Monday, August 27, 2012

Peanut Butter Rice Krispy Treats

1 cup white karo syrup
1 cup sugar
 1 cup peanut butter
5 cups rice krispies (for gluten free use gluten free rice krispies)

Bring syrup and sugar to a slow boil.  Stir in peanut butter.  Remove from heat and add rice krispies.  Use tablespoon to drop onto wax paper.  Treats will harden as they cool.

Oatmeal Fudge Bars

Melt all together and set aside:
12 oz chocolate chips
1 can sweetened condensed milk
2 tbsp butter
1 tsp vanilla

Dough for bars:
Cream together 1 cup butter, 2 cups brown sugar. 
Add and mix well:
2 eggs
2 tsp vanilla
1 tsp soda
1 tsp salt
2 1/2 cup flour
3 cups oatmeal

Spread 1/2 dough in 10*15 sheet pan, cover with chocolate mix, and drop remaining dough on top
Bake @ 350' for 20-30 minutes.

Lasagna

2 lbs hamburger
3 cans tomato soup undiluted
 salt, pepper, garlic powder
1 package lawery's taco seasoning
8 oz mozzarella cheese shredded
8 oz cheddar cheese shredded
 1 can cream of mushroom soup
1 large box lasagna noodles

Brown meat, drain of fat, season with garlic powder, salt, and pepper.  Add soup and taco seasoning, simmer.  Cook noodles, do not drain, run cold water on noodles until you can handle.  In a greased 13*9 pan alternate noodles meat mixture, and cheese.  Label and freeze.  Bake 350' 30-45 minutes.  If frozen let thaw before cooking.

Caramel Naked Brownies

First Layer:
1 german chocolate cake mix
1/3 cup evaporated milk
1 stick butter melted
1 cup chopped pecan nuts
Mix together, place 1/2 of this batter into 9*9 greased pan, this will be thick.  Bake 350' degrees (8 minutes).

Second Layer:
Melt together 1 package caramels, with 1/2 cup evaporated milk in double boiler.  After this is melted put onto cake, sprinkle with semi sweet chocolate chips to cover the top.

Third Layer:
Flatten out the remaining cake dough on parchment paper to a 9-inch square and place on top.  Bake 350', 20 minutes.  Sprinkle with powdered sugar when cool. 

Chex Pumpkin Pie Crunch

1/4 cup brown sugar
1 Tbsp pumpkin pie spice
1/4 cup butter
2 tsp vanilla
 2 cups cinnamon chex cereal
2 cups honey nut chex cereal
2 cups chex cereal
8 oz. pecans (cut up)

In a small bowl, mix brown sugar and pumpkin pie spice, set aside.  In small microwave-safe dish, microwave butter on high about 30 seconds or until melted.  Stir in vanilla.  In large microwavable bowl, mix all cereals and pecans.  Pour butter mixture over cereal mixture, stirring until evenly distributed.  Add sugar and spice mixture and stir until coated.  Microwave uncovered on high 5 minutes or until mixture begins to brown, stirring every minute.  Spread onto wax paper or a cookie sheet to cool.  Store in air tight container.  Makes 8 cups. 

Chicken Broccoli Bake

10 oz chopped cooked broccoli
4 cups cooked cubed chicken
2 cans cream of chicken soup
1/2 cup mayonnaise
4 oz chopped mushrooms
1/4 tsp curry powder
3/4 cup grated parmesan cheese

Stir together all the ingredients and place in greased pan.  Label and freeze.  When thawed bake covered 350' degrees for 40 minutes.  Uncover and bake another 20 minutes.

Chicken Noodle Soup

1 Tbs minced onion
1 Tbs chicken bouillon granules
1 Tsp celery flakes
1/2 tsp pepper
2 cups noodles
5 cups water
1-5 oz cans chicken

Put all ingredients in baggie except water and chicken.  When ready to cook place water in pan, bring to a boil.  Add chicken (breaking it up well with fork) and add rest of ingredients, bring to a boil, lower heat and simmer uncovered for 12-15 minutes or until noodles are tender.  (For Gluten Free utilize Gluten Free Noodles).

Sour Cream Enchiladas

4 cups cooked cubed chicken
1 can cream of chicken soup
1 1/2 cups sour cream
1 4 oz can chopped green enchiladas
 3 cups grated mexican blend cheese
10 flour tortillas

Mix the chicken soup, sour cream, green enchiladas, and cheese together.  Spoon enough mixture to cover 1/2 of the tortilla.  Place seam side down in greased pan, sprinkle cheese on top.  Label and freeze.  Bake 375 degrees for 20-25 minutes.  If frozen thaw 1 hour before baking.

