Found this one on Pinterest and link is not working so I want to preserve the recipe!
Ingredients:
2 T. melted butter or baking spray
2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
4 eggs
1/2 cup heavy whipping cream
2 t. ground cinnamon
2 t. vanilla
1 cup chopped pecans
1/4 cup maple syrup
Heat oven to 375. Pour melted butter into ungreased 13x9 pan. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces, place pieces over the butter in the pan.
In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1/4 cup maple syrup.
Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing, microwave on medium (50%) for 10 to 15 seconds or until thin enough to drizzle.
Drizzle icing over top. If desired, spoon syrup over each serving.
Review:
We love this one!! We serve this with bacon or sausage and fruit; usually for dinner.
Showing posts with label favorites. Show all posts
Showing posts with label favorites. Show all posts
Monday, April 2, 2018
Friday, January 16, 2015
Crock Pot Creamy Ranch Pork Chops
Crock Pot Creamy Ranch Pork Chops
Found this one on Facebook.
Ingredients:
2 packages of boneless pork chops (we had 7)
2 cans cream of chicken soup (I used fat free)
2 packets ranch dressing mix
(of course if you don't have a large family like ours you would only make half of this!)
Put 1/2 of pork chops in crock pot, pour 1 can of soup over top and sprinkle with one package of ranch dressing mix. Repeat layers. Cook on low for 6 hours.
This was served with mashed potatoes and corn.
Our Review: This was really good. The pork chops were so tender and tasty and the gravy that was made was great over mashed potatoes.
Found this one on Facebook.
Ingredients:
2 packages of boneless pork chops (we had 7)
2 cans cream of chicken soup (I used fat free)
2 packets ranch dressing mix
(of course if you don't have a large family like ours you would only make half of this!)
Put 1/2 of pork chops in crock pot, pour 1 can of soup over top and sprinkle with one package of ranch dressing mix. Repeat layers. Cook on low for 6 hours.
This was served with mashed potatoes and corn.
Our Review: This was really good. The pork chops were so tender and tasty and the gravy that was made was great over mashed potatoes.
Sunday, December 28, 2014
Easy Peasy Cookie Cake
Easy Peasy Cookie Cake
Found this one on facebook :)
Ingredients:
1 pkg yellow or white cake mix
2 eggs (beaten)
5 Tbs melted butter
1 pkg chocolate chips **
Preheat oven to 350. Put all ingredients in bowl and mix. Put into 9x13 pan sprayed with cooking spray. Bake for 20-25 min.
** could use choc. chips, peanut butter chips, mint chips, m&m's, or any candy bar cut up (reeses, kit kat, hersheys, etc.)
Our Review: I made this with a bag of mint chips and it turned out great! Very easy and yummy! Will definitely be trying different candies in this one for a quick dessert.
Found this one on facebook :)
Ingredients:
1 pkg yellow or white cake mix
2 eggs (beaten)
5 Tbs melted butter
1 pkg chocolate chips **
Preheat oven to 350. Put all ingredients in bowl and mix. Put into 9x13 pan sprayed with cooking spray. Bake for 20-25 min.
** could use choc. chips, peanut butter chips, mint chips, m&m's, or any candy bar cut up (reeses, kit kat, hersheys, etc.)
Our Review: I made this with a bag of mint chips and it turned out great! Very easy and yummy! Will definitely be trying different candies in this one for a quick dessert.
Monday, December 22, 2014
Olive Garden Alfredo
OLIVE GARDEN ALFREDO
Found this one at www.momscrazycooking.blogspot.com, thank you!
Ingredients:
1 pkg penne pasta
Cook pasta as directed. In a skillet over medium heat melt butter and add garlic and cook for two minutes. Add in heavy cream and cream cheese and heat until bubbling, but not boiling. Add in parmesan cheese and mix until the cheese melts. Sprinkle in salt and pepper to taste. Mix the pasta into the sauce.
Found this one at www.momscrazycooking.blogspot.com, thank you!
