Christmas Eggnog PoundCake

1 cup butter
1 cup shortening
3 cup all-purpose flour 
3 cup sugar
1 cup flaked coconut (optional)
1 cup eggnog
6 eggs
1 tsp. lemon extract
1 tsp. vanilla extract
1 tsp. coconut extract

Preheat oven to 325 degrees.

In a large bowl cream the butter and the shortening until well blended. Gradually add in the sugar, mixing as you go so you don’t get big clumps. Beat in the eggs one at a time making sure each egg is completely mixed in before you add the next egg.  Slowly add the flour a few spoonfulls at a time, alternating with the eggnog until well blended. Mix in the extracts, and spoon in the flaked coconut.

Pour batter into a greased and floured 10-inch pan. Bake at 325 degrees for 1 1/2 hours or until set in the center.

Cool to room temp before trying to remove from pan.

MEAL PLAN MONDAY: OCT 31 2011

Well, Mr C is on the big VACAY this week so it’s all about cookin’ for my man!  Here’s my plan for this week.

Monday

Was Halloween, we ate out.

Tuesday

• Turkey Breast Roast  <3
• steamed potatoes (best bakers you’ll ever eat!)
• corn on the cob
• rolls
• gravy

Wednesday

• spaghetti
• garlic toast
• salad

Thursday

• Teriyaki Pork Tenderloin
• Rice
• steamed carrots n broccoli

Friday

• fend for yourself night (everyone will probably do pizzas)

Saturday

• Make your own taco/burrito night

Sunday

• EZ Sausage and Tator Bake
• mac n cheese
• rolls
• salad

Additionally:

At some point I will be working in a pumpkin pie, since I’ve been wanting one for over a week.  Mr C has requested Ugly Snowman Cheeseball  so he will have something yummy to snack on all week, so I will be making that here in a bit.  I’ll also be making him a cheesecake on Sunday.  *phew*

 

 

Do you plan your weeks cooking ahead of time?  I do.  On Sunday morning I sit down in my office and I plan out what we are going to eat all week.

Meal planning for me, really, is pretty easy.  My Mr. works a weird shift at work that rotates so he is only home for dinner a few nights per week.  Those nights I try to cook a NICE meal with the trimmings.  I mean, he works hard and he deserves it.

On the nights Mr. C isn’t home, I still cook, but those meals are more KID FRIENDLY.  Anything to lessen the amount of whining I have to listen to – WORKS.  lol…

Once I have my “loose” menu made (because lets be honest here…sometimes I just don’t feel like making what’s on the list!), I head upstairs to check the pantry and fridge and make out my grocery list for the week.

Mr C likes to go shopping at like 3am when there is NO ONE in their right (or wrong) mind at Wal-Mart.  Since he is used to being up all night anyway, and I hate to go to Wal-Mart this works for us.  Plus, he seems to spend a lot less when he goes shopping with my list – than we do when I go shopping with my list. LOL!

So what’s on my menu for this week?

MEAL PLAN MONDAY: OCT 24 2011

Do you plan your weeks cooking ahead of time?  I do.  On Sunday morning I sit down in my office and I plan out what we are going to eat all week.

Meal planning for me, really, is pretty easy.  My Mr. works a weird shift at work that rotates so he is only home for dinner a few nights per week.  Those nights I try to cook a NICE meal with the trimmings.  I mean, he works hard and he deserves it.

On the nights Mr. C isn’t home, I still cook, but those meals are more KID FRIENDLY.  Anything to lessen the amount of whining I have to listen to – WORKS.  lol…

Once I have my “loose” menu made (because lets be honest here…sometimes I just don’t feel like making what’s on the list!), I head upstairs to check the pantry and fridge and make out my grocery list for the week.

Mr C likes to go shopping at like 3am when there is NO ONE in their right (or wrong) mind at Wal-Mart.  Since he is used to being up all night anyway, and I hate to go to Wal-Mart this works for us.  Plus, he seems to spend a lot less when he goes shopping with my list – than we do when I go shopping with my list. LOL!

So what’s on my menu for this week?

 

MONDAY

Pot Roast

TUESDAY

BarbQue (made with leftovers)

WEDNESDAY

Meatloaf
Mashed Potatos
Green Beans
Mac N Cheese
Rolls

THURSDAY

Soup (made with leftovers)

FRIDAY

Pizza (build your own)

SATURDAY

*fend for yourself night*

SUNDAY

Breakfast for dinner

Meal Plan Monday: Oct 3 2011

Do you plan your weeks cooking ahead of time?  I do.  On Sunday morning I sit down in my office and I plan out what we are going to eat all week.

Meal planning for me, really, is pretty easy.  My Mr. works a weird shift at work that rotates so he is only home for dinner a few nights per week.  Those nights I try to cook a NICE meal with the trimmings.  I mean, he works hard and he deserves it.

On the nights Mr. C isn’t home, I still cook, but those meals are more KID FRIENDLY.  Anything to lessen the amount of whining I have to listen to – WORKS.  lol…

Once I have my “loose” menu made (because lets be honest here…sometimes I just don’t feel like making what’s on the list!), I head upstairs to check the pantry and fridge and make out my grocery list for the week.

Mr C likes to go shopping at like 3am when there is NO ONE in their right (or wrong) mind at Wal-Mart.  Since he is used to being up all night anyway, and I hate to go to Wal-Mart this works for us.  Plus, he seems to spend a lot less when he goes shopping with my list – than we do when I go shopping with my list. LOL!

So what’s on my menu for this week?

 

MONDAY

Cashew Chicken
Steamed Broccoli
Steamed Carrots

 

TUESDAY

Meatloaf
Mashed Potatoes
Green Beans
Rolls
Salad

 

WEDNESDAY

Chicken Nuggets
Fries
Salad

 

THURSDAY

Pizza

 

FRIDAY

Oven Fried Chicken 
Baked Potatoes
Corn on the Cob
Rolls
Salad

 

SATURDAY

Teriyaki Pork Tenderloin 
Steamed Broccoli
Steamed Carrots
Rice
Salad
Rolls

 

SUNDAY

Lasagna
Garlic Toast
Salad

 

 

How bout you?  What's on your cooking agenda this week?  If you need more ideas, swing by:

Chicken Pot Pie

• 4 cups chicken (cooked, chopped)
• 1 cup celery (chopped)
• 1/2 cup butter
• 2 cup chicken broth
• 1 tsp salt
• 1/4 tsp pepper
• 1 tsp parsley
• 1 cup onion (chopped)
• 1 cup carrots (sliced)
• 1/2 cup flour (all purpose)
• 1 cup milk
• 1 can sweet peas (undrained)
• pastry for 9 inch pie shell

In a large skillet – sauté onion, celery, and carrots in the butter for at least 10 minutes.  Add the flour and stir well.  Cook 1 minute, stirring constantly.  In a large bowl combine the broth and milk, and then gradually add to the vegetables in the skillet.  Cook on medium heat, stirring constantly until thick and bubbly. (Like making gravy)  Stir in the salt, pepper, and parsley.  Add the peas and chopped chicken.  Mix well, and then dump into a 2 qt casserole dish (or 10 inch DEEP pie shell).  Top with the pie pastry.  Cut slits in the top for venting and bake at 400 (f) for about 40 minutes.  Makes 1 large “pie” or 2 smaller 9 inch pies. 

MEAL PLAN MONDAY: Sept 5 2011

Do you plan your weeks cooking ahead of time?  I do.  On Sunday morning I sit down in my office and I plan out what we are going to eat all week.

Meal planning for me, really, is pretty easy.  My Mr. works a weird shift at work that rotates so he is only home for dinner a few nights per week.  Those nights I try to cook a NICE meal with the trimmings.  I mean, he works hard and he deserves it.

On the nights Mr. C isn’t home, I still cook, but those meals are more KID FRIENDLY.  Anything to lessen the amount of whining I have to listen to – WORKS.  lol…

Once I have my “loose” menu made (because lets be honest here…sometimes I just don’t feel like making what’s on the list!), I head upstairs to check the pantry and fridge and make out my grocery list for the week.

