Swirl Bars

Made these for Family Home Evening. If you love the combination of chocolate with peanut butter (which I do!!!), then you will LOVE these!!!



Swirl Bars
submitted my Camille
(from family circle)

1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light-brown sugar
1/2 cup creamy peanut butter
1/2 tsp vanilla extract
1 cup flour
1 cup oats
1/4 tsp salt
6 oz semi-sweet chocolate chips (about 1 cup)

Icing:
1 cup confectioners sugar
1/4 cup peanut butter
3 Tbsp milk

Heat oven to 350 degree's. Grease a 9x13 inch pan and set aside. In large bowl, beat the butter, sugars, peanut butter and vanilla until smooth.
In second bowl, whisk together flour, oats and salt. On low speed, beat flour mixture unto butter mixture until just combined. Press dough into prepared pan. Evenly sprinkle chocolate chips over the top. Bake at 350 for 20 minutes.
To make icing: In medium sized bowl, blend confectioners sugar, peanut butter and milk until smooth. Pour icing over the uncut bars while still warm and swirl chips with icing. Cool completely and cut into 16 bars.

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

Wow!!! This dish was so very yummy!!! Total "comfort food"!!!!! Definitely a must try!!



Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes
submitted by Camille
(from Picky Palate)

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup

4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 Cup fresh grated Parmesan cheese
6 cloves garlic, minced
1- 1 1/2 Cups warm skim milk (any milk will do, I just happened to use skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

1. Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.

2. Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.

3. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. Enjoy!

Chewy Oatmeal Scotchies

I just LOVE chewy cookies, and these were very chewy!! Enjoyed them with some delicious Hot Chocolate!!! Yum!!!!



Chewy Oatmeal Scotchies
submitted by Camille

1 1/4 cup flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 tsp vanilla
3 cups oatmeal
11 oz. pkg. Butterscotch morsels

Preheat oven to 375. Combine flour, baking soda, cinnamon and salt in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla in large mixer bowl. Gradually beat in flour mixture. Stir in oats and butterscotch. Drop by rounded tablespoons onto ungreased baking sheets.
Bake for 7-8 minutes for chewy cookies (the BEST in my opinion!!), 9-10 minutes for crisp cookies. Cool completely on wire racks.

Oatmeal Brownie Bars

This recipe is an old family favorite. I have been making these since I was a young girl. They are always a huge hit! My boys loved helping me make these, too.


Oatmeal Brownie Bars
submitted by Michelle

1 cup butter
1/2 cup brown sugar, packed
1 cup granulated sugar
2 eggs
1 cup flour
3/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
2 cups quick oats
12 oz pkg. chocolate chips
Powdered Sugar

Cream butter and sugar; add eggs and mix well. Mix in dry ingredients. Add 1/2 package of chocolate chips. Spread in 9x13 inch greased pan. Sprinkle top with reaming chocolate chips. Bake at 350 for 25-30 minutes. Cool and sprinkle top with powdered sugar. Cut into bars, and enjoy!

Pumpkin Pancakes with Apple Cider Syrup

These were so YUMMY! My whole family loved them, and that is saying alot! You HAVE to make the syrup. It is what totally makes the meal! YUM-O!

Apple Cider Syrup
submitted by Michelle
(from Sisters Cafe)

3/4 Cup sugar

1/4 cup brown sugar

2 Tbs cornstarch

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

2 cups fresh apple cider (or juice would work)

1 Tbs fresh lemon juice

1/2 tsp vanilla

1/4 cup butter

Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.

Pumpkin Pancake Recipe

2 cups flour (I use at least 1/2 freshly ground white wheat flour)

3 Tb brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp ground all spice

1 tsp ground cinnamon

1/2 tsp ginger

1/2 tsp salt

1 1/2 cup buttermilk (I do an overflowing 1/2 cup)

1 cup pumpkin puree

2 eggs

2 Tb canola oil

2 Tb vinegar

In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar. Combine dry ingredients separately and them stir into pumpkin mixture just until combined. Heat your pan or griddle (lightly butter or oil if it is not seasoned), using about 1/4 cup for each pancake. Brown on both sides and serve hot with apple cider syrup.

Pumpkin Cream Cupcakes

These cupcakes were so very moist, and yummy!!! I had fun making them with my 3 1/2 year old little guy this week! Brought to a "Recipe Night" I had, and everyone loved them!!! Enjoy!!!



Pumpkin Cream Cupcakes
submitted by Camille
(from kraftfoods.com)


1 pkg.(2-layer size) spice cake mix
1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 pkg.(8 oz.) Cream Cheese, softened
1/4 cup sugar
1 egg

Heat oven to 350ºF.

Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cup.

Beat cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter. Swirl gently with small spoon.

Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove to wire racks. Cool completely.

Creamy White Chili

This Chili is so yummy!!! I found it over at My Kitchen Cafe. It is not too hot, yet it still has a good kick to it....my kind of Chili!!!! I have made this a few times now for some of our family gatherings and had gotten requests for the recipe. Here it is...once again, My Kitchen Cafe did not disappoint ; ) Thanks Melanie!!!




