffle iron cook until done!

great for breakfast or light supper

Monday, January 26, 2009

Bran Muffins

  • 5c flour
  • 3c sugar
  • 5t baking soda
  • 1 1/2t salt
  • 15oz box bran flakes
  • 1 quart of buttermilk
  • 1c veg oil (or half cup veg oil and half cup apple sauce to cut calories)
  • 4 beaten eggs
  1. Mix all the dry ingredients together
  2. Add the quart of buttermilk and the vegetable oil and beaten eggs
  3. Mix well
  4. I usually leave the mix for a while to let the flakes get soft. Once you have mixed it all together don't stir it again. Leave it in the fridge and when you need more muffins just scoop them into the muffin pan and don't mix first.
  5. Bake them at 400 for 15 minutes ( more or less depending on your oven)

Scrambled Egg Brunch Bread


  • 2 tubes (8 oz each) refrigerated crescent rolls
  • 4 oz thinly sliced deli ham, julienned
  • 4 oz cream cheese, softened
  • 1/2 cup milk
  • 8 eggs
  • 1/4 tsp salt
  • dash pepper
  • 1/4 cup chopped sweet red pepper
  • 2 TB chopped green onion
  • 1 tsp butter
  • 1/2 cup shredded cheddar cheese

  1. Unroll each tube of crescent dough (do not separate rectangles). Place side by side on a greased baking sheet with long sides touching; seal seams and perforations. Arrange ham lengthwise down center third of rectangle.
  2. In a large bowl, beat cream cheese and milk until smooth. Separate one egg; set egg white aside. Add the egg yolk, salt, pepper and remaining eggs to cream cheese mixture; mix well. Stir in red pepper and onions.
  3. In a large skillet, melt butter; add egg mixture. Cook and stir over medium heat just until set. Remove from the heat. Spoon scrambled eggs over ham. Sprinkle with cheese.
  4. On each long side of dough, cut 1-inch wide strips to the center to within 1/2-inch of filling. Starting at end, fold alternating strips at an angle across the filling. Pinch ends to seal and tuck under.
  5. Beat reserved egg white; brush over dough. Bake at 375* for 25-28 minutes or until golden brown.
  6. Yield: 6 servings

When I made this, I used a lot more ham than it called for. Also, this dish reheats wonderfully for leftovers.

Cappuccino Muffins


  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoons instant coffee granules
  • 1/2 cup butter or margarine melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup miniature semisweet chocolate chips

EXPRESSO SPREAD: 4 ounces cream cheese, cubed, 1 tablespoon sugar, 1/2 teaspoon instant coffee granules, 1/2 teaspoon vanilla extract, 1/2 cup miniature semisweet chocolate chips.


  1. In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until the coffee is dissolved. Add butter, egg and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Serve with espresso spread. YIELD: 14 muffins
  2. In a food processor or blender, combine spread ingredients; cover and process until well blended. Cover and refrigerate until serving. YIELD: 1 cup spread

This recipe received a GRAND PRIZE and I see why. The are wonderful with a cup of coffee or a tall glass of cold milk.

Zucchini Bread


  • 1t salt
  • 3 eggs
  • 1/4t baking powder
  • 1c oil (or you can do half oil half apple sauce to cut some calories)
  • 2t cinnamon
  • 1 3/4c sugar
  • 3/4t nutmeg
  • 3t vanilla
  • 1t baking soda
  • 2c raw peeled zucchini (grated)
  • 3c flour
  • 2T orange rind
  • 1 c nuts (optional)

  1. Beat eggs until fluffy
  2. Add sugar and continue beating until well blended.
  3. Stir in salad oil (or apple sauce)
  4. Stir in vanilla, zucchini and orange rind
  5. Sift dry ingredients
  6. Stir into egg mixture and nuts
  7. Turn into 2 greased 8x4inch loaf pans
  8. Bake at 325 for 50-60 minutes or until bread is done (tooth pick inserted comes out clean)

Pumpkin Chip Muffins


  • 4 eggs
  • 2 cups sugar
  • 1 (16 oz.) can of pumpkin
  • 1-1/2 cup oil
  • 3 cups flour
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp cinnamon
  • 1 tsp. salt
  • 2 cups (12 0z.) pkg semi-sweet choc. chips


  1. In a large bowl, beat eggs, sugar, pumpkin and oil until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake at 400 degrees for 16-20 minutes til muffins test done. Cool in pan for 10 minutes before removing to wire rack. Yields: 30 muffins

I used the mini chocolate chips and they turned out delicious

Butterscotch Rolls


  • 24 frozen rolls
  • 4oz Instant butterscotch pudding
  • 3/4c brown sugar
  • 1 stick of butter melted

  1. Spray the bottom of a 9x13 or larger pan
  2. Arrange 24 frozen rolls in pan
  3. Sprinkle the instant butterscotch pudding over all
  4. Mix the brown sugar and butter together and pour over the rolls
  5. Set it in a cold oven overnight (put a baking sheet underneath as some may spill over)
  6. In the morning take the rolls out and preheat the oven to 350
  7. Bake at 350 for 20 minutes
  8. After the 20 minutes I take them out and then turn them over into another pan or a jelly roll pan and bake another 5 or so minutes. They are very doughy otherwise.

Baked Oatmeal

  • 6 c. quick cooking oats
  • 1 c. sugar
  • 1 c. brown sugar
  • 2 t. salt
  • 1 t. baking powder
  • 2 c. milk
  • 1 c. oil
  • 4 eggs, lightly beaten
  1. Combine all ingredients. Pour into greased 9x13 pan. Bake uncovered at 350* for 30-35 minutes, or until center is set. Serve with milk over top.
  2. **This recipe cuts in half very nicely!**

Sausage Egg Bake

  • 1 lb. pork sausage
  • 2 cans cream of potato soup
  • 9 eggs
  • 3/4 c. milk
  • 1/4 t. pepper
  • 1 c. shredded cheddar cheese
  1. Brown sausage over medium heat until no longer pink' drain.
  2. Stir in soup.
  3. Beat eggs, milk and pepper together and add sausage mixture.
  4. Pour into greased 9x13 pan.
  5. Sprinkle with cheese.
  6. Bake, uncovered, for 40-45 minutes at 375*.

Chocolate Chip Muffins

  • 2 c. flour
  • 1/3 c. brown sugar
  • 1/3 c. sugar
  • 2 t. baking powder
  • 1/2 t. salt
  • 2/3 c. milk
  • 1/2 c. butter (melted)
  • 2 eggs
  • 1 t. vanilla
  • 5 oz. mini chocolate chips
  1. Preheat oven to 400*.
  2. Stir together flour, sugars, baking powder and salt.
  3. In separate bowl, stir together the milk, eggs, butter and vanilla until blended.
  4. Add to dry mixture, mix together until well blended.
  5. Stir in chocolate chips.
  6. Fill muffin tins 3/4 full.
  7. I always make these in the mini-muffin tins...makes 48 mini muffins.

Rhubarb Muffins

  • 1/2 c. olive oil
  • 2 c. milk
  • 1 t. vanilla
  • 2 eggs
  • 5 c. flour
  • 1 1/3 c. sugar
  • 2 T. baking powder
  • 1 t. salt
  • 4 c. thinly sliced rhubarb
  1. Preheat oven to 375*
  2. Mix on low speed the oil, milk, vanilla and eggs.
  3. Add all at once the remaining ingredients except for rhubarb, mixing on low speed.
  4. Fold in rhubarb.
  5. Fill muffin tins 3/4 full, and sprinkle each top with a cinnamon-sugar mixture (opt.)
  6. Bake for 17-23 minutes
  7. **Makes about 3 dozen regular size muffins**

IHOP Pancakes

  • 1 1/4 cup flour
  • 1 1/4 cup buttermilk*
  • 1 tsp (heaping) baking powder
  • 1/4 cup cooking oil
  • 1 egg
  • 1/4 cup sugar
  • 1 tsp baking soda
  • pinch of salt
  1. Preheat a skillet over medium heat.
  2. Use a pan with a nonstick surface or apply a little nonstick spray.
  3. With a mixer, combine all of the remaining ingredients until smooth.
  4. Pour batter by spoonfuls into the hot pan, forming 5" circles. When the edges appear to harden, flip the pancakes. They should be golden brown.
  5. Cook pancakes on the other side for same amount of time, until golden brown.
  6. Makes 8-10 pancakes.
*I used a whisk instead of the mixer.
**Substitute for 1 cup buttermilk: 1 Tbsp lemon juice/vinegar + enough milk to make 1 cup. Let set 5 minutes. I just added a little bit more milk and lemon juice to make 1 1/4 cups.

