STRAWBERRIES

If you are still in search for something for your Easter Dinner. Check this OUT...looks Simple and oh SOOO Good!! Click the link below for step to step directions and pics! Enjoy~

http://www.everycreativeendeavor.com/2010/04/strawberry-short-bundt-cake.html

Thursday Night Quick and Easy Din Din

I cooked the chicken up last night for this. That way when I go home from work I just had to cook the paste and mix it all together. AND by NO means is this one Low-Fat...Sorry...but it is SOOO Good!

Cheesey Chicken Pasta

4 Boneless Skinless Chicken Breasts
1 can chicken broth
1 can Rotel tomatoes
1 can cream of mushroom soup
12 oz pkg of whatever kind of noodles you like (I use Rigatoni)
1 lb velvetta
Cook your chicken however you like. We prefer sauteed chicken because we season it up really good. You can boil it or bake it and shred it. You could also use can chicken if you wanted. While you cook the chicken, boil your pasta.
Combine chicken, soup, broth and Rotel. I don't usually use all of the juice from the Rotel or all of the chicken broth. I like my casserole a little thicker instead of runnier.
Put the pasta in a casserole dish.

Put the chicken mixture on top of the pasta.

Cube the velvetta and place on top of the chicken mixture. (I use a little more than 1 lb of velvetta, we love cheese. And the more cheese the better in my book.)

Bake @350 until cheese is melted. Stir when done to make creamy.

Recipe found at this cute and funky blog...check it out when you get some time....http://youngancrafty.blogspot.com/

Tonights Dinner

Ingredients:
1 lb stewing beef
1 (10.75 oz) can Cream of Mushroom soup, I use the heart healthy
1 (8 oz) container of mushrooms, sliced
½ a medium sweet onion, chopped
1/3 cup water
1 T Worcestershire sauce
½ block cream cheese (4 oz)

Procedure:
In your crock-pot, combine beef, soup, mushrooms, onion, water, and Worcestershire sauce. Cook on high for 5 hours or low for 8 hours.
Before serving, mix in cream cheese and cover for a few minutes until mixture warms through and cheese melts.
Enjoy over rice or pasta. (I prefer it over pasta, but rice is yummy too!)
Serves 4-6

A Easter Favorite!

I am obsessed with Cadbury Eggs they are a weakness and when trying to loose some lbs for a upcoming wedding they are NOT my friend right now. But I am so trying these and hopefully they turn out and I can bring them to Easter Dinner at the In-laws!!

CADBURY EGGS (HOMEMADE)

INGREDIENTS

1/2 cup light corn syrup

1/4 cup (1/2 stick) salted butter, softened

3 cups powdered sugar

1 teaspoon vanilla

Yellow food coloring

Chocolate candy melts or almond bark

In the bowl of a mixer, cream the butter, corn syrup and vanilla until smooth. Slowly add the powdered sugar and beat on medium low speed until well mixed. Spoon about a third of the mixture into a separate bowl and color it with yellow food coloring.

Refrigerate the white and yellow mixtures for at least an hour, for easier handling.

Roll the yellow mixture into balls and place on a wax paper lined baking sheet.

Place in the freezer for 20 minutes or so.

Remove from freezer and cover with white candy and form into an egg shape. Freeze eggs for about 30 minutes.

Melt your candy melts or almond bark according to package directions. Place eggs in the chocolate and coat completely. Remove and place back on wax paper lined baking sheet. Place in the refrigerator until chocolate has set.If you want these runny like traditional Cadbury Eggs, keep at room temperature. The candy mixture in the eggs softens very quickly.To see step by step photos on Instructibles.com,

JELLY BEAN BARK

Jelly Bean Bark 1 bag of candy melts 1 bag of jelly beans parchment paper Place a piece of parchment paper onto a cookie sheet. Pour half of your bag of jelly beans onto the cookie sheet. Melt candy melts in the microwave at 30 second intervals and then stir. Continue until melted. Pour over Jelly Beans. Use a rubber spatula to evenly spread. Pour the remaining jellybeans into the melted chocolate. Refrigerate for one hour. Break apart into 2-3 inch pieces and ENJOY!

Coutrsey of: http://lindsay-thelees.blogspot.com/

ORANGE POP CHEESECAKE

With Easter right around the corner I have been searching for some tasty Spring Time Deserts. I am actually hosting family dinner today, so I am going to give this one a try. Sounds interesting and who can go wrong with Cheesecake!! Orange Pop Cheesecake Pie 1 can orange pop 2 bricks cream cheese, softened 1 vanilla pudding mix 1/2 cup sour cream graham cracker pie crust Beat together softened cream cheese and sour cream. Add pudding mix and slowly add one can of orange pop. Beat until thickened and pour into graham cracker pie crust. Chill If you want more of an orange pop taste, just use one brick of cream cheese, and adjust the fluid and amount of pudding mixture.

Buttery Cream Cheese Bars

Preheat your oven to 350 degrees. Here's what you need. Mix together the yellow cake mix, 1 stick of melted butter, and 1 egg. Press the crust mixture into a greased and floured 9x13 pan. Beat together one 8 oz. cream cheese, 2 eggs, and 2 3/4 cups powdered sugar with mixer until smooth. {Don't worry, the eggs are in there. They're just hiding under the powdered sugar.}Pour the mixture over the crust.Bake for 35-40 minutes or until light brown. Sprinkle with powdered sugar. Courtesey of:http://twotwenty-one.blogspot.com/

