Evil Chicken Dinner

I have been reading the Lemon Tart series books by Josie S. Kilpack. They are mystery stories, but they talk about different recipes in the books and then they have the recipes listed so you can make them. I really like the books and I like new recipes, so it is a perfect combination. In the book Devil's Food Cake it had this Evil Chicken Dinner recipe. I really liked it. I didn't put in quite as much bacon as it said to, because it is a lot, but it was still plenty of bacon and really yummy.

Evil Chicken Dinner
Source: Josie S. Kilpack

1 pound bacon, cut into bite-sized pieces *
1/2 -1 pound boneless, skinless chicken breast, chopped into bite-sized pieces (one large chicken breast will usually do the job)
3 tablespoons chili powder
1 cup brown sugar
Up to:

1/2 cup water, as needed

Cooked rice
In a large pan, cook bacon over medium-high heat until nearly done. Do not drain. Stir in chicken and chili powder.
Continue cooking, stirring occasionally, until bacon and chicken are fully cooked. Add brown sugar and cook until sugar is dissolved and sauce begins to thicken, about 4 to 5 minutes. (Be careful once the sugar is added not to let the sauce turn into toffee.) Add water if necessary to thin the sauce, but keep in mind the sauce is more of a coating.
Serve mixture over hot rice.
Serves 6.
* Bacon is easier to cut if it’s partially frozen.

M & M Sugar Cookies

Another great pinterest recipe. I used Christmas M&M's since it was Christmas time, but you could use normal M&M's other times.

M & M Sugar Cookies
Source: Joyful Mama's Kitchen

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar, plus 1/3 cup for rolling
2 oz cream cheese, cut into 8 pieces
6 tablespoons unsalted butter, melted and still warm
1/3 cup vegetable or canola oil
1 large egg, at room temperature
1 tablespoon milk
2 teaspoons vanilla extract
1 cup M&M's
Preheat oven to 350 F. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Combine 1 1/2 cups of sugar and cream cheese in a large bowl (no need to stir them together yet). Put the remaining 1/3 cup sugar in a pie plate and set aside. Pour the warm butter over the cream cheese mixture and whisk to combine - the mixture won't be completely smooth yet, that's fine. Whisk in the oil then the egg, milk and vanilla extract. Mix until smooth.
Use a rubber spatula to start folding the dry ingredients into the wet. When the dry ingredients are partially incorporated, add M&M's to the dough. Continue mixing until a soft dough comes together. (Don't wait to add the M&M's until the dry ingredients are completely incorporated - you'll end up overmixing.) Refrigerate 2-3 hours.
Portion the dough onto the prepared baking sheets with a cookie scoop, using about 2 tablespoons for each cookie. Working quickly (if you handle the dough too much you're more likely to wind up with flat cookies), roll the dough into a ball with your hands then roll in the sugar set aside in the pie plate previously. Repeat until you've used all of the dough, placing 12 cookies on each baking sheet.
Use the bottom of a glass to flatten the dough balls into discs that are about 2 inches in diameter.
Bake the cookies, 1 tray at a time, for about 10-12 minutes, or until the edges are set (do not wait until the edges are brown or the cookies will be over done….you want these to be a soft chewy cookie).
Remove from oven. The tops of the cookies will be puffy and slightly cracked. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then transfer them to the rack to cool completely.
Makes about 24 cookies.

Southwest Chopped Chicken Salad

I got this recipe off  pinterest and it is a really yummy salad. The dressing is really good and healthier since it has Greek yogurt in it. There is a lot of sustenance to this salad and can stand alone for a meal.

 

Southwestern Chopped Chicken Salad
Source: Greens and Chocolate

2 cups shredded chicken
1 green bell pepper, diced
1 can black beans, rinsed
1 can sweet yellow corn
2 Roma tomatoes, diced
4 green onions, sliced
1 head ice berg lettuce, washed and chopped
1/4 cup cilantro, chopped
2 ripe avocados, diced
1 cup crushed tortilla chips

dressing:
1/2 cup mayonnaise
2/3 cup Greek yogurt
1 tbsp ranch seasoning
1 tbsp taco seasoning

In a large bowl, combine all salad ingredients together, excluding the tortilla chips. 
In a small bowl stir all dressing ingredients together. Pour dressing over salad, starting with about half of the dressing. Toss to combine, then gradually add more dressing until it is dressed to your liking. Top with tortilla chips. Enjoy!

Sugared Corn Puffs

I first had this recipe a few years ago at a friends house. Honestly the very first time I had it, I thought it tasted like sugared styrafoam, which I know isn't a great review, but the second time (and third, and fourth and fifth, ect.) I had it I loved it. It is really good. I think the recipe has made it around our town, because it seems like at least one person brings it to us each Christmas. You can make it anytime, but it seems to be more of a Christmas treat. I know you might die when you see the amount of butter and sugar in this recipe, but it is worth making. Just share it with someone else. Lots of people say they can't find these puffs in their store and I'm not sure why, but it is in our grocery store and I know I've seen them at our Walmart, so I guess if you can't find them, make a trip to Wyoming!!

