eggs

Ladle the egg mixture over sausage and broccoli.
6. Sprinkle with Parmesan cheese.
7. Bake for 15-20 minutes. 

pumpkin pancakes

• 
  
  
   
• 1 cup whole wheat flour (I used white whole wheat flour)
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 tablespoons brown sugar
• 1/3 cup pumpkin puree
• 1 egg
• 1 cup milk
• 1/2 teaspoon vanilla
• 2 tablespoons butter, melted and cooled

 mix the dry ingredients together in one bowl. Whisk the rest of the ingredients together in another bowl. Combine the two, mixing until just combined. Go forth and make pumpkin pancakes!

Funeral Potatoes

 

6 medium baked potatoes, grated or 1-32 oz bag of frozen hashbrowns

1 can cream of chicken soup

1 cup sour cream

3 chopped green onions

1 cup grated cheddar cheese

1 cup crushed corn flakes

2 Tablespoons butter, melted

Preheat the oven to 350 degrees. Spray a 9x13 pan with non-stick cooking spray, set aside.

Mix together the potatoes, soup, sour cream, green onions and cheese. Pour into the prepared pan. Mix together the corn flakes and butter. Sprinkle over the top of the casserole. Cover and bake for 40-60 min (longer time may be needed if hash browns were frozen to begin with.

Panzanella

3 Tbsp. Olive oil
1 boule French artisan bread, cut into 1 inch cubes
1tsp. Kosher salt
2 large ripe tomatoes or cherry tomatoes, halved
1 cucumber, seeded and sliced 1/2 inch thick
1 yellow bell pepper, seeded and cut into 1 inch cubes
1/4 cup kalamata olives
3tbsp capers, drained
1 cup feta cheese, cubed (or mozzerella)

Vinaigrettte
1tsp. finely mined garlic
1/2tsp. Dijon mustard
3Tbsp. white wine vinegar
1/4c. olive oil
1/4c. canola or grape seed oil
salt and pepper to taste

Heat oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes or until nicely browned. Add more oil as needed. For the vinaigrette, whisk all the ingredients together. In a large bowl, mix the tomatoes, cucumber, yellow pepper, olives, capers, and cheese. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Steak Fajita Bowls

These rice bowls are ridiculously easy. Feel free to substitute chicken for the steak, I won't be offended.

1 Lb. steak, sliced (top round steak works great)
1 can diced green chilies
2 cloves garlic
1/2 c. beef broth
1 pkg. fajita seasoning, divided
2 Tbsp. vegetable oil
1 onion, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1 pkg. Spanish rice (I used the Knorr Fiesta sides)
1 can beans, drained and rinsed (pinto or black.. it's your choice)
Flour tortilla shells
avocado (optional)
shredded cheese (optional)

Slice steak into thin strips. Place steak strips, chilies, garlic, beef broth, and 1 Tbsp. fajita seasoning in a large plastic Ziploc bag. Press all the air out and let marinade for at least 1 hour. Heat vegetable oil in large skillet. Drain some of the marinade (you don't need to drain it all out, you still want most of the chilies in with the steak) and add steak to skillet. Stir-fry until brown and cooked through. Stir in remaining fajita mix. Add onion and peppers. Prepare Spanish rice according to package directions. Add beans and stir together with rice until hot. Prepare bowls by placing a tortilla inside of the bowl. Add rice/bean mixture to bowl. Add steak and peppers/onions. Top with sliced avocado and/or cheese.

Zucchini Bars

3 eggs 

2c sugar 

1c oil
3t vanilla 
3t almond extract
2 cups Zucchini 
(I peel and puree in food processor) 
2-1/2c flour 

1/4t bpowder
1t salt

2t bsoda
 

Mix together
Bake @ 350 22-25 min
Must bake in cookie sheet
 
Frosting
2c powdered sugar
1/3c softened butter
3oz cream cheese
1T milk
1t vanilla
2t almond extract

Pumpkin Chocolate Chip Cookies

 1 box Spice Cake mix
15 oz. canned pumpkin
1 teaspoon nutmeg
1 teaspoon cinnamon
 1 12 oz. package chocolate chips (I use the mini ones)
 
Preheat oven to 375*.  Mix first 4 ingredients.  When well mixed, add chocolate chips. Drop by rounded Tablespoons onto greased cookie sheet. Bake for 13-14 min

mini egg muffins

Instructions

1. 

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

• pint grape tomatoes cut in halves
• 1 ripe avocado, roughly chopped
• 2 ears of fresh sweet corn
• 2 tbsp fresh cilantro, chopped

Slice the tomatoes in half. Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Dice the avocado and chop the cilantro.

Honey Lime Dressing:

• Juice of 1 lime
• 3 tbsp vegetable oil
• 1 tbsp honey
• Sea salt and fresh cracked pepper, to taste
• 1 clove garlic, minced
• Dash of cayenne pepper

Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.