BACON & MUSHROOM PASTA

I LOVE Pasta, I know it so is NOT good for you but seriously who can resist. And I am also a HUGE Mushroom fan so this was a must! Bacon & Mushroom Pasta 1 pound bacon, cut into 1/2 pieces 2 heaping teaspoons minced garlic 1 package baby bellas, sliced 1 1/4 cups milk, 2% 1/4 heavy cream 2 teaspoons garlic powder 1 teaspoon cayenne pepper 1 cup parmesan, freshly grated 1 pound angelhair pastaStart water for pasta In a large skillet, heat olive oil over medium-high heat. Add bacon pieces and cook until light brown but not crisp. Remove bacon from pan and set aside. Do not clean pan.Add mushrooms and garlic to pan. Toss/stir around and cook over medium-high heat for 5 minutes; increase heat to high if needed to help mushrooms begin to turn golden brown. Pour in milk. Stir, scraping the bottom of the pan to loosen any bits. Cook over medium-high heat for several minutes, or until the liquid is reduced by half. Add garlic powder and cayenne pepper. Add angelhair to pot to cook Reduce heat and pour in half and half and cream. Stir and allow to bubble and thicken for a couple of minutes. Add bacon back to the pan and add the Parmesan and stir, allowing cheese to melt and incorporate into the sauce. Turn off heat. Drain pasta and retain 1 cup cooking water. If sauce is too thick, add pasta water 1/4 cup at a time until desired consistency is reached. Add cooked pasta to a large bowl. Add the sauce from the pan. Toss with tongs. Garnish with additional grated parmesan cheese. Recipe and photo from:http://sweetlittlesmoothie.blogspot.com/

JUMBO HOT CHOCOLATE COOKIES

JUMBO HOT CHOCOLATE COOKIES 1 cup (2 sticks) butter, at room temperature 1 cup granulated sugar 2/3 cup packed brown sugar 2 eggs 1 teaspoon vanilla 3 1/4 cup flour 1/2 to 2/3 cup of your favorite hot cocoa mix (don’t use sugar-free) 1/4 teaspoon salt 1 1/4 teaspoon baking soda 1 cup milk chocolate chips 1 cup semi-sweet chocolate chips Preheat oven to 350 degrees. Cream butter and sugars until smooth. Beat in the eggs and vanilla until combined. In a separate bowl, combine flour, hot chocolate mix, salt and baking soda. Add to wet ingredients slowly, making sure it is all incorporated. Then fold in the milk chocolate and semi-sweet chocolate chips. Like I mentioned earlier, this batter is really thick, so you may need to work the chocolate chips into the batter with your hands. Using a 1/4 cup measuring scoop, place the dough on a greased or parchment-lined cookie sheet (I baked 6 cookies at a time on the sheet because of their bigger size). Bake for 11-15 minutes (the original recipe says 9-11 minutes, but my baking time was longer). Let the cookies cool slightly before removing from the pans. Cool on wire racks or eat them hot and gooey from the oven–they’re great both ways!

CHICKEN DIVAN

I have been MIA lately. Life is busy..Work, Sickness, Work, Sickness again. I just need Summer..skip right over Spring and just give me SUMMER....or Move me to Florida!!

Plus hubby has requested simple meals, since our kiddos seem to turn their nose up at EVERYTHING. I try not to take it personally!!

But for all of you, when I stumbled across this I thought it was post worthy. Enjoy~

CHICKEN DIVAN

Delicious and because it can be made somewhat ahead, it is ideal to serve at dinner parties. If you prefer more sauce, double the sauce recipe.

Ingredients:
2 cups chicken, cooked and broken up into pieces - I saute chicken fingers in olive oil

2 - 10 oz. packages of frozen broccoli, cooked and drained well or fresh broccoli, cooked.

Sauce:6 tablespoons butter

6 tablespoons flour

3 cups chicken broth

1/2 cup heavy cream

1/2 teaspoon Worcestershire sauce

1 cup Parmesan cheese, shredded

4 teaspoons prepared mustard

2 tablespoons minced onion

2 tablespoons dry sherry (add just before serving)

salt and pepper to taste

Directions:
Sauce: In a saucepan, melt butter. Blend in flour, adding gradually. Gradually add broth, stirring until thick.Then add heavy cream, Worcestershire sauce, cheese, mustard, and minced onion. Add salt and pepper to taste.Stir over low heat until cheese is melted. Pour sauce over chicken and broccoli in a casserole dish. Follow cooking directions. Serve with rice.

Refrigerate or freeze.

To cook, return to room temperature and cook in 400' oven 25-30 minutes. Dash sherry over all before serving.

Note: You can make sauce 2 days ahead - cook chicken - combine both and cook day of the dinner.

BUTTERSCOTCH COFFEE CAKE

I am not a fan of Walnuts or Pecans..so I left both out and it still was good.

Butterscotch Coffee CakeCompliments of It’s a Keeper

1 box instant butterscotch pudding

1 box instant vanilla pudding

1 box yellow cake mix

1 cup water

1 tsp vanilla

1 cup vegetable oil

4 eggs

1 cup brown sugar, packed

1 cup pecans, finely chopped

In a large bowl, combine puddings, cake mix, water, vanilla, oil and eggs. Mix until combined – about 2 minutes. In a separate bowl, combine brown sugar and pecans.
Spread half of batter into greased bundt pan (or 13×9 pan). Cover with half of the pecan mixture. Spread the remaining batter over the pecan mixture. Top with remaining pecan mixture.
Bake at 350 degrees for 45 minutes, or until a toothpick comes out clean.

IRISH SODA BREAD

Sunday Best Irish Soda BreadFrom
The Martha Stewart Living Cookbook: The Original Classics
ingredients
~ 4 cups all-purpose flour
1/4 cup sugar
1 teaspoon kosher salt
2 teaspoons baking powder
2 tablespoons whole caraway seeds (I omitted this)
1 teaspoon cinnamon (my addition)
4 tablespoons cold unsalted butter
2 cups golden or dark raisins
1 1/2 cups buttermilk
1 large whole egg
1 teaspoon baking soda
1 large egg yolk
1 tablespoon heavy cream
Preheat the oven to 350°F.
Line a baking sheet with parchment paper; set aside.
In a large bowl, whisk together the flour, sugar, salt, baking powder, caraway seeds (if using) and ground cinnamon (if using) until well combined.
Using a pastry cutter or 2 knives, cut the butter into the flour mixture until it resembles coarse meal. Stir in the raisins until evenly distributed.
In a small bowl, whisk together the buttermilk, egg, and baking soda until well combined. Pour the buttermilk mixture into the flour-and-butter mixture all at once, and stir with a fork until all the liquid is absorbed and the mixture begins to hold together. Using your hands, press the dough into a round, dome-shaped loaf about 8 inches in diameter. Transfer it to the baking sheet.
In a small bowl, whisk together the egg yolk and cream. Using a pastry brush, brush the egg wash over the loaf. Using a razor blade or sharp knife, make and x-shaped slash about 1/2 inch deep into the top of the loaf. Bake, rotating halfway through, until it is a deep golden brown and a cake tester comes out clean when inserted into the center, about 70 minutes. Transfer to a wire rack to cool.

