Christmas Bread

Christmas Bread

18-1/2 oz. pkg. yellow cake mix
3-1/2 oz. pkg. instant pistachio pudding mix
4 eggs, beaten
1/2 c. oil
1/4 c. water
1 c. sour cream
1/4 c. sugar
1 t. cinnamon

Combine dry cake and pudding mixes, eggs, oil, water and sour cream. Pour into 2 greased 9"x5" loaf pans. In a small bowl, mix together sugar and cinnamon. Sprinkle sugar mixture on top of bread mixture; press firmly into bread before baking. Bake at 350 degrees for 40 minutes, or until center tests done. Makes 2 loaves.

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Pumpkin Crunch

1 package Yellow cake mix
1 can (15 oz.) solid pack pumpkin
1 can (12 oz.) evaporated milk
3 large eggs
1 1/2 cup sugar
1 tsp. cinnamon
1 tsp. salt
1/2 cup nuts
1 cup butter, melted
Heat oven to 350°. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt in a large bow. Pour into a greased 9×13 pan. Sprinkle dry cake mix over pumpkin mixture. Then sprinkle with nuts. Drizzle with butter. Bake for 50-55 minutes or until golden brown. Cool, served chilled. Serve with whipped topping.

Homemade Hot Chocolate

Since we live in the deep south, hot chocolate is a rare treat.  It just doesn't get cold that much to enjoy it that often.  When we do indulge, it is usually done by heating a mug of milk in the microwave and adding an instant mix to it!  I found a recipe for homemade hot chocolate made in the slow cooker over at Comfy In the Kitchen and knew that I had to put it here to come back to....when those cold nights arrive!

Homemade Hot Cocoa


(Serves 10)

3/4 cup sugar
1 cup cocoa powder
1 cup chocolate chips
1 tsp salt
1 cup hot water
1/2 gallon milk
1/2 tsp vanilla
1/4 tsp cinnamon
1 8 oz whipped cream
*extra whipped cream or marshmallows to garnish
In a med/large pot on the stovetop (med/high heat) pour in hot water, sugar, cocoa powder and salt- whisk well. Add chocolate chips, whisk well until melted. Add milk and whisk again until well combined. Add vanilla and cinnamon then stir in whipped cream. Serve and garnish!
If you are making this in advance (for example, going caroling-etc.) simply place in the Crockpot on low heat -it will be waiting for you when you come in from the cold!!!!

Easiest Pumpkin Muffins

Come Have A Peace shared a pumpkin muffin that is about the easiest I have ever seen!  Since I love pumpkin, I had to get this recipe!

Easy Pumpkin Muffins

1 box of spice cake mix
1 c. of canned pumpkin (not pie mix, just pumpkin, so you can also do it yourself, if you can't find find canned pumpkin)
1/2 c. water

Mix ingredients together until you just see a few dry cake mix crumbs. Spray 12 muffin tins, and spoon batter into the pan. Bake at 350 degrees for 24 min.

How easy is that??

Peanut Butter Bars

Lip Smackin’ Peanut Butter Bars

3/4 cup butter
3/4 cup brown sugar
3/4 cup sugar
3/4 cup peanut butter
2 eggs
1 tsp. vanilla
3/4 tsp. soda
1/2 tsp. salt
1 -1/2 cups flour
1 -1/2 cups oatmeal

————————-

FOR THE TOPPING:

¾ cups Peanut Butter
1 cup Granulated Sugar
½ cups Evaporated Milk
5 Tablespoons Butter
1 cup Milk Chocolate Chips

Preheat oven to 350 degrees.

In a large mixing bowl, cream together butter, brown sugar, granulated sugar and peanut butter. Add eggs and vanilla. Add soda and salt and mix until well blended. Add flour slowly, making sure it’s incorporated, but do not overmix. Stir in oatmeal by hand.