Creamy White Chili
submitted by Camille
(from My Kitchen Cafe)

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.

Quiche-me-Quick

Quiche-me-Quick
(submitted by Michelle)


2 deep dish pie shells
8 oz cheddar cheese grated
8 oz. Jack cheese grated
1 pt. half and half
8-10 large eggs
Salt and Pepper
1 pound Sausage

Cook and ground up Sausage. Mix grated cheese's together. Beat eggs and half and half together; add salt and pepper and mix thoroughly. Layer cheese on bottom of Pie Crust. Add Sausage; pour egg mixture over filling. Bake at 400 for 30 minutes or until toothpick comes out clean.

(I make this alot for dinner and add a side salad to go with it. Yummy!).

Lasagna Soup

I love soup!!!! One of the MANY reasons I love cool weather, so I can make and eat yummy soups!!!! This one was very good, and my kids loved it too!!! We all love lasagna, so I thought I would give this one a try. Very glad I did!!



Lasagna Soup
submitted by Camille
(from Family Fun Magazine)

2 tsp olive oil
1 1/2 lbs Italian sausage (bulk or with casings removed)
1 medium onion, finely chopped
4 garlic cloves, minced
2 tsp oregano
1/2 tsp red pepper flakes
2 Tbsp tomato paste
1 (28 oz) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 oz fusilli pasta
1/2 cup finely chopped fresh basil (I used 1 tsp dried)
8 oz ricotta
1/2 cup grated Parmesan
1/4 tsp salt
Pinch of pepper
2 cups shredded mozzarella

In a large pot, heat the oil over medium heat. Add the sausage and saute, breaking it up into small pieces until no longer pink inside. Add onions and saute until tender. Add garlic, oregano, and red pepper flakes and saute for 1 minute. Add tomato paste and saute until paste turns a rusty brown, about 5 minutes. Add tomatoes with their juice, the broth and bay leaves and bring the soup to a boil. Reduce heat and simmer for about 30 minutes.
Add the pasta, then increase the heat to medium-high and boil soup until the pasta is tender. Discard bay leaves, then stir in basil.
In a small bowl, combine the ricotta, Parmesan, 1/4 tsp salt, and pinch of pepper. To serve, place about 1 1/2 tbsp of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 12 cups.

Mom's Chicken and Rice Casserole

This dinner my mom made alot growing up. It was a good tummy filler for cheap and all the kids liked it. Which is a good thing when you have 8 of them! The first time I made it for my sweetheart he was a little hesitant to eat it. He is a little leery of things that have the word "casserole" in it from experience's as a child at his Grandma's house. After trying this one though, he said it needs to be a regular at our house, and it has! Even my picky guy likes it!
Mom's Chicken and Rice Casserole
submitted by Michelle

medium chicken boiled and deboned
1/2 cup mayonnaise
1 can cream chicken soup
3 tbsp lemon juice
1 1/2 cups of cooked rice
pinch of curry (optional)

Mix mayo and soup together. Add lemon juice and curry. Then mix in chicken and rice. Place mixture in 9 x 13 casserole dish. Bake at 350 for 35-45 minutes.

Cream Cheese Cookies

This is a recipe that I got from my MIL who received it from an old friend. I make it mostly at christmas time with all my other goodies. I had all the ingredients on hand so I whipped them up for an after-school snack for my boys. They were more than happy to eat them!
Cream Cheese Cookies
submitted by Michelle

8oz pkg. cream cheese
1/4 cup butter or margarine
1 egg yolk
1/4 tsp. vanilla
1 pkg. yellow cake mix

Cream butter and cream cheese. Blend in egg yolk and vanilla. Add cake mix 1/3 at a time; mix well adding last 1/3 by hand. Chill dough for 1/2 hour. Drop by scant rounded tsp. on ungreased baking sheet. Bake 8-10 minutes at 375 degree's until delicately browned. Cool slightly before removing from baking sheet.

Crockpot Green Chili Chicken and Rice with Blue Corn Chip Crumbles

Do you know how much I LOVE my crock-pot? I L.O.V.E it sooooo much!!!! LOL!!!! Throw some stuff in there in the morning, and wha-la...by dinner time you have a delicious dinner!!! Found this yummy recipe over at Picky Palate. She has got quite a few recipes that I have yet to try!! They all look so yummy!!! Hope everyone is having great Fall weather like we are!!! I "heart" fall!! My favorite season, by far!!




Crockpot Creen Chili Chicken and Rice with Blue Chip Crumbles
submitted by Camille
(from Picky Palate)

3-4 large boneless skinless chicken breasts, thawed
2 cans 98% fat free Cream of Chicken soup
4 0z can chopped green chilies
1 teaspoon cumin
1/2 teaspoon Kosher salt
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry’s garlic salt with parsley

6 Cups steamed rice of choice
Blue Corn Tortilla Chips, crumbled for garnish

1. Place chicken, soup, cumin, salt, pepper and garlic salt into crockpot on low. Let cook for 6-8 hours or until chicken is fork tender and falls apart easily. With 2 forks, shred chicken in the sauce and season with additional seasonings if desired. Spoon over bowls of rice then garnish with crumbled tortilla chips.