CHOCOLATE CARMEL LAYERED BROWNIES

My Dad is joining us for dinner tonight, and he requested a desert...being I had to work all day I needed something easy and quick..this is the best I could come up with. I was shocked I actually had all the ingredients. I actually think I have made this one before and remember it being tasty!!

This recipe calls for an 8″ square baking pan

(CHOCOLATE-CARAMEL LAYERED BROWNIES (Layers of Love Chocolate Brownies)
3/4 cup all-purpose flour
3/4 cup unsweetened baking cocoa
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs (you’ll be using 2 for the first part of the recipe and 1 later)
2 teaspoons vanilla
1 cup chopped pecans (or substitute walnuts) I did not have either so I left these out
3/4 cup vanilla-flavored chips (or substitute butterscotch or peanut butter chips)
1/2 cup caramel ice cream topping (or substitute butterscotch or hot fudge topping)
3/4 cup semi-sweet chocolate chips (or substitute milk chocolate or dark chocolate chips)

Preheat oven to 350 degrees.

Grease an 8-inch square baking pan.

In a small bowl, combine flour, baking cocoa, and salt; set aside. In large bowl, beat butter, granulated sugar, and brown sugar until creamy. Add in 2 of the eggs, one at a time, beating well after each addition. Add vanilla and blend well. Gradually beat in flour mixture from small bowl. You’ll have a pretty thick batter. Reserve 3/4 cup of this batter for your top layer. Spread the remaining batter on the bottom of your prepared 8″ baking pan. Sprinkle the pecans and vanilla chips over the batter, then drizzle the caramel topping over everything.

Beat the third egg into the remaining 3/4 cup batter until well blended. Fold in the semi-sweet chocolate chips. Spread this mixture evenly over the caramel/pecan/vanilla chip layer.

Bake at 350 degrees for 30 to 35 minutes or until center is set. Cool completely in pan on a wire rack, then cut into bars.

Chocolate Chip Cake

Chocolate Chip Cake

For the Cake:
1 ¾ C sugar
1 C butter, softened
¾ C milk
4 eggs
1 ½ t vanilla
2 ¾ C cake flour
2 t baking powder
2 C chocolate chips

Directions:
Preheat the oven to 350°F.
Grease and lightly flour a bunt pan and set aside.

In a medium bowl whisk together the dry ingredients and set aside.
In a large bowl or stand mixer beat the butter and sugar until well combined. Add in the milk, eggs, and vanilla and beat until well incorporated. Add in the dry ingredients and mix until well blended. Stir in the chocolate chips.
Pour the batter into a bunt pan and bake for 1 hour, or until a toothpick that is inserted into the center comes out clean. Let the cake cool completely in the pan and then remove it from the pan.

For the Chocolate Glaze:

¾ C semisweet chocolate chips
3 T butter
1 T light corn syrup
¼ t vanilla extract

Directions:
In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, and then add vanilla.
Pour the warm glaze over top of cake, letting it drizzle down the sides.
Source: Adapted from AllRecipes.com

This one is SO Easy and my KIDS love it!!

OREO MADNESS

I have been trying to make these for a week now. SO for almost a entire week I had to hide to bags of Oreos from my obsessed children and husband...every now and then I would catch them sneaking one. I finally took sometime this morning and made them. I do NOT want to even think how many calories these puppies have in them!!

Oreo Stuffed Chocolate Chip Cookies

1 cup butter or margarine

3/4 cup brown sugar

1 cup granulated sugar

2 eggs

4 tsp vanilla

3 1/2 cups flour

1/2 tsp salt

1 tsp baking soda

3/4 - 1 cup chocolate chips (you can add more, but I found 1 cup was almost too much)

about 24 Oreos
Cream together butter and sugar.
Add eggs, one at a time. Then vanilla.
In a separate bowl, combine flour, salt and baking soda.
Combine butter mix and flour mix.
Add chocolate chips. Stuffing the cookies:

Take enough dough, to make about a 1 inch ball. Press flat. Lay Oreo on flat dough.
Again, take enough dough to make another 1 inch ball. Press flat. Lay on top of Oreo.
Pinch sides together.
The cookie shouldn't be any bigger than 2 & 1/2 inches. (If they are bigger, then your cookie will spread out during baking, and end up looking like a fried egg!)
Bake in a preheated 350 degree oven for 12-14 minutes. Or until you see the bottom edges start to brown.
Makes about 24 cookies.Enjoy! But you will need a glass of milk. Trust me on that.

Southwest Taco Salad! (LOW CAL!!)

Why we are rolling with Taco's...I stumbled across this. I have had lots of friends request some Healthy Low Cal recipes...they are not easy to come by. But low and behold I found one!!

Still keeping it light with this super easy and healthy Southwest Taco Salad!

2 bags salad greens or 1 large head of romaine/green leaf lettuce
2 cans black beans
1 can whole kernel corn
1/2 C. salsa
2 avocados
1 C. crushed tortilla chips
Ranch dressing

Drain and rinse black beans and corn.Pour lettuce into extra large container with lid.Top with beans and corn. Cover

To serve:Chop avocado. Serve salad topped with avocado, salsa, crushed chips and ranch dressing.
Tip: We also love Catalina dressing on our taco salad instead of ranch.
Use fat free dressing and you have a super low calorie dinner

TACOS

I can not go wrong when it is Taco Night, my kids seem to LOVE tacos and actually NOT complain...which is not easy to come by when it comes to dinner.

