Saturday, April 30, 2016

Cream Puffs

I loved making these as a kid!  Fill them with pudding and yummy!

1/2 cup water
1/3 cup butter or margarin
1/2 cup flour
dash of salt
2 large eggs

Combine water and butter in a medium saucepan; bring to a boil  Add flour and salt, all at once, stirring vigorously over medium high heat until mixture leaves sides of pan and forms a smooth ball.  Remove from heat, and cool 4-5 minutes.

Add eggs, one at a time, beating with a wooden spoon after each addition; beat until batter is smooth.  Drop batter by slightly rounded teaspoonfuls onto lightly greased baking sheets.

Bake at 425 degrees for 12 minutes.  Reduce temperature for 350 degrees and bake an additional 10 minutes.  Remove cream puffs from oven; pierce side of each with a small sharp knife.  Turn oven off.  Return cream puffs to oven, leaving door open, and let stand 10 minutes.  Remove from oven; cool  Cut open and put desired ingredient.  I love to put pudding in them!

Peanut Butter Chocolate Chip Cookies


8 TBS unsalted butter
1/3 heaping cup creamy peanut butter
1 cup brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/ cup chocolate chips

Preheat oven to 325 degrees.  Met the butter and peanut butter in a microwave safe bowl until mostly melted.  Remove from microwave and stir until the butter in completely melted and smooth.  Then set aside to let cool.

In a mixing bowl, mix the cooled peanut butter and butter mixture with the sugars until fully incorporated.  Beat in the egg, yolk and vanilla until combined.  In a separate bowl, whisk together the flour, baking soda and salt.  Gradually add the sugar/butter mix until a dough forms.  Fold the chocolate chips.

Roll just under golf ball sized portions of dough and place on cookie sheets two inches apart.  Bake for 10 - 12 minutes, or until the edges are golden, rotating halfway during baking.  Do not over bake.  Remove from oven and cool for 10 minutes on the cookie sheets, then transfer to wire racks to cool completely.

Queso Blanco Dip


Best. Dip. EVER.  A must try!  I got this from Seeded At The Table website.  It is a definite crowd pleaser!
  • 1 1/4 (1.25) lb block White American Cheese (Land O'Lakes brand preferred), cut into 1-inch cubes
  • 2/3 cup whole milk
  • 1/2 cup cold water
  • 1/4 cup diced green chiles, from a can
  • 2 pickled jalapenos, chopped
  • 1 ounce pickled jalapeno juice
  • pinch of cumin (optional)
Stir together the cheese cubes, milk and water into a large microwave safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted. Remove from the microwave and stir in the rest of the ingredients.
Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish. If using for a party dip, transfer to a small Crock Pot on the warm setting.
*Recipe Note: White American cheese is found at most deli counters in your local grocery store. Land o' Lakes is my preferred brand, however, I have had great results with Boar's Head, too.

*Reheat Instructions: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot.

Tuscan Chicken Skillet

Tuscan Chicken Skillet - the perfect one-pan meal!
  • 2 Tbsp. olive oil, divided

  • 1 lb. chicken breast tenderloins
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 tsp. oregano
  • ½ tsp. thyme
  • ½ yellow onion, diced
  • 3 cloves garlic, minced
  • 12 oz. mushrooms, sliced
  • ⅔ c. sundried tomatoes, chopped
  • 1 (15 oz) can Cannelini Beans, drained and rinsed
  • 2 (15 oz) cans fire roasted diced tomatoes
  • 1 Tbsp. sugar
  • Salt and pepper, to taste
  • Parsley for garnisH

  1. Season the chicken with salt and pepper. Heat 1 tablespoon of olive oil in a large sauté pan or cast iron skillet over medium-high heat, then add the chicken and brown for 3 minutes on each side.
  2. Remove chicken and set aside on a plate. Add the remaining tablespoon olive oil to the pan. Add the sliced mushrooms in a single layer and brown, working in batches, a few minutes per side. Remove from the pan and set aside.
  3. Add the onion and sauté for 3 minutes. Add the garlic, and sundried tomatoes. Sauté for 2 minutes. Stir in the diced tomatoes, spices, beans, and sugar.
  4. Transfer the chicken back to the pan and spoon some of the sauce and vegetables over top of the chicken. Cook, covered, on the stove top until the chicken is cooked through and the sauce is bubbling, about ten minutes. Return the mushrooms to the pan. Taste and add salt and pepper as needed. Serve hot, garnished with parsley.

Cafe Rio Pork Burritos

Here is yet another recipe for sweet pork.  Our friend made this and had us over for dinner.  It was SO YUMMY I just had to have the recipe!

