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Tangy Crock Pot Pork (allrecipe.com)

This was a great recipe BUT was even better the second day!!
1 large onion, sliced

2 1/2 pounds boneless pork loin roast

1 cup hot water

1/4 cup white sugar

3 Tbsp red wine vinegar

2 Tbsp soy sauce

1 Tbsp ketchup
1/2 tsp black pepper

1/2 tsp salt

1/4 tsp garlic powder

1 dash hot pepper sauce, or to taste

Directions
1. Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.

2. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

Pumpkin Scones (Recipe Girl)

When I seen this recipe I knew I would be in love!!! I made a double batch and fixed them for breakfast on Sunday. OMGSH I have made this about 3x since and love it everytime! So great for breakfast or dessert.

SCONES:
2 cups all-purpose flour
3/4 cup granulated white sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 cup canned pure (unsweetened) pumpkin
3 Tbsp. half and half cream
1 large egg
6 Tbsp. cold butter, cut into cubes

PLAIN GLAZE:
1/2 cup powdered sugar (sifted)
1 Tbsp milk (any kind)

SPICED ICING:
3/4 cup powdered sugar (sifted)
1 to 2 Tbsp. milk (any kind) 1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
pinch of ground ginger
pinch of ground cloves

Directions:

1. Preheat oven to 425°F. Spray baking sheet with cooking spray or line with parchment paper. Give it a light dusting of flour on top of that.

2. In a large bowl, whisk together dry ingredients (through ginger)

3. In a separate bowl, whisk together pumpkin, half and half and egg.

4. Use a pastry cutter or two knives to cut butter into the dry ingredients. Continue cutting until the mixture resembles fine crumbs. (You may also use a food processor for this step. Pulse until the mixture resembles fine crumbs).

5. Fold wet ingredients into dry ingredients, then form the dough into a ball. The dough will be wet, but if it seems super sticky... just go ahead and sprinkle a little more flour into the dough until it's easier to handle. Remember, you want it to be somewhat sticky, and that's okay- but you also don't want it to stick to the baking sheet. Pat out dough onto the lightly floured baking sheet and form it into a 1-inch thick rectangle that is about 9-inches long and 3-inches wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal squares. Cut through the three squares diagonally so that you have 6 triangular slices of dough. Gently pull the triangles apart, leaving about 1/2-inch space between each one.

6. Bake 14 to 16 minutes on prepared baking sheet. Scones should begin to turn light brown.

7. While scones are cooling, prepare plain glaze by whisking ingredients in a medium bowl. Mix until smooth.

8. When scones are cool, use a knife to cut them apart and then pull them apart so that they are ready for glazing. Use a brush to paint a coating of the glaze over the top of each scone.

9. As the white glaze firms up, prepare spiced icing by whisking the ingredients in another medium bowl until smooth. Drizzle this thicker icing over each scone (or brush it on) and allow the icing to dry before serving.

Eggnog Cookies

Contributed by Carolyn from "your cup of cake" blog

1 1/4 C white sugar 3/4 C butter, softened 1/2 C eggnog 1 tsp vanilla extract 2 egg yolks 1 tsp nutmeg 2 1/4 C flour 1 tsp baking powder 1/2 tsp cinnamon Eggnog Glaze: 1 ½ cup powdered sugar 4 Tbs eggnog Directions: 1. Preheat oven to 300°F 2. Combine flour, baking powder, cinnamon and nutmeg. 3. Cream sugar and butter until light 4. Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth. 5. Add flour mixture and beat at low speed until just combined. 6. Do not over mix 7. Spoon onto un-greased cookie sheets or parchment paper and make the dough balls rather small 8. Sprinkle lightly with nutmeg. 9. Bake 15 to 18 minutes or until the edges barely start to brown. 10. While cookies are in the oven, make the eggnog glaze by whisking together the powdered sugar with 4 Tbs eggnog (I like more for eggnog for stronger flavor) 11. Glaze your cookies warm or cooled and top with little cinnamon.

Double Dark Chocolate Pomegranate Cookies

Contributed by Carolyn from "Made Blog" Pictures have white chips but I prefer dark chips

1/2 Cup (1 stick) Butter--don't use margarine

1/2 Cup Vegetable Shortening

3/4 cups White Sugar

3/4 cups Brown Sugar

2 eggs

1 tsp Vanilla

2 cups Flour

3/4 cup Cocoa Powder

1 tsp Baking Soda

3/4 tsp Salt

2 cups semi-sweet chips (i used half white chips half reg choc chips)

1 cup pomegranate seeds (1 Pomegranate is more than enough) My tip for seeding a pomegranate: cut in half than turn seed side down over a bowl and take all you frustration out on the big guy and beat it with a metal spoon. Less mess, cuts the time in half, and separates well from the pulp.

In a mixer, cream together the butter, shortening, 2 sugars, vanilla, and eggs. Beat the mixture on medium-high for a full 3 minutes--this is important. In a separate bowl mix together the flour, cocoa powder, baking soda, and salt. Combine it with the butter mixture and mix till everything is incorporated.

Add the pomegranate seeds and chocolate chips.