Monster Cookies

My friend Amber gave me this recipe some time ago. I FINALLY got around to trying them out. These cookies were SOOOOO YUMMY!!!! And I just love the name of them...though, I couldn't figure out why they were called Monster cookies...that is, until I made them!! They are called Monster Cookies (this is my own opinion) because they made a Monstrous Amount!!! No Joke!!! LOL!!! That's okay though, we LOVE cookies!! Thanks for the recipe Amber!!!



Monster Cookies
submitted by Camille
(from my friend Amber)

3 eggs
1 1/4 cup packed light bromw sugar
1 cup granulated sugar
1/4 tsp salt
1/4 tsp vanilla
1/2 of a 24 oz. jar peanut butter
1 stick butter, softened
4 oz. M&M's (I used 6 oz)
4 oz. chocolate chips (also used 6 oz.)
1/2 cup raisins (optional)
2 tsp baking soda
4 1/2 cups Old Fashioned Oatmeal (not instant)

1. Preheat oven to 350 degree's. Line cookies sheets with parchment paper or nonstick baking mats (I didn't have either, so I just very lightly greased each sheet the first time, and it was fine through every batch).
2. In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the M&M's, chocolate chips, raisins (if using), baking soda, and oatmeal.
3. Drop by tablespoonfuls 2 inches aprt onto the prepared cookie sheets. Bake for 8-10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large re-sealable plastic bags.

Ooey Gooey Peanut Butter Fudge Brownies

I found this on Sisters Cafe. I read it off to my hubby and he said "You HAVE to make that!". I wholeheartedly agreed! After making it it wasn't as grand as I thought it would be. But then after sitting in the fridge over night, both Josh and I agreed that it tasted better the next day! And having it with a scoop of vanilla ice cream made it even better! Sorry it isn't a better picture. I didn't think to get one until eating this last piece. :)

Ooey Gooey Peanut Butter Fudge Brownies

submitted by Michelle

(from Sisters Cafe)

Batter Ingredients:

1 ½ c. sugar

½ c. butter (1 stick) softened

½ c. oil

1 T. vanilla

3 eggs

1 ¼ c. flour

¾ c. cocoa powder

¾ tsp baking powder

½ tsp salt

1 c. peanut butter chips (or choc chips)

Filling Ingredients:

1 c. creamy peanut butter

¼ c. vegetable oil

¼ c. sugar

2 T. flour

2 eggs

½ tsp vanilla

Frosting:

2 (1-oz) bars unsweetened or semi-sweet chocolate

3 T. creamy peanut butter

1 ½ c. powdered sugar

¼ c. water

½ tsp vanilla

¼ tsp salt

Directions:

Batter:

Preheat oven to 350 and spray 9x13-inch pan. In large bowl, beat butter and sugar until creamy. Add oil and vanilla. Add eggs, one at a time, beating well after each addition. In a small bowl combine flour, cocoa, baking powder, and salt - blend well. While beating, gradually add flour mixture to creamed mixture – mix well. Fold in chips. Evenly spread ½ batter into pan.

Filling: In a small bowl cream together peanut butter and oil. Add sugar and flour – blend well. Add eggs and vanilla – beat until smooth. Carefully spread filling evenly over batter in pan. Top filling with remaining ½ batter and spread evenly. Gently cut through layers to create marble effect throughout brownies. Bake for 30 minutes – do NOT over bake.

Frosting: While baking, in a medium saucepan, melt chocolate and peanut butter over LOW heat, stirring constantly. Remove from heat and stir in remaining ingredients – mix until smooth. If frosting is too thick, add 1-3 T. water. Spread frosting over brownies immediately after baking. Cool in pan 2-3 hours before serving.

Peanut Butter Popcorn

This is a recipe from my friend Carrie L. It is so, so, YUMMY! She had made it for a fun girls night/baby shower and I just HAD to get it from her. I knew my family would love it, and I wasn't wrong. They all (including me) gobbled it up! Just don't forget to take the seeds out. I made that mistake. Whoops, and ouch on the teeth.
Peanut Butter Popcorn
submitted by Michelle
(from my friend Carrie L.)

2 bags of microwave popcorn or 1/2 cup unpopped popcorn, popped
1 cup sugar
1 cup light corn syrup
1 cup peanut butter
1 tsp vanilla

Remove seeds from popcorn. Bring sugar and syrup to a boil, and boil for 2 more minutes. Remove from heat and add peanut butter. Stir until melted. Add vanilla. Pour over popped corn and mix. Spread on cookie sheets to cool.

Foil Packet Chicken with Snow Peas and Carrots

Made this very flavorful, yet easy, and healthy recipe from My Kitchen Cafe! My children even liked it too!! Amazing!! Will definitely make this again!!