BBQ Chicken Tacos!Here is the make ahead version-
2 plum tomatoes
3 C. shredded cooked chicken
1/3 C. barbecue sauce
Chop tomatoes into bite size pieces and add large storage container.
Add next 2 ingredients to tomatoes in large storage container.
(I like to seed my tomatoes so they are not so wet)

To serve-
10 taco size flour tortillas
Warm chicken in microwave until heated through.
Serve with shredded lettuce, sour cream, cheese and squeeze of lime (optional).

Serve with corn or Mexicorn, extra BBQ sauce and baked beans OR that new frozen corn/black bean/tomato blend I found in the freezer section.
Make several batches and freeze. You can freeze the chicken, tortillas, shredded cheese all separately for an easy weekend lunch.

Cherry Kisses Cookie

This is GREAT, wish I would have found it before Valentines Day. I personally love Cherry, and who does not like chocolate. Enjoy!!

Cherry Kisses Cookie
2 cups butter (1 pound)
2 cups powdered sugar
2 Tbsp maraschino cherry juice
1 tsp almond extract
2-3 drops red food coloring
1/2 tsp salt
5 cups unbleached white flour
1 cup maraschino cherries, drained and chopped
50-60 Hershey's chocolate kisses, unwrapped
Cream butter and powdered sugar together, add cherry juice, almond extract, red food coloring and salt and beat well.
Add flour 1 cup at a time. Scrape bowl.
Add cherries and mix only enough to blend. Dough should be stiff.
Using a small cookie scoop, place dough on greased cookie sheets leaving a little room between them to spread.
Bake at 350F degrees for 10-12 minutes.
Remove from oven and immediately place an unwrapped Hershey's chocolate kiss on the top of each cookie, pressing down slightly, not too much. Let cool completely before storing in an airtight container. Makes 25-30 cookies.

Chocolate Cake with Whip Cream Filling

Peyton is a HUGE Cake lover, and since it was my Aunt Di's Birthday yesterday...we will be making this today to celebrate with her when she comes over today. YUM

CAKE:
1 cup unsifted unsweetened cocoa powder
2 cups boiling water
2 3/4 cups sifted all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter or margarine, softened
2 1/2 cups granulated sugar
4 large eggs
1 1/2 teaspoons vanilla extract

FILLING:[I double this for a thicker filling]
1 cup heavy cream, chilled
1/4 cup unsifted confectioner's sugar
1 teaspoon vanilla extract

1. In medium-sized bowl, combine cocoa with boiling water, mixing with wire whisk until smooth. cool completely. Sift flour with baking soda, baking powder and salt. Preheat oven to 350'. Grease well and lightly flour [ I use instant cocoa mix] three 9" x 1 1/2" layer cake pans.
2. In large bowl of electric mixer, at high speed, beat butter, sugar, eggs and vanilla until light (about 5 minutes), scraping bowl occasionally. At low speed, beat in flour mixture ( in fourths) alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat.
3. Divide batter evenly into prepared cake pans; smooth top. Bake 25-30 minutes or until surface springs back when gently pressed with fingertip. Cool in pans 10 minutes. Carefully loosen sides with spatula; remove from pans; cool completely on wire racks.
4. Filling: Whip cream with confectioner's sugar and vanilla; refrigerate. Assemble cake: On plate, place a layer top side down; spread with half of the cream. Place second layer top side down; spread with rest of cream. Place third layer top side up.
5. Frosting: with spatula, frost sides first, covering whipped cream; frost top with remaining frosting, swirling decoratively. refrigerate at least 1 hour before serving. to cut, use a thin-edged sharp knife; slice with a sawing motion.

BLT Pasta

Sorry for the lack of posts. Family life is busy right now, I am doing my best to stay on track. I will be catching up this weekend!!

BLT Pasta

12 slices of bacon, divided

4 cups chicken broth

2-14.5 oz cans diced tomatoes

1 medium onion, chopped

4 cloves garlic, chopped

1/2 tsp crushed red pepper flakes

12 oz uncooked linguine pasta

1/4 tsp salt

1 cup loosely packed fresh parsley, chopped

4 oz cream cheese

1 oz Parmesan cheese, grated

Halved grape tomatoes
Slice the bacon cross wise into strips. Cook in a large skillet with high sides for 8-9 minutes, or until crisp. Remove bacon and drain on paper towels. Drain skillet, leaving 1 tbsp of bacon drippings in the skillet.
Place broth and diced tomatoes in a large bowl. Microwave, covered, on high for 6-8 minutes or until hot. Return skillet to heat and add onion and red pepper flakes. Saute for 2-3 minutes or until tender. Add garlic and cook for 10-20 seconds. Add broth mixture, pasta, salt and half of the cooked bacon. Simmer covered for 9-10 minutes or until pasta is almost cooked by still firm. Stir occasionally.
Remove skillet from heat and add cubed cream cheese, grape tomatoes and parsley, reserving 1 tbsp of parsley for garnish. Cover and let stand for 5 minutes or until pasta is tender and sauce is thickened. Serve with remaining bacon, grated Parmesan cheese and reserved parsley.

CHEESE ENCHILADAS

LOVE Mexican Food. We usually have a family night where I make a BIG batch of Burritos, it is a great way to get everyone together and chow down on some good food. This one recipe just calls for some good ol cheese. So if you are a meat lover this one is not for you..however you could always add some in!! Enjoy~

Ingredients:
6 oz. cream cheese
2 C shredded chedder cheese
4 oz cab dices green chilies
12 corn tortillas
10 oz can mild enchilada sauce

Mix first 3 ingredients in a small bowl with electric mixer.
Scoop mixture onto tortillas and roll up.
Place in 9X13 baking dish lined with foil and sprayed with non stick spray.
Brush enchiladas with sauce. If saving to bake for later, Reserve remaining sauce in small container with lid.