Dump in the chips and seeds and mix briefly to incorporate everything. A few seeds may burst while mixing but that's fine.Scoop the dough into 12 small balls on a cookie sheet with wax paper and bake at 350* for 10mins. An of course enjoy these melt in your mouth cookies!

Creamy Corn Chowder by OUR BEST BITES

This is my hubbys new favorite soup! It is made out of ingredients that is usually in your pantry or fridge.

2 Tbsp. butter
1/4 c. all-purpose flour
1 c. water
2 1/2 c. milk (skim or 1% work just fine and lighten it up considerably)
2 regular-sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 tsp. chicken base
1/2 lb. bacon (optional)
1 small onion, minced
2 red potatoes, diced into small cubes
2-3 cloves garlic, minced
1 can corn, drained or about
1 1/2 C frozen fresh corn
Salt and pepper to taste
A few dashes of hot sauce (like Tabasco or Cholula)
Fry bacon until crisp. In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions, and garlic, and simmer (but don’t boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste. The reason why I don’t have an exact measurement is that while the soup REALLY needs salt, bacon also really differs in its saltiness, so it can be super easy to make this soup waaaaay too salty. Start with about 1/4 tsp., give it a few minutes, and then add more if you need it. Ladle into bowls and sprinkle with extra bacon and/or cheese if you want

Meatball Calzone (Taste of Home)

My kids love meatball sandwiches, so I figured this calzone was just like a sandwich and yet soo easy to make. 

3 eggs, lightly beaten

1 cup seasoned bread crumbs

1 cup grated Parmesan cheese

3 teaspoons Italian seasoning

2 pounds ground beef

3 loaves (1 pound each) frozen bread dough, thawed

3 cups (12 ounces) shredded part-skim mozzarella cheese

1 egg white, lightly beaten

Additional Italian seasoning

1 jar (14 ounces) spaghetti sauce, warmed

In a large bowl, combine the eggs, bread crumbs, Parmesan cheese and Italian seasoning. Crumble beef over mixture and mix well. Shape into 1-in. balls.
 

Place meatballs on a rack in a shallow baking pan. Bake, uncovered, at 400° for 10-15 minutes or until no longer pink. Drain on paper towels. Reduce heat to 350°.
 

On a floured surface, roll each portion of dough into an 18-in. x 12-in. rectangle. Spoon a third of the meatballs and mozzarella cheese down the center of each rectangle. Fold dough over filling; press edges firmly to seal.
 

Place seam side down on greased baking sheets. Brush tops with egg white; sprinkle with Italian seasoning. Let stand for 15-30 minutes. Bake for 25-30 minutes or until golden brown. Serve with spaghetti sauce. Yield: 3 calzones (4 servings each)

Pumpkin Spice Cake

I love pumpkin cake and my hubby who isnt a huge cake fan nor a pumpkin fan loves this recipe. I know fall is over but personally I dont think you can ever have enough pumpkin recipes!! Hope you all had a great fall and are ready for winter no matter where you are!

Mix:
Yellow cake mix - 1 cup reserved
1/2 cup melted butter
1 egg
Press into greased cake pan

In seperate bowl mix:
3 cups pumpkin
2 eggs
2/3 c. milk
2 1/2 tsp. pumpkin spice
1/2 c. brown sugar
Pour over cake mix

Add to reserved cake mix :
1/4 c sugar
1 tsp. cinnamon
1/4 c butter (cold)
1 tsp. vanilla

Sprinkle on top of pumpkin mix. Bake at 350 for 55-60 minutes. Serve with whip cream.

Bavarian Cream

One of my favorite things of all time is Bavarian Cream. There is soooo many things you can do with Bavarian cream and I have eaten most of them and never been disappointed.... seriously my waist line is proof enough lol.

8 ounces cream cheese, softened

2 (3 1/2 ounce) packages instant pudding mix

3/4 cup cold milk

12 ounces Cool Whip, thawed

Directions:

Mix together cream cheese and dry pudding mix.

Slow beat in milk.

Fold in Cool Whip.

* Note: You can make a chocolate version by using chocolate puddings and chocolate flavored whipped topping

Caramel Apple Cider (Our Best Bites)

Do you ever get sick of hot chocolate all the time during the winter?? My kids do so I was looking to switch it up a little and you all know how much I love Our Best Bites :)

I give you Caramel Apple Cider that is just as good as it sounds!!!! It was a big hit by both kids & adults!!

1/2 gallon apple cider (64 oz or 8 C)
1/2 C orange juice, fresh squeezed or good quality bottled like Simply Orange
1 orange
8 cloves
2 cinnamon sticks
1/4 t ground allspice
1/3 C jarred caramel sauce* more to taste if needed

optional: caramel flavored syrup sweetened whipped cream (or from a can is fine!) *For a delicious twist, substitute maplesyrup for the caramel sauce in this recipe.

Pour 8 cups of apple cider into a large stock pot on the stove pot. Set heat to medium-high. Add orange juice, cinnamon sticks, and allspice.

Thoroughly wash your orange and then gently stab the whole cloves into it. If you find it hard to do that without destroying the cloves, use a toothpick to poke little hole first and then insert the cloves. (If you are doubling the recipe, you can still just use one orange, just double the number of cloves you poke into it).

