Thursday, January 30, 2014

Parmesan Biscuits

I love easy, and these biscuits are definitely easy!  This is a quick and easy way to spice up biscuits for dinner!  These parmesan biscuits turn out rich and delicious!  Yumm!!


1 (16.3 oz.) can Pillsbury Grand Biscuits
1/2 cube butter, melted
1/2 cup grated Parmesan cheese
Parsley flakes

Preheat oven to 350 degrees.
Line a cookie sheet with aluminum foil.
Lay the biscuits on the cookie sheet.
Mix together the butter and Parmesan cheese.
Spread generously over each biscuit.
(It seems like a lot, but it makes them really yummy)
Sprinkle parsley flakes over the top.
Bake for about 15 minutes or until lightly browned.
Serves 8

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Tuesday, January 28, 2014

Double Chocolate Chip Cake

Double Chocolate!  Need I say more!! Yes I am a chocolate lover, and this chocolate cake is by far one of my favorites!  It is so moist and chocolate rich! What makes this cake even better is how simple it is to make.  This recipe comes from and with a little homemade caramel drizzled over the top, I am absolutely in heaven!


1 (18.25 ounce) Devils Food Cake Mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
2 cups semisweet chocolate chips 
Caramel Sauce:
1 cup brown sugar
1/2 cup evaporated canned milk
1 Tbsp. vanilla extract
4 Tbsp. butter
dash of salt

Preheat the oven to 350 degrees.
Spray and flour a 10 inch bundt pan.
In a large bowl, mix together the cake mix and pudding mix.
Make a well in the center and add the water, eggs and sour cream
Beat on medium speed for about 3-4 minutes.
Fold in the chocolate chips.
Pour into the prepared bundt pan.
Bake for 50-60 minutes.  (I cooked mine at 55 minutes)
Pull out of oven and let cool.  Invert cake onto a plate.
Make the caramel sauce by combining together the brown sugar, milk, vanilla, butter and salt in medium sauce pan.  Cook while whisking for about 5 minutes until it thickens.  Serve warm.
(If too thick, add a little more milk)
Drizzle the bundt cake with the caramel sauce.
Serves 12

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Sunday, January 26, 2014

Sombrero Bean Dip

This is one of our recipes that has been around for many years!  We absolutely love this dip!  It is a hearty dip with beans and ground beef and is best served warm.  You can top it off with a little sour cream or avacado if you like, or even jalepenos if you like it spicier, but we enjoy it just as it is!  This would be another great snack to serve at any party!


1 lb. ground beef
1/4 cup chopped onion
1 clove garlic, minced
1 (16 oz.) jar green chili salsa 
1 (17 oz.) can refried beans
1 tsp. salt
1 cup grated cheddar cheese
1/4 cup sliced black olives
1/4 cup chopped green onions
sour cream or avacado (optional)
Sprinkle with sliced jalepenos (optional)

In a skillet, brown the beef until crumbly.  Drain off excess fat.  Add onion and garlic. 
Cook until onion is soft.  Add beans, salt, green chili salsa, and 1/2 cup cheese.
Cook until hot and bubbly.  Pour into a small casserole dish.
Sprinkle with remaining cheese.  
Garnish with olives and green onions.
(You could also top with sour cream, avacado and jalepenos if you like)
Serve immediately with your favorite chips since it is best warm.
(Refrigerate left overs and reheat in microwave when ready to eat again.)

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Thursday, January 23, 2014

Chicken Ranch Cheese Dip

If you are looking for a dip that is quick and easy to make and also absolutely delicious, then this is perfect! This can be served as a dip or it can be shaped into a cheese ball.  Serve this up with your favorite crackers or veggies for a fabulous Super Bowl snack!


2 (8oz.) cream cheese packages, softened
1 (1oz.) Ranch mix package (Hidden Valley is great)
1 (12.5oz.) can White Chunk Chicken, drained
1 cup shredded cheddar cheese

Mix cream cheese and Ranch mix together with a mixer until well blended.
Fold in chicken and cheese.
Place in a bowl with a small knife to spread the dip on crackers, or shape into a ball and roll in chopped walnuts, or cheese if you like.
Serve with crackers or veggies and ENJOY!!!