 

 

Sugared Corn Puffs

1 lb. butter (4 cubes)
2 c. sugar
1 c. light corn syrup
1 c. cashews (opt)
1 lg. bag corn puffs (16 oz)

Bring butter, sugar, and corn syrup to a low boil for 5 minutes. Pour corn puffs into a large bowl. Pour sugar mixture over puffs and mix well. (If you divided the corn puffs into two bowls it makes it easier to mix). For small bag (8 oz), half the recipe. Cool and enjoy.

Chicken Bake on Rice

This dish takes a while to cook so you have to plan ahead, but it is nice to make ahead and then not worry about it while you do other things. And no, the chicken is not burnt, it is just the onion soup mix that makes it look that way.

Chicken Bake on Rice

9 chicken breasts
1 can cream of chicken
2 soup cans water
1 envelope dried Campbell's chicken noodle soup with white meat (2.3 oz)
1 enveloped dried onion soup
1 c. white uncooked long grain rice
Mix soups (except onion) and water and heat until dissolved. Mix in rice and pour in 9x13 pan (sprayed with pam). Make sure rice is evenly distributed when you pour into pan. Place chicken pieces on top of rice mixture. Sprinkle with remaining soup mixture and cover with foil. Bake at 350 degrees for 2 hours. Serves 8 or 9.

Chocolate Chip Pumpkin Bread

This bread is really good and healthier than most. It has whole wheat flour and yogurt, but it still tastes really good.

Chocolate Chip Pumpkin Bread
Source: Our Best Bites

2 cups all purpose flour
1 cup whole wheat flour
2 teaspoons ground cinnamon
1/2 teaspoons nutmeg
1/4 teaspoons ground cloves
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon table salt
1/2 cup brown sugar
1 1/2 cup white sugar
6 ounce container vanilla yogurt
3 eggs, slightly beaten
15 ounce can pumpkin puree
1/2 cup canola oil
1 teaspoon vanilla extract
1 cup chocolate chips (plus a few extra for the top of loaves)
Instructions
Preheat oven to 350 degrees. Spray 2  loaf pans with nonstick spray and set aside.
Combine flours (after you put your flour in the bowl, just grab a teaspoon or two of it and toss with chocolate chips), cinnamon, nutmeg, cloves, baking soda, baking powder, and salt. Whisk gently to combine and set aside.
In a separate mixing bowl combine brown sugar and white sugar and whisk to combine, breaking up any clumps of brown sugar. Add yogurt, eggs, pumpkin, oil, and vanilla extract and whisk until smooth.
Slowly add dry ingredients to wet and mix together, being careful to not over mix. When combined, gently stir in chocolate chips. Divide batter between loaf pans and sprinkle a few extra chocolate chips on top. Bake for 50-60 minutes or until a skewer comes out with a few crumbs attached. All ovens are different, I would set your timer for about 45 minutes and keep an eye on it after that. Don’t overbake!
Let cool for 10 minutes and then run a sharp knife around edge of pan and remove loaves from pan.

Chicken Cordon Blue Pasta

I got this recipe from a friend/relative. I have a lot of chicken cordon blue recipes, but I like this one with pasta.

 

Chicken Cordon Blue Pasta
Source: Weston Recipe Box

1 lb. pasta (I used penne-you could use any fun shaped pasta)
1 cup chicken, cooked and cubed
1 cup ham, cooked and cubed (I just used deli sliced ham cut into pieces)
1 1/2 cups milk
8 oz. cream Cheese (softened)
2 Tbsp. dried minced onion
2 cups swiss cheese, shredded (I used the cheese I had on hand: colby jack)
salt & pepper
cayenne pepper
1 cup panko crumbs (I ran out of bread crumbs so I used ritz crackers)
1/2 cup butter, melted

Bring a large pot of water to a boil over med-high heat. Salt it and add the pasta; cook until al dente. Drain and return to the pot. Add in the chicken and ham and toss to combine.

Preheat the broiler. In a medium saucepan, combine the milk, cream cheese and minced onion over low-medium heat. Cook, stirring frequently, until it becomes a smooth texture (about 5 minutes). Stir into the pasta mixture. Stir in the Swiss cheese and season with salt and pepper to taste.

Transfer pasta to a baking dish and top with Panko crumbs. Pour melted butter over crumbs and broil until browned (I gave it 4 minutes)

Sweet and Sour Meatballs

This recipe is so easy to make, especially if you buy your meatballs. (which I usually do) It is really yummy too. I first learned about this recipe from a friend, but it is not new. I think it has been around forever.

Sweet and Sour Meatballs

1 12oz. jar chili sauce
1 16oz. jaur grape jelly
2 lbs. frozen meatballs or 2-3 pkgs. cocktail sausages

Combine jelly and chili sauce in a crock pot and stir until smooth. Heat the mixture if needed to combine. Add meatballs or cocktail sausages and set temperature to low. Cook 2-5 hours on low. Serve over rice.

Oreo Truffle Brownies

These are so good. I made a plate of these for a craft fair bake sale, and my husband almost bought a plate of them back. He was mad I gave them all away. Sooo good!