Bake enchiladas covered @ 375 for 25-30 minutes.
Warm reserved enchilada sauce in microwave. Spoon over cooked enchiladas.
We serve with Chips & Salsa or corn is always a great option.

MONKEY BARS

This is an excellent recipe to use up those old bananas collecting in the refrigerator. I tried it with the cinnamon but think I would prefer it without cinnamon. This recipe is much like a banana bread only in bars.I found the recipe in Woman's Day Magazine.

Ingredients:

1 2/3 cups mashed ripe bananas (about 5)

3/4 cup packed light-brown sugar

1/4 cup oil

1/4 cup milk

2 large eggs

2 tsps vanilla extract

1 tsp. each baking soda

1 tsp. cinnamon (optional)

1/4 tsp. salt1

3/4 cups white whole wheat flour

1 cup mini chocolate chips

Directions:

Heat oven to 350'.

Line a 15x10x1/2 inch baking pan with nonstick foil (let the foil extend about 2 inches above pan at both ends.)

Whisk mashed bananas, sugar, oil, milk, eggs,vanilla, baking soda, cinnamon (optional) and salt In a large bowl until mixed thoroughly. Whisk in flour just until blended; gently stir in 1/2 cup of the min chocolate chips.

Spread batter in prepared pan. Sprinkle remaining chocolate chips on top.

Bake 15-20 mins. until wooden pick inserted in center comes out clean.

Cool completely in pan on wire rack.

Holding foil by ends, lift from pan onto cutting board.

Carefully cut lengthwise in 4 strips and then cut each strip in 10; remove foil.

80 cal. per bar

WEIGHT WATCHERS~CREAMY RASPBERRY FRUIT DIP

I have a few people ask for some low cal dinner ideas. I stumbled across this in my Rachel Ray magazine and it is Weight Watchers...30 Calories per serving. Not a dinner but still a tasty treat. Enjoy!

1 8oz bar weight watchers reduced fat cream cheese spread, (room temp)
1/4 cup marshmallow fluff
3 tbsp sugar free seedless raspberry preserves

1. Combine all ingredients. Blend thoroughly.
2 Serve with Fresh Fruit.

CHICKEN CAESAR SALAD SANDWICHES

CHICKEN CAESAR SALAD SANDWICHES

Super EASY and semi healthy of course minus the Caesar dressing!

3 C cooked shredded chicken

1 ciabetta bread load ( which by the way is also GREAT bread for grilled cheese) or 5 rolls.
1 Bag Caesar salad mix with dressing..however we will not be using the croutons.

Mix chicken, dressing and salad mix (except croutons) in a large bowl. Scoop into ciabatta bread or rolls.

MINI HONEY MUSTARD MEAT LOAVES

I have been slacking on my dinner posts. Here are a couple of the dinners we had this week, let me know if you have any questions. Enjoy!

MINI HONEY MUSTARD MEAT LOAVES

3 T honey mustard
3 T Ketchup

1 1/2 lb lean ground beef
2 eggs
1/2 C panko bread crumbs
1/2 C shredded Mexican cheese
Salt & pepper to taste

This meal is FREEZABLE so do keep that in mind.

Mix first two ingredients in small bowl.

Mix next 5 ingredients in a large bowl.
Scoop meat into 12 ct muffin tin with Ice Cream scoop for equal portions.

Top each with sauce mixture and a little of the remaining cheese. If freezing cover with plastic wrap.

Uncover meatloaves and bake @ 450 oven for 20 minutes or until no longer pink inside.
Can serve with Mashed Potatoes and Peas.

MICROWAVE CHOCOLATE CAKE IN A MUG

How GREAT is this. You have the urge for some cake, but have no desire to bake a entire cake then this is for you!!

Microwave Chocolate Cake in a Mug

4 Tbsp Sugar
4 Tbsp Flour
2 Tbsp Cocoa
3 Tbsp Chocolate Chips (mini work the best)
1 Egg
3 Tbsp Milk
3 Tbsp Oil
Splash of Vanilla

Lightly coat the inside of a microwave save mug with non-stick spray
Add dry ingredients mix well with a fork. Add Egg and mix again.
Pour in Milk, Oil, and Vanilla. Mix well.
Add chips.
Pour into mug and place in microwave and cook for 3 minutes (1000 watts)
Don't be alarmed cake will rise to the top of mug. Allow to cool slightly, and dump onto serving plate and enjoy.

SLOW COOKED BEEF STROGANOFF

Last night we had Slow Cooked Beef Stroganoff, of course my little ones were not fans. It was very filling and made just enough for my family of 6. Plus it was one that I could make up ahead of time!

1 1/2 lb stew meat
1 can cream of mushroom soup
1 T Worcestershire sauce
1/4 C water

Mix 4 ingredients and if storing place in a container or zipper bag..seal and place in fridge.

Cooking Instructions:
Pour beef mixture into slow cooker. Cook on low for 6~8 hours.
ADD 2oz cream cheese last 10 minutes of cook time. Mix well.

We served with rolls.

Chocolate Chocolate Cookies

Here's the basic recipe:
1 1/2 cups softened margarine
1 cup white sugar
1 cup brown sugar
2 large eggs
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
2/3 cup cocoa
2 1/2 cups flour
2 cups chocolate chips

And of course some variations:
1 cup chopped walnuts or pecans with 1 1/2 cups chocolate chips
use mint chocolate chips instead of semi sweet
use 1 1/2 cups chocolate chips and 1/2 cup Skor toffee bits (and just a little extra flour)
white chocolate chips add some variety
half peanut butter chips/half chocolate chips

Then put it in the mixer with your sugar (white and brown) Brown sugar helps keep the finished cookies soft. If you don't have any brown sugar, just use 2 cups of white, but I promise they won't be as good. It's worth a trip to the store.

Cream the sugar and butter really well. Then add your eggs, vanilla, baking powder and baking soda and mix it some more.

