Tuesday, December 21, 2010

Oreo Balls

I got this one from Robin!

Oreo Balls

1 pkg oreo cookies
1 cont. whipped cream cheese
1 pkg. almond bark - white

Finely crush oreos in a food processor.  Put crushed oreos and cream cheese in a bowl and mix together (this takes a little squishing and maneuvering).  Use hands to make oreo/cream cheese mixture into little balls.  Place the balls on cookie sheet and put in fridge for a couple of minutes.  Put 1/2 of the almond bark into a microwavable bowl and microwave until melted and smooth (took mine about 1.5 min.).  Drop oreo/cream cheese balls into almond bark a few at a time, use two forks to cover balls with almond bark and then transfer to a wax paper lined cookie sheet.  When you run out of almond bark melt the rest.  Place oreo balls in the fridge until cold and set.

Our Review:  These are SO yummy, my favorite!

Butterscotch Fudge

This one came from somewhere online.

Butterscotch Fudge

3 cups sugar
1 1/2 sticks butter/margarine
2/3 evaporated milk
1 pkg butterscotch chips
1 jar marshmallow fluff
1 T vanilla extract

Line 13x9 pan with foil and grease buttom and sides.  Put sugar, margarine, and evaporated milk in saucepan, bring to a boil.  Boil for 5 min. and turn off heat.  Add butterscotch, mashmallow fluff and extract.  Stir into mixed thouroughly (your arms will hurt :) .  Pour into the 13x9 pan and chill until cool and set.  Pull foil out of pan and cut fudge into small pieces.

Our Review:  This fudge is a little more crumbly than the other but really yummy.  This is Mike's favorite fudge. 

Peanut Butter Fudge

I found this recipe in a Taste of Home magazine after my dad said he would really like some a few years ago.  Now many of my family and friends all expect this every year at Christmas time!

Peanut Butter Fudge

2 cups sugar
1/2 cup milk
1 1/3 cup peanut butter
1 jar marshmallow fluff

Line 8x8 pan with foil and then butter bottom and sides.  Put sugar and milk in a saucepan, bring to a boil.  Boil for 3 min. then turn off heat.  Stir in peanut butter and marshmallow fluff until totally mixed together (your arm will hurt at this point :).  Pour into the pan.  Chill until cool and set.  Pull foil from pan and cut fudge into small squares. 

Review:  This is Brooke & Lexy's favorite of all time!!

Wednesday, October 13, 2010

Rice, Chicken & Cheese Casserole

I found this one at http://www.blahtota-daa.blogspot.com/.

Rice, Chicken & Cheese Casserole

1 box/packet of saffron or zatarain's rice (I used Zatarain's wild & long rice)
1 1/2 - 2 cups cooked chicken, diced/shredded
1 can cream of chicken soup
1 can corn, drained
2 cups cheddar cheese

I cooked chicken (about 3 breasts) in the crockpot all day and then shredded it for this recipe.

Cook rice according to directions.  Mix everything except for about 1/2 cup of the cheese together.  Put mixture into a 13x9 pan and cover with remaining cheese.  Bake at 350 for about 30 min.

We served this with salad and strawberries.

Our Review:  Mike and I both REALLY liked this one, I even ate it for lunch the next two days!  Brooke didn't care for the type of rice or the corn that was in it, her loss :-)

Thursday, September 16, 2010

Zucchini Butterscotch Cookies

This recipe came from http://www.cooks.com/

Zucchini Butterscotch Cookies

1 1/4 c. packed brown sugar
1/2 c. soft butter
1 t. baking powder
1/2 t. salt
1/2 t. cloves
1/2 t. nutmeg
2 eggs
1/4 c. milk, omit if using frozen zucchini
2 1/2 c. flour
1 t. cinnamon
1 c. shredded zucchini
1 c. butterscotch chips
1/2 c. raisins (optional)
1/2 c. chopped nuts (optional)

Cream sugar and butter; add eggs and milk, beat well.  Mix and add dry ingredients.  Stir in zucchini, chips, raisins, nuts.  Drop by spoonfuls on greased cookie sheet.  Bake at 375 for about 12 minutes.

Our Review:  These were very good.  I did not put in raisins or nuts.  Watch the cookies as 12 min. seemed too long for my first batch.  Made almost 3 dozen.

Pop Up Pancakes

I don't remember where this one came from but thank you!

Pop Up Pancakes

1 c. milk
1 c. flour
6 eggs
1/4 c. melted butter
dash of salt

Preheat oven to 400.  Blend all ingredients.  Grease muffin tins.  Bake 15 minutes or until puffy & golden.  The pancakes will puff up in the oven and then will sink once removed from the oven.  Makes 24.

