Friday, November 14, 2008

Snapless Gingersnaps

Jaymi Herrmann submitted this recipe in a cookbook that was put together in Georgia, and it is a favorite of many!

Snapless Gingersnaps

1 cup brown sugar
3/4 cup cooking oil
1/4 cup dark molasses
1 egg
2 cups flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt

Combine sugar, oil, molasses and egg. Mix well. Stir together remaining ingredients in a separate bowl. Gradually blend into molasses mixture. Form into 1-inch balls (tbsp). Roll in granulated sugar. Place 2 inches apart on greased cooking sheet. Bake at 375 for 4 to 7 minutes. Approx. 4 dozen.

Jaymi's cooking tip: measure your oil into a glass-measuring cup, and then add the molasses to the same measuring cup. The oil will help the molasses slide right out.

Monday, October 6, 2008

Apple Bars

So, as I was driving home from my 1st day of work, I was thinking about this dessert. It was cold and rainy, and warm apples with cinnamon just sounded good! I love this recipe, and My Grandma Rock sent it along.

Apple Bars

1 1/2 C flour

1/2 tsp salt

1 C sugar, divided

1/2 C butter

4-5 C sliced, peeled apples

2 tbsp lemon juice

1 tsp cinnamon

1 egg, lightly beaten

1/3 C evaporated milk

1 tsp vanilla

3/4 C chopped pecans

1 1/3 C flaked coconut

In a bowl, combine flour, salt and 1/3 C sugar. Cut in butter. Press into bottom of greased 9x13 baking pan. Arrange apples on top of crumbs. Sprinkle with lemon juice. Combine 1/3 C sugar with cinnamon, sprinkle over apples and bake for 20 minutes at 375. Meanwhile, in small bowl, combine remaining ingredients (1/3 C sugar, evaporated milk, egg, vanilla, pecans, coconut) and spoon over baked apples. Bake another 20 minutes. Cut and serve while warm.

There is some missing because our priorities were in line, eat, then blog. :)

Tuesday, August 19, 2008

Pecan Supremes

OH MY GOSH! I LOVE THESE!! I got them out of a "Mrs. Fields Cookie Book". Ya, It's phenomenal. I needed a little baking therapy, and decided on these. YUM!!

Pecan Supremes
2 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. quick oats
3/4 c. dark brown sugar
3/4 c. white sugar
1 c. salted butter , softened
2 large eggs
2 tsp. vanilla extract
1 c. (4oz) chopped pecans
1 c. (6 oz) chocolate chips

Preheat oven to 300. In a medium bowl, combine flour, salt, soda and oats. Mix well, set aside. In a large bowl, blend sugars with electric mixer. Add butter and mix to form a grainy paste. Add eggs ad vanilla, beat at medium speed until light and fluffy. Add the flour mix, pecans and choc. chips, and blend at low speed until combined, do not over mix. Drop dough by rounded teaspoons onto ungreased cookie sheets, 1.5 inches apart. Bake for 20-22 minutes. Immediately transfer cookies with a spatula to a cool, flat surface.

Friday, August 1, 2008

Better Than Sex Cake

Aaron requested this as his "Birthday" cake, even though it's over a week early. As you can tell from the pictures, he really thinks it's better than sex...just kidding (big) Kristen--his wife!

Better Than Sex Cake

1 pkg Devil's food cake mix

1 jar caramel ice cream topping

1 can sweetened condensed milk

cool whip

heath bar (crunched up)

bake cake as directed. After it comes out of the oven, poke about 40 holes in cake with the end of a wooden spoon. Pour caramel sauce over it, then the milk. Once it cools, top with cool whip and candy bar. Serve...ENJOY!

Wednesday, July 16, 2008

One Dish Chicken & Rice Bake

I think I got this recipe off of the Cambell's Soup website...but I'm not sure. It's easy, and really only uses one dish, so the cleanup is fast!

One Dish Chicken & Rice Bake
1 can cream of mushroom
1 c. water
3/4 c. uncooked regular long grain rice
1/4 tsp. paprika
1/4 tsp. pepper
4 boneless skinless chicken breast halves

Mix water, rice, soup, paprika & pepper in 2 qt. baking dish. Top with chicken. Season with additional paprika & pepper. Bake at 375 for 45 min.

For creamier rice, use 1 1/3 c. water.

Confetti Penne Pasta

I got this one from Ashlee too, and I think she got it off of the box of pasta...but who cares where you get it, right?

Confetti Penne Pasta
12 oz. Penne
1/3 c. olive oil
1 tbsp. chopped garlic or 1 tsp. garlic powder
3/4 c. red bell pepper, diced
3/4 c. celery, diced
1 c. fresh mushrooms, sliced
2 tsp. lemon pepper
2 c. cooked broccoli
1 lb. cooked chicken, diced
1 c. chicken broth

Cook penne according to directions. In large skillet, heat oil to medium. Add garlic, red pepper, celery, mushrooms & Lemon pepper. Cook until tender, about 5 min. Add cooked pasta, broccoli, chicken & chicken broth. Toss to heat through & serve immediately.

