Pumpkin Waffles and Buttermilk Syrup

I love waffles!! I am not a big breakfast eater, but waffles are one of my FAVES!! And this buttermilk syrup?! Well, it was just to DIE FOR!!!! Oh so yummy!! This would make a great Christmas morning breakfast, I think! Enjoy!!



Pumpkin Waffles
submitted by Camille
(from Today's Mama, Portland Mama)

2 C flour
2 Tbsp baking powder
2 Tbsp. cinnamon
1 Tbsp. sugar
1/2 tsp nutmeg
1/4 tsp salt

Mix ingredients together, then add:

4 egg yolks (save egg whites)
1 C pumpkin
1 Tbsp vanilla
1 1/2 C milk
3/4 C melted butter

Beat 4 egg whites until stiff peaks form and fold them into batter.
Cook in waffle iron

Buttermilk Syrup

1 cube butter
1 cup sugar
1 cup buttermilk
1 Tbsp. vanilla
1 Tbsp. corn syrup
1/2 tsp. baking soda

Bring first five ingredients to a boil. Add baking soda. Boil 10 seconds and remove from heat immediately to avoid boil over. (I just stood by it and kept stirring it and let it boil about 5 minutes. It made the flavors REALLY blend together!!!!!)

Fudge Crinkles

I made these a few weeks ago and we all loved them! I also loved how easy they were to make. It is definitely one that you can have kids help with, or even do themselves.

Fudge Crinkles
submitted by Michelle
(from Sisters Cafe)


1 box Devils Food cake mix
2 eggs
1/2 cup canola oil
powdered sugar


Preheat oven to 350 degrees. Mix together first 3 ingredients. Dust hands with powdered sugar then roll dough into 1 inch balls. Roll in powdered sugar and place on greased cookie sheet (or silpat, ungreased of course). Bake 8-10 minutes. Don't over bake! They should puff up during baking and flatten with cooling.

Skillet Nachos

I made these Nachos for dinner one night. They were great! Defiantly would be a fun dish to take to a party or something. I didn't add the Zucchini since we aren't fans of it, though.

Skillet Nachos
submitted by Michelle
(from The Sisters Cafe)

½ lb ground beef

1 medium green bell pepper, chopped (1 cup)

1 small zucchini, chopped (1 cup)

1 cup chili beans in chili sauce (from 15-oz can)

1 cup thick-and-chunky salsa, divided

Tortilla chips (the salted kind, of course!)

1 ½ c. shredded Monterrey Jack cheese (6 oz)

sliced ripe olives

diced fresh tomatoes

Brown ground beef. Drain and remove ground beef to a plate; set aside. Using the same pan, stir-fry bell pepper and zucchini for 2 minutes, or until crisp-tender. Stir in chili beans and ½ cup of the salsa; cook until hot. Stir in ground beef.

Line tortilla chips on a broiler safe pan. Spoon dollops of the mixture atop the chips. Sprinkle with olives and tomatoes (or you can add these after the nachos come out of the broiler). Sprinkle with cheese, to your liking. Put under broiler (not super close) until cheese is melted, only a couple of minutes.

Serve with remaining salsa.

Sweet and Sour Chicken

I have made this dish 2 different times now. WE. LOVE. IT. It taste so much better than any Sweet and Sour Chicken I have had any where else. All of my kids eat this up with no complaints. Now that is what I call a successful meal!

Sweet and Sour Chicken
submitted by Michelle
(from My Kitchen Cafe)


*Note: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the baking directions in the recipe and pour the other half in a small saucepan. Cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.

*Serves 4-6

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve over rice.

Pumpkin Soup

Yummy!! This soup is so yummy, so healthy (think about 150 calories per serving?!?!), and the perfect fall soup!!! I just LOVE this time of year!!!



Pumpkin Soup
submitted by Camille

15oz can pumpkin
14 1/2 oz can chicken broth
1 cup milk (I usually use 1%, because that is what we buy)
4-6 Tbsp brown sugar
1/4 tsp salt
1/4-1/2 tsp cinnamon
1/8-1/4 tsp nutmeg

In large saucepan stir together pumpkin, chicken broth and milk. Stir in brown sugar, salt, cinnamon, and nutmeg. Bring to just boiling; reduce heat. Simmer, uncovered for 5 minutes. Makes 6 servings.

Glazed Mini Meatloaves

I am not a meatloaf fan. And my hubby is not one even more so than me. So he was definitely hesitant when he came home to find me making Meatloaf for dinner. But Mel over at My Kitchen Cafe hasn't disappointed me yet, so I knew I had to try it. And besides, she has 4 boys that all seemed to love it, so I was sure my own 3 boys (well 4 if you count the Hubs!) would at least try it.  And they did. And they LOVED IT. The whole fam agreed it was most definitely a keeper. Well, Savannah didn't understand, but I guessed from her empty dinner plate that she loved it, too. :)


Glazed Mini Meatloaves
submitted by Michelle
(from My Kitchen Cafe)

Makes 4-5 mini meatloaves.

