Chocolate Crocpot Cake

1 pkg choc cake mix
1 pkg instant chocolate pudding
2 c sour cream
4 eggs
1 c water
3/4 c veg oil
1 c chocolate chips

Combine first 6 ingredients. Beat on med speed 2 minutes. Stir in chocolate chips. Pour into greased crockpot. Cook on low 6-7 hours.

Key Lime Poke Cake

Cake

1	box white cake mix
1 1/4	cups water
1	tablespoon vegetable oil
4	eggs

Key Lime Filling

1	can (14 oz) sweetened condensed milk (not evaporated)
3/4	cup whipping cream
1/2	cup Key lime juice or regular lime juice
1	teaspoon grated lime peel
4	drops yellow food color
1	drop green food color

Frosting

1	container (12 oz) Cool Whip
2	teaspoons grated lime peel (Optional)

1.   Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
2.   In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3.   Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
4.   In medium bowl, stir together filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
5.   Spread cool whip over cake; sprinkle with lime peel. Garnish with strawberries, lime slices and lemon leaves. Store loosely covered in refrigerator.

Oven Fried Chicken

2/3	cup buttermilk
8	boneless skinless chicken breasts (2 1/2 lb)
1	cup corn flakes cereal
1	cup flour
2	packages (1 oz each) ranch dressing mix (dry)
	Cooking spray

1.   Heat oven to 400ºF. Spray cookie sheet with cooking spray.
2.   Pour buttermilk into shallow glass or plastic bowl. Add chicken; turn to coat. Let stand 5 minutes.
3.   Meanwhile, in 2-quart resealable food-storage plastic bag, crush cereal with rolling pin. Add flour and dressing mix (dry) to cereal in bag. Remove chicken from buttermilk; discard buttermilk. Add chicken to cereal mixture. Seal bag; shake to coat.
4.   Place chicken on cookie sheet. Spray with cooking spray. Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

Slow Cooker Lasagna

1	pound bulk Italian sausageor ground beef
1	medium onion, chopped (1/2 cup)
3	cans (15 ounces each) Italian-style tomato sauce
2	teaspoons dried basil leaves
1/2	teaspoon salt
2	cups shredded mozzarella cheese (8 ounces)
1	container (15 ounces) part-skim ricotta cheese
1	cup grated Parmesan cheese
15	uncooked lasagna noodles

1.   Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
2.   Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
3.   Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
4.   Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
5.   Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

Parmesan Dijon Chicken

1/4	cup butter or margarine, melted
2	tablespoons Dijon mustard
3/4	cup dry bread crumbs (any flavor)
1/4	cup grated Parmesan cheese
6	boneless skinless chicken breast halves (1 3/4 pounds)

1.   Heat oven to 375ºF. Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag.
2.   Dip one piece of chicken at a time into butter mixture, coating all sides. Then place in bag of bread crumbs, seal bag and shake to coat with crumb mixture. Place chicken in single layer in ungreased rectangular pan, 13x9x2 inches.
3.   Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Cheesecake Pancakes

1	package (8 oz) cream cheese
2	cups Original Bisquick® mix
1/2	cup graham cracker crumbs
1/4	cup sugar
1	cup milk
2	eggs

Strawberry Syrup

1	cup sliced fresh strawberries
1/2	cup strawberry syrup for pancakes

1. Slice cream cheese lengthwise into four pieces. Place on ungreased cookie sheet; cover and freeze 8 hours or overnight.
2. Brush griddle or skillet with vegetable oil, or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
3.  Cut cream cheese into bite-size pieces; set aside. In large bowl, stir Bisquick mix, graham cracker crumbs, sugar, milk and eggs with whisk or fork until blended. Stir in cream cheese.
4.  For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
5. In small bowl, mix strawberries and syrup; top pancakes with strawberry mixture.

Bisquick

Have a recipe that calls for Bisquick but don't have any on hand or don't want to buy any?  Try this recipe!

• 5 cups flour
• 1/4 cup baking powder
• 2 Tbsp. sugar
• 1 tsp. salt
• 1 cup butter or margarine

1. Mix together flour, baking powder, sugar and salt. Cut in butter until mixture is crumbly.
2. Store in an airtight container for up to 6 weeks or in the freezer for longer storage.