Spray a 15 x 10 jelly roll pan with nonstick cooking spray. Spread mixture in a pan. (I wet my hand slightly and press the mixture evenly.) Cook at 350 degrees for 12 – 15 minutes until golden brown.
Remove from oven and immediately drop peanut butter (from the topping ingredient list) by teaspoonfuls evenly around the top. Allow to melt and spread smooth with a spatula. Allow to cool thoroughly.

In a small saucepan, bring sugar, evaporated milk, and butter to a full boil for 45 seconds. Remove from the heat and add the milk chocolate chips. Whisk until chocolate sauce is smooth. Pour evenly over bars and allow to set before cutting and serving.

Found at Make It Do

Luscious Four-Layer Pumpkin Cake

1 pkg. (2-layer size) yellow cake mix

1 can  (15 oz.) pumpkin, divided

1/2 cup milk

1/3 cup  oil

4 eggs

1-1/2 tsp.  pumpkin pie spice, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup  powdered sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1/4 cup  caramel ice cream topping

1/4 cup chopped PLANTERS Pecans

 

HEAT oven to 350°F.

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

Coffee Pumpkin Bread with Icing

1 pkg. (14 oz.) pumpkin quick bread mix
 1-1/4 cups brewed double-strength MAXWELL HOUSE Coffee, any variety, cooled, divided
4 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped
 3 cups powdered sugar
 2 Tbsp. butter or margarine, melted


PREPARE bread batter as directed on package, substituting 1 cup of the coffee for the water. Stir in chocolate.

BAKE bread as directed on package. Remove from pan; cool completely.

BEAT sugar, remaining 1/4 cup coffee and the butter in large bowl with electric mixer on low speed until well blended. Spread onto bread. Cut into 16 slices to serve.

Kraft Kitchens TipsVariation Prepare batter as directed; pour evenly into 3 (5-3/4x3x1/2-inch) disposable mini loaf pans. Bake at 350°F for 40 minutes or until wooden toothpick inserted in centers comes out clean. Cool and spread with icing as directed.

Apple Cake

3 eggs
2 cups sugar
2 tsp vanilla
1 1/2 cup oil
1 cup chopped pecans
3 cups flour
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
4 apples, peeled and chopped. (I like a tart apple, like granny smith or gala, both good)

Mix eggs, sugar vanilla & oil in bowl. Mix flour, soda, cinnamon and salt. Add apples & nuts to dry ingredients. Mix all together. Pour into well greased Bundt pan. Bake for 1/2 hours at 325. Cool for 15 minutes.
Caramel Sauce

1/2 cup sugar
1/2 cup brown sugar
1/2 butter (use real butter)
1/2 cup whipping cream
Bring to boil. Serve over slices of cake or turn cake onto serving dish, poke holes in and pour sauce over.

Recipe from More Than Conquerers

Taco Soup

1/2 - 1 pound ground beef

1/2 onion
1 package taco seasoning mix
1 package dry ranch dressing mix
3 cans Rotel tomatoes (hot or mild, your choice)
1 can black beans
1 can ranch beans
1 can pinto beans
1 can corn

Brown ground beef with onion and drain if necessary. In a large pot add ground beef, onion, taco mix, ranch mix, Rotel, black beans, ranch beans, pinto beans and corn. DO NOT DRAIN any of the canned items. Cook until warmed through. Serve with tortilla chips and sour cream.

found over at Life In My Lane

Dr. Pepper Cupcakes

I saw this recipe over at Coletta's Kitchen Sink and knew at once I needed to try it!

Chocolat and Dr. Pepper...how could you go wrong?

1 1/2 cups Dr. Pepper Soda

1/2 cup vegetable oil
1 stick butter
4 Tablespoon cocoa powder
2 cups sugar
2 cups flour
1 teaspoon baking soda
2 eggs
1/2 cup buttermilk

In a pan, combine Dr. Pepper, oil, butter, and cocoa. Stir over medium heat. When it starts to simmer, turn of stove. Make sure it is well mixed.
Add all the dry ingredients, but don't over mix.
In a separate bowl, beat the buttermilk and eggs, then add it to the rest of the mix. Blend together.
Place batter in cupcake liners. (Fill the liners almost completely full. These don't rise much).
Bake at 350 for 16-18 minutes. Don't over-bake.