Meatloaves:
17-20 saltine crackers, crushed fine (about 2/3 cup)
1/4 cup whole milk
1/3 cup minced fresh parsley
3 tablespoons Worcestershire sauce
1 large egg
1 1/2 tablespoons Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds ground meat
2 teaspoons oil

Glaze:
1/2 cup ketchup
1/4 cup packed light brown sugar
4 teaspoons cider vinegar

Adjust an oven rack to the middle position and heat the oven to 425 degrees. Stir cracker crumbs, milk, parsley, Worcestershire sauce, egg, mustard, onion powder, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper together in a large bowl. Add ground meat and combine until uniform. Shape mixture into oval loaves
Heat oil in 12-inch nonstick skillet over medium heat until the oil is rippling. Add meatloaves (without letting them touch sides) and brown well on one side, 3-5 minutes. Carefully flip loaves over and tidy up edges using a spatula . Brown on this side for another 2-3 minutes.
Meanwhile, mix glaze ingredients together until smooth. Transfer mini meatloaves to a foil-lined baking pan and spoon the glaze over the top of each meatloaf. Bake for 18-20 minutes, until the center of the loaf registers 160 degrees on an instant-read thermometer (or do like Mel does and cut one of the little babies open and if it looks done – pull ‘em out of the oven!).
Enjoy!

Layered Pumpkin Loaf

Like I said before, I 'heart' pumpkin!!!! This was so good, more of like a dessert!! Yummy, yummy!!!



Layered Pumpkin Loaf
submitted by Camille
(adapted from Kraft Foods)

1 cup canned pumpkin
1 cup plus 2 Tbsp sugar, divided
1/2 cup firmly packed brown sugar
4 egg whites, divided
1/2 cup milk
1/4 cup oil
2 cups flour
2 1/2 tsp Baking powder
2 tsp pumpkin pie spice
1/4 tsp salt
1 (8oz) pkg cream cheese, softened

Heat oven to 350ºF. Mix pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl. Add flour, baking powder, spice and salt; stir just until moistened. Beat cream cheese, remaining granulated sugar and remaining egg white with whisk until well blended.

Spoon half of pumpkin batter into greased 9x5-inch nonstick loaf pan; cover with layers of cream cheese mixture` and remaining pumpkin batter.

BAKE 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove bread from pan to wire rack; cool completely.

Taco Soup

Don't you love this time of year when you can make soups and comfort foods! The weather has been very cool this time of year for our area, but I am LOVING it!!! This recipe was seriously so easy!! And perfect for a cool Fall day!!! Enjoy!



Taco Soup
submitted by Camille
(from The Sisters Cafe)

2 cans diced tomatoes (seasoned or regular)
1 can stewed tomatoes
1 can corn
1 can green beans (we don't like green beans in this family, so I used peas instead!)
2 cans kidney beans (I used 1 can black beans and 1 can kidney)
1-2lbs ground beef or turkey
1 packet taco seasoning (I like it better with 1.5packets)

Brown the meat, adding half of the seasoning packet. Bring all other ingredients to a slow simmer in separate pot. Add the other half of the seasoning packet while simmering. Add meat. Garnish with cheese, chips, green onions, and avocado.

Pumpkin Pie Milkshake

Seriously?! When I saw this recipe over on Our Best Bites food blog, I wanted it RIGHT then soooo bad!!!! Sadly, I had to wait a few days. It was worth it. It reminded me of the DQ pumpkin pie milkshake, but I liked this one even better!!! So did my kids!!!!! I 'heart' pumpkin!!!



Pumpkin Pie Milkshake
submitted by Camille
(from Our Best Bites)

1/3 cup pumpkin, canned or homemade
1/4 - 1/2 cup milk
1/4 tsp vanilla
1/2 tsp cinnamon
1/16 tsp cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 tsp nutmeg
2 Tbsp brown sugar
2 cups vanilla ice cream
1-2 graham crackers

Pop everything but graham crackers in a blender. Start with 1/4 cup milk and then slowly add more if needed to make the blender process it all. I used somewhere between 1/4-1/2 cups.

Here is a tip from Our Best Bites: A note about blenders: Here's the problem with making thick, diner style milkshakes at home: A lot of times you have to add so much milk to the thing to get the blender to process that it turns into a milk-slushie instead. Or you have to blend and plunge, blend and plunge, etc. You know the drill, right? So if you have any trouble with your blender, I would recommend blending everything but the ice cream first and then mashing it into the ice cream by hand (well, with a hand. Holding a fork or spoon :) If your scooped ice cream sits out at room temp while you measure the other things and get them all ready, then by the time you mash it all together it should be a good consistency.

Seven-Point Spread

Seven-Point Spread
submitted by Camille
(adapted from Kraft foods)

1 pkg. (8 oz) Cream Cheese, softened
1/4 cup sliced jalapeno peppers for nachos, drained and chopped
1/2 lb boneless skinless chicken breasts, cooked and shredded
1 cup Mexican Style Shredded Cheese
1/2 cup sour cream
1/2 cup chunky salsa
2 green onions, sliced
crackers, chips or sliced veggies for dipping

Spread cream cheese onto bottom of 9 inch pie plate; top with layers of peppers, chicken and shredded cheese. Microwave on High 2-3 minutes, or until cheese is melted. Top with layers of sour cream, salsa and onions. Serve with chips, crackers and veggies.

