Wednesday, December 1, 2010

Lime Chicken Tacos

My neighbor gave me this recipe and my family LOVED it!! In fact I made this chicken twice the first week I had the recipe, because my 10 year old was BEGGING for it. The picture I took of the tacos was really bad, so I'm just posting a picture of the chicken.

Chicken Lime Tacos
  • 1 1/2 lbs. boneless, skinless chicken breast - cubed
  • 1/8 cup red wine vinegar
  • 1/2 lime, juiced
  • 1 t. white sugar
  • 1/2 t. salt
  • 1/4 t. pepper
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1 t. dried oregano

Directions: Saute chicken in medium sauce pan over medium high heat until no longer pink(I poached mine and then shredded it). Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic, and oregano. Simmer for 10 minutes.

Place in tortillas, top with lettuce, tomato, cheese, and salsa. I like to squeeze a little more lime juice into my taco.

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Saturday, October 23, 2010

Pizza Rolls

Another recipe to use up some leftover bread dough. My sister told me about these. She said that she had a friend that would use Rhodes rolls, make pizza rolls, freeze them and then she would have a quick and easy snack for later. I thought that sounded like a great idea! I got these made and was going to freeze them, but didn't have anything else planned for we ate them for dinner instead. They were a huge hit. I served them with some homemade marinara. MMM!!

Pizza Rolls
  • leftover bread dough
  • string cheese
  • pepperoni (optional)
  • dipping sauce

Directions: Preheat oven to 350. Wrap a piece of bread dough around a piece of string cheese(cut into half or thirds) and pepperoni. Pinch closed. Place on greased baking sheet. I brushed mine with an egg wash(egg white + 1 teaspoon water) and then sprinkled with garlic sauce. Bake at 350 until lightly brown. Eat, or cool then freeze.

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Thursday, October 21, 2010

Snakmaster Apple Pie Turnover

I LOVE my Snakmaster. It was my Grandma's. I always loved it and when she passed away I got it. I use it a lot to make hot sandwiches. My kids really like pizza sandwiches from the Snakmaster. The other day...when I was canning apple pie filling I made my kids a quick, yummy treat!! They LOVED it and so did I! If you don't have a Snakmaster I would definitely recommend getting one.

Snakmaster Apple Pie Turnover
  • 2 slices bread (I used whole wheat)
  • apple pie filling
  • powdered sugar
  • milk

Directions: Using a rolling pin(or your hands) flatten you bread. Butter one side of each piece of bread. Place butter side down in the snakmaster. Place a spoonful of apple pie filling in each side of the bread(each triangle section). Top with the other piece of bread, butter side up. Mix some powdered sugar with a little milk to make a glaze. When the 'turnover' is finished cooking place on a plate and drizzle with the powdered sugar glaze.

Does any of this make sense? I hope so:)

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Monkey Muffins - with apple pie filling

This WONDERFUL recipe comes from The Pioneer Woman. These are SO yummy!! I used the white bread recipe that I posted last. The last time I made these I added some apple pie filling in with the balls of dough before I let them rise. I was canning apple pie filling and applesauce a couple of weeks ago and decided to try some of the apple pie filling in these and it was so good!! I got the apple pie filling recipe here. Yum!! If you like apple pie filling...try this!!

Monkey Muffins

Leftover Bread Dough (or Refrigerated Biscuit Dough, Cut Into Thirds)
  • Butter
  • Sugar
  • Ground Cinnamon
  • Sweetened, Condensed Milk

Directions: Preheat oven to 375 degrees. Add 1/2 teaspoon butter to muffin tins. Sprinkle in sugar and cinnamon.
Roll dough into walnut sized balls (or cut refrigerated biscuit dough into thirds). Place three into each muffin tin.
Top with 1/2 teaspoon butter. Sprinkle on more sugar and cinnamon. Allow dough to rise, if applicable, or just go ahead and bake for 15 minutes, or until golden and bubbly. Remove from oven and immediately drizzle plenty of sweetened condensed milk over the top of each one. Be generous! Allow rolls to sit for a little while to absorb the sweet, sticky milk.

If you want to add the apple pie filling, chop the pie filling and add in with the rolls of dough. Repeat the other steps as described above.

The pictures above are not made in muffin tins, but little ceramic Christmas ornament dishes that I bought from Micheal's last Christmas season. I thought I had taken pictures the the 'muffins' I had made, but...guess not.