Gently drop the whole orange into the pot. Bring cider toa boil and then reduce heat to a low simmer. Simmer on low for 60 minutes and longer if you wish. If you’re keeping the pot on the stove for an extended period, keep an eye on the orange. If at any time it splits open, remove it from the pot. If the white pith is exposed it will add a bitter taste to your cider. If you’re going to have the pot warming for hours on end, take out the orange. After you’ve simmered for an hour, add caramel sauce and stir to combine and dissolve. Add more caramel to taste if needed.

When ready to serve, ladle into mugs, top with whipped cream, and give it a drizzle of caramel and a sprinkle of cinnamon.

Italian Seasoning

I love finding recipes and being able to make seasonings if I dont have it in my cupboard!!!!

Ingredients:

3 tablespoons dried basil

3 tablespoons dried oregano

3 tablespoons dried parsley

1 tablespoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes



Mix all ingredients in a spice grinder.

OR put in a small bowl and crush with the back of a spoon.

Store in an airtight jar for up to 6 months

Coconut Oatmeal Cookies

1/2 cup shortening
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 tsp. vanilla extract
1/2 cup butter
2 cups all-purpose flour
1/2-1pkg chocolate chips
1 cup flaked coconut
1 tsp. baking powder
1 tsp. baking soda
2 cups rolled oats

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium mixing bowl cream shortening, butter, and sugars. Add eggs and vanilla until blended. Set aside.
3. In a separate bowl, combine dry ingredients, withholding the coconut until all other dry ingredients are blended. Add coconut.
4. Combine wet and dry ingredients until moist. Drop on greased cookie sheet about 1-2 inches apart. Bake for 10 minutes or until golden.
Remove from oven immedietly- if overcooked cookies get HARD.

Raspberry Jalapeno Jelly

There is a little sandwich shop here in town that I absolutely LOVE!! They have a sandwich that has Raspberry Jalapeno Jelly on it and I wasnt too sure about it but gave it a go and WOW!!!! It was love at first bite!! So of course I had to try and make some ;)


1 green bell pepper

1 cup frozen raspberries or 1 cup fresh raspberry

5 jalapeno peppers

3 cups sugar

3/4 cup cider vinegar

3 ounces pectin
Directions:

Sterilize jelly jars and lids according to manufacturer's instructions.

Remove seeds from green pepper and chilies Be very careful with chiles -- don't touch your eyes.

Fit the steel knife blade into the bowl.

Chop green pepper into 1/4-inch pieces.

Measure 1/2 cup.

Reserve rest for another purpose.

Chop jalapenos into 1/4 inch pieces.

Measure 1/4 cup for jelly.

Place the Raspberries, 1/2 cup green pepper and 1/4 cup jalapenos, sugar and vinegar in a large saucepan.

Bring to a boil.

Continue to boil 1 minute.

Remove from heat; let cool 5 minutes.

Stir in pectin.

Strain mixture through a fine strainer to remove pieces of peppers.

Pour strained liquid into sterilized jars.

Cover tightly and store in a cool place up to 6 months

A cake mix &

My lil boy came in the other night asking me to make some more cupcakes. I was in the baking mood and but was also trying to clean so I whipped out a 2 handy dandy cake mixes (yes I too use these) BUT I couldn't just make plain cupcakes so I started pulling stuff out of the pantry to experiment with and here is some of our ideas.

Peanut butter
Strawberry pie filling
Raspberry pie filling
Cherry pie filling
Caramels
Mints
Etc.

Man this was so much fun, it was like a cupcake sundae :) It would be super fun to do for a birthday party!!!

So all we did was make a cake mix according to the directions on the box. Then poured it into cupcakes leaving room for toppings & room to grow. Then we put a spoonful of peanut butter, strawberry, etc. If your putting the candy in you have to cover it with just a little bit of cake mix.

Bake according to directions on box. When cooled frost with frosting or eat without :)

Or you can make cake pops:

Make & bake cake according to directions on box. When cake has completely cooled crumble it into a bowl. Mix one tub of prepared frosting with cake. Form into silver dollar sized balls. Place in fridge for 30 minutes. When ready melt some chocolate. Dip sucker sticks in chocolate 1/2" the stick in cake balls. Let cool then dip balls in chocolate, making sure to cover the whole ball. Tap stick to shake off excess chocolate. Roll in sprinkles, crushed candy bars or cookies, or let set up then drizzle with white chocolate. Chill.

Goulash

1 large can tomato juice
1 pkg. elbow noodles cooked until almost done
1 lb ground beef, browned & seasoned with salt & pepper
1-2 cans corn drained or 1 pkg frozen corn
1 can tomato paste
1 can diced tomatoes optional
1/2 tsp garlic powder

mix all together until hot. Serve

Homemade Donuts (allrecipe.com)

I love how my kids think I am a superhero when they wake up to homemade donuts. Then for about a week after this AWESOME treat everyone that comes to our house gets told about Moms aka SUPERMOMS, donuts!!! Come on you know you want to be a super hero too!!! this does take a couple hours set be prepared!

