Tuesday, March 28, 2017

Baked Ziti

16 oz Ziti Penne
1 onion chopped small
1 1/2 lb ground beef
1 28oz marina sauce
1 14oz diced tomatoes (basil, oregano, garlic)
1 8 oz softened cubed cream cheese package
1 1/2 cup mozzarella cheese, shredded
1/2 cup parmesan cheese

Preheat the oven to 350.   Spray 9x13 baking dish with cooking spray.  

Prep pasta according to directions.

While that is cooking, cook onion, ground beef.    Add sauce, tomatoes.    Simmer 20 minutes.   Add cubes of softened cream cheeses.  Stir Well.

Spoon mixture into dish.  Top with cheese.   Cover with foil.   Bake 25 minutes.   Uncover.
Bake 5-10 minutes.

Crockpot Fajitas

4-6 Chicken Breast
1 bottle Zesty Italian Dressing
1 red bell pepper
1 green bell pepper
1 onion

Place chicken in crockpot add peppers and onions.  Cover with entire bottle of Zesty Italian dressing. Cook 4-6 hours on high.  

Shred chicken, serve on tortillas with traditional fajita toppings.

Wednesday, January 25, 2017

Cilantro Lime Chicken with Corn and Black Beans

1 1/2 pounds chicken breasts Juice from 2 limes 1 bunch fresh cilantro, chopped 1 16 oz bag frozen corn 2 tsp minced garlic 1/2 red onion, chopped 1 can black beans, drained and rinsed 1 tsp cumin salt and pepper --I added green enchilada sauce and some salsa verde to give it more flavor. You can also add some melted cream cheese at the end to make it creamer if you want. Directions- Place all ingredients in a resealable gallon sized freezer bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on low for 8 hours or HIGH for 4 hours. Serve with tortillas or tortilla chips. Add fresh cilantro, sour cream, guacamole, salsa and cheese.

Sunday, October 30, 2016

Creamy Cranberry Salad

  • 3 cups fresh or frozen cranberries (thawed), chopped
  • 1 can (20 ounces) unsweetened crushed pineapple, drained
  • 2 cups miniature marshmallows
  • 1 medium apple, chopped
  • 2/3 cup sugar
  • 1/8 teaspoon salt
  • 2 cups heavy whipping cream
  • 1/4 cup chopped walnuts

Directions

  1. In a large bowl, mix the first six ingredients until blended. Refrigerate, covered, overnight.
  2. In a large bowl, beat cream until stiff peaks form. Just before serving, fold cream and walnuts into cranberry mixture. Yield: 16 servings (1/2 cup each). 



Thanks Taste of Home

Tuesday, September 13, 2016

Heather's Chocolate Chip Cookies


·        1 ½ cup Crisco
·        1 ½ cup sugar
·        1 ½ cup brown sugar
·        3 eggs
·        ½ tsp salt
·        ½ tsp baking soda
·        3 tsp vanilla
·        4-5 cups flour
·        Package of chocolate chips

375 for 9-10 minutes

Monday, August 15, 2016

Girdle Buster

**so good it will pop your girdle**
1 cup flour
1/2 cup butter
1/2 cup nuts *optional*
Press into 9x13 pan.  Bake for 350 for 15 minutes.

8 oz cream cheese
1 cup powdered sugar
1/2 (13oz) Cool whip

Large Instant Chocolate Pudding (mix for pie)
Cool Whip


Meal Plan

Grill Hamburgers
Chicken Enchiladas
Baked Spaghetti
Mac Cheese/Nuggets
Roast/Potatoes
Taco Tuesday
Baked Potato
YO YO
Leftovers

Sunday, June 26, 2016

Eclair Cake


Ingredients:

Filling: 

·                     2 (3.4 oz) packages vanilla instant pudding mix (dry)
·                     3-1/2 cups whole milk
·                     12 oz. cool whip
·                     1 box of graham crackers

