Nutmeg flax Pancakes

I found this recipe in a Penzys catalog and thought it would be a unique addition to our awesome pancake recipe collection. The recipe calls for 1-2 t. of nutmeg. Using 1 t. scared me a little but it was awesome! Not too strong at all. The flavor reminded me of a cake doughnut. I served these with our blueberry sauce, it was a great combination. -Sarah

2 cups flour
1/2 cup ground flax seed
1 t. salt
1 T. baking powder
1-2 t. nutmeg
2 cups milk
1/2 cup oil
1 T. honey or brown sugar
2 eggs
1 t. vanilla

• Stir together dry ingredients. 
• Blend eggs and wet ingredients until well mixed.
• Pour wet ingredients into the dry and mix until just incorporated. 
• Cook on hot griddle. 

Sausage and Lentil Soup

I love cooking with lentils. They cook quickly and are such a fun alternative to the other more common things we eat regularly. I've made this soup many times. We all love it and it freezes well too. You can change the spice level with the sausage or the red pepper flakes. We all like things spicy and a spicy sausage lentil soup is the perfect thing to warm you up on a cold day. We like to sprinkle a little Parmesan cheese on our bowls.  -Sarah

1 pound Italian sausage
1 onion, chopped
3 garlic cloves, minced
6 cups chicken broth
1 1/2 cups water
1 # lentils, rinsed
1/2 t. oregano
1/2 t. sugar
1/2 t. pepper
1/2 t. red pepper flakes
32 oz. crushed tomatoes
14, oz can diced or stewed tomatoes

• Brown sausage, onion and garlic. Drain if needed. 
• Add broth, lentils, water and seasonings. Bring to a boil, reduce head and simmer covered for 30 minutes. (until lentils are softened)
• Add tomatoes, bring back to a boil, reduce heat and simmer about 45 minutes until lentils are cooked through. Adjust seasonings. 

(I found this recipe on the blog anoregoncottage.com I've changed it slightly)

Norwegian Sour Cream Cake

This is actually a King Arthur Flour recipe that I found through Pinterest. I have always wanted a really good pound cake recipe and for me this is exactly what I've been looking for. The cake is moist and dense with an amazing butter and sour cream flavor. My family loves this cake and thinks it should be served as a coffee cake and a dessert cake. -Sarah

1 cup butter
2 cups sugar
2 eggs
1 t. salt
2 t. baking powder
2 t. vanilla
4 cups flour
1 1/2 cups sour cream

• Preheat oven to 350 degrees. Grease a bundt pan, 10 inch tube pan, or angle food pan. 
• In a large bowl beat together the butter and sugar until well combined. 
• Add the eggs one at a time, beating well after each.
• Stir in the salt, baking powder and vanilla.
• Add the flour, alternating with the sour cream.
• Starting with flour, add about 1 cup, alternating with 1/2 cup sour cream. Mixing at medium speed and combining well after each addition. Batter will be very thick when finished.
• Scoop into prepared pan, leveling dough with spatula. 
• Bake for about 60 minutes, checking with a tooth pick. Turn cake out onto a plate. 

Gluten Free Peanut Butter Cookies

Another easy and delicious gluten free cookie recipe. These are so soft and chewy no one guesses they are gluten free. The M&M's on top make them even more tempting! -Sarah

1 cup sugar (plus more for rolling)

1 cup peanut butter

1 egg

M&M's (peanut butter are awesome)

• Mix first 3 ingredients until well combined.
• Roll into balls and roll balls in sugar.
• Flatten slightly on cookie sheet.
• Bake at 350 degrees for 6-8 minutes.
• Push M&M's onto cookie tops before cooling. 

Italian Pasta Bake

I adapted this recipe from Heavenly Homemakers Blog.  This is an easy pasta bake that my family really enjoys.  -Kristin

1 pound ground beef
1/4 cup diced onion
diced zucchini (opt.)
4 cups tomato sauce
2 cups water
2 Tablespoons dried basil
1 Tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon salt
10 ounce pasta, any shape
2 cups of shredded mozzarella or any other kind your family likes

• Brown meat, onion and diced zucchini together, drain grease and set aside. 
• Meanwhile, bring tomato sauce, water, basil, oregano, garlic powder and salt to a boil. 
• Stir in pasta and boil until tender.  Do not drain, the pasta should absorb the liquid!
• Mix in cooked meat.  
• Spread mixture into a 9×13 casserole dish and top with cheese. 
•  Bake uncovered at 350° for 25 minutes or until cheese is melted and the casserole is heated through.