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Thursday, October 7, 2010

White Bread

This white bread recipe is from one of my wonderful MILs (Ava). This makes super light and super yummy bread!! I almost forgot to take a picture again last time I made bread. This loaf is actually one that had been in the freezer. I should have gotten a picture of a fresh loaf, it probably would have been prettier:)

White Bread

  • 1 cup sugar
  • 2 T. salt
  • 6 cups hot water
  • 1 cup oil
  • 1 cup evaporated milk
  • 3 eggs
  • 3 1/2 T. yeast + 1t. sugar (dissolved in 1/2 c. warm water)
  • 20 or more cups flour

Directions: Dissolve sugar and salt in hot water. Add oil and evaporated milk to cool. Add yeast(sugar added to dry yeast helps it work). Add eggs. Add about 10 cups of flour, mix well and let rest ~10 minutes. Add flour until the right consistency, a soft dough...not too sticky. Knead very well or mix in bread mixer for several minutes. Let rise in large bowl until about double(only once). Put in pans or make rolls or cinnamon rolls. Raise until double. Bake at 350 until golden brown. Butter tops of bread or rolls. Frost cinnamon rolls. When I make this bread, it makes 7 loaves.

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Thursday, September 16, 2010

Chicken Corn Chowder

I was going to post my MIL's white bread(seriously the BEST bread) recipe today, but I don't have any pictures....SO, that will have to wait.

I found this recipe for Chicken Corn Chowder a few years ago at the Picky Palate. I have made this several times and it is SO yummy!!!

Chicken Corn Chowder


  • 2 Tablespoons extra virgin olive oil
  • 2 stalks of celery, finely chopped
  • 1 medium bell pepper, color of choice, finely chopped
  • 1 medium onion, finely chopped
  • 1 jalapeno, finely chopped, seeds and membrane removed
  • 1/4 Cup thinly sliced or chopped ham or Canadian bacon
  • 3 cloves garlic, minced
  • 2 14 oz cans chicken broth
  • 3 Tablespoons flour
  • 3 ears of fresh corn kernels
  • 2 large chicken breasts, cooked and shredded
  • 4 oz softened cream cheese
  • 1 Cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 Cup shredded cheddar cheese

Directions: Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until softened. Stir in garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a large bowl then stir into soup. Stir in corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth. Stir into soup along with the salt, pepper and cheddar cheese. Simmer until ready to serve.

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Tuesday, September 14, 2010

Vanilla Honey Butter

I found this recipe on the box that my Watkins Vanilla came in. It is SO yummy! I served it with some homemade wheat bread. It would also be SO good on some warm fresh tortillas.

Vanilla Honey Butter


  • 1/2 cup butter or margarine (I used butter)
  • 1/4 cup powdered sugar
  • 1/4 cup honey
  • 1 t pure vanilla extract

Directions: Whip butter and powdered sugar together until smooth; stir in honey and vanilla. Use on pancakes, waffles, biscuits or muffins....or bread, tortillas, etc. Makes 3/4 cup.

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Friday, August 6, 2010

Banana Crumb Muffins

I LOVE banana cake, banana bread and these banana muffins!! I got this recipe years ago from a Taste of Home magazine.

Banana Crumb Muffins
  • 1 1/2 cup all-purpose flour
  • 1 t. baking soda
  • 1 t. baking powder
  • 1/2 t. salt
  • 3 large ripe bananas, mashed
  • 3/4 cup sugar
  • 1 egg, lightly beaten
  • 1/3 cup butter or margarine, melted
  • 1/3 cup packed brown sugar
  • 1 T. all-purpose flour
  • 1/8 t. ground cinnamon
  • 1 T. cold butter
Directions: In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Combine the first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Makes about 1 dozen.

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Thursday, August 5, 2010

Peach Vanilla Syrup

I received an email with this recipe from Pam a year ago. We LOVE this syrup! My 10 year old won't eat pancakes with anything else. I made another batch today and will be making more tomorrow. Try this syrup with whole wheat blender pancakes...SO yummy!! FYI...Basha's has peaches on sale 2 pounds for $1 this week.

Peach Vanilla Syrup

  • 5 cups peaches(pureed)
  • 2 cups sugar
  • 2 T. lemon juice
  • 2 t. vanilla

Directions: Bring first 3 ingredients to a boil, and simmer for 5 minutes, stirring constantly. Add vanilla and stir well. Pour into hot, sterile jars and screw the hot lids and rings on tight.

