Wednesday, December 29, 2010

Green Bean Bundles

3 (14.5 ounce) cans whole green beans, drained
1 pound bacon, cut in half
1/2 cup butter, melted
1 cup brown sugar
1 teaspoon garlic salt
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2.Wrap 7 green beans with bacon and place in prepared dish. Repeat, using all the green beans and bacon.
3.Combine butter with brown sugar. Pour over green bean bundles and sprinkle with garlic salt.
4.Cover with foil and bake for 45 minutes.

Tuesday, December 28, 2010

Peanut Butter Swirl Bars

Peanut butter swirl bars
A rich and delicious treat from The Amish Cook's Baking Book by Lovina Eicher and Kevin Williams.

1 cup creamy peanut butter

2/3 cup salted butter, at room temperature

1-1/2 cups packed dark brown sugar

1-1/2 cups granulated sugar

4 large eggs

4 tsp vanilla extract

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp table salt

12-oz (340-g) package semi-sweet chocolate chips

In large bowl using wooden spoon, cream peanut butter, butter and two sugars until well blended and smooth. Add eggs and vanilla. Mix until smooth, creamy and thoroughly blended.

In medium bowl, whisk flour, baking powder and salt. In three additions, add to peanut butter mixture, mixing with wooden spoon until smooth and creamy.

Spoon batter into greased 9-by-13-inch baking pan. Sprinkle chocolate chips over batter. Bake in preheated 325F oven 5 minutes. Remove from oven. Using butter knife, swirl chocolate chips through dough. Bake until butter knife inserted in centre comes out fairly clean (it will have chocolate on it), about 45 to 60 minutes. Cool completely before cutting into 24 bars.

Store bars in sealed container up to 4 days.

Sunday, December 19, 2010

Brown Rice

Brown Rice

1 stick butter
1 cup uncooked rice
1 can beef broth
1 can French onion soup
1/2 cup grated parmesan cheese

bake, covered at 350° for about 1 hour. stir before serving.

Oven Fried Chicken with Honey Butter Sauce

1 cup flour
2 teaspoons salt
2 teaspoons paprika
1/2 cup margarine or butter
1/2 teaspoon pepper
3–4 lbs chickens, cut up

Honey Butter sauce

1/4 cup butter
1/4 cup honey
1/4 cup lemon juice

1. Preheat oven to 400.
2. combine the flour, salt, pepper, and paprika in a shallow bowl.
3. Dredge chicken pieces in flour mixture.
4. Melt the butter and pour into a 9x13 baking pan and add pieces of floured chicken in a single layer, turning chicken to coat with butter.
5. Bake skin side down for 30 minutes.
6. While chicken is baking make sauce.
7. Turn chicken and pour sauce over chicken pieces and bake for an additional 30 minutes.
8. Spoon pan juices over chicken and serve.
9. For the Honey Butter Sauce: In a small pan melt the butter while beating in the honey and lemon juice.
10. Pour over the chicken pieces.

Saturday, November 20, 2010

Butterscotch Pound Cake


•1 18.25 oz box yellow cake mix with pudding
•1/2 cup sugar
•1 3.9 oz box instant butterscotch pudding
•1/2 cup vegetable oil
•3/4 cup water
•4 large eggs
•1 8 oz carton sour cream
•1 6 oz package butterscotch chips
•1 teaspoon vanilla extract
•Caramel syrup


Combine cake mix, sugar, and pudding. Stir with a wire whisk to remove lumps. Add oil, eggs, water, and sour cream, then beat with electric mixer until smooth. Stir in vanilla and butterscotch chips. Pour into a greased and floured 12 cup bundt pan or a 10 inch tube pan. Bake at 350 degrees for one hour or until wooden pick inserted in center comes out clean. Cool in pan for 15 minutes before removing. Let cool completely and drizzle with caramel syrup, if desired

Sunday, November 7, 2010

Cream Cheese Chicken soup

Cream Cheese Chicken soup

1 small onion
1 tbsp marg
3 cups chicken broth
3 medium carrots
2 medium potatoes cubed
2 cups cooked chicken
2 tbsp parsley
s&p to taste
1/4 cup flour
1 cup milk
1 - 8 oz pkg cream cheese (I use fat free)

Saute onion in butter. Add broth, carrots and potatoes. Bring to boil, reduce heat and simmer- cover and simmer 15 min or till veggies are tender. Add chicken, s&p, parsley, heat thru. combine milk and flour and mix till smooth, add to soup and bring to boil. Cook and stir til thickened. Reduce heat and add cream cheese. Heat till melted.

Friday, October 29, 2010

Pumpkin Pie spice

I didn't have any in my spices so I searched for a recipe to make my own..
Choose on of the following:

Mix 1/4 cup of cinnamon with 4 tsp of ground ginger and 2 tsp of nutmeg
Mix 1/4 cup cinnamon with 1 Tbsp each of ground ginger, nutmeg, and ground cloves
Mix 1/4 cup cinnamon with 2 Tbsp of ground ginger and 1 Tbsp each of nutmeg and ground cloves
Mix 2 Tbsp each of cinnamon and ground ginger with 1 Tbsp ground nutmeg and 1 tsp ground allspice

Pumpkin Pie Bread

3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
3 teaspoons pumpkin pie spice
1 teaspoon salt
3 cups white sugar
1 cup vegetable oil
4 eggs
1 (15 ounce) can pumpkin puree
1/2 cup water
1.Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
2.In a large bowl, beat together sugar, oil, eggs, and pumpkin. Stir in flour mixture alternately with water. Divide batter evenly between the prepared pans.
3.Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.

Thursday, October 28, 2010

Apple Cinnamon Sugar Donut Muffins

Apple Cinnamon Sugar Donut Muffins
(adapted from Cinnamon, Spice & Everything Nice and Baking Bites)

3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour (I used whole wheat pastry flour)
2 tsp baking power
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 cup vegetable oil
3/4 cup milk (low fat is fine)
1 tsp vanilla extract
2 small apples, grated
2 tbsp butter, melted
1/4 cup sugar
2 teaspoons cinnamon

1. Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil.
2. In a large bowl, beat together sugar and egg until light in color. Add in vegetable oil, milk and vanilla extract.
3. In a small bowl, whisk together flour, baking powder, salt and cinnamon. Add to egg mixture and stir to combine. Stir in grated apples.
4. Divide batter evenly into 12 muffin cups, filling each about 3/4 full.
5. Bake for 15-18 minutes, until a tester inserted into the center comes out clean.
6. While muffins are baking, melt butter in a small bowl in the microwave. In another small bowl, combine remaining sugar and cinnamon.
7. When muffins are done, cool for a few minutes in the muffin pan, remove from pan and dip muffin top in melted butter, then immediately dip in cinnamon sugar mixture. Cool on a wire rack.

Makes 12 regular muffins.

Saturday, October 16, 2010

Apple Pie Squares with Crumb Crust Recipe

This apple pie squares recipe makes a large (15x10-inch) pan of crumb crusted apple squares. You can cut the recipe in half and make on 8-inch square pan instead. Or if you think it will be too hard to roll out a crust large enough to fit in a 15x10-inch pan, you can always use two 8-inch square pans instead.