Zucchini Brownies

These are a must try for all chocolate lovers.  The brownie batter is different than traditional brownies.  It is hard to mix together until you add the zucchini, but even then it is a bit dryer.  You will have your doubts when you mix up the brownie batter if they will turn out...but trust me they will and you will love them!  I got this recipe from all recipes. -Kristin


1/2 cup oil
1 1/2 cup sugar
2 teaspoons vanilla extract
2 cups flour
1/2 cup baking cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped pecans or walnuts (opt.- I didn't use)

• Preheat oven to 350 and grease a 9x13 baking dish.
• Mix together the oil and sugar; let sit.
• Whisk together all the dry ingredients in a separate bowl.
• Mix the dry ingredients into the oil and sugar.  *This will be a very dry mixture.
• Stir in the zucchini and chopped nuts if using.
• Spread and press into greased baking dish and bake for 25-30 minutes.

FROSTING

6 Tablespoons baking powder
1/4 cup softened butter
2 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla extract

• Beat all frosting ingredients together and spread on cooled brownies.

Slow Cooker Quinoa Chicken Chili

This has been one of our families favorite chicken chili recipes this year.  Sarah shared this with our family and we both have made it a lot...we just forgot to get it up on the blog!  This is a must try recipe that I am sure will be a hit!  We always serve this soup with all the optional toppings. -Kristin 

 

1 cup of quinoa, rinsed

1 (28 ounce) can crushed tomatoes

1 (14 ounce) can diced tomatoes with green chilies

2 (16 ounce) cans black beans, rinsed, drained

1 (15 ounce) can of corn, drained

3 cups chicken broth

2 large chicken breasts, or chicken thighs

1 teaspoon salt

1 teaspoon garlic powder

2 teaspoon cumin

1 teaspoon crushed red pepper (or reduce to your spiciness preference)

2 teaspoon chili powder

 

Optional toppings:  shredded cheese, sour cream and crushed tortilla chips.

• Put all of the ingredients into the slow cooker and cook on low for 6-8 hours or high for 4-7.
• Remove chicken and shred and then return it to slow cooker.
• Top individual bowls with optional toppings and ENJOY!

Whole Chicken Crock Pot Recipe

This is the best and easy way to make up a delicious and tender whole chicken.  This recipe is from my mom and has been passed around a lot with great compliments by all who have tried it, ENJOY!  The leftover cooking liquid makes the most delicious gravy too!  -Kristin

3 teaspoons salt (regular or Kosher)
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon poultry seasoning (or 1/2 teaspoon thyme)
1/2 teaspoon garlic powder
1/2 teaspoon pepper

Sliced onions
1 whole chicken

• Combine all the seasonings.
• Place sliced onions on bottom of slow cooker.
• Place the whole chicken on top of onions and rub the seasoning mixture all over.
• Cook on low for 8 hours.

Delectable Marinated Chicken Thighs

This is a super yummy marinade for chicken thighs!  It is quick and easy to throw together.  Sarah found this recipe from the All Recipes website and we both have made it several times! -Kristin

2 Tablespoons Worcestershire sauces
2 Tablespoons soy sauce
2 Tablespoons teriyaki sauce
1 Tablespoon molasses
1 Tablespoon brown sugar
1 teaspoon liquid smoke flavoring, optional
1 Tablespoon sesame seeds
1 teaspoon paprika
1/2 teaspoon garlic salt
1/4 teaspoon garlic powder
2 teaspoons minced garlic
1/4 cup canola oil
8 skinless, boneless chicken thighs

• Mix together Worcestershire sauce, soy sauce, teriyaki sauce, liquid smoke, and molasses in a resealable plastic bag until the molasses has dissolved.
• Add sesame seeds, brown sugar, paprika, garlic salt, garlic pepper, minced garlic, and canola oil; mix well.
• Coat chicken thighs with the marinade, seal, and marinate for 4 hours in the refrigerator, redistributing the chicken in the marinade occasionally.
• Preheat an outdoor grill for medium heat.
• Remove chicken from marinade and shake off excess. Grill on preheated grill until the chicken is done.  Discard any remaining marinade.