**Edited to add: Process the syrup in a boiling hot water bath for ~15 minutes, to make sure that any bacteria is killed. Start timing when the water comes to a full boil. Set jars out and listen for the pop to ensure they have sealed:)

Here is a link that Sarah D left about the safety of NOT hot water bathing... Thanks Sarah!!

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Tuesday, July 6, 2010

Root Beer BBQ Chicken

I found this recipe almost a year ago at Prudence Pennywise. I have made it a couple of times since then and it is YUMMY! I will be making this again soon now that grilling season is in full swing.

Root Beer BBQ Chicken
  • 2 cans root beer, divided use
  • 1/2 cup smoky barbecue sauce
  • 1/2 cup Dijon mustard, plus 1/4 cup more for marinade
  • brown sugar, if needed
  • 1 lb. boneless, skinless chicken
  • 1 teaspoon each salt and pepper
  • 1 tablespoon each paprika and garlic powder
  • 2 tablespoons olive oil

Directions: In a small saucepan, boil one can root beer until thick and syrupy, about 30 minutes. Stir in 1/2 cup each smoky barbecue sauce and 1/2 cup Dijon. Taste this sauce and add brown sugar if the sauce needs a little sweetness. (Notes: you should have plenty of extra sauce for dipping-just reserve half of it before spreading it on the chicken.) Meanwhile, smear chicken with Dijon. Sprinkle with salt, pepper, paprika and garlic powder; drizzle with olive oil. Place in zip top bag. Pour root beer over chicken, cover and marinate for at least 30 minutes and up to 24 hours. Grill or broil chicken, about five minutes per side, or until outside is nicely browned and inside is no longer pink.

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Wednesday, May 26, 2010

Baked Rigatoni

My sister told me about this recipe that she found at Real Mom Kitchen. I LOVE Laura's blog. She found the recipe at Recipes of a Cheapskate.

My family LOVED this pasta!! So yummy! I served a simple salad on the side. I will be making this again!!
Baked Rigatoni
  • 1 pkg (16 oz) rigatoni pasta
  • 1/2 cup butter
  • 1/2 cup flour
  • 1 qt milk (4 cups)
  • 2 cups grated mozzarella cheese(I used 1/2 mozzarella, and 1/2 provolone)
  • about 1/2 lb thinly sliced ham
  • seasonings (onion salt, pepper, cayenne pepper)
  • small pads of butter for top

Directions: Preheat oven to 425 degrees. Melt butter over medium heat and start water boiling for pasta. Once butter is melted, whisk in flour. Add your milk, and continue to stir until the sauce is thick enough to coat the back of the spoon. When the water is boiling, add pasta and cook until just past the al-dente stage. Just starting to get soft. When the white sauce is done, add your seasoning, ham, and cheese. stir well, to get the cheese melted. Drain your pasta and add to the sauce. Pour mixture into a greased 9×13 pan, smooth the top and sprinkle with cheese. Dot the top with your pads of butter and bake for about 25 minutes, or until the top is bubbly and brown.

According to Recipes from a Cheapskate if you’re trying to freeze this recipe, let it cool completely after pouring it into the pan, then add your cheese on top and the butter. Cover securely and freeze. If cooking it frozen, add about 30 minutes on the time, and check the center before you take it out.

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Tuesday, May 18, 2010

Yummy, Easy Whole Wheat Bread

I got spoiled for Mother's Day and my birthday this year. My husband and boys gave me a Bosch and a Nutrimill(I LOVE them!!). This recipe is the second I tried for whole wheat bread. It is SO yummy! This bread is SO light and delicious!! I found this recipe at The Sisters Cafe.

Yummy, Easy Whole Wheat Bread
(5 medium loaves)

  • 3 1/2 cups hot tap water (helps offset the cool can of milk)
  • 1 (12oz) can evaporated milk
  • 3 T instant yeast (like SAF)
  • 2/3 cup oil1 cup honey (use the same measuring glass as the oil and the honey slide right out)
  • 1 cup white flour
  • 3 T vital wheat gluten
  • 2 T dough enhancer (this is optional--I used it)
  • 12 cups whole wheat flour (approx 8c wheat berries= 12 c flour)
  • 1 1/2 T salt

Directions: Grind your wheat (in your electric wheat grinder) while getting everything else ready. Then, using a Bosch or other heavy duty mixer, combine ingredients in the order given, mixing well after half the flour, then add the other half of flour and salt. Add a little extra white flour as needed if dough is too sticky. Knead in mixer for 8 minutes. Dump out dough, pour a little oil on your counter top and spread with your hand. Form into a long log, then divide into 5 loaves. Form each loaf into a log shape and place in medium sized nonstick bread pan. Press down the sides of each dough piece to fill the bottom of the pan, leaving the top round and smooth. Let rise in a warm spot until almost desired bread size. (about 1 hour). Bake in preheated 350 oven for 25-30 minutes. Remove from oven to wire racks and brush tops of hot loaves with butter, if desired. Let cool about 10 minutes, then remove from pans and let cool completely before slicing.

