Peanut Butter Mississippi Mud Bars

This recipe comes from Debbi Fields' Great American Desserts.  Lots of chocolate in an 8x8 pan.  Love it.

Ingredients:

8 tablespoons (1 stick) unsalted butter, softened
1 cup firmly-packed light brown sugar
1/2 cup creamy peanut butter
1 large egg, room temp
1 tablespoon vanilla
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
8 ounces white chocolate, coursely chopped and divided into two 4-ounce portions
8 ounces semisweet chocolate, coursely chopped and divided into two 4-ounce portions
1 cup coarsely chopped pecans, toasted and divided into two 1/2 cup portions

Instructions:

Preheat oven to 325 degrees.  Butter the baking pan, line it with aluminum foil, and butter the foil.

Put the butter and sugar in a large bowl and blend until smooth using an electric mixer on medium speed.  Beat in the peanut butter until smooth.

Stir in the egg and vanilla together in a bowl and add to the peanut butter mixture until combined.

In a small bowl, whisk together the flour, baking soda, and salt.  Add to the butter mixture and combine well.

Stir in 1 portion each of the white and semisweet chocolates and combine.  Add one portion of the pecans and mix until combined.

Spread the batter evenly in the prepared pan and bake for 30-35 minutes, or until the center is soft but no longer runny.  Remove the pan from the oven and immediately sprinkle the remaining white and semisweet chocolates over the top.  Cover the pan with aluminum foil and set aside to let the chocolates melt.

When melted, swirl the chocolates together with the tip of a sharp knife to make a marbleized effect.  Sprinkle the remaining pecans over the top.  Let the bars cool completely in the pan on a wire rack.

To serve, cut into 2-inch and arrange on a serving plate.

Marshmallow Whip Cheesecake

I am always looking for something new and easy.  I also love cheesecake.  My family thought this was good and is a keeper.  It comes from the blog:

http://peacockcoffeehouse.blogspot.com/

Ingredients:

Graham Cracker Crust:
40 squares of graham crackers (crushed)
1/2 cup sugar
1/2 butter or margarine (melted)

Filling:
10 1/2 ounce large marshmallows (abt 40)
3/4 cup milk
2 8oz pkgs cream cheese
12 oz cool whip

Instructions:

Mix graham cracker crust ingredients.  Press into bottom and sides of 9x13 greased pan.  Reserve 1/2 cup for top.

Melt marshmallows and milk over low heat.  Beat cream cheese, add marshmallow mixture.  Cool.  Fold in Cool Whip. Spread into crust and sprinkle with remaining graham cracker crust.  Refrigerate until set.

Cake Batter Pudding Cookies

In honor of National Homemade Cookie Day here is a good cookie.  This is a different cookie but it was hit with my family.  It comes from Nikki and her blog Chef in Training. Blog address: http://www.chef-in-training.com





Ingredients

3/4 cup Butter
3/4 cup Brown Sugar
1/4 cup Sugar
1 (3.4 oz) package Instant Vanilla Pudding Mix (dry)
3/4 cup Yellow Cake Mix (dry)
2 Eggs
1 tsp Vanilla
1 tsp Baking Soda
2 1/4 cups Flour
1/2 tsp Salt
Sprinkles

Directions

Preheat oven to 350 degrees.  Stir together flour, salt and baking soda.  Set aside.  In a large bowl, cream butter and sugars together.  Add in pudding and cake mix.  Beat until well blended.  Add eggs and vanilla.  Mix until smooth.  Slowly add flour mixture until it is all incorporated.  Add sprinkles.  Roll into 1" balls and place on greased cookie sheet.  Bake at 350 for 10-12 minutes.

Loaded Potato & Buffalo Chicken Casserole

This recipe comes from  Lisa at Cook Lisa Cook.  Blog address: http://cooklisacook.blogspot.ca  These were very good.  I made them for a get together we had with friends a couple of weeks ago and they were devoured.  I did not use all the hot sauce called for.  In fact I only used 2 Tablespoons.

