Cherry delight

2 c. Ground Grahm crackers
1/3 c. Sugar
1/2 c. Melted butter
2 Tbls. Honey

2 -8oz. Cream cheese, softened
2 c. Powdered sugar
1 c. Chopped peanuts

16. Oz. Cool whip
2 cans cherry pie filling

●Preheat oven to 375°. Mix crackers, sugar, butter, and honey and press into a 9*13 pan. Bake for 8 minutes. Let cool.
●Mix cream cheese, powdered sugar and nuts til fluffy 3-5 minutes. Spread over cooled crust. Cover with cool whip than spread on cherries. Refrigerate.

Angel Bisquits

My late husband and I tried perfecting biscuits for YEARS!  I finally have the perfect recipe; these are light and fluffy, and we NEVER had any problems with them being dry or coming out wrong...I think they are the perfect biscuit.  We love using these for Biscuits and Gravy for Sunday morning breakfasts.

INGREDIENTS

5 tsp. Yeast
4 Tbls. Warm Water
5 1/2 cups flour
4 Tbls. Sugar
1 tsp. Salt
6 tsp. baking powder
2/3 c. Shortening, chilled
2 cups Buttermilk

Preheat the oven to 400 degrees and line 2 cookie sheets with parchment paper. Spray the parchment paper with nonstick cooking spray.

In a small bowl activate the yeast with the water, set aside. In a large bowl, mix all the dry ingredients and the shortening until it resembles coarse crumbs. Add the buttermilk and activated yeast just until mixed. Poor onto a flower surface and roll out to 1/2-inch thickness, cut into circles. Place on the parchment paper and bake for 13 minutes.
Makes 18 biscuits

Broccoli Bacon Salad

2 heads of broccoli, cut into bite size pieces
1 lb. Bacon cooked and crumbled
2 C. Shredded cheddar cheese
1 1/2 C. Mayonnaise
1/4 C sugar
2 Tbls. Red Wine Vinegar

Cook bacon crumble, chop broccoli and combine with cheese into bowl. Make deessing and toss the salad til coated. Keep rrefeigerated.

Creamy Ground Beef Enchiladas

2 Pounds ground beef
1/2 tsp. salt
1 7-oz. can green chilies
1 package (1.2 oz) taco seasoning
2 cans cream of chicken soup
16 oz. sour cream
3 cups cheddar or Mexican blend cheese
16 small flour tortillas
1 C. salsa

Preheat oven to 375*.  In skillet brown beef, drain off oils.  Add half the can of green chillies, salt and taco season, cook til all meat is coated.  Meanwhile combine soup, sour cream and remaining chilies.  Lay out tortillas and add equal amounts of meat onto each tortilla, and a handful of cheese per tortilla.  Place half the cream sauce into the bottom of a 9*13 pan.  Fold and place seam side down into the pan the enchiladas.  Top with remaining sauce and than layer with cheese.  Bake for 25 minutes til cheese is melted. Remove from oven and spread the salsa ontop.

Creamy Coleslaw

From Better Homes and Garden Cookbook

1 head Green or Red cabbage, sliced
1/2 Pound baby Carrots
1 C. mayonnaise
2 Tbls. vinegar
4-5 Tbls. sugar
1 tsp. celery salt
1/2 tsp. salt

Slice cabbage place in large bowl.  In ninja shred carrots and add to cabbage.  Place remaining ingredients in the bowl and stir til combined.  Refrigerate.  Best if chilled for 2-24 hours.

Salmon Patties with honey mustard

Being from Alaska we do a lot of fishing in the summertime...We feel like were spoiled being able to pull Salmon out of the river for FREE.  because we are able to catch so many of those beauties we do a lot of canning.  On those nights when I've forgotten to pull out meat and it's 4:30pm and I realize I have nothing planned for dinner, I revert to making salmon patties quite often, my kids devour them, and they are fast!

2 pints drained salmon (we can our own)
2 eggs
1/2 C milk
1/2 c. chopped onion
2 tsp. dillweed
1/2 tsp. pepper
1/2 tsp. salt
1/2-1 C. Italian bread crumbs

Honey Mustard Sauce
1/4 C. Honey
1 Tbls. mustard

Dill Mayo
1/2 C. Mayo
1 Tbls Dill

In a medium bowl combine all ingredients with hands.  Shape into 14 patties.  In a skillet heat 1/2 inch of oil til hot, place patties and cook on medium heat for 3 minutes each side.  Serve with honey mustard.