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Tuesday, May 11, 2010

Southwest Chicken Sandwich

My Sister told me about this sandwich. She ordered something similar at a restaurant and told me how wonderful it was! I LOVE everything in this sandwich!! She told me it was called the Southwest Chicken Sandwich at the restaurant and since I thought the Green chili, Cream cheese, Pepper Jack cheese, Chicken sandwich would be way too long of a name....I decided to just call it the Southwest Chicken Sandwich also. This sandwich is simple and SO yummy!! I bought my roasted whole green chilies in the produce section of my local grocery store, but you can always roast your own green chilies, it's pretty easy...maybe there will be a post to come about roasting peppers. Let me know if any of you would like one.

Southwest Chicken Sandwich
  • Boneless, skinless Chicken Breast (pounded to desired thickness)
  • Roasted Green Chili
  • Cream Cheese, sliced
  • Pepper Jack Cheese, sliced
  • Buns (I used homemade)

Directions: Season chicken(I used Lawry's seasoning salt and seasoning pepper). Grill chicken until almost cooked through. Place green chili on top of chicken(while still on the grill), then cream cheese, and last pepper jack cheese. Cover and continue to cook until chicken is cooked through and cheese is melting. Place chicken on bun(I like to butter and toast my bun) then top with whatever fixings you like(I just topped mine with lettuce this time and spinach last time I made these.

This sandwich is SO good!! I wish the picture did it justice!!

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Thursday, April 15, 2010

Simple Fruit Dip

I got this recipe from my Sister. It is simple and YUMMY!!

Simple Fruit Dip


  • 1 8 oz cream cheese, softened
  • 1 sm. jar marshmallow cream
  • 1 sm. carton yogurt, any flavor (I use Yoplait Lemon Burst)

Directions: Beat ingredients together until creamy.

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Wednesday, April 14, 2010

Cream Cheese Chicken Enchiladas

It's been a LONG time since I have been on here. I adapted this recipe for cream cheese enchiladas from the blog, Our Family Treat(Check out their blog! LOTS of yummy looking recipes!). These enchiladas are delicious!! I have another YUMMY recipe using chicken, cream cheese and green chilis to share with you soon.

Cream Cheese Chicken Enchiladas
  • 2 Chicken Breasts-shredded
  • 1 8 oz block Cream Cheese
  • 1 28 oz can Green Enchilada Sauce (I like La Victoria, but if any of you have a good homemade green sauce recipe....PLEASE share:))
  • 1 can Black Beans-rinsed and drained
  • 2 cups cooked Rice-with juice from one lime and the lime zest. Also add ~1/4 cup of chopped fresh cilantro. (I add the lime zest to the rice while cooking and then add the lime juice and cilantro after the rice has cooked.)
  • 6-8 Tortillas
  • 1-2 cups shredded Monterrey Jack or Pepper Jack cheese.

Directions: Mix the chicken, cream cheese and ~2 cups of the enchilada sauce together and set aside. Spray a 9x13 inch pan with cooking spray, pour ~1/2 cup enchilada sauce into the bottom of the pan. Layer about 1/4 cup of rice, then black beans (as much as you would like) and then about 1/4-1/2 cup of chicken mixture on each tortilla. Wrap up the tortilla lay seam side down on 9 x 13 baking sheet. Continue until mixture is gone. Top with 1 cup enchilada sauce and 1-2 cups of Monterrey Jack or Pepper Jack cheese. Bake at 375 for about 25 minutes covered. Then uncover for about 5 minutes to brown cheese.

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Tuesday, March 9, 2010

Banana Cake with Cream Cheese Frosting

I haven't had banana cake since the occasional office party when we lived in Oregon. I love it and was SO happy when I saw it at Gourmified. I didn't get a good picture of mine. You should go check out Lisa's picture of her cake here(seriously SO pretty!). If you have some bananas that are past their prime and turning black...try this recipe.

