1/2 c. butter
1 c. brown sugar
1 c. SR flour
3/4 c. chocolate chips
1 egg
1 t. vanilla
mini marshmallows, optional
Melt butter in microwave. Let cool. Add brown sugar, vanilla, & egg. Mix well. Gradually add flour. Pour into sprayed pie plate or 9x9 pan. Sprinkle with chocolate chips and marshmallows. Bake at 350 degrees for 20-25 minutes.
Thursday, October 22, 2015
Witches Hats
Fudge Stripes cookies
orange icing
Hershey's kisses or hugs
Place striped side of cookie down. Squirt a dab of icing on top (cover the hole). Place kiss on top and allow to dry. Makes cute Halloween party treats.
Sunday, October 11, 2015
Crockpot Bacon Wrapped Apple Barbecue Chicken
1-1 1/2 lbs boneless, skinless chicken breasts or tenderloins (fresh or frozen)
6-8+ slices of hickory smoked bacon, cut in half if using tenderloins, use whole for breasts
4 apples, chopped
1 1/2 c. BBQ sauce, any flavor
1 T. balsamic vinegar
1/2 t. dried thyme
Place liner in crockpot. Wrap each piece of chicken in bacon. Place wrapped chicken in bottom of crockpot. (They can overlap) In a large bowl, combine chopped apples, sauce, vinegar, and thyme. Pour over chicken. Cover and cook on low for 8 hours. This chicken is very tender and delicious! This chicken can also be shredded easily if desired. (Making with tenderloins instead of breasts would help with portion control and ease in cutting for some people.)
*can also be made with boneless pork chops.
**I served them with sweet potatoes and a salad
<------uncooked, wrapped chicken breasts
Chopped apple mixture on top Cooked chicken and apples
6-8+ slices of hickory smoked bacon, cut in half if using tenderloins, use whole for breasts
4 apples, chopped
1 1/2 c. BBQ sauce, any flavor
1 T. balsamic vinegar
1/2 t. dried thyme
Place liner in crockpot. Wrap each piece of chicken in bacon. Place wrapped chicken in bottom of crockpot. (They can overlap) In a large bowl, combine chopped apples, sauce, vinegar, and thyme. Pour over chicken. Cover and cook on low for 8 hours. This chicken is very tender and delicious! This chicken can also be shredded easily if desired. (Making with tenderloins instead of breasts would help with portion control and ease in cutting for some people.)
*can also be made with boneless pork chops.
**I served them with sweet potatoes and a salad
<------uncooked, wrapped chicken breasts
Chopped apple mixture on top Cooked chicken and apples
Saturday, October 10, 2015
No Bake Lemon Cheesecake Squares
1 1/2 c. graham cracker crumbs
1/4 c. brown sugar
6 T. butter, melted
2 pkgs. sugar free lemon jell-o (other flavors can be used as well)
1 c. boiling water
3, 8oz pkgs, cream cheese, softened
1 1/2 c. confectioners sugar
2 c. cool whip, thawed
In large bowl, combine the crumbs, brown sugar and butter. Press firmly in a sprayed 9x13 pan. In a small bowl, combine jello and water until gelatin is dissolved. Allow to cool to room temperature. In large bowl, beat cream cheese and powdered sugar until creamy. Pour in the jello. Add cool ship. Beat until completely combined. Mixture will be runny at first, but keep beating until it all comes together and begins to thicken. Pour into crust and refrigerate at least 4 hours, or overnight, before serving. Keep refrigerated. (I topped it with fresh blueberries, but you could also use pie filling.) This dessert is very refreshing. It does have a different kind of texture, (spongy) because of the gelatin, but still delicious!
Cauliflower, Broccoli and Chicken Casserole
2 c. cooked chicken breasts, cubed
2 c. chopped broccoli, cooked and drained
1 large head cauliflower, chopped, cooked, and drained
1 1/2 c. grated cheddar cheese
2 eggs, lightly beaten
2 cloves garlic, minced
2 T. olive oil
salt, pepper, Italian seasoning, to taste
Preheat oven to 350 degrees. Spray a 9x13 dish. Place chicken and cheese in bowl and toss together. Heat oil in pan and saute garlic with salt and pepper. Add broccoli to chicken, then add cauliflower, and pour in eggs. Season. Pour into dish and place in oven. Bake 25-30 minutes, or until set and edges brown. Allow to cool 5 minutes before serving.