Buttercream Icing Recipe
1 lb. powdered sugar
1 1/2 Tablespoons milk
1/2 Tablespoon water
1 1/2 teaspoon vanilla
1 cup chocolate chips
1/4 cup cocoa powder
1/2 stick butter

Combine sugar, milk, water and vanilla.

In a pan, melt and stir together the chocolate chips, cocoa and butter.

Add melted chocolate mixture to the sugar mixture. Beat together until smooth and fluffy. You may need to add a little more milk if your mixture looks to crumbly. ( I had to add quite a bit more milk. Just add a little at a time until you get the consistency you desire.)

Top each cupcake with a well-drained Maraschino cherry. It added that sweet pop of cherry flavor. 

Savory Slow-Roasted Chicken

•1 whole large roasting chicken
•salt and pepper to taste

 basting sauce:

•1 stick butter
•1 lemon, squeezed and zested
•1 tsp. Worcestershire sauce
•1/2 tsp. yellow mustard
•1/2 tsp. vinegar
•dash Tabasco (or other hot sauce)

Preheat oven to 275 degrees F.

In sauce pan, combine all basting sauce ingredients, stir well, and simmer over low heat for 20 minutes, stirring often.

Wash chicken and pat dry. Rub inside and out with salt and black pepper. Place on rack in roasting pan. Take baster and squirt all basting sauce over entire chicken, inside and out. Cover chicken with roasting pan cover or foil.

Put in 275 degree oven for 30 minutes, removing cover and basting twice.

After 30 minute cooking time, remove cover or foil and cook uncovered for 2 1/2 to 3 hours (depending on size of bird) at 275 degrees, basting every 30 minutes during this cooking time.

Remove from oven and let stand 5 minutes before carving.

This is a meal that you need to be actively involved in. You can’t just set the oven and walk away. The basting is what makes the chicken taste so wonderful. Plan to cook this meal when you’re busy in the kitchen or house anyway.

From Hillbilly Housewife

Slow Cooker Hawaiian Chicken

Hawaiian Chicken Recipe


•2 pounds skinless boneless chicken breast halves
•1 can pineapple chunks, drained
•1 can mandarin oranges, drained
•1/4 cup cornstarch
•1/4 cup brown sugar, packed
•2 tablespoons lemon juice
•1/4 teaspoon ground ginger

Cut the chicken into large bite-sized chunks. Put everything into your crockpot and stir it around until everything is mixed up. Cover it and cook on high for 3 hours or low for 5 to 6 hours.

From Hillbilly Housewife

Extra Special Rice Krispies

1/4 cup butter

1/4 cup brown sugar

4 cups miniature marshmallows

6 cups Rice Krispies

1 cup butterscotch morsels

Melt butter and brown sugar in a large saucepan.  Add marshmallows and stir until melted.  Remove from heat.  Fold in Rice Krispies and toss until coated evenly.  Stir in the butterscotch morsels.  Spread into a greased 13X9 pan and flatten with spatula.  Cover and chill one hour.

The butterscotch adds a delicious flavor to a timeless treat.

Breakfast Casserole

1 cup fully cooked and drained ground sausage

1 cup shredded cheddar cheese

1 & 2/3 cup milk

1/3 cup mayonaise

1 & 1/2 tsp prepared mustard

4 eggs

1 cup Bisquick baking mix

salt and pepper to taste

Sprinkle sausage and cheese in 9 inch baking pan.  Beat remaining ingredients until smooth,  pour into dish.  Bake at 350 for 35 to 40 minutes or until knife inserted in center comes out clean.  Cool 5 minutes before cutting.  Serves 8

Lemonade Pie

Here is a perfect dessert for a summer day.  Light, fluffy and easy:

•1 graham cracker pie crust

•1 14-ounce can sweetened condensed milk
•1 6-ounce can of frozen lemonade concentrate, thawed (could use a full, 12 oz. can if desired, but it will be strong).
•1 medium size (8 ounce) container of Cool Whip, thawed
Preparation:
Beat together condensed milk and lemonade; fold in Cool Whip. Pour into pie crust. Freeze for at least 3-4 hours until firm.