Honey Wheat Bread (Bread Machine)


  • 1 c. plus 1 Tbsp. warm water
  • 1 egg
  • 2 Tbsp. butter
  • 2 Tbsp honey
  • 1 tsp. salt
  • 2 1/2 c. bread flour
  • 3/4 c. whole-wheat flour
  • 1 pkg. yeast

  1. Place ingredients in bread machine.
  2. I like to use the dough option, then bake it myself.
  3. You can use the white cycle, if you don't have a wheat cycle.
  4. This is in the Foth Family Book, page 78.

SourCream Blueberry Muffins


  • 2 c. Bisquick
  • 3/4 c. sugar
  • 2 eggs
  • 1 c. (8oz) sour cream
  • 1 c. fresh/frozen blueberries (don't thaw)
  • 2 Tbsp. sugar

  1. Combine Bisquick and 3/4 c. sugar.
  2. In separate bowl combine eggs and sour cream.
  3. Stir into dry ingredients, just until combined.
  4. Fold in blueberries.
  5. Fill muffin tins 3/4 full.
  6. Sprinkle with 2 Tbsp. sugar.
  7. Bake at 375 for 20-25 minutes.

German Apple Pancake


  • 2-6 apples (thinly sliced and enough to cover the bottom of the pan) - I use a 9X13 pan

  • 5 T butter

  • 1/2 cup flour

  • 1/2 cup milk

  • 3 eggs


  1. Melt 5 T butter and microwave with apples until soft/tender

  2. Place in bottom of pan

  3. Beat together milk, flour and eggs in separate bowl and pour on top of apples.

  4. Bake @ 475 for 12 minutes.

  5. While baking, melt 2 T butter with 2 T Sugar and 1 tsp cinnamon. (or more depending on your liking)

  6. Pour on top of apple pancake and bake 3-5 minutes longer.

  7. Enjoy with syrup, if desired!!

This is an old favorite in our family. Mom & Dad used to make it all the time. Recipe is from Arlene Readman

Breakfast Casserole

  • 1lb ground pork sausage
  • 1 cup original bisquick
  • 1 cup shredded cheddar
  • 2 cups milk
  • 1tsp ground mustard
  • 1/2 tsp dried oregano leaves
  • 6 eggs, slightly beaten
  1. Grease 2qt casserole dish
  2. Cook sausage over med heat
  3. Mix sausage and remaining ingredients
  4. Pour into casserole dish
  5. Cover and refrigerate for at least 4 hours but no longer than 24 hours
  6. Heat oven to 350 and bake uncovered for 1 hour or until a knife inserted in the center comes out clean.

Monkey Bread

  • 20 or so frozen dinner rolls
  • 1 box of the butterscotch pudding mix (not instant)
  • crushed pecans
  • 1 cup brown sugar
  • 1 stick of butter
  • 2 tbsp milk
  1. The night before: Sprinkle the pecans all over the bottom of a 9x13 cake pan (or I used a cookie sheet with a lip around it) and lay out the frozen rolls.
  2. Sprinkle the package of butterscotch pudding on top of the rolls.
  3. Melt the butter and mix in the brown sugar and milk.
  4. Pour mixture over the rolls.
  5. Place the pan in the cold oven before going to bed and then when you wake up, turn the oven on to 350 and bake for about 20 or 30 min.
  6. When it's ready, take a cookie sheet, place over the pan and flip upside-down and remove the pan.

Ribbon Pumpkin Bread


  • 6 oz. reduced fat cream cheese
  • 1/4 c. Sugar
  • 1 T. flour
  • 2 egg whites


  • 1 C. pumpkin
  • 1/2 C. unsweet applesauce
  • 1 egg
  • 2 egg whites
  • 1 T. oil
  • 1 2/3 C. flour
  • 1 1/4 C. sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/3 c. chopped walnuts - optional

  1. For filling, combine top 4 ingred. and set aside.
  2. In a mixing bowl, beat the pumpkin, applesauce, egg, egg whites and oil.
  3. Combine the flour, sugar, baking soda, salt, cinnamon into the pumpkin mixture.
  4. Stir in walnuts if desired.
  5. Divide half the batter between two 8X4X2 inch loaf pans coated with nonstick cooking spray.
  6. Spread each with filling and then remaining batter.
  7. Bake at 350 for 40-45 mins or until toothpick inserted comes out clean.
  8. Cool for 10 mins and then move to wire racks.

Berry Muffins


  • 1 egg
  • 3/4 cup milk
  • 1/2 cup vegetable oil
  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups frozen blueberries or raspberries

  1. Heat oven to 400 degrees.
  2. Grease bottoms only of about 12 medium muffin cups. B
  3. eat egg; stir in milk and oil.
  4. Stir in remaining ingredients all at once just until flour is moistened.
  5. Fill muffin cups about 3/4 full.
  6. Bake until golden brown about 20 minutes.
  7. Cool slightly then remove from pan.

Amish Friendship Bread

  • 2 1/2 c. flour
  • 2 1/2 c. sugar
  • 2 1/2 c. milk
  • 1 c. oil
  • 3 eggs
  • 1/2 tsp. vanilla
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 box instant pudding (vanilla)
  • 1/2 tsp. salt
  • 2 tsp. cinnamon (optional)
  • 1 bag mini chocolate chips
  1. Preheat oven to 325 degrees.
  2. Grease 2 loaf bread pans and dust with sugar.
  3. In a large bowl, combine all ingredients and mix well.
  4. Pour batter evenly into the 2 pans and sprinkle the top with sugar.
  5. Bake for 1 hour and 15 mins.

Banana Chocolate Chip Bread

  • 1 stick of butter
  • 1 cup of sugar
  • 2 cups of flour
  • 1 ½ cups of chocolate chips
  • 4 bananas
  • 2ish tsp of baking power
  • 1ish tsp of baking soda
  1. Mix it all together and bake in a bread pan for about an hour…at 350.

Sunday, January 25, 2009

Monkey Muffins


  • 4 bananas
  • 2 cups whole wheat flour
  • 1 tsp. baking soda
  • 1/2 cup shortening
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp. salt
  • 1 tsp. vanilla
  • 1/2 cup sour cream
  • 1/4 tsp. cinnamon(optional)

  1. Preheat oven to 350'.
  2. Cut four bananas into pieces and mash.
  3. Put flour and baking soda in a mixing bowl.
  4. Put shortening and sugar in a large bowl and beat until creamy. Add eggs and mix. Add bananas, salt and vanilla. Mix well.
  5. Add the flour mixture and sour cream. Mix well.
  6. Fill muffin cups 1/2 full. Bake for 15-18 minutes.
  7. Makes 12 muffins plus a mini loaf.

These muffins are from the September issue of Highlights Magazine. They are absolutely delicious and the kids loved them, and mom did too!!!

Gorilla Bread


  • 1/2 cup sugar
  • 3 tsp. cinnamon
  • 1/2 cup butter
  • 1 cup packed brown sugar
  • 8 oz. cream cheese
  • 2 - 12 count refrigerated biscuits(10 count)
  • 1 1/2 cups chopped pecans

  1. Preheat oven to 350'
  2. Spray bundt pan with nonstick cooking spray.
  3. Mix granulated sugar and cinnamon.
  4. In a saucepan melt butter and brown sugar over low heat, stir well, set aside.
  5. Cut cream cheese into 20 cubes.
  6. Press the biscuits out with your fingers, sprinkle each with a 1/2 teaspoon of cinnamon/sugar.
  7. Place a cube of cream cheese in the center of biscuit, then wrap and seal the dough around the cream cheese.
  8. Sprinkle half of the nuts on the bottom of the bundt pan.
  9. Place half of the prepared biscuits in the pan, sprinkle with cinnamon sugar and pour half of the butter mixture over the top.
  10. Sprinkle with 1/2 cup nuts.
  11. Layer with remaining biscuits, cinnamon sugar, butter mixture, and nuts.
  12. Bake for 30 minutes.
  13. Remove from oven and let cool for 5 minutes.
  14. Place a plate on top and invert bundt pan.