2 (.25 ounce) envelopes active dry yeast
1/4 cup warm water (105 to 115 degrees)
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 tsp. salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
1 quart vegetable oil for frying
1/3 cup butter
2 cups confectioners' sugar
1 1/2 tsp. vanilla
4 Tbsp. hot water or as needed

Directions

1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.

2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of flour.

Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic.

Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.

3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.

4. Melt butter in a bowl. Stir in confectioners' sugar and vanilla until smooth. Stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.

5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

Cinnamon Bread (Pioneer Woman)

My hubby and my son are totally addicted to Cinnamon Bread! I can not make it fast enough!!

1 cup Milk
6 Tablespoons Butter
2-1/2 tsp Active Dry Yeast
2 whole Eggs
1/3 cup Sugar
3-1/2 cups All-purpose Flour
1 teaspoon Salt
1/3 cup Sugar
2 Tablespoons Cinnamon
Egg And Milk, Mixed Together, For Brushing
Softened Butter, For Smearing And greasing

Melt butter with milk. Heat until very warm, but don't boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.

Combine flour and salt.

In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.

Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.

Heat a metal or glass mixing bowl so it's warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.

Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you're going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.

Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.

Preheat oven to 350 degrees.

Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.

Remove from the pan and allow bread to cool. Slice and serve, or make cinnamon french toast.

Peach Uncobbler ??? (Food Network)

Ok THIS IS ONE OF THE BEST PEACH DESSERTS EVER!!!!!!

The recipe says the cobbler will rise to the top and mine didnt but we still loved it!!!!

4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk Ground cinnamon, optional

Directions

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or icecream

Oven Baked Pork Chops

Ok honestly how many of you use Shake N Bake??? This recipe is similiar to that only better ;)

4 pork chops, trimmed
2 tablespoons butter, melted 1 egg, beaten
2 tablespoons milk
1/4 teaspoon black pepper
1 cup herb-seasoned dry bread stuffing mix

Directions

Preheat oven to 425 degrees F. Pour butter into a 9x13 inch baking pan. Stir together egg, milk and pepper. Dip pork chops in egg mixture, coat with stuffing mix and place in pan. Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear

Rhubarb Cake with Vanilla Sauce (Taste of Home)

I don't know about you but I LOVE RHUBARB!!! I could just eat it with a little bit of salt & be good!! We were raised doing this so it was very rare to have any left to cook with lol.

My mom made this one day (when nobody beat her to the rhubarb ;)and it was great! I was really skeptical about the rhubarb with caramel but after much twisting of my arm I tried it and kept trying it lol!

2 Tbsp. butter softnened (not margarine)
1 cup sugar
1 egg
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
2 cups chopped fresh or frozen (thawed) rhubarb

Streusel Topping:
1/4 sup flour
1/4 cup sugar
2 Tbsp butter melted

Vanilla Sauce
1/2 cup butter
3/4 cup sugar
1/2 cup evaporated milk
1 tsp. vanilla extract

In a mixing bowl cream butter & sugar. Beat in egg. In a seperate bowl combine flour, baking powder, baking soda, and salt. Add to cream mixture. Alternately add buttermilk beating just until moist. Fold in rhubarb. Pour into greased 9" square baking dish.

Combine topping ingredients. Sprinkle over batter. Bake at 350 for 40-45 minutes, or until toothpick comes out clean. Cool.

Sauce:
melt butter in a saucepan. Add sugar & milk. Bring to a boil. Cook & stir for 2-3 minutes or until thick. Remove from heat. Stir in vanilla. Serve over cake.

Crock Pot Chicken Tacos

Yep I made another taco meal!! This was a TOTAL last minute meal!! But it was easy, it worked, and the kids and hubby were happy so I was happy :)

5 chicken breasts
1 (24 oz) jar of salsa
2 cans corn- drained
1 can black beans, rinsed & drained
1 taco seasoning packet (optional)
Taco shells
Shredded cheddar cheese
Sour cream

Mix corn, salsa, and beans. Place chicken in crock pot, dump salsa over the top. Cook on low 6-8 hours or high 4 hours. When chicken is cooked, shred this is done really easy if you have a mix master with a preetzel tool or you can do it with a fork. Serve on tortilla with cheese & sour cream

Harvest Soup (Carolyn)

My sister made this soup a couple years ago and brought it down and everyone fell in love with it. This uses a TON of stuff out of your garden which most of you are probably picking like crazy right now before everything freezes.

6 cups water
3 potatoes chopped
1 3/4 cup carrots
2 cups celery
3/4 cup onion
4 1/2 tsp. salt
1 tsp. pepper
1/2 tsp. dill weed
3/4 cup butter
3/4 cup flour
3 cups milk
1 1/2 cups chicken broth
3 1/2 cups cheddar cheese, grated
1 cup zucchini, chopped
1 cup crookneck chopped
1 1/2 cups corn
1 cup broccoli*
1 cup cauliflower*

Combine water, potatoes, carrots, celery, onions, broccoli, cauliflower, salt, pepper, & dill weed. Bring to a boil. Add squashes & corn, cover & simmer 15 minutes. In a seperate pan melt butter, add flour, milk, & chicken broth. Stir gently and constently until well combined. Add cheese melt into sauce. Mix with veggies.