Cinnabun Rolls

make these the night before!



1 cup warm milk
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups bread flour or regular flour (bread flour makes for a lighter cinnamon roll)
1 teaspoon salt
1/2 cup white sugar
1 pkg yeast (1/4 ounce)


Filling:
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened


Icing:
3 oz cream cheese, softened
1/4 cup (4 tablespoons) butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt


Microwave milk for 45-60 seconds in the microwave. Dissolve yeast in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well. Knead dough into a large ball, using your hands dusted lightly with flour. Put in a bowl sprayed with cooking spray and cover tightly with plastic wrap. Let rise in a warm place about 1 hour or until dough has doubled in size. *Our house is so cold I have a hard time getting things to rise. If I turn on the oven and then put the rolls on top of the stove, the oven generates enough heat for them to rise.


In a small bowl, thoroughly combine brown sugar and cinnamon. Spray surface with cooking spray or sprinkle flour on it. Roll dough into a 16x21 inch rectangle about 1/4 inch thick. Spread dough with 1/3 cup softened butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough starting with the longer side and cut into 12 rolls (or more smaller rolls). Place rolls in a lightly greased 9x13 inch glass baking dish. Cover and let rise until nearly doubled, about 30 minutes. *After this I would put them in the refrigerator for the next morning if you are doing them the night before.


Meanwhile, preheat oven to 350 degrees. Bake rolls in preheated oven until golden brown, about 18-20 minutes. While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla extract and salt. Spread frosting on while they are still warm so that the frosting melts into the roll. That's what the Cinnabon people do (I asked them).

Frozen Hot Chocolate

5-6 oz chocolate (we like Marabou from Ikea and/or a few different kinds of Ghiradelli)
2 tsp.  hot chocolate powder mix (I like to use Stephens-brand hot chocolate mix)
1 1/2 Tbsp sugar
1 1/2 c. milk
3 c. ice (to make it a little more rich, use frozen milk cubes)
*Whipped cream (see below or store-bought)
Chocolate shavings

Chop the chocolate into small pieces and melt in a double boiler or a small saucepan over med-low heat. Stir occasionally until melted. Add the hot chocolate mix and sugar, stirring constantly until blended. Remove from heat, slowly add half a cup of the milk, and stir until smooth. Cool to room temperature.  In a blender, place the remaining cup of milk, the chocolate mixture, and the ice. Blend on high speed until smooth. Pour into cup or mug and top with whipped cream and chocolate shavings.


*Whipped Cream:
1 c. heavy cream, very cold
1 tsp. vanilla extract
1 1/2 Tbsp light corn syrup

Combine the cream and vanilla and mix well. With an electric mixer with a whisk attachment, start whipping the cream on medium speed. Add the corn syrup slowly while beating. Whip until the cream holds soft peaks. 

 

Crispy Sweet Potatoe Fries

Gather your sweet potatoes.

Get some corn starch.

Also get some olive oil.

Cut your sweet potatoes until they’re a medium thickness.  Not hugely thick cut and not shoestring.

Preheat oven to 425° Throw a Tablespoon or two of cornstarch into a plastic bag.

Dump a handful of sweet potatoes into the bag with the cornstarch.  Twist the top of the bag so it forms a balloon with some air inside and shake the fries around until they’re lightly coated with the cornstarch. Put your coated fries on a non stick cookie sheet. Drizzle 2 Tablespoons of olive oil over the fries. Using your hands, make sure the fries are well coated. Arrange them on the sheet again, so they have space between each fry.  The less fries on the pan the better they’ll cook.  Too many shoved together and they’ll never get crispy.  They’ll just steam.  Pop the fries into your preheated oven and cook for 15 minutes. Check the fries after 15 minutes, flip them over (you might have to use a spatula depending on how “non stick” your pan is) and return to the oven if necessary for another 5 minutes.

Microwave Carmel Popcorn

1 cube butter
1/4c. Karo Syrup
1/2 tsp. Salt
1 cup brown sugar
1/2 tsp. baking soda

Combine all ingredients except baking soda. Put in microwave safe bowl and cook 2 minutes. Stir and repeat. Add baking soda, stir (it will be frothy) Pour over popcorn in a paper bag and shake. Microwave bag and contents for 1 minute. Shae again and enjoy!

