Peanut Butter Cup Cupcakes

My good friend, Janiel, is a great baker. She made these on our annual Girls St. George trip and they were amazing!  I came home and made them for a family party and they were devoured.  I could eat the frosting by the bucket. 

Peanut Butter Cup Cupcakes

 Peanut Butter frosting:
1 (8 ounce) package cream cheese, softened
1/2 C creamy peanut butter
6 C powdered sugar
1 t vanilla
dash salt
5 T milk

Make your favorite chocolate cupcake recipe.  When they come out of the oven, push a peanut butter cup into the center of the cupcake and let the cupcakes cool.  Frost with peanut butter frosting and the top with a miniature peanut butter cup.  Yum! 

Delicious Breakfast Casserole

We made this for our Christmas breakfast and it was super good.  I wanted a breakfast casserole that used hashbrowns instead of bread and it turned out great. I didn't use the gravy because I didn't think it needed it.  I topped it with salsa and the kids liked ketchup on it.

Breakfast Casserole with Potatoes, Ham, Eggs and Cheese

24 oz frozen shredded potatoes

salt and pepper

12 eggs

2 C half and half

1 t season salt

1 1/2 C cheddar cheese, grated

1 1/2 C pepper jack cheese, grated

2 C chopped ham (you can substitute cooked sausage)

Gravy:

1 can cream of mushroom soup

1/3 C sour cream

4-6 T milk

salt and pepper

1. Spray a 9×13 pan with cooking spray. Pour the frozen potatoes into the pan. Shake a little salt and pepper over the top.

2. In a large bowl whisk the eggs up. Add the half and half, season salt, cheeses and ham. Stir to mix it all together.

3. Pour it over the top of the potatoes. Cover with foil and let it sit in the fridge overnight. 

4. Bake at 350 for 90 minutes. (I had to cook it longer.) Remove from the oven and let it sit for about 10 minutes before serving. This will help the pieces hold shape.

5. Mix all gravy ingredients in a medium sized sauce pan. Heat over medium heat until smooth and warmed through. Pour over the top of the casserole.

Recipe from Jaime Cooks It Up

Everyday Cinnamon Rolls

This is an incredibly dangerous recipe for me to have.  Cinnamon Rolls are my weakness, but I'm usually too lazy to make them.  This recipe is so easy and insanely delicious.  I also love that it only makes one 9x13 pan of rolls.  That way I don't have a gazillion rolls tempting me for days.

Everyday Cinnamon Rolls

Adapted by Our Best Bites from Allrecipes
Dough

1 cup milk

4 Tbs butter, cut into chunks

3 1/4 – 3 1/2 cups all-purpose flour, divided

1 (.25 ounce) package instant or ‘rapid rise’ yeast (about 2 1/4 tsp)

1/4 cup white sugar

1/2 teaspoon salt

1 egg
Filling

1 cup brown sugar, packed

1 1/2 tablespoon ground cinnamon

1/2 cup butter, softened
Icing
1 1/2 C powdered sugar
2 T melted butter
1/2 tsp vanilla
1-2 Tbs milk

Dough: Place milk and 4 Tbs butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl whisk together 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. (Switch to the dough hook now) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.

Filling: make sure butter is softened well. Mix with brown sugar and cinnamon.

Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture (it will be slightly thick, you might have to “crumble” it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the mean time, preheat oven to 350 degrees.
When rolls have finished rising bake for 15-20 minutes or until light golden brown.

If desired spread with icing while still warm. Makes 12 rolls.

*** Thank you Carly, for introducing me to this recipe!  My life will never be the same...

Mini Meatloaves

I was craving meatloaf and wanted to try something a little different than my regular recipe for it.  Tyler has never been a big fan of meatloaf and he loved this.  The kids also loved it.  Definitely a keeper.

Mini Meatloaves

Ingredients:

1 egg
3/4 cup milk
1 cup shredded cheddar cheese
1/2 cup quick cooking oats
1 tsp. salt
1 lb. ground beef
2/3 cup ketchup
1/4 cup brown sugar
1 1/2 tsp. mustard

Directions:

Preheat oven to 350 degrees.  In a large bowl (I use my Kitchen Aid) combine the egg, milk, cheese, oats and salt.  Add the ground beef and mix well.  Form this into eight miniature meatloaves.  Place these in a lightly greased 9x13 inch baking dish.

In a small bowl, combine the ketchup, brown sugar and mustard.  Stir thoroughly and spread over each meatloaf.

Bake uncovered for 45 minutes.  

Recipe from All Recipes

Easy Cheeseburger Pie

I came across this recipe and it sounded really easy and I had all of the ingredients so I tried it.  I was pleasantly surprised!  My kids are all kind of picky and they gobbled this up with no complaints.  That hardly ever happens.  It will be going into the regular rotation.  I'm excited to try the Taco version next.

Easy Cheeseburger Pie

Ingredients:

1 lb. ground beef
1 small onion, chopped
Salt and Pepper, to taste
1 cup cheddar cheese, shredded
1/2 cup Bisquick baking mix
1 cup milk
2 eggs

Directions:

Heat oven to 400 degrees.  Cook beef and onion in a skillet until cooked through and onions become clear.  Stir in desired amount of salt and pepper.  Spray a glass pie pan (I used a glass 9x9 casserole dish) with cooking spray and spread beef mixture over the bottom.  Top with shredded cheese.  Whisk together baking mix, eggs, and milk in a medium sized bowl until well blended. (It will be runny.)  Pour over beef mixture in pie pan.  Bake for 25 minutes or until knife inserted into the center comes out clean.  Cut and serve with ketchup. 

For Taco Pie:

Add taco seasoning to ground beef when browning.  Prepare the same as above. Serve with taco toppings such as, salsa, avocado, sour cream, etc. 

Recipe from Favorite Family Recipes

Pineapple Cheese Ball

Tyler took this cheese ball to work for a pot luck and said it was so good and everyone loved it.

