Burnham Baking

Fudgy Brownies

2009-02-02T14:00:00.000-08:00

This is from a new cookbook I have called Cooking from the Cupboard. It uses the staples from your cupboard to make healthy meals for your family. My daughter has digestive problems and I am always struggling to get her to add fruits and veggies to her diet. I've been learning how to slip in pureed carrots, squash, and sweet potatoes {baby food} into some of our meals so that she will eat them without even knowing it. Well, this recipe has a surprise ingredient of it's own, but NO ONE has been able to tell. :0) They are actually so moist and yummy that I can't stop eating them. Good thing they are a healthy version!

2/3 c. unbleached all-purpose flour
2/3 c. granulated sugar
1/3 c. unsweetened cocoa powder, sifted
3/4 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. salt
1 tsp. instant coffee powder
1/3 c. boiling water
1/2 c. fat-free or 1% milk
1 jar (2 1/2 ounces) baby-food pureed prunes
2 egg whites
1 1/2 tsp. vanilla extract

1.Preheat oven to 350 degrees. Coat an 8x8 pan with cooking spray.
2. In a large bowl, mix the flour, granulated sugar, cocoa, baking soda, baking powder, and salt.
3. In a medium bowl, dissolve the coffee powder in the water. Stir in the milk, prunes, egg whites, and vanilla. Pour over the cocoa mixture and mix well. Pour the batter into the prepared baking dish and bake for 30 minutes, or until a knife instered in the center comes out clean.
4. Cool on a wire rack for 10 minutes. Invert onto a cutting board and let cool completely before cutting.

Makes 16 brownies.

Per brownie: 106 calories, 2 g protien, 24 g carbohydrates, 0 g fat, 0 mg cholesterol, 1 g dietary fiber, 103 mg sodium

Ashlee side note: I know some of you are flinching at the coffee addition. The brownies do not end up with a coffee taste. However, if you are still not wanting to add that into the mix you can just substitute hot cocoa. :0) I pulled these brownies out of the oven a couple of minutes early because they seemed to be set up just right. Oven temperatures vary though, so I would just keep an eye on them.
The part about completely cooling the brownies is important, so don't chop into them before then. You will have to refrain from drowning yourself in chocolately goodness for a few extra minutes. :0) Store these in an airtight container to keep them moist.
I took these brownies to the Super Bowl party last night and NOBODY knew there were prunes inside of them and they were a hit. Nothing like keeping yourself regular while you enjoy your favorite food group....chocolate. :0) I have yet to tell anyone AT ALL about the secret addition so keep it to yourself!

Cakey Chocolate Chip Cookies

2008-11-23T18:00:00.000-08:00

People! This is it! This is the one that has saved me! These are chocolate chip cookies that are actually GOOD for you. Sure, you still have to practice moderation, but the nutrition info on these babies makes me so happy. :0)

1 cup rolled oats
1/2 cup butter softened
1 cup packed brown sugar
1 tsp baking soda
1/4 tsp salt
8 oz. (1 cup) plain fat free yogurt
1/2 cup Egg Beaters
2 1/2 cups whole wheat pastry flour
1 1/2 cups mini semisweet chocolate chips

Preheat oven to 375 degrees. Put oats in a shallow baking pan and bake 10 minutes. Place oats in a blender and blend until ground into a powder. Set aside.
In a large mixing bowl, beat butter with mixer for 30 seconds. Add brown sugar, baking soda, and salt; beat until combined. Beat in yogurt, eggs, and vanilla until combined. Mix in flour. Then, using a wooden spoon, stir in the oats and chocolate chips.
Drop dough by rounded tsp. 2 inches apart on cookie sheet and bake for 9-11 minutes. Transfer to a wire rack to cool.

Nutrition facts per cookie:
82 calories, 3 g total fat, 12 mg cholesterol, 54 mg sodium, 12 g carbohydrates, 1 g fiber, 2 g protein.

Ashlee side note: Ok, so if you're not wanting to go ALL the way healthy on these, you can use regular flour and use 2 eggs instead of the egg beaters. I made them with whole wheat flour and the egg beaters and they were a hit. Nobody knew they were whole wheat. :0) Tee hee...I snuck it in on them. I use the egg beaters because they are none of the fat, but all of the protein and are made from real eggs. Essentially eggs whites, but I don't have to throw away the yolk. :0) Oh! And I made these into cookie bars like I usually do out of laziness and they turned out great. I put them in a 9x13 pan, but don't remember how long I cooked them for. I just kept an eye on them and took them out when they started turning golden on the outside edge. They still look doughy in the middle, but after cooling are just perfectly moist and yummy.

Peanut Butter Autumn Spotlights

2008-10-23T16:05:00.000-07:00

For all of you peanut butter lovers out there....

1 pkg. yellow cake mix
1/2 c. peanut butter
1/4 c. butter
1/4 c. water
2 eggs
1 c. Reeses pieces

Mix together all ingredients. Drop by rounded teaspoon on ungreased cookie sheet. Bake at 350 degrees for 8 to 12 minutes until lightly golden brown. Yield: 3 1/2 dozen cookies.

Ashlee side note: as you all know, I'm not big into making individual cookies. I'm too lazy. So, I just plopped this dough into a 9x13 pan and baked them as cookie bars. The temperature is still the same, I just had to bake them longer. Check them after 15 minutes to see how much longer they will need. The key is to pull them out when you see that the edges have just started turning golden brown. Even though the cookies still look doughy, they still bake after you've pulled the pan out of the oven because the pan is still hot. Let the pan sit until completely cooled and then cut into bars.
These are the devil. They are really good. I dare you to just eat one. :0)

Strawberries and Cream Cookies

2008-09-30T12:03:00.000-07:00

I made these for the first time yesterday and HOLY COW! So yummy! It was a nice change from a normal chocolate chip cookie, but still nice and sweet. :0)

3/4 c. sugar
1 c. unsalted butter, softened
2 c. flour
1 tsp. vanilla extract
1 Tbsp. whipping cream
1/4 tsp. salt
1/2 c. minced white chocolate
3/4 c. dried strawberries, coarsely minced

Preheat oven to 325 degrees. Stack two baking sheets together and line top sheet with parchment paper.
In a food processor, whiz sugar to finely pulverize, about 10 seconds.
In a mixer bowl, cream sugar and butter on low speed until well blended. Then add flour, vanilla, cream, and salt and blend well. When alsmot blended into a dough, add white chocolate and dried strawberries, mixing by hand to incorporate and make a firm dough.
Knead dough gently on a lightly floured work surface about 1 minute to make dough more firm and get it to hold together. Flatten dough into a disk, wrap well, and refrigerate 30 minutes.
Roll out gently about 1/2 inch thick and cut into small round cookies {about 2 inches in diameter}.
Place on prepared baking sheets. Place in oven and immediately reduce oven temperature to 300 degrees. Bake until lightly browned around edges, about 40-50 minutes. Cool well before removing with a metal spatula.

Ashlee side note: Ok, so I changed a few things because I am super lazy. :0)
I couldn't find dried strawberries anywhere in town. If you find them...please let me know. The book says you can find them on nutsonline.com, so you can try there.
I bought freeze dried strawberries at Fred Meyer, because that's the best I could find. They are like the kind you find in your cereal box. :0) So, when added to liquid, they reconstitute and become soft. Make sense? Just make sure you dry them well before adding them to the dough and mix extra carefully.
I also did not pulverize the sugar. Does this really make a huge difference? Maybe so, but I couldn't tell the difference and the cookies turned out wicked awesome yummy.
And....I used white chocolate chips instead of mincing white chocolate. :0)
So....as many of you know I am SUPER lazy when it comes to making several trays of cookies. It takes WAY too long. I did the first tray using a glass cup to cut the cookies into circles. But seriously....it took 40 minutes to bake these babies. I wasn't going to sit around for several more hours doing them. :0) So, with the rest of the dough, I made a BIG cookie cake. I used my circle Springform pan and pressed the dough into the bottom of the pan {after spraying with nonstick spray}. It was about 1/4 inch thick. I still placed it on a second baking sheet like the recipe called for, and still baked it for 40 minutes. And honestly....I liked this cookie better. Because this is a shortbread kind of cookie, they are supposed to be crunchy. I prefer soft cookies, and baking the dough into a big cookie meant that the dough was softer. Why? Not a clue. I just cut the cookie into pie slices and ate them. Good stuff.

See? Lazy. But I baked something and these were SO good. Try it! You'll like it!

Peanut Butter Truffle Brownies

2008-09-17T14:17:00.001-07:00

OK ladies...here is what you were asking for. I just ate the last one.....good thing these are so easy to make!

Brownie Base:
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box

Filling:
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk

Topping:
1 cup semisweet chocolate chips
1/4 cup butter

1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
2. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
3. In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
4. In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.

Ashlee side note: Just use whatever box of brownie mix you have on hand and make your batch of brownies as you usually do. To cool these babies faster {because you will want to eat them sooner than 2 1/2 hours later!} just put the pan in the fridge about 20 minutes after you take it out of the oven. The pb mixture doesn't necessarily "pour" or "spread" easily onto the brownies. This is why you MUST make sure the brownies are completely cooled before putting on the pb layer. Kind of just scoop out a chuck and flatten into a pancake in your hand and then place over the brownie. Wierd...I know...but it worked really good and gives you the best even layer of pb. I didn't cool my chocolate layer for 10 minutes. I just spread it on after the chips were melted...about 45 seconds.

Cheesy Meatballs

2008-09-01T21:55:00.000-07:00

Just a little tidbit here...

Though the hubby isn't a fan of meatballs, my son can't seem to get enough of them. What makes them even better for him, is when there is cheese hidden inside. :0)

Just make your regular meatball recipe, except as you are forming the balls, place a small slice of string cheese inside and wrap the meat around it. If you chop the string cheese the "short" way, you can make several meatballs out of just one stick of cheese. When you cook the meatballs it melts the cheese on the inside and adds a little something "extra".

Just thought I'd share.

Pizza Lasagna

2008-09-01T21:46:00.000-07:00

Two different Italian dishes in one! Can't beat that!

9 uncooked lasagna noodles
1 (15-oz.) can pizza sauce
1 (14 1/2-oz.) can diced tomatoes seasoned with green pepper and onion, undrained
1 (15-oz.) container ricotta cheese
1 teaspoon dried Italian seasoning
8 oz. (2 cups) shredded mozzarella cheese
2 (3 1/2-oz.) pkg. pepperoni slices
1 (4.5-oz.) jar sliced Mushrooms, drained
1 (2 1/4-oz.) can sliced ripe olives, drained
1/2 cup chopped green bell pepper
2 tablespoons grated Parmesan cheese

1. Cook lasagna noodles to desired doneness as directed on package. Drain.
2. Meanwhile, heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. In medium saucepan, combine pizza sauce and tomatoes; cook until thoroughly heated.
3. In medium bowl, combine ricotta cheese and Italian seasoning; mix well.
4. Spread 1/4 cup sauce mixture in bottom of sprayed baking dish. Arrange 3 cooked noodles over sauce in baking dish. Spoon and spread half of ricotta mixture over noodles; top with 1/2 cup mozzarella cheese, 1 cup sauce, 1/3 each of the pepperoni slices, mushrooms, olives and bell pepper. Repeat layers once. Top with remaining 3 noodles, sauce, mozzarella cheese, pepperoni slices, mushrooms, olives and bell pepper. Sprinkle with Parmesan cheese.
5. Bake at 350°F. for 30 to 35 minutes or until lasagna is bubbly. Let stand 10 minutes before serving.

Ashlee side note: if your children are like mine...the mushrooms, green peppers, and diced tomatoes just might KILL them. :0) Though I leave in the shrooms and make my kids pick them out, I usually omit the tomatoes and peppers. This means it might require a bit more pizza sauce, so better get two cans. :0)

Chili's Queso Dip

2008-08-23T10:21:00.000-07:00

This is one of my favorite things to eat at Chili's. Sometimes I will just order a side salad and chips and queso for dinner. It's THAT good. :0)

1 16-ounce box Velveeta Cheese
1 15-ounce can Hormel Chili (no beans)
1 cup milk
4 tsp. chili powder
2 tsp. paprika
1 Tbsp. lime juice
1/2 tsp. ground cayenne pepper
1/2 tsp. ground cumin

Cut the Velveeta into cubes. Combine the cheese with the remaining ingredients in a medium saucepan over medium heat. Stir frequently until cheese melts, then reduce heat and simmer for 20 minutes. Serve hot with tortilla chips for dipping.

'Tracy in Iowa's Sell-Your-Soul-to-Satan-For-One Brownies.'

2008-08-18T13:17:00.000-07:00

That's what Christie calls them anyway. :0) I do have to say that they do look to DIE for.
Here's how hard it is.

Make a pan of brownies. I know...hard, right?
When cooled, spread with cream cheese frosting. You know the kind that comes in a little tub and says Pillsbury on the front? That cream cheese frosting.
Then, put 1 cup of peanut butter and 2 cups chocolate chips {might I suggest DARK chocolate?} into a microwave safe bowl and cook in the microwave until melted {about 1 minute}.
Add 3 cups of rice krispies cereal to the p.b. chocolate, mix until cereal is completely covered. Pout this mixture on top of the cream cheese frosted brownies.
Let the brownies set up {putting them in a refrigerator helps to speed up the process} and then eat them all up!

Not too difficult huh? So glad Christie decided to share the recipe with her bloggy friends.

Ashlee side note: When melting chocolate chips in the microwave, it helps to stir the chips after every 15 seconds to help prevent overcooking or burning. Just thought I'd share....

Mini Fruit Pizzas

2008-08-12T20:42:00.000-07:00

1 (18-oz.) pkg. (20 cookies) Pillsbury® Ready to Bake!™ Refrigerated Sugar Cookies
1 (8-oz.) pkg. cream cheese, softened
2 tablespoons frozen limeade concentrate, thawed
1/2 cup powdered sugar
10 fresh strawberries, quartered
1 kiwi fruit, peeled, cut in half lengthwise and cut into 10 slices
1/2 cup fresh blueberries
1/2 cup fresh raspberries

DIRECTIONS
1. Bake cookies as directed on package. Cool 10 minutes or until completely cooled.
2. Meanwhile, in medium bowl, combine cream cheese, limeade concentrate and powdered sugar; beat until smooth.
3. Spread each cooled cookie with 1 tablespoon cream cheese mixture. Arrange fruit on top of each. Serve immediately, or cover and refrigerate up to 2 hours.

