Baked Salmon

Ingredients:
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley,chopped
2 (6 ounce) salmon fillets

In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally. Preheat oven to 375 degrees F (190 degrees C). Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Potato Pizza Pie

• 4 – 5  cups sliced peeled potatoes
• 1 can (11 ounces) condensed cheddar cheese soup, undiluted
• 1/2 cup milk
• 1 pound ground beef
• 1 medium onion, chopped
• 1 ½ cups pizza sauce ( you could also use a store bought jar of spaghetti sauce or homemade sauce)
• 2 cups (8 ounces) shredded part-skim mozzarella cheese

Place potatoes in a greased 13-in. x 9-in. baking dish. Combine soup and milk and pour over potatoes.

In a large skillet, cook beef and onion over medium heat until no longer pink and drain. Spread over soup mixture. Pour pizza sauce over top.

Cover and bake at 350° for 60-70 minutes or until the potatoes are tender. Sprinkle with cheese; bake for 5 minutes longer or until cheese is melted

**this was actually rather tasty and we just may make it again :)**

Mostaccioli Casserole

**This was an okay dish not sure if its one of our faves or if we'll ever make it again but the hubby loved it.**

Ingredients:

• 1 package (16 ounces) mostaccioli
• 1-1/2 pounds ground beef
• 1-1/4 cups chopped green pepper
• 1 cup chopped onion
• 1 jar (26 ounces) spaghetti sauce
• 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
• 1-1/2 teaspoons Italian seasoning
• 3/4 teaspoon pepper
• 2 cups (8 ounces) shredded mozzarella cheese, dividid

Directions:

1. Cook mostaccioli according to package directions. Meanwhile, in a large skillet cook the beef, green pepper, and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce, soup, Italian seasoning, and pepper.
2. Drain mostaccioli. Add mostaccioli and 1-1/2 cups cheese to beef mixture. Transfer to two greased 11 x 7 inch baking dishes. Sprinkle with remaining cheese.
3. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees for 20 minutes. Uncover; bake 5-10 minutes longer or until bubble and cheese is melted. 

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees or until heated through and cheese is melted.

Cinnamon Swirl Quick Bread

I Loved this recipe! Super easy and yummy with a hot cup of tea :)

Ingredients:

• 1/4 cup butter, softened
• 1 1/3 cups sugar, divided
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk

• 1 tablespoon ground cinnamon 

Directions

1. Preheat oven to 350°F.
2. In a large mixing bowl, beat together butter, 1 cup sugar, and egg.
3. Combine the flour, baking powder, baking soda, and salt.
4. Add the flour mixture to the egg mixture alternately with the buttermilk.
5. In a small bowl, combine the cinnamon and remaining 1/3 cup sugar.
6. Pour a third of the batter into a greased 8X4X2-inch loaf pan.
7. Sprinkle a third of the cinnamon sugar on top of batter.
8. Repeat layers twice.
9. Bake for 45-50 minutes, until a toothpick inserted near the center comes out clean.
10. Cool in pan for 10 minutes.
11. Remove from pan to a wire rack to cool completely

 

Pumpkin Bread Yum!

Old Fashion Pumpkin Loaf

Baking for the Holidays - Family Recipe - See recipe below:

Mix:
4 cups sugar
1 large can of pumpkin
2 eggs
1 cup oil
2 tsp salt
3 tsp baking soda
1 tsp cinnamon
3/4 cloves or pumpkin pie spice
5 cups flour
(Optional - 3 cups coarse walnuts)

Fill pans half full and bake 1 hour at 350 degrees. Done when knife or fork comes out clean.

Baked Teriyaki Chicken

**Ok this was seriously super awesome!!!!! We both LOVED it! The only thing I did different was I used boneless skinless chicken breasts (and you def don't need to bake it for the full time allotted so ours was a little over done but the sauce so made up for it!). This is something we are already going to be making again just because it was that good!!**

Ingredients:

• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/2 cup white sugar
• 1/2 cup soy sauce
• 1/4 cup cider vinegar
• 1 clove garlic, minced
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 12 skinless chicken thighs

Directions:

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

Preheat oven to 425 degrees F (220 degrees C).

Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Cinnasweet Pumpkin Seeds

Ingredients

• 4 cups pumpkin seeds, rinsed and dried
• 1/2 cup margarine, melted
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup white sugar, divided

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds. Spread the seeds in a single layer in a 10x15 inch jelly roll pan.
3. Bake in the preheated oven for 15 minutes; stir and return to oven for 15 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat. Return to oven and bake another 15 minutes before removing again to sprinkle with remaining sugar and stirring. Bake another 15 minutes. Allow to cool before serving. Store leftover seeds in an airtight container. 

 **These made my home smell amazing!! Def a different way to make pumpkin seeds but worth it for a change :) I did bake them at a slightly lower setting because I didn't want to burn them :)**

Chicken Stuffing Casserole

I found this recipe in a taste of home cookbook. It actually makes two 8x8 casseroles one to bake now and one to freeze (it can be froze for up to three months). This casserole is super yummy! Definitely on our make again list! This recipe could easily be cut in half as well.

Ingredients:

• 2 packages (6 ounces each) chicken stuffing mix
• 2 cans (10 3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1 cup milk
• 4 cups cubed cooked chicken
• 2 cups frozen corn
• 2 cans (8 ounces each) mushroom stems and pieces, drained
• 4 cups (16 ounces) shredded cheddar cheese

Directions:

1. Prepare the stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside. Spread the stuffing into two greased 8 in. square baking dishes. Layer with the chicken, corn, mushrooms, soup mixture, and cheese.
2. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350 for 30-35 minutes or until cheese is melted

TO USE FROZEN CASSEROLE: Remove from the freezer 30 minutes before baking (do not thaw). Bake at 350 degrees for 1 1/2 hours. Uncover; bake 10-15 minutes longer or until heated through.

Beef & Bean Chile Verde

4 servings, about 1 1/2 cups each
Active Time: 20 minutes
Total Time: 30 minutes

 

Ingredients:

• 1 pound 93%-lean ground beef
• 1 large red bell pepper, chopped
• 1 large onion, chopped
• 6 cloves garlic, chopped
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper, or to taste
• 1 16-ounce jar green salsa, green enchilada sauce or taco sauce
• 1/4 cup water
• 1 15-ounce can pinto or kidney beans, rinsed

 

Preparation:

 

1.Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute.

