Maddox Rolls and Raspberry Butter

 

Remember when I talked about the Lemon Tart Series books that I love by Josie S. Kilpack. Well, these two recipes are from the last book that came out, Rocky Road. The fun thing about this book is it takes places in Utah, and these rolls are actually from a restaurant in Brigham City, UT that I have been to, quite a few times. These rolls are really good. They are a batter roll and they do taste different than my normal rolls, but I thought they were a nice change. The raspberry butter is also delicious and so easy to make.

 

Maddox Rolls

 

1 tablespoon active dry yeast or instant yeast

1/4 c. warm water

1/4 c. sugar

1/3 c. shortening

1 tsp. salt

3/4 c. scalded milk

1/2 c. cold water

2 eggs, beaten

3 1/2 c. flour

For regular yeast: In small bowl, sprinkle yeast over warm water; set

aside. In separate larger bowl, combine sugar, shortening, and salt; mix well.

Add scalded milk, cold water, and beaten eggs; mix about 1 minute, or until

well combined. Stir in dissolved yeast. Add flour. Mix four minutes.

For instant yeast: In mixing bowl, combine 2 cups flour, 1 tablespoon yeast,

sugar, and salt; mix well. Add shortening, eggs, scalded milk, and 3/4 cup hot

water; mix 2 minutes. Add remaining 11/2 cups flour; mix 2 minutes more. (This

is a “batter” roll rather than a “dough” roll. Batter will be soft.) When ingredients are combined, cover bowl; let batter rise in warm place 45 to 60 minutes, or until doubled in size. Stir batter down. Spoon into greased muffin tins, filling 18 muffin cups about 2/3

full. Cover; let rise an additional 45 to 60 minutes, or until double in size.

Bake at 400 degrees 15 to 20 minutes, or until lightly browned.

Makes 18 rolls.

 

 

 

Raspberry Butter

1/2 c. butter

1/4 c. raspberry jam

1/2 tsp. vanilla

Mix all ingredients together until smooth. Makes about 3/4 cup.

Raspberry Butter

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cake Batter Popcorn

It's time for another popcorn recipe. When I was making this, I thought for sure it was going to be a flop. The batter to pour over the popcorn was super thick and I thought there was no way it was going to work. But, I kept mixing it and it did spread out to cover the popcorn. And it was delicious. It was seriously so good. Cake batter is another one of my favorite flavors! I'm pretty sure I ate way more than I should have.

 

Cake Batter Popcorn

Source: Sweet Tooth

 

2 bags microwavable popcorn
1-1/2 cups white chocolate chips
1/4 cup vegetable oil
1-1/2 cup white or yellow cake mix
1/3 cup rainbow sprinkles

 

Pop the popcorn in the microwave, following packaging instructions. Transfer popcorn to a large bowl, being careful to pick out all of the unpopped kernels.
Melt the white chocolate chips in the microwave in 30 second intervals, stirring between each 30 seconds until it is fully melted.
Stir in the vegetable oil to the melted chocolate until smooth. Then add the cake mix to the chocolate the mixture will be thick, but mix until well-incorporated.
 Drizzle the chocolate/cake batter mixture over the popcorn and add half of the sprinkles. Use your (clean) fingers to toss everything together until evenly coated.
Spread the popcorn onto wax paper-lined cookie sheets to allow the chocolate to harden and sprinkle the remaining sprinkles on top.
Let popcorn harden for about 20 minutes on the counter, or 5 minutes in the fridge, and enjoy!

* I think I will try 1 cup of cake mix next time and see if the mixture isn't quite so thick.

 

 



Crockpot Lasagna Soup

 

For some reason I love soups and dishes that have shell pasta. I don't know what it is, but I think they are awesome. I found this recipe on pinterest. It is a perfect fall soup and I have been loving crockpot recipes lately. It seems the more busy we get the more I use them and love them.

Crockpot Lasagna Soup
Source: Family Fresh Meals

1 lb ground beef
3 cups of beef broth
1 cup of water
4-5 cloves of garlic, minced
1 TB dried parsley
1 TB dried basil
1/2 cup chopped onion
1, 28 oz can of diced tomatoes
1, 6oz can of tomato paste
1 cup V8
2 cups uncooked shell pasta
1/4 tsp pepper
1/4 tsp salt
Optional topping- shredded cheese

 First, mix together the can of tomatoes, and tomato paste in crockpot. Next add broth, ground beef, garlic, parsley, basil, onion, V8 and salt/pepper. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. When 30 minutes are left of cook time, add in the 1 cup of water and noodles. Stir to combine. Put lid back on and continue cooking for 30 minutes. Sprinkle on shredded cheese if desired. *The ground beef does not need to be browned when you put it in.

