Chocolate Candy Cane Truffles

I got this recipe here Your Cup of Cake.  I followed the directions exact and they turned out perfectely.  These are easy to make and no fussy dipping involved!  -Kristin

4 oz. cream cheese, softened
1 C. powdered sugar
1 C. milk chocolate chips, melted
1/2 tsp. peppermint extract
1/3 C. crushed candy canes

• Beat cream cheese and powdered sugar until smooth.  
• Melt chocolate chips in the microwave, careful to not burn them!
• Add chocolate and peppermint extract to cream cheese mixture and beat until smooth and well combined.
• Cover and refrigerate for about 20 minutes.
• Use a food scoop to measure out chocolate, roll it in between your hands into a smooth ball, then roll in a bowl of crushed candy canes.
• Roll your truffles in crushed candy canes the day you plan to serve them. The candy canes slowly absorb the moisture from the chocolate and can become sticky.

Brown Sugar Butter Cookies

These are simple and delicious!  Nice and soft and a little bit chewy...perfect, easy cookie!  I adapted the recipe from here Grandma's Butterscotch Cookies.  -Kristin

3/4 cup butter, softened
1 cup brown sugar

1 egg

1/2 tsp vanilla

1 3/4 cup flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

• Cream the butter and sugar till fluffy.
•  Beat in egg and vanilla until well combined.
• Stir together the flour, baking powder and salt in a separate bowl. Then mix into the butter mixture until smooth and well combined.
• Put desired amount of dough on greased cookie sheets.   Dip a fork in warm water and use it to squish down the cookies.
• Bake at 350 for 10-12 minutes.

Pumpkin Toffee Cookies with Carmel Glaze

I adapted this recipe from the blogspot Two Peas and Their Pod.  These are super yummy :)  A soft pumpkin cookie with the suprise of toffee and an amazing carmel glaze.  -Kristin

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/4 teaspoon ground all-spice (optional)

1/2 teaspoon salt

1/2 cup butter, at room temperature

1 1/2 cups sugar

1 cup canned pumpkin puree (not pumpkin pie filling)

1 egg

1 teaspoon vanilla extract

1 1/2 cups Heath Toffee Bits 

For the Caramel Glaze:

2 cups powdered sugar

1/2 cup caramel sauce 

2 tablespoons milk

• Mix together the dry ingredients and set aside.
• In a seperate bowl beat the butter and sugar together until creamy.
• Beat in the pumpkin, egg and vanilla.
• Gradually add the flour mixture.
• Stir in toffee bits.
• Bake at 350 for 10-12 minutes.
• Cool completely before drizzeling on the carmel glaze.

Directions for Glaze:

• Combine the ingredients and stir till smooth.
• Drizzle over cooled cookies.

Stuffed Cabbage Casserole

I adapted this recipe off of a blog called Skinny Taste.  I changed it a bit, but the original is over there.  We love stuffed cabbage and are excited for this easier recipe with similar flavors! -Kristin

1 pound ground beef

1 large onion, diced

1 clove garlic, minced

1/8 tsp. ground thyme

1 teaspoon paprika

1 can (14.5 oz.) diced tomatoes, undrained

1 can (15 oz.) tomato sauce

1/4 cup water

1/2 teaspoon salt

1 large head green cabbage, coarsely chopped

3 Tablespoons olive oil

salt and pepper to taste
2 cups cooked brown rice

2 cups mozzarella cheese, shredded

• Cook ground beef with diced onion.  Drain and rinse.
• Add cooked beef and onion back to the pan and add the minced garlic.  Cook for a minute.
• Then add the thyme and paprika.  Cook for 1 minute.
• Then add the diced tomatoes, tomato sauce, water and salt.  Simmer for 20 minutes.
• Meanwhile, heat the olive oil in large pan or pot.  Add the chopped cabbage and cook and stir often for about 20 minutes until the cabbage is mostly softened. 
• Add salt and pepper to taste to the cabbage. (If you have any Penzy's Forward this is great added too)
• After about 20 minutes stir in the cooked brown rice to the tomato mixture.
• Grease a lasagna dish.
• Place cabbage evenly on the bottom.
• Top that with tomato mixture.
• Cover tightly with foil.
• Bake at 350 for 40 minutes.
• Remove from oven, sprinkle the mozzarella over.
• Bake an additional 10 or so until cheese is bubbly.

Oatmeal Coconut Chocolate Pecan Cookies

Well, the name says it all!  Oatmeal, coconut, chocolate and pecans all in one cookie.  I wrote this recipe down and don't remember where it came from.  These cookies are great...I love the coconut, pecan and chocolate combination!! -Kristin

1 cup butter, softened

1 cup brown sugar

1/2 cup sugar

2 eggs

2 teaspoons vanilla

2 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 1/2 teaspoon cinnamon

2 1/2 cups old fashioned oatmeal

1 cup unsweetened, shredded coconut (can use sweetened if desired)

3/4 cup chopped pecans

1 1/2 cups chocolate chips

• Beat butter and sugars together until creamy.
• Beat in the eggs and vanilla.
• In a separate bowl mix together the flour, salt, baking soda and cinnamon. 
• Beat in dry ingredient mixture to the butter mixture.
• Stir in the remaining ingredients.
• Bake at 350 for 10-12 minutes.