***The hubby said this is a must have and that I have to make it again, which I will because its super easy! I also used a big can of green enchilada sauce (28 oz) otherwise it would have been too dry and we loved it. I made a corn bread to go with it as well. Yum!***

Budget Recipes

Salsa Soup aka Chili Soup

• 1 can refried beans
• 1 15 oz can black or pinto beans, undrained (I used pinto beans)
• 1 15 oz can corn, undrained
• 15 oz salsa
• 1 15 oz can broth (I used a chicken broth and the hubby thought there was chicken in it he was sad when there wasn't)
• 1/2 c shredded cheddar cheese

 

Pour all ingredients into large pot, heat over medium until refried beans and cheese have both melted thoroughly. Enjoy!
 
 
Manicotti

• 12 LG manicotti shells
• 4cups shredded mozzarella cheese (divided)
• 2 cups ricotta (or one container)
• 1 jar spaghetti sauce (26oz) (I buy the kind with the meat in it for this...I think it's by Ragu)
• 1/2 c grated Parmesan or Romano cheese

 

Preheated oven to 350. Spray a 13X9 inch baking pan with nonstick cooking spray.

 

Cook pasta according to directions on pkg. Rinse, drain (be careful they tend to split open but you can still use them. Place them seam down in pan once you stuff them). Lay them out on paper towels to dry.

Mix 3 cups mozzerella with the ricotta. Use a teaspoon (or I make small balls) and stuff the shells.

 

Pour 2 cups (or 1/2 the jar) of sauce into bottom of pan. Lay stuffed shells on top. Cover with remaining sauce. Sprinkle remaining mozzerella over top.

Bake 15 mins. Add parmesan and bake additional 10 mins. Serve immediately.

**The hubby loved the manicotti and it makes a lot so I freezed half for a later date.**


Classic Baked Macaroni and Cheese

Ingredients:

• 1 8-oz package elbow macaroni
• 2 Tbsp butter
• 2 Tbsp flour
• 2 cups milk
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground red pepper
• 1 8-oz block sharp Cheddar cheese, shredded

Prepare pasta according to package directions. Keep warm. Melt butter in a large saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat. Stir in salt, black and red pepper, 1 cup shredded cheese, and cooked pasta. Spoon pasta mixture into a lightly greased 2-qt baking dish; top with remaining 1 cup cheese. Bake at 400 for 20 minutes or until bubbly. Let stand 10 minutes before serving.

**This is one of the best mac and cheese recipes we've found so far! You must try this!**

Yummy Dogs

• 1 package crescent rolls
• 1 package hot dogs
• Potatoes boiled & mashed (instant if you prefer)
• Velveeta cheese

Take the crescent rolls, unroll one, place hot dog on top, top with mashed potatoes, a slice of Velveeta, roll it up an place on cookie sheet. After they are all done, bake around 350 (I think, whatever it says on the crescent roll can) and bake until everything is golden brown.

**Not really a fan of these put people with kiddos who love hot dogs may enjoy them :)**


Spaghetti Pie

 

Ingredients:

• 1 box spaghetti noodles boiled and drained
• 1 pound browned ground beef or turkey
• 1 jar spaghetti sauce 
• garlic powder, minced onion, pepper
• 1/3 cup Parmesan cheese
• 1/2 cup mozzarella cheese 

Brown meat and boil noodles. In a large pot mix together all the ingredients except the mozzarella cheese. Pour spaghetti mixture into a 9×13 baking dish. Bake covered at 350 degrees for 20 minutes. Add mozzarella cheese and bake another 5 minutes uncovered. If you are freezing this dish let it thaw completely before baking and add about 10 to 15 minutes to the baking time.

 

 
**I don't follow the recipe really. I just make our normal spaghettie and meat sauce and thought this was a neat idea for our left overs since there are always so many. I also froze this for a later date and just thawed it and popped it in the oven. We sliced it like a pie and enjoyed!**
 
 
Mexican Beef and Bean Casserole

• 1 lb ground beef
• 2 cans pinto beans, drained ( or cooked dried beans)
• 1 (8 ounce) can tomato sauce
• ½ cup salsa
• 1 teaspoon chili powder
• 1 cup shredded cheddar cheese

 

Cook beef in skillet until brown, then drain.

 

Mix beef, beans, tomato sauce, salsa, and chili powder. Place into a 9×13 pan.

 

Sprinkle with cheese.

 

Bake at 350 for 25-30 minutes or until heated through.

 

**We used this for burrito filling and it was super yummy. This will def be made again!**

 

Manicotti

This is super simple to make and oh so yummy :)

 

Ingriendents:

• 12 LG manicotti shells
• 4cups shredded mozzarella cheese (divided)
• 2 cups ricotta (or one container)
• 1 jar spaghetti sauce (26oz) (I buy the kind with the meat in it for this...I think it's by Ragu)
• 1/2 c grated Parmesan or Romano cheese

Directions:

 

Preheated oven to 350. Spray a 13X9 inch baking pan with nonstick cooking spray.

 

Cook pasta according to directions on pkg. Rinse, drain (be careful they tend to split open but you can still use them. Place them seam down in pan once you stuff them). Lay them out on paper towels to dry.

 

Mix 3 cups mozzerella with the ricotta. Use a teaspoon (or I make small balls) and stuff the shells.

 

Pour 2 cups (or 1/2 the jar) of sauce into bottom of pan. Lay stuffed shells on top. Cover with remaining sauce. Sprinkle remaining mozzerella over top.

Bake 15 mins. Add parmesan and bake additional 10 mins. Serve immediately.

White Chili with Ground Turkey

I really thought I had posted this, but I guess I didn't. I just recently made this and thought it sounded odd, but it actually turned out much better than I had thought it would. I will say that I only used half the recommended cinnamon (which I'm glad I did), I didn't quite use all the chicken broth it called for, and I thickened it a little with some corn starch because we didn't want to eat bean soup! I served this with a sweet corn bread that my hubby loves and everyone loved it! Oh and I use great white Northern beans or whatever they're called because its what the commissary had so I made do.

White Chili with Ground Turkey

Ingredients:

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 1/2 pounds ground turkey
• 2 (4 ounce) cans canned green chile peppers, chopped
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon ground cinnamon
• ground cayenne pepper to taste
• ground white pepper to taste
• 3 (15 ounce) cans cannellini beans
• 5 cups chicken broth
• 2 cups shredded Monterey Jack cheese

Directions:

 

1.In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste and saute for 5 more minutes.

 

2.Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese. Stir well and simmer for 10 minutes, allowing the cheese to melt.

 

Nutella Cookies

So We Love Nutella and so I thought it would be awesome to find a cookie recipe that had nutella in it and this recipe had a few good ratings but man was it bad! Even the hubby didn't care for it all and he loves just about anything and everything I bake for him! Maybe it will be something you like and this will prob get added to the not so good recipes here in the near future!