 

Oreo Truffle Brownies

Source: Chef In Training

 

1 cup butter softened

2 cups sugar

4 eggs

1 tsp. vanilla

1/2 cup unsweetened cocoa

1 1/3 cups flour

1/2 tsp. salt

1 pkg. Double Stuffed Oreos

4-8 oz. cream cheese softened

10 oz. Dipping Chocolate I used chocolate almond bark

 

Cream butter and sugar together. Add eggs and blend well. Add vanilla, salt, cocoa and flour. Don’t overbeat. Pour into a greased 9X13 pan. Bake at 350 F for 20-25 minutes. Allow to cool completely. While brownies are cooling, make Oreo truffle layer. Crush Oreos finely in a food processor or by putting them in a ziplock bag and smashing them until finely ground with a rolling pin. When Oreos are finely crushed, using hands (or a spoon, I just think hands are faster), mash softened cream cheese and crushed Oreos until well combined. Start with 4 oz and keep adding until desired consistency is reached. When Brownies have cooled completely, place layer of Oreo truffle on top. Melt dipping chocolate (you can use chocolate chips or other chocolate candy coating) and pour and spread evenly over the top of the Oreo truffle layer. Cover and put in fridge until set.

Cinnamon Roll Pumpkin Vanilla Sheet Cake

I have made this dessert 2 times and both times people have gone crazy for it. I might be a little prideful, but I really like it when people really go nuts for the things I make. It's not like I'm this great cook, all I ever do is follow a recipe, but I still get great satisfaction from making yummy things. This cake is so, so, so yummy. And it makes a lot.

 Cinnamon Roll Pumpkin Vanilla Sheet Cake

Source: Picky Palate

1 box yellow cake mix
4 eggs
1/2 cup canola or vegetable oil
1/2 cup milk or buttermilk
3.4 ounce box Vanilla Instant Pudding Mix
1/2 cup sour cream
15 ounce can pumpkin
1 stick (8 tablespoons) unsalted butter
3/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
3/4 cups powdered sugar
1/4-1/2 cup heavy cream (start w 1/4 cup and add a little more cream if needed)
Preheat oven to 350 degrees F. and spray a jelly roll pan with non stick cooking spray.Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand or electric mixer, beating until well combined, about 1 1/2 minutes. Pour into prepared pan, spreading evenly. Place butter into a microwave safe bowl and melt, about 30-40 seconds. Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake then take a knife and run it through to swirl.
Bake cake for 30-35 minutes, until cooked through and remove. Place powdered sugar and cream into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares. Refrigerate if not serving same day. Enjoy with milk!
Makes 16 to 20 squares

Lemon Brownies

I have always liked lemon desserts. Growing up I think I made countless batches of lemon bars. These lemon brownies will not dissapoint lemon lovers.

Lemon Brownies
Source: Becky Charms

3/4 cup all-purpose flour
3/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, softened

2 large eggs

2 tablespoons lemon zest

2 tablespoons lemon juice

Tart Lemon Glaze 1 rounded cup powdered sugar

4 tablespoon lemon juice
8 teaspoons lemon zest

Preheat oven to 350°F. Grease/Spray an 8-by-8-inch baking dish with butter/cooking spray and set aside. Zest and juice two small/large lemons; set aside. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.  In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.

Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing. Do not overbake, or the bars will be dry. {even with the yummy glaze}
When brownies are cooled completely, make the glaze...sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula. Let glaze set. Spread the remaining glaze over the bars, and let it set. This glaze does not harden like most. Cut into bars, and serve!

Cake Batter Truffles

I love pretty much anything with cake batter flavor. When I saw these on pinterest, I knew I had to try them. They are delicious and I will definitely be making them again.

Cake Batter Truffles
Source: The Girl Who Ate Everything

For the truffles:

1 ½ cups flour

1 cup yellow cake mix

½ cup unsalted butter, softened

½ cup white sugar

1 teaspoon vanilla

1/8 teaspoon salt

3-4 Tablespoons milk

2 Tablespoons sprinkles

Truffle Coating:

16 ounces (8 squares) almond bark

4 Tablespoons yellow cake mix

sprinkles

For the truffles:
Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.
 For the truffle coating:

While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.

Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.

Grandma Winder's Cheesy Potato Soup

I actually got this recipe off of the show Good Things Utah quite a few years ago. I know this is a terrible picture, but this soup is one of my favorites. And it actually could be my grandma's recipe because my husband is related to the Winders, but I had to hear about it from the t.v. show.

Grandma Winder's Cheesy Potato Soup
4 c. peeled and cubed potatoes
1/2 c. chopped onion
1 c. chopped celery
1 c. shredded carrots
4 chicken bouillon cubes
1 T. parsley flakes
1/4 c. butter
2 tsp. season salt
2 c. uncooked, small shell pasta
3 c. shredded cheddar cheese
1 c. whipping cream
Heat 8 cups of water to boiling. Add everything except the past, cheese, and cream. Cook for 2 minutes, then add pasta. Turn heat down to medium and cook until tender (about 8-10 minutes). Stir often. When pasta is done, turn off heat and add cheddar cheese. When cheese is melted, stir in cream. Salt and pepper to taste.
* I usually add either ham chunks or a pkg. of browned sausage and it makes it really good.