*If you don't want to use broccoli & cauliflower just use extra squash.

Snicker Doodles

Ok so this is the snicker doodle recipe I was talking about before. The one with the snickers wrapped inside Mmmmmm!!!!

Cream together:
1 cup butter
1 1/2 cups sugar
2 eggs

Add:
1/2 tsp. Salt
2 tsp cream of tartar
1 tsp. Baking soda
2 3/4- 4 cups flour
Bite size Snickers cut into half
Cinnamon & sugar


Mix well. Let chill for about an hour or until not too sticky.

Roll dough around snickers then in cinnamon & sugar. Place on a greased cookie sheet. Bake at 400 for 8-10 minutes.

Taco Soup

Brown:
1 lb ground beef
1 onion
Drain & season with garlic salt

Put in crock pot with :
1 can corn with liquid
1 can stewed tomatoes + liquid
1 can kidney beans, rinsed + 1 can water
1 can black beans, rinsed
1 can tomato sauce
1 pkg. Taco seasoning

Cook on low for 6-7 hours
Serve with sour cream, shredded cheddar cheese, and corn chips

Bacon Wrapped Jalapenos (Nicole Kirkbride)

I LOVE LOVE LOVE jalapeno poppers from the deli or from the store but HOLY COW they can be expensive!!! So we tried this and it was great not quite the same but it works plus its so yummy!!

wash and clean jalapenos, then slice them in half lengthwise.
Stuff with cream cheese then wrap with bacon.

Bake at 350 for about an hour or until bacon is cooked.
Easy and Good!! I took these to a baseball game a couple years ago and the MEN loved them! I like to dip mine in ranch to tone down the heat a little. Hope you like these or at least your hubby does :)

Homemade Chili

Ok so I have NEVER made homemade Chili... I know weird huh. But when your given cases and cases from others you just use it right???

So I thought this is the perfect time to try so why not and I threw a recipe together and YUM!!!!! It was a HIT!!!


Brown together:
2 lbs ground beef
1 onion chopped
1 green pepper chopped

1 Tbsp. Worchestershire sauce
1-2 tsp. Tabasco sauce (or more

depending on preference)
1 1/2 tsp. Garlic salt
1 pkg. Chili seasoning
4 cans 15 oz. Tomato sauce
4 cans 15 oz. Kidney beans

So since the weather is yucky why not give this a try???

Baked Caramel Popcorn (allrecipe.com)

Recently I had an all night read-a-thon with my kids. I wanted it to be
lots of fun, and full of lots of yummy food. These are the memories that I want my kids to remember forever and maybe one day do with their kids.

My kids love caramel popcorn but sticky fingers & books don't mix well.
Soooooo I thought we would try a baked aka less sticky caramel popcorn. It
was a hit!!!

The kids lasted until 11:30 and thats about how long the popcorn lasted
lol.

Ingredients
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla extract
3 bags microwave popcorn

Mix butter, brown sugar, corn syrup in the microwave. Until boiling.
Remove from microwave and add vanilla & baking soda (be prepared this will make your caramel rise)

Pour over cooked popcorn. Stir until coated well. Place on a cookie sheet.
Bake at 250 stirring every 15 minutes. The longer you cook, the crispier
it gets. Don't cook longer than 1 hour. I prefer 30-45 minutes, its crunchy
but not too hard!!

Homemade Chicken Nuggets

How many of you have checked out fromcupboardtocupboard.blogspot.com ??
She just celebrated her 2nd year blogiversary. I have been following her for over a year now and she has some pretty dang good recipes including this one.

As soon as I seen this I thought my kids are going to love it!!! But little did I know my hubby and I would love it too!!! Check out her blog today and tell her I sent you!!

Chicken Nuggets
Fromcupboardtocupboard.blogspot.com
4 boneless skinless chicken breasts cut into bitesize chunks
2 cups milk
2 eggs, beaten
2 cups pancake mix of choice 1/2-1 tsp salt (this can be omitted if you're watching your sodium! :)
1 tsp pepper

Trim your chicken breasts and cut into bitesize chunks. In a medium bowl, mix together milk and eggs. Add chicken and make sure all chicken is coated.
Cover and refrigerate for at least two hours.
When you are ready to start cooking your chicken, heat oil to 360 degrees.

Mix pancake mix, salt and pepper in a shallow bowl. Take your chicken out of the milk mixture and drain. Drop into flour mixture and coat well. Drop in hot oil and cook until browned. Serve while warm with your favorite dipping sauce.

Hawaiian Burgers (my hubbys co-worker)

My hubby is guilty!!

Guilty of contributing to an addict!!

My hubby came home the other day with a couple recipes from a co-worker. He knows I have an addiction for recipes so my eyes lite up and I went to the grocery store the next day for a few ingredients and viola!!! Buns
Hamburger Patties or ground beef to shape your own
Onion slices
Tomato slices
Cheese*
Bacon (peppered is best)
Pineapple rings
Avocados
Jalapeno slices
Teriyaki sauce
Cook patties brushing teriyaki on both sides while cooking. Cook bacon. When patties are almost done put the pineapple on top of patty and put a jalapeno in the middle of the pineapple ring. Cover with cheese. Butter buns & toast them. Serve with toppings.