Perfectly Easy Crepe's

Crepes can seem like a daunting task, but when I make them my kids think it's their birthday or that I might be recognizing them as kings and queens for the day.  Although they seem fancy, this variety is super fast due to the fact that I use my nutri bullet to blend the ingredients, takes like 10 seconds, seriously, than I just pour from the cup I  blended it in, no mess and hardly and clean up.  Makes it so we can enjoy them all that more often!

2 eggs
1 C. Flour
3/4 C. Milk
1/2 C. water
3 Tbls. melted butter
2 Tbls Sugar
1 tsp. vanilla

In large nutri-bullet cup place all ingredients and blend for 15 seconds.  Heat skillet over medium high heat (I do 2 notches above medium).  Spray skillet in between each Crepe'.  Ladle a scoop of mix into skillet turning pan to coat the bottom.  let cook for 1 minute, with spatula turn crepe over and cook for 30 second more.  slide onto plate.

We like to use a small amount of nutella with bananas or strawberries.  Whipped cream and fruit, or just a sprinkling of cinnamon sugar.

French Toast

Better Homes and Gardens Must have Recipe

4 eggs
1 C. milk
1 Tbls. sugar
2 tsp. vanilla
1 tsp. cinnamon
9 pieces of bread

combine eggs, milk, sugar, vanilla, and cinnamon with whisk.  Heat a skillet and spray with cooking spray.  quickly dip bread into mix and place on skillet.  Cook for 2-3 minutes on each side til done.

Coconut Raspberry Bread

Recipe comes from www.twopeasandtheirpod.com.  My Sister in Law made this and her husband said it was so addictive he was calling it crack bread.  

For the Bread:

3 Cups flour

1 tsp. salt

2 tsp. baking powder

2 C. sugar

1 1/2 C. coconut milk

1 C. melted coconut oil

4 eggs

2 tsp. vanilla

2 tsp. coconut extract

1 C. sweetened flake coconut

2 C. fresh raspberries

For the Glaze:

2 C. powdered Sugar

3 Tbls. coconut milk (more or less for desired consistency)

1 tsp. coconut extract

Preheat oven to 350*.  Spray 14 mega mini (7_8) mini) loaf pans with cooking spray.  In Kitchen Aid combine milk, coconut oil, eggs, vanilla and coconut extract.  Add flour, salt, baking powder, and sugar.  On low add coconut and raspberries.  pour into prepared pans and cook for 27 (34 for mini) minutes.  Place on cooling rack and cool, remove from pans.  While cooling make glaze.  Combine all ingredients with whisk, and drizzle over the  bread.  

Chocolate Sour Cream Frosting

1 12-ounce package chocolate chips
1/2 C. butter
1 8-ounce carton Sour Cream
4 1/2 C. Powdered Sugar

In microwave safe bowl melt chocolate chips and butter.  Cool for a few minutes.  Add in sour cream.  Add powdered sugar beating til smooth.  Store in refrigerator.

(I have always loved this recipe for the frosting on my birthday cakes, yum!

Banana Bread

This is one of my kids favorite after school snacks,  This recipe comes out of The Better Homes and Gardens cookbook.

5 Ripe bananas

1 C. sugar

2 eggs

1/2 C. oil

2 C. Flour

1 1/2 tsp. baking powder

1/2atsp. baking soda

1 tsp. cinnamon, heaping

1/4 tsp. nutmeg

2 handfuls chocolate chips

Spray with cooking spay the insides of 4 mini loaf pans.  Prehead oven to 350*.  In Kitchen Aid place peeled bananas and mash, add sugar, eggs and oil til combined.  Add remaining ingredients and blend til mixed.  Separate batter into pans and bake for 35 minutes.  If using extra small mini loaf pans (this recipe makes 9) bake for only 27 minutes.  Cool on wire rack.

Brownies

I got this recipe from my neighbor Karen Ellis, i look forward to trying it. She says they are the best ever!

1 ½ times this recipe for a large cookie sheet.

1 cup butter, melted

4 eggs

1 ½ tsp vanilla

1/2 cup cocoa

3 cups sugar

2 cups flour

1 tsp baking powder

1/2 tsp salt

5-6 candy bars, chopped in fairly large pieces

Beat together sugar and butter.  Add eggs and vanilla.  Beat well.  Add cocoa, flour, baking powder and salt.  Mix well.

Stir in chopped up candy bars.

Spread in greased 9 x 13 pan.  

Bake at 350 for 20 minutes.

