Lemon Chicken

 

1 tsp. Cooking Oil

4 Chicken Breasts, Boneless,  skinless

3 Lemons, Quartered

Mrs. Dash

Salt & Pepper

```````````````````

Put in Casserole dish.  Add water to just cover chicken.  Cover & bake at 400* for 40 minutes or bake on very low for several hours in crock pot.  Serve with potatoes & rolls.

Fried Chicken

Oil
1/2 Cup Flour
2 tsp Season Salt
1 Egg
1 T. Oil
1/2 Pkg Saltine Crackers
Boneless Chicken Breasts
~~~~~~~~~~~~~~~~~~
Heat frying pan with 2 inches of oil. Mix flour with Season salt. Beat egg with 1 T Oil. Crush Crackers. Cut chicken into four long thin strips & roll flour mixture. Dip flour covered chicken in egg mixture. Roll chicken in cracker mixture. Fry chicken 5 minutes on each side in hot oil.

Beef Stew & Dumplings

2 lbs Stew meat
1 Pkg Onion Soup Mix
1 Pkg Brown Gravy Mix
Carrots
Okra
Celery
Green Beans
Brocolli
Cilantro
Green Onions
Water
Cook above ingredients in Crock Pot all day.
In the last 10 minutes of cooking make Dumplings following the recipe on the Bisquick package and drop in stew and cover.  Serve when done.

My Butter Balls

Sift together in bowl:

2 Cups Flour

1/4 Cup Sugar

1/2 tsp Salt

Add:

1 Cup Soft Butter

2 tsp. Vanilla

1 Cup Cashews

1 Cup Almonds

Mix together and shape into 1 inch balls.  Bake 25 minutes @ 325. Roll immediately into powdered sugar.

Rice, Brocolli & Cauliflower

3 Cups Cold Cooked Rice
3 Cups Fresh Brocolli
3 Cups Fresh Cauliflower
1/2 Cup Sliced Green Onions
1 Cup Shredded Cheddar Cheese
Dressing:
1 Cup Miracle Whip
1/2 Package Ranch Dressing Mix
2 T. Vinegar
2 T. Sugar
Combine salad, combine dressing. Toss & cover & Cool in fridge for 2 hours.

Homemade Doughnuts

I have never actually made these, but my boys have perfected them! They got the recipe from a church cookbook.

Doughnuts:

2 T. Yeast
1/4 Warm Water
1 1/2 Cup Warm Milk
1/2 Cup Sugar
1 tsp Salt
2 Eggs
1/3 Cup Shortening
5 Cups Flour
Oil to fry Doughnuts

Glaze:
1/3 Cup Butter
2 Cups Powdered Sugar
1 1/2 tsp Vanilla
6 T Hot Water

Doughnut Directions:
1. Dissolve yeast in warm water. 
2. Add milk, sugar, salt, eggs, shortening, and 2 Cups flour.
3. Beat for 2 1/2 minutes on med/low.
4. Stir in rest of flour until smooth.
5. Cover and let rise in warm place until doubled.
6. Put on floured surface.
7. With a floured rolling pin, roll dough to 1/2 inch thick.
8. Cut with floured doughnut cutter and place on baking sheet, leaving room for doughnuts to rise.
9. Cover and let rise until doubled.
10. Sides must not touch.
11. Using a spatula, slide doughnuts into hot oil, turn as they rise to surface.
12. Fry until just golden.
13. Carefully remove and drain.
14. Dip in creamy glaze, cool on rack, and glaze again.

Glaze Directions:
1. Heat butter until melted.
2. Remove from heat.
3. Stir in powdered sugar and vanilla until smooth.
4. Stir in water 1 T. at a time, until desired consistency is reached.

Honey Crisps

I wanted to experiment with another kind of home made cereal again. I Made this up and it was great! We have made it time and time again and we love it!

1 Bag Puffed Brown Rice
1 Bag Chopped Pecans

3/4 Cup Butter
3/4 Cup Brown Sugar
3/4 Cup Honey

Spray Roaster Pan w/Greased spray.  Pour rice & Pecans in roaster pan.  In saucepan melt butter, brown sugar & honey. Pour over dry ingredients & stir.  Cook at 275* for 45 minutes. Stirring twice.  Let cool & put in canister.