4 lb pork
5 - 8oz cans tomato sauce
1 TBS pressed garlic
1 1/2-3 cups brown sugar  (2 cups is pretty sweet)
4 tsp cumin
4 cups Dr. Pepper
2-4 TBS molasses
1/2 tsp salt
pepper to taste

Mix all together in crock pot.  Cook for 5-6 hours.  Shred pork and put back in juice until ready to put it on a tortilla with other ingredients to your liking (i.e. lime rice, beans, cheese, enchilada sauce, etc)

Cheddar and Herb biscuits

This is a yummy biscuit recipe!  We alter it sometimes and add Italian cheese and Italian seasoning.  They turn out great! I found this recipe on Mel's Kitchen Cafe website.

Cheddar and Herb Biscuits

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 tablespoons shortening
  • 3 tablespoons butter, cold
  • 1 cup buttermilk
  • 1 1/4 cups grated sharp cheddar cheese
  1. Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok – the biscuits will be tough if they are overmixed).
  2. Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden.
  3. While the biscuits are baking, in a small bowl combine three tablespoons melted butter, 1/4 teaspoon dried parsley flakes, 3/4 teaspoon garlic powder and a pinch of salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.

Cream Cheese frosting

I'm always looking for a cream cheese frosting recipe for my cinnamon rolls.  We don't like the powdered sugar frosting as much.  Here is the one I use!  I found it on the Food Network website.

Cream Cheese Frosting

4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract

In a large bowl, beat together the butter and cream cheese with an electric mixer.  With the mixer on low speed, add the powered sugar a cup at a time until smooth and creamy.  Beat in the vanilla extract.
Easy Garlic Parmesan Knots - Fool-proof, buttery garlic knots that come together in less than 20 min - it doesn't get easier than that!
Don't have time to make some rolls for dinner?  These are super fast and easy made out of biscuits from a can.  My kids LOVE them!!  I found the recipe on Damn Delicious HERE.

  • 1/4 cup unsalted butter, melted
  • 2 tablespoons freshly grated Parmesan
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon salt
  • 1 (16-ounce) tube refrigerated buttermilk biscuits
  • Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • In a small bowl, whisk together butter, Parmesan, garlic powder, oregano, parsley and salt; set aside.
  • Halve each of the 8 biscuits, making 16 pieces. Roll each piece into a 5-inch rope, about 1/2-inch thick, and tie into a knot, tucking the ends.
  • Place knots onto the prepared baking sheet and brush each knot with half of the butter mixture. Place into oven and bake until golden brown, about 8-10 minutes.
  • Serve immediately, brushed with remaining butter mixture.

Fry Bread

My kids love Navajo tacos!  Here is the recipe we use for the bottom...fry bread is like scones.  We eat honey on the fry bread too after we have a taco.  I found this recipe HERE on Simply Gloria.

Homemade Fry Bread by #breads

  • 1 tablespoon yeast
  • 1½ tablespoon granulated sugar
  • ½ teaspoon salt
  • 1⅔ cup milk (I used whole milk.), scalded. Then cooled to the touch.
  • 1½ tablespoons butter flavored shortening
  • 1 egg, beaten
  • 4 to 4½ cups bread flour (you may use all-purpose flour, but the measuring and texture will be slightly different.)
  • 1½ cups of vegetable oil (or oil of your choice.)
  1. Combine sugar, salt, and yeast.
  2. Scald milk and shortening.
  3. Put milk mixture into a large mixing bowl when cooled until warm to the touch.
  4. Add the sugar, salt, and yeast to the milk and melted shortening.
  5. Add the beaten egg and 1 and a half cup of the flour. Stir with a wooden spoon or with the hook attachment. (I used my Kitchen Aid.)
  6. While it is still mixing (on low), add one more cup of flour. (You are at 2 and ½ cups of flour at this point.)
  7. Continue to slowly add the rest of the flour until the dough is not sticking to the sides and the bottom of the bowl.
  8. It is ready to form a ball and put into a large greased bowl. Cover with a greased piece of plastic wrap. Put into a warm spot with no cold drafts to rise to double in size.
  9. When the dough has doubled in size, begin heating your oil on medium heat in a large skillet.
  10. Carefully lay a piece of dough into the heated oil. (You may do more than one at the same time. But do not over crowd the oil.)
  11. Cook for about 1 minute on the first side and 30-45 seconds on the second side. (It also depends on the temperature of your oil with the time you have on each side.)
  12. Have a large plate (I use a baking dish) to set the paper towels in for the fry bread to drain all the excess oil off.
  13. Serve immediately, or put in the oven on warm.
  14. Enjoy!

Wednesday, April 20, 2016

Cake Mix Caramel Brownies


1 (14 ounce) pkg. caramels
1/2 cup evaporated milk

1 (18.25 ounce) package German chocolate cake mix
1/3 cup evaporated milk 3/4 cup butter
melted 1/4 cup chopped pecans (optional)
2 cups milk chocolate chips

Unwrap caramels and place in a microwave-safe bowl. Add 1/2 cup evaporated milk. Microwave for 1-2 minutes, and stir until caramel is melted.

Preheat oven to 350 degrees F. Grease a 9×13- inch pan with nonstick cooking spray.