I would use 1/2c-1c. of unpopped popcorn.

recipe courtesy Rebecca Madsen 

MACAROONS

2/3 C flour
1 bag (5 ½ C) shredded coconut
¼ tsp salt
1 can sweetened condensed milk
1 ½ tsp vanilla
½ tsp almond extract
1 1/2 C semisweet/dark chocolate chips
Preheat oven to 350. Stir together flour, salt, and coconut. Add extracts to the condensed milk then stir into coconut mixture. Shape into balls (golf ball size) with greased hands. Bake 12-15 min until toasted. Melt chocolate and dip bottoms of the cookies, place on wax paper. (I just microwave choc chips in a bowl stiring every 30 sec till melted) Place remaining chocolate in a ziplock bag and cut one corner to drizzle chocolate on top. After chocolate is hardened store in an air-tight container.

recipe cortsey justcookalready.com

Summer Vegetable Crepes

Ingredients

• 1/3 cup reduced-fat sour cream
• 1/2 cup chopped fresh chives, divided, plus more for garnish
• 3 tablespoons low-fat milk
• 2 teaspoons lemon juice
• 3/4 teaspoon salt, divided
• 1 tablespoon extra-virgin olive oil
• 2 cups chopped zucchini
• 1 1/4 cups chopped green beans
• 1 cup fresh corn kernels, (from 1 large ear; see Tip)
• 1 cup part-skim ricotta cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 teaspoon freshly ground pepper
• 4 9-inch “ready-to-use” crêpes, (see Tip)

Preparation

1. Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
3. To roll crêpes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crêpes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crêpe. Use the paper (or plastic) to help you gently roll the crêpe around the filling. Place the crêpe seam-side down on a dinner plate. Repeat with the remaining crêpes and filling. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.

Tips & Notes

• Tips: To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife.
• “Ready-to-use” crèpes are fast and convenient. Look for them in the produce section of the market or near refrigerated tortillas.

Homade Almond Joys

1/2 c. white Karo (corn) syrup
1/4 tsp. salt
10 large marshmallows (exactly 10 or the consistency is off)
2 c. coconut - its better if you chop it more finely
1/2 tsp. vanilla
roasted almonds
1 bag Ghiradelli milk chocolate chips (they are worth the extra money)

In a heavy sauce pan (over medium on the stove) heat syrup, marshmallows, and salt until marshmallows are melted. Continue to stir over heat for an additional minute. Remove from stove and add coconut and vanilla. Stir well and transfer to a bowl to cool in the fridge. The mixture needs to get cool enough that it can be rolled into balls. In the meantime, melt the chocolate chips. I like to do this by putting them in a metal bowl and placing the bowl over a pot of boiling water. Stir until chocolate is melted and smooth. Roll the coconut mixture into small balls and press an almond into the top. Dip each one in chocolate then let cool on a chilled marble slap or on wax paper over a chilled cookie sheet.

*For Homemade Mounds- omit the almond and use dark or semi-sweet chocolate chips.

Broccoli Salad

2 heads broccoli chopped in small pieces

1/2 cup bacon pieces

1/2 cup sunflower seeds

1/2 cup Craisins

Dressing:

1 cup mayonnaise

1/4 cup sugar

1 Tbsp. apple cider vinegar

Mix dressing and add to all other ingredients in a large bowl. Stir well and chill in fridge for at least an hour before serving.

chocolate chip filled raspberries

Frozen Banana bites

What you'll need . . .

• 2 large bananas
• 1/4 to 1/3 cup chocolate chips
• 1/4 to 1/3 cup peanut butter
• Unsweetened coconut flakes

Method . . .

1. Set out a large plate or bowl with a piece of parchment or wax paper on it.
2. Cut up the bananas into good-sized chunks. Each banana should give you around 5 to 6 pieces.
3. Heat the peanut butter and chocolate chips in the microwave on high for about a minute. Then stir until smooth.
4. Dip the banana pieces in the chocolate-peanut butter mixture. Lay them out leaving some space between them on the parchment/wax paper. Then when you've "covered" them all, use the remaining mixture to spoon over the tops (for even more chocolate-y goodness).
5. Then sprinkle the unsweetened coconut flakes on top. Transfer to the freezer for about an hour until hardened.
6. You can enjoy them like this (but they really aren't frozen yet -- and when they're frozen, the banana tastes like vanilla ice cream) . . . I suggest then covering with some plastic wrap (or really you can do all of this in some kind of Rubbermaid container) and let freeze overnight.

Fourth of July Strawberries

Peanut butter pretzel bites

Ingredients:

• 1 cup creamy peanut butter
• 2 tablespoons softened butter
• 1/2 cup powdered sugar
• 3/4 cup brown sugar
• Pretzels
• 1 bag semi-sweet chocolate chips

Directions:

1. Line a baking sheet with wax paper and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat peanut butter and butter until combined. Scrape down bowl, add sugars and beat until combined. You should be able to roll the mixture into balls without sticking to your hands. If needed, add more powdered sugar until you reach a consistency that is easy to roll.
3. Roll the mixture into small balls, about 1 teaspoon of mixture for each ball, and place on prepared baking sheet. Sandwich the balls between two pretzels and place in the freezer for 30 minutes.
4. Melt the chocolate in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. Dip each pretzel bite halfway into the melted chocolate and place on the prepared baking sheet. Chill in refrigerator until chocolate is set.

