Tuesday, October 29, 2013
Monday, October 28, 2013
COCONUT WHITE CHOCOLATE PUDDING COOKIES
3/4 cup brown sugar
1/4 cup sugar
1 (3/4 oz.) pkg. coconut cream pudding mix (cook and serve works fine)
1 tsp. vanilla extract
1 tsp. baking soda
2 1/4 cups flour
1 cup shredded coconut
1 cup white chocolate chips
Preheat the oven to 350 degrees.
In a bowl, cream together the butter and sugars.
Mix in the eggs and vanilla.
Add the pudding mix, and blend in.
Stir in the flour and baking soda.
Add the coconut and white chocolate chips.
Roll the dough into 1 inch balls and placed on a greased cookie sheet.
Bake for 10-12 minutes. (Mine were done in 10 minutes, I always like to under cook my cookies just a little bit to make them more chewy!)
Cool on a wire rack.
Thursday, October 24, 2013
Wednesday, October 23, 2013
Life has suddenly become so much more unpredictable with a new baby at home. It is so much more difficult to plan out my day and get everything done. That is why crock pots are a beautiful thing. I get to choose what time I make dinner ( depending mainly on what time the baby allows me). I just simply throw all the ingredients in the crock pot and dinner is ready to eat whenever I can find a minute in between feeding my baby. I like not having to feel bound to a certain time to make dinner and eat dinner, because really I just never know when the baby is going to be fussy or hungry or just needing to be held. This crock pot recipe is based off of one of my all time favorite enchilada recipes and turned out so amazingly creamy and delicious. I give it 5 big thumbs up!
Ingredients:10 large flour tortillas
2-3 large chicken breasts
2/3 can cream of chicken soup
1 1/4 cups sour cream
2 -3 cups shredded cheddar and
monteray jack cheese
1 small can green chilis
2 green onions diced
sliced olives ( optional)
Cook the chicken breasts an cut into small chunks. I like to cut the raw chicken breasts into chunks first and then cook the chunks in a frying pan with a little bit of olive oil. However you can also boil the breast and then cut them in chunks or if you are really short for time you could buy the pre cooked chicken chunks from any grocery store.
In a bowl mix together cream of chicken soup, sour cream, green chilis and 1 cup of cheese. Add cooked chicken chunks to this mixture.
Tear tortillas into small pieces. Then spray the bottom of the crock pot with cooking spray and layer the it with half of the tortilla strips. Pour and spread half of your enchilada mixture over the tortilla strips, layer with half of remaining cheese ( you get to decide how cheesy you want it) and sprinkle one diced green onion over top if desired. Then repeat this process creating another layer of tortilla, chicken enchilada mix, remaining cheese and chives. For a final touch you can top it with sliced olives if desired.
Let cook for 3 to 4 hours on the low setting
Tuesday, October 22, 2013
I always know a good recipe when my son who usually doesn't like nuts in anything, actually eats these and loves them. These bars are chewy and filled with chocolate and nuts and are absolutely delicious! You'll also be suprised at how easy they are to make! Yummm!
1 1/2 cups flour
1/2 cup butter, softened
1/4 cup brown sugar
3/4 cup light corn syrup
3/4 cup sugar
2 Tbsp. butter, melted
1 tsp. vanilla
1 pkg. semi-sweet chocolate chunks
1 1/2 cups. chopped pecans
To prepare the crust, mix together the flour, butter and brown sugar until crumbly.
Press into a greased 9x13 pan and cook in 350 degree oven for 12 minutes or until lightly browned.
While it is cooking, mix together the filling by whisking together the eggs, corn syrup, sugar, butter, and vanilla. Mix in the chocolate chunks and pecans.
Pour over the baked crust and return to the oven to cook for 25 more minutes or until set. Cool before cutting.
Monday, October 21, 2013
Whenever anyone would ask me what my favorite food was when I was little, I would always answer "broccoli". I think people thought it was a little strange, but to this day I still love broccoli, especially when it has cheese on it! So with that said, how could I go wrong with broccoli cheese soup! This recipe is easy to make and delicious at the same time! Perfect meal for a chilly night!
1 Tbsp. butter
3 cups chicken broth
2 chicken bouillon cubes
1/2 tsp. garlic salt
1/4 tsp. pepper
1 package Chicken Ramen Noodles with seasoning pack
3 cups milk
3/4 lb. Velveeta cheese, cubed
1 package chopped broccoli or 1-2 lbs. fresh cooked broccoli (Fresh is always best!)
In a large pot, saute the onions in the butter till transluscent.
Add the chicken broth, bouillon cubes, garlic salt, and pepper.
Bring to a boil. Break up the noodles and add them with the seasoning packet to the broth. Heat till the bouillon cubes have dissolved.
Add the broccoli, (if using fresh broccoli, cook it before hand. I like a lot of broccoli, so I used 2 lbs.)
Add the cubed cheese and milk. Heat till the cheese has completely melted.
Add more salt and pepper if you like, to taste.
Crushed Ritz Crackers are great to add on top when serving.
Saturday, October 19, 2013
This recipe comes from an old neighbor of mine. The combination of pumpkin and orange makes these cookies absolutely heavenly! I can whip these cookies up in a flash and enjoy them in no time at all!
1 cup sugar
1/2 cup brown sugar
1 can pumpkin puree (1 3/4 cups)
2 Tbsp. orange juice
2 tsp. grated orange peel
2 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup chopped nuts (optional)
1 1/2 cup powdered sugar
2 to 3 tsp. orange juice
1/2 tsp. grated orange peel
Preheat the oven to 375 degrees.
Cream together the sugars and butter. Mix in the egg, pumpkin, and orange juice.
Add the remaining ingredients and mix well. Drop by spoonful on to a cookie sheet.
(I like to use parchment paper and line my cookie sheet with it.)
Bake for 12-14 minutes.
Cool slightly and spread the glaze on top.
Make the glaze by mixing together the powdered sugar, orange juice and orange peel.
(You can control the consistency of the glaze by how much orange juice you add.)