Makes approx: 6 cups

To make Biscuits

Mix together 1/3 cup of milk for every 1 cup of mix. Drop onto un-greased cookie sheets and bake @ 450ºF for 10-12 min.
*Add any additional ingredients you wish such as cheese or herbs before adding the milk.
* 1 cup of mix will yield about 6 biscuits.

To make Pancakes:

Mix 2 cups of mix with 1 cup milk and 2 eggs. Cook on hot griddle.
*I have not made the pancakes myself but have heard rave reviews about using this mix for them.
*As with the biscuits you can add any flavouring or other ingredient you would like, such as chocolate chips or blueberries.

Homemade Coleslaw

Cabbage (either bagged or a head of cabbage finely chopped)
1/2 to 1 c mayo
1-2 T sugar (or 1-2 packets of your favorite sweetner)
1/4-1/3 c white vinegar

Chop as much cabbage as you want.  For the dressing, you have to taste as you go.  I like mine less sweet with more of a vinegary taste, but most places make it pretty sweet.  Start by mixing the mayo and 1/4 c vinegar together.  Add 1 T of sugar and mix well.  Taste.  If you want it sweeter, add a little more sugar at a time. If you want it tangier, add vinegar a little at a time.  There's no exact science or recipe to this, I just eye-ball it each time.  But those measurements should give you something to start with. 

Green Beans

Looking for a nice side dish for company?  Here are my two favorite versions of Green beans.  One for canned beans and one for fresh.

Version 1-  Fresh green beans

Green beans - fresh and snapped
Olive oil
Fresh minced garlic
Almonds (optional)
Salt - to taste

In a skillet or wok, toast almonds.  Set aside.  Using same skillet or wok, add oil, garlic and green beans and stir fry until beans are very tender.  Salt to taste, add toasted almonds and serve immediately. 

Version 2- Canned green beans

1 can green beans per 2-3 people
onion soup mix  (1 and 1/2 T per can of beans)
butter (optional)

Mix together green beans and onion soup mix.  Microwave until warm.  Or you can heat beans in their juices on the stove, drain, and then add the soup mix.  Add butter if desired.  This is an easy and delicious way to give an everyday vegetable a little make-over. 

Garlic Mashed Potatoes-Updated

Garlic Mashed Potatoes

1. Cut potatoes into small cubes, peeling is optional.  (pictured at red potatoes, but I use whatever is on hand)

2. Boil potatoes for 10-15 minutes, in water, adding beef or chicken boulion and salt.  Sometimes I use Lawrey's salt too, but not too much.  Boil until potatoes are very very tender.  This will cut down on how lumpy they are.

3. Drain potatoes.

4. Mash potatoes with potato masher or mixer, and add 1 stick marg, 2 T minced garlic, 1 t onion powder, and salt and pepper to taste.  Some times I'll add a few tablespoons of sour cream, but not very much at all. 

5.  Add milk to potatoes to make right consistency. 

Buttery Bubble Bread - Recipe from Beth Shepherd

1 pkg. Active dry yeast  (Or 2 and 1/4 t)
1 C. warm water (110 to 115 degrees)
1/2 C. sugar
1/2 C. shortening
1 egg
1/2 tsp. salt
4 to 4 1/2 C. all purpose flour
6 Tsp. of melted butter

In a large bowl, dissolve yeast into warm water. Add sugar, shortening, egg, salt, and 1 C. flour.
Beat until smooth. Stir in enough remaining flour to form a soft dough. If using a Kitchen Aid mixer, you can continue to knead with the mixer.  If not, turn onto floured surface ; knead until smooth and elastic, about 6-8 min. Place in greased bowl, turn once to grease the top of the dough. Cover and let rise until doubled. (around an hour) I usually preheat the over to 170 and then turn off the over.  Make sure to cover the dough with plastic wrap while it rises.  Once it has risen, punch dough down. Turn onto lightly floured surface; shape into 1in. balls and dip balls into melted butter and place evenly into a bunt pan. Drizzle with remaining butter. Cover and let rise for around 45 min. or until doubled in size. (I do this in the oven the same as before) Bake at 350 degrees for 30-35 minutes or until golden brown. Let cool of 5 min. and turn over on a serving platter. Best when served warm!

