Crock Pot Root Beer BBQ Pulled Pork!

 

2-4 lb Pork roast or pork tenderloin

1 (12 ounce) can of root beer

1 (18 ounce) bottle of barbecue sauce

8 hamburger buns

 

1. Place the pork in a slow cooker and pour the can of root beer over the meat. Cover and cook on low for 6-8 hours or until pork shreds easily with a fork.
2. After pork has cooked, drain and discard the root beer. Shred the pork and place it back in the slow cooker. Pour the barbecue sauce over the pork and stir to combine. Serve immediately or keep warm in slow cooker until ready to serve. Serve on hamburger buns.

* I served mine with,http://laneysfoodblog.blogspot.com/2010/10/tastes-like-my-moms-coleslaw.html  it was delish!*

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White Bean Chicken Chili!

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic (minced)
• 1 (14.5 ounce) can chicken broth
• 1 (18.75 ounce) Diced tomato's with green chilies
• 1 (16 ounce) can diced tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander seed
• 1/4 teaspoon ground cumin
• 1 small bag frozen corn
• 1 pound diced, cooked chicken meat
• 1 (15 ounce) can white beans
• 1 pinch salt and black pepper to taste

Directions:

1. Heat oil, and cook onion and garlic until soft.
2. Stir in broth, tomatoes & chilies, and spices. Bring to a boil, then simmer for 10 minutes.
3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

( I served this over rice with homemade yeast rolls)

Cinnamon Swirl Banana Bread!

Cinnamon Swirl Banana Bread

• 3 over-ripe bananas, smashed up
• 1/3 cup melted butter
• 3/4 cup sugar
• 1 egg, beaten
• 1 tsp vanilla ( i used my homemade vanilla extract )
• 1 tsp baking soda
• dash of salt
• 1 1/2 cups flour

For the swirl:

• 1/3 cup sugar
• 1 Tbs cinnamon

1. Preheat oven to 350. Make sure to grease your loaf pan ( I used Pam) 
2. Mix bananas, butter, sugar, egg, and vanilla together. sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour. Be careful not to over-mix!
3. In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon.
4. Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.
5. Bake for 50-60 minutes or until tooth pick inserted in center comes out clean.

Apple Dumplings!

2 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1/2 cup butter
1 cup white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew ™

Directions
1. Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish.
2. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
3. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
4. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

Italian Sprinkle Cookies!!

*These are awesome with Coffee*



Ingredients

• 6 eggs
• 5 cups all-purpose flour
• 2 cups confectioners' sugar
• 2 tablespoons plus 1-1/2 teaspoons baking powder
• 1 cup shortening
• 3 teaspoons almond extract
• 1-1/2 teaspoons lemon extract
• GLAZE:
• 3-3/4 cups confectioners' sugar
• 1/2 cup warm milk
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• Colored sprinkles

Directions

• Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside. In a large bowl, combine the flour, confectioners' sugar and baking powder; on low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs. Gradually add beaten eggs (dough will be stiff).
• Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes (tops of the cookies will not brown, but bottoms should brown slightly).
• Meanwhile, in a small bowl, combine the confectioners' sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip two or three at a time into glaze. Remove with a slotted spoon or tongs; place on wire racks to drain. Immediately top with sprinkles. Let dry for 24 hours before storing in airtight containers. Yield: about 7 dozen.

Chocolate Mint Kiss Crinkles!

 

Ingredients:

2 cups all purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
2 cups granulated white sugar
1/2 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 cup powdered sugar
2 teaspoon green colored sugar (optional)
bag of mint truffle flavored Hershey's Kisses

Directions:

