Kelly's Favorite Recipes

Chocolate Oatmeal Squares

2012-01-25T23:24:00.002-06:00

Chocolate Oatmeal Squares - Adapted from The Marathon Mom

(Printable Recipe)

1/2 cup natural peanut butter

1/4 cup butter

1/3 cup honey

1 cup rolled oats

2 Tablespoons flour (I used spelt)

2 Tablespoons flax seeds

1/2 cup mini chocolate chips

Melt peanut butter, butter, and honey in a saucepan over medium heat, stirring constantly. Remove from heat when melted.

Stir in oats, flour, flax seeds, and chocolate chips.

Pour into a wax paper or foil lined 8x8 baking dish. Refrigerate until cooled. Cut into squares. Store in refrigerator.

Southwestern Chicken Salad

2011-04-20T22:19:00.001-05:00

A couple months ago one of my friend's posted this recipe on her blog. I've tweaked the recipe a little to suit our tastes and my hubby asks for it to be on the menu at least every two weeks!

Southwestern Chicken Salad - Adapted from Brown Sugar Toast

(Printable Recipe)

2 chicken breasts, cut into strips

1-2 T. oil

salt

1 T. taco seasoning

1/2 tsp. garlic powder

salad greens (we usually use the "spring mix")

black beans, rinsed and drained

about 1 cup frozen corn, thawed

sour cream

salsa

shredded cheddar cheese

ranch dressing

broken tortilla chips

Heat oil in a medium skillet over medium-high heat. Add chicken strips and sprinkle with salt - this helps the chicken not to splatter and pop so much. Brown chicken on both sides, then sprinkle with taco seasoning and garlic powder. Stir to coat both sides of chicken, then cover and cook on low for about 5 minutes.

We assemble individual salads on each of our plates, but you can layer the salad in a serving bowl if you'd like. Layer in this order - salad greens, black beans, corn, chicken strips, sour cream, salsa, shredded cheese, ranch dressing and tortilla chips. The reason I didn't put amounts for the "condiments" is because we do it "to taste" instead of measuring!

We get about 4 servings out of this recipe - you don't have to overload on the chicken since the black beans provide protein as well.

Enjoy!

Lemon Bars

2011-04-19T14:15:00.000-05:00

Lately I have been craving all things lemon - it must be the lovely springtime weather we've been enjoying! When my mother-in-law asked me to bring a dessert for dinner last Sunday, I immediately knew I would bring lemon bars. They were a hit! I love that they aren't too sweet but they have a definite lemony taste.

Lemon Bars - Adapted from All Recipes

(Printable Recipe)

1 cup butter, softened

1/2 cup confectioners sugar

2 cups all-purpose flour

1 1/2 cups white sugar

1/4 cup all-purpose flour

4 eggs

1 T. grated lemon zest*

1/3 cup fresh squeezed lemon juice (2 large lemons)

Preheat oven to 350 degrees

In a medium bowl, blend together softened butter, confectioner's sugar, and 2 cups flour. Press into the bottom of an ungreased 9x13 inch pan.

Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together white sugar and remaining flour. Whisk in the eggs, lemon zest, and lemon juice. Pour over the baked crust.

Bake for an additional 20-25 minutes or until lightly browned. The bars will firm up as they cool. Once cool, cut into bars and sprinkle with confectioner's sugar. Refrigerate leftovers

*It is best to zest the lemons before cutting and juicing them. When zesting, make sure you only get the yellow of the peel - the white underneath is very bitter.

CrockPot Cream Corn

2011-03-22T10:57:00.000-05:00

Image credit

This recipe is so easy and super delish! Next time I'm going to add a can of green chilies for a little zing.

CrockPot Cream Corn - Adapted from Southern Plate's CrockPot EBook
(Printable Recipe)

3 (12 oz) packages frozen corn
1 (8 oz) package cream cheese
1 stick butter
salt & pepper to taste

Spray crockpot with non-stick cooking spray. Place corn into the crockpot and put block of cream cheese on top (in the center). Slice butter all over corn and sprinkle with salt and pepper.

Cook on Low for 3-3 1/2 hours, stirring once or twice to incorporate the cream cheese as it melts. You do not want to cook this on high or the corn will get tough.

Broccoli Salad

2011-03-20T14:38:00.001-05:00

I love this salad! It is the perfect blend of sweet and tangy and crunchy and chewy. So good!

Broccoli Salad - Adapted from my Southern Plate cookbook

(Printable Recipe)

4-5 cups chopped broccoli (you can chop and use the stalks too)

1/2 cup raisins (I used some golden and regular raisins)

1 (3oz) package real bacon bits

1/2 of a red onion, chopped

1 cup walnuts, coarsely chopped

1 cup mayo

1/3 cup sugar

1/2 cup apple cider vinegar

Combine broccoli, raisins, bacon bits, onion, and walnuts in a large bowl.

In a medium bowl, whisk may, sugar, and vinegar together until sugar dissolves. Pour over broccoli mixture. Stir until well coated and refrigerate until ready to serve.

Peppermint Brownies

2010-12-06T17:53:00.003-06:00

A few weeks ago my brother-in-law mentioned how much he likes Starbucks peppermint brownies - that got my attention because I've been loving chocolate and peppermint together lately! So I decided to come up with a similar recipe to Starbucks. If you've had one from Starbucks, you will notice that mine don't have the extra layer of chocolate frosting on top. I decided that a decadent brownie topped with peppermint frosting was enough richness for my brownies!

Peppermint Brownies

(Printable Recipe)

Brownies:

2 cups sugar

1/2 cup butter, melted

1/2 cup oil

2 eggs

1 tsp vanilla extract

3/4 tsp peppermint extract

1/2 cup water

1 cup flour

2/3 cup cocoa

1/2 tsp baking powder

1/4 tsp salt

Heat oven to 350 degrees. Lightly grease a 13x9 baking pan.

In a large bowl whisk together first seven ingredients. Add flour, cocoa, baking powder, and salt; beat until well combined.

Spread in prepared pan and bake for 25-30 minutes or until edges begin to pull away from the sides of the pan. Cool completely on a wire rack.

Peppermint Frosting:

1/2 cup butter, softened

2 1/2 cups powdered sugar

2 T. water

1/2 tsp vanilla

1/2 tsp peppermint extract

1/4 cup crushed peppermint candies

In a medium bowl beat butter until fluffy. Add remaining ingredients. Beat until smooth and fluffy. Add more powdered sugar or more water if the consistency is too thin or too thick - you want the frosting to be spreadable, but not too thin.

Spread evenly over cooled brownies. Refrigerate for 1 hour before cutting into squares. Store any leftovers in an airtight container.

To Die For Brownies

2010-09-14T15:42:00.002-05:00

Seriously, these are the most amazing "from scratch" brownies I've ever made or eaten. My family and friends agree too! Yes, there are black beans in them, but no! you cannot tastes them at all!

The black beans take the place of oil and eggs and they also add good fiber and protein! Sounds pretty healthful to me...except for the outrageous amount of sugar. But all brownies I have ever made from scratch or from a box have a ton of sugar in them.