Pudding-Chocolate Chunk Cookies

1 cup butter or margarine, softened

3/4 cup  packed brown sugar

1/4 cup granulated sugar

1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 tsp. vanilla

2   eggs

1 tsp. baking soda

2-1/4 cups  flour

1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks

HEAT oven to 375°F.
BEAT butter, sugars, dry pudding mix and vanilla in large bowl with mixer until well blended. Add eggs and baking soda; mix well. Gradually beat in flour. Stir in chocolate.
DROP teaspoonfuls of dough, 2 inches apart, onto baking sheets.
BAKE 8 to 10 min. or until barely brown. Cool 3 min. on baking sheets. Remove to wire racks. Cool completely.

Parmesan Crusted Stuffed Chicken

6 small boneless skinless chicken breast halves (1-1/2 lb.)

12   fresh asparagus spears, trimmed

1/2 cup Finely Shredded Italian* Five Cheese Blend

1/4 cup  Grated Parmesan Cheese

HEAT oven to 400ºF.
MAKE cut in one long side of each chicken breast, being careful to not cut through to opposite side. Fill pockets with asparagus and shredded cheese.
PLACE on baking sheet sprayed with cooking spray; top with Parmesan.
BAKE 20 min. or until chicken is done (165°F).

Four-Cheese Pasta Florentine

3 cups mostaccioli, uncooked

1 pkg.  (10 oz.) frozen chopped spinach

4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed

1 cup  2% Milkfat Low Fat Cottage Cheese

2 eggs

1 pkg.  (8 oz.) Shredded Mozzarella Cheese

1/4 cup Grated Parmesan Cheese

HEAT oven to 375ºF.
COOK pasta as directed on package, omitting salt. Meanwhile, cook spinach as directed on package; drain well. Place in large bowl. Add cream cheese; stir until melted. Stir in cottage cheese and eggs until well blended.
DRAIN pasta. Add to spinach mixture with mozzarella; mix lightly. Spoon into 8- or 9-inch square baking dish; top with Parmesan.
BAKE 25 min. or until center is set.

Lemon-Blueberry Swirl Cake

1 pkg. (2-layer size) white cake mix

3/4 cup  water

3 egg whites

2 Tbsp.  oil

1 pkg. (3 oz.) Lemon Flavor Gelatin, divided

1 cup  blueberries

1 pkg. (8 oz.) Cream Cheese, softened

1 whole  egg

3 Tbsp. water

HEAT oven to 350ºF.
BEAT cake mix, 3/4 cup water, egg whites and oil in large bowl with mixer until well blended. Add 1/4 cup dry gelatin mix; beat on low speed 1 min., then on medium speed 4 min. Stir in berries; set aside. Beat cream cheese and whole egg in small bowl with mixer until well blended.
POUR 3/4 of the cake batter into greased 12-cup fluted tube pan or 10-inch tube pan; cover with layers of cream cheese mixture and remaining cake batter.
BAKE 45 to 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from side of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
PLACE cake on plate. Microwave 3 Tbsp. water in microwaveable measuring cup on HIGH 30 sec. Add to remaining dry gelatin mix; stir until dissolved. Brush over cake until mixture is absorbed. Refrigerate leftovers.

Cheesy Mashed Potato Casserole

2 lb. Yukon gold potatoes (about 6), peeled, quartered

2 Tbsp.  butter

1/2 cup Sour Cream

1 cup  Shredded Cheddar Cheese

6 slices Bacon, cooked, crumbled

COOK potatoes in boiling water in large saucepan 20 min. or until tender; drain. Return to pan.
HEAT oven to 350ºF. Add butter and sour cream to potatoes; mash until smooth. Spoon half into 1-1/2-qt. casserole; cover with layers of cheese, remaining potato mixture and bacon.
BAKE 30 to 35 min. or until heated through.

Thank You For Using My Site!

Thank you for taking the time to look over my recipes.  I hope you can enjoy many of them like we do. 

They are all categorized so you can easily find a list of recipes for whatever occasion you need. 

If you want to search a little deeper, please use the Search function on the right hand ride of the page.  Just enter a recipe name or ingredient and it'll find them for you. 

