Saturday, February 28, 2009

Seven Layer Magic Cookie Bars

2 Sticks of buttter
2 cup crushed graham cracker
2 cups flaked coconut
2 cups chocolate chips
2 cups chopped nuts (pecans or walnuts)
2 15-oz can of sweetened condensed milk

Preheat oven to 350 degrees

1.Melt butter in 9x13 pan.

2.Sprinkle ingredients in order listed.

3.Pour condensed milk over all ingredients

4. Do not mix.

5. Bake in oven for 30 minutes

6. Cool at least one hour before cutting

Thursday, February 26, 2009


My dear sweet daughter Tari tagged me on her blog, so my post has been decided for me! Here are the rules:

1. Go to your documents/pictures
2. Go to your 6th file
3. Go to your 6th picture
4. Blog about it
5. Tag 6 other people to do the same

So here's the prize winning photo:

Okay so this is the 7th picture not the 6th, Doug wouldn't allow me to post the 6th picture(don't ask). Apparently Easton is feeling a little like a "primate" and figures washing ears with a wash cloth is a little overrated. I am really not sure why I took this picture.........
So anyone want to play? Amy, Julianna, Heidi,Shanna,Jana and any blogstalker who wants to.

Panera Broccoli Cheese Soup

(Printable Version)
• 1 tablespoon melted butter
• 1/2 medium chopped onion
• 1/4 cup melted butter
• 1/4 cup flour
• 2 cups half-and-half cream
• 2 cups chicken stock
• 1/2 lb fresh broccoli
• 1 cup carrot, julienned
• 1/4 teaspoon nutmeg
• 8 ounces grated sharp cheddar cheese
• salt and pepper
1.Sauté onion in butter. Set aside.
2.Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
3.Add the chicken stock. Simmer for 20 minutes.
4.Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
5.Add salt and pepper. Put portions in the blender and purée. Return to heat and add cheese. Stir in nutmeg.

Wednesday, February 25, 2009


Cowboy Cookies

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 stick unsalted butter, softened
1/2 cup butter flavored Crisco
1 cup granulated sugar
1 cup light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups old-fashioned oats
6 ounces semisweet chocolatechips(1 cup)
3 ounces (3/4 cup) pecan halves ( optional)
1/2 cup shredded unsweetened coconut

1. Preheat oven to 350 degrees. Coat baking sheets with cooking spray. Sift flour, baking soda, salt, and baking powder into a medium bowl.
2. Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
3. Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until combined. (Dough can be refrigerated for up to 3 days or frozen for up to 2 months)
4. Using a 1 1/2-inch ice cream scoop or a small spoon, drop dough onto baking sheets, spacing 3 inches apart.

5. Bake until edges of cookies begin to brown, 11 to 13 minutes. Transfer baking sheets to wire rack, and let cool for 5 minutes.
Transfer cookies to racks. Let cool..)

Sunday, February 22, 2009

Debbies Bread Machine Rolls

My daughter Tari posted this family favorite on her blog a while ago , so I thought I would post it here as well.......

"This is both my mom's and my go-to bread machine recipe for dinner rolls. They are really yummy (a lot better than the quick rolls I posted earlier!). I usually don't have any left over after the meal I've made them before, and thanks to Adam, I barely have enough to serve with a meal."

Debbie's Rolls

3/4 c milk
1/4 c water
2 1/4 tsp rapid rise yeast for bread machines (or 1 package of yeast)
1/4 c vegetable oil
1 egg
2 Tbl sugar
1 tsp salt
3 c bread flour

Warm the milk and water in microwave for about 1 minute (you can do a full cup of milk and omit the water if you want). Add everything to the bread machine, placing liquids at the bottom. When you put the yeast in, dig a little pit in the flour for it. Let the bread machine run on the dough setting until done. Shape the dough into rolls and let rise for 15-20 minutes in a warm place (or until doubled). Bake at 375 for about 17-18 minutes or until the tops are golden brown (my oven cooks them in about 15, so make sure you check on them towards the end). Pull the rolls out of the oven and brush the tops with butter.

You can also use this recipe for cinnamon rolls. Just add a 1/2 of a small package of vanilla pudding (or 1/4 cup if you're using bulk pudding mix) to the ingredients. Roll the dough out into a large rectangle. Spread softened butter and cinnamon sugar over the top. Roll up lengthwise and cut into 1 or 1 1/2 inch circles. Place in a greased baking pan and bake at 375 for about 17-18 minutes or until golden brown. Spread with cream cheese frosting as soon as you pull them out of the oven.