Ashlee side note: Aren't these such a good idea? I love fruit pizza and so when I saw these little individual ones I was so excited! Now, if you are truly lazy like me, you could just go and buy the pre-made sugar cookies at the store instead of making them. :0)

Caramel Apple Trifle

2008-07-15T20:58:00.000-07:00

I stole this from Amber...she has the best trifle recipes!

1 yellow cake mix (and the ingredients to make it)

3 cups cold milk

1 & 1/2 pkgs. vanilla instant pudding mix

1/2 tsp. apple pie spice

1 jar caramel ice cream topping

3/4 cup toasted pecans

1 can apple pie filling

1 (16 oz.) container cool whip

1. Prepare cake according to directions in a 9 x 13 inch pan. Allow to cool completely and then cut into 1 inch cubes. In a large bowl, whisk milk, pudding (save the extra half package for another time) and apple pie spice for 2 minutes. Allow to stand for 2 minutes or until soft-set.

2. Put a layer of cooled cake squares in the bottom of a 4 qt. trifle bowl. Pour about 3 ounces of caramel topping over cake layer. Sprinkle with 1/3 of the nuts, and then half of the pudding mixture. Spoon half the can of pie filling on top of pudding. Spread half carton of cool whip on top. Repeat all layers, ending with layer of cool whip. Drizzle with caramel topping and top with remaining nuts.

Ashlee side note: If you are like me, you'll make the extra pudding and eat that right away...since you'll probably have to wait a bit before you eat the trifle. Right? :0) And, as you all know, I'd rather die than add nuts to my recipes, but you can do so if you like. I also add a bit more cool whip than just one carton. But I likes me som cool whip, so add as much as you think is necessary. :0)

Death by Caramel Bars

2008-05-23T13:42:00.001-07:00

Because I am too lazy to retype this recipe, I'm just going to link it for you. :0)

Christie posted this one and I'm dying to make them for myself. They look so ooey gooey and yummy. There's just something about caramel and chocolate that make my mouth water. {I'm drooling now....}

Baked Beans

2008-05-01T12:31:00.000-07:00

I've had a couple of requests for this recipe, so I thought I'd share it with the rest of you. This is my mommy's recipe and THE BEST baked beans I have ever had. It takes a couple of hours to cook them..so pre-planning is a must...but they are SO well worth it.

1 lb. bacon, browned and cut into pieces
2 large cans pork and beans {I use Bush's Original}
1 medium onion, diced {I use the dried onions}
1/2 cup catsup
1 cup brown sugar
2 tsp. molasses
3/4 tsp. chili powder
1 tsp. celery salt
5 Tbsp. bbq sauce

Mix all ingredients together and bake at 350 for 2 hours.

Chocolate Peanut Butter Trifle

2008-04-28T13:24:00.000-07:00

So, this is definitely NOT part of my 8 week challenge. But, I saw it over on Amber's blog and knew I needed it for safe keeping on my blog. Jaysen is a huge peanut butter cup fan, so I know this is one dessert he won't be able to resist. :0)

1 chocolate cake mix

1 pkg. peanut butter chips

4 1/4 C. cold milk, divided

1/2 C. whipping cream

1/4 tsp. vanilla extract

2 small pkgs. Instant Chocolate Pudding Mix

1 small carton Cool Whip

8 Reese’s Peanut Butter Cups

Prepare cake mix according to package directions. Pour the batter into a greased 13 x 9 baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.In a heavy saucepan, combine chips, 1/4 C. milk and 1/2 C. cream. Cook and stir over low heat until chips are melted. Remove from the heat; stir in vanilla. Cool to room temperature. Place the remaining milk in a mixing bowl; beat in pudding mixes on low speed for 2 minutes. Place pudding in the fridge for 3-4 minutes to set up a bit.To assemble, crumble half of the cake into a 4 qt. Trifle bowl or large bowl. Layer with half of the peanut butter sauce, pudding, Cool Whip and ½ of the crumbled Reese’s Peanut Butter Cups; repeat layers ending with Cool Whip and remaining ½ of crumbled Reese’s Peanut Butter Cups. Cover and refrigerate for at least 3 hours before serving.

Cabbage Buns

2008-04-15T13:12:00.000-07:00

I just got asked for this recipe, so I thought I'd pass it on to the rest of you. We grew up eating these babies. I'd totally make them if I knew my kid wouldn't freak out over the cabbage. Sigh.

1 head of cabbage, chopped
1 onion, chopped
1 pound ground beef or turkey
salt and pepper
bread dough

Brown ground beef and onion. Season with salt and pepper to taste. Add chopped cabbage and continue to saute. Cook until cabbage is soft.
Divide bread dough into small amounts and roll out. Put cabbage mix in center and pinch together dough on top. Will resemble a hot pocket. Bake on greased baking pan at 350 degrees until golden brown {about 20-25 minutes}.

Ashlee side note: It's like a stuffed burger. All the stuff on the inside of an enclosed round bun. Heck, you could even add cheese in there if you'd like to. We never did though. It's perfect as is. Promise. My sister just makes up the bread dough in her bread machine, but if you are short on time, just use a couple cans of those refrigerator biscuits. flatten each biscuit out, put some filling on top of one, and then put another one on top of that. Pinch the sides together to make your "hot pocket". I'd bake these according to the can directions though. Usually about 11 minutes, and then check on them until they become golden brown.
And...I know this may sound wierd, but I remember eating these with soy sauce. Added a nice salty/chinese flavor to it. Just a thought.....

Cake pops

2008-04-05T11:23:00.001-07:00

I just found this and they were so fun and cute! I just had to share them with you!
All you do is bake a regular cake mix (has to be cake mix, not homemade) in a 13x9 pan. Then once it has cooled, you crumble it into a bowl. Then mix in a can of frosting. Then roll the cake/frosting mixture into balls, and stick a sucker stick or toothpick {depending on how big the balls are} in them. Freeze until firm, then dip them in melted chocolate. Enjoy.

Elder Nash Brownies

2008-03-31T13:11:00.000-07:00

My sister made these brownies this last weekend and I ate two LARGE ones because they were so yummy. She got the recipe from a missionary she knew in Filer, and has no idea what the real name of the recipe is. So, she just calls them Elder Nash Brownies. It works! I am going to be making these for our Death by Chocolate Girls Night next week, because seriously girls....you will die when you eat them!

1 German Chocolate Cake Mix
1/2 cup evaporated milk
2/3 cube better, melted

Spread 1/2 the batter on bottom of a 9x13 pan. Bake at 350 degrees for 8 minutes.

Meanwhile, melt in saucepan the following ingredients:

50-60 caramels
1/2 cup evaporated milk

When cake is done, sprinkle with one bag of chocolate chips. Pour caramel syrup on top of chocolate chips and add remaining dough in clumps on top of the chocolate chips. Cook again for 16-18 minutes.

Eat! Enjoy!

Strawberry Mousse

2008-03-27T19:32:00.000-07:00

This is a lighter alternative for the yummy chocolate dessert posted below. :0) Lighter as in literally a lighter, fluffier dessert, and also as in less fat.

1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
1 tsp. vanilla
1/2 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Sugar Free Low Calorie Gelatin
1/2 cup cold water
2 cups thawed COOL WHIP Fat Free Whipped Topping, divided
2 cups sliced strawberries

BEAT cream cheese and vanilla in large bowl with electric mixer on low speed until well blended; set aside.
STIR boiling water into dry gelatin mix in small bowl at least 2 min. until completely dissolved. Add cold water; stir until slightly thickened. Gradually add to cream cheese mixture, beating after each addition until well blended. Gently stir in 1-1/2 cups of the whipped topping and the strawberries.
SPOON evenly into 10 small dessert dishes. Refrigerate at least 1 hour or until firm. Top each with a dollop of the remaining whipped topping just before serving. Store leftovers in refrigerator.

Crockpot Chocolate Mud Cake

2008-03-27T19:25:00.000-07:00

I had to dig to find my recipe for this. It's been forever since I've made it and now that I came across it, I want some NOW! :0) This is the best way to put your crockpot to good use!

RECIPE INGREDIENTS:
1 cup all-purpose flour
2 teaspoons baking powder
6 tablespoons butter
2 ounces semisweet chocolate (or 1/3 cup chocolate chips)
1 cup sugar (2/3 cup & 1/3 cup, added separately)
3 tablespoons plus 1/3 cup Dutch-processed cocoa
1 tablespoon vanilla extract
1/4 teaspoon salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
11/2 cups hot water
Whipped cream or ice cream

1. Coat the inside of a 2 1/2- to 5-quart slow cooker with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)

2. Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well. 3. Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla extract, salt, milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed.

4. Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar, cocoa, and hot water until the sugar is dissolved.

5. Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hours, depending on the size of the crock pot.

6. Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)

7. When it's done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.

Ashlee side note: This stuff is seriously to die for. You can use milk chocolate or even dark chocolate if you prefer the flavor over semi sweet. And, if you've got a bigger crock pot, this recipe can be doubled. And...not peeking at this until the time is over. Even if the smells are really tempting. It takes about 20 minutes for a slow cooker to regain the lost heat, so it may not cook as it should. :0)

Mac and Cheeseburger Bowl

2008-03-27T19:01:00.000-07:00

This makes for a great quick dinner night. Lots of veggies, and mac and cheese for the kids. Nice!

1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
6 cups hot water
1 package Hamburger Helper® cheeseburger macaroni
2 cups Green Giant® frozen broccoli cuts
2 medium carrots, sliced (1 cup)
1 teaspoon dried thyme leaves
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley
Shredded Cheddar cheese, if desired

1. Cook beef and onion in Dutch oven over medium heat, stirring occasionally; drain well.
2. Stir in hot water, uncooked Pasta, Sauce Mix, broccoli, carrots, thyme, salt and pepper. Heat to boiling, stirring constantly.
3. Reduce heat; cover and simmer 15 minutes, stirring occasionally, until pasta is tender. Stir in parsley. Garnish each serving with cheese.

Ashlee side note: Surprisingly, this is also a fairly low fat dish. Only 9 grams per serving. I usually cook with ground turkey, which would make it even better. :0) I use frozen carrots too, instead of fresh. It's just easier. :0)

Olive Garden's Mushroom Ravioli in Cream Sauce

2008-03-27T18:54:00.000-07:00

Yes, this is the actual recipe. Olive Garden released it. I'm thrilled!
12 oz. Ravioli or Tortellini
1/4 cup Walnuts, chopped
3/4 cup heavy whipping cream
1/4 tsp black pepper
8 oz. mushrooms, sliced
2 cups freshly grated parmesan cheese
2 Tbsp. Extra Virgin Olive Oil

Cook pasta according to package directions.
Meanwhile, heat olive oil in large skillet over medium heat.
Saute mushrooms and walnuts until mushrooms are golden brown.
Add heavy cream and cook, stirring frequently for 5 minutes until slightly thickened.
Turn heat to warm and when cream stops simmering, add pepper and parmesan; stir until sauce is smooth. Do not boil.
Drain pasta and place on a serving plate.
Pour sauce over pasta and serve immediately.

Ashlee side note: You can bet there won't be ANY walnuts in my pasta! That would ruin the entire meal!

Oven Ranch Chicken

2008-03-27T18:46:00.000-07:00

This one is a little different from the next one, but it still has a great Ranch kick to it! It's a little easier too.

1/3 cup bread crumbs
1 pkg. ranch dressing mix
1/3 cup sour cream
4 skinless chicken breast halves

Heat oven to 375 degrees. Spray cookie sheet with nonstick cooking spray. {I usually line my tray with tin foil and then spray}
In shallow dish or pie pan, combine bread crumbs and salad dressing mix; mix well. Place sour cream in another shallow dish or pie pan.
Dip chicken in sour cream, coating well. Roll coated chicken in bread crumb mixture. Place chicken on cookie sheet. Discard any remaining bread crumb mixture and sour cream.
Bake for 30-35 minutes or until chicken is fork tender and juices run clear.

Ashlee side note: This is actually rather low fat if you use a low fat or fat free sour cream. It's super yummy. Like shake and bake with a kick! :0)

Sour Cream Chicken

2008-03-27T18:41:00.001-07:00

This one is super yummy! It looks wierd, but is truly mouth watering. :0)

8 to 12 chicken tenders
1 envelope ranch dressing mix
1 (10 3/4 oz.) can cream of mushroom soup
1 cup sour cream
2/3 cup shredded cheddar cheese
1 (2.8 oz.) can French fried onions

Preheat oven to 350 degrees.
Arrange chicken in a single layer in a shallow microwave safe baking dish. Sprinkle with dressing mix.
Combine soup and sour cream in a small bowl and mix well. Spread over chicken. Sprinkle with cheddar.
Cover with plastic wrap. Microwave on HIGH for 8 minutes. REmove and discard plastic wrap. Sprinkle with French fried onions. Bake in oven until chicken is cooked through, about 10-12 minutes.

Ashlee side note: If you don't have french fried onions, just sprinkle chopped green onions over the top. You still get the nice onion taste, you just miss out on the crunch! :0)

Canneloni

2008-03-27T18:27:00.000-07:00

1 (16 oz.) package manicotti shells
16 oz. cottage cheese
1 1/2 cups grated Parmesan Cheese, divided
1 1/2 cups chopped cooked chicken
2 large eggs
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. black pepper
1 (14 oz.) jar spaghetti sauce
1 (16 oz.) jar Alfredo sauce
1/4 cup finely chopped fresh parsley, optional for garnish

Preheat oven to 375 degrees. Generously butter a 13x9 dish.
Cook pasta shells using package directions; drain.
Combine cottage cheese, 1 cup parmesan, chicken, eggs, garlic, salt and pepper in a large bowl and mix well. Fill pasta shells with the cottage cheese mixture.
Arrange pasta shells in a single layer in prepared baking dish. Sprinkle with half the remaining Parmesan.
Pour Alfredo sauce crosswise over half of each pasta shell. Pour spaghetti sauce over the other half of the pasta shells. Sprinkle with remaining Parmesan. bake for 30 minutes. Garnish with parsley if desired.

Ashlee side note: OK...an easy way to do this is to take lasagna noodles and spread filling over each noodle like you are buttering a piece of toast. Then, roll up the noodle into a little spiral and place in the pan. I don't know about you, but I'm retarded when it comes to stuffing shells. I usually tear them. So, this is an easier way to have "stuffed" pasta. When you put the shells into the 9x13 pan, you will have two rows of about 5 shells. Cover half of each row with white sauce and the other half of each row with red sauce. So, you'll have white/red/white/red. Does that make sense? It makes for a nice twist on just having only white or only red sauce.