**Maybe there was something wrong with our taste buds but I sent them all to work with the hubby the next day and he said they were soooo good and so did all his co workers. Hmmm...maybe I'll have to try them again!!**
Thick and Chewy Nutella Chocolate Chip Cookies

• 2 1/8 cups all-purpose flour (2 cups plus 2 tablespoons)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup butter, melted and cooled until warm
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup nutella
• 1 large egg
• 1 egg yolk
• 2 teaspoons vanilla extract
• 1 1/2 cups semi-sweet chocolate chips
• 1 cup choppedwalnuts or 1 cup pecans

1. Heat oven to 325 degrees. Line a 20 x 14 baking sheet without sides with parchment paper.

2. Mix flour, salt and baking soda together in a medium sized bowl. Set aside.

3. With electric mixer, mix butter and sugars until thoroughly blended. Mix in Nutella, egg, yolk and vanilla extract. Add dry ingredients; mix until just combined. Stir in chips.

4. Form 1/4 cup dough into ball. Holding ball using fingertips of both hands, pull into two equal halves. Rotate halves 90 degrees and with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough's uneven surface. Place formed dough onto sheet, about nine balls per sheet. (Smaller cookie sheets can be used but fewer cookies can be baked at one time and the time may need to be adjusted).

5. Bake until cookies are light golden brown and outer edges start to harden, yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on sheets. Store in an airtight container.

6. NOTE: I used a large cookie scoop to portion out the dough instead of shaping it by hand as described above. The cookies came out a little smaller than the giant 1/4 cup size, but they still looked great. They will deflate a little as they cool so keep that in mind when determining baking time. I baked mine for the full 18 minutes, or just until the centers were soft but not squishy. The cookie scoop method yielded 17 large cookies.

Taco Pasta Casserole

We tried a new recipe last night. I didn't care for it. I personally thought it was kinda bland, but the hubby enjoyed, so maybe next time I'll mix in some green chiles and maybe a can of tomatoes? I'm not sure yet I just know it needs something, but who knows maybe you'll enjoy it as is.
Taco Twist Casserole
•1lb ground beef

•1 packet taco seasoning

•1 jar taco sauce

•1 16oz box rotini noodles

•bag of shredded cheddar cheese

•sm thing of sour cream

brown the ground beef, drain, add the taco seasoning and 1 cup of water.. let simmer.. also cook your noodles.. when all thats done. mix sour cream and a cup of shredded cheese in with your noodles.. then line a casserole dish with the noodles. put a layer of taco sauce.. add the ground beef, do another layer of sauce. top with cheese, bake until cheese is melted.

so I'm not sure if I didn't put down a temp or if there just wasn't one at all but I stuck it in the oven at about 350 degrees and waited for everything to melt together and it was fine....

Jamaican Red Beans & Rice Soup

Jamaican Red Beans & Rice Soup

**Ok this was seriously good and simple and so quick to make. Although I had to use a cajun seasoning instead of a jerk seasoning because I could not find jerk seasoning anymore but it was still so good and had a bit of a kick to it!**

2 bacon slices, cut crosswise into thin strips
1/2 cup chopped onion (1 small)
2 (14 oz) cans fat free, less sodium chicken broth
2 teaspoons Jamaican jerk seasoning
1 (16 oz) can red beans; rinsed and drained
1 (8.8 oz) package microwaveable pre-cooked whole grain brown rice (you know those 90 second packet ones)
1/4 cup chopped fresh cilantro

Cook bacon and onion in large sauce pan over medium heat 2 until cooked. Stir in chicken broth and seasoning. Add beans bring to boil and then reduce heat and let it simmer for about 5 minutes. Stir in rice cook an additional 3 minutes. Serve topped with fresh cilantro

(seriously so good!)

Southwestern Turkey Pinwheels

Southwestern Turkey Pinwheels

**Ok the hubby loved these and I didn't but that because they have a lot of ranch flavor and I'm just not crazy about that. I made them for a friend's little boy's birthday party and everyone seemed to enjoy them but me LOL**

Ingredients:

• 8 flour tortillas, burrito size
• 24 slices cajun-style turkey
• 1/2 cup shredded monterey jack cheese
• 1 (8 ounce) cream cheese
• 1 (1 ounce) packet dried southwest ranch dressing mix
• 1/2 teaspoon Tabasco sauce
• 1/2 cup chunky salsa

1. Mix cream cheese, ranch dressing mix, tabasco sauce, and salsa.

2. Spread about a tablespoon on each tortilla, or until covered.

3. Arrange turkey so that there are 3 pieces per tortilla, and all parts of tortilla are evenly covered.

4. Sprinkle with monterrey jack cheese.

5. Roll the tortilla up to resemble a burrito. Wrap tightly in saran wrap and refrigerate at least an hour.

6. Slice the burrito to make about 5 or 6 pinwheels per burrito, discarding the ends.

Roasted Pepper Chicken Penne

1 pound boneless skinless chicken breasts, cut into 1 inch strips
1/4 balsamic vinegar
1 package (16 oz) penne pasta
1 medium onion, sliced
3 garlic cloves, sliced
1/4 cup olive oil
1 can (28 oz) crushed tomatoes
1 cup roasted sweet red peppers, drained and sliced
1 cup chicken broth
3 teaspoon Italian seasoning
1/4 teaspoon salt
1 cup shredded Parmesan cheese

1. Place chicken in a large resealable plastic bag add vinegar. Seal bag and turn to coat, refrigerate for 15 minutes.
2. Cook pasta according to pacakage directions. Meanwhile, in a large skillet, saute onion and garlic in oil for 1 minute. Drain and discard vinegar. Add chicken to skillet; cook 4-5 minutes or until meat is no longer pink.
3. Stir in tomatoes, red peppers, broth, Italian seasoning, and salt. Bring to a boil over medium heat; cook and stir for 4-5 minutes or until heated through. Drain pasta, toss with chicken mixture. Sprinkle with Parmesan cheese.


This is a pretty good recipe. Def one I'll make again but when we have company because it makes a lot! I think we had it like two or three days in a row including for a lunch a couple times!

Herbed chicken & Tomatoes

Herbed Chicken & Tomatoes

1 pound boneless skinless chicken breasts, cut into 1 1/2 inch pieces
2 cans (14.5 oz each) Italian diced tomatoes
1 envelope savory herb with garlic soup mix (I ended up using a salad dressing one and it worked fine)
1/4 teaspoon sugar
Hot cooked pasta
Shredded Parmesan cheese

(I cooked this on the stove and it came out fine but its a recipe for the crockpot)
In a 3 qt slow cooker, combine the chicken, tomatoes, soup mix, and sugar. cover and cook on low for 5-6 hours or until chicken juices run clear. Serve with pasta; sprinkle with Parmesan cheese.