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Wednesday, January 22, 2014

Caramel Carrot Poke Cake

Our family went to dinner the other night at Sweet Tomatoes.  It's a buffet, and they had the most delicious carrot cake dessert.  I tried to figure out how they made it  and looked on the internet for a recipe, but I had no success.  So I decided to try making it up.  So this is my version, and I have to say it turned out pretty darn yummy and close to the one I had the other night.  This is a must to serve warm with ice-cream!  This is super easy to make, and I will for sure be adding this to my collection!!


1 box Duncan Hines Calssic Carrot Cake Mix (21.41oz.)
4 oz. cream cheese, room temperature
1/2 cup confectioners sugar
pinch of salt
1 Tbsp. lemon juice
3-4 Tbsp. milk
1 cup caramel topping

Make cake mix according to package directions.  For this cake it requires:
1 1/4 cup warm water
3 large eggs
1/4 cup vegetable oil
Spray a 9x13 pan with cooking spray and lightly flour.
Cook for 30-33 minutes (according to package directions) in preheated 325 degree oven for dark pans, and 350 degrees for metal or glass pans.  (I used the dark coated pan and cooked for 33 minutes in a 325 degree oven.)
Pull cake out of oven.  Let rest for 5 minutes.
While cake is resting, make the cream cheese glaze by first beating the cream cheese till smooth.  Add the sugar and beat again for another minute.  Add the salt, lemon juice and milk.  Mix on low speed until smooth.  (If you need it a little thinner you can add a little more milk)
Set aside.
With end of a 1/4 inch dowel, or whatever you might have around that size, punch several holes in the cake. 
Warm 1 cup of the caramel topping in the microwave so it thins out.  
Drizzle 1/2 cup to 3/4 cups of the topping over the cake so that it flows into the holes.  (Save the rest of the cake for drizzling over the ice-cream when serving.)
Drizzle the the cream cheese glaz over the top of the cake.
Serve warm with a scoop of ice-cream, and drizzle the left over caramel topping on top.
(If cake is cooled, warm up in the microwave.  I promise it is best when served warm and topped with ice-cream)
So delicious!!!
Serves 12

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Sunday, January 19, 2014

Amazing Sweet and Sour Chicken

This is by far the best sweet and sour chicken I have ever made!  I found this recipe on the website, and wanted to give it a try.  I loved how tender the chicken was and how absolutely delicous the sauce turned out.  The sauce on the chicken thickens as it cooks in the oven and oh my I still can't stop thinking about how delicous it was!  My husband made the comment that we no longer need to go out to eat chinese food because this was so good, but I did remind him that it is nice once in awhile to have someone else do the cooking and cleaning!


4 boneless, skinless chicken breasts, cut into chunks
Salt and pepper
1/2 cup flour
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
3/4 cup sugar
4 Tbsp. ketchup
1/2 cup rice vinegar
1 Tbsp. soy sauce
1/2 tsp minced garlic 
sesame seeds, for garnish

Preheat the oven to 325 degrees.
Lightly spray a 9x13 casserole dish.
Season the chicken with salt and pepper.
In one dish, beat the eggs.
In another mix the flour and cornstarch together.
Heat the oil in a large frying pan.
Dip the chicken in the flour and cornstarch mixture.
Next dip the floured chicken in the egg.
Dip one more time in the flour cornstarch mixture and then place in the frying pan.
Cook the chicken until all the sides are browned.
Place the chicken in a single layer in the 9x13 dish.
Mix together the sauce by whisking together the sugar, ketchup, vinegar, soy sauce and garlic.
Pour over the chicken.
Bake in the oven, uncovered, for 1 hour.  Toss the chicken a couple of times while cooking to make sure each piece is coated well.
Serve with fried rice and ENJOY!!!!

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Saturday, January 18, 2014

Easy Caramel Pecan Bars

This is what happens when I get a craving for sweets! I find a delicious goody to make and then end up eating way too much of it!  I found this recipe from Pillsbury and it was definately calling my name!!  I was so happy it did, because these were absolutely delicious and it filled my sweet craving, well at least until the next time!  These were easy to make and will definately remain on my to make again soon list!