 

Taco Pasta

This is a quick and easy dinner that is so yummy! -Kristin

1 pound rotini
1 pound ground beef
chopped green pepper; optional
1 small onion chopped
2 garlic cloves, minced
1 package taco seasoning
1 cup salsa
8 ounce package cream cheese, cut into 8ths
2 cups milk
1/2 cup sour cream
2 cups shredded cheddar or Mexican cheese

• Cook pasta according to directions; drain and set aside.
• Brown beef in skillet with the green pepper and onion. Drain fat.
• Add garlic to beef and cook and stir for 30 seconds.
• Add taco seasoning and salsa. Stir to combine and heat on low.
• In a saucepan with medium heat add cream cheese, milk and sour cream. Stir to combine. Cook until cream cheese is melted and mixture is thick and bubbly. Use a whisk once it is melted.
• Stir in shredded cheese.
• Add cheese sauce to beef and combine all with noodles...Dinner is ready :)

Gluten Free Peanut Butter Chocolate Chip Cookies

Sarah and I have people in our lives who are gluten free and have made these delicious cookies to share with them.  But, we don't just make them for those that are gluten free because they are so delicious!  Anyone who likes peanut butter and chocolate will love them!  -Kristin 

1 cup peanut butter

3/4 cup sugar

1 egg

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup chocolate chips 

• Beat the peanut butter and sugar together.
• Add the egg, baking soda and salt.
• Stir in the chocolate chips.
• Bake on ungreased cookie sheet at 350 for 11-14 minutes.

Red Roasted Carrots

I found this simple recipe from this blog, Rachel Schultz.  If you do not have sesame oil, just use a some more olive oil in its place.  This is a great recipe for roasted carrots! -Kristin

8 carrots, peeled and sliced diagonally in about 1/2 inch pieces

1 Tablespoon olive oil

1 teaspoon sesame oil

1/4 teaspoon cinnamon

1/2 teaspoon chili powder

1/4 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon garlic powder

• Mix all the ingredients together and place on a baking sheet in a single layer.  
• Roast in a 400 degree oven for 20-30 minutes. 

Quinoa with Corn

I adapted this from a recipe I found off of Pinterst and it is really good.  I served it with our Lebanese Chicken that is on our blog.  I loved the lemon butter sauce on the quinoa.  That sauce on plain cooked quinoa would be a great, simple side dish too! -Kristin

4 ears corn, cooked and taken off of cob or 1 cup cooked frozen corn

1 Tablespoon grated fresh lemon zest

2 Tablespoons fresh lemon juice

1/4 cup butter, melted

1 Tablespoon honey

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups uncooked quinoa

4 cups water

1 teaspoon salt

4 green onions, chopped

• Prepare the dressing by whisking together the lemon zest, lemon juice, melted butter, honey, salt and pepper in a large bowl.  Set aside.
• Place quinoa in a strainer and rinse. (unrinsed quinoa can have a bitter flavor, so rinse it well)
• Place rinsed quinoa, water and salt in a saucepan and bring to a boil. Reduce heat to low, cover and simmer about 20 minutes until cooked through.
• Add the quinoa, corn kernels and chopped green onions together with the dressing and toss until it's evenly coated. Season with salt and pepper and serve.

Carrot Cake

I have been searching for the perfect carrot cake recipe and got this one from a friend.  It is delicious, not dry and not soggy...and the frosting is amazing!  -Kristin

2 cups sugar

4 eggs

1 cup vegetable oil

2 cups flour

2 teaspoons cinnamon

2 teaspoons baking powder

1 1/2 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon nutmeg

2 1/2 cups grated carrots

1 small can of crushed pineapple

1 cup coconut or chopped walnuts (optional)

FROSTING:

1 stick of butter, soft

8 ounce cream cheese, softened

1/2 teaspoon vanilla

2 cups powdered sugar

• Mix the sugar, eggs and vegetable oil well.
• Mix in remaining ingredients.
• Bake in a lightly greased 9x13 pan at 350 for 45-55 minutes.
• Cool completely.
• For frosting:  Beat the butter first until smooth.
• Then add the softened cream cheese and beat until smooth.
• Add the vanilla and powdered sugar and beat until smooth.
• Frost completely cooled cake.

