Apricot Chicken Drumsticks

Apricot Chicken Drumsticks

- 12 chicken drumsticks (about 3 lbs)

- 1 tsp salt

- 1/4 tsp pepper 

- 1/4 cup canola oil

- 1/4 cup apricot jam, warmed

- 1/4 cup prepared mustard

- 1 Tbsp brown sugar

Sprinkle chicken with salt and pepper. For sauce, in a bowl, combine the remaining ingredients. 

Lay chicken in an oven safe dish and pour marinade over chicken. Roll each drumstick in marinade to cover it. Bake in oven at 375 degrees, turning drumsticks about halfway through. Bake for 25-30 minutes or until meat thermometer reads 170-175 degrees. Set broiler on and broil chicken for an additional 4 minutes, or until chicken crisps on the edges.  

Artesano Chocolate French Toast

These were super yummy. Tasted like brownies, but french toast style. We all loved them.

Artesano Chocolate French Toast

10-12 slices Artesano style bread

2/3 cup sugar 1/3 cup baking cocoa

1/4 tsp salt

1/8 tsp baking powder

4 eggs

1 cup milk

1 tsp vanilla extract

2 Tbsp butter

In small bowl, combine sugar, cocoa, salt, and baking powder. In another bowl, whisk eggs, milk, and vanilla. Gradually whisk dry ingredients into wet ingredients until smooth. 

In large skillet, melt butter over medium-low heat. Dip bread into chocolate mixture and then fry in heated pan. About 3-4 minutes per side or until toasted. Serve with berries, syrup, powdered sugar, or any other topping of your choice. 

Caramel Glazed Salmon

Caramel Glazed Salmon

- 1 1/2 - 2 lbs fresh salmon

- 1/2 tsp salt

- 1/8 tsp cayenne pepper

- 1/4 cup brown sugar

- 2 Tbsp Dijon mustard

- 1 Tbsp melted butter

- 1/2 tsp dried dill weed

Sprinkle salmon with salt and cayenne; set aside.

In a small bowl, combine the brown sugar, mustard, butter, and dill. Place salmon skin side down on a greased pan or baking dish. Brush salmon with half of glaze. Bake at 425 degrees for 6 minutes. Take out and brush with other half of glaze. Bake an additional 10 minutes, and then set broiler in high and bake for an additional 4 minutes or until fish flakes easily with a fork. 

Turtle Chips

Super yummy, fun, and easy to make. The kids loved them. 

 Turtle Chips 

- 11 ounces ridged potato chips

- 14 ounce pkg caramels

- 1/3 cup heavy whipping cream 

-  12 ounce pkg milk chocolate chips

- 2 Tbsp shorting (I used coconut oil)

- 1 cup finely chopped pecans (we did not add these as we don't like pecans. It still tasted great!)

Arrange whole potato chips in a single layer on a cookie sheet. In a saucepan, combine caramels and cream. Heat and stir on low heat until caramels are melted. Drizzle over chips.

In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over the caramel mixture; sprinkle with pecans. Serve immediately. 

Ultimate Carrot Cake

I love a good carrot cake! And this one did not disappoint. Next time I make it the only change I would make is to use pecans and not walnuts. 

 submitted by Michelle

from It's A Keeper

Ultimate Carrot Cake

Ingredients 

Cake 

2 cups flour 

2 teaspoon baking soda 

½ teaspoon salt 

2 teaspoon cinnamon 

3 eggs 

2 cups sugar 

¾ cup vegetable oil 

¾ cup buttermilk 

2 teaspoon vanilla 

2 cups grated carrot 

8 ounces can crushed pineapple, drained 

3.5 ounces can flaked coconut 

1 cup pecans or walnuts, chopped 

Buttermilk Glaze 

1 cup sugar 

1 ½ teaspoon baking soda 

½ cup buttermilk 

½ cup butter or margarine 

1 teaspoon vanilla extract 

Cream Cheese Frosting 

½ cup butter, softened 

8 ounces package cream cheese, softened 

16 ounces package powdered sugar 

1 teaspoon vanilla extract 

Cook Instructions 

Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside. Stir together first 4 ingredients. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cake pans. 

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. During the last 5 minutes of baking, begin making glaze. Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla. 

Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. 

To make the frosting, beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla. Spread frosting between layers and on top and sides of cake. 

This cake is best if you refrigerate it for at least 4-6 hours before serving.

