Chocolate White Chocolate Macadamia nut cookies!

Ingredients:
2 1/4 cups all-purpose flour
2/3 cup NESTLE® TOLL HOUSE® Baking
Cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine, softened 3/4 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (12 ounce) package NESTLE® TOLL
HOUSE® Premier White Morsels
1/2 cup Macadamia nuts coarsely chopped

Directions:
1. PREHEAT oven to 350 degrees F.
2. COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels & Nuts. Drop by well-rounded teaspoon onto uncreased baking sheets.
3. BAKE for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Chinese Noodle Cookie!

1 cup butterscotch Morsels
1 cup Semi sweet morsels
1 cup chow mein noodles
1 cup salted peanuts

Melt chocolate & butterscotch morsels, mix in peanuts & chow mein noodles till coated. Drop onto cookie sheets & let cool (refrigerator for 20 minutes) Store in refrigerator.

Peanut Butter Cup Cookies!

Ingredients:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter 1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter
cups, unwrapped

Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 12/22/2009

# 22 Lemon Broccoli Chicken!

Ingredients:
1 lemon
1 tablespoon vegetable oil
4 skinless, boneless chicken breasts
1 (10.75 ounce) can Campbell's®
Condensed Cream of Broccoli Soup or
Campbell's® Condensed 98% Fat Free Cream of Broccoli Soup
1/2 cup milk
1/8 teaspoon ground black pepper
4 cups hot cooked regular long-grain white
rice

Directions:
1. Cut 4 thin slices of lemon. Squeeze 2 teaspoons juice from remaining lemon.
2. Heat oil in skillet. Add chicken and cook until browned.
3. Add soup, milk, lemon juice and pepper. Top chicken with lemon slices. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Serve with rice.
ALL RIGHTS RESERVED © 2010 Allrecipes.com Printed from Allrecipes.com 1/6/2010

# 21 Chicken Lo Mein!

Ingredients:
4 skinless, boneless chicken breast halves -
cut into thin strips
5 teaspoons white sugar, divided
3 tablespoons rice wine vinegar ( I used apple cider vinegar)
1/2 cup soy sauce, divided
2 1/4 cups chicken broth
1 tablespoon sesame oil
1/2 teaspoon ground black pepper
2 tablespoons cornstarch
1 (12 ounce) package uncooked linguine
pasta ( I used thin spegehtti)
2 tablespoons vegetable oil, divided
2 tablespoons minced fresh ginger root
1 tablespoon minced garlic
1 1/2 bags frozen oriental vegetable mix
1 can sliced water chestnuts

Directions:
1. In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.

2. In another medium bowl, combine the chicken broth, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.

3. Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.

4. Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, frozen vegis, and stir-fry until vegetables are cooked. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce

# 20 Slow Cooker London Broil!

Ingredients:
2 pounds flank steak (London Broil)
1 (10.75 ounce) can condensed cream of
mushroom soup 1 (10.75 ounce) can condensed tomato soup
1 (1 ounce) package dry onion soup mix
1/2 cup Red wine
*I added 1 small onion sliced thin & a small pkg of fresh mushrooms, although you don't have too*

Directions:
1. Place meat in the bottom of the slow cooker; if necessary, slice meat to make it fit!
2. In a medium bowl, mix together mushroom, tomato soup & Wine. Pour mixture over beef.Put onions & Mushrooms in & mix. Sprinkle dry onion soup mix over top.
3. Cover, and cook on Low for 8 to 10 hours.

I served over mashed potatoes!

# 19 Onion, Apricot Pork Chops!

Ingredients
4 boneless pork loin chops, 1/2 inch thick
1 tablespoon butter
1 large onion, sliced and separated into rings
1/2 cup chopped dried apricots
1 1/2 cups beef broth
1/4 cup orange marmalade
1 teaspoon minced fresh gingerroot
1 garlic clove, minced
1 dash ground nutmeg
1 tablespoon cornstarch
4 1/2 teaspoons cold water
Directions
1.In a large skillet, brown pork chops in butter over medium-high heat. Add the onion and apricots. Combine the broth, marmalade, ginger, garlic and nutmeg; pour into skillet. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until meat juices run clear.
2.Remove chops and keep warm. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Spoon over pork chops.

