Welcome!!
This blog is a compilation of all me and my husband's favorite recipes. Most are simple and easy to make. Please leave feedback if clarification is needed, if you like adding something else to the recipe, how you do it differently, etc. I would LOVE feedback! And mostly, I just hope you can enjoy eating some yummy food!!
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Ingredients
1 box Betty Crocker's Devil's Food Cake Mix
1/3 cup vegetable oil
2 eggs
1 cup chocolate chips
Notes / Directions
Preheat oven to 350 degrees. Mix cake mix with oil and eggs. After
well mixed, add chocolate chips. Ball the dough and place on a greased
cookie sheet. Bake for 10 minutes.
Try different cake mixes like fun-fetti mix.
Ingredients
1 lb. (3 1/4 cups) powdered sugar
3 ounces cream cheese
1/2 cup butter
1/2 cup cocoa powder
1 teaspoon vanilla extract
Notes / Directions
Put ingredients in a large Ziploc bag and knead until smooth. Add nuts
if desired. Faster option: put everything in a Kitchen aid and whip it
up.
Ingredients
1/2 box (7 cups) Rice Chex
1/2 box (7 cups) Golden Grahams
2 cups coconut
1 cup slivered almonds
3/4 cup butter
1 cup sugar
1 cup karo syrup
Notes / Directions
Stir Rice Chex, Golden Grahams, coconut, and almonds together in a large
bowl. In a separate pat, melt butter, sugar, karo syrup on stove till
it comes to a full boil. Boil for 1 minute. Remove and pour on cereal
mixture and stir. Eat out of the bowl, pour onto wax paper, put in
little cups or bags...
Ingredients
1 package Oreos, divided
1 package cream cheese, softened
2 (8 ounce) packages baker's semi-sweet baking chocolate or white chocolate almond bark, melted
Notes / Directions
1. Crush 9 of the cookies to fine crumbs in food processor; reserve for
later use. (Cookies can also be finely crushed in a resealable plastic
bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs;
place in medium bowl. Add cream cheese; mix until well blended. Roll
cookie mixture into 42 balls, about 1-inch in diameter.
2. Dip
balls in chocolate; place on wax paper-covered baking sheet. (Any
leftover chocolate can be stored at room temperature for another use.)
Sprinkle with reserved cookie crumbs.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
Tip: Be creative in decorating! Use white chocolate almond bark and color it with different colors for different occasions! However, you CANNOT use any kind of liquid food coloring. The almond bark reacts by turning into an unworkable paste. Even one drop of food dye will ruin it. The food coloring needs to be oil based, powdered, or paste.
Ingredients
1 cup butter
3/4 cup brown sugar
1 small box instant vanilla pudding
1/4 cup milk
1/2 tablespoon vanilla
1 teaspoon baking soda
2 1/2 cups flour
2 cups chocolate chips
Notes / Directions
Cream softened butter and sugar. Add pudding and stir well. Add milk,
vanilla and baking soda. Slowly mix in flour. Stir in chocolate chips
and chill. DO NOT BAKE.
You can freeze in a long snake wrapped
with saran wrap and cut off discs to eat or you can make little balls
and dip them in melted chocolate to make truffles.
Ingredients
1 1/2 cups heavy cream
1/4 cup white sugar
2 packages cream cheese, softened
2 teaspoons lemon juice
1 1/2 teaspoons vanilla extract
1/2 cup white sugar
1 package pound cake
2 packages frozen raspberries, thawed
2
tablespoons cocoa powder or powdered sugar, for dusting
Notes / Directions
1. In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks
form. In another bowl, cream together cream cheese, lemon juice,
vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream
cheese mixture. Reserve remaining whipped cream.
2. Slice pound
cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice.
Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of
the cake slices. Drizzle with some raspberry juice. Spread one-fourth
of the cream cheese mixture over cake. Sift one-fourth of the cocoa
over that. Sprinkle with one-third of the raspberries. Repeat layers
twice. Top with remaining cream cheese mixture, whipped cream and
sifted cocoa. Cover and refrigerate 4 hours before serving.
Ingredients
4-6 lbs. beef eye round roast
1/2 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
Notes / Directions
Heat oven to 325 degrees. Combine spices and rub on the outside of the
roast. Place roast on a rack in a shallow roasting pan. Do not cover
or add water. Insert meat thermometer. Remove roast from oven when
temperature registers 135 degrees. Transfer to cutting board. Tent
with foil and let stand 15-20 minutes (temp will rise 10 degrees).