 

Open Faced Italian Sloppy Joes

I adapted this recipe off of this blog Once a Mom Always a Cook.  This was a huge hit!  -Kristin

1 # ground beef

2-3 garlic cloves, minced

1/4 onion, chopped finely

1 green pepper, chopped finely

8 oz sliced mushrooms, optional

15 oz. tomato sauce

6 oz. tomato paste

1 teaspoon oregano

1 teaspoon basil

1/2 teaspoon garlic salt

1/4 teaspoon garlic powder

1/8 tsp red pepper flakes (or to taste)

1-2 Tablespoons honey

salt and pepper to taste

A loaf of French bread

8 oz. shredded mozzarella

Parmesan cheese

• Brown ground beef with the garlic, onion and green pepper.
• When beef is almost done cooking add the mushrooms if desired and continue cooking till done.
• Drain grease.
• Add the tomato sauce, tomato paste, oregano, basil, garlic salt, garlic powder, red pepper flakes, honey and salt and pepper.
• Bring to a simmer for a few minutes.
• Cut the french bread equally down the middle.  Then hollow out the middle.
• Cover a baking sheet with foil and place the hollowed out french bread on there.
• Fill with the meat mixture.
• Sprinkle with the shredded mozzarella cheese.
• Sprinkle with the Parmesan cheese.
• Bake in a 350 oven until cheese is melted good.

Cheesy Chicken and Wild Rice Casserole

This is a meal I have made several times.  It is awesome!  I have used all brown rice for the rice before and it was still awesome!  

3 Tablespoons olive oil
1 small onion, diced
2 stalks celery, diced
3 carrots, diced
1/2 Tablespoons garlic, minced
2 cups cooked chicken, diced
2 cups steamed white rice
2 cups wild rice
3 tablespoons butter
1/4 cup flour
1 cup broth
3-4 cups cheddar cheese, shredded

1/2 teaspoon garlic salt

1 teaspoon salt

1/4 teaspoon pepper

• Preheat oven and lightly grease a lasagna pan or a 9x13 casserole dish.
• Cook your rices.
• Heat oil in large pan and add onion, celery and carrots.  Saute for about 8 minutes.  Cover the pan and cook for awhile longer until desired tenderness of the carrots. 
• Uncover the pan and add the garlic.  Saute a minute or two more.
• In a separate pan melt the butter.
• Add the flour to the butter.
• Slowly whisk in the broth and cook until smooth on low heat.
• Sprinkle with garlic salt, salt and pepper.  Stir in 2 cups of the cheese.
• In a large bowl or pot stir the rices, chicken, veggies and cheese sauce together and then place into your baking dish.
• Sprinkle with remaining cheese.
• Bake for 30-35 minutes.

Cheesy Polenta with Meat Sauce

This is a great recipe I got from a friend.  My whole family loved this dinner!  It is easy and tasty!  -Kristin

1# ground beef

1 jar spaghetti sauce

32 ounces tube plain polenta (I got the one called 'corn mush' in the refrigerated section at Meijer)

8 ounce shredded Italian blend cheese

• Lightly coat 9x13 casserole dish and preheat oven 350.
• Brown beef and drain. 
• Stir int he spaghetti sauce.
• Slice the polenta into 1/2 inch slices and place in the bottom of the 9x13 pan.
• Sprinkle 1 cup of the cheese over the polenta.
• Pour sauce mixture over the polenta.
• Bake about 35 minutes. 
• Remove from oven and sprinkle with remaining cheese.  Put back in the oven for a couple minutes until it is melted.