# 18 Cheesy Ham and Hash Brown Casserole!

Ingredients:
1 (32 ounce) package frozen hash brown
potatoes
8 ounces cooked, diced ham ( I used 16 oz's of ham steak for bulk)
2 (10.75 ounce) cans condensed cream of potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese
1 1/2 cups grated Parmesan cheese (I only used 1 cup & it was plenty)

Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
3. Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 12/10/2009

# 17 Curried Rice with Apples!

1 cup rice
1 small apple, peeled and cored
3 TBSP Butter
1 clove garlic, finely minced
1 TBSP curry powder
1/2 bay leaf
1 1/2 cups chicken broth

1) Measure the rice and set aside
2) cut the apple into small cubes there should be 1 cup, set aside
3)heat 2 TBSP of butter in saucepan and add onion and garlic. Cook until onion is soft
4) add apple and curry powder and stir. add rice, bay leaf,and chicken broth.
Cover and cook for 20-30 minutes ( I usually put the stove on low after I cover the rice & just let it do it's thing for the 20-30 minutes)
5)add the remaining TBSP butter and fluff into the rice using a fork.

( I make this with the chicken and grapes & it's AMAZING!!!)

# 16 Chicken breast with Grapes!

4-6 chicken breasts
1/2 cup fresh red seedless grapes
3 TBSP butter
1 1/2 cup finely chopped shallots or onion
1/2 cup dry white wine
1 1/2 heavy cream
Salt and pepper to taste

1) Pound out chicken breast, cut them into strips. (there should be about 3 cups)
2)Wash grapes, remove stems drain well & set aside
3)Heat butter in large, heavy skillet and when very hot but not brown add chicken breasts. Sprinkle with salt and pepper. Cook over high heat stirring constantly so that the pieces cook evenly. Cook until chicken loss there raw look and are barely cooked through about 3-5 minutes.
4) using a slotted spoon, transfer the pieced to another skillet.
5) add shallots to the skillet. Cook briefly, stirring and add the wine. Cook over high heat, shaking the skillet and stirring. As juices accumulate around the chicken pieces in the 2nd skillet drain them into the cooking liquid. When the wine has cooked down by half, add cream. Cook over high heat.
6) Add fresh grapes to sauce. Cook over high heat about 4-5 minutes or until cream mixture takes on a sauce like consistency, add salt and pepper to taste.
7) spoon the chicken into the sauce and heat through.

LOOK OUT FOR CHRISTMAS COOKIE's COMING SOON!

I bake a ton leading up to Christmas, Make sure to check in & see what I have to tantalize your sweet tooth with:)

# 15 Cinnamon Apples!

2 Granny smith apples, peeled cored & sliced
4 tbs of butter
1/2 cup sugar
1/4 tsp cinnamon
dash of nutmeg and or all spice.

Cook on medium heat until apples are tender. Make sure to stir every couple of minutes so it doesn't burn. So yummy!

#14 Cheesy Chicken and Rice Casserole!

Cheesy Chicken & Rice Casserole
From: Campbell's Kitchen
Prep: 15 minutes
Bake: 50 minutes
Stand: 10 minutes

Serves: 4
This one-dish wonder features moist, tender chicken breasts covered with melted Cheddar cheese, sitting on a bed of creamy rice and vegetables - it just doesn't get any better!



Ingredients:


1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cup frozen mixed vegetables
4 skinless, boneless chicken breast half (about 1 pound)
1/2 cup shredded Cheddar cheese



Directions:



Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.

Top with the chicken. Cover the baking dish.

Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

#13 Artichoke and Spinach Lasagna!

Ingredients:
cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped
spinach, thawed, drained and squeezed dry
1 (28 ounce) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta,
crumbled

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
3. Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
4. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
5. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 12/4/2009

*this was good, not sure if I would crave it but it was something different for a change. & I used the no boil lasagna noodles.)

#12 Pork Chops with apples and cabbage!

2 tsp olive oil
4 boneless pork chops
1 medium onion (sliced)
2 medium red or green Bartlett pears peeled cored & sliced
1 cup apple cider
1/2 cup dry white wine
1 pkg cabbage mix (like the kind used for coleslaw, 16 oz)
2 tsp fresh thyme leaves or 1 tsp dried

In non stick skillet heat olive oil on medium-high heat until hot. add pork & sprinkle with salt & pepper to taste. Cook 7 min each side or until golden brown on the outside and slightly pink on inside. Turning pork chops only once.

Thinly slice onion and slice pears into 3/4 wedges
Transfer chops on plate. Reduce heat add remaining oil and cook onion, cover for 5 minutes to soften. Add cider & wine, heat to boiling about 2 minutes or until sauce thickens.

Add pears, cabbage, thyme and salt & pepper to taste. Cook covered 5 minutes or until pears & cabbage are tender. Return chops with any juice to skillet & heat through.

#11 Artichoke Stuffing!