Mr C likes to go shopping at like 3am when there is NO ONE in their right (or wrong) mind at Wal-Mart.  Since he is used to being up all night anyway, and I hate to go to Wal-Mart this works for us.  Plus, he seems to spend a lot less when he goes shopping with my list – than we do when I go shopping with my list. LOL!

So what’s on my menu for this week?

MONDAY

Pizza (KIDS NIGHT)

 

TUESDAY

Sloppy Joes
Fried Potatoes

 

WEDNESDAY

Whole Wheat Penne with sausage sauce
Salad

 

THURSDAY

Hot Dog (build your own night)
toppings like: kraut, cheese, chili, relish, etc

 

FRIDAY

Oven Fried Chicken 
Mashed Potatoes
Baked Beans
Rolls
Salad

 

SATURDAY

BarBQ Pork Chops (shake n bake)
Baked Potatoes
Steamed Carrots
Mac n Cheese
Rolls

 

SUNDAY

Grilling *weather permitting*

 

How bout you?  Whats on your cooking agenda this week?

MEAL PLAN MONDAY: AUG 22 2011

Do you plan your weeks cooking ahead of time?  I do.  On Sunday morning I sit down in my office and I plan out what we are going to eat all week.

Meal planning for me, really, is pretty easy.  My Mr. works a weird shift at work that rotates so he is only home for dinner a few nights per week.  Those nights I try to cook a NICE meal with the trimmings.  I mean, he works hard and he deserves it.

On the nights Mr. C isn’t home, I still cook, but those meals are more KID FRIENDLY.  Anything to lessen the amount of whining I have to listen to – WORKS.  lol…

Once I have my “loose” menu made (because lets be honest here…sometimes I just don’t feel like making what’s on the list!), I head upstairs to check the pantry and fridge and make out my grocery list for the week.

Mr C likes to go shopping at like 3am when there is NO ONE in their right (or wrong) mind at Wal-Mart.  Since he is used to being up all night anyway, and I hate to go to Wal-Mart this works for us.  Plus, he seems to spend a lot less when he goes shopping with my list – than we do when I go shopping with my list. LOL!

So what’s on my menu for this week?

 

MONDAY

Teriyaki Pork Tenderloin (it was DELICIOUS! But – pan ruining.)
Rice
Steamed Broccoli
Steamed Carrots

TUESDAY

Oven Fried Chicken
Homestyle Mashed Potatos
Corn on the Cob
Baked Beans
Rolls

WEDNESDAY

Spaghetti
Garlic Toast
Salad

THURSDAY

Pizza/Fend for Yourself Night

FRIDAY

Burgers
Fries

SATURDAY

Slow Cooked Pulled Pork Sandwiches
Chips or Sweet Potato Fries

SUNDAY

Sloppy Beef Rolls

 

 

So, there’s our week.  How about you?

PASTA WITH SAUSAGE and TOMATOES

• 2 TBSP Olive oil
• 2 lb Italian sausage
• 1 cup yellow onions (diced)
• 3 cloves Garlic (minced)
• 1 can tomatoes (22 oz), (drained and chopped)
• 1 1/2 cup whipping cream
• 1/2 tsp Salt
• 12 oz pasta (I like wheat penne or bowtie)
• 3 TBSP fresh parsley (minced)
• grated Parmesan Cheese

 

In a large deep skillet, heat olive oil.  Add diced onions and garlic.  Sautee for two or three minutes, until onions start to go clear.  Crumble in sausage and brown.  (You can drain off some of the grease if you think its too much, but leave some for flavor).  Add tomatoes, cream, and salt.  Simmer, stirring occasionally, until it starts to thicken.

In a large pot prepare pasta and drain.

Garnish with freshly grated Parmesan.

EZ Salsa

• 2 lbs. tomatoes
• 2 fresh Jalapeno or Serrano chilies
• 1/4 medium onion, white
• 1/2 cup fresh cilantro
• 1 tsp. minced garlic
• 1 tsp. sugar
• 1½ tbsp. fresh lime juice

Deseed and finely dice peppers, set aside.

Dice tomatoes and place (with juice) in large bowl.  Dice onion and cilantro.  Add peppers, onion, cilantro to tomatoes and mix.  In a small bowl, mix: garlic sugar, and lime juice. Add mix to tomatoes.

Tastes best if you let set up over night, but can be eaten immediately.

BEAN TOMATO and SPINACH CASSEROLE

Its Tomato week here at BCdc! 

I was talking about fried green ‘mators on facebook this weekend and several folks requested some tomato recipes!  So this week our feature food will be mators!

Welcome to Mator Week!

I love baby spinach, and love finding ways to incorporate it into my meals.  This is one of my FAVORITE.

• 1 cup onion (thinly sliced)
• 2 tsp. olive oil
  1 tsp. brown sugar (heaping)
• 1/2 tsp. cumin
• 4 cloves garlic, minced, rinsed, drained
• 3 1/2 cups tomatoes, chopped
• 1 Tablespoon white wine vinegar
• 1/2 tsp. crushed red pepper
• 4 cups baby spinach
• 4 cups water
• 2 cans garbanzo beans (15 oz. each)
• 2 Tablespoon parsley
• 2 tsp. fresh dill (chopped)

In a large pot, heat the oil and then saute the onion and garlic until the onion start to run clear.  Add the brown sugar and cumin, mix well, and let heat through (about 2 minutes).  Stir in tomato, vinegar, salt, and pepper.  Cook about 10 minutes, or until mixture starts to thicken.  Stir in spinach, water, and beans.  Bring to high boil, reduce heat and add parsley, and dill.  Cover and let simmer about 10 minutes or until it thickens.

Its Tomato week here at BCdc!  

I was talking about fried green ‘mators on facebook this weekend and several folks requested some tomato recipes!  So this week our feature food will be mators!

Welcome to Mator Week!

Tomato n Corn Casserole

• 4 tomatoes
• 1 lb lean ground beef
• 1 green pepper (chopped)
• 1 Jalapeno pepper (minced)
• 2 cloves  garlic (minced)
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp oregano
• 1/2 tsp  salt and pepper
• 1/4 cup tomato paste
• 1/4 cup chopped fresh coriander
• 1  cup cornmeal
• 2  cups corn kernels (frozen, thawed to room temp)
• 1/2  cup light sour cream
• 1  cup shredded old Cheddar cheese

Preheat oven to 375 (f) and grease an 11- x 7-inch baking dish

Slice 1 of the tomato and set it aside.  Chop the rest of the tomatoes.   In large skillet brown the beef and drain.  Set the meat off to the side, too.

In same skillet combine: green & jalapeño pepper, garlic, chili powder, cumin, oregano, salt and pepper. Cook for about 5 minutes or until peppers are tender.   Stir in tomato paste and chopped mators.  Let this simmer for about 5 minutes or until it starts to thicken. Stir in your browned beef and abt half of the coriander.

In large saucepan, bring 4 cups water to boil and gradually whisk in cornmeal. Lower the heat to low and let simmer for 5 minutes (stirring often). Remove from heat; stir in corn and sour cream. Spread about two-thirds of the mixture onto bottom of baking dish, and press it down. Like you’re using it to make a crust and then spread the beef mixture over top.   Layer with half of the cheese and top with remaining cornmeal mixture. Arrange sliced tomatoes and the rest of the cheese on top.

Place on baking sheet and bake for about 45 minutes or until top is golden brown.

For garnish - sprinkle with remaining coriander.

Meal Plan Monday: Aug 15 2011

Do you plan your weeks cooking ahead of time?  I do.  On Sunday morning I sit down in my office and I plan out what we are going to eat all week. 

Meal planning for me, really, is pretty easy.  My Mr. works a weird shift at work that rotates so he is only home for dinner a few nights per week.  Those nights I try to cook a NICE meal with the trimmings.  I mean, he works hard and he deserves it.

On the nights Mr. C isn’t home, I still cook, but those meals are more KID FRIENDLY.  Anything to lessen the amount of whining I have to listen to – WORKS.  lol…

Once I have my “loose” menu made (because lets be honest here…sometimes I just don’t feel like making what’s on the list!), I head upstairs to check the pantry and fridge and make out my grocery list for the week. 