Thursday, August 16, 2012

Honey BBQ Chicken and Bacon Dippers (Gluten Free Option)

Nonstick Cooking Spray
3/4 cup plain greek yogurt
1/4 cup honey bbq sauce
Shredded Chicken (cooked)
3 oz. bacon bits
1 cup frozen sweet corn
1/2 red pepper, seeded and finely diced
10 ct. package tortillas, fajita size (instead of flour tortillas we use corn tortillas)
8 oz monterey jack cheese (cut into strips)
Ranch dressing (for dipping)
Sour cream (for dipping)

Preheat oven to 425'

Spray cookie sheet with cooking spray

Combine the yogurt and honey bbq sauce in a large bowl.  Stir in chicken, bacon bits, corn and red pepper.
Spread 1/3 cup of chicken mixture across the center of each tortilla.  Place 1 strip monterey Jack cheese on top and roll tightly.  Place on greased cookie sheet with seam-side down.  Spray top of each rolled tortilla with cooking spray.

Bake on center oven rack for 8 minutes.  Using a spatula, carefully turn over and bake an additional 8 minutes. 

Serve bbq sauce, ranch dressing, and sour cream alongside for dipping if desired.

Thursday, August 9, 2012

Peanut Buttercup Cupcakes with Frosting

1 box mix of chocolate cake, make it up according to the package directions and pour into muffin tin for 24 perfect chocolate cupcakes.  Unwrap peanut butter cups and put them in the middle of the chocolate cake batter in each muffin tin.

Peanut Butter Butter Cream Frosting
3/4 butter at room temperature
1/4 cup shortening (Crisco) - if you do not like shortening (add more butter)
1 tsp vanilla
1/4 - 1/2 cup heavy whipping cream
4-5 cups powdered sugar

In a mixing bowl combine butter, shortening, peanut butter, and vanilla until smooth.  Add in your powdered sugar, starting with four cups.  Add about 1/4 cup of your whipping cream, combine well with mixer and switch to a high speed to beat until fluffy.  you can play with the amounts of powdered sugar and whipping cream to get the exact texture and consistency that you want.





Brownie Marshmallow Cookies

Cookies
1 cup butter
1 2/3 cups white sugar
2 eggs
1 1/4 tsp vanilla
3/4 cup unsweetened cocoa
1/4 tsp salt
1 1/4 tsp baking powder
2 1/3 cup cake flour*

Cream butter and sugar.  Add eggs and vanilla and mix until blended well.  Add dry ingredients and mix.  Cookies can be rolled, formed into drop cookies, or pressed into a 9*13 pan (double recipe and bake time).  Roll and form cookies and bake at 350' for 10-12 minutes.  cookies are done when top is slightly cracked and no longer looks wet.

Marshmallow Creme
3 eggs
2 cups light corn syrup
1/2 tsp salt
2 1/2 cups powdered sugar
1 Tbs vanilla

Combine egg whites, corn syrup, and salt.  Beat on high for 10 minutes or until thick.  Add powdered sugar and beat on low speed until blended.  Add vanilla and blend.  May be frozen for later use.

Chocolate Frosting
1 cup butter
4-5 cups powdered sugar
milk
1/2 cup cocoa
1 tsp vanilla

Beat soft butter, cocoa, and powdered sugar together until smooth.  Add a splash of milk and vanilla, blend well. 

Spread cooled cookies with about 1 Tbs of marshmallow creme.  Top the creme with frosting. 

Cream Cheese Frosted Pumpkin Cupcakes (Gluten Free)

3 eggs
1 cup sugar
2/3 cup pumpkin puree
3/4 cup gluten free brown rice flour
1/2 Tsp baking powder
1/2 Tsp baking soda
1/4 Tsp pumpkin pie spice
Dash salt

Cream Cheese Frosting:
1/2 package cream cheese (softened)
1/2 cup powdered sugar
3 Tbs butter, softened
1 Tsp vanilla

Preheat oven to 375'
Beat eggs and sugar together.  Add Pumpkin, flour, baking powder, soda, and spices.  Pour into muffin cups.  Bake 13-15 minutes.  Cool.
Whip together cream cheese frosting.  Spread onto cooled cupcakes.  Sprinkle with additional pumpkin pie spice.

Country Apple Dumplings

Ingredients

2 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 cup butter
1 1/2 cups white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew ™

Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.

Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.

Bake for 35 to 45 minutes in the preheated oven, or until golden brown

French Dip Sandwiches

1 2.5-3 lb. beef roast (you can use a frozen roast if you want)

2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns (or more…6 would be VERY generous servings!)
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You’re not cooking the meat, you’re just browning it quickly on all sides to add flavor and seal in the juices.
Place in crockpot and sprinkle with onions soup mix. Pour water and beef broth over roast

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low.
Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty.

Chicken Enchilada Casserole

3-4 chicken breasts cooked and shredded
Large can of cream of chicken soup
Medium sized container of sour cream

Mix together in a pot, season with seasoning salt, pepper, and chili powder to taste. Simmer for 10-15 min.

Heat oven to 350*

In casserole dish, rip up tortillas and layer tortillas, chicken mixture, cheese, tortillas, chicken, cheese, bake until bubbly and cheese is melted.

Strawberry Spinich Salad Dressing

1/4 Cup Apple Cider Vinegar

1/2 Cup Sugar
1/2 teaspoon minced onions
1/4 teaspoon paprika
1/4 teaspoon worcestershire sauce
1/2 Cup Canola Oil
2 teaspoons sesame seeds
1/2 teaspoon poppy seed