In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. The dough will be VERY thick and kind of hard to stir. Place 1/2 of the batter in prepared baking pan. I sprayed my fingers with nonstick cooking spray and pressed it in the bottom of the pan using my hands. Bake for 8 minutes.

Place the remaining batter in the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Roll brownie batter into make small balls and flatted into thin circles. Very carefully, place flattened brownie batter on top of the caramel sauce until the top is completely covered.

Bake for an additional 15-20 minutes. Remove and let cool.  I thought they tasted the best the NEXT day when they were all cooled and not so gooey.

Saturday, April 16, 2016

Orange Chicken

I've taken several recipes and combined them, changed them and came up with this recipe.  I think it is so yummy!!  My kids like it too!

1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup all-purpose flour
1/4 tsp salt
1/4 tsp pepper
3 TBS olive oil

For the sauce:
1 cup chicken broth
1/2 cup freshly squeezed orange juice (I just use concentrate...make due!)
1/2 cup sugar
1/4 cup distilled white vinegar
2 cloves garlic, minced
1 TBS orange zest (if I have it I use it...else its still great without)
1 tsp Sriracha (I leave this out)
1/4 tsp ground ginger
1/4 tsp white pepper

To thicken sauce:
3 TBS cornstarch
2 TBS water

1. In a resealable plastic bag, mix the flour, salt and pepper.  Add the chicken pieces, seal the bag and shake to coat.

2.  Heat the olive oil in a large skillet over medium heat.  Place chicken into the skillet, and brown on both sides.  Place them in a dish and keep warm in the oven (I turn oven on at 200 degrees) until all chicken is cooked in the skillet and done.

3.  Meanwhile, place all the sauce ingredients in a pot, bring to a boil oven medium-high heat.  Mix together the cornstarch and 2 TBS of water; stir into the sauce.  Reduce heat to a medium low.  Add the sauce to the chicken.  Serve over rice.

Wednesday, April 6, 2016

Peanut Butter Cookie Cups

Peanut Butter Cookie Cups

This recipe comes from Six Sister Stuff!  These cookies are a definite crowd pleaser.  I've posted a recipe similar to this earlier...but I've tried this recipe and like it better!


1 3/4 cups flour 
1/2 teaspoon salt 
1 teaspoon Baking soda 
1/2 cup butter ( softened ) 
1/2 cup Sugar 
1/2 cup creamy peanut butter 
1/2 cup Sugar, brown, packed 
1 egg ( beaten ) 
1 teaspoon Vanilla extract 
2 tablespoons whole milk 
40 REESE'S Peanut Butter Cups ( minis ) 


Preheat oven to 375 degrees. Sift together the flour, salt and baking soda; set aside. 
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. 
Bake at 375 degrees for about 7-8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.


Monday, April 4, 2016

Slow Cooker Country Style Ribs


We had this yesterday and it was DELICIOUS!!!  It is a must try.  Six Sisters does it again with a great recipe!

  • 1.5-2 lbs of country style boneless spareribs (I have also used bone-in)
  • 1½ cups ketchup
  • 1½ tablespoons Old Bay Seasoning (or seasoned salt works great too)
  • ½ teaspoons liquid smoke
  • ½ cup brown sugar
  • ½ cup vinegar
  1. Spray slow cooker with non-stick cooking spray.
  2. Place pork in crockpot.
  3. Mix remaining ingredients together in a bowl and pour over pork.
  4. Cook on HIGH for 3 hours or LOW for 6 hours.
To make this a quick and easy freezer meal, place ribs in resealable gallon-sized freezer bag. Mix remaining ingredients together in a bowl and pour over pork. Mix together in bag and zip closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Spray slow cooker with non-stick cooking spray and pour contents of bag inside slow cooker. Cook on HIGH for 3-4 hours or LOW for 6-7 hours.

Saturday, April 2, 2016

Impossibly Easy Breakfast Bake

Impossibly Easy Breakfast Bake (Crowd Size)
My husband and I love breakfast casseroles...especially my husband!  I found this recipe from Betty Crocker one day and have loved it since.  The original recipe can be found HERE.  I alter it slightly.  I use 1/2 or less of the sausage it calls for.  Sometimes I add bacon in it too...Whatever I have on hand.  And when I have mushrooms....I saute those too with the onions and green peppers.  Yum!!  I especially like that is doesn't call for 12 eggs like most breakfast casseroles do.  I prefer using the bisquick mix in breakfast casseroles.  This is easy and yummy!  Gotta try it!


packages (12 oz each) bulk pork sausage
medium bell pepper, chopped (1 cup)
medium onion, chopped (1/2 cup) 
cups frozen hash brown potatoes
cups shredded Cheddar cheese (8 oz)
cup Original Bisquick™ mix 
cups milk
1/4 teaspoon pepper 


1 Heat oven to 400°F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.

  • 2 Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
  • 3 Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.