Ice Cream Sandwich Dessert Bars

Here is a delicious, easy treat perfect for summer:

24 ice cream sandwiches
1 (12 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar hot fudge sauce, warmed
Peanuts

Arrange 12 of the ice cream sandwiches in the bottom of a 9x13 pan. Spread 1/2 of the whipped topping on top of the sandwiches. Spoon 1/2 of the hot fudge on top of the whipped topping. Sprinkle with peanuts.

Place remaining 12 ice cream sandwiches on top of the fudge, spread on the rest of the whipped topping, then finish the layers with the remaining hot fudge. Cover and place in the freezer for 2 hours to set. Let soften at room temperature briefly before cutting into squares

Booster Cookies

1 cup brown sugar
1 egg
1/2 cup canola oil
1 cup whole wheat flour
1 tsp salt
1/2 tsp baking soda
1/2 cup water
3 cups old fashioned oats
1 cup chopped nuts

Preheat oven to 350.  Spray cookie sheets with non stick coating.  In a large bowl, bet together brown sugar, egg and oil.  Stir together flour, salt and baking soda and add to the sugar mixture, along with the water.  Mix well and then stir in oats and nuts. Drop by spoonfuls onto prepared cookie sheets and bake 10 minutes or until golden brown and set in the center.

Toffee Chip Dip

Easy, delicious dip for fruit, pretzels etc.

8 oz. cream cheese, softened
1/2 cup toffee chips
1/2 cup brown sugar

Stir together all ingredients and serve as a dip. 

Apple Zucchini Granola Bread

3 1/2 cups all purpose flour
1/2 cup wheat bran
1 T baking soda
1/2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp ground nutmeg
5 eggs
1 1/2 cups canola oil
1 1/2 cups white sugar
1 1/2 cups brown sugar
1 tsp salt
1 T vanilla
2 cups shredded zucchini
2 cups shredded apples
zest of 1 orange
2 cups granola

Preheat oven to 350 degrees.  Spray two loaf pans with nonstick coating.  In a mixing bowl, combine flour, wheat bran, baking soda, baking powder, cinnamon and nutmeg.  In a large bowl, stir together eggs, oil, sugars, salt and vanilla.  Beat until well blended.  Stir zucchini, apples, orange zest and granola into wet mixture.  Add the dry ingredients and stir until moistened.  Spread mixture in prepared loaf pans.  Bake 50 minutes or until toothpick inserted in center comes out clean.  

Squash Casserole

4 cups sliced yellow squash
1/2 cup chopped oniions

35 buttery round crackers, crushed

1 cup shredded Cheddar cheese

2 eggs, beaten

3/4 cup milk

1/4 cup butter, melted

1 teaspoon salt

ground black pepper to taste

2 tablespoons butter

 

Preheat oven to 350 degrees F 

Place squash and onion in a large skillet over medium heat. Pour in a small amount of water.

 Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.

In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish.

Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.

 
Bake in preheated oven for 25 minutes, or until lightly browned.

Lime Pepper Salmon

1 tablespoon olive oil
4 (6-ounce) salmon fillets
4 tablespoons freshly squeezed lime juice
Salt and freshly ground black pepper to taste
Heavy-duty aluminum foil

Cut two 12-inch square sheets of aluminum foil. Grease the shiny side of the foil with the olive oil. Place two fillets side by side on each square, and fold up the outer edges. Drizzle one tablespoon lime juice over each fillet. Season with salt and pepper. Fold and pinch the aluminum foil tightly to create a watertight seal around each pair of fillets. Make sure the packets are airtight by pressing down gently with your hand. If air escapes easily, rewrap. Bake foil-wrapped packets in a preheated 400 F oven for 12 minutes.