If you 1 ½ times the recipe, bake at 340 for 30-40 minutes.

Strawberry Pretzel Salad

6 oz strawberry jello
2 cups boiling water
2 cups salted pretzels
1/4 cup sugar
1 stick butter

8 oz. cream cheese
1/2 cup sugar
8 oz. tub coolwhip
1 lb. strawberries

*Preheat oven to 350*. combine strawberry jello with the water and stir until dissolved.  Set aside to cool to room temperature.
*Crush pretzels in a zip lock back.  in a saucepan melt butter than add 1/4 cup sugar, stir.  Mix in pretzels.  Transfer to 9*13 pan press into bottom and bake 10 minutes, than cool.
*While pretzel is cooling use a hand mixer to beat cream cheese and sugar until fluffy.  Fold in whipped cream.  Spread mixture over cooled pretzels and pressing all the way to the edge to create a seal.  refrigerate 30 minutes.
*Slice the strawberries and than stir them into jello.  Poor and spread jello mixture evenly over cooled cream cheese layer, and refrigerate until jello is set about 4 hours.

Chocolate Cake and Frosting

Sift Together into a large bowl:

2 cups flour
2 cups sugar
1 tsp salt
1 tsp. baking soda

Put in saucepan:

1 cup butter
3 Tbls. cocoa
1 cup water

cook over low heat and stir until smooth and boiling.
pout hot mixture over flour mixture.
IMMEDIATELY ADD:

1/2 cup. buttermilk
2 eggs
1 Tbls. vanilla
1 tsp. cinnamon, optional

pour into a 9*13 pan, bake for 30 minutes at 350*

FROSTING
Put into saucepan, stir and bring to a boil:

1/2 cup butter
3 Tbls. cocoa
3 Tbls. milk

Add:
5 cups powdered sugar
1 Tbls. vanilla

Mix.  It will be slightly runny.  Pour immediatley over hot cake.  Add nuts additionaly if desired.

Crockpot White Chili

1 pound dry white beans
3 boneless skinless chicken breasts, diced into 1/2-inch pieces
1 small onion, diced
2 cloves garlic, finely minced
4 cubes chix bouillion
1 1/2 tsp cumin
3/4 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1 8 ounce package cream cheese
salt and freshly ground black pepper, to taste
1 tsp. Siracha
2 - 4 ounce cans greeen chilis
1/2 cup medium red salsa
2 cans whole kernal corn drained
1 Tbsp lime juice

shredded Monterrey Jack cheese
tortilla chips
Sour cream
Diced avocadoes

Directions

Add dry beans to slow cooker and fill the cooker with water...cook on high heat for 5 hours, turn off and let sit until ready to make soup.  For soup drain almost all the liquid from the beans reserving about 2 cups.

Chop raw chicken and add to pot along with onion, garlic, boullion and spices.  Cook on high for 5 hours. Turn off cooker and add cream cheese use whisk til blended. Add salsa, corn, lime, siracha and chilis. Stir and serve.

Serve with crushed chips, sour cream, montery jack cheese and diced avocado.

Lava Cake Black Bean Brownies

OK so I'm keeping this recipe on here for 1 reason, I need to tweak it.  I've made it twice like this and theres just something off about it, too oily and dense.  I love the idea of using black beans in place of flour, but the ratio is off.  Be warned these are ok, but not something I would rave about yet.  When I get around to getting this recipe right I will take this ho hum post off of the site and just leave you with a yummy almost flour less brownie.

1 cup coconut oil or  i have used vegetable

2-15 oz can black beans (with the liquid)

3 cups granulated sugar

2 cups chocolate chips

1/2 cup cocoa powder

1 cup flour

1 tsp. Baking powder

2 tablespoon corn starch

Heat your oven to 350F. Spray a 9*13 baking pan with cooking spray.

Combine the  oil and black beans (dont drain) in a food processor, I use a ninja blender.  Pulse until smooth.

Add sugar and choc cips and blend until smooth, might look slightly lumpy. Add remaining ingredients and blend til smooth.  Pour into pan, i usually sprinkle the top with additional choc chips and bake for 50-55 minutes, brownies will be set but not firm. Served warm they are like lava cake. 

Better than Boxed Cake

1 box devil's food cake mix
1 small box Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
½ cup milk
1 tsp vanilla
2 cups mini chocolate chips

Instructions
Preheat oven to 350 degrees F. Spray baking dish with nonstick cooking spray.
In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Then stir in the chocolate chips.
Pour batter into cake pan of choice (I normally use two 9-inch round pans). For cooking time, I use the cooking times on the back of the cake box as a guide. Then I do the toothpick check, and if it's not done, I check on it every 5 mins after that. It usually takes around 45 mins for two, 9-inch round pans.

