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.