The Challenge

Ladies!!
Are you getting lazy? Are you forgetting our fans? Are you starting to use the same old recipes? It is a New Year, A New DECADE!! Lets start posting and cooking and sharing! Lets get busy!! I am issuing a challenge to all my sisters to start POSTING your recipes!! I will too! GET ON IT!! Ha ha.. Love you!! Anyone else agree??

Homemade Twix

Recipe and Photo Courtesy http://annemarie-tastebuds.blogspot.com/

Crust:
1 ¼ c. flour
1/4 c. sugar
1/2 c. butter; room temp
Caramel:½ c. butter
½ c. brown sugar
2 Tbsp. corn syrup
½ c. sweetened condensed milk
Crumble crust ingredients together. Pack into 9x9 inch pan that has been sprayed, lined with foil and sprayed again. Bake on 350 degrees for 15-20 minutes.Combine caramel ingredients in a heavy saucepan. Bring to a boil over medium heat. Boil 5 minutes, stirring constantly as it burns easily. Remove from heat. Stir with spoon slowly until it shows signs of thickening. Pour over crust and let cool a little.
Top layer:
Melt approximately 1-2 c. chocolate chips with 1 tsp shortening over low heat or in the microwave. Pour over caramel layer and spread carefully. Chill. Cut into bars.

Summer Green Salad

2 Cups cooked Chicken, cubed

1 Head Green Lettuce

3 Cups Bow Tie Pasta

2 Tomatoes, chopped

4 Carrots, Chopped

1 Cucumber, Chopped

1 head of Broccoli cut into Small pieces

1 Can Kidney Beans, washed

1 Bottle of Ranch Dressing

~~~~~~~~~~~~~~~~~~~~~~~

Wash & Cut all vegetables and add to big bowl. Add the cooked pasta, chicken & beans. Toss the salad. Serve w/salad dressing.

Sweet Potato Pie

1 Pie shell

3 Sweet Potatoes, cooked & mashed

1 T. Butter

2 Eggs

1 Cup Evaporated Milk

3/4 Cup Brown Sugar

1/2 Cup Corn Syrup

1 1/2 tsp. Vanilla

1/2 tsp. Ground Ginger

1 tsp. Cinnamon

1/2 tsp. Grated Nutmeg

Whipped Cream

~~~~~~~~~~~~~

Whip butter into mashed sweet potatoes. Beat eggs & blend with potato mixture. Mix in evaporated milk, brown sugar, corn syrup, vanilla, ginger, cinnamon & nutmeg. Pour mixture into pie shell & bake at 375* for 45 minutes. Serve with Whipped Cream.

~~~~~~~~~~~~

Note: If your mixer is broken and you just found out and you have already poured the whipping cream into a bowl. Do not despair!! Get out a clean, empty Marshmallow cream jar that you have saved for times like these and pour that cream into it with a bit of sugar and turn on some good music and shake shake shake while you dance dance dance. This gives you a good workout as well as tasty whipping cream in about 2 songs worth or less. :)

Oatmeal Chocolate Chip Cookies

3/4 Cup Shortening

1 tsp. Salt

1 Cup Brown Sugar

1/2 tsp Baking Soda

1/2 Cup White Sugar

1 Cup Flour

1 Egg

3 Cups Oatmeal

1/4 Cup Water

1 pkg Chocolate Chips

1 tsp. Vanilla

~~~~~~~~~~

Mix sugars with shortening. Add egg, water & vanilla. Stir in salt, baking soda, flour & oatmeal until mixed. Add chocolate chips. Bake at 350* for 13 minutes.

Home Made Chili

1 lb. Ground Beef
1 Whole Onion, Chopped
1 Can Tomato Sauce
1 Can Kidney Beans
1 Can Diced Tomatoes w/ Sauce
1 Pkg McCormick Chili Mix
~~~~~~~~~~~~~~~~~~~~
Cook Ground Beef, drain oil. Add onions, cook till done. Add tomato sauce, kidney beans, diced tomatoes & McCormick Chili Mix. Cook until Kidney Beans are cooked through. I like to Serve it with French Bread :) .

Tuna Melt

8 Slices Bread

3 Cans of Tuna, Drained

Miracle Whip to taste

Mustard to taste

Sharp Cheddar Cheese Sliced

~~~~~~~~~~~~~~~~~~~~~~

Mix Tuna, Miracle whip and Mustard. Slice your bread and put Tuna mixture on each piece. Top with Cheese and Pop in the oven. I put it on the top rack and broil for about 4 minutes. I recommend putting a cookie sheet on the next rack down to catch any falling cheese, just in case so the next time someone uses the oven, it doesn't smoke up the house :).. Yes, I do speak from experience..