Pineapple Cheese Ball

1 1/2 packages (12 oz) cream cheese
1 small can crushed pineapple (drained well)
powdered sugar, to taste (approx 2-3 Tbsp)
green onion, chopped (approx 2-3 Tbsp)
chopped ham (approx 2-3 Tbsp)
1 cup chopped pecans

Combine all ingredients together.  Form into a ball and chill for about an hour.  Roll in crushed pecans.  Refrigerate until served.  Serve with crackers.

Crispy Cheddar Chicken

My foodie friend, Carly, recommended this recipe and I'm so glad she did.  We all devoured it.  It was also really easy.  We made mashed potatoes to go with it since you're already making a sauce/gravy.  Yum!

Crispy Cheddar Chicken

Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley

Sauce:
1   14 ounce can cream of chicken soup
2 T sour cream
2 T butter
 
1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken. 
 
Recipe from: Jaime Cooks It Up

BYU Mint Brownies

Apparently, there's a bakery at BYU that is famous for these brownies.  I wanted to see what the fuss was about so I made them and now I understand.  So good!  I think they taste best the day after you make them.

BYU Mint Brownies
Brownies:
1 c. margarine (I use butter)
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts (I leave these out)

Mint Icing
5 Tbsp. margarine (I use butter)
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

 12 oz. chocolate icing 
(They don’t give the recipe for their chocolate frosting–I just used the mint recipe–omit mint and food coloring add 1/3 cup cocoa or more depending on your tastes)

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Don't overcook.  Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for about twenty minutes to stiffen the icing. Remove from the freezer and
carefully add a layer of chocolate icing.

Recipe from: The Sister's Cafe

Chocolate Chunk Peppermint Pudding Cookies

I needed a treat for a party and these cookies looked so good and Christmas-y.  They were great and I'll be making them again for sure!

Chocolate Chunk Peppermint Pudding Cookies

3/4 cup butter, softened
3/4 cup brown sugar, packed
1/4 cup sugar
1 small package (3.9 oz) chocolate pudding mix
2 eggs
1 tsp. vanilla extract
1 tsp. baking soda
2 1/4 cups flour
1 cup Andes Peppermint Crunch Baking Chips
1 cup semi-sweet chocolate chunks (semi-sweet chocolate chips will also work)

DIRECTIONS:
Cream together butter and sugars.
Beat in dry instant pudding mix.
Add eggs and vanilla and beat until well incorporated.
Add baking soda and flour and beat until well incorporated.
Stir in Andes Peppermint Crunch baking chips and semi-sweet chocolate chunks.
Roll into 1″ balls and place on a greased baking sheet.
Bake at 350 degrees F for 8-10 minutes.

Recipe from: Chef in Training

Crock Pot Ham and Potato Casserole

I was craving a good casserole and I came across this one that I could do in my Crock Pot.  Winner!  We love ham and potatoes and this was a good dinner that was a change from the usual chicken. 

Crock Pot Ham and Potato Casserole

Ingredients:
1 (30 oz) package frozen hash brown potatoes, cubed or shredded
1 tablespoon dried minced onion
1 teaspoon salt
1 (8 oz) container sour cream
1 (10.75 oz) can reduced fat cream of chicken soup
2 cups grated cheddar cheese
2 cups cooked chopped ham (ham leftovers are perfect for this recipe!)
1/4 cup butter, melted
1 (6 oz) package, herb-seasoned stuffing mix

Directions:
Spray slow cooker with non-stick cooking spray. Combine hash browns, dried onion, salt, sour cream, cream of chicken soup, cheese, and ham and place in slow cooker. Sprinkle stuffing mix over top, then drizzle melted butter over stuffing. Cover and cook on low for 5-6 hours or high 2-4 hours.

Recipe from 101 More Things to do with a Slow Cooker

Loaded Baked Potato Soup

This recipe had been sitting out to try for awhile and I finally got around to it.  It was fantastic!  I love a good potato soup and this one will definitely be made again and again.

Loaded Baked Potato Soup

4-6 potatoes (baked, peeled and cubed)  I didn't peel mine.
1/2 cup butter
1/2 cup flour
2 tsp. chicken bullion
Salt and Pepper to taste
1 tsp. minced garlic
6 cups milk
16 oz. sour cream
1 package bacon strips, cooked and crumbled
1 can corn, drained
shredded cheddar cheese

Instructions:

In a large saucepan, melt butter on low heat.  Stir in flour and seasonings.  Gradually add milk and turn up to medium heat.  Add minced garlic.  Stir continuously until it boils. Cook and stir 2 minutes until thick.  Remove from heat.  Whisk in sour cream.  Add potatoes, corn, and bacon.  Serve in bowls and top with cheese. 

(I printed this recipe a long time ago and I didn't add the source. Oops!)

Crock Pot Ranch Pork Chops

We have made this a few times and it's so easy and delicious.  I love that the gravy is being made while the meat is cooking.  So good!

Crock Pot Ranch Pork Chops

4 pork chops, about 1/2" thick
1  packet dry Ranch dressing mix
1 10 oz can Cream of Chicken soup
Mashed Potatoes
Dried Parsley (optional)

Place pork chops in your crock pot and sprinkle with the ranch dressing mix. Pour the soup over the top. Cook on LOW heat for 5-6 hours, or on HIGH heat for 3-4 hours. Serve with hot mashed potatoes and sprinkle with parsley.

Recipe slightly altered from Creations by Kara

Crock Pot Salsa Verde Pork

We love this meal and the fact that it's made in the Crock Pot is a huge bonus.

Crock Pot Salsa Verde Pork

Ingredients

·  2 lbs. pork sirloin or loin roast

·  kosher salt

·  1 (16 oz) jar Salsa Verde I use La' Victoria Thick and Chunky

·  1 (4 oz.) can diced green chilies

·  1 tsp. ground cumin

Instructions

1. Spray slow cooker with non-stick cooking spray.
2. Gernerously sprinkle kosher salt all over pork roast. Place in slow cooker.
3. Pour jar of Salsa Verde over pork roast. Next add the diced green chilies and sprinkle the cumin over top.
4. Cover and cook on LOW for 8 hours.
5. Shred pork and stir back into the sauce. Serve with whatever toppings you desire; cheese, sour cream, cilantro, tomato, etc.  Delicious with Avocado Salsa.