Mr C likes to go shopping at like 3am when there is NO ONE in their right (or wrong) mind at Wal-Mart.  Since he is used to being up all night anyway, and I hate to go to Wal-Mart this works for us.  Plus, he seems to spend a lot less when he goes shopping with my list – than we do when I go shopping with my list. LOL!

So what's on my menu for this week?

MONDAY

• Ravioli with spinach and tomatoes
• Garlic toast
• salad

TUESDAY

• Burgers
• Fries

WEDNESDAY

• Sausage and Potato Bake {recipe}
• Green Beans
• Dinner Rolls
• salad

THURSDAY

• Broiled Ranch Chicken
• Steamed Potatoes and Carrots
• Green Beans
• Mac n Cheese
• Rolls

FRIDAY

• Make your own Pizza Night

SATURDAY

• FEND FOR YOURSELF NIGHT *YAY*

SUNDAY

• Meatloaf Pie {recipe}
• mac n cheese
• Salad
• Rolls

So there is my week of dinners.  It’s my “goal” anyway.  Here’s hoping we stick relatively to it!  Have a great FOOD WEEK!

Its Tomato week here at BCdc!

I was talking about fried green ‘mators on facebook this weekend and several folks requested some tomato recipes!  So this week our feature food will be mators!

Welcome to Mator Week!

 

Tomato Bread

• 2 1/2 cups all-purpose flour


• 2 tsp baking powder (NOT SODA!)


• 1 1/2 tsp salt


• 1/2 tsp baking soda (NOT POWDER!)


• 1 1/4 cups buttermilk


• 2 eggs, beaten


• 1 TBSP granulated sugar


• 3/4 cup oil-packed sun-dried tomatoes (chopped)*


• 2 TBSP oil from the sun-dried tomatoes


• 1/4 cup green onions (chopped)


• 4 tsp+ basil (chopped) -  HEAEPING


• 4 tsp+ parsley (chopped) -  HEAEPING


• 3 tsp oregano (chopped)


• 1 1/2 tsp minced garlic


• 1/2 cup grated Provolone or Moz


• 1/4 cup grated Parmesan

Preheat the oven to 350 (f).

Spray (or grease) a 4 by 8-inch loaf pan

In a large bowl sift together all your  “powdery” ingredients: the flour, baking powder, sugar, salt, and baking soda.

In a separate bowl, whisk together: the buttermilk, eggs, and oil.

Gradually mix the powder into the bowl containing the liquid ingredients.  I think a whisk works the best.  Doing it gradually will help keep the lumps away.  If you just dump it all in at once you wont be able to see where the lumps are and what not, so SLOW AND STEADY WIN THE RACE. =D

Whisk in your veggies and spices: the tomatoes, onions, basil, parsley, oregano, and garlic.

I find by now I have had to lose the whisk and use my big wooden spoon.   Dump in the cheese and mix well.

Bake for about an hour or until a toothpick comes out clean.  Remove from the oven and let sit for about 10 minutes in the pan.   This will allow the loaf to shrink away from the pan some, so you can get it out and put on a wire rack to cool.  Once its  room temp you can slice it.

 

*I found these in a little jar at Walmart.  They weren’t down the tomato isle though, they were down the “healthy food” isle.

**I like to sprinkle a little SHREDDED PARM on it while its still piping hot – before I cut it.  It just makes it real pretty to see those little white bits of cheese on the top.

Irish Cream Bundt Cake

THE CAKE

• 1 box chocolate cake mix
• 1 box instant vanilla or chocolate pudding mix
• 4 eggs
• 1/2 cup vegetable oil
• 3/4 cup Bailey's Irish Cream liqueur
  

Preheat oven to 350 (f) and butter/flour a 10 inch bundt pan.

In a large bowl, combine all ingredients.  

Dump mixture into bundt pan, and bake abt 50 minutes or until toothpick inserted comes out clear.

Let the cake cool about 10 minutes, and then dump it out onto serving dish.

Sift/sprinkle a few pinches of confectioners' sugar over the top of cake and then drizzle with the glaze below. 

 

THE GLAZE

Bailey's Cream Cheese Glaze

• 6 ounces Philadelphia Cream Cheese
• 3 tablespoon Bailey's Irish Cream liqueur
• Pinch of salt
• 1 lb bag of powdered sugar (confectioners sugar)
• 1 tsp milk (ONLY if needed!!!!)
• 1 cup coarsely chopped pecans (optional)

In a bowl, combine ingredients, beating until smooth. Gradually mix in the confectioners sugar.   Add as much extra cream or milk as needed.  You want this to be a thin icing.  Thick enough to call icing, thin enough to drizzle by spoon.

*Sprinkle with nuts, if desired.

 

**Store in an airtight container at room temperature or in the refrigerator.
**Bundt cake freezes well for up to a couple of MONTHS!

Chicken N Veg Couscous

• 1 cup water (or chicken broth)
• pinch of salt
• 1/2 cup chopped celery
• 1/4 cup sliced carrots
• 2 Tbs. red or green bell pepper, chopped
• 2/3 cup couscous
• 1 can chicken meat (or 1 cooked, shredded breast)
  

Place all ingredients, except couscous and chicken, in sauce pan.  Bring to high boil and remove from heat.  Stir in couscous and chicken meat and cover tightly.   Let sit at least 5 minutes or until couscous has “puffed”.

Great as a side dish, or a light main dish.

Corn Bake

1 can whole kernel corn
Milk (varies – see directions below)
1/4 tsp dry minced onion
2 tbsp butter (melted)
1/2 cup jiffy corn muffin mix

Preheat oven to 375.  Butter a casserole dish.

Drain the juice from the canned corn into a measuring cup, and add enough milk to make 2/3 cup.  Combine all ingredients, including the milk mix liquid.  Dump into buttered casserole dish, and bake 18-20 minutes.

EZ Broccoli n Cheese Soup

This tastes like TGIFridays Soup of the Day!

• 4 cups chicken broth (abt 32 oz so one big container of Swanson Broth)
• 1 cup half n half
• 1 cup water
• 4 slices cheddar cheese (about 1/3 a cup shredded)
• 1/2 cup all-purpose flour
• 1/2 teaspoon dried minced onion
• 1/4 teaspoon black pepper
• 4 cups broccoli florets (chopped into bite sized pieces)

In a large sauce pan (med high) or crock pot combine: broth, half n half, and water.  Whisk in: flour, onion, and pepper.  Once its well combined mix in the cheese.

Bring to boil stirring constantly, and then lower to LOW.  Dump in the broccoli, cover, and let simmer for 15-20 minutes or until broccoli is tender.  Remember to stir every 6-7 minutes to keep from sticking to the bottom of the pan, but do it quickly, and cover right back up.  This is to trap in the steam and the FLAVOR!

Serve hot and garnish if you wish.

Garnish (optional) 
1/2 cup shredded cheddar cheese
2 teaspoons minced fresh parsley

Amazingly great served with a super crusty bread, like ciabatta rolls.

Grans Fruit Cocktail Cake

• 1 can fruit cocktail
• 2 eggs
• 2 cups sugar
• 2 1/2 cups flour
• 2 tsp soda
• pinch of salt

This is a basic “dump” style cake.

Beat eggs and sugar together add fruit cocktail, sift together flour salt and soda and add to sugar mixture.

Bake 30 minutes in a  prepared pan at 350.

German Chocolate CHeesecake Squares

The Cake

• 1  package dry yeast
• 1/2 cup warm water
• 2 cups all purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 1 egg
• 1/2 cup butter, softened
• 2 (8-oz) packages cream cheese
• 1 (3 oz) package cream cheese
• 1 cup sugar
• 1/3 cup cocoa
• 3 eggs
• 2 tsp vanilla

I know this one looks difficult but it’s not.

First, put your warm water in a large mixing bowl, and dissolve the yeast in it.   Once the yeast is dissolved, stir in 1 cup flour, 1/4 cup sugar, salt, 1 egg, and the butter until smooth.  Add enough of the remaining flour to make the “dough” easy to work with.  Turn onto a lightly floured surface and knead until smooth and elastic.  Cover and let rest 20 minutes.