For the Bottom Crust:

1 1/2 cups all-purpose flour
1 1/2 tablespoons white sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup shortening
2 egg yolks, beaten
4 tablespoons water
For the Applie Pie Squares Filling:

8 large tart apples - peeled, cored and cut into thin slices
2 tablespoons lemon juice
2 tablespoons all-purpose flour
1 1/4 cups sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter
For the Crumb Topping:

1 cup all-purpose flour
1 teaspoon ground cinnamon
2/3 cup packed brown sugar
2/3 cold cup butter, cut into small chunks
Make the Crust:

1.Preheat oven to 350F degrees. Set aside a 15x10-inch baking pan.
2.In a large bowl, combine flour, sugar, salt, and baking powder with a whisk or fork until well blended.
3.Cut in shortening with a pastry cutter or two forks until mixture resembles coarse crumbs.
4.Mix egg yolks and water together and then stir into the flour with a wooden spoon until it forms a ball.
5.On a lightly floured surface, roll the dough out to fit the bottom of the pan.
6.Place the dough into the bottom of the pan.
Make the Apple Pie Squares Filling:

1.In a large bowl, combine apples, lemon juice, 2 tablespoons flour, sugar and cinnamon.
2.Spread the apple filling evenly into pie crust.
3.Dot with the 2 tablespoons of butter.
Make the Crumb Topping:

1.In a medium bowl, whisk together 1 cup flour, 1 teaspoon cinnamon, 2/3 cup brown sugar until well combined.
2.Cut in the butter with 2 forks or a pastry blender until crumbly.
3.Sprinkle topping over the apples.
4.Bake in the preheated oven for 60 minutes, or until topping is golden brown

Chewy White Chocolate, Chocolate Cookies

1 3/4 cups flour
1 1/4 cups cocoa powder (I used Hershey’s Dark Chocolate Cocoa Powder)
1 cup white sugar
3/4 cup brown sugar
2 tsps. baking soda
1 cup butter
2 eggs
1 tsp. vanilla
1/4 tsp. salt
2 cups white chocolate chips

1. Preheat oven to 350 degrees and grease cookie sheet. (I used a cookie sheet with a silpat liner)

2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add eggs one at a time, beating well with each addiction. Add the salt and vanilla.

3. In another bowl, combine the flour, cocoa and baking soda and gradually add to the creamed mixture. Fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.

4. Bake for 8 to 10 minutes until fluffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Sunday, October 3, 2010

Chuy's Jalapeno Dip

adapted from Tasty Kitchen

16 ounces Light Sour Cream
1 package (1 Oz.) Ranch Dip Mix
2 whole large jalapenos, roughly chopped
2 cloves garlic, minced
1/3 cup fresh cilantro
1 whole lime, juiced
2-4 Tbsp milk

Combine roughly chopped jalapenos, cilantro and garlic in the food processor. Pulse until finely chopped. Add lime juice, sour cream and ranch mix. Pulse until thoroughly combined. Add milk, a tablespoon at a time, until you reach the desired thickness. Pour into serving bowl and enjoy!

Friday, September 17, 2010

Hot Chocolate Chip Cookies

•2 sticks Salted Butter- At Room Temperature
•1 cup White Granulated Sugar (I Like Baker's)
•⅔ cups Packed Light Brown Sugar
•2 whole Large Eggs
•1 teaspoon Pure Vanilla
•3-¼ cups All-purpose Flour
•4 packages (1 Oz. Packets, NOT Sugar-free) Hot Chocolate Mix
•1 teaspoon Salt
•1-¼ teaspoon Baking Soda
•1 cup Each White, Milk, And Semi-sweet Chocolate Chips
Preparation Instructions
Heat oven to 350 degrees F. Cream butter and sugars until smooth. Beat in eggs and vanilla until combined. In a separate bowl, combine flour, hot chocolate mix, salt and baking soda. Add to wet ingredients in 3 to 4 parts, making sure all is incorporated. Fold in chips. Chill the dough for an hour or so. Use a 1/4 cup as a scoop to scoop dough onto baking sheets lined with parchment paper. Bake for 9-11 minutes or until edges are golden brown. Let cool for 5 minutes before removing from pan.

Saturday, September 11, 2010

Potato Bread

6 cups flour
1 cup mashed potatoes (nothing added to the potatoes to mash)
1 cup potato water
1/2 cup butter (melted)
3/4 cup sugar
2 eggs w/ milk to make 1 cup liquid
2 tsps salt
2 pkgs yeast
1/4 cup warm water
1 tsp sugar

Boil potatoes until tender. Mash and add the 1 cup of potato water to a large bowl.

Add yeast to a small bowl with 1 tsp sugar and add the warm water.

Add the sugar, melted butter, and the salt to the mashed potatoes. Stir. When the potato water mixture is cool, mix in the yeast. Add the eggs and milk.

Add the flour a cup at a time and make a soft dough. Place dough on a floured surface and knead it about 10 minutes. Dough should be smooth and elastic.

Let dough rise in a warm place until doubled, covered. Knead a few minutes and divide the dough into 2 loaves. place dough ingreased bread pans and let rise, bake at 375 degrees for 30 to 40 minutes

Crockpot Mongolian Beef


•1/4 cup cornstarch
•1 lb flank steak, sliced thin
•2 tbsp olive oil
•1/2 tsp ground ginger
•1 tbsp minced garlic
•1/2 cup soy sauce
•1/2 cup water
•3/4 cup light brown sugar
•1 bunch green onions, cut in 2 inch diagonal slices
•1-2 tbsp carrots, diced thin


Coat steak with cornstarch and let set 10 minutes. Heat olive oil on high in a large skillet and saute steak 2-4 minutes then transfer to a crock pot. Mix together ginger, garlic, soy sauce, water and brown sugar then pour over steak. Spread onions and carrots on top and cook in crock pot for 3-4 hours, stirring occasionally.

Barbecued Sloppy Joe Short Ribs

I used boneless ribs. Tastes great. Only halved the sauce recipe and it was more than enough. Need to get buns to put the meat on, but it is delicious as it is.

8-10 lbs. short rib on bone
1 tbsp. olive oil
Salt and pepper, to taste
1 large white onion, thinly diced
1 cup brown sugar
1 cup red wine vinegar
1/2 cup light soy sauce
2 cups water or beef stock
1 tbsp. Worcestershire sauce
2 tbsp. honey
3 cups prepared tomato sauce
1 tbsp. tomato paste
2 tsp. garlic powder
1 cinnamon stick
10 soft toasted sesame buns

Preheat oven to 325 degrees. Season short ribs liberally with
salt and pepper. Heat casserole dish on stove top, add the oil
and sear short ribs until brown on all sides (about 5-6 minutes).
Remove meat and set aside, add the onions, cook 2-3 minutes until

Add brown sugar to onions, cook 1 minute until coated and melted.
Deglaze with red wine vinegar, cook for 1 minute and add
remaining ingredients to dish. Bring broth to a simmer, add
short rib meat, cover and cook at 325 for 1 hour and 45 minutes.

Check seasoning midway; adjust salt pepper and sweetness if
needed. Once ready, meat should be falling off bones. Remove

meat from bones, serve in a slow cooker or hot pot, with toasted
sesame buns on the side

Friday, September 10, 2010

Orange Dreamsicle Cake

1 (18 1/4 ounce) boxes orange cake mix
1 (3 ounce) boxes orange Jell-O
1 cup boiling water
1 (3 1/2 ounce) boxes instant vanilla pudding
1 cup milk
1 teaspoon vanilla extract
1 teaspoon orange extract
1 (8 ounce) containers Cool Whip

Directions:Prep Time: 15 mins
Total Time: 45 mins

Set out Cool Whip to thaw. Prepare cake mix according to directions for a 9x13 pan,. After the cake is done and you bring out of oven. Poke holes throughout the cake with a fork. Prepare Orange jello with 1 cup of boiling water and pour over the cake. Allow to cool in pan for 30 minutes. In a large mixing bowl, mix together with hand mixer (or other) instant vanilla pudding with 1. cup milk. Stir in orange and vanilla extracts. Mix well. Fold in Cool whip Spread over the cake and chill for 2 to 3 hours before serving.