Peanut Butter Balls

6 Cups Brown Rice Puffed cereal

1 Cup Sugar

1 Cup Light Corn Syrup

1 Cup Crunchy Peanut Butter

~~~~~~~~~~~~~~~~~~~~

Pour cereal into a very large bowl. In a saucepan, combine sugar & corn syrup. Bring to a boil over high heat, stirring constantly. When mixture begins to boil, immediately add peanut butter and turn to low. Stir constantly until peanut butter is mixed in and remove from heat. While hot pour over cereal and mix well. Put in greased 9x13 pan. When cool or at room temperature, make into small balls and place in dish.

My Pioneer Bread

This one's for all you who know why It is named what it is :) !!!

~~~~~~~~~~~~~~~~~~~~

13 Cups White Flour

1 1/2 Cups Ground Flax Meal

1 1/2 Cups Instant Potato Flakes

1 1/2 Cups Powdered Milk

5 T. Yeast

2 T. Salt

1 Cup Oil

2/3 Cup Molasses

6 Cups Warm Water

~~~~~~~~~~~~~~~

Mix all ingredients in Bosch Mixer for approximately 10 minutes. Move to large greased bowl to rise. Cover with plastic wrap. Let rise approximately one hour and then put flour on counter and dump bowl onto counter and separate dough into 6 pieces. Knead each piece for one minute and shape into loaf. Put into 6 greased loaf pans. Let rise one hour. Bake at 350* for 35 minutes. Butter tops when done and move to cooling racks. When cool store in gallon size Ziploc bags.

Lemon Cake

1 Lemon cake Mix

1 Cup Oil

1 Cup Water

4 Eggs

1 Package Lemon Jello

3 Cups Powdered Sugar

4 T. Lemon Juice

~~~~~~~~~~~~~~~~

Mix together first 5 ingredients for 4 minutes and bake at 350* for 40 minutes. Mix Powdered Sugar with Lemon Juice. While still hot, poke holes 1" apart and spread icing over cake.

Pepperoni & Cheese Crescent Roll Ups

3 Pkgs Refrigerated Crescent Dinner Rolls

2 Pkgs Pepperoni

2/3 Cup Mozzarella Cheese

~~~~~~~~~~~~~~~~~~~

Lay out crescent rolls. Place 4 slices of pepperoni on each and then 1 tsp cheese on each. Roll up, starting with large end first like a crescent, and bake at 375* for 15 minutes.

Stove Top Chicken Enchilada Lasanga

1 T. Vegetable Oil

1/3 Cup chopped Onion

1 Can Enchilada Sauce

3 tsp. Cumin

1 Can Chicken, drained

4 Flour Tortillas

1 Cup Shredded Colby Cheese

1 Cup Shredded Cheddar Cheese

Sour Cream

~~~~~~~~

Layer in Skillet over Medium Heat & Simmer on low for 20 minutes. Cut in wedges & top with Sour Cream.

Flourless Peanut Butter Cookies

1 Cup Sugar
1 Cup Peanut Butter
2 Eggs
2 Cups Chocolate Chips
~~~~~~~~~~~~~~~~
In medium bowl mix all ingredients together. Drop mixture by round T. onto a greased cookie sheet. Bake at 350* for 12 minutes. Leave cookies on pan for 1 minute, then remove with spatula.

Tami's Granola

Preheat oven to 325.
7 cups oatmeal
2 cups flour (I use wheat, you could use white or half and half)
1/2 cup milled flax seed
1 cup nonfat dry milk
1 cup coconut
1 cup craisins or other dried fruit (Blueberries are yummy)
1 cups almonds

Mix together and set aside.

In blender mix together....
1 cup oil
3/4 cup honey
3-4 cup brown sugar
1/2 cup water
1 1/2 tsp vanilla
1 1/2 tsp maple flavoring

Blend together and pour into dry ingredients. Mix all together put on cookie sheet. Bake for 15 minutes. Stir/turn over granola. Bake for 15 minutes more. If you like it more crispy you can stir/turn over and bake for another 5-10 minutes. Let cool. Store in covered container.

Easy Monkey Bread

4 Pkgs Refrigerated Rolls

1 Cup Sugar

1 T. Cinnamon

1 Cube Butter

1/2 Cup Brown Sugar

2 T. Water

~~~~~~~~

Cut rolls in fourths, Mix sugar and cinnamon, roll dough pieces in mixture & drop into greased bundt pan. Add 2 pkg rolls & then half of the syrup mixture & then layer 2 pkgs of rolls & remaining syrup. Bake at 350* for 1/2 hour. Invert onto cake pan and enjoy.