And as always, I love to hear from you!! So please comment.  Let me know what recipes you try, how they turned out, and how you altered them to fit your taste.  Others may like to hear your ideas too!

Taco Seasoning

We go through a lot of taco seasoning in our house.  I've found an easy way to make it when you don't have it on hand, or if you want to save some money!

1 T onion powder

1 t salt

1 T chili powder

1/8 t cayanne pepper (I usually leave this out)

1 t oregano

1 T garlic

1 T cumin

You can add more or less of each ingredient to your own taste.  Enjoy!

CrockPot Cake

1 Chocolate Cake Mix
1 pkg instant chocolate pudding
2 cups sour cream
4 eggs
1 cup water
3/4 c veg oil
1 cup chocolate chips

Combine first 6 ingredients.  Beat on med for 2 minutes.  Stir in chocolate chips.  Pour into greased crock pot and cook on low for 6-7 hours. 

Undone Stuffed Pepper Casserole

1 lb. ground beef

2   green peppers, coarsely chopped

3 cloves garlic, minced

2 cups  cooked long-grain white rice

1 jar (26 oz.) spaghetti sauce

1-1/2 cups  KRAFT Finely Shredded Italian* Five Cheese Blend, divided

HEAT oven to 350ºF.
BROWN meat with peppers and garlic in large skillet; drain. Stir in rice, spaghetti sauce and 3/4 cup cheese.
SPOON into 2-qt. casserole; top with remaining cheese.
BAKE 25 min.

Zucchini Bread

1/2 c Marg
1 c sugar
2 eggs
1 1/2 t vanilla
2 c zuccini
1 t baking pwdr
1 t baking soda
1/4 t salt
2 c flour
1 t cinnamon
1/2 t ginger
1/8 t ground cloves

Cream together margarine and sugar for 2 minutes.  Add eggs, vanilla and zucchini and mix well.  In a seperate bowl, mix together dry ingredients.  Slowly add them to the wet ingredients, being careful not to over mix.  If using an electric mixer, I usually finish it up by hand after I add the last of the dry ingredients in order to prevent over mixing.

I put this in two bread pans because for some reason every type of bread I make doesn't cook all the way through.  However, if you know what you're doing, I'm sure it'll all fit into one pan.

Bake at 350 for 1 hr 15 min.

Breakfast Burritos

1-2 eggs per person
1-2 tortillas (depending on size) per person
Veggies (onions, red or green peppers, mushrooms, etc) as desired
Sausage or bacon
Velveeta or sliced American Cheese
Taco Sauce or salsa if desired

In a fry pan, saute veggies until tender.  Set aside.  Cook sausage or bacon in pan and set aside. Mix together eggs, veggies and desired meat and scramble mixture in pan. Take tortillas and lay cheese down the middle of the tortilla.  Top with scrambled eggs, then taco sauce or salsa if desired.  Microwave or put on a cookie sheet in the oven at 350 until cheese melts.

Creamed Eggs on Toast

Yes, I know this is a very OLD recipe and probably not one used by most people these days.  However, I LOVE IT! 

2 T flour
2 T butter
1 c milk
Salt to taste
3-4 boiled eggs

Make a white sauce by melting butter in a sauce pan.  Add flour and mix well.  Immediately, add the milk and whisk together over med heat until it starts to thicken.  Once thicken, salt to taste and add diced boiled eggs.  Serve over toast. 

I have also had this as creamed asparagus, and that was also delicious. 

Soda Cracker Cookies/Toffee

35 soda crackers

1 cup butter

1 cup semisweet chocolate chips

3/4 cup finely chopped walnuts

1 cup packed brown sugar

1.	Preheat oven to 375 degrees F (190 degrees C). Line a 15 x 10 inch baking pan with foil and grease it well. Line the pan with soda crackers.
2.	In a medium saucepan, melt the butter. Add the brown sugar and cook stirring it until it dissolves. Bring to a boil and cook about 3 minutes, stirring constantly. Immediately pour mixture over the soda crackers.
3.	Bake for 3 to 5 minutes or until the mixture starts to bubble. Spread the chocolate chips over the hot cookies. Let set for a minute to allow for chocolate to melt. Spread the chocolate evenly. Sprinkle with nuts. Let cool, then cut into bars.