Glazed Lemon Sour Cream Cake

Glazed Lemon Sour Cream Cake
From The California Cook cookbook
Serves 8-10

Note this cake may be prepared up to 3 days in advance, and kept at room temperature, tightly covered. The cake can also be wrapped tightly in aluminum foil and frozen for up to 2 months. Serve with seasonal berries and a dollop of whipped cream.

1 ¾ cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup unsalted butter at room temperature
1 cup sugar
3 large eggs at room temperature
1 Tablespoon minced lemon zest
2 teaspoons lemon extract
1 cup sour cream

1 ½ cups powdered sugar
½ cup strained fresh lemon juice
2 teaspoons finely chopped lemon zest


1. Preheat oven to 350 degrees. Grease and flour a 9-inch lightweight Bundt pan. Sift the flour, baking powder, baking soda together in a medium mixing bowl. Set aside.
2. In a medium bowl with an electric mixer on medium speed, or in a food processor fitted with the metal blade, beat the butter and sugar together until light and fluffy, about 4 minutes. Beat in the eggs, zest, and lemon extract and mix for 2 minutes.
3. Reduce the mixer to the lowest speed, add half the flour mixture, and mix until well combined. Add half the sour cream, mixing constantly, and then add the rest of the flour and sour cream, ending with the sour cream.
4. Pour the mixture into the prepared Bundt pan, and bake for about 35-40 minutes, or until a cake tester comes out clean. Cool in the pan for 10 minutes, then invert onto a cake rack. Make the glaze.
5. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl. Add the juice and lemon zest, and whisk to break up any clumps.
6. Place the cake on a wax paper-lined rimmed baking sheet. Using a long skewer, poke holes in the cake almost going through the bottom at 1-inch intervals. Slowly pour the glaze over the cake, making sure it’s absorbed as you pour. Let the cake come to room temperature.

Saturday, September 4, 2010

Butterfinger, Milky Way Chocolate Chunk Cookies

2 sticks softened butter
3/4 Cup brown sugar
3/4 Cup granulated sugar
2 eggs
1 teaspoon vanilla
3 Cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
6 mini butterfinger (fun size) or 1 1/2 full size candy bars
6 mini milky ways quartered or 1 full size candy bar
1/2 Cup chocolate chips

1. Preheat oven to 375 degrees F. In a stand or electric mixer, beat butter and sugars until well combined. Slowly add in eggs and vanilla until well mixed.

2. Place flour, baking soda and salt into a large bowl; mix to combine. Slowly add to wet ingredients along with the candy bars and chocolate chips until just combined. With a medium cookie scoop, scoop dough onto a silpat lined baking sheet about 1 1/2 inches apart. Bake for 9-11 minutes or until done to your liking. I take them out right at 9 minutes for a softer cookie. Let cool for 5-7 minutes on baking sheet to set up. Transfer to a cooling rack to finish cooling.

3 dozen cookies

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

• 1 stick plus 2 teaspoons unsalted butter
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 teaspoon pure vanilla extract
• 2 cups peeled, cored and chopped apples
Crumble Topping:
• 1/2 cup packed light brown sugar
• 1/2 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 4 tablespoons unsalted butter, softened
Brown Sugar Glaze:
• 1/2 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons water
Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

Wednesday, August 25, 2010

White Chocolate Cinnamon Toast Crunchers

White Chocolate Cinnamon Toast Crunchers

2 sticks softened butter

1 Cup packed brown sugar

3/4 Cup granulated sugar

2 large eggs

1 Tablespoon real vanilla extract

2 1/2 Cups all purpose flour

1 Cup Cinnamon Toast Crunch Cereal, slightly crushed up

1 teaspoon baking powder

1/2 teaspoon salt

1 bag white chocolate chips

1. Preheat oven to 350 degrees F. In a stand or electric mixer beat the butter and sugars until light and fluffy. Slowly beat in the eggs and vanilla until well combined. In a large bowl combine the flour, Cinnamon Toast Crunch Cereal, baking powder and salt. Slowly add to wet ingredients along with the white chips until just combined. With a medium cookie scoop, scoop dough and place onto a silpat or parchment lined baking sheet 1 1/2 inches apart. Bake for 9-12 minutes or until edges just start to turn golden brown.

2. Let cool for 5 minutes on baking sheet then transfer to a cooling rack to finish cooling. Enjoy with a tall glass of milk!

3 dozen cookies

Bacon Cheddar Waffles

1 egg
1 cup milk
1 cup sour cream
1 tablespoon butter or 1 tablespoon margarine, melted
2 cups Bisquick baking mix
6 bacon, strips cooked and crumbled
1 cup cheddar cheese, shredded

In a medium bowl, beat 1 egg. 2 Add: milk, sour cream, melted butter or margarine 3 Stir in Bisquick baking mix, mix well. 4 Fold in: cooked and crumbled bacon strips and cheddar cheese 5 Spoon batter onto a hot waffle iron. 6 Close waffle iron and cook until golden brown. (Will be done when steaming stops -- 4-5 minutes). 7 Serve drizzled with: maple syrup OR fruit-flavored syrup.

Chocolate Cake S’mores Cookies

1 box devil’s food cake mix

2 eggs

1/4 Cup brown sugar

1/2 Cup melted butter (1 stick)

3 Hershey’s Chocolate bars, cut into rectangles

1 1/2 Cups mini marshmallows

1 1/2 Cups graham crackers, cut up into small pieces

1. Preheat oven to 350 degrees F. In a large bowl mix the cake mix, eggs, brown sugar and butter until combined. With a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. Press cookies into little discs to flatten slightly. On each cookie press a chocolate bar, a couple marshmallows and a couple graham cracker pieces. Bake for 11-13 minutes or until cooked through.

2. Remove and let cool on baking sheet for 5 minutes before transferring to a cooling rack. Serve with milk and enjoy!

about 3 dozen cookies

Saturday, August 21, 2010

Salted Caramel Chocolate Chunk Cookies…

Another cookies from

2 sticks softened butter

3/4 Cup granulated sugar

1 Cup packed light brown sugar

2 large eggs

1 1/2 Tablespoons pure vanilla

1/4 Cup burnt caramel sauce (you can use any caramel sauce here)

3 3/4 Cup all purpose flour

1/2 teaspoon salt

1 1/2 teaspoons baking soda

12 oz bag mini chocolate chips

1 1/2 Cups chopped good quality chocolate

1. Preheat oven to 350 degrees F. In a stand or electric mixer, beat the butter and sugars until well combined. Beat in the eggs and vanilla following the caramel sauce until well combined.

2. Place the flour, salt and baking soda into a large bowl; mix. Slowly add to wet ingredients then the chocolate chips. Save chunks for later.