Sausage and Bean Goulash

This is a hearty and yummy and perfect for a lunch or dinner!  I changed this recipe quite a bit from the original to make it stretch for our family.  If you don't have time do use the dried beans, just stir in canned white beans at the end of cooking time.  You can't go wrong with this combination! -Kristin

1 pound ground pork bulk sausage

1 cup dried white beans, cooked according to package directions

1 medium onion, diced

3 medium carrot, diced

2-3 tablespoons olive oil

2 garlic cloves, minced

3 (15-ounce) cans diced tomatoes

8-9 cups chicken broth

1/4 teaspoon ground thyme

1 bay leaf

salt and pepper to taste 

2-3 cups ditalini pasta, or any small pasta

1/3-1/2 cup grated Parmesan cheese 

• Cook sausage.  Drain and rinse sausage and set aside.
• Heat 2-3 Tablespoons olive oil and saute the onion and carrot for about 5 minutes.
• Add the garlic and saute another minute.
• Add remaining ingredients except the Parmesan cheese.
• Bring to a boil then reduce to a simmer and cover. 
• Cook until noodles are tender.  About 30 minutes.
• Stir in the grated Parmesan cheese and adjust the salt and pepper.

Peanut Butter Cake Bars

My mom found this recipe on Taste of Home. These bars are so delicious! -Sarah

2/3 cup butter, softened
2/3 cup peanut butter
1 cup sugar
1 cup brown sugar
4 eggs
2 t. vanilla
2 cups flour
2 t. baking powder
1/2 t. salt
1 pkg. chocolate chips

• Cream butter, peanut butter, sugar and brown sugar. Add eggs one at a time, beating well after each. Beat in the vanilla.
• Combine dry ingredients and gradually add to creamed mixture. Stir in chocolate chips.
• Spread in greased 9x13 pan. Bake at 350 degrees about 25 minutes.

Pizza Soup

This is a must try soup!  So easy and so delicious!  It has been brought to a lot of social gatherings by different friends that have the recipe and it is always a hit.  Kids even like it, because they get to top it with cheese and pepperoni!  This is another great soup recipe from my friend Janice.  -Kristin

16 ounce sausage

2 cans diced tomatoes

2 cans condensed tomato soup
2 1/2 cups water
1 medium green pepper, diced
1/2 teaspoon sage
1 teaspoon Italian seasoning
1/2 teaspoon basil
1/2 teaspoon oregano

Toppings:
shredded mozzarella
pepperoni, diced.

• Fry the sausage.  Drain and rinse.
• Combine the sausage and remaining ingredients.  Simmer until green pepper is tender.
• Top with desired toppings and enjoy.

Cauliflower and Broccoli Gratin

This is a recipe a got from a lady at church.  She brought it to a potluck and it was a hit.  Very delicious! -Kristin

5 cups cauliflower
5 cups broccoli
2 cups milk
1/4 cup and 1 Tablespoon butter, divided
1/3 cup flour
2 teaspoon dry mustard
3/4 teaspoon salt
1/4 teaspoon pepper
dash of cayenne
1/2 cup Panko crumbs
2 cups shredded cheddar cheese

• Preheat oven to 425 and grease a 9x13 pan.
• Cook cauliflower and broccoli in salt water for about 3 minutes or till almost tender.  Remove from heat and drain.  Then put the veggies in the 9x13 pan.
• Microwave milk for 2-3 minutes till steaming hot but not boiling.
• In a saucepan melt 1/4 cup butter and whisk in the flour until smooth.  Cook 30 seconds, whisking continually.
• Whisk in the hot milk and return to a boil.  Reduce heat and simmer for 5 minutes or until thickened.  
• Whisk in the salt, pepper and cayenne.
• Pour the milk mixture over the vegetables.
• Top with cheese.
• Melt the remaining 1 Tablespoon of butter and mix in the Panko crumbs.  Sprinkle over the cheese.
• Bake uncovered for 30-40 minutes.

Zucchini Patties

This recipe is for anyone, zucchini lover or not!  Very, very, yummy!  A great way to use up all that garden zucchini!  -Kristin

1 large zucchini, shredded
1/2 cup grated Parmesan cheese
1 cup Panko crumbs
1 minced, garlic clove
1 egg
salt and pepper to taste
1-2 Tablespoons oil

• Combine all, except the oil, and press into patties of desired size.
• Heat up a griddle or frying pan and add the oil.
• Fry up the zucchini patties until lightly browned on both sides.