Meanwhile, preheat the oven to 350(f)

Grease a jelly roll pan and press dough into the bottom and up the sides to make a big “crust”.

In a bowl, beat the cream cheese and gradually beat in the 1 cup sugar.  Beat in the coca and work until its “fluffy”.  Beat in the 3 eggs one at a time, and then the vanilla.  Make sure to scrape the sides of the bowl. 

Pour this mix into your crust and bake abt 25 minutes or until crust is golden brown.  Remove from heat and cool.

While this is coming to room temp, make your topping…

The Topping

• 1/2 cup sugar
• 1 egg
• 1/2 cup evaporated milk
• 1/4 cup butter
• 2/3 cup flaked coconut
• 1/2 cup chopped pecans
• 1 tsp vanilla

In a medium sauce pan: heat sugar, milk, and butter over med-low heat.  Make sure to stir constantly, until it becomes thick. (10-12 minutes).   Remove from heat and stir in remaining ingredients.

Lather this ooey gooey goodness onto the top of your cake, and refrigerate at least an hour.

Yep.  You’re welcome. =D

Easy Cheeseburger Macaroni

• 1 pound ground beef
• 2.5 cups cold water
• 1/3 cup catsup
• 2 tsp onion powder
• 1 tsp prepared mustard
• 2 cups macaroni noodles, uncooked
• 3/4 lb Velveeta (cubed)
• 1 bunch green onion (chopped)

In a large deep skillet, brown the beef and drain.

Stir in the water, catsup, onion powder, and mustard.  Bring this to a high boil, and add the noodles.  Cover and reduce heat to medium and let simmer for 8-10 minutes.   Remove lid and add Velveeta.  Stir until melted and mixed.  Remove from heat.   Stir in the chopped green onion.

Serves great with side salad!

Pumpkin Mouse Pie

• 1 package vanilla instant pudding
• 3/4 cups cold milk
• 1/2 cup solid packed pumpkin
• 3/4 tsp pumpkin pie spice
• 3.5 cups cool whip
• 1 baked pie shell

Prepare pie filling mix as directed on package with 3/4 cup milk.  Blend in pumpkin, spice and 2 cups whipped topping.  Spoon into pie shell.  Chill at least 4 hours to set.  Top with remaining topping to serve.

Cheddar n Beef Goulash

• 1 can cut green beans, drained
• 1.5 tbsp butter
• 1.5 lbs ground beef
• 1/2 cup chopped onion
• 1 tbsp flour
• 1/2 tsp seasoned salt
• 1/2 tsp salt
• 1/4 tsp lemon pepper
• 2 can sliced mushrooms
• 1 15oz can tomato sauce
• 8 oz NO YOLK noodles, cooked
• 1 cup shredded cheddar

Preheat oven to 350(f)

In a skillet melt butter, and brown beef.  Add onion and cook until tender.  Blend in the flour and seasonings until well mixed.  Stir in mushrooms and tomato sauce.  Mix well and simmer for at least 5 minutes.  Add noodles and green beans.  Mix well. 

Pour into greased (buttered) casserole dish and sprinkle with cheese.  Bake at 350 for 30-40 minutes or until bubbly and lightly browned.

source: from Nana’s recipe box

Mocha Chiller

• 1 cup milk
• 1 TBSP Cocoa powder
• 1 TBSP sugar
• 1/2 tsp instant coffee
• 3 drops almond extract
• 1 scoop vanilla ice cream

Place milk, cocoa, sugar, coffee granules and almond extract in a blender, and blend.  Add ice cream and blend until smooth.

makes 2 coffee cups

Peanut Butter and Chocolate Cake

*swoon* lol

So apparently this week was all about the sweets.  As such, I felt I wanted to finish the week off with a doosey.  Here, my friends, she is.

THE CAKE

• 2 cups all purpose flour
• 2 cups sugar
• 2/3 cups cocoa
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1 cup milk
• 2/3 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup brewed coffee, room tmp

THE FROSTING

• 1 small package of cream cheese (3oz)
• 1/4 cup creamy peanut butter
• 2 cups confectioners sugar
• 2 TBSP milk
• 1/2 tsp vanilla
• some choc chips for decorating (not required)

Preheat oven to 350(f)

In a large bowl combine all the dry ingredients in the CAKE recipe.  Gradually beat in: eggs, oil, vanilla, and milk.  Beat for about 2 minutes or until everything is well incorporated. Fold in the coffee.  Pour this mix into your greased cake pan (13x9) and bake for 35-40 minutes or until toothpick inserted comes out clean.  Let cool completely before trying to ice.

For the icing:  In a large bowl beat the cream cheese and peanut butter.  Then gradually beat in the sugar, milk, and vanilla. (Be careful not to overbeat because the icing can get “hard”.

Spread icing over cake and decorate with chocolate chips.  Then sit down and eat till you ‘bout pop.  Or at least that’s how I do it. =D

Quick Nutty Fudge

• 1 lb powdered sugar
• 1.2 cup cocoa
• 1.4 tsp salt
• 6 tbsp butter
• 4 tbsp milk
• 1 tbsp vanilla
• 1 cup nuts (chopped or crushed) *I prefer walnuts*

Combine all ingredients except nuts in a double boiler*.  Stir until smooth and mix comes to the “soft ball” stage.   Add nuts and spread into a buttered candy dish.  Cool and cut into serving sized squares.

*If you are like me and don’t have a double boiler:
I fill up (like an inch or two from the rim) my big spaghetti pot with water, and bring it to a boil.  Then place the smaller pan with all my ingredients in that pot.  Be careful to not get burnt while holding it, and to not let boiling water boil/splash into your fudge mix.  Means you have to stir and work one handed (the other is holding the pan) but it works.

Peanut Butter Fudge Ice Cream Pie

Yep. Basically every single word in that title makes me DROOL. haha!!!

• graham cracker pie shell
• 1/2 cup creamy peanut butter
• 1 qt vanilla ice cream (softened but not melted)
• 1/4 cup honey
• 1/2 cup cashews (chopped)
• 6 oz chocolate fudge topping (sold in with the ice cream toppings)

 

In a large bowl, mix peanut butter and honey.  Be careful not to over mix it because the peanut butter will start to stiffen.  Stir this mix into the ice cream.  Mix only  until incorporated.  Then spread half of this mix into the pie shell.  Top with half of the nuts and drizzle with abt 3/4 of the fudge. Then repeat, using up the rest of the ingredients.  Pop in the freezer to let set.  Takes 5-6 hours.

 

source: Nana’s recipe box

Easy Fried Rice

This is my recipe for fried rice.  Its actually super easy to make.

• a bag of Boil in the Bag Minute Rice


• Olive oil (or wok oil)


• onion (abt half a medium, chopped)


• garlic salt


• 2 eggs


• frozen peas and carrots


• frozen corn


• soy sauce

Fried rice works best if you use day old left over rice.  Unfortunately, I never know ahead of time when I am going to want some so I never have “old rice” on hand!  haha!! 

What I do is make a bag of boil in the bag rice following the directions on the box.  Drain and put in a plastic bowl.  Then sit the bowl in the freezer to cool it and let it get sticky.  After 3-4 minutes get the bowl out and toss the rice around so ALL of the rice is cooling off not just the top layer.  You’ll do this every few minutes until time to use the rice. =D

While the rice is chilling off, chop your onion. 

In a wok or deep skillet, heat abt 1 1/2 tbsp of oil.  Make sure to “swoosh” it around in the pan to coat the sides.  While that is heating…

In a bowl mix 2 to 3 large eggs.

Dump the eggs in the skillet and scramble them to “soft scrambled” stage.  You want them to look like scrambled eggs, but to still be kind of wet and shiny.  Remove from heat and set this aside.

Wipe out your skillet and add about 2 tbsp of oil.  Let it heat  and then “swoosh” it around to coat your pan.  Once it’s good and hot, dump in the onion and about 3 or 4 good shakes of garlic salt.  Let onion cook until it starts to go clear.  (don’t forget to keep tossing your rice every few minutes while this is going on.)