Stuffed Hard Rolls

 

A few years ago, I put together a ward cookbook for our ward. A great lady and friend put this recipe in it and I have loved it ever since. It is so quick and easy to make. This time that I made it, I put a red bell pepper in instead of a green pepper, and it was really good.

 

Stuffed Hard Rolls

 

3-4 c. diced ham

1 green pepper, diced

2-3 c. shredded cheddar cheese

2-3 big spoonfuls of mayonnaise

salt, pepper, and a little garlic salt or powder

 

Mix everything together. Cut slit in top of roll and press inside bead to side. Stuff with mixture. Put on cookie sheet. Bake at 325 for 12-15 minutes.

Buttermilk Waffles

I love to read, and in the last few years I have read a great series of books by Josie S. Kilpack. I call them the Lemon Tart series because that is the first book. I really like these books. They are mystery books but have a bunch of recipes mixed in. In her last book, Rocky Road, there was a waffle recipe called Waffle Mania Waffles. They are delicious and have become my new favorite waffle recipe. Here is a link to her site if you want to find out more and get more awesome recipes. Josie S. Kilpack

Buttermilk Waffles

2 1/4 c. flour
4 tsp. baking powder
3/4 tsp. salt
1 1/2 T. sugar
2 eggs
1 1/4 c. milk
1 c. buttermilk
3/4 cup oil

Mix together dry ingredients; set aside. Combine remaining ingredients; mix well. Just before baking, add flour mixture to wet mixture, beating only until moistened. Cook in preheated waffle iron.

Huckleberry Salad

My husbands family has this every Thanksgiving and it is the favorite of all the salads. Huckleberries are hard to find. I got lucky this year and had my wonderful cousin who lives in Montana bring me some huckleberries, so I could make this salad, but I usually have to wait until Thanksgiving to eat it. All I can say is this is delicious, and I wish I could get more huckleberries so I could have it more than once a year! 

 

Huckleberry Salad
2 pkgs. black cherry jello
1 envelope knox gelatin
1/2 c. cold water
1 c. whipping cream or canned cold milk
1 c. sugar
1 8oz. cream cheese
1 tsp. vanilla
1/2 c. chopped nuts
huckleberries
Set 1 pkg. of jello in a 9x13 pan. Dissolve gelatin in water. Set aside. Heat cream and sugar in double boiler until dissolved and hot. Add cream cheese, gelatin, vanilla, and nuts. Mix well with beaters. Pour on top of set jello and set. Mix second pkg. of jello. Omit the second cup of cold water. Add huckleberries. Pour on top of cream cheese layer and let set.

Pumpkin BTS Poke Cake

 

My brother made this last fall and I thought it was delicious. I made it a few days ago and it was definitely as good or better than I remember it being. It is so yummy. I have been going crazy with the pumpkin dishes lately, to the point where my husband begged me not to make any more pumpkin recipes. I don't even like regular pumpkin pie, but I love pretty much any other pumpkin recipe. This is your typical BTS cake but it is just so good with the pumpkin flavor.

Pumpkin BTS Poke Cake
Source: Something Swanky
1 box yellow cake mix

14 oz pumpkin puree (NOT PUMPKIN PIE FILLING)

1 tsp pumpkin pie spice 

14 oz. can sweetened condensed milk

8 oz. tub cool whip

1/2 bag Heath Bits (I actually crushed up 4 score bars instead. I like the chocolate with the toffee bits)

Caramel Sundae Sauce

Mix together the cake mix, the pumpkin puree (DO NOT add the other ingredients on the cake mix box), and the pumpkin pie spice until a batter forms. Using the 14 oz. can of pumpkin puree will yield a thicker batter. You can add up to 1 cup more pumpkin if you'd like a thinner batter (which will yield a slightly fluffier cake).
Pour batter into a well greased 9x9 (9x13 if you added more pumpkin) baking dish. Bake at 350º for 35-45 minutes until a toothpick inserted comes out clean.
Let cool completely after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake.

Pour the sweetened condensed milk over the cake, aiming to fill the holes. Refrigerate for 60 minutes or until the sweetened condensed milk has soaked into the cake.

Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).

 

Cheesecake Trifle

I was really lazy when I took this picture and left it in the fridge. It was mostly because my trifle bowl isn't quite big enough and it was overflowing down the sides a little bit. As I was growing up, my mom made this for special occasions.  It has always been one of my very favorite desserts. And it looks awesome too!! I think my mom's trifle bowl is bigger and so it looks better. I kind of have to squish mine in, so it doesn't look quite as good.