3. Place 1/4 Cup of cookie dough and place into muffin top cups. Press down then sprinkle with a pinch or two of sea salt then press chocolate chunks over top. Bake for 12-15 minutes or until just golden around edges. Remove and let cool for 5 minutes before transferring to a cooling rack. Serve with milk!!

18 Large cookies

Tuesday, August 17, 2010

White Chocolate Kit Kat Blondies

I found this at and needed to try out my new muffin top pans. I only baked them for 18-20 min. 15 would have been plenty.

1/4 Cup butter

3/4 Cup white chocolate chips

1/2 Cup sugar

1/4 Cup packed brown sugar

1 Cup flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 Cup white chocolate chips

2 eggs

2 Tablespoons heavy cream

10 individual Kit Kat sticks

1. Preheat oven to 350 degrees F. Place butter into a microwave safe bowl and melt. Stir in white chips until melted and smooth. Place sugar, brown sugar, flour, baking powder, salt and white chips into a mixing bowl, stir in melted butter/white chocolate then stir in eggs and cream. 2 options here: Option #1: Pour batter into a 8×8 inch baking dish lined with foil and sprayed with cooking spray and top with cut up pieces of kit kat bars. Bake for 30-35 minutes or until cooked through, let cool then cut into squares. Option #2: Use a medium cookie scoop (about 2 Tablespoons) and place 1 scoop of batter into muffin top pan cups, then top with cut up pieces of kit kat bars. Bake for 20-25 minutes or until golden around edges. Remove from oven and use a plastic knife to clean up edges while it’s still soft. Let cool and remove from muffin top cups.

Saturday, August 7, 2010

Grilled Pizza

Use your favorite pizza crust or frozen bread dough. I used bread dough and made 3 smaller oblong pizza crusts. Roll out to desired thickness. Spread oil on both sides. Lay on a hot grill. Flip after 2-3 minutes and add sauce and pizza ingredients. ( I baked the other side so when I added sauce and continued grilling the bottom got a little more crisp than I wanted). Continue grilling until cheese melts.

My pizza crust and sauce recipe are on my blog.

Cap’n Crunch Peanut Butter Cookie Stackers

7 Tablespoons softened butter

1/2 Cup granulated sugar

1/2 Cup packed light brown sugar

1/2 Cup creamy peanut butter

1 egg

1 Tablespoon pure vanilla

1 Cup all purpose flour

1/4 teaspoon salt

1 cup Cap’n Crunch Cereal, crushed with rolling pin

1. Preheat oven to 350 degrees F. In a stand or electric mixer, beat the butter and sugars until well combined. Beat in peanut butter until combined then beat in the egg and vanilla.

2. In a large bowl mix the flour and salt. Slowly add to wet ingredients on slow speed. Add in Cap’n Crunch Cereal until just combined. With a medium cookie scoop, scoop dough onto a parchment or silpat lined baking sheet. With the tines of a fork, press gently forming a criss cross shape over tops. Bake for 10-12 minutes or until baked to your liking.

2 1/2 dozen cookies

Friday, July 23, 2010

Sauerkraut and noodles

This is a recipe from Dawn Baranek. I halved the recipe and it made plenty.

1 16oz. thick egg noodles
1 onion, diced
1 large can sauerkraut
1/2 to 1 pint sour cream
salt and pepper to taste

Saute onion in butter. Cook the noodles according to directions. Mix all ingredients together. Grease a covered baking dish. Pour noodle mix into dish. Cover. Bake at 325 for one hour.

~I served this with the sauerbraten meatballs. It is good with pork!

Chocolate Chip-Pretzel Bars

2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 sticks unsalted butter, softened
1 cup light brown sugar
1/2 cup sugar
2 large eggs
2 tsp. vanilla extract
One 12-ounce bag bittersweet chocolate chips (I used semi-sweet)
1 1/2 cups mini pretzels, coarsely chopped

Preheat the oven to 350°. Spray a 9-by-13-inch pan with cooking spray.

In a bowl, whisk the flour, baking soda and salt. Using a mixer, beat the butter with both sugars at medium speed until light, about 1 minute. Beat in the eggs and vanilla extract. On low, beat in the dry ingredients, just until incorporated. Stir in the chocolate chips and pretzel pieces.

Spread the batter evenly in the pan. Press the batter down with a spatula. Bake for 25-30 minutes, until golden brown. Transfer the pan to a rack and let cool completely. Cut the bars into squares and serve.

Sunday, July 18, 2010

Strawberry Triffe

Combine first 4 ingredients and set aside. Slice top 1/4 off of cake and set aside. Carve tunnel out of remaining cake and break into small chunks. Mix chunks of cake, strawberries and Cool Whip into cream cheese mixture. Fill tunneled cake with mixture and replace lid on cake. Extra mixture can be placed in center hole.

1 pkg. cream cheese
1 (14 oz.) can sweetened condensed
1/3 c. lemon juice
1/4 tsp. almond abstract
2 c. strawberries
1 sm. container of Cool Whip
1 angel food cake

Dill Fingerling Potatoes

I did these with regular idaho potatoes cut into slices. Found the recipe

•2 tablespoons unsalted butter
•1 1/4 pounds fingerling potatoes, rinsed but not peeled
•1 teaspoon kosher salt
•1/4 teaspoon freshly ground black pepper
•1 1/2 tablespoons chopped fresh dill

Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don’t overcook. Toss with the dill, and serve hot.

Friday, July 16, 2010

Caramel Scones

3 cups unbleached all purpose flour
1/2 cup cold unsalted butter, cut into pieces
1 cup plus 2 tablespoons half and half or light whipping cream
1/3 cup granulated sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 large egg
2 teaspoons vanilla extract
1 cup butterscotch baking chips

1/3 cup butterscotch baking chips, fine chopped (use food processor)
1 egg white, slightly beaten
Powdered sugar (optional)

Medium bowl
Large bowl
Parchment paper
Baking sheets
Pastry Blender (Optional)

Step 1: Preheat oven to 425 degrees F.
Step 2: Line cookie sheet with parchment paper.
Step 3: In large bowl, cut cold butter with pastry blender or knife into flour, combine with your fingers to a coarse meal consistency.
Step 4: Whisk together sugar, baking powder, and salt into mixture.
Step 5: In medium bowl, mix together cream, egg, and vanilla extract.
Step 6: Pour cream mixture into flour mixture.
Step 7: Stir a few times, then add butterscotch chips. Mix until just combined into dough.
Step 8: Drop large tablespoons of batter onto prepared cookie sheet.
Step 9: Brush the top of each scone with eeg white.
Step 10: Top with ground butterscotch chips.
Step 11: Bake for until brown, 16-18 minutes.
Step 12: Remove from oven and cool slightly, sprinkle with powdered sugar if desired.

This caramel scone recipe makes 18 scones

S'mores Sandwich Bar Cookies

I doubled this and made it in a 9x 13


•1/2 cup (1 stick) butter or margarine, softened
•3/4 cup sugar
•1 egg
•1 teaspoon vanilla extract
•1-1/3 cups all-purpose flour
•3/4 cup graham cracker crumbs
•1 teaspoon baking powder
•1/4 teaspoon salt
•1-1/3 cups (8-oz. pkg.) HERSHEY'S Mini Milk Chocolate Bars OR 5 HERSHEY'S Milk Chocolate Bars (1.55 oz. each)
•3 cups miniature marshmallows

1. Heat oven to 350°F. Grease 8-inch square baking pan.

2. Beat butter and sugar until well blended in large bowl. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough in prepared pan. Bake 15 minutes.