1 cup olive oil
1 medium onion cut up
4-5 cloves of garlic
2 cans/pkgs french cut green beans (I use frozen 9 Oz's)
2 can artichokes (drained, & save the juice from one can)
2 cups bread crumbs
1 cup Parmesan cheese

Brown the onion, garlic in the olive oil. Add green beans & cook 5 minutes (more if frozen) add artichokes & cook another 5 minutes. Mix in bread crumbs and parm cheese. Pour juice from artichoke in then bake in oven at 350*F for 20 minutes.

(My family makes this every year for Thanksgiving & it's so yummy)

# 10 Harvest Apple Streusel Squares!

Harvest Apple Streusel Squares

Servings: dozen squares
Serving Size: 1
Nutrition: See Below
Prep Time: 30 Minutes
Cook Time: 40 Minutes


2 cups graham cracker crumbs
3/4 cup butter, melted
1/2 cup finely chopped pecans
1 (8 oz.) package cream cheese
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 large eggs
1 (21 oz.) can apple pie filling
1/2 cup firmly packed brown sugar
1/2 cup Pillsbury BEST® All Purpose Flour
1/4 teaspoon ground cinnamon
1/4 cup cold butter
1/2 cup dried cranberries
1/3 cup chopped pecans
Instructions
HEAT oven to 350°F. Line 13 x 9-inch baking pan with parchment paper.
COMBINE graham cracker crumbs, butter and finely chopped pecans in small bowl. Press evenly onto bottom of prepared pan.
BEAT cream cheese in medium bowl until fluffy. Gradually beat in sweetened condensed milk and eggs until smooth. Pour over prepared crust. Spoon apple pie filling over cream cheese layer.
COMBINE brown sugar, flour and cinnamon in medium bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cranberries and pecans. Sprinkle over apple layer.
BAKE 35 to 40 minutes or until golden. Do not over bake.

# 9 Cranberry & Cherry Sauce!

1 bag of fresh Cranberries
1 cup water
1 cup sugar
1 cup dried cherries
Fresh lemon zest or orange

Follow directions on back of cranberries add cherries at the same time as sugar & water & cranberries.

# 8 Crock Pot Roast!

3/4 lb Beef roast
2 cans campbells french onion soup
2 cans beef broth
1 can or bottle of beer

Cook on low for 6-8 hours or high for 4-6 hours
*If you don't want a bunch of gravy then only do 1 can of soup & 1 of broth*
I served this with mashed potatoes & it was delish

# 7 Easy Chicken Elegance! aka Chicken in puff pastry!

1 Box of frozen Puff pastry, unwrap and let thaw for 20-30 minutes
4 Chicken breasts, boneless/skinless
1 8oz pks cream cheese at room temp
2 garlic cloves minced
2 Tbsp dried dill
salt and pepper to taste
1 egg beaten
_____________________________
Preheat oven to 425*F
In lg bowl combine cream cheese, garlic, dill, salt and pepper. Mix well
Roll out puff pastry cut rectangles large enough to cover and seal around each chicken breasts
Spread rectangles with cream cheese ( I just dollop)
Place chicken breasts on top and seal tightly by first brushing seam of pastry with beaten eggs then pressing edges together across top. Place seam side down on ungreased cookie sheet. Brush completly with beaten egg.
Bake at 425*F for 30 minutes. Check temp of chicken  160 is when chicken is done. If your breasts are thicker it might take longer & if they are thinner it could be less time.

(this recipie can be tuff if you have never made anything with puff pastry. Do your best with it, this dish comes out super yummy, well worth the trouble that can be puff pastry.)

# 6 Pumpkin Bread!

3 Cups Sugar
1 cup Vegetable oil
4 eggs, beaten
1 lb canned pumpkin
3 1/2 cups flour
2 tsp baking soda
2 tsp salt
1/2 tsp ground cloves
1 tsp cinnamon
1 tsp all spice
1 tsp nutmeg
2/3 cup water
____________________

Mix Sugar, oil & eggs together.
Add pumpkin, dry ingredients and water.
Stir until mixed
Pour batter into 2 greased and floured 9x5 loaf pans
Bake at 350*F for 1 hour or until toothpick comes out clean.

Enjoy!

#5 Slow Cooker Chicken and Dumplings!

Ingredients

4 skinless, boneless chicken breast halves ( i did 6 breasts)

2 tablespoons butter

2 (10.75 ounce) cans condensed cream of chicken soup

1 onion, finely diced

2 (10 ounce) packages refrigerated biscuit dough, torn into pieces ( I only used one pkg & it was plenty)

Chicken broth (lg container)
 Pepper

Directions

1.Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover. Sprinkle pepper to taste. (I used chicken broth I just filled up the empty soup cans so two cans of chicken broth & it came out amazing!)