* cheese could be whatever you prefer. I like pepperjack or provolone.

This is a great burger that tastes different than the norm.

Crock pot Berry Cobbler (PAULA DEAN)

I love the simpleness of crock pots but to be a recipe by such a fabulous cook makes it even better, so heres another crock pot recipe i hope you enjoy as much as we do.

Filling:
1 (10-ounce) bag each frozen strawberries, frozen blueberries, frozen raspberries
1/3 to 2/3 cup sugar
1/2 cup baking mix
Topping:
2 1/4 cups baking mix
1/4 cup sugar, plus 1/4 cup
4 tablespoons butter, melted
1/2 cup milk
2 teaspoons cinnamon
Spray the insert of a slow cooker with cooking spray. In a large mixing bowl, toss together all the frozen fruit, sugar and 1/2 cup baking mix. Transfer the fruit to the slow cooker. In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup sugar, melted butter and milk with a wooden spoon. Drop bits of dough on top of the fruit. In a small mixing bowl, stir together the remaining 1/4 cup sugar and ground cinnamon. Sprinkle the cinnamon sugar on top of the dough. Turn the power onto high and slow cook for 3 to 4 hours until the topping has puffed and the fruit is bubbling(watch this carefully around 3 hours so it doesn't over cook) .Serve warm with whipped cream or ice cream

Frosted Zucchini Brownies (Christy Ward)

Are you sick of garden recipes yet?? I know I'm not. My hubby isn't a big fan of brownies, he says there too dry for him. These however are his favorite!! This brownies are soooo moist & delicious!! Thank you to my dear friend Christy for sharing this with me!!

Mix:
2 cups sugar & 1 cup oil
Add in 3 eggs, 1/2 cup milk, & 2 Tbsp. Vanilla
then add 2 cups peeled & shredded zucchini.
After that's mixed well add:
1/4 tsp. Baking powder 1/4 c. Baking Cocoa 1 tsp. Baking soda 1 tsp. Salt 2 1/2 cups flour
When its all mixed, pour into a greased 9x13 pan. Bake @ 350 for 45 minutes.

Frosting:
6 Tbsp. Unsweetened cocoa
1/4 c margarine
2 cups powdered sugar
1/4 c. Milk
1/2 tsp. Vanilla
 Melt butter, add cocoa. Set aside to cool. In bowl combine remaining ingredients. Stir in cocoa mix. Spread over brownies. You can also add nuts to the brownies if you'd like. I like to add walnuts to ours. Happy Eating :)

Shredded Pork Taco

I know I know I do a lot of tacos or the like there of, but my kids love anything on tortillas. They could live off tortillas & cheese alone if I would let them.
Anyways I got this recipe years ago and have added to it as the years go on. This is so easy... its also crock pot YES!!! Simple!!

12 boneless pork chops
1 large RED enchilada sauce
Shredded cheddar cheese
Sour cream
Tortillas
Green enchilada sauce
Opt. Toppings: Corn, jalapenos, etc.

Ok the big cooking instructions. Place pork chops in crock pot. Pour enchilada sauce over it and let it cook 7-8 hours on low heat. The longer you cook them the more tender the meat will be. After its cooked pull out pork & shred with fork. Put on tortilla top with cheese, sour cream, (or opt. toppings) and drizzle with GREEN enchilada sauce. Roll up and enjoy. The plates always end up clean :) Yields: 6-8 servings DONT FORGET TO TELL YOUR FRIENDS ABOUT OUR GIVEAWAY!!! AS SOON AS WE HIT 125 FOLLOWERS WE WILL DRAW A # FROM OUR COMMENTS ON THE GIVEAWAY POST. IF YOU GET PEOPLE TO FOLLOW YOU GET TO POST ONCE FOR ALL OUR NEW FOLLOWERS YOU BROUGHT US AFTER THEY POST AND PLEASE TELL US YOU SENT THEM :)

Crock pot Chicken Dinner

Football has officially begun!!! So Sundays now include a game or two or ten :) yes I'm a good wife .... actually I think I usually turn the game on before my hubby does. I don't want to be slaving in the kitchen during a game! But yet I still want a nice Sunday dinner. Did you know you can cook a chicken or a lil turkey in the crock pot?? Well you can!! Sunday morning I put it in before church and 7-8 hours later boom dinner is served. All you have to do is season the 5-8 lb poultry. Place 4 balls of tinfoil in the bottom of the crock pot. Place poultry on tinfoil. Turn crock pot on low heat and cook until at temperature (7-8 hours) When meat is done pull it out of crock pot. Take tinfoil out too. You should have juices for gravy. Thicken for gravy. It is so good we never have leftovers :) Yields: 6 servings

Individual Pumpkin Cheesecakes

Where I live the weather is starting to change, the leaves are changing colors, and the kids have started playing little league football. So with all these changes my cravings start to change too. Fall to me = pumpkin like Christmas =eggnog & cinnamon :) This is a great recipe that I have been using for years.