Meatball and Tortellini Soup--**New Top Recipe!!**

1 lb meatballs (can buy frozen or make your own with my meatball recipe)
1 qt canned tomatoes (I use the chili ready ones)

4 c water
1 T chili powder (Omit this if you use chili ready tomatoes)
1 t salt
1/2 t pepper
2 cloves garlic
2 t basil
2 t oregano
Vegetables of your choice: I use carrots, celery, onion, and zucchini.  You can also try green beans, corn, or peas.
8 oz tortellini

In a large soup pan, combine tomatoes, water, spices, and vegetables.  Cook until vegetables are tender.  If you are using boxed tortellini, cook as directed in a separate pan, then add to soup.  If using frozen, add to soup directly along with meatballs.  Continue to cook soup until tortellini and meatballs are hot.

Chicken Kiev

I know this is a recipe website.  However, I thought I'd share with you a meal idea that not many people are aware of..

It's called Chicken Kiev.  You can find it in your grocer's freezer.  I always wait until Hy-Vee has them on sale for $1.  They come individually wrapped.  You can also find Chicken Cordon Blue or Broccoli Cheese Stuffed Chicken.  Prepare them as directed or I microwave two for 1 minute (plus 30 seconds for every additional one) and then bake them another 10 minutes until they reach 160 degrees.  That makes for a quick supper.  Serve with rice or mashed potatoes.  Enjoy!!

Biscuits

3 c flour
2 T baking powder
1 t salt (or garlic salt)
1 stick marg
milk

Mix dry ingredients together with fingers. Using a pastry blender, cut in one stick of margarine.  Add enough milk to make dough very soft, almost sticky.  Don't over mix.  Pat dough out and cut with a biscuit cutter, (or just drop batter in little mounds) and place on a greased cooking sheet.  Bake at 425 for 10-15 minutes. 

For biscuits similar to those served at Red Lobster, try this:
Add in 1 t garlic powder and 1/2 c or more shredded cheddar cheese.

Buffalo Chicken Dip

4 boneless, skinless chicken breasts (About 2 lbs)
1-12oz. bottle hot sauce
2-8 oz pkgs cream cheese
1-16 oz bottle of blue cheese salad dressing (I use ranch)
8 oz sharp cheddar cheese, mont. jack, or a combo

Boil chicken until cooked through.  Shred with 2 forks.
Preheat oven to 350.  In a 9x13 pan, combine chicken with hot sauce and spread evenly.
In a large saucepan over med. heat, combine cream cheese and dressing, stirring until smooth and hot.  Pour evenly over chicken.  Bake uncovered for 20 min., then sprinkle with shredded cheese and bake uncovered for another 10 min.
Let stand 10 minutes before serving.  Serve with tortilla chips.

Parmesan Bow-Tie Skillet

3 cups farfalle (bow-tie pasta), cooked

1 jar  (14 oz.) spaghetti sauce

1/2 cup Ricotta Cheese

1 cup  Shredded Mozzarella Cheese, divided

1/4 cup Grated Parmesan Cheese, divided 

COMBINE pasta, spaghetti sauce, ricotta, 1/2 cup mozzarella and 2 Tbsp. Parmesan in large skillet.
COOK on medium heat 10 min. or until heated through, stirring occasionally. Remove from heat.
SPRINKLE with remaining cheeses; cover. Let stand 5 min. or until mozzarella is melted.

Easy Chicken Enchilada Skillet

1 Tbsp. oil

1 lb.  boneless skinless chicken breasts, cut into bite-size pieces

1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth

1/4 cup  Ranch Dressing

2 Tbsp. flour

6   flour tortillas (6 inch), cut into small pieces

1 cup Mexican Style Finely Shredded Four Cheese

1/2 cup Thick 'N Chunky Salsa(I omit this)

HEAT oil in large deep skillet on medium-high heat. Add chicken; cook 7 min. or until done, stirring occasionally.
MIX broth, dressing and flour until well blended; gradually add to chicken, stirring constantly. Bring to boil. Simmer on medium-low 3 min. Stir in tortilla pieces.
SPRINKLE with cheese; cover. Simmer 3 to 5 min. or until melted. Top with salsa.