Caramel Apple Pork Chops

 

Caramel Apple Pork Chops

4 pork chops

1 tsp. vegetable oil

6 T. brown sugar

Salt and pepper to taste

½ tsp. ground cinnamon

½ tsp. ground nutmeg

6 T. butter

2 tart apples-peeled, cored and sliced

3 T. pecans

Preheat oven to 175. Place a 19x13 pan in oven to warm. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5-6 minutes, turning occasionally, or until done. Transfer to the warm dish and keep warm in oven. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in oven. Continue cooking sauce in skillet uncovered, until thickened slightly. Spoon sauce over pork chops. Sprinkle with pecans.

Homemade Chicken Noodle Soup

 

My mom always made the best homemade chicken noodle soup. She would always make homemade noodles and they were so yummy. When I got married, I tried to make homemade chicken noodle soup and it was a major flop. I think I forgot the cream of chicken soup and maybe some other things, but it was really watery and gross. Since then, I think I have it mostly figured out. This soup is really creamy and so good. Sometimes when I am feeling ambitious, I make my own noodles and that is by far the best, but you can also buy these thick egg noodles at the grocery store that are also really good and easy.

 

Homemade Chicken Noodle Soup

2 chicken breasts
5 cups chicken broth
1 C chopped carrots
1 C chopped celery
½ C chopped onion
2 cans cream of chicken soup
1/4 C evaporated milk or ½ C whole milk
8-12 oz uncooked egg noodles (home style)
Salt and pepper to taste

Boil then shred chicken. Heat broth, then add carrots, celery, onions, and noodles. Simmer until veggies and noodles are tender. Add cream of chicken soup, milk, salt, pepper and shredded chicken. Simmer until heated through and ready to serve.

Here is the recipe for the homemade noodles if you want to give it a shot! They really make the soup so delicious!

Homemade Egg Noodles

2 c. flour
3 eggs
2 tsp. salt
¼ to ½ cup water

Measure flour into bowl; make a well in center and add eggs and salt. With hands, thoroughly mix egg into flour. Add water 1 T. at a time, mixing thoroughly after each addition. (Add only enough water to form dough into a ball). Turn dough onto well-floured, cloth covered board; knead until smooth and elastic, about 10 minutes. Cover, let rest 10 minutes. Divide dough into four equal parts. Roll dough, 1 part at a time into a paper thin rectangle, keeping remaining dough covered. Roll rectangle around rolling pin; slip out rolling pin. Cut dough crosswise into 1/8 in. strips for narrow noodles and ¼ in. strips of wide noodles. Shake out strips and place on a towel to dry, about 2 hours. When dry, break dry strips into smaller pieces. Cook in 3 qts. Boiling salted water 12 to 15 minutes or until tender. Drain.

Pumpkin Roll Bars

I really like pumpkin recipes, with the exception of pumpkin pie. I can't stand pumpkin pie. My husband really likes pumpkin chocolate chip cookies. These pumpkin roll bars looked so yummy. I love pumpkin roll, but when I try and make it, it never looks very good, so I thought this would be an easy way to get the pumpkin roll taste without the roll. These bars were really yummy, but I thought they tasted more like pumpkin cookies than pumpkin roll. I will definitely make them again.

Pumpkin Roll Bars
Source: Six Sisters Stuff
Cake
6 T. unsalted butter, melted
1 1/2 cups granulated sugar
2 large eggs
1 (15 oz.) can pumpkin
1/4 cup water
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 large egg

Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray. In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and water until well blended. In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended. Spread about 2/3 of the batter evenly into the prepared pan.

In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, 1/4 cup sugar, and ½ teaspoon of vanilla until smooth. Spread cream cheese mixture evenly over the pumpkin batter. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter. Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched. Cool completely in pan, then cut into bars.

Beefy Sour Cream Noodle Bake

I am always looking for beef recipes because we have a free supply of it and so I found this on pinterest and wanted to try it. It is kind of a cross between lasagna and spaghetti. It was pretty good and easy.

Beefy Sour Cream Noodle Bake

Source: The Recipe Critic

1 1/4 lb ground beef

1 (15oz) can tomato sauce
1/2 tsp salt
1/4 tsp pepper
8 oz egg noodles
3/4 c sour cream
1 1/4 c small curd cottage cheese
2 c sharp cheddar cheese, grated

Brown ground beef. Season beef with salt, pepper, and some onion powder. Drain any excess fat. Add tomato sauce and simmer for about 10 min. Meanwhile, cook noodles al dente, drain, and set aside. In a medium bowl combine sour cream, cottage cheese, salt, and pepper. Stir the noodles into the sour cream mixture. To assemble grease a 9x13 casserole dish, layer half the noodles on the bottom then half the meat sauce, then half the cheese. Repeat layers. Bake at 350 degrees for 20 minutes until cheese melts.

Salted Caramel Apple Crumb Bars

 

Tis the season for apple recipes. We have had lots of apples lately thanks to good friends. These carmel apple bars are really, really yummy.