Lemonade Cookies

A delicious, lemon bar like sugar cookie!  That is the best description for these.   I got this recipe from my friend Donna who's grandma would make these for her.  I was skeptical of the result of these but so happy with how they turned out.  My family raved about these!! These are best served chilled.  -Kristin

2 sticks butter, room temperature
1 cup sugar
2 eggs
1/2 cup lemonade concentrate
1 teaspoon baking soda
3 cups flour
1 teaspoon salt

Extra lemonade concentrate to brush on warm cookies

• Cream the butter and sugar together.
• Beat in the eggs and then the lemonade concentrate.
• In a separate bowl whisk together the dry ingredients and then beat them in.
• Bake at 375 for 8-10 minutes.
• Right when they come out of the oven brush the tops with lemonade concentrate and sprinkle with sugar.  Cool and store in fridge.

Whole Wheat Peanut Butter Pancakes

Not only is my family a huge fan of pancakes we also are huge fans of serving them with peanut butter and syrup on top.  So when I found this recipe I knew it was going to be a hit.  I changed this original recipe a bit from Heavenly Homemakers Blog.  -Kristin

2 cups whole wheat white flour
1 teaspoon baking powder
3/4 teaspoon salt
1/4 cup sugar
5 Tablespoons butter
1/2 cup peanut butter
2 cups milk
2 eggs

• Whisk together the flour, baking powder, salt and sugar.  Set aside.
• Microwave the butter and peanut butter together until it can be stirred together easily.
• Pour melted butter and peanut butter, along with the milk and eggs into the flour mixture. 
• Whisk until well mixed.  
• Cook the pancakes on a buttered griddle or skillet.

Crock Pot Shredded Mexican Chicken

I adapted this recipe from Good Life Eats.  The results of this recipe were so fantastic!  This was awesome on tortillas and served on rice (especially with this recipe for  Black Bean and Corn Salsa served with it).  -Kristin

4 boneless, skinless chicken breasts
1 1/4 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon coriander (optional)
1/4 teaspoon paprika
1 1/4 teaspoon salt
1/2 tsp black pepper
1/3 cup chicken broth
1/3 cup (packed) cilantro leaves, chopped
2 Tablespoons lime juice
1 large onion, chopped
1 jalapeno, seeded and minced
4 garlic cloves, minced
1 tablespoon olive oil

• Heat the oil in pan. Add the onion and saute for 5 minutes. 
• Add the cumin, chili powder, coriander, paprika and garlic and saute two more minutes. 
• Deglaze the pan with the chicken broth making sure to scrape up any browned bits. Turn off and set aside.
• Put the chicken in the slow cooker and sprinkle with salt and pepper.  
• Pour the lime juice on top of the chicken and add the cilantro and the diced jalapenos.
• Pour the onion and garlic mixture over top.
• Cook on low for 5-7 hours, or until cooked through and tender. (different crock-pots cook at varying heats so go off of the time that is normal for yours)  
• Remove chicken breasts from the slow cooker and shred.
• Stir the chicken back into the cooking liquid.

Black Bean and Corn Salsa

This is a great dip for chips, on its own or as a topping to Mexican style entrees.  If you are not a big fan of cilantro don't add as much or try leaving it out all together.  You can't go wrong with these ingredients...it will be delicious either way! -Kristin

1 (15 ounce) can yellow corn, drained
1 (15 ounce) can white corn, drained
2 (15 ounce) cans black beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes with green chillies, drained
1 bunch finely chopped cilantro (or desired amount)
5 green onions, finely sliced
1 small red onion, finely chopped
1 red bell pepper, diced
1 tablespoon minced garlic
1/4 cup lime juice
1 avocado, diced
2 tablespoons olive oil
Salt and pepper to taste

• Mix all ingredients together.

Mexican Black Bean Quinoa Salad

This is a recipe that was recommended to me from a friend.  The recipe is adapted from a Penzy magazine.  It is delicious and I just love the flavor combo!  A guide to cooking quinoa is found here on the blog Quinoa. -Kristin

1 mango, peeled and diced
1 red bell pepper, diced
1 cup diced green onions, white and green parts
1 cup chopped cilantro
1 Tablespoon oil
2 Tablespoons red wine vinigar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Italian Salad dressing mix, mixed with 2 teaspoons water
2 cups cooked quinoa, cooled (about 3/4 cup dry)
1 (15 ounce) can black beans, rinsed and drained

• Mix together all ingredients.

Sweet Potato Salad

This is a recipe from my friend Allison.  This is very simple and delicious.  -Kristin

4 sweet potatoes, diced, cooked and cooled
1/4 cup mayonnaise
4 celery ribs, cut into 1/4-inch slices
1 small red bell pepper, diced
1 cup pineapple tidbits
1 Tablespoon pineapple juice
2 green onions, white and green parts, finely chopped
salt and freshly ground black pepper
1/2 cup coarsely chopped pecans, toasted
1/4 cup freshly diced chives, Optional

• In a large bowl add the potatoes, mayonnaise, celery, red pepper, pineapple, juice, green onions and toss gently.  
• Season to taste with salt and pepper.
• Cover and refrigerate for at least 1 hour.
• Just before serving, fold in the pecans and garnish with the chives.