Recipe from Chef in Training

Avocado Salsa

This is a fabulous salsa!  We had it as a side dish with Salsa Verde Pork Tacos and it was wonderful.  It made quite a bit for my small family, but I enjoyed it for lunch for the next two days and it was still good.

Avocado Salsa

·         3 avocados, diced chunky

·         1/4 cup chopped red onion

·         3 Roma Tomatoes, diced

·         1/8 cup fresh cilantro, finely chopped

·         1 Tbsp. lime juice

·         1/4 tsp. garlic salt

·         1/8 tsp. pepper
 

Instructions

1. After you have diced and chopped the avocados, red onion, Roma tomatoes and cilantro, combine in a medium bowl. Add lime juice, pepper and garlic salt.
2. Toss and lightly stir to combine flavors.

Recipe from Chef in Training

Crockpot Chicken Enchiladas

This recipe takes awhile to make, for a crockpot recipe, but it's really good.

3 tablespoons olive oil
2 large onions, chopped

2 medium yellow peppers, seeded and chopped

2 medium red bell peppers, seeded and chopped
2 medium green bell peppers, seeded and chopped
1 tablespoon ground cumin
1/ 2 teaspoon ancho chili powder
2 28 ounce cans tomato puree Enchiladas
2 tablespoons olive oil
4 boneless skinless chicken breast halves, cut into bite sized pieces
1 small onion, chopped
1/ 2 cup chopped fresh cilantro
2 cups corn kernels, either fresh or frozen and defrosted
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
1 dozen corn tortillas, torn into strips

First, make the sauce. Heat the oil in a large skillet over medium heat. Add the onions and the bell peppers, along with the spices. Cook for about 7 to 9 minutes until the onions are soft and translucent. Add the tomatoes to the pan, and simmer for about 30 minutes over medium low heat. Remove the pan from the stove and allow to cool for 10 minutes before making the enchiladas. To make the enchiladas, heat the oil in a large skillet over high heat. Add the chicken and sauté until it is cooked through and golden brown, 5 to 7 minutes. Add the onion and cook another 2 to 3 minutes. Remove from heat and add in the cilantro and the corn. Combine the two cheeses in one large bowl. Remove 1 cup of cheese, and add the chicken mixture to the remaining. Spoon about a quarter of the Ranchero sauce into the bottom of your slow cooker, and top with a third of the tortillas. Spread half of the chicken over the tortillas and spoon another layer of sauce over top. Continue layering the sauce, chicken, and tortillas until you have no ingredients left or your slow cooker pot is three quarters full. You want to end up with a layer of sauce. Cover with the remaining cheese. Cover and cook on low for 3 to 4 hours, until the enchiladas are bubbling.

Chicken Tortilla Soup

• 1-2 Lbs cooked Chicken Tenders (I used chicken breasts and did not cook them. I am opting to shred the chicken when it is almost done cooking inside the crock pot instead.)
• 2-3 Large Potatoes
• 2 Cans Cream of Chicken Soup
• 1 Can Chicken Broth
• 1/2 Cup Onion Chopped
• 1 tsp Chili Powder -*/+
• 1 Small Can Green Chilies
  

Cook on HIGH heat for 4 hours.

Teryaki Chicken

This is a different version of the Teryaki Chicken that Kellie posted earlier.  This one has pineapples and carrots.

• Bag of Baby Carrots
• 1/2 Red Onion in Large Chunks
• (1) 20oz can pineapple (undrained)
• 1/2 or 1 Garlic Cloves Chopped
• 2- 3 Chicken Breasts
• 1/2 cup Teriyaki Sauce
  

*Add 1/4 cup Teriyaki Sauce to Mixture right before cooking. Cook on HIGH for 4 hours or LOW for 8 hours. Serve over Rice.

Zesty BBQ Chicken

5-6 Chicken Breasts

• 1 12 oz Bottle BBQ Sauce
• 1/2 Cup Italian Salad Dressing
• 1/4 Cup Brown Sugar
• 2 Tablespoons Worcestershire Sauce
  

Put chicken in bag. Stir all other ingredients together in a bowl then pour into the bag. Cook HIGH 3-4 hours or LOW 6-8 hours.

Salsa Chicken

• 4 Chicken Breasts
• 1 Cup Salsa
• 1 Package Taco Seasoning
• 1 Can Cream of Mushroom Soup
• 1/2 Cup Reduced Fat Sour Cream
  

Add everything to Crock Pot (except Sour Cream). Cook on LOW for 6-8 Hours. Stir in Sour Cream at the end and serve over rice.

Chicken and Dumplings

• 4 Chicken Breasts Halved
• 2 Tablespoons Butter
• 2 Cans Cream of Chicken Soup
• 1 Onion Diced Finely
• 2 Packages of Refrigerated Biscuit Dough torn into pieces (this is added after cooking- place in a separate baggie.)
  

Place everything in slow cooker (except the biscuit dough) and fill with enough water to cover. Cook HIGH 5-6 Hours. 30 Minutes before serving, place torn biscuit dough in slow cooker. Cook until dough is no longer raw in center.

Chocolate Oreo Cookie Cake

My brother turned 25 in July and I made him this cake for his birthday.  It was really easy to put together and it looks really fancy.  It's definitely on my list of favorite cakes.  It was delicious; especially if you love Oreos like I do! 

Chocolate Oreo Cookie Cake
source: Sweet Treats and More (Click that link so you can see how awesome this cake looks)

 1 pkg chocolate cake mix
12 ounces milk chocolate chips
1/2 cup whipping cream or milk
1 (8oz) pkg cream cheese, soft
1/2 cup sugar
2 cups cool whip, thawed
12-14 Oreo cookies, crushed

Preheat oven to 350.