1. In a medium bowl, whisk together flour, cocoa powder, baking powder and salt; set aside.
2. In a large bowl, whisk together sugar, oil, and eggs until well mixed. Whisk in extracts.
3. Stir dry ingredients into wet ingredients just until combined. Cover bowl with plastic wrap and refrigerate for at least 2 hours.
4. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Roll dough into 1/2 Tablespoon balls. Roll balls into mixture of powdered sugar/green sugar. Place on cookie sheets about 1 1/2 inches apart. Bake for 11 to 13 minutes, until cookies crackle and dough doesn't look raw. While cookies are baking, unwrap the kisses and make some room in your refrigerator or freezer for the cookie sheets. When the cookies come out of the oven, immediately place a kiss in the center of each cookie and press lightly. The kisses will start to get melty, so it's best if you are able to place the cookie sheet (with the kiss cookies still on it) directly into the freezer or refrigerator until the kisses can cool off and set up.
* I got this recipe from the blog listed below these are sooooooo yummy. This might just be my favorite cookie of this year.
http://www.recipegirl.com/2007/12/15/chocolate-mint-kiss-crinkles/

Butter Cookies!

What you need:

1 cup butter (softened)
1 cup of sugar
1/4 tsp salt (omit if using salted butter)
1 1/2 tsp vanilla
1 egg
2 2/3 cup flour

Directions:

Pre-heat oven to 375*F
Blend together butter & sugar
Add rest of ingredients & mix well
Drop them onto cookie sheet or use a cookie press
Decorate if you would like
bake for 10 minutes

Cookie Dough Truffles!

These are awesome! Like eating raw cookie dough? if the answer is yes these are a MUST make for the holidays. There isn't any raw egg so eat to your hearts desire.

Ingredients
1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts or Pecans ( I use pecans)
1-1/2 pounds dark chocolate candy coating, coarsely chopped ( large bag of semi sweet morsels works well too)
1/2 stick of gulf wax (this is optional, it helps keep the chocolate from clumping & also make for a shine on the chocolate)

Directions
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips and nuts.
Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
In a microwave, melt candy coating & gulf wax; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.

Melting Snowman Cookies!

Someone posted these on there FB page & I couldn't resist making these for my kids. The kids just loved them & they really weren't that hard to make. I totally cheated & used pre-made sugar cookie dough. Just cut & bake!

What you need:
Pkg of sugar cookie refrigerator dough
1 bag of white chocolate chips or white chocolate disks ( you can buy the disks at craft or candy making stores)
1 bag of large marshmallows
Tube of black icing
Tube of Orange icing
Tube or red, blue or green icing or all if you want to be extra creative.

Directions:
Cut & bake cookies according to pkg directions. (cool)
Melt white chocolate & smear onto cooled cookies to make it look like a puddle.
before the white chocolate sets cut a large marshmellow on an angel & push into white chocolate.
using the tube of black icing put on eyes, mouth & arms
using orange icing squeeze on a carrot like nose
using the red, green and or blue icing, put on a scarf or buttons down the snowman.

Red Velvet Cake with Cream cheese icing!

INGREDIENTS

1/2 cup unsweetened cocoa powder
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups granulated sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 oz bottle of red food coloring (liquid)
2 tsp vanilla extract

  Vanilla Cream Cheese Frosting:1 package (8 ounces) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 tablespoons sour cream
2 tablespoons vanilla extract
1 box (16 ounces) confectioners' sugar

DIRECTIONS

1. Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Sift flour, cocoa powder, baking soda and salt. Set aside.

2. Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not over beat. Pour batter into prepared pans.

3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack.

4. For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Fill and frost cooled cake with frosting. 

Broccoli Chicken Divan!

• 1 pound chopped fresh broccoli or 1 large bag of frozen broccoli florets
• 1 1/2 cups cubed, cooked chicken meat
• 1 (10.75 ounce) can condensed cream of broccoli soup
• 1/3 cup milk ( I used 2%)
• 1/2 cup shredded Cheddar cheese ( I used reduced fat)
• 1 tablespoon butter, melted
• 2 tablespoons dried bread crumbs

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2.  cook broccoli until tender                   .
3. Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
4. Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.      

( I served this over egg noodles but it would be great over rice.)          

Bourbon Carrots!

This is a super easy side dish but has tons of flavor.