We served this with bacon, sausage, syrup and powdered sugar.

Our Review:  These were loved by ALL.  Lexy ate more than the rest of us!  Next time I'll try using cupcake liners or grease the muffin tins better as they tried to stick.  We think these taste like a cross between a pancake and french toast, YUM!!

Friday, August 27, 2010

Yummy Banana Bread

One of the things that I do to try to keep the stress & crazies from our morning routine is to have breakfast items in the freezer ready to defrost and quickly eat. I usually have waffles, pancakes, homemade french toast sticks, etc. in the freezer. Yesterday I saw this recipe for banana bread on one of my favorite blogs, Who Says Eight is Enough, thanks Debi! I thought if I used my Perfect Brownie Pan (I absolutely love this thing) that I could freeze the little squares and they could be defrosted one or two at a time for breakfast.

My Favorite Banana Bread

1/2 c. unsalted butter (I have replaced this MANY times with 1/2 c. unsweetened applesauce)
1 c. sugar
2 eggs
2 tsp. vanilla
2 c. flour, sifted
1 tsp. salt
1/2 tsp. baking soda
1 1/2 c. ripe bananas, mashed (about 5)
2/3 c. nuts, chopped (optional)
(I have also substituted chocolate chips, or coconut & dried pineapple)

Preheat oven to 325.
Grease a 2 qt. loaf pan or two 2lb. loaf pans*
In a large bowl, cream butter & sugar. Add eggs, vanilla & bananas. Blend well.
Beat in remaining ingredients.
Pour into loaf pan.
Bake 1 hour & 20 minutes or until toothpick inserted in center comes out clean.
Remove from pan while still warm.
Cool before slicing.

The only things I did differently to this recipe was that I didn't use nuts but I did put about 3/4 c. mini choc. chips in. I also used the Perfect Brownie Pan and a 9x9 square pan instead of two loaf pans. I cooked mine for about 28 min. For freezing I just let the bread cool then put the individual squares into a gallon ziptop bag and threw in the freezer.

You could also do muffins and cook for 15 - 20 min

Tuesday, August 17, 2010

Banana Chocolate Chip Oatmeal Cookies

Found this one at http://www.makeandtakes.com/

Banana Chocolate Chip Oatmeal Cookies

1 1/4 cups all purpose flour
1 t. baking soda
1/2 t. salt
4 T. unsalted butter, at room temperature
1/4 c. granulated sugar
1/2 c. light brown sugar, packed
1 t. vanilla extract
1 large egg
1 large banana, mashed
2 c. old fashioned oats
1 c. semisweet chocolate chips

In a medium bowl, whisk together flour, baking soda and salt.  Set aside.

In a large mixing bowl, combine butter and sugars, mix until smooth.  Add in vanilla extract and egg.  Next, add in banana, beat well.

Slowly add in flour mixture until just combined.  Stir in oats and chocolate chips.

Drop cookie dough by heaping tablespoons 2 inches apart onto baking sheets that have been lined with parchment paper or sprayed with cooking spray.  Bake at 350 for 15-18 minutes (watch this b/c mine took about 10-12 min.) or until golden.  Remove cookies from pans; cool completely on wire racks.

Makes 2 1/2 dozen cookies. (Mine made 3 dzn)

Our Review:  These were good! They would make nice breakfast cookies as well with the oats and banana!

Sunday, August 1, 2010

Campfire Hash

Got this one from a website just not sure which one now :-)

Campfire Hash

Minced onion
Minced garlic
2 tablespoons oil
4 large potatoes, peeled and cubed (about 2 pounds)
1 pound smoked turkey sausage, halved and sliced
1 can chopped green chilies (optional, I didn't use)
1 can whole kernel corn, drained

In a large skillet over medium heat, cook potatoes, onion and garlic uncovered, for 20 minutes, stirring occasionally. Add turkey sausage; cook and stir until potatoes are tender and well browned, about 10 minutes longer. Stir in chilies and corn; heat through.

Our Review: Mike and I really liked this one!

Tuesday, June 8, 2010

Poppyseed Chicken

This one is from www.kellyskornerrecipes.blogspot.com

Poppyseed Chicken

1 - 1 1/2 lb. chikcen breasts, boiled and cut into small pieces (I did this in the crockpot)
1 (16 oz.) cont. sour cream
2 cans cream of chicken soup
2 T of poppyseeds
1 sleeve Ritz crackers
1 stick of butter

Mix the first 4 ingredients and put in a 9x13 pan. Cover with crushed crackers. Melt stick of butter and pour on top. Bake for about 20 minutes at 350. We served this on top of rice.