3. Sprinkle mini chocolate bars over baked layer or arrange unwrapped chocolate bars over baked layer, breaking as needed to fit. Sprinkle with marshmallows; scatter bits of remaining dough over marshmallows, forming top layer. Bake 10 to 15 minutes or just until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.

Sour Cream Chicken


1 cup reduced fat sour cream
2 tbsp minced chives
2 tbsp lemon juice
2 tsp celery salt
2 tsp paprika
2 tsp Worchestershire sauce
1 small clove of garlic, minced
1 1/4 cups seasoned breadcrumbs
2-3 pounds chicken
2 tablespoons reduced fat butter, melted

1.In a shallow bowl, combine the first seven ingredients.
2.Put breadcrumbs in a separate shallow bowl.
3.Coat chicken with sour cream mixture, then coat with breadcrumbs.
4.Arrange chicken on a rack in a foil lined baking pan. (I neglected to notice this instruction and cooked mine on a cookie sheet coated with cooking spray.
5.Bake, uncovered at 350 degrees for 30 minutes.
6.Drizzle with butter.
7.Bake for an additional 15-20 minutes longer or until juices run clear

Friday, June 25, 2010

Chocolate Fudge Bundt Cake

1 (18.25 oz.) chocolate cake mix
1 (3.4 oz.) package instant chocolate pudding mix
2 cups sour cream
3 eggs
⅓ cup vegetable oil
½ cup water
2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease and flour a 10-inch bunt pan. Beat all ingredients (except chocolate chips) until well blended. Fold in chocolate chips. Spoon batter (it will be thick) into prepared pan. Bake for 50 minutes to 1 hour. Cool for 15 minutes in the pan before turning out onto a wire rack to cool completely.

Saturday, June 19, 2010

Dill Parmesean Bread

I found this recipe on
I decided to use dill instead of rosemary. It smells great...will serve it for Father's Day lunch..

1 1/4 cup warm water
1 1/2 Tb yeast
2 tsp sugar
1 1/2 tsp salt
3 1/2 cups flour (approximately)
2 Tb fresh rosemary, chopped
1 Tb olive oil
1/2+ cup freshly grated Parmesan cheese

In the bowl of a large mixer (such as a KitchenAid) dissolve sugar and yeast in warm water, let sit for 5 minutes. Yeast should form a foam on top of the water. Add salt, 1.5 Tb of the rosemary, olive oil and flour. Mix with a dough hook. Add enough flour that dough leaves sides of bowl and forms a ball. At this point sprinkle in 1/2 cup Parmesan cheese. Knead for 5 minutes. Cover mixer and bowl with a towel and let dough raise for 30 minutes. Turn on mixer for one second to "punch down" dough and remove from mixing bowl. Turn onto floured surface and roll into a rectangle/oval. Roll up lengthwise and pinch seam to seal. Place seam side down on demarle silpat or a pizza stone sprinkled with corn meal or a cookie sheet sprayed with Pam. (There, you have lots of options!) Sprinkle with remaining 1/2 Tb rosemary and pat gently to make it stick to surface of dough. Let raise for 30 minutes. Brush with 1 Tb melted butter and sprinkle desired amount of Parmesan over loaf. Bake at 375 degrees for 20-25 minutes or until golden brown. Let cool partially before slicing.

Chipotle Honey Lime Pork Tenderloin

Prep 15 min, marinate overnight or as long as possible, cook 20 min, adapted from Alton Brown

2 lbs pork tenderloin (2 small tenderloins)
1 cup lime juice
zest from 2 limes
1/2 cup honey
1 tbsp kosher salt
1 tsp garlic powder
2 chipotle chiles in adobo sauce, chopped
1 tbsp adobo sauce
peanut oil, or other high temperature oil
1.Trim tenderloins of fat and silver skin as much as possible. Place in a large ziplock bag or other container to marinate.
2.In a bowl combine lime juice, zest, honey, salt, and garlic powder.
3.Stir to combine, then pour half over tenderloins, reserving half for sauce.
4.To tenderloins add chiles and adobo sauce. Seal and marinade in fridge.
5.About 30 minutes before you are ready to cook, remove pork from fridge and allow to come to room temperature.
6.Preheat oven to 425°F. In a large, heavy oven-proof skillet (like a cast iron skillet), heat enough oil to coat over medium high temperature.
7.Remove tenderloins from marinade and sear in hot skillet on all sides.
8.Place the skillet in the oven and roast tenderloins for about 15 min.
9.Check temperature with an instant read thermometer. Remove pork at approximately 140-145, cover pork in skillet with foil. Let rest 5-10 minutes or until temperature rises to 150.
10.Remove pork to a cutting board, pour reserved lime juice mixture into skillet with meat juices and heat on high.
11.Allow sauce to reduce and thicken slightly, then pour over sliced pork tenderloins. If you don’t have enough sauce or it thickens too much you can add a little water and continue simmering it until it is the quantity and thickness you want.
12.Garnish with freshly chopped cilantro.
If you choose to grill, start at step 5 and grill your tenderloins about 15 minutes. Remove from the grill to a platter at 140°F. Pour reserved lime juice mixture over meat and cover with foil. Allow to rest 10 minutes. Then slice, garnish with cilantro and serve.Pork tenderloin is very lean and requires a gentle hand to keep it from drying out. If you choose to use a pork loin it will require longer cooking time and not be as tender.

Friday, June 18, 2010

Lemon Cake

My dad loves lemon so I was looking for something different to make. This looks like a refreshing dessert on a hot summer day.


1 box Lemon Cake mix
1 (4-serving) box fat-free, sugar-free lemon JELL-O
7oz sweetened condensed milk
1 container cool whip
2 tsp lemon extract
8 lemon "fruit slice" candies, cut into thirds


Make cake as directed. Bake at 375 degrees for 35 minutes or until toothpick comes out smooth in a greased 9x13 pan. During the last few minutes of baking,mix 1 package of JELL-O and condensed milk . Take cake out of oven, and poke holes all over the top. Pour JELL-O mixture over warm cake, filling in the holes. Cool completely. Mix 2 tsp. lemon extract with cool whip. Cover cake with cool whip mixture and arrange 24 lemon "fruit slice" pieces on top. Put in fridge until ready to serve.

Saturday, May 22, 2010

Hamburger Buns


3/4 to 1 cup lukewarm water
2 tablespoons butter
1 large egg
3 1/2 cups King Arthur Unbleached All-Purpose Flour
1/4 cup sugar
1 1/4 teaspoons salt
1 tablespoon instant yeast

1) Mix and knead all of the dough ingredients—by hand, mixer, or bread machine—to make a soft, smooth dough.

2) Cover the dough, and let it rise for 1 hour, or until it's doubled in bulk.

3) Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round 1" thick (more or less); flatten to about 3" across. Place the buns on a lightly greased baking sheet, cover, and let rise for about an hour, until very puffy.

4) If desired, brush buns with melted butter. Or brush lightly with egg wash (1 egg beaten with 1 tablespoon water), and sprinkle with sesame seeds.

5) Bake the buns in a preheated 375°F oven for 12 to 15 minutes, till golden. Cool on a rack.