Apricot Delight

I found this recipe in an old family cookbook. It was called Apricot Cheese Delight but I couldn't figure out the cheese part because there isn't any in the recipe. I did some searching and found that the original recipe called for cheddar cheese to be sprinkled over top. My Aunt must have decided this wasn't a great addition and dropped it from the recipe, without changing the name. I decided to try it the way she submitted it in the cookbook and change the name, my family wasn't thrilled about the idea of cheese on this, but we all loved the delicious jello recipe!-Sarah

15 oz. apricots, drained and chopped *reserve juice
20 oz. crushed pineapple, drained *reserve juice
6 oz. orange Jello
2 cups boiling water
3/4 cup mini marshmallows

• Dissolve Jello in water and add 1 cup of the reserved juice. Chill until slightly thickened.
• Fold in fruit and marshmallows. Pour into lightly greased 7x11 pan. Chill until firm and spread with fruit topping. 

fruit topping:

1/3 cup sugar

3 T. flour

1 egg, lightly beaten

1 cup reserved juice 

2 T. butter

half of 8 oz. container Cool Whip

• Combine sugar, flour, egg and juice in a small saucepan. Cook over low heat until thickened, stir in butter. Cool and fold in Cool Whip.
• Spread over Jello and chill until firm. 

*The reserved fruit juice should be 2 cups total. Make note that 1 cup is used in the jello and the other cup is used in the topping.

Breakfast egg biscuit Bake

I adapted this recipe from one I found through Pinterest. It's a really unique way to serve the same breakfast ingredients. So many different combination options with this one.-Sarah

cheddar biscuits
2 cups flour
1 T. baking powder
1/4 t. baking soda
1 t. sugar
1/2 t. salt
6 T. chilled butter, cubed
3/4 cup milk
3/4 cup shredded cheddar

• Mix dry ingredients together, cut in butter until course crumbs. Add wet ingredients (and cheddar) and mix gently. 
• Roll dough out on a floured surface. Cut into circles and bake on greased baking sheet at 425 degrees for 8-10 minutes. 

1 pound bacon (cooked and crumbled) or sausage cooked and drained
1 cup shredded cheddar cheese
6 eggs
1 1/2 cups milk
salt and pepper

• Divide biscuits in half, placing the bottom halves in a greased 9x13 pan. 
• Layer with meat and cheese, replace biscuit tops.
• Combine eggs, milk, salt and pepper. Pour over biscuits, allow to sit for 30 minutes. 
• Bake at 350 degrees, covered for about 40 minutes until eggs are set. 

Miracle Bars

This is a great recipe I found on the blog bacon in my pocket, I love how fun and quick these are! My family couldn't get enough of them either. The fudgy filling is awesome!-Sarah

1 box white cake mix (not made according to directions)
2 eggs
1/3 cup oil
1 cup chocolate chips
1 can sweetened condensed milk
4 T. butter

• In a bowl mix the dry cake mix, eggs and oil just until a dough forms.
• Microwave chocolate chips, sweetened condensed milk, and butter. Stir until smooth.
• Pat 2/3rds of the dough into the bottom of a greased 9x13 pan. Spread chocolate over dough and top with remaining dough. (make flat shapes with your hands and lay over the chocolate layer) 
• Bake at 350 degrees for about 20-25 minutes. 

Chocolate Wacky Cake

I found this recipe in an old family cookbook. My grandma had submitted it. I've made it many times over the years. I love that it's quick and easy to whip up and makes a smaller cake when you don't want tons of leftovers.-Sarah

In a 8x8 pan mix together:
1 1/2 cups flour
3 T. baking cocoa
1/2 t. baking soda
1 cup sugar
1/2 t. salt

Make 3 holes in the flour mixture and pour one ingredient into each hole:
1 T vanilla
1 T. vinegar
5 T. oil

Pour 1 cup warm water over all and mix well. Bake at 350 degrees about 30 minutes. We like ours frosted with 5 minute chocolate frosting!