Ok, here's the recipe:

To Die For Brownies (adapted from $5 Dinners)
(Printable Version)

2 (15oz each) cans black beans, rinsed and drained
1/2 - 3/4 cup water
2 cups sugar
1/2 cup milk
1 1/2 cups flour
1/2 cup cocoa (I used Hershy's Special Dark)
1 T. baking powder
1 tsp. baking soda
1 tsp. salt
1 (12oz) pkg semi-sweet chocolate chips

Preheat oven to 350 degrees and lightly grease a 9x13 inch baking pan.

Puree black beans in blender with water until smoothie like consistency. {I added a 1/2 cup of water first and then added a little more during blending}

Combine black bean mixture, sugar, and milk in a large mixing bowl. Mix with electric mixer until well combined.

Add flour, cocoa, baking powder, baking soda, and salt. Mix until smooth.

Stir in chocolate chips.

Pour batter into prepared pan. {Feel free to lick the bowl since there are no eggs in it!}

Bake for 25-35 minutes or until toothpick comes out clean. {Mine were done in 30 minutes and they were a little gooey in the middle - Love that!}

Cool on a wire rack. Cut into squares and store in an airtight container.

Homemade Grilled Pizza

2010-04-19T22:34:00.001-05:00

I know grilled pizza sounds hard, but it really isn't! Jacob and I tried it for the first time tonight, and loved it. I especially liked that I didn't have to use the oven and heat up the house.

Make sure your grill is clean! You don't want your pizza to stick.

Turn grill on to medium heat.

Mix up your favorite pizza dough. This is my all time favorite recipe. It's super quick and easy and oh so tasty!

Roll out dough on a lightly floured baking pan or stone. We made two smaller pizzas so they would be easier to handle.

Brush olive oil lightly onto both sides of the dough. You don't want to overdo on the oil or you will have flare-ups!

Gather all your toppings. We used sauce, pepperoni, mozzarella cheese, onions, and parmesan cheese. The onions didn't get quite cooked, so next time I will grill the veggies a little before putting them on the pizza.

Take pizza dough, toppings, and spatulas {pancake turners as we call them} out to the grill.

Lightly spray grill rack with cooking spray.

Carefully pick up pizza dough a lay it on the grill. Don't worry, it will not fall through the grate!

Close lid and cook for 1 1/2 minutes or until the bottom is browned and there are bubbles on top {like pancakes get}.

Use pancake turner and flip the dough over.

Working quickly, slap on your toppings and close grill lid. Cook 1 1/2 minutes or until bottom is browned and cheese is melted.

Carefully remove pizza to the baking pan or stone you used to roll the dough out on.

Cut into wedges and enjoy!

Red Beans & Rice

2010-03-23T08:01:00.003-05:00

One of my friends shared this recipe with us. I love that you can just throw it in the crockpot and forget about it!

Red Beans & Rice
(Printable Version)

1lb small dried red beans, rinsed & sorted
1 onion, cut into wedges
1 green pepper, cut into wedges
4 cloves garlic, chopped
4 stalks celery, cut into chunks
1 T. Tony Chachere's (creole/cajun seasoning)
7 cups water
1 lb sausage or kielbasa, sliced
Hot cooked rice

Add first 7 ingredients to a large crockpot. Stir gently, cover and cook on High for 5 hours. Add sausage and cook 2 more hours. Serve over hot rice.

Brownie Bites

2010-02-16T07:10:00.003-06:00

I made these adorable little brownie bites to give my family for Valentine's Day. They really are pretty easy even though there are several steps involved!

Brownie Bites
(Printable Version)
1 family size brownie mix
1 cup butter, softened
3 cups confectioner's sugar
1 tsp vanilla
2-3 T milk
2 drops red food coloring
1 cup semisweet (or dark chocolate) chips

Preheat oven to 350 degrees. Put the mini cupcake holders in a mini muffin tin. Make brownie mix according to package directions and fill muffin cups two-thirds full. Bake for 13-15 minutes. Do not overbake. Cool in pan 5 minutes then remove to wire racks to cool completely.

In a small bowl melt chocolate chips in microwave on high for 1 minute. Stir and continue heating in 30 second increments as needed until all chips are melted. Spoon into a quart size ziplock bag. Let chocolate cool in bag 10-15 minutes. Cut the tip off the bag {just the very tip!}. Pipe chocolate into heart shapes onto waxed paper. Refrigerate until hard.

In a large mixing bowl beat butter, confectioner's sugar, vanilla, 2 T milk and food coloring. The mixture will not look like frosting. Beat for 5 minutes {this is very important!}. Add remaining tablespoon of milk as needed for the right consistency. You want the frosting to be light and fluffy so it will be easy to pipe onto the brownies. Fill a large ziplock bag or decorator's bag with frosting. You can use a large star tip, round tip, or no tip at all. I used a ziplock bag with just the icing coupler in it because I didn't have a large round tip.

Now you are ready to assemble the brownie bites! Pipe frosting onto cooled brownies starting at the edge of the brownie and ending at the center. Carefully remove chocolate hearts from waxed paper using a metal pancake turner. Gently stick a chocolate heart into the frosting on each brownie. You have to work fast because the chocolate will start to melt in your hands.

Yield: about 48

Enjoy!

Cranberry Bliss Bars

2010-01-12T10:46:00.001-06:00

My hubby found this recipe online for me to make for him because he loves Starbucks Bliss Bars so much! He said these are a little more cake-like than Starbucks, but he really liked them.

Cranberry Bliss Bars - modified from Mr. Breakfast

(Printable Version)

Cake base:

1 cup (2 sticks) butter, softened

3/4 cup brown sugar

3 large eggs

1 tsp vanilla

1 tsp ground ginger
1/4 tsp salt
1 1/2 cups flour
1/4 cup dried cranberries, minced
1/4 cup white chocolate, chopped (I used white chips)
1/4 cup crystallized candied ginger, minced

Frosting:
4 oz cream cheese, softened
1 1/2 cups powdered sugar
2 T butter, softened
1 tsp vanilla

Garnish:
2 T dried cranberries, minced
1/3 cup white chocolate chips, melted

Preheat oven to 350 degrees and lightly grease a 9x13 glass baking dish.

Beat butter and sugar together for the cake base, and add eggs/vanilla beating until fluffy. Sift together flour, ginger, and salt and then add to the butter/sugar mixture beating well. Fold in the cranberries, chocolate and ginger. Spread thick batter in pan and bake for about 20 to 25 minutes or until light golden.

When cake is cooled, mix all frosting ingredients together and spread a thin layer over the cake. Immediately sprinkle with the minced cranberries. Then use a cake decorating bag of melted white chocolate with a tiny decorating tip (like the size used for writing on cakes) and drizzle the chocolate over the cake.

Cut this into bars immediately because the white chocolate hardens pretty fast and makes cake cutting messy.

Chicken Alfredo

2009-12-02T23:00:00.001-06:00

Hubby says this tastes like Olive Garden's Chicken Alfredo...I've never eaten either because of food allergies, but I must say making this for him is much cheaper than going to Olive Garden!