Our Review: I loved this one. Brooke and Mike ate it but it wasn't their favorite :( But I will make it again b/c I loved it!

Coconut Cake

This one came from www.kellykornerrecipes.blogspot.com

Coconut Cake

White Cake Mix (plus all ingred. called for)
14 oz. can of cream of coconut (found in the mixed drinks area)
14 oz. can of Sweet Condensed Milk
8 oz. cont. Cool Whip, thawed
Coconut Flakes

Make and bake the cake according to package directions. While hot, poke holes all over the cake. Mix the sweetened condensed milk and coconut milk and pour over cake. Cool cake completely (liquid will be absorbed into cake). Once cake is cooled, top with cool whip and coconut flakes. Keep refrigerated.

Our Review: First attempt was thrown away b/c I used coconut milk instead of cream of coconut - DUH! Second attempt with the right ingredients was delicious!!!! YUM!

Taco Pasta

Got this one from www.lynnskitchenadventures.com

Taco Pasta

1 lb. ground beef
1 pkg. (1 1/4 oz.) taco seasoning
1 can (15 oz.) tomato sauce
1 pkg. (8 oz.) shell macaroni, cooked and drained
1 can (4 oz. ) chopped green chilies
1 1/2 cups shredded cheddar cheese

In a skillet, brown ground beef over medium heat. Drain and add taco seasoning, tomato sauce and green chilies. Stir in cooked macaroni. Place in a 9x13 pan. Top with cheese. Bake at 350 for 30 minutes or until heated through.

Our Review: We all really liked this, seconds for everyone (except for Lexy who has decided to turn into the picky kid!).

Friday, May 14, 2010

Mustard Crusted Tilapia

This one came from www.allrecipes.com

Mustard Crusted Tilapia

4 fresh or thawed tilapia fillets
2 t spicy brown mustard (I used horseradish mustard)
2 t worcestershire sauce
1 t lemon juice
1/2 t garlic powder
1/2 t dried oregano
1 t grated parmesan cheese
2 t fine Italian bread crumbs

Preheat oven to 375. Spray 13x9 pan with non-stick spray.

Place fillets into prepared dish and bake in preheated oven for 10 minutes. Meanwhile, stir together everything except the bread crumbs.

When fish has cooked for 10 min. , spread with herb paste and sprinkle with bread crumbs. Continue baking for another 5 min. unil the topping is bubbly and golden.

Our Review: This was good. Mike and I both enjoyed it.

Monday, May 10, 2010

Weekly Menu

Our menu for this week...

Meatless Stuffed Shells, buttered toast, salad and pineapple

Alfredo Tuna Helper, crescent rolls, green beans, strawberries

Nachos, mandarin oranges

Sausage patties, biscuits, eggs, hashbrowns

Meatball Bake, salad, pears

Monday, May 3, 2010

Weekly Menu

Our menu this week...

Teriyaki Beef, cheesy hashbrowns, green beans, strawberries

BBQ Pork (in crockpot), baked french fries, corn, pineapple

Mustard Crusted Tilapia, lipton rice, peas, mandarin oranges

Lasagna, crescent rolls, green beans, cantelope

Chicken Enchiladas, salad, fruit cocktail

For Brooke's b-day dessert, Strawberry Upside Down Cake!

Joining Sandy at http://orgjunkie.com/ for Menu Planning Monday!

Thursday, April 29, 2010

Layered Bananas Foster Pudding

Found this one at www.stolenmomentscooking.com

Layered Bananas Foster Pudding

2 1/2 c. finely crushed graham crackers (could use animal crackers or nilla wafers)
1 c. butter or margarine, divided
1 c. brown sugar
3 bananas, sliced
2 t. vanilla
1/2 t. nutmeg
1 box instant banana cream pudding
2 c. milk
1 8oz container cool whip, thawed

Melt 1/2 c. butter/margarine and stir together with crushed crackers. Press into the bottom of a greased 13x9 pan. Bake at 350 for 8-10 min. Cool completely.

While the crust cools, melt remaining 1/2 c. butter in a small skillet. Stir in the brown sugar and cook for 3-5 min., until brown sugar is completely dissolved. Add sliced bananas and continue cooking another 3-5 min., until syrupy in consistency. Remove from heat and stir in vanilla and nutmeg. Pour and spread evenly on top of crust. Let cool completely.

Whisk together pudding mix and milk according to pkg directions. Pour on top of the cooled bananas foster layer. Top with cool whip and refrigerate at least an hour before serving.