When we made it, we omitted the mushrooms (didn't have any!) and added more lemon pepper.

Creamy Chicken Enchiladas

Ashlee gave me this recipe and I love it! It's a nice change from my other enchilada recipe too!

Creamy Chicken Enchiladas
1 can cream of chicken
1 can cream of mushroom
1-16oz. container sour cream
2 pkg Colby & Monterrey jack cheese
1 lb. chicken breast cooked & shredded
1 pkg corn tortillas
1 can rotel

In large bowl, mix soups, sour cream, rotel, chicken and 1 pkg cheese. Dip tortilla in mixture to moisten, fill with mixture and arrange in pan. Fill pan, and top enchiladas with remaining mixture and cheese. Bake at 400 until cheese in bubbly and browning on top.

Instead of dipping and rolling tortillas, they can be layered (tortillas, mixture, tortillas, mixture, etc.). This is less messy, and it still tastes the same.

Sausage Corn Chowder

Dustin's Step Mom Candice gave me this recipe. Very filling, and if it's from Candice's Kitchen, you just KNOW it's gonna be great!

Sausage Corn Chowder
2 cans kernel corn
1 pkg Jimmy Dean sausage
2 cans cream of chicken
salsa - as you like, or 1 jar
2/3 - 1 c. jalapeno jack cheese
2 green onions, chopped

brown sausage, drain & add green onions. Add soup & corn (undrained). Fill pot with milk (approx. 6 c.). Add cheese. Add enough salsa to make slightly pink, about 1 jar. Heat and serve with bread sticks.

Hero Sandwiches

We usually eat this one the "traditional" way, but there is also and italian twist! Courtesy of Mom.

Hero Sandwiches
1 lb. Hamburger (ground beef)
2 tbsp. taco seasoning OR italian seasoning
3/4 c. ketchup
1/4 lbs. shredded cheddar cheese OR mozzarella
1/2 c. sliced olives
2 tbsp. minced onions

Cook hamburger, combine, eat on a bun.

Ranch Pasta Salad

This one if from Mom, she's always got the best ones!

Ranch Pasta Salad
1 c. grated cheddar cheese
1 c. peas
1 c. chopped celery
1 c. chopped carrots
1/8 c. chopped onion
1 c. cooked and crumbled bacon
3 c. dried pasta (tri-color twirly kind)
1 c. ranch dressing



My Mom gave me this recipe and she uses it for rolls and Cinnamon rolls. Very easy, and very good (of course!)

2 1/2 c. warm water
1 cube butter
1/2 c. sugar
2 tsp. salt
2 eggs
1 1/2 tbsp. Instant Yeast
7 c. flour

Put all ingredients except yeast & flour in blender for 90 seconds. Add yeast & mix in blender for 1 min. Pour mixture into large bowl with flour. Stir with wood/plastic spoon. Cover and let rise for 3 hours. Roll out on floured board & cut into rolls. Place rolls on baking sheet & let rise again (covered with floured towel) for 30-45 min. Bake at 400 for 10-12 min or until top & bottom are golden brown.

You can use 4 c. white flour & 2 3/4 c. wheat flour.

Strawberry Amaretto Pastries

This is a Pampered Chef recipe, and a favorite of (big) Kristen's.

Strawberry Amaretto Pastries
1/2 pkg frozen puff pastry sheets, thawed
1/2 c. sliced almonds, divided
1 tbsp. sugar
1 c. sour cream
1/2 c. powdered sugar
1/4 tsp. almond extract
1 1/2 c. cool whip
12 large strawberries, sliced
1 orange

Preheat oven to 400. Unfold pastry & cut into 12 squares. Chop 1/2 of almonds and combine with sugar. Sprinkle pastries & press into. Bake 16-18 min. or until puffed and golden brown. Toast remaining almonds and chop. Whisk sour cream, powdered sugar & almond extract together. Fold in whipped topping. Split open each pastry. Arrange 1/2 of strawberries into bottom of each shell. Top with 2 tbsp of filling & sprinkle with almonds. Zest orange over almonds and top with remaining strawberries & top of pastry.

*strawberries can be substituted with peaches or nectarines.

Wednesday, July 9, 2008

Cream Cheese Chicken

This is made in the crockpot. LOVE THAT! And it's so good, and of course, awesome leftovers. I got this recipe from my sister-in-law Lucy.