Cheesecake Trifle

Cream together:
16 oz. cream cheese
2 c. powdered sugar

Add:
1 c. sour cream
2 tsp. vanilla
1 tsp. almond extract
Fold in 1/2 pint whipping cream (whipped)

Add to cream mixture:
1 (16 oz) cubed angel food cake

Sauce :
2 (10 oz pkg strawberries, drained and thawed) or 8 cups fresh strawberries
Add to 2 pkgs. Danish dessert (made according to pudding directions on back)

Layer in a clear, glass bowl starting and ending with strawberries.

* Can substitute raspberries for strawberries

Loaded Chicken and Potatoes

This dish was absolutely delicious. It is pretty easy to put together, it just takes a while to cook, so it's not really a last minute dinner idea. When I was putting all the spices in, I was thinking, wow, this is a lot of spices, but the flavor was really good. I only put in 1 tablespoon of hot sauce and I think it was perfect.

Loaded Chicken and Potatoes
Source: Singing Through the Rain

1 lb boneless chicken breasts, cubed (1″)
6-8 medium skin on red potatoes, cut in 1/2″ cubes
1/3 c olive oil
1 1/2 tsp salt
1 tsp black pepper
1 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp hot sauce (more if you like it HOT) (I only put in 1 T)

Topping:
2 c fiesta blend cheese
1 c crumbled bacon
1 c diced green onion

Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..
Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound). Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.

Zucchini Fries

Last year I grew some zucchini in my garden and I needed some recipes to use them. I came across this recipe for zucchini fries. They are seriously so good. I am not a huge vegetable fan, but I can eat these like crazy. They are delicious. And my kids like them too. Baked Zucchini Fries 3 zucchini 1/4 c. parmesan cheese 1 pkg. shake n bake 1 egg Pre heat oven to 450 degrees. Trim zucchini-cut crosswise in half, then cut each piece into 1/4 inch sticks. Add cheese to coating mix in shaker bag; shake gently to combine.Whisk egg in medium bowl. Add zucchini; toss to coat. Use tongs to place 1/4 of the zucchini in bag, close bag, toss to coat evenly. Spread on baking sheet coated with cooking spray. Repeat with remaining zucchini. Bake for 12-13 minutes, rotating baking sheet after 7 minutes, until zucchini are golden brown, and evenly cooked.

Oatmeal Carmelitas

My sister-in-law made these a long time ago and they have been one of my favorite desserts ever since. They are a little messy, but the perfect combination of all yummy things!!

Oatmeal Carmelitas
2 cubes butter, melted
1 1/2 c. brown sugar
2 c. flour
2 c. oatmeal
1 tsp. soda
1/2 tsp. salt
Mix together and put more than half of mixture in pan. Pat down to make bottom crust. Bake at 350 for 10 minutes.

50 caramels
1/2 c. evaporated milk
1 c. nuts
chocolate chips
Melt caramels and milk together, then put caramel mixture on top of crust and sprinkle on chocolate chips and nuts. Sprinkle rest of crust mixture on top and bake at 350 f0r 15-20 minutes.

Baked *Fried* Chicken

This chicken was so yummy. My kids loved it and it's so easy to make.

 

Baked *Fried* Chicken
Source: Bakerette
6 boneless, skinless chicken breast

1 cup all-purpose flour

1/2  teaspoon salt

1 tablespoon seasoned salt

¾ teaspoon pepper

2 teaspoon paprika

½ stick butter

Buttermilk

Place thawed chicken breasts in a bowl of buttermilk, cover, and let soak 20-30 minutes in the refrigerator..

Meanwhile, preheat oven to 400 degrees Fahrenheit. Combine and mix thoroughly flour, salt, seasoned salt, pepper, and Paprika in a gallon-size Ziploc bag or bowl. Cut ½ stick of butter into a few pieces and place in a 9- x 13-inch pan. Melt butter in preheated oven. Spread melted butter around the bottom of the pan. Lightly spray the pan with cooking spray, if needed, to make sure that there are no dry spots. Shake excess buttermilk off of chicken and completely coat each piece in flour mixture. Either shake in the bag until coated or dip each piece in the bowl until coated.

Place each piece of chicken in the preheated pan. Bake for 20 minutes. Turn each piece of chicken over and continue baking for 20 minutes more, or until cooked through (170 degrees F).

Caramel Pretzel Magic Bars

My brother actually introduced me to these, but since he never posts on here (hint, hint) I decided to just put them on myself. These were really good. They were actually a lot better when my brother made them, so I'm not sure what I did wrong, but I need to try it again so I can get it right.