I haven't made these, but they sound like they could be nothing but scrumptious!!

Banana Chip Muffins


  • 1 3/4 c. flour
  • 1/4 c. sugar
  • 2 1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 1 egg
  • 1/2 c. milk
  • 1/3 c. oil
  • 1/2 c. mashed ripe bananas
  • 1/2 c. unsweetened applesauce
  • 1 c. mini choc. chips

  1. In large bowl combine flour, sugar, baking powder and salt.
  2. Combine the egg, milk, oil, banana and applesauce, stir into dry ingredients, just until moistened.
  3. Fold in mini choc. chips.
  4. Fill greased muffin cups 2/3 full.
  5. Bake at 400 for 20 minutes, or until test done with toothpick. Cool for 5 mins, remove from pan.

We like to make these into mini muffins. A great treat for breakfast or at snack time.

Yummy Rolls


  • 2 loaves frozen bread dough, ** thaw just enough so you can cut it into walnut-size pieces
  • 1 c. brown sugar
  • 1 stick butter, melted
  • 1 pkg Vanilla or Butterscotch pudding (the recipe says NOT instant, but I've used it by mistake and it really makes no difference)
  • 2 Tbsp. milk
  • 2 Tbsp. cinnamon

  1. Place about 3/4 of the bread dough pieces in bottom of buttered 9x13 pan.
  2. Add remaining ingredients, in order listed.
  3. Place the remaining bread dough on top.
  4. Cover and let rise in refrigerator over night
  5. Bake uncovered at 375 for 30-40 minutes.

We like this for a sweet breakfast treat. But it's also good for dessert too.

Egg & Hashbrown Dish (Make ahead)


  • 10 oz pkg Frozen shredded hash browns
  • 9-10 eggs
  • salt & pepper
  • 8 oz shredded cheddar cheese, divided
  • 1/2 pint whipping cream or half and half
  • 1/2 c. chopped onions
  • 1/2 c. chopped green peppers
  • 1 lb. bacon, fried and crumbled (can also use cooked sausage or ham cubes)

  1. Place hash browns in greased 9x13 pan.
  2. Break eggs over hash browns: poke eggs to let yokes run out a bit, DON'T scramble.
  3. Sprinkle salt and pepper over eggs.
  4. Sprinkle with 1/2 of the cheese over eggs.
  5. Pour all of the whipping cream/ half & half over cheese.
  6. Sprinkle onions, green pepper and bacon
  7. Top with remaining cheese
  8. Cover and refrigerate over night.
  9. Using center rack, bake uncovered at 350 for 45-60.

Banana Bread

  • 1 and 1/2 cup all purpose flour
  • 1 and 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp ground cinnamon
  • 1 egg
  • 3 cups mashed bananas
  • 3/4 cup sugar
  • 1/4 cup cooking oil
  • 1 tsp finely shredded lemon peel (optional)
  • 1/2 cup chopped walnuts or pecans (optional)
  1. Set oven to 350 degrees
  2. Grease a loaf pan; set aside.
  3. In a medium mixing bowl combine the flour, baking powder, baking soda, cinnamon, and 1/8 tsp salt. Make a well in the center of the dry mixture; set aside.
  4. In another bowl combine the egg, bananas, sugar, cooking oil, and lemon peel. Add egg mixture all at once to dry mixture. Stir until just moistened (batter will be lumpy). Fold in nuts.
  5. Spoon batter into the prepared pan.
  6. Bake for 50-55 minutes or until a wooden toothpick inserted near center comes out clean.

Saturday, January 24, 2009

Caramel Chocolate Cake


  • 3/4 c. packed brown sugar

  • 6 Tbsp butter, cubed

  • 2 Tbsp plus 1 c. cold milk, divided

  • 1/2 c. chopped pecans

  • 1 pkg German Choc. cake mix

  • 1 pkg (3.4 oz) instant butterscotch pudding mix

  • 2 c. Cool Whip


  1. For Drizzle: In small saucepan, combine brown sugar, butter and 2 Tbsp. milk. Cook and stir over low heat until sugar is dissolved.

  2. Increase heat to medium, do not stir. Cook 3-6 minutes, until bubbles form in center and color is amber brown.

  3. Remove from heat, stir in pecans. Cool to room temperature, stir occasionally.

  4. Cake: Meanwhile, prepare and bake cake according to pkg directions for two 9" round pans. Cool for 10 mins before removing to racks to cool completely.

  5. For Frosting: Whisk pudding mix and remaining milk until smooth. Fold in Cool Whip. Cover and refrigerate until thickened, about 20 mins.

  6. Place one cake layer on platter, spread with about 3/4 c. frosting mixture. Top with remaining cake layer. Frost tops and sides with remaining pudding mixture.

  7. Spoon pecan mixture around the top edge of cake.

  8. Serves 10-12; store in fridge.

This may seem like alot of work (which it really isn't) but it's worth it. I don't like butterscotch, but this quickly became a favorite at our house.

Chocolate Frosting


  • 1 c. choc. chips
  • 1/4 c. butter
  • 1/3 c. evaporated milk
  • 1 tsp. vanilla
  • 1 1/2 c. powdered sugar

  1. Melt choc. chips and butter.
  2. Beat in evaporated milk and butter.
  3. Gradually beat in powdered sugar.
  4. Makes enough to frost a 9x13 cake.

This is Linda's recipe, and a family favorite!

Peanut Butter Cup Cheesecake


  • 1-1/4 cups graham cracker crumbs
  • 1/4 cup crushed cream-filled chocolate sandwich cookies
  • 1/4 cup sugar
  • 6 TB butter, melted
  • 3/4 cup creamy peanut butter
  • 3 pkgs (8oz each) cream cheese, softened
  • 1 cup sugar
  • 1 cup (8 oz) sour cream
  • 3 eggs, lightly beaten
  • 1-1/2 tsp vanilla extract
  • 1 cup hot fudge ice cream topping, divided
  • 6 peanut butter cups, cut into small wedges

  1. In a bowl, combine cracker crumbs, cookie crumbs, sugar and butter. Press onto bottom and 1-inch up the sides of a greased 9-inch springform pan. Place on a baking sheet. Bake at 350* for 7-9 minutes or until set. Cool on a wire rack. In a microwave safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1-inch of edges.
  2. In a large mixing bowl, beat cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.
  3. In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully spoon over filling; cut through filling with a knife to swirl.
  4. Place pan on a baking sheet. Bake at 350* for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosed; cool one hour longer.
  5. Microwave remaining fudge topping for 30 seconds or until warmed; Spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Remove sides of pan before serving.
  6. Yield: 12-14 servings

Cowboy Cookies


  • 1 cup shortening
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1 cup brown sugar
  • 1 tsp baking soda
  • 2 eggs
  • 1 tsp salt
  • 1 cup sugar
  • 2 cup flour
  • 1 cup oatmeal (dry)
  • 1 cup rice krispies
  • 1 cup chocolate chips

  1. Combine the first nine ingredients until well mixed. Then add oatmeal, rice krispies and chocolate ships, stirring until combined. Bake at 350* until golden brown, about 12 minutes. Do Not grease pan. Makes 3-4 dozen cookies.

Friday, January 23, 2009

Angel Pecan Pie


  • 3 egg whites

  • 1 cup sugar

  • 2 tbsp sugar

  • 2 tsp vanilla

  • 1 cup Ritz crackers, crushed

  • 1 1/2 cups pecans, chopped

  • 1 cup heavy cream

  • 1/4 tsp. almond flavoring


  1. Beat eggs whites until foamy.

  2. Add 1 cup of sugar, small amount at a time, beating after each addition.

  3. Add 1 tsp. vanilla

  4. Continue beating until holds soft peaks.

  5. Mix cracker crumbs and pecans, slowly folding in meringue mixture a little at a time.

  6. Spoon mixture into an 8" pie plate.

  7. Bake at 350' for 30 minutes.

  8. Cool thoroughly on a wire rack.

  9. Mix cream, 1 tsp. vanilla, 2 tbsp. sugar, and almond flavoring until shiny and thick.

  10. Spoon over cool pie.

  11. Servings: 6-8

This recipe is one of my father-in-law's specialties. Thanksgivings aren't the same without his Angel Pecan Pie! A light, fluffy version of pecan pie. Sometimes I cheat and just use Cool Whip on the top, it is still wonderful!! Lisa this recipe is especially for you!! Enjoy!