Blackened Salmon Tacos with Avocado Corn Salsa & Cilantro Ranch Dressing

• This recipe comes from: http://www.alaskafromscratch.com/2013/05/14/blackened-salmon-tacos-with-avocado-corn-salsa-cilantro-ranch-dressing/
• 
  
• For the Blackened Salmon:

2 Salmon Filets,cut into 1" slices, bones and skin removed
4 tablespoons olive oil
4 tablespoons flour
2 teaspoons chili powder
2 teaspoon smoked paprika
4 teaspoons brown sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper (or to taste)
1 teaspoon salt
1 teaspoon black pepper

• For the Avocado Corn Salsa:

2 ripe avocado, finely chopped
2 cups frozen corn
3 Roma tomatoes, diced
1/2 cup red onion, diced
4 tablespoons cilantro, chopped
zest and juice of a lime
salt and pepper to taste

For the Cilantro  Dressing:
1/2 cup Sour cream (or Greek yogurt)
4 tablespoons mayonnaise
4 tablespoons milk
2 tsp. Lemon juice 
juice of one lime
2 tsp. minced garlic
4 tablespoons green onions, thinly sliced
1/2 cup cilantro leaves
1/2 teaspoon salt
1/2 teaspoon pepper

For Serving Tacos:
Corn/flour tortillas, steamed or warm

Heat the oil in a skillet over medium-high heat. In a bowl, stir together the flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper. Place salmon in gallon ziplock and shake spice til it coats the fish. Place salmon in hot skillet. Cook 3-4 minutes per side, or until coating is blackened and forms a nice crust and salmon is cooked through, we cut into chunks as its cooking (cook til just slightly pink in the center). Allow salmon to rest for 5 minutes. [I seasoned my salmon with a pinch of kosher salt just prior to serving].

Place flaked salmon in the shell, followed by Avocado Corn Salsa. Drizzle with Dressing. Serve with lime wedges.

Creamy Macaroni Salad

1 pound elbow Macaroni

1 red bell pepper, chopped

1 bunch Green onion

1 can black olives, sliced

1 cup, dill pickles, diced

12 oz. mayonnaise

3 Tbls. Sugar

2 Tbls. red wine vinegar

salt and pepper to taste

Cook macaroni, shock in cold water and let drain, dump into large bowl.  Mix mayonnaise, sugar and vinegar, pour over macaroni and stir.  Add diced pepper, onions, olives and pickles, stir. Season with salt and pepper  Chill for at least 3 hours before serving, chill overnight for best effect.

Strawberry Cheesecake Chimichangas

Photo from http://www.yummly.com/recipes/lime-cheesecake-strawberry

2 packages cream cheese, softened (16 oz.)
3 Tbls Sugar
2 tsp. vanilla
6 Tbls. sour cream
1 pound strawberries, sliced
16 flour tortillas

1 cup Cinnamon Sugar for Rolling afterwards
Oil for frying
Toothpicks

Heat oil in fry pan on medium heat
Whip cream cheese, sugar, vanilla and sour cream together, I use my stand mixer.  Cut strawberries and fold into cheesecake mixture.  Lay 16 flour tortillas on counter, Spoon an equal amount of mixture onto the center of each tortilla, spreading outward slightly.  Fold up sides and than roll tortillas up.  Secure by placing a toothpick all the way through tortilla to keep flap from unrolling.  Fry 5-6 chimichangas in hot oil1-2 minutes per side, Remove and place on paper towels,  Immediatley roll in Cinnamon Sugar mixture.  These are good hot, OR cold.

Eclairs

Éclair

2 C. water

1 C. butter

1/4 tsp. salt

2 C. flour

8 Eggs

2 packages of vanilla pudding.

Chocolate Glaze

8 oz. semi Sweet chocolate chips

6 Tbls. Butter

3 Cups Powdered Sugar

6 Tbls. Hot Water

In a medium saucepan combine water, butter and salt, bring to a boil.  Add flour all at once, stirring vigorously for about 2 minutes.  Remove from heat and let rest 10 minutes.  Add eggs 1 AT A TIME beating well with a wooden spoon after each egg.  