Four Ingredient Funfetti Cake Batter Dip

 This is the other sweet dip I made for my friends baby shower. This one was a hit, too!

Four Ingredient Funfetti Cake Batter Dip

submitted by Michelle

from the Chunky Chef

Ingredients 

8 oz cream cheese, softened to room temperature 

8 oz whipped topping, thawed (cool whip) 

1/3 - 2/3 cup milk, (start at 1/3 and go from there) 

1 box Funfetti cake mix, (unprepared) 

sprinkles, for garnishing

Instructions 

Heat up the cake mix before using. I recommend adding the cake mix to a microwave-safe shallow bowl and heating in 30 second increments until it reaches an internal temperature of 160-165°F.

Add whipped topping and cream cheese to a large mixing bowl and beat with a hand mixer until smooth and creamy. 

Add cake mix and 1/3 cup milk and stir with a wooden spoon until combined. 

Dip will be very thick, so add more milk, a little at a time, until you get to your desired consistency. I used about 2/3 cup for my dip. 

Serve garnished with sprinkles and whatever dippers you prefer. Graham crackers, animal crackers, vanilla wafers, pretzels, fresh fruit, etc.

Brownie Batter Dip

This is one of two dips I took to a friends baby shower a few months ago. The food theme was dips, and I brought two sweet ones. They were both a hit!

submitted by Michelle

from crayonsandcravings.com

Brownie Batter Dip

Ingredients

8 ounces cream cheese, room temperature 

18.3 ounces brownie mix 

¼ cup milk 

¼ cup mini chocolate chips 

1 cup whipped topping, thawed

Instructions

Add the dry brownie mix to a large microwave-safe bowl. Microwave in 30-second increments, stirring after each, for a total of 2 minutes. Set aside. 

In a large bowl, use an electric mixer to beat the softened cream cheese on medium-speed until smooth. 

Add the brownie mix and milk; beat until well combined and smooth. 

Gently fold in the whipped topping until completely blended. 

Fold in the chocolate chips. 

Transfer the dip to a serving bowl, and top with additional mini chocolate chips, if desired. 

Serve immediately with your favorite dippers, such as pretzels, graham crackers, cookies, or fruit.

Notes 

It is important to heat treat the brownie mix before beginning so that it will be safe to consume. Please do not skip this step. 

Beating the cream cheese, brownie mix and milk together first minimizes the mixing once the whipped topping is added. This will help prevent the dip from “deflating.” 

It is important to gently fold in the whipped topping so it doesn’t deflate.

Best Chocolate Chip Cookies

 I think I may have found a new favorite chocolate chip cookie recipe. I have made it at least six times now since I found it last fall, and they are devoured each time! I even made them for my Aunt and cousin who were visiting last week and they loved them and needed the recipe, too.

*I do not add the walnuts

Best Chocolate Chip Cookies

submitted by Michelle

from allrecipes.com

Ingredients 

1 cup butter, softened 

1 cup white sugar 

 1 cup packed brown sugar 

 2 eggs 

 2 teaspoons vanilla extract 

 1 teaspoon baking soda 

 2 teaspoons hot water 

 ½ teaspoon salt 

 3 cups all-purpose flour 

 2 cups semisweet chocolate chips 

 1 cup chopped walnuts

Directions

Gather your ingredients, making sure your butter is softened, and your eggs are room temperature. Preheat the oven to 350 degrees F (175 degrees C). 

Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. 

Beat in eggs, one at a time, then stir in vanilla. 

Dissolve baking soda in hot water. Add to batter along with salt. 

Stir in flour, chocolate chips, and walnuts (*I do not add walnuts). 

Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets. 

Bake in the preheated oven until edges are nicely browned, about 10 minutes. 

Cool on the baking sheets briefly before removing to a wire rack to cool completely. 

Store in an airtight container or serve immediately and enjoy!

Toasted Coconut Pound Cake

 This bread is so delicious! I've made it 3 times now! Twice for us and once for my sweet nextdoor neighbor. They are an older couple in their '70's and we have adopted them as our grandparents. We just love them! I found out Grandpa Ruben loves coconut so I had to make this for him. He loved it and hasn't stopped ranting and raving about it every time I see him! Such a sweetheart.