Once the onions run clear,  dump in your sticky rice.  Then add soy sauce to taste.  I like my rice to look really brown with sauce because most of the flavor is going to cook out of the soy sauce anyway.  3 or 4 good jigs.

Mix this well, and then add enough vegetables to make you happy.  I usually put in abt 2 handfuls of frozen peas n carrots, and then a HUGE handful of frozen corn.  I love corn in my rice.  Then just mix and cover to let the veggies heat through.

Remember to stir every few minutes or your rice will stick to your pan.  It’s ready to eat once the carrots go tender.

*This recipe is the side dish version.  You can add meat, like chicken, to make it the meal if you like.  I love LOVE to put in a package of those lil Smokies!

Anyhoo!  Happy eating!
(yes it’s 2am, and I just made myself some rice.  I got the munchies! lol)

 

 

Cool n Easy, the Pie

• 1 can eagle brand sweetened condensed milk
• 1 can medium sized mandarin oranges
• 1 medium can pineapple chunks
• 1 large bowl cool whip
• 1/4 cup lemon juice
• 2 graham cracker crust pie shells

Drain and cut up oranges and pineapple.  Mix in milk and lemon juice.  Fold in the cool whip.  Pour into ready made shells and chill until ready to serve.

*this recipe makes TWO pies.

source: Nana’s recipe box

Nana Bran Bread

• 1 – 3/4 cups all purpose flour
• 1 tsp baking POWDER
• 1/2 tsp baking SODA
• 1/4 tsp salt
• 1/2 cup sugar
• 1/4 cup margarine, softened
• 1 egg
• 1 1/2 cups Bran flakes (crushed to abt a cup)
• 1 1/2 cups ripe bananas (abt 3)

PREHEAT OVEN TO 350(f)

Sift together all DRY ingredients except sugar and set aside.

In a large bowl, beat sugar and margarine.  Add the egg and mix well.  Mix in the cereal and mashed bananas.  Add the flour mixture, mixing only enough to combine it.  Dont over beat it or you wont have any banana chunkies left in your bread! 

Spread the batter in a buttered loaf pan, and bake at 350(f) for abt 1 hour or until a toothpick inserted comes out clean.  Let cool abt 10 minutes before trying to remove from pan, and then remove from pan and let cool on a cooling rack completely before trying to slice.

 

source: Nana’s recipe box

**this is the best smelling bread…  Nothing like waking up to this cooking in the morning.  It just fills the entire house and feels like HOME.  *sigh*

EZ Chicken and Broccoli Stir Fry

• 1 tbsp olive oil
• 2 cups diced cooked chicken (I just boil it)
• 2 cups broccoli
• 1 (8 oz) package of fresh mushrooms
• 4 green onions, chopped
• 1 garlic clove (minced)
• 1/4 tsp ground ginger
• 1 tbsp soy sauce
• 1 (12oz) package of NO YOLK egg noodles, uncooked

In a deep skillet or wok, heat the oil and then add: chicken, broccoli, mushrooms, onion, garlic, and ginger.  Stir often.  Cook until heated thru and broccoli goes tender crisp and bright green.  Add soy sauce.  Continue to cook about 5 minutes, meanwhile – make the noodles as directed on package, and drain.

To serve: place some noodles on serving dish and top with the chicken mixture. 

makes 4-6 servings.

source: clipping from Nana’s recipe box

*Mushrooms make me sick, so I usually leave them out.  I have never eaten this WITH the mushrooms in it, but Mr C loves it either way so I am sure are worth adding.

Country herb Roasted Chicken

• abt 2.5 lb boneless skinless chicken breast
• 1 package Lipton Savory Herb with Garlic Soup Mix
• 2 tbsp water
• 2 tbsp olive oil

PREP:  Combine all ingredients except chicken in a freezer bag.  Use your finger “smashing” the bag until it’s all mixed up.  Then add the chicken and refrigerate for about an hour.

Preheat oven to 375(f)

Place chicken in a 13x9 baking dish.  Brush with the remaining mix left in the bag.  Bake 45 minutes, uncovered – or until chicken is no longer “pink”.

Makes 4 servings.

**TIP:
Don’t have to use a brush!  I just use scissors and nick off on corner of the freezer bag, and then use it like an icing bag and “ice” on the rest of the mix.  Then you just toss the empty bag in the trash.  No mess, no extra clean up!  Yep, I am exactly THAT lazy.  =D

source: clipping from Nana’s recipe box.

Saucy Steak Skillet

• 1 lb beef (boneless round steak), cut into serving sized pieces
• 1/4 cup all purpose flour
• 1 tbsp vegetable oil
• 1 onion, chopped (abt a cup)
• 1 can (16 oz) whole potatoes, drained (reserve liquid)
• 1/4 cup catsup
• 1 tbsp Worcestershire sauce
• 2 tsp bell pepper flakes
• 1 tsp instant beef bouillon
• 1 tsp salt
• 1/2 tsp dried marjoram leaves
• 1/4 tsp pepper
• 1 package (10 oz) frozen Italian green beans
• 1 jar (2 oz) sliced pimiento, drained

Coat steak and then tenderize by beating with a meat mallet.  Brown beef in oil in at least a 10 inch skillet.  When meat starts to brown, scoot it over and dump in the onions.  Cook until onions are clear and tender, and then drain oil.  Add some water to the potato liquid until it equals 1 cup of fluid and then mix the liquid and catsup into the pan with the onions and the meat.  Add Worcestershire, pepper flakes, bouillon, salt, marjoram, and pepper.  Heat to boiling, and then lower.  Cover and simmer until the beef is tender. abt 1.5 hours.

Meanwhile, rinse frozen beans.  After the meat is tender, add the beans pimentos and potatoes.  Heat to boil again, and then reduce heat to simmer and cover with lid.  Let simmer until beans are tender crisp.  10-15 minutes.

Serve hot.

**I am not a big meat fan, and I especially hate steak, and steak type food.  I love this however.  It is very yum, and the meat comes out so tender you barely have to chew.

Makes 4 servings +

 

source: Clipping from Nana’s recipe box

Choco-nut Buddy Bars

• 1 cup peanut butter
• 6 tbsp butter (softened)
• 1 1/4 cups sugar
• 3 eggs
• 1 tsp vanilla
• 1 cup all purpose flour
• 1/4 tsp salt
• 1 package choc chips (11 oz)

preheat oven to 350(f)

In large bowl, mix peanut butter and butter until smooth.  Add sugar, eggs, and vanilla. Mix well, beating until nice and creamy. Gradually blend in flour and salt.  Fold in 1 cup chocolate chips.

Spread mixture into 13 x 9 ungreased baking dish.  Bake for 25-30 minutes until edges begin to brown.  Remove from heat and sprinkle with remaining chips.  Let stand abt 5 minutes.  The chips will melt making a “topping”.  After about 5 minutes use a spatula and spread out the melty chocolate topping.  Let cool completely before cutting.

TASTES LIKE RESSEE CUPS.

 

 

 

source: Nana’s recipe box

Grandma’s Lazy Cake

cake:

• 1/2 cup butter
• 1/3 cup whipping cream
• 1 1/4 cups sugar
• 3 eggs
• 2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt

frosting:

• 1 cup firmly packed brown sugar
• 1 cup chopped pecans
• 1/3 cup butter (melted)
• 1/4 cup whipping cream or milk

Preheat oven to 350(f).

In a 1-qt saucepan combine 1/2 cup butter and 1/3 cup whipping cream.   Cook over low heat, stirring until butter melts; set aside.

In a large mixing bowl combine sugar and eggs.  Beat until creamy.  Add butter mixture, flour, baking powder and salt.  Continue whipping until well blended.  Spread batter into greased and floured 16x9 pan.  Bake for 25-30 minutes until toothpick comes out clean.

Set the cake to the side and turn on your broiler. 

In a bowl combine all of the frosting ingredients.   Spread over cake, and broil for 2 to 4 minutes or until bubbly.

Can be served warm or cool.

**I like the fresh served hot with a little scoop of ice cream.  Then the leftover – cold cake – is AMAZING with the morning coffee!!!