Foil Packet Chicken with Snow Peas and Carrots
submitted by Camille
(from My Kitchen Cafe)

*Makes 4-6 foil packets, depending on how small you make each one*

18-24 baby carrots
2 cups sugar snap peas
1 (1-inch) piece of fresh gingerroot, peeled and grated (I grated mine on my microplane)
3 garlic cloves, finely chopped or pressed through a garlic press
Salt and pepper
4 small chicken breasts ( about 1 ½ pounds), trimmed (with large, thick chicken breasts, I cut them in half by butterflying them and cutting all the way through to make two thinner cuts of chicken - this helps the chicken cook quicker and helps your chicken to go further)
2 tablespoons hoisin sauce

Preheat the oven to 450 degrees. Cut 4 pieces of aluminum foil (heavy duty) about 12 inches square (if you don't have heavy-duty aluminum foil, use two pieces of regular aluminum foil for each packet). In a small bowl, combine garlic and ginger (I used my fingers to gently mash them together).

Arrange the carrots and peas on the aluminum foil. Sprinkle with the ginger/garlic mixture (this doesn't sprinkle like salt and pepper so don't worry if you get a clump here and there - the flavors will absorb while baking), and salt and pepper to taste. Brush the chicken on both sides with the hoisin sauce. Top each portion of vegetables with a piece of chicken. Salt lightly.

Bring opposite sides of the foil up to meet over the chicken. Fold the edges together in a ¼-inch fold, and then fold over 3 more times. Fold the open edges at either end of the packet together in a ¼-inch fold, and then fold over twice again to seal.

Put the foil packets on a baking sheet and bake for 30-35 minutes. Transfer the contents of each packet to a dinner plate and serve.

Buttermilk Wheat Bread

Had some buttermilk I needed to use up. Came across this recipe, and it did NOT disappoint!!!! It was soooo yummy, and sooo moist, with the crust having just a little of that "french bread" crunch to it!!! Perfect!!!



Buttermilk Wheat Bread
submitted by Camille
from Allrecipes.com

1 1/2 cups buttermilk
1 1/2 tbsp butter, melted
2 Tbsp sugar
3/4 tsp salt
3 cups all-purpose flour
1/3 cup whole wheat flour
1 1/2 tsp active dry yeast

Place all ingredients into a bread machine in the order recommended by the manufacturer. Select the Basic White Bread setting, then press Start. If the ingredients do not form a ball after a few minutes, add a splash more buttermilk, or a handful of flour if it is too loose. Or.....


As I don't have a bread machine, I made this by hand by mixing all of the ingredients together. I added an extra tsp of yeast, as a hint I got from someone else who made it by hand, and it turned out great!!! Here is how I made it.....
If making by hand, just throw all the ingredients into one bowl and mix. No need to proof the yeast, it will still rise (make sure yeast is fresh). Instead of using extra flour when kneading, which can toughen and dry the finished product, spray your hands with PAM or oil and knead that way. No sticking and no extra flour needed. I let this rise in a warm oven until doubled, then rise a 2nd time in a (9x5) loaf pan. Baked at 350 for 20 min. Brush with butter when it comes out and cover loosely with foil to soften the outer crust.

Lemonade Party Cake

With my last pregnancy I was on a total lemon kick. It has continued on the past 9 months since I had my baby. Sure wish I knew about this cake back when I was preggo! This lemon cake was so yummy and moist!

Lemonade Party Cake

submitted by Michelle

from Betty Crocker Lemon cake box

1 box Lemon Cake mix

water, veggie oil, and eggs called for on cake mix box

1/2 can (12-oz size) frozen lemonade concentrate, thawed (3/4 cup)

3/4 cup powdered sugar

Heat oven to 350 (325 for darker or nonstick pan). Make cake as directed on box for 13x9-inch pan; cool 15 minutes. Stir together lemonade concentrate and powdered sugar. Poke top of warm cake every 1/2 inch. Drizzle lemonade mixture evenly over top of cake. Run a knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours. Frost cake and then enjoy!

Cool Whip Frosting

1 cup cold milk

1/4 cup powdered sugar

small box vanilla pudding

8 oz of Cool Whip

Beat all ingredients together. Spread on cake.

Oatmeal Peanut Butter Sandwich Cookies

Received this delicious recipe from my friend Liza a few years ago!!! These cookies are soooo yummy, and soft and chewy!!! They freeze real well too!! If they last long enough to freeze....which doesn't happen very often in our house!!!



Oatmeal Peanut Butter Sandwich Cookies
submitted by Camille
from my friend Liza

1 cup butter, at room temperature
1 cup peanut butter
1 cup brown sugar, packed
1 cup sugar
2 eggs
2 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 cups oatmeal (I have used both quick oats and regular oats and both worked fine)

Cream together butter, peanut butter, and sugars. Add eggs and vanilla. In another bowl, mix together flour, baking soda, baking powder, salt and oatmeal. Stir dry ingredients in with wet ingredients. Drop by tablespoon fulls onto cookie sheet. Bake at 350 for 10-12 minutes. When cooled, fill cookies with Peanut Butter Cream Cheese frosting.

Peanut Butter Cream Cheese Frosting

1/2 cup butter, at room temperature
8 oz. cream cheese
1 lb powdered sugar
1 tsp vanilla
2 tbsp peanut butter

Mix all ingredients together.