Ham & Broccoli Hot Dish

2008-03-27T17:50:00.000-07:00

1 1/2 cups long grain rice

3 cups water

1 1/2 lbs. cooked ham, cubed

2 (10 0z.) pkgs. frozen, chopped broccoli, thawed, drained

6 Tbsp. butter, divided

1 medium onion, chopped

1/4 c. all purpose flour

1 tsp. salt

1/4 tsp. black pepper

3 cups milk

2 cups bread crumbs

1 cup shredded Cheddar Cheese

Cook rice in water using the package directions. Spread in a 2 qt. baking dish. Layer ham and broccoli over rice.

Preheat the oven to 350 degrees.

Melt 4 Tbsp. butter in a medium skillet over medium high heat. Saute onion in butter until tender. Stir in flour, salt and black pepper. Add milk and mix well. Cook, stirring continually, until thickened, about 4 minutes. Pour sauce evenly over broccoli.

Melt remaining butter in a small saucepan. Add bread crumbs and toss to coat. Sprinkle over sauce.

Bake until hot and bubbly, about 30 minutes. Sprinkle with the Cheddar. Serve immediately.

Ashlee side note: For a little variation on this, add 1 cup shredded Swiss to the sauce instead of sprinkling cheddar on the top. It makes for a nice little twist. Once again, this is like a meal all in itself.

Creamy Chicken and Noodles

2008-03-27T17:17:00.000-07:00

I bought a collection of recipes several years ago and just love most of the recipes. They are all of the old school classics that are just good down home cooking. This is a nice twist on your regular chicken noodle soup, and it's really easy.
8 oz. wide egg noodles
2 medium onions (about 1 1/2 cups chopped)
3 medium celery stalks (about 3/4 cup chopped)
4 cups water
1 lb. boneless, skinless chicken breasts
1/2 tsp. salt
1/2 tsp. dried thyme
1 bay leaf
1/8 tsp. white pepper
1 (10 0z.) can cream of chicken soup
1/2 cup buttermilk

Cook noodles according to package directions, omitting salt. Drain; set aside. Cover to keep warm.
Chop onions and celery stalks; set aside. Meanwhile, bring water to a boil in large saucepan or Dutch oven over medium to medium high heat.
Add chicken breasts, onions, celery, salt, thyme, bay leaf and pepper to sauce pan. Return to a boil.
Reduce heat to low; simmer, uncovered, 35 minutes. Remove chicken breasts from saucepan. Cut breasts into 1/2 inch pieces; cover and set aside.
Increase heat to high. Return liquid in saucepan to a boil. Continue cooking until liquid and vegetables have reduced to one cup.
Remove from heat; discard bay leaf. Whisk in soup and buttermilk until thoroughly blended. Add chicken pieces and noodles; toss to blend. Sprinkle with parsley, if desired.

Ashlee side note: That's a lot of onion for me. And, so my son doesn't have a heart attack when he sees little chunks of onion in his dinner, I usually just use the dry onion instead. Add as much as you like for taste. Just like chicken noodle soup, this is a meal in itself. So maybe a little salad and some garlic bread and you're good to go!

April Menu

2008-03-27T17:09:00.000-07:00

Just finished up my menu for next month. So excited it's getting warm so we can start using the grill. We use our grill at least twice a week in the summer months. I'm ready for it! Right now, with the weather still uncertain I've only got us using it a couple of times. Hopefully we'll be able to get our grill on in May. :0)

Tuesday 1-Apr: Chicken Fried Steak/Mashed Tatos and Country Gravy
Wednesday 2-Apr: Grilling Hamburgers!/Pasta Salad/Roasted Potatoes
Thursday 3-Apr: Spaghetti and Meatballs/Green Beans/Garlic Bread
Friday 4-Apr: Garlic Bread Pizza
Saturday 5-Apr: Mushroom Ravioli in Cream Sauce/Salad
Sunday 6-Apr: Teriyaki Steak and Potato Steamers
Monday 7-Apr: Cheeseburger Soup
Tuesday 8-Apr: Egg Muffin Sandwiches/Hashbrowns
Wednesday 9-Apr: Oven Ranch Chicken/Rice/corn
Thursday 10-Apr: Creamy Country Sage Chicken and Rice/Broccoli
Friday 11-Apr: Dinner Group
Saturday 12-Apr: Creamy Chicken and Noodles/biscuits
Sunday 13-Apr: FHE at mom's
Monday 14-Apr: Parmesan Chicken with Spaghetti/corn
Tuesday 15-Apr: Parma Rosa Pasta/cauliflower and broccoli/crescent rolls
Wednesday 16-Apr: Beef Stroganoff/corn
Thursday 17-Apr: Turkey Kielbasa/Garlic and Olive Oil Pasta/broccoli
Friday 18-Apr: Bean and Cheese Burritos
Saturday 19-Apr: Shredded Beef Tacos
Sunday 20-Apr: Burnhams
Monday 21-Apr: Sour Cream Chicken/carrots/pasta
Tuesday 22-Apr: Shredded Beef Tacos
Wednesday 23-Apr: Extra Cheesy Chicken and Noodles
Thursday 24-Apr: BBQ chicken/mashed tatos/corn
Friday 25-Apr: Ham & Broccoli Hot Dish
Saturday 26-Apr: Easy Cannelloni/salad/garlic bread
Sunday 27-Apr: Burnhams
Monday 28-Apr: Pot Roast/potatoes and gravy
Tuesday 29-Apr: Hamburger Helper
Wednesday 30-Apr: German Pancakes
Dessert Options: Chocolate Mud Crockpot Cake, Strawberry Mousse

Flank Steak Tacos

2008-03-20T19:07:00.000-07:00

This is another fabulous recipe from my sister, Crystal. She says she makes these once a month for a fairly quick and easy twist on your everyday tacos.

Flank Steak Tacos

8 flour tortillas, heated
1 1/2 pounds beek flank steak, trimmed of fat
2 tablespoons olive oil
2 tablespoons ground cumin
1 tablespoon chili powder
2 tablesppons vegetable oil
1/4 head cabbage, shredded
2 green or red bell peppers, seeded and sliced
1 small onion,. sliced
salt and pepper
2 tablespoons hot sauce
2 limes, 1 juiced, 1 cut into wedges
1/2 pound cheddar cheese, shredded
2 sliced avacoados
sour cream

Mix the ground cumin and chili powder together, rub onto flank steak. Cook on grill or on the stove. In another pan put the onion, peppers, and cabbage and cook until tender. Juice a lime into the pan, then add the hot sauce and salt and pepper. Stir around and let sit for a few minutes. When the meat is done slice across the grain. Put together like a taco. Eat and enjoy.

Ultimate Turtle Cookie Bars

2008-03-18T12:29:00.001-07:00

I am making these to take over to my friend, Montay's, house as she just had a new baby girl. I am really sad that I don't actually get to deliver them due to this dumb cold. But, at least I got to make something so I can feel like I'm helping in some way. :0) Love you Montay! Enjoy the sweets!

1 pouch Betty Crocker® chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
1/2 cup coarsely chopped pecans
24 caramels, unwrapped
1 tablespoon milk
3/4 cup pecan halves
3 tablespoons semisweet chocolate chips
1 teaspoon shortening
1. Heat oven to 350°F. In medium bowl, stir together cookie mix, butter, egg and 1/2 cup chopped pecans until soft dough forms. Press evenly in ungreased 8-inch square pan. Bake 28 to 33 minutes or until golden brown.
2. Meanwhile, in 1-quart saucepan, heat caramels and milk over low heat, stirring frequently, until melted and smooth. Remove from heat.
3. Carefully spread melted caramels evenly over warm bars; sprinkle with pecan halves. Cool completely on cooling rack, about 1 hour.
4. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over bars. Let stand about 30 minutes or until chocolate is set. For bars, cut into 4 rows by 4 rows.

Ashlee side note: remember...nuts are BAD! So, I don't use any...these are just caramel cookie bars for me. :0)

Grasshopper Fudge Cake

2008-03-17T13:18:00.001-07:00

In honor of St. Patty's Day...I thought I'd post a GREEN recipe. Not green like in saving the planet or anything...just the color. :0)

Ingredients
1(18 1/4ounce)box Betty Crocker super moist white cake mix
1 1/4 cups water
1/3 cup vegetable oil
2 teaspoons mint extract
3 egg whites
12 drops green food coloring
2(16ounce)jars hot fudge topping
8 ounces frozen whipped topping, thawed
5 drops yellow food coloring
Andes mints candies, unwrapped and cut into pieces

Directions
1Heat oven to 350F for shiny metal or glass 13x9 pan (or 325F for dark or nonstick 13x9 pan).
2Spray bottom only of pan with baking spray with flour.
3Make cake mix as directed on box, using water, oil, 1 1/2 tsp mint extract and the egg whites.
4Reserve 1 cup batter; stir 3 drops of the green food coloring into the reserved batter and set aside.
5Pour remaining batter into pan.
6Drop green batter by generous tablespoonfuls randomly in 12-14 mounds onto the batter in pan.
7Cut through batters with a metal spatula or knife in S-shaped curves in one continuous motion.
8Turn pan 1/4 turn; repeat cutting for swirled design.
9Bake 28-33 minutes or until toothpick inserted in center comes out clean.
10Run knife around side of pan to loosen cake.
11Cool completely, about 1 hour.
12Carefully spread fudge topping evenly over the cake.
13In medium bowl, stir whipped topping, remaining 1/2 tsp extract, remaining 9 drops of green food coloring and the yellow food coloring until blended.
14Spread whipped topping mixture evenly over fudge.
15Garnish with candy pieces.
16Store covered in refrigerator.

Dinner Size Texas Chili Cheese Fries

2008-03-10T13:02:00.000-07:00

My sister just sent me this recipe and it looks really yummy. She got it from her friend Rachael Ray :0)

4 Very Large Idaho potatoes, cut lengthwise into 6 wedges
2 tblsp grill seasoning
2 tblsps plus 1/4 cup extra virgin olive oil, plus additional, divided
2 -2 1/2 pounds hamburger
1 large onion, chopped
3-4 cloves garlic, finely chopped or grated
1 jalapeno pepper, seeded and chopped
2 tblsps chili powder
2 tsp ground cumin
salt and pepper
3 tblsp tomato paste
Hot sauce, to taste
2 tblsp Worcestershire sauce
1 1/2 cups beef or chicken broth

Preheat oven to 450. Place potatoes onto a baking sheet. Sprinkle them with the grill seasoning and a good drizzle of olive oil. Toss to coat, then transfer to the oven and roast, until crispy and golden brown. Turn them over halfway through cooking time.

While potatoes are roasting, place a large pot over medium-high heat with 2 tablespoons of olive oil. Add meat to the pan to cook until brown. When done, push the meat to one side of the pan and addthe onion, garlic, jalapeno, chili powder and cumin to the pot. Cook until the veggies soften, and season with salt and pepper. Add the tomato paste to the pot and cook for about 1 minute, unitl it smells sweet and has caramelized slightly. Add the hot sauce, Worchestershire sauce adn stock to the pot. Bring everything to a bubble, then reduce the heat and simmer teh chili until thickened. To eat, Put your potatoes on your plate and pile on the chili and then some sour cream and cheese and mmm....it's a yummy dinner!!! Enjoy!!!

Ashlee side note: For a quick and easy version of this meal...just open up a couple cans of chili {I use the fat free kind} and dump on top of the potato wedges. Or, just use the pre-made fries from your freezer section and bake those up. They have some yummy fajita fries I like to buy. They would be yummy topped with chili and cheese. :0)
Homemade is always better...but if you are short on time this would work great!
Thanks Crystal!

March Menu

2008-03-01T08:35:00.000-08:00

Ok, Honey Bunch, here is my menu. This month was clean out the cupboard month. Get rid of the stuff that's in there before it goes bad. All of the thing I bought that sounded like a good idea at the time, and then never used. Each meal also MUST have a vegetable, but all Mackenzee will eat is corn and green beans, so I don't write it over and over again on the menu.

March Monthly Menu
Saturday Mar. 1 - Calzones (SET OUT FROZEN DOUGH!)
Sunday Mar. 2 - Mom's
Monday Mar. 3 - Broccoli Cheese Soup with crossaints
Tuesday Mar. 4 - Chicken Strips with baked french fries
Wednesday Mar. 5 - Mini Meatloaf with mashed potatoes
Thursday Mar. 6 - Chicken Noodle Soup
Friday Mar. 7 - Steak Kabobs with rice
Saturday Mar. 8 - pizza
Sunday Mar. 9 - Chicken Scaloppini with garlic bread
Monday Mar. 10 - Stuffed Ground Beef
Tuesday Mar. 11 - Mesquite Chicken and Rice
Wednesday Mar. 12 - Salisbury Steak & Mashed Tatos
Thursday Mar. 13 - Lasagna with garlic bread
Friday Mar. 14 - Utah
Saturday Mar. 15 - Utah
Sunday Mar. 16 - Chicken Francais p.367 Cooking Light with rice
Monday Mar. 17 - Bean and Cheese
Tuesday Mar. 18 - Turkey and Rice
Wednesday Mar. 19 - Frito Pie {chili and cheese over Fritos}
Thursday Mar. 20 - Shake and Bake with pasta
Friday Mar. 21 - Cajun Chicken Alfredo with garlic bread
Saturday Mar. 22 - shredded beef tacos
Easter Sunday Mar. 23 - family dinner
Monday Mar. 24 - shredded beef tacos
Tuesday Mar. 25 - Spaghetti and Meatballs
Wednesday Mar. 26 - Chicken and Stuffing Casserole
Thursday Mar. 27 - Sloppy Joe Supreme
Friday Mar. 28 - BBQ ribs with mashed potatoes
Saturday Mar. 29 - tacos
Sunday Mar. 30 - Burnhams
Monday Mar. 31 - Beef and Rice Casserole

I only spent $100 at the grocery store for this month's menu! Of course, I will have to go back for more milk and bread throughout the month, but I was so excited at the small bill! I had oodles of Rice a Roni, so I'm using that up, and a box of Shake and Bake, that last box of Chicken Helper...you get the idea. I also really made myself stick to my grocery list instead of just adding oodles of junk I didn't need.
Anyway...there you go! If you want any of the recipes, just let me know! I won't post some of them until I have tasted them and made sure they were super yummy. :0)

Johnny Carino's Chicken Scallopini

2008-02-26T14:51:00.001-08:00

Everytime we go to Johnny Carino's I order this. It is sooo mouth wateringly delicious. I am drooling just thinking about it. :0) I found a copycat recipe for it. So now I can make it any time!