Place dough in a gallon zip lock bag, cut off one tip about 1 inch wide.  Place a silpat onto large cookie sheet and pipe 24 strips  4" long onto cookie sheet.  Bake in a 400* oven for 35 minutes.  Do not open oven during baking.  Transfer to cooling rack, let cool. using a piping bag and long piping tip, insert pudding. 

 Make chocolate glaze. Melt chocolate chips and butter in microwave.  Stir until smooth, add powdered sugar and water and whisk until smooth.  Dip filled Éclair tops into chocolate.  Let set before eating.  Enjoy

Reeses Peanut Butter Bars

1 cup butter melted
18  graham crackers, crumbled
2 1/4 cup  powdered sugar
1 1/2 cup + 4 Tbls. creamy peanut butter
2 1/4 cup semi-sweet chocolate chips


Line a 9x13 baking pan with aluminum foil. Set aside.
In a medium bowl, mix the melted butter, graham cracker crumbs, and powdered sugar together until combined. Stir in the 1 1/2 cup of peanut butter. Spread into prepared baking pan.
In a small bowl, microwave 4 Tablespoons of peanut butter with the chocolate chips until melted. Stir until smooth. Spread over peanut butter layer.
Chill until completely firm, at least 3 hours. Allow to sit at room temperature for 10 minutes before cutting. Bars stay fresh stored in the refrigerator.

Lava Cake

Photo from : https://gotnomilk.files.wordpress.com/2007/12/chocolate-lava-cake2.jpg
Ingredients:
1/2 cup butteR
6 oz. semi-sweet baking chocolate
1 cup + 2 Tablespoons powdered sugar
2 whole eggs
2 egg yolks
6 Tablespoons flour

Directions:

Preheat oven to 425 degrees. Place butter and baking chocolate into a large microwave-safe bowl then microwave for 1 minute, or until butter is melted, then stir until butter and chocolate are smooth. Add 1 cup powdered sugar then stir until smooth. Add eggs and egg yolks then stir until smooth. Add flour then stir until just combined.
Spray 4 custard cups very well with non-stick spray then place onto a baking sheet. Pour chocolate batter evenly into cups then bake for 12 minutes, or until the sides are set but center is still soft. Let cool for 2 minutes. Dust with powdered sugar

Twice Baked Potatoes

Photo and recipe courtesy: http://www.iheartnaptime.net/twice-baked-potatoes/

• 6-8 Baking Potatoes
• 2 Tbls. olive oil
• 1 Tbls salt

• 1/3 half and half or milk
• 6 Tbls butter
• 1/4 cup sour cream
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1-1 1/2  c shredded cheese
• Bacon bits
• 1 bunch green onions (chopped thin)
• Can add more S&P to taste

Pre-heat oven to 400° and line a baking sheet with foil. Prep the potatoes by washing them under cold water. Next pierce the potatoes with a fork several times and then place in the pan. Brush potatoes with olive oil and sprinkle on the kosher salt. Bake potatoes for one hour (These can also be cooked via microwave to shorten the baking time). Allow potatoes to cool.
Cut potatoes in half and then scoop out most of the inside of the potato. Leave a little bit, so the skins don't tear. Mash the inside of the potatoes in a large bowl and then mix in the butter, half and half, sour cream, salt and pepper.
Once the potatoes are mashed, scoop the potatoes back into the skins.
Then top with cheese, bacon and green onions. Bake at 375 for 10-15 min or until cheese is bubbly.

Gooma's White & Fry Bread

Gooma is the nickname for my mother, one of my favorite memories is coming home to fresh baked bread, pour some honey and butter on a thick slice and I'm a happy girl.  After years of coming home to this treat I never did get my hands down and dirty and learn how to make her bread, it wasn't until she came up just 2 summers ago at the age of 40 that I watched her do a dash here and there with the ingredients when I said "Mom, stop and let me actually measure what your doing so I can have your recipe"...here is what we got.  This recipe is SOOO fast rising I love it, and I have since converted to using it for multitude of things from the crust of pizza, to fry dough, to rolls, cinnamon rolls and than the good ol' loaf of white bread my kids can now enjoy, it's pretty versatile.

1 stick butter
3 C. water
1 C. milk
1/2 C. sugar

2 Tbls sea salt

1/2 C. warm tap water
3 Tbls. yeast, mounded
1 Tbls. sugar
12 - 12 1/2 C. flour

In microwave glass bowl, put 1 stick of butter, 4 c. water, salt, powdered milk and 1/2 c. sugar.  Stir, and microwave for 3 minutes.