Chicken Tortilla Casserole

This is my Mom's recipe. We had this alot growing up and it was, and still is, one of my favorites!!!! It is very easy and family friendly!!! Also, I always like to eat it with a big dollop if sour cream!!! Yum YUM!!!!




Chicken Tortilla Casserole
submitted by Camille

1 lb. chicken (can be boneless, or not)
1 dozen corn tortilla's
1/2cup-1 cup grated cheddar cheese (my personal favorite is sharp!!)
1/4 cup sliced olives

Sauce: 1 can cream of chicken soup
1 can cream of mushroom soup
1 cup milk
1 medium onion, chopped
1 (7oz) salsa

Cook chicken, then debone (if you didn't use boneless) and shred chicken. Tear tortilla's into 1 inch pieces. Make sauce in separate bowl, mixing all ingredients together. Place layer of half the chicken, half the tortilla's pieces, then half sauce in 9x13 inch pan. Repeat layers. Then top with grated cheese and sliced olives. Bake at 350 for about 45 minutes.

"Unfried" Chicken

This chicken is a big hit with my family. And it is easy enough to let my kids help as well (which they LOVE!). I forgot to take a picture after making them last night, so the below pic is from kraftfoods.com.
"Unfried" Chicken
submitted by Michelle
(from Kraftfoods.com)


1 cup coarsely crushed corn flakes
1 Tbsp. flour
1 tsp. seasoned salt
1 egg white
1 Tbsp. water
6 pieces bone-in chicken, such as breasts, thighs and legs, skin removed


Preheat oven to 400°F. Combine cereal, flour and seasoned salt in shallow dish or pie plate. Beat egg white with water in separate shallow bowl. Dip meaty side of each chicken piece in egg white mixture, then in cereal mixture.
Place chicken, coated sides up, on baking sheet; spray lightly with cooking spray.
Bake 40 min. or until chicken is golden brown and cooked through (180ºF).

Soft and Chewy Ginger Snaps

I have never liked Ginger Snaps, not because of the flavor, but because I have never been a fan of hard/crunchy cookies...well, except for Oreo's, that is : ) So, when I saw these cookies over at The Sister's Cafe, I KNEW i HAD to try them!!! Ohhhhhh...they were sooooo good!!! The entire family LOVED them!! I had these idea's to take some to some of my neighbors, but.....the only tummies they made it too was my little family's tummies : ) Oops!!! So, so good!!!




Soft and Chewy Ginger Snaps
submitted by Camille
(from The Sister's Cafe)

2 c. sugar
1 1/2 c. shortening
2 eggs
1/2 c. molasses
4 c. flour
2 tsp. cinnamon
2 tsp. ginger
1 tsp. cloves
1/2 tsp. nutmeg
1 tsp. baking soda
1 tsp. salt
1 pkg. white chocolate chips (optional)

Mix first four ingredients well, then add the remaining ingredients. Roll into balls and roll in sugar. Crystal or raw sugar is the prettiest. Bake at 350 degrees for 11 to 13 minutes.

Tropical Pizza

I recently found this DELICIOUS pizza recipe in some magazine I was reading. I feel horrible that I can't remember what magazine it was...but remembering how divine this yummy pizza was sure makes me feel alot better : )




Tropical Pizza
submitted by Camille

1 large whole wheat or regular Boboli pizza crust
1 cup pineapple mango chipotle salsa (I couldn't find this, but I did find a great pineapple-mango salsa at Ralphs!!)
1 cup shredded Monterey Jack cheese
1/2 cup shredded swiss cheese
1/2 EACH green and red pepper, seeded and thinly sliced
1/2 small onion, peeled and thinly sliced

Spread salsa over the pizza crust. Sprinkle the cheeses over the salsa. Scatter peppers and onions over the top. Bake at 450 for 10-12 minutes or until heated through and cheese is melted. Allow to cool slightly before eating.

Chocolate Mint Frosty

This is a fun, easy, and yummy summer treat!!! It is really easy for kids to make too!! Enjoy!!



Chocolate Mint Frosty
submitted by Camille
(from Kraftfoods.com)

2 cups milk
1 cup frozen Cool Whip
1 pkg. (4 serving size) chocolate instant pudding and pie filling
4 small chocolate covered mint patties (I used peppermint patties)

Pour milk in large glass measuring cup. Add enough ice to measure 3 cups. Pour into blender. Add remaining ingredients, cover and blend on High until smooth. Pour into 4 glasses and serve immediately.

Chicken Enchiladas

I have been making these Enchiladas for years. I got the recipe from a church cookbook that I received when I was a teenager. They are so super yummy! I normally add olives to the recipe and sprinkle some on top as well, but I realized too late that I didn't have any and I wasn't going to put off dinner for 30 minutes just to run to the store with 4 little ones for a can of olives. So humor me and pretend they are there. :)
Chicken Enchiladas
submitted by Michelle

2 cups sour cream
4 cups grated cheese (approx. 1 pound)
2 cups cooked and shredded chicken (or Turkey)
1 (4oz.) can chopped green chilies
1 can of olives, sliced
1 (20 oz.) can of enchilada sauce
12-14 flour tortillas

Combine sour cream, 2 cups of the cheese, chicken, green chilies, and 3/4 of the sliced olives in a bowl. Heat enchilada sauce on low in frying pan. Dip 1 tortilla at a time in sauce and then fill with chicken mixture. Roll tortilla to close mixture inside. Lay each tortilla side by side in 9 x13 inch pan. After all tortillas are in pan, pour remaining sauce over them. Spread remaining 2 cups of cheese over top and then sprinkle with remaining sliced olives. Bake at 375 in oven for 20-25 minutes.