This was super yummy and like I stated above I cooked it on the stove because I forgot to start it in the morning and I haven't had good luck with my crockpot lately! We served it over bowtie pasta and it was so good. The hubby took the left overs for lunch the next day.

Cheeseburger Casserole

I have been trying to figure out some budget friendly meals, so that we don't spend as much when we go grocery shopping and I've been doing pretty good. Its really hard here shopping at the commissary to do well, but I've been trying! This is a budget friendly and kid friendly recipe!

Cheese burger casserole:


Ingredients:

1 can cheap small biscuits
1 Cup Velveta cheese
1 Lb hamburger meat (or turkey ground)
1 Cup salsa

Place your biscuits in the bottom of a 9x9 square dish, press to make a "crust" Cook and drain your meat, stir in salsa, Layer on top of the uncooked biscuits, meat mixture, cubed cheese, meat mixture, cubed cheese. Cook like it tells you to on the biscuit can.

This is really simple to make and much better than I had thought. The hubby loved it and said it was good and to make it again!

Chocolate Chip Cookies

I got this recipe from my friend Jennifer (I think she has like two million chocolate chip cookie recipes!) and I finally made them for my hubby. He LOVED them and ate almost the whole batch himself (ok so I gave a dozen or two away and ate some myself but he definitely ate a ton of them). They have a bit more butter and sugar in them which prob makes them all that much better! She has another recipe that I want to get from her that is even better than this one in my opinion and when I get it I'll post it as well!

Chocolate Chip Cookie

1 1/4 c sugar

1 1/4 c firmly packed brown sugar
1 1/4 c butter, softened
2 tsps vanilla
4 1/4 c flour
3 eggs
2 tsp baking soda
1/2 tsp salt
1 pkg chocolate chips

In a large bowl beat sugars and butter til fluffy

Add vanilla and eggs; blend

Add flour, soda, and salt; blend

Stir in chocolate chips

Bake at 375 degrees on an ungreased cookie sheet for 8-10 mins.

Beef & Brocoli

My hubby loves this! He could probably eat it everyday if I made it. I like it but personally I couldn't eat it that often LOL. I just follow the recipe as it is and then serve it over rice!

Beef & Brocoli

1 lb of steak
10 oz of frozen brocoli (or whatever size bag, I used all of a 14 oz bag it also needs to be thawed)
1 package of lipton onion soup mix
1 tablespoon of brown sugar
1 tablespoon of soy sauce
1 1/4 cup of water
1 tablespoon olive oil

1. slice steak up thinly into strips. in pan on medium high heat add olive oil and meat. Brown meat. once the meat is browned removed from pan

2. add water, lipton mix, brown sugar, soy sauce and mix. Add brocoli and bring to a boil and cook for about 2-3 minutes.

3. Add meat back to the pan and cook for about 2 minutes. Serve over hot rice.

Rotini with Chicken, Asparagus, and Tomatoes

Rotini with Chicken, Asparagus, and Tomatoes

• 8 oz uncooked rotini
• Cooking Spray
• 1 pound skinless, boneless, chicken breast cut into 1/4 inch strips
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup (1 inch) slices asparagus
• 2 cups cherry tomatoes, halved
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh basil
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 1/4 cup (1 ounce) crumbled goat cheese

1. Cook pasta according to package directions, omitting salt and fat.

2. While pasta cooks, heat a large nonstick skillet over medium-high heat; coat with cooking spray. Sprinkle chicken with salt and pepper. Add chicken and asparagus to pan; saute 5 minutes. Add tomatoes and garlic to pan; saute 1 minute. Remove from heat. Stir in pasta, basil, vinegar, and oil to chicken mixture in pan. Top with cheese. Yield: 4 servings (serving size: 2 cups)

*This was a pretty good healthy recipe. It was a bit drier than I had thought it was suppose to be but I think I may have made too many noodles. You can always add more vinegar and olive oil.

Guinness Bread with Molasses

I found this on Simply Recipes and of course had to try it! If you look through this blog you'll find another beer bread recipe. I'd link it but I don't feel like searching for it myself. It was a super simple recipe much like this one that you can use any sort of beer, but when I saw this one I was like yup the hubby will love this one. I'm not too fond of Guinness myself so I'm not sure how well I'm going to like it but we shall see! I'm on a bit of baking rampage today. This bread, some chocolate chip cookies (recipe to come), and then the other beer bread so I can use up this bag of flour I bought (if I don't it will be awhile again before I even remember I have it, so no use it letting it go to waste! I'll just make everyone around me fat!)

Here is the recipe for the Guinness Bread with Molasses (pictures to come. As you can imagine my kitchen is a disaster!)

Do not use stale beer for this recipe, you want the carbonation.

Ingredients
3 cups self-rising flour*
1/2 cup white sugar
1/3 cup molasses
A pinch of salt (roughly 1/8 teaspoon)
12 ounces of Guinness beer
Butter for greasing the pan and painting the top, about 3 tablespoons

* If you don't have self-rising flour, you can substitute using a ratio of 1 cup all-purpose flour, 1 1/4 teaspoon baking powder, plus 1/8 teaspoon of salt, for every cup of self-rising flour. Have made both ways though and got better results from the self-rising flour.

Method
1 Preheat oven to 350°F. Grease a 9x5-inch loaf pan well with butter.

2 Pour the flour, salt and sugar into a large bowl and whisk to combine.

3 Slowly pour the Guinness into the flour mixture. (The “pub cans” are larger than 12 ounces, but they have better carbonation, so I pour most of it out and leave a swig to drink. This has never failed me, but if you are a stickler, use a 12-ounce bottle of Guinness instead.) Start stirring the beer into the dry ingredients, and when you are about halfway done, add the molasses. Mix well, just to combine. Don’t work the heck out of the batter – because that’s what it’ll look like – but you don’t want lumps, either.

4 Pour into the loaf pan to no more than 2/3 full. Pop into the oven immediately and bake for 50 minutes. Since ovens can vary, check the bread after 40 minutes and see if a toothpick inserted into the deepest part of the loaf comes out clean. If it does, you’re done.

5 Let the loaf cool a bit, maybe 5 minutes, and then turn it out onto a rack. Paint it with lots of soft butter, which will melt as you go.