Ingredients:
Lemon butter:
1/2 lb butter
1 tablespoon lemon juice
2 tablespoons white wine
1/2 teaspoon garlic , minced
chicken
4 tablespoons butter , melted
2 chicken breasts
1/2 cup roma tomatoes
1/2 cup sliced mushrooms
1/2 cup cooked bacon , chopped
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic salt
10 ounces spaghetti
8 ounces heavy whipping cream

Directions:
Combine Lemon Butter ingredients in a mixing bowl and beat at a medium speed until a smooth consistency in the batter is formed. Once combined, keep refrigerated until needed.
Put Spaghetti on to boil & prepare as you usually would.
While it is cooking halve each chicken breast (you will have 4 pieces).
In a warm saute pan, combine melted butter & chicken breast pieces. Saute until chicken is browned & just about done. Add tomatoes, mushrooms, bacon, and spice mixture. Simmer until tomatoes begin to dissolve & chicken is done. Add heavy cream and allow to boil to the middle of pan. Remove from heat, add one cup lemon butter, and fold together to make sauce.
Serve over spaghetti.

Ashlee side note: The lemon flavor is hardly noticeable, so don't think it's like lemon chicken. It's kind of like grilled herbed chicken with a creamy herb sauce. And the bacon, mushrooms, and tomatoes give it a nice kick. I'm getting hungry just talking about this!

White Chocolate Macadamia Nut Cookies

2008-02-26T07:44:00.000-08:00

I tried these at 'Death by Chocolate' the last month and they were SOOO good. They even offered everyone the recipe. Like I was going to pass that up! They were my pick for winners. And even though I don't like nuts, these cookies were so scrumptious, I didn't even notice them. :0) The recipe is from Bridgeview Retirement Center here in Twin Falls.

Ingredients:
1 c. softened butter
3/4 c. sugar
3/4 c. brown sugar
1 tsp. vanilla
2 eggs
2 1/4 c. unsifted flour
1 tsp. baking soda
1 pkg. white chocolate chunks
1 jar roughly chopped macadamia nuts

Preheat oven to 375 degrees. Cream butter, sugars and vanilla together until smooth. Beat egg and then add to sugar mixture. Mix this together and gradually add flour and soda. Stir in chocolate chunks and nuts.
Use a small #40 scoop to drop dough onto ungreased cookie sheets. Bake 8 to 10 minutes.

Ashlee side note: I usually prefer to bake my cookies at 350 degrees for 10-12 minutes. They seem to turn out softer that way. I'm a soft cookie gal. :0)

2008-02-21T17:59:00.000-08:00

I got this recipe from my sister in law Jodie. I remember eating these Cookie "cakes" at bday parties when I was growing up. They were ALL the rage. So, when I saw her post about one a while back I asked her for the recipe. Here you go!

Cookie Pizza

½ C packed brown sugar
¼ C granulated sugar
½ C butter, softened
1 t. vanilla
1 egg
1 ¼ C flour
½ t. baking soda
½ t. salt
1 package miniature chocolate chips (regular work too)
Heat oven to 350 degrees. Mix sugar, butter vanilla and egg. Stir in dry ingredients. Stir in chocolate chips. Spread dough onto ungreased 12 inch pizza pan or cookie sheet. Bake for 15 to 20 minutes or until golden brown. Cool. Just before serving, decorate with whip cream. (Frosting is good too.)
Ashlee side note: I always remember my "cakes' being piped with chocolate frosting.

Meatloaf, Meatloaf, Yucky Yucky Meatloaf

2008-02-14T08:29:00.000-08:00

My hubby doesn't like meatloaf. He used to sing those words growing up when his mom would make it. Now, in my house, meatloaf was AWESOME! We loved it! This first recipe is the one my mom passed down to us. The one we grew up on. I altered it to accomodate hubby's tastes and so you can read on it at the bottom. This is a "by request" from Sister Honey Bunch.

1 1/2 lb. lean ground beef (I think we just used a package of it, which is usually just a pound)
3/4 cup oatmeal
1 onion, chopped
1 1/2 tsp. salt
1/4 tsp. pepper
1 egg
1 can tomato sauce
1/2 tsp. Worcestershire sauce

Mix bround beef with oats and chopped onion. Work in salt, pepper, egg, Worchestershire sauce and tomato sauce until texture is consistent throughout. Pat into a loaf pan. Bake at 350 degrees for 1 hour.

Topping:
1/3 cup catsup
1 Tbsp. mustard
1 Tbsp. brown sugar
Stir together until smooth. Spread over raw meatloaf before baking.

Ashlee side note: Because hubby said he didn't like meatloaf, I changed the recipe up a little bit to accomodate him. {the things we do out of love}

1 lb. lean ground beef
1 egg
1 package onion soup mix
salt
pepper
Worcestershire sauce

I know, I know...there are no measurements there for the flavoring. And you can't do a taste test with raw meat. But as long as you don't WAY overdo it, you can't really screw this up. It's meatloaf for heaven's sake!
So, put beef, egg, onion soup mix, some salt, some pepper, and a few good shakes of Worchestershire sauce in a bowl {get at least 1/2 tsp in there but no more than 1 1/2 tsp} and get your hands in there and squish it all up together until you get a smooth texture. I'm sorry if that grosses you out, but honestly, it's the best way to get it all mixed properly. Use gloves if you need to, and I would STRONGLY suggest the removal of rings before squishing. :0)
Anyway, here's my other BIG difference. I bake my meatloaf in muffin tins. So, you get little mini meatloaves instead of one big log of beef. I don't know if it just tricks the hubby into thinking it's something different and fancy, but he eats them. And so do the kiddos. Just fill up each tin and bake up at 350 degrees for about 30 minutes or so. You'll probably want to check one to make sure they are cooked through.
I don't schmear the top of mine either. But you can if you prefer. We do the smearing of catsup when it's on our plates. Cold catsup, warm meatloaf. MMMMmmmmmmm!

I hope this is what you were looking for Honey Bunch!

Pappy's Fajitas Seasonings

2008-02-12T14:14:00.000-08:00

I don't know if this is really a "recipe" but I'm posting it anyway. Because of Jaysen's LOVE for all foods Mexican I try to find new recipes to try out that will perk up his tastebuds. After eating over at a friends' house in December where they served a nacho/taco bar using shredded beef instead of ground beef, he wanted me to do the same. Except I was put to the test to find a different seasoning for the meat. The seasoning they used wasn't bad, it just didn't have the "kick" he was looking for apparently. :0)

This is what I found.

I found it on the spice aisle at WinCo. Nowhere fancy. What I really liked about it was this....No MSG, No Preservatives. Just spices. Good stuff.

Anyway...to make our "fancy" shredded beef tacos you'll need the following:

Pappy's Fajitas Seasoning
A beef roast...small enough to fit inside whatever size of crock pot you've got.
If you don't have a crock pot, you'll need one of those too.

Here's how to do it:

Plug in the crock pot. :0) Put a small amount of water in the bottom of crock pot. {Just to make sure nothing burns. The roast will create liquid of it's own while cooking, so it doesn't need to be tons.} Place roast in crock pot. Sprinkle generously with Pappy's Fajitas Seasoning making sure to cover both sides. Turn crock pot to low and cook for about 8 hours or so. {If you don't have that much time, turn it to high and cook till done} About 4 hours into it, I flip over the roast. That way one side doesn't get more moist than the other sitting in all the now juicy water. Then, about 6 hours into it, I put more seasoning on the meat...both sides. Mmmmmm....your house should smell really good at this point.

Once the meat is done, remove from crock pot and let cool for about 5 minutes to let the juices settle. Then, using two forks, shred meat into VERY small chunks.

You now have yummy Shredded Taco Meat. Jaysen enjoys this so much I now have to cook it monthly. I'm not kidding either. I don't mind. It's yummy.

I used this seasoning for my regular ground turkey tacos last night and it was really good too. Just add 1/3 cup of water to the meat before adding the seasoning. It's my new favorite.

Ooey Gooey Turtle Bars

2008-02-08T08:47:00.000-08:00

I made these for Girls Night last night and they were soooo yummy. Plan ahead for these though as you want them to have plenty of time to cool and set up.

1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies
1 bag (12 oz) semisweet chocolate chips (2 cups)
3 cups Fisher® Chef's Naturals® Chopped Pecans
1/2 cup LAND O LAKES® Butter
1/2 cup packed Domino® or C&H® Light Brown Sugar
1 jar (12.25 oz) SMUCKER'S® Caramel Ice Cream Topping
1 cup graham cracker crumbs (16 squares)

1. Heat oven to 350°F (325°F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13x9-inch pan.
2. Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside.
3. In 2-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans.
4. Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack 30 minutes; loosen sides from pan, but do not cut. Cool completely, about 3 hours longer. (For firmer bars, let stand an additional 2 hours.) For bars, cut into 6 rows by 4 rows.

Ashlee side note: As I have said before...I hate nuts. So, I omitted the layer of pecans in the middle and just used a whole bag of chocolate chips instead of just one cup. Then poured the caramel mixture on top of those and then sprinkled roasted peanuts on top {just a couple of handfuls} and mini chocolate chips on top of those {just a couple of handfuls}. They turned out super gooey and super yummy!

Velvety Vegetable Cheese Soup

2008-02-06T16:38:00.000-08:00

This was so simple to make and so yummy! Even Landon raved! It's a great way to get your kids to eat their veggies.

1 pkg. (16 oz.) frozen broccoli, cauliflower and carrot blend
2 cans (14 oz. each) fat-free reduced-sodium chicken broth
3/4 lb. (12 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
Salt and pepper to taste

PLACE vegetables and broth in large saucepan; cover. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 min. or until vegetables are tender.
MASH vegetables with potato masher to desired consistency.
STIR in VELVEETA; cook 5 min. or until VELVEETA is melted and soup is heated through, stirring frequently.

Ashlee side note: You could just use broccoli or just cauliflower for the soup if you prefer, but it was really good with all three veggies smushed up in there. I did leave a few small chunks because that's the way I like it, but you can make it as smooth as you like.

Beef Noodle Bowl

2008-01-29T14:51:00.000-08:00

This was such a quick and easy dinner. You do have to plan for it as it required specific ingredients not usually kept on hand...but it was yummy. A nice change from the normal dinner.

1/2 lb. linguine, uncooked
3 cups broccoli florets
3 carrots, peeled, sliced
2 tsp. oil
1 lb. beef sirloin steak, cut into strips
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 Tbsp. teriyaki sauce

COOK pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.
MEANWHILE, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.
DRAIN pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.

Ashlee side note: If you aren't a big fan of steak, or don't have it on hand..you can definitely use strips of chicken or pork tenderloin instead. I also just used frozen veggies instead of the fresh. It was easier. I just dumped however much I thought looked good in with the meat after the meat was cooked through instead of cooking with the noodles. And..I like lots of sauce, so I doubled the sauce mix of dressing and teriyaki sauce.
Hope you enjoy it!

Chocolate Caramel Bars

2008-01-29T14:36:00.000-08:00

I made these last night and thought I had died and gone to heaven. We ate them still warm last night because we couldn't wait till they had cooled and even though they wouldn't hold up as a cookie bar and oozed all over the plate :0) they were still soooo good. Even better today. :0)

1 box Betty Crocker® SuperMoist® devil's food cake mix
3/4 cup butter or margarine, softened
1 egg
2 cups quick-cooking or old-fashioned oats
1 bag (14 oz) vanilla caramels, unwrapped
1/4 cup milk
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans or walnuts, if desired

1. Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, butter and egg with electric mixer on low speed until well mixed.
2. Stir in oats until crumbly (use fingers if necessary). Reserve 1 1/2 cups cake mixture. Press remaining mixture in pan (use plastic wrap or waxed paper to press mixture if it is sticky).
3. In heavy 2-quart saucepan, heat caramels and milk over medium-low heat, stirring frequently, until melted. Pour over chocolate layer in pan. Sprinkle with chocolate chips and pecans. Sprinkle reserved cake mixture over top.
4. Bake 22 to 28 minutes or until caramel bubbles along edges and cake mixture on top appears crisp and dry. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour 30 minutes. For bars, cut into 6 rows by 4 rows. Store tightly covered.

Ashlee side note: I obviously would not ruin such a tasty dessert by adding nuts to it. I only baked it for the 22 minutes. You don't want to get the top too crusty. At 22 minutes it was still a little moist and cookie-like. Not crunchy. If you want crunchy...go for the full 28 minutes.

I was also thinking about what other cake mixes I could use for this recipe. A blonde caramel bar would be good using a yellow cake mix....Get a little crazy. It could be yummy!

Chicken Manicotti

2008-01-22T17:03:00.000-08:00

Another new recipe I tried tonight. I'm trying to find things that Landon will actually LIKE, but that will be fun and yummy for Jaysen and I as well. This one was pretty good! I got it off of kraftfoods.com where they've got a lot of yummy time saving recipes.

1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/2 cups water
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
2 cups frozen broccoli florets
12 manicotti pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into 1/2-inch strips
1/4 cup KRAFT 100% Grated Parmesan Cheese

PREHEAT oven to 400ºF. Mix soup, water and VELVEETA in microwaveable bowl. Microwave on HIGH 3 min. or until VELVEETA is melted and mixture is well blended, stirring after 2 min. Pour one-third of the soup mixture onto bottom of 13x9-inch baking dish; set aside. Add broccoli to remaining soup mixture.
STUFF pasta with chicken strips; place in baking dish. Cover completely with remaining soup mixture. Sprinkle with Parmesan cheese. Cover with foil.
BAKE 45 to 50 min. or until pasta is tender and chicken is cooked through.

Ashlee side note: So, I changed up this recipe a little bit, though I'm sure it would be good as is. I cooked the manicotti noodles per package directions. And pre-cooked the chicken as well giving them a little garlic/onion flavor. By precooking the noodles I didn't really need the water to be added to my soup...so I used 2 cans of cream of mushroom soup to mix with the Velveeta. I also added some garlic and onion powder to the soup for flavor. I have to use the powder so sonny boy doesn't know I did it. Sneaky huh?

So, put 1/3 of the soup mixture onto bottom of 13x9 baking dish and then add the broccoli to the rest of the soup. Stuff the shells with the chicken strips and put in baking dish. Cover completely with remaining broccoli soup mixture. Sprinkle with FRESHLY grated parmesan cheese. Bake for about 15-20 minutes or until broccoli is cooked through and cheese is bubbly.

Such a nice yummy dinner. Seriously...one of the best new recipes I've tried in a while. I really liked the broccoli with it too. Landon said, "This is really good mom!" There you have it. This one is a keeper!