Ingredients
 
2 lbs Boneless, Skinless Chicken Breasts, cut into 1/2 inch cubes
8-10 Medium Potatoes, cut into 1/2 inch cubes (I left the skin on)
1/3 cup Olive Oil
1 1/2 tsp Salt
1 Tbs Ground Black Pepper
1 Tbs Paprika
2 Tbs Garlic Powder

Topping

2 cups Fiesta Cheese
1 cup Crumbled Bacon
1 cup Diced Green Onion

Instructions

Preheat oven to 500 degrees(this is not a typo, 500 is correct)  In a large mixing bowl, combine oil, salt, pepper, paprika, garlic powder and hot sauce.  Add cubed potatoes and stir to coat.  carefully scoop the potatoes into a spray coated 9x13 baking dish, leaving behind as much oil/sauce mixture as possible.  Bake potatoes for 45-50 minutes, stirring every 15 minutes, until cooked through and crispy and brown on the outside.  While the potatoes are cooking, add the cubed chicken to the bowl of left over oil/sauce mix.  Stir to coat.  Once the potatoes are fully cooked, remove from the oven and lower the oven temp to 400 degrees.  Top the cooked potatoes with the raw marinated chicken.  In a separate bowl mix cheese, bacon and onions and top the chicken with the cheese mix.  Return to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly and delicious.  Serve with extra hot sauce and ranch dressing.

Crispy Southwest Chicken Wraps

Most of the recipes on my blog are from family or are ones I find on the internet and post to my Pintrest site to try at a later date.  If I post them here I have tried them and my family says they are keepers.  I made these for dinner the other night when the kids were her.  Even my four year old grandson ate one.  The recipe comes from the following blog    http://www.melskitchencafe.com/

INGREDIENTS:

1 cup cooked rice, warm or at room temperature

1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)

1 can black beans, rinsed and drained

1 green onion, finely sliced (white and green parts)

1/2 red or green pepper, diced

1/4 cup fresh cilantro, chopped

juice of 1 lime

1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)

Sour cream (optional)

6 burrito-sized flour tortillas

DIRECTIONS:

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center - it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don't fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Cool Whip Cookies

This recipe comes from the Cooking Blog Tasty Kitchen.  The links is:  http://tastykitchen.com/recipes/desserts/cool-whip-cookies/  They have some great recipes.  I made these the other day and everybody loves them.  I used a lemon cake mix.  They make a very soft cookie.

Ingredients:

1 package (18.5 oz. Box) Cake Mix

1 cup Cool Whip

1 Egg

1 cup Powdered Sugar

Instructions:

Preheat oven to 350 degrees.  Mix all ingredients, except powdered sugar.  Roll a spoonful of dough in powdered sugar.   Place on cookie sheet and bake for 8 minutes.

Oatmeal Cookie Pancakes

This recipe comes from the following blog http://www.shugarysweets.com and has become the favorite Sunday meal in my house.  I have also included a recipe for Kneader's Cinnamon Syrup from the following blog: http://www.cjaneinthekitchen.blogspot.com

Ingredients

1 1/2 cups flour

3/4 cup quick oats

2 Tbsp Brown sugar

2 tsp Baking Powder

1 tsp Baking Soda

1 tsp Salt

1 tsp Cinnamon

               pinch Nutmeg

2 Eggs

2 cups Buttermilk

1 Tbsp Maple Syrup

¼ cup Butter, melted

1/3 cup Raisins, optional

Instructions

In large bowl, mix together flour, oats, brown sugar, baking powder, baking soda, salt and spices.

In small bowl whisk together eggs, buttermilk, syrup and melted butter.

Add milk mixture to the flour and fold together until completely combined. Let sit for several minutes.

Heat large griddle in medium, add 1-2 Tbsp butter. Scoop 1/4 cup of batter onto griddle and heat until top is bubbly, flip and cook other side. Add more butter to griddle after each batch is cooked (very important!!!).

Serve with syrup and enjoy!

Cinnamon Syrup

Ingredients

1 cup sugar

1/2 cup light corn syrup

1/4 cup water

3/4 teaspoon ground cinnamon

1 (5 ounce) can evaporated milk

Instructions

In a saucepan, combine the sugar, corn syrup, water and cinnamon.

Bring to a boil over medium heat stir for 2 minutes. Remove from heat and let

cool for 5 minutes. Stir in evaporated milk.

Cake Batter Rice Krispie Treats

This recipe and picture came from {sally's baking addiction} blog
http://sallysbakingaddiction.com/2012/03/25/cake-batter-rice-krispie-treats/

I made these treats today while my grandson was here.  I let him lick the spoon and he said "these a re great grandpa. I want some more"  SO I cut him another piece and sent some home with him to share with his family.