Source: Two Tiny Kitchens originally from Foodaphilia

Frosted Banana Bars

Recipe:

For the Bars:

1/2 cup butter (softened)

2 cups Sugar

3 eggs

1-1/2 cup mashed banana (about 3 ripe bananas)

1 tsp. Vanilla Extract

2 cups All Purpose Flour

1 tsp. baking soda

Pinch of salt

For the Cream Cheese Frosting:

1 (8oz) pkg. of cream cheese

1/2 cup butter (1 stick softened)

4 cups Powdered Sugar

2 tsp. Vanilla Extract

In a large bowl, cream together the butter and sugar till light and fluffy. Mix in the eggs, bananas, and vanilla. Combine the flour, salt, and baking soda and stir into the creamed mixture just until blended. Now take a greased (I like to use Bakers Joy for this dish) 15-inch x 10-inch x 1-inch jelly roll pan and lightly sprinkle cinnamon and sugar on to the bottom of the greased pan. Now pour the batter onto the pan and Bake @ *350 for 18-22 minutes.

For the Frosting, cream together the cream cheese and butter. Slowly mix in the powdered sugar and vanilla. Spread over the cooled bars and serve. Makes about 3 dozen bars.

luscious layers

Recipe:

3-4 pkgs. of Graham Crackers

1 (4oz) packet of Instant Vanilla Pudding

1 (4oz) packet of Instant Cheesecake Pudding

4 cups Cold Milk

8 oz cool whip

1/3 cup un-sweetened cocoa powder

1 cup sugar

1 stick (8tbsp.) butter

1/4 cup milk

1 tsp. vanilla

Combine both packages of puddings together with the 4 cups of cold milk and whisk together till it becomes a thick consistency. (about 3-5 minutes). Once the pudding is all set up, fold in the cool whip.

Layer the graham crackers, then pudding, and repeat till there are 3 layers of pudding and finish with a layer of graham crackers.

Next, bring the cocoa, sugar, butter, and milk to a boil over medium heat for 1 minute. Remove from heat and add vanilla. Pour the chocolate sauce over the top of the graham crackers. Refrigerate until ready to serve.

Crepes

2 eggs
2 Tbs canola oil
3 Tbs sugar (omit if making savory crepes)
1 C flour
1 1/3 C milk

Combine all ingredients in a blender and blend on low speed until combined, or whisk by hand until there are no lumps.

Heat a non-stick skillet to medium-high heat. Hold pan with one hand while you pour the batter with the other hand. Twirl the pan in a circular motion pouring just enough batter to coat the bottom of the pan. Place on cooking surface and cook until edges are set and you can easily run a rubber spatula around the edge of the pan, 30 seconds. Flip crepe and cook an additional 15-20 seconds. Remove crepe from pan and either keep warm in the oven or cool to room temperature.

Fill with your choice of savory (meat, cheese, vegetable) or sweet (pudding, mousse, pastry cream, fruit, yougurt) filling. Top sweet crepes with with strawberry sauce, buttermilk syrup, hot fudge, or just a dusting of powdered sugar and sweetened whipped cream.

Unfilled crepes can be stacked between sheets of waxed paper and refrigerated or frozen. To thaw, leave at room temperature.

Makes 12-14 8″ crepes

Recipe by Our Best Bites

hearty breakfast smoothie

Starting with a good blender is a must to making this smoothie!
Ingredients:
Blend until fairly smooth:
1 cup cold water
6 ice cubes
1/2 cup raw almonds
Add and blend well:
2 good sized handfuls of spinach
1 banana
1 apple, washed with the core removed and sliced, skin left on
2 heaping tablespoons honey
1 large carrot, rinsed, no need to peel
Add and blend well:
1/2 cup whole rolled oats (we like Bobs Red Mill but any will do:)
Make sure it's all blended well and then enjoy! If you are making this for yourself, it will easily cover 2-3 morning breakfasts! Just store the leftovers in a sealable container in the fridge!

Lemon Cream Bars

Recipe:

1 14oz can sweetened condensed milk
1/2 cup lemon juice
1 1/2 cups flour
1 cup oatmeal
1 cup brown sugar
1 tsp. baking powder
2/3 cup melted butter
pinch of salt

Preheat the oven to *350. Combine milk and lemon juice. Mix well. Mix remaining ingredients until crumbly. Press half of the streusel mixture into a lightly greased 9x13 baking dish. Pour the lemon mixture over top. Finish by sprinkling remaining streusel over the top of the lemon filling. Bake for 25-30 minutes. Cool completely then store in the refridgerator.