Janae's Granola

1 cup Sunflower Seeds

2 Cups Flour

10 1/3 Cup Oats

6 T Brown Sugar

1 1/2 Cup Nuts

3/4 Cup Sesame Seeds

1 Cup Powdered Milk

3/4 Cup Oil

1 Cup Coconut

1 3/4 Cup Honey

2 tsp Cinnamon

1/2 tsp Vanilla

1 tsp Orange Peel

1/2 Cup Molasses

3/4 Cup Water

3/4 tsp Salt

~~~~~~~~~

Bake in greased roaster pan at 350* for one hour, stirring every 20 minutes. Let cool and put in granola canister. :)

Cauliflower soup

We tried a new recipe last night. I love soup....I think I could eat it everyday. This recipe is from Pioneer Woman I think that she should be called Super Woman! The recipe with pictures can be found here.

Ingredients
1 stick Butter
½ whole Onion, Finely Diced
1 whole Carrot Finely Diced
1 stalk Celery, Finely Diced
1 whole (to 2 Whole) Cauliflower Heads (roughly Chopped)
2 Tablespoons Fresh Or Dried Parsley (chopped)
2 quarts Low-sodium Chicken Broth Or Stock
6 Tablespoons All-purpose Flour
2 cups Whole Milk
1 cup Half-and-half
2 teaspoons To 4 Teaspoons Salt, To Taste
1 cup (heaping) Sour Cream, Room Temperature
Preparation Instructions
In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.
In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.
Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.
Serve immediately.

Orange Cranberry Bread

The other night mom gave me some orange pulp left over from juicing some yummy orange juice. I came up with this recipe, it is really yummy. I will give regular ingredients and healthier substitutions.

3 Eggs (3 tbsp. Milled Flax mixed with 3 tbsp. water)
1 cup oil (1 cup natural no sugar added applesauce)
2 cups Sugar (I think that it would be good with less sugar, or to use a sweetener such as splenda. Note that when using a sweetener the bread will not brown the same)
3 cups Orange pulp (the pulp from moms juicer was fairly dry so I did 2 cups pulp mixed with 1 cup water)
1 tsp. vanilla
3 cups whole wheat flour
1 tsp. salt
1 tsp. Baking soda
1/4 tsp. Baking powder
1/2 tsp. ground cloves
1 tsp. cinnamon
1 cup cranberries ( used dried, but fresh would be much better)

Beat eggs, oil and sugar until light and fluffy. Add orange pulp and vanilla. Stir in remaining ingredients except cranberries. When mixed well fold in cranberries. Pour into 2 greased and floured loaf pans. Bake @ 350* for 1 hour.

NAUGHTY FUDGE!

3 sticks of butter
1 can evaporated(to make yourself see below)
6 cups sugar
2 12oz. pkg semi sweet choc. chips or 4 Cups
2 small jars marshmallow fluff (if you can find it in your state, I used jet puffed marshmallow cream)
2 tsp. vanilla


Use a 4 3/4 qt. nonstick frying pan (I used stainell steel, worked just fine). It fits perfect when it boils. If you have a smaller pan cut the recipe in half.
Melt butter w/ evaporated milk. Take off heat. Add sugar and mix with wooden spoon. Put back on stove.
Cook on medium-when it comes to a full boil set the timer for 4 min. and cook on low. Stir constantly. Take off stove and add choc. chips. Stir until blended. I put mixture in a big Thasta bowl or my mixer and it doesn't melt. Beat first on low for 30 seconds. Always scrap sides. Take lid off fluff and microwave for 15 sec. each. Add fluff and beat. Add vanilla and beat for awhile until its real shiny.
Line a cookie sheet with extra wide heavy duty foil. Pour fudge in and cool on the counter. Refrigerate. I usually put it in the freezer.
Cut when cold or frozen.- Grab the tinfoil and take out of the cookie sheet. Place on the counter. Use a metal veggie scraper to cut it into squares. Push the tin foil up from the bottom and the squares will come apart. Freezes very well. Stays good in the fridge forever because there is so much sugar.
evaporated milk
1 C hot water
1/2 t. oil
1/4 t. honey
1/4 C non-instant(church) powdered milk or 1/2 C instant powdered milk
Stir together. Makes one can evaporated milk which is 1 1/2 C.

Janae's Pumpkin Butter

3 1/2 Cups Fresh Pumpkin Puree

4 1/2 Cups White Sugar

1 tsp Cinnamon

1 tsp Ginger

1 tsp Nutmeg

1 tsp Cloves

1 Envelope unflavored Gelatin

* You can adjust the spices to your liking, if you like less ginger, more cinnamon etc... I just dump it in so I had to guess about what I did sorry..

In Saucepan combine all, mixing constantly. Bring to a boil, reduce heat and simmer 5 minutes. Spoon into hot jars to 1/4 inch from the top. Make sure to stir in the jar after a few minutes to release air bubbles. Put lid on and freeze in freezer or put in fridge. These cannot be stored in the cupboard due to some new restrictions on putting up pumpkin in cans now.

Pumpkin Chocolate Cookies

2 Spice Cake Mixes

1 Lg Can Pumpkin

1 pkg Almond Bark Shredded

Mix all ingredients in Bosch and drop onto greased cookie sheets. Bake at 350* for 20 minutes. Make sure to cool completely before stacking on plate or they will all stick together :)

Easy Homemade Tootsie Rolls

I know, they look scary but it is Halloween so you can use them for anything you want really LOL.. Ok, sorry I don't have a better picture but you get the idea..

3 T. Butter

1/2 Cup Cocoa

4 1/2 Cups Powdered Sugar

1 1/2 tsp. Vanilla

3/4 Cup Powdered Milk

3/4 Cup Dark Corn Syrup

Mix all ingredients together in Bosch or Knead well with hands. When it is all mixed well and not too sticky, put in refrigerator to set, you don't have to but it makes it easier to work with. Using Powdered Sugar as your "flour" on the counter, cut with Pizza Cutter and make into shapes rolling or whatever you like.

Good Apple Pie

I KNOW YOU ARE ALL SHOCKED!!!! I have decorations next to my pie!!! Don't worry, it probably won't happen again for a very long time, I am sure I will be back to plastic next post.. Ok, onto the pie..

2 T. Flour

1 Cup Sugar

1/2 tsp Salt

1 tsp Cinnamon

1/2 tsp Nutmeg

7 Granny Smith Apples, peeled, cored, and sliced

2 T. Butter

1 double crust pie pastry