Caramel Pretzel Magic Bars
Source: Dessert Now, Dinner Later
1 1/2 cup graham cracker crumbs
6 Tbsp butter, melted
1-14oz can sweetened condensed milk
50+ pretzels (I used Snyder's Snaps)
20 caramels, unwrapped & cut in fourths (*They now sell caramel bits at the store near the chocolate chips!  So much easier than unwrapping & cutting up caramel squares.  I would try 1 cup of caramel bits if you aren't using the squares.)
1 cup milk chocolate chips
1 cup sweetened coconut flakes

1. Mix graham cracker crumbs with melted butter & press in a sprayed 13x9in pan.
2. Pour about half the can of condensed milk over crust.
3. Layer your pretzels as close together as you like over the condensed milk/crust.
4. Sprinkle caramels, chocolate chips, & coconut flakes.
5. Pour remaining half of condensed milk on top.
6. OPTIONAL:  Break up some extra pretzels to put on top, with a few extra chocolate chips so you can see all the colors above the condensed milk.
7. Bake at 350*F for 20-30 min until lightly brown.  Let cool completely before cutting & serving.

Smore Bites

Summer is the perfect time for smores. I feel like I have seen more different kinds of smore recipes this Summer than ever. This one is really yummy. I made them in a mini muffin tin, but I think they would be just as good in a normal size muffin tin.

Smore Bites
Source: Sweet Pea's Kitchen
7 whole graham crackers (1 cup), finely crushed
1/4 cup powdered sugar
6 tablespoons unsalted butter, melted
4 bars (1.55 oz) milk chocolate candy, divided
12 large marshmallows
Preheat oven to 350°F.
Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar and butter into a small bowl. Evenly divide crumb mixture into each cup of a 24 cup mini muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
Cut marshmallows in half crosswise using scissors dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Cool on a cooling rack for 15 minutes before carefully removing cups from pan. Cool completely on wire rack.
Break remaining candy bars in small pieces and place in a small bowl. Microwave on high 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow into the melted chocolate. Turn top-side up and let stand until set.
Recipe Note: Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.

Forbidden Oreo Pudding Cake

My mom loves to watch Studio 5. I was talking to her the other day and she was telling me about this really yummy looking cake they had on there. So, I decided to make it for mother's day and have her over for dinner. It was pretty easy to make since it uses a cake mix and it was really good. I will definitely make it again!

Forbidden Oreo Pudding Cake
Source: Studio 5

1 Box of Devil's Food Cake (with ingredients to make it)

8 oz. cream cheese (softened)

Stick of butter (softened)

2lb package powdered sugar

1 t. Vanilla

Small chocolate or Chocolate Fudge pudding mix (with milk)

Oreos (I used 2 full sleeves)

Make the cake according to package directions in 2 round cake pans. To grease the pan I like to mix Crisco and vegetable oil together then brush it all over the inside of pan. Put in a spoonful of flour and coat the whole pan with it then dump out the excess. After coated go ahead and pour batter evenly into the two pans.

While baking, take a sleeve of Oreo cookies and place in a large Ziplock bag. Hit the cookies with a rolling pin, and roll over them to break them into chunky pieces. When cake is done baking, let cool completely, then dump onto your cooling rack to make sure it's completely cool.

Make the cream cheese frosting next. Mix cream cheese, butter, vanilla, and powdered sugar together until smooth and fluffy. Place 1/3 of the frosting mixture onto the bottom half of the cake (one cake round), sprinkle about 1/3 of the Oreo crumb mixture on top, then place the other cake round on top so that the frosting is sandwiched between the two. Frost the sides and top of the cake with the rest of the frosting, stick another 1/3 of the Oreo crumbs to the side of the cake, then chill in the refrigerator until serving. Before serving, make your chocolate pudding. Use the 5 minute method so it sets up faster. Add the rest of the Oreo crumbs to your pudding and then place on top of your cake; this will be your topping. Spread on top of your cake but not too far to the edge as it will start to spill over. Cut, serve, and enjoy! (you may want to have a glass of milk nearby, it's super-rich!) Keep refrigerated - if you don't eat it all!

Skinny Spaghetti Squash Alfredo

I loved alfredo but it is not so good for you. I also have just discovered spaghetti squash and it is one of the few squashes I really like. So when I saw this recipe, I knew I had to try it. And I was not disappointed. It was delicious and healthy. Next time I will leave off the red pepper flakes or just put less in because it was a little too hot for my tastes.