It's going to stick right up the sides of your mixer, so add your cocoa, then scrape the sides down. Then your cocoa won't poof up and make a bitter icky chocolate mess all over the place.

Wait... don't mix it yet. Add your flour and chocolate chips.

Now go ahead and mix it but only until it's combined. It doesn't take very long.

Preheat oven at 350

Use parchment paper or a Slipmat and spoon the dough onto it.

Bake for about 6~8 minutes or till the cookies look puffy. Do not try to take remove cookies till completely cooled.

TATERTOT CASSEROLE

This one is yummy and easy too : )

INGREDIENTS:
-1/2 pound ground beef/turkey
-1 can green beans
-2 cans cream of celery soup (you can sub 1 of the cans for cream of mushroom if you roll like that..I am not a big celery fan)
-1 bag of frozen tatertots
-1 cup shredded mozzarella cheese
-salt, pepper, onion powder

1. Preheat oven to 425 degrees
2. Cook beef/turkey meat in skillet and season

3. Combine all ingredients in large mixing bowl (only use 1/2 cup cheese and half package of tatertots)

4. Pour and spread evenly in greased casserole dish
5. Pour remaining 1/2 bag of tatertots on top of mixture and press down firmly
6. Sprinkle remaining 1/2 cup of shredded cheese on top of casserole evenly

7. Cover with aluminum foil and bake for 30 min.
8. Remove aluminum foil and back another 15 min. to brown tatertots*You can also broil on low...be sure to watch it though so you don't burn it. Broiling speeds up the browning process.
9. Remove from oven and let cool.
10. Serve and ENJOY!

Cupcake Sandwich's

This Blog is SUPER cute and if you click on her link it will give pictures step by step of how to make these. http://sweetcraftcakes.blogspot.com/
These yummy Cupcake Sandwich Bites are delicious and easy to make!!!
Purchase your favorite cake mix or use your own homemade recipe. Bake your cupcakes according to the package or recipes directions. I used strawberry and chocolate cake mix.
You could also use white cake mix and add food coloring to achieve the color you want.
Allow your mini cupcakes to cool.
After your cupcakes have cooled, gently twist your cupcake tops off.
Now eat all your cupcake bottoms!!!
Add frosting to the cupcake tops, then place a second piece on top to finish your yummy cupcake bites.

FRIDAYS DISH

CHICKEN & BROCCOLI BAKE

This one is Simple and lucky me most of my kids like Broccoli. Another dish you could always make ahead of time and throw in oven when ready.

INGREDIENTS:
16 oz frozen broccoli spears
3 C cooked cubed chicken

1 can cream of broccoli soup
1/3 C milk
1/2 C Shredded cheddar cheese

2T dry panko bread crumbs
1 T butter

Spray 9x13 casserole dish with non stick spray.
Pour chicken and broccoli into dish.

Mix next 3 ingredients in small bowl and pour over chicken and broccoli.

Mix bread crumbs and butter with a fork and dot over casserole.

If you were going to save till later just cover with plastic wrap and place in fridge. If cooking now bake at 425 for 35-35 minutes.

We serve with rice and salad.
ENJOY!

Thursdays Dish

Thursday are a BAD night for me when it comes to dinner. My kids have to be 2 different places on opposite ends of town at the same time. And my husband usually is working, so it is a challenge. Therefore we have leftovers or I stop to get pizza, Wendys...etc..ya know all the junk kids just LOVE.
And no Sweet Treat because we have plenty still from what I have baked this week!! Back tomorrow!!

COOKIES

I have not made cookies in awhile, and since my boys had a half day I thought I would make some so they would come home to a nice treat! These cookies have one little twist and by NO means are they "diet cookies". So I hope the kids gobble them up quickly so I do not have the temptation!!

Ingredients:
2 sticks butter or margarine
3/4 cup brown sugar

3/4 cup regular sugar

2 eggs

1 tsp. vanilla extract

2 1/4 cups plain flour

1 tsp. baking soda

1 tsp. salt1 small box [3.4 oz or so] vanilla instant pudding

1 -12 oz bag chocolate chips1 cup nuts- optional

Directions:
Preheat oven to 350 degrees. Cream together the butter and sugars. Add eggs and vanilla and mix well. In a separate bowl, sift together the flour, baking soda and salt. Gradually add to the creamed mixture. Add the box of pudding, chocolate chips and nuts. Mix well until blended. Drop on greased cookie sheets.

Bake for 12-15 minutes.

Note: I usually cook mine for about 8 or 9 minutes until they have a hint of browning and they stay very chewy and soft!

Wednesday's Dish~FRENCH TOAST CASSEROLE

Tonight it is going to be Breakfast for Dinner...always a BIG hit for our Family. I have made this one before..this is just a slightly different recipe. I usually make this up the night before or first thing in the morning and throw in the fridge till ready to bake. I serve with Sausage and Strawberries..Yum Yum!!

FRENCH TOAST CASSEROLE

1 Loaf French Bread
8 eggs
2 C half & half
1/2 C milk
2 T sugar
1 t vanilla
1/4 t cinnamon
Dash salt

Topping
1 stick butter
1/2 c Brown Sugar
1/2 t cinnamon

Spray 9X13 casserole dish with non stick spray.
Slice bread into thick slices and arrange in bottom of dish. May have to overlap or cut to fit.
Mix next 7 ingredients in medium bowl and pour over bread.
Now you can do this 2 ways. Combine topping ingredients with fork, and dot over casserole. Cover with plastic wrap till ready to cook..of course throw in fridge.
Or wait to mix the topping till right before placing in oven and heat topping ingredients over stove top till melted and drizzle over casserole then place in oven. Either way it is Delicious!!

Uncover and bake at 350 for 45 minutes or until top is golden brown.
This recipe is also freezable if you wanted to make ahead.

Tuesdays Dish & Treat

Tonight we had pork chops, I seem to not be able to go wrong with meat..the kids love pork!! I did however try something new with these pork chops. It was not bad, gave it a little zing and the kids did not complain (much).