Chicken Alfredo
(Printable Version)
1 pkg fettuccine pasta

olive oil
3 boneless skinless chicken breasts, cut into thin 1 inch strips
garlic powder
parsley
salt & pepper

1 pkg cream cheese
1 stick butter
1 1/4 cup milk
3/4 cup parmesan cheese
freshly ground black pepper

Cook pasta according to package directions. Heat olive oil in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, parsley, salt & pepper, as much or as little as you like; saute 5-10 minutes or until chicken is no longer pink and juices run clear. Cover skillet to keep chicken warm while preparing sauce.

In another skillet, melt cream cheese and butter over medium heat. The mixture will look kind of gross (just warning you!) and cream cheese will be chunky. Once the mixture begins to bubble, turn heat to low and slowly whisk in milk, parmesan and pepper. Warm over low heat until sauce is hot.
Assemble pasta, chicken, and sauce on plates and serve immediately. Enjoy!

Hop over to Cooking During Stolen Moments for more yummy main dish recipes!

Garlic Mashed Potatoes

2009-12-02T07:42:00.003-06:00

Photo credits: Baco Recipes

Garlic Mashed Potatoes
(Printable Version)
5lb bag red potatoes, peeled and chunked
1 bulb of garlic, separated and cloves peeled
1 stick butter
1/2 - 3/4 cup chicken broth
1/2 cup sour cream
1/2 cup parmesan cheese
2 tsp salt
1 tsp garlic powder
1 tsp parsley (optional)

In a large pot boil potatoes and garlic cloves for 20 minutes or until tender; drain and return to pot. Add butter and cover with lid for 5 minutes to allow butter to melt. Add remaining ingredients and mash potatoes with an electric mixer. I start with 1/2 cup of chicken broth but then add more if the potatoes need to be creamier.

Visit The Happy Housewife for more great side dish recipes!

Cheese & Bacon Fries

2009-11-30T22:20:00.003-06:00

I came up with this recipe after Jacob had Outback's fries. They are so easy and yummy!

Cheese & Bacon Fries
(Printable Version)
1 pkg frozen shoestring fries
2 cups monterey jack cheese, shredded
1 (3oz) pkg real bacon bits

Cook fries in oven according to package directions. Once they are crispy, top with cheese and bacon bits. Return to oven for 5-10 minutes, or until cheese is melted. Serve with ranch dressing for dipping.

Visit Balancing Beauty and Bedlam for more yummy Appetizer recipes!

Homemade Hot Chocolate

2009-11-30T09:07:00.002-06:00

What tastes better on cold nights than yummy hot chocolate?! We love hot chocolate and I was thrilled to find this recipe for super easy homemade hot chocolate! Once you try this, you'll never want to use the instant mix again. ha! You can easily double or triple the recipe too!

Homemade Hot Chocolate (recipe from There is no place like home)
(Printable Version)
1/3 cup cocoa
1/2 cup sugar
1/8 tsp salt
1/2 cup boiling water
3 1/2 cups milk
1 tsp vanilla

Combine cocoa, sugar, and salt in a saucepan. Whisk in boiling water and heat mixture to a boil over medium heat, stirring continuously. Stir in milk and heat until hot, but not boiling. Remove from heat and stir in vanilla.

Serve with your favorite toppings. We like cool whip, marshmallows, cinnamon, peppermint sticks, or chocolate chips. Serves 3-4.

Be sure to head over to Parenting the Tiniest of Miracles for more holiday drink ideas!

Ham & Bean Soup

2009-11-04T22:21:00.001-06:00

Ham & Bean Soup (modified from my Mom)
(Printable Version)
1 cup dried Great Northern beans
2 cups chicken broth (I used gluten-free)
4 cups water
2 cups cooked ham, cut into chunks
1 can Rotel
1/2 an onion, chopped
1 tsp. salt
1 tsp. chili powder
1 tsp. paprika
1 tsp. freshly ground black pepper

Soak beans overnight according to package directions. Rinse and drain. In a large pot combine beans, broth, water, ham, Rotel and onion. Bring to a boil; cover and simmer for 1-1/2 - 2 hours, adding more water as needed. Stir in remaining ingredients. Simmer 30 minutes longer or until beans reach desired softness.

Yield: about 4 servings

Caramel Pie

2009-11-03T22:46:00.002-06:00

You can't see all the yummy gooeyness of this pie because I made it to take to a friend. I'll post a better picture next time I make it.

Everyone loves this pie! You'd never guess that it only takes three ingredients to make!

Caramel Pie
(Printable Version)
1 can sweetened condensed milk
1 pre-made graham cracker crust (or you can make your own)
1 (8oz) container cool whip, thawed

Boil unopened can of condensed milk in a deep saucepan covered for 2 hours. Make sure that the water covers the can the entire time. Carefully remove can from water and let cool for 30 minutes. Open can and spread caramel evenly on the bottom of the graham cracker crust. Top with cool whip. Refrigerate at least 2 hours before serving.

This recipe is linked to Tidy Mom of 2:

Zucchini Casserole

2009-11-03T22:32:00.001-06:00

This casserole is fast and super yummy! It's one of my favorite "go-to" side dishes for church dinners or when I'm taking a meal to someone.

Zucchini Casserole (recipe from my Mom)
(Printable Version)
4-5 medium zucchini, washed and cut into chunks
1 onion, chopped
1 tsp. salt
1 stick butter
1 box chicken flavored stuffing mix
1 cup shredded carrots
1 cup sour cream
1 can cream of chicken soup

Cook zucchini, onion and salt in boiling water for 15 minutes. Drain thoroughly. In a bowl, microwave butter until melted; stir in stuffing mix and set aside. In another bowl, combine remaining ingredients.

Lightly grease a 13x9 glass baking dish. Layer: 1/2 of the stuffing mixture in the bottom of the pan, then add zucchini and onion, spread carrot mixture over zucchini, and then top with remaining stuffing mixture. Bake at 350 degrees for 30 minutes, or until golden brown.

Frosted Pumpkin Cranberry Bars

2009-11-03T22:08:00.003-06:00

These bars are amazing! They got rave reviews at our church dinner last Sunday!

Frosted Pumpkin Cranberry Bars (modified from Taste of Home)
(Printable Version)
1 1/2 cups all-purpose flour
3/4 cup sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. allspice
3 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
3/4 cup butter, melted
3/4 cup dried cranberries, chopped

Brown Butter Frosting:
1/2 cup butter
4 cups confectioners' sugar
1 tsp. vanilla
4 to 6 T. milk

In a bowl, combine the first eight ingredients. In another bowl, whisk the eggs, pumpkin and butter; stir into dry ingredients until well combined. Stir in cranberries. Spread into a greased 15x10 baking pan. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, heat the butter in a saucepan over medium heat until golden brown, about 7 minutes. Remove from heat; cool for 5 minutes. Stir in confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Spread over bars. Refrigerate several hours before cutting. Store leftovers in the refrigerator. Yield: about 4 dozen

This recipe is linked to Tempt My Tummy Tuesday!