18 gingersnap cookies
12 oz. cream cheese, softened*
3/4 cup sugar
1 Tbsp. corn starch
1 tsp. Pumpkin pie spice
2 eggs
1 cup canned pumpkin
1/3 c. Karo light corn syrup

Beat cream cheese, sugar, corn starch, & pumpkin spice until well mixed. Add eggs, blend well. Add pumpkin & syrup. Beat for 1 more minute. Place baking cups in muffin tins. Place 1 gingersnap in each cup. Pour filling into cups on gingersnap. Bake @ 325 for 30-35 minutes. Chill for 1 hour. Garnish with cool whip & caramel topping. Yields: 18 cheesecakes * pay attention to the ounces. A reguar cream cheese is only 8 oz. I usually double this so I use 3 cream cheeses

Breakfast Sandwich

Breakfast sandwiches are so easy to make and taste so much better than fast food breakfasts!!! When we went on our family vacation to my Father in Laws this year he fixed us these great breakfast sandwiches. Now let me just tell you these ARE on onion bagels.... my kids were in love instantly! So thanks to Grandpa I now make these regularly!! Onion Bagels Eggs (cooked medium well) Bacon Cheddar cheese sliced Optionals: tomatoes, red onion, avocados, etc. Cook egg (we like it cooked medium but you can cook it however you want) when its done put a piece of cheese on it to melt. Cook bacon. Toast bagel then butter or mayo. Put it all together. Enjoy...See easy huh!!!

Ranch Chicken Casserole

Well its that time of year..... time for parents to get back on schedule...time for early bed times....and most importantly time for a lil bit of quiet (all my kids are in school this year, my baby is on preschool :( so I am lonely) This recipe is great for busy nights of homework. Its quick & simple :) 1 (about 29 oz) can chicken 1 pkg (16 oz) rotini noodles (or whatever you have on hand) 1 pkg. (16 oz) frozen peas & carrots 2 pkgs dry ranch mix 1 cube butter Cook noodles until there halfway done. In a big pan add butter, noodles, veggies, ranch, & chicken. Cook until veggies & noodles are done. Serve warm. Easy huh. This is one of my kids' favorites. Yields: about 5 servings

Cucumbers & Onions

Yes I am doing another garden recipe :) This is a old family favorite, if you haven't tried this and your not sure you'll like it then go buy a bag of salt & vinegar chips and try them. That's the closest thing I could tell you it compares too!!

2 cucumbers peeled & sliced
1 onion sliced
1 c. vinegar
1 c. water
1 Tbsp. sugar
1/2 tsp salt
1/2 tsp pepper

Mix all together except veggies. Stir until sugar is dissolved. Add veggies. Let sit overnight. You can use as many cukes & onions you want.

-*- DRAWING -*-

Hey people its that time again! So we have been sitting a little over 80 people for awhile now but once we hit 125 FOLLOWERS were doing another great drawing. Were asking for your help, and of course i'm sure you need a little persuasion right!?! So here is the thing we need you to tell your peeps about our blog and than have them comment on this post and mention who sent them. An now for the best part we will hook up the winner with some super fabulous gifts! We will be posting a pic soon but we can tell you now the gifts come from Somnad, Shelf Reliance and, Grunged Glittered n' Branded (swainstonvinylanddezign.blogspot.com) your sooo gonna want a shot at this! So lets get this giveaway started cause we cant wait to give another person an awesome gift! So on your mark... get set...go...

Zucchini Boats

How many of you are growing a garden? Ok, any of you have more zucchini than you know what to do with? I do I do! Well this is a great recipe my family LOVED!!!

2 med. zucchinis about 8 inches each

1 1/2 lbs. ground beef

1/2 pkg bacon cooked & cut up

1 onion chopped

1 c. mushrooms chopped

1 green pepper chopped

8 oz shredded mozzarella

2 cans cream of chicken soup

parmesan

salt & pepper

butter

Slice zucchini in half lengthwise. Scoop out all pulp but 1/2 inch. Spread with butter and sprinkle with parmesan. Cook for 2o mins. @ 350* Cook everything else together except cheese & soup. When its all cooked add soup. Put all in cooked zucchini and bake @ 350* for 25 mins. covered. Top with cheese and cook for an additional 5 mins.

Sweet Potato Fries & Avocado dip (cooking channel's - Ingrid Hoffman) - adapted by Carolyn

Ok so after much begging Carolyn is going to contribute to the blog here and there when she can by providing us with some great recipes so im going to post a few that she sent me after she made 1 of our sisters lunch that ended up getting shared with quiet a few people in the office. So since so many people asked for the recipe there she figured it would be a great thing to share on the blog so i hope all of you that have tried or will be trying this let us know what you think.