Banana Cake with Cream Cheese Frosting
  • 2 1/2 c. flour
  • 1 1/4 tsp. baking powder
  • 1 tsp. salt
  • 1 2/3 c. sugar
  • 1 1/4 tsp. soda
  • 2/3 c. butter, at room temperature
  • 4 mashed bananas, large
  • 2 large eggs
  • 2/3 c. buttermilk or plain yogurt
  • 2/3 c. chopped nuts (optional)
  • 1 tsp. vanilla

Directions: Preheat oven to 350 degrees. Sift together: flour, baking powder, salt, sugar and soda. Then add: butter, and bananas. Beat thoroughly, then add: eggs, buttermilk, chopped nuts and vanilla. Mix until well combined. Pour into a greased & floured 9x13 pan. Bake at 350 degrees for 40 minutes. When cooled, top with Cream Cheese frosting. Recipe below.

Cream Cheese Frosting


  • 8oz. cream cheese, at room temperature
  • 2 c. powdered sugar
  • 2 tsp. vanilla
  • 1/2 c. butter

Directions: Combine all ingredients until smooth.

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Monday, March 8, 2010

Hot Chocolate Cake

I cut this recipe from a Real Simple magazine years ago...2005. I found it in a file the other day and couldn't wait to try it. The original recipe shows this baked in a mug. I bought some mugs, but didn't know for sure if they were oven safe or I made it in my 10-inch springform pan. This cake is rich and super yummy. I am definitely going to find some oven safe mugs or ramekins to make this in next time. The cake was messy and hard to dish out, so the individual servings would be great!! I will definitely be making this again!
Messy to dish up, but SO yummy!!

Hot Chocolate Cake
  • 8 T unsalted butter, plus extra for coating
  • 3 T all-purpose flour, plus extra for dusting
  • 1/2 cup sugar, plus extra for dusting
  • 10 ounces semisweet chocolate, coarsely chopped
  • 4 large eggs
  • 1 large egg yolk
  • 1 t vanilla extract
  • 1/4 t salt
  • 1/2 cup mini marshmallows
  • 2 T unsweetened cocoa powder

Directions: Preheat oven to 375 degrees. Generously butter, flour and sugar eight 6-ounce coffee cups or mugs made of ovenproof stoneware. Wipe the rims clean. Place the 8 T of butter and the chocolate in a medium heatproof bowl over a pan of simmering water and melt, stirring once or twice until smooth. Remove from heat and let cool 5 minutes. Using a handheld mixer(I just used my kitchen-aid), beat the eggs, yolk, vanilla, salt and 1/2 cup sugar at the highest speed until the volume doubles and mixture becomes foamy, about 5 minutes. Stir the 3 T flour into the chocolate, then gradually add it to the egg mixture, beating on low until it's fully incorporated. Ladle the batter into each cup until it's about 1/2 inch from the rim. Bake until the cakes puff and begin to crack but the centers are still a bit runny, 13 to 17 minutes. Remove from oven. Sprinkle with marshmallows, then return to oven for 2-4 minutes, until the marshmallow tops begin to crisp. Remove from oven; let cool about 5 minutes. Sift the cocoa on top.

To make a cake instead....butter, flour and sugar a 10-inch springform pan. Pour batter into pan and bake for 22-25 minutes or, if you prefer a more gooey center, bake for 17-20 minutes. Remove from oven, cover with marshmallows and bake for another 2-4 minutes.

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Thursday, March 4, 2010

Cafe Rio Chicken

When I go to Cafe Rio (which isn't very often, unfortunately) I always get the sweet pork. SO...I'm not sure if this tastes like Cafe Rio's Chicken, but I can tell you it tastes WONDERFUL!! Of course this chicken is great for tacos, quesadillas, burritos, salads and more. My mom gave me this recipe along with the recipe I have the the Cafe Rio Sweet Pork, Cafe Rio Black Beans(oops...thought I had posted this recipe before but can't find it. Guess I'll have to make them and post them soon along with the recipe for the Cafe Rio Rice) and my neighbor gave me the recipe for the Cafe Rio Creamy Dressing. Click on the links if you would like the other recipes.

Cafe Rio Chicken
  • 5 lbs chicken breast
  • 1 small bottle Kraft Zesty Italian Dressing
  • 1 T chili powder
  • 1 T cumin
  • 3 cloves garlic, minced

Directions: Cook all ingredients together in a crock pot for 4 hours(I cooked mine on high and it was done in just under 4 hours). Shred meat and cook 1 additional hour on low.