Cheddar Potato Soup

2009-10-26T19:54:00.003-05:00

Cheddar Potato Soup (modified from Taste of Home)
(Printable Version)
1 medium onion, chopped
1 stalk of celery, chopped
2 T. olive oil
5 cups potatoes, peeled and diced
2 cups chicken broth
1 cup water
2 cups (8oz pkg) shredded cheddar cheese
2 cups milk (I used coconut milk)
1 tsp freshly ground black pepper
1-2 tsp salt (add 1tsp, taste and add more if needed)
Dash paprika

In a large pot, saute onion and celery in oil until tender. Add potatoes, broth, and water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender.

Puree in small batches in a blender until smooth; return to pot. *We wanted more chunky soup, so I pureed about half of the potato mixture and then just roughly mashed the remaining mixture. Just do it however your family likes it* Stir in cheese, milk, pepper, salt and paprika. Cook and stir over low heat until cheese is melted.

Serve with seasoned croutons or crusty bread. Yield: 6 servings

Spiced Pumpkin Cupcakes

2009-10-20T21:02:00.007-05:00

These were for my baby shower, that's why the frosting is pink. ha.

Spiced Pumpkin Cupcakes (modified from www.bettycrocker.com)
(Printable Version)

1 box spice cake mix
1 (15 oz) can pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup oil
4 eggs

Heat oven to 325 degrees. Place paper baking cups in muffin cups. (I've done both regular cupcakes and mini ones and they both work great)

In a large bowl, beat all ingredients with a mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally. Fill muffin cups about 2/3 full.

Bake 20 to 25 minutes or until toothpick inserted in the center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.

Frost cupcakes with store bought cream cheese frosting, or the recipe below for homemade frosting.

Cream Cheese Frosting
1 pkg. cream cheese, softened
1 stick butter, softened
3-4 cups confectioner's sugar
1 tsp. vanilla
1 tsp. cinnamon

In a large mixing bowl, beat cream cheese and butter until smooth. Beat in 2 cups of sugar, vanilla, and cinnamon. Add remaining sugar, beating at low speed until you reach desired thickness. Refrigerate for an hour or so before frosting cooled cupcakes.

This recipe is linked to Cupcake Tuesday.

Easy Oil Pie Crust

2009-10-13T17:14:00.001-05:00

Easy Oil Pie Crust (from Better Homes and Gardens Cookbook)

1 1/4 cups all-purpose flour

1 T. sugar

1/4 tsp. salt

1/4 cup oil

3 T. milk

In a medium bowl stir together flour, sugar, and salt. Add oil and milk all at once to flour mixture. Stir lightly with a fork. Form into a ball. Press dough firmly onto bottom and up sides of a 9-inch pie plate.

Print this recipe! .::See instructions in left sidebar::.

Caramel-Pecan Pumpkin Pie

2009-10-13T17:11:00.002-05:00

Caramel- Pecan Pumpkin Pie (modified from Better Homes and Gardens Cookbook)

1 pie crust (use store bought or make your own. I use this recipe)

2 slightly beaten eggs

1 (15oz) can pumpkin

1/4 cup milk (I used yogurt)

1/2 cup brown sugar

1 T. all-purpose flour

1 tsp. vanilla

1/4 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. allspice

1/2 cup brown sugar

1/2 cup chopped pecans (I used walnuts)

2 T. butter, softened

Prepare crust and set aside. In a large bowl stir together (I used my mixer on low speed) eggs, pumpkin and milk. Stir in the sugar, flour, and spices. Pour pumpkin mixture into pie crust. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree oven for 25 minutes.

Meanwhile, in a medium bowl stir together brown sugar, nuts, and butter until combined. Remove foil from pie. Sprinkle brown sugar mixture over top of pie. Bake for 20 minutes more or until knife inserted near the center comes out clean and topping is golden and bubbly. Cool on a wire rack. Cover and refrigerate within 2 hours.

Print this recipe! .::See instructions in left sidebar::.

Stuffed Zucchini

2009-10-13T16:45:00.000-05:00

Stuffed Zucchini

2 large zucchini, washed and dried
1 egg
1 T. onion, finely chopped
1/2 cup parmesan cheese
1/2 cup shredded cheddar cheese
1 cup crushed corn flakes
1/2 tsp. salt
1/4 tsp. garlic powder

Poke zucchini with a fork (about 6 times each); place on a paper towel in the microwave. Microwave for 3 minutes on high; turn over, and cook 2 more minutes. Let cool for several minutes.

With a large knife, cut off the ends of the zucchini and discard. Cut zucchini in half lengthwise and scoop out pulp onto a cutting board. Place zucchini shells in a shallow lightly greased baking dish.

Roughly chop zucchini pulp and put in a medium bowl. Add remaining ingredients and mix well. Fill zucchini shells with pulp mixture. Bake at 375 degrees for 30 minutes or until lightly browned.

Print this recipe! .::See instructions in left sidebar::.

Breakfast Casserole

2009-09-30T10:58:00.000-05:00

This is our traditional Christmas morning breakfast. We always prepare it on Christmas Eve and then let it bake on Christmas morning while we open our presents. It is so yummy!

Breakfast Casserole (modified from the Cotton Country Cookbook)

1 loaf of bread, torn or cut into cubes (we use homemade sourdough bread, but anything will work)
1 lb. sausage or bacon, cooked and crumbled
2 cups shredded cheddar cheese
8 eggs
2 1/2 cups milk
1 tsp. salt
1/2 tsp. pepper, opt

In a greased 9x13 glass baking dish spread bread cubes evenly over the bottom. Next sprinkle the meat and then the cheese over the bread.

In a medium mixing bowl whisk eggs, milk, salt and pepper. Pour evenly over other ingredients in baking dish. Cover with foil and refrigerate overnight.

When ready to bake, place baking dish in a shallow pan (I use a cookie sheet) of water. Bake at 350 degrees for 45 minutes. Remove foil and bake 15 minutes longer, or until lightly browned. Cool for 10 minutes before serving.

Print this recipe! .:see instructions in left sidebar:.

Mom's Granola

2009-09-30T10:40:00.000-05:00

Fresh homemade granola is one of the best things ever! It was a staple growing up and it is in our house too.

Mom's Granola

6 cups old-fashioned oats
1 cup wheat germ*
1 cup nuts, broken into pieces
1 cup coconut
1 cup sunflower seeds
2 Tbsp. cinnamon
1 tsp. salt

1 cup honey
1/2 cup oil
1 Tbsp. vanilla

1 cup dried fruit (I use craisins or raisins)

Combine dry ingredients in a large bowl. Mix liquid ingredients and pour over dry. (I usually measure out all the liquid ingredients in a 2 cup measuring cup and pop it in the microwave for a minute. That makes it easier to mix together and stir into the dry ingredients.) Stir until well coated.

Put in a greased 9x13 baking dish. Bake at 350 degrees for 20 minutes; stir and add dried fruit. Bake another 20-25 minutes or until evenly browned. Cool and store in an airtight container.

*Omit, if wheat allergy!

Print this recipe! .:see instructions in left sidebar:.

Banana Pudding

2009-09-24T22:48:00.001-05:00

This is an all-time favorite in my family, maybe with everyone in the South for that matter! Everyone loves some good ole 'naner puddin! ha.