Fresh Strawberry Upside Down Cake

Ingredients

• 2 cups crushed fresh strawberries crushed
• 1 (6 ounce) package strawberry flavored gelatin mix
• 3 cups miniature marshmallows
• 1 (18 ounce) package yellow cake mix, batter prepared as directed on package

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.
3. Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.

Sweet and Sour Baked Chicken

Quick, Easy, Delicious!

Chicken pieces - boneless breast, boneless thighs etc.

seasoning - salt and pepper, season salt or rotisserie seasoning

1 bottle sweet and sour sauce

Place chicken in baking pan and sprinkle with seasoning.  Bake at 350 for 30 minutes.  Remove from oven and pour sweet and sour sauce over the chicken pieces.  Bake an additional 15 minutes or until juices run clear.

Chicken Piccata

Over at A Little Bit of Everything, I saw this recipe for Chicken Piccata.  Never heard of it, but the ingredients looked good and preparation looked easy!  I did a few tweaks and found the most flavorful, moist and delicious chicken dinner - perfect for a quick, weeknight meal!

Ingredients:

2 lbs. boneless chicken breasts, pound to 1/8 inch thickness (4 breasts)

(I cut each breast into about 4 small pieces )

salt and pepper

seasoned salt and pepper

1/3 cup olive oil

2 tbsps. butter

1 cup chicken broth

1/2 cup dry white wine or white cooking wine

2 medium lemons

parsley

Sprinkle chicken breasts with salt and pepper.

Heat oil and butter in a 12 inch pan over medium high heat.

Brown chicken breasts on both sides, removing pieces as they brown.

Reduce heat to low and stir in broth and wine - scraping bottom of pan to loosen brown bits. 

Return chicken to pan, cover and simmer 15 minutes until fork tender. 

Remove zest from one lemon and cut lemon in half; squeeze to remove juice Thinly slice the other lemon.

Remove chicken breasts from pan and keep warm.

Stir lemon juice and zest into liquid; add slices of lemon. Heat to boiling. Spoon liquid over chicken and sprinkle with parsley.

Give-a-way Winner..

Thank you for your visits to my cooking blog, I'm hoping to give it a little more attention in the future.  This was my first giveaway and  the winner picked by random number was Courtney!!  Congratulations Courtney, 

If you have never visited Women Living Well which is Courtney's blog, you must go over.  It is a great source of encouragment to me, filled with practical tips to grow in the Lord and as a woman of God along with wayt to enhance the home and care for the family. Courtney, I hope that you enjoy your gift certificate.  
Thank you again for participating and please come back and watch for new recipes!

Cheesy Chicken Noodle Casserole

This quick and easy chicken noodle casserole combines three of the best ingredients around: cheese, chicken and noodles. This casserole is fun to make and delicious to eat.

Ingredients

• 2 skinless boneless chicken breasts, cut into cubes
• ¹/2 can cream of chicken soup
• 1 tablespoon olive oil
• ¹/4 pound Velveeta cheese, cut into cubes
• ¹/2 a bag egg noodles
• 1 can corn
• 1 tablespoon seasoned salt
• ¹/2 tablespoon parsley flakes
• 1 teaspoon pepper

Instructions

1. Cook egg noodles in boiling water till chewy.
2. Cook chicken in olive oil, and salt till chicken is not pink in middle, then drain oil. 
3. Combine cream of chicken soup, egg noodles, and chicken till boiling. 
4. Reduce heat, and add Velveeta cheese, corn, and pepper. Cook until all of Velveeta is melted. Remove from heat and sprinkle with parsley flakes.

A Giveaway!!