In separate small bowl add 1/2 c. warm tap water, yeast and 1 Tbls. sugar.  Stir, let activate for a few minutes.

Pour hot liquid from microwave into Bosch.  Add 4 C. flour, turn  on and stir for about a  minute. Slowly add 3 More cups of flour, mix, and than add activated yeast mixture.  On level 2 stir for about 4 minutes.  Add 5- 5 1/2 cups more flour.  Stir 4 more minutes on level 3.

Pour dough into sprayed bowl.  Let rise punch down,If making bread put into 4 greased pans,  let rise again. Bake at 375* for about 25 minutes or til sounds hollow when tapped.  If making fry dough, punch down, let rise again, take small flat pieces and fry in hot oil - serve with butter, jelly, and powdered sugar.  When I make rolls I cut the dough into four equal portions and then roll those portions into a 14 inch circle, butter the circles and cut into 12 equal parts and then roll from the big end in. Place onto buttered cookie sheets,  5 deep and 4 long-, Makes 48 rolls-bake at 375 for 15 minutes, butter tops.

Crispy Cheddar Chicken

2	lbs chicken tenders or 4 large chicken breasts
2	sleeves Ritz crackers
¼	teaspoons salt
⅛	teaspoon pepper
½	cup whole milk
3	cups cheddar cheese, grated
1	teaspoon dried parsley
Sauce:
1	10 ounce can cream of chicken soup.
2	tablespoon sour cream
2	tablespoon butter

Crush crackers. Cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in. Spray a 9×13 pan with Pam and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400* 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy. In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Monkey Bread

2 Cans buttermilk biscuits
1 cup sugar
4 Tbls. cinnamon
2 sticks butter
3/4 cup brown sugar

Heat oven to 350 degrees.  Spray a bunt cake pan with Pam.  Open up the biscuits and cut each into 8 pieces.  Mix sugar and cinnamon and coat each piece of biscuit in the cinnamon sugar, place in bunt pan.  Over medium heat and using a whisk, stir butter and brown sugar til blended.  pour over the biscuits and bale for 35-40 minutes.  Turn over onto a plate and enjoy.

Rhubarb Cake

1 C. Milk

1 Tbsp. Vinegar

1 1/2 c. Brown Sugar

1/2 C. butter

1 egg

1 tsp. baking soda

2 C. flour

1 tsp. vanilla

2 C. raw rhubarb

Topping

1/2 c. sugar

1 tsp. cinnamon

1

 First, mix milk with vinegar and set aside.

 Next, blend brown sugar, butter and eggs

 Add and stir baking soda into the milk/vinegar mixture.

 Pour milk mixture into the brown sugar, butter and egg mix and blend.

 Next, add flour and vanilla and mix well

 Then add the Rhubarb chunks.

 Pour batter into well-greased 9x13 pan.

 Mix up the topping ingredients and sprinkle on top of the cake batter.

 Bake at 325 degrees for 50-60 minutes. The cake should be set in the center. Enjoy! This is a very moist Rhubarb Cake recipe.
Recipe can be found at : http://www.justapinch.com/recipes/dessert/cake/rhubarb-cake-6.html?p=1

Rhubarb Dump Cake

photo: http://allrecipes.com/recipe/aunt-kayes-rhubarb-dump-cake/

1 pound rhubarb, cut into 1/4 inch pieces (between 3 and 4 cups)
1 cup white sugar
1 (3 ounce package) strawberry jell-o
1 package yellow cake mix
1 cup water
1/4 cup butter, melted

Preheat oven to 350 degrees. Grease a 9x13 inch baking dish. Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle the sugar over the rhubarb, followed by the jell-o, and finally the cake mix. Pour the water and melted butter over the top. Do not stir. Bake for 45 minutes or until the rhubarb is tender. 

Easy Oven Peach Cobbler

2 - 29 ounce cans peaches, WITH juice
1/2 cup sugar
3 Tbls. cinnamon
1 Box Yellow cake mix
1 stick butter, melted

Pre-heat oven to 375*.  Dump peaches into the bottom of a 9 * 13 cake pan, mix with sugar and cinnamon.  Sprinkle cake mix ontop of peaches, pat down with hands.  Melt butter and pour over the top of the cake mix, do not mix in.  Bake in oven for 40 minutes or til bubbly and golden.  We like to serve warm (or cold) with whipped cream or vanilla icecream.