Saturday, August 1, 2015
Crockpot Mac and Cheese
8 oz. pkg. shredded Italian 3 cheese blend
8 oz. pkg. shredded sharp cheddar cheese
2 eggs, lightly beaten
12 oz. can evaporated milk
1 1/2 c. milk
1 t. salt
3/4 t. dry mustard, or a squirt of prepared mustard
1/4 t. cayenne pepper, optional
1/2 t. pepper
2 1/2 c. small shell pasta, uncooked
Spray or line a crockpot. Combine cheeses in a bowl and set aside. in another bowl, whisk together the remaining ingredients, except pasta. Add pasta and 3 c. cheese mixture to bowl. Stir well. Pour mixture into crockpot. Sprinkle with 3/4 of the remaining cheese. Cover and cook on low for 1-4 hours (mine only took 1 1/2 hours, but it depends on your crockpot) until cheese is melted and pasta is tender. Sprinkle remaining cheese on top and allow to melt before serving.
*Option: Add crushed Ritz crackers during last 30 minutes, with lid off, if desired. It will help absorb some of the liquid if it's too runny. Mine wasn't, so I didn't use them.
Enjoy!
8 oz. pkg. shredded sharp cheddar cheese
2 eggs, lightly beaten
12 oz. can evaporated milk
1 1/2 c. milk
1 t. salt
3/4 t. dry mustard, or a squirt of prepared mustard
1/4 t. cayenne pepper, optional
1/2 t. pepper
2 1/2 c. small shell pasta, uncooked
Spray or line a crockpot. Combine cheeses in a bowl and set aside. in another bowl, whisk together the remaining ingredients, except pasta. Add pasta and 3 c. cheese mixture to bowl. Stir well. Pour mixture into crockpot. Sprinkle with 3/4 of the remaining cheese. Cover and cook on low for 1-4 hours (mine only took 1 1/2 hours, but it depends on your crockpot) until cheese is melted and pasta is tender. Sprinkle remaining cheese on top and allow to melt before serving.
*Option: Add crushed Ritz crackers during last 30 minutes, with lid off, if desired. It will help absorb some of the liquid if it's too runny. Mine wasn't, so I didn't use them.
Enjoy!
Monday, July 27, 2015
Cherry Streusel Bars
3 c. flour
1 1/4 c. cherry preserves or pie filling
1 c. pecans, chopped
2 sticks butter, cubed
3/4 c. brown sugar
1/4 c. sugar
1 large egg
1 t. vanilla
Preheat oven to 350 degrees. Spray a 9x13 dish. Line with parchment paper. (Leave a 2" overhang on both ends) Combine flour and pecans in a small bowl. In a large bowl, cream together butter and sugars until smooth and fluffy, about 3-4 minutes. Beat in egg and vanilla until smooth. Gradually add in flour mixture until incorporated and crumbly. Set aside 1 1/4 c. dough and press the remaining in the bottom and sides of dish. Place in oven and bake 12-15 minutes. Remove from oven and spread cherry filling over crust. Top with reserved dough crumbs. Return dish to oven and bake another 30 minutes, or until golden brown. Remove from oven and cool 5-10 minutes before cutting into squares and serving.
1 1/4 c. cherry preserves or pie filling
1 c. pecans, chopped
2 sticks butter, cubed
3/4 c. brown sugar
1/4 c. sugar
1 large egg
1 t. vanilla
Preheat oven to 350 degrees. Spray a 9x13 dish. Line with parchment paper. (Leave a 2" overhang on both ends) Combine flour and pecans in a small bowl. In a large bowl, cream together butter and sugars until smooth and fluffy, about 3-4 minutes. Beat in egg and vanilla until smooth. Gradually add in flour mixture until incorporated and crumbly. Set aside 1 1/4 c. dough and press the remaining in the bottom and sides of dish. Place in oven and bake 12-15 minutes. Remove from oven and spread cherry filling over crust. Top with reserved dough crumbs. Return dish to oven and bake another 30 minutes, or until golden brown. Remove from oven and cool 5-10 minutes before cutting into squares and serving.