Lemon- Lime Poppy Seed Cake


  • 1 pkg (18-1/4 oz) yellow cake mix

  • 1 pkg (3.4oz) instant vanilla pudding mix

  • 1/4 c. poppy seeds

  • 4 eggs

  • 1/2 c. water

  • 1/2 c. vegetable oil

  • 1/4 c. lemon juice

  • 1/4 c. lime juice


  • 2 c. powdered sugar

  • 2 T. lemon juice

  • 2 T. lime juice
  • 1-2 drops yellow food coloring

  1. In large mixing bowl combine first eight ingredients.

  2. Beat on low speed for 30 seconds; beat on medium speed for 2 minutes.

  3. Pour into a greased 10 in. fluted tube pan.(Bundt pan)

  4. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes our clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.

  5. In a small bowl , combine glaze ingredients until smooth ; drizzle over cooled cake.
  6. Sprinkle a little lemon and lime zest on top of glaze and decorate with lemon and lime slices.

This is very tart, moist and delicious!!

Cookie Dough Truffles


  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 2 cups all-purpose flour
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp vanilla extract
  • 1/2 cup miniature semisweet chocolate chips
  • 1/2 cup chopped walnuts
  • 1-1/2 pounds semisweet chocolate, chopped
  • 5 tsp shortening

  1. In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk, and vanilla; mix well. Stir in the chocolate chips and walnuts. Shape into 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
  2. In a microwave-safe bowl, melt chocolate and shortening, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining chocolate and drizzle over candies. Store in the refrigerator.
  3. Yield: 5-1/2 dozen.

Rich Chocolate Cake


  • 2-2/3 cups (16 oz) semisweet chocolate chips
  • 1 cup butter, softened
  • 1 cup half-and-half cream
  • 1 cup sugar
  • 8 eggs
  • 2 TB vanilla extract
  • GLAZE:
  • 1 cup (6 oz) semisweet chocolate chips
  • 3 TB half-and-half cream
  • 2 TB butter, softened
  • 2 TB corn syrup
  • Fresh raspberries and fresh mint, optional

  1. Grease a 10-inch springform pan and wrap bottom of pan with heavy duty foil; set aside.
  2. In a saucepan, combine the chips, butter, cream and sugar; cook over low heat until chocolate is melted, stirring occasionally. Remove from the heat; stir until smooth. Pour into a large mixing bowl; cool.
  3. In another mixing bowl, beat eggs on high for 3 minutes or until fluffy. Beat into chocolate mixture, a third at a time, until blended. Stir in vanilla. Pour into prepared pan; place on a baking sheet. Bake at 350* for 45-50 minutes or until a toothpick inserted near the center comes out with moist crumbs (top will crack). Cool on a wire rack (cake will settle). Cover and chill for 1 hour. Run a knife around edge of pan before removing sides.
  4. For glaze, in a large saucepan, combine the chips, cream, butter and corn syrup; cook over low heat until the chocolate is melted; stirring occasionally. Remove from the heat; stir until smooth. Spread enough of the glaze over top and sides of cake to cover. Chill for 10 minutes. Repeat with remaining glaze. Chill overnight. Serve with raspberries and mint if desired. Refrigerate leftovers.

Very rich cake. Instead of fresh raspberries, I make a cold raspberry sauce. Dump bag of frozen raspberries in bowl and add sugar to sweeten raspberries. It's up to you how much sugar to add. Stir and let sit until berries are thawed and it's a sauce.

Chocolate Cream Dessert

  • 3/4 c. cold butter
  • 1 pkg chocolate cake mix
  • 1 egg, slightly beaten
  • 1 pkg cream cheese
  • 1 c. powder sugar
  • 4 c. cool whip
  • 3 c. cold milk
  • 2 pkg. instant chocolate pudding
  • 2 T. chocolate curls
  1. In bowl, cut butter into cake mix until crumbly. Add egg and mix well. Press into greased 9x13 pan. Bake at 350* for 15-18 minutes or until center is set. Cool completely.
  2. In small mixing bowl, beat cream cheese and powder sugar until smooth. Fold in 1 cup cool whip. Carefully spread over crust.
  3. Refrigerate.
  4. In mixing bowl, whisk the milk and pudding mix for 2 minutes. Let stand in bowl until slightly thickened. Spread over cream cheese layer.
  5. Top with remaining cool whip.
  6. Refrigerate for 2 hours before cutting. Garnish with chocolate curls.

Chocolate Chip Peanut Butter Cookies

  • 1 cup brown sugar
  • 1 cup peanut butter
  • 1 egg
  • 1 t baking soda
  • 1/2 cup chocolate chips
  1. Preheat oven to 350*
  2. Mix together above ingredients with wooden spoon. Drop onto cookie sheet and bake for 10 minutes.

Thursday, January 22, 2009



  • 3 cups shortening (Crisco)
  • 2 lb. powdered sugar
  • 1 TB water
  • 3 tsp clear vanilla

  1. Whip shortening and water with wire whisk. Slowly add powdered sugar then vanilla. If too dry, add little bit of milk. Whip 2 minutes after completely mixed together. The longer you whip, the fluffier it will be. Refrigerate up to 1 month or freeze up to 3 months.

Recipe from my mom, Sherry.

White Chocolate Cake


  • 1 pkg Pillsbury white cake mix with pudding
  • 4 egg whites
  • 1-1/4 cups water
  • 1 cup Baker's Premium white chocolate - melted

  1. Follow instructions on the box and add the melted white chocolate. Bake at 350* until toothpick comes out clean and dry. For 10" cake, about 55 minutes.

This is the cake we had at our Texas reception (the lady who made the cake was kind enough to give us the recipe). Stays moist for days! I also used it to make Grant's First Birthday Cake. Very Yummy!

Carmel Crispex


  • 1/2 cup real butter
  • 1 cup brown Sugar
  • 3 TB white syrup
  • 6 cups crispix cereal
  • 2 cups pretzels
  • 1-1/2 cups mixed nuts

  1. In a large bowl, combine the cereal, pretzels and nuts. Set aside. (I use a big roasting pan, especially if I'm making a double batch. You need to have something large enough to be able to stir it all up in.)
  2. Bring butter, sugar and syrup to a boil, stirring so it doesn't burn. Pour over cereal mixture and mix completely. Spread onto a greased jelly roll pan and bake at 275* for 20 minutes. (If you make a double batch, you'll need more than one jelly roll pan. It needs to be in a single layer.) Let cool and break apart.

Recipe from Becky K in Appleton.

Mint Cookie Candies


  • 16 oz white candy coating, coarsely chopped
  • 8 tsp shortening, divided
  • 1/4 tsp green food coloring
  • 2 oz mint cream-filled chocolate sandwich cookies, crushed (may need more)
  • 3 packages (4.67 oz each) mint andes candies

  1. In a microwave-safe bowl, melt the candy coating and 5 tsp shortening; stir until smooth. Stir in food coloring. Pour evenly into miniature muffin cup liners. Sprinkle with cookie crumbs.
  2. In a microwave-safe bowl, melt the mint candies and remaining shortening; stir until smooth. Pour over cookie crumbs. Let stand until set.

Yield: 4 Dozen

White Candy Bark


  • 1 TB butter, melted
  • 2 packages 10-12 oz each) vanilla or white chips
  • 1-1/2 cups walnut halves (I use pecans)
  • 1 cup dried cranberries
  • 1/4 tsp ground nutmeg

  1. Line a 15-in. x 10-in. x 1-in. pan with foil. Brush foil with butter; set aside. Place the chips in a microwave-safe bowl.
  2. Microwave, uncovered, at 70% power for 3-4 minutes; stir until smooth. Stir in the walnuts, cranberries and nutmeg. Spread into prepared pan. Chill until firm. Break into pieces.

