Monday, December 16, 2013

After Church Dinner Rolls

These rolls have been in my family for years. My Grandma Robbins taught this recipe to my mom and she taught it to me. It is my favorite roll recipe because it only takes a little more then an hour from start to finish to make. From mixer to out of the oven to table. I love them. I hope you enjoy them too.

1/2 cup really warm water(bath water temperature)
3 tablespoons yeast
1 12 ounce can evaporated milk
1/2 cup sugar
1 tablespoon salt
1 cup boiling water
1/2 melted shortening
4 eggs
6-8 cups flour

  1. Mix the yeast with the really warm water in a bowl and set aside for later. 
  2. In a Bosch or other type mixer mix together the evaporated milk, sugar, and salt.
  3. Heat the 1 cup of water in the microwave for 2 minutes or until it has reached a boil. Add it to the mixture.
  4. Melt the shortening and mix it in.
  5. Add the eggs one at a time. 
  6. Mix it the yeast that was set aside. 
  7. Mix in 6-8 cups of flour. Add flour until the dough pulls away from the side of the bowl.
  8. Roll out on a floured surface until about 1/3 of an inch thick.
  9. Cut with a biscuit cutter and fold in half and place on a cookies sheet 4 across 9 down. 
  10. Let in raise in the pan for 20-30 minutes or until double in size.
  11. Bake in a preheated oven at 375 degrees for 20 minutes. Makes about 45 rolls. 

Tuesday, September 10, 2013

Pudding Cookies

These Cookies were amazing! You can't go wrong with this recipe. The possibilities are endless for the add ins too. You and your family will fall in love with this recipe. Hands down a A +
I adapted it from sundaybaker

4 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups unsalted butter softened
1 1/2 cups brown sugar
1/2 cup white sugar
2-3.4 ounce packages instant vanilla pudding
4 eggs
2 teaspoons vanilla
4 cups of add ins (The add ins can be anything from chocolate chips, chopped nuts, mint chocolate chips, peanut butter chips, butterscotch chips, white chocolate chips, m&ms, chopped up candy bars ect...)

  1. Preheat the oven to 350 degrees.
  2. Sift together the flour, salt, and baking soda in a bowl and set aside.
  3. In a large bowl cream together the butter brown sugar and white sugar.
  4. Beat the pudding mix into the butter sugar mixture.
  5. Stir in the eggs and vanilla.
  6. Slowing add in the flour mixture alternated by the add ins. It may take awhile to mix.
  7. Roll into 1 inch balls and place in baking sheet lined with parchment paper or a silicone baking mat..
  8. Bake for 10-12 minutes. Let cool for 5-10 minutes. Store in and airtight container. 
Tip: This recipe makes about 9 dozen cookies. I froze the other 8 dozen cookies on a cookie sheet; and then after they were frozen I took them and put them in Ziploc bags to enjoy later. 

Monday, August 19, 2013

Rich-N-Creamy Banana Pudding

Rich-N-Creamy Banana Pudding Recipe
I made this pudding for a family dinner. It was a big hit. So rich and creamy. It was hard to stop at just one serving. I adapted it from just a pinch

2 small boxes vanilla instant pudding mix
3 cups milk
1 14 ounce can sweetened condensed milk
1-16 ounce container whipped topping
1-12 ounce box vanilla wafers
6 bananas

  1. Combine the pudding and the milk  for about 2 minutes.
  2. Gradually fold in the sweetened condensed milk.
  3. Gradually fold in the whipped topped.
  4. Slice the bananas about 1/4 inch thick.
  5. Crush the vanilla wafers and layer in the bottom of a 9x13 inch pan.
  6. Layer about half the pudding mixture over the top of the vanilla wafers.
  7. Layer half of the sliced bananas over the pudding. 
  8. Repent with a layer of bananas and then another layer of pudding ending with the rest of the crushed wafers. 
  9. Cover with a lid tin foil or plastic wrap and refrigerate for at least 4 hours or overnight. It is so good. 

Apple French Toast Bake

Photo: 2013-08-19_09-15-18_995
This breakfast casserole looked so good I just had to try it. I adapted it from Deals to Meals
8 cups bread cut into 1 inch cubes
4 cups apples chopped with skins left on v
1 cup milk
8 eggs
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
Dash nutmeg
2 teaspoons vanilla
dash of salt

3/4 stick butter
3/4 cup oats
3/4 cup brown sugar

  1. Cut up bread and apples and  place in a 9x13 inch greased baking pan. 
  2. In a bowl combine the milk, eggs, sugar, vanilla, and spices. 
  3. Pour the egg mixture over the pieces of bread and apples.
  4. Make the topping and place over the bread and apple pieces.
  5. You can cover this with tin foil and keep it over night or bake it right away.
  6. Bake casserole at 350 degrees for 40 minutes with the tin foil on, remove the tinfoil and bake uncovered for another 10-15 minutes, or until the center is cooked through, and no longer moist with egg. 

Saturday, August 17, 2013

Peanut Butter Chocolate Chip Muffins

These muffins were a big hit with my kids. Angela made them on her own for breakfast this morning for her siblings. And who doesn't love peanut butter and chocolate chips together? A perfect marriage of favors. I hope you like them as much as we do. We adapted it from Kaitlin in the kitchen. 

2 1/4 cups flour
2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup brown sugar
6 tablespoons butter melted
1/2 cup chunky or smooth peanut butter
2 eggs
1 cup milk
3/4 cup mini chocolate chips

  1. Preheat the oven to 375 degrees.
  2. In a large bowl, whisk together the flour, baking powder, salt and brown sugar.
  3. In another mixing bowl, mix together the butter, peanut butter, eggs and milk until smooth. 
  4. Mix in the flour mixture just until combined. 
  5. Fold in mini chocolate chips.
  6. In paper lined muffins tins, scoop in the dough with a medium cookie scoop. 
  7. Bake for about 17-20 minutes of until a toothpick inserted comes out clean. 
  8. Makes about 24 regular size muffins. Enjoy.

Tuesday, August 13, 2013

Mexican Chicken Stuffed Shells

My family loves pasta, and mexican so this recipe seemed to fit the bill for both. Thanks a lot to Busy at Home  for the recipe. What I loved is if the chicken is precooked this meal is even easier.

4 cups chicken breasts cooked and chopped
1 can black beans rinsed and drained
2 chopped peppers of either red, green, orange, or yellow.
3-8 ounce blocks of cream cheese(softened not melted)
2 cans diced tomatoes with chilies Rotel or store brand either one works
1/4-1/2 cups chicken broth
1 teaspoon cumin
1 1/2 cups shredded cheese
1 cup picante sauce
40 large jumbo shells cooked al dente.

  1. Cook pasta shells in well salted boiling water until al dente. If they are cooked too long they will be difficult to stuff. 
  2. Drain the pasta and set aside while you make the filling.
  3. Cook and dice enough chicken breasts to make 4 cups. 
  4. To make the filling mix the chicken, drained black beans, diced green peppers, and cumin in a large mixing bowl. 
  5. In a separate bowl, mix the cream cheese, chicken broth, and un-drained tomatoes. When thoroughly combined, mix with the chicken mixture. 
  6. Spread 3/4 cup in the bottom of 2 9x13 baking pans. Reserve the final 1/4 for later.
  7. With a spoon fill each of the jumbo pasta shells with the chicken mixture setting them into the picante covered pan. 
  8. When the pan is full drizzle with the remaining picante sauce and then sprinkle with the shredded cheese. 
  9. Cover the pans with foil and bake at 350 degrees for 30 minutes or