~~~~~~~~~

Mix flour, sugar, salt, and spices.

Sprinkle half this mixture over pastry in pie pan.

Pour apples over this and add remaining mixture.

Dot with butter.

Adjust top crust and bake in hot oven at 450* for 10 minutes.

Chocolate Gravy

3 T Cocoa

1 Cup Sugar

2 T Flour

1 Cup Almond Milk

1 Cup Milk

2 T Butter

2 tsp Vanilla

~~~~~~~~

Mix cocoa, sugar, and flour together.

Add milks, and heat and stir constantly for 8 minutes.

Remove from heat and add butter.

Stir until melted, then add vanilla.

Serve warm over biscuits.

Janae's Bread

Let set 5 min:

2 1/2 tsp Yeast

1/2 cup warm Almond Milk

2 T. Sugar

~~~~~~~~

Cook till shortening melts & let stand 5 minutes:

1 T. shortening

2 Cups Almond Milk

2 tsp. Salt

~~~~~~~~

1 Cup Orange Juice

1 envelope unflavored gelatin

1/4 cup warm water

1 cup ground flax

8 cups White flour

1/2 cup Sugar

~~~~~~~~

Mix.

Add rest of ingredients.

Knead for 10 minutes.

Raise one hour.

~~~~~~~~

Knead in:

1/2 cup Oat Bran

1/4 cup Wheat Bran

1/4 cup Cornmeal

~~~~~~~~

Knead one minute.

Put in 4 loaf pans, let raise one hour.

Cook at 350* for 30 minutes.

NOTE: IT IS HUMID HERE....You may need to adjust your wet/dry ingredients depending on your climate or the weather the day you make your bread. :~)

Janae's Sweet & Sour Chicken

8 Chicken Thighs

1 box cornstarch

Oil

~~~~~~~~

Sauce:

3 Cups Sugar

1/2 Cup Vinegar

1 cup Chicken Broth

1 Cup Ketchup

1/4 cup Soy Sauce

~~~~~~~~

Dip chicken in Cornstarch, fry in hot oil till golden in color.

