Saturday, March 31, 2012

Super Easy and Delicious Cinnamon Rolls

1 box white cake mix
5 cups flour
2 Tablespoons Yeast 
2 1/2 cups warm water
1 cup very soft butter
2 cups brown sugar
4 tsp cinnamon

Makes 24

Grease 2- 9x13 pans.  
Combine cake mix, flour and yeast in a very large bowl.  Mix well.  Add water and blend until completely moistened.  
Cover with a towel and let rise until doubled.  Roll in large rectangle, lather with butter and then spread brown sugar, cinnamon, and walnuts.  Roll up, cut, and place in greased pans and let rise again until doubled.  Bake at 350 for 20-25 minutes or until golden.  While still warm (but not hot) drizzle with frosting.

Taken from...

Saturday, March 17, 2012

Black & White Brownies

2 cups flour, PLUS 2 tablespoons
3/4 cup Hershey's unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 sticks butter, softened
2 cups granulated sugar
3 large eggs
1 1/4 teaspoons vanilla extract
1 1/4 teaspoons almond es
8 ounces cream cheese, softened
1/2 cup confectioner's sugar

Preheat oven to 325.  Coat 9x13 baking dish with cooking
spray.  Line dish with wax paper or tin foil, leaving 2 inch
overhang on handle sides, then spray with cooking spray.
Sift flour, cocoa powder, baking soda, and salt into a large bowl. 
In your mixer bowl cream butter and granulated sugar until smooth.  Add 2 eggs, 1 tsp vanilla,
and 1 tsp almond extract, and beat until smooth, scraping
down sides of bowl.  Reduce speed to low; add flour mixture.
 Increase speed to medium; beat until incorporated.
Reserve 1 cup of dough; and refrigerate for later.  Press
remaining dough into bottom of prepared dish.  Bake until
base is set and edges are puffed, 22 minutes (don't over
bake or this brownie layer will be too hard and crumbly). Let
cool in dish on a wire rack while you make cream cheese
layer.  (Leave oven on, it will only take you a few minutes to
make).  Mix cream cheese, confectioner's sugar, and
remaining egg and 1/4 tsp vanilla and 1/4 tsp almond extract
in a medium bowl.  Spread over semi-cooled base; crumble
reserved dough on top.  Bake until filling is set, 25-28
minutes.  Let cool in dish on wire rack (don't remove from
pan yet or you'll have a mess, if you're in a hurry put your
pan in the freezer for 10 min or so just to let them set), then
lift out using overhang handle.  Cut into squares.  This will
keep, covered and refrigerated for up to 3 days (they are
delicious cold, don't count on them sticking around for more
than a day)

Layered Mexican Salad

Layer the following:
torn Romaine Lettuce
Rinse a can of black beans and add
Drain a can of corn and add
Shredded chicken
Shredded cheddar cheese
Drizzle Ranch and then top with chili Frito's.

Friday, March 16, 2012

Asian Salad

Salad Ingredients
4-5 Chicken Breasts
Terraki Sauce
1 head of Iceberg lettuce
2 bunches Green Leaf Lettuce
Green Onions, chopped
Almonds chopped – as much as you want
¼ C
Sesame Seeds
Chow Mein Noodles – as much as you want
Dressing Ingredients
¾ C Vegetable / Canola Oil
1 Tbsp. Sesame Oil – I use a little more
½ C Rice Vinegar
1/3 C Sugar
2 tsp. Salt
Dressing Directions:
Mix up the dressing the night before so the flavors can blend
together.  Stir and add to salad right before you serve it.
Salad Directions:
Marinate chicken breasts in Terraki sauce overnight.  .  Cook several hours before you are ready to eat so the Chicken has plenty of time to cool. 
Line a cookie sheet or baking dish with foil and place chicken breasts on foil.  Heat oven to 350 degrees and cook for 30 minutes.  Cool in fridge with extra juice from baking dish. 
Add all ingredients for salad and dress right before you are ready to eat.