Skinny Spaghetti Squash Alfredo
Source: Easy Cookbook Recipes

1 medium-sized spaghetti squash
1 Tablespoon butter
3 cloves of garlic, finely minced
2 Tablespoons flour
1 1/2 cups milk(I used fat-free)
1 Tablespoon cream cheese or Neufchatel cheese
1 cup freshly grated Parmesan cheese, plus 2 Tablespoons extra for topping
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
Crushed red pepper flakes and fresh parsley, for optional garnish

Preheat oven to 350 degrees F. First, prep the squash. Cut spaghetti squash in half using a large sharp knife, scoop out the seeds and place cut side down on a rimmed baking sheet covered with water. Bake until tender, about an hour. Once squash is cooked, use a fork to gently scrape the “spaghetti” strands into the center.
For the sauce, melt butter in a small pot over medium-low heat. Once hot, add garlic and sauté for 1-2 minutes. Whisk in flour, cooking for another minute while stirring. Whisk in milk until no lumps remain. Once hot, add cream cheese and stir until smooth. Remove from the heat. Stir in Parmesan, salt and pepper.
Spoon sauce equally into each spaghetti squash half. Gently pull up the spaghetti strands to coat as much as possible with the sauce. Top with extra Parmesan and place under the broiler of your oven for 2-3 minutes, or until golden and bubbly.
Top each half with a pinch of red pepper flakes and fresh chopped parsley, if desired. Serve hot.
Enjoy!

Cowboy Lasagna

This is my new favorite tater tot casserole. I know this picture doesn't make it look like the most edible thing ever, but looks aren't everything. This was really good. It blows all of my other tater tot casserole recipes out of the water. And all of my kids liked it!

 

Cowboy Lasagna
Source: Peppermint Mocha Mamma

1 lb of ground beef
Minced onions - 4 tbsp
Worcestershire sauce - generous sprinkling
Parsley - roughly 3 tbsp, divided
One can of tomato soup - 10 3/4 ozs
One can of corn - 15.25 ozs
Dried ground mustard - 3 tbsp
One package of tater tots - 32 ozs
Salt and Pepper to taste
Mozzarella cheese - roughly 4 cups

Brown ground beef with spices - drain.  Add can of soup and can of corn, simmer for about 10 minutes. In a greased 9x13 baking dish, arrange tator tots in single layer.  Cover with 2 cups of cheese.  Pour ground beef mixture over top and cover with remaining cheese and 1 tbsp of parsley.
Place in a 350F oven for 30 minutes.  Let stand for 5 minutes before serving.

Easy Garlic Chicken

This chicken is seriously so easy and fast. Great for a last minute dinner idea. It was really good and sweet. My kids even liked it.

Easy Garlic Chicken
Source: Food.com

4 boneless skinless chicken breasts

4 garlic cloves, minced

4 tablespoons brown sugar

1 tablespoon olive oil

 

Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil. In small sauté pan, sauté garlic with the oil until tender.

Remove from heat and stir in brown sugar. Add additional herbs and spices as desired. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture. Add salt and pepper to taste. Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.

Caramel Stuffed Krispie Bars

My grandma used to make these treats where she would take a marshmallow and roll it in caramel and then dip it in rice krispies. They were so yummy and this dessert reminded me of those. These were so so delicious. Seriously try them, you will love them. I made them when we branded cows and everybody loved them.

Caramel Stuffed Krispie Bars
Source: Cookies and Cups

Caramel Filling

14 oz caramel pieces, unwrapped

1 can (14 oz) sweetened condensed milk

1/2 cup butter

 

Krispie Layer

12 Tbsp butter, divided in half

10 cups Rice Krispie cereal, divided in half

10 cups mini marshmallows, divided: 4 cups, 4 cups & 2 cups

 

Grease a 9x13 pan, set aside

Caramel Filling :

In a large microwave safe bowl combine caramel pieces, sweetened condensed milk and 1/2 cup butter. Microwave on high in 1 minutes increments (stirring after each) until caramels are melted, approx 3-4 minutes. Stir until smooth, set aside.

Krispie Treats:

Take 6 Tbsp butter and 4 cups marshmallows. Heat in microwave for 1 minute, stir, repeat if necessary in 20 second increments until marshmallows are melted. Stir until butter and marshmallow are combined. Pour 5 cups Krispie Rice Cereal into marshmallow mixture, stir until coated. Press into the bottom of prepared pan.

Pour caramel over top Krispie layer and then sprinkle 2 cups mini marshmallows on top of that.

Refrigerate for 20 minutes until caramel has set.

When caramel has set repeat the krispie layer with remaining ingredients. Press final krispie layer on top of caramel.

* TIP ~ Spray a piece of parchment or wax paper lightly with cooking spray and press the krispies lightly and evenly into pan.

Let krispies set up for at least 2 hours before cutting into squares. The caramel layer takes a bit of time to set up.

 

makes 24 bars.

Chocolate Lasagna

Chocolate Lasagna
Source: Center Cut Cook

1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies

6 Tablespoon butter, melted

1- 8 ounce package cream cheese, softened

1/4 cup granulated sugar

2 Tablespoons cold milk

1- 12 ounce tub Cool Whip, divided

2 – 3.9 ounce packages Chocolate Instant Pudding.