Frosting:
·                     6 Tbsp. butter
·                     6 Tbsp. milk
·                     6 Tbsp. cocoa
·                     1 cup powdered sugar

Directions: 

1.             Blend milk and vanilla pudding mix for about 2 minutes.
2.             Fold in cool whip.
3.             In a 9x13 inch pan, layer graham crackers to cover entire bottom of pan. (I use a knife to cut off the corners, so they fit snugly. I'm a little OCD, so it takes way more time than necessary, but hey, ya gotta do what ya gotta do.)
4.             Pour half of the pudding mixture on top of graham crackers and level.
5.             Put another layer of graham crackers on top of mixture to cover entire surface. (Cut and shape accordingly.)
6.             Put the second half of pudding mixture on top and level.
7.             Put the final layer of graham crackers on top to cover entire surface with bumpy side down. (This will help the top look more smooth when you put the frosting on top. Again cut and shape accordingly.)
8.             FROSTING: In a separate bowl, microwave the butter and milk just long enough, that they are melted together.
9.             Add cocoa and powdered sugar and blend together well. (This is meant to be a runny frosting/glaze.)
10.          Pour frosting over top of graham crackers and smooth out nicely.
11.          Refrigerate for at least 8 hours.


While it does take a long time to set up, it is actually a really easy dessert. I hope you love it just as much as I do! 

Saturday, June 25, 2016

Becca Nielson's Pasta Salad

1 cup chopped pecans
1/2 (16 Oz) package bow tie pasta
1 pound fresh broccoli
1 cup mayonnaise
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar   (or balsamic vinegar)
1 tsp salt
2 cups seedless red grapes, halved
8 cooked bacon slices, crumbled

Preheat oven to 350.   Bake pecans in a single layer in a shallow pan 5-7 minutes or until lightly toasted and fragrant-  stirring half way through.

Prepare pasta according to the package

Meanwhile, cut broccoli florets from stem and cut grapes in half

Whisk together mayonnaise and next 4 ingredients in a large bowl.  Add broccoli, hot cooked pasta, and grapes.  Stir to coat.  Cover and chill 3 hours.   Stir bacon and pecans into salad just before serving.

Chad McLean's Amazing Rolls


1 quart milk, scalded
1 ½ cup shortening
1 ½ cup sugar
1 ½ T salt
3 T yeast, softened in ½ cup warm water
6 eggs
Flour to make soft dough

Put shortening and sugar into hot milk.  Let cool   Add eggs, salt, yeast and 4 cups flour.   Beat with a mixer for 3 minutes.  Add more flout to make soft dough.  Let rise twice.   Roll out to make dinner rolls.   Let rise double and bake at 375 for 15-20 minutes.  Makes amazing cinnamon rolls.

For cinnamon rolls- use ½ cup butter and 3 T cinnamon for the filling.   Add your favorite cream cheese frosting or icing.

Friday, June 24, 2016

Grilled Chicken Bow Tie Pasta Salad


Grilled Chicken Bow Tie Pasta Salad
Ingredients:








 
Directions:
   

Root beer Pulled Pork Sandwiches






Slow Cooker Root Beer Pulled Pork Sandwiches
Ingredients:



Directions:
  
   

Chicken Caesar Wraps

Ingredients
  • 3 cups shredded romaine lettuce
  • 2 cups cooked chicken, chopped
  • 6 slices cooked bacon, chopped
  • ¼ cup grated Parmesan cheese
  • ¼ cup croutons
  • ½ cup Caesar dressing
  • 5-6 flour tortillas (8 inch)
Instructions
  1. Add the first 5 ingredients to a medium bowl.
  2. Mix in caesar dressing until evenly coated.
  3. Spoon into tortillas and enjoy!