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Wednesday, March 3, 2010

Heavenly Brownies

My family wanted brownies the other night. I was going to make applesauce brownies, but my oldest son requested Mississippi Mud Cake. I didn't have any marshmallows but I did have some marshmallow creme and then I found this recipe at I can't seem to find this exact recipe on their site this morning, but luckily I had printed it out. Try these brownies they are YUMMY!! I'm sure I could have gotten a prettier picture if I would have had the patience to wait until they were cool to cut into them...:)

Heavenly Brownies
  • 2 sticks butter (1 c.)
  • 2 c. sugar
  • 1 1/2 c. flour
  • 1/2 c. nuts (optional)
  • 3 T cocoa
  • 4 eggs
  • 1 t vanilla
  • 1 jar marshmallow creme (sm jar)

Directions: Melt together butter and cocoa. Beat eggs and sugar together, and add cocoa mixture alternately with flour. Add nuts and vanilla. Bake in 9 x 13-inch pan at 350 degrees for about 30 minutes. Spread top with marshmallow creme as soon as it is removed from oven. Let cool and frost with the following.

FROSTING: Melt together 1/2 stick butter and 1 heaping T cocoa. Add 1/2 box Powdered sugar. Beat with 1 T milk. Spread on brownies.

**note...I used salted butter, if you use unsalted butter I would add a little salt to the brownie mix and the frosting. To make the marshmallow creme a little easier to spread, you could melt it a little by placing the jar into a bowl of hot water. I didn't have a box of powdered sugar, I just added until it was the consistency that I wanted.

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Tuesday, February 23, 2010

Rotisserie Style Chicken

I found this recipe on my bottle of Lawry's Seasoned Salt and I'm glad I did. It is really good. Usually I cook my whole chicken in the crockpot, but I am going to start cooking them this way in the winter and in the crockpot during the summer when I don't want the extra heat in the house.

The chicken was SO tender and juicy!! My family LOVED this!! The recipe says that it serves 8, but I'd say more like 6, but maybe my 9 and 7 year old ate more than a 'normal' serving size. :)

Rotisserie Style Chicken
  • 4 lb. whole chicken
  • 2 T. olive oil
  • 1 T Lawry's Seasoned Salt
  • 1 t. Lawry's Seasoned Pepper

Directions: Preheat oven to 375 degrees. Rub Chicken with olive oil. Combine Lawry's Seasoned Salt and Lawry's Seasoned Pepper and sprinkle over outside and inside cavity of chicken. Roast in preheated 375 degree oven for 1 hour 20 minutes or until meat thermometer inserted in thickest part of thigh reaches 180 degrees.

**Edited to add: Roast the chicken uncovered.
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Thursday, February 11, 2010

chicken, rice, bean burrito

I want to call these, "Chevy's chicken fajita burritos", but I don't want to confuse anyone. They don't have onions or bell peppers in them like fajitas. My husband and I lived in Oregon just over 10 years ago and we used to eat out at Chevy's a lot(back when we could afford to eat out more, before kids). We always ordered the chicken fajita burrito. SO yummy! I'm not sure why they called it a fajita burrito because it didn't seem to have onions or peppers in it, I'm guessing it is because they must have used marinated chicken like they use for their fajitas. Last time we went to Chevy's when we lived in Utah, it wasn't on the menu anymore. This is my version. My husband says it tastes just like Chevy's, but it has been over 10 years since we have had one from Chevy's, so don't take our word for it:) But I will tell you that this burrito is SUPER yummy and simple!!

I feel like I have been apologizing a lot for my photos lately and here I am again!! I forgot to take a picture when I made these for dinner, so this is a leftover burrito that my husband ate for lunch the next day. Not a great photo. Maybe, I should not try taking a picture when I am hungry and my hands are shaking.

chicken, rice and bean burrito

  • 2 chicken breasts
  • 1 cup cooked rice
  • 1 can drained and rinsed black beans
  • 1 cup salsa (click on "salsa" for the best salsa recipe)(my opinion:))
  • 6-8 flour tortillas(depending on size) mmm....LOVE homemade tortillas
  • 1/2-1 cup grated cheese(I used provolone)

Directions: Cook and chop chicken(I cooked mine in a cast iron skillet with butter, salt and pepper. This would also be great if you marinated the chicken and grilled it before chopping). Add rice, beans, salsa and cheese to the chicken. Spoon mixture into tortillas. I have put these in a baking dish and baked them at 375 until hot. This time I put them in the cast iron skillet and put a pan on top for a couple minutes and then flipped and did the same to the other side(kind of like a panini). Enjoy!!