Place in casserole dish.

Pour sauce over chicken and bake for 2 hours at 325*.

Apple Bars

1/2 cup Shortening
1/3 cup Brown Sugar
1 tsp Cinnamon
1 tsp. Ground Cloves
1/2 tsp. Nutmeg
1/2 tsp. Salt
1 envelope Unflavored Gelatin
1/4 cup warm water
2 Cups Flour
1 tsp. Baking Soda
1 Cup Apple Juice
1 cup Finely Chopped Apples
~~~~~~~~
Cream shortening & brown sugar together.
Add gelatin, water, salt and spices. Blend well.
Sift flour & soda together.
Add flour and juice alternately to mixture, mix well.
Stir in apples.
Smooth into greased Cookie sheet.
Bake at 400* for 12 minutes.

Teriyaki Chicken

12 Chicken Breasts

2 Cups Soy Sauce

4 Cups Brown Sugar

8 Garlic Cloves

1/4 Cup Fresh Ginger

Rice

~~~~~~~~

Heat oven to 350*.

Peel & Mince Garlic.

Mix soy sauce, brown sugar, garlic & ginger until sugar has dissolved.

Put chicken in 9X13 pan & pour teriyaki sauce over it.

Cover tightly with foil and bake for at least one hour or until chicken is cooked through.

I bake it for about 2 1/2 hours and the chicken is falling apart.

I usually double the sauce for extra on rice.

Earthquake Cake

1 cup coconut
1 cup glazed walnuts
1/2 cup butter, softened
1 8oz pkg cream cheese, softened
1 tsp Vanilla
2 cups Powdered Sugar
1 Chocolate Cake Mix
1 cup Chocolate Chips
~~~~~~~~
Mix all ingredients.
Put in 9X13 pan & bake 25 minutes at 400*.

Creepy Witch Fingers

I know it's not Halloween yet, but I am so excited it's FALL!

I thought I would post these so you all have a chance to make them in October.

My Fat ones I call Monster Fingers. =)

Sometimes I get impatient and roll them too thick.

CREEPY WITCH FINGERS

1 cup softened real butter

1 cup powdered sugar

2 3/4 cup flour

1 egg

1 tsp vanilla extract

1 tsp almond extract

1 tsp baking powder

dash of salt

slivered almonds

Jam (red)

Beat together with Cookie Paddles

Chill for 30 minutes

Roll into finger size and pinch to make knuckles.

Use butter knife to make knuckle lines

Press Slivered Almond in for Finger nail

Bake for 20-25 minutes (Pale golden)

Cool for 5 min.

While still warm take off almond and dab a bit of red jam and replace slivered almond

My friend suggested I food color it Green! Brilliant!

bake @ 325 degrees for 20-25 min

Easy Chocolate Cake

3 Cups Flour

2 tsp Vanilla

2 Cups Sugar

2 Cups Cold Water

6 T. Cocoa

1 tsp. Salt

2 tsp. Soda

3/4 cup Oil

2 tsp Vinegar

~~~~~~~~

Bake at 350* for 35 minutes

Parmeson Chicken Tenders

2 lbs boneless Chicken Tenders

1 Cup Parmeson Cheese

2 T. Parsley

1 T. Oregano

2 tsp. Paprika

1 tsp. Salt

1/2 tsp. Pepper

~~~~~~~~

Put all ingredients except chicken into a gallon size ziploc bag.

Put chicken pieces into the bag and shake one at a time until coated.

Put chicken on a greased Cookie Sheet so they don't touch.

Drizzle butter on top.

Bake at 375* for 45 minutes.

Do not turn over.

Fudge Brownies

1 Cup Sugar

1/3 Cup Cocoa

1/3 Cup melted Butter

2 unbeaten Eggs

1/4 tsp Salt

3/4 Cup Flour

1/2 tsp Baking Powder

1 tsp Vanilla

Nuts

Chocolate Chips

~~~~~~~~

Combine sugar & cocoa in bowl.

Add melted butter & mix well.

Stir in unbeaten eggs.

Sift together flour, salt, baking powder.

Add dry ingredients & vanilla to the batter.

Beat until smooth.

Fold in nuts & chocolate chips.