Simple & Creamy Tortellini Alfredo

2008-01-21T21:34:00.000-08:00

I made this for dinner tonight and it was a hit! Landon did pick out the peas...but what can you do? It was super easy too!

1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup water
2 pkg. (9 oz. each) refrigerated cheese tortellini
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup frozen peas
3/4 cup KRAFT Finely Shredded Italian* Five Cheese Blend
6 slices OSCAR MAYER Bacon, cooked, drained and crumbled

POUR broth and water into large saucepan; stir. Bring to boil on medium-high heat. Add tortellini. Reduce heat to medium-low; cover. Simmer 8 to 9 min. or until tortellini is tender. (Do not drain.)
ADD cream cheese and peas; stir. Heat 2 to 3 min. or until cream cheese is completely melted, stirring occasionally.
STIR in shredded cheese and bacon.
Makes 6 servings, 1 cup each.

Ashlee side note: This did not have enough Alfredo taste for me, so I would definitely add some garlic flavoring to it next time. Even just some garlic powder to it after the cream cheese has melted. What might also taste super yummy in here is mushrooms, and maybe some sun dried tomatoes. Nothing my children would eat of course...but it's just a thought!

Broccoli Casserole

2008-01-21T07:15:00.000-08:00

Doesn't that sound interesting? Broccoli Casserole? It's good I promise!

1 packet Hidden Valley Ranch Dressing Mix
8 oz. cream cheese
3/4 cup milk
1 pound fresh broccoli cooked and drained
1/2 cup shredded cheddar

In a blender, combine dressing mix, cream cheese, and milk. Put cooked and drained broccoli in a 9/13 baking dish. Pour blender ingredients over the top of the broccoli and stir well until evenly coated. Top with cheese and bake for 25 minutes at 350 degrees. Makes 4 servings.

Ashlee side note: Please make sure you cook the broccoli! I forgot the last time I made it and ruined the whole thing. Sigh. Steam it good people! The ranch adds a nice kick to a normal broccoli cheese dish. Enjoy!

No Time!! Baked Pasta

2008-01-17T17:27:00.000-08:00

This was so yummy that my kid actually THANKED me for dinner. Crazy huh? I did leave out the spinach and green peppers though. The spinach for me, and the green peppers because we didn't have any and I wasn't about to go to the store.

2 1/2 cups whole wheat pasta (I used Penne)
2 cups spaghetti sauce
1 lb. lean ground turkey
1/2 cup fat free cottage cheese
1 cup frozen spinach, thawed
1 garlic clove, minced
1/4 cup green peppers, chopped
1/4 cup parmesan cheese, shredded
3/4 cup part-skim mozzarella cheese (divided)
garlic powder (to taste)
basil (to taste)
oregano (to taste)

1. Preheat oven to 400 degrees.
2. Cook pasta according to package directions. Set aside.
3. Meanwhile, in a small pan brown ground turkey. Remove from heat.
4. Combine ground turkey, spinach, garlic, cottage cheese, green peppers, 1/4 cup mozzarella, herbs and parmesan cheese in 9x13 baking dish. Stir well.
5. Top with remaining mozzarella and bake for 15 minutes, or until cheese is melted and bubbly and casserole is nice and hot.

Ashlee side note: This was really a hit tonight. My hubby had seconds. He only does that with Mexican. It's kind of like a lasagna casserole. It took a total of 45 minutes from start to finish. Not too shabby for a weeknight dinner. And insanely low fat. Only about 15 grams of fat per serving. This recipe serves 4, and honestly, those are huge servings. We've got leftovers and there were three of us that ate regular size portions. So, good stuff! And oodles of protien. Love it!

Salsa Chicken

2008-01-17T07:17:00.000-08:00

Got this recipe off of Alicia's recipe blog that she shares with her family. It was really yummy, and made for a nice change for dinner.

12 chicken tenders
1 can tomato soup
1 can cream of chicken soup
1 Tbsp. chili powder
1/2 cup salsa
cheddar cheese

Put chicken in baking dish. Combine all other ingredients in a bowl and pour over chicken. Top with cheese. Bake at 350 degrees for 1 hour.

Ashlee side note: I made chicken tacos with these instead of just eating the chicken. Landon's not a huge fan of a piece of chicken on his plate. Sigh. he's not a huge fan of anything really. But that's besides the point. I just put a tender on a tortilla and shredded it and then poured a little of the red sauce left in the pan over the chicken. Smothered it with cheese and sour cream and tah dah! So easy. Seriously. Alicia's recipe says you can put the chicken in a crock pot with the sauce and then just shred the chicken after it's all nice and tender and yummy at the end of the day. I didn't get to do that otherwise, I would have been all over that. So, you can make this dish ahead of time and throw it in a crock pot, or have dinner in an hour. Either way...yummy!

Hot Cheesy Spinach Dip

2008-01-10T11:35:00.000-08:00

Got these free recipe cards in the mail the other day, and out of about 12, I kept 4. :0) This was one of them. I love spinach dip....though I don't love spinach. Wierd huh? Anyway...This one is a warm version with lots of ooey gooey cheese. Don't worry Amy, I'm making the traditional dip for girls night tonight. :0)
Ingredients:
2 Tbsp. butter
1/4 cup chopped onion
2 cloves garlic, minced
1 Tbsp. all purpose flour
1 3/4 cups half and half
2 pkgs. frozen chopped spinach, thawed, well drained
1 can (8 oz.) sliced water chestnuts, drained
1 cup shredded Cheddar Cheese
1 pkg. (1 oz.) dry vegetable soup mix
1/4 cup shredded Parmesan cheese

Preheat oven to 425 degrees. Melt butter in a large saucepan over medium heat. Add onion and garlic. Cook and stir until onion is crisp-tender and garlic is fragrant, 2-3 minutes.

Stir in flour; cook and stir an additional minute. Add half and half and cook, stirring constantly, until mixture boils and thickens, about 2 minutes.

Remove saucepan from heat. Stir in chopped spinach, water chestnuts, Cheddar and vegetable soup mix. Spoon dip into a 1 quart casserole or gratin dish. Sprinkle with Parmesan.

Bake dip until it is bubbly and sheese is melted, 10-15 minutes. Serve warm. Makes 8 servings.

Ashlee side note: As I'm not a HUGE spinach fan, one pkg. of spinach is PLENTY for me. Otherwise it's too much spinach flavor and not enough of the good stuff. ;0) I usually leave out the water chestnuts as well, because most people don't like them and they don't add too much to the dip besides a nice crunch.
If you are worried about this affecting your figure since we are all on our New Years diets, use fat free half and half and low fat cheddar. It's a great healthy alternative and you don't have to deprive yourself! Enjoy!

Mushroom Cream Chicken

2007-12-27T11:04:00.000-08:00

Another great looking recipe from my new cook book! I can't wait to try this one out!

2 boneless, skinless chicken breast halves
3 Tbsp. flour, divided
2 tsp. butter
1 tsp. olive oil
1 cup sliced fresh mushrooms
1 Tbps sliced green onion
1 garlic clove, minced
3/4 cup chicken broth
1/2 cup Madeira wine OR additional chicken broth
1 Tbsp. fat free half and halr cream

Flatten chicken to 1/4 in. thickness. Dredge in 2 Tbsp. flour. In nonstick skillet, brown chicken in butter and oil over medium heat for 2-3 minutes on each side or until juiced run clear. Remove chicken and set aside.

In the same skillet, saute the mushrooms, green onion and garlic for 2 minutes or until tender. Sprinkle with remaining flour and stir to blend. Gradually add broth and wine or additional broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cream. Return chicken to skillet. Cook for 2-3 minutes or until chicken is heated through (do not boil). Yield: 2 servings

Ashlee side note: I'm imagining this to be similar to the Boursin chicken. Probably not nearly as good, but this only has 9 grams of fat per serving. Not too shabby for a cream sauce.

Penne Sausage Bake

2007-12-27T10:54:00.000-08:00

My mom got me a great new recipe book for Christmas. It is the Taste of Home Best Light Recipes of 2006. Basically all the yummy comfort foods we like to eat, but made lighter. This is one I'm excited to try. I've made something similar before but this one is much lighter.

1 pkg. (pound) penne pasta
1 medium green pepper, chopped
1 small onion, chopped
1 tbsp. olive oil
1 pound turkey Italian sausage links, casings removed
3 cups fat free meatless spaghetti sauce
1 1/2 cups (6 ounces) shredded part skim mozzarella cheese
1/4 cup grated parmesan cheese

Cook pasta according to package directions; drain. In a large skillet, saute green pepper and onion in oil for 6-7 minutes. Add sausage; cook and stir until sausage is no longer pink. Drain. Stir in the spaghetti sauce and pasta.

Transfer to a 3 quart baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees for 15-20 minutes. Uncover; sprinkle with cheeses. Bake 5-10 minutes longer until cheese is melted.

Ashlee side note: I have used ground turkey sausage instead of the links. I prefer it that way. But, it depends on your tastes. And honestly, I have never actually seen fat free spaghetti sauce. The regular stuff isn't too fattening. So, if you can't find it...don't stress. The thing that truly makes this originally fattening was the sausage. And, if you buy the ground turkey sausage, it's only got about 5 g fat per serving. So, you can feel better knowing you've cut that WAY back.

Chocolate Revel Bars

2007-12-21T08:18:00.000-08:00

These are some of the yummiest treats I have ever had. You will think you've died and gone to heaven! I promise! I'm taking these to a Christmas party tomorrow. I don't think I'll have to worry about bringing any of them home. ;0)

1 cup butter
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla
2-1/2 cups all-purpose flour
1 teaspoon baking soda
3 cups quick-cooking rolled oats
1 14-ounce can (1-1/4 cups) sweetened condensed milk
1 12-ounce package (2 cups) semisweet chocolate pieces
1 cup chopped walnuts
2 teaspoons vanilla

Directions
1. Set aside 2 tablespoons of the butter. In a large mixing bowl beat the remaining butter with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed. Beat in eggs and 2 teaspoons vanilla. In another large bowl stir together flour and baking soda; stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.
2. In a medium saucepan combine the reserved butter or margarine, the sweetened condensed milk, and chocolate pieces. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in walnuts and the 2 teaspoons vanilla.
3. Press two-thirds (about 3-1/3 cups) of the oat mixture into the bottom of an ungreased 15x10x1-inch baking pan. Spread chocolate mixture over the oat mixture. Using your fingers, dot remaining oat mixture over the chocolate.
4, Bake in a 350 degree F oven about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2x1-inch bars. Makes about 75 bars.

Ashlee side note: If you don't have a 15x10 baking pan (like me) just bake in a 9x13 and adjust the bake time by a few more minutes. Keep an eye on it as you don't want to over cook it. And, if you are like me...you like your cookies soft and chewy...so this was is better for me. ;0) It obviously won't make as many bars though, so keep that in mind. You can also bake this in a cookie sheet if you'd like. They run about 11x16 or so, so just slightly larger than the requested size for this recipe. Again, just adjst the bake time so you don't overbake.

And, as always....forget the nuts! It will ruin it!

As far as "dotting" the top of the bars with the oatmeal cookie mixture, just make little "patties" with your hands and decorate the top with these. Definitely doesn't need to be perfect as you will cut them up anyway. And thick patties are GOOD patties. Don't make them thicker than your crust though. You also want to make sure that you have chocolate peeking through the patties to LURE your friends into eating them. :0)

Red Velvet Cupcakes With Butter Cream Cheese Frosting

2007-12-21T06:56:00.000-08:00

Found this recipe and thought it would be fun to make these with the kids today as they are out of school now. He's already "bored". Sigh. But....red cupcakes! It's Christmastime...so the color is perfect!

You'll need this stuff for the cake:

2 1/2 c. all-purpose flour

1 1/2 c. sugar

1 tsp. baking soda

1 tsp. salt

1/2 c. cocoa powder

1 1/2 c. vegetable oil

1 c. buttermilk

2 large eggs

1 Tbsp. red food coloring paste*

1 tsp. apple cider vinegar

2 tsp. vanilla extract

*I couldn't find "paste" but regular food coloring worked just fine for me.

And you'll need this stuff for the frosting:

1 brick cream cheese, softened

1 stick butter, softened

1 tsp. vanilla extract

2 c. sifted confectioners' sugar

[ DIRECTIONS ]Preheat the oven to 350 degrees F. Line two (12-cup) muffin pans with cupcake papers. There is a lot of oil in this recipe, so I prefer the foil kind. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with an electric mixer or balloon whisk. The liquids should be emulsified. Add dry ingredients to the wet and mix until smooth and thoroughly combined. Stir gently with a large spoon just until combined. Do not over work the batter or your cupcakes will be tough.Divide the batter evenly among the cupcake tins, about 2/3 filled. Bake at 350 for about 22-25 minutes. Test the cupcakes with a toothpick for doneness. Cakes will be a little soft while still hot, but will set once cooled. Remove from oven and cool completely before frosting. [ MAKING THE FROSTING ]Combine all ingredients until smooth. Chill for at least 30 min. before frosting cupcakes.

Ashlee side note: plain yogurt can be used as a substitute for oil in most recipes. It really makes for a moist cake. This recipe has A LOT of oil....so if you're trying to be "good", give the yogurt a try. I just LOVE red velvet cake and cupcakes are one of my FAVORITE desserts, so I'm excited to try these out!

O Christmas Tree!

2007-12-14T07:38:00.000-08:00

This was such an easy appetizer and it was so yummy! It also looks very festive! Yes, this is the one that I made last night for girls night. I was truly impressed with myself. ;0)

Preheat oven to 375 degrees. Take one can of crescent rolls (make sure it's very cold) slice it into 16 rounds. (Do not unroll the dough. Leave in the roll and slice the circles that way) Place on cookie sheet in tree shape. Start with one circle on top for row 1 until you get to a five circle row. Use the final round for the trunk of the tree. Bake for 11 minutes or according to can directions. Remove from oven and let sit for 1 minute. Using a large pancake spatula remove from cookie sheet and place on cooling rack to cool.

The recipes spread uses cream cheese, sour cream, dill and garlic. I had unknowingly used the last of my sour cream for my dips, so I improvised and used the very last of my Boursin cheese (5 oz.) and a package of cream cheese and whipped it together. It was so yummy! Anyway, spread this on the top of the tree until each piece is completely covered.

Chop your choice of veggies into very small pieces. Use these as decoration for your tree. I used red pepper, yellow pepper, broccoli, cauliflower, carrots, and green onion. The red pepper I used for the garland and the yellow pepper I also used to make the star on top.