Toasted Coconut Pound Cake

posted by Michelle

from littlebitsof.com

Ingredients

3/4 cup unsalted butter, room temperature, plus more for pan 

2 cups all-purpose flour (spooned and leveled), plus more for pan 

1 1/2 teaspoons baking powder 

1/2 teaspoon fine salt 

1 cup granulated sugar 

1 teaspoon pure vanilla extract 

3 large eggs 

1 cup plus 2 tablespoons buttermilk, divided 

1 1/2 cups sweetened shredded coconut, toasted, divided 

1 cup confectioners’ sugar

Instructions

Preheat oven to 350 degrees. 

Grease and flour a loaf pan. 

Whisk together flour, baking powder, and salt. In a large mixing bowl with paddle attachment, beat butter and granulated sugar on medium-high until light and fluffy, scraping down bowl as needed. 

Add vanilla, then eggs, one at a time, beating well and scraping down bowl. 

With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup additions buttermilk, and beat until combined. 

With a rubber spatula, fold in 1 1/4 cups coconut. 

Transfer batter to pan and bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 minutes. 

Let cool in pan the remove cake from pan and let cool completely on rack. 

Whisk together confectioners’ sugar and remaining 2 tablespoons buttermilk. 

Drizzle over cake and sprinkle with remaining 1/4 cup coconut.

Halloween Rice Crispy Treats

I had leftover candy corn and reece's piece's from making my Monster Munch and had my 6 year old wanting to help make a treat for FHE. I wondered if I could throw it all into a rice crispy treat. After a search on Pinterest I saw many different recipe's that had done something similar, but with M&M's instead of Reese's Piece's. I came up with my own recipe and we all loved it!The combined flavor of it all was amazing. We think it might win over our favorite Monster Munch!

Halloween Rice Crispy Treats
submitted by Michelle

3 tablespoons butter
4 cups mini marshmallows
6 cups Crispy Rice Cereal
1 cup Reece's Piece's
3/4 - 1 cup Candy Corn
extra 1/2 cup of mini marshmallows

Melt the butter in a medium pan on medium heat. Add mini marshmallows, stir until they are completely melted. Turn off the heat. Add the Crispy Rice Cereal and mix until the cereal is completely coated with the marshmallow mixture. Then add Reece's Piece's, Candy Corn, and extra mini marshmallow's and mix until combined. Spoon into a 9×11″ shallow pan. Press down into the pan. Allow to cool. Cut into squares and serve.

Sausage and Vegetable Skillet Dinner

I have been trying to find more "1 Pan" dinners. Found this one in a magazine my Mother-in-law gave me, and decided to try it out. It was good! We all actually thought it would make a great "hearty" breakfast, as well.

Sausage and Vegetable Skillet Dinner
adapted from Taste of Home magazine
submitted by Camille

1 Tbsp Olive Oil
1 large onion, chopped
1 pkg (12 oz) fully cooked Italian chicken sausage links, cut into 1-inch pieces
3 garlic cloves, minced
1/8 tsp crushed red pepper
8 medium red potatoes (about 2 lbs), thinly sliced
1 pkg (10 oz) frozen corn
1 1/4 cups veggie broth
1/4 tsp pepper
2 cups fresh baby spinach

In a 12 inch skillet, heat the oil over medium-high heat. Add the onion and chicken sausage; cook and stir until the onion is tender and sausage is browned. Add garlic and crushed red pepper flakes: cook for 1 minute longer.
Add the red potatoes, corn, veggie broth, and pepper; bring to a boil. Reduce heat; simmer, covered for 12-15 minutes or until potatoes are tender. Add spinach; cook just until wilted.

Oreo and Peanut Butter Brownie Cakes

These were seriously AMAZING!!! My Hubs and I could not stop eating them! And super easy to make, too. My kids loved helping spread the peanut butter on the Oreo's. All 7 of of us gave it 5 stars!

Oreo and Peanut Butter Brownie Cakes
submitted by Michelle
(recipe from Picky Palate)


1 box brownie mix, 8×8 inch size
24 Oreo Cookies
1/2 cup creamy peanut butter

 1. Preheat oven to 350 degrees F. and line a 12 muffin cup baker with paper liners.

 2. Prepare brownie mix according to package directions. For each cupcake cup spread 1 teaspoon of peanut butter over 2 Oreo cookies and stack them on top of each other. Spoon 2 Tablespoons of brownie batter over each stacked oreos and let it run down the sides of the cookies. If you have left over brownie batter, bake separately in a separate baker or muffin tin. Bake cookies and brownies for 18 to 20 minutes, until brownies are cooked through. Let cool completely then serve.

Makes 12 servings