Taco Pasta

My hubby likes those Hamburger Helpers and I just can't stand the taste of them. Maybe its one of the preservatives they put in it, but they always have such an odd awful taste to me, but like I always do I find some way to compromise. I decided to find one that was still inexpensive, but hopefully yummy and as easy as a hamburger helper! This one was yummy thankfully and even I enjoyed it!

Taco Pasta

• 1 pound ground beef
• 1 package (1-1/4 ounces) taco seasoning
• 1 can (15 ounces) tomato sauce
• 1 package (8 ounce) shell macaroni, cooked and drained ( I used a gf brown rice pasta)
• 1 can (4 ounces) chopped green chilies
• 1 1/2 cups shredded cheddar cheese

In a skillet, brown ground beef over medium heat. Drain and add taco seasoning, tomato sauce, and green chilies. Stir in cooked macaroni. Place in a 9×13 pan. Top with cheese. Bake at 350° for 30 minutes or until heated through.

 

 

 

Pizza Biscuit Bake

Pizza Biscuit Bake

Ingredients:

• 3 1/3 cups Original Bisquick® mix
• 1 cup milk
• 2 cans (8 oz each) pizza sauce (2 cups)
• 1 package (8 oz) sliced pepperoni
• 2 cups shredded mozzarella cheese (8 oz)

Directions:

1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

2. In medium bowl, stir Bisquick mix and milk until soft dough forms. Drop half of dough by spoonfuls evenly over bottom of baking dish (dough will not completely cover bottom of dish). Drizzle 1 can pizza sauce over dough. Scatter half of the pepperoni over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.

3. Bake 20 to 25 minutes or until golden brown.

High Altitude (3500-6500 ft): Bake 25 to 30 minutes.

**This was actually much better than I had originally thought it would be. It is super quick and easy to make! I would recommend a bit more pizza sauce then recommended, but I like things a bit more saucy. It was even good as left overs the next day since there was no way we'd eat the whole pan in one night! Its definitely going to be one of the quick meals I prepre when I don't have time to make a bigger dinner!

Irish Beef Stew

Irish Beef Stew Recipe

I took this pic off the website because I cut my potatoes too small so my stew didn't look like this but it was still soooooo yummy. This is definitely something we will have again!

Ingredients:

• 1/4 cup olive oil
• 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
• 6 large garlic cloves, minced
• 6 cups beef stock or canned beef broth
• 1 cup of Guinness beer
• 1 cup of fine red wine
• 2 tablespoons tomato paste
• 1 tablespoon sugar
• 1 tablespoon dried thyme
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 2 tablespoons (1/4 stick) butter
• 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
• 1 large onion, chopped
• 2 cups 1/2-inch pieces peeled carrots
• Salt and Pepper
• 2 tablespoons chopped fresh parsley

 

Directions:

 

1 Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

 

2 While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.

 

3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

 

Serves 4 to 6.

 

Betty Crocker the Cheating Way

So I had heard that you could bake cookies from cake mixes and thought hmmm....that would be a great easy way to make fresh cookies for the hubby, the hubby's shop, the holidays or even OYR when I don't have a lot of time on my hands. I did find out that it is something that you can do. I actually found the recipes on Betty Crockers website (http://www.bettycrocker.com/) and they have all different sorts of recipes you can use for all of their mixes I thought it was sorta neat.



Fudge Crinkles

Ingredients:

• 1 box Betty Crocker® SuperMoist® devil's food cake mix
• 1/2 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla
• Powdered sugar

Directions:

 

1. Heat oven to 350°F. In large bowl, stir dry cake mix, oil, eggs and vanilla, using spoon, until dough forms.

 

2. Shape dough into 1-inch balls. Roll balls in powdered sugar. On ungreased cookie sheet, place balls about 2 inches apart.

 

3. Bake 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store tightly covered.

 

What I did: I added a cup of mini chocolate chips to the batter and it was super yummy. Once they were cooled I used a white frosting and dyed it green for st. patty's day and made cookie sandwiches out of them. They were super good! and super sweet!

 

 

Snickerdoodles

Ingredients:

• 1 package Betty Crocker® SuperMoist® white cake mix
• 1/4 cup vegetable oil
• 2 eggs
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon

 Directions: 

 

1. Heat oven to 350°. Mix cake mix, oil and eggs in large bowl with spoon until dough forms (some dry mix will remain).

 

2. Shape dough into 1-inch balls. Mix sugar and cinnamon in small bowl. Roll balls in cinnamon-sugar mixture. Place about 2 inches apart on ungreased cookie sheet.

 

3. Bake 10 to 12 minutes or until set. Remove from cookie sheet to wire rack.

 

High Altitude (3500-6500 ft): No changes.

 

Cherry Swirl Brownies

Ingredients:

• 1 package (8 oz) cream cheese, softened
• 1/4 cup sugar
• 1/4 cup chopped well-drained maraschino cherries
• 1 teaspoon maraschino cherry juice
• 1 egg
• 1 box Betty Crocker® Ultimate Fudge brownie mix with Hershey's® Fudge Pouch and melt away mini chips
• Water, vegetable oil and eggs called for on brownie mix box

 Directions:

 

1. Heat oven to 350°F. Grease bottom of 8-inch or 9-inch square pan with shortening or cooking spray.

 

2. In medium bowl, beat cream cheese, sugar, cherries, cherry juice and 1 egg with spoon; set aside.

 

3. Make brownie batter as directed on box, using water, oil and eggs--except spread half of the batter in pan. Spread cream cheese mixture over batter. Spoon remaining batter on top; spread gently to cover.

 

4. Bake 39 to 49 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour, before cutting. Store covered in refrigerator.

 

Poker Night

So on Saturday night we had a poker night at our home and I may have gotten a bit carried away with the food (which isn't a shock since I always over cook). I did make a couple of dips that I have previously made and a new one. I also did some jalapeno poppers, salsa roll ups and chicken wings. I also had a burger recipe I wanted to try as well.

 

Everything came out super yummy so this is stuff we will more than likely make again and no the hubby didn't win. His friend and coworker Chris did. Woohoo Chris!

 

Enjoy!

Salsa Roll-Ups

 

What You Need!

• 
  
  4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
• 
  
  3 Tbsp. Thick 'N Chunky Salsa
• 
  
  4 flour tortillas (6 inch)
• 
  
  1/2 cup Mexican Style Shredded Four Cheese
• 
  
  1/4 tsp. chili powder

 

 Make It!

 

MIX cream cheese and salsa; spread onto tortillas. Top with remaining ingredients.

(I actually mixed in the chili powder with the cream cheese salsa mixture)

ROLL up tortillas tightly. Cut each crosswise into 5 slices.