This little cooking blog gets neglected often as most of our family activities and encouragement for women is posted at my main blog Joyfull Living.  But to help liven this blog up I am offeriing a giveaway.  To enter simply leave a comment and a random winner will be picked on Saturday June 1.  Deadline to enter is April 30. 

The prize is for you to choose!  Home Bars is launching a new store and if you are in need of furnishings to entertain, this place has what you need.  If this is not what you are needing right now, surely you can find a treasure at CNS Stores.  They have everything from home decor to the ultimate gift finder.  If you win the giveaway, you will receive a $45.00 shopping spree! 

Don't forget, enter by April 30 and a winner will be picked June 1! 

Fruit Salad

If you are looking for a delicious fruit salad, here is the recipe for you!  This fruit salad is light and flavorful with a great tasting sauce.  Perfect to take when you need a quick and simple dish for a special dinner an event.

2 red apples, cored and diced - (do not peel)

2 cans mandarin orange drained (do not keep juice)

1 med. jar marashino cherries, drained, (do not keep juice)

1 large can chunk pineapple, drained (reserve juice)

1 cup blueberries

1 cup pecans

1 small box vanilla instant pudding

4 tsp. Tang breakfast instant drink mix

Mix fruit together in a bowl.  Mix pinapple juice, pudding and Tang with a fork or wire whip until thick.  Pour over the above fruit and marinate overnight.  Just before serving cut up 2 bananas and mix in the pecans and stir gently to mix. 

Butterscotch Sticky Buns

Ingredients

• 5 tablespoons butter or margarine, divided
• 2 packages crescent rolls (8 oz each)
• 12 ounces butterscotch morsels, divided
• ¹/2 cup pecans, chopped
• ¹/4 cup sugar
• 1 ¹/2 teaspoons lemon juice
• 1 ¹/2 teaspoons water
• 1 teaspoon ground cinnamon

1. Preheat oven to 375F.
    
2. Melt 2 tbsp butter in 13 x 9 baking pan.
    
3. Unroll crescent rolls, separate into 16 triangles.
    
4. Sprinkle triangles with 1 1/2 cups butterscotch morsels.
    
5. Starting at shortest side, roll up each triangle, arrange in prepared pan.
    
6. Bake for 15 to 20 minutes.
    
7. In small heavy saucepan over low heat, melt remaining butterscotch morsels with remaining butter, stirring until smooth, remove from heat.
    
8. Stir in pecans, sugar, lemon juice, water and cinnamon.
    
9. Pour over hot rolls and return to oven.
    
10. Bake for 5 minutes or until bubbly.
     
11. To prevent sticking, immediately loosen buns from pan. Cool 10 minutes

Maple Butterscotch Brownies

I found a delicious recipe for Butterscotch Brownies over at Finding Joy In My Kitchen.  I added a few tweaks to it and these were a hit at my house!  This is a small pan recipe 8X8 and can be a quick and easy dessert.  

1/4 C butter
1 C packed brown sugar
1 tsp. vanilla
1 tsp. maple flavoring
2 T milk
1 egg
1 C white wheat flour ( I used 1/2 cup white flour & 1/2 cup wheat flour)
1 tsp. baking powder
1/2 tsp. salt
1/2 cups walnuts

Lightly grease a 8x8 inch baking dish.  In a large saucepan, heat butter over medium heat.  Then, remove from the burner and add in the brown sugar, vanilla, maple flavoring, milk and egg. Then, mix in the flour, baking powder and salt. Stir in nuts.  Spread into the baking dish. Bake at 350 for 25 minutes, or until golden brown. Cool for 5 minutes in the pan on a wire rack. Then cut and serve warm.