Italian Lemon Chicken

Simple and delicious.  I got this recipe from a blog called Money Saving Mom.  Follow the link for this recipe to see how she recommends freezing the chicken and marinade.  The only think I did differently was use less chicken than the recipe calls for.  I used 2 1/2 pounds chicken for the same amount of marinade listed below. This turned out amazing on the grill.  -Kristin

4-6 pounds of chicken (use whatever chicken you want, I used chicken breasts)
1/3 cup lemon juice
1/4 cup water
1/2 cup oil
1/2 teaspoon of each of the following dried spices: garlic powder, basil, oregano, onion powder, kosher salt, black pepper and paprika.

• Mix together all the ingredients except for the chicken.
• Add chicken to the marinade and marinate for at least 2 hours.
• Grill or bake the chicken.   (You can bake the chicken in at 325 degrees for about 1 hour, then turn up to 375 degrees for about 20-30 minutes to complete.)

Confetti Brown Rice and Bean Salad

This is yummy!  I brought this rice salad to a potluck and it got great reviews.  The dressing for this salad is fantastic!  You can substitute the brown rice for white or a wild rice.  I got this recipe from a blog called Mel's Kitchen Cafe-Kristin

3 cups cooked brown or other rice, cooled
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 1/2 cups frozen corn, thawed (or same amount fresh corn kernels)
4 green onions, white and green parts thinly sliced
1 red pepper, diced
1/4 cup minced fresh cilantro

Dressing:
1/3 cup olive oil
1/4 cup red wine vinegar
1 Tablespoon sugar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon black pepper

• Combine all of the salad ingredients and toss. 
• In a separate bowl, whisk together the dressing ingredients and pour over the salad and toss to coat. 
• Chill the salad for at least 2 hours before serving to let the flavors blend.

Rhubarb Dream Dessert

This is a recipe from my friend Donna.  This is a very yummy rhubarb dessert with the most delicious crust!  I am thankful she shared this recipe!  This is great with whipped cream or ice cream on top. -Kristin

CRUST:
1 cup flour
5 Tablespoons powdered sugar
1/2 cup melted butter

• Mix and press into ungreased 8x8 pan and bake at 350 for 15 minutes.
• Remove from heat and put the following filling on and bake for 35 minutes more.

FILLING:
2 eggs, beaten
1 1/2 cups sugar (I used 1 cup)
1/4 cup flour
1/2 teaspoon salt
2 cups chopped rhubarb

Deep Dish Pan Burrito

My girls made this for me one night.  They did a fabulous job and it was delicious.  We will definitley make this again.  -Kristin

1 recipe Enchilada Sauce
2 pounds ground beef
1 package taco seasoning
1 package flour tortillas, torn into quarters
16 oz. can refried baens
10 oz. shredded cheddar cheese

• Brown ground beef and drain grease.
• Add taco seasoning and recommended water on package and simmer according to taco seasoning directions.
• Make enchilada sauce.
• Add 1/3 of prepared enchilada sauce to bround beef.
• Grease a 9x13 pan.
• Spread 1/3 of sauce on bottom.  
• Then layer in this order: tortillas, 1/2 of meat, 1/3 of cheese, tortillas, beans, 1/2 of meat, 1/3 of cheese, tortillas, remaining sauce and the rest of the cheese.
• Bake at 350 for about 40 minutes.

Fluffy White Frosting aka 7 Minute Frosting

This is the frosting my mom made a lot through my childhood years.  This frosting is very fluffy and marshmallow like.  The recipe calls for egg whites and they get cooked when the hot syrup is poured into them.  This frosting is also great on angel food cake.  -Kristin

1 cup sugar
1/3 cup water
1/3 teaspoon cream of tarter
1/3 cup egg whites
1 1/2 teaspoon vanilla

• In a saucepan combine the sugar, water and cream of tarter.  Heat to 242 degrees.  
• While syrup is cooking beat the egg whites until stiff enough to hold a point.
• Pour hot syrup very slowly in a steady, thin stream into stiffly beaten egg whites; beating constantly.
• Add the vanilla.
• Beat until frosting holds shape.  About 7 minutes :)!!  

Mini Rocky Road Cookies

These are so good.  I am a huge fan of chocolate and marshmallows and these really hit the spot for a craving.  I adapted this recipe from Two Peas and Their Pod.  The only thing I did differently is lessened the amount of almonds to 1/2 a cup. -Kristin

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup Dutch processed cocoa
1 cup butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup mini chocolate chips
1 cup Mallow Bits
1/2 cup chopped almonds

• In a bowl combine the flour, soda, salt and cocoa and set aside.
• In a mixing bowl cream the butter with the sugars.
• Mix in the eggs and vanilla.
• Slowly mix in the dry ingredients.
• Stir in the chocolate chips, Mallow Bits and chopped almonds.
• Place on desired cookie size on lightly greased baking sheet and bake at 350 for 8 minutes.  (The original recipe calls to make them into rounded teaspoons but mine were more like rounded Tablespoons and the same baking time)