Ingredients

• 3 tbsp butter (i use land o lake light butter)
• 1 (10 oz.) bag of marshmallows
• 2/3 cup boxed yellow or white cake mix (the dry cake mix)
• 6 cups rice krispie cereal
• 1/2 cup sprinkles

Instructions

1. Spray a 11×7 baking pan with nonstick spray. Set aside.
2. In a large saucepan over low heat, melt the butter.
3. Add the marshmallows and stir constantly. Once the marshmallows are completely melted, stir in the dry cake mix. Turn off the stove.
4. Stir in the cereal until it is completely coated with the marshmallow mixture. Mix in half of the sprinkles. Press into prepared baking pan and top with the remaining sprinkles. (When I press rice krispie treats into a pan, I use a spatula sprayed with nonstick spray, making it easier to press down)
5. Chill for at least 30 minutes and cut into squares.

Lemony Lemon Brownies

This recipe comes from the following blog: https://sites.google.com/site/beckycharms/cakies/lemony-lemon-brownies  Made them last night and they were a hit.

The "Brownie" Batter

3/4 cup all-purpose flour {King Arthur All-Purpose Flour}

3/4 cup granulated sugar

1/4 teaspoon salt {Sea Salt}

1/2 cup (1 stick) unsalted butter, softened

2 large eggs

2 tablespoons lemon zest

2 tablespoons lemon juice

Tart Lemon Glaze

1 rounded cup powdered sugar

4 tablespoon lemon juice

8 teaspoons lemon zest

Preheat oven to 350°F. Grease/Spray an 8-by-8-inch baking dish with butter/cooking spray and set aside.

Zest and juice two small/large lemons; set aside. {whatever you have}

In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.

In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.

Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing. Do not overbake, or the bars will be dry. {even with the yummy glaze}

When brownies are cooled completely, make the glaze...sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula. Let glaze set. Spread the remaining glaze over the bars, and let it set. This glaze does not harden like most. Cut into bars, and serve!

Southwest Chicken Chili Mac

Pasta is a favorite around here.  It cooks up quickly and my grandson eats it.  This good recipe came from a Pinterest  post.  It originated with a blog called Picky Palate. http://picky-palate.com/2011/08/25/southwest-chicken-chili-mac-skillet-style/  This another keeper in the family.

Ingredients

8 ounces wagon wheel pasta noodles

2 Tablespoons extra virgin olive oil

1 cup finely chopped white onion
1/2 cup finely chopped sweet peppers (or bell peppers)
1 tablespoon minced garlic
2 cups cooked shredded chicken breast
1o ounce can Rotel diced tomatoes, mild
1 1/2 cups reduced sodium chicken broth
1/2 cup corn, fresh or canned
1/2 cup white beans, drained and rinsed
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 teaspoon dry Ranch seasoning from packet
1/4 cup finely chopped fresh cilantro

Directions
Cook pasta according to package directions. Drain and run under cool water to stop cooking. Heat oil in 9 inch deep cast iron skillet. Add onions and peppers, cook stirring until softened about 5 minutes. Add garlic and cook stirring for 1 minute. Add chicken, tomatoes, broth, corn, beans, 1 cup wagon wheel pasta, chili powder, cumin, Ranch seasoning and cilantro. Stir until well combined. Reduce heat to low and simmer until ready to serve

Taco Pasta

This recipe comes from a blog called The Girl Who Ate Everything.  http://www.the-girl-who-ate-everything.com/2011/07/taco-pasta.html Great recipes.  Another keeper as my wife would say.

Ingredients:
1 pound ground beef or turkey
8-12 ounces medium pasta shells or other small dry pasta shapes
1 small onion, chopped (about 1 cup)
1 clove garlic, minced
1 (14 oz.) can diced tomatoes with mild green chilies, drained (if making this for kids you might want to use just plain diced tomatoes)
1 packet (4 tablespoons) taco seasoning
3 ounces cream cheese
1/2 cup sour cream
1/4 cup chopped cilantro
Salt and pepper

Instructions:
Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet. Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Add in the diced tomatoes and taco seasoning and let simmer over medium heat for about 3-5 minutes.

Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit if it is still too thin.

Chili & Cheese Macaroni

This recipe comes from the following blog: http://joelens.blogspot.com/2011/04/chili-cheese-macaroni.html  Check out her blog.  Lots of good recipes.  Made this for the family and they lovedit.