Peanut Butter Bars

I tried these out a few weeks ago. They were pretty darn good. Would have been better with some chocolate chips in them, though. I think next time I make them I will put some in.
Peanut Butter Bars
submitted by Michelle

3/4 c. creamy peanut butter
3/4 c. butter softened
2 eggs beaten
1 c. sugar
1 c. brown sugar
1 1/2c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla

Combine butter and peanut butter. Stir in sugars and vanilla. Add dry ingredients then beaten eggs. Bake in a greased 9 x 13 pan for 20-30 minutes. While warm, dust with powdered sugar and enjoy!

Bruschetta Chicken Bake

This is such a tasty meal! Everyone in my family loves it. And that makes me HAPPY!
Bruschetta Chicken Bake
submitted by Michelle
(from kraftfoods.com)

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup Shredded Mozzarella Cheese
Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened. Layer chicken, basil and cheese in 3-qt. casserole or 13x9-inch baking dish. Top with stuffing. Bake 30 min. or until chicken is done.

Chicken and Cheese Tostada's

These were very yummy and easy to make, too. Two of my most important ingredients.
Chicken and Cheese Tostada's
submitted by Michelle
(from Kraftfoods.com)

6 Flour Tortillas
1 pkt. (1-1/4 oz.) Taco Seasoning Mix, divided
1 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
1/2 cup water
2 large tomatoes, chopped, divided
2 cups Shredded Cheddar Cheese, divided
6 Tbsp. Sour Cream
1/4 cup chopped cilantro

HEAT oven to 400°F. Place tortillas in single layer on large baking sheet; spray with cooking spray. Sprinkle with 1 tsp. seasoning mix. Bake 7 to 8 min. or until tortillas are crisp and golden brown.
MEANWHILE, combine chicken, remaining seasoning mix and water in large skillet. Bring to boil on medium-high heat; simmer on medium-low 5 min. or until chicken is done, stirring occasionally. Add 1-1/2 cups tomatoes; cook until heated through, stirring occasionally. Remove from heat; stir in 1-1/2 cups cheese.
SPOON chicken mixture onto tortillas; top with remaining ingredients.

Honey-Lime Chicken Enchilada's

Wow!!! These were soooo good!!! And very easy too!!! I just love having new, and easy recipes to make for dinner!!! You gotta try this one!!!




Honey-Lime Chicken Enchilada's
submitted by Camille
(from The Sister's Cafe)

6 Tb honey
4.5 Tb lime juice
1 Tb chili powder
1/2 tsp garlic powder

1 lb cooked chicken, shredded
flour tortillas
colby or monterey jack cheese, shredded
10 oz. can green enchilada sauce


Mix first 4 ingredients together and toss with shredded chicken. Let it "marinate" for at least a half hour. Pour some green enchilada sauce on the bottom of a 10x10 casserole dish or 9x13 pan. Fill flour tortillas with chicken and shredded cheese. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. (When using a 9x13 I like to use 1 1/2 10 oz. cans) Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top.) (I forgot this step, that is why mine don't look very crispy, but they still tasted GREAT!!!!!)

Lime Soup

This is one of my favorite soups!!!! My friend Ditte gave it to me a few years ago, and I just LOVE it!!! But then, I do love pretty much everything lime!!! Yummy!! This is really simple and easy, and we usually serve it with some warm bread and some fruit on the side!!! Enjoy!!



Lime Soup
submitted by Camille
(from my friend Ditte)

1 tbsp olive oil
3 chicken breast, chopped
1 clove fresh garlic, crushed
4-5 cups chicken broth
1/3 - 2/3 cups fresh lime juice
1 Avocado, chopped
1 tomato, diced
cilantro
tortilla chips

Stir fry chicken in olive oil and crushed garlic. When chicken is cooked, add chicken broth to pot. When broth is good and warm, add lime juice (add as much as you prefer, we like more of a lime taste, but some prefer less). Serve immediately with tortilla chips, chopped tomato and avocado, and sprinkle on cilantro!!! Yum!!!

Banana Bread

The BEST banana bread!!! It is so very moist, and delicious!!! Make it all of the time!! All of my neighbors love it too : ) Enjoy!!!