1.  Grease two 9 inch round cake pans and set aside.

2.   Prepare cake mix according to package directions and divide evenly into the two 9-inch round pans. Bake for directed time. 

3.  Cool cakes for 10 minutes before inverting onto cooling racks.

4.  Microwave chocolate chips and whipping cream in a small bowl on high for two minutes or until chocolate is melted (stir every 20 seconds).  Stir until completely melted then let cool for 5 minutes.

5.  Meanwhile, beat cream cheese and sugar until smooth.  Gently stir cool whip and crushed Oreos.  Reserve some of the crumbs to sprinkle on top of the cake.

6.  Place one cake layer on a cake plate, spread the cream cheese mixture then place the other cake layer on top.  Spread with the chocolate glaze.  You can cover the sides completely or just spread over the top and let the glaze kind of spill over the edges.

7.  Let stand 10 minutes and refrigerate until serving.

Peanut Butter Marbled Brownies

I made these for my Sunday dessert craving and they were amazing!  My brother said they were the best brownies he's ever had!  So delicious!

Peanut Butter Marbled Brownies
6 oz. cream cheese, softened 
3/4 cup creamy peanut butter
1/4 cup sugar
1 egg
2 Tb milk
1 cup butter, melted
2 cups sugar
2 tsp vanilla extract
3 eggs
1 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking powder
3/4 tsp salt
1 cup chocolate chips

Lightly grease 9×13 inch baking pan. Preheat oven to 350 degrees F.  In a medium bowl, beat together first 5 ingredients until smooth.  Set aside.
In a large bowl, mix together melted butter, 2 cups sugar, and vanilla.  Mix in eggs, one at a time. Combine flour, cocoa, baking powder, and salt; mix into the batter. Stir in chocolate chips.  Spread batter into prepared pan. Drop the peanut butter filling on top by the large spoonful.  Using a butter knife, gently swirl peanut butter filling through the chocolate batter to create a marbled effect. (The batter is stiff so this is a little difficult. The key is not to over swirl it.)  Once you are done swirling, you may need to tap the pan on a towel covered counter to make the batter settle.  Bake in preheated oven for 35-40 minutes or until a toothpick inserted one inch from the edge comes out clean.  Cool completely, then cut into small squares.

Recipe from: The Sister's Cafe

Classic Chicken Divan

Yesterday, I was craving an easy casserole.  This one fits the bill.  It's super easy and really tasty.  All of my kids liked it and that doesn't happen often!  This fed my family easily, but I would double it for leftovers or for a bigger family.  Next time I make this, I think I'll double it and make one for a freezer meal. 

Classic Chicken Divan

1 pkg. frozen broccoli

3 cups shredded chicken (I already had a bag of shredded chicken in the freezer which made this even easier)

1 cream of chicken soup

1/2 C. mayonnaise

2 T. lemon juice

1 C. Italian bread crumbs

3 T. butter

1 1/2 C. grated mild cheddar cheese

(I cannot get the font to change on this section!)

Layer broccoli in a 9x9 casserole dish and semi cook in the microwave.  Layer cooked & shredded chicken on top of broccoli.  Mix soup, mayo & lemon juice and spread over chicken.  Sprinkle cheese on top.  Melt butter and mix with breadcrumbs.  Spread over all.  Cover with foil and bake at 350 degrees for about 1 hour.  

 

No-Bake Energy Bites

I came across these babies on Pinterest and I'm so glad I did.  They are healthy and delicious.  My kids are pretty picky when it comes to snacks and they gobbled these up.  I like them because I feel like I'm eating something naughty and I'm not!  Try them ASAP!

 No-Bake Energy Bites

(makes 18-20 bites)

1 cup oatmeal (I used old fashioned oats)

1/2 cup peanut butter (or other nut butter)

1/3 cup honey

1 cup coconut flakes

1/2 cup ground flaxseed (I found this by the flour and sugar)

1/2 cup mini chocolate chips

1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls and enjoy!  Store in an airtight container and keep refrigerated for up to 1 week.

The BEST German Chocolate Cake

My entire family loves German Chocolate Cake.  Here's our favorite recipe for it.  I could seriously eat the entire cake by myself, it's SO good!

The BEST German Chocolate Cake

Cake:
Cooking Spray
2 cups flour
1 3/4 cup sugar
1 tsp baking soda
1/4 tsp salt
1 cup butter, cut into small pieces
1 cup water
1/3 cup unsweetened cocoa
2 eggs
1/2 cup buttermilk
1 tsp vanilla

Frosting:
3 egg yolks
1 cup evaporated milk, divided
1 tsp vanilla
1 cup sugar
1/2 cup butter, cut into small pieces
1 1/3 cup flaked, sweetened coconut
1 cup chopped pecans

1.  Preheat oven to 350 degrees.  Spray a 9x13 in baking pan with cooking spray.
2.  To prepare cake, sift flour, sugar, baking soda and salt into a large bowl. (I put it in my Kitchen aid mixer)
3.  In a small saucepan, combine butter, water and cocoa.  Cook over medium heat, stirring occasionally, until butter melts and mixture comes to a simmer.
4.  Add cocoa mixture, eggs, buttermilk and vanilla to flour mixture; stir to combine. Pour into pan and bake 26-30 minutes or until a toothpick inserted in the middle comes out clean.  Cook on wire rack.  Do not remove from pan.
5.  To prepare frosting, whisk egg yolks and about 1/3 cup milk in a saucepan.  Add remaining milk, vanilla and sugar.  Add butter; cook over medium heat, stirring with a wooden spoon, until it comes to a full boil.  Reduce heat to maintain boil and cook, stirring constantly, 7 minutes or until thick.  Remove from heat and stir in coconut and pecans.  Cool, stirring occasionally, until thick enough to spread.
6.  Spread frosting over top of cake.  Serves 16.