2.Cover, and cook for 5 to 6 hours on High. About 2 hours before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
 
* I made this tonight & It was so yummy, & everyone loved it. I made peas & corn to go with it and put it over top egg noodles. If you want there to be lot's of extra gravy add another can of soup & another 10 oz of chicken stock.  Once you put the bisquits in it sucks up a good amount of the liquid. You could also add a can of water chestnuts to this. I seriously LOVED this & it was so easy.

# 4, Slow Cooker Roast/beef stew!

3 or 4 lb beef roast
Bag of frozen stew veggies (I use two, I love leftovers)
2 cloves of garlic or (two table spoons already chopped garlic)
48 to 64 oz bottle of V8 juice

Set slow cooker to low put roast into cooker. Put garlic over meat then vegtables around meat. Pour V8 juice till it almost covers the whole roast. Cook on low for 6-8 hours.

I made a salad & rolls with this & it turned out great.
(You could also use stew meat with this & not a roast it would then be a soup, the V8 doesn't thicken so it's pretty liquidy) This meal freeze's well :)

#3 Meatloaf!

1 envelope Lipton® Recipe Secrets® Onion Soup Mix


2 lbs. ground beef

3/4 cup plain dry bread crumbs*

2 eggs

3/4 cup water

1/3 cup ketchup
 
1. Preheat oven to 350°. Combine all ingredients in large bowl.


2. Shape into loaf in 13 x 9-inch baking or roasting pan.

3. Bake uncovered 1 hour or until done. Let stand 10 minutes before serving.

*I mix 1/4 cup ketchup & a 1/4 brown sugar in a bowel and spread over top meatloaf*


*Substitution: Use 1-1/2 cups fresh bread crumbs or 5 slices fresh bread, cubed.



SLOW COOKER METHOD: In slow cooker, arrange meat loaf. Cook covered on LOW 6 to 8 hours or HIGH 4 hours. (HELPFUL HINT...Place meat loaf on a piece of cheesecloth, then on a rack to help hold meat loaf together while lifting in and out of slow cooker.)



Also terrific with Lipton® Recipe Secrets® Beefy Onion Soup Mix, Lipton® Recipe Secrets® Onion Mushroom Soup Mix, Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix.



Cost per recipe*: $7.84



Cost per serving*: $0.98



*Based on average retail prices at national supermarkets.





Serves: 8

Preparation Time: 10 Minute(s)

Cook Time: 1 Hour(s)



* I took this recipie from lipton onion soup *

#2 Cookies & Cream Cake!

Neely's Cookies and Cream Cake


Recipe courtesy The Neelys



.Prep Time:15 minInactive Prep Time:20 minCook Time:35 minLevel:

EasyServes:

8 servings.Ingredients

•Cooking spray

•2 cups all-purpose flour, plus more for pans

•3/4 cup unsweetened cocoa

•2 cups granulated sugar

•1 1/2 teaspoons baking powder

•1/2 teaspoon baking soda

•1 teaspoon kosher salt

•3 large eggs, plus 1 egg yolk

•1 cup unsalted butter, melted

•1 cup buttermilk

•1 1/2 cups finely crumbled chocolate sandwich cookies

•Cookies and Cream Cheese Icing, recipe follows

Directions

Preheat the oven to 350 degrees F.



Spray 2 (9-inch) cake pans with cooking spray and dust with flour.



In a large bowl, using a hand-held mixer, combine the flour, cocoa, sugar, baking powder, baking soda, and salt. Add the eggs and egg yolk, 1 at a time, and beat until well mixed, then add in the melted butter and combine. Next, add the buttermilk and beat until smooth, about 2 to 3 minutes. Add in the crumbled cookies and beat until incorporated.



Pour the batter evenly into the cake pans and bake until a toothpick inserted in the center of the cake comes out clean, about 30 to 35 minutes. Remove from the oven and cool, on a rack, in the pans for 5 minutes. Turn the cakes out onto a rack and let cool completely. Frost with Cookies and Cream Cheese Icing and serve.
*My cakes started to fall apart when i took them out of the pans, I would use wax paper, pam & flour to make sure they come out easily*



Cookies and Cream Cheese Icing:



•1 stick butter, softened

•2 (8-ounce) packages cream cheese, softened

•1 pinch salt

•1 teaspoon vanilla extract

•3 3/4 cups confectioners' sugar

•1 1/2 cups finely crumbled chocolate sandwich cookies

In a large bowl with an electric mixer, blend the butter and cream cheese until smooth, about 3 minutes. Add the salt and vanilla. Add in the confectioners' sugar, 1/2 cup at a time, until smooth. Beat in the crumbled cookies. Frost the chocolate cookie cake when the cake has cooled.