 

 

 The Apple Pie Filling

 The Salted Caramel Sauce

Coming out of the oven

 

Salted Caramel Apple Crumb Bars
Source: Two Peas and Their Pod

Salted Caramel Sauce:
2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tsp. salt
First, make sure you have all of the ingredients ready. Once you start the caramel sauce you have to pay close attention so you don't burn it. To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around. Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel. You want the caramel to reach 350 degrees F. If you are new to making caramel, I suggest using a thermometer. As soon as the sugar reaches the dark amber color, carefully add the butter. Whisk until butter is melted. Remove the pan from the heat and carefully pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the salt. Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large mason jar and cool to room temperature while you make the apple crumb bars. This recipe makes 2 cups of caramel sauce. You can store the leftover caramel sauce in the refrigerator for up to 2 weeks.

Apple Crumb Bars

For the Apple Filling:
5 cups peeled and diced apples (I used Granny Smith)
1 tablespoon fresh lemon juice
½ cup all-purpose Gold Medal flour
1 teaspoon cornstarch
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground all-spice

For the crust:
3 cups all-purpose Gold Medal flour
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup cold unsalted butter, cut into small pieces
1 egg, lightly beaten
1/2 teaspoon vanilla extract
 

Preheat the oven to 375 degrees F. Spray a 9×13-inch baking pan with cooking spray and set aside.
For the apple filling- place the diced apples in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together flour, cornstarch, sugar, salt, cinnamon, nutmeg, and ground all-spice. Pour over the apples and carefully combine. Set aside. For the dough-in a large bowl whisk together the flour, sugar, baking powder, salt, and cinnamon. Cut in the butter with a pastry blender or by using your hands, until butter is mixed in, but you still have small chunks of butter. Mix the egg and vanilla together. Add into the flour and butter mixture and combine. The dough will be crumbly. Pat half of the dough into the prepared pan. Spread the apple mixture evenly over the bottom crust. Drizzle about salted caramel sauce over the apple filling, about 3/4 cup. Crumble the remaining dough over the apple caramel layer and pat gently. Bake for 45 minutes, or until the top is golden brown. Cool completely on a wire rack. Cut into squares. Drizzle salted caramel sauce over the squares and serve.
 

Cheesy Chicken Tator Tot Casserole

 

I have been making the hamburger version of tator tot casserole for quite a few years and while I like it, mainly because it is easy and my kids will eat it, I really, really, like this version. And it can be cooked in the crockpot which is even better. I am becoming a big fan of crockpot dinners, especially when I am running kids around to everything they have to do.


Cheesy Chicken Tator Tot Casserole
Source: The Country Cook

1 (32 oz.) bag frozen tater tots
1 (3 oz.)bag bacon pieces (you can cook your own bacon and break into pieces)
1 pound boneless, skinless chicken breasts, diced
2 cups shredded cheddar cheese
3/4 cup milk
salt & pepper, to taste

Spray crockpot with nonstick cooking spray. Layer half of the frozen tater tots on the bottom of the slow cooker. Sprinkle with 1/3 of the bacon pieces. Now top with 1/3 of the shredded cheese. Add diced chicken on top. Season with salt & pepper. Now add 1/3 of the bacon pieces and another 1/3 of shredded cheese. Put the rest of the frozen tater tots on top.
Finish with the remaining 1/3 cheddar cheese and remaining 1/3 of bacon pieces.
Pour 3/4 cup milk all over the top. Cover and cook on low about 4-6 hours.

*You can make this in the oven, you just need to partially thaw the tator tots first.  Spray a

9x13 baking dish with nonstick spray.

Then layer ingredients into baking dish. Cover and bake at 350F degrees for about an hour to an hour and a half.

Grilled Stuffed Zucchini

My zucchini plants this year did give me a few zucchini but that was about it. Luckily good people who can grow things like to give zucchini away. I love zucchini bread, but only so much of it so then I had to decided what to do with all the rest of the zucchini. I found two new zucchini loves. One is zucchini fries and the other is this stuffed zucchini. It was really, really good and I love that it is cooked on the grill so you don't have to heat up your house!

Grilled Stuffed Zucchini
Source: Our Best Bites

2 medium zucchini (about 10″)
4 oz Italian sausage
1/4 C diced red onion
2 cloves garlic, minced
1 medium tomato (about 1/2 C diced)
1 1/2 T chopped fresh basil (or 1 teaspoon of dried)
2/3 C Italian cheese blend
1 T Italian style bread crumbs
kosher salt
black pepper
extra virgin olive oil

Slice zucchini in half length wise, leaving the tops on. Scoop out the centers, saving them in a bowl. Leave at least 1/4 inch around the edges and bottoms. Take the good parts of the zucchini guts you just scooped out and dice up 1/2 C. This will go in your filling. Drizzle the zucchini shells with a little olive oil and use your hands to rub it on all sides. Sprinkle with some kosher salt and black pepper and set aside.
Preheat your grill outside and then start your filling in a skillet on the stove top. Start by browning the sausage. When you no longer see pink, add the onions, garlic, and diced zucchini. Cook for 2-3 minutes until onion is tender. Add tomato and basil, some salt and some pepper. Remove pan from heat and set aside.
Take your zucchini to the grill and put them hollow-side down. Grill for about 5 minutes on medium heat. They should have nice charred marks and look tender on the inside. Take them back inside. Add cheese and bread crumbs to filling mixture. Stir to combine and then divide the filling between the zucchini. Top each zucchini with about 1T cheese and sprinkle with 1/4-1/2 t bread crumbs.  Then, give them a little drizzle of olive oil.
Place them back on the grill (filling side up). Close grill lid, and cook for another 5-7 minutes. Larger/thicker zucchini will obviously take longer to cook. If you’re doing this inside, it will take a little longer seeing as you can’t close the lid to keep in the heat. You also might want to broil them in the oven when they’re finished to help the cheese on top get nice and bubbly.