Our Review: Yummy! We shared this one with Grammy & Papa and everyone liked it very much!

Monday, April 12, 2010

Strawberry Upside Down Cake

Found this one on allrecipes.com.

Strawberry Upside Down Cake

Yellow cake mix (and ingred. listed on pkg)
2 cups crushed strawberries (I used a potato masher)
6 oz. pkg of strawberry jello powder
3 cups mini marshmallows

Preheat oven to 350. Spray pan with non-stick cooking spray. Crush strawberries in a 13x9 pan with a potato masher, distribute evenly. Sprinkle jello powder over strawberries evenly. Add marshmallows to top. Mix cake mix as directed on package. Pour over marshmallows evenly. Bake for about 40-50 min. until toothpick in center comes out clean. The recipe calls to turn this out on a plate after 10 min. (to turn it right side up) but we just left it in the pan and served it out like that.

Our Review: This is excellent!!! Everyone had seconds and then the next day Brooke finished it off. I didn't even get a picture b/c it was all gone so quickly! Brooke even asked for this for her b-day instead of her normal ice cream cake from DQ! We served this warm...a scoop of ice cream or cool whip on top would be especially yummy!!!

Wednesday, April 7, 2010

Strawberry Freezer Jam

This is the recipe from the Sure Jell packaging.

Strawberry Freezer Jam

2 cups mashed strawberries (with potato masher)
4 cups sugar
1 package Sure Jell Premium Fruit Pectin
3/4 cups water

Mash up the strawberries with a potato masher, leaving some small pieces of strawberry. Add sugar and stir, let sit for 10 min. In saucepan put Sure Jell and water together and bring to boil, boil for 1 minute stirring constantly. Remove from heat and add to strawberries. Stir for about 3 minutes. Pour mixture into freezer containers. Makes about 5 cups. Let sit on counter for 24 hours to set. Refrigerate for up to 3 weeks or freeze for up to a year. Thaw in fridge.

Our Review: This is a memory from my childhood when my great grandma Koppes would always have this jam on hand. Yummy on biscuits, bread, pancakes, etc.

Tuesday, April 6, 2010

Crockpot Italian Chicken Alfredo

Found this one at allrecipes.com

Crockpot Italian Chicken Alfredo

4 (4oz) skinless, boneless chicken breast halves
1/4 cup water
1 pkg dry italian-style salad dressing mix
1 clove garlic, pressed (I just used minced garlic)
1 (8 oz.) pkg cream cheese, softened
1 can condensed cream of chicken soup
1 can chopped canned mushrooms (optional, I did not use)
1 (8 oz) package spaghetti or fettucine noodles
1 T chopped fresh parsley (optional)

Spray crockpot with non-stick spray. Place chicken breasts in (I put mine in frozen). Combine Italian dressing mix and water in a small bowl and pour over chicken. Sprinkle with garlic, cover and cook on low for 4 hours.

After 4 hours, shred chicken Whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken, add mushrooms (optional) and stir. Cover and cook on low for 1 additional hour.

Cook noodles according to package directions and drain.

To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley (optional).

We served this with garlic bread sticks and a salad.

Our Review: This was great. I've tried a few different alfredo recipes and have been disappointed in each, this one is SO yummy! Definately will make this one again!

Friday, February 19, 2010

Better Than Almost Anything Cake

This one came from http://www.bettycrocker.com/.

Better Than Almost Anything Cake


1 box German chocolate cake mix
(Water, vegetable oil and eggs called for on cake mix box)
1 can (14 oz) sweetened condensed milk
1 jar (16 to 17 oz) caramel, butterscotch or fudge topping
1 container (8 oz) frozen whipped topping, thawed
1 bag (8 oz) toffee chips or bits

Heat oven to 350°F. Bake cake as directed on box for 13x9-inch pan.

Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping (or butterscotch or fudge). Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.

Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.

Our Review: Oh WOW this is good! I used caramel topping and cut up two heath bars for the top.

Creamy Crockpot Chicken

Not sure where I found this one.

Creamy Crockpot Chicken


6 skinless boneless chicken breasts
1 t. garlic powder
1 can cream of chicken soup
1 can cream of celery soup (could us mushroom)
1 can cream of cheddar or cheddar cheese soup
1 (8 oz.) container of sour cream

Place chicken in the crockpot and cover with garlic powder and salt & pepper. In bowl, combine all three soups and pour over chicken. Allow to cook on low for 6-8 hours or high 3-4 hours until chicken is cooked through. Pull chicken out and shred and then return to the crockpot. Stir in sour cream at end of cooking time.