* I wasn't a fan of the cream cheese frosting, I would have done this icing instead & add the cookies to this*

Quick Vanilla Buttercream Frosting


Recipe courtesy Gale Gand



.Prep Time:2 minInactive Prep Time:--Cook Time:10 minLevel:

EasyServes:

10 to 12 servings. Ingredients

•3 cups confectioners' sugar

•1 cup butter

•1 teaspoon vanilla extract

•1 to 2 tablespoons whipping cream

Directions

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.



Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.




.

#1 Potato & Cheese Casserole!

1 bag of Frozen shredded potatoes (hashbrowns)./ Thawed
1 8oz block of velvetta cheese (I did half a block of velvetta & half a block of colby jack)
1 Pint of Half & Half (you can use low fat)
1 stick of butter (you can use half a stick)
Salt
Pepper
Onion powder
Garlic Powder

Preheat oven to 350*F
greese a 13'9" baking dish
melt Velvetta (cheese) & butter in microwave. Make sure to do it in incriments so it does't burn take it out & stir frequently.
Put potatoes into dish
Pour half & half over top of potatoes
When cheese & butter is melted pour that over top potatoes
sprinkle with salt, pepper, onion powder and garlic powder to your liking.
Bake at 350*F for 1 hour

*this is delicious & so easy anyone can make it, It is sure to be a big hit with everyone*

30 recipes in 30 days!

Sounds fun right? Starting today I will be making my family a new dish every night, minus the nights we get take out & eat at others houses on occasion. But when all is said & done there will be 30 new recipes on my food blog to all to enjoy. I will also be making some desserts that I have never made before, most likely a new one weekly.

Lemon Blossoms!

Cake:

4 large eggs

3 1/2 ounce pkg instant lemon pudding mix

18 1/2 ounce pkg yellow cake mix

3/4 vegetable oil

Glaze:

4 cups confectioners sugar

1/3 cup fresh lemon juice

grated zest of 1 lemon

3 tbs vegetable oil

3 tbs water

Directions:

Preheat over to 350 degrees

Spray miniature muffin tins with Pam. Combine cake mix, pudding mix, eggs & oil blend well with an electric mixer until smooth, about 2 minutes.

Pour small amount of batter into each cut, filling each muffin tin half way. Bake for 12 minutes & turn onto a tea towel to cool.

To make the glaze, sift the sugar into a mixing bowl. add lemon juice, zest, oil and 3 tbs of water.Mix with a spoon until smooth.

With fingers, dip the cupcakes into the glaze while they are still warm. covering as much of the cake as possible. Put on wire racks so the glaze can set about 1 hour.

Recipe courtesy of Paula Deen

servings: 5 dozen

(These freeze great & taste just as good as the 1st day you make them)

Awesome Chicken!

4 Chicken breasts Boneless & Skinless or 1 pkg chicken tenders

2 small/medium Zucchini

1 Small onion

1 Can stewed tomatoes

Olive oil
2 cloves of garlic

Rice

_____________________________________________

This is my recipe & it's so good:)

1) Heat up olive oil in skillet, Medium heat....

2) Cut chicken into cubes or use chicken tenders.. add chicken to oil & garlic & cover.

3) Make sure to keep stir chicken so it cooks on all sides.

4) Add onion & zucchini, salt & pepper for taste. Cover....

5) continue to stir every 4-5 minutes

6) once the zucchini is soft pour in whole can of stewed tomatoes & cook for an additional 5 minutes.

Serve over rice!

Slow Cooker Sweet & Sour Pork!

3 cups cubed peeled potatoes (Idaho or Yukon gold)
1 cup chopped onion
3 pound pork roast, trimmed
4 cloves garlic, minced
1 cup water
1/2 cup ketchup
3 tablespoons red wine vinegar
2 tablespoons light brown sugar
2 tablespoons reduced-sodium soy sauce
1 teaspoon Dijon mustard
1/2 teaspoon ground black pepper
Salt
Directions
Arrange potatoes and onion in bottom of slow cooker. Place pork on top of potatoes and onion. Spread garlic all over pork.
In a medium bowl, whisk together water, ketchup, vinegar, sugar, soy sauce, mustard, black pepper and salt. Pour mixture over pork.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Slice pork crosswise into thin slices and serve 12 ounces for this meal. Serve with all of potatoes, onions, and sauce.

** This is delish & super easy! You don't have to put the onion or potatoes in if you don't want too. This still comes out awesome. I love it over rice but this is great either way. Enjoy**

This recipe was copied from www.foodtv.com

Sticky Buns!