Kids Love it Casserole

Not sure about the name on this recipe, I pulled it from an old Taste of Home magazine. We really enjoyed the flavors of this easy dish.-Sarah

1 1/2 pounds ground beef
1 onion, chopped
1 garlic clove, minced
1 jar spaghetti sauce
8 oz. tomato sauce
6 oz. tomato paste
3/4 cup water
1/2 t. salt
1 t. Italian seasoning
pepper
7 oz. macaroni or shell pasta, cooked
10 oz. frozen chopped spinach, thawed and drained
2 eggs, beaten
1 cup shredded cheddar
1/2 cup soft breadcrumbs
1/4 cup Parmesan cheese

• Cook beef, onion and garlic, drain.
• Add the next seven ingredients and bring to a boil. Reduce heat and simmer 10 minutes.
• Stir in remaining ingredients except Parmesan. Pour into a greased 9x13 pan and sprinkle with Parmesan. 
• Cover and bake at 350 degrees for about 30 minutes until bubbly. 

Peanut Butter Pie

I was going through my Grandma's recipes and found this recipe.  I have never had a peanut butter pie and thought it was time to try one.  This turned out very good...it is like peanut butter cheesecake and very easy to make! -Kristin

1 1/4 cup graham cracker crumbs
6 T. melted butter
1/4 cup sugar

• Mix together these crust ingredients and press into a pie pan and refrigerate.

8 ounce package cream cheese, softened
1/2 cup peanut butter
1 cup powdered sugar
1/4 cup half and half
10 ounce container of Cool Whip
Shaved Chocolate, desired amount and optional

• Beat the cream cheese and peanut butter together.
• Add the powdered sugar and half and half, beat well.
• Fold in the Cool Whip.
• Place in the pie shell.
• Top with shaved chocolate.
• Chill the pie in refrigerator.

Peanut Butter Banana Bread

I found this recipe off of Pinterest and the original recipe is from here Brown Eyed Baker.  I knew this recipe would be great because it combines 3 of my favorite things...Peanut butter, bananas and chocolate :) -Kristin

2 cups flour

3/4 teaspoon baking soda

3/4 teaspoon salt

3 medium bananas, mashed

1/2 cup creamy peanut butter

1/2 cup sugar

1/2 cup light brown sugar

1/3 cup milk

1/4 cup vegetable oil

2 eggs

2 teaspoons vanilla extract

1 cup semisweet or milk chocolate chips

• Preheat oven to 350 degrees and grease a loaf pan.
• In a large bowl, whisk together the flour, baking soda and salt; set aside.
• In a separate large bowl, whisk together the banana, peanut butter, sugars, milk, oil, eggs and vanilla extract until smooth.
• Pour the wet ingredients into the flour mixture and fold together until completely combined. 
• Stir in the chocolate chips.
• Transfer the batter to the greased loaf pan. 
• Bake 60-75 minutes until the loaf is golden brown and a toothpick or thin knife inserted into the center comes out with just a few moist crumbs. 
• Allow the bread to cool in the pan for about 10 minutes and then remove and cool completely.

Lentil and Butternut Squash Soup

I adapted this recipe slightly from this blog acouplecooks.com. I love how the butternut squash cubes cook down a little and add creaminess to the broth. My boys enjoy this soup also.-Sarah

2 T. olive oil
4 garlic cloves
3 carrots
1 onion
1 med. butternut squash, peeled and cubed
8 cups chicken broth
1 1/2 cups lentils
1 bunch kale, washed and roughly chopped
1 t. oregano
1 t. thyme
salt and pepper

• In a large pot heat olive oil. Add onion and garlic. Cook a minute until onion starts to soften. Add carrot and squash. Cook and stir a few minutes until onion is cooked.
• Add remaining ingredients and bring to simmer. Cook about 30 minutes until veggies are done.

Turkey Rub

This is my friend Shannon's recipe. She has used it for years and always gotten rave reviews. I finally tried it and can't believe it took me so long, this made an amazing turkey.-Sarah

2 T. rubbed sage
1 T. salt
2-3 t. pepper
2 t. curry powder
2 t. garlic powder
2 t. celery seed
2 t. parsley
1 t. paprika
1/2 t. ground mustard
1/4 t. allspice
3 bay leaves, crumbled

14-16# turkey

• Mix all of spices together to create rub.
• To season turkey rub with spice mixture. Use half on the inside cavity and half on the skin.
• Cover with foil and bake at 325 degrees about 2 1/2 hours. Remove foil and brown skin. 