Pineapple Chicken Stir-Fry

Here is another great recipe I saved from a Taste of Home magazine. It comes together really quickly with the frozen vegetables and it had a lot of flavor. My family really enjoyed the slightly sweet sauce from the pineapple juice.-sarah

1/4 cup soy sauce
2 T. sugar
1 T. ketchup
1/2 t. ground ginger
1 t. garlic powder
1# chicken breasts, cut in strips
2 T. oil
16 oz. frozen stir-fry vegetables
8 oz. pineapple chunks, drained
rice

• Combine the first 6 ingredients in a small bowl.
• Heat skillet and cook the chicken in oil, add the vegetables and continue cooking until crisp-tender. 
• Add the pineapple and sauce, heat through and serve over rice.

Cool Cake

I found this recipe on the internet and it will be a favorite for lemon lovers! It was light and refreshing and fun to make.-sarah

1 box of lemon cake
6 oz. lemon jello
6 oz. instant lemon pudding
2 cups milk
8 oz. Cool Whip

• Prepare and bake cake according to directions in a greased 9x13 pan.
• Dissolve jello powder with 3 cups boiling water.
• After cake is baked poke all over and pour jello evenly over cake. Cover and refrigerate until completely cool.
• Mix pudding with milk, it will be very thick. Spread over cake and top with Cool Whip.

Savory Italian Rounds

I modified this recipe from Taste of Home. These are super easy to make and have a lot of great flavor, they would go well with many different meals.-sarah

2/3 cup Parmesan cheese
1/2 cup mayonnaise
1/4 t. basil
1/4 t. oregano
1/4 t. garlic powder
1/4 t. garlic salt
1/4 t. onion powder
12 oz refrigerated biscuits

• In a bowl combine the mayo with the Parmesan and seasonings.
• Separate biscuits and place on 2 ungreased cookie sheets, let stand for 5 minutes. Flatten biscuits into 4 inch circles.
• Divide cheese mixture between biscuits and spread over evenly.
• Bake at 400 degrees about 10 minutes.

Chili Burgers

This is a great twist on the traditional sloppy joe. My family loved the flavors of this hearty sandwich. I love that it really stretched a pound of ground beef.-sarah

1# ground beef
1 can kidney beans, rinsed and drained
1 can cream of tomato soup, undiluted
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped onion
1/4 cup ketchup
1 T. brown sugar
1 t. chili powder
1/2 t. ground mustard
1/2 t. salt
1/4 t. pepper
1/8 t. cayenne pepper
1/4 t. garlic powder
12 hamburger buns

• Brown beef and drain. Add remaining ingredients and simmer 30-40 minutes until vegetables are tender and flavors have combined.

Strawberry Rhubarb Jello

I love the flavors of strawberry and rhubarb together and love how they are used together in this jello recipe.-sarah

2 cups diced rhubarb (fresh or frozen)
1/2 cup sugar
1/4 cup water
1 small pkg. strawberry jello
1 1/2 cups Cool Whip

• In a saucepan bring the rhubarb, sugar, and water to a boil. Reduce heat, simmer uncovered until rhubarb is soft.
• Remove from heat and stir in jello powder until dissolved. Pour into a bowl and refrigerate about 20 minutes until partially set. Fold in Cool Whip and chill until firm.

Pudding Cupcakes

I love the versatility of this fun cupcake recipe. You can use your favorite instant pudding to give these cupcakes any flavor you desire. I topped mine with pudding frosting and I think it's the perfect combo!-Sarah

1 3/4 cup flour
2/3 cup sugar
1 small pkg instant pudding mix
2 t. baking powder
1/2 t. salt
2 eggs
1 1/4 cup milk
1/2 cup vegetable oil
1 t. vanilla extract

• In a bowl combine the dry ingredients.
• In another bowl beat the eggs, milk, oil and vanilla.
• Add to wet ingredients and mix until blended.
• Spoon batter into 12 paper lined muffin cups. Bake at 375 about 18 minutes.
• Cool and frost.

Mini Lemon Poppy seed Muffins

These muffins are so moist and delicious. My family loves the flavor of lemon poppy seed muffins and breads.-Sarah

2 cups flour
3/4 cup sugar
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 cup sour cream
1/2 cup vegetable oil
2 eggs
2 T. poppy seeds
2 T. milk
1/2 t. vanilla
1/2 t. lemon extract

• In a large bowl combine dry ingredients.
• Combine remaining ingredients in a separate bowl. 
• Gently mix together just until moistened.(batter will be thick) 
• Fill greased mini muffin tins and bake at 400 degrees about 12 minutes.