1 roll (16 oz.) refrigerated sugar cookies (Pillsbury of course)
3/4 cup caramel topping
2 Tbsp. flour
1 cup chopped pecan pieces
1 cup flaked coconut
1 cup semisweet chocolate chips

Heat the oven to 350 degrees.  Spray a 13x9 pan with cooking spray.  Cut the dough into 1/2 inch slices and arrange in the bottom of the pan.  Flour your fingers and press the dough evenly to cover the bottom of the pan.  Bake for 10 to 15 minutes or until light golden brown.
While the dough is cooking mix together the caramel and flour until smooth.
Take the cooked dough out of oven and sprinkle with pecans, coconut and chocolate chips.
Drizzle the caramel mixture over the top.
Bake 15 to 20 minutes longer or until the topping is bubbly.  Cool completely, about 1 1/2 hours.
Cut into bars, 6 rows by 6 rows. 
Yields 36 bars.

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Sunday, January 12, 2014

Birthday Cake Whoopie Pies

These whoopie pies are perfect for any birthday party!  I made them for my husbands birthday, only because with just a few of us at home, a big cake seemed like a lot.  These taste as good as a birthday cake and are easy to make!  He loved them and was just as happy with these as he would have been with a cake!


1 box white cake mix (or party rainbow chip cake mix)
3 Tbsp. milk
2 eggs
1/4 cup vegetable oil
1 jar vanilla frosting

Preheat the oven to 350 degrees.
Line a cookie sheet with parchment paper, or lightly spray it with vegetable spray if you don't have parchment paper.)
In a large bowl, mix the cake mix, milk, eggs and oil together until mixed together.  Put in the fridge for about 1/2 hour to help it not be so sticky when forming the cookies.
Lightly flour your hands and roll the dough into 2 inch balls.  (Can make 1 inch balls for smaller whoopie pies)
Place the balls at least 1 inch apart on the cookie sheet.
Bake 10 minutes or until set.
Cook completely, about 15 minutes.
For each whoopie pie, spread the desired amount of vanilla frostin on bottom of one cookie.
Top with the second cookie, bottom side down; gently press together.
Roll the sides of the pies in sprinkles.  Store covered in the refrigerator.
Yields 15 whoopie pies.

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Wednesday, January 8, 2014

Chocolate Peanut Butter Pudding Cookies

Well, it's official!  This is now on my husbands top 5 cookies list! I love it when I find a winner! I adapted this recipe from other pudding cookies I have made and they turned out absolutely YUMMY!  If you love chocolate and peanut butter, these are not going to dissapoint!


3/4 cup butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
2 eggs
1 tsp. vanilla extract
1 (3.9oz.) instant chocolate pudding mix
2 1/4 cup flour
1 tsp. baking soda
1 1/2 cups Reece's Peanut Butter Chips

Preheat oven to 350 degrees.
In a medium bowl combine the flour and baking soda.
In a seperate bowl, cream together the butter and sugars.
Add the dry pudding mix to the butter mixture and blend well.
Add eggs and vanilla extract and mix well again.
Add flour mixture slowly until well blended.
Fold in the Peanut Butter Chips.
Line a cookie sheet with parchment paper.
Roll 1 inch balls and place on cookie sheet 2 inches apart.
Bake for 10 minutes.
Let cool on rack.
Yields 36 cookies.

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Monday, January 6, 2014

Slow Cooker Shredded Honey Sesame Chicken

This is one of those easy recipes that can be thrown into the crock pot before going to work, and end up with a delicious dinner when I get home!  Serve it up with rice, (Minute Rice if you are in a hurry), and a side vegetable and you have a great meal ready to enjoy!  Yummm!


3 lbs. frozen chicken tenders
1 cup honey
1/2 cup soy sauce
1 cup diced onion
1/4 cup ketchup
2 Tbsp. Canola oil
2 cloves garlic, minced
1/4 tsp. red pepper flakes
1/2 tsp. pepper
1-2 Tbsp. cornstarch
1/3 cup water
Sesame seeds
green onion, chopped for garnish

Combine the honey, soy sauce, onion, ketchup, oil, garlic, pepper flakes and pepper in bowl.
Place the frozen chicken in the crok pot and pour the sauce over the top.
Cook on low 4-5 hours.
Remove the chicken, leaving the sauce in the crock pot and shred.  Turn the crock pot to high.
Mix the cornstarch and water together.  Whisk the cornstarch with the sauce in the crock pot until the sauce starts to lightly thicken.
Return the shredded chicken to the crock pot and toss well with the sauce.  Sprinkle with Sesame seeds.
Serve with rice and garnish with the chopped green onions.

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