Banana Pudding

1 large box vanilla pudding
16 oz. container Cool Whip
1 can sweetened condensed milk
6-7 ripe bananas
1 box vanilla wafers

In a large bowl make pudding according to package directions. Add cool whip and milk; mix well. Slice bananas.

In a trifle bowl or other glass bowl, layer 1/3 of the pudding mixture, then 1/3 of the bananas, then a layer of vanilla wafers. Repeat layers two more times. Instead of putting whole wafers on top, crush them up and sprinkle them over the top.

Refrigerate several hours or overnight before serving. Enjoy!

Print this recipe! .:see instructions in left sidebar:.

Photo credits: Food Network

Check out Kelly's Korner for lots more yummy dessert recipes!

Pumpkin Muffins

2009-09-23T23:54:00.000-05:00

I love all things pumpkin and since Fall is here I'm ready to try out lots of new pumpkin recipes! I love that you can taste the delicious pumpkin flavor! These muffins are super moist on the inside and a little crusty on the top because of the topping. I did cut down on the sugar, but I think they are nice not being super sweet. You can use 2 tsp. of pumpkin pie spice instead of all the individual spices if you'd like.

Pumpkin Muffins (modified from Muffin Top)

1 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ginger
1/2 tsp. nutmeg
1 cup sugar
1 (15 oz) can pumpkin
1/3 cup oil (next time I'm going to try applesauce)
2 eggs
1 tsp. vanilla

Topping
1 T. sugar
1 tsp. cinnamon

Preheat oven to 350 degrees. Lightly grease a 12-cup muffin tin, or put liners in muffin cups. In a small bowl combine topping ingredients; set aside.

In a mixing bowl combine flour, baking powder, baking soda, salt, spices, and sugar; set aside.

In a smaller bowl whisk together pumpkin, oil, eggs, and vanilla. Add to the flour mixture; stirring only until combined.

Fill muffin cups about 3/4 full of batter, then sprinkle tops with sugar-cinnamon mixture. Bake for 30 minutes or until a toothpick inserted into center of a muffin comes out clean.

Cool in pan 5 minutes, then transfer to a wire rack to cool completely. Store leftovers in an airtight container.

Makes 12 muffins

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Crockpot Applesauce

2009-09-23T23:17:00.007-05:00

This is one of my favorite recipes to make in the fall! It is so yummy! I like to make a big batch, so I've modified the original recipe. Just store the leftovers in the refrigerator. I usually by a peck of yellow delicious apples at a local grocery store and make two batches of applesauce. It freezes really well, so you can enjoy yummy applesauce all winter!

Crockpot Applesauce (modified from A Year of Slow Cooking)

12 apples, peeled, cored, and quartered
3 T. lemon juice
3/4 cup water
2 tsp. vanilla
2 tsp. cinnamon (more or less depending on how cinnamony you want it)
1/2 tsp. allspice
1/2 tsp. nutmeg
2 T. brown sugar

Put apples in a large (6 quart) crockpot. Add lemon juice, water, and vanilla; stir well. Add remaining ingredients and stir again.

Cover and cook on low for 4-6 hours, stirring every once in a while. When apples are very tender mash with a potato masher or fork.

We like our applesauce chunky, so I mashed up the apples with a fork after 6 hours.

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This post is linked to Smockity Frocks "What's In Your Crockpot?"

Sausage, Cabbage, & Rice

2009-09-22T22:02:00.001-05:00

My Mom made Cabbage Rolls when we were growing up (from what I remember, they were sausage and rice rolled up in cabbage leaves and steamed). I love the flavor/texture combination, so I came up with my own version of the meal. It's a super easy skillet meal!

Sausage, Cabbage, & Rice

1 lb. sausage
2 1/2 cups water
1 cup rice
1 cup salsa
3 cups cabbage, cut into chunks (I don't measure this, just do about 3/4 of a head)
1 cup shredded cheddar cheese

In a large skillet, brown sausage. Drain well, and return to skillet. Add water and bring to a boil. Add rice and salsa; stir well. Place cabbage on top of rice mixture; do not stir. Cover and simmer on low for 25 minutes. Stir well then cook 5 minutes longer. Sprinkle with cheese; cover until cheese is melted.

Makes 5-6 servings

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Crockpot Chicken Parmesan

2009-09-22T21:42:00.005-05:00

Crockpot Chicken Parmesan

5 chicken breasts, cut into strips (I cut each breast into 3 strips)
1 T. olive oil
8oz fresh mushrooms, sliced
1 green pepper, cut into chunks
1 onion, cut into wedges
2-3 small zucchinis, cut into chunks
1 jar pasta sauce
1 tsp. basil
1 tsp. oregano
1 tsp. garlic powder
1 tsp. salt
1/2 cup parmesan cheese
2 cups mozzarella cheese, shredded
2 bay leaves
Hot cooked pasta

Heat oil in a large skillet. Brown chicken on both sides; set aside. *Note: chicken does not need to be cooked through, just browned on the outside.

In a medium bowl combine pasta sauce, basil, oregano, garlic powder, salt, and parmesan cheese; set aside.

Layer veggies in the bottom of a large crockpot. Next, add chicken and pour sauce mixture on top. Sprinkle with mozzarella cheese and add the bay leaves right on top. Cover and cook on Low 5-6 hours or High for 3-4 hours.

Before serving discard bay leaves. Serve over hot pasta.

Makes about 6-8 servings

*I have substituted eggplant for the zucchini before and it turned out great!

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This post is linked to Smockity Frocks "What's In Your Crockpot?"

Chocolate Chip Cookie Dough

2009-09-20T22:50:00.000-05:00

This is super yummy Chocolate Chip Cookie Dough! It is egg-less, so it is made to be eaten raw.

Chocolate Chip Cookie Dough (modified from Disney Family Fun)

1/2 cup butter, softened

3/4 cup brown sugar

1 cup all-purpose flour

1/2 tsp salt

1 tsp vanilla

1 cup semisweet chocolate chips

4-6 T. water

Cream butter and sugar together in a medium mixing bowl. Stir in flour, salt, vanilla, and chips. Add the water, one tablespoon at a time until you reach cookie dough consistency.

Makes 2 cups. Store in refrigerator.

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Roasted Chicken & Vegetables

2009-09-17T16:40:00.010-05:00

This is one of our favorite meals! I love it because you can pretty much add whatever veggies you have on hand and it always turns out yummy!

Roasted Chicken & Vegetables (modified from Good Housekeeping)

1 lb red potatoes, unpeeled & cubed (I use about 8 small potatoes)

2 large carrots, peeled & cut into chunks

1 large onion, cut into wedges

1 T. pre-minced garlic

3 T. olive oil

2 tsp. salt

1 tsp. dried rosemary leaves, crushed

1 tsp. coarsely ground black pepper

4 chicken breasts (I sometimes cut the chicken into strips, but it is best to leave them whole so they don't get too dried out)

1 red pepper, cut into chunks

1 green pepper, cut into chunks

2 small zucchini, cut into chunks (I've also used yellow squash)

Preheat oven to 425 degrees. Lightly grease a 15 1/2" x 10 1/2" roasting pan (I just use a 9x13 baking dish). In a large bowl combine potatoes, carrots, onion, garlic, 1 T. olive oil, 1 tsp. salt, 1/2 tsp. rosemary leaves, and 1/2 tsp. black pepper; toss to coat. Pour into roasting pan. Cover with foil; roast vegetables 20 minutes.