Butterscotch Pull Apart Balls

2007-12-10T09:40:00.000-08:00

This with the Quiche for Christmas morning is something I look forward to. It's tradition! Both recipes are so easy, and so yummy!

18 frozen Rhode's rolls
1 cup melted butter
1/2 cup brown sugar
1 tsp. cinnamon
1 small pkg. regular butterscotch pudding

About 8 hours before serving, or the night before, spray a bundt pan well and place the frozen rolls in the pan. Sprinkle the dry pudding over the rolls evenly. Mix the melted butter, brown sugar, and cinnamon together and pour over the top of the rolls. Cover rolls in pan with a towel and leave out to rise for the 8 hours, or overnight.
Bake, uncovered at 350 degrees for 30 minutes, until golden brown.

Ashlee side note: The rolls in the picture are shown with pecans on top. Do not ruin this recipe! Pecans are yucky! ;0)
You can make your own roll dough rather than using the Rhode's rolls. However, if the dough isn't frozen first, you will not want it to rise overnight!
Once these babies are baked, turn the bundt pan over onto a serving plate and the pudding/sugar mixture that isn't baked into the dough just sticks to the buns. We just tear off chunks...roll by roll. So yummy. We definitely go through two batches of these!

Impossible Quiche

2007-12-10T09:32:00.000-08:00

This is a Christmas morning tradition for us. My mom makes a couple of these for all of us to devour. So yummy!

12 slices bacon, fried crisp

1 cup swiss cheese, shredded

1/3 cup onions, finely chopped

2 cups milk

1/2 cup Bisquick mix

4 eggs

1/2 tsp salt

1/8 tsp pepper

Sprinkle broken bacon pieces, cheese, and onions evenly in bottom of lightly greased 9 or 10-inch pie plate. Pour milk, Bisquick, eggs, salt and pepper into blender; blend 1 minute. Pour over ingredients in pie plate. Bake at 350 degrees until golden brown, and a knife inserted comes out clean, about 50-55 minutes. Let stand 5 minutes before cutting.

Ashlee side note: I've made this for dinner before as well. It's quick prep, as you don't have a crust to worry about. The Bisquick in the recipe sets the egg mixture up so you don't need an actual crust. So yummy!

Crescent Wrapped Brie

2007-12-06T08:41:00.000-08:00

I was looking for some appetizer recipes for my girls night next week and came across this recipe. It looks so yummy!

1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1 (8-oz.) round natural Brie cheese
1 egg, beaten

Heat oven to 350°F. Unroll dough; separate crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares. Place 1 square on ungreased cookie sheet. Place cheese on center of dough.
With small cookie or canapé cutter, cut 1 shape from each corner of remaining square; set cutouts aside.
Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges. Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten egg. Top with cutouts; brush with additional beaten egg.
Bake at 350°F. for 20 to 24 minutes or until golden brown. Cool 15 minutes. Serve warm.

Ashlee side note: How easy is this? For a video that gives you a clearer idea of how to put this together go to this website.

Gooey Butter Cakes

2007-12-01T14:39:00.000-08:00

This recipe is one that I got out of Paula Deen's "The Lady and Sons Just Desserts". My house smells so yummy right now, you would not believe it!

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons (1 stick) butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons (1 stick) butter, melted
1 (16-ounce) box powdered sugar

Preheat the oven to 350 degrees F.

Combine the cake mix, egg, and butter together and mix well. Pat into a lightly greased glass 13 by 9-inch baking pan.
Prepare the filling.
Beat the cream cheese until smooth. Add the eggs and vanilla. Add the butter and mix well. Add the powdered sugar and mix well. Spread over the cake mixture. Bake for 45 to 50 minutes. You want the center to be a little gooey, so do not over bake. Top each cake slice with a dollop of whipped cream.

Here's the best part! She has nine variations of this recipe! Here are the best ones...

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
For a Pumpkin Gooey Cake: Follow the original recipe, adding a 15 ouncs can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual.
For a Chippy Gooey Cake: Stir 1 cup of your favorite kind of baking chip (white chocolate, peanut butter chocolate, butterscotch, toffe bits, etc) into the filling. Bake as usual.

Ashlee side note: You can make so many different variations of your own with this recipe. Pick your favorite kind of cake mix, and flavor your cream cheese filling as desired to compliment the flavor of your cake mix base and tah dah! These cake squares are very, very rich and a little will go a long way! So only eat three instead of five! Enjoy!

Boursin Cheese Potatoes

2007-11-29T14:59:00.000-08:00

Here's another great recipe to help you use up the rest of your homemade Boursin Cheese!

3 pounds red potatoes, unpeeled
One 5 ounce package Boursin cheese
salt and pepper to taste
1 pint heavy cream
fresh chives or parsley, chopped

Preheat oven to 350 degrees. Wash and slice potatoes into 1/4 inch thick rounds. Toss potatoes with salt and pepper. Heat cream and cheese together, on top of stove until cheese has melted. Stir mixutre until thoroughly blended. Layer half of the potatoes into a 2 quart baking dish (this is best done in a deep dish instead of a long, flat dish). Cover potatoes with half of the cream mixture. Repeat with remaining potatoes and cream mixture. Cover and bake for 1 hour. Sprinkle top with chives or parsley.

Chocolate Cheesecake Candy Cane Bars

2007-11-28T07:46:00.000-08:00

You can't go wrong with this recipe! Chocolate....Cheesecake.....Mint! Three beautiful things! And this recipe calls for semisweet chocolate, so it's not too sweet! Yum!

Crust:

20 chocolate wafer cookies

3 tablespoons unsalted butter, melted

1 tablespoon sugar

1/2 teaspoon ground coffee beans

1/4 teaspoon fine salt

Filling:

8 ounces semisweet chocolate, finely chopped

8 ounces cream cheese, room temperature

2/3 cup sugar

1/2 cup sour cream

2 large eggs, room temperature

Glaze:

4 ounces bittersweet chocolate, chopped

2 tablespoons unsalted butter

1 teaspoon light or dark corn syrup

2 tablespoons sour cream, room temperature

1/2 cup crushed candy canes

Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.

For the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.

Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)

Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.

Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Cool on a rack.

For the Glaze: Put the chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight.

Cut into small bars or squares. Serve chilled or room temperature.

Store cookies covered in the refrigerator for up to 5 days.

Ashlee side note: I usually crush my candy canes inside of a ziploc bag with a rolling pin to keep them together and tidy. It does take a while for the cheesecake to set up, so do this a day ahead to make sure it's really ready!

You can use this recipe without the candy canes for any other time of year. It's the only mint aspect of the recipe, so it would just be chocolate cheesecake bars...but that still sounds yummy too!

Black Beans

2007-11-27T07:55:00.000-08:00

This is a great side dish for any Mexican meal you are making! The cuisine of choice for Jaysen is Mexican so we make it frequently!

1 (16 ounce) can black beans
1 small onion, chopped
1 clove garlic, chopped
1 tablespoon chopped fresh cilantro
1/4 teaspoon cayenne pepper
salt to taste

In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.

Ashlee side note: Though very carb heavy, these beans have less than 1/2 a gram of fat per serving and only 112 calories! Not too shabby! You can use these for really great bean and cheese burritos too. I would suggest adding the cayenne to the beans in the beginning so the flavor really gets into the beans.

Santa Baby!

2007-11-26T07:58:00.000-08:00

I made these cookies last year as part of my holiday baking and not only were they easy....they were so fun because they turned out so cute!

2 packages (6 ounces each) white baking chocolate, chopped

1 package (1 pound) Nutter Butter sandwich cookies

Red colored sugar

32 vanilla or white chips

64 miniature semisweet chocolate chips

32 red-hot candies

In a heavy saucepan over low heat, melt white chocolate, stirring occasionally. Dip one end of each cookie into melted chocolate. Place on wire racks. For Santa’s hat, sprinkle red sugar on top part of chocolate. Press one vanilla chip off-center on hat for pom-pom; let stand until set.
Dip other end of each cookie into melted chocolate for beard, leaving center of cookie uncovered. Place on wire racks. With a dab of melted chocolate, attach semisweet chips for eyes and a red-hot for nose. Place on waxed paper until chocolate sets.
Yield: 32 cookies

Ashlee side note: I'm not so great at the "dabbing" of melted chocolate to attach pieces so I just bought one of those little tubes of decorator gel and used that to attach the pieces. Much easier for me! You can also use mini M&Ms for the eyes if you'd like. Just don't let the kids turn Santa evil by giving him red eyes! Those turn out scary! ;0)

Mint Capped Brownie Cookie Cups

2007-11-19T11:52:00.000-08:00

So excited about this recipe because it uses my new favorite candy! Mint Truffle Hershey Kisses! Chocolate and mint.....such a good combination!

48 Mint Truffle Hershey Kisses

2/3 cup butter, softened

1 1/4 cups granulated sugar

1 Tbsp. water

1 tsp. vanilla extract

2 eggs

1 1/2 cups flour

1/2 cup Hershey's cocoa

1/2 tsp. salt

1/4 tsp. baking soda

powdered sugar

1. Preheat oven to 350 degrees. Line 48 small muffin cups (1 3/4 in diameter) with paper or foil baking cups. Remove wrappers from chocolates.

2. Beat butter, sugar, water and vanilla in large bowl on medium speed of mixer until well blended. Add eggs; beat well.

3. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. If necessary, refrigerate dough until firm enough to handle. Shape dough into 1 inch balls; place in prepared muffin cups.

4. Bake 11 t o13 minutes or until cookie surface is set. Cookies will appear soft and moist. Do not overbake. Cool about 5 minutes on wire rack. Press chocolate kiss into surface of each cookie cup. Cool completely in pan on wire rack. Sprinkle each cookie with powdered sugar. Makes 4 dozen cookies.

Ashlee side note: Did you know they make Hersheys Special Dark cocoa for baking? If you are like me....the darker the chocolate the better! So, give that a try!

Wassail

2007-11-16T07:39:00.000-08:00

OK, one more recipe for this holiday! Who doesn't like a hot drink on a cold day?

1 gallon apple cider
1 quart orange juice
1 cup lemon juice
1 large can pineapple juice
24 whole cloves
1 cup sugar
4 sticks cinnamon

Put all of this in a large crockpot if you've got one big enough. If not, put in a large pot on the stove and let simmer. Your whole house will smell yummy and you get to drink it too!

Ashlee side note: Obviously you don't drink/eat the cloves or cinnamon, but the flavor of these will soak into the liquid making the drink super yummy. This is a nice change from the usual apple cider.

Rainbow Jello

2007-11-16T07:15:00.000-08:00

My mom makes this every year for Thanksgiving though she just puts it in a 9x13 pan and only uses colors red through green. But I thought this picture was just beautiful! I might have to try making it in a bundt pan!

1 (6 oz.) package of each color of jello you are using. We like to use cherry, orange, lemon, and lime.

1 cup sour cream for each color of jello

If you are going based off of the picture above, dissolve the grape jello in 2 cups boiling water. Remove 1/2 cup and place in medium sized bowl. To this 1/2 cup, add 1 cup sour cream and stir well. Pour sour cream mixture into your bundt pan and put on a level shelf in refrigerator and chill until set. When firm, pour reserved grape jello liquid over creamy layer; chill until firm. Repeat with remaining colors of Jello -- each with a creamy layer and a clear layer.

Ashlee side note: Be sure that each layer you are pouring on is cool enough so that you don't melt the layer you just chilled! So, the jello liquid you made using boiling water needs to be room temperature before pouring it on the cream layer. And make sure you use cold sour cream, as that should lower the temperature of the liquid you add to it enough to be ok.

I've helped my mom make this, but never actually made it myself. Let me know if you made it so I know how it went! ;0)

Kentucky Derby Pie

2007-11-16T07:08:00.000-08:00

Another great pie recipe for Thanksgiving. It's called Kentucky Derby pie because it's so rich, but it's the best version of pecan pie that I've had, and I don't like nuts!

1 (9 inch) unbaked pastry shell

1 cup sugar

2 eggs

1/2 cup flour

1 cube butter, melted and cooled

1 cup chocolate chips

1 cup pecans, chopped

1 tsp. vanilla

Mix together ingredients and put into an unbaked pastry shell. Bake in 325 degree oven for 45 minutes.

Ashlee side note: How easy is this? And I promise you....you will love it! You will not be disappointed!

Thrifty Cream Pie

2007-11-16T06:59:00.000-08:00

This is another recipe that has been in my family for FOREVER! It makes a quick and easy cream base for any of the cream pies (besides chocolate) that you would make. I figured since Thanksgiving was coming and we would all be gorging ourselves on pie...I'd share a few of my families pie recipes with you!

1 cups milk
1/4 tsp salt
1 egg yolk
1/2 tsp vanilla
1/4 cup sugar
3 Tbsp flour
1 Tbsp butter

Scald 1 cup milk. Mix sugar, salt, flour, and remaining milk together. Stir into hot milk and cook slowly until thickened, stirring constantly. Cook for 5 minutes. Put egg yolk in bowl and slowly add about 1 cup of mixture to it to temper. Add this back into milk mixture and cook one minute longer. Add butter and vanilla. Cool. Pour into baked pastry shell. Cool until chilled through. Cover with whipped cream.

For a coconut cream pie: Stir 1 1/2 cups shredded coconut into filling.
For banana cream pie: Layer sliced bananas with cream filling ending with bananas on top.
For Raspberry: add one cup raspberries to cooled filling before putting into pie shell.

Ashlee side note: I grew up with this for Thanksgiving. Nothing better than Grandma's banana cream pie!

Pumpkin Cookies

2007-11-13T08:29:00.000-08:00

I got this recipe from some friends this last weekend and will be making them on Thursday for my candle party for people to munch on. They are super quick and require few ingredients!

2 boxes spice cake mix
1 large can pumpkin
chocolate chips (I prefer semi-sweet)

Just mix it all up together. The moistness of the cookie comes from the pumpkin and all the spices are already included in the cake mix. Bake at 350 degrees for 15 minutes or until done!

Ashlee side note: I'm a cookie bar person. I don't have the patience to wait for 4 or 5 trays of cookies to bake. So, I usually just make cookie bars. Just put all of the batter into a 13x9 dish instead and bake! Quick and easy!
Also...if you are making them "cookie style" keep the batter refrigerated between batches. If you let the dough get warm, you will have flatter cookies. (This is a tip for all types of cookies!)

Thanksgiving Turkey Cookies

2007-11-13T08:17:00.000-08:00

I just came across this recipe. It's a sugar cookie, so you know it's yummy....but how cute are these? Thought I'd share. I'm going to make them to take over to the Burnham's for this Thanksgiving.