Chocolate Peanut Butter Bars

Recipe:
For the crust and topping:
1 box yellow cake mix
1 stick butter (melted)
1 cup creamy peanut butter
2 eggs

For the chocolate filling:
1 (12oz) pkg chocolate chips ( I used semi-sweet but milk chocolate would work great too)
1 can sweetened condensed milk
2 Tbsp. butter
2 tsp. vanilla

For the crust, combine all ingredients and press into a lightly greased 9x13 baking dish, reserving
1 1/2 cups of the mixture to crumble over the top.

Over low heat, melt the choco chips, milk, and butter. Once melted stir in the vanilla. Pour chocolate mixture over the crust and crumble remaining cake mixture over the filling. Bake @*350 for 20-25 minutes. Cool completely before eating. (I liked the flavor of the bars best when they were completely cooled)

recipe courtsey cookbake and decorate.com

Strawberry fruit dip

1 tub strawberry cream cheese
1 jar marshmallow whip

Combine the two together and serve with fresh fruit......Delish!

Strawberry Tofee Poppyseed salad

Use as much or as little, depending on the size of salad you are making

Romaine lettuce
finely chopped red onion
sliced strawberries
fresh grated Parmesan cheese
Heath toffee baking bits

Combine the above ingredients together, and dress with homemade poppy seed dressing.

Poppyseed Dressing:
1c. mayo
1/2c. milk
2/3c. sugar
1/4 cup white vinegar
2 t. poppyseeds.

coco-maca nut french toast

1 loaf unsliced bread (from Great Harvest)
2 large eggs
1 cup milk
1 can light coconut milk
¼ cup sugar
1 teaspoon ground cinnamon
1 to 2 teaspoons coconut extract

Toppings:
powdered sugar
sliced bananas
toasted coconut flakes
macadamia nuts
coconut or maple syrup
cool whip or whip cream

Shave the heels off the ends of the bread then cut into 8 large slices.
Combine eggs, milks, and spices in a large bowl. Soak bread in egg mixture. Melt a little butter in a large fry pan or griddle. Brown each side of the bread then place on a cookie sheet. When all the pieces are done, place the cookie sheet in the oven and bake at 350° for 15 minutes.
Serve with powdered sugar, sliced bananas, toasted coconut flakes, macadamia nuts, coconut or maple syrup, and whip cream.

Bowtie & asparagus pasta

1 pkg. bow tie pasta
1/2 c. (1 cube) butter (the real stuff)
2-3 cloves garlic, minced
3/4 c. grated Parmesan cheese
1-2 chicken bouillon cubes
1 pint heavy cream
salt & pepper to taste
10-15 spears asparagus, blanched
1/2 c. bacon, crumbled
1/2 c. toasted pinenuts (or to taste)
Parsley, to taste
Parmesan cheese, to taste

Boil bow tie pasta in salted water until al dente. Do NOT over cook.
In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so.
Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley & Parmesan cheese and toss together. Serve immediately.

Paprika Chicken

4 boneless skinless chicken breast halves
1/2 c. Parmesan cheese
1 1/2 c. Italian bread crumbs (you can also use Panko bread crumbs and add Italian seasoning)
1 1/2 cubes (3/4 cup) melted butter
Paprika

Combine Parmesan cheese with breadcrumbs. Dip chicken breast in melted butter. Roll in crumb mixture until completely coated. Place in baking dish and sprinkle generously with paprika. Bake uncovered for 35-40 minutes @ 375 degrees - Do not overcook!

Rumbi rice bowls with rumbi rice

This recipe is for the Chicken Spicy Hawaiian Teriyaki Rice Bowl with Rumbi Rice. If you don't like Rumbi rice, of course you can serve it with regular rice, brown rice, or noodles..
(makes about 4 bowls)

1 Tbsp. vegetable oil
4 carrots, peeled and grated
3 celery stalks, washed and sliced
1 zucchini, chopped into small cubes
1 1/2 c. chopped broccoli florets
2 c. chicken, grilled and cut into small cubes (OR you can get the pre-cooked grilled chicken strips at Costco in the deli section. It comes in a 2-pack.. use one of the packages and cut up the chicken into little cubes.. just saute the chicken for a few minutes in a skillet before serving)
*Rumbi Rice (see recipe below)
**Spicy Hawaiian Teriyaki Sauce (see recipe below)

Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (pretty much equal parts of said vegetables.. you can add more or less veggies depending on your taste). Saute ONLY until vegetables are crisp tender. About 1-2 minutes tops. Serve over Rumbi rice and top with chicken. Serve with Spicy Hawaiian Teriyaki Sauce on the side (about 3 Tbsp. per bowl.. you can add more or less depending on your taste).

*Hawaiian Coconut Rice with Red Beans (aka Rumbi Rice)
2 c. long grain white rice
2 1/2 c. water
1 (14oz) can coconut milk (about 1 1/2 c.)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed

Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.