Old Fashioned Scalloped Potatoes

Old Fashioned Scalloped Potatoes

A recipe from  Comfort Foods cookbook

2 T. all-purpose flour
1 t. salt
1/4 t. pepper
4 c. potatoes, peeled and thinly sliced
2/3 c. sweet onion, thinly sliced
2 T. butter, sliced
1-1/2 c. milk
Garnish: paprika

Mix together flour, salt and pepper; set aside. In a greased 2-quart casserole dish, layer half each of potatoes, onion, flour mixture and butter. Repeat layering with remaining potatoes, onion, flour mixture and butter. Set aside. Heat milk just to boiling and pour over top; sprinkle with paprika. Bake, covered, at 375 degrees for 45 minutes. Uncover and bake an additional 10 minutes. Serves 8.

Cream Cheese Brownies

Do you need an extra special brownie?  These are easy, delicious brownies with a special touch!

1 (20-23 oz.) pkg. brownie mix (pecans, optional)
8 oz. cream cheese, softened
1/3 c. sugar
1 egg
1/2 tsp. vanilla

Prepare brownie mix as directed on package. Reserve 1/2 cup of batter. Cream cream cheese and sugar. Add egg and vanilla. Spread brownie batter (minus 1/2 cup) on bottom of a greased 13 x 9 inch pan. Cover with cream cheese mixture. Spoon on 1/2 cup brownie batter and swirl. Bake at 350 degrees for 35-40 minutes. Easy!

Crunchy Ranch Chicken

I must be way behind, but I didn't know that Gooseberry Patch had a blog!  On the blog they share a Speedy Supper.  I have tried a similar recipe for Ranch Chicken and it was delicious!

Crunchy Ranch Chicken



8-1/2 oz. pkg. cornbread
    muffin mix
1-oz. pkg. ranch salad
    dressing mix
1 c. milk
6 boneless, skinless
    chicken breasts
2 T. oil

Combine cornbread mix and salad dressing mix in a large plastic zipping bag; set aside. Pour milk into a shallow bowl. Dip chicken into milk; place in cornbread mixture and shake to coat. Heat oil in a large skillet over medium heat. Add chicken; cook until golden on both sides, about 6 to 7 minutes per side, or until juices run clear. Serves 6.

Oven Fried Chicken

Oven Fried Chicken

I have heard of oven fried chicken for years, but never have tried it.  I had it in my mind that it could never be as good as fried chicken.  I gave it a try tonight and it was delicious! 

8 boneless chicken thighs
1/2 cup buttermilk
1 cup bread crumbs
1 tsp paprika
1 tsp black pepper
1/2 tsp thyme
1/2 tsp onion powder

Preheat oven to 400.  Coat a wire rack with non stick spray.  Place the rack on a foil lined baking sheet.

Pour the buttermill in a shallow bowl.  Put bread crumbs in another bowl.  Combine the spices, put 1 tsp into the bread crumbs and the rest into the buttermilk.  Dip the chicken in the buttermilk then the break crumbs.  Place the chicken on the prepared rack, coat with a light dusting of cooking spray.  Bake for 15 minutes, turn the chicken over, spray with cooking spray on that side adn bake 15 minutes more or until golden brown.

Chocolate Toffee Cream Cake

Lisa made this delicious looking cake and shared the recipe at Stop and Smell the Chocolates.  It sure looks like a winner.  Here is the recipe:

Chocolate Toffee Cream Cake (from Duncan Hines)

1 pkg. Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
3 eggs
1 1/3 cups water
1/2 cup vegetable oil
1 (6 oz.) pkg. milk chocolate English toffee bits, divided
1 (12 oz) container extra creamy non-dairy whipped topping, thawed

Preheat oven to 350 degrees F. Grease and flour two 9-in. round cake pans.

Blend cake mix, eggs, water and oil in large mixing bowl until moistened. Beat at medium speed with electric mixer for 4 min. Pour into prepared pans. Bake 30-33 min. or until toothpick inserted in center comes out clean. Cool in pans 15 min. Remove from pans. Cool completely. Reserve 1/4 cup toffee bits; fold remaining bits into whipped topping. Place one cake layer on serving plate; spread with 3/4 cup topping mixture. Top with remaining layer. Frost sides and top with remaining topping mixture; garnish with reserved chips. Refrigerate until ready to serve.