Spread in a greased 8x8 pan.

Bake at 350* for 25 minutes.

When cool, cut into squares.

Gramma's Ice Cream Sandwiches ~ 4th of July style

one egg

1/2 cup shortening

1 tsp vanilla

1/2 cup cocoa

3 1/4 cup cake mix

1/4 cup butter or margarine

1/2 gallon ice cream

Beat egg, shortening, butter, vanilla & cake mix

Roll out batter and cut with biscuit cutter

Bake cookies & place a scoop of ice cream between 2 cookies

Press together gently until ice cream moves to the edge

Wrap in plastic & freeze 24hours

I used strawberry ice cream, white cake mix and star cookie cutter

I used devils food cake, dreyers mint chocolate chip icecream (it is white!) and added blue food coloring. I pressed a small star cookie cutter gently into the dough to get the star impression

(I use to save out 1/4 cup of the cake mix and use it on the counter to roll it out, but it was too doughy, I needed the whole cake mix and then dusted the counter lightly with flour. Back in the day when mom made these, maybe the cake mixes had more mix to them, or she used a different brand.) These were a hit on 4th of July (kids didn't like having real strawberry chunks in the ice cream...so find some plain old flavored ice cream (I bought that kind to avoid dye)

4th of July Cake Pops (easy to make!)

Cupcake Pops and Cupcake Bites

1 13X9 baked cake (from a box cake mix or from scratch … any flavor)

1 can cream cheese frosting (or about 2 cups equivalent from scratch)

1 package chocolate bark

1 package white chocolate barkbowls for dippingwax

paper

aluminum foil

lollipop sticks

sprinkles

m&ms or something similar for top of cupcakesmall

plastic treat bags and ribbon to package the Cupcake Popscandy cups

Bake a cake from a mix or from scratch and cool completely.
Crumble cake into a fine consistency into a large bowl.

TIP: If the texture is too coarse, you can run it through a food processor.
Add can of cream cheese frosting or blend together using the back of a large spoon.

Blend thoroughly.
Roll mixture into 1.25" - 1.5" size balls and lay on wax paper covered cookie sheet.

You may want to periodically rinse and dry your hands off in between.
Cover with aluminum foil or plastic wrap and chill in refrigerator for several hours.

TIP: You can speed this up by placing in the freezer for about 15 minutes.
Remove.

TIP: You can leave them covered in the refrigerator overnight if you want to do the dipping on the following day.
While cupcake shapes are chilling, begin to heat up your chocolate bark.
Brown chocolate bark for the bottoms.

white chocolate for the tops.
Follow the instructions on the package for melting.

Most recommend heating for 30 second intervals at a time and stirring in between.

You can also do the double boiler method.
When you are ready to dip, remove from freezer and set up another wax paper covered cookie sheet.
dip bottoms into the melted chocolate - half way

Remove from chocolate, turn upside down and wiggle so that the excess starts to slide down slightly.

Then lay on the wax paper upside down.

If you want them to be lollipops, then go ahead and insert the lollipop sticks while the chocolate is still wet. Continue with rest of the cupcakes. You can also leave some without the sticks. They’re just as cute as Cupcake Bites.

TIP: Dip end of your lollipop stick in the melted chocolate before inserting into chocolate bottoms. Not sure if this helps a lot, but it couldn't hurt.

DON'T - get water in the chocolate. Make sure your hands are completely dry. Water will cause the chocolate to separate and mess up all your hard work.
Dry completely. (15-20 minutes)
Once dry, dip the tops of the cupcakes in thewhite chocolate. You may need to move it around a little to cover all the exposed areas.

TIP: Let the white chocolate sit for a few minutes after heating to thicken. This will help it from dripping down the sides of the cupcake.
Remove from the white chocolate and turn right side up. You may need to hold and rotate it if there is any excess so that it doesn’t drip down too far.

TIP: You can use a toothpick to help cover any areas the melted chocolate didn't cover.
For the Cupcake Bites - just turn right side up and rest on the wax paper.

Then go ahead and put a m&m on the top and add sprinkles while wet.
For the lollipops, Continue holding and place an m&m on the top and add sprinkles. Let them dry in a styrofoam block that you have already poked holes into.
When completely dry, cover the lollipops with small plastic treat bags and tie with a ribbon.
For the Cupcake Bites, place in a candy cup and package in small candy truffle boxes to present individually.