If you don't have a rice cooker... Combine water, coconut milk, and sugar in a saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

**Spicy Hawaiian Teriyaki Sauce:
3/4 c. Mr. Yoshida's teriyaki sauce (found in the grocery store by the BBQ sauces)
1 tsp. soy sauce
2 tsp. chili garlic sauce (in the Asian section of the grocery store.. we used the one in the clear plastic jar with the green lid -- if you want to make it spicier.. add more of this to the sauce)
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water

Combine Yoshida's, soysauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it to be slightly thicker than the Yoshida's sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more Yoshida's to it)

South Of the Border Rice

Recipe:
2 cups cooked rice
2 (10 oz) cans cream of celery soup
1 (16 oz) sour cream
1 tsp. salt
2 (4oz) can of diced chilis
10 oz of shredded Cheddar Cheese

Cook the rice as directed on package. Mix together the rice, soup, sour cream, juice from the chilis, and salt. Now, layer half of the rice into an 8x8 baking dish, then 1 can of chilis and half of the cheese. Repeat. Cover and refridgerate over night. When ready to bake, preheat oven to *350 and bake for 35-40 minutes. Serve with enchiladas, tacos, or just any dish that rice would pair well with. Enjoy!

Key lime coconut cupcakes with white chocolate frosting

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 heaping teaspoon grated key lime zest
• 1 1/2 tablespoons key lime juice (bottled or freshly squeezed)
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup buttermilk
• 1 1/3 cups loosely packed sweetened coconut flakes (3.5 ounces)

For the Frosting:

• 5 ounces good quality white chocolate, chopped into small chucks
• 1/2 cup (1 stick) unsalted butter, room temperature
• 3 1/2 cups powdered sugar, sifted
• Pinch salt
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon key lime juice (bottled or freshly squeezed)
• 1/4 cup sour cream
• Finely grated key lime zest, for garnish

Directions

Preheat oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.

Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.

While the cupcakes are cooling you can make the frosting. In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.

Frost the cupcakes and garnish with a bit of grated key lime zest. Enjoy!

recipe courtesy Jessica George via food network

Guiltless Fried (Baked) Zucchini

1-2 large zucchini, cut into spears or circles (the zucchini we had was HUGE so we just used one)

2 eggs
1-2 Tbsp. milk
1 c. Italian-style bread crumbs or croutons blended up finely in a blender (we ran out of bread crumbs so we did the crouton thing)
1/2 c. parmesan cheese
Salt and Pepper to taste
Butter or cooking spray

First, line a baking sheet with foil and spray evenly with cooking spray. Next, combine eggs and milk in a bowl. In a separate bowl, combine bread crumbs, Parmesan cheese, and salt & pepper. Dip each zucchini piece into the egg mixture, then dip into bread crumbs until evenly coated in crumbs. Place zucchini on baking sheet, spray each with cooking/butter spray and then bake in the oven at 425-degrees for about 10-12 minutes or until golden brown. For an added crisp, turn the oven to broil and cook for about 30-45 seconds longer (don't let em' burn though, watch them closely). Remove from oven and serve hot with ranch dressing or marinara/pizza sauce.

German Chocolate Oreos w/ coconut frosting

I've never actually made these but they sure do look delicious!

(small batch-- makes about a dozen full Oreos)
For the cookies:
1 German Chocolate Cake mix
1/2 c. butter (or margarine) softened, NOT melted
1 egg
1 tsp vanilla

For the frosting:
1/2 cube (or stick) butter, softened
4 oz. cream cheese
1-2 c. powdered sugar
1 tsp vanilla
2 tsp milk
1 container coconut topping (the kind in the plastic container by all the frostings)

Mix "cookie" ingredients together into cookie batter texture, roll into balls as big as desired (walnut size). Bake at 350 degrees for about 8-9 minutes. Do not over-cook (they may seem underdone but they aren't, you want them to be soft and chewy). Leave cookies on the baking sheet for at least 5 minutes after removing from oven. Allow to cool completely before adding frosting.

recipe courtesy of favoritefamilyrecipesdotcom

Homemade Oreo Cookies

Homemade Oreo Cookies (Big Batch)

2 packages Devils Food Cake Mix
1 cup margarine-softened
2 eggs
1 tsp vanilla

Frosting:
8 oz. cream cheese-softened
1 cube butter or margarine-softened
1 pound powdered sugar (3 cups)
1 tsp vanilla

Mix together into cookie batter texture, roll into balls as big as desired (walnut size). Bake at 350 degrees for about 8 minutes. Do not over-cook. Leave cookies on the baking sheet for at least 5 minutes after removing from oven. Cool and assemble cookies spread with cream cheese frosting in the middle.