Yield: 2 pounds

Cheesecake Stuffed Strawberries


  • strawberries, medium to large sized
  • tub of cheesecake filling (find it by the cream cheese)

  1. Wash and dry strawberries. Hull strawberries and make sure there is a hollow area to put cheesecake filling.
  2. Use cake decorating bag with wide tip or zip-loc bag with small corner cut off. Fill bag with cheesecake filling and then squeeze filling into strawberries.

They look like you fussed, but they are very easy to make. I've only used the original flavored cheesecake filling, but they also have chocolate and key lime. Use whatever sounds good to you or some of each!

Cool Lime Cheesecake


  • 2-1/4 cups graham cracker crumbs (about 36 squares)
  • 1/3 cup sugar
  • 1/2 cup butter, melted
  • 20 oz. cream cheese, softened
  • 3/4 cup sugar
  • 1 cup (8 oz) sour cream
  • 3 TB all-purpose flour
  • 3 eggs, lightly beaten
  • 2/3 cup lime juice
  • 1 tsp vanilla extract
  • 1 drop green food coloring, optional
  • whipped cream and lime slices


  1. In a bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the side of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 375* for 8 minutes. Place pan on a wire rack to cool. Reduce heat to 325*.
  2. In a large mixing bowl, beat cream cheese and sugar until smooth. Add sour cream and flour; beat well. Add eggs; beat on low speed just until combined. Stir in the lime juice, vanilla and food coloring if desired just until mixed. Pour into crust. Return pan to baking sheet.
  3. Bake for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with whipped cream and lime. Refrigerate leftovers.

Mocha Torte

  • 4 eggs
  • 1 cup sugar
  • 4 Tbsp. cold coffee
  • 1 cup flour
  • 1 tsp. baking powder
  • pinch of salt


  • 1/2 cup butter, softened
  • 1 1/2 cup powdered sugar
  • 1 tsp. dry instant coffee
  • 1 Tbsp. cocoa
  • 8 oz. cool whip

  1. Separate eggs, beat the whites until stiff.
  2. Mix the egg yolks and sugar then beat.
  3. Add coffee and fold in the dry ingredients, then the whites.
  4. Bake in 2- 8" round pans 20-25 minutes at 350. Cool.

To make frosting:

  1. Beat 1st 4 ingredients then add cool whip.
  2. frost between layers & outside of cake.

Wednesday, January 21, 2009

Get your print on!!!

Okay cooks... get your print on!

You can now print individual posts without the garbled gook that comes along normally.

Just click on the post title to be taken to the individual post page and you will see the "Print This Page" button.



We've added some additional labels for your posting pleasure. And to help us all locate those fabulous recipes when we are looking for something in particular.

Those added are:
  • Kid Friendly
  • Make Ahead
  • Crockpot
  • Quick and Easy
  • Healthy
You can add multiple labels to a post by separating with a comma or it will automatically place the comma if you use the "Show all" button and simply click the ones you want.

If you have other suggestions, feel free to add or send me an email.

Cheese Ball

  • 2 - 8 oz. pkg. of cream cheese
  • 1 - 8 oz. pkg of sharp cheddar cheese, shredded
  • 1 teaspoon each, pimento, green pepper and onion diced finely
  • 1 teaspoon worchestershire sauce
  • 1 teaspoon lemon juice
  • chopped pecans
  1. Mix first 5 ingredients together well. Roll into ball and then into chopped pecans. I find that it is easier to form into a ball using wax paper. Then I use another peice of wax paper for the pecans and just roll ball into the pecans until evenly coated. Wrap in saran wrap and chill. Serve with crackers.

Vidalia Casserole

  • 4 - 5 Vidalia or sweet onions, sliced 1/4 inch thick
  • 1/4 cup butter or margarine
  • 1/4 cup sour cream
  • 3/4 cup grated parmesan cheese
  • 10 butter-flavored crackers, crushed
  1. In a skillet over medium heat, saute onions in butter until tender. Remove from the heat; stir in sour cream, Spoon half into a greased 1 quart baking dish. Sprinkle with half of the cheese. Top with remaining onion mixture cheese and crackers. Bake uncovered at 350 degrees for 20-25 minutes. YIELD: 4 - 6 servings

The Best Ever Banana Pudding!!

  • 1 large Instant Vanilla pudding
  • 1 1/2 cup milk
  • 1 can sweetened condensed milk
  • 3 cups cool whip
  • 8-9 bananas
  • 1 box vanilla wafers
  1. Beat pudding and milk to pudding consistency.
  2. Stir in sweetened condensed milk.
  3. Fold in cool whip.
  4. Layer vanilla pudding, wafers, and bananas.
  5. Garnish with a few dollops of Cool Whip and crush a few vanilla wafers and sprinkle on top.
  6. Refrigerate for 1 hour! Enjoy!

This is truly the BEST Banana Pudding I have ever had anywhere!! It is a wonderful dessert to take to a potluck. Everyone will be talking about you!

Salted Peanut Chews

  • 1 (18.25-oz) pkg. Pillsbury Moist Supreme Yellow Cake Mix
  • 1/3 cup butter, softened
  • 1 egg
  • 3 cups miniature marshmallows


  • 2/3 cup corn syrup
  • 1/4 cup butter
  • 2 tsp. vanilla
  • 1 (10-oz) pkg. peanut butter chips
  • 2 cups crisp rice cereal
  • 2 cups salted peanuts

  1. Heat oven to 350. In large bowl, combine cake mix, 1/3 cup butter and egg; beat at low speed until crumbly. Press in bottom of ungreased 9x13 cake pan.
  2. Bake at 350 for 12-18 minutes or until light golden brown. Remove from oven and immediately sprinkle with marshmallows. Return to oven; bake an additional 1-2 minutes or until marshmallows just begin to puff. Cool while preparing topping.
  3. In large saucepan, combine all topping ingredients except cereal and peanuts. Heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and peanuts. Immediately spoon warm topping over marshmallows; spread to cover. Refrigerate 1 hour or until firm. Cut into bars.

Double Chocolate Brownies

Click to enlarge.

Custard Rhubarb Crisp

Click to enlarge.

Chocolate Peanut Butter Bars

  • 1 cup sugar
    1 cup light corn syrup
    1 cup creamy peanut butter
    6 cups crisp rice cereal
    2 cups (12 oz) semisweet chocolate chips melted
  1. In a large saucepan (or in a bowl in the microwave), combine the sugar, corn syrup and peanut butter.
  2. Cook over medium-low heat until sugar is dissolved.
  3. Remove from the heat; add cereal and stir until coated.
  4. Spread into a greased 13 x 9 x 2 in pan; press lightly.
  5. Spread melted chocolate over bars.
  6. Chill.
  7. Yield: 1 1/2- 2 dozen

Tuesday, January 20, 2009

Chocolate Toffee Bars


  • 24 soda crackers

  • 1 cup brown sugar

  • 1 cup butter

  • 12 oz. chocolate chips

  1. In a greased 9x13 pan, layer 24 soda crackers.

  2. Boil in a pot brown sugar and butter for 3 minutes. NO longer.

  3. Pour over soda crackers.

  4. Bake at 450' for 5 minutes, no longer.

  5. Pour 12 oz. of chocolate chips over top.

  6. Let sit until spreadable, spread with a knife.

  7. Cut will warm and refrigerate.

Sopapilla Cheesecake

  • 1 c. sugar
  • 2 ( 8oz. pkg.) Cream cheese (softened)
  • 1 t. vanilla
  • 2 cans crescent rolls( easier to spread if at room temperature)
  • 1 stick of butter
  • 1/2 c. Cinnamon & 1/2 c.sugar (mixed)
  1. Layer one can crescent rolls on bottom of 9x13 pan, pinch edges together to make one solid layer.
  2. Combine first three ingredients until well blended.
  3. Layer the other can of crescent rolls on top of the cream cheese mixture pinching rolls together to make one solid layer.
  4. Melt 1 stick butter and pour over the top.
  5. Sprinkle combined cinnamon and sugar over the butter.
  6. Bake at 350 for 40-45 minutes.
  7. Let sit a few minutes before serving.
  8. Garnish each serving with with a dollop of Cool Whip, a sprinkle of cinnamon and a drizzle of Carmel syrup .
  9. Enjoy!!