Makes twelve 3 1/2-inch buns. Published September 1, 2004.
This recipe has four components: the dough that is shaped into buns, the filling that creates the swirl in the shaped buns, the caramel glaze that bakes in the bottom of the baking dish along with the buns, and the pecan topping that garnishes the buns once baked. Although the ingredient list may look long, note that many ingredients are repeated. Leftover sticky buns can be wrapped in foil or plastic wrap and refrigerated for up to 3 days, but they should be warmed through before serving. They reheat quickly in a microwave oven (for 2 buns, about 2 minutes at 50 percent power works well); they can also be put into a 325-degree oven for about 8 minutes.

Ingredients
Dough

3 large eggs at room temperature

3/4 cup buttermilk at room temperature

1/4 cup granulated sugar

1 1/4 teaspoons table salt

2 1/4 teaspoons instant yeast

4 1/4 cups unbleached all-purpose flour (21 1/4 ounces), plus additional for dusting work surface
6 tablespoons unsalted butter , melted and cooled until warm

Caramel Glaze

6 tablespoons unsalted butter
3/4 cup packed light brown sugar (5 1/4 ounces)

3 tablespoons corn syrup , light or dark

2 tablespoons heavy cream

1 pinch table salt

Cinnamon-Sugar Filling

3/4 cup packed light brown sugar (5 1/4 ounces)

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1 pinch table salt

1 tablespoon unsalted butter , melted

Pecan Topping

3 tablespoons unsalted butter

1/4 cup packed light brown sugar (1 3/4 ounces)

3 tablespoons corn syrup , light or dark

pinch table salt

1 teaspoon vanilla extract

3/4 cup pecans (3 ounces), toasted in a skillet over medium heat until fragrant and browned, about 5 minutes, then cooled and coarsely chopped

Instructions
1. For the dough: In bowl of standing mixer, whisk eggs to combine; add buttermilk and whisk to combine. Whisk in sugar, salt, and yeast. Add about 2 cups flour and butter; stir with wooden spoon or rubber spatula until evenly moistened and combined. Add all but about 1/4 cup remaining flour and knead with dough hook at low speed 5 minutes. Check consistency of dough (dough should feel soft and moist but should not be wet and sticky; add more flour, if necessary); knead at low speed 5 minutes longer (dough should clear sides of bowl but stick to bottom). Turn dough out onto lightly floured work surface; knead by hand about 1 minute to ensure that dough is uniform (dough should not stick to work surface during hand kneading; if it does stick, knead in additional flour 1 tablespoon at a time).

2. Lightly spray large bowl or plastic container with nonstick cooking spray. Transfer dough to bowl, spray dough lightly with cooking spray, then cover bowl tightly with plastic wrap and set in warm, draftfree spot until doubled in volume, 2 to 2 1/2 hours.

3. For the glaze: Meanwhile, combine all ingredients for glaze in small saucepan; cook over medium heat, whisking occasionally, until butter is melted and mixture is thoroughly combined. Pour mixture into nonstick metal 13- by 9-inch baking dish; using rubber spatula, spread mixture to cover surface of baking dish. Set baking dish aside.

4. To assemble and bake buns: For filling, combine brown sugar, cinnamon, cloves, and salt in small bowl and mix until thoroughly combined, using fingers to break up sugar lumps; set aside. Turn dough out onto lightly floured work surface. Gently shape dough into rough rectangle with long side nearest you. Lightly flour dough and roll to 16- by 12-inch rectangle. Brush dough with 1 tablespoon melted butter, leaving 1/2-inch border along top edge; with butter remaining on brush, brush sides of baking dish. Sprinkle filling mixture over dough, leaving 3/4-inch border along top edge; smooth filling in even layer with hand, then gently press mixture into dough to adhere. Beginning with long edge nearest you, roll dough into taut cylinder. Firmly pinch seam to seal and roll cylinder seam-side down. Very gently stretch to cylinder of even diameter and 18-inch length; push ends in to create even thickness. Using serrated knife and gentle sawing motion, slice cylinder in half, then slice each half in half again to create evenly sized quarters. Slice each quarter evenly into thirds, yielding 12 buns (end pieces may be slightly smaller).

5. Arrange buns cut-side down in prepared baking dish; cover tightly with plastic wrap and set in warm, draft-free spot until puffy and pressed against one another, about 1 1/2 hours. Meanwhile, adjust oven rack to lowest position, place pizza stone (if using) on rack, and heat oven to 350 degrees.