Ingredients
8 ounces penne pasta
1 pound italian turkey sausage
1 onion, chopped
1 red bell pepper, chopped
1 zucchini, chopped
1 can corn, drained
1 can diced tomatoes, drained
3/4 teaspoon dried oregano
1 1/2 cups cheese
1 cup salsa
1/2 cup cilantro leaves
Notes / Directions
1 Cook penne as directed on package. Drain; cover to keep warm.
2
Meanwhile, spray nonstick wok or 12-inch skillet with nonstick cooking
spray; heat over medium-high heat. Add sausage; cook 5 minutes, stirring
frequently, until no longer pink and thoroughly cooked. Drain.
3
Add onion, bell pepper, zucchini, corn, salsa, tomatoes and oregano;
mix well. Heat to boiling. Cook 5 minutes, stirring occasionally.
4
Reserve 1/2 cup cheese and 2 tablespoons cilantro. Add remaining 1 cup
cheese and cilantro to mixture in wok; mix well. Add cooked penne; toss
to mix. Spoon mixture onto serving platter. Garnish with reserved cheese
and cilantro.
Ingredients
For the Marinade
1 orange, juiced
2 limes, juiced
2 tablespoons olive oil
2 garlic cloves, minced
3 tablespoon fresh cilantro leaves, chopped
1 package fajita seasoning
1 teaspoon ground cumin
1 teaspoon salt
2 1/4 pounds steak, trimmed of fat cut into thirds or 8-inch pieces
For the Fajitas
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup rice, cooked
cheddar cheese
6 tortillas
Notes / Directions
Purée the marinade ingredients and pour over stead in a Ziploc bag. Refrigerate for 2-4 hours. Drain meat, leaving just a little sauce, and pour meat and the little bit of left-over sauce in a heated and oiled skillet. Add onion and peppers. Saute till meat is cooked through. Finish by adding a little extra lime juice. Serve by laying tortilla out and layering rice, veggies, meat, and cheese. Can also top with sour cream.
Ingredients
4-5 chicken breast
1/2 cup flour
1/2 cup cornstarch
1-2 eggs, beated
sesame seeds
1/2 cup water
3/4 cup sugar
1/2 cup vinegar
1/4 cup ketchup
1 tablespoon soy sauce
1 chicken bouillon cube
1 cup rice, cooked
frozen vegetables, stir fried
teriyaki sauce
Notes / Directions
Sauce: Mix water, sugar, vinegar (less for less tang), ketchup, soy
sauce, and bouillon cube and bring to boil. Boil 1-2 min. and keep
warm. (Can add a little corn starch to thicken.)
Chicken: Put
flour and corn starch in ziplock bad. Put in chicken and shake till
evenly coated. In a bowl, beat eggs. Dip chicken in eggs and place in a
heated skillet with some oil. Sprinkle sesame seeds on top. Brown
both sides of chicken. Don't fully cook. Place chicken in a pan and
coat with sauce. Cover with foil and bake at 350 degrees for 1 hour.
After 30 min. flip chicken and continue to bake with foil. Remove foil
for last 10 min.
Serve with rice and vegetables with teriyaki glaze.
Ingredients
1 chicken (3 pounds)
6 oz. cream cheese
2 teaspoons dried rosemary, divided
6 tablespoons Italian salad dressing mix, divided
2 pounds red potatoes, chopped
green onions (about 2), chopped
6 carrots, sliced
Notes / Directions
Shake 1 Tlbs. flour in oven bag.
Mix cream cheese, 1 T. rosemary,
and 1/2 t. pepper. Starting at heck of chicken, use handle or fingers
to separate skin from meat of chicken. Don't tear. Spoon mixture under
skin. Spread to butt and thighs and legs. Brush with 2 T. dressing.
Toss
potatoes and carrots with remaining dressing, rosemary, and pepper in
oven bag. Put the chicken in the bag and tie shut. Cut 6 slits 1/2
inch long in bag. Bake at 350 degrees 1 hour and 20 minutes or until
chicken is done (180 degrees). Transfer chicken to serving dish,
reserving juices. Let chicken stand 10 minutes. Sprinkle bacon bits
(optional) and onions on top of vegetables.
I recommend adding carrots and cooking everything in a bag.