Peanut Drops


  • 1 1/2 lbs. White almond bark

  • 1 c. Peanut butter

  • 1 med. jar Dry roasted peanuts

  • 2 1/2 c. Rice Krispies

  • 2 1/2 c. miniature marshmallows

  1. Melt White almond bark and peanut butter in a large bowl in the microwave on high for 1 1/2 minutes. Stir and continue to melt in microwave at 30 sec. intervals until completely melted.

  2. Stir in peanuts and Rice Krispies until well blended, then stir in marshmallows . Drop by spoonfuls onto cookie sheets and refrigerate until set. These freeze very well.

These are a family favorite and delicious!! Salty, sweet, and crunchy!!

Monday, January 19, 2009

Easy Eclars


  • whole graham crackers
  • 2 packages instant french vanilla pudding
  • 3 cups milk
  • 8 oz. cool whip
  • 1 container of fudge frosting

  1. Beat milk and pudding together.
  2. Fold in cool whip.
  3. Layer 9x13 pan with graham crackers.
  4. Spread 1/2 of filling over crackers.
  5. Layer with more graham crackers.
  6. Spread with remaining filling.
  7. Top with jar of fudge frosting(heat slightly until runny in microwave, spreads easier)
  8. Let chill several hours.

A cool, simple, and light dessert.

Three Day Coconut Cake

  • 1 box yellow cake mix
  • 1 large container of sour cream
  • 2 cups of sugar
  • 2 packages coconut
  • large cool whip
  1. Make yellow cake according to box, bake in three round cake pans. Let cool.
  2. Combine last three ingredients to form filling, reserve 1 cup for frosting.
  3. Spread filling between cake layers.
  4. Frosting: Mix reserved 1 cup of frosting with a large cool whip.
  5. Frost and cover.
  6. Refrigerate for three days.

This is one of my husband's family recipes, and it quickly became one of my favorites. You can eat it right away, but ohhh, if you can wait that long, it is even better after three days!!

Jelly Roll

  • 3 eggs
  • 1 cup sugar
  • 1/3 water
  • 1 tsp vanilla
  • 3/4 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • Cool Whip
  • sliced fruit of choice
  • powdered sugar
  1. Line a jelly roll pan with wax paper and spray with PAM. Leave wax paper an inch or so longer than the pan to lift it out with. Heat oven to 375 degrees.
  2. beat eggs for 5 minutes on high until light and cream color. Add sugar.
  3. Blend in water and vanilla on low speed.
  4. Gradually blend in flour, baking powder and salt just until smooth.
  5. Pour into jelly roll pan and bake 12-15 minutes.
  6. Invert onto tea towel sprinkled with powdered sugar. Carefully remove wax paper.
  7. Roll towel and cake from narrow end and cool in fridge.
  8. Unroll towel once cooled and spread with cool whip and sliced fruit.
  9. Reroll and sprinkle with sugar.

Poke Cake

  • 1 (18.25 oz) pkg. white cake mix
  • 1 (3.5 oz) pkg. instant vanilla pudding mix
  • 4 eggs
  • 1 cup water
  • 1/4 cup vegetable oil
  • 1 (3 oz) pkg. fruit flavored gelatin mix
  • 1 cup boiling water
  • 1 cup ice water
  • 1 (12 oz) container frozen whipped topping, thawed
  1. Preheat oven to 350 degrees. Grease and flour one 9x13 inch baking pan.
  2. Combine cake mix, pudding mix, eggs, 1 cup water and vegetable oil and blend well. Beat at medium speed of an electric mixer for 4 minutes. Pour batter into the prepared pan.
  3. Bake at 350 degrees for 45-50 minutes or until the cake springs back when lightly touched. Let cake cook in pan for 15 minutes.
  4. Meanwhile, dissolve the gelatin in the boiling water, then add the cold water.
  5. Poke holes in the warm cake with a fork at 1/2 inch intervals. Pour gelatin over cake. Chill cake for 3-4 hours then frost with whipped topping. Keep cake refrigerated.

Peanutty Nuggets

  • 1/3 c. peanut butter
  • 1/4 c. margarine
  • 3 c. miniature marshmallows
  • 4 c. Life cereal, whole pieces
  1. Combine peanut butter and margarine and microwave at high 1 minute. Stir well
  2. Stir in marshmallows and heat another 1 minute 30 seconds. Stir well
  3. Fold in Life cereal
  4. Spread on greased cookie sheet (I use wax paper), chill and break into nuggets.

Cherry Torte

  • 1 angel food cake, baked
  • 2 small packages instant vanilla pudding
  • 3 c. milk
  • 2 c. sour cream
  • 1 can cherry pie filling
  1. Tear cake into small pieces and put in a 9 x 13 pan.
  2. Mix pudding, milk and sour cream, pour over cake pieces
  3. Let set
  4. Spread cherry pie filling over cream mixture
  5. Refrigerate
  6. Can also use blueberry pie filling

Better than almost anything cake


  • 1 German Chocolate Cake mix (plus ingredients for cake mix)
  • 1 can sweetened condensed milk
  • 1 jar caramel ice cream topping
  • 1 small Cool Whip
  • 1 bag Heath bits topping

  1. Make and bake cake in 9x13 pan, as directed on box.
  2. Remove from oven, let stand 5 minutes.
  3. Using a wooden spoon handle, poke holes all over top of cake.
  4. Pour sweetened condensed milk over top of cake and caramel topping. Spread with spoon if necessary to get in all the holes.
  5. Refrigerate until cool.
  6. Frost with Cool Whip, sprinkle with Heath Bits topping.

I like to make this the night before. This is an oldie, but a goodie. I was the one who introduced it to my husbands family, so it is known to them as "Heather's Cake".

Parmesan Potato Rounds

1/3 cup butter or margarine, melted
1/4 cup all-purpose flour
1/4 cup grated parmesan cheese
salt and pepperdxs to taste
6 medium potatoes unpeeled, each sliced into 4 rounds
Italian seasoning to taste


  1. Pour butter into a 15-1/2 in. x 10-1/2 in. baking pan. In a plastic bag, combine flour, salt and pepper. Shake a few potato slices at a time in the bag to coat with the flour/salt/pepper mixture. Shake off excess flour and place in a single layer over the butter. Sprinkle parmesan cheese over the top of the potatoes. Bake at 375 degrees for 30 minutes. Turn slices and sprinkle with Italian seasoning. Bake for another 30 minutes or until tender. Yield: 6 servings

Black Bottoms

  • 1 1/2 c. flour
  • 1/4 c. cocoa
  • 1 c. sugar
  • 1 tsp. soda
  • 1/2 tsp. salt
  • 1 c. water
  • 3/4 c. oil
  • 1 tsp. vanilla
  • 1 Tbsp. vinegar


  • 8 oz cream cheese, softened
  • 1/3 c. sugar
  • 1 egg
  • 1/8 tsp. salt
  • 6 oz. chocolate chips
  • 1/4 c. chopped nuts, optional


  1. Mix together the cake ingredients.
  2. In a separate bowl, mix the filling ingredients together, except the choc. chips and nuts.
  3. Stir in choc. chips and nuts.
  4. Can place either in cupcake liners or greased 9x13 pan.
  5. If using cupcakes, fill about 2/3 full of cake mixture, then drop about 1 Tbsp of filling on top.
  6. If using a 9x13, spread all the cake mixture on the bottom, drop spoonfuls of the filling on top. Using a knife, cut through the filling and cake to 'marble it' slightly.
  7. Bake at 350 for 25-30 for cupcakes, slightly longer for cake.

Chocolate Creme Pie

  • 1 large, Fatfree Chocolate pudding
  • 12 oz. Cool Whip Free
  • 2 pie crusts of your choice
  • 2.5 C. water or milk for pudding
  1. Mix water/milk with pudding.
  2. Add pudding mixture to Cool Whip.
  3. Pour 1/2 mixture into each pie crust.
  4. Let gel in fridge.