Banana Bread
submitted by Camille

4 Tbsp. sour cream (or yogurt)
1 tsp baking soda
1/2 cup butter
1 cup sugar
1 tsp vanilla
1 1/2 cup flour
1 cup mashed ripe banana's
1/4 tsp salt

Mix sour cream and baking soda in small, separate bowl. Cream butter and sugar; add sour cream mixture, vanilla, flour, salt, and banana's. Pour into a greased loaf pan. May sprinkle top with cinnamon-sugar mixture (I never do. Taste GREAT without it!!!). Bake at 350 degree's for 35-45 minutes for 3 small loaf pans or for 1 hour and 15 minutes for one large loaf.

Easy-peasy Caramel Apple Dip

This apple dip is so easy to make and taste really yummy as well. It is a hit with all my boys (as well as my hubby and I!).
Easy-peasy Caramel Apple Dip
submitted by Michelle
(from Kraftfoods.com)


1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup firmly packed brown sugar
1/2 tsp. vanilla

Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add brown sugar and vanilla; beat until well blended.
Spoon into serving bowl.
Enjoy!

Cheesecake

I made this cheesecake for dessert for Father's Day. It was seriously DELICIOUS!!!! I will have to agree with Melanie from My Kitchen Cafe (from whence this amazing recipe came from!!!) that this is seriously the best cheesecake recipe I have ever tried!!! My husband LOVES a good cheesecake, and he was so happy that I made this for him!!! Yum YUM!!!!




Cheesecake
submitted by Camille
(from My Kitchen Cafe)

Crust:
3 cups finely ground graham crackers (about 40 squares)
2 tablespoons sugar
1/2 cup butter, melted

Filling:
2 (8-ounce) blocks cream cheese, room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 lemon, zest finely grated
1 pint sour cream

To prepare crumb crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch springform pan (I use a 10-inch springform pan b/c it is all I have and it works great) with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides on the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.

To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and lemon zest. Blend in the sour cream. The batter should be well mixed but not overbeaten. Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into the crust-lined pan and smooth the top with a spatula.

Bake in a preheated 325 degree oven for 50-55 minutes. The cheesecake should still jiggle slightly, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake's center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. Demold and transfer to a cake plate. Slice the cheesecake with a thin, nonserrated knife that has been dipped in hot water and wiped dry after each cut.

Blackberry Cobbler

I received this recipe from someone (don't remember who) about 6 months ago. I've been meaning to try it, and finally did. It was DELICIOUS!!!!! Vanilla ice cream went perfectly with it!!! So yummy!!!




Blackberry Cobbler
submitted by Camille

1 cup flour
1/4 tsp salt
1 cup sugar
2 tsp baking powder

Mix the above ingredients in an 8x8 glass baking dish.

Stir into blend: 3/4 cup milk

Pour over the top: 1/2 cup melted butter

Toss 2 cups blackberries (fresh or frozen) with
2tsp almond extract and spoon over dough.

Bake 45-50 minutes at 350 degree's, or until the dough rises to the top and is brown.
Serve warm with ice cream.

Orange Julius

My boys LOVE when I make them Orange Julius'. So easy and simple yet so tasty. This recipe is one I "stole" from my cousin Danny about 10-11 years ago. It is very good. After looking a bit on-line at other recipe's I might try adding 1/4 cup powdered sugar as recommended next time I make it.

Orange Julius

submitted by Michelle

(from my cousin Danny D.)

6 ounces orange juice concentrate

1 cup milk

1 cup water

1/2 cup sugar

1 tsp. vanilla

10 ice cubes

Mix in a blender. Blend for one minute. Serve immediately.

Makes 5 half cup servings.

Asian Chicken Salad

Mmmmm!!! This salad was so yummy!!! I loved it so much, I had it for lunch 3 days in a row!!! LOL!!! I didn't have any almonds on hand, but it still tasted great to me :) My husband really liked this too!!



Asian Chicken Salad
submitted by Camille
(from My Kitchen Cafe)

1 package (3 ounces) oriental-flavor ramen noodle soup mix (I often use two packages of the noodles to give my kids more crunch to eat - at 14 cents a pop, I figure I can afford the splurge)
½ cup pre-sliced almonds
¾ cup bottled red wine vinaigrette (or make your own following the simple recipe below)
1/2 package (16 ounces) coleslaw mix or broccoli slaw mix (I use the broccoli slaw)
1 package romaine lettuce
2 cups shredded cooked chicken
½ cup fresh cilantro leaves (optional)
2 scallions, both white and light green parts, chopped

Preheat the oven to 350 degrees. Break up the ramen noodles with your hands and place them and the almonds on a rimmed baking sheet. Bake until the noodles and almonds turn light brown, 6 to 7 minutes.

Meanwhile, pour the red wine vinaigrette into a measuring cup (or make your own with the recipe below) and stir in the packet of seasoning from the ramen noodle soup mix. Set the salad dressing aside. Place the slaw mix (I only use 1/2 bag), romaine lettuce, chicken, cilantro and scallions in a large serving bowl.

Toss to combine the ingredients well. Just before serving, pour the salad dressing over the salad and toss to coat. Scatter the toasted almonds and noodles on top and serve.