Ingredients

table salt
1/2 pound elbow macaroni (about 2 cups uncooked pasta)
3 tablespoons vegetable oil
1 1/2 pounds ground beef (85% lean)
2 medium onions, chopped
1 red bell pepper, stemmed, seeded and chopped
6 garlic cloves, minced
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 (28 oz) can crushed tomatoes
1 (14.5 oz) can diced tomatoes
1 tablespoon light brown sugar
12 oz Colby Jack cheese, shredded (about 2 1/2 cups)

Directions

Preheat the oven to 400 degrees.

Bring 4 quarts water to a boil in a large pot over high heat. Stir in 1 tablespoon salt and add dry macaroni; cook until al dente. Reserve 3/4 cup pasta water and drain pasta. Transfer to a large bowl and set aside.

Using the same large pot, wipe dry and heat over medium heat. Add 1 tablespoon oil and heat until shimmering. Add ground beef and break it up in pieces to brown. Once browned, remove from pot and discard drippings. Set beef aside.

Add remaining oil to the same large pot and return to medium heat until shimmering. Add onions, garlic, red pepper, chili powder, and cumin; cook, stirring occasionally, until vegetables are softened and begin to brown.

Add the crushed tomatoes, diced tomatoes, brown sugar, reserved 3/4 cup pasta water and beef to the pot. Bring to a simmer and cook for 20 minutes, stirring occasionally until flavors have blended.

Stir in the cooked pasta, 1/2 cup of shredded cheese and season with salt and pepper to taste. Transfer mixture to a 9x13 baking dish and smooth over with a spatula. Bake in the preheated oven for 30-35 minutes or until the mixture is hot and bubbling.

Remove from oven and sprinkle the top of the dish with the remaining shredded cheese. Return the dish once again in the oven and bake for 5-10 minutes until the cheese begins to melt and brown. Cool for 10 minutes before serving.

Raspberry-Swirl Sweet Rolls

This recipe comes from the January 2011 edition of Food and wine. The directions says heat oven to 425 degrees. The first time I did this I burned the rolls. The second time I made thes rolls I reduced the oven to 325 degrees and they came out perfect. They were a big hit. In fact I am making them again today for a family get together tomorrow. I used a cream cheese icing on them. I also used fresh blackberries from my yard.

Ingredients
Dough
1 cup milk
2/3 cup sugar
1 1/2 tablespoons active dry yeast
1 stick unsalted butter, softened
2 large eggs
1 teaspoon finely grated lemon zest
1/2 teaspoon fine sea salt
4 1/4 cups all-purpose flour, plus more for dusting

Filling
One 10-ounce package IQF (Individually Quick Frozen) raspberries, not thawed
1/4 cup plus 2 tablespoons sugar
1 teaspoon cornstarch

Glaze 3/4 cup confectioners' sugar
3 tablespoons unsalted butter, melted
1 1/2 tablespoons heavy cream

Directions
1. In a small saucepan, warm the milk over moderately low heat until it's 95°. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, grated lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.
2. Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.
3. Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.
4. In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.
5. Preheat the oven to 325°. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.
6. In a small bowl, whisk the confectioners' sugar with the butter and heavy cream until the glaze is thick and spreadable.
7. Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature.

Make Ahead The recipe can be prepared through Step 4. Cover the rolls, refrigerate overnight and then return to room temperature before baking. Notes Variation The sweet rolls can be filled with a variety of frozen fruit. Try blackberries, strawberries, blueberries or chopped sweet cherries.

Chicken Enchilada Pasta

This recipe and picture came from the recipe collection at the Better Homes and Gardens web site.  It is very good and again the family said this is a keeper.

Ingredients

1 12 ounce package dried jumbo shell macaroni
3 large green and/or red sweet peppers, chopped
1 1/2 cups chopped red onion
1 fresh jalapeno chile pepper, seeded and chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 16 ounce can refried beans
1/2 1 1/4 ounce package taco seasoning mix (3 Tbsp.)
2 10 ounce can enchilada sauce
1 8 ounce shredded Mexican-style four-cheese blend
1 cup sliced green onions
2 cups nacho cheese-flavored tortilla chips, crushed (2 oz.)
Avocado dip and/or sour cream

 
Directions
 
1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse; drain and set aside.

2. In skillet cook sweet peppers, onion, jalapeno, and 1/4 tsp. salt in hot oil over medium heat for 5 minutes or until tender. Stir in chicken, beans, taco seasoning mix, and 1/2 cup enchilada sauce. Cook and stir 5 minutes. Stir in 1/2 cup each of the cheese and green onions.