The Ultimate Cowboy Burgers

Ohmygoodness....my Hubby and I fell in LOVE with these burgers!!!! I think we made like 4 times in the month of July!!!! Seriously mouth-watering!!! They make really big burgers...and also I would almost always double the recipe so everyone in my family could have one, plus there would be a few for leftovers the next day : )



The Ultimate Cowboy Burgers
submitted by Camille
(adapted from Picky Palate)


1 1lb ground beef

2 Tablespoons fresh minced garlic

2 Tablespoons Worcestershire sauce

1 teaspoon kosher salt

1/2 teaspoon fresh cracked black pepper

1/2 Cup shredded cheddar cheese plus 1/2 Cup for topping burgers

4 Whole Wheat Hamburger Buns, toasted

4 Tablespoons mayonnaise

1 Cup shredded iceburg lettuce

8 slices tomato, 1/2 inch thick

8 baked onion rings

4 Tablespoons BBQ sauce

1. Preheat grill to medium high. In a large bowl combine the beef, garlic, Worcestershire sauce, salt, pepper and cheddar cheese. Form into 4 large patties and grill for 4-5 minutes each side. During the last few minutes, add additional cheddar cheese to melt. Place mayonnaise onto both sides of buns and layer lettuce, tomato, burger, onion rings then BBQ sauce on bottom rolls. Place roll on top and serve!

Chocolate Chip Cookie Brownies

These were brownie cookies bars were so super easy and fast to make, yet tasted like I spent all afternoon on them. LOVE that! I found the recipe on Tidymom.net.

 All you need is your favorite brownie mix and a pouch of Chocolate Chip Cookie Mix. Make sure you get the brownie mix box that is for a 9 x 13 pan size.
Follow the directions on the box for making the brownies and pour into a greased 9 X13 pan.
Next, mix the cookie dough as directed on the pouch and drop by rounded tablespoons into the brownie batter. I pressed the dough down lightly into the brownie batter.
Bake at 350 for 35-40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. When they’re done, take them out and let them cool completely.

Chocolate Ganache
12 oz. semi-sweet chocolate morsels
3/4 cup heavy whipping cream
6 Tbsp butter

• In a small saucepan, heat cream and butter until just before the boiling stage.
• Pour over the chocolate morsels.
• Stir until smooth.

Pour ganache on top and spread it out evenly. You will want to let the ganache set up before cutting

Delicious I tell ya.

Double Chocolate M&M Cookies

I just LOVE cookies!!! And I LOVE M&M's!!! LOL!!! These were lots of fun to make. The kids LOVED helping me!!! Especially when I let them have a few M&M's while they stuck them on the cookies : )




Double Chocolate M&M Cookies
submitted by Camille
(from My Kitchen Cafe)

*Makes between 2 and 3 dozen cookies (depending on how big you make them)

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 ounces semisweet or milk chocolate, coarsely chopped
1/2 cup (1 stick) butter, cut into eight pieces
3/4 cup M&M’s
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla

Preheat oven to 325 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

In a medium microwave-safe bowl, place the chopped chocolate and the butter. Microwave for one minute at 50% power. Stir. Microwave again for one minute at 50% power and stir well. If the chocolate is not fully melted, continue microwaving in 30 second intervals at 50% power until the chocolate and butter are well combined (don’t overheat the chocolate or it can seize and turn hard and unusable). Let the mixture cool slightly, about 2-3 minutes until it is at room temperature or just slightly warm (but not hot).

In a large bowl (or in the bowl of an electric stand mixer), combine the chocolate mixture, sugar, eggs, and vanilla. Mix on medium speed until combined. Gradually mix in flour mixture on low speed. Fold in M&M’s with a wooden spoon (don’t use a mixer as the M&M’s will break into pieces and not stay whole).

Line baking sheets with parchment paper, silpat liners or lightly grease them with cooking spray. Drop dough onto baking sheets by tablespoonfuls (or use a cookie scoop) spacing them about 1 1/2 inches apart. If desired, place five or six M&M’s on top of the cookie dough balls (even perched slightly on the rounded sides). Bake the cookies until they have slightly flattened and there are a few cracks on the surface, about 13-14 minutes. The cookies will still be soft. Let the cookies sit for 2-3 minutes on the baking sheet before removing them to a wire rack to cool completely. These cookies will stay fresh in an airtight container for about 2 days. I freeze them between sheets of wax paper in a large tupperware container and they defrost beautifully at room temperature or for a few seconds in the microwave.

Black Bean Enchiladas

I love Mexican and am always looking for new yummy Mexican dishes to try out. These Enchiladas were awesome! My Hubs and kids all loved it, too, and that is a feat in and of itself!