Ingredients:
1 pkg penne pasta
1 stick of butter
1 clove of minced garlic
1 pint of heavy cream
1 cup of fresh Parmesan cheese
2 tbsp cream cheese (I use 2 wedges laughing cow)
1/4 tsp salt
1/2 tsp white pepper
Cook pasta as directed. In a skillet over medium heat melt butter and add garlic and cook for two minutes. Add in heavy cream and cream cheese and heat until bubbling, but not boiling. Add in parmesan cheese and mix until the cheese melts. Sprinkle in salt and pepper to taste. Mix the pasta into the sauce.
This was served with a salad and strawberries.
Our Review: This is one of my favorite recipes. So tasty. Add a little milk to heat up the next day for lunch!
Thursday, August 9, 2012
Crockpot Chicken and Dumplings
I found this one on pinterest. www.ladywitharedrocker.com
Crockpot Chicken and Dumplings
Ingredients:
4-6 boneless skiness chicken breasts or thighs
1 box (32 oz) chicken broth (I used low sodium)
4 Tbsp. unsalted butter
3 cans cream of chicken soup (I used 2 + 2 bullion cubes)
1 small onion finely chopped (I used a few shakes of minced onion)
2 dashes of garlic powder
Salt and Pepper to taste
2 cans biscuits
Spray crock pot with non stick spray. Put everything except the biscuits in and cook for 4-6 hours on high or 6-8 on low. Remove chicken, cut biscuits into eight pieces each, add biscuit "dumplings" into crockpot and cover for another 30 minutes. Meanwhile shred chicken and then add back into crockpot.
We served this over mashed potatoes with corn and mixed fruit.
Our Review: I've never made dumplings before so I was a little unsure of how they were supposed to look/taste but everyone (even BOTH girls!) agreed that this was AWESOME!! Such great flavor! It made a ton so I'm going to try freezing half and see what happens.
Crockpot Chicken and Dumplings
Ingredients:
4-6 boneless skiness chicken breasts or thighs
1 box (32 oz) chicken broth (I used low sodium)
4 Tbsp. unsalted butter
3 cans cream of chicken soup (I used 2 + 2 bullion cubes)
1 small onion finely chopped (I used a few shakes of minced onion)
2 dashes of garlic powder
Salt and Pepper to taste
2 cans biscuits
Spray crock pot with non stick spray. Put everything except the biscuits in and cook for 4-6 hours on high or 6-8 on low. Remove chicken, cut biscuits into eight pieces each, add biscuit "dumplings" into crockpot and cover for another 30 minutes. Meanwhile shred chicken and then add back into crockpot.
We served this over mashed potatoes with corn and mixed fruit.
Our Review: I've never made dumplings before so I was a little unsure of how they were supposed to look/taste but everyone (even BOTH girls!) agreed that this was AWESOME!! Such great flavor! It made a ton so I'm going to try freezing half and see what happens.
Wednesday, April 25, 2012
Blonde Brownies
Got this one out of the newspaper.
Blonde Brownies
INGREDIENTS:
2/3 cup butter, melted
2 cups light brown sugar, packed
2 eggs
2 t. vanilla
2 cups flour
1 t. baking powder
1 t. salt
1 cup chocolate chips, semi-sweet
1 cup walnuts (optional)
Preheat oven to 350. Spray 9x13 pan with cooking spray.
Cream butter and sugar, let cool a few minutes. Add eggs and vanilla and mix well.
Combine flour, baking powder and salt. Stir into egg mixture. Stir in chocolate chips and nuts (batter will be stiff).
Pour batter into pan. Bake 35 - 40 minutes until toothpick inserted has moist crumbs on it. Let cool and cut into squares. Serves 24.
**I did not add the nuts.
Our Review: These tasted like very yummy chocolate chip cookie bars to us. Ours were a little over done but that was b/c of our oven...they were still all gone within about a day and half!!!
Blonde Brownies
INGREDIENTS:
2/3 cup butter, melted
2 cups light brown sugar, packed
2 eggs
2 t. vanilla
2 cups flour
1 t. baking powder
1 t. salt
1 cup chocolate chips, semi-sweet
1 cup walnuts (optional)
Preheat oven to 350. Spray 9x13 pan with cooking spray.
Cream butter and sugar, let cool a few minutes. Add eggs and vanilla and mix well.
Combine flour, baking powder and salt. Stir into egg mixture. Stir in chocolate chips and nuts (batter will be stiff).
Pour batter into pan. Bake 35 - 40 minutes until toothpick inserted has moist crumbs on it. Let cool and cut into squares. Serves 24.
**I did not add the nuts.
Our Review: These tasted like very yummy chocolate chip cookie bars to us. Ours were a little over done but that was b/c of our oven...they were still all gone within about a day and half!!!
Chicken Chimichangas
Chicken Chimichangas
INGREDIENTS:
1 can chicken broth
1 cup uncooked long grain white rice
1/2 cup red enchilada sauce
1 onion, diced or minced onion
8 tortillas (soft taco size)
3-4 cups cooked shredded chicken (I used frozen ready to heat grilled chicken)
1 1/2 - 2 cups monterey jack shredded cheese
1 small can sliced black olives
1 can refried beans (optional)
1/4 cup vegetable oil
toppings - cheese, avacodo (guacamole), sour cream, lettuce, tomato
In med. saucepan combine chicken broth, rice, enchilada sauce, and onion. Bring to a boil, reduce heat to low and let simmer for about 20 min. (until rice is tender). Stir in shredded cooked chicken and olives and mix well.
Heat refried beans in a saucepan over low heat. Heat tortillas in large skillet or microwave so they fold easily.
Spoon equal amounts of refried beans and chicken/rice mixture onto each tortilla. Top with monteray jack cheese and roll up tortillas (tucking in sides as you go).
Heat oil in a large skillet and fry each filled tortilla, turning once, until browned on both sides. Drain on paper towels.
Top with guacamole, sour cream, lettuce, tomato, cheese.
**I served the refried beans to the side since Brooke doesn't care for them. I put the beans on the top with the other toppings.
This was served with the toppings, tortilla chips and salsa and fruit cocktail.
Our Review - These were a little time intensive but REALLY good! Both girls even ate them!
INGREDIENTS:
1 can chicken broth
1 cup uncooked long grain white rice
1/2 cup red enchilada sauce
1 onion, diced or minced onion
8 tortillas (soft taco size)
3-4 cups cooked shredded chicken (I used frozen ready to heat grilled chicken)
1 1/2 - 2 cups monterey jack shredded cheese
1 small can sliced black olives
1 can refried beans (optional)
1/4 cup vegetable oil
toppings - cheese, avacodo (guacamole), sour cream, lettuce, tomato
In med. saucepan combine chicken broth, rice, enchilada sauce, and onion. Bring to a boil, reduce heat to low and let simmer for about 20 min. (until rice is tender). Stir in shredded cooked chicken and olives and mix well.
Heat refried beans in a saucepan over low heat. Heat tortillas in large skillet or microwave so they fold easily.
Spoon equal amounts of refried beans and chicken/rice mixture onto each tortilla. Top with monteray jack cheese and roll up tortillas (tucking in sides as you go).
Heat oil in a large skillet and fry each filled tortilla, turning once, until browned on both sides. Drain on paper towels.
Top with guacamole, sour cream, lettuce, tomato, cheese.
**I served the refried beans to the side since Brooke doesn't care for them. I put the beans on the top with the other toppings.
This was served with the toppings, tortilla chips and salsa and fruit cocktail.
Our Review - These were a little time intensive but REALLY good! Both girls even ate them!
Friday, September 30, 2011
Cheesy Ranch Potato Cubes
Found this one on tasteofhome.com
Cheesy Ranch Potato Cubes
Ingredients:
6-7 medium potatoes, cut into 1/2 inch cubes
1/4 cup butter, cubed
1 cup (8 oz) sour cream
1 envelope ranch salad dressing mix
1 cup (4 oz) shredded cheese (I used a little more :)
Wash, cut and place potatoes on a generously greased (I used nonstick spray) 11x7 cookie sheet. Dot with butter. Cover with aluminum foil and bake at 375 for about 40 minutes (until tender).
Combine sour cream and salad dressing mix, spoon over potatoes. Sprinkle with cheese. Bake, uncovered, for about 5 minutes or until cheese in melted.
We had this with BBQ pork and a salad.
Our Review: Mike said he could eat these every night! I really liked them too :)
Cheesy Ranch Potato Cubes
Ingredients:
6-7 medium potatoes, cut into 1/2 inch cubes
1/4 cup butter, cubed
1 cup (8 oz) sour cream
1 envelope ranch salad dressing mix
1 cup (4 oz) shredded cheese (I used a little more :)
Wash, cut and place potatoes on a generously greased (I used nonstick spray) 11x7 cookie sheet. Dot with butter. Cover with aluminum foil and bake at 375 for about 40 minutes (until tender).
Combine sour cream and salad dressing mix, spoon over potatoes. Sprinkle with cheese. Bake, uncovered, for about 5 minutes or until cheese in melted.
We had this with BBQ pork and a salad.
Our Review: Mike said he could eat these every night! I really liked them too :)
Sunday, September 18, 2011
Barbecue Beef Shepherd's Pie
Found this one on bettycrocker.com but had to change some things for what I could find.
Barbecue Beef Shepherd's Pie
Ingredients:
1 lb. lean ground beef
8 med. green onions (I didn't use)
1 cup barbecue sauce
1 can (11 oz) mexicorn (I used 1/2 can)
1 can (4oz) green chiles, undrained (I used 1/2 can)
1 pkg Idahoan Four Cheese Instant Potatoes
1/2 cup shredded cheddar cheese
1 cup corn chips
Cook ground beef (and 1/2 of onions if using), drain. Stir in barbecue sauce, mexicorn and chiles. Heat to boiling, reduce heat to low to keep warm.
Meanwhile, cook potatoes as directed on package. You can stir in more mexicorn and onions, I chose not to. Let stand for a few minutes.
Spoon potatoes onto center of beef mixture, leaving room around rim of pan. Sprinkle cheese on potatoes and sprinkle fritos around the edge of the pan.
Makes 6 servings
Our Review: This one got rave reviews online but as I was making it I wasn't so sure about it and told hubby there was still time to go to Sonic :) But we ended up LOVING this! The flavors work very well together!
Ingredients:
1 lb. lean ground beef
8 med. green onions (I didn't use)
1 cup barbecue sauce
1 can (11 oz) mexicorn (I used 1/2 can)
1 can (4oz) green chiles, undrained (I used 1/2 can)
1 pkg Idahoan Four Cheese Instant Potatoes
1/2 cup shredded cheddar cheese
1 cup corn chips
Cook ground beef (and 1/2 of onions if using), drain. Stir in barbecue sauce, mexicorn and chiles. Heat to boiling, reduce heat to low to keep warm.
Meanwhile, cook potatoes as directed on package. You can stir in more mexicorn and onions, I chose not to. Let stand for a few minutes.
Spoon potatoes onto center of beef mixture, leaving room around rim of pan. Sprinkle cheese on potatoes and sprinkle fritos around the edge of the pan.
Makes 6 servings
Our Review: This one got rave reviews online but as I was making it I wasn't so sure about it and told hubby there was still time to go to Sonic :) But we ended up LOVING this! The flavors work very well together!
Tuesday, June 7, 2011
Apple Streusel Cheesecake Bars
Found this one on the Betty Crocker website!
Apple Streusel Cheesecake Bars
Ingredients:
1 pouch oatmeal cookie mix (1 lb. 1.5 oz)
1/2 cup firm butter or margarine
2 packages (8 oz. each) cream cheese, softened
1/2 cup sugar
2 T all purpose flour
1 t vanilla
1 egg
1 can (21 oz) apple pie filling
1/2 t ground cinnamon
1/4 cup chopped walnuts (optional)
Heat oven to 350. Spray bottom and sides of 13x9 pan.
Place cookie mix in large bowl. With fork, cut in butter until mixture is crumbly and course. Reserve 1 1/2 cups crumb mixture and press remaining into bottom of pan. Bake 10 minutes.
Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
Spread cream cheese mixture evenly over partially bakes crust. In medium bowl,, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts (optional).
Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in fridge. Makes 24 bars.
Our Review: YUMMY!! I did not use the walnuts. We all agreed this was even better after it had chilled in the fridge overnight! This would be really good with any flavor pie filling, we're going to try strawberries next!
Apple Streusel Cheesecake Bars
Ingredients:
1 pouch oatmeal cookie mix (1 lb. 1.5 oz)
1/2 cup firm butter or margarine
2 packages (8 oz. each) cream cheese, softened
1/2 cup sugar
2 T all purpose flour
1 t vanilla
1 egg
1 can (21 oz) apple pie filling
1/2 t ground cinnamon
1/4 cup chopped walnuts (optional)
Heat oven to 350. Spray bottom and sides of 13x9 pan.
Place cookie mix in large bowl. With fork, cut in butter until mixture is crumbly and course. Reserve 1 1/2 cups crumb mixture and press remaining into bottom of pan. Bake 10 minutes.
Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
Spread cream cheese mixture evenly over partially bakes crust. In medium bowl,, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts (optional).
Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in fridge. Makes 24 bars.
Our Review: YUMMY!! I did not use the walnuts. We all agreed this was even better after it had chilled in the fridge overnight! This would be really good with any flavor pie filling, we're going to try strawberries next!
Peanujt Butter Candy Bars
This one came from the Betty Crocker website!
Peanut Butter Candy Bars
Ingredients:
1 pouch (1lb 1.5 oz) peanut butter cookie mix
1 T vegetable oil
1 T water
1 egg
1 cup chocolate chips
1 cup butterscotch chips
Heat oven to 350. Spray bottom of 13x9 pan with cooking spray.
In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press into pan. Bake 15 min. or until edges are light golden brown. Cool 10 minutes.
In small microwavable bowl, microwave chocolate and butterscotch chips on high 1 to 1 1/2 min. or until fully melted. Spread evenly over cookie base. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows. Makes 36 bars
Our Review: YUMMY! I didn't have butterscotch chips so I just used 2 cups of chocolate and it was still good!
Peanut Butter Candy Bars
Ingredients:
1 pouch (1lb 1.5 oz) peanut butter cookie mix
1 T vegetable oil
1 T water
1 egg
1 cup chocolate chips
1 cup butterscotch chips
Heat oven to 350. Spray bottom of 13x9 pan with cooking spray.
In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press into pan. Bake 15 min. or until edges are light golden brown. Cool 10 minutes.
In small microwavable bowl, microwave chocolate and butterscotch chips on high 1 to 1 1/2 min. or until fully melted. Spread evenly over cookie base. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows. Makes 36 bars
Our Review: YUMMY! I didn't have butterscotch chips so I just used 2 cups of chocolate and it was still good!
Tuesday, December 21, 2010
Butterscotch Fudge
This one came from somewhere online.
Butterscotch Fudge
Ingredients:
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.
Butterscotch Fudge
Ingredients:
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
Ingredients:
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!!
Peanut Butter Fudge
Ingredients:
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
Ingredients:
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 :-)
Rice, Chicken & Cheese Casserole
Ingredients:
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
Ingredients:
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.
Zucchini Butterscotch Cookies
Ingredients:
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
Ingredients:
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!!
Pop Up Pancakes
Ingredients:
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!!
Sunday, August 1, 2010
Campfire Hash
Got this one from a website just not sure which one now :-)
Campfire Hash
Ingredients:
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!
Campfire Hash
Ingredients:
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
Coconut Cake
This one came from www.kellykornerrecipes.blogspot.com
Coconut Cake
Ingredients:
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!
Coconut Cake
Ingredients:
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
Ingredients:
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!).
Taco Pasta
Ingredients:
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!).
Monday, April 12, 2010
Strawberry Upside Down Cake
Found this one on allrecipes.com.
Strawberry Upside Down Cake
Ingredients:
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!!!
Strawberry Upside Down Cake
Ingredients:
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!!!
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