5 tablespons butter
5 medium carrots, peeled, diagonally sliced
1 medium onion, thinly sliced
2 tablepoons bourbon
1 teaspoon (or more) light brown sugar
salt to taste
*melt butter in large saucepan. add carrots and onion; mix well. stir in bourbon, brown sugar and salt. cook, covered,for 5 minutes or until carrots are tender

Christmas Cookie's 2011!!!

Here is my list of cookies I will be making this year. Some are ones I have done before with a couple of new ones thrown in. They aren't all cookies, some are  just too good not to be on the cookie platter.

1) Toll house chocolate chip cookies
2) Sugar cookie Cut-outs
3) Pizelles
4) Snicker Doodles
5) Peanut Butter balls
6) Cookie Dough Truffles
7) Peanut butter cup cookies
8) Chocolate raspberry sandwich spritz cookies
9) Chinese noodle cookies
10) Bourbon Balls
11)Butter Cookies
12) Chocolate Mint Cookies
Haven't decided on my 13th cookie, so we'll see.
13) Cranberry White chocolate cookies / Russian tea cakes/ or ginger bread people (Catherine's request)

Slow cooker lasagna! Weight Watchers Addition!

* I made this for my family & didn't tell them it was a low fat Weight Watchers version lasagna. They loved it, my brother even got seconds. After dinner I told them it was low fat & they couldn't believe it, it was that good.*

1 lbs lean ground meat or turkey ( I used ground meat)
1 small onion chopped

1 garlic clove minced

28 oz can of crushed tomatoes
15 oz can of tomato sauce
1 tsp salt  
1 tsp oregano
1/2 tsp basil
1 cup part skim ricotta cheese  
1 1/2 cups reduced fat mozzarella cheese
6 no cook lasagna noodles
1/2 cup shredded Parmesan cheese

Directions:
1) in a saucepan brown meat, add onions and garlic

2) after your meat & onions are cooked add tomato sauce, tomatoes, oregano, basil and salt to the meat. Lower heat for 5 minutes and stir frequently.

3) In a separate bowl combine ricotta, & mozzarella cheese, mix & set aside

4) Divide the meat mixture into thirds. Place 1/3 meat/tomato sauce on bottom of slow cooker. Cover the meat with 3 of the no cook noodles ( you can break them in half to make them fit better. Then spread half of the cheese mixture over noodles. Add another 1/3 of meat sauce over cheese. Cover again with 3 remaining noodles. Cover with remaining cheese mixture followed by remaining sauce. Place lid on cooker and cook on low for 4-6 hours.

5) turn off cooker & add parm cheese ( this is optional, you do not have to add parm cheese serve it on the side or no at all) put lid on & let melt for 5 or so minutes. Serve.

Slow Cooker Apple Butter!

What do you do with all falls yummy apples? You make things & this is one thing that is very easy. Although time consuming it's a great addition to your jams & jellies that you have made all year to eat this winter. Who wouldn't want  fresh homemade apple butter in the dead of winter when nothing is growing.


5 1/2 cups apples peeled cored and chopped finely
2 cups white sugar
2 tsp ground cinnamon
1/4 tsp ground clove ( if you want your butter to be less spice add less )
1/4 salt

What to do:
Place your apples in a slow cooker/crock pot
In a bowl mix the remaining ingredients pour over apples & stir to coat
Cover and cook on high for 1 hour
reduce heat to low & cook for 9-12 hours, stirring occasionally. cook mixture till thick and dark brown
uncover and cook for another hour on low
using a whisk whisk until desired smoothness
spoon into sterile containers, cover refrigerate or freeze.

(Even little ones love this stuff)

Homemade Vanilla Extract!

never pay $12.99 for a small bottle of vanilla extract ever again. As much baking as I do, there had to be a cheaper way to get vanilla. My good friend Sarah turned me onto making my own, because hot damn it's about the easiest thing to make. Join me in making your own, saving money and tasting about the best vanilla extract out there... your own.