3. Divide filling among shells. Spread 1 cup of the remaining enchilada sauce in 3-quart rectangular baking dish. Arrange shells atop sauce. Drizzle with remaining enchilada sauce.

4. Bake, covered, for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with chips and remaining green onions. Serve with avocado dip and/or sour cream. Makes 8 to 10 servings.

Chili Dog Casserole

This recipe and picture come from a blog called Peace, Love & Understanding.  Check it out here:
http://thatchbo.blogspot.com/2010/06/chili-dog-casserole.html

I was in a hurry the other night and found this recipe on Pinterest, and thought why not.  I had everything on hand and that made it real easy.  The family seemed to enjoy it, especially my grandson since he loves hot dogs.  It is just a twist on a chili dog.  It is amazing what my wife, daughter and son-in-law will eat when someone else does the cooking.


Ingredients

2 (15 oz) cans chili with beans (I like Hormel Hot & Spicy)
1 (16 oz) package beef frankfurters (I prefer Ball Park)
10 (8 inch) flour tortillas (the fajita sized ones)
1 (8 oz) package Cheddar cheese, shredded


Directions

Preheat oven to 425 degrees

Spread 1 can of chili and beans in the bottom of a 9x13 inch baking dish. Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili and beans. Top with remaining can of chili and beans, and sprinkle with cheese.

Cover baking dish with aluminum foil, and bake at 425 degrees for 30 minutes.

Skillet Creamy Macaroni and Cheese

This recipe and picture came from Mel's Kitchen Cafe.  Here is her Internet address:

http://www.melskitchencafe.com/2009/03/skillet-creamy-macaroni-and-cheese.html

Check it out.  It is a great site with a lot of good recipes.

My grandson's favorite food is macaroni, peas and cheese.  His idea of mac and cheese comes from a blue box, so this wasn't mac and cheese to him, but when we called it something else he ate it.  My daughter loved it because she said it tasted like it was made from Velveeta Cheese and she loves that stuff.  My wife prefers baked mac and cheese.  I cann't win for losing sometimes.

INGREDIENTS:

3 1/2 cups water, plus extra if needed

1 (12-ounce) can evaporated milk
12 ounces (about 3 cups) elbow macaroni
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon hot sauce
6 ounces cheddar cheese, shredded (1 1/2 cups)
6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
2 tablespoons butter, cut into small chunks
Ground black pepper to taste


DIRECTIONS:

Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.

Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.

Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

Crockpot Chicken and Noodle Soup

The recipe for this soup and the picture come from the following site:
http://www.creativelydomestic.com/2010/10/guest-post-crockpot-chicken-and-noodle.html
It is well worth checking out.

I made this soup for my family tonight.  They are surfing from colds and nothing is better than Chicken Noodle Soup.  They all loved it.  My wife said next time she would like to have rice instead of noodles though.  And I did add frozen peas.  This one is on the keep list.


Ingredients

5 cups of chicken broth (boxed or can is fine)
One 10.75 oz can cream of chicken soup
1/2 cup onions, chopped fine
1/2 cup celery, chopped fine
1/2 cup carrots, chopped fine
1/2 cup green onions, sliced
One 15 oz can of whole kernel corn, drained
Salt and Pepper to taste
1 1/2 cup Egg noodles
2 cups cooked chicken chopped or 2 cans canned cooked chicken

Directions

Add everything but the noodles and cooked chicken to the crock pot on Low for 5-6 hours, the last hour turn on High, and add noodles and chicken. Remember, if you do this in the morning, and don’t have a timer on your crock pot, use a lamp timer, they work wonderful.

Red Hot Applesauce Jello

Ingredients:

1/2 c. Red hots
1  water
3 oz. package of Cherry Jello
2 c. applesauce


Directions:

In a pan on the stove, dissolve Red Hots in water. Simmer. Add jello. Stir till dissolved. Don't boil. Remove from heat. Add applesauce. Mix well. Put in serving bowl. Refridgerate until set.