Saturday, May 15, 2010

Chicaago Deep Dish

1/4 ounce active dry yeast (2 1/4 tsps)
1 1/4 cups lukewarm water
1 teaspoon sugar
3 1/4 cups unbleached bread flour, plus more for dusting
1/2 cup medium-grind yellow cornmeal
1 teaspoon table salt or 1 1/2 teaspoons kosher salt
1/2 cup olive oil, plus
more olive oil, for oiling bowl and pan
1In a large bowl, dissolve the yeast in1/4 cup of the warm water. Add the sugar and 1/4 cup of the flour and stir with a wooden spoon or rubber spatula to combine.
2Cover with plastic wrap and let rise in a warm place for 20 minutes.
3Add the remaining 1 cup warm water and 3 cups flour, the cornmeal, salt, and 1/2 cup olive oil.
4Using a wooden spoon, mix the dough, incorporating as much of the flour as possible.
5Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes. It will be a little sticky, but shouldn't stick to your hands.
6Add only a minimum amount of flour to the work surface to keep the dough from sticking.
7Lightly oil a large bowl. Add the dough and turn to coat on all sides.
8Cover the bowl with plastic wrap and place a clean, damp, kitchen towel over the top.
9Set the bowl in a warm spot and let rise until doubled in volume, 1 1/2 to 2 hours. (For a slow rise, place the covered bowl in the refrigerator and let rise for 10 to 12 hours, returning dough to room temperature before using).
10When the dough has doubled in volume, punch it down and knead it for 2 to 3 minutes. Press the dough evenly into the bottom of an oiled 14-inch round deep-dish pizza pan.
11Let the dough rise in the pan for 15 to 20 minutes.
12Press the dough until it comes 2 inches up the sides and is even on the bottom and at the corners of the pan.

Lay the slices of mozzarella cheese onto the crusts like tile. Layer sausage or other meat.
Next put the tomatoe sauce/pizza sauce over the mozzarella, and season with basil, oregano, garlic and salt. Sprinkle Parmesan cheese over the top, and drizzle with olive oil.
Bake for 35 to 40 minutes in the preheated oven, until the top is golden and gooey, and the crust a light golden brown

Butterfinger Bars

•6 cups cornflakes, crushed
•2 cup crunchy peanut butter
•1 cup sugar
•1 cup corn syrup
•12 oz. chocolate chips

1.Grease 9x13 pan with butter
2.Heat peanut butter, sugar and corn syrup over low heat to melt.
3.Stir in cereal.
4.Pat into 9x13 greased pan.
5.Melt chips and spread on top.

Wednesday, May 12, 2010

Parmesan Pork Roast

Parmesan Pork Roast

1 boneless whole pork loin roast (4 pounds)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons dried basil
2 tablespoons minced garlic
2 tablespoons Crisco® Pure Olive Oil
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water

Cut roast in half.(I didn't do this as it fit fine in my crockpot)Transfer to a 3-qt. slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160° and meat is tender.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 10 servings.

Monday, May 3, 2010



1 to 1 1/2 lbs. chicken breasts cut into pieces
1 c. packed brown sugar
2/3 c. vinegar ( I used a little less)
1/4 cup 7 up
2 - 3 Tbls. minced garlic ( we love garlic used 3)
2 Tbsp. soy sauce

Place chicken pieces in crockpot. Mix all ingredients and pour
over chicken. Cook on low 6-8 hours.

Sunday, April 11, 2010

Crunchy Barbecue Onion Chicken

Saw this at and thought it looked like something I would like. Enjoy!

1/2 bottle BBQ sauce (plus more for dipping)
1 can (6-oz.) french-fried onions, crushed
1/2 cup grated Parmesan cheese
1/2 tsp. pepper
4 boneless skinless chicken breast halves, cut into 3 or 4 strips each

Directions: Place barbecue sauce in a shallow bowl. In another shallow bowl, combine the onions, cheese, and pepper

Dip both sides of the chicken into the BBQ sauce, then into the onion mixture.

Place chicken on a foil lined baking sheet coated with cooking spray

Bake at 400 degrees for 22-27 minutes (check at 22 minutes) or until chicken tests done. Serve warm with more BBQ sauce (or ranch dressing) for dipping. Serves 4.

Friday, April 9, 2010

Butterscotch Shortbread

1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 cup cornstarch
1/4 teaspoon salt
1/2 cup butterscotch chips, finely chopped
1/2 cup milk chocolate English toffee bits
In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine the flour, cornstarch and salt; gradually add to creamed mixture and mix well. Fold in butterscotch chips and toffee bits. Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. fluted round cookie cutter. Place 1 in. apart on ungreased baking sheets.
Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks. Yield: 4-1/2 dozen.

Monday, April 5, 2010

French loaves

I found this in a Taste of Home Magazine. It could easily be made into mini-loaves.

2 T. active dry yeast
2 c. warm water
1 t. sugar
2 t. salt
4 1/2 -5 c. flour
1 t. cornmeal

In a lage bowl, dissolve the yeast in warm water. Add salt, sugar, and 2 c. flour. Beat until smooth. Stir in remaining fou to form a soft dough.

Turn onto a floursed surface and knead until smooth and elastic, about 6-8 min. ( i did this in my kitchen aid mixer) Place ina greased bowl. Cover and le rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly foured surface. Divide in half. Shape ino 12 in. loaves.

Place on a greased baking sheet. Cover and let rise until doubled. Sprinkle with cornmeal. With a sharp knife, make four shallow slashes across the top of each loaf.

Bake at 450 for 15-20 minutes or until golden brown.

Sunday, April 4, 2010

Italian Potato Wedges

I was looking for a copykat recipe for some potatoes I had from a local restaurant and ended up making my own recipe. You could add whatever herbs and spices sound good.

6 potatoes scrubbed and cut into long wedges
3 T. olive oil(more if needed)
3 T bread crumbs
2t. basil, oregano, parsley
minced garlic
salt and pepper
grated parmesean cheese (about 1/4 cup)

Lay potato wedges in a large baking dish. Toss with oil, herbs, spices,bread crumbs, and cheese. Best way is to mix it all up with your hands and get messy. Bake in a 375 for 30-45 minutes. I turned them about 20 minutes into cooking. Very easy and tasty.

Saturday, April 3, 2010

Apple Streusel Bars

Found this on and decided to make it since I have an abundance of apple pie slices in the freezer. This is much easier than another recipe. No need to roll out a top crust. I did add about 1/2 c. of crushed cornflakes to the top of the crust before adding apples.


2 c. flour
1/2 c. sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 c. real butter, softened (no substitutions!)
1 egg, beaten


1/2 c. white sugar
1/4 c. flour
1 tsp. cinnamon
4 c. (about 3 medium) sliced, peeled baking apples (I've used Granny Smith in the past, although this time around I used Gala and they were fabulous)

2 c. powdered sugar
About 3 Tbsp. milk (whole milk is best)
1 tsp. almond extract
To prepare crust, mix flour, sugar, salt, and baking powder in a medium bowl. Cut in butter with a pastry blender or two knives until you have pea-sized crumbles. Gently mix in beaten egg.

Spray a 9x13 baking dish with non-stick cooking spray. Gently pat about 2/3 of the crumb mixture onto the bottom of the dish. Preheat oven to 350 and set aside.

When finished, allow to cool completely.

To prepare glaze, whisk together powdered sugar, almond extract, and enough milk to achieve desired consistency.

Place glaze in a Ziploc bag and cut off a very small portion of one of the corners. (Or just use a fork(Drizzle glaze over cooled pastry and allow to harden (you can place it in the freezer to hurry things along). Cut into bars and serve.