Wednesday, June 22, 2016

German Chocolate Brownie Cookies

Ingredients
For Brownie Cookies:
  • 8 oz semisweet chocolate- chopped
  • 2 tablespoons unsalted butter (room temperature)
  • 2 eggs
  • ½ cup + 2 Tbsp granulated sugar
  • ½ teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ¼ teaspoon baking powder
For German Chocolate Topping:
  • 1 cup evaporated milk
  • 1 cup sugar
  • 3 egg yolks
  • ½ cup butter-softened
  • 1 tsp. vanilla
  • 1⅓ cup sweetened shredded coconut-toasted
  • 11/4 cup chopped pecans-toasted
  • 5 oz. melted chocolate- for drizzle
Instructions
To make the cookies:
  1. Preheat the oven to 350°F and line two large baking sheets with parchment paper, set aside.
  2. Melt the butter and 8 oz. semisweet chocolate in a heatproof bowl over a saucepan of barely simmering water, stirring occasionally until smooth.
  3. Stir together the eggs, vanilla and granulated sugar in a medium bowl, set aside.
  4. Whisk together the flour and baking powder.
  5. Add cooled melted chocolate mixture to the egg mixture and stir to combine.
  6. Slowly add dry ingredients and stir until it is well incorporated. If the batter is to thin to scoop out, leave it in the fridge until it’s firm enough to handle!
  7. Scoop about 1½ tablespoons of batter onto prepared baking sheets, leave 2 inch apart because the cookies will flatten while bakes.
  8. Bake for 10 minutes or until they are firm on the outside, but do not overbake!
To make the topping:
  1. Combine evaporated milk, sugar, egg yolks and butter in a large saucepan and cook on stovetop over medium heat, stirring until thickened (about 12 minutes). Once thickened remove from heat and stir in vanilla, toasted coconut and pecans, stir well!!!. Set aside to cool enough to spread on tops of the cookies.
  2. Spread topping over the cooled cookies, let it set,then drizzle with melted chocolate.
  3. Store in the fridge in an airtight container.

Friday, June 17, 2016

Chocolate Cookie Recipe


Ingredients:
1 cup (2 sticks) cold, unsalted butter, cubed
1¼ cup sugar
2 large eggs
½ cup dark cocoa powder
2¼ cups all-purpose flour
¼ tsp. coarse salt
1 tsp. baking powder
2½ cups semi-sweet chocolate chips

Directions:

Preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.  In the bowl of an electric mixer, combine the butter and sugar.  Beat together on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the eggs one at a time, scraping down the bowl as needed.  Mix in the cocoa powder until well blended.


Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated.  Fold in the chocolate chips with a spatula.

Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.    I kneaded mine in the bowl, and that worked out just fine.



Divide the dough into 4 ounce portions (or divide into 12 equal pieces).  Roll each portion of dough into a ball and flatten just slightly into a disc.  Place on the prepared baking sheets, a few inches apart.

Bake 16-20 minutes.  Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.   Makes 12 XL Cookies.  

Wednesday, June 15, 2016

Chewy Coconut Lime Sugar Cookies

  • 2¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup butter, softened
  • 1 ½ cups white sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • ½ teaspoon coconut extract (optional)
  • zest of one large lime, finely minced
  • 3 tablespoons lime juice
  • ½ cup unsweetened toasted coconut
  • ½ cup sugar for rolling cookies
Instructions
  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. If you haven't already toasted your coconut just put a layer of coconut on a cookie sheet and bake it at 350 degrees for 5-7 minutes. Watch out. It goes from white to burnt really quick if you aren't watching closely.
  2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
  3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.
  4. Beat in egg, vanilla extract (and coconut extract if using), lime juice and lime zest.
  5. Gradually blend in the dry ingredients and toasted coconut.
  6. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1½ inches apart. I made mine too big and they ran together. These do spread quite a bit. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
  7. Let stand on cookie sheet two minutes before removing to cool on wire racks

Read more at http://www.the-girl-who-ate-everything.com/2010/07/cookie-monster-hits-vegas-chewy-coconut.html#jLPVVDsOOKFlc0xo.99

Salted Caramel Shortbread cookie

Cookie:
1 1/2 cups unsalted butter, softened
3/4 cup sugar
1 teaspoon vanilla
3 1/2 cups flour

Topping:
1 bag caramels, unwrapped
2 tablespoons milk
4 oz chocolate melts
1 tablespoon butter
1 teaspoon salt

Directions:
1. Heat oven to 350 degrees. In large bowl, beat butter on high speed until creamy. Beat in sugar and vanilla. On low speed, beat in flour until mixed. Note: dough might need a little additional flour. Dough will be soft, but should not be sticky.