Quick Made From Scratch Rolls

2 - 2 1/2 cups flour
1/2 tsp. salt
2 Tbsp. sugar
1 pkg. or 1 Tbsp. yeast
1/2 cup milk
1/4 cup water
2 Tbsp. margarine

Mix 3/4 cup flour, sugar, yeast, and salt. Heat milk, water and margarine until very warm (120° - 130°). Add to dry ingredients and beat 2 minutes on medium speed. Add 1/4 cup flour. Beat 2 minutes on high. Stir in enough flour to make a stiff dough. Knead 2-3 minutes. Place in a greased bowl. Let rise 15 minutes. Divide dough into 12 pieces and shape into balls. Place in an 8 inch round cake pan. Let rise 15 minutes. Bake at 375° for 20-25 minutes. Makes 12 rolls.

Homeade Chicken Soup

I finally nailed it! The best pot of chicken soup ever! Yeah....

Here are the ingredients:

Cooked chicken
onion
celery
chopped carrots
garlic
crushed red pepper
chicken bouillon cube
can of chicken broth
can of cream of chicken soup
egg noodles
parsley
dash of turmeric
chicken stock if available (can use broth from boiling chicken or juice from baked chicken with fat skimmed off)

In a large pot put chicken stock, chicken bouillon cube and about 1 cup of water. Add chopped onion, celery, carrots and garlic and simmer until vegetables begin to get tender. Add chicken, cream of chicken soup, egg noodles and crushed red pepper and cook until noodles are done. Add turmeric to add color and a dash of parsley to garnish.

Make a large pot of this soup and freeze in individual portions. This is a great comfort food for cold weather and helpful for those suffering from colds or sickness.

Pineapple Ginger Pork Chops

This recipe is quick and easy to prepare. You can have this dish table ready in half an hour. The sauce with this dish makes it perfect with rice, also easy and quick to prepare. Steam some broccoli for a side dish and you have a delicious meal to serve your family or friends in half an hour.

1 can (20 oz) unsweetened pineapple tidbits

1 tsp. fresh ground black pepper

1/2 tsp. ground ginger

4 bone-in pork loin chops

1 Tbsp. butter 1/2 cup orange juice

1 Tbsp. cornstarch

1/8 tsp. salt

1/4 cup water

Drain pineapple, reserving 1/4 cup of the juice; set aside. (Refrigerate remaining juice for other uses.)

Combine the pepper and ginger; rub it over both sides of the chops.

In a skillet, melt the butter, add the pork chops and brown for 2 to 3 minutes on each side. Add orange juice, 1 cup of the pineapple, and the 1/4 cup of reserved pineapple juice. Bring skillet mixture to a boil. Reduce heat; cover the skillet and simmer for 15 to 20 minutes or until the meat is tender and cook through.

Remove the pork chops from the skillet and keep warm.

In a small bowl, combine the cornstarch, salt, and water until smooth. Stir the mixture into the pan juices and bring to a boil. Cook and stir for a couple of minutes until thickened.

Serve mixture over the pork chops.

Slow Cooker Mexican Chcken

Here is an easy, delicious slow cooker recipe that can cook all day and be ready when you are ready for supper!

Mexican Chicken

Boneless, skinless chicken pieces, amount needed to feed your family..(recipe is very flexible)

*sprinkle with salt/pepper or desired seasoning salt or mixture.
2 cups frozen corn
2 to 3 cups cooked beans ( pintos, black beans, red beans or a mix of all. You can cook the beans the day before or at night in the crockpot before bed so they will be ready in the morning)
1 can of Rotel spicy tomatoes
Cheese, grated

Place everything in the crockpot in order given except for cheese. Cook on low for about 8 hours. Sprinkle cheese over the top about one hour before serving. Serve over rice.