Chili

Easiest.Chili.Ever! and soooo good. I've made it a couple of different ways, and this last time was my favorite.

1 pound ground beef/turkey
1 small can tomato sauce
1 can ranch style pinto beans with jalepenos
1 can diced tomatoes (or rotel if you like the spice)
1 package Lawry's Chili seasoning

When I first started making this, I wanted the spice so I used the pinto beans with jalepenos and rotel tomatoes. Then I tried to make it with no spice at all (kid friendly) and just used regular pinto beans and diced tomatoes and I didn't think it was nearly as good. This last time I made it I used the beans with jalepenos, regualr petite diced tomatoes, and I just grabbed a can of tomato sauce and didn't look at the can until after I poured it in. I noticed it was hot mexican seasonings....and I just went with it. It turned out the best. Just the right amount of spice!

Chicken Tortilla Soup

I love soup and I can across this recipe that I can't wait to try. I'll update once I've tried it.


Ingredients:
2 skinless chicken breasts frozen
1 10 oz package frozen corn
1 10 oz package frozen chopped onion
2 garlic cloves, pressed
24 oz chicken broth (I used two 14.5 oz cans)
10 oz tomato sauce
10 oz diced tomatoes with green chiles
2 tsp ground cumin
1 tsp chili powder
sprinkle of dried cilantro
1 bay leaf
Salt & Pepper

Directions:
Combine all ingredients in a slow cooker and cook on low heat for 6-8 hours. Shred chicken before serving.

French Dip Roast in the crockpot

I love roast, but I came across this recipe and wanted to try something new. And this is the way I want to eat roast from now on. It was so good. I normally don't eat leftover roast...and I ate the leftovers! Found this on DisforDinner.blogspot.com


* 1 large onion, sliced ~ I used 1 cup frozen diced onions
* 1 beef bottom round roast (I prefer chuck roast)
* 1/2 cup water (I think I just followed the direction on the package and added more water)
* 1 package au jus gravy mix
* pepper to taste

* French bread or rolls ~ we actually used the King's Hawaiian rolls since I made this after thanksgiving and we had some leftover.....YUMMY!!!!

DIRECTIONS

Cook on high for 5-6 hours or on low for 10-12 hour, until very tender.
Remove meat from liquid and let stand 5 minutes for juices to settle.
Slice thinly and make sandwiches on French bread using meat and onions.
Serve broth for dipping.

Chocolate Chip Cookie Dough Dip or Chocolate Chip Cheeseball

I made this before for a party I had and it was so good, and very sweet. I served it with graham cracker sticks, I'm not sure if they still make them. But Nilla wafers would be good too. I'm not sure if this is the same one I used, but very similar.

Ingredients:
- 1/2 cup (1 stick) butter (I used I Can't Believe It's Not Butter Light)
- 1/3 cup brown sugar
- 1 tsp. vanilla extra
- 1 (8 oz.) package cream cheese, softened (I used light cream cheese)
- 1/2 cup confectioner's sugar
- 3/4 cup mini semi-sweet chocolate chips

Directions:
1. In a small sauce pan, melt butter and brown sugar over medium heat. Stir continuously until the brown sugar dissolves.

2. Remove from heat and whisk in vanilla extract. Set aside to cool.

3. Beat the softened cream cheese and confectioner's sugar for 1 minute.

4. Slowly beat in the cooled butter/brown sugar mixture. Beat for an additional minute.

5. Stir in the chocolate chips.

6. Pour mixture into serving bowl and refrigerate. (Note: The mixture will be very liquid-like at first. Refrigeration is necessary to make it a better consistency. If you are running short on time, you can also throw the mixture into the freezer for a little bit.)

7. Garnish with additional chips (optional). (I used a spoon to scoop and position extra chips on the top of the dip. This is what my aunt did and I think it makes for better presentation.)

Serve with vanilla wafers or graham crackers.

(Another note: After refrigeration for an extended period of time, your dip will be very solid and un-dippable--your wafers or graham crackers will break! To achieve the best consistency, remove from the refrigerator 15-30 minutes prior to serving.)