Chocolate Nut Bread

I like to make this around the holidays.  We put it in my loaf tins and give them to neighbors and friends.  
4 C Flour
1 C White Sugar
1 tsp baking powder
1 TBL baking soda
1 tsp salt
2 eggs
1 3/4 C. milk
2/3 cup vegetable oil
2 C Chocolate Chips. divided
1 1/2 C. Chopped Walnuts

PREHEAT oven to 350° F. Grease two 9 x 5-inch loaf pans.

COMBINE flour, sugar, baking powder, baking soda and salt in large bowl.

COMBINE eggs, milk and vegetable oil in medium bowl. Add to flour mixture; mix just until moistened. Stir in 1 1/2 cups morsels and nuts. Spoon into prepared loaf pans.

BAKE for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans. Cool on wire racks.

MICROWAVE remaining morsels in heavy-duty plastic bag on HIGH (100%) power for 45 seconds; knead bag to mix. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over bread. Sprinkle with additional nuts.

Broccoli Salad

1LB Bacon
Couple Heads of Fresh Broccoli
Small Brick of Mild Cheddar Cheese (Cubed)
Sunflower Seeds
3TBL White wine Vinegar
2 TBL White Sugar
1 C. mayo

1. Make the dressing hours before and set in fridge so the flavors can blend.  Whisk together the vinegar, sugar, and mayonnaise and set in fridge.
2. Cook bacon drain grease and set aside or in fridge.
3. Clean and chop fresh broccoli.  To use more of the broccoli I also shave the stalk and chop that up and throw in salad.  Cube the cheese and add to broccoli.
4. Add the dressing about 30 minutes to and hour before serving and put back in fridge.
Right before salad is served add 1 -2 cups of sunflower seeds and bacon and mix.

Cool Caramel

Cookie Mixture:
1/2 C. Brown Sugar
1/2 C. Oatmeal
   2 C. Flour
1/2 tsp. salt
   1 C. Chopped Walnuts
   2 cubes melted butter

Ice Cream Part:
1 rectangular box of vanilla ice cream
1 squeeze bottle of Caramel Topping

Mix the cookie mixture in the pan you bake it in.  Once mixed spread it over the whole pan and bake for 10 minutes at 400 degrees.  Make sure it is lightly browned before taking it out of the oven.  While hot separate cookie with a fork and then let cool.  Take 1/2 of the crumbs out of the pan and set aside, spread out remaining crumbs in the pan.  Drizzle 1/2 of the caramel bottle over the crumbs.  Slice rectangular box of ice cream and piece on top of cookie crumbs.  Sprinkle remaining cookie crumbs that were set aside and drizzle remaining caramel on top of the cookie crumbs.  Freeze.

Hamburger Pie

Ingredient List
1 LB Beef
1 Canned or frozen green beans
tomato soup
graded cheese

Brown beef and onions.  Drain grease and put in Casserole dish.  Add green beans and tomato soup and mix.  Top with homemade mashed potatoes and cheese.

Bake at 350 for 30 min.

Chicken Crescent Bundles

Ingredient List
6 oz. cream cheese softened
4TBL butter
2 TBL chives
2 TBL milk
1/2 tsp salt
1/4 tsp pepper
4 cups cubed cooked chicken
2 tubes crescent rolls
1 cup crushed croutons or croutons

Beat cream cheese, 2TBL butter, chives, milk, salt, and pepper until smooth.
Stir in chicken
Roll out crescent rolls and scoop mixture and pinch edges closed

Place on pan and drizzle butter on top and crushed croutons
Bake at 350 20-25 minutes

Oven Spaghetti

Ingredient List
1 - 1.5 LB ground beef w/ chopped onion and a pinch of itallian seasonings
15 oz. can tomato sauce
spaghetti noodles
10 oz. sour cream
box of cream cheese

Brown ground beef w/ chopped onion and then add a pinch of itallian seasonings
Add tomato sauce