Meanwhile in the same large bowl combine chicken, red & green pepper, zucchini, and remaining olive oil and spices; toss to coat. Remove pan from oven; uncover. Add chicken mixture to roasting pan; stir gently to combine (I use tongs to toss the mixture and then place the chicken breasts on top of the vegetables). Roast, uncovered for 25 minutes; stir chicken and vegetables to brown evenly.

Roast 25 minutes longer or until vegetables are golden and juices run clear when chicken is pierced with a knife.

Serves 4, but is great as leftovers!

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Be sure to check out Kelly's Korner for more Go-To Dinner Recipes!!

Best Ever Homemade Pizza

2009-09-16T13:38:00.008-05:00

We love pizza! Because I have food allergies and can't eat regular flour, I have to make my own pizza crust. Soon after we were married I started experimenting with different recipes. This recipe is definitely the best! It is the quickest, easiest and tastiest! I originally got this recipe from Crystal at Money Saving Mom but I've made a few changes.

Pizza Crust:

1 T. dry yeast

1 cup warm water (105-115 degrees)

1 tsp salt

1 tsp sugar

2 Tbsp vegetable oil (I use olive oil)

1 tsp garlic powder

1 tsp onion powder

1 tsp (each) oregano, basil, & rosemary (if you don't have separate spices, you can substitute Italian seasoning)

2 1/2 cups flour

Dissolve the yeast in water. Add remaining ingredients except flour. Mix well. Stir in flour & knead until dough is smooth. I just knead directly in the bowl, but you do it on a floured surface as well.

Press dough onto a greased pizza stone or pizza pan. Add your favorite toppings. Be creative! You can use pretty much anything. This is the combination we like best: pasta sauce, pepperoni, cooked & drained sausage, peppers, onions, mushrooms, and mozzarella cheese.

Bake at 425 degrees for 15-18 minutes or until crust looks crispy and slightly browned. Enjoy!

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Granny's Chocolate Chip Cookies

2009-09-14T18:07:00.003-05:00

This recipe was passed down to me from my Granny and my Mom. It's definitely a family favorite!

Granny's Chocolate Chip Cookies

1 cup all-purpose flour

1 cup whole wheat flour

1 tsp salt

1 tsp baking soda

3/4 cup sugar

3/4 cup brown sugar

1 cup Crisco

2 eggs

1 tsp vanilla

1 (12oz) pkg semi-sweet chocolate chips

In a medium bowl combine first four ingredients; set aside.In a large bowl cream sugars and Crisco until light and fluffy. Add eggs and vanilla; beat well. Gradually mix in flour mixture on low speed of mixer. Stir in chocolate chips.

Drop by tablespoonfuls onto ungreased cookie sheets. Bake at 350 degrees for 10-12 minutes or until edges are golden brown. Cool on wire racks and store in an airtight container.

Enjoy!

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Pistachio Salad

2009-09-09T17:40:00.006-05:00

This recipe came from my Mom. It's one of my Dad's favorites, so it was always a special treat for us growing up! I made it today because it's Daddy's birthday and we're having a little party for him after prayer meeting tonight.

Pistachio Salad

1 (16oz) can crushed pineapple

2 small (3.4oz) boxes of pistachio instant pudding mix (or 1 large box) *I use Jello brand because it is Gluten/Casein free but other brands work just fine*

1 cup chopped nuts

12 oz container Cool Whip

1 1/2 cups mini marshmallows

Mix all ingredients together in a large bowl. Refrigerate several hours before serving.

I love that this salad is so fast and easy to put together!

Print this recipe! *instructions on left sidebar*

Pumpkin Pancakes

2009-09-08T08:55:00.010-05:00

Pumpkin Pancakes (modified from All Recipes)

2 cups all-purpose flour
1/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups milk (I used water. Add more if you like thinner pancakes)
1 cup pumpkin puree (I used a heaping cup)
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
In a large bowl combine flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. In a separate bowl (or 4 cup measuring cup), whisk together the milk (or water), pumpkin, egg, oil and vinegar.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

These turned out so yummy! I usually freeze the leftovers.

Print this recipe! *see instructions on the left sidebar!*

Strawberry Cheesecake Bars

2009-09-04T16:48:00.010-05:00

I slightly modified this recipe from Betty Crocker. Everyone that tried them said they were really tasty, but the sugar cookie crust was too thick. Next time I make them I will make 6-8 cookies (bake them on a cookie sheet for about 10 minutes) and use the remaining dough for the crust, so it won't be as thick.

Strawberry Cheesecake Bars

Crust:

1 pouch Betty Crocker sugar cookie mix

1/3 cup butter, melted

2 T. flour

1 egg

Filling:

2 (8oz) pkgs cream cheese, softened

1/2 cup sugar

1 tsp. vanilla

2 eggs

Topping:

3/4 cup spreadable fruit (I used strawberry ice cream topping)

	Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
	In medium bowl, stir cookie mix, butter, flour and 1 egg until soft dough forms. Press evenly in pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
	In large bowl, beat cream cheese, sugar, vanilla and 2 eggs with electric mixer on medium speed until smooth. Spread evenly over crust in pan.
	Place spreadable fruit in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze spreadable fruit in 3 lines the length of the pan. Use knife to pull spread from side to side through cream cheese mixture at 1-inch intervals. Bake 25 to 30 minutes longer or until filling is set. Refrigerate until chilled, about 2 hours. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator.

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Spicy Chili

2009-09-03T08:49:00.009-05:00

This is our favorite chili recipe. It's really not too spicy, but the Rotel adds a little kick!

Spicy Chili

1 lb. ground beef, cooked with 1/2 a diced onion, and drained

2 (15 oz) cans diced tomatoes

1 can Rotel

1 can pinto beans, rinsed and drained

1 can great northern beans, rinsed and drained

1-2 cups of water, depending on how thick you like it

2 tsp. salt

1 tsp. garlic powder

1 tsp. onion powder

2 Tbsp. paprika

2 Tbsp. chili powder

Combine all ingredients in a medium or large crock pot. Cook on high 4 hours or low 6 hours, stirring frequently. I usually put it in the crock pot at lunch time on low and let it cook all afternoon until suppertime.

Serve with cornbread, sour cream, and shredded cheddar cheese. Leftovers can be frozen for up to 3 months.

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Butterfinger Cake

2009-08-31T10:24:00.012-05:00

This cake is a huge hit! What's nice is that it's really simple to make.

Butterfinger Cake

1 german chocolate cake mix

1 can sweetened condensed milk

1 jar caramel ice cream topping

1 (8oz) container cool whip, thawed

2 Butterfinger candy bars, coarsely chopped

Mix up cake batter and bake in a 9x13 baking pan (or glass dish) according to package directions. As soon as the cake comes out of the oven poke holes in the top of it using a fork.

Combine sweetened condensed milk and caramel topping in a 2-cup glass measuring cup (this makes it easy to pour). Pour about half of the caramel mixture slowly over cake. Use a rubber spatula to spread the mixture evenly over cake. Wait about 10 minutes for the cake to soak up the caramel, then pour remaining mixture over the cake.