M&M Cookies

Makes approximately 15-18 large cookies

Ingredients:
- 2 cups + 2 tbsp. (10 5/8 oz.) unbleached all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 12 tbsp. (1 1/2 sticks) unsalted butter, melted and cooled until warm
- 1 cup packed (7 oz.) light or dark brown sugar
- 1/2 cup (3 1/2 oz.) granulated sugar
- 1 large egg + 1 egg yolk
- 1 tbsp. vanilla extract
- 1 - 1 1/2 cups plain M&Ms

Directions:
1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

4. Roll a scant 1/4 cup of the dough (since I weighed the dough, I did 2.2 oz. per cookie) into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a metal spatula.

Iced Pumpkin Cookies

I wanted to save this recipe to make for next fall.
(Source: Allrecipes.com)

Ingredients:
- 2 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1/2 tsp. salt
- 1/2 cup (8 tbsp.) butter, softened
- 1 1/2 cups white sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 tsp. vanilla extract

- 2 cups confectioners' sugar
- 3 tbsp. milk
- 1 tbsp. melted butter
- 1 tsp. vanilla extract

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Cupcake Bites

From bakerella.blogspot.com


Easy Cupcake Bites
1 box cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (or candy melts for cupcake bottom)
Colored Candy Melts (for cupcake top)
Candy Cup Mold
Sprinkles and m&ms for decoration

After cake is cooked and cooled completely, crumble into large bowl. (The texture should be fine/fluffy)
Using the back of a large spoon, mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
Roll mixture into quarter size balls (make sure they are smaller in diameter than that of your candy mold) and lay on wax paper covered cookie sheet.
Chill in the freezer for a few minutes, until they are slightly firm, not frozen.
Melt chocolate bark and candy melts in microwave per directions on package.
Using a spoon or squeeze bottle, fill each mold cavity with a small amount of chocolate. Sorry, I didn't think to measure how much. But as soon as you fill the cavity, go ahead and place one of your rolled balls into it. Carefully push it down until the force causes the chocolate to push up and fill in around the sides of the ball. You may have to experiment with a couple to get the right amount. Stop pushing once the chocolate reaches the top edge.
Place the mold tray filled with cupcakes in the freezer for just a few minutes to let the chocolate set. Remove and then gently pull up on the cake ball top to release from candy mold.
Now, holding the bottom of the cupcake, dip the top in another color of melted chocolate.
Decorate.
And, probably impress your friends and family.

Chewy Reese's Pieces Cookies

Another one for Stephen....from www.heatherdrive.blogspot.com

Makes approximately 15-18 large cookies

Ingredients:
- 2 cups + 2 tbsp. (10 5/8 oz.) unbleached all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 12 tbsp. (1 1/2 sticks) unsalted butter, melted and cooled until warm
- 1 cup packed (7 oz.) light or dark brown sugar
- 1/2 cup (3 1/2 oz.) granulated sugar
- 1 large egg + 1 egg yolk
- 1 tbsp. vanilla extract
- 1 - 1 1/2 cups plain M&Ms

Directions:
1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the Reese's Pieces to taste.

4. Roll a scant 1/4 cup of the dough (since I weighed the dough, I did 2.2 oz. per cookie) into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a metal spatula.

Peanut Butter Temptations (aka Peanut Butter Cup Cookies)

I haven't made these, but they look good. Just a recipe I want to have on hand to make Stephen sometime. From www.heatherdrive.blogspot.com; also hersheys.com

Ingredients:
- 1/2 cup butter or margarine, softened (I actually used I Can't Believe It's Not Butter Light, and it worked out just fine for these. I don't usually substitute it for real butter, but did this time.)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup creamy peanut butter
- 1 egg
- 1 tsp. vanilla extract
- 1 1/4 cup all-purpose flour
- 1 tsp. baking soda
- a pinch of salt, or a little more if you used unsalted butter
- 2 bags Reese's Peanut Butter Cup Miniatures (you'll likely have some leftovers)


Directions:
1. Combine butter and sugars in mixing bowl. Beat with mixer until light and fluffy.


2. Add peanut butter, egg, and vanilla. Mix until combined well.


3. Add the dry ingredients (flour, baking soda, and salt). Mix on low speed at first, then medium speed for a minute or so (or until combined). Batter will be fairly loose. Chill batter for at least two hours. (Remember to put the peanut butter cups in the fridge, too!)


4. Preheat oven to 350 degrees.


5. Bring dough out of the refrigerator. Using a tablespoon or a cookie scoop, scoop one level tablespoon of dough into each cup of a mini muffin pan.