3 1/4 cups cold milk

1 and 1/2 cups mini chocolate chips

Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.

Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.

 In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.

Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

*I have seen lots of variations of this dessert. You could do brownie in place of the oreo crust or cookie dough in place of the oreo crust.

 

Marshmallow Popcorn

The other day, my sister in law, Loni, suggested doing a popcorn segment since the name of the blog is the popcorn dance. I LOVE popcorn and have quite a few popcorn recipes. This one is so good and so easy. I think I actually got it from my sister-in-law Loni.

Marshmallow Popcorn
1/2 c. butter
1/2 c. brown sugar
10 large marshmallows
1 bag popped popcorn

Melt butter, add brown sugar and stir. Add marshmallows and stir until melted and starts to bubble. Pour over popped popcorn.

Bread

My mom always made bread growing up. We hardly ever had store bought bread. I wish I could say the same about my family. I go in spurts where I make a lot of bread, but for the most part we buy our bread, so it is definitely a treat when I make it. This bread recipe is really good. It is one of my moms that she has used for a long time.

Bread

Raise:
2 T. yeast
2 tsp. sugar
1 c. warm water

Combine in a mixing bowl:
1/2 cup butter (1 cube) cut up
6 c. warm water
1 c. sugar
1 c. potato flakes
3 T. salt
1 1/3 c. powdered milk

When yeast rises, add to mixture. Add 5 cups flour (white or whole wheat). Mix until blended. Add 10 more cups white flour. Stir by spoon. Let rest 5 minutes. Knead for 7 1/2 minutes. Then cover and let rise twice (to top of large Tupperware bowl). Put in greased pans and let rise about 1 hour. Bake 400 for 15 minutes and then turn to 350 and cook for 15-18 minutes.
Makes 6 loaves.

Healthy (Cauliflower) Fettucine Alfredo

 

I was pretty leery of this recipe when I first saw it. I mean, it is made of all cauliflower, but it was really good. It obviously isn't as good as the real stuff, but it is a great way to get your vegetables in and I really did think it was good. I even had leftovers the next day. And all of my kids loved it. Try it!! I adapted the recipe I got it from. It called for 3 heads of cauliflower, so I just did 1/3 of the recipe and it made a ton of sauce. Definitely enough for 1 lb. noodles.

 

Healthy Fettuccine Alfredo

Source: Pinch of Yum

 

1 lb. uncooked fettuccine noodles

1 small heads cauliflower

3 cups vegetable broth

6 cloves garlic, minced

1/2 tablespoon butter

1/2 teaspoon salt

pinch of nutmeg

pinch of black pepper

1/2 tablespoon olive oil

¼ cup heavy cream

1/2 cup starchy boiling water from pasta pot

Chop the cauliflower. Bring the vegetable broth to a boil over medium high heat and add cauliflower. Cook until cauliflower is soft, about 15 minutes. In my experience, the longer you cook it, the smoother the sauce will be. Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 4-5 minutes or until soft and fragrant.

1. As the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to directions on package, reserving some of the starchy water to add to the sauce later.
2. Transfer cauliflower to a blender with about 2 cups of the broth. You may need to do this in batches depending on the size of your blender. Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth, about 5 minutes. Once the mixture is moving, stream the olive oil into the blender. Add more broth or water if the mixture is too thick to move through the blender. You want it to turn through the blender easily. When puree is very smooth, transfer back to the butter/garlic skillet.
3. Add the cream and cook over low heat. Add the starchy pasta water (or regular water if you’re not making pasta) and keep warm until ready to serve. Combine noodles and sauce in a large pot or skillet and serve immediately.

* I grilled some chicken and put it on top.

 

Nature Valley Bars

My friend made these for me to try the other day and I think they are awesome. My son has a peanut allergy and so we can't eat most granola bars, so this is an great way to be able to eat them since my family loves granola bars.

Nature Valley Bars

1 1/2  c. rolled oats
1/2 c. rice crispies
3 T. cornmeal
Pinch of salt
1/4 tsp. Baking soda

Combine and set aside.

1/4 c. honey
2 T. coconut oil (melted)
3/4 tsp. vanilla
1/2 T. brown sugar

Combine then mix with dry ingredients.

Line 9x9 pan with tin foil. Pour mixture in pan and press lightly. Bake at 350 for 15-20 minutes. You don't really want them to brown. 15 min was perfect for me. Let cool and break into bars.
 * I added 1/2-1 cup of dried berries. I used strawberry craisins. It is also really good with dried blueberries.