Mini Chocolate Chip Cookies


  • 2 T butter - softened
  • 2 T canola oil
  • 1/2 c. brown sugar
  • 1 tsp. vanilla
  • 1/8 tsp. salt
  • 1 large egg white
  • 3/4 c. flour
  • 1/4 tsp. baking soda
  • 1/2 c. chocolate chips(semi-sweet)

  1. Mix together butter, oil and brown sugar.
  2. Add vanilla, salt and egg white - mix thoroughly.
  3. Mix flour, baking soda and chocolate chips and stir.
  4. Drop rounded spoonfuls onto a nonstick baking pan.
  5. Bake @ 375 for approx. 6-8 mins.
  6. Cool on wirerack.

Chocolate Trifle

  • 1 (19.8 ounce) package brownie mix
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1/2 cup water
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1 (1.5 ounce) bar chocolate candy


1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving

Petite Cherry Cheese Cakes

  • 2 - 8 oz pkg cream cheese, softened
  • 3/4 c sugar
  • 2 eggs
  • 1 Tablespoon lemon juice
  • 1 teaspoon vanilla
  • 24 vanilla wafers
  • 1 - 21 oz can cherry pie filling
  1. With hand mixer, beat eggs, cheese, sugar, lemon & vanilla until fluffy.
  2. Line cupcake pan with paper or foil cups and place wafers in bottom.
  3. Fill cups 2/3 full and bake at 375 degrees for 15-20 minutes or until set.
  4. COOL.
  5. Top with filling and chill.

Carrot Cake

  • 1 (18oz) pkg. Carrot cake mix
  • 15 oz canned pumpkin
  • 2 egg whites
  • 2 TB water
  • 8 oz. Light cream cheese
  • 1 c. Splenda
  • 1 tsp. Vanilla
  1. Mix carrot cake mix, pumpkin, egg whites and water in large bowl & stir until well mixed.
  2. Spread thick batter into cake pan sprayed with cooking spray.
  3. Bake 30-40 mins at 350*.
  4. For frosting, combine Splenda, cream cheese and vanilla & Spread on cooled cake.

Oreo Balls


  • 1 pkg of reduced fat oreos
  • 1 8oz pkg of low fat cream cheese
  • 1 bag of semi sweet chocolate chips

  1. Crush the oreos and blend with the cream cheese.
  2. Refrigerate for at least 2hrs until it forms kinda of a dough consistency.
  3. Then melt your chips and roll the oreo mixture into about 1 inch balls.
  4. Dip in the chocolate and cool on wax paper.

**** You can put these in the freezer to harden faster.
Store in the refrigerator. Makes 52 balls (They are 2 pts each on WW).

Wacky Cake


  • 3 c. flour
  • 2 c. sugar
  • 1 tsp. salt
  • 2 tsp. baking soda
  • 1/2 c. cocoa
  • 2 Tbsp. vinegar
  • 2/3 c. oil
  • 1 tsp. vanilla
  • 2 c. COLD water

  1. Mix dry ingredients together.
  2. Add remaining ingredients, stir until smooth.
  3. Pour in ungreased 9x13 pan.
  4. Bake at 350 for about 35-40 minutes

Delicious & moist!

Sunday, January 18, 2009

Chocolate Chip Cookie Dough Brownies


  • 1 box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)

  • 1/3 cup vegetable oil

  • 1/4 cup water

  • 2 eggs

  • 1 pouch Betty Crocker Chocolate cchip cookies mix

  • 1/2 cup butter, softened

  • 1 egg


  1. Heat oven to 350ºF. Grease bottom only of 13x9-inch pan. Make brownie mix as directed on box, using oil, water and 2 eggs. Spread in pan.

  2. Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.

  3. Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour. Frost with Chocolate ganache frosting.

Chocolate Ganache Frosting

12 oz. semi-sweet chocolate morsels 3/4 cup heavy whipping cream
6 Tbsp butter


  1. In a small saucepan, heat cream and butter until just before the boiling stage.

  2. Pour over the chocolate morsels.

  3. Let stand about 20 seconds and stir until smooth.

  4. Pour over brownies and let set before cutting.

Recipe from Betty Crocker website and Bakerella(my second favorite site;-)). I can't wait to try these, they have to be good. Bakerella says: " WARNING! These brownies may cause extreme satisfaction!!"

Double-Decker Confetti Brownies


  • 3/4 c. butter or margarine, softened
  • 1 c. sugar
  • 1 c. brown sugar
  • 3 large eggs
  • 1 tsp. vanilla
  • 2 1/2 c. flour, divided
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/3 c. unsweetened cocoa powder
  • 1 T butter or margarine, melted
  • 1 c. M & M's Semi-Sweet Chocolate Mini Baking Bits, divided


  1. Preheat oven to 350.
  2. Lightly grease 13 x 9 x 2 baking pan; set aside
  3. In large bowl cream butter and sugars until light and fluffy
  4. Beat in eggs and vanilla
  5. In medium bowl, combine 2 1/4 c. flour, baking powder and salt; blend into creamed mixture
  6. Blend together cocoa powder and melted butter; stir into one half of the dough
  7. Spread cocoa dough evenly into prepared baking pan
  8. Stir remaining 1/4 c. flour and 1/2 c. M & M's into remaining dough; spread over cocoa layer
  9. Sprinkle with remaining 1/2 c M & M's
  10. Bake 25 - 30 minutes or until edges start to pull away from sides of pan

Carrot Cake


  • 1 1/2 c. oil
  • 4 eggs
  • 2 c. sugar
  • 3 c. shredded carrots *(I usually put a 1 lb bag of baby carrots in food processor)
  • 2 c. flour
  • 2 tsp. cinnamon
  • 1 tsp. salt
  • 2 tsp. baking soda

Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • 1/2 c. margarine/butter
  • 2 tsp. vanilla
  • 3 1/2 c. powdered sugar


  1. Stir oil, eggs, sugar and carrots together.
  2. Add remaining ingredients.
  3. Pour into a greased and floured (I just spray with PAM)
  4. Bake at 325 for 45 minutes, or until tests done
  5. Cool, then frost with Cream Cheese Frosting.
  6. For Frosting: Beat cr. cheese, margarine and vanilla. Add powdered sugar. Mix well.

No Bake Cookies

  • 2 cups sugar
  • 1/4 cup cocoa
  • 1/2 cup milk
  • 1/4 cup butter
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1/2 cup peanut butter
  • 3 cups oatmeal (traditional works best)
  1. Bring sugar, cocoa, milk and butter to boil
  2. Cool for 1 minute
  3. Add remaining ingredients and mix well
  4. Drop onto wax paper
  5. Let cool to harden

Saturday, January 17, 2009

Hearty Chicken-Filled Potato


  • 1 large baking potato
  • 1/4 tsp ground cumin
  • 1/8 tsp dried oregano
  • 1/4 tsp salt, divided
  • dash cayenne pepper
  • 1 boneless skinless chicken breast half (4 oz)
  • 1 tsp butter, softened
  • 1/4 cup shredded Mexican cheese blend or cheddar cheese
  • 2 TB sour cream
  • 1-1/2 tsp milk
  • dash pepper
  • salsa, minced fresh cilantro, minced chives and additional sour cream, optional

  1. Scrub and pierce potato. Bake at 375* for 1 hour or until tender. Meanwhile, combine the cumin, oregano, 1/8 tsp salt and cayenne; rub over chicken. Place in a small baking dish coated with nonstick cooking spray. Bake, uncovered, at 375* for 20-25 minutes or until juices run clear.
  2. Cut the chicken into small cubes; set aside. When cool enough to handle, cut a thin slice off the top of potato and discard. Scoop out pulp, leaving a thin shell. In a bowl, mash the pulp with butter. Stir in the cheese, sour cream, milk pepper, remaining salt and reserved chicken.
  3. Spoon into potato shell. Place on an ungreased baking sheet. Bake at 375* for 10-15 minutes or until heated through. Garnish with salsa, cilantro, chives and additional sour cream if desired.
  4. 1 serving

Oven Baked Chicken


  • Bone-in chicken with skin
  • salt
  • pepper
  • paprika

  1. Grease pan. Sprinkle both sides of the chicken with salt, pepper & paprika. Put chicken in pan with skin side up.
  2. Bake @ 275* for 3 hours or 325* for 1-1/2 hours. Do NOT cover while baking.
  3. Make gravy with drippings and serve with mashed potatoes.