Peach Pie

This is probably my most favorite peach dessert of all time. It is my Grandma Hunsaker's recipe and it is so so good!!!


PEACH PIE
 
4 cups peaches
¾ cup sugar
1 pkg. Knox gelatin
¼ cup cold water
½ cup hot water
1 teaspoon lemon juice
½ pt. cream
Crust:
16 graham crackers
1 teaspoon flour
½ cup melted margarine
½ cup sugar
½ teaspoon cinnamon
Make crust and press ¾ of it into a 10” pie pan.  Add sugar to the sliced and peeled peaches.  Set aside.  Mix gelatin and cold water and let set until hard and add hot water to soften gelatin.  Add lemon juice to peaches.  Let it begin to set.  Add whipped cream to mixture and pour into crust.  Top with remaining graham cracker crust.  Chill before serving.

Cinnaburst Bread

About a year ago, my friend introduced me to cinnamon chips. I now put them in everything and I love them. I knew when I found this recipe on pinterest I had to try it. It is just a basic white bread with cinnamon chips mixed in, but it is so yummy!

Cinnaburst Bread
Source: Rae Gun Ramblings

 

1 cup warm water
1 cup warm milk

1/3 cup sugar
2 1/4 teaspoon yeast
1/3 cup oil
1/2 T salt
1 egg
4 1/2 to 5 1/2 cups all purpose flour
1 cup cinnamon chips ( I might have added a little more)

In mixer combine yeast, sugar, and warm water and milk; let bubble for about 5 minutes. Add in oil and egg. Slowly add 2 cups flour, mix and then add salt. Add 1/2 cup flour at a time until it comes away from side of bowl. Add the cinnamon chips when it gets close to the right consistency. The dough will be very sticky but the softer the dough the lighter the bread. So use the least amount of flour you can handle. Let rise in mixing bowl for about 30 minutes. Form into loaf (or whatever shape you want). Let rise and additional 30 minutes. Bake at 350 degrees for 30-45 minutes.

Makes 2 loaves

Million Dollar Spaghetti

Spaghetti has always been a meal that I have liked. It is just an easy go-to meal when I have nothing else planned. My kids even like it pretty well, so that right there is a keeper. This spaghetti recipe is spaghetti in a casserole form. I thought it was really good and pretty easy. My kids weren't entirely sold on it because "it has white stuff in it", but they did pretty good eating it.


Million Dollar Spaghetti
Source: Being Grown Up

1 lb. ground beef
1 can spaghetti sauce
8 oz. cream cheese
1/4 c. sour cream
1 c. cottage cheese
1 stick of butter ( I didn't use this much, I used more like 1/2)
8 oz. noodles
shredded cheddar cheese

Heat oven to 350. Boil the noodles. While they are boiling mix up the cream cheese, sour cream and cottage cheese. Make sure it is mixed very well. Brown your ground beef and drain. Then pour spaghetti sauce over it. Take a few slices of butter and place in bottom of a casserole dish. Then, layer half the noodles in the bottom of the dish. Pour the creamy mixture on top of the noodles and spread all over. Then add the rest of the noodles and put a few slices of butter on top. Pour the ground beef with sauce over top and spread. Place dish in over for 30 minutes. After 30 minutes, take dish out and put cheese on top and put back in oven for 15 minutes.

Butterfinger Blondies

My sister-in-law showed me this on pinterest because she knows I love butterfingers. They are my most favorite candy bar ever. So of course, I have to try all butterfinger recipes that I see!! Next on my list are the butterfingers that are made out of candy corn!

Butterfinger Blondies
Source: Six Sisters Stuff

1 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 eggs
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp coarse sea salt
2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)

Preheat oven to 350°. Cream butter and sugars in mixing bowl. Add the vanilla and eggs and mix until incorporated. On low add your dry ingredients (flour, salt and baking soda) until just combined.
Stir in your chopped Butterfinger. Spread in a 9×13 baking dish and bake for 25 minutes until center is just set. Remove from oven and cool completely.

 

Butterfinger Buttercream

 

1/2 cup room temp butter (1 stick)
1/2 cup vegetable shortening
2 1/2 – 3 cups powdered sugar
1/2 cup chopped Butterfinger Bars (approx 4 “Fun Size” bars)

 

Cream the butter and shortening together until smooth. Add in you powdered sugar on low speed. Turn speed up to medium and mix until smooth Stir in your chopped Butterfinger. (or sprinkle them on top rather than stirring them in!). Spread on your cooled blondies

Sausage, Potato Pasta

My friend made this for us when she invited us over for dinner once. It is seriously so good. I think the potatoes are what set this dish apart from other dishes. The combination of all the ingredients is perfect. When I asked her for the recipe, so said you put in a little of this and a little of that but she didn't have an exact recipe. I have a hard time with out a precise recipe but this one isn't too hard to figure out.