Poppy seed Pasta Salad

This is such an easy and delicious salad!  I ate it for lunch everyday for a week.  Yum!

Poppy seed Pasta Salad

12 oz rotini pasta
1 1/2 cups cooked and chopped chicken
1 cup red seedless grapes, halved
1 cup diced celery
1/2 cup slivered almonds
Brianna's Poppy seed dressing

Cook pasta according to package directions.  Drain pasta and rinse with cold water.  Shake well to drain.  In a large bowl, stir together the remaining ingredients.  Start with about half the bottle of dressing, as the noodles will soak up the dressing and you will want to add more dressing later.

Candied Coconut Sweet Potatoes

I made these back at Thanksgiving and they were so good that I'm still thinking about them and it's July.  :)  They will definitely be a Thanksgiving tradition for years to come. 

Candied Coconut Sweet Potatoes

Recipe by Our Best Bites

 

4 C mashed Sweet potatoes (4 med sweet potatoes or about 2 large sized cans)

6 Tbs Sugar

6 Tbs butter (no margarine), softened or melted

2 eggs, beaten

1/2 can Sweetened Condensed Milk (eyeball it)

1 t vanilla

 

Topping:

If you’re feeling naughty you can double this part :)

1 C brown sugar

1 1/2 C sweetened coconut flakes

6 Tbs melted butter

 

Note: You can make these up to a day or two ahead of time, just keep them well covered in the fridge and don’t put the topping on until just before baking.If using fresh sweet potatoes, preheat oven to 400 degrees. Prick each sweet potato with a fork and place on foil in the oven. Cook for 40-60 minutes or until tender.

Once they’ve cooled enough to handle, slice in half and scoop out the insides into a mixing bowl.

To the mixing bowl add in sugar, butter, eggs, sweetened condensed milk, and vanilla. Your butter should be soft enough to blend up easily so nuke it in the microwave before you add it to the bowl if you need to.

You could mash it all up by hand, but an electric mixer works great. I don’t like it completely pureed, so I mix it just until everything is incorporated but there are still some sweet potatoes in larger chunks.

Spread this mixture evenly into a 9 x 13 pan.

For the topping, combine brown sugar and coconut and then pour melted butter over and combine. Mmm…

Take a pinch of the buttery-sugary mixture and put it in your mouth. Chew. Swallow. Then sprinkle the rest evenly over the sweet potatoes in the pan.

Bake in a 350 degree oven for about 40-50 minutes. It will be more or less depending on the size of dish you use, whether you double the topping, etc. But the top should be nice and browned and bubbly so just keep an eye on it.

Kielbasa and Tomato Pasta

Awhile ago, I bought some Kielbasa, because it sounded good and different from the stuff we usually eat.  I found this recipe on allrecipes and made a few changes.  It was really good and I'll be making it again for sure.

Kielbasa and Tomato Pasta

• 1 pound smoked kielbasa sausage, cut into 1/4 inch slices
• 1/2 cup chopped green pepper (I don't like peppers, so I left this out)
• 1/4 cup chopped onion
• 1/2 teaspoon minced garlic
• 2 tablespoons vegetable oil
• 1 can diced tomatoes
• 1 can Rotel tomatoes
• 1 (9 ounce) package angel hair pasta
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter, melted

Directions

1. In a large skillet, saute the kielbasa, green pepper, onion and garlic in oil until sausage is lightly browned. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Meanwhile, cook pasta according to package directions; drain. Stir in Parmesan cheese and butter. Serve with kielbasa mixture.

Banana Chocolate Chip Muffins

I always have ripe bananas that need to be used.  This was a great alternative to banana bread.  My kids gobbled them up.

Banana Chocolate Chip Muffins 

Recipe from Jaime Cooks It Up

1 1/2 C flour

1 C sugar

1 t baking soda

1 t salt

1 egg

1/2 C Miracle Whip or Mayonnaise (I used Light Miracle Whip)

3 ripe bananas

1 C chocolate chips

1. In a medium sized bowl combine flour, sugar, baking soda and salt. Set aside.

2. In your Kitchen Aid or in a mixing bowl beat the egg. Add the bananas and mix until they are all mashed up and smooth.

3. Add the mayonnaise to the banana mixture and mix for 30 seconds.

4. Add the dry ingredients and mix just until moistened.

5. Carefully spoon the batter into muffin tins, 3/4 of the way full. You can line the tins with little cupcake holders if you like.

6. Sprinkle the top of the batter with the chocolate chips.

7. Bake at 375 for 20-25 minutes. 

Makes about 16 muffins

Garlic-Parmesan Rolls

I have so many great recipes that I've tried and forgot to post.  This one came to my attention today and I'm so glad.  These are so easy and so tasty!  Anything from Our Best Bites is good.

Quick and Easy Garlic-Parmesan Rolls

1 stick (1/2 cup) butter (I think it's too much butter, next time I'm going to cut it in half)
4-5 cloves garlic, minced or pressed
2 teaspoons Italian seasoning
1/2 cup grated Parmesan cheese (fresh or canned)
20 rise and bake frozen rolls (like Rhodes)
Place the butter, garlic, and Italian seasoning in a microwave-safe dish and heat until melted. Whisk in the Parmesan cheese.

Place the frozen dough balls in a large bowl. Drizzle the butter/cheese mixture over the dough and then toss quickly to evenly coat the dough in the butter and cheese. Place the dough in a 9×13″ pan and allow to rise until doubled (follow the package directions). Bake according to package directions until the rolls are evenly golden on top and serve as soon as you can pull them apart without hurting yourself. Makes 20 rolls.

Marci's Spinach Salad

My friend Marci hosted Book Club last month and she made this delicious salad.  I love salads and it's such an easy one.

Marci's Spinach Salad

Salad:
1 bag spinach
1 green apple--chopped
Candied almonds or pecans (you can buy these in the produce isle or make your own)
Craisins

Dressing:
1/4 cup apple cider vinegar
1/4 cup sugar
1/4 cup oil

Mix the dressing and add the chopped apple.  Marinate the dressing/apples for an hour and pour over salad.