6. Place baking pan on pizza stone; bake until golden brown and center of dough registers about 180 degrees on instant-read thermometer, 25 to 30 minutes. Cool on wire rack 10 minutes; invert onto rimmed baking sheet, large rectangular platter, or cutting board. With rubber spatula, scrape any glaze remaining in baking pan onto buns; let cool while making pecan topping.

7. For the topping: Combine butter, brown sugar, corn syrup, and salt in small saucepan and bring to simmer over medium heat, whisking occasionally to thoroughly combine. Off heat, stir in vanilla and pecans until pecans are evenly coated. Using soup spoon, spoon heaping tablespoon nuts and topping over center of each sticky bun. Continue to cool until sticky buns are warm, 15 to 20 minutes. Pull apart or use serrated knife to cut apart sticky buns; serve.

**This was taken from America's test kitchen cook book online. The picture is mine & this was an interesting process. I used Walnuts & raisins instead of pecans, it worked great, They were worth the trouble:)**

Banana chocolate Chip Cake!

2 cups Flour
2 1/2 tsp baking powder
1/4 tsp salt (omit if using salted butter)
1 1/4 cup sugar
8 TBS (1 stick) of butter softened
2 large eggs at room temperature
2 very ripe banana's peeled & mashed (1 cup) * I use banana's that are all brown. They have tons of flavor for this cake. & it's a good way to use left over banana's you have no intention of eating.
1/2 cup of milk room temperature
1 tsp vanilla extract
3/4 cup chocolate chips ( I like to use more)

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1) adjust oven rack to middle position. Heat oven to 350*F. Lightly coat (Pam) a 8 inch square cake can, bunt pan, loaf pan etc.... They all work.

2) Mix together flour, baking powder & salt in small bowl set aside.

3) Beat sugar & butter together until light & fluffy about 3-6 minutes. Beat in eggs one at a time. Beat in banana, milk & vanilla.

4) Mix in flour mixture until Incorporated. stir in chocolate chips.

5) pour batter into cake pan. bake for 55-65 minutes rotating pan midway. bake until wooden skewer comes out clean. Let cool for 2 hours before serving.

* I make this all the time with our left over banana's. It isn't a super strong banana flavor it's just right. It's delish & sure to please. You can also use banana's that have been frozen, just make sure to defrost the banana's before adding into cake batter. Enjoy**

Blondies! (AKA white brownies)

Makes: 36 squares
Prep Time: 10 minutes
Total time: 45 minutes + cooking time

1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt (only if you use unsalted butter)
1 1/2 cups packed light brown sugar
12 Tbs (1 1/2 sticks) unsalted butter or salted (when using salted butter, omit the additional),Melted & cooled
2 large eggs
4 tsp vanilla extract
1/2 cup semi sweet chocolate chip
1/2 cup white chocolate chips
1 cup pecans, toasted & chopped ( can also use walnuts instead)

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1) adjust over rack to middle position and heat he oven to 350*F. Line a 9 by 13 inch cake pan with foil. Then coat lightly with vegtable oil spray. Whisk flour, baking powder and salt together in medium bowl & set aside.

2) Whisk brown sugar & butter together in medium bowl until combined. Whisk in the eggs and vanilla until incorporated. Stir in flour mixture until no streaks remain. Stir in chips & nuts.

3) Scape the batter into the prepared pan and smooth the top. bake until a toothpick inserted into center comes out with just a few crumbs attached, 22-25 minutes.

4) Let cool completely on a wire rack to room temp, about 2 hours, before removing the bars from the pan using the foil & cutting into squares.

( These brownies are very buttery & rich tasting. They come out soft & gooey, which i love. You can omit the white chocolate if your not a fan & use more chocolate chips. Also a variation of this recipie is Congo Bars which you would add 1 1/2 cups of toasted coconut with the chips & nuts. This I have heard is amazing too. Enjoy)

Hamburger Pie!

Hamburger pie

1 1/4 lbs ground beef
1/3 cup chopped onion
1/4 cup chopped green pepper
8 oz tomato sauce
1/4 tsp garlic powder or 1 clove fresh garlic
1 can (8oz) Pillsbury crescent dinner rolls
1 egg slightly beaten
2 cups shredded Cheddar cheese

1) In frying pan brown meat, onion & green pepper. Drain fat.
2) stir in tomato sauce, garlic.
3) Separate crescent dough, place triangles in & up sides of a pie plate.
4) Combine egg & 1 cup of cheese, spread over crust
5) spoon hot meat mixture into crust. Sprinkle the rest of the cheese over top of meat.
6) Bake 20-25 minutes at 375*F, Let stand 5 minutes

*refrigerate leftovers reheat in foil*

(Another recipe that has been in my family for awhile. This is another great meal because it's not hard to make & doesn't cost a whole lot to make. Enjoy!)