Makes about 50.You can store these in an airtight container and they will last for several days. You can also store in the refrigerator if you would like them cold.

For steps with pictures:http://bakerella.blogspot.com/2008/04/make-your-cupcakes-pop.html

YUMMY Sweet Potato Fries

So I'm not a big fan of sweet potatoes but when it comes to losing weight and being on a healthy diet, I know that they are great to eat. So Eric found this recipe to help make them easier to eat and I just LOVE these sweet potato fries. YUMMY! You've got to try this recipe and you don't have to feel guilty eating these fries...


Oven Baked Sweet Potato Fries
serves 4-6

A lot of people have mentioned that their fries didn’t come out crispy. Please note that cooking times are an estimation. Different ovens cook differently so you may need to increase the time to reach desired doneness. Ovens should also be regularly calibrated to ensure that the temperature inside the oven is the temperature on the dial.

1 - 1 1/2 lb sweet potatoes
1/4 cup olive oil
1/2 tsp kosher salt
1/2 tsp paprika
1/4 tsp cinnamon

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil (preferably the easy release kind).

Peal the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side.

Place the sweet potatoes into a resealable plastic bag. Add oil, salt, paprika and cinnamon. Seal the bag and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer.

Cook for 25-30 minutes, turning every 10 minutes, until slightly browned. Transfer immediately to a paper towel lined plate and serve warm.

The Best Scrambled Eggs Ever

16 Eggs

2 Cups Almond Milk

1/4 cup Butter

Put all ingredients in Medium hot skillet and stir with a WIRE WHISK until all eggs are cooked.

Mini Turkey Slider Salad

I got this recipe off of the Rachel Ray show. I have only ever seen this show a couple of times and I just happened to watch it when she did this really yummy recipe. I got the recipe off of her show's website. When I made it I didn't have the recipe so it was missing a few things. I bet it is way better with everything.
Ingredients
4 tablespoons EVOO – Extra Virgin Olive Oil, divided
2 pounds ground turkey
1/2 small red onion, grated
2 tablespoons Worcestershire sauce
1 tablespoon (a palmful) grill seasoning
1 tablespoon (a palmful) poultry seasoning
3/4 pound brick sharp cheddar cheese, sliced 1/4-inch thick into small squares
3 tablespoons yellow mustard
2 tablespoons apple cider vinegar
2 large hearts romaine lettuce, coarsely chopped
1 cup sliced pickles, drained and chopped – choose from sweet, half-sour or dill varieties
1 pint cherry or grape tomatoes, cut in half

Preparation
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. (You could also preheat a grill pan or a large nonstick skillet over medium high heat or, preheat outdoor grill instead of the skillet).

While the pan is heating up, combine the meat with about 3 tablespoons of grated red onion, Worcestershire, grill and poultry seasonings or salt and pepper. Form two-inch meatballs, then flatten them into patties.

Cook the mini burgers for 3 minutes on each side then top with cheese. Tent the mini cheeseburgers loosely with foil to help the cheese melt.

While the burgers are cooking, whisk together the mustard and cider vinegar in a large salad bowl. Continue whisking and stream in the remaining 2 tablespoons EVOO and season with salt and pepper.

Finely chop up the remaining red onion and add it to the bowl along with the romaine, pickles and tomatoes. Toss the salad to evenly coat everything in dressing.

To serve, arrange the salad on a large platter and slide the burgers on top.

Homemade Oreo Cookies

Okay, so I must give credit to Julie for this recipe because she gave it to me when I got married. It is one of our faves, but we don't make them often because they are not very figure friendly. But the yumminess (if that is a word) totally makes you forget how un-healthy they are.

2 boxes chocolate cake mix (I like to use devil's food)

1 1/4 cup butter

2 tsp vanilla

4 eggs

Mix together until a soft dough forms. Roll out about 1/4 in thick and cut into small circles. (I use champagne flutes as my cookie cutters, they are the perfect size) Bake at 350* for 10 minutes. Cool on paper bags.

Filling:

3 1/2 cups powder sugar

1 tsp vanilla

1/4 cup butter

8 oz. cream cheese

Cream together until a thick icing forms. Spread icing on the bottom side of the cookie and stick two cookies together. We were in a goofy picture taking mood.

Mini Crescent Sausage Links

2 pkgs crescent Rolls

1 pkg precooked Turkey Sausage

Roll up sausage inside of crescent rolls and bake at 375* for 20 minutes :)