 

I'm not a huge cream cheese fan and I actually really enjoyed these myself!

Buffalo Chicken Dip

Ingredients:

• 2 (8 ounce) packages cream cheese, softened
• 1 (10 ounce) can chicken, drained (or equivalent rotisserie or freshly-cooked, chopped chicken)
• 1 cup ranch dressing
• 3/4 cup red hot sauce
• shredded cheddar cheese, you decide how much
• Frito corn chips, scoops

Directions:

 

1. Beat cream cheese, ranch dressing, and red hot sauce.

2. Fold in shredded chicken.

3. Spread mixture into pie plate sprayed with Pam.

4. Bake at 350 degrees for 15 minutes.

5. Add cheddar to top and bake an additional 10-15 minutes.

6. Serve hot with Frito scoops.

**Ok a picture of this to me is not appetizing at all, but the hubby really likes it and apparently his co worker as well :)

Bacon Wrapped Jalapeno Peppers

 

Ingredients:

• 25 fresh jalapeno peppers
• 14-16 ounces cream cheese
• 2 cups shredded cheddar cheese
• 2 (16 ounce) packages bacon

Directions:

 

1. Cut stems off peppers, cut long ways

2. Remove seeds from peppers

3. Fill each pepper with cream cheese and top with cheddar cheese

4. Wrap ½ slice of bacon around each pepper half

5. Place on baking sheets and place in 450 degree oven for 10 to 15 minutes or until bacon is fully cooked

6. Remove and serve when cooled

 

Baked Buffalo Wings

 

Ingredients:

 

• 3/4 cup all-purpose flour

• 1/2 teaspoon cayenne pepper

• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 20 chicken wings
• 1/2 cup melted butter
• 1/2 cup hot pepper sauce (such as Frank's RedHot®)

 

Directions:

 

1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.

 

2. Preheat oven to 400 degrees F.

 

3. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

**These were not spicy enough for me but no one complained, so they might be made again in the future.

Juicy Hamburgers

**No pics because they came out deformed looking! LOL but they were yummy and I would suggest this recipe if you are going to make handmade patties :)

Ingredients:

• 2 lbs ground beef
• 1 egg, slightly beaten
• 1/2 (1 ounce) envelope dry onion soup mix
• 2 tablespoons fresh minced garlic (or use 1 teaspoon garlic powder)
• 1/4 cup dry breadcrumbs (or crushed soda cracker crumbs, more if needed) (optional)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon fresh ground black pepper
• 1 pinch cayenne pepper (optional, or use Tabasco sauce add in for some heat)

 

Directions:

 

1. In a bowl crumble the ground beef with clean hands.

 

2. Add in the dry soup mix, egg, garlic, breadcrumbs or crushed soda cracker crumbs, Worcestershire sauce and black pepper.

 

3. Using clean hands mix until combined, add in more breadcrumbs or cracker crumbs if needed to just hold the mixture together (do not overwork the meat or it will be tough).

 

4. Divide the ground beef into 6 equal patties (or make 8 small patties).

 

5. Using your large finger or the back of a small spoon make a shallow dent into the center of each patty (about 1-inch wide).

 

6. Place the patties onto a large plate or a small cookie sheet; cover with plastic wrap and refrigerate for a minimum of 6 hours or up to 24 hours to blend flavors.

 

7. Grill or pan fry the burgers as desired until cooked through (if desired sprinkle a small amount of seasoned salt on top while cooking the patties).

 

8. Serve burgers in toasted buns with choice of condiments.

 

9. TIPS FOR EXTRA JUICINESS; shape the hamburger into a ball, press 1 tablespoon cold butter into the middle then seal the meat around the ball then flatten into burger shapes ----or add in 2-4 tablespoons raw finely grated potato into the hamburger mixture then shape into patties, use no more than 4 tablespoons for 2 pounds of ground beef or the burgers will take on a meatloaf texture.

 

Caramel Oatmeal Bars

Caramel Oatmeal Bars
These in my opinion are so much better than the M&M bars below. The hubby said less chocolate but I think he's nuts! I will most likely make these again.

 

 

Ingredients:

Melt together in a sauce pan

• 32 unwrapped caramels
• 5 tablespoons evaporated milk

Mix together in a bowl

• 1 cup flour
• 1 cup oatmeal
• 3/4 cup brown sugar
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup butter or margarine

Add

• 2 cups chocolate chips

Directions:

1. Press half of oatmeal mixture into a 9 x 13 pan Bake at 350° for 10 to 15 minutes.
2. Remove from oven and sprinkle on enough chocolate chips to cover.
3. Then top with caramel mixture, then remaining oatmeal mixture.
4. Bake another 15-18 minutes.
5. Cool and cut.

Amazing Chicken Tortilla Soup

Amazing Chicken Tortilla Soup

Ingredients:

• 2 teaspoons olive oil
• 1 medium onion, chopped (I only used half an onion)
• 4 garlic cloves, minced
• 1 medium jalapeno pepper, chopped (I added an extra jalapeno)
• 1/2 medium green pepper
• 4 small boneless skinless chicken breasts
• 2 cups frozen corn
• 1/2 cup dry white wine or water (I used water)
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 4 (14 ounce) cans chicken broth (I used one carton so one can less)
• 2 (14 ounce) cans diced tomatoes
• 2 (8 ounce) cans tomato sauce
• Topping: 1 cup non-fat tortilla chips (optional) (we def mixed in some tortilla chips which gave it the tortilla flavor and was oh so good)

 Directions:

 

1. Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.

2. Add all the rest of the ingredients to the large pot and bring to a boil.

3. After about 15 minutes, remove the chicken breasts and shred.

4. (Two forks work well to pull the chicken apart!).

5. Return shredded chicken to the pot and simmer an additional 45 minutes.

6. Serve, topped with crushed tortilla chips if desired.

 

I absolutely loved this soup and will def make it again in cooler weather. I'm glad I added the extra jalapeno it added just enough extra spice and I honestly couldn't imagine adding the extra can of chicken broth it would have been way too thin, but over all super yum!

Chili Dog Casserole

Chili Dog Casserole
*Do you even need a picture to know what this looks like? And yes I seriously made this! The buns actually got kinda crunchy on the bottom which I liked. I have been trying to figure out how to make kid friendly meals and this one caught my eye and yes you can laugh (Jen I know you are already). I did follow this one exactly LOL pretty hard not too!