SWEET POTATO FRIES:

2 large sweet potatoes (peeled or unpeeled) cut into 4in. long & 1/4-1/2 in. thick fries

2 TBS olive oil

1 tsp paprika

1/2 tsp chili powder

1/2 tsp ground coriander

coarse ground rock salt, and freshly ground black pepper, to taste

Preheat your oven to 450* F Line a baking sheet with aluminum foil and set aside

Place the sweet potatoes in a lg bowl and toss with olive oil until the sweet potatoes are coated. Add the paprika, chili powder, coriander, salt, and pepper; toss to distribute evenly. Arrange the coated fries in a single layer on the prepared pan. Bake for 20 minutes on the lower rack until the sweet potatoes soften. Transfer the pan to the upper rack of the oven and bake 10 minutes longer, until fries are crispy. Serve with avocado dip.

AVOCADO DIP:

1 avocado

1/3 c. mayo

1/3 c. cream cheese

1 jalapeno, seeded & chopped

2 scallions, white & light green part only, chopped

1 lime juiced

salt & freshly ground pepper

Place the avocado, mayonnaise, cream cheese, jalapeno, scallions, and lime juice into a blender or small food processor. Blend for 1 minute or until you have a smooth paste. Season with salt and pepper, to taste. Serve as a dip for the Sweet Potato Oven Fries.

Hope you all enjoy these recipes & again please leave your comments, questions or remarks.

Grilled Red Cheesy Potatoes- Rhonda B.

I am the kind of gal that's all about summer grilling, along with anything that is fast & easy & these potatoes are so quick & easy but yet so good!! NOTE: This makes a lot of Potatoes you may want to cut back

10 lbs of RED potatoes
1 1/2 Cubes of Butter
1/3 C.California Style Coarse Grind Blend
Salt & Pepper
1 LG Block Velveeta Cheese

Take two pieces of tin foil to double the strength & make a grilling bag. Take your desired amount of Potatoes wash thoroughly DO NOT PEEL & dice them up into medium sized chunks, place all the chunks into grilling bag, add all butter & as much California Blend & Salt & Pepper as desired. Cook on Low/Med Heat for about 1/2 hour maybe 45 Min Open grill bag & check Potatoes to see if they are soft all the way through. When soft cut Velveeta in LARGE chunks and place over top of Potatoes & reclose bag until cheese if fully melted. Serve up Potatoes.

Good Eating!!!

~YadaMae~

Cool Cucumber Dip -Robin B.

I don't know about you guys but I could live off chips & dips & snacky foods during the summer. Some nights are just toooo hot and busy to bake. This dip is so cool & refreshing its perfect!!

2 cucumbers peeled & diced
1/2 c. onion or jalapeno chopped
24 oz. Cottage cheese
1 c. mayo
1/4-1/2 tsp. Accent (or salt)
1/4 tsp garlic salt
Pepper to taste

Mix all together & chill. Serve with chips or veggies

Chicken Salad Sandwich

I have had many friends that have asked me for a chicken salad sandwich recipe. This has always been my go to recipe for reunions, camping, showers, etc. It goes great on any kind of bread. I usually serve it on croissants but I had this loaf of everything french bread from walmart so I thought why not right?!?

1/4-1/2 tsp garlic salt
1(approx. 27 oz) can chicken
2 c. sliced grapes (I used green this time but any work)
1 1/2 -2 c. mayo
1/4 tsp Italian seasoning
you can also put celery in it if you prefer


Mix all together and serve on bread or eat plain. Goes great with chips & salsa. Good eats :)

PB & J pocket

I know its been awhile since I've put a recipe on for myself so I thought I'd share a quick an easy one that my kids love. Its not your typical peanut butter & jelly but its been a life saver since I 1st made these. My kids love pb&j's & of course I was out of bread without even realizing it, seems I live in the middle of nowhere I decided I'd break out my creative side & used what I did have which ended up being Pillsbury crescent rolls. So they got their pb&j's but it just wasn't quite what they were hoping for but they absolutely loved them!

1 package Crescent rolls

Peanut Butter

Jelly

Preheat your oven to directions on crescent rolls. Form a pocket with the crescent rolls then cook for approximately 8-10mins so they are barely golden brown and spread on your desired amount of peanut butter (which melts if you put it on when they are still warm) finally drop a spoonful of jelly in. You do need a fork for these pb&j's but what kid doesn't love something new. I had my neighbors grand kids over playing one day when we had these & they thought they were so yummy & i was SUPER COOL (i swear it had nothing to do with me letting them jump from our tramp into the creek & mud! hehe) for making these yummy "treats" which is always a great thing when kids consider their lunch a treat. I hope you enjoy & don't forget to feel free to leave your comments. - Jackie

Steak Burrito

Last night my hubs grilled steak for dinner. To go with the steak I cooked some frozen corn. It was very yummy... I have to give my hubs props he's the master griller!!! So today I was looking in the fridge trying to find something quick & easy for lunch and

*** TA DA *** Steak burritos

4 -10 oz ribeye steaks (marinated Lawry's Sesame Ginger sauce) and grilledToppings:

1 bag frozen corn (cooked) Grated cheddar cheese Jalepenos (I use the bottle of tamed for my kids) Diced tomatoes Tortillas Fried onions Guacamole Sour Cream Slice cooked steaks in strips. Place on tortillas. Top with all the toppings you prefer, any would work I just had shredded cheddar. Microwave til cheese is melted. Viola!!!