Snickerdoodle Muffins

Loved these.  But then as I always thell people, "Santa has never met a cookie he didn't like" and I do love snickerdoodles.  Make it into a muffin and loife is really good.  The recipe comes from: http://tastykitchen.com/recipes/breads/snickerdoodle-muffins-3/

Ingredients

1 cup Butter, Softened

1 cup Sugar

2 whole Eggs

2 teaspoons Vanilla

2-¼ cups Flour

¾ teaspoons Baking Powder

¾ teaspoons Baking Soda

¾ teaspoons Cream Of Tartar

½ teaspoons Salt

1 cup Sour Cream

¼ cups Buttermilk

_____

FOR THE TOPPING:

⅔ cups Sugar

2 Tablespoons Cinnamon

Directions

Preheat the oven to 350ºF. Prepare a muffin tin with liners. (I learned the hard way that they are too fragile for just cooking spray.)

In a mixer, combine the butter and sugar and cream until fluffy. Add the eggs and vanilla and combine.
In a separate bowl, combine the dry ingredients. Add half of the dry ingredients to the mixing bowl and stir to combine. Add the sour cream and buttermilk and mix to combine. Add the rest of the dry ingredients and mix until you have a smooth batter.

In a small bowl, combine the sugar and cinnamon for the topping.

Use scooper and plop a scoop of batter into the bowl with the sugar and cinnamon. Gently roll the batter in the sugar and cinnamon. Place the ball into the muffin liner.

When you have completed all of the muffins, sprinkle the leftover cinnamon sugar onto the tops of all of the muffins.

Bake the muffins at 350ºF for about 15-18 minutes or until they are golden on top and just baked through.

Caramel-Filled Snickerdoodles

I made these cookies over the Christmas Holiday.  They were a big hit with my family.  My mother wouldn't try one though without being told what was in the middle.  She does not like surprises and I couldn't get her to trust me.  Oh well.  The recipe comes from the following blog:  http://www.the-baker-chick.com


Ingredients

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter

1/2 cup pure vegetable shortening

1 3/4 cups sugar, plus more if needed

2 tablespoons ground cinnamon, plus more if needed

2 large eggs

48 soft caramel candies or Rolos unwrapped

Directions

Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.

Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.

In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough. Break the ball into two and place the caramel into the middle. Form one large ball and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

Cowboy Casserole

This recipe comes from: http://thecuttingedgeofordinary.blogspot.com  I made this a couple weeks ago for my daughter and her family shortly after she had her twins.  It was very good and my grandson loved it.  I will make this again.

Ingredients

1 1/2 pounds ground beef (I used 80/20)
1 medium onion, chopped
3 cloves garlic, chopped
1 can (15.25oz) whole kernel corn, drained
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream
1 bag (30 oz) frozen tater tots (I used Ore-Ida Crispy Crowns)

Directions

In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.

In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.

Grease a 9x13 inch baking dish. Layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.

Chicken & Black Bean Enchilada Casserole

I made this for dinner recently and my wife said this is a keeper.  It comes from: http://www.sweettreatsmore.com  She has some great recipes on this blog.  There are several more I want to try.







Igedients:

2 cups diced or shredded chicken breast meat (or for extra lazy days use a rotisserie chicken)½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garlic powder
2 Tablespoons chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (4.5 oz) can diced green chili peppers, drained
1 (10 oz) can red enchilada sauce
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 oz) container sour cream

Directions:

Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.

Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish that has been sprayed with cooking spray. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.

Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.

Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.

Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.

Let stand 10 minutes before serving.

Skillet Creamy Macaroni and Cheese

I made this the other night thinking Isaac, who always wants macaroni, peas and cheese would love it.  After he ate about half of it, he asked "Grandpa, is there pepper in it?"  when I said yeas, his answer was I don't like pepper.  I sat with him a fed him and he ate it all.  The next day when his mom warmed up the leftovers he asked her if it and salt in it and when she said yea, he reponded he didn't like salt, but again he ate the whole luch.  My daughter and son-inlaw loved it because they said it tasted like it had Velveeta Cheese in it and my wife wasn't crazy about it because it tasted like it had Velveeta Cheese.  The recipe comes from: http://www.melskitchencafe.com/2009/03/skillet-creamy-macaroni-and-cheese.html
She has a lot of great recipes on this blog.  Check it out.

INGREDIENTS:

3 1/2 cups water, plus extra if needed
1 (12-ounce) can evaporated milk
12 ounces (about 3 cups) elbow macaroni
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon hot sauce
6 ounces cheddar cheese, shredded (1 1/2 cups)
6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
2 tablespoons butter, cut into small chunks
Ground black pepper to taste


DIRECTIONS:

Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.
Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.
Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.