Serves 4 to 6 as a main course

Homemade Red Wine Vinaigrette

Whisk together:
¾ cup vegetable oil
6 tablespoons red wine vinegar
4 tablespoons sugar
½ teaspoon black pepper
Ramen noodles seasoning packet

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting

Oh were these soooooo good!!! Cinnamon Rolls are some of my favorite things to eat...and these were to DIE FOR!!! So gooey, yummy and moist!!! Sorry about the picture, but my family and I (I had my parents, two sister's, a brother-in-law and nephews all over) had eaten more then half the pan by the time I remembered to take a picture!!! LOL!!! THAT'S how good they are!!!



Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting
submitted by Camille
(from My Kitchen Cafe)

Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour

Filling:
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon

Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.

Chicken Tamale Casserole

Found a new food blog, saw this recipe and HAD to try it!!! It was very yummy!!! All of us loved it, even my Tucker (which is QUITE a feat!!). Just so you know, this is more of a sweet dish...the corn bread makes it a little on the sweet side. But, with the enchilada sauce, I thought it evened it all out quite nice. Very yummy, and will definitely be made again in our house!!

Chicken Tamale Casserole
submitted by Camille
(from Taste and Tell)


1 cup shredded cheddar cheese, divided (I like to use Sharp Cheddar)
1/3 cup milk
2 eggs
1 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne pepper)
1 (14 3/4 ounce) can cream style corn
1 (8.5 ounce) box corn muffin mix
1 (4 ounce) can chopped green chilies, drained
cooking spray
1 (10 ounce) can red enchilada sauce (I used medium)
2 cups shredded cooked chicken breast
1/2 cup sour cream (optional)

Preheat oven to 400°.

Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Pumpkin and White Chocolate Chip Cookies

Were these ever good!!! But, pumpkin is ALWAYS a hit with me!!! LOL!!! The recipe called for chocolate chips, but I added white chocolate chips instead!! Amazingly delicious!!!

Pumpkin and White Chocolate Chip Cookies
submitted by Camille

1 c. butter (2 sticks)
1 c. white sugar
1 c. brown sugar
1 egg
1 c. canned pumpkin
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. vanilla extract
1/2 tsp. salt
1 c. dry oatmeal
2 c. flour
1 1/2 cups white chocolate chips

Mix butter with sugars. Add egg, pumpkin, cinnamon, baking soda, vanilla extract, and salt. Mix oatmeal and flour and add. Add white chocolate chips. Drop by teaspoons. Bake at 350 degrees for approximately 8-9 minutes. Makes approximately 5-6 dozen, depending on size.

Lazy Lasagna

This is a VERY yummy and EASY lasagna recipe!!!! I am not kidding!!! And what's even better, it makes ALOT and freezes very well!!! I will usually make this and then freeze half of it for another night. LOVE IT!!!




Lazy Lasagna
(submitted by Camille)

1 lb ground beef
32oz cottage cheese
8oz sour cream
8 uncooked lasagna noodles
6oz pkg sliced mozzarella
1/2 cup Parmesan cheese
1 cup water
regular size jar of Spaghetti sauce (about 1lb 10oz)

Cook beef; strain. Add spaghetti sauce. Reduce heat to low and heat through, stirring occasionally; set aside. Combine cottage cheese and sour cream in medium bowl; blend well.
Spoon 1 1/2 cup meat sauce into a 9x13 inch pan. Place *4 noodles on top and put half of sour cream mixture on top, followed by half of the mozzarella slices. Top with half of remaining meat sauce and 1/4 cup Parmesan. Repeat layers starting with noodles from *. Top with remaining mozzarella slices. Pour water around the edges of pan. Cover with foil and bake in 350 degree oven for about 45 minutes. Uncover and bake about 15-20 minutes more. Let stand 20 minutes before serving.

Tortellini with Pink Sauce

This is a very good, and super EASY recipe. This is actually my sister, Michelle's recipe, but we just LOVE this meal at our house!! Thanks Michelle!! My husband doesn't really care for pasta dishes, yet he LOVES this dish!! All the kids like it too. Very family friendly, yet taste like you spent HOURS!!



Tortellini with Pink Sauce
submitted by Camille

1 eight oz. bag of stuffed tortellini
1/2 of a 15oz. jar of Alfredo sauce
1 14.5oz ca of Italian style diced tomatoes
1/2 pound cooked chicken chopped/shredded

Cook tortellini according to package directions. After draining tortellini, add rest of ingredients. Cook on low heat for about 10 minutes, stirring occasionally. Serve immediately, and ENJOY!!!

Easy-Peasy Homemade Donuts

I made these this morning for breakfast to enjoy while listening to General Conference. So, so yummy! We all like the cinnamon/sugar ones better than the powdered sugar ones, thought they both were very good. Next time I think I might make some with chocolate on top!

Easy-Peasy Homemade Donuts

submitted by Michelle

1 can of Refrigerated biscuits

Canola or veggie oil

Cinnamon and sugar mixture

Powdered sugar

Separate biscuits and create hole in each one. Save extra dough for Donut holes. Fry up donuts and donut holes until lightly brown (tan color), then flip and do other side. Pull out of pan and let dry a few minutes on paper towels/napkins. Dip in powdered sugar or cinnamon sugar mix. Enjoy while still warm. YUM!