Kathy's Brussel Sprouts
2 lbs Brussel sprouts, cut in half ( I get them at Sam's)
3 T. olive oil
2 T. melted butter
salt & pepper
apple cider vinaigrette
ranch dressing, optional
Combine the olive oil and butter. (If you can find it, Food Lion carries a butter flavored olive oil). Toss in the sprouts. Line a cookie sheet with parchment paper. Spread the sprouts out on the sheet. Sprinkle with salt and pepper. Roast them at 400 degrees for 35-40 minutes. Drizzle vinaigrette on them before serving. (you can use any kind of dressing or seasoning you want, instead of the vinaigrette.)
*check out the recipe for Sweet Sprouts, we like them better than these.
3 T. olive oil
2 T. melted butter
salt & pepper
apple cider vinaigrette
ranch dressing, optional
Combine the olive oil and butter. (If you can find it, Food Lion carries a butter flavored olive oil). Toss in the sprouts. Line a cookie sheet with parchment paper. Spread the sprouts out on the sheet. Sprinkle with salt and pepper. Roast them at 400 degrees for 35-40 minutes. Drizzle vinaigrette on them before serving. (you can use any kind of dressing or seasoning you want, instead of the vinaigrette.)
*check out the recipe for Sweet Sprouts, we like them better than these.
Banana Cake
1 yellow cake mix
2 eggs
4-5 overripe bananas, mashed
pecans, chopped (optional)
Combine all ingredients together in a large bowl. Fill 2 medium or 1 large sprayed loaf pan with batter. Bake at 350 degrees for 40-45 minutes. Enjoy!
2 eggs
4-5 overripe bananas, mashed
pecans, chopped (optional)
Combine all ingredients together in a large bowl. Fill 2 medium or 1 large sprayed loaf pan with batter. Bake at 350 degrees for 40-45 minutes. Enjoy!
Sunday, July 5, 2015
Ooey Gooey Chocolate Peanut Butter Bars
1 3/4 c. SR flour
1 c. brown sugar, packed
1/2 c. peanut butter chips
1/2 c. chocolate chips
3/4-1 c. creamy peanut butter
1 stick butter, room temperature
1 large egg
3 T. milk
2 t. vanilla
Preheat oven to 350 degrees. Spray a 9x13 pan. Place brown sugar, peanut butter, and butter in large bowl. Cream until fluffy and light in color. Slowly add flour, a little at a time, until it is incorporated, Beat in egg, milk, and vanilla. Fold in chips and place batter in prepared pan. Bake 18-20 minutes until toothpick comes out mostly clean and the top is golden brown. Remove from oven and allow to cool 10 minutes before serving. Cut with plastic knife to avoid tearing. Enjoy with a big glass of cold milk!
(outside of bars)
(inside of bars)
1 c. brown sugar, packed
1/2 c. peanut butter chips
1/2 c. chocolate chips
3/4-1 c. creamy peanut butter
1 stick butter, room temperature
1 large egg
3 T. milk
2 t. vanilla
Preheat oven to 350 degrees. Spray a 9x13 pan. Place brown sugar, peanut butter, and butter in large bowl. Cream until fluffy and light in color. Slowly add flour, a little at a time, until it is incorporated, Beat in egg, milk, and vanilla. Fold in chips and place batter in prepared pan. Bake 18-20 minutes until toothpick comes out mostly clean and the top is golden brown. Remove from oven and allow to cool 10 minutes before serving. Cut with plastic knife to avoid tearing. Enjoy with a big glass of cold milk!
(outside of bars)
(inside of bars)
Subscribe to:
Posts (Atom)