Sausage, Potato Pasta

1 lb. sausage
Rosemary
3-4 potatoes, cubed
Penne noodles
Whipping Cream

Brown the sausage with a little of the rosemary. Add the potatoes with a little rosemary and cook for a few minutes. Turn heat to low, add the cream and bring to a boil. Let boil softly until potatoes are done. Meanwhile cook your penne pasta according to package directions. When noodles and sauce are done, mix together and serve.

Peachy Keen Bars

I just bought a bushel of peaches from the fruit stands in Willard, UT. There is nothing better than a fresh peach. These peaches were so good. I canned 3 batches of peaches and then decided to try this peach dessert that I found on pinterest. It is really good by itself or with some vanilla ice cream.
Peachy Keen Bars
Source: Just a Peach

1 pkg. dry cake mix, yellow or white
1/3 c. butter, room temperature
2 eggs, divided
4 c. peaches, sliced
8 oz. cream cheese, softened
1/3 c. sugar
1 tsp. vanilla
Preheat oven to 350 degrees. Spray a 9x13” pan with nonstick cooking spray.           

In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly.
Set aside 1 ½ c. crumbs for topping. Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes. Cut peach slices into 1” pieces; Spoon onto partially-baked crust. In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy.
Spread over top of peaches.Sprinkle with reserved crumbs; Bake 30 minutes. Chill at least 30 minutes before serving;  Serves 12. Store leftovers in refrigerator.

BBQ Chicken Salad

I found this salad on pinterest of coarse and decided to give it a try. It is really, really a great salad. It has lots of things in it, so it is more of a whole meal than just a side salad. We just had it with ranch, but the dressing it says to use sounds really good too, so we will have to try it next time.

BBQ Chicken Salad
Source: I Heart Nap Time

4 chicken breasts

1/4 cup water

1 1/2 cup BBQ sauce (we like Famous Dave's)

1 recipe black bean salsa (found here)

5 cups lettuce/ spinach

11/2 cup ranch dressing

1/2 cup cilantro

1 juiced lime

1 small tomatillo

tortilla strips

Place chicken breast with water in crock pot over low heat. Pour BBQ sauce over the chicken. Cook chicken for 6 hours or until it shreds easily. Shred chicken.
For the dressing: Combine ranch dressing, cilantro, lime and tomatillo in a blender. If you like it spicy, you could throw half a jalapeno in there. Refrigerate for at least 30 minutes.
Place desired amount of lettuce on your plate. Then add a few spoonfuls of chicken and black bean salsa. Pour on dressing and top with tortilla strips.

Black Bean Salsa

I made a recipe that other night that had black bean salsa in it. It had it's own version and I actually have two different versions, so I actually combined the three and I think came up with something pretty delicious. The recipe that called for it is actually a barbecue chicken salad and you just put the salsa on it, but this is also really yummy eaten with tortilla chips or just eat it by itself with a spoon!!

Black Bean Salsa

1 can white corn (drained)
1 can black beans (rinsed and drained)
1 tomato (chopped really well)
1 red pepper (chopped really well)
2 avacados (chopped)
1/4 cup onion (chopped really well)
2 limes (squeeze juice on top)
1-3 tsp. sugar (depending on how sweet you want it)
1 tsp. salt
1/2 c. cilantro (I don't usually put this in or just put in a tiny bit because we don't love cilantro, but if  
                         you like it, go for it)
Combine the corn and beans into a medium sized bowl. Add the tomato, red pepper, avacados, and onion and mix again. Squeeze juice from limes on top and add sugar and salt and cilantro and mix again. Serve with tortillas chips.

7-Up Biscuits

This is a recipe that is circulating on the Internet quite a bit. I think they are supposed to be similar to Popeye's restaurant biscuits. They were really moist and buttery. Perfect biscuits!!


7-Up Biscuits
Source: Angie's Southern Kitchen

4 c. Bisquick
1 c. sour cream
1 cup 7-up
1/2 cup melted butter

Melt butter and put in bottom of a 9x13 pan. Cut sour cream into the Bisquick in a bowl. Add the 7-up and mix in. Dump on a well floured surface. Roll out about 1 inch thick. Cut biscuits with cutter and place on top of butter in pan. Bake at 425 degrees for 10-15 minutes, and golden brown.

Pumpkin Chocolate Chip Brownies

My hubby loves pumpkin chocolate chip cookies and I only sort of like them, so I am selfish and don't make them to much, but I found this recipe for pumpkin chocolate chip brownies and pinterest and decided to try them out. And they are somewhat healthy because they only have 1 tablespoon of oil. They did turn out really good and my hubby and 6 year old loved them.