Crock Pot French Dip Sandwiches

Is there anything better than the crock pot?  It's definitely in my list of favorite things.  These French Dip Sandwiches were delicious and juicy.  Making them in the crock pot is an added bonus.  I skipped steps 1 & 2 and threw my roast in frozen and it turned out great. I had quite a bit extra and I froze the meat for another meal.

French Dip Sandwiches in the Crock Pot

www.jamiecooksitup.blogspot.com
Time: 10 minutes prep + 6-8 hours in the crock
Yield: 8 servings
Recipe from Our Best Bites

1  3-4 pound beef roast
1  T olive oil
salt and pepper
2  1 oz packages Lipton Onion Soup mix
4  C hot water
2  beef bullion cubes
8  rolls (something with a good sturdy crust on it)
Provolone, Swiss or Mozzarella Cheese Slices (optional)
softened butter

 1. Heat up a large skillet. Add the olive oil to the pan.
2. Sprinkle your roast with salt and pepper and place it in the pan. Let it get nice and seared on each side.
3. Place the roast in your crock pot. Sprinkle the Onion Soup mix over the top. 
4. Let your bullion cubes dissolve in the hot water and then pour it over the roast.
5. Put the lid on your crock and cook on high for 6-8 hours. Take the roast out and shred it up with a fork about 1 hour before you are ready to serve. Put the shredded beef back in the crock and let it cook in all those yummy juices for the last hour.
6. Spread just a bit of softened butter on your rolls. Toast them on a griddle. Then add the meat and some cheese if you'd like.
7. Pour the hot juices left in the crock into small bowls for dipping.

Cinnamon Roll Pancakes

I made these for Sunday dinner last week and they were fabulous.  Yes, I said Sunday dinner.  I'm lazy on most Sunday's and we usually end up with a pretty simple, easy meal.  You must try them!

CINNAMON ROLL PANCAKES

Found recipe at: Chef in Training

PANCAKES:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 Tablespoon canola oil
• 1 large egg, lightly beaten

CINNAMON FILLING:

• 1/2 cup butter, melted
• 3/4 cup brown sugar, packed
• 1 Tablespoon ground cinnamon

CREAM CHEESE GLAZE:

• 4 Tablespoons butter
• 2 ounces cream cheese
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).

2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don’t want this to remain super-liquidy. It’s best if it becomes a consistency similar to toothpaste.

3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.

4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.

5. When ready to serve, spoon warmed glaze onto the top of each pancake.

Chocolate Nutella Cookies

These little gems are so delicious.  I had to give half of them away so I wouldn't eat them all by myself.  These will definitely be made again and again!

Chocolate Nutella Cookies
Recipe from Our Best Bites
Ingredients:
1 1/4 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1 teaspoon baking powder
1/2 teaspoon salt (omit if using salted butter)
2/3 cup Dutch-process unsweetened cocoa powder (next time I'm going to add a little less cocoa)
1/2 cup (1 stick) butter
1/2 cup sugar
1/2 cup dark brown sugar
1 1/2 teaspoons vanilla
1/2 teaspoon hazelnut extract (you can substitute 1/2 teaspoon vanilla if you can’t find or don’t like hazelnut extract)
1/3 cup Nutella
1/3 cup milk

Instructions:
Preheat oven to 325°
In a small mixing bowl, whisk together the flour, cocoa powder, and baking powder. Set the mixture aside. In a large bowl, beat together the butter, granulated sugar, and brown sugar with an electric mixer on medium speed for about 2 minutes or until smooth. Add the extracts and beat for another 30 seconds or so. Add the Nutella and beat until smooth.
With the mixer running, add half of the flour mixture and mix until combined. Add the milk, mixing until combined completely, then add the remaining flour mixture and mix completely. Cover and refrigerate the dough for at least 15 minutes (and as long as 2-3 days).
When you’re ready to bake the cookies, line a baking sheet with parchment paper. Roll tablespoons of dough into balls and place them on the lined cookie sheet, allowing about 2″ between the dough balls.
Lightly press the dough balls with the bottom of a drinking glass and then bake for 10-12 minutes or until the cookies are crackly on top and soft, but starting to set. Remove from the oven and allow them to stand for about 5 minutes and then transfer the cookies to a cooling rack and allow them to cool completely. Makes about 3 dozen cookies.

Southwestern Chicken Salad

So good!

Southwestern Chicken Salad

Romaine lettuce washed and chopped
1-2 chicken breasts
Zesty Italian dressing
Lime

Black Beans

Corn

Tomatoes

Avocado
Cilantro

Fried Tortilla strips (optional)

Marinate the chicken with Zesty Italian dressing and a bit of lime or limeaid (and sprinkle with montreal chicken seasoning if you have any). Cook chicken on the grill or in the oven (broil on hi for 10 minutes on each side) just until pink is gone- do not overcook. Slice into thin strips.

Heat black beans, corn and rice until warm. Serve with chicken over chopped romaine lettuce and top with desired toppings. Squeeze fresh lime or lemon juice over entire salad. Cilantro can be cooked with the chicken or just chopped and sprinkled on top of the salad.

*For yummy dressing- mix half ranch dressing and half bbq sauce. Toss dressing with lettuce and then add remaining toppings. Delicious!

Crock Pot Chicken Caesar Sandwiches

I've seen these all over the web and finally got around to trying them. They were super good and really easy. Also, they're made in the crock pot which is a huge bonus!

Crock Pot Chicken Caesar Sandwiches

• 2 pounds boneless skinless chicken thighs or breasts (I used Chicken Breasts)
• 1/2 to 1 cup of your favorite Caesar dressing
  
• 1/2 cup shredded Parmesan cheese
• 1/4 cup fresh chopped parsley or 2 teaspoons of dried parsley
• 1/2 teaspoon ground pepper
• 2 cups shredded romaine lettuce
• 12 slider buns or 4-6 regular sized hamburger buns

Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.

Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.

Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.

Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.

Recipe from: Chef in Training

Lofthouse Sugar Cookie Bars

Delicious! Recipe from Chef in Training

LOFTHOUSE SUGAR COOKIE BARS

• 1 1/2 cups sugar
• 1 cup butter, room temperature
• 8 oz cream cheese, room temperature
• 1 egg
• 2 teaspoons vanilla extract
• 2 1/2 cups flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder

1. Preheat oven to 350°
2. Spray jelly roll pan (15x10x1) with cooking spray.
3. In your mixer cream butter, cream cheese and sugar together. Add in egg and vanilla and mix until incorporated.
4. With mixer on low, add in your dry ingredients: flour, baking powder and baking soda.
5. Mix until just combined.
6. Press dough evenly into your prepared pan. (dough will be sticky)
7. Bake for 20 minutes until edges begin to golden.
8. Cool completely before frosting.

Enjoy!

FROSTING

• 1/2 cup butter
• 1/4 cup milk
• 16 oz. powdered sugar
• 1/2 tsp salt
• 1 tsp vanilla

Adjust milk and powdered sugar to get to desired consistency.  Add food coloring for color and top with sprinkles.

Easy Lemon Chicken

We had this for Sunday dinner a few weeks ago and it was really easy and really, really good! This will definitely go into the rotation.

Lemon Chicken

Melt 1/2 cube butter in skillet. (Original recipe calls for 1 cube butter and I reduced it to a half and it was fine)

Add 4 Chicken Breasts or Chicken Tenders. (I liked the tenders)

Sprinkle with 1 pkg. Italian Seasonings Salad Dressing Mix

Add juice of 2 lemons. (I just used bottled lemon juice)

Cook until tender. Put the lid on at first, then take off at the end in order to brown and absorb seasonings.

Can also be made in crock pot. After it's cooked, shred with two forks and serve it over rice with the juice from the crock pot.

Ham and Cheese Sliders

These little sandwiches are so tasty. They are even delicious heated up the next day. One of my favorites!

Ham and Cheese Sliders

From- The Girl Who Ate Everything

24 good white dinner rolls (I like the King's Hawaiian Rolls)

24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip

Poppy seed sauce (you probably could half this...I had plenty extra)
1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit at least 10 minutes (I like it to sit for a few hours) or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Coconut Chicken Salad with Warm Honey Mustard Vinaigrette

I love a good salad. This one was so good that even the hubby liked it. I will remake this often.

Coconut Chicken Salad with Warm Honey Mustard Vinaigrette
Gina's Weight Watcher Recipes
Servings: 3 • Serving Size: salad with 2 chicken tenders • Points: 8 pts • Points+: 8 pts
Calories: 397.6 • Fat: 11.0 g • Protein: 26.8 g • Carb: 32.5 g • Fiber: 4.4 g • Sugar: 10

• 6 (about 12 oz) chicken tenderloins
• 6 tbsp shredded coconut
• 1/4 cup panko crumbs
• 2 tbsp crushed cornflake crumbs
• 1/3 cup egg substitute or egg whites
• pinch salt
• olive oil spray

• 6 cups mixed baby greens
• 3/4 cup shredded carrots
• 1 large tomato, sliced
• 1 small cucumber, sliced

Vinaigrette

• 1 tbsp oil
• 1 tbsp honey
• 1 tbsp white vinegar (balsamic would work too)
• 2 tsp dijon mustard

Whisk all vinaigrette ingredients; set aside.

Preheat oven to 375°.

Combine coconut flakes, panko, cornflake crumbs and salt in a bowl. Put egg whites or egg beaters in another bowl.

Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture. Place chicken on a cookie sheet lined with parchment for easy cleanup. Lightly spray with olive oil spray and bake for 30 minutes turning halfway, or until chicken is cooked through.

Place 2 cups baby greens on each plate. Divide carrots, cucumber, tomato evenly between each plate. When chicken is ready slice on the diagonal and place on top of greens. Heat dressing in the microwave a few seconds and divide equally between each salad; a little over 1 tbsp each.

Red Velvet Whoopie Pies

Shocker, I'm actually posting a recipe! These were SO good that I cannot forget about them. They are just like homemade Oreo's, but made with a Red Velvet cake mix. I may never go back to the "old" Oreo's again!

Red Velvet Whoopie Pies

1 Red Velvet cake mix
2 eggs
1/3 cup oil

Cream Cheese frosting (I usually use store bought, because I'm lazy and you can't tell in this recipe)

Mix ingredients well until a soft dough forms. Roll into balls and bake on a cookie sheet for 8-9 minutes at 350 degrees. Remove from oven and let cool for a few minutes before transferring to a baking sheet. After they've cooled, frost the bottom with cream cheese frosting and top with another cookie. Delish!

Oreo Pudding Cookies

I've made these cookies a few times now and they're always a hit!

Oreo Pudding Cookies

Sweet Treats and More

1 cup butter, room temp

3/4 cup brown sugar

1/4 cup sugar

1 (4oz) package instant Oreo Pudding mix

2 1/4 cups flour

1 tsp baking soda

2 eggs

1 tsp vanilla

2 Hershey's Cookies N Cream Candy Bars broken into small pieces

2 cups milk chocolate chips

Preheat oven to 350 degrees.

Combine flour and soda in a small bowl and set aside. Cream together butter and sugar. Beat in pudding mix until blended, then eggs and vanilla. Add flour and soda mixture. Stir in cookies n cream pieces and chocolate chips. Using a cookie dough scooper, place dough on a baking sheet lined with parchment paper. Bake at 350 degrees for 8 minutes. Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Store in air-tight container. Makes two dozen.

Nutella Hot Chocolate

If you like Nutella, you'll like this recipe.

Nutella Hot Chocolate

1 cup milk
2 T. Nutella

Whisk together in a saucepan over medium heat. Stir till frothy and warm.