Black Bean Enchiladas

submitted by Michelle

(from Sisters Cafe)

Flour tortillas
shredded Colby Jack cheese


Sauce:
1 cup sour cream
1 can (10.5 oz) cream of chicken soup
1/2 cup shredded cheese (or more if desired)
juice from canned tomatoes and chilies

Mix in separate bowl:
2 cups cooked chicken, cubed or shredded
1 can (14.5 oz) diced tomatoes and chilies, drained
1 can (15 oz) black beans, drained and rinsed


Spread a spoonful of sauce onto a flour tortilla. Top with chicken mixture and another spoonful or two of sauce. Roll up and line in 9x13 inch baking dish that has been lightly sprayed with cooking oil spray. Top enchiladas with rest of sauce and desired amount of cheese . Bake at 350 degrees for 20 to 30 minutes.

Cool Cucumber Salsa

My sister was visiting and we both LOVE cucumbers AND salsa. So we set out to find/come up with a really great Cucumber Salsa recipe. This one was pretty good!!! I needed more "kick" to mine, but my sister like it this way better!! It was a great, cool and easy summer recipe.


Cool Cucumber Salsa
Submitted by Camille
(adapted from allrecipes.com)

2 medium cucumbers - peeled, seeded, and chopped
2 medium tomatoes, chopped
1/2 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 small onion, chopped
1 clove garlic, minced
2 tablespoons lime juice
1 teaspoon minced fresh parsley
2 teaspoons minced fresh cilantro
1/2 teaspoon dried dill weed
1/2 teaspoon salt

In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 hour.

Chicken Cobb Salad with Blue Cheese dressing

Delicious salad!!! Makes TONS of dressing. Maybe I will half the dressing next time (we don't like to put ALOT of dressing on our salads). Don't you just love a good salad and some bread in the summer time?! We sure do!! Beats having to turn on the HOT oven in the heat!!!



Chicken Cobb Salad with Blue Cheese dressing
submitted by Camille

Dressing
1/3 cup mayonnaise
3 Tbsp plain lowfat yogurt
3 Tbsp red wine vinegar
1 clove garlic, minced
1/2 cup crumbled blue cheese (2 oz.)

Salad
8 cups mixed salad greens
1-2 cups cooked chicken, chopped
4 hard cooked eggs, quartered
1 medium ripe avocado, pitted, peeled, and sliced
2 medium tomatoes, chopped
1/2 cup bacon flavored bits or chips

In small bowl, beat mayonnaise, yogurt, vinegar and garlic with wire whisk. Stir in blue cheese. Cover and refrigerate at least one hour.

Just before serving, arrange salad greens on 6-8 individual plates. Top with remaining salad ingredients. Drizzle salad dressing over salads.

If desired, sprinkle with freshly ground black pepper.

Blueberry Cheesecake Pancakes

Made this one Saturday morning in May. It was soooo good!!! Even the baby loved them (without the topping and syrup, ofcourse : )Enjoy!!!


Blueberry Cheesecake Pancakes
submitted by Camille
(from Taste of Home)

3 oz. cream cheese, softened
3/4 cup whipped topping
1 cup flour
1/2 cup graham cracker crumbs
1 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs, lightly beaten
1 1/4 cups buttermilk
1/4 cup butter, melted
1 cup fresh or frozen blueberries
3/4 cup maple syrup, warmed

For topping, in small bowl, beat cream cheese and whipped topping until smooth. Chill until serving.

In a large bowl, combine the flour, cracker crumbs, sugar, baking powder, baking soda and salt. Combine the eggs, buttermilk and butter; add to dry ingredients just until moistened. Fold in blueberries.

Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Spread topping over pancakes. Top with warm syrup; sprinkle with additional blueberries if desired.

Colossal Batch of Oatmeal Cookies

Chewy cookies are my favorite!!!! This recipe makes ALOT...hence the name "Colossal". But, I wanted to make a big batch so that I could freeze some to make later. Worked out great!!!




Colossal Batch of Oatmeal Cookies
submitted by Camille
(adapted from Taste of Home magazine)

2 cups butter, softened
3/4 cup butter flavored shortening
3 1/4 cups packed brown sugar
1 1/4 cups white sugar
5 eggs
2/3 cups buttermilk
4 tsp. vanilla
6 cups oats
5 3/4 cups flour
1 Tbsp baking soda
2 1/2 tsp salt
1 pkg. (10-11oz) butterscotch chips
1 pkg. (10-11oz) chocolate chips

In a very large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla.
Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips. Drop by rounded tablespoonfuls 3 inch apart onto ungreased baking sheets.
Bake at 375 degree's for 10-12 minutes or until golden brown. Remove to wire racks to cool.

(I only baked about half of this, and then froze the rest of the cookie dough for another time. It froze wonderfully, and the cookies I made later still came out great!!!)

Sauteed Shrimp on Warm Black Bean Salad

Made this simply light and delicious dinner last week!! So yummy and very healthy. Sometimes different recipes can scare me, because I think they will be alot of work. That was how this one was. I had gotten a Good Housekeeping magazine from someone awhile ago, and found this recipe in it. It sounded and looked so yummy, but I thought it was going to be alot of work!!! It was really quite easy and didn't take a whole lot of time either!! Always a plus!!