Puppy Chow

When I was going to make this one day I couldn't believe we didn't have the recipe on the blog! I know it's all over the internet and now called Chex Muddy Buddies but when I was a teenager it was called puppy chow and it's still as easy to make and delicious as it was waaaaay back then!-Sarah

9 cups Chex cereal
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 t. vanilla
1 1/2 cups powdered sugar

• In a microwave safe bowl, microwave chocolate chips, peanut butter and butter for 1 min. Stir and microwave 30 more seconds until mixture is smooth and easy to pour. Stir in vanilla. 
• Place Chex in bag or large bowl. Pour mixture over and shake or still until cereal is covered. 
• Add powdered sugar and shake or stir until mixture is covered in powdered sugar. 

Warm Bean Dip

My whole family fell in love with this dip the very first time I made it. I then made it again and again because it never disappointed wherever I brought it. I love that it's incredibly easy to make, has only a few ingredients, and everyone loves it! I originally found it through pinterest and the credit goes to life-as-a-lofthouse.blogspot.-Sarah

8 oz cream cheese, softened
1 cup sour cream
2, 16 oz cans refried beans
1 pkt. taco seasoning
2 cups shredded cheddar cheese
2 cups shredded monterery jack cheese

• Beat cream cheese until smooth, add sour cream, beans and seasoning. Mix until well combined. 
• Spread mixture into a greased 9x13 pan. 
• Sprinkle cheese over top.
• Bake at 350 degrees 25-30 minutes until heated through.
• Serve with tortilla chips.

Dynasty Corn Pudding

Apparently this recipe is from Linda Evans, a famous actress from the Dynasty t.v. show. I don't really know anything about her or the show but I know this is an awesome recipe! My dad made it for a Christmas dinner a few years ago and I've made it a few times since. It is really delicious and my family agrees.-Sarah

2, 15 oz cans of corn drained or 3 cups fresh corn kernels
1 stick butter, melted
2 eggs
1 cup sour cream
8 oz. pepper jack cheese or Monterey jack cheese, cubed
4 oz can chilies, rough chopped or chopped green chilies (I like the bigger pieces in this)
1/2 cup cornmeal
1/2 t. salt
1/2 cup Parmesan cheese

• In a blender puree 1 cup of corn, butter and eggs until smooth.
• In a large bowl combine remaining ingredients (except Parmesan). Stir in blended mixture until combined. 
• Pour into a greased 2 qt. baking dish and top with Parmesan. 
• Bake at 350 degrees 30 minutes.

Hot Cocoa Mix

I love a great cup of hot chocolate! It doesn't even have to be that cold out, it just needs to be really delicious hot chocolate. I love having a homemade mix on hand, and the instant pudding really gives it a creamy texture. I found this in a Taste of Home magazine and it's well worth the extra time to make up a batch.-Sarah

2 3/4 cups dry milk powder

2 cups powdered creamer

1 1/4 cups powdered sugar

3/4 cup baking cocoa

1 small pkg instant chocolate pudding

Mix all together and store in airtight container.

*I've found this mix works best when added to hot milk.

Tomato Cream Sauce Pasta Bake

I found a similar recipe on a blog and had to make my own version. There are so many ways this could be changed, as long as the base stays the same. You must try the pasta with this delicious sauce! We loved it and I can't wait to make it again soon. -Sarah

creamy Alfredo sauce:
1/2 cup butter
8 oz. cream cheese, softened
2 t. garlic powder
2 cups half and half
6 oz shredded Parmesan (or grated works too)

Melt butter in saucepan, whisk in cream cheese and garlic powder until smooth. Slowly add remaining ingredients and cook over low heat until combined and heated through.

1 recipe creamy Alfredo sauce
1 24 oz. jar spaghetti sauce
2 cups shredded mozzarella
3 cups cooked, cubed chicken
16 oz. penne pasta, cooked
1 cup Parmesan cheese

• After making the Alfredo sauce add the spaghetti sauce and stir well to combine.
• Stir in mozzarella, chicken and pasta. Pour into a greased 9x13 pan and sprinkle with Parmesan cheese. 
• Bake, uncovered, at 350 degrees about 30 minutes until heated through.