Moms Marvelous Macaroni and Cheese

1 pound elbow macaroni
1 Tbls. olive oil
1 stick of butter
3 C. shredded cheddar
1 1/2 C. shredded mozzarella or Monterrey jack
2 C. whole milk
2 eggs
1/2 tsp. season salt
1/2 tsp. pepper
3/4 tsp. salt

2 Tubes Ritz crackers
1 stick margarine, melted

Preheat oven to 350*. Spray a 15*10 inch pan with Pam .Boil macaroni water with oil for 12 minutes.  Drain and pour into pan.  Melt butter in microwave bowl, dump over noodles, stir.  Add cheeses, milk, eggs, salt and pepper, stir.  crush crackers in a large Ziploc, add melted butter, sprinkle over top of macaroni.  Bake til bubbly, about 40 minutes.
I often add 1/2 pound of cubed ham to this 

Salted Pretzel Toffee

3 Cups salted mini pretzels, chopped
1 C. salted butter
1 C. white sugar
2 Tbls. water
1/8 tsp. salt
2 tsp. vanilla
8 oz. semi sweet chocolate chips
1/2 C. pecans or walnuts, chopped

Line a 15*10 inch pan with parchment paper.  line the bottom of the pan with pretzels in an even layer.  Cook the butter, sugar, water and salt over medium heat until the temperature reaches 305*, this takes about 10 minutes. stirring frequently.  Stir in the vanilla, and pour the mixture over the pretzels.  spreading evenly and quickly as it hardens quick.  Immediately layer chocolate chips on top.  and let sit for a few minutes.  When melty, spread evenly over toffee.   Top with nuts or sprinkles.  Cool completely, I place it in the fridge for about a half hour.  using a sharp knife cut into chunks.

Easy Creamy Chicken Curry

We have two curry recipes on the blog, and my family prefers this one over the other one by far, plus it's WAY faster.


4 Tbls. Olive oil (split)
1 large onion,diced
3 stalks celery,diced
4 large chicken breasts, cubed
1 can cr of chic soup
2  cans coconut milk
1/2 tsp. cayenne pepper
3 Tbls. Curry
1/2 tsp. Pepper
Salt to taste

in a skillet heat 2 Tbls.olive oil and add onion and celery, cook till soft, remove from pan.  Add another 2 tablespoons of olive oil cook chicken still no longer pink.add remaining ingredients and heat for about 10 minutes the longer this sits the better it will taste. We serve this over sticky rice.

Sweet Moist Cornbread

So I have been kind of on a cornbread kick lately, I loved the Marie Calendar mix from costco, it's so moist and sweet, just the way I like it.  I ran out and wanted more cornbread so I searched for the perfect homemade replacement.  This recipe is just as good, it comes out delicious and meets all my perfect cornbread criteria!

1 Cup White Cornmeal (next time I will try 2 cups cornmeal to 2 cups flour)
3 Cups flour
1 1/4 Cup Sugar
2 Tbls. Baking Powder
1 tsp. salt
2/3 Cup Vegetable oil
1/3 Cup Butter, melted
2 Tbls. Honey
4 eggs
2 1/2 Cups Buttermilk (milk with 2 tsp. lemonjuice added)

Preheat oven to 350*.  Butter a 9 * 13 pan well.  Mix milk, eggs, honey, butter, and vegetabl oil in medium bowl.  In large bowl sift together cornmeal, flour, sugar, powder and salt.  Wisk together the moist and dry ingredients and pour into pan.  Bake for 45 minutes.  Serve warm with butter and honey, um um good!

Coconut Curry Chicken

3 Tbls. Vegetable oil
2 Tbls. Curry powder
1/2 tsp. Red Pepper powder
1 tsp. Ginger
1/2 Onion, diced
2 lbs. Chicken, cubed
1 14oz can Diced tomatoes
1 8oz. can tomato sauce
1/4 tsp. coconut extract
1 14oz. can Coconut Milk
3 Tbls. sugar
1 tsp. salt
1/2 tsp. pepper

Heat oil, add curry, red pepper and ginger cook for 2 minutes.  Add onion and cook til tender.  Add chicken into the curry oil and cook til no longer pink about 7-9 minutes, a little more oil may be needed.  Add remaining ingredients and simmer on medium heat for about 20-30 minutes.  Serve over rice.

Best Streusel Muffins!

These muffins are divine, the muffin itself is just perfect, not too flaky a little more dense, and the taste is out of this world, when licking the bowl (shhh, don't tell my kids) it almost has the flavor of cookie dough its that good, I mean really, who licks muffin batter?  I DO!   We Love these warm right from the oven!  Use the base muffin recipe for whatever muffin you want, we prefer blueberry or apple.