 

source: clipping from  Nana’s box

Chicken Casserole

• 2 cups cornflakes (then slightly crushed, should make about 1 cup)
• 1/2 cup thinly sliced celery
• 1/2 cup shredded cheddar
• 1/2 cup shredded Swiss
• 1 cup miracle whip
• 3/4 cup milk
• 2 tbsp chopped green onion
• 1 tsp salt
• 1 tsp prepared mustard
• 1/2 tsp pepper
• 1/2 tsp dried basil leaves
• 2 cans chicken (or tuna) drained
• 1 package frozen green beans (thawed), drained
• 1 package elbow macaroni, cooked and drained

Preheat oven to 375(f)

Make the topping:
Mix the cornflakes, cheddar, and half of the Swiss.  Set aside.

Mix remaining ingredients in a 3 quart casserole dish.  Cover and bake 30 minutes.  Remove from oven and sprinkle with topping.  Bake uncovered until hot and cheese is melted, about 10 minutes.

source: clipping from Nana’s recipe box

Cinnamon Walnut Raison Pie

• 1/2 cup raisons
• 2 tbsp orange juice
• 1 1/2 cup cold half n half
• 1 package of Vanilla instant pudding
• 2 TBSP light brown sugar
• 1 tsp cinnamon
• 3 1/2 cups cool whip (8 oz bowl)
• 1 cup chopped walnuts
• 1 graham cracker ready made crust

Soak the raisins in orange juice for at least 30 minutes.

In a large mixing bowl combine half n half, pie filling mmix, brown sugar, and cinnamon.  Beat with wire whisk at least 1 minute.  Let stand 5 minutes or until pudding starts to set.  Fold in the whipped topping, walnuts, and raisons.  Spoon into graham crust.  Freeze until firm (about 6 hours)

Let stand 10 minutes before slicing to serve.

Impossible Chicken n Veg Pie

• 1 cup cooked chicken (cubed or shredded)
• 1 cup zucchini (chopped)
• 1 cup tomato (chopped)
• 1/2 cup onion (chopped)
• 1/3 cup grated Parmesan cheese
• 1 cup milk
• 1/2 cup Bisquick (or biscuit ready mix)
• 2 eggs
• 1/2 tsp salt
• 1/4 tsp pepper

Preheat oven to 400(f) and grease a 9-inch deep dish pie plate.

Mix together: chicken, zucchini, tomato, onion, and cheese.  Spoon evenly into buttered (or greased) pie plate.

In a bowl, mix the remaining ingredients until smooth, and then even pour over chicken.

Bake approximately 35 minutes or until knife inserted in the center comes out clean.  Let stand at least 5 minutes before cutting.

Make about 6 servings.

*great served with salad

 

classic green bean casserole

• 1 (10 3/4 oz) can of Cream of Mushroom soup
• 3/4 cup milk
• 1/8 tsp pepper
• 1/2 cup shredded cheddar cheese
• 2 (9oz) packs of frozen cut green beans, thawed
• 1 1/3 cups (2.8 oz can) French's French Fried Onions

Preheat oven to 375 (f)

In a buttered casserole dish combine: soup, milk, cheese, and pepper.  Mix well.   Stir in beans and 2/3 cup fried onions.  Bake for 30 minutes or until cheese is melted.  Stir and sprinkle with remaining fried onions.  Bake 5 more minutes or until onions are golden.

source: Clipping from Nana’s box

Easy Banana Nut Bread

• 3 Cups Bisquick
• 2/3 cup sugar
• 2 eggs
• 1/2 cup milk
• 1 cup mashed bananas ( abt 2 med)
• 2/3 cup chopped nuts

Preheat oven to 350(f) and grease and flour a loaf pan (9x5x3)

Mix all ingredients.  Once incorporated stir vigorously for 30 seconds!  Pour batter in pan.

Bake 55 – 60 minutes or until a tooth pick inserted in the center comes out clean.  Let cool 10 minutes and then remove from pan.  Let cool to room temp (preferably on a cooling rack) before trying to slice.

source: Clipping from Nana’s box

Lemonade Stand pie

• 1 can (6 oz) frozen lemonade or pink lemonade concentrate (partially thawed)
• 1 pint vanilla ice cream (abt 2 cups) softened
• 1 small tub COOL WHIP (8 oz)
• 1 graham cracker crust

Beat concentrate in a large bowl on low speed for about 30 seconds.  Gradually spoon in icecream and beat until incorporated.  Fold in the whipped topping until smooth and fluffy.  Don’t stir too much or the whipped topping will not hold its “whip”!  Spoon into pie shell. 

*if the mixture is too wet and not “fluffy” you can put it back in the freezer for a bit.  Not too freeze it, just long enough to make it firm enough to go in your shell pretty.

Freeze the filled shell for at least 4 hours.  Overnight is best.

When your ready to serve, let it set at room temp for about 30 minutes so you can slice it easily.

Garnish with strawberries or orange peel.

 

 

source: Clipping from Nana’s box

Home Made Corn Dogs

• 1 cup self rising corn meal
• 1/2 tsp pepper
• 1/2 cup milk
• 1 egg, beaten
• 2 TBS vegetable oil
• 8-10 hot dogs

Combine cornmeal and pepper.  Add milk, egg, and oil, all one at a time mixing well in between each new addition.  Insert a wooden skewer in the end of each hot dog and then coat the dog in the cornmeal mixture.  Fry 2-3 dogs at a time in a deep fryer at ATLEAST 375(f) until golden brown.  Remove from heat and drain on paper towel before serving.

 

source: Clipping from Nana’s box

Sloppy Joe Pizza

• 1 lb ground chuck
• 3/4 cup frozen corn, defrosted
• 3/4 cup barbeque sauce (or 3/4 a can of sloppyjoe/manwich)
• 1/2 cup sliced green onions
• 1.2 tsp salt
• 1 large Italian bread shell or pizza crust
• 1 1/2 cups shredded Colby Jack cheese

Heat oven to 425.

In a large skillet, brown beef and drain.  Stir in corn, barbeque, onions, and salt.  Heat through stirring occasionally.  Place shell on baking sheet.  Spoon beef mixture on shell and then top with the cheese.  Bake 12 – 15 minutes or until cheese is melted and pizza like bubbly.   Cut and serve hot.

I know this recipe sounds odd, but it really tastes like a sloppy joe, or maybe a leftover meatloaf sandwich…  Its GOOD.

 

source: Clipping from Nana’s box

Cooking Videos?

Hi fellow food lovers!

I got a crazy request the other day to start doing videos, like how to videos.  I was just wondering if this is something you would be interested in?  And if so, feel free to put some recipe/cooking video requests down in the comments.   So far “Breakfast Gravy” has been requested. LOL!

I’m still trying to wrap my head around how to pull off a cooking/recipe video in under 15 minutes, plus how to cook and film at the same time.  If more then one person are interested in this I’ll hurry about and do some test runs and work it out.  But if no one is interested then there really is no sense to bother, kwim?

So anyways,  please let me know if you’d like to see some.  And if you have anything in particular you’d like to see leave that in the comments as well. 

THANKS!!

xoxo

Crumble Cake

This extra yummy coffee cake uses lots of brown sugar, and cinnamon.  It is a great alternative to my Old Timey Coffee Crumble recipe.  Mouth watering yummy goodness and perfect with a hot cup of coffee.

CAKE

2 cups flour
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon soda
1 teaspoon baking powder
1 cup sugar
1/2 cup brown sugar
2/3 cup shortening
2 eggs
1 cup buttermilk

Preheat oven to 350(f)

Grease a 9 by 12-inch pan, and set aside.

Combine flour, salt, cinnamon, baking soda, and baking powder, and set aside.

In another bowl, cream sugar, brown sugar, and shortening. Mix in the eggs and beat well. Slowly mix in the dry ingredients and buttermilk.