Cook noodles
Mix sour cream and cream cheese until creamy on stove
In casserole dish Layer noodles, cream cheese mixture, and meat mix, and top with cheese.
Bake at 350 for 25-30 minutes

Mexican Meat Cups

1 pkg jumbo refrigerated biscuits
1 lb ground beef
1/2 onion
1 can chili
1-2 cups salsa
1/4 cup water
1 c. grated cheese
shredded letuce
chopped tomatoes

Brown meat and add onion. Drain fat.
Add beans salsa, and water
Heat beans and meat mixture on stove to a Boil
Preheat oven to 400
Roll or pat biscuit in a 4 inch circle.
Turn muffin pan over and grease well.
Fit each biscuit over back of muffin tin
Bake 8-10 minutes

Once Biscuits are done use your biscuits as bowls and layer meat, toppings in biscuit.

Chicken and Biscuits

Ingredient List
1/2 large onion
1 1/2 tsp butter
4 cups cooked chicken
1 can cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 cup pimento or small jar
1 cup shredded cheese
6 biscuits

Heat butter in small pan and saute onions
Combine onion, chicken, soup, milk, sour cream and pimento in a bowl and mix well.

Grease baking dish
Spoon mixture into baking dish
Bake at 350 for 15 minutes.
Take out of oven and sprinkle 3/4 cheese on top
Arrange biscuits on top and sprinkle the rest of cheese on top.  Do not let biscuits touch each other.
Bake until biscuits are golden brown usually about 20 minutes

Salsa Chicken

Ingredient List
3-4 chicken breast
 1-2 cups salsa
sour cream
graded cheese

Place chicken and salsa in crockpot on low for 8 hours or high for 4-5 hours.  When done if chicken is not shredded use scissors and cut it up or take it out and cut it.    

Roll filling in tortilla and top with graded cheese and sour cream.

Chicken Broccoli Casserole

Ingredient List
10 oz. broccoli and drained
4 boiled chicken breasts shredded
1 can cream of mushroom
1/2 can of milk
1/2 cup mayo
Juice of 1 lemon
1 cup shredded cheese
bread crumbs

Boil Chicken and cube
Mix all ingredients except bread crumbs, cheese, and rice.  (I mix all ingredients in my casserole dish to eliminate one more dish to clean).  Top with cheese and then breadcrumbs.  Bake at 350 for 30 minutes.

While Casserole is in the make rice.

Serve the casserole over the rice.

Baking Powder Biscuits

1/2 Cup shortening
2 Cups flour
1 TBL sugar
3 tsp Baking Powder
1 tsp Salt
3/4 Cup Milk

Heat over to 450 degrees.
Cut shortening into flour, sugar, baking power, and salt until mixture looks like small crumbs.  Stir in milk until dough leaves side of bowl.  Dough will be soft and sticky.

Place dough onto floured surface kneed lightly about 10 times. Roll out and about 1/2 inch thick and cut out biscuits with round cutter (I use a kids cup to cut out the biscuits.)

Place on an ungreased cookie sheet and bake for 10 - 12 minutes.

Peanut Butter Fudge

Super Quick Fudge
3 ½ C of powdered sugar
½ C cocoa
¼ tsp salt
¼ C milk ( may need a little more milk)
1 tsp vanilla
½ c. butter melted
½ Crunchy peanut butter

1.      Combine sugar, cocoa, salt, and vanilla in a large glass bowl.
2.      Pour melted butter and milk over the top of the dry mixture.
3.      Cook uncovered on high for 1 min and 30 sec.
4.      Remove from microwave and stir in peanut butter.  Stir until smooth.
5.      Pour into a buttered 8 inch square pan.
6.      refrigerate for 20 min or until cool. 
7.      Cut makes 16 pieces.

Wheat Bread (Dad's Recipe)

One batch makes 4 loaves.