Cream Cheese Coffee Cake

I have this in the oven baking right now. Taking it to Easter breakfast at church Looks good. I added brown sugar to the topping!


1 cup butter (no substitutes)
1 cup sugar
2 eggs
1/4 cup sour cream
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 (8 ounce) packages cream cheese, softened

1 egg yolk
1 cup sugar
1 teaspoon vanilla

1/4 cup sugar
1/2 cup flour
1/4 cup butter (semi-soft)


1Set oven to 350 degrees (oven rack set to second-lowest position).
2Grease a 13 x 9-inch (or an 11 x 7-inch, baking time will need to be increased slightly).
3Cream butter with sugar (about 3-4 minutes), add in eggs and sour cream; beat well (about another 3 minutes).
4In a bowl, sift together flour, baking powder and salt.
5Add the flour mixture to the creamed mixture; beat well until combined (batter will be thick).
6Spread more than half of the batter in the prepared baking pan.
7In another bowl, cream together all filling ingredients, then carefully spread over the cake batter.
8Spoon the remaining cake batter over the top of the cheese mixture (it doesn't have to cover the cake batter completely, I just dot tablespoonfuls over the batter).
9For the topping (I most always double the ingredients) mix all ingredients, and sprinkle over cake.
10Bake for about 50-55 minutes or until middle feels set and not jiggly.

Tuesday, March 30, 2010

Orange Creamsicle Jello

1 small pkg instant vanilla pudding
1 3 0z pkg orange jello

Blend these together and add 1 1/2 c boiling water. Mix well and cool a bit.

Add 1 2/3 c whipped whipping cream or cool whip(sometimes I use dream whip)

Refrigerate until firm.

Sunday, March 21, 2010

Lemon Bars

Found this on a twitter from Southern Living magazine. Very good!

2 1/4 cups all-purpose flour, divided
1/2 cup powdered sugar
1 cup butter or margarine, softened
4 large eggs
2 cups sugar
1/3 cup lemon juice
1/2 teaspoon baking powder
Powdered sugar
Combine 2 cups flour and 1/2 cup powdered sugar.

Cut butter into flour mixture with a pastry blender until crumbly. Firmly press mixture into a lightly greased 13- x 9-inch pan.

Bake at 350° for 20 to 25 minutes or until lightly browned.

Whisk eggs in a large bowl; whisk in 2 cups sugar and lemon juice. Combine remaining 1/4 cup flour and baking powder; whisk into egg mixture. Pour batter over crust.

Bake at 350° for 25 minutes or until set. Let cool completely on a wire rack. Cut into bars, and sprinkle evenly with additional powdered sugar.

Milky Way Brownies

This is a delicious easy recipe that can be made with milky way or snicker candy bars. Can't stop with eating just one!


1 (18 1/4 ounce) package German chocolate cake mix
3/4 cup butter, melted
2/3 cup sweetened condensed milk
1 (13 ounce) bag Milky Way miniature candy bars, chopped


Preheat oven to 350.
Mix cake mix, butter and sweetened condensed milk together. In 9 X 13 pan spread 1/2 of the mixture.
Bake for 10 minutes.
Remove from oven and sprinkle chopped Milky Ways on top. Take the remaining mix and drop randomly over Milky Ways. You do not need to smooth it out.
Bake for another 20 minutes

Saturday, March 20, 2010

Coffee Toffee Bars

I found this on It was very easy to make and tastes delicious. I used vanilla instead of the almond flavoring.

•1 cup Soft Butter Or Margarine
•1 cup Brown Sugar
•1 teaspoon Almond Extract
•1 Tablespoon Instant Coffee (Up To 2 Tablespoons For More Flavor)
•½ teaspoons Baking Powder
•¼ teaspoons Salt
•2-½ cups Flour (approximately)
•1 cup Chocolate Chips (Up To 2 Cups!)
Preparation Instructions
Cream together the butter and brown sugar.

Blend in the almond extract, instant coffee, baking powder and salt.

Add enough flour to make a stiff dough.

Press into a well-greased 9×13 pan (or a jellyroll pan if you’re doubling it) and sprinkle chocolate chips on top.

Bake at 350 F for 20 to 25 minutes.

Dr. Pepper Cake

•1-½ cup Dr. Pepper Soda
•½ cups Vegetable oil
•1 stick Butter, Salted (8 Tablespoons)
•4 Tablespoons Cocoa Powder
•2 cups Sugar
•2 cups All-purpose Flour
•1 teaspoon Baking Soda
•2 whole Eggs
•½ cups Buttermilk

•1 stick Butter, Salted (8 Tablespoons)
•4 Tablespoons Cocoa Powder
•8 Tablespoons Milk
•4 cups powdered Sugar

Directions for the cake:

Preheat oven to 350° F and grease or spray with cooking spray a 13×9x2″ baking pan.

Begin by combining the Dr. Pepper, oil, butter and cocoa powder in a saucepan over medium heat. When it comes to a simmer, mix well and turn the stove off.

Mix dry ingredients together (sugar, flour and baking soda); add to the mixture in the saucepan and mix well. Don’t over beat.

In a separate small bowl, lightly beat the eggs and buttermilk together, then add them to the saucepan and combine the batter well.

Pour into a greased baking pan and bake at 350° for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean. Be careful not to over bake.

Directions for the chocolate frosting:

In a saucepan, combine butter, cocoa powder and milk together over medium heat, stirring occasionally until melted and smooth.

Add in the powdered sugar a little at a time, combining after each addition until smooth.

Pour over the warm cake.

Saturday, February 13, 2010

Sauerbraten Meatballs

Sauerbraten Meatballs

5 cups beef broth
8 T lemon juice
1/2 c brown sugar
1/2 c ginger snap crumbs

Bring broth and juice to a boil, add sugar and snaps, then simmer meatballs. She said she simmers for several hours before transfering to a crock pot and taking to the party.

Thursday, February 11, 2010

Red Lobster Cheddar Garlic Biscuits

These are my favorite thing at Red Lobster. This is a different recipe than I normally make but like the fact that cold butter is added into the mix. I also added Tastefully Simple garlic garlic to the batter as well as some parsley. Nummy!

2 ½ cups Bisquick baking mix

¾ cup cold whole milk

4 tablespoons cold butter (1/2 stick)

¼ teaspoon garlic powder

1 heaping cup grated cheddar cheese

Bush on Top:
2 tablespoons butter, melted

¼ teaspoon dried parsley flakes

½ teaspoon garlic powder

pinch salt

1. Preheat your oven to 400 degrees.

2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.

3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.

4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.

Monday, February 8, 2010

Ranch Mac & Cheese

This was in the latest Taste of Home Magazine. I didn't have Monterey Jack chese so used cheddar and mozzarella. Nice comfort food on a cold winter's night!

1 package (16 ounces) elbow macaroni
1 cup 2% milk
1/4 cup butter, cubed
1 envelope ranch salad dressing mix
1 teaspoon garlic salt
1 teaspoon garlic pepper blend
1 teaspoon lemon-pepper seasoning
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded Colby cheese
1 cup (8 ounces) sour cream
1/2 cup crushed saltines
1/3 cup grated Parmesan cheese
Cook macaroni according to package directions. Meanwhile, in a Dutch oven, combine the milk, butter, dressing mix and seasonings; heat through. Stir in Monterey Jack and Colby cheeses until melted. Stir in sour cream.
Drain macaroni; stir into cheese sauce with the saltines. Sprinkle with Parmesan cheese. Yield: 8 servings

Saturday, January 30, 2010

Mashed Red Potatoes

2 pounds small red potatoes, quartered
1/2 cup butter
1/2 cup milk
1/4 cup sour cream
salt and pepper to taste
2-3 garlic cloves, peeled and sliced


1.Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 10 minutes. I added garlic cloves in with the potates. Drain, and place in a large bowl.