Pour into greased pan and sprinkle with topping (recipe below).   Bake 35 minutes at 350°.  (until a toothpick inserted comes out clean)

TOPPING

1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup pecan (chopped)
1/2 cup chopped dates (optional)

Pumpkin Roll

I know this recipe looks hard, but trust me it’s not.  In fact, its so easy this is what my MR. makes for pot lucks at work, and reunions and such.  He loves all the “oooooo”s and “ahhhhhhh”s….

For the cake:

6 eggs
2 cups granulated sugar
15 oz can pumpkin
1 tbsp orange juice
1 1 / 2 cups flour
2 tsp baking powder (POWDER not soda!)
4 tsp ground cinnamon
2 tsp ground ginger
1 tsp nutmeg
1 tsp salt
1 cup walnuts (chopped)

Preheat oven to 375 degrees.

Grease and flour TWO 10" X 15"  pans.

In a small bowl. mix all dry ingredients (except nuts and sugar).

In a large bowl, mix the eggs and sugar until thick. Beat in the pumpkin and orange juice.

Gradually add the dry mixture and mix on low until combined.

Pour evenly into the prepared pans and sprinkle 1 / 2 cup nuts on top of each.

Bake for 12 to 15 minutes.

Spread out a hand towel on the counter and dust with some powdered sugar (this will keep the cake from sticking).  When you take the cake out of the oven, let sit a couple of minutes, and then turn  the towel dusted with powdered sugar. One cake per towel.  Roll up with towel starting at narrow end and refrigerate to cool.

While cooling mix filling.

For the Filling:

1 lb cream cheese
1 / 2 cup butter
2 1 / 2 cups powdered sugar
1 tsp vanilla

Beat the cream cheese and butter, in a large bowl.   Mix in the vanilla and then slowly add the sugar.  This will make like a thin icing. 

Slowly unroll the cooled pumpkin cake and spread with icing mix.

Carefully roll the cake back up, wrap with wax paper, and then chill.

Irish Cream Fudge

    2 bag (24 oz total) milk chocolate chips
    1 bag (12 ounces) semisweet chocolate chips
    2 small jars marshmallow cream (abt 14 oz total)
    2 teaspoons of vanilla
    2/3 cups of Irish Cream (BAILEYS!!!)
    4 1/2 cups of granulated sugar
    1 (12 oz) can of evaporated milk
    1/2 pound of butter (2 sticks)
    2 cups of chopped nuts - optional

In a large bowl combine all of the chips, the marshmallow cream, vanilla, Irish cream, and nuts.

Prepare 10-x-15-inch pan by lining it with foil and lightly coating with butter.

In a medium saucepan, combine the sugar, evaporated milk, and butter. Bring to a boil over medium heat and cook, stirring constantly for about 10 minutes. (soft ball stage)

Add the milk mixture into the bowl with the chocolate mix.  Beat slowly by hand to combine. Don't use a mixer, it will over beat it.  I use a big old timey wood spoon.

Dump into the prepared pan and chill until set.

**if I had a FIVE STAR recipe- THIS would be it! YUM.

Brown Betty Pudding

4 c.ups apple, thinly sliced
2 c.ups bread, cubed
3/4 c.ups light brown sugar (packed)
2 tsp. butter (spreads are ok too)
1/8 tsp. cinnamon
1/4 c.up  hot water

Brush a pudding pan with butter and layer the main ingredients (a layer of apples on the bottom, a layer of bread, and then half of the brown sugar.  Repeat with a layer of apples, the bread and the rest of the apples) 

Sprinkle with the rest of the sugar, cinnamon and then dump in add 1/4 c.up hot water (not room temp, but HOT), cover with foil and bake at 350(f) for 30-35 min. 

Remove foil and let brown. 

There are tons of sauces that taste great on this dessert.  My two favs are below…

the standard “hard” sauce

1/2 c. soft butter
1-1/2 c. sifted powdered sugar
1 tsp. vanilla extract or 2 Tbsp. rum or brandy

With a hand mixer, cream butter with powdered sugar until it is fluffy.  Stir in vanilla extract (or alternative).

the caramel sauce

1-1/2 cups light brown sugar (packed)
4 Tbsp. flour
1 cup boiling water
dash salt
2 Tbsp. butter
2 Tbsp whipping cream
vanilla, to taste

In a saucepan, mix sugar with flour, make sure to fully blend it (I use a whisk).  Mix in the water and salt.  Stir continuously while cooking (6-8 minutes).  If  mixture beings to look too thick add a little more water.  (you want it like a loose pudding consistency)

Remove from heat and stir in butter, cream and vanilla.

Heavenly Hash Candy

1/2 cup sugar
1/2 cup evaporated milk
1 tablespoon corn syrup
1 (6 oz) package chocolate chips
1 cup chopped nuts, walnuts or pecans
1 cup miniature marshmallows

Mix sugar, milk, and 1 tablespoon corn syrup in a heavy 2 quart saucepan. Bring to a boil over medium heat, stirring constantly.   Let boil (rolling full boil) at least 2 minutes.  (if you dont boil long enough they will not set up at the end and you’ll have to eat em with a spoon.)

Remove from heat and stir in the chocolate chips.  Continue stirring until the chips are completely melted and incorporated. 

Let cool to room temp for about 15 minutes.  You’ll know its ready when its like a thick sludge. LOL… It will be like a gooey mess and stick to your spoon…

Add pecans and marshmallows, and mix.

Drop onto waxed paper and cool.*

*This is really messy before it sets up so the easiest way to drop is to use 2 teaspoons. Drop candy onto wax paper with one, and then use the 2nd spoon to scrape it off the first spoon…

Let it set up until hardened.

 

**I put my wax paper on a cookie sheet and set in the fridge for about 20 minutes.  This will hurry up and set em, so you don't have to wait that long until they’re ready.

Carol Burnett's Raspberry Riches

I’m not sure where I got this recipe.  It’s in my recipe box from 2003 so, I'm pretty sure it was in a magazine somewhere.   It is REALLY good.  Kind of like a heavy cakey cobbler meets dutch apple pie  minus apples + chocolate… LOL!

      1 cup flour, sifted
      3/4 cup granulated sugar
      1/2 teaspoon baking powder
      1/4 teaspoon baking soda
      1/4 teaspoon salt
      1 egg
      1/3 cup buttermilk
      1/2 teaspoon vanilla extract
      1/3 cup unsalted butter
      1 1/4 cups fresh red raspberries

Melt unsalted butter, and cool to room temp. Preheat oven to 375(f).

Prepare an 8- or 9-inch round or square baking pan.  (smear with butter)

In a bowl mix together flour, sugar, baking powder, baking soda and salt.

In large mixing bowl: beat together egg, buttermilk and vanilla extract. Stir in butter. Add dry ingredients and beat with a wooden spoon until nearly smooth.

Spread batter evenly in prepared pan and sprinkle with raspberries.

Top with Sugar Crumb Topping (recipe below)

Bake in preheated oven until golden browned, about 40 to 45 minutes. Let cool until warm.

      Sugar Crumb Topping

      1/2 cup brown sugar, packed
      1 tablespoon unsalted butter, cut into small pieces
      1 1/2 teaspoons semisweet chocolate, grated
      2 tablespoons flour

      Using a food processer or blender, process to a fine (crumbly) consistency.

Bunnys German Sauer Dogs

When we grill out hot dogs, my favorite way to eat them is with Sauer kraut!  This recipe is my fav!  Can be made stove top, or made in “packets” on the grill!

• 1 lrg can Sauer kraut (or 1.5 regular sized cans)
• 1 green bell pepper – deseeded and chopped
• 1 red bell pepper – deseeded and chopped
• 1 bundle of scallions  – white tops removed and greens chopped
• 1 small yellow onion – diced
• 2 tbsp butter (or spread)
• 1 pinch cinnamon (or paprika + brown sugar!)

Stove top:

Just dump it all in a pan, heat it until the peppers are tender crisp.  Top a dog, and chew.  YUM!

Grill pack:

Mix all ingredients in a large bowl (except butter).  Making 3-4 foil packs, place the mix and a dollop of butter. Toss em on the grill about 5 minutes before you start your dogs.  As you start your dogs, flip the pack over and then jab it with a fork for vent holes.  Continue to cook while your dogs are cooking.  Once you dogs are all done, the veggies inside the packs should be tender/crisp.  Carefully open packs – steam will explode out so be careful!  Top your dog and chew.