Cool cake completely.

Spread cool whip evenly over cooled cake, then sprinkle Butterfinger pieces on top. Cover and refrigerate for several hours or overnight.

This cake really really rich, so you'll want to be sure to cut small pieces! Refrigerate leftovers.

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Homemade Salsa

2009-08-27T14:14:00.019-05:00

This recipe came from my mother-in-law. I've tweaked it a little to fit our tastes. Everyone that tries it says it tastes like restaurant salsa!

Homemade Salsa

2 cans (14.5 oz) petite diced tomatoes, slightly drained (You can also use about 4 cups of fresh tomatoes. Just cut them in half, squeeze a little of the juice/seeds out, and then dice them)

1 tsp. minced garlic

1 tsp. salt

2 yellow banana peppers, fresh or from a jar, seeded & chopped

2 jalapeno peppers, fresh or from a jar, seeded & chopped

fresh cilantro (a large handful of leaves only)

2-3 green onions, chopped

1/4 c. white onion, chopped

If using fresh peppers, boil them in water for about 15 minutes until soft. Then chop fine. Add everything to blender and blend until soupy.

Chill and then serve with tortilla chips.

Enjoy!!

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This recipe is linked to Faith, Food and Fashion Friday!

Roasted Red Potatoes

2009-08-26T17:52:00.001-05:00

I adapted this recipe from my Mom. She gave me the general idea of what spices and stuff that she used and I added and changed some things.

2lbs red potatoes

2 Tbsp olive oil

1 tsp basil

1 tsp oregano

1 tsp garlic powder

2 tsp seasoned salt

3/4 cup Parmesan cheese

Wash potatoes and cut them into 1 inch cubes.

In a gallon-sized ziploc baggie combine potatoes and olive oil. Once potatoes are coated with oil, add remaining ingredients to baggie. Shake well to coat potatoes evenly.

Pour into a greased 13x9 glass baking dish. Bake at 400 degrees for 30 minutes. Remove from oven and stir. Bake for another 30-35 minutes or until browned.

Makes about 4 servings.

Sausage Dip

2009-08-24T12:51:00.002-05:00

This is an all-time favorite with my family, church family, and friends! Whenever we are planning a youth prayer meeting and we ask what the young people want to eat they all say "sausage dip!"

Basic recipe:

1 lb. sausage, cooked and drained

2 (8oz) packages cream cheese

2 cans Rotel (diced tomatoes with green chilies), drained

Combine all ingredients in a crock pot. Warm on high for 2 hours or low for 4 hours, stirring frequently. Serve warm with tortilla chips. About 4 servings

When I make a large crockpot full for a get-together, I use: 4 lbs sausage, 5 packages of cream cheese, and 5 cans of Rotel. You can easily double or triple the recipe, just make sure you have one more package of cream cheese and can of rotel than you do pounds of sausage. (I hope that makes sense)

I'm participating in Tempt My Tummy Tuesday, and BooMama's DipTacular, so be sure to stop by there for more awesome recipes!

Raspberry Chocolate Custard

2009-08-22T15:44:00.000-05:00

I got this recipe in a pregnancy email from What to Expect. I modified the original recipe a little to fit our tastes.

3/4 cup semi-sweet chocolate chips

6 oz fresh raspberries

1 cup milk

2 T. butter

1/2 cup sugar

1/4 tsp salt

1 tsp vanilla extract

1/2 cup all-purpose flour

1 tsp cinnamon

4 eggs

powdered sugar for dusting

Preheat oven to 350 degrees. Grease a 9 in glass pie plate. You can use custard cups if you want.

Add raspberries and chocolate chips to pie plate and set aside.

In a small saucepan combine milk, butter, sugar and salt. Heat over low heat stirring often, until butter is melted and sugar is dissolved.

Remove pan from heat and stir in vanilla.

Sift flour and cinnamon together into a mixing bowl. Whisk in the eggs one at a time; beating until mixture is clump-free.

Slowly pour milk mixture into flour mixture, stirring until smooth. Pour over over raspberries and chocolate.

Bake for 35-40 minutes or until golden brown (or you can stick a fork in the center and it will come out clean). Cool slightly then dust with powered sugar and serve warm. Store leftovers in the refrigerator.

We loved this! It's just so easy but so gourmet!

Spicy Chicken & Rice Casserole

2009-08-22T15:38:00.002-05:00

This casserole is a big hit in our family and at church dinners! I've changed the original recipe a good bit to suit our tastes. I love that this recipe doesn't use cream soups (a rare find when it comes to casseroles!), so it's gluten free!

Spicy Chicken & Rice Casserole
3 boneless skinless chicken breasts, cubed
salt & pepper
olive oil
1 medium onion, chopped
1 pkg mushrooms, sliced
2 cups chicken broth (I use gluten-free)
1/2 cup milk
1/2 cup sour cream
1-1/2 tsp salt
1 can Rotel (tomatoes & chilies), slightly drained
1-1/4 cups raw long grain rice
1 tsp each Italian seasoning, poultry seasoning, paprika, & garlic powder

Preheat oven to 375°F. Grease a 9x13 baking dish. Heat 2 Tbsp of olive oil in a large sauté pan on medium high. Sprinkle a dash of salt on the bottom of the pan. Season the chicken pieces all over with salt and pepper.

Working in batches, brown the chicken pieces on two sides, about 1-2 minutes per batch. Add a little more salt to the pan (and more olive oil if needed) after every batch. This will help prevent the chicken from sticking to the pan. Remove chicken pieces and place in baking dish. Note: the chicken does not have to be cooked through, only browned.

In the same sauté pan add 1 Tbsp olive oil, add the onions, and cook until translucent, about 3 minutes. Add onions to baking dish.
Raise heat to medium high, add the sliced mushrooms. Dry sauté them (no need to add butter or oil), allowing the mushrooms to brown lightly, and release some of their moisture. Add the mushrooms to the casserole dish.

Add chicken stock, milk, sour cream and salt to sauté pan. Whisk together over low heat until blended. Add the raw rice and rotel to the casserole dish, then carefully pour the sauce mixture over top. Add the seasonings to the dish. Stir the mixture so that everything is evenly distributed in the casserole dish.

Cover the casserole dish tightly with aluminum foil. Bake in a 375°F oven for 45-50 minutes. Let stand 10 minutes before removing foil. If the casserole is still too liquidy, let it cook a few minutes more, uncovered, until the excess liquid has evaporated away.

Approx 6 servings (the leftovers taste great too!)

This recipe is linked to LifeasMom's Ultimate Recipe Swap.

Homemade Lemonade

2009-08-20T10:06:00.000-05:00

There is nothing like fresh homemade lemonade in the hot summer time...or anytime of year, really! After trying several different recipes, I finally found one that's easy and super yummy!

1 (2lb) bag lemons (about 7 lemons depending on their size)

1 packet of dry lemonade mix

2 cups sugar

water

Grate lemon zest from one of the lemons into a gallon sized pitcher. Cut lemons in half and juice (or squeeze). I have a handy-dandy juicer that saves my hands from having to do all the work. A bag of lemons should yield about 2 cups of juice.