Ingredients
6 chicken breast halves
2 cups corn flakes, crunched
2 tablespoons butter, melted
2 tablespoons milk
1 tablespoon chives
1/2 tablespoon salt
1/2 teaspoon garlic powder
3 tablespoons parsley
1/2 teaspoon paprika
1/2 tablespoon pepper
Notes / Directions
Heat oven to 425 degrees. Grease 13x9 pan. Mix butter, milk, chives,
salt, and garlic. In another bowl, mix cornflakes, parsley, and
paprika. Dip chicken into milk then coat with corn flakes. Place in
pan. Drizzle with 2 T. butter. Bake uncovered 20-25 minutes.
Ingredients
1 cup flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2-3 tablespoons water
1 teaspoon green onions, sliced
1 teaspoon green bell pepper, chopped
1/4 cup bacon strips, crumbled
1 cup ham, cubed
1 cup swiss cheese, grated
5 eggs
1 cup half-and-half cream
1/8 teaspoon lemon peel
1/2 teaspoon salt
1/3 teaspoon dry mustard
Notes / Directions
In medium bowl, mix flour and salt. Cut in shortening, using pastry
blender (or pulling 2 table knives through ingredients in opposite
directions), until particles are size of small peas. Sprinkle with cold
water, 1 tablespoon at a time, tossing with fork until all flour is
moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more
water can be added if necessary).
Gather pastry into a ball.
Shape into flattened round on lightly floured surface. Wrap in plastic
wrap; refrigerate about 45 minutes or until dough is firm and cold, yet
pliable. This allows the shortening to become slightly firm, which helps
make the baked pastry more flaky. If refrigerated longer, let pastry
soften slightly before rolling.
Fit pastry into 9in. pie pan and
sprinkle with green onions, green peppers, bacon, and ham. Sprinkle on
cheese. In a medium bowl, whip eggs with half and half, lemon peel,
salt, and mustard. Pour over other ingredients in crust. Bake at 325
degrees for 45 minutes. Let stand 10 minutes before serving.
Ingredients
10 oz. canned chicken, drained
1-2 packages crescent dinner rolls
sweet Baby Ray barbeque sauce
Notes / Directions
Heat oven to 375 degrees. In a bowl, shred chicken and add a good
amount of barbeque sauce. Remove dough from container and press the
edges of 2 rolls together to make a pocket. Stuff chicken inside and
seal shut. Cook 9-12 minutes on a cookie sheet.
Ingredients
1 pound ground beef
1 cup onion, chopped
1 cup green bell pepper, chopped
1 cup rice
4 cups zucchini, chopped
2 beef bouillon cubes
2 cups tomatoes, diced
1 3/4 cups water
1 can corn, drained
2 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon basil
1/4 teaspoon garlic powder
1/4 teaspoon pepper
three cheese
Notes / Directions
Saute meat, onion, and green peppers. Drain. Add all other ingredients
and simmer covered for 25 minutes. Sprinkle extra cheese on top.
Ingredients
2/3 cups margarine, melted
2 cups brown sugar, firmly packed
2 eggs
2 cups flour
1 teaspoon baking powder
2 teaspoons vanilla
1/4 teaspoon baking soda
1 teaspoon salt
1 package chocolate chips
Notes / Directions
Add brown sugar to melted shortening. Sift dry ingredients and add eggs
and vanilla (mixture will be sticky). Pat down in 9x13-inch pan. Bake at
350 for 20-25 minutes until golden brown.
Oh my GOODNESS! This CAKE. It is so insanely good that it will drive you to madness.
Ingredients
1 yellow cake mix
1 small box instant chocolate pudding
1/2 cup sugar
3/4 cup vegetable oil
3/4 cup water
3 eggs
1 cup sour cream
1 cup chocolate chips
Notes / Directions
Mix all dry ingredients to remove lumps. Add everything else and mix
for 2 minutes. Grease and flour a bunt pan and pour in batter. Bake
350 degrees for 1 hour. Let cool 15 minutes before removing from pan. Sprinkle with powdered sugar.
Ingredients
1 box brownies
1/2 cups peanut butter
3/4 cup butter, separated
2 cups powdered sugar
2 teaspoons milk
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
Notes / Directions
Make brownies according to box and cool. In a bowl, mix peanut butter,
1/2 c. butter, powdered sugar, and vanilla; spread over brownies. In a
small sauce pan, melt 1/4 c. butter with chocolate chips over low heat;
spread over peanut butter and refrigerate for 1 hour. Cut and store
layered with waxed paper in refrigerator.