Cheeseburger Soup

My friend made this soup the other day and it was so good. I didn't get her exact recipe but I found this one on the internet and it was really good. The picture isn't so awesome, but it really does taste good!

Cheeseburger Soup
Source: The Recipe Critic

1 pound ground beef
1 1/2 cup chopped onion
1 1/2 cup shredded carrots
11/2 cup diced celery
1 teaspoon dried basil
2 teaspoon dried parsley flakes
4 tablespoons butter, divided
6 cups chicken broth
8 cups peeled and diced potatoes
1/2 cup all purpose flour
4 cups of cheese
1 1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/2 cup sour cream
1.  Brown the ground beef in 3 quart saucepan.  Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery.  Saute until tender.
3.  Add the broth, potatoes and beef and bring to a boil.  Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4.  In small skillet melt remaining butter (3 T) and add the flour.  Cook and stir for 3-5 minutes or until bubbly.  Add to the soup and bring to a boil.  Cook and stir for 2 minutes.  Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper.  Cook and stir until cheese melts.  Remove from heat and blend in sour cream.  
Yield 8 servings

Oven Baked Chicken Fajitas

These chicken fajitas in the oven were delicious. I recently discovered red bell peppers (I always used to use only use green) and they have become my favorite. These were really simple to make.

Oven Baked Chicken Fajitas
Source: Real Mom Kitchen

1 pound boneless, skinless chicken breasts, cut into strips

2 Tbsp vegetable oil

2 tsp chili powder

2 tsp cumin

½ tsp garlic powder

½ tsp dried oregano

¼ tsp salt

1 (15 oz) can diced tomatoes

1 medium onion, sliced

1 large bell pepper, seeded and sliced

12 flour tortillas

Toppings such as cheese, sour cream, and guacamole – if desired

Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt. Drizzle the spice mixture over the chicken and stir to coat.nNext add the tomatoes, peppers, and onions to the dish and stir to combine. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.

Strawberry Shortcake Cookies

Yet another great pinterest recipe. I really need to stop pinning desserts! I found the strawberry craisins at Winco (which by the way is an awesome store and I wish I lived closer to it).

 

 

Strawberry Shortcake Cookies
Source: A Thrifty Mom

1/2 cup Crisco
1/2 cup butter, salted, room temp.
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
1 teaspoon 100% pure vanilla
2 1/4 cup unbleached all-purpose flour
1 teaspoon baking soda
1  1/2 cups white chocolate chips
1 cup dried strawberry flavored craisins
1/2 cup dried cranberries

Preheat oven to 350 degrees F. In a standing mixer, beat Crisco, butter and sugars until light and fluffy for approx. 10 minutes. Beat in eggs and vanilla. In a medium sized bowl combine flour and baking soda; whisk. Slowly add flour mixture to creamed mixture. Next, stir in white choc chips, dried strawberry craisins and dried cranberries. Shape cookie dough into approx 1 inch balls. Place 2 inches apart on an ungreased baking sheet. Bake at 350 degrees F. for 12 minutes or until the edges are slightly brown. Remove cookies from oven and let set on baking sheet for approx. 1-2 minutes before transferring to a cooling rack.

Popcorn Cake

I LOVE popcorn in all forms and varieties. It is one of my many downfalls. This popcorn cake has pretzels, m & m's, marshmallows and popcorn. It was really yummy!

Popcorn Cake
Source: Cookies and Cups

2 bags popcorn
2 cups of M&M’s
1 stick (1/2 cup) butter
16 oz bag of mini marshmallows (8 cups)
1 1/2 cups broken pretzel sticks

 

Prepare a large tube or bundt pan by spraying evenly with cooking spray.

Pop popcorn as directed on the package and dump into a large bowl. Pick out the kernels that didn’t pop. Now mix in  M&M’s. Melt butter over low in a large saucepan.

When melted add in marshmallows. Stir until melted and smooth.

Remove from heat.  Let sit a minute or two so it’s not super hot when pouring over the popcorn mix.  You don’t want your M&Ms to melt! Pour over your popcorn mix. Add broken pretzel sticks ..not crushed, just broken into smaller pieces…

Pour over popcorn mix. Stir until all the ingredients are combined and then press into the prepared pan.Cover with foil and let your cake set for at least an hour to cool.

When you are ready to serve the cake loosen sides of your cake from the pan by running a butter knife around the edges. Flip your pan over onto your serving platter.

Salsa Chicken

Really yummy and so easy. I have been trying to find lots of crockpot recipes since two days a week Brock has karate and we don't get home until about 6:30 and I like to have dinner ready when we get home. This one works awesome especially since I have a rice cooker with a timer so that it can be ready when we get home also!