Sauteed Shrimp on Warm Black Bean Salad
submitted by Camille

1 1/4 lbs shrimp, shelled and deveined
2 tsp. olive oil
1 lime
1 small onion, chopped
1 medium red pepper, chopped
1 tsp. ground cumin
1 can (15-19oz) black beans, rinsed and drained
2 Tbsp. chopped fresh cilantro leaves

Sprinkle shrimp with 1/4 tsp salt and 1/8 tsp pepper. In 12 inch nonstick skillet, heat 1 teaspoon olive oil on medium heat. Add shrimp and cook about 6 minutes or until shrimp turn opaque throughout, stirring frequently.

Meanwhile, from lime, grate 1 tsp peel and squeeze 2 Tbsp juice. Set aside.

Transfer shrimp to small bowl; cover with foil to keep warm. In same skillet, heat remaining 1 tsp olive oil on medium heat 1 minute. Add onion and red pepper, and cook 8 minutes or until tender. Stir in cumin; cook 1 minute. Add black beans, lime peel and juice, 1/4 tsp salt, and 1/4 tsp pepper. Cook 3 minutes or until heated through. Spoon black bean mixture onto 4 dinner plates. Top with shrimp and any liquid in bowl; sprinkle with chopped cilantro.

Death by Chocolate

I made this dessert for Mothers Day. It. Was. Amazing. My whole fam loved it. Then we had some the next night for FHE, and it tasted even better! I didn't think it was possible, but it really did! If you are a lover of chocolate like me, then you have to try this out.
Death by Chocolate
submitted by Michelle
(from allrecipes.com)


Ingredients
1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy

Directions
Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.

In a large bowl, combine pudding mix, water and sweetened condensed milk.

Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.

In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

The Perfect Chocolate Mint Cookie

Wholey YUMINESS!!!!! I have been on SUCH a cookie kick lately! And these were my latest recipe I just HAD TO TRY!!!! Seriously, if you like mint with chocolate, you have got to try these!!!! I got more then the 3 dozen that the recipe said it would make, and these cookies didn't last long at all!!!!! We all gobbled them up!



The Perfect Chocolate Mint Cookie
submitted by Camille
(from How Does She blog)

* 3/4 cup butter
* 1 1/2 cups packed brown sugar
* 2 tablespoons water
* 2 cups semisweet chocolate chips
* 2 eggs
* 2 1/2 cups all-purpose flour
* 1 1/4 teaspoons baking soda
* 1/2 teaspoon salt
* 36 Andes Mints (like the flat ones you get at Olive Garden)

1. In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
2. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour. {I usually skip the chilling and they turn out just fine}
3. Preheat oven to 350 degrees F (175 degrees C).
4. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. {Sprinkle if desired} *If you are stacking the cookies, place them in the fridge for 10-15 min for frosting to harden* Eat and enjoy! (Makes 3 dozen)

Cornbread and Fluffy Honey Butter

This cornbread is PERFECT!!!!! Full of flavor and so moist. I haven't made another cornbread ever since I found this recipe over at My Kitchen Cafe! The Honey Butter is delicious and has such a fun and different ingredient!!!! My hubs is not a big cornbread fan, and he loved this cornbread!!! Enjoy!



Cornbread and Fluffy Honey Butter
submitted by Camille
(from My Kitchen Cafe)

1/2 cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk

Add dry ingredients, mix well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny – don’t be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.

Honey Butter:
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff

Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).

Peanut Butter Cup Pie

My 8 year old chose this for FHE treat a few weeks ago. It was very good!!! Be sure to have a glass of milk handy!!! Yum-O!!!




Peanut Butter Cup Pie
submitted by Camille
(adapted from Kraftfoods.com)


1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup creamy peanut butter
1 cup cold milk
1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
2-1/2 cups thawed Whipped Topping, divided
1 Oreo Pie Crust (6 oz.)
3 squares Semi-Sweet Baking Chocolate
2-4 regular sized peanut butter cups, chopped

BEAT cream cheese and 1/2 cup peanut butter in medium bowl until well blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup Whipped topping; spoon into crust. Refrigerate until ready to use.
MEANWHILE, microwave remaining Whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
SPREAD chocolate mixture over pudding layer in crust. Sprinkle chopped peanut butter cups on top. Refrigerate 4 hours or until firm.

Bruschetta Chicken Salad

I came up with this salad one night, and it turned out GREAT!!!! I love trying new seasonings, and I found this Garlic Pepper, made by McCormick, and it is my new favorite seasoning!!! It really makes the salad!!! Enjoy!!!!



Bruschetta Chicken Salad
submitted by Camille

1 head of your favorite lettuce (either red or green leaf is my favorite)
2 chicken breasts, cooked and shredded
1 1/2 cups croutons
1 large, or 2 small, tomato's, diced
1/4 - 1/3 cup finely shredded Italian style cheese (Wal-Mart brand is yummy, and cheap!)
1/3 - 1/2 cup Ranch dressing (you may want more, or less, depending on your taste)
1 tsp McCormick Garlic Pepper

Tear up lettuce, and mix all ingredients in large bowl. Serve immediately.