Put in mixing bowl and mix together
6 1/2 cup wheat flour
1 1/2 cup white flour
1/4 cup powdered milk
2 TBL yeast
2 tsp salt

In another bowl...
3 cups hot water
3/4 cup honey
1/2 cup canola oil or vegetable oil.. (not olive oil)
Add to dry mixture and mix well.
Once all mixed together let it sit for 6 minutes.
Then mix about medium speed for 30 seconds.
Then let sit again for 6 minutes.
Then mix for 30 seconds.
Then its done... I have to add extra flour to make it not so wet but you'll just have to eye it.
Take flour on your hands and shape your dough and put in greased pan.
Let pans of dough sit under a towel until they rise and then place in oven for 30 minutes at 350 degrees. 



6 c. rice crispies
1 c. sugar
1 c. light corn syrup
1 cup peanut butter
1-2 c. butterscotch chips
1-2 c. chocolate chips
In a large pan, bring sugar and corn syrup to a boil. Remove from heat and add peanut butter and Mix. Mix in rice crispies. Spread in a 9x13 pan. Melt butterscotch chips and
chocolate chips in a small saucepan on low. Spread over rice crispy mixture. Cool before

Swedish Almond Cake


2 c. sugar
2 cubes margarine
3 c. flour
2 eggs
3 tsp. baking powder

1 tsp. vanilla
1 tsp. almond extract
1/2 c. nuts
1 tsp. cinnamon

With pastry blender, mix sugar, margarine, and flour together. This will be lumpy. Set aside 1 cup
of this mixture for the topping. To the remaining mixture, mix in the baking powder, and then add
the eggs and milk. Mix with a spoon until combined thoroughly, but do not over mix. Add vanilla
and almond extract. Pour into baking pan. Mix the 1 cup dry mixture with the nuts and cinnamon.
Sprinkle this over the top of the cake batter. Bake at 325° for 20-30 minutes or until light brown.
Prepare icing while baking. ICING: Melt 2 Tbs. margarine and a little hot milk together in small
bowl. dd 1/2 tsp. almond extract and powdered sugar to make a thin icing. Drizzle over cake
while warm.

Cranberry Salad

2 cups Frozen cranberries- grind with food processor
3/4 cup sugar
mix together let stand for 1 hour to dissolve sugar

1 can crushed pineapple, drained
1 cup chopped Walnuts
1 tub cool whip
12 oz minature marshmellows

Ultimate Chocolate Chip Cookies - Betty Crocker

cup granulated sugar
cup packed brown sugar
cup butter or margarine, softened
teaspoon vanilla
2 1/4
cups Gold Medal® all-purpose flour
teaspoon baking soda
teaspoon salt
cup coarsely chopped nuts
package (12 ounces) semisweet chocolate chips (2 cups)

  1. Heat oven to 375ºF.
  2. Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
  3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
  4. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

Fudge Frosting

This is my ALL TIME favorite chocolate frosting recipe.  My mom has been making it since before I can remember.

Boil or put in Microwave:

1 Cube Butter
4 TBL Cocoa
6 TBL Milk

Then add:
4 Cups Powdered Sugar
1 tsp Vanilla

Poor over cake and let set.  If you want a spreadable version don't boil just use room temp butter.   

Cinnabon Frosting Recipe

·         6 ounce cream cheese, softened
·         1/2 cup butter, softened
·         3 cups confectioners' sugar
·         1 teaspoon vanilla extract
·         1/4 teaspoon salt

Country Chicken and Vegetables


    • 4 bone-in chicken breasts
    • 1 ½ lbs potatoes, cut in chunks
    • ½ lb baby carrots
    • 1 cup chopped onions
    • 2 (1 ounce) packages dry chicken gravy mix
    • 1 ½ cups water
    • 1 teaspoon thyme
    • 1 teaspoon minced garlic
    • ¼ teaspoon sage
    • 1 teaspoon seasoning salt
    • 1 cup sour cream


  1. Cut chicken breasts in half crosswise.
  2. In crockpot, put potatoes, carrots and onions.
  3. Top with the chicken.
  4. In small bowl, mix gravy mix with the next 5 ingredients until smooth.
  5. Pour over chicken.
  6. Cover and cook on low for 8 hours.
  7. Remove chicken and vegetables.
  8. Whisk sour cream into drippings.
  9. Serve over chicken.
    Recipe from