Tomato Parmesan Soup

I got this recipe off of Pinterest and changed it just a bit.  This is a quick soup to put together that you most likely have all the stuff for at any given time.  It is thick and delicious!  The original recipe gives the option to use a slow cooker, check it out here Utah Today's Mama.  -Kristin

2 Tablespoons oil

1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
2 cans diced tomatoes
3 cups water
4 teaspoons chicken boullion
1/2 Tablespoon dried basil
1 teaspoon dried oregano
1 bay leaf
5 Tablespoons butter
1/2 cup flour
1 cup grated Parmesan
1 cup milk, warmed
1 cup half and half, warmed  (or another cup of regular milk)
1 teaspoon salt
1/4 teaspoon pepper

• Saute onion, carrot, celery in oil.  Saute till onions are soft.
• Add diced tomatoes, broth, basil, oregano and bay leaf.  Bring to boil and then back it down to a simmer and cover until veggies are your desired consistency.  I liked a bit of texture still to my veggies and it took around 15-20 minutes.  You don't want them crunchy so make sure to check them.
• In a separate pot, melt butter and then whisk in flour.  Whisk for a couple minutes and then add 1 cup of the hot soup and whisk in.  Then whisk in 2 more cups of the soup.
• Then stir in the Parmesan.
• Then stir in the warmed milks and salt and pepper.
• Combine the rest of the soup in pot.

Cream of Asparagus of Soup

My mom makes this a lot and I finally tried it.  It is very creamy and delicious.  I know many of you are freaked out by this recipe, but trust me it is good!  My kids like it a lot too.  Great on its own or with some oyster crackers on top...especially good with a grilled cheese sandwich on the side!  -Kristin

2 pounds green asparagus, washed
1 large onion, chopped
3 Tablespoons butter
5-6 cups chicken broth
1/2 cup half and half or heavy cream
1/4 teaspoon lemon juice, opt.

• Cut stalks and all remaining asparagus into 1/2 inch pieces.
• Cook onion in 2 tablespoons butter in pot over low heat, stirring until softened.
• Add asparagus pieces and salt and pepper to taste.  Cook and stir 5 minutes.
• Add broth and simmer, covered, until asparagus is VERY tender. (15-25 minutes)
• Remove from heat and cool a bit.
• Puree soup in small batches until very smooth and return to pot.  (Be careful pureeing this...the steam can cause the top of the blender to pop off.  Work in small batches and press the top of blender down while holding a dish towel.  That seems to work for me!)
• Stir in half and half.
• Bring soup back to simmer and stir in butter.
• Add lemon juice if desired.

Great Northern Baked Beans

These beans were brought to a recent luncheon we had at church.  They were a show stopper...so many people requested this recipe.  I love the flavor of these beans with the apple in there, so different than traditional baked bean recipes.  This is a must try recipe!  -Kristin

1 48-ounce jar Randall Great Northern Beans

4 tablespoons butter

2 large Granny Smith or any type of cooking apples, cubed (about 3 cups)

1/2 cup brown sugar

1/4 cup white sugar

1/2 cup catsup

1 teaspoon cinnamon

1 tablespoon molasses

 1 teaspoon salt

• In large skillet, melt butter, add cubed apples and cook until tender. 
• Add brown sugar and white sugar, stir and cook until sugar is melted. 
• Stir in catsup, cinnamon, molasses, and salt. Add beans and mix well.
• Pour mixture into 2 quart casserole. Bake in a 400 degree oven for about 1 hour.

Vanilla Chip Maple Cookies

Another delicious cookie recipe! Can we really get enough?-Sarah

1/2 cup butter
1 cup shortening
2 cups brown sugar
2 eggs
1 t. vanilla
1 t. maple extract
3 cups flour
1 t. salt
2 t. baking soda
2 cups white chips
1/2 cup chopped pecans

• Cream shortening, butter and brown sugar. Add eggs one at a time, beating well after each. Beat in vanilla and maple extract.
• Combine dry ingredients, gradually add to creamed mixture. Stir in chips and pecans.
• bake at 350 degrees 8-10 minutes. 

Souper Joes

My family just loves these! I love that they are quick and delicious to put together.-Sarah

1 pound ground beef
1 can cream of mushroom soup (or 1/2 recipe of cream of chicken)
1 T. onion soup mix
1 cup shredded cheddar
8 hamburger buns

• Cook beef and drain. Stir in remaining ingredients and serve in hamburger buns.

Cheesy Ham Chowder

I adapted this from a recipe that I found in a magazine. We love the flavor of this thick hearty soup.-Sarah

10 bacon strips, diced
1 large onion, chopped
2 carrots, diced
3 T. flour
3 cups milk
1 cup water
5 cups cubed potatoes
1 can (15 1/2 oz) corn, drained
2 t. chicken bouillon
2 cups shredded cheese
2 cups chopped ham

• Cook bacon until crisp. Remove bacon and drain on paper towels. In the drippings saute onion and carrots until tender. Stir in flour, gradually add milk and water. Bring to a boil and cook and still for 2 minutes until thickened.
• Add potatoes, corn, bouillon, and pepper to taste. Simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese, heat until melted. Stir in bacon.