Classic Chocolate Bundt Cake

If you are in the need for a SERIOUS chocolate fix, this cake is for you!!!!! Very yummy...but make sure you have alot of milk on hand!!!! Mmmmm....I'm just drooling over this picture and want some more already!!!




Classic Chocolate Bundt Cake
submitted by Camille
(from The Sister's Cafe)


1 devils food cake mix (Dry--don't make it according to directions on the box)
1 -4 serving instant chocolate pudding mix
4 large eggs
1 cup sour cream
½ cup warm water
½ cup vegetable oil
1 ½ cups semi sweet chocolate chips

Place all ingredients except chocolate chips, in a large mixing bowl. Blend with electric mixer 1 minute.
Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into prepared bundt pan.
Bake 45-50 minutes at 350. Cool 20 minutes. Invert onto serving platter.

Frosting:
8 Tbsp butter (not margarine)
4 Tbsp cocoa powder
1/3 cup evaporated milk
4 cups sifted powdered sugar
Melt butter in medium saucepan over low heat. Whisk in cocoa and milk. Bring mixture just to boil, stirring constantly. Remove from heat. Beat in powdered sugar with electric mixer until thickened and smooth. Pour warm frosting over warm cake. This recipe makes a lot of frosting.

Thai Chicken and Sugar Snap Peas

This is a super yummy and easy meal, even my picky eaters love it! I usually serve it with a loaf of homemade bread and some fruit. It is great for summertime.

Thai Chicken and Sugar Snap Peas

submitted by Michelle

(from Kraftfoods.com)

3/4 cup Italian Dressing, divided

1 lb. boneless skinless chicken breasts, cut into strips

2 Tbsp. crunchy peanut butter

2 Tbsp. honey

2 Tbsp. soy sauce

1/2 tsp. crushed red pepper

1 bag (8 oz.) fresh sugar snap peas, rinsed, drained

8 oz. thin spaghetti, cooked, drained

Pour 1/4 cup of the dressing over chicken in medium bowl; toss to coat. Cover. Refrigerate 1 hour to marinate. Remove chicken from marinade; discard marinade.
Mix remaining 1/2 cup dressing, peanut butter, honey, soy sauce and crushed red pepper with wire whisk until well blended; set aside.
Cook and stir chicken in large skillet on medium-high heat 5 minutes. Add snap peas; cook and stir an additional 3 minutes or until chicken is cooked through. Remove skillet from heat. Add dressing mixture and spaghetti; toss lightly. Serve immediately. Or, cover and refrigerate until ready to serve.

Chocolate-Candy Cane Cupcakes

Yes, I think I am on a cupcake streak (sp?)!!! So, SO Y.U.M.M.Y.!!!!!! Really, these were oh so very good!!! It called for cool whip for the icing, but, as I am not a big cool whip fan, yet I AM a big cream cheese frosting fan, I made up my own frosting to go with these! Turned out perfectly if I do say so myself : )



Chocolate-Candy Cane Cupcakes
submitted by Camille
(adapted from kraftfoods.com)

4 squares Semi-Sweet Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) Chocolate Instant Pudding
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup water
6 small (or 3 large) candy canes, crushed, divided

HEAT oven to 350°F. Chop chocolate squares; set aside. Beat cake mix, pudding mix, eggs, sour cream, oil and water with mixer on low speed until moistened. Beat on medium speed 2 min. Stir in chopped chocolate and 2 Tbsp. candy. Spoon into 30 paper-lined 2-1/2-inch muffin cups.

BAKE 20 to 23 min. or until toothpick inserted in centers comes out clean. Cool completely.

Frost with Peppermint-Cream Cheese frosting, and the sprinkle each cupcake with a little bit of the leftover crushed candy-cane. ENJOY!!!!!

Peppermint-Cream Cheese Frosting

1/2 cup butter, softened
8oz cream cheese, softened
1 lb powdered sugar
1 tsp vanilla
1-2 tsp peppermint extract (depending on how much of a minty flavor you want)

Cream butter and cream cheese. Add sugar, vanilla and peppermint extract. Beat until smooth.

Thai Chicken Taco's

These were quite tasty, and very healthy/low calorie!! Just what I need right now as I am in the middle of my "Feeling Great in 8"!!!



Thai Chicken Taco's
submitted by Camille
(adapted from kraftfoods.com)

1/2 cup A.1. Classic Marinade
1 cup PLANTERS Dry Roasted Peanuts
1/4 cup soy sauce
1 Tbsp. crushed red pepper
1-1/4 lb. boneless skinless chicken breasts
1/2 cup finely chopped peeled and seeded cucumber
1/4 cup finely chopped green onions
1/4 cup finely chopped cilantro
1-2 Tbsp fresh lime juice
6 corn tortillas, warmed

PLACE marinade, peanuts, soy sauce and crushed red pepper in blender container; cover. Blend until smooth. Pour into large resealable plastic bag. Add chicken breasts; seal bag. Turn bag over several times to evenly coat chicken with marinade mixture. Refrigerate at least 4 hours to marinate.