CRISPY PORK CHOPS

5 boneless pork loin chops

(1/2 inch thick)

3T Dijon mustard

1 1/2 Panko Bread Crumbs (you can find these at Meijer..I was shocked)

Pour Panko crumbs onto a plate..paper will do why dirty another dish!

Brush Pork Chops with must mustard and then coat with Panko Crumbs.

Place pork chops on a foil lined baking sheet. Bake at 425 for 25 minutes.

Banana Chocolate Chip Muffins

Ingredients:

1/2 cup shortening ( 1 stick butter)

1 3/4 cups flour

1 cup sugar

1 tsp. baking soda

2 eggs

1/2 tsp. salt

1 tsp. lemon juice

1/2 cup chopped nuts (optional)

1/2 cup chocolate bits (optional)

1 cup mashed bananas (2-3) The older the bananas, the better

Directions:Cream shortening and sugar in mixer. Add eggs. Add lemon juice to mashed bananas and stir into creamed mixture. Sift together dry ingredients. (I stir with a whisk) Add with nuts and chocolate bits to first mixture. Pour into well greased loaf pan or muffin tins which have been dusted with flour and bake at 325' for 1 hour or until done. About 30 mins. for muffins.

Doubled makes 12 extra large muffins or 24 small muffins.

Pumpkin Cappuccino Chip Muffins

I stumbled across these earlier and believe it or not I had everything on hand to make them. And if you read this blog you know I LOVE Pumpkin and Coffee well that is just a given. These turned out GREAT and even Mason gave them a thumbs up...he is my toughest critic!!

2 c. flour
1 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1 c. milk2 eggs
1/2 c vegetable oil
1 packet Starbucks VIA (I used 2 tsp. Duncan Donuts Coffee~that is all I had)
1 c. mini chocolate chips (optional, but who are we kidding...everything is better with chocolate!)BruCrew Additions
1 c. canned pumpkin
2-3 tbsp. sour cream
4 tbsp. extra flour
1 1/2 tsp. cinnamon
Preheat oven to 350*. Line muffin tins with cupcake liners.
Mix together dry ingredients. Add wet ingredients and stir until combined. Do not over stir, batter should be lumpy. Add the chocolate chips...it isn't optional:-).
Fill muffin liners 2/3 full.
Bake for 22-24 minutes or until muffins spring back when touched. Cool on wire rack. Enjoy! Makes about 24 muffins.

Slow Cooked Shredded Beef Tacos

Tonight we are trying something new...We love Mexican and usually can not go wrong with Tacos...I think Mason could live off Taco Bell. But this just sounds so much better then good ol Taco Bell. Nothing against TB..I mean cheap and easy always scores!!

SLOW COOKED SHREDDED BEEF TACOS

2lbs Beef Roast
1 C Frozen Chopped Onion (I HATE Onions so I leave this out)
1 T Chili Powder
1 T Dried Oregano
1 t Crushed garlic (I just threw in a tad of garlic salt)
The recipe calls for 4oz can diced greed chilies and 10oz can diced tomatoes. I used a small can of diced tomatoes and a normal size can of Rotel (because I LOVE Rotel)..and I love spicy!!

Throw in slow cooker on low for 8-10 hours. Shred meat with 2 forks.

Serve on flour tortillas with cheese, sour cream, & avocado (optional) with chips and salsa. I hope it turns out as good as it sounds!!

If you wanted to prepare ahead..you could just place all the ingredients in large zipper big and when ready to cook that day throw everything into the slow cooker.

I plan on my meals for the week on Friday or Saturday and base my grocery shopping on that list. It makes life so much easier. I shoot for things I can make up ahead of time to throw in a crock pot or oven.

Taco Soup & Garlic Cheese Biscuits

This is GREAT for these COLD winter days. My kids are not Huge fans of this soup..because lets face it they are so dang picky and anything new, they are usually not willing to even try. Maybe your kids will love it, if not I am sure you will!
Ingredients:
2 lbs ground beef
1 onion, chopped
1 14.5 oz can whole kernel corn
2 16 oz cans of ranch style beans (I only used one can because I'm not a bean lover & it was fine)* Maybe not everywhere but I know here - you find cans at the grocery store of ranch style beans. If you don't have those - substitute pinto or black or whatever you like.
3 cans of diced tomato's (maybe substitute 1 can rotel if you like spicy and I LOVE Rotel!!)
1 pkg taco seasoning
1 pkg Hidden Valley dressing mix
Brown and drain meat. Saute onions for a few minutes. Combine all ingredients in a large pot. Add chili powder, salt and pepper to taste. Simmer 1-2 hours. I topped it with shredded cheese!

Garlic Cheese Biscuits
2 1/4 cups bisquick
2/3 cup milk
1 cup shredded cheddar cheese
1 tsp garlic salt

Grilled Teriyaki Chicken

5 boneless skinless chicken
breasts
½ C. teriyaki sauce
2 T lemon juice
2 cloves minced garlic
2 t sesame oil


Grill chicken on indoor grill or brown
in skillet until no longer pink

You can pre-assemble this to be ready to cook ahead of time. I am really into this since I am working and it makes dinner way less stressful.

Place all ingredients in a large zipper bag. Zip to
seal and squish around to mix.

Homemade Bath Paints

My Kids are always asking for the finger paints to use in the Bath. So when I came across this, I thought it was worth posting. I am curious to see if it actually does NOT stain the tub.

Tear-free Baby Wash & Shampoo (buy the cheap stuff)
Cornstarch
Spoons and/or spatula
Small funnel
Containers (I used the same ones that my originals came in)
Mixing bowl
Smaller bowls for mixing in color
Measuring cups and spoons
Food Coloring (I did not like the Walmart brand, I still have it all over my hands)

In mixing bowl, combine 1/3 cup baby wash and 1 tablespoon cornstarch. Mix well. Add more cornstarch if you prefer a thicker consistency

Separate portions of the mixture into smaller containers. Add food coloring to each small bowl until you reach your desired color.