2.Combine potatoes with butter, milk, sour cream, salt, and pepper. Mash together until smooth and creamy.

Golden Oven Fried Chicken

chicken pieces-I used chicken breasts cut into strips
1 c bread crumbs
2 T parsley
1/4 t. poultry seasoning
1 clove garloic
1/4 c. parmesan chees
1 t. salt
1/2 t. pepper

Melt butter in pan with garlic. Mix bread crumbs, cheese, parsley, salt and pepper, and poultry seasoning. Dip chicken in garlic butter; then in bread crumbs. Put chicken in bakng pan with garlic butter. Bake at 400 for one hour. Baste occasionally with garlic butter. I turned the chicken over after about 20 minutes.

***I did not have bread crumbs this last time so I just used a cup of flour. It tasted great.

Sunday, January 24, 2010

Monkey Bread

This can be made with frozen bread doughcut into bite size pieces or refrigerated biscuits cut into pieces. I made the recipe this time with just cinnamon, sugar, and brown sugar. It can also be made using butterscotch pudding. I will include both recipes.

1 loaf frozen bread dough
1 package regular butterscotch pudding
3/4 cup brown sugar
6 tablespoons melted butter

Grease bundt pan. Arrange bread dough cut into bite size piees.. Sprinkle dry pudding over rolls. Mix sugar and melted butter together and pour (drizzle) over rolls. Sprinkle with cinnamon.
Cover with towel and let rise over night or at least 8 hours. ( I only had to let it rise about 2 hours.

Bake 350°F for 30-45 minutes.

COOL NO LONGER THAN 5 MINUTES. Turn pan over on serving dish and enjoy.

Monkey Bread


1/2 c. white sugar
3 tsp. cinnamon
3/4 c. brown sugar
1 stick melted butter
1 loaf frozen bread dough thawed cut into bite size pieces.

Pour sugar and cinnamon into a plastic bag and mix. Dip bread into butter.
Add pieces, several at a time; shake to coat well.

Place pieces in a buttered tube or Bundt pan until all are used
Bake for 45 minutes at 350.

Thursday, January 21, 2010

Easy-Mix Yeast Bread

I use this recipe for many things. My favorite is for cinnamon rolls, bread, rolls, & pizza crusts.

3 3/4 c. flour
2 1/2 t. yeast
1 1/4 c. milk
1/4 c. butter
2 to 4 T. sugar
1/2 t. salt
1 egg

In a large mixing bowl, combine 1 1/2cupsflour, yeast, and if desired herbs. In a medium saucepan heat and stir milk, butte, sugar, and salt until warm and butter almost melts. Add to flour mixture. Add egg. Beat with an electric mixer on low to medium speed for 30 seconds. Scrape bowl. Beat on high for 3 minutes. Stir in remaining flour. ** I do this all in my kitchenaid mixer. **

This can be stored in the fridge or 3 days or frozen for 3 months. To use let doughstand at room temp for 2 1/2 hours or until thawed.

Cinnamon Rolls:

Roll out dough into a 6 inch squarer. Spread butter over dough. Sprinkle with a mixture of sugar, cinnamon, and brown sugar. Roll up dough jelly roll style.Pinch seams. Cut into slices. Lay in a greased pan and let rise until doubled. Bake for 20 minutes in a 375 oven. Ice rolls with powdered sugar frosting, or cream cheese frosting.

Bread: 375 20-25 minutes
Rolls: 375 10-12 minutes
Pizza crust: 375 for 10 min. add ingredients, bake 15-20 additional minutes.

Friday, January 15, 2010

Reuben Dip

4 packages (2 ounces each) thinly sliced deli corned beef, finely chopped
1 package (8 ounces) cream cheese, cubed
1 can (8 ounces) sauerkraut, rinsed and drained
1 cup (8 ounces) sour cream
1 cup (4 ounces) shredded Swiss cheese
Rye bread or crackers
In a 1-1/2-qt. slow cooker, combine the first five ingredients. Cover and cook on low for 2 hours or until cheese is melted; stir until blended. Serve warm with bread or crackers. Yield: about 4 cups.

Sunday, January 10, 2010

Potato Skins

Earlier this week I made potato soup. I baked the potatoes in the oven and than sliced in half. I scooped out the potato for the soup leaving a little bit in the skin.

potato skins
cheddar cheese
sour cream

Place potato skins on a baking pan. Brush each skin with garlic butter. Bake at 375 for 15 minute or until skins start to crisp. Sprinkle each skin with cheese and crumbled bacon. Continue baking until cheese is bubbly and melted. Serve with sour cream.

Saturday, January 9, 2010


I made these today to add to my chicken and noodle soup. Looks tasty!

1 cup flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 egg
1/4 teaspoon margarine
2 1/2 tablespoons milk
1Mix together, roll out.
2Let stand 20 minutes.
3Cut into desired size of noodle.
4Add to chicken broth and cook until desired consistency.
5About 30 to 45 minutes.

Sunday, January 3, 2010


I used the boboli pizza crust recipe for my dough. You can use frozn bread dough or pizza dough as well. (approx. 3 per loaf)

pizza toppings of your choice.

Roll out dough. Spread on sauce. Add cheese and other pizza toppings. Roll up and crimp the edges to pevent ingredients from leaking during baking. I made mini ones and baked at 450 for about 10-12 minutes.

***These are great to make ahead of time and freeze for lunches. Reheat in the oven or in the microwave....

Boboli pizza crust


** I make this in my kitchen aid mixer in no time at all. I allow to rise and then bake... Keep them in the freezer for an easy dinner.

1 cup water
2 tablespoons olive oil
1 teaspoon garlic, minced
1 teaspoon salt
1 tablespoon sugar
3 cups all-purpose flour
1/2 teaspoon italian seasoning
2 teaspoons parmesan cheese
2 teaspoons active dry yeast
2 teaspoons parmesan cheese, to sprinkle
1Add all ingredients (except second parmesan cheese) to breadmaker in order listed by your manufacturer.
2(put the garlic down inside the flour so it does not slow the yeast) Set breadmaker on dough setting.
3When cycle is done, form two crusts on pizza pans, sprinkle with parmesan cheese, cover and let rise again.
4Bake 5-10 minutes at 450 F until light brown.
6Wrap tightly in foil and freeze.
7(or use).

Friday, January 1, 2010

Banana Cream Cheese Bread

I have this baking in the oven. I omitted the nuts. Smells great!

8 oz pkg cream cheese, softened
1 cup sugar
1/4 cup margarine
1 cup mashed banans
2 eggs
2-1/4 cup flour
1-1/2 tsp baking powder
1/2 tsp soda
1 cup chopped nuts

Combine softened cream cheese, sugar and margarine, mixing until well blended. Blend in bananas and eggs. Add combined dry ingredients, mixing just until moistened. Fold in nuts. Pour into greased and floured 9 x 5 loaf pan. Bake at 350 F for 1 hour and 10 minutes. Cool 10 minutes before removing from pan