PREHEAT grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 5 min. on each side or until cooked through. Shred chicken, using 2 forks.

MIX cucumbers, onions, cilantro and lime juice until well blended. Spoon about 1/2 cup of the chicken onto each tortilla; top with 1 Tbsp. of the cucumber mixture. Roll up.

Perfect Lemon Cupcakes

Really, unless you make these. You have no idea the deliciousness that you are missing out on. THEY ARE SOOOOO GOOD!!!! I think I have found the BEST cupcake I have EVER eaten!!! There is absolutely no exaggeration here! Sooo yummy!!!




Perfect Lemon Cupcakes
submitted by Camille
(from Your Home Based Mom)


Cake:
1 package lemon cake mix
1 C sour cream
3/4 C water
3/4 C oil
4 eggs
1 small package lemon instant pudding

Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium speed for about two minutes. Use a strong mixer, this batter is thick. For cupcakes, bake them at 350 degrees for 20 minutes (I was able to get 24 very full cupcakes from the recipe). For regular cake, pour into a greased 9×11 pan or two round pans. Bake at 350 degrees for 25-30 minutes. Don’t over bake or the cake will be too dry! The toothpick test works to check to see if they’re done.
The original recipe said that the cupcakes will fall after they come out of the oven, but this is normal and to just fill up the indentation with more frosting. I didn’t have this problem at all!

Lemon Buttercream Frosting:
1 cup (2 sticks) butter, very soft
6-8 C powdered sugar
1/2 C fresh lemon juice
1 teaspoon grated lemon zest

Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I added 6 cups total). Use and store at room temperature. (Don’t refrigerate and it will last in a covered container for about three days.)

German Chocolate Oreos

OODLES of yumminess.....that is what this recipe is!!! I love German Chocolate, and I love Oreos!!! How genius to COMBINE the two!!! We had this for FHE treat. Super yummy!!!



German Chocolate Oreos
submitted by Camille
(from Favorite Family Recipes)

(small batch-- makes about a dozen full Oreos)
For the cookies:
1 German Chocolate Cake mix
1/2 c. butter (or margarine) softened, NOT melted
1 egg
1 tsp vanilla

For the frosting:
1/2 cube (or stick) butter, softened
4 oz. cream cheese
1-2 c. powdered sugar
1 tsp vanilla
2 tsp milk
1 container coconut topping (the kind in the plastic container by all the frostings)

Mix "cookie" ingredients together into cookie batter texture, roll into balls as big as desired (walnut size). Bake at 350 degrees for about 8-9 minutes. Do not over-cook (they may seem underdone but they aren't, you want them to be soft and chewy). Leave cookies on the baking sheet for at least 5 minutes after removing from oven. Allow to cool completely before adding frosting.

For the frosting: Mix butter and cream cheese with an electric beater until smooth. Add powdered sugar a little at a time, then add vanilla and milk. Keep adding powdered sugar to reach desired consistency. Mix equal part cream cheese frosting and coconut topping (you can do this any way you want- it doesn't have to be EXACTLY equal.. add more of the topping you like best). Assemble cookies by spreading with coconut/frosting mixture in the middle of 2 of the German Chocolate cookies. Serve with milk.

Mom's Taco Salad

This is something we had growing up ALL OF THE TIME!!! And it was always a hit, and almost never any leftovers!!! This is also served at our house many times a year, and we ALL LOVE IT!!! In fact, it is often requested by my kids for their "Birthday dinner" they pick for me to make!!!

(P.S. it is important that you use Frito's corn chips, and not just any generic brand of corn chips....believe me! Your taste buds will thank you!!)



Mom's Taco Salad
submitted by Camille
(from our Mother)

1 lb ground meat or turkey
1 small onion, chopped
1 pkg. taco seasoning
1 large tomato, diced
1 can olives, sliced
1-2 cups shredded cheddar cheese (we prefer sharp!)
1/2 head iceberg lettuce
1 head green leaf lettuce
1 large bag Fritos Corn Chips, crumbled

Brown meat in pan with onion. Drain. Add taco seasoning with small amount of water. Simmer 10-20 minutes. Drain again. Miz all ingredients in salad bowl, adding chips last. Serve immediately with Ranch dressing.

Chicken Nacho Bake

This is really good! We make it quite a bit around here. It is very easy, and I usually have most of the ingredients on hand. This picture doesn't do it justice!!! Enjoy!



Chicken Nacho Bake
submitted by Camille
(adapted from kraftfoods.com)

4 small boneless skinless chicken breast halves
1/2 cup chunky salsa
1/4 cup sour cream
1/2 cup crushed tortilla chips
1/2 cup Mexican-style shredded cheese (I actually used sharp cheddar, and I thought it was fine)

Preheat oven to 400 degree's. Place chicken on foil-covered baking sheet. Slice three cuts on top of each chicken breast with a sharp knife. Top each chicken breast evenly with salsa, sour cream and chips.
Bake 20 min. Remove from oven; sprinkle with cheese. Bake an additional 10 min. or until chicken is cooked through.