I used a funnel to put the paints into each container.

The kids loved them and don't worry it didn't stain their bodies or the bathtub! Let your kids paint away and then with a little spray of water, it is gone!

COOKIE CAKE CUPCAKES

(Picture taken from Confessions of a Cookbookk Queen)

I usually am not one for "complicated baking" but this just looked WAY to good to pass up. I mean cookies and cupcakes together?? WHO could ask for more!!!
If you ever need something COOL and UNIQUE make sure to book-mark http://confessionsofacookbookqueen.blogspot.com/ her work is AMAZING!!



Chocolate chip cookie dough--2 tubes if using premade

Cake batter (once again, you can use a mix or your favorite recipe--I love Duncan Hines Dark Chocolate Fudge, so that's what I used)

Super Sweet White frosting (ingredients below)

Canned chocolate frosting (I used Duncan Hines Milk Chocolate)For Frosting: (if you want to pipe your frosting on super high, you will want to double this)

1 cup shortening

5 1/2 cups powdered sugar

1/3 cup water

1 teaspoon clear vanilla extract

1 Tablespoon meringue powder

Using your favorite recipe, prepare 24 small chocolate chip cookies (I used a small cookie scoop and they were perfect size). If using premade dough, follow the package directions, reserving the second tube for inside the cupcakes. Be sure to flatten cookies slightly with a spatula right after you take them out of the oven. Allow cookies to cool completely

Line 24 cupcake tins with liners and heat oven to 350.

Prepare cake batter according to recipe/package directions and set aside.

Using a small cookie scoop, scoop the other half of the cookie dough and flatten each scoop a bit with your hands to fit in the bottom of each cupcake tin. Cover with cake batter, filling tins to about 2/3 full.Bake cupcakes until tops spring back when lightly touched or a toothpick inserted in the center comes out clean, 15 minutes or so.

Allow cupcakes to cool on a baking rack and prepare your frosting.

In the bowl of a stand mixer, cream shortening, water, and vanilla on medium low speed until smooth. Slowly add powdered sugar and meringue powder, increasing speed to medium high once combined. Beat for about 2 minutes or until fluffy. If frosting is too thick, add a bit more water, a little at a time.Pipe or spread frosting on cooled cupcakes and top with a cookie. Using an 18 star tip for the white and a 16 star tip for the chocolate, pipe stars around the edges of the chocolate chip cookies.

Corn Flake Cookie

1 cup sugar
1 cup Karo syrup
Bring sugar/Karo syrup to a slow boil than take off stove
Than Add:1 cup peanut butter
Stir in 8 cups of corn flakes.Mix well.
Use an ice cream scoop and place on wax paper or cookie rack

RASPBERRY PRETZEL SALAD

LOVE This!! My aunt usually makes this for gatherings but with Strawberries..so you can always substitute.

Raspberry Pretzel Salad
Ingredients:
Layer 1-
2 cups of pretzels (crushed)
1 1/2 cubes of butter or margarine melted
3 T sugar
Combine crushed pretzels, butter and sugar. Bake and 400 for 10 min. Refrigerate for 2 hours.
Layer 2-
8 oz. cream cheese (softened)
8 oz. cool whip (softened)
3/4 cups of sugar
Cream together cream cheese, cool whip and sugar. Pour on top of Pretzels and refrigerate for 1 1/2 hours.
Layer 3-
1 pkg Raspberry Jell-O (Lg box)
2 cups of boiling water
1/4 cup of cold water
2 packages of frozen raspberries (or mixed berries)
Mix together Jell-O and water. Pour into large bowl and mix in the raspberries. Pour on top of cream cheese mixture and refrigerate until Jell-O is hard.

Taco Dip

With Superbowl not to far off, it is time to start thinking of Dips, and all that fun snack food that goes along with FOOTBALL.

8oz cream cheese softened
green onions
4 oz chopped green chiles
16 oz can of chili, no beans
1 1/2 C shredded cheese
just use something that can go in the microwave. Spread the cream cheese evenly over the bottom of the container.
Add the chopped green onions...if you don't like onions, leave them out :-) I am NOT a onion fan.
Add the whole can of chiles
Add your can of chili
Add your cheese...any kind, whatever you like
Put the lid on and microwave on 70% for 3-5 minutes, until hot and bubbly!!!

RAINBOW CUPCAKES

Prepare one box of white cake mix
and divide into 6 bowls.

Food coloring as follows
(layers from the bottom, up!)
PURPLE: 9 red and 6 blue drops
BLUE: 12 drops
GREEN: 12 drops
YELLOW: 12 drops
ORANGE: 12 yellow and 4 red drops
RED: 18 drops

Line 12-16 muffin pan wells with your baking cups (my batch only yielded 12 cupcakes).
Then begin even distributing the batter, color by color, starting with purple.
Make sure you spread out each layer with the back of a spoon to cover the color below it before starting the next.
Top with homemade or canned icing.

LAYERED PUMPKIN DESSERT

http://www.hostesscakes.com/recipes/show/14/

Layered Pumpkin Dessert
1 package (15 ounces) Hostess Twinkies (10 Twinkies)
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 container (8 ounces) frozen nondairy whipped topping, thawed, divided2 packages (3.4 ounces each) instant vanilla pudding
1 can (15 ounces) pumpkin1
½ teaspoons pumpkin pie spice
1 cup milk
Additional pumpkin pie spice

Slice Twinkies in half lengthwise and place cream-side up, in single layer in 9 x 13-inch baking dish. Using a mixer, blend together cream cheese, confectioners' sugar and ½ of whipped topping until smooth. Spread evenly over Twinkies.
Combine pudding mix, pumpkin, pumpkin pie spice and milk. Whisk until well blended and layer over cream cheese mixture. Carefully spread remaining whipped topping over pumpkin. Lightly sprinkle with pumpkin pie spice. Refrigerate several hours or until set.
Makes 9 to 12 servings.