Homemade Bisquick Mix


    • 6 cups all-purpose flour
    • 3 tablespoons baking powder
    • 1 tablespoon salt
    • 1 cup vegetable shortening


  1. Sift flour, baking powder and salt three times into a large bowl.
  2. Cut in shortening with a pastry blender until mixture resembles fine crumbs.
  3. Store mixture in airtight container in the refrigerator up to 4 months.
  4. Use whenever your recipe calls for "Bisquick mix".

Chicken Fajitas

"Easy, quick, and so good!!"


    • ¼ cup lime juice
    • 1 teaspoon minced garlic
    • 1 teaspoon chili powder
    • ½ teaspoon cumin
    • 2 whole chicken breasts, cut in strips
    • 1 medium onions, sliced
    • 2 small bell peppers, cut in strips
    • ½ cup salsa
    • 12 8-inch flour tortillas
    • 2 cups shredded cheddar cheese


  1. In small bowl, mix mix first 4 ingredients.
  2. Add chicken and marinate for 15 minutes.
  3. In skillet, cook onion and chicken with marinade for 3 minutes.
  4. Add peppers, saute for 3 minutes.
  5. Stir in salsa.
  6. Divide among tortillas.
  7. Top with cheese.
  8. Roll up and serve.
    Recipe from

Thursday, March 15, 2012

Macaroni and Cheese Italia

1 lb penne
4 cups grated mozzarella cheese
1 onions, chopped ( medium)
3 garlic cloves, chopped
1 ½ lbs boneless chicken breasts, cut into small cubes, seasoned with salt and pepper
½ cup extra virgin olive oil 1
3 (14 ½ ounce) cans diced tomatoes with juice
½ cup fresh basil leaves, finely chopped

¾ cup parmesan cheese, grated
¾ cup seasoned Italian style breadcrumbs
3 tablespoons butter, melted

Cook Pasta in salted water to very aldente. (4 minutes less than package directions).
Season Chicken breast. Saute chopped onion, garlic and chiken breast in olive oil over medium heat until onion is soft and clear and chicken is cooked and slightly browned. (It will conitinue cooking in the oven).  In a bowl, combine the coooked pasta, the cooked chicken and onion garlic mixture, mozzarella cheese, chopped basil and the canned tomatoes and juices.  mix well.  Put the pasta mixture into a buttered 13 x 9 glass baking dish. Mix together melted butter, parmasan and breadcrumbs.   Top casserole with bread crumb mixture. Bake at 400 degrees 15-20 minutes till top is browned and sides are bubbly.

Sunday, March 11, 2012

Chicken Parmesan

  • boneless skinless chicken breast halves
  • salt and pepper
  • ½ cup flour
  • ½ cup Italian seasoned breadcrumbs
  • ¼ cup parmesan cheese
  • egg
  • ½ cup milk
  • tablespoon butter
  • tablespoons olive oil
  • more parmesan cheese , for sprinkling on top

  • ounces sliced mozzarella cheese (if you can get it, the soft fresh kind is best - it melts sooooo creamy)
  • your favoritemarinara sauce or store bought spaghetti sauce

  • Directions:

    1. 1 Pound the chicken breasts between two slices of plastic wrap until about 1/4" thick.
    2. 2 Season with salt and pepper.
    3. 3 Dredge chicken in flour and shake off excess.
    4. 4 Dip in egg/milk mixture, then in breadcrumb/Parmesan mixture.
    5. 5 Heat the butter and olive oil in a large deep skillet.
    6. 6 Brown the chicken breasts over medium heat until golden on each side (about 2-3 min per side).
    7. 7 Layer chicken cheese and sauce in pressure cooker 
      8 Close lid and set for 8 minutes and select start.
    8. 9 Boil water and cook pasta.

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