I always cook mine for 3 hours at the lower temperature. It turns out so moist and yummy. The chicken will fall off the bones. I buy either a whole chicken cut up or a 'pick of the chick' package, but you could get the parts you like best: legs, breast, etc. (Recipe from Jeremy's mom, Jill)

Turkey Macaroni Bake


  • 2 cups cubed cooked turkey
  • 1 1/2 cups uncooked elbow macaroni
  • 2 cups (8 oz) shredded cheddar cheese, divided
  • 1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
  • 1 cup milk
  • 1 can (8 oz) mushroom stems and pieces, drained
  • 1/4 tsp pepper

  1. In a large bowl, combine the turkey, macaroni, 1-1/2 cups cheese, soup, milk, mushrooms and pepper. Pour into a greased 2-qt. baking dish.
  2. Cover and bake at 350* for 60-65 minutes or until macaroni is tender. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

This is a wonderful dish to make after Thanksgiving to use up some of your leftover turkey.

Friday, January 16, 2009

Super Beefy Enchiladas


  • 1 1/2 cups cooked beef
  • 3 cups shredded cheddar cheese(divide)
  • 1/2 cup chopped onions, sauteed with beef
  • 1 1/2 cans cream of mushroom soup
  • 1 1/2 cans tomato soup
  • 1 can Old El Paso mild enchilada sauce
  • 12 flour tortillas

  1. Combine beef, 1/2 cup cheddar cheese and onions, set aside.
  2. Combine soups and enchiladas sauce in a separate bowl.
  3. Fill each tortilla with beef mixture, roll up and set in 9x13 pan.
  4. Place seam side down.
  5. Pour sauce over tortillas and remaining cheese.
  6. Bake at 350' for 25-30 minutes
  7. Top with sour cream and your favorite salsa.

This can be made ahead and refrigerated a day or so, or frozen for several months. A quick and creamy dish.

Two Sauce Lasagna


  • 1 jar (26 oz.) Classico Tomato and Basil pasta Sauce

  • 1 jar (16 oz.) Classico Alfredo pasta sauce

  • 1 box lasagna noodles (12 noodles) cooked and drained

  • 1 container (15 oz.) ricotta cheese

  • 2 cups (16 oz.) shredded mozzarella cheese

  • 1/2 cups Parmesan cheese

  • 3 eggs

  • Optional ingredients: 1 package frozen, chopped spinach, thawed and drained, 1 pound hamburger or sausage, browned and drained


  1. Preheat oven to 350'.

  2. In a large bowl combine ricotta, mozzarella, 2 tbsp. Parmesan and eggs, mix well.

  3. In a 9x13 baking dish, spread 1 cup Classico Tomato sauce.

  4. Layer 4 lasagna noodles with half of the cheese mixture, spinach and remaining Classico Tomato sauce and hamburger.

  5. Repeat layers and spread remaining mixture.

  6. Top with remaining 4 noodles.

  7. Spread Classico Alfredo sauce evenly over the top and sprinkle with remaining Parmesan cheese.

  8. Cover with aluminum foil and bake for 40 minutes. Uncover; bake for 15 minutes longer or until bubbly.

  9. Let stand for 10 minutes before serving.

  10. Serves 9-12.

This recipe is soo wonderful! I always add the spinach and the hamburger, and even my boys love it! I've made it without and it just was not the same. It is even better the next day! A crowd pleaser for sure!!

Low Fat Chicken Enchilada's

  • 2 lbs Chicken breasts
  • 2 cans lowfat cream of chicken soup
  • 1 (16oz) can of fat free sour cream
  • 1 small can green chilies
  • 2c fat free cheddar mozza cheese (I just use cheddar or reduced fat cheddar)
  • 1T chili seasoning
  • 8 Tortillas
  1. In a bowl combine 2 cans soup and sour cream and set aside.
  2. Brown the chicken and cut it into small peices.
  3. Tortilla filling-Add half of the soup and sour cream mixture and green chilies to the cooked chicken and warm.
  4. Use a 9x13 pan and fill each tortilla.
  5. Place filled tortilla's in pan with the seam down.
  6. Add the other half of the soup and sour cream mixture to the top of the tortilla's.
  7. Top with cheese.
  8. Cover and bake @ 350 for 40 minutes.

Serves 8.

Thursday, January 15, 2009

King Ranch Chicken

  • 3-4 pound hen (I use boneless skinless chicken breasts)
  • 1 onion
  • 1 or 2 ribs celery
  • salt & pepper
  • 1 onion, chopped
  • 1 large bell pepper, chopped
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1/2 Pound cheddar cheese, shredded
  • chili powder
  • garlic salt
  • cumin
  • 1 package corn tortillas
  • 1 can rotel tomatoes & chilies, undrained
  1. Make a day ahead and refrigerate. Can also be frozen and baked later.
  2. Boil chicken until tender in water seasoned with onion, celery, salt and pepper. Cut chicken into bite sized pieces and reserve all stock.
  3. Chop onion and bell pepper. Combine soups. Just before putting casserole together, soak the tortillas in boiling chicken stock until wilted (one at a time while layering works well).
  4. Start layering casserole in a 9x13 baking dish in this order: Tortillas "dripping with chicken broth", chicken, onion, bell pepper, sprinkling to taste with chili powder, garlic salt and cumin, soup mixture and cheese. Should be able to do 2 layers.
  5. Cover the casserole with Rotel tomatoes and all the juice. Juices in the casserole should be about half the depth of the dish, if not add more stock.
  6. Refrigerate overnight for flavors to blend. Bake uncovered at 375* for 30-45 minutes or till bubbly.

Homemade Ravioli


  • 2 1/2 to 3 c. flour

  • 5 eggs

  • 1 Tbsp. olive oil (I used canola oil)

  • Filling of your choice - we just used shredded mozzarella cheese

  • Spaghetti Sauce of choice


  1. Place 2 1/2 c. flour in a bowl, make a well in the center.

  2. In another bowl mix eggs and oil. Pour into flour well.

  3. Stir together, forming a ball.

  4. Knead on a floured surface, until smooth and elastic (8-10 minutes) using additional flour if needed.

  5. Cover and let rest for 30 minutes.

  6. Divide dough into 4 parts. Roll 1 portion to 1/16in. thickness (keep remaining dough covered)

  7. Working quickly, place rounded teaspoonfuls of filling 1 inch apart over half of the dough. Brush around filling with beaten egg, if desired.

  8. Fold sheet over, press down edges to seal.

  9. Cut into squares, sealing additional edges.

  10. Repeat with remaining dough.

  11. Bring large kettle of salted water to boil. Add ravioli.

  12. Reduce heat to gentle simmer. Cook for 1-2 minutes, until ravioli floats to top and are tender. Drain.

  13. Serve with spaghetti sauce or favorite topping.

This isn't hard to make at all! Don't be fooled, you can make homemade noodles easily! The filling possibilities are endless: cheese/spinach, mushroom, meats, herbs, etc. I also made it early in the afternoon, refrigerating it. Then heated it up at supper time in a pot of spaghetti sauce.
We have a family of 6, so I made a double batch. Plenty!

Herbed Pizza Crust

  • 1 cup warm water (120*F)
  • 1 pkg or 1 T yeast
  • 1 T sugar
  • 1 t salt
  • 2 T olive oil
  • 2 1/2 - 3 cups flour
  • 2 cloves garlic, pressed
  • 1 t dried thyme
  • 1 t pizza seasoning or other pizza-y herbs
  1. Dissolve yeast in a bowl (or use Kitchen Aid) with warm water. Add sugar, salt, oil, garlic, thyme, and pizza spice; mix well.
  2. Turn mixer on low and gradually add flour, using dough hook attachment if you have it.
  3. Once dough is all mixed, lift it out of the bowl and add a teaspoon of oil to grease the bowl. Put the dough back in and turn it to grease the top.
  4. Cover with plastic wrap and let sit until doubled.
  5. Makes 2 medium sized pizzas.
    This dough smells wonderful and tastes even better! I let my kids each have a little bit of dough to construct their own pizzas. (I make a gluten-free, dairy-free dough for Joel but I won't post that recipe unless anyone is truly interested!)