Cream Cheese Chicken
3-4 chicken breasts, thawed or frozen
1 cube butter
1 pkg Good Season's Italian Dressing mix
1-8oz cream cheese
1 can cream of chicken soup
place chicken, butter and italian dressing mix in crockpot. Cook on low for 4 hours or high for 2 hours. Shred chicken, add cream cheese and soup, stir. Cook for additional 30 minutes. Serve over rice or egg noodles.

Sunday, July 6, 2008

Sweet Tater Pie

Mmmm...I got this recipe from our Georgia Church Cook Book, and the credit for the recipe goes to Corinne Holton. It's Oh so good! We had it at a little potluck last night and I had people making sure that it would be posted on my blog.
I wasn't thrilled with the crust, I just made a simple recipe out of my Betty Crocker cook book, so use whatever you like for the crust...

Sweet Tater Pie
3 large sweet potatoes, cooked and mashed
2 sticks butter or margarine, melted
4 eggs
2 c sugar
1/2 tbsp. nutmeg
1/2 tbsp. vanilla
2 tbsp. flour
1/2 c. evaporated milk
2 nine inch pie shells

Stir butter into sweet potatoes. Add eggs, one at a time, beating well. Add remaining ingredients, mix thoroughly. Pour into pie shells, bake 1 hour at 350.

Monday, June 30, 2008

Tortellini, Broccoli & Bacon Salad

I got this recipe out of a magazine, it's yummy! The coleslaw dressing recipe if from my Great Grandma Frankie.

Tortellini, Broccoli & Bacon Salad

1-19 oz bag frozen 3 cheese tortellini
2-C. broccoli florets (fresh)
1 C Cherry tomatoes, cut in 1/2
1 tbsp. chopped fresh chives
1/2 recipe coleslaw dressing
1/2 lb bacon, cooked & crumbled
sunflower nuts

-cook & drain tortellini according to package directions. Rinse w/cold water.-in large bowl, mix all ingredients except bacon & sunflower nuts. Cover & refrigerate for at least 1 hour to blend flavors. Just before serving, stir in bacon & sprinkle w/nuts.

Coleslaw Dressing
1/2 med. onion
1/2 c sugar
1 1/2 tsp mustard
1 tsp salt
1/4 c. vinegar

put in blender till smooth, slowly add 1 c oil. add 1 tsp celery or caraway seed.

Grandma Jeffers Cookies

Ashlee's Grandma is the master mind behind these cookies, I love them!

Grandma Jeffers Chocolate Chip Cookies

1 c. shortening

1 c brown sugar

1/2 cup white sugar

2 eggs

1 tbsp (heaping) peanut butter

1 tsp vanilla

1 tsp salt

1 tsp soda

2 1/2 c flour

1 small bag chocolate chips

Cream shortening, sugar, eggs, & peanut butter together. Add salt and vanilla. Mix 1 1/2 c. flour with soda and add to creamed mixture. Blend. Add remaining flour and chocolate chips and stir by hand until all the flour is mixed.

Bake at 350 for 10 minutes or until light brown.

BBQ Chicken

My Mom gave me this recipe, not sure where she got it. You can either cook it in a crock pot (my preferred method) or in the oven on low heat.

BBQ Chicken

6-8 Chicken breasts, cut up

seasoned flour

cover chicken in flour, and brown in hot oil on stove top. Place into crock pot or baking pan.


3/4 c. ketchup

1/3 c. vinegar

1/2 c. water

1/3 c. brown sugar

2 tsp worchestershire sauce

1 tsp. salt

1/4 tsp. pepper

Combine ingredients and bring to a boil on stove top. Pour over chicken, cover and bake @275 for 3 hours or in crockpot on low for 3.5-4 hours. (place crockpot on high until sauce bubbles, and then turn to low).

We eat this over rice, and love it as leftovers.

Wednesday, June 25, 2008

Hot 'n Spicy Broccoli Beef

I got this recipe out of my BEST RECIPES of the GREAT FOOD COMPANIES. It has some really wonderful recipes in it, but this is one we use the most. And another great thing, it really only dirties 1 dish!!

Hot 'n Spicy Broccoli Beef

3 tbsp. vegetable oil

1 flank or round steak (about 1 lb.) cut into thin strips

3 cups broccoli florets

1/2 c. water, divided

1 tsp. red pepper flakes or 1/4 tsp. cayenne pepper

1/4 tsp. garlic powder

1/4 c. ketchup

2 tbsp. soy sauce

1 1/2 tsp. cornstarch

1/2 tsp. ground ginger

Scallions for garnish

In large skillet, heat oil and stir-fry steak until just browned. Remove steak and set aside. In same skillet, add broccoli, 1/4 c. water, red pepper, and garlic powder. Cover and cook 5 minutes. Meanwhile, in small bowl, combine remaining ingredients except scallions; blend well. Return meat to skillet; blend in ketchup mixture. Bring to a boil. Cook until sauce thickens and glaze develops. Garnish with scallions. Serve with chow mein noodles or rice.