***It is vital to good rolls to use the rapid rise yeast and bread flour. If you don't, your rolls will still taste good, but they won't rise as well and they'll be more dense.

Saturday, February 21, 2009

Cake Mix Muffins

These are a great alternative to the "Costco Muffins" Be sure to try the variations!
Costco Muffins - Copycat

1 (18 ounce) box cake mix, package (Duncan Hines is the best)
• 2 tablespoons flour
• 3 eggs
• 2/3 cup milk
• 1/3 cup vegetable oil
• 1 teaspoon baking powder
1.Mix all ingredients together.
2.Spoon into prepared muffin cups. (I made 18 muffins)
3.Bake at 375 for approximately 15-17 minutes or until tops are lightly browned.
For ALMOND POPPYSEED MUFFINS: use a white cake mix, add 2 teaspoons poppyseeds, and 1 tsp almond extract.
FOR CHOCOLATE MUFFINS: use a chocolate cake mix and stir in 1 1/2 cup chocolate chips.
Other Variations:
French vanilla cake mix and fresh raspberries.
Lemon cake mix and poppyseed.
Spice cake mix with cinnamon/sugar topping.

Be creative and use any flavor of cake mix with whatever goodies sound yummy!
TIP : When using chocolate chips or berries reserve 1 tbl. of the cake mix to toss them with before adding them to them batter, it will prevent them from sinking to the bottom of the muffin while baking.

Tuesday, February 17, 2009

Baked Ziti

Baked Ziti

1 Pound whole milk cottage cheese (4%)
2 large eggs
3 oz. grated Parmesan Cheese (about 1 1/2 Cups)
Table Salt
1 pound Ziti
2 Tablespoons olive oil
5 medium cloves of garlic minced or pressed (about 5 teaspoons)
1 28 oz can of crushed tomatoes
1 14.5 oz can of diced tomatoes
1 teaspoon dried oregano
3 Tablespoons of dried Basil or 1/2 Cup plus 2 Tablespoons fresh basil chopped
1 teaspoon of Sugar
ground black pepper
3/4 teaspoon of cornstarch
1 Cup heavy cream
8 oz. low moisture mozzarella cut into 1/4 in cubes about 1 1/2 cups

1. Adjust oven rack to middle position and heat oven to 350*. Whisk cottage cheese,eggs,and 1 cup of Parmesan cheese together in a medium bowl ; set aside. Bring 4 quarts of water to a boil in a large dutch oven over high heat. Stir in 1 Tablespoon of Salt and pasta and cook stirring occasionally ; until pasta begins to soften but is not yet cooked through approx. 7-9 minutes. Drain pasta and leave in colander.
2. Meanwhile heat oil and garlic in 12 inch skillet over medium heat until garlic is fragrant but not brown,about 2 minutes. Stir in crushed tomatoes,diced tomatoes and oregano; simmer until thickened, about 10 minutes. Remove from heat and stir in 1/2 C. Basil and sugar. Season with Salt And Pepper.
3. Stir cornstarch into heavy cream in a small bowl; transfer mixture into the pan you used to cook the pasta. Over medium heat cook cream until thickened approximately (3 to 4 minutes).Remove pot from heat and add the cottage cheese mixture and 1 C. of the tomato sauce and 3/4 C. of cubed mozzarella stir to combine.
Add pasta and coat thoroughly with the sauce.
4. Transfer pasta to a 13 x9 in baking dish. Spread remaining tomato sauce evenly over the pasta. Sprinkle the remaining 3/4 C. mozzarella and remaining 1/2 C. Parmesan over the top. Cover baking dish tightly with foil if freezing place in a ziploc bag, on serving day thaw and bake for 40 minutes . Then continue with step five. If baking and not freezing bake in a 350* oven for 30 minutes and then continue with step five.
5. Remove foil and continue to bake until cheese is bubbling and just beginning to brown (about 20 minutes longer). Cool for 15 minutes sprinkle with remaining 2 TBL of basil and serve.

Sunday, February 15, 2009

Sugar Cookie "Bars"

Do ever want to make Sugar Cookies, but have limited time? Then this is the recipe for you. The same taste and texture without the time commitment! ENJOY…..

Sugar Cookie Bars

1 cup butter; room temp.
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp soda

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min ( usually takes 18 minutes in my oven) until light golden brown or until a toothpick comes out clean. Cool completely and frost.

