Turtle Cake

This is another recipe from Viv at heartspunimagery.typepad.com, so I can't take the credit. We were having a potluck at work tonight and I decided at the last minute to make this cake only because Stephen had to run to the store so I had him pick up the caramels. It was a HUGE HIT!! For step by step pictures, visit Viviana's site.

1 box German Chocolate Cake mix
1 pkg (14 oz.) caramels
3/4 stick of margarine/butter
small can of evaporated milk
chopped pecans
chocolate chips

Make the cake as directed and pour half of the mix in a 13x9 inch pan and bake at 350 for 15 minutes. While that is in the oven, melt the caramels, butter and evaporated milk over low heat. Pour caramel over the cooked cake, along with other half of the mix. Top with chocolate chips and pecans and put back in the oven for 30 minutes. I suggest eating this while it's still warm.....VERY GOOD!

Cinnamon Toast Crunch Treats

Everyone loves Rice Krispy Treats, but one day I saw somewhere to try the same recipe for Cinnamon Toast Crunch. We are hooked!!!

1/4 cup Butter
1 bag mini marshmallows
5 cups cinnamon toast crunch (I think that's the right amount)

No directions needed.....if you know how to make rice krispy treats, you know how to make these.

Cake Balls

Best Things Ever!!!! I know people have heard of these and I love experimenting with different cake mixes. I've only done a few flavors, but I can't wait to experiment with others.

Baked cake of your choice
Icing to compliment the cake
Candy melts or Chocolate bark for dipping

Bake the cake, and when done crumble the cake and mix in the icing. Roll into balls and freeze for several hours or over night. Dip in chocolate.

Some flavors I've tried:

Chocolate Cake with Chocolate Icing
French Vanilla Cake with Buttercream Icing
White Cake with Vanilla Icing
German Chocolate Cake with Coconut Pecan Icing

Some I'll try soon:
Red Velvet with Buttercream or Cream Cheese Icing
Funfetti with the Funfetti Icing

Hmmmm.....the possibilities!

Chicken Tamale Casserole

I got this in an email from a friend, and I can't wait to try it. From myrecipes.com


1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream

Preparation
1. Preheat oven to 400°.

2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Luby's Broccoli and Cheese Soup

A friend of mine gave me this recipe, and next time I make it I'm going to have to cut it in half. I've made it once, and half of it is still in my freezer. It was very good though....

8 cups chicken broth
1 can condensed cream of celery soup (I used 98% ff)
3/4 cup chopped onion
3/4 cup chopped celery
2 cups milk (again I used ff)
1/4 cup cornstarch
1/4 cup water
3 cups cooked broccoli florets
3 cups (1 lb) velvetta 2%

in large pot combine, broth, soup, onion, celery. Bring to a boil, reduce heat and simmer for 20 minutes. Add milk and bring to a boil.

in a small bowl mix cornstarch and water until cornstarch is completely dissolved. Gradually whisk cornstarch mixture into boiling soup. Reduce heat and simmer for 5 minutes. Add Broccoli and cheese, stirring until cheese is melted.

Apple Sauce

I haven't tried this yet, but I'm sure I'd like it. I actually like applesauce, and I know Noah would like it.


Adapted from A Year of Crockpotting


4 large apples, skinned & cored
1 lemon, juiced
1/2 tsp cinnamon
1 tsp vanilla
1 t brown sugar
1/4 c. water


Skin, core, and cut your apples into slices. Place pieces into crockpot. Add the juice from the lemon, and the water. Pour in the vanilla and add cinnamon and brown sugar. Cover and cook on low for 4-6 hours (of high for 2-3 hours). When the apples are super tender, mash with a potato masher or large fork.

Broiled Tilapia Parmesan

I don't eat fish often, and the only kind I cook it at home it's tilapia. I don't like a strong fish taste, so I don't eat alot of seafood period. I've never had a good recipe for it, but I found this one on allrecipes.com and Stephen made it tonight while I was walking. Really good!


1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Cabbage Tortellini

Let me first say that this is not my recipe. My photographer friend Viviana has started adding recipes to her blog. I wanted to try this recipe, but was a little scared at first. I've only had cabbage at one place, Luby's. And it's usually cooked up with bacon and grease....all the fattening stuff. When I told Stephen about this recipe, he told me he didn't like cabbage. But I told him we were both going to try this recipe to see if we really liked cabbage. He ate it, and he actually liked it. He said it wasn't a top 5 recipe, but he'd eat it again. I was also pleasantly suprised. I made it a little healthier by using whole wheat tortellini and smoked turkey sausage. For pictures of step by step instructions, visit Vivi's site at www.heartspunimagery.typepad.com and click on the recipe button on the right hand side. It's all the way at the bottom, since it was the first recipe she posted.


1 onion (I used frozen onions)
1 head of cabbage
1 package of cheese tortellini
1 can of Rotel
1 pkg. of smoked sausage

Heat up a little olive oil in the pan and dump in the diced onion. Cover and let the onion wilt a little bit. While the onion is cooking, slice up the head of cabbage and put in the pan with the onion, and add about 1/3 cup of water. Cover and let cook for about 10 minutes or so. While your cabbage and onion are cooking up cut up your smoked sausage. Add the sausage and rotel to your pan and cover it. Cook the tortellini and when it's done add to the rest of the mix. Add some grated parmesan and enjoy!

Mexican Corn Bread

I got this recipe from a girl at work. It's simple and easy....just the way I like my recipes.

1 box jiffy corn muffin mix (plus milk and egg per mix)
1/2 can cream style corn
1 lb ground beef/turkey
1 pkg shredded cheese
1 packet taco seasoning
onion and jalapeno

Brown ground beef. In another pan saute` 1/2 onion and jalapenos to taste. (I skipped this step) Add onions and jalapenos to meat mixture. Add taco seasoning to meat mixture. Prepare jiffy cornbread according to box, adding corn to mix. Pour 1/2 of mix in a 9x9 pan. Spoon beef mix over top or cornbread mix. Sprinkle 1/2-3/4cheese over beef mixture. Pour other half of cornbread mixture over beef mixture. Bake according to cornbread box. Sprinkle rest of cheese on top when done.