Sausage Breakfast Casserole!!

EASTER BREAKFAST CASSEROLE
Ingredients
Prep: 30 min. Bake: 45 min.
1 package (12 oz.) Johnsonville® Breakfast Sausage Links
6 English muffins, cut into 1-in. cubes
1/4 cup butter, melted
1 cup (4 oz.) shredded cheddar cheese
1 cup (4 oz.) shredded mozzarella cheese
1/2 cup chopped onion
1/2 cup chopped red pepper
12 eggs
2 cups milk
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup bacon bits
Directions

Cook sausage according to package directions. Cool slightly; cut into 1/4-in. slices. Place English muffin cubes in a greased 13in. x 9in. baking dish; drizzle with butter. Layer with sausage, cheese, onion and red pepper. In a large bowl, combine the eggs, milk, salt and pepper. Pour over cheese. Sprinkle with bacon. Cover and refrigerate overnight.Remove from the refrigerator 30 minutes before baking. Uncover and bake at 350˚F for 45-50 minutes or until a knife inserted into the center comes out clean. Let stand 5 minutes.

Yield: 12 servings.

(I made this for dinner & served it with a platter of fresh fruit. It was amazing!! Everyone loved it, *this shocked me* Everyone got up for 2nds, so I know this recipe is a keeper. I didn't put in fridge over night I just put it in for 6 hours. I made it in the AM & then cooked it for dinner. I didn't use Johnsonville sausage links, I used what was on sale. Either way it was a big hit, this would be an awesome dish for a brunch & it was super easy to make. I also didn't put bacon bits on the top. Enjoy!)

Birthday Chicken!

4-5 Boneless Chicken breasts

1 envelope of Lipton Onion soup mix

8 oz Russian dressing

8 oz Apricot preserves

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Preheat oven to 375*

Spray a baking dish with Pam & lay chicken in dish

Mix onion soup mix, Russian dressing & apricot preserves together & pour over chicken

Cover with Foil & bake for 45 minutes

Remove foil & bake another 15 minutes.

Serve over rice or noodles.

(This dish is so easy & yet so delish. The chicken always comes out tender & juicy & with a great sauce to put over rice or noodles. This is a must make meal, anyone can make this, it's fool proof. Enjoy)

Nannie's Baked Macaroni & Cheese!

1 lb Elbow macaroni
1 qt. Milk
1 small onion grated
2 cloves garlic minced
1 8oz can tomato sauce (could also use 8 oz of jarred sauce)
1 8 oz pkg Velveeta cheese
1 10 oz pkg Cracker barrel cheese ( or what ever brand you want to use, you could also use already shredded)
Salt & pepper to taste
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1) Cook macaroni in salted water till el Dente (still a little firm) drain & put in large baking dish.
2) Add grated velveeta cheese, onion, garlic, salt, pepper, tomato sauce, milk. Mix well.
3) Grate cracker barrel cheese & sprinkle over top
4) Bake in preheated oven at 375*F until top is golden brown on top. (usually 40+ minutes)

* This is a recipe that's been in my family for a very long time. It was my great-great grand moms & everyone in my family loves this. This recipe makes a large dish, so you can definitely scale it down. This is super easy to make & is a crowed pleas er. Enjoy!*

Apple Stuffed Pork Loin Roast!

Ingredients
3 tablespoons olive oil
1 large onion, chopped
2 Granny Smith apples, peeled, cored and chopped
8 fresh sage leaves
2 cups thick-cut white bread cubes, crusts removed
1 egg, beaten
2 tablespoons butter
Salt and pepper
1/2 to 1 cup chicken broth, plus more if needed
1 (3 pound) pork loin roast, butterflied
Directions
Preheat oven to 375 degrees F.
In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage. Saute until softened. Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken broth gradually until everything is moistened. Let the stuffing mixture cool completely before putting it in the pork loin. Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up. Lightly score the fat, in a diamond pattern, with a sharp knife. Tightly tie the pork roast up with butcher's twine, season it with more salt and pepper, and transfer to a roasting pan. Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160 degrees F. Remove from the oven and let rest for 15 minutes before slicing. Garnish with apples and fresh herbs.

( I have made this a few times & my family Love's it!, the smell of the apple stuffing cooking is amazing. ) I give this dish 4 stars! This serves 6-8 people. BTW this is a Paula Deen Recipe!

Since I Cook/bake a ton!

I thought I would follow in some other bloggers foot steps & create my own Food blog. Right now it's totoally under construction but hopefully I will be able to get it up & running & for you all to enjoy some yummy dishes. Enjoy!