Base Muffins:
1 1/4 cup sugar
2 large eggs
4 Tbls melted butter
1/4 cup vegetable oil
1 cup buttermilk (or 1 cup + 1 tsp. lemon juice, let rest for about 5 minutes)
2 tsp. vanilla
2 1/2 Cup flour
2 1/2 tsp. baking powder
1 tsp. salt

2 cups blueberries
or
2-3 apples peeled, diced small + 2 tsp. cinnamon

Streusel topping:
3 Tbls. sugar
4 Tbls. Brown sugar
2/3 cup. flour
5 Tbs. melted butter
1 tsp. lemon juice

Preheat oven to 425 degrees.  Spray 24 muffin tins, or line with liners.  In a large bowl wisk together sugar and eggs.  Add in oil and butter.  Whisk in buttermilk and vanilla.  Add flour, baking powder and salt, and blend.  Fold in berries or fruit.

Make Streusel topping by combining all the ingredients.  sprinkle over muffins and Bake for 16-18 minutes.  Makes 20-24 standard muffins.

Fudge Brownie Pie

3/4 cup flour
1 cup of regular sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 tsp salt
4 ounces butter, melted OR MARGERINE
2 large eggs, beaten
2 teaspoons vanilla
1/2 cup chopped toasted pecans
2 handfuls of mini marshmallows

For the frosting:

2 ounces butter, melted (1/4 cup)
1 ounce cocoa powder, sifted (1/4 cup)
2 ounces evaporated milk (1/4 cup)
1 cup powdered sugar, sifted (8 ounces)

Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.

Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.

Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.

To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.

Strawberry Rhubarb Crisp

5 Stocks of Rhubarb, chopped
1 lb. frozen strawberries
3/4 C. Sugar
3 Tbls. flour

1 C. rolled oats
1 C. brown sugar
1/2 C. coconut
1/2 C. flour
1/2 C. margarine
1/2 tsp. cinnamon

Prepare rhubarb by slicing into 1/2 inch slices.  cook srawberries in microwave til half dethawed, about 4 minutes.  place both into a 9 * 13 pan.  Sprinkle with sugar and flour and stir in.  For topping combine remaining ingredients, and sprinkle over the top of fruit.  Bake in a 375* oven for 35-40 minutes.

Cowboy Cookies

1 1/2 C. salted butter, softened
1 1/2 C. Brown Sugar, packed
1 1/2 C. Sugar
3 Eggs
1 Tbls. Vanilla

3 C. Flour
1 Tbls. baking powder
1 Tbls. baking soda
1 Tbls. Cinnamon

3 C. chocolate chips
2 1/2 C. old Fashioned oats
2 C. coconut
2 C. Walnuts OR Pecans

Preheat oven to 350*. Blend sugars, butter til creamy.  Add eggs and vanilla and blend.  Place, flour powder, soda and cinnamon in bowl with creamed sugars and blend on high til mixed.  Next stir in chocolate chips, oats, coconut and nuts.  Drop 1/4 cup of dough for large cookies, or Tablespoon drops for smaller cookies onto sprayed cookie sheets.  Bake for 9-10 minutes.  (13-15 for larger cookies)  Let cool on trays for 2-3 minutes move to cooling racks.
This recipe comes from www.acupofmascarpone.com under the  title Laura Bush's cowboy cookies.

Cinnamon Sugar and Spice Muffins

4 cups flour
2 Tbls baking powder
1 tsp. baking soda
1 tsp.salt
3 tsp. cinnamon
4 large eggs
2 cups sour cream (or vanilla yogurt)
1 3/4 cup brown sugar
8 Tbls. oil
2 tsp. vanilla

Topping
1 stick of margarine or butter
1/2 C. sugar
2-3 tsp. cinnamon

Preheat oven to 400*.  spray 24 muffin cups.
In large bowl Mix flour, baking powder, soda, salt and cinnamon.
In medium bowl mix eggs, sour cream, sugar, oil and vanilla.  Add to flour mixture and mix until moistened, avoid over mixing.  Pour into muffin cups and bake for 12-15 minutes.  For topping melt butter in a small bowl (just big enough for the muffin top), and mix cinnamon and sugar in a separate small bowl.  Remove muffins from oven, dip tops into the butter and than roll in the cinnamon sugar mix. Enjoy.
This is a wonderful recipe for breakfast or anytime.  This Recipe can be easily halved.
A similar recipe can be found on www.bakedperfection.com