Here is what you will need to make one jar, you can totally make as much as you want ( I made 3 jars):

Quart Size glass jar with lid
6 vanilla beans ( I got mine online from this place http://www.amazon.com/Premium-Bourbon-Madagascar-Vanilla-Beans-Approx/dp/B002C1CYK4/ref=sr_1_22?s=grocery&ie=UTF8&qid=1321290246&sr=1-22

2 cups of vodka or bourbon ( I used vodka & one that was on the cheaper side) You will use 2 cups of vodka to every 6 vanilla beans.

Here is what do to:

take your vanilla beans & using a sharp knife or kitchen shears cut in half length wise leaving an inch to half inch together at the top of bean.
Shove the beans into the quart jar & add 2 cups vodka.
Put lid on jar and shake
Shake every few days or so
you will have the most amazing extract in 8-12 weeks. The longer the beans sit the stronger your vanilla will be. & what makes this better is the beans will last a few years, every time you use your vanilla add more vodka  to the beans & its the gift that keeps giving. Awesome right?

Pumpkin Roll!

I was only able to take one picture of this as it got eaten so darn quick. This is a definite must have for any thanksgiving feast. This is Libbys classic pumpkin roll recipe and it doesn't need any changing.

Ingredients

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)
• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar (optional)

Directions

1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

ButterNut Squash!

It's squash time here & I have been trying many new things with squash. Good thing I did because my son is a huge fan of spaghetti squash, who would have known. Anyway this is a great recipe for butternut squash, my mom & I totally make a meal out of it but it's a great side dish. yuummmm.

1 (4 pound) butternut squash - peeled, seeded, and cubed

1/3  onion, minced

1/4 cup extra-virgin olive oil

1/2 cup Italian bread crumbs

1 tablespoon minced fresh thyme (if you don't have fresh use dried & 1 tsp.)

6 ounces crumbled feta cheese

sea salt and ground black pepper to taste

1/4 cup Italian bread crumbs

Directions

1. Preheat an oven to 425 degrees
2. Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme, and feta cheese in a large mixing bowl. Season with salt and pepper. Pour the mixture into a large baking dish. Sprinkle 1/4 cup bread crumbs over the squash.
3. Bake in the preheated oven until lightly browned on top, 35 to 40 minutes

Kitty Litter Cake! (fun for Halloween)

2 pkgs of any type of cake mix ( I used a vanilla cake mix)
1/2 cup chocolate chips ( this is optional)
2 Tubs of icing, any flavor ( I used vanilla and chocolate)
1 pkg of vanilla sandwich cookies ( I used a store brand)
a few tootsie rolls ( I used 3 medium sized & 2 large)
1 litter box (new from the store, I got mine at walmart for super cheap like $1.00)
1 litter box scooper ( again new from the store & walmart)

Directions:
put wax paper in a dish & spray with Pam.
Make cake according to directions ( add mini chocolate chips optional) ( I baked in a 13'9 inch dish) bake until completely cooked in the middle. (test with tooth pick)
Once completely cooled flip cake into cleaned new litter box
spread with icing as much or as little as you would like.
Crush sandwich cookies in a food processor till it looks like kitty litter. pour over cake. I only used a row of cookies to cover my cake use as much or as little as you like.
unwrap tootsie rolls and place on microwave safe plate microwave for 5 second increments until soft & pliable.drop into kitty litters scoop a little of the litter onto the Tootsie roll for poop like effect.
Sit scooper inside litter & enjoy

Slow Cooker Broccoli & Beef!

This was good, I think if I had water chestnuts in there it would have been better but overall this was good & super easy. I served over rice.

1 lb thin beef ( i used london broil)

1/4 cup soy sauce

2 T red wine (or white if that’s all you have)

2 T apple cider vinegar

1 T brown sugar

2 t sesame oil

2 cloves chopped garlic

1/2 t crushed red pepper flakes (if you want less heat add less if more heat add more)

1 bag thawed broccoli florets (to add later)

Directions:

add the liquid to the crock pot

chop up your garlic, add to mixture

stir in spices

slice meat into thin strips

toss meat in liquid till coated

cook on low for 6-8 hours, depending on the cut of meat.

an hour before serving, add entire bag of broccoli, cover and continue to cook



Slow Cooker Brown Sugar Chicken!