6. With the pads of your fingers (or thumb), make an indent in the center of each cookie.

7. Bake for 6-7 minutes, or until the cookies get slightly brown around the edges. During baking, remove peanut butter cups from the refrigerator and unwrap.


8. When the timer goes off, remove pans from the oven. The cookies will have puffed up. Push a peanut butter cup down into the center of each cookie. Cookie edges should be even or above the top of the peanut butter cup.


9. Place pans back in the oven and bake for an additional 45 seconds - 1 minute (no longer!). Remove and cool on wire racks for quite a while. The chocolate takes forever to reset. If you rush it, you will smoosh the cookies, or they will fall apart.


Once the peanut butter cookie part is stable (cooled), you can remove the cookies to a cookie sheet to finish cooling, and move on to the next batch!


Makes about 4 dozen cookies.

Snickers Cookies

from www.heatherdrive.blogspot.com

Ingredients:
- 2 sticks butter or margarine, softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 2 eggs
- 1 tsp. vanilla extract
- 3 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 bags Snickers miniatures
- chocolate candy melts, for drizzling
- powdered sugar, for sprinkling

Directions:
1. Using a mixer, combine the butter and sugars until light and fluffy. Add peanut butter and mix until combined.

2. Slowly add eggs and vanilla until thoroughly combined. Gradually add dry ingredients to the mixture.

3. Cover and chill dough for at least 2-3 hours.

4. Preheat oven to 325 degrees. Unwrap all Snickers.

5. Remove dough from refrigerator. Using a tablespoon, measure out a round tablespoon of dough. Put piece of dough on your work surface and flatten with the palm of your hand. Place a Snickers miniature in the center of each piece of dough. Wrap edges of dough around the Snickers, then roll dough between your hands to form a ball.

6. . Place on greased cookie sheet, about 2 inches apart. Bake for 10-12 minutes. (Baking time and temperature may need to be adjusted if using bigger pieces of dough. For me, the perfect amount of baking time was about 15 minutes.)

7. Let cookies cool on wax paper or wire racks.

8. Drizzle cookies with melted chocolate. Once chocolate dries, sprinkle powdered sugar over cookies.

Thick & Chewy Chocolate Chip Cookies

From the blog www.heatherdrive.blospot.com

Makes approximately 18 large cookies

These oversized cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on melted butter and an extra egg yolk to keep their texture soft. These cookies are best served warm from the oven but will retain their texture even when cooled. To ensure the proper texture, cool the cookies on the baking sheet. Oversized baking sheets allow you to get all the dough into the oven at one time. If you’re using smaller baking sheets, put fewer cookies on each sheet and bake them in batches.

Ingredients:

- 2 cups + 2 tbsp. (10 5/8 oz.) unbleached all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 12 tbsp. (1 1/2 sticks) unsalted butter, cooled until warm
- 1 cup packed (7 oz.) light or dark brown sugar
- 1/2 cup (3 1/2 oz.) granulated sugar
- 1 large egg + 1 egg yolk
- 2 tsp. vanilla extract
- 1 - 1 1/2 cups semisweet chocolate chips

Directions:

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

4. Roll a scant 1/4 cup of the dough (since I weighed the dough, I did 2.2 oz. per cookie) into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.

Lasagna

Another recipe from Stephaniecooks.blogspot.com. I've never made lasagna from scratch. Although I always get lasagna when we eat out at any italian restraunt, I always just buy Stouffers when I want it at home. Well, never again. I first tried this and it was delicious! The 2nd time I tried it I used a different sauce (the light kind....I wouldn't recommend it) and it tasted bland. So the next time I make this I am going to try her sauce in the previous post.


Ingredients:
1 box of lasagna
15 oz. ricotta cheese
2 cups of shredded mozzarella cheese
1 egg
1 jar (or equivalent amount) of sauce

Directions:
Preheat oven to 350
Cook noodles according to package, drain
In a small bowl, beat the egg and the ricotta cheese together until smooth.
Spray a 9x13 pan with cooking spray. Pour some sauce on the bottom of the pan until the bottom is lightly coated.
Lay 3 noodles across the bottom of the pan- top with 1/2 cup ricotta cheese- spread evenly
Sprinkle with mozzarella cheese.
Top with a layer of sauce.
Repeat layering until the ingredients are complete.
Bake for 40 minutes or until hot in the center.