Or if you are a peanut butter lover try the peanut butter frosting

• 4 ounces, weight Cream Cheese, softened
• ¾ cups Smooth Peanut Butter
• 1 teaspoon Pure Vanilla Extract
• 2-½ cups Powdered Sugar
• 3 Tablespoons Milk

Hawaiian Haystacks

2 or 3 chicken breasts cooked and cut into small chunks (or canned chicken)
1 can cream of chicken soup
1 cup of milk or chicken broth
1/2 cup sour cream
pepper to taste
3-4 cups steamed rice/ any kind you like

Garnishes: Use any or all (what ever you like)
1 small package chow mein noodles
diced fresh tomato
sliced olives
chopped celery
chopped green onions
chopped green pepper
1 can drained pineapple tidbits
1 can drained mandarin oranges
1 cup grated cheese
1/2 cup slivered almonds
1/2 cup coconut
salt & pepper to taste

Combine soup and milk (or chicken broth) to make a gravy. Add the chicken chunks and simmer 10 minutes. Add the sour cream, and stir it in. To serve, put the rice on each individual serving plate. Top with the chicken gravy, then cheese, chow mein noodles, and any of the garnishes you like. We finish it off with either soy sauce or teriyaki sauce.

Chocolate peanut butter rice crispies

1c. light corn syrup
1c. sugar
1c. peanut butter
6c. rice crispies
1 package chocolate chips
1c. butterscotch chips

Place corn syrup and sugar into saucepan. Cook over medium heat stirring frequently, until sugar dissolves and mixture begins to boil. Remover from heat and stir in peanut butter. Mix well. Add rice crispies. Stir until well coated and press mixture into 9x13 pan coated with cooking spray and set aside.

Melt chocolate and butterscotch chips together in a 1 quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture and let stand until firm. Cut into bars when cool and keep covered.

Ande's Mint Cookies

1 chocolate cake mix
1/3c. oil
2 eggs.

Mix all together and bake for 8 minutes at 350. After baking press Andes mints into hot cookie and swirl it around a little with a knife. Makes about 3 dozen cookies

you can actually add anything you want to melt on the top of the cookie, snack size snickers, or mini recces cups

Pizza Pasta Salad

1 bag colored spiral noodles
¾ c. pepperoni cut into wedges
¾ c. mozzarella cut into small cubes
¾ c. fresh tomatoes, diced
½ c. olives, sliced
¼ c. parmesan cheese
1 bottle Bernstein's Restaurant Recipe Italian Dressing

Mix
together all ingredients and chill in the fridge for at least 3 hours
before serving. We like to put it in a tupperware container with a
tight lid and flip it upside down, then right side up a few times while
it is chilling to distribute the dressing into the pasta better.

recipe courtesy: favoritefamilyrecipiesdotcom

Radawn's most delicous cookies

2c. brown sugar
2c. white sugar
1c. butter
1c. butter flavored crisco
4 large eggs
1 T. vanilla
4c. flour
2t. baking powder
2t. baking soda
1t. salt
5c. oatmeal
1 package semi sweet chocolate chips

Blend the sugars, butter, crisco, eggs, and vanilla until creamy. In a separate bowl combine the flour, baking powder, soda, and salt. Blend the two bowls together and if too sticky add more flour. Mix in the oatmeal and fold in the chocolate chips. Lightly spray cookie sheet with Pam and bake for 10 minutes at 350.

To really make the cookies Radawn style, make the cookies about 4x the size of a regular cookie. Another version is to add chopped pecans to the mix (my favorite) and place pecans on the top of the cookies when the come out of the oven.

recipe courtesy Radawn

German Pancakes

5T. butter
1c. flour
6 eggs
1c. milk
1t. salt

Cut butter in small cubes and melt butter in a 9x13 pan while the oven is preheating to 450 degrees. Mix all the other ingrediants and cook for 10-15 minutes until top is brown. (This does bubble up quite large, especially on the corners) Serve warm with syrup and powdered sugar.

recipe courtesy Radawn

Magelby's buttermilk syrup

1 cube butter
1/2c. buttermilk
1 c. sugar
1 T. karo syrup

Bring these to a boil, but be careful not to let it burn. And then add

1/2t. baking soda
1/2t. vanilla

Make sure to cook this in a big enough pot because once you add the baking soda it boils up really big. Serve immediatly

Buttermilk Pancakes

4c. buttermilk
2c. flour
2 eggs
2t. baking soda
1t. salt

Mix all together and cook on a heated griddle

Pumpkin Belgian Waffles

We woke up this morning wanting something pumpkin-y.. so we created these! They turned out better than we had hoped! These are SUPER easy to make and VERY delicious! We will definitely be making these again soon.