Friday, June 20, 2008

Creamy Chicken Bake

I got this recipe at my Bridal Shower. I asked each guest to bring one of their favorites. I got this one from Barbara Rigby. Everyone who has tried this, has loved it. And I'm not exaggerating. EVERYONE loves it! And of course, it makes great leftovers too.

Creamy Chicken Bake

6-8 chicken breast halves
6-8 slices swiss cheese
1 can cream of chicken soup
1/4 c. water
1 box or 2 cups dry stuffing
1/3 c. butter, melted

Place chicken in a 9x13 pan, and layer with cheese. Combine soup and water, then spread over cheese. Pour stuffing on top and drizzle with butter. Bake at 350 for 45-50 minutes.

Sunday, June 15, 2008

Banana Bread, an old family recipe

My Mom made this for us when we were kids, and I think it was my Great Grandma Beth's recipe, but I'm not sure on that. What I do know, it's SO GOOD!

Banana Bread

2/3 c. shortening

2 c. sugar

2 eggs

7 ripe bananas, mashed

2 tsp. vanilla

2 tsp. baking soda

2 tsp. baking powder

pinch salt

4 c. flour

1/3 c. milk (or whipping cream or buttermilk)

brown sugar

nuts, chopped (optional)

Mix shortening & sugar. Add eggs, mashed bananas and vanilla, mix. Add baking soda, baking powder and salt, mix. Add flour and milk, alternating between the two. Pour into a greased 9x13 baking pan or loaf pans. Sprinkle brown sugar and nuts on top.

Bake at 350 for 45 min. to an hour. Check with a knife. If still gooey, cover with tin foil and finish cooking for 15 min.

Saturday, June 14, 2008

Oriental Chicken Salad

I got this recipe from my Mom, and this is Dustin's FAVORITE salad ever. I make a batch of it, and it usually doesn't last more than 12 hours. So, if I'm making it to take somewhere, I have to make a double batch and indicate which bowl he's not allowed to touch. The great thing is, Mya loves it too.

Oriental Chicken Salad

1 lb. shredded cabbage (16oz.)

1-2 lbs. cooked, chopped chicken

2-3 green onions, chopped

2 tbsp. sliced almonds

2 tbsp. sesame seeds

1 pkg. chicken ramen noodles, broken up


1/2 c. oil

2 tbsp. sugar

3 tbsp. vinegar

seasoning packet from noodles

Mix everything together, let sit for an hour for flavors to blend. If you want your noodles crispy, wait to add them until serving. Dustin doesn't usually wait the hour, and it still tastes great!

Wednesday, June 11, 2008

Grilled Chicken with Cucumber Yogurt Sauce

I got this recipe in the mail, it's a sample from "Diabetic Living" magazine, but it looked good. I LOVE CUCUMBERS, so I figured I couldn't lose, right? It's quite refreshing, and would be perfect for a hot summer day.

Grilled Chicken with Cucumber Yogurt Sauce

1 6-oz carton plain low-fat yogurt

1/4 c. thinly sliced green onions

2 tsp. snipped fresh mint or 1/2 tsp dried mint, crushed

1/2 tsp. ground cumin

1 c. chopped, seeded cucumber

4 skinless, boneless chicken breast halves

1/4 tsp salt

1/4 tsp pepper, divided

In medium bowl, combine yogurt, green onions, mint, cumin, salt and 1/8 tsp pepper. Transfer 1/2 to a bowl, set aside. For sauce, stir cucumber into remaining yogurt mixture, set aside.

Sprinkle chicken with remaining pepper. Place chicken on the rack of an uncovered grill directly over med. coals. Grill for 12-15 min. or until chicken is no longer pink (170F), turning once 1/2 way through grilling and brushing with the reserved yogurt mix (without cucumber) the last 1/2 of grilling. Discard remaining mix.

Serve chicken with remaining yogurt sauce and if desired, cucumber slices. Makes 4 servings

Only 159 calories per serving, 5 carbs, 2 grams fat (1 g sat. fat).

Sunday, June 8, 2008

Chicken Enchiladas From a Can

This is for Jen & Todd Cooper. It's super easy, and extra yummy!!

2 cans chicken (about 18 oz each)
1 can pinto beans with jalenpenos
1-2 Old El Paso mild red enchilada sauce
Shredded cheddar cheese
Soft Taco size flour tortillas

Mix chicken, beans, handful of cheese and enough red sauce to coat in a bowl. Roll chicken mixture in flour tortillas and place in a greased 9x13 baking pan. Once pan is full, cover enchiladas with red sauce and cheese. Cover with foil sprayed with cooking spray on the side touching cheese. Cook for 1 hour at 350.

Great when garnished with lettuce, tomatoes, olives, green onions, cilantro, sour cream, etc.

Makes great leftovers too!