Southwest Chicken Salad Panini

I love me a good Panini Sandwich!!! And these were really good and easy to make!! I don't own a Panini maker, but I just cooked it up like a grilled cheese sandwich. Mmm, mmm, good!!!



Southwest Chicken Salad Panini
submitted by Camille
(from kraftfoods.com)

2 cups finely chopped cooked chicken breasts
1-1/2 tsp. chili powder
2 Tbsp. mayonnaise
2 Tbsp. Ranch Dressing
8 slices Italian bread (or any bread that you have on hand)
1 large tomato, cut into 8 thin slices
4 cheese singles

HEAT panini grill*** to medium-high heat. Mix chicken, mayo, chili powder and dressing.

FILL bread slices with chicken mixture, tomatoes and cheese singles.

GRILL 3 to 5 min. or until singles are melted and sandwiches are golden brown on both sides.

***(P.S. if you don't have a Panini Grill...Heat grill pan or large skillet on medium heat. Cook sandwiches 3 to 5 min. on each side or until 2% Milk Singles are melted and sandwiches are golden brown on both sides, gently pressing down tops of sandwiches with spatula to flatten slightly as they cook.)

Root Beer Cupcakes

Oh. My. Goodness. These cupcakes were so sinfully delicious!!!! Just looking at these pictures makes me want to make some more!!! If you like Root Beer, then I HIGHLY suggest that you tries these cupcakes!!! Mmm, Mmm, good!!!!



Root Beer Cupcakes
submitted by Camille
(from Real Mom Kitchen Blog)

1 cup root beer soda
1 tsp apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1/2 tsp vanilla extract
2 tsp root beer extract(also known as root beet concentrate)(I found this at Wal-mart)
1 1/3 cup flour
3/4 tsp baking soda
1/2 tsp baking powder
Pinch of Salt

1. Combine the soda and vinegar and let stand for a few minutes.
2. Add in the sugar and oil, whisking vigorously until slightly frothy.
3. Integrate your extracts, and gently introduce the flour, along with the baking powder / soda, and salt, being careful not to over mix. (I just used a whisk to quickly mix the batter and get rid of any flour lumps. Don't be alarmed by how runny the batter is. I was able to pour it into the muffin tins. It is the consistency of thin pancake batter)
4. Fill cupcake liners approximately 3/4 of the way to the top.
5. Bake at 350 F for about 18 - 22 minutes. makes 12 cupcakes

Frosting Recipe

1 cup butter
3 cups powdered sugar
2 tsp. root beer extract (also called concentrate)
a few tablespoons hot water

Beat butter on high with an electric mixer until it is fluffy. Add a little powdered sugar and the root beer extract. Beat until smooth. Add remaining powdered sugar alternately with a little hot water until a nice spreading consistency has been reached. Frost cooled cupcakes.

Layered Enchilada Bake

Found this recipe in a magazine, and changed it just a little! This was very tasty!!! And easy too!!! My Dad had some of this and just LOVED it, as did my husband and children!!! Definitely will make this one again!!!



Layered Enchilada Bake
submitted by Camille

1lb lean ground beef
1 medium onion, chopped
2 cups chunky salsa
1 can (15 oz) black beans
1/4 cup Zesty Italian dressing
2 Tbsp Taco Seasoning mix
6 flour tortilla's
1 cup sour cream
1 pkg. Mexican Style Shredded Four Cheese

Preheat oven to 400 degree's. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans dressing and taco seasoning mix; mix well.
Arrange 3 of the tortilla's in single layer on bottom of 9x13 inch dish; cover with layers of half each of the meat mixture, sour cream and then cheese. Repeat all layers. Cover with foil.
Bake for 30 minutes. Remove foil and bake an additional 10 minutes, or until cheese is melted. Let stand 5 minutes before cutting into and serving.

Mediterranean-Style Chicken

Here is a yummy, simple, easy, small list of ingredients, dinner!!! Great for a night when you don't have alot of time for cooking and prepping!!!



Mediterranean-Style Chicken
submitted by Camille
(I found this recipe from kraftfoods, but I change it a little bit)

4 small boneless, skinless chicken breast halves (about 1 lb.)
1 can (14 1/2 oz) Italian-style diced tomatoes, undrained
1/2 cup black olives, chopped
1 Tbsp lemon zest
1 cup Sargento Bistro blends Mozzarella and Asiago with Roasted Garlic (found this at Sater Bros)

Heat large nonstick skillet on medium high heat. Add chicken; cover. Cook about 7 minutes on each side or until done. Remove chicken from skillet.
Add tomatoes, olives and lemon zest to skillet. Cook 4 minutes or until hot, stirring often.
Return chicken to skillet; cook 1-2 more minutes or until hot. Top with cheese. Serve over hot cooked pasta.