YUM!!!!!!!!!!!

Jack Daniels Grillin Sauce

This is one of my favorite glazes.  I like it best on chicken, but my Mr enjoys it on steak so it is very versatile!

Jack Daniels Grillin’ Sauce

• 2 tsp roasted garlic
• 3 tablespoons white onions - minced
• 1/4 teaspoon cayenne pepper
• 1 1/3 cups brown sugar
• 2/3 cup water
• 1 cup unsweetened pineapple juice
• 1/4 cup teriyaki sauce
• 1 tablespoon soy sauce
• 3 tablespoons lemon juice
• 1 tablespoon pineapple - crushed
• 1 tablespoon Jack Daniels Whiskey

In a saucepan, combine all dry ingredients.  Mix well.  Turn heat to med/high and then whisk in the liquid ingredients.  Once mixed dump in the garlic and onions.  Stir well.  Bring mix to low boil for 5 minutes, stirring often.  Remove from heat.

Can be used immediately, or stored up to 3 days in the fridge. 

*If you refrigerate it WILL thicken into a thick gummy paste and you will have to dilute it a little and reheat before you can use it.   It really is better to use FRESH.

 

Penna with Sausage and Red Bell Pepper Sauce

This recipe is quick and easy, but tastes and looks like you spent ALL DAY in the kitchen!

• 1 package of sausage (I use Johnsonville Italian Sausage) – deskinned
• 1 red bell pepper – deseeded and chopped
• 1 green bell pepper – deseeded and chopped
• 1 large tomato – chopped
• 1 onion (yellow or white) – chopped
• 1 1-lb box of penne pasta
• 1 jar of traditional spaghetti sauce
• olive oil – as needed
• dried basil
• garlic salt (I use Garlic  Salt with Parsley)
• 1/4 cup grated or shredded parmesan

In a large pot, fix penne as suggested on package.

Meanwhile, in a DEEP skillet put about a teaspoon of olive oil and heat on med/high.  Sprinkle with a little garlic and basil.  Add in the meat from inside the sausage casings and allow to brown. 

Once the sausage is almost all the way brown, drain off most of the “fat”.  Return meat to skillet and add in: bells, onion, abt a half tablespoon of dried basil. 

Sprinkle with garlic and simmer until the veggies brighten (tender crisp).  Once the veggies have peaked, add in diced tomatoes.  Simmer 3-4 minutes stirring occasionally.  Sprinkle with Parmesan.

 

You can actually serve this as is, which is AMAZING as an appetizer with toasted asiago or bagguetts!
OR
you can make it more saucy for the MAIN COURSE by adding a jar of plain spaghetti sauce. 

Great served with garlic toast and a salad!

This recipe makes enough to feed a family of 4 with enough leftovers for another night.  Freeze up the leftover sauce for an easy night of pasta later down the road!

EZ Chocolate Pudding

 

My favorite chocolate pudding recipe.  =)

• 1/4 cup cornstarch
• 1/2 cup sugar
• 3 tbsp unsweetened cocoa powder
• 1/8 tsp salt
• 2 3/4 cups ice cold milk
• 2 tbsp butter or margarine
• 1 tsp vanilla (a capful)

In a pan, mix together all of the dry ingredients.  Place on MEDIUM heat and stir in the milk. 

Stir constantly until the mixture begins to boil and it will be thick enough to coat the bottom of a spoon.   Remove from heat and stir in vanilla and butter.

Let begin to cool & serve warm.

*I sprinkle a couple of chocolate chips on the top to make it cute.  =)

Arbys Sauce – homemade

I love, love, LOVE Arby’s Sauce. LOVE IT.  Especially for dipping my fries into. LOL!  After my “supplier” cut me off from sauce packets, I went on a quest to find a recipe.  This is the closest I’ve come to tasting like the real stuff.

1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
1 cup ketchup
2 teaspoons water
1/2 teaspoon Tabasco sauce (I use the LUISIANA Brand)

In a small bowl combine the onion powder, garlic powder, salt, and pepper.  Mix well.

In a small saucepan mix the ketchup, water, and Tabasco sauce.  Turn heat to medium and stir in the dry mixture.  I like to use a whisk.   Mix constantly until the sauce begins to boil.  Will take about 5-10 minutes depending on your stove.

Remove the pan from the burner, and cover with a lid.  Let sit until cooled. About 10 minutes.

Pour into a container with a lid, or a small jar with lid, and refrigerate.

Like any condiment, this will stay good a month or so.

Orange KissMe Cake

This is my version of the Pillsbury Orange Kiss-Me Cake, 1950 prize winning recipe.  This cake is a sticky type cake, with a crumbly nutty topping.  It is FINGER LICKING good, with strong orange flavors and tastes amazing warm or cold.  You can serve with ice cream if you like, but I prefer to have this cake with a good cup of black coffee.

The Cake:

In a blender or food processor, loose chop together:
1 can of mandarin oranges (reserve juice for topping)
1 cup raisins
1/3 cup walnuts
set aside until later.

In a large bowl, sift together:
2 cups sifted all purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup sugar

Into the flour mixture beat in:
½ cup shortening (butter flavor Crisco is AMAZING in this recipe!)
¾ cup milk

Beat with an electric mixer at low speed until blended and then beat at medium speed for at least two minutes. 

Gradually add:
2 eggs and ¼ cup milk. 

Beat this for two more minutes and then fold in the orange raisin mixture into batter.  Pour into well greased and floured 12 x 8 x 2 pan.

Bake at 350 degrees for 40-50 minutes in loaf pan or 35-45 minutes for round cake pans.

Remove from oven and poke holes all over cake with fat toothpick or small straw.

ORANGE NUT TOPPING:
drizzle 1/3 cup orange juice over the warm cake

In a bowl combine:
1/3 cup sugar, 1 tsp. cinnamon, ¼ cup chopped walnuts, sprinkle loosley over cake.

Decorate with some orange slices.

Old Time Crumble Coffee Cake

This is my all time favorite coffee cake recipe.  When cooking this recipe, it is very important to use real butter and not a spread.  I have tried using a spread and the cake does not taste the same and cooked up very heavy.

Ingredients:

Base Cake
1/4 cup butter
1 lrg whole egg
1/3 cup white sugar
1/2 teaspoon vanilla extract
1/4 teaspoon imitation butter flavor
1 1/2 cups all-purpose flour
1/4 teaspoon salt  (a pinch)
2 teaspoons baking powder
2/3 cup milk  

Topping
2 tablespoons all-purpose flour
5 tablespoons white sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter

Cooking Instructions:

Preheat the oven to 375 degrees (F)

In a large bowl cream together 1/4 cup butter, 1/4 teaspoon imitation butter and 1/3 cup of sugar until smooth. Beat in the egg and vanilla until well blended, but be careful to not beat the mixture until stiff.  In a small bowl combine 1 1/2 cups of flour, salt and baking powder and then mix this dry mix into the creamed mixture by mixing in half the mix, milk, and then the rest of the milk.

Spread into a prepared 9x9  baking pan.

In another bowl mix together 2 tablespoons flour, 5 HEAPING tablespoons sugar, and the cinnamon.   Cut about 2 tablespoons of butter and fold into the dry  until the mixture is crumbly.   (this topping can also be used on Apple pie!)  Sprinkle the crumble topping over the top of the cake.  Do not mash into cake mix, do not try to smooth it out.  Let it be loose and crumbly!

Bake for aprox 25 minutes or until a knife inserted into the center comes out clean.

Grans Impossible Pie

• 4 eggs
• 1 3/4 cups sugar
• 1/2 cup self rising flour
  
• 2 cups milk
• 1 tsp vanilla
• 1/2 stick butter
• 2 pinches nutmeg
• 7 oz bag of coconut

Preheat to 350 (f)

Mix, pour in a buttered 8x8 dish, bake 30 –45 minutes *until set*.

Let cool. Eat until you pop. :)

*when you take it out of the oven, the center should be a little jiggley but not juicey.