2. Roll out the dough either between 2 sheets of wax paper of lightly flour the surface. (wax paper works great and makes for easy clean up!) You want your cookies about 1/4" thick. Cut with round cookie cutters.

3. Bake at 350 on an ungreased cookie sheet for 12-14 minutes. Cookies should barely be light golden.

4. In a medium microwavable bowl, Microwave caramels, milk and butter uncovered on high 2 minutes and 30 seconds, stirring every 30 seconds, until melted and smooth. Frost each cookie with 1 teaspoon. The first ones you frost the caramel on will spread a little so don't go all the way to the edge, unless you want the carmel to go over the sides.

5. Melt chocolate either in the microwave (50% power 1 minute and 30 seconds)
or in the oven: bake at 170 (or as low as your oven will go) put chocolate melts in a oven safe bowl and  in 8-10 minutes the chocolate should be perfectly melted. If there are any little clumps still left- take out and stir until completely melted. Drizzle chocolate over caramel and sprinkle with salt.

Chocolate Cookies


Ingredients:
1 cup (2 sticks) cold, unsalted butter, cubed
1¼ cup sugar
2 large eggs
½ cup dark cocoa powder
2¼ cups all-purpose flour
¼ tsp. coarse salt
1 tsp. baking powder
2½ cups semi-sweet chocolate chips

Directions:

Preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.  In the bowl of an electric mixer, combine the butter and sugar.  Beat together on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the eggs one at a time, scraping down the bowl as needed.  Mix in the cocoa powder until well blended.


Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated.  Fold in the chocolate chips with a spatula.

Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.    I kneaded mine in the bowl, and that worked out just fine.



Divide the dough into 4 ounce portions (or divide into 12 equal pieces).  Roll each portion of dough into a ball and flatten just slightly into a disc.  Place on the prepared baking sheets, a few inches apart.

Bake 16-20 minutes.  Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.   Makes 12 XL Cookies.  

Cream Cheese Chocolate Chip Cookies

1 cup butter softened
8 oz cream cheese softened
Beat Well
1 cup white sugar
1 cup brown sugar
beat well
1 tsp vanilla extract
1 egg
Beat well.

In a separate bowl-

2 1/2 cup flour
1 tsp baking soda
1/4 tsp salt
Whisk together
Add to cream mixture
mix well
Add 1 bag of milk chocolate chip cookies

Bake at 350 for 10-12 minutes or until golden brown.

German Chocolate Cake (my Favorite)

1 cup butter or margarine
2 cups sugar
1 teaspoon vanilla
1 teaspoon baking soda
½ tsp salt
4 egg yolks
2 ½ cup flour
1 cup buttermilk
4 egg whites stiffly beaten


Melt chocolate in boiling water.  Cool.   Cream butter and sugar until fluffy.  Add yolks one at a time.  Cleaning well after each.  Blend in vanilla and chocolate.  Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition.  Fold in beaten whites.  Pour into THREE 8 or 9 inch layer pans.  Bake at 350 for 30-40 minutes

And then

Coconut Pecan Frosting (Usually doubled)
Combine-
1 cup evaporated milk
1 cup sugar
3 slightly bean egg yolks
½ cup butter or margarine
1 tsp vanilla

Cook and stir over medium heat until thickened about 12 minutes.  Add 1 1/3 cup coconut and 1 cup chopped pecans.  Cool until thick enough to spread.   Beat occasionally.