12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
1 cup brown sugar
1/2 cup lemon-lime soda
2/3 cup apple cider vinegar
3 cloves smashed and chopped garlic
2 T soy sauce
1 tsp ground black pepper

Directions:

Put the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda

Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency.

Serve over a bowl of white rice

Slow Cooker Pineapple Pork Tenderloin!

3 pound pork tenderloin
2 tablespoons brown sugar
1/2 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon pepper
3 tablespoons cornstarch
2 cloves garlic, chopped
1 large red bell pepper, seeded and sliced
2 tablespoons soy sauce
1/2 cup apple juice
1 can of pineapple chunks

Directions:
meat, sugar, spices, and cornstarch in a plastic zipper bag.Seal and shake well to coat. Pour contents of bag into crockpot. Add garlic and peppers. Pour in soy sauce, apple juice, and an entire can of pineapple.
Cover and cook on low for 7-9 hours, or on high for 4-6
Serve with rice or pasta.

*This was really good, had Lot's of flavor. I served with egg noodles & green beans*

Slow cooker Beef Bourguignon!

This is definetly one of those meals to make for a sunday dinner. No only is it easy but it's darn good.

3 pounds beef roast, or beef stew meat (I used a chuck roast I had in the freezer)
6 slices bacon--no need to cook (I used turkey)
2 tablespoons olive oil
1 onion, sliced in rings
1 cup carrots (chopped or baby)
2 Tbsp of minced garlic or ( 4 garlic cloves minced)

1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon tomato paste
2 cups red wine
1/2 tsp (italian seasoning) I used tastefully simple but you could use one from the grocery store or try 1/4 tsp dried basil & 1/4 tsp of dried oregano.

The Directions.

In the bottom of your crock pot, smear around the olive oil. Then lay down 3 slices of bacon. Add sliced onion and garlic. Put the meat into the pot on top of the onion and garlic, and sprinkle on dried spices and herbs. Toss the meat to distribute the spices to all sides. Add tomato paste. Lay the other 3 slices of bacon on top of the meat, and throw in the carrots. Pour wine over the whole thing.

Cover and let cook on low for 8-9 hours, high for 4-5, or until meat has reached desired tenderness. I served this over mashed potatoes, it was awesome

Oatmeal Raisin Cookies!

YES! it is getting to be that time again, cookies 2011 is going to be great. I am trying some new recipes & posting a few of my favorites. So look out for those in the future. I have been wanting oatmeal raisin cookies lately & finally I found a good chewy oatmeal raisin cookie recipe, enjoy!

• 1 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt ( only add this if your using unsalted butter)
• 2 cups old-fashioned oats
• 1 1/2 cups raisins      

Directions

1. In a large mixing bowl, cream the butter, sugar and brown sugar. Beat in eggs and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture. Stir in oats and raisins.
2. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 11-12 minutes. ( mine took a little longer like 14-15 minutes, some ovens are just different, so make sure to keep checking the cookies so they don't burn) cool on wire racks.

Baked eggplant strips!

We eat a ton of eggplant & this recipe is awesome. It's low fat so that's even better, but just because it's low fat doesn't mean it isn't tasty. And this was super easy to make.

1 large eggplant

1 tsp olive oil

1/2 tsp salt & pepper

1/2 cup breadcrumbs ( you can use Italian or make your own, I made my own using whole wheat bread)

2 tbsp Parmesan cheese

1 large egg white

pam or other cooking spray

 ( cup of marinara sauce optional)

Directions:

1) preheat your oven to 450*F, line 2 baking sheets with parchment paper & spray with cooking spray

2) Cut ends off eggplant & slice in half. Then slice into 1/4 inch thick slices, then cut into 1/4 inch strips.make sure they are all the same size so they cook evenly.

3) put egg plant into bowl & season with oil, salt, pepper.

4) In a separate bowl mix bread crumbs & parm cheese in one bowl & in another egg white.