In pitcher combine lemon zest, lemon juice, lemonade packet, sugar, and about a quart of water. Stir until sugar is dissolved.

Fill pitcher up with water. Pour over ice and serve or refrigerate until chilled.

Enjoy!

Flourless Chocolate Brownies

2009-08-19T16:24:00.000-05:00

Today I have been craving something chocolate...like cookies or brownies. A piece of dark chocolate just would not do! Since I have food allergies and I have to use a special kind of flour (expensive flour I might add), I was hoping to make something that didn't use flour. So I googled "flourless brownies" and I found this recipe. I tweaked it a little to suit my taste and this is what I came up with to satisfy my chocolate craving!

Flourless Chocolate Brownies

8 oz. semi-sweet chocolate
1 cup butter
2/3 c. sugar
2 teaspoons vanilla extract
3 eggs, beaten
1 1/2 cups ground almonds (I used a mixture of almonds, pecans and walnuts)

Preheat the oven to 325 degrees.

Over low heat in a heavy saucepan melt butter and chocolate together. Take the pan off heat and add the sugar and vanilla. Let the mixture cool a little.

Whisk the eggs into the chocolate mixture, then add the ground almonds (I ground up the nuts in my food processor. They were still a little mealy, but you don't want to grind them too much and make butter!)

Turn batter into a greased 9-inch square baking pan and bake 25-30 minutes (I baked mine for 30). The edges and most of the top will have set but it will still be a bit wiggly in the middle when shook. Allow to cool and then cut into 16 pieces and serve. Brownies will be fudgy and gooey.

Aunt Juanita's Cake

2009-08-19T09:21:00.000-05:00

This is a super easy super yummy cake! The recipe originally came from my great-aunt Juanita. It's basically a Butter Pecan cake. What makes it unique is that you put the icing in the cake...believe me, it turns out sooo moist!

1 butter pecan (or plain yellow) cake mix

1 container coconut pecan icing

1 cup water

5 eggs

3/4 cup oil

Grease a bundt pan and preheat oven according to cake mix package directions.

In a large mixing bowl, beat all ingredients for 30 seconds on low and 2 minutes on high. Scrape sides of bowl often to make sure everything gets mixed in evenly. Pour into greased bundt pan.

Bake according to directions on box or until a toothpick comes out clean. Cool in pan about 10 minutes then turn out onto a cake stand or plate. Cool completely. Dust with confectioners sugar before serving.

Red Lobster Cheese Biscuits

2009-08-17T22:21:00.003-05:00

Photo credits: taken from google images (michaelscomments.wordpress.com)

Everyone who tries these cheese biscuits says that they taste just like Red Lobster's! They are ahuge hit everytime I make them, not to mention, they are super fast and easy to make!

Cheese Biscuits

2 cups Bisquick

2/3 cup milk

3/4 cup shredded sharp cheddar cheese

1/2 tsp garlic powder

1/4 cup butter

1/2 tsp garlic powder

1/2 tsp dried parsley (opt.)

In a mixing bowl combine bisquick, milk, cheese and garlic. Stir mixture until well combined.

Drop dough by tablespoonfuls (my cookie dough scoop is the perfect size) on a greased baking sheet. Bake at 400 degrees for 10-12 minutes.

In a small bowl melt butter in the microwave. Stir in garlic powder and parsley. Brush mixture over biscuits as soon as they come out of the oven. Cool a few minutes on the baking sheet, then serve warm.

Print this recipe! .::See instructions on left sidebar::.

Blueberry Yogurt Muffins

2009-08-17T19:13:00.002-05:00

These are seriously the best blueberry muffins ever! The reason this recipe caught my attention is that it doesn't call for any milk, which is perfect for me since I can only use goat milk which I haven't had on hand for awhile.

Blueberry Yogurt Muffins

2 c. all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1/2 c. sugar

1/4 c. orange juice

2 T. vegetable oil

1 tsp. vanilla

1 (8oz) ctn. vanilla yogurt (I just measured 8oz out of my big container)

1 egg

1 c. fresh or frozen blueberries

1 T. sugar

Combine flour, baking powder, baking soda, salt, and sugar in a large bowl; make a well in the center of mixture.

Combine orange juice, oil, vanilla, yogurt and egg; stir well. Add to dry ingredients, stirring just until moistened. Gently fold in blueberries.

Divide batter among greased or lined 12-cup muffin pan. Sprinkle tablespoon of sugar evenly over tops of muffins.

Bake at 400 degrees for 18 minutes or until golden. Remove immediately from pan and let cool on a wire rack.

Leftovers can be frozen.

Gluten-Free Brownies

2009-08-17T19:04:00.001-05:00

My blogging friend SnoWhite posted this recipe on her blog awhile back. I finally got to make them this week! They are so yummy and no one would ever guess that they have no flour in them. There is one special ingredient...Jacob tried to guess, but couldn't get it right...

Black beans!!

I know it sounds weird, but don't write it off til you try them!

Gluten-Free Brownies

1 can (15.5 oz) can black beans, rinsed and drained
3 eggs
3 T olive oil (I used vegetable oil because I was out of olive oil)
1/4 C cocoa powder
pinch of salt
1/2 tsp. baking powder
1 tsp. vanilla
3/4 C white sugar
1/2 C chocolate chips (I used semi-sweet)

Preheat oven to 350 degrees. Lightly grease a 8x8 or 7x11 pan (I used 7x11).
In your blender, combine the beans, eggs and oil. Then, puree the mixture. Scrape down the sides several times to make sure everything gets evenly pureed.
Add in the cocoa, sugar, baking powder, pinch of salt and vanilla and puree until smooth. Scrape down the sides again to get everything mixed in.
Pour the brownie mixture in the pan.
Sprinkle chocolate chips over the top of the brownies.
Bake for 25-30 minutes or until a toothpick comes out clean. Store leftovers in the refrigerator.

Hope you enjoy! The brownies will be gooey and have a different (but good!) texture.

Key Lime Pie

2009-08-17T13:17:00.001-05:00

This is one of the easiest pies I've ever made! It always gets rave reviews too! It's kind of a go-to dessert when I need something fast or spur of the moment since I usually have all the ingredients in my pantry.

What's neat about this pie is that you don't have to make it Key Lime, you can do Lemonade, Strawberry, or whatever Kool-Aid flavor you have a hankering for at the time you want to make it! Every flavor I've tried has been a hit with all who tried it!

I almost forgot to mention that a cashier at Walmart told me the recipe several months ago. She saw that I was buying Lemonade packets and cream cheese (for completely different things) and she said I just had to try this pie.

Super Easy Pie

1 (8oz) package cream cheese, softened

1 can sweetened condensed milk

1 packet (any flavor) Kool-Aid

1 (8oz) carton cool whip

1 graham cracker crust

In a mixing bowl beat cream cheese until smooth. Add condensed milk and Kool-Aid, beat well. On low speed of mixer, whip in cool whip until fully combined. Spoon into crust and smooth out to edges. Freeze for 3-4 hours before serving. Store leftovers in freezer.

Enjoy!!