1/2 cup butter; room temp
1/2 cup shortening
1 tsp vanilla
pinch of salt
4 cups powdered sugar
5 Tbsp milk
food coloring (if desired)

For frosting combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie

Saturday, February 14, 2009

Chocolate Covered Brownie Bites

1 (19.5 oz.) package Pillsbury® Classic Brownie Regular

Chocolate Coating:(can substitute any flavor/color of dipping chocolate)
8 ounces semi-sweet baking chocolate
1 (14 oz.) canEagle Brand® Sweetened Condensed Milk
1 teaspoon vanilla extract
1 teaspoon butter
1/2 cup heavy cream (optional)

Chopped nuts, decorative frosting, candy sprinkles, white chocolate, confectioners' glitter

1. HEAT oven to 350°F. Prepare and bake brownie mix according to package directions. While warm, cut cooked brownie into pieces; roll into balls. Let cool.
2. MELT chocolate with sweetened condensed milk in heavy saucepan or double boiler over low heat. Add vanilla and butter; mix well.
3. DIP brownie balls into chocolate until well coated. (This process is easier if the chocolate is kept warm or thinned with cream, if necessary). Place on rack so excess chocolate can drip off.
4. DECORATE tops of brownie balls with desired toppings.

Friday, February 13, 2009

Sugar Cookies for Valentines Day

Perfect Sugar Cookies
6 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 cups butter, softened
2 cups sugar
2 eggs
2 teaspoon vanilla extract

In a large bowl, whisk flour, baking powder and salt until completely combined.

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at at time, then mix in vanilla extracts.

Add flour, 2 cups at a time, until the dough combines and the flour is incorporated.

Split dough into 3 or 4 sections and immediately roll out between two pieces of parchment paper. Stack doughs and place in the refrigerator before cutting for a couple hours.(I put them in the freezer for 30 minutes instead)Preheat oven to 350

Remove dough sheets from the refrigerator and cut into shapes. Transfer to baking sheets and bake for 8-10 minutes, just until the edges turn a light brown. Reroll the scraps between the leftover parchment paper and continue cutting out shapes - if the dough gets too soft - place in the freezer or refrigerator for a couple minutes.

Sugar Cookie Frosting
"Add food coloring to decorate your favorite sugar cookies."
4 cups confectioners' sugar
1/2 cup shortening
5 tablespoons milk 1 teaspoon vanilla extract
food coloring

1. In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.

Tuesday, February 10, 2009

Old Fashioned Meatloaf

Quaker oatmeal prize winning meat loaf

1-1/2 pounds lean ground beef or turkey
3/4 cup Quaker® Oats
3/4 cup finely chopped onion
1/2 cup catsup
1 egg, lightly beaten
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper

Heat oven to 350°F. Combine all ingredients in large bowl; mix lightly but thoroughly.

Bake 50 to 55 minutes or until meatloaf is to medium doneness (160°F for beef, 170°F for turkey), until not pink in center and juices show no pink color. Let stand 5 minutes before slicing.

As good as the meatloaf is, it would not be complete without the sauce. We formed the mixture into a loaf and placed it in the middle of a roast pan to cook. Twenty minutes before it was done, the grease/liquid was drained off. She then covered the meatloaf with 1/2 cup of grated onion(this can be omitted if you wish), followed by 1 cup of (Heinz) ketchup mixed with 4T of brown sugar, 4T vinegar, 2T Worchestershire Sauce; heated mixed ingredients but did not boil. I always make a double batch to spoon over each piece.

Cover and refrigerate leftovers promptly and use within 3 days, or wrap airtight and freeze up to 3 months.

Saturday, February 7, 2009

Perfect Cakemix Cupcakes and frosting

Perfect Cake Mix Cupcakes
1 box (18.25 oz) cake mix (vanilla, devil’s food, or yellow etc.)
1 cup buttermilk (in place of water called for on the box)
Vegetable oil (the amount on the box)
4 eggs (in place of the number called for on the box)

Preheat oven to 350F. Line muffin cups with paper liners.
Follow the box instructions, putting all the ingredients in a large bowl and using the buttermilk in place of the water specified on the box, using the amount of vegetable oil that is called for, and adding the eggs. Beet with an electric mixer until moistened, about 30 seconds. Increase the speed to high and beat until thick, 2 minutes longer
Fill paper liners two-thirds full. Bake 13 to 15 minutes or until toothpick inserted in middle comes out clean. Cool completely before icing

Raspberry Jam Butter cream
1 cup unsalted butter, room temperature
5-6 cups powdered sugar
1/2 cup Raspberry or Strawberry jam (the really smooth kind)seedless
red food coloring (enough to make it a pretty pink color)

Place butter and jam in a mixing bowl or an electric mixer fitted with a paddle attachment and cream until well incorporated, about 2 minutes.
Add powdered sugar, one cup at a time, until you reach desired consistency. If frosting gets too thick you can add a little milk to thin it out. Put on your favorite cupcake.