1 roll (16.5 oz) Pillsbury® Create ' n Bake™ refrigerated sugar cookies
1 container (16 oz) chocolate creamy frosting
Candy corn
Orange decorating icing
Black decorating gel
Miniature candy-coated chocolate baking bits

1 . Heat oven to 350°F. Bake cookies as directed on roll. Cool completely, about 20 minutes.
2 . Spoon chocolate frosting into resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.
3 . Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.

Ashlee side note: This would be a fun thing to do with the kids while they wait for the Turkey to be done, or even after dinner. Just have the cookies pre-baked and let the kids make their own turkeys.

Beef n Bean Bake

2007-11-13T08:02:00.000-08:00

This is what's for dinner tonight at my house. Quick and easy meal you just throw together and bake. My kind of dinner!

1 lb. ground beef
1 can Campbell's® Condensed Fiesta Chili Beef Soup
3/4 cup Pace® Thick & Chunky Salsa
3/4 cup water
8 corn tortillas (6-inch) OR 6 flour tortillas (8-inch), cut into 1-inch pieces
2/3 cup shredded Cheddar cheese

COOK beef in skillet until browned. Pour off fat.
ADD soup, salsa, water, tortillas and half the cheese. Spoon into 2-qt. shallow baking dish. Cover.
BAKE at 400°F. for 30 min. or until hot. Sprinkle with remaining cheese.

Ashlee side note: You could also make this without the tortillas and serve it over Fritos chips instead. Add a dollup of sour cream on the top and you can't go wrong!

Fazoli's Breadsticks

2007-11-12T06:58:00.000-08:00

So, I went out to Fazoli's this last weekend with some girlfriends. I have never been there, but now I'm wishing Twin Falls had one. So good! All I ordered was a Smoked Turkey Panini, but it was so good! Anyway...the best part about this restaurant is everyone gets FREE warm breadsticks. And not just plain old breadsticks...these are garlic breadsticks. You will die when you try them!

Just buy the prepackaged bake and serve breadsticks that you find in the bakery section. Fazoli's doesn't bake their own...you don't need to either! ;0)
They use a liquid butter substitute called whirl. But I assume they do that because they would be constantly melting real butter if they used that instead. So, once breadsticks are baked, slather them GOOD with melted butter and sprinkle with garlic and salt OR garlic salt. And that's it. I know it sounds dumb. We could have thought of that! And I was hoping there was something really SPECIAL about the way they made theirs. But there's not.
These are just so yummy! So, give them a go!

Italian Crockpot Chicken

2007-11-07T06:48:00.000-08:00

(Another great recipe from Holly!) This recipe has been around for awhile, but it's one I always forget about and love it every time I have it, and it's sooo easy!

1 jar of italian dressing
chicken or pork chops
potatoes
carrots
mushrooms
onions

Put everything in the slow cooker and cook on low 6 hours. I don't know amounts, it just depends on your family size. Just make sure you cut your potatoes into wedges so they don't turn into mush! The bigger the better. We made this Sunday with the roasted red pepper italian dressing and it was a nice change from regular italian!!

Black Angus Potato Soup

2007-11-07T06:37:00.000-08:00

Black Angus is a steak house...apparently a really good one. And apparently they make amazing potato soup. I'm assuming it's got to be comparable to the loaded potato soup at The Garden Cafe here in Twin. That's some good soup! So, here's a recipe my sister in law, Holly, shared with me for the Black Angus potato soup.

4 large baking potatoes ( I use red since they are supposed to be better)

2/3 cup butter or margarine

2/3 cup flour

6 cups milk

3/4 tsp salt

1/2 tsp black pepper

1/2 tsp white pepper

4 green onions -- chopped and divided

12 slices bacon -- cooked and crumbled

1 1/4 cups cheddar cheese -- shredded and divided

8 ounces sour cream

Wash, dry and prick potatoes with fork. Bake in 400°F oven for 1 hour or until done. Peel and cube potatoes. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add salt, pepper, green onions and 1 cup of cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary. Serve with remaining green onions, bacon and cheese.

Holly side note:) I also add fresh parsely and I don't use white pepper, and if you don't have bacon on hand bacon bits work just fine. You can even use bacon bits and bacon, we did and it was really good!! I also used about 8 large red potatoes. Goes really really good with homemade rolls!!!

Candy Bar Shortbread

2007-11-06T06:56:00.000-08:00

Just got this recipe in a new recipe book and I'm excited to give it a go. Thought I'd share it with all of you! It's from the recipe book 'Passion for Baking' by Marcy Goldman.

1 cup unsalted butter, softened

2/3 cup sugar

2 1/4 cups all-purpose flour

pinch salt

3 (3.52 oz) Toblerone chocolate bars, coarsely chopped

Preheat the oven to 325 degrees. Stack 2 baking sheets together and line top sheet with parchment paper.

In a mixer bowl, cream butter and sugar until blended. Add flour and salt and mix to make a stiff dough that does not quite hold together. Pat dough into a 13 x 9 inch pan lined with parchment paper and set pan on prepared baking sheet. Bake until lightly golden, 25 to 40 minutes. Sprinkle chocolate on hot uncut shortbread. Let set about 5 minutes and smear chocolate around. Cut into 2 inch squares and remove cooking to fridge or freezer to set up.

Makes 2-3 dozen shortbread.

Ashlee side note: The picture above shows the cookies sprinkled with walnuts, but why would you want to ruin this dessert? ;0)

Anyway...have you ever had a Toblerone? It's been years, but I remember them being soooo good. So, how could this recipe go wrong right?

"Boursin Cheese"

2007-10-28T09:12:00.000-07:00

The Boursin Cheese sold in the grocery store is kind of on the pricey side, so just make your own and enjoy the savings. Recipe courtesy of Paula Deen. LOVE HER!

1 pound cream cheese
8 ounces whipped butter, at room temperature
1 tsp. garlic salt
1/2 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. dried dill
1/4 tsp. dried marjoram
1/4 tsp. black pepper
1/4 tsp. dried thyme

Place the cream cheese and butter in the bowl of a food processor. With the machine running, add the seasonings, and process until smoothly blended. Line a medium sized crock or bowl with plastic wrap and fill it with the cheese mixture. Cover and refrigerate for up to 1 week.

Ashlee side note: This is also really good used as dip for crackers or as a sandwich spread.

Chicken Boursin

2007-10-26T09:04:00.000-07:00

4 chicken breasts (chopped into bite sized pieces)
1 package garlic Boursin Cheese
1 cup cream
2 Tbsp. sour cream
small onion, chopped
mushrooms, sliced

Saute mushrooms and onions in olive oil until onions are slightly golden. Add the chicken and cook on low until well done. Add the cream and heat slightly, then add sour cream followed by salt and white pepper. Add the Boursin and stir gently until fully dissolved. Bring to a brief boil and serve.

Ashlee side note: My mom has made this in bulk for when the whole family gets together and bakes it in the oven instead of doing it stove top. Still saute the mushrooms and onions. Don't add the chicken. But put in the other ingredients like it says to make the sauce. Then, just put the chicken in a baking dish and pour the sauce over it. Bake it until the chicken is done. So yummy!
Also, Boursin Cheese can be a little spendy. Buy it at Costco instead of at a regular grocery store. Much cheaper. If anyone is interested, I also have the recipe for homemade Boursin. Which is cheaper to make it than to buy it. I still just buy it, because I'm lazy. But the homemade tastes the same as the store bought. Anyway...let me know if you want that recipe too!

Blueberry Jello Salad

2007-10-19T08:03:00.000-07:00

Another one with no picture...I'm sorry. I can't find one. But trust me....it's insanely good. You will want to make it. Your kids will thank you.

(2) 3 oz. pkgs. cherry jello
2 cups boiling water
20 oz. can crushed pineapple
22 oz. can blueberry pie filling
12 oz. cream cheese
12 oz. sour cream
1/2 cup sugar
1 tsp. vanilla

Dissolve jello in boiling water. Add ice cubes to partially thicken. Cubes should melt, if not, once jello is cool enough, remove the small leftover ice cubes that didn't melt. Mix pineapple and pie filling into jello. Pour into 13x9 inch pan and leave in refrigerator until jello is set. Meanwhile, mix together cream cheese, sour cream, sugar and vanilla. When jello is set, spread with cream cheese mixture.

Ashlee side note: Because she loves us so much, when my mom made this for us a few weeks back, she used 24 oz. of cream cheese (double) instead of just the 12 oz. It was sooooo good and creamy. What makes this jello dessert so different from the others is the use of the pie filling, which gives the jello a creamier texture as well. Sunday dinner here we come!

Caramel Apple Cheesecake

2007-10-16T14:33:00.000-07:00

1 (21-ounce) can apple pie filling

1 (9-inch) graham cracker crust

2 (8-ounce) packages cream cheese, at room temperature

1/2 cup sugar

1/4 teaspoon vanilla extract

2 eggs

1/4 cup caramel topping

12 pecan halves, plus 2 tablespoons chopped pecans

Preheat the oven to 350 degrees F.
Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.
Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.
Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.

Ashlee side note: Again with the nuts! Yuck! Not nuts! This is definitely not low fat. You can make it lighter by using a fat free cream cheese, but honestly...live it up! Tis the season!

Jerk Chicken

2007-10-16T08:54:00.000-07:00

This is a great low fat dish...does take some prep work, but good!

1 cup sliced onion
1/4 cup fresh lemon juice
1/4 cup bottled jerk sauce
1/4 tsp salt
1/4 tsp pepper
3 garlic cloves, chopped
4 bone-in chicken breast halves, skinned (about 1 1/2 pounds)
4 chicken thighs, skinned (about 1 pound)
1/2 cup chicken broth
1/4 cup bottled jerk sauce
3 tbsp ketchup
1 tbsp hot sauce

1. Combine first 6 ingredients in a large zip top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally. Remove chicken from bag and discard marinade.
2. Prepare grill.
3. Combine broth, 1/4 cup jerk sauce, ketchup and hot sauce.
4. Place chicken on grill rack coated with cooking spray. grill 20 minutes or until done, turning and basting frequently with broth mixture.

Ashlee side note: I don't use bone-in meat very often. The kids have a hard time with it and I don't like picking the meat off the bones much myself. So, I just use 2 1/2 pounds of chicken tenders. Makes it like having a bunch of chicken strips instead of those humongous chicken breasts. If you are concerned about it being too hot for the kids, just eliminate the hot sauce in the basting sauce. You can always pour some on your own after plating it. And this chicken is so low fat! Makes it even better! Only 5.4 grams of fat and 6 grams of carbs...and 42 grams of protein! This recipe serves 6...so you figure out how many pieces of chicken you get per serving. Honestly, as low fat as it is....eat up!

Pampered Chef Bean Dip

2007-10-15T16:29:00.000-07:00

This is another recipe I got from my sister Crystal. She introduced me to it a couple of months back and I LOVE it! Of course, she got it from a home party, but still.....

1 9 oz can bean dip (or jsut a can of regular refired beans)
4 oz cream cheese1
1/2 cup sour cream
1 Tblsp. taco seasoning
1 clove garlic, minced
1/4 cup shredded cheese
1/2 med tomato
2 green onions
1/4 cup sliced olives
1 tblsp. fresh cilantro
additional sour cream

Preheat oven to 350. Place bean dip in bottom of dish, combine cream cheese, sour cream, and taco seasoning together. Spread over beans. Press garlic over cream cheese mixture. Grate cheese over top and bake for 15-10 mins. Add tomato, green onion, and olives on top. (Optional: You can add an addtional layer of sour cream before the toamtos if wanted). Serve with chips.

Ashlee side note: This is such a great twist on the usual 7 layer dip. It's nice and warm and gooey. So good! I didn't used minced garlic. I used garlic powder instead. Worked great. And I don't think that it needs an additional layer of sour cream. It's a little bit overkill and blocks the flavors of the other ingredients.

Easy Ham and Noodles

2007-10-12T07:08:00.000-07:00

This is one of my quick and easy recipes. You know, when you KNOW their is one of "those" night coming up and you won't have much time to cook. It literally only takes 20 minutes to prepare and better yet, only 10 grams of fat! Much better than fast food!

1 can (14 oz.) chicken broth
1 cup water
3 cups uncooked dumpling egg noodles (5 oz.)
2 boxes (10 0z. each) frozen broccoli, cauliflower, carrots and cheese flavored sauce
2 cups cubed (1/2 inch) cooked ham

In saucepan, heat broth and water to boiling and add noodles. Cook noodles until tender and most of the liquid is absorbed. DO NOT DRAIN.
Meanwhile, cook veggies as directed on box.
Gently stir veggies in cheese sauce and ham into noodle mixture. Cook 3-4 minutes until hot, stirring occasionally.

Ashlee side note: Remember not to over stir, as you will end up with broken noodles and mush. ;0) If you don't have chicken broth, it's ok, just use water, but the broth does add a lot of flavor. I also just buy those packages of pre-diced ham from the supermarket. Already cooked, already chopped. No work involved. That's how this turns into a quick meal. The kids like it too!
happy eating! let me know what you think!

Caramel Crunch Bars

2007-10-05T07:13:00.000-07:00

These were so easy to make, and were so ooey gooey yummy too.

4 1/2 Graham Crackers
1 pkg. (11oz.) Kraft Caramel Bits
2 Tbsp. milk
1/2 cup cocktail peanuts
1/2 cup coarsely chopped pretzels
4 squares semi-sweet baking chocolate, melted

Line 8 inch square pan with foil, with ends of foil extending over sides of pan. Spray with cooking spray. Place graham crackers on bottom of pan, cutting to fit if necessary.
Microwave caramel bits and milk in microwaveable bowl on HIGH 2 minutes or until caramel bits are completely melted and mixture is well blended, stirring every 30 seconds. Pour over grahams; top with peanuts, marshmallows and pretzels. Drizzle with chocolate.
Refrigerate at least one hour. Use foil handles to remove dessert from pan before cutting into bars to serve.

Ashlee side note: I made these for Super Saturday treats. I changed the recipe a little bit, as I was worried about the graham crackers falling apart. I bought one of those packages of dry cookie mix (or you can buy the refrigerated cookie dough that comes in those rolls) and baked the cookie crust in a 9x13. I used chocolate chip cookie mix, but I think even sugar cookie or peanut butter would be yummy too, depending on the flavor you wanted for your treats. ;0) Anyway...instead of a graham cracker crust, it had a chocolate chip cookie crust. No foil. After baking cookie crust, I let it cool. Then I added the caramel. There was still plenty to cover the surface of the dessert. Just make sure you don't let the caramel go all the way to the edges as you will have a hard time prying it from the pan. ;0)
Even Jaysen, who is not a big sweets fan, liked these. So, eat up! And let me know what you think!