Basic Tomato Sauce

I've never made my own pasta sauce, and I found this one on
http://stephaniecooks.blogspot.com/ and I want to try it soon!

Ingredients:
2 Tablespoons olive oil

1 tablespoon of onion powder (or 1 small sweet onion, chopped)
6 cloves garlic, crushed
2 28-oz. cans of crushed tomatoes

2.5 teaspoons dried parsley

1/2 teaspoon dried basil


2 teaspoons salt

2 Tablespoons sugar
Red pepper flakes (if you want it hot)

Directions:
1. Saute onion and garlic in olive oil over medium-low heat until onion is tender.
2. Add crushed tomatoes, parsley, basil, salt, and sugar.
3. Stir and lower heat to a slow simmer.
4. Allow to simmer for 2-3 hours at a minimum. About 1 hour before done simmering add the red pepper flakes.

Truffle Pie

I made this pie for the first time over thanksgiving, and it was yummy! This has become one of Stephen's and maybe my favorite pies!






Truffle Filling
2/3 cup heavy cream
6 ounces bittersweet chocolate chips
1 9-inch prepared graham cracker crust

Whipped Chocolate Filling
6 ounces bittersweet chocolate chips
1 1/2 cups heavy cream
1/2 teaspoon vanilla

Whipped Cream Topping
1 cup heavy cream
1/4 cup confectioners' (powdered) sugar

Garnish
1 1/2 ounces milk chocolate
1 1/2 ounces white chocolate
1 1/2 ounces semisweet or dark chocolate


Directions:
1. For the truffle filling, in a saucepan, bring 2?3 cup cream to a simmer. Place the 6 ounces chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared piecrust. Freeze for 20 minutes.

2. Meanwhile, for the whipped chocolate filling, in a double boiler or a microwave set on low power, heat the 6 ounces chocolate chips with 1?2 cup of the cream until the chocolate is just melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the remaining 1 cup cream until thick. Add the chocolate mixture and the vanilla and beat until soft peaks form (tips curl). Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate overnight.

3. Just before serving, for the topping, beat 1 cup cream on medium speed of an electric mixer until it begins to thicken. Add confectioners' sugar and whip until stiff peaks form (tips stand straight). Spread the whipped cream over the top of the pie. Using a grater or vegetable peeler, make pieces or shavings of milk chocolate, white chocolate, and semisweet or dark chocolate. Garnish pie with chocolate pieces. Serve immediately.

Makes 8 servings

Calzones

I haven't made these yet, and I don't know how well we'll be able to eat them since we had surgery, but they look good!





Ingredients
1 pound cooked Seasoned Ground Beef
1 cup shredded Mozzarella cheese
¼ cup ricotta cheese
1 large egg
1 cup 30-Minute Marinara
1 package (13 ounces) refrigerated pizza dough

Preparation
1. Mix beef and cheeses in medium bowl. Stir in egg and Marinara. Set aside.
2. Divide dough into 4 equal pieces. Roll out each piece on lightly floured surface to 7-inch round. Spoon an equal portion of beef mixture on each round, leaving 1-inch border. Fold dough over to make a semicircle. Pinch edges together and fold over to seal tightly. Place on nonstick baking sheet.
3. Bake in preheated 425ºF oven 20 minutes or until slightly puffed and golden brown.

Prep Time: 10 minutes
Cook Time: 20 minutes

30-Minute Marinara

Ingredients
1/4 cup olive oil
1 ½ teaspoons California Style® Wet Garlic
3 cans (28 ounces each) crushed tomatoes
1 tablespoon Basil Leaves
1 tablespoon Oregano Leaves
½ teaspoon Crushed Red Pepper
1 tablespoon sugar
2 teaspoons salt
1 teaspoon Ground Black Pepper

Preparation
1. Heat olive oil in large pot or Dutch oven over medium heat. Add Wet Garlic and sauté 2 minutes. Add tomatoes, Basil Leaves, Oregano Leaves and Crushed Red Pepper. Bring to a simmer. Add sugar, salt and Ground Black Pepper.
2. Simmer 15 minutes or until flavors have blended. (The sauce should remain vibrant red. If it is cooked too long, color will deepen and the tomatoes will become more acidic.)
Makes:5 quarts

Makes: 4 servings

Chock-Full of Chocolate Chip Cookies

I made these and OMG they are so good! I didn't even add all the chcolate chips because even I, a chocolate lover, thought it was too much. They are really good though.