Ingredients:

• 8 hot dog buns
• 8 hot dogs
• 1 (15 ounce) can chili
• 1/2 cup chopped onion
• 2 tablespoons prepared mustard
• 2 cups shredded cheddar cheese

Directions:

1. Preheat oven to 350.
2. Lightly grease a 9x13 inch baking dish.
3. Tear up the hot dog buns and arrange the pieces in the bottom of the dish evenly.
4. Slice the hot dogs into bite size pieces and layer the pieces over the buns.
5. Pour the chili over the hot dogs, sprinkle with the chopped onion, then spread the mustard over the chili and the onion.
6. Top off with the cheese.
7. Bake in the preheated oven for 30 minutes.

Southwestern Stuffed Bell Peppers

Southwestern Stuffed Bell Peppers

Ingredients:

• 1 lb lean ground beef
• 1/4 cup chopped onion
• 1 (1 1/4 ounce) package taco seasoning mix
• 1 egg, beaten
• 2 cups cooked rice
• 4-6 bell peppers
• 1 (19 ounce) can diced tomatoes
• 1 (15-16 ounce) jar salsa
• shredded cheddar cheese
• sour cream

Directions:

1. Combine beef, onion, seasoning mix and egg in a large bowl.
2. Add rice and mix well.
3. Cut peppers in half lengthwise; remove seeds and membrane.
4. Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer.
5. Place peppers, cut side up, on top of the tomatoes.
6. Spoon beef mixture into peppers, mounding as necessary.
7. Top each pepper with salsa.
8. Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.
9. Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts- less than a minute, so watch carefully!
10. Serve with sour cream and additional salsa.

**These are what we would say are super yummy! These are def getting added to the we will make again list and I wouldn't be surprised if the hubby asked for them specifically. I think I found these on recipezaar.com which is a recipe website I absolutely love! I would highly recommend stuffed pepper fans to try these and if you don't these may change your mind!

Our Valentine's Day Meal

We didn't go out to a fancy Italian restuarant or any restuarant for that matter. We decided to stay in this Valentine's, so I made us dinner. It turned out amazing thanks to wonderful recipes I found online (and that my friend suggested). Here are the recipes for our amazing dinner! They are super simple and sometimes simple is the best! The hubby loved loved loved the dinner so that is always a plus!

Beer Bread

Ingredients:

• 3 cups flour (sifted)
• 3 teaspoons baking powder (omit if using Self-Rising Flour)
• 1 teaspoon salt (omit if using Self-Rising Flour)
• 1/4 cup sugar
• 1 (12 ounce) can beer
• 1/2 cup melted butter

Directions:

1. Preheat oven to 375 degrees.
2. Mix dry ingredients and beer.
3. Pour into a greased loaf pan.
4. Pour melted butter over mixture.
5. Bake 1 hour, remove from pan and cool for at least 15 minutes.

Crock Pot Roast

Ingredients:

• 1 beef roast, any kind
• 1 (1 1/4 ounce) package brown gravy mix, dry
• 1 (1 1/4 ounce) package dried Italian salad dressing mix
• 1 (1 1/4 ounce) package ranch dressing mix, dry
• 1/2 cup water

Directions:

1. Place beef roast in crock pot.
2. Mix the dried mixes together in a bowl and sprinkle over the roast.
3. Pour the water around the roast.
4. Cook on low for 7-9 hours.

For dessert I made these M & M bars and although they're good, they're not as good as the reviews said they were. I was a bit disappointed with them but the hubby said they were yummo! I prob won't make these again (look for the carmel bar recipe so much better)

M & M Dream Bars

Ingredients:

• 2 cups oatmeal
• 1 cup firmly packed brown sugar
• 1 1/2 cups all-purpose flour
• 1/2 cup coconut
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup melted butter
• 1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
• 1/2 cup peanut butter
• 1 cup M&Ms
• 1 cup chocolate chips

Directions:

1. Combine oatmeal, brown sugar, flour, coconut, baking soda, and salt; add melted butter and stir until moist (the mixture will be crumbly). Reserve 1 1/2 cups and press remaining crumbs into a greased 13X9-inch baking pan (I line the pan with non-stick foil.).

2. Bake 12 minutes at 375°F.

3. Combine milk and peanut butter; carefully spread over baked crust. Sprinkle on M&M's and chocolate chips. Sprinkle reserved crumbs over chocolate pieces and lightly press crumbs down.

4. Bake 20 minutes, or until golden brown. Cool completely before cutting.

Quick Chili

Quick Chili

Ingredients

1 pound lean ground beef
1 white onion, chopped
1 (15 ounce) can tomato sauce
2 cups water
1 (15 ounce) can ranch-style beans
1 (15 ounce) can kidney beans
1 (4 ounce) can chopped green chile peppers
2 tablespoons chili powder
1 tablespoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon Cajun seasoning

Directions

1.In a large pot, cook beef over medium heat until brown. Stir in onion and cook until onion is translucent. Stir in tomato sauce, water, ranch-style beans, kidney beans, chiles, chili powder, garlic powder, cumin and Cajun seasoning. Bring to a boil, then reduce heat and simmer 20 minutes.

This chili is super easy and is pretty good. I would recommend cooking it longer so that it thickens up otherwise its more like a soup. The hubby loved it and ate most of it.

Dips

Ok I love love love finding new dips for when we have people come over for football games, birthday parties, poker nights, and any other gathering we happen to have. Dips for some reason always turn out pretty well and they are super simple to put together!

Chili Cream Cheese Dip

Ingredients

1 (8 oz) package cream cheese
1 can of your choice chili (we like campbells firehouse chili)
1 cup shredded sharp cheddar cheese

Directions

1. In a microwave dish that is about 9 inches spread package of cream cheese evenly along the bottom.

2. Pour the can of chili over the cream cheese and spread evenly.

3. spread cheddar cheese over chili

4. when assembled you can heat in the microwave until the thoroughly warmed and the cheese is melted and serve.

Its great with tortilla chips, corn bread, or crackers. We just love this dip.


PHILLY Cheesy Pizza Dip

What You Need!

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup pizza sauce

1/2 cup KRAFT Shredded Mozzarella Cheese

2 Tbsp. KRAFT Grated Parmesan Cheese

2 Tbsp. each chopped red and green peppers

1 tsp. Italian seasoning

RITZ Crackers

Make It!

SPREAD cream cheese onto bottom of microwaveable 9-inch pie plate; cover with sauce. Top with layers of all remaining ingredients except crackers.

MICROWAVE on HIGH 2 min. or until heated through.

SERVE with crackers.

I didn't get to try this but the hubby took it to work and I got rave reviews and requests for the recipes so I'm going to say this is a must try!


5-Layer Mexican Dip

What You Need!