Chili's Chicken Enchilada Soup

2007-10-03T07:03:00.000-07:00

Not sure how she got it, but this recipe is from my sister Crystal. It's literally the Chili's recipe for this soup I guess. It's "souper" yummy too. ;0) This is what I order whenever we go there. The soup and salad and that yummy queso dip. So, eat up!

1 Tbsp. vegetable oil
1 lb. chicken breasts
1/2 cup Diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup Masa harina (flour)
3 cups water
1 cup enchilada sauce
16 oz. velveeta
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cumin

Garnish: shredded cheddar, crumbled tortilla chips, pico de gallo

1. Add oil to large pot over medium heat. Add chicken breasts to pot and brown. Set aside.
2. Add onions and garlic to pot and saute over medium heat for about 2 minutes. Add chicken broth.
3. Combine flour with 2 cups of water in a medium bowl and whisk until blended. Add this mixture to pot with onions, garlic and broth.
4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
5. Shred chicken into small, bite sized pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick. Garnish.

Baked Ravioli Lasagna

2007-10-01T06:46:00.000-07:00

Yay! My sister-in-law, Holly, just shared a recipe that I thought you might want to try out. It looks yummy. It's what's for dinner at my house tonight.

Hey. I have a really easy, good recipe if you want to try it out and see if it's blog worthy. It's called Baked Ravioli Lasagna.

2 pkgs of frozen cheese ravioli
1 lb of hamburger
1 jar of spaghetti sauce
2 14.5 oz cans of diced tomatoes, drained
1 cup grated mozarella cheese
1 cup of grated monterey jack cheese
parmesan cheese to sprinkle on top

It's real easy you just cook the meat and add the sauce, spread a little on the bottom of a 9 x 13 pan, place ravioli on top of mixture and top with 1/2 of mozzarella and monterey jack cheese and repeat one more time. Top off with sauce and sprinkle parmesan cheese. Cover and bake for 30 minutes at 375 degrees. You can also add chopped onion, garlic powder, basil leaves and italian seasoning if you so desire. Let me know what you think. It's way easy and is a fun spin on lasagna!

Let me know what you think!

2007-09-27T15:58:00.000-07:00

No comments means either you don't like my recipes, or no one is paying attention to this blog. :0) Leave me a note if you stop by here and let me know if you've tried the recipe, think it looks good, etc.

I want to hear what you think! I also want to know if I need to bother posting more recipes. ;0)

Pumpkin Dessert

2007-09-27T15:50:00.000-07:00

Fall is my favorite time of year. As soon as the weather starts turning, I swear I start craving this dessert. Now, I don't like pumpkin pie. I know, I'm wierd. And though this dessert does contain the pumpkin pie "filling" in it, the cake on the top totally changes the flavor. The best part about this dessert is that you can eat it warm (yum!) or cold the next day (which is what Jaysen prefers). So, eat up! Celebrate fall!
1 16 oz. can pumpkin
1 12 oz. can evaporated milk
5 eggs, beaten
1 cup white sugar
1 cup brown sugar
2 tsp. cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp salt
1 yellow cake mix
1 cup nuts
2 cubes margarine

Blend all ingredients except cake mix, nuts, and margarine. Pour into greased and floured 9x13 pan. Sprinkle dry cake mix over the top. Spread nuts over top and drizzle melted margarine over that. Bake at 350 degrees for 50 minutes. Serve with whipped cream.

Ashlee side note: I hate nuts! They are gross. If you put them in something, it totally ruins the dessert! having said that, you can guess that I don't add nuts to this dessert. it's better that way. Though some of my family prefer it with nuts. Wierdos!

Warm Caramel Apple Cake

2007-09-27T15:35:00.000-07:00

This is a new recipe for me, but I couldn't resist trying it out. It's a twist on the Pineapple Upside Down cake. And a perfect twist on a caramel apple dessert. So yummy!
Cake
1/2 cup butter
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced
1 box yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 tsp apple pie spice

Topping
2/3 cup white frosting (store bought kind)
1/2 cup Cool Whip
Caramel topping, if desired

1. Heat oven to 350 degrees. In a saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour this into a 9x13 inch pan. Sprinkle with pecans and then top with sliced apples.

2. In a large bowl, beat cake mix, water, oil, eggs and apple pie spice with mixer on low speed until moistened. Carefully spoon batter over apple mixture.

3. Bake 40-45 minutes. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.

4. In small bowl, mix frosting and whipped topping. Serve warm cake with frosting mixture and drizzled with caramel topping.

Ashlee side note: Though I was sure that I had white frosting in my cupboard, it turns out I mostly had chocolate (go figure). I did see that I had a caramel frosting though, so I used that instead, and used 1 cup of Cool whip instead of just a half cup. It turned out yummy. Super rich, but yummy! And, for those of you like me who don't have a large enough serving platter for a cake to be flipped over on, I just used a cookie sheet. It worked just fine. This dessert was super easy to make, too. Let me know what you think!

Pepperoni Pizza Soup

2007-08-31T06:56:00.000-07:00

You're going to hate me over this recipe, because there are no exact ingredients. I kind of just put stuff together one day. So, let me know what you think.

2 cans tomato soup

penne pasta, cooked and drained

pepperoni slices

small can of sliced olives

mozzarella cheese

oregano

garlic

Make the tomato soup according to directions in a sauce pan. How much pasta you want in it depends on if you like a thicker soup, or a soupier soup. :0)

Add pepperoni slices...I think I toss in about 20 or so slices, but if you want more go for it!

Stir in oregano and garlic to preferred taste, and then let all of this simmer on the stove to let the flavors meld together. Stir frequently so as not to let the soup burn to the bottom of the pan. ;0)

Add olives at the end and continue cooking until they are warmed through.

Pour into serving bowls and sprinkle with mozzarella cheese. Serve immediately.

Ashlee side note: Landon ate this like he was starved. ;0) And it was tomato soup! Loved it! You can also make variations and do a meat lovers soup, or vegetable lovers....etc. I probably wouldn't suggest a hawaiian style pizza in this soup (yuck!) but you get the idea. Serve this with a bowl of salad and some garlic bread and your set! One of the easiest dinners to make!

Chicken Cordon Bleu Lasagna

2007-08-24T13:27:00.000-07:00

I found this recipe last year on Pillsbury.com and fell in love with it immediately! I hope you do too!

2 eggs

1 container (15 oz.) ricotta cheese

1 cup cottage cheese

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

2 cups diced cooked chicken

2 cups diced cooked ham

1/4 teaspoon garlic powder

1 jar (16 oz.) creamy garlic Alfredo sauce

6 uncooked lasagna noodles

2 cups shredded mozzarella cheese

1 cup shredded Swiss cheese

Heat oven to 350 degrees. In medium bowl, beat eggs. Stir in ricotta, cottage and parmesan cheeses and parsley. set aside.

In another medium bowl, mix chicken, ham garlic powder and Alfredo sauce. In ungreased 13x9 inch glass baking dish spread about 1/2 cup chicken mixture.

Top chicken mixture with 3 uncooked noodles, half of the cheese mixture and half each of the mozzarella and swiss cheeses. Repeat layers starting with noodles, ending with Swiss cheese. Cover tightly with foil.

Bake 1 hour or until very hot and bubbly. Let stand 15 minutes before serving.

Ashlee side note: I make this into a casserole type dish. Instead of using lasagna noodles, I cook up egg noodles and use them for that layer instead. My kids really love "noodles with white sauce" and so they still get to have that, but with a little twist. Good stuff!

Salsa

2007-08-23T08:40:00.000-07:00

I originally got this recipe from my Jaysen's mom, who got it from her sister-in-law (Jaysen's aunt) who is from Mexico. Did you get all that? ;0) But, I tweaked it a little bit, and found that I like the flavor a lot more. Let me know what you think!

4 medium tomatoes
1 jalapeno
minced garlic
handful cilantro
2 limes
1 can Rotel
1 can Mexican Stewed Tomatoes
1/2 onion
salt

In frying pan, pour enough olive oil in to cover bottom. Heat on med/low. Add a spoonful of minced garlic.

Meanwhile, quarter tomatoes and cut jalapeno in half removing seeds from inside. Add these to frying pan. Fry until just heated through to inject the garlic flavor into the tomatoes. Remove from heat and pour all (including oil) into blender. Add handful of cilantro, juice from two limes, Rotel, Stewed Tomatoes, and onion to blender. Blend until all ingredients have been chopped up. This is usually where I do a taste test to see just how much salt I need to add. Sometimes, it's a lot, other times, not so much. So, salt to taste. ;0)

Ashlee side note: Jaysen LOVES this salsa. Which is why I had to have his mom come over and show me how to make it. ;0) He likes his SPICY though. So, here a few tips if you are the same.
There are three different kinds of Rotel you can use in this recipe. Mild, Original, and HOT! So, if you like it hot...I would suggest using that version instead. I usually just buy the original to keep on hand. Not everyone wants to burn up their esophogas! ;0) So, after I'm done making the salsa, I remove half of it for the sane individuals, and then add another jalapeno to the blender and blend it in.
My family loves this stuff! It gets eaten up quickly when we all get together. And I know that the Burnham's love it just as much!

Stuffed Ground Beef

2007-08-22T12:16:00.000-07:00

So, I'm not going to lie to you and tell you these are low fat or anything. However, alterations can be made to make them a little less scary for those of us watching our figures. Any way you make them though....YUM!

2 pounds lean ground beef (can use ground turkey for a lighter version)
2 eggs, well beaten
1 cup dry bread crumbs
1/2 cup milk
2 tsp salt
1/4 tsp pepper
2 cups herb Stove Top Stuffing
2 cans cream of chicken soup (can use mushroom or celery if preferred)
1/2 soup can water

Preheat oven to 400 degrees.
Mix ground beef, eggs, bread crumbs, milk, salt and pepper until well blended. Divide into 16 portions. Flatten into thin patties.
Make stuffing mix following package directions. Scoop about 1/4 cup stuffing each on 8 of the patties. Place a second pattie on top, then press around the edges to seal well. Place on oiled shallow cookie sheet. Brown in oven for about 25 minutes.
Meanwhile, mix soup with water. When patties are browned, remove from oven and turn temperature down to 350. Pour soup mixture over patties. Bake for 30 minutes longer.
To serve, spoon remaining sauce in cookie sheet over patties.

Ashlee side note: I don't make these very often, but when I do, they get eaten up. For a smaller family like mine, just half the recipe. These have also been called stuffed mini meatloaves by those who have eaten them before...so if that's you..these are it! When you make these with ground turkey and the fat free cream soups, they really aren't bad at all if you are watching calories. So, eat up!

Danish Dumplings

2007-08-21T11:38:00.000-07:00

This recipe comes from my Great Grandma Arnold. It's been in our family for awhile as I have Danish ancestors. The recipe is just for the dumplings, not the soup. But, it does make a great chicken soup. Use these instead of noodles and your set!

1 cup cold water

1 cup flour

6 Tbsp. shortening

1/4 tsp. salt

4 eggs

Put water and shortening into a saucepan and bring to a boil. Add the flour and salt at once. Mix well until blended. Add eggs one at a time, mixing thoroughly, while still hot.

Drop by spoonfuls in hot, boiling chicken broth.

Ashlee side note: These are soooo yummy. We always thought they were a special treat growing up and would fight over who got the most. I think my mom had to have made a double batch of them to satisfy all of us!

If you are making a chicken dumpling soup with them, make the vegetable soup in chicken broth first, and when all of that is ready, that's when you add the dumplings by the spoonful. Otherwise, the dumplings can come apart if you stir it too much.

Enjoy one of my families favorite traditional foods!

The BEST Banana Bread!

2007-08-20T21:03:00.000-07:00

Here is my ultimate favorite banana bread recipe. Super moist, super sweet...and really easy!

You Will Need

2 cups all purpose flour

1/2 cup whole wheat flour

3/4 cup granulated sugar (I use Splenda)

1 Tbsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 large ripe bananas

3/4 cup melted butter

3 large eggs

3/4 cup milk

1/2 cup firmly packed light brown sugar (I use Splenda brown sugar)

Okay...

Preheat oven to 350 degrees. Grease and lightly flour 9 x 5 inch loaf pan.

In your mixer, combine flours, granulated sugar, baking powder, baking soda and salt. Set aside.

In another bowl, mash bananas with a fork. (Make sure the bananas are nice and ripe. They are the sweetest that way and you get better flavor out of them. If your bananas aren't ripe enough, you can speed the process along by keeping them in a brown paper bag with the top closed for a few days.)

Add butter, eggs, milk and brown sugar to bananas and mix well.

Add banana mixture to flour mixture and stir until moistened. Don't over beat!

Spoon batter into prepared pan. Bake for about one hour. I check after about 45 minutes to see how it's doing. Depending on your oven, you may need to adjust time, or temperature slightly. If the top or corners of your bread is browning too quickly, cover it lightly with aluminum foil.

Ashlee side note: If you like pecans or chocolate chips in your banana bread stir 1/2 cup of either into the dry ingredients at the beginning. I've also used this recipe to make banana bread cupcakes. Super good! Especially with chocolate chips in them! :0) Bake these for 25-30 minutes instead using a regular muffin pan. And...even better....stock up on it! You'll want to after you try it! Wrap the bread in plastic wrap, and then aluminum foil and you can freeze it for up to 3 months! It thaws in the refrigerator overnight...easy!

One final thought...you can actually use this bread for a twist on the old banana split recipe. Put a slice of bread on a plate, a scoop of vanilla on top, and pour chocolate syrup over the top. Tah dah! Good stuff.

I hope you enjoy it! My favorite part about this recipe is that I get to indulge, but knowing that didn't use sugar or oil makes me feel better about it. And using part whole wheat flour is even better! (Tried using all wheat...not as good! Bread doesn't work out as well)

Happy eating!

Baking Time!

2007-08-20T20:58:00.001-07:00

So.......

I like to cook, bake......eat! Food is good and I love good recipes. I am always on the look out for a new one and I love to try them out on people. So, I'm going to post my favs here....you try them out...and let me know!

Not that I get asked A LOT for my recipes...but when I do actually go somewhere and it requires my cooking skills, I do get asked. So, here they are! And seriously....let me know what you think! I'm interested to know if you tried it, if you liked it, if you'd change it, and if so...what should I change?

Have fun with it! And if you've got a recipe I should try...please let me know!!!