 

Salsa Chicken
Source: Chef Mommy


1 pound boneless skinless chicken breasts
1 can cream of chicken soup
1 cup salsa
1 package taco seasoning )
1 cup sour cream
cilantro, for serving (optional)
Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.

Chocolate Chex

Every year our library has a death by chocolate night. Everyone brings a dish they made that has chocolate in it. You have to cut your dishes into small pieces and then you go through and get one piece of everything to try and then you get to vote on your favorite. The person that wins gets half the entrance fee money. Then they put everyone's recipes into a cookbook you can by. This year is the first year I went and I made this chocolate Chex recipe. I didn't win but I still think it's really good!
Chocolate Chex
Source: Quick Dish

8  cups Chocolate Chex cereal

3/4  cup packed brown sugar
6  tablespoons butter or margarine
3  tablespoons light corn syrup
1/4  teaspoon baking soda

1  cup Reese's Peanut Butter Cups, MINI size

1 cup MINIATURE marshmallows

1/2  cup caramel bits (found by the chocolate chips in the baking aisle -- or chop up regular caramels)
1 Tbsp heavy cream
1/2  cup MILK chocolate baking chips (or more if you're a huge chocolate fan)
1/2  cup vanilla (white) chocolate baking chips

1 tsp coarse sea salt

 

Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper or foil.

In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-sized pieces.
Make sure Chex mixture is cool to the touch (so candy doesn't melt.) Evenly sprinkle mini peanut butter cups candy and miniature marshmallows over Chex mixture.
In small microwavable bowl, microwave caramel baking bits and cream uncovered on High about 1 minute or until chips can be stirred smooth. Use a spoon or fork to drizzle over snack. Microwave the milk chocolate baking chips next, starting with 20-seconds and stirring, then at 20 second intervals until the mixture is completely smooth. Drizzle over the snack mixture. Then microwave the vanilla baking chips in 20-second intervals, stirring until smooth, and drizzle that over the snack mixture.  Quickly sprinkle coarse salt over all while candy drizzles are still wet.
Refrigerate until set. Break apart and store in tightly covered container. Perfect for gift giving!

Skinny Strawberry Chocolate Chip Muffins

Since I love muffins, and they aren't that good for you, I usually try and make my muffins using applesauce instead of oil. These are great!

Skinny Strawberry Chocolate Chip Muffins
Source: Sally's Baking Addiction

1 and 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 cup + 2 Tablespoons unsweetened applesauce
1 egg white, beaten
2/3 cup diced strawberries
1/3 cup mini chocolate chips
Preheat oven to 350F degrees. Spray 10 muffin tins with nonstick cooking spray. Set aside.
In a large bowl, gently toss the flour, baking soda, and cinnamon. Set aside. In a separate bowl, mix the brown sugar, granulated sugar, and applesauce until together until no brown sugar lumps remain – a fork works well to break up the brown sugar here.   Add the beaten egg white until fully incorporated.  Add the wet ingredients to the dry until *just* combined – do not overmix.  Fold in the strawberries and chocolate chips. Divide the batter evenly between 10 muffin tins.  Bake for 15-20 minutes.  Muffins will be lightly golden in color and a toothpick inserted in the middle should come out clean. 

Taco Pizza

I was a little worried about how this was going to taste because we are not huge refried beans people, but it was really, really good. I really liked the crescent roll crust. We thought adding a little lettuce on top after cooking it would make it taste even better.

Taco Pizza

1 lb. ground beef
1 envelope taco seasoning mix
2 cans Pillsbury crescent rolls
1 (16 oz.) can refried beans
2-3 cups shredded cheddar cheese or Mexican blend
1/2 cup chopped tomatoes
1/4 cup sliced black olives
4 green onions, chopped

Heat oven to 375 degrees. Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions. Add refried beans and heat until mixed. Unroll crescent rolls into rectangles. Place in ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet. Press dough over the bottom and 1/2 inch up sides to form crust.  Bake at 375 oven for 11 to 13 minutes or just until golden brown. Layer bean and cooked beef mixture, sprinkle with cheese followed by tomatoes, black olives and green onion.  Return to oven for 3-6 more minutes until cheese is melted.  Serve immediately.  Makes 12 servings.

This was so good! My kids absolutely loved it! Brock even thanked me for making it!!

 

Dreamsicle Orange Punch:

1 Quart Orange Sherbet
1 Quart Vanilla Ice Cream
1 Liter Of Sprite or 7-Up.
1 Can Of Cream Soda.
Pour 1 Liter Sprite or 7-Up Into A Large Punch Bowl. Scoop Softened Sherbet and Vanilla Ice Cream Into The Bowl. Add 1 Can Of Cream Soda And Stir.