Shortcut Peanutbutter Frosting
(This tastes like a creamy peanut butter cup filling)
1 can of vanilla ready made frosting
1/2 C. Creamy Peanutbutter
Simply whip together and your done. Credit for this amazingly easy frosting goes to my sister Haven! Thanks for sharing .......

Thursday, February 5, 2009

Potato Rounds

"Similar to Baked Potato Skins but you use the whole potato"

Potato Rounds (as seen on "Taste Buds"

2 russet potatoes
Salt, to taste (I used season salt in place of the salt, pepper, and paprika)
Black pepper, to taste
Paprika, to taste
1/3 cup Colby-jack cheese
5 slices of bacon, cooked and diced
Green onions for garnish, if desired
Sour cream, if desired

Preheat oven to 375.

1.Clean and scrub potatoes well. Slice the potatoes into 1/4" thick slices( Be sure to stay on the thicker side or they'll end up too crispy). Place potatoes on lightly buttered baking sheet and season each side with salt, black pepper, and paprika. Cook for 30 minutes. Flip potatoes over and cook for an additional 15 minutes.

2. Remove pan from oven and place a pinch of cheese and bacon on top of each potato slab. Return the pan to the oven and cook until cheese is melted and bubbly, about 10 minutes. Serve with green onions and sour cream, if desired.

Monday, February 2, 2009

Pantry Item?

Look What I found in my Pantry after a Costco Trip!!!!!!

Monster Cookies 1/2 Batch Size

Have you ever wanted to make Monster Cookies but were intimidated by the volume of ingredients listed ...Then this is the recipe for you. It is still 3 X the average cookie recipe and is great when needing a treat to share. If you would like the original recipe check out Dana's Monster Cookie recipe.

Monster Cookies

6 eggs
2-1/4 cups brown sugar
2 cups white sugar
1-1/2 teaspoons vanilla extract
4 tsp. baking soda
1 cup butter
1-1/2 pounds peanut butter(2 1/2 cups)
9 cups rolled oats
1 bag of semi-sweet chocolate chips
2 cup candy-coated milk chocolate pieces (M&M's)

1. In a very large bowl, mix ingredients in order given. (Use hands if necessary).I used my Bosch Mixer
2. Drop on cookie sheet (an oven liner or parchment paper works well) about 5 cookies to a sheet with ice cream scoop and flatten. Or use a regular cookie scoop and flatten slightly for smaller cookies.
3. Preheat oven to 350 degrees F (175 degrees C). Bake for 12 minutes for larger cookies and 9 for smaller . These burn easily so don't overcook. Makes about 40 saucer size cookies or 8 dozen regular size.
Note: This recipe does not call for flour.

Sunday, February 1, 2009

Baked German Apple Pancake

Baked German Apple Pancake
1/4 cup flour
1/4 cup milk
Dash of salt
3 eggs, separated
2 tablespoons margarine
1/2 cup sugar
1 teaspoon cinnamon
3 large or 4 small apples, peeled, cored and sliced 1/4 inch thick

1. Preheat oven to 350°.
2. Place 9" ovenproof glass pie dish with deep sides in preheated oven.
(I used an 8x8 in square Pyrex.)
3. Beat egg whites until stiff.
4. In a separate bowl, mix flour, milk, salt and egg yolks with a hand mixer.
5. Gently fold egg white mixture in.
6. Sauté apples, sugar, margarine and cinnamon in skillet for 2-3 minutes until apples are well coated.
7. Pour apples into heated glass pie dish sprayed with non-stick cooking spray.
8. Pour the batter over apples slices.
9. Bake for 20 minutes at 350° until the pancake is brown and puffy.
1o. Remove from oven and loosen sides.
11. Invert on plate, if desired. Cut and serve with maple syrup, if desired.