Carrot Pancakes

These pancakes are so yummy! I love their flavor, with or without the cream cheese topping, give them a try, they are so delicious!-Sarah

1 1/4 cup flour
2 t. baking powder
1 t. cinnamon
1/2 t. salt
1/4 t. ginger
1 egg, lightly beaten
1/3 cup brown sugar
1 cup milk
1 cup finely shredded carrot
1 t. vanilla

cream cheese topping
4 oz. softened cream cheese
1/4 cup powdered sugar
2 T. milk
1/2 t. vanilla
dash cinnamon

• Combine the dry ingredients, in another bowl combine the remaining pancake ingredients.
• Combine the wet with the dry and mix until just mixed.
• To make topping: beat cream cheese until smooth, add remaining ingredients until well combined.
• Cook pancakes on a griddle and serve with cream cheese topping or syrup.

Scotch Eggs

I've held onto this recipe for years, it's from an old Taste of Home magazine and I just thought it sounded really good, but like nothing I've ever had before. I finally tried them and I'm so glad I did, these are so good! I served them with pancakes for a breakfast dinner.-Sarah

1 pound breakfast sausage
6 hard boiled eggs, peeled
1 egg, lightly beaten
3/4 cup crushed cornflakes

• Divide the sausage into 6 patties. Sprinkle with salt and pepper and form each around an egg.
• Roll in beaten egg and cornflake crumbs. 
• Place on a rack on a baking pan. Bake, uncovered, at 400 degrees for 30 minutes, turning every 10 minutes. 

Mom's Banana Bread

I don't know why it took so long to get my Mom's banana bread recipe up on the blog.  This banana bread always turns out perfect!  -Kristin

3 mashed bananas

3/4-1 cup sugar

2 eggs

2 Tablespoons sour cream

1/2 cup oil

1 2/3 cup flour

1/2 teaspoon cinnamon

1/2 teaspoon salt

dash of nutmeg

1 teaspoon baking soda

• Beat together the bananas with the sugar till creamy.
• Then beat in the eggs, sour cream and oil. .
• In a separate bowl combine the dry ingredients and then stir into the wet.
• Put in a greased loaf pan and bake at 350 for 1 hour and 15 minutes.

Slow Cooker Pinto Beans

I have been searching for a more flavorful pinto bean recipe to use on rice or tortillas.  This is it.  These beans turn out great and are great to use in place of refried beans.  We really like these beans on rice with cheese, sour cream, jalapenos and avocado.  -Kristin

1 pound dried pinto beans, rinsed and sorted and soaked overnight (directions on bag)

1/2 teaspoon pepper

1 teaspoon garlic powder

2 garlic cloves, minced

1 Tablespoon chili powder
1/2 teaspoon cumin

1/2 teaspoon oregano

3 bay leaves

• Put bean in the bottom of slow cooker.
• Cover with water, plus 2 inches over.
• Stir in seasonings.
• Cook on low for 10-12 hours or till done.  Add more water if necessary.  
• When beans are done cooking, drain off extra liquid.
• Then remove bay leaves and stir in the following.

1 1/2 - 2 teaspoons salt, or more to your taste

1/3 cup salsa, optional

Chewy No Bake Granola Bars

I adapted this recipe from http://amy-newnostalgia.blogspot.com/  These are very good and quick to whip up!  -Kristin

4 Tablespoons butter

1/2 cup packed brown sugar

1/4 cup honey

2-1/2 cups dry oatmeal

1/4 cup wheat germ

2 Tablespoons ground flax seeds  

1/2 cup Craisins

1/2 cup sunflower seeds

1/2 cup semisweet chocolate chips 

• In a saucepan, begin to melt the butter and then add the brown sugar and honey.
• Bring the mixture to a boil and then lower the heat and simmer until the sugar dissolves, about 2 minutes. Remove from the heat.
• Add the remaining ingredients, except for the chocolate chips.  Stir well.
• Then stir in the chocolate chips.
• Press the mixture into a 9x13 pan and set in the fridge until firm, about 15 minutes.

Southwestern Egg Rolls

I got this recipe years ago from a friend and am just now getting around to making them.  These were a hit with my family!  They are awesome served with guacamole!  -Kristin

2 cups frozen corn, thawed
1 (15 oz) can black beans, rinsed and drained
2 cups chopped, fresh spinach or 1 (9 oz)  package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded sharp or Mexican cheese
1 (7oz) can diced green chilies, drained
4 green onions, finely chopped (opt)
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 package of egg roll wrappers

• Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
• In a large bowl mix together corn, beans, spinach, cheese, chilies, onions, cumin, chili powder, salt and cayenne pepper. 
• Divide the filling up among the wrappers.  Follow the directions on the package to fold.
• Place on baking sheets and bake for 15 minutes, flipping halfway through cooking time.