3 c. Krusteaz Belgian Waffle mix
2 eggs
1/3 c. oil
1 c. water
2/3 c. canned pumpkin
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 Tbsp. brown sugar

Toppings:
butter
maple syrup
whipped cream
chopped pecans

Mix waffle mix, eggs, oil, water, pumpkin, spices, and sugar in a medium-sized mixing bowl until smooth. Pour batter onto waffle iron and cook until golden brown (or to desired doneness). Top with butter, syrup, whipped cream, and/or pecans.

recipe courtesy favoritefamilyrecipiesdotcom

Sugar Cookies with Raspberry and Cream Cheese Frosting

1/2 cup margarine

3/4 cup sugar

1/2 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

1 egg

1/2 tsp. almond extract (or vanilla)

Mix all the ingredients well then stir in 2 cups flour. If the dough seems too sticky to roll out, add more flour until it is the right consistency. Dust a large surface with a little flour and roll the dough out to about 1/8 inch thickness. You don't want to roll it out too thin! Cut out shapes with a cookie cutter and place them on an un-greased cookie sheet, then roll out the extra dough and cut shapes again. Bake at 375 for 11 minutes (you don't want to overcook these). This only made about 15 large cookies, double the recipe if you want more.

For the frosting:

4 oz. cream cheese

1/4 c. margarine

1 lb. powdered sugar

1/2 tsp. vanilla

1/2 c. frozen raspberries

Mix well. If it is too runny, add more powdered sugar to get the right consistency.

Better Than (you know what) Cake

1 pkg. devil's food, chocolate, or German chocolate cake mix
1 can sweetened condensed milk
caramel ice cream topping
1 (8 oz.) container frozen whipped topping, thawed
4-5 Health or Skor bars, chopped up

Bake cake according to package directions for a 9x13 inch pan; cool for about 5 minutes. Using the handle of a wooden spoon, poke holes into the cake. Let the cake cool for a little while. Slowly pour sweetened condensed milk over the cake, letting it sink into the holes; then drizzle some of the caramel over the top of the cake. Let cake cool completely (I usually cover it and put it in the fridge for a while). Top cake with whipped topping. Decorate the top of the cake with candy bar chunks and swirls of caramel topping. Refrigerate a little longer, then serve!

recipe courtesy of favoritefamilyrecipiesdotcom

Mexican Chili

1 can kidney beans (15 oz.)
1 can black beans (15 .)
1 can refried beans (15 oz)
1 can Mexican style chili beans (15 oz)
1 can corn (15 oz)
1 can diced tomatoes (15 oz)
1 can tomato sauce (8 oz)
1 can chilies, chopped (4 oz)
1 c. water
1 pkg. taco seasoning mix
1 pkg. Hidden Valley Ranch dry mix
1 lb. lean ground beef
½ c. onion (finely chopped)

Brown meat and onion. Put in large cooking pot and add all remaining ingredients (Do not drain) Simmer for 20-30 min. You can also brown the meat and onion, then combine with all remaining ingredients in a large crock pot on high for 2-3 hours.

bowtie chicken salad sandwhiches

Bow Tie Chicken Salad

6 cups cooked chicken, diced
1 bag bow tie pasta, cooked & drained
1/2 bunch green onions
1 -8 oz bottle Kraft pourable coleslaw dressing
2 cup Mayonnaise
salt & pepper to taste

Add all ingredients together the night before. Chill. Before serving add:

1 lg. can pineapple tidbits, drained
1 lb. seedless red grapes, halved
1 cup celery
4 to 5 diced apples
1 pkg. slivered almonds

Add more coleslaw dressing when serving if necessary.

This recipe tastes really good on croissant

chicken pockets

Recipe:
2-3 Chicken Breasts (diced)
1 package Refridgerated Crescent Rolls (I prefer Pillsbury)
2 Green Onions (diced)
chopped celery
mushrooms
1 8oz package cream cheese
1 Package Stuffing
4 Tbsp. Butter (melted)

Preheat oven to *375. Boil the chicken breast. Meanwhile saute the mushrooms and celery. Once chicken is cooked, drain the water and season the chicken with salt and pepper. You can either dice or shred the chicken, whichever you prefer. (If you are in a hurry you can also use a rotisserie chicken from the store) Put the chicken back into the pot you boiled them in and add the cream cheese, green onions, and sauteed mushrooms and celery. Mix together until cream cheese softens.

Next, roll out the crescent rolls into 8 squares. Place about 1/4 cup chicken filling into the center of each roll, then fold corners up pinching together making sure all the sides are sealed together. Then, brush all the sides of the rolls with melted butter and roll into the stuffing crumbs. (I like to crunch up the stuffing before rolling so that the pieces are a bit smaller. Just do this by placing the stuffing in a bag and pounding with a rolling pin or a can from your pantry) Bake for 18-20 minutes or until rolls are golden brown. Serve with a green salad or veggie.

*To make this meal a little healthier, buy the lower fat crescent rolls, lower fat cream cheese and don't brush in butter before rolling in bread crumbs.

photos/recipie curtosey cookbakeanddecorate.blogspotdotcom.
and Bonnie Brown