Baking: 350° F. for about 15 minutes per batch

Ingredients
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup packed light brown sugar
6 tablespoons granulated sugar
1 large egg
1 teaspoons vanilla extract
4 cups (24 ounces) semisweet chocolate chips

Position a rack in the middle of the oven. Preheat the oven to 350° F. Line 2 baking sheets with parchment paper.

Sift the flour, baking soda, and salt into a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar, and granulated sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and vanilla and mix until blended, about 1 minute.

The mixture may look slightly curdled. On low speed, add the flour mixture, mixing just until it is incorporated. Mix in the chocolate chips until evenly distributed.

Use a tablespoon to drop heaping spoonfuls of dough (about 3 level tablespoons each) onto the prepared baking sheets, spacing the cookies 3 inches apart.

Bake the cookies one sheet at a time until the edges are lightly browned and the centers are golden, about 15 minutes. Cool the cookies on the baking sheets for 10 minutes. The cookies will flatten slightly as they cool. Use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

The cookies can be stored in a tightly covered container at room temperature for up to 3 days.

Choices Bittersweet or milk chocolate chips can be substituted for the semisweet chips.

Makes 27 cookies

Oatmeal Cranberry White Chocolate Chunk Cookies

Oatmeal Cranberry White Chocolate Chunk Cookies
Ingredients
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Sweetened Dried Cranberries
2/3 cup white chocolate chunks or chips

Preparation
Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes: Approximately 2 1/2 dozen cookies

Twice baked Potatoes

Found on http://stephaniecooks.blogspot.com/. I haven't made these yet, but I want to


Ingredients:
3 Russet potatoes
6 slices of center cut bacon, cooked and crumbled
1-2 tablespoons of cream cheese
1 tablespoon of butter
1/2 cup of shredded, sharp cheddar cheese
1/4 cup of milk

Directions:
1- Using a fork, stab the potatoes a few times. Place them in the microwave and cook until complete.
2- Allow to cool. Scoop out the inside of the potatoes. Place the potato you remove into a bowl.
3- Add the milk, butter, and cream cheese. Beat until well combined. Add more milk if they are to thick.
4- Stir in the cheddar cheese and bacon.
5- Spoon the mixture back in to the potato shells.
6- Bake in 350 degree oven for about 20 minutes or until done.

Spinach-Stuffed Pasta Shells

Update: We tried it and it was decent. I made more than 12 shells, and next time I'll use less spinach and more cheese! Otherwise, they turned out pretty good...something different!


This is a recipe from http://kickinkitch.blogspot.com/ that I haven't tried yet, but I want to.....I'm trying to branch out a little!


Ingredients:
12 dried jumbo shell macaroni
1 10-ounce package frozen chopped spinach, thawed
2 eggs
1 8-ounce package shredded Italian cheese blend (2 cups)
1 cup ricotta cheese
1 26- to 32-ounce jar pasta sauce

Directions:


Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, drain thawed spinach well, pressing out excess liquid.

For filling, in a medium bowl beat eggs. Stir in spinach, 1-1/2 cups of the Italian cheese blend, and the ricotta cheese. Spoon 2 rounded tablespoons of the filling into each jumbo shell. Place shells in 2-quart square baking dish. Pour pasta sauce over shells.

Cover and bake in a 350 degree F oven about 40 minutes or until heated through. Sprinkle with remaining 1/2 cup Italian cheese blend before serving.

Oreo Truffles

OMG...these are addicting!

1 package oreos (for christmas I used the regular ones and the mint ones)
1 block of cream cheese
dipping chocolate (I used white chocolate bark)

Put oreos in a food processor until finely ground. Add soft cream cheese and mix. Shape into balls and put in freezer for at least 1 hour or until firm. Melt chocolate and dip balls and place on wax paper.

I also tried this with nutter butters (Stephen LOVES anything peanut butter and chocolate) I dipped them in regular chocolate bark. I also want to try them with chips ahoy cookies too.

Sweet and Sour Chicken

I found this recipe on deliciousmeliscious.com

Chicken:
3-4 boneless, skinless chicken breasts (I used 4 small chicken breasts)
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Directions:
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish.

Mix sauce ingredients (below) together and pour over chicken. (I always double this recipe because I like the extra sauce)

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic powder

Directions:
Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stove top. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.