Slow Cooker Chicken Parmesan

This is quick and easy to put together and the result is delicious. -Kristin

4 boneless, skinless chicken breasts 
1/2 cup Italian Seasoned Bread Crumbs 
1/4 cup Parmesan Cheese 
1/4 teaspoon black pepper 
1/4 teaspoon kosher salt 
1 Tablespoon olive oil 
1 egg, beaten 
1-2 cups shredded mozzarella cheese 
favorite jarred marinara sauce

• Spread the 1 TBSP of olive oil into the bottom of your slow cooker. 
• Beat the egg with a fork in a separate bowl. 
• Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish. 
• Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings. 
• Place the chicken breast pieces in the bottom of the slow cooker.
• Layer 1-2 cups of mozzarella cheese on top, depending on how much cheese you like. 
• Cover chicken and cheese with entire jar of marinara sauce. 
• Close lid and cook on low for 6-7 hours or high for 3-4. 
• Serve with your favorite pasta.

Three Cheese Chicken Pasta

I changed a recipe a bit and turned out with this combination.  This makes a large amount and would be great to serve to company.  -Kristin
 
16 ounce package fusili pasta (or something similar), uncooked
2 (10 oz.) packages frozen chopped spinach, thawed
5 cups diced, cooked chicken
2 teaspoons dried basil leaves
2 (28 oz.) jars spaghetti sauce
1/2 teaspoon garlic powder
1 1/2 teaspoons garlic salt
1 teaspoon salt
2 cans (14-1/2 oz.) diced tomatoes, drained
6 ounces of cream cheese, cubed
3 cups shredded mozzarella cheese, divided
Parmesan cheese

• Cook noodles according to directions then drain.
• Simmer together the cooked chicken, basil, spaghetti sauce, garlic powder, garlic salt, salt and diced tomatoes.
• Stir in the the cubed cream cheese and spinach and heat until the cream cheese is melted through.
• Mix together the noodles with the sauce and 1 1/2 cups of the mozzarella cheese.
• Pour mixture into a lightly greased lasagna pan.
• Top with remaining mozzarella cheese and sprinkle with Parmesan cheese.
• Bake at 375 for 25-30 minutes.

Quick Garlic Knots

I was making a nice Italian meal and needed/wanted some garlic bread to go with it.  I had some refrigerated biscuits and did this to them...the result was delicious.  Nothing super genius here and maybe people already do this and I am the last to find out!  Either way, I don't want to forget...was yummy!  -Kristin

Refrigerated biscuits
Oil
Garlic powder
Garlic salt
Oregano

• Preheat oven to 400.
• Roll biscuits into a rope (like 6 or 8 inches) and knot.
• Bake for 8-10 minutes or until lightly browned.
• Right out of the oven brush with oil.
• Then sprinkle with seasonings.

Spicy Rice Skillet

This is a recipe from my mom.  It is awesome!  If you don't like the spice change the 10 ounce can of diced tomatoes with green chillies to a can of regular diced tomatoes.  -Kristin

2 pounds ground beef
1 onion, diced
1 green pepper, diced
10 ounce can diced tomatoes with green chillies, undrained
7 ounce can diced green chillies
2 Tablespoons Worcestershire sauce
2 Tablespoons chili powder
2 teaspoons salt
1 teaspoon pepper
1-2 teaspoons hot sauce (like Franks Red Hot)
4 cups cooked brown or white rice
2 cups sour cream
2 cups shredded cheddar cheese

Corn Chips (Frito's)

• Saute the ground meat with the onion and green pepper.  Drain grease.
• Add the diced tomatoes, green chillies, Worcestershire sauce, chili powder, salt, pepper and hot sauce.  Simmer uncovered for 10minutes.
• Add the remaining ingredients and keep over low heat for 6-8 minutes; stirring occasionally.
• Serve over corn chips.

Blueberry Biscuit Bites

I found a similar recipe on the internet and changed it to suite our tastes. I love how these turned out! So moist and flaky, the blueberries are sweet and juicy. I like to drizzle a powdered sugar glaze over them for a special touch.-Sarah

2 cups flour
3 T. sugar
4 t. baking powder
1/2 t. cream of tarter
1/2 t. salt
1/3 cup shortening
1/3 cup cold butter
1 egg
1/2 cup milk
1 t. vanilla
1 cup blueberries

• Combine dry ingredients in a bowl. Cut in shortening and butter until crumbly. 
• Add egg, milk and vanilla stirring until just mixed, fold in blueberries.
• Scoop up a small amount of dough and roll into a ball. Place on lightly greased baking sheet. Bake at 350 degrees about 10 minutes.

Oreo Cupcakes

These were a hit when I made them recently! They are really yummy and really easy to make.-Sarah

1 box chocolate cake mix + ingredients to make cake mix
1 bag Oreos
8 oz. cream cheese, room temperature
1 stick butter, room temperature
3 3/4 cups powdered sugar
1 t. vanilla

• Make cake mix according to directions. Place 1 whole Oreo on bottom of each lined cupcake cup.
• Take half of remaining Oreo's and roughly chop, fold into cake batter. Spoon batter into cupcake liners. 
• Bake about 15 minutes.
• Beat butter and cream cheese until well mixed. Add vanilla and powdered sugar until fluffy. 
• Place remaining Oreo's into a food processor and process until fine crumbs. Fold into frosting.