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I just finished making some homemade oreos for my kids to take to school for their teachers tomorrow. I colored the cream cheese frosting pink, made a cute tag(my opinion), and put them in a clear Chinese take out container. I thought about making some soft sour cream sugar cookies(seriously the BEST sugar cookies EVER!), but remembered I sent those at Christmas time:)

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Wednesday, February 10, 2010

15-minute pizza dough and pizza dough seasoning

We LOVE pizza at our house. We especially love BBQ chicken pizza. I found this recipe for pizza dough and pizza dough seasoning at Little Birdie Secrets. This makes the best pizza dough. MMMM!!

I couldn't get a very good picture of the pizza crust. I LOVE to cook my pizza in my spring-form pans, so there really isn't a crust around the edges. When I made my BBQ chicken pizza this time, I used half provolone and half mozzarella cheese. I also cooked my chicken in my cast iron skillet(grilled would be super yummy) and chopped the chicken instead of shredding it. So yummy!!

Pizza Dough Seasoning

8 Tablespoons of cheddar cheese powder (you can use either white or yellow)
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 heaping Tablespoon of Italian seasoning

Mix it all together in a bowl and then store in a small jar or zip-top bag. Just add a Tablespoon or so to your pizza dough recipe for an extra tasty crust.

2 1/2 c. flour
1 Tbsp. sugar
1 tsp. salt
1 cup hot water (120-130°, use a candy thermometer for accuracy if you're not sure)
1 Tbsp. Rapid Rise or Bread Machine yeast
2 Tbsp. olive oil
Preheat oven to 500°. Mix dry ingredients together. Add hot water and olive oil. Mix for five minutes (I use my Kitchen Aid mixer with the dough hook, but you could do this by hand, too). Let rest 10 minutes. Press dough on pizza pan, pizza stone, or jelly-roll pan. Bake at 500° for 3 minutes. Take out of the oven and cover with toppings. Return to the oven and bake 8-10 minutes more. Makes one large pizza (16-18 inches).
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Friday, January 29, 2010

famous oatmeal cookies

I got this recipe from my MIL. We LOVE these cookies...they are definitely 'famous' at our house!! These cookies are SO good. Crispy on the outside and chewy on the inside.

I'm sorry these pictures are SO bad. I actually get a headache if I look at them too long. I thought about making another batch to get a better picture, but decided I just can't eat another entire batch so soon. Yep, I don't have much will-power when it comes to oatmeal cookies....or any other cookies for that matter. So take a quick glance at the pictures and then go make some of these for yourself...or the entire family.....hmmm...maybe I will go make another batch.
famous oatmeal cookies
  • 3/4 cup shortening
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 t. vanilla
  • 1/2 cup water
  • 3 cups oats (I used quick-cooking oats)
  • 1 cup flour
  • 1 t. salt
  • 1/2 t. soda
  • 1 1/2 cups semi-sweet choc. chips (optional)
  • nuts (optional)

Directions: Cream shortening and sugars. Add egg, vanilla, and water. Mix flour, salt, and soda together. Add to creamed mixture. Add oats. Make into cookies. Bake at 350 degrees for 12-15 minutes.

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Wednesday, January 6, 2010

Stuffed Mushrooms

Another recipe from The Pioneer Woman. These are SO yummy!!

Stuffed Mushrooms
  • 24 oz, white button mushrooms (I used 32 oz. and still had some leftover filling)
  • 1/3 pounds hot pork sausage (I used some habenero hot sausage)
  • 1/2 whole medium onion, finely diced
  • 4 cloves garlic, finely minced
  • 8 ounces, cream cheese
  • 1 whole egg yolk
  • 3/4 Parmesan cheese, grated
  • 1/3 cup dry white wine (I used beef broth)

Directions: Brown and crumble sausage. Set aside on a plate to cool. Add onions and garlic to the same skillet; cook for 2 minutes over medium heat. Pour in wine(beef broth) to deglaze pan, allow liquid to evaporate. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool. In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese. Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up. Smear mixture into the cavity of each mushroom, creating a sizable mound over the top. Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving.

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