1 can (15-1/2 oz.) refried black beans

1 Tbsp. chili powder

1/2 tsp. ground cumin

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 cup KRAFT Shredded Cheddar Cheese

3 green onions, sliced

1/3 cup sliced black olives

1 tomato, chopped

Make It!

MIX beans, chili powder and cumin (I used 1 tablespoon taco seasoning instead); spread onto bottom of 9-inch pie plate.

TOP with layers of remaining ingredients.

REFRIGERATE several hours or until chilled. Serve with tortilla chips.

I added a layer of salsa, a layer of guacamole, and I bought presliced olives. Other than that I didn't do much else different. You could prob add more layers. I read one that had lettuce on top or you could do a layer of ground beef cooked in taco seasoning. I served it with chips and it got devoured :)

Pork Tenderloin Studded with Rosemary and Garlic

Pork Tenderloin Studded with Rosemary and Garlic

2 tablespoons finely chopped rosemary
4 garlic cloves minced
1 (1 lb) pork tenderloin, trimmed
1/2 teaspon salt
1/4 teaspoon black pepper
cooking spray

1. preheat 475
2. combine rosemary and garlic. make several 1/2 in. deep slits in pork; place about half rosemary mixture in slits. Rub prok with remaining rosemary mixture; sprinkle with salt and pepper. Place pork on cooke sheet coated with cooking spray.
3. bake at 475 for 20 min. or until meat thermometer registers 160 or to desired doneness. let stand 5 minutes and cut into 1/4 thick slices.

about four servings


The hubby didn't care for this at all, but he is not a big pork eater so that may have been the problem. I forget what sides I made but he preferred those over the pork.

Greek Chicken with Angel Hair Pasta

Greek Chicken with Angel Hair Pasta

1 pound uncooked angel hair pasta
1 tablespoon olive oil
4 (6 ounce) skinless, boneless chicken breast halved
2 cups chopped red onion (I think I used about a cup)
1 cup chopped yellow bell pepper
6 tablespoons lemon juice
1 teaspoon dried basil
1/2 dried oregano
2 (14.5 oz) cans diced tomatoes with basil garlic and oregano
3/4 cup (3 oz) feta cheese crumbled

1. cooke pasta according to package
2. heat oil in large nonstick skillet over medium high heat. Add chicken to pan; saute 3 min on each side. Add onion and next five ingredients; stire well. Cover, reduce heat, simmer 25 minutes or until chicken is done. Remove from heat; sprinkel with cheese. Serve with pasta.

Tacos al Carbon

Tacos al Carbon

Ingredients
cooking spray
1 1/2 cups thinly sliced red bell peppers (about 1 medium)
1 1/2 cups thinly sliced onion (about 1 medium) (I didn't use this cause I ran out LOL)
1 (1 lb) flank steak, trimmed and thinly sliced
1 tablespoon chili powder
1 tablespoon lime juice
2 1/2 teaspoons of olive oil
3/4 teaspoon salt
8 garlic cloves, minced (I used half as much)
8 (6 inch) corn tortillas
3 tablespoons chopped fresh cilantro (I used dried)
6 tablespoons fat free sour cream (I don't like this stuff so I don't use it LOL)

Directions
1. heat pan over medium-high heat; coat with cooking spray. Add bell pepper to pan; cook 4 minutes. Add onion; saute 10 min or until veggies are tender. place pepper mixture in large bowl; cover and keep warm.
2. add beef to pan; cook 7 min. or until desired doneness. add beef to pepper mixture in a large bowl. Add chili powder, lime juice, olive oil, salt and garlic to bowl; toss to coat.
3. heat tortillas. spoon steak mixture evenly over tortillas. top each taco with cilantro and sour cream

Makes about four servings

Pizza Pasta Casserole

Pizza Casserole

Ingredients

2 cups uncooked egg noodles
1/2 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup sliced pepperoni sausage
16 ounces pizza sauce
4 tablespoons milk
1 cup shredded mozzarella cheese

Directions

1.Preheat oven to 350 degrees F (175 degrees C).
2.Cook noodles according to package directions.
3.In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.
4.Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

This was pretty yummy. I followed the recipe exactly although I would add a bit more sauce. I think next time I might even add some mushrooms. Well any pizza topping would be good!

The Neglected Blog

I have been neglecting all my blogs but this one by far is the most neglected. I have tried a few new recipes lately and some have been super yum and some not so yum, but I figured I'd post them and let you determine which are the best of the best!

Sicilian Sausage & Peppers Rigatoni

What You Need!

1 lb. turkey Italian sausage links, cut into 1/2-inch-thick slices

2 large green peppers, cut into strips

3 cups rigatoni, uncooked

1 jar (24 oz.) chunky spaghetti sauce

1 cup KRAFT Shredded Italian* Mozzarella-Parmesan Cheese Blend

Make It!

HEAT oven to 375°F.

PLACE sausage and peppers in 13x9-inch baking dish sprayed with cooking spray.

BAKE 15 to 20 min. or until sausage is done. Meanwhile, cook pasta as directed on package.

DRAIN pasta. Add to baking dish with spaghetti sauce; stir. Bake 15 to 20 min. or until heated through. Top with cheese; bake 2 to 3 min. or until melted.

I followed this recipe exactly. I wasn't too crazy about it but the hubby did and he took it to work and the guys loved it there as well too. I guess this is def a man dish!

Super Easy Cereal Bars



INGREDIENTS:


*1/2 cup peanut butter
*1/2 cup sugar
*1/2 cup honey
*3 cups Cheerios cereal
*1/2 cup chocolate chips (optional)
*1/2 cup salted peanuts (optional)

DIRECTIONS:

1.) In a small sauce pan, bring the honey & sugar to a boil over med heat. As soon as the sugar is dissolved remove from heat.

2.) Stir in the peanut butter until well blended.

3.) In a separate bowl, combine Cheerios, peanuts & chocolate chips.

4.) Pour the peanut butter & honey mixture over the cereal mixture… Stir until well coated.

5.) Spread into a buttered 9×9 pan

6.) Let cool, cut into squares and enjoy!

Another thing I didn't care, but the boys I sit for get wic and lots of peanut butter and cheerios. I was looking for a way to use the cereal without it going to stale because its a giant box and they don't eat enough of it by the time the next box comes, so I figured cereal bars would be super fun. Although I didn't care for the cereal bars that much the kids just LOVED them. I actually doubled this recipe and put it in a 13 x 9 pan and it was great. I made them again and added chocolate the second time (semi sweet chocolate chips).

I have a few more to add, but I'll do it in another post. Hope you enjoy these two so far!