The Food Nanny's Crescent Rolls

My friend's mom is The Food Nanny (it's a show on BYU television). This is her recipe for crescent rolls and they are so good. I also like that it only makes one pan. I usually freeze half of them for later.

The Food Nanny's Crescent Rolls

2 Tbsp active dry yeast

1/4 cup plus 1 Tbsp warm water

1 cup milk

3 eggs

1/2 cup sugar

1/2 cup canola oil

About 5 1/2 cups flour

2 tsp salt

butter

1. In small bowl combine yeast and water. Cover and let stand for about 10 minutes.

2. Heat milk in microwave until just warm, not scalding.

3. Beat eggs, oil, and sugar together. Stir in the milk and yeast mixture. Stir in 5 cups of the flour and the salt until combined. Turn the dough onto a lightly floured surface and knead to form a moderately soft dough, still slightly sticky. (I do this all in the Kitchenaid.)

4. Cover with plastic wrap and allow to rise in a warm place until dough is doubled in size, 2 to 3 hours.

5. Lightly grease a 12 x 18 inch sheet pan and set aside.

6. Punch the dough down and turn onto a lightly floured surface. Pat with additional flour if necessary for handling and keep your hands floured.

7. Divide dough into thirds. Roll one section into a circle about the size of a dinner plate. With a pizza cutter, cut once down the middle, then across, then diagonally (just like a pizza) to make eight wedges. Roll up each wedge from the wide end to the point. Place the rolls point side down on the prepared pan. Repeat with remaining sections. All rolls should fit on one pan.

8. Cover with a clean dish towel and let rise until doubled in bulk, about 15 minutes.

9. Meanwhile, preheat oven to 400. Bake 5 minutes on the bottom rack, then move to middle rack and bake 5 minutes or until the rolls are light brown. Remove rolls from oven and brush tops with butter. (I just baked mine at 375 degrees for 14-15 minutes.)

Cowboy Quesadillas

I am so far behind on posting recipes. I don't want to forget this one, because it was delish and so easy. I used a rotisserie chicken to save even more time.

Cowboy Quesadillas
Recipe by Our Best Bites

1/2 C white rice (I didn't add this)
1/3 C black beans
1 cup diced cooked chicken
1/3 C fresh frozen corn kernels (no need to thaw)
2/3 C diced tomato
3 Tbs sliced green onion
1 1/2 C shredded cheese (any type or combo you like)
1/4 C bbq sauce
6 small tortillas (fajita size, about 6″)

Dipping Sauce
equal parts bbq sauce and ranch dressing

Combine rice, beans, chicken, corn, tomato, green onion and shredded cheese. Add bbq sauce and stir to combine. Place about 1/3 C of mixture on half of each tortilla and fold over to close.

Heat a skillet to medium heat on the stove top. When hot, spray lightly with cooking spray, or drizzle with canola or olive oil. Place quesadillas in pan and cook for 2-4 minutes or until golden brown and slightly crisp. Flip and repeat on opposite side. Cool for a few minutes and then serve with BBQ-Ranch dipping sauce.

Honey Butter

This honey butter is amazing! I want to eat it with a spoon it's so good! I put it on the 30 minute rolls I made and it was so delicious. It makes a lot, so I halved the recipe and still had a lot left over. The recipe came from one of my favorite sites.

Honey Butter

Ingredients:

2 sticks real butter, (slightly chilled)
2/3 C honey
¾ C powdered sugar

(If your butter is too soft, you’ll end up with a gooey mess, so I just leave it out on the counter for about 20 minutes or so before beating and it turns out nice and fluffy)

Just place it all in a bowl and beat with an electric hand-mixer for 2-3 minutes on medium-high speed. Serve at room temp with rolls, cornbread, toast, waffles, scones, bagels, etc.

30 minute rolls

Yes, you read that right! These rolls are made in 30 minutes from start to finish. They are so easy (and yeast and I don't have the best relationship) and they were very delicious. I will be making these all fall/winter.

30 Minute Rolls

1 C plus 2 Tbsp warm water

1/3 C oil

2 Tbsp yeast

1/4 C sugar

1/2 tsp salt

1 egg

3 1/2 C flour

Heat oven to 400 degrees.

In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your dough hook, mix in the salt, egg and flour. Knead with hook until will incorporated and dough is soft and smooth. (Just a few minutes)

Form dough into 12 balls and then place in a greased 9 x 13 pan and allow to rest for 10 minutes. Bake for 10 minutes at 400 degrees or until golden brown. Delicious with homemade honey butter.

Recipe from Real Mom Kitchen

Mom's Cornbread

My mom has been making this cornbread since I was a kid. It's a sweet cornbread, more like a cake. Delicious with chili!

Cornbread

1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 1/4 cup milk
1/4 cup melted butter

Grease 9x9 baking pan. Combine cornmeal, flour, sugar, baking powder and salt in medium bowl; mix. Add milk and melted butter and mix well. Bake for 20-25 min at 400 degrees. Serve warm with butter and honey.

Carly's Crock Pot Chili

My good friend Carly, is my foodie buddy. We love to share recipes and tell each other when we ate or made something really good. It's fun to have someone that loves to cook and eat as much as I do! She gave me this great recipe for Chili and it was perfect for a chilly fall day. Thanks Carly!

Carly's Crock Pot Chili

1 lb hamburger or sausage, browned with minced garlic and onion
2 cans diced tomatoes
2 cans tomato sauce
2 cans chili beans
1 can kidney, pinto, or black beans
1 1/2 Tbsp. chili powder
1 tsp. cumin
1/2 tsp. salt
1/2 tsp. pepper
dash of cayenne pepper (if you like it spicy)
Or you can use a chili packet, I didn't have one so I just threw in what spices I had.

Put it all in the crock pot and cook on low all day. (Mine wasn't very spicy, because I wanted the kids to eat it. If you want it spicier, add more chili powder and cayenne pepper.)