5) take handful of eggplant at a time & dip into egg white & then breadcrumbs. Place on baking sheet laying slices next to each other. Once all finished stray strips with more cooking spray.

6) bake for 10 minutes and then flip & bake another 5-10 minutes depending on how crispy you want them & until they are golden brown. Serve hot.

Cranberry Orange Bread!

* I would have a picture of what this looked like on the inside had it been around for me to do so. This was eaten so fast I think I got one piece. Sooo good!*

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon grated orange zest

1 1/2 cups fresh cranberries ( I used frozen)

1/2 cup pecans, coarsely chopped

1/4 cup butter, softened

1 cup white sugar

1 egg

3/4 cup orange juice

Directions

1. Preheat the oven to 350 degrees F. Grease and flour a 9x5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
2. In a large bowl, cream together butter, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
3. Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, take out & finish cooling on wire wrack.                

Teriyaki Apricot Slow cooker Pork Chops!

I am going to try to use my slow cooker at least once a week, here is my first entry. This turned out super yummy & we even used the gravy from this the next night on some rice. So easy & yet soooooo good.

4 pork chops ( i used boneless)

2/3 cup apricot preserves

1/4 cup teriyaki sauce ( I used Tastefully Simple's Honey teriyaki, but you can use any teriyaki you would like)

2 tablespoons Dijon mustard

1 teaspoon dried ginger (optional)

Directions:

Put the chops into your slow cooker. Frozen is okay. In a small bowl  mix together the sauce ingredients and then pour evenly over the top of the chops. Cover and cook on low for about 6 hours, or on high for 3 to 4. Your chops are done when they have reached desired tenderness.

Serve over egg noodles or rice.

 

 

Vanilla Cupcakes (princess Edition)

One thing I can say about this vanilla cupcake recipe is so far it's my favorite. I also made vanilla cupcakes for my sons birthday from a different recipe & didn't like them as much as this one. I will post that one under vanilla cupcakes (mickey mouse edition) I think the flavor of these is awesome. The one gripe I have is that they dry out quick so they need to be consumed within 48 hours of making them. or if you like dryer cupcakes then keep them around longer. I made these with my chocolate icing recipe & they ROCKED! I made these princess cupcakes for my nieces party, the crowns are made out of white chocolate, edible pearls & edible glitter. Perfect for any princess!

1/2 cup  unsalted butter at room temperature

2/3 cup granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large llemon (outer yellow skin)
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 cup  milk

*Directions*:

Preheat oven to 350 F and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 17-20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool Once the cupcakes have completely cooled, frost with icing.

Monkey Bread!

OK so I have had this recipe for awhile, but didn't make it. During Hurricane Irene it just so happened to be my moms birthday. I had planned a brunch & things went according to plan till 9 am & then no power. Thank Goodness I had already made this & had it sitting when that happened. I had to finish the rest of my stuff on the grill, and this bread was able to hold everyone over. It was amazing & everyone couldn't stop eating it.

Ingredients

• 2 pkg of  refrigerated biscuit dough
• 1 cup white sugar
• 2 teaspoons ground cinnamon
• 1/2 cup butter
• 1 cup packed brown sugar
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
3. Melt butter and add brown sugar, mix then pour over biscuits                    .
4. Bake at 350 degrees F  for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart

*I made mine half plain & half with pecans & raisins*

Chocolate Chip Sour Cream Coffee Cake!

Sour Cream Coffee Cake
1 stick butter
1 cup sugar
2 eggs
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1 cup sour cream

topping - 1/4 cup brown sugar, 1/4 cup nuts ( I used pecans), 1 tsp cinnamon, 1/2 cup mini chocolate chips

Cream butter, add sugar, eggs, vanilla. Separately mix flour, soda, powder. Alternate flour mixture and sour cream into egg mixture. Grease average baking pan (or bundt). Alternate batter with topping in pan. Bake 35-40 minutes at 350 degrees.

*This is Amazing, so moist & yummy it's perfect for any time of the day from breakfast to dessert, just awesome.*