Serve over noodles, rice or make into enchiladas.

Our Review: I served this over linguine noodles for the first time and we loved it! We froze the other half and will be making enchiladas with it!

Pork Chop Casserole

I made this one up.

Pork Chop Casserole


1 1/2 cups uncooked rotini pasta
5 boneless pork chops
1 t. seasoned salt
1 t. minced garlic
1 t. minced onion
2 cans condensed cream of mushroom soup
2 cups shredded cheddar cheese
2 boxes stovetop stuffing, chicken or pork flavor

Place pork chops into crockpot and top with seasoned salt, garlic and onion. Cook on low 6-8 hours or hight 3-4 hours until pork is done. Remove and cut or pull into bite size pieces.

Preheat oven to 350.

Boil pasta as directed on box and drain. Make stuffing as directed on boxes.

Combine pasta, pork, soups and cheese and place in 9x13 pan. Cover with prepared stuffing.

Bake at 350 for about 30 minutes.

Our Review: This one is good, especially for stuffing lovers like Brooke and I!

French Toast Sticks

I found this one at http://www.recipezaar.com/.

French Toast Sticks


8 slices Texas Toast bread
1/4 cup melted butter
4 eggs
1/3 cup sugar
1/4 t. cinnamon
2/3 cup milk
3/4 t. vanilla

Preheat oven to 350. Cut each slice of bread into three "sticks". In a bowl, mix together melted butter, eggs, sugar, cinnamon, vanilla and milk, beat well.

Dip sticks into egg mixture and place on a cookie sheet that has been sprayed with cooking spray. If there is any dip left, you can drizzle it ove the sticks.

Bake for 25 minutes on middle oven rack of oven. Turn halfway through baking time. Allow to cool.

To Freeze for later: flash freeze on cookie sheet, remove and place in a ziplock bag.
To Reheat: place 3 sticks on a microwave-safe plate and heat on high for 1 minute until warm. Serve with syrup.

Our Review: These were very yummy. I doubled this recipe. They did tend to stick to the pan even with spraying the pan. I think next time I'm going to try holding out the sugar and cinnamon (mixing them together) and after dipping in the egg mixture dip in the sugar/cinnamon mixture to cover. Thinking maybe that would help with the sticking problem and be super yummy!

White Gravy

I can't remember what website I found this one when I needed some white gravy for potatoes and didn't have a package.

White Gravy


4 T. margarine/butter
4 T. flour
2 1/2 cups milk

Melt butter in saucepan. Over low heat blend in flour and salt & pepper, cook until smooth and bubbly. Stir in milk. Heat to boil on medium heat, stirring constantly. Boil 1 minute.

Our Review: This was easy and turned out well. I need to remember to add more salt/pepper next time, I tend to not put enough in!

Crockpot Fiesta Chicken Soup

Made this one up.

Crockpot Fiest Chicken Soup


2 cans pinto beans, drained and rinsed
1 - 1 1/2 lb. chicken breast
1 can corn
1 pkg. taco seasoning
2 cans diced tomato

Put all ingredients into crockpot and cook on low for 6-8 hours. Pull out chicken and shred and then return to crockpot. Serve with crushed chips, cheese and sour cream.

Our Review: This was good, nice flavor and filling! We froze half of this for a later date in a ziplock bag and it turned out well!

Banana Chocolate Chip Muffins

Not sure where this one came from.

Banana Chocolate Chip Muffins


2 cups mashed banana
1/2 cup grated carrots
3 eggs
1 cup vegetable oil (I used 1/2 cup oil & 1/2 cup applesauce)
1 t. vanilla extract
1 cup sugar
2 cups flour
1 t. baking soda
8 oz. chocolate chips

Heat oven to 350. Put liners in muffin pan. Mix banana, carrots, eggs, oil and vanilla. Add sugar then flour, baking soda and chocolate chips.

Pour in muffin cups and bake for 20 minutes.

Makes about 2 dozen

Our Review: These were absolutely delicious. I froze them for quick breakfasts and they were gone quick!

Banana Bread

Not sure where this one came from.

Banana Bread


2 cups flour
1 t. baking soda
1/2 t. salt
1/2 cup margarine
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

Heat oven to 350. Lightly grease 9x5 loaf pan.

Combine flour, baking soda and salt. In seperate bowl, cream together butter and brown sugar. Stir in eggs and banana until blended. Stir banana mixture into flour mixture, stir to moisten. Pour into pan and bake for 60-65 minutes or until knife in center comes out clean. Let cool 10 minutes and remove from pan.

Our Review: YUM! This could be cooled, wrapped in foil and froze for later easily.