Pumpkin Dump Cake

I got the recipe from a girl on thenest.com. I never thought I was much of a pumpkin kind of girl...but this is YUMMY!!!!

1 can pumpkin
1 lg can evaporated milk
3 eggs
1 cup sugar
4 tsp pumpkin pie spice
1 box yellow cake mix
3/4 c butter, melted
chopped walnuts (optional)

Mix together pumpkin, milk, eggs, sugar and spice in a bowl. Pour in a greased 13x9 inch pan. Pour cake mix on top and the pour melted butter on top of cake mix. Top with walnuts. Bake at 350 for 45 min-1 hr, or until a toothpick comes out clean.

White Chocolate and Cranberry Cookies

About a month ago, Stephen and I stayed at a hotel and they had cookies and milk from 8pm-10pm. While we were waiting on some chocolate chip cookies, they had some white chocolate cranberry cookies. I tried one and I loved them! I've been wanting to bake so I found a recipe. I changed a few things, I used 1 1/2 tsp of vanilla instead of brandy. And I also used splenda and splenda brown sugar instead of the regular sugar and brown sugar.


INGREDIENTS:
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tablespoon brandy
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup dried cranberries



DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

Creamy Chicken Cassarole

This recipe came from Southern Living

3 C chopped cooked Chicken (I use canned chicken...I'm all about making it easy)
1 Can Cream of Chicken soup
1 8 oz carton of sour cream
1 1/2 c crushed ritz crackers
1/4 c butter

Combine first 4 ingredients and spoon into a 9x9 pan. Combine crush crackers and butter and sprinkle over chicken mixture. Bake at 350 for 30 minutes.

Crispy Parmesan Chicken Strips from Pampered Chef

I found this recipe in a coworkers Pampered Chef Cookbook and ordered the cooking stone because I wanted to cook these.

1 1/2 cups seasoned croutons, crushed
1 1/2 oz (1/3 c)fresh parmesan cheese
1 tsp dried parsley
1/4 tsp garlic salt
2 egg whites
1 tbsp water
1 pound boneless skinless chicken strips

Preheat oven to 450. Crush croutons and place in a bowl with cheese, parsley, and garlic salt. Whisk together egg whites amd water. Dip chicken in egg mixture and then crouton mixture and place on pampered chef stone. Bake 14-16 minutes or until chicken is done. Serve with Ranch dressing.

Chicken Pasta Salad

Cooked Garden Pasta Spirals
Cooked Chicken (I use the canned chicken, the large can)
Shredded Carrots (I buy the pre-shredded)
Chopped Broccoli
House Dressing
Shredded Cheese
Cooked Bacon Pieces (1 package of bacon per package of pasta)


House Dressing:
For 1 package of pasta:
12 oz Heavy Mayo (NO MIRICLE WHIP!!)
1/4 Cup Red Wine Vinegar
1/2 Cup Sugar


Cook the pasta and add the carrots, broccoli and chicken. There is no right or wrong amount...I use 1 can of Chicken and 1 bag of pasta...just add the broccoli and carrots the way you like it. Add about half dressing and mix thouroghly and refrigerate. ( I refrigerate pasta and leftover dressing for several hours before serving) Before serving, pour remaining dressing and mix. Top with shredded cheese and bacon and serve!

Magic Cookie Bars

There is another recipe for Magic Cookie bars I grew up on, so I have to label these as Nicole's Magic Cookie Bars. Nicole is my sister-in-law from Pennsylvania, and when her and my brother came down one time she made these. I HAD to have the recipe and have made them ever since. Everytime I need to bring something for a potluck, or even if we have company over at the house, I make these.

Magic Cookie Bars

1 box Yellow cake mix (I use Duncan Hines Butter Recipe Yellow)
1/3 cup oil
1/3 cup milk
1 egg
1 bag chocolate chips (her recipe just says 1/2 bag of chocolate chips, but I love chocolate so I use the whole bag. It seems like alot when you pour them in, but it's really not)

Preheat oven to 350 and spray a 9x13 pan. Mix everything and pour into pan, batter will be thick. Bake at 350 for 25-30 minutes or until golden brown on top. Once cooled cut into squares and enjoy!

I've tried mixing it up and using Chocolate cake mix with different flavor chips, but's they are not as good. There is something about the yellow cake mix that makes them so good!