Pumpkin Chocolate Chip Brownies
Source: Pennies on a Platter

1/2 cup pumpkin puree
1 whole egg
2 egg whites
1 tbsp vegetable or canola oil
1 cup flour
1 tsp baking powder
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
2/3 cup brown sugar, packed
1/2 cup semisweet chocolate chips

Preheat oven to 350˚F. Line an 11″- x 7″-inch pan with parchment paper.
In a large bowl, combine pumpkin puree, eggs and oil until smooth. Set aside.
In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar. Add to the wet ingredients and mix until thoroughly incorporated. Stir in the chocolate chips.
Pour into prepared pan and spread evenly. Bake for 15 – 20 minutes or until passes toothpick test. Cool completely before cutting.

Reeses Krispies

Yum! I have been needing to try some new pinterest recipes, so we moved cows this weekend and I needed to make lunch, so it was a perfect opportunity to try out some new things. These were really yummy and easy.


Reeses Krispies
Source: Sweet Basil

1 Cup Sugar
1 Cup Corn Syrup
1 1/3 Cup Creamy Peanut Butter
4 1/4 Cup Rice Krispes
1 Pinch of Salt
4 Reese's Peanut Butter Cups, chopped
1 Handful Chocolate Chips
I
n a large sauce pan over medium heat, melt the sugar, corn syrup, and peanut butter until smooth and evenly combined. Remove from heat. Quickly add the salt and cereal and stir to combine thoroughly. Add the chocolate chips and stir again. Wait about 1 min and add the candy, quickly folding the mixture together so as to not smash up the candy. Line a baking sheet with parchment paper and drop rounded tablespoons onto the sheet. Let cool.

Huli Huli Chicken

                             

Our friends invited us over for dinner a while ago and they made us this dish. It is really a little bit different, but it is so good and it has really become one of my most favorite dinners. It is kind of an interesting combination of foods, but all together, they really are so good. Sometimes we mix our macaroni salad with our rice and chicken but if you don't want to do that, just try and take a bit of your chicken and rice with your macaroni salad to blend all of the flavors. The sirachi sauce is pretty hot, so try just a little at first.

                                                                    The chicken

                                                              The Macaroni Salad

                                                                   Sirachi Hot Sauce

Huli Huli Chicken

5 lbs chicken pieces

Place chicken on a broiler pan skin side up with plenty of salt and pepper. Broil for 10-15 min on both sides. Remove from oven, shred and put in electric frying pan to finish cooking with sauce.

Sauce:
1/3 cup kethcup
1/3 cup soy sauce
1/2 cup brown sugar
3 T. chicken stock
1 piece gingeroot crushed, (I use  about 1/4-1/2 tsp ginger in a jar)
1 garlic clove crushed

Pour over shredded chicken when nearly cooked through, then simmer for a bit to meld flavor. Serve over rice  and garnish with sirachi hot sauce and macaroni salad

Macaroni salad:
macaroni
shredded carrots
mayo (Best foods tastes best)

Raspberry Cheescake Bars

I guess I am on a dessert kick. My mom made these the other day and they are soooo soooo good!!! I seriously couldn't stop eating them. And they are super easy. They won first place in the July/
August 2012 edition of LDS Living Magazine.

Raspberry Cheescake Bars
Source: LDS Living Magazine

1 pouch (17.5 oz) sugar cookie mix
1/2 c. firm butter
2 pkg. softened cream cheese (8 oz. each)
1/2 c. sugar
2 T. all-purpose flour
1 tsp. vanilla
1 egg
1 can raspberry pie filling (21 oz)

Pour dry sugar cookie mix in a large bowl. Cut in butter until mixture is crumbly and coarse. Set aside 1 1/2 cups of mixture to use later as topping. Spray 13x9 pan with cooking spray and press the rext of the mixture flat in the pan. Bake at 350 degreese for 10 minutes.
Beat together the cream cheese, sugar, flour, vanilla, and egg in a large bowl. Beat with an electric mixer on medium speed until smooth. Spread the cream cheese mixture evenly over baked crust. Spread raspberry pie filling evenly over the cream cheese mixture. Take remaining 1 1/2 cups of unbaked crumbs and sprinkle over top. Bake 35-40 minutes at 350 degrees or until crumbs on top are a light, golden brown. Let it cool for 30 minutes and then chill in the refrigerator for about 2 hours. When firm, cut into bars.

Rolo Cookies

These cookies are delicious. I took them to a family gathering once, and people were hiding them in the cupboard for later they liked them so much. It is basically just a really yummy chocolate chip cookie with a rolo stuffed in the middle.


Rolo Cookies
Source: Key Ingredient

	1½ cups unsalted butter; softened 1 cup granulated sugar 1 cup packed brown sugar 1 tablespoon vanilla 2 eggs 3¾ cup all-purpose flour 2 teaspoons baking soda 1 teaspoon kosher salt 2 cups semisweet chocolate chips ¾ cup chopped pecans, optional 50 Rolos; frozen at least 2 hours
	Heat oven to 350°F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy. Mix in flour, baking soda and salt. Mix in chocolate chips and pecans. Measure dough using a medium cookie scoop (about 1.5 tablespoons). Roll into a ball and then flatten in the palm of your hands. Place a frozen Rolo in the centers of the flattened dough balls and form dough back into a ball around the Rolo. Place Rolo stuffed dough balls into the freezer for 15-20 minutes before baking. On cookie sheet lined with parchment paper or a silicone baking mat, place dough balls 2 inches apart. Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack.