Tuesday, November 17, 2009

New Commitment

OK it has been a real long time sense I posted here. So I am making a new commitment to post more often. The blogs I read the most are the cooking/baking blogs and it has inspired me to recommit myself to what i have started. I have still been trying new recipes and making favorite recipes. Here are a few pictures of things i have made lately. Enjoy and come back soon and see a new recipe.

The kids had a cupkake decorating day. This is what they made.

My sisterand I went to my grandmas this summer and she taught us how to make homemade butter mints. It was so much fun. Just thinking about makes me feel I can taste the mints. It was so much fun.

Tuesday, March 31, 2009

Italian Chicken Roll-ups

I would give this recipe 5 stars, my family LOVED it!

This recipe is from Taste of Home Cook Book
Yield: 8 servings
If you use all the chicken this is made to make one meal to eat and one meal to freeze.

8 Boneless skinless chicken breast halves (2 pounds)
8 Thin slices (4 ounces) deli ham
4 Slices provolone cheese, halved
2/3 cup seasoned bread crumbs
1/cup grated Romano or Parmesan cheese
1/4 cup minced fresh parsley
1/2 cup milk
cooking spray

1. Flatten chicken to 1/4 in thickness. Place a slice of ham and half slice of cheese on each piece of chicken. Roll up from a short side and tuck in ends; secure with a toothpick.

2. In a shallow bowl, combine crumbs, Romano Cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.

3. Wrap each of four chicken roll-ups in plastic wrap; place in a large freezer bag. Seal and freeze for up to 2 months. Place the remaining roll-ups, seam side down, on a greased baking sheet. Spritz chicken with cooking spray. Bake, uncovered, at 425 for 25 minutes or until juices fun clear. Remove toothpicks.

To use frozen chicken: Completely thaw in the refrigerator. Unwrap roll-ups and place on a greased baking sheet. Spritz with cooking spray. Bake, uncovered, at 425 for 30 minutes or until juices run clear.

Friday, February 13, 2009

Sugar Cookies

The following recipe is my all time favorite Sugar Cookie!!!! My mother every Valentines and Halloween made them. We use to take them to our class parties!

2 Cups Butter or Margarine
2 Cups Sugar
4 Beaten Eggs
1 tsp. Vanilla
1 Cup sour cream
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
7 Cups Flour

Cream together butter and sugar, add in beaten eggs, vanilla and sour cream. Add in all dry ingredients except flour. Slowly add flour a cup at a time. Dough will be a little sticky. Put into fridge and let chill overnight or at least 4 hours.

Roll dough out onto floured counter and cut desired shapes. Bake at 375 for 8 minutes (if using a stone the first batch will be about 10 minutes)

Frost with cream cheese frosting and decorate.

Sunday, February 8, 2009

Fruit Pizza

Fruit Pizza

1 package (18 ounces) refrigerated sugar cookie dough
1 package (8 ounces) cream cheese softened
1/3 cup sugar
4 cups assorted fresh fruit such as strawberries, bananas, kiwi, blueberries, (any fruit really)

Preheat oven to 350° F.
Place dough on round baking stone and cook 18-20 minutes until golden brown. Remove from oven and cool.
For topping, combine cream cheese and sugar and spread over cookie dough, then start placing on the fruit.

Snicker Doodles

Snicker Doodles
1/2 cup butter or margarine
1/2 cup Shortening
1&1/2 cups sugar
2 eggs
Cream together then add:
2&3/4 cups flour
2 tea. cream of tarter
1 tea. baking soda
1/4 tea. salt
Blend well. Shape into 1- 1 1/2 inch balls. Roll in cinnamon mix. Bake 8 to 10 minutes in a 375 degree oven. Makes three and a half dozen.
Cinnamon Mix
2 Table spoons Sugar
2 teaspoons cinnamon

Monday, February 2, 2009

1-2-3 Cake

One more cake recipe it is another pampered chef recipe and it is super easy. I got this recipe from Julie Smith Pampered chef Director. In the picture I used chocolate cake, chocolate chips and store bought chocolate frosting(I had a half a can of chocolate frosting I just microwaved it and drizzled it on the cake instead of following the frosting recipe).

Easiest microwave cake you could ever make!!

1-2-3 CAKE
1 pkg. (18.25 oz.) cake mix, any flavor
1 c. baking chips (any complimentary flavor to cake)
2 c. sour cream
3 eggs

Mix all the ingredients together in the Classic Batter Bowl. Spray the Stoneware Fluted Pan with cooking spray or vegetable oil from the Kitchen Spritzer. Evenly spread cake batter (batter will be a little thick) in Fluted Pan. Microwave on HIGH 11-14 minutes or until Cake Tester inserted in center comes out clean. (Cake will be slightly moist on top near center. DO NOT overbake.) Let it sit for about 5 minutes. Invert the cake onto a heat safe platter and let sit for another five minutes. Remove pan. Serve warm or cool completely. Slice with the Serrated Bread Knife and serve with the Slice 'N Serve.

Cook's Tips: If using a microwave oven without a built-in turntable, rotate cake a quarter turn once after each 3-minute interval of cooking.

Consultant's Tip: 2 cups of sour cream is more than 16 ounces. A 16-oz. container of sour cream actually holds only 1 2/3 cups. This may or may not cause a problem in a recipe; for example, for a dip the flavor might be a little more intense, but for a cake, the difference could affect the results. For years, I've made this cake with just the 16-oz. container of sour cream. It works but now discovering that a 16-oz. container isn't 2 cups, this cake will be much moister than it already is with an exact 2 cups of sour cream.

If desired, you can create a really easy glaze for this cake. You'll need 1 container (8 oz.) frozen whipped topping, thawed and 1 c. baking chips. Place baking chips and half of the whipped topping in Small Micro-Cooker. Microwave on HIGH 15-30 seconds or until melted; stir until smooth using Stainless Mini Whisk. Drizzle over cake. (Basically, use half the 12 oz. bag of baking chips in your cake and the other half in the glaze. Then you don't have two half-used bags of baking chips and you've got a glaze with a flavor that compliments the cake.)

Julie Smith, Director, #158802
jlspc@comcast.net 801-209-0476

Banana Split Brownie PIzza

OK this was my back up recipe in case the No Egg Chocolate Cake did not turn out. But because it did we ended up with two yummy treats. Lucky us!! This is a pampered Chef Recipe.

Banana Split Brownie Pizza

1 package (19.5 oz) brownie mix
1 package (8 oz) cream cheese softened
1 can (8 oz) crushed pineapple, drained
2 tbsp sugar
1/2 cup nuts
Chocolate syrup

Preheat oven to 375° F. Prepare brownie mix according to package directions. Place parchment paper on 15-inch baking stone. Pour brownie mixture on paper and spread into 14-inch circle. Do not bake without parchment paper or batter will run off stone while baking.
Bake 15-20 minutes or until set. Cool completely. Mix cream cheese and sugar until smooth. Spread over brownie crust. Slice banana and strawberries. Chop nuts. Arrange fruits and nuts on top of cream cheese mixture.
Drizzle with chocolate syrup. Chill.

No Egg Chocolate Cake

OK this recipe has been in my family for a long time. I could even tell you a funny story about this cake my sister, and me. But I will spare you. My mom said she has not had much luck with this recipe lately but I made it any ways. Today is my Dads B day and this is his favorite cake. So I gave it a try and it turned out good for me. The picture does not have frosting on it because my dad does not care for frosting but it is really good with chocolate frosting.

No Egg Chocolate Cake
2 Cups Sugar
3 Cups Flour
1/4 cup Baking Cocoa
1/2 tea. Salt
2 tea. Soda
Mix Together in a bowl set aside

In a seperat bowl combine the following ingerdients and mix well
2 Cups Water
2 tea. Vinigar
1/4 cup melted butter

Add wet ingerdients to dry ingredients mix well. Pour into a lightly greesed 9x13 inch pan. Bake 30-35 min. in a 350* oven. Enjoy!

Thursday, January 29, 2009

Homemade Maple Syrup & Pancakes

Thick Homemade Maple Syrup

You will need...........

2 Tbs. Water
1/4 cup Sugar
1 1/2 cup Corn Syrup
1/2 to 1 tsp. Maple extract ( to taste)

Combine all ingredients in saucepan. Boil for 2 minutes. Mixture will cool as it thickens

Grandpa Dan's Pancakes

(my Father-in-law)

You will need..........

1 cup Flour
1/2 tsp. Salt
1 1/2 tsp Baking Powder
1 tbs. Sugar

Mix all together


1 Egg
1 cup Milk
3 tbs. Oil (vegetable, or bacon grease)

**make sure all lumps are out, but don't over mix, cook immediately after mixing (you will loose the fluffy part if you let it sit)**

Cook at 400 on a griddle


Apple Crisp

This is a really quick and easy apple crisp. The receipe came from Emily. My family loves it when I make it.

You will need a 9 x 13 pan......
8 Cups of apples ( peeled and sliced)
1 1/3 cup Brown Sugar
1 cup Flour
1 cup oats
1 1/2 tsp. cinnamon
1 cup margarine (softened)
mix all the above into a crumble like mixture and sprinkle over apples
Bake at 350 for 1 hour or until golden brown ( I cook it for about 45 minutes)

Friday, January 23, 2009

Honey Mustard Chicken Tenders

This is a two thumbs up for our family I got this recipe from the Rachael Ray show. It was really easy to make. I served it with a large green tossed salad. YUM!

Honey Mustard Chicken
1/2cup Honey
1/2cup Dijon Mustard
2 Pounds all-white meat boneless,Skinless chicken tenders(I used 2 pounds boneless,skinless chicken breast cut into strips)
2cups bresdcrumbs
Canola oil

In a small bowl combine the honey and Dijon mustard. Place chicken in a shallow dish and season with salt and fresh ground pepper(optional). Spoon the honey-mustard mixture over all the tenders and spred it around so each tender is throughly coated.

Place breadcrumbs in another shallow dish, then add honey-mustard coated chicken tenders to the dish one at a time, covering them completly in breadcruombs(press chicken down to make sure they stick).

In a large skillet over medium heat, add about an inch of canola oil. When the oil is hot, fry the chicken tenders until golden browm on each side and cooked through, about 3 minutes on each side. Repeat this prcess until all the chicken is cooked, placing finshed pieces on a baking sheet in a 200*F oven to keep warm and crispy. Enjoy!

Cakes, Cakes, Cakes!!!!

Teresa and I have both made a lot of cakes. This Is one of our favorite things to bake

New Name

So I changed the name of my blog. I wanted to have my friend Teresa be able to post her yummy recipe's also. This way you will get more ideas of things you can cook, bake, and eat. Enjoy!

Tuesday, January 20, 2009

Pasta Pizza

Do you like pasta? Do you like pizza? Well if you do then this recipe is for you!!!!
Please forgive me I forgot to take a picture of this. I guess that means we will have to make it again real soon(I know my fmily will not mind). Everyone in my family would give this two thumbs up!!!
Pasta Pizza
1-pakg Lasagna noodles-cooked using directions on box
1-can spagehtii sauce
any pizza toppings you like we like the following
pineapple tidbits
green pepper(diced)
cheese(we like colby jack)

Use a cookie sheet put a thin layer of sauce directly on the cookie sheet(this prvents the noodles from sticking to the cookie sheet),then layer ingerdients in the following order
some of all of your pizza toppings(don't forget a little cheese in each layer)
Repeat in that order until lasgna noodles are gone and last topping is cheese.
Bake at 350 for aprox. 20 minutes or until bubbly and hot! Enjoy!

Thursday, January 15, 2009

Taco Soup

This recipe is so easy but super yummy. Tom brought it home from work. It came from Stephen R. Covey's book and is Called Highly Effective Soup. He said it best when he said "My wife Sandra makes this soup because it's fast, good, and nutritious." You should try it my family loves it.
Highly Effective Taco Soup
1 pound ground beef
1 tablespoon oil
1 medium onion, chopped
1 package taco seasoning mix
1 16-ounce can cut corn, drained
1 16-ounce can kidney beans, drained and rinsed
1 28-ounce can stewed tomatoes
1 8-ounce can tomato sauce
grated cheese
sour cream
tortilla chips

* In a large saute pan, brown the ground beef. Drain.
* In a separate saute pan, heat the oil over medium,and cook the onion until limp.
* Add the onion to the ground beef, and stir in taco seasoning, corn, kidney beans,stewed tomatoes, and tomato sauce. Simmer 20-30 minutes.
* Top with grated cheese, sour cream,and tortilla chips.
Serves 6.

I hope you enjoy this one I know I do!

Wednesday, January 14, 2009

Lets get Started

So I like to look at reciepe blogs and reciepe books. So I decided to start a blog of reciepies I have made. I will try to post as often as I can. I will only post reciepes I have made, but I will give credit to where I find my reciepies(does that make sence?). Feel free to try out the reciepes and rate them. I would love to know what you think. This should be fun!!!!

Yummy-o Easy-o

OK so last night was YW/YM combined activity and for treats we decided to do popcorn I was to bring the buttered popcorn and Leisa brought the Carmel corn. This Carmel corn is soooo yummy I had to get the recipe. So today I made it for an after school snack for the kids and it is sooo quick and easy to make. Everything is done in the microwave!!! I thought I would share the recipe here it is(not the healthiest but way yummy):

Carmel Corn

1 bag popped popcorn(8 cups)discard unpopped seeds

1 stick butter or margarine

1/2 cup brown sugar

10 large marshmallows

Put butter and brown sugar in a microwave safe dish. Cook 1 minute. Stir well. Add marshmallows cook 1 more minute. Stir well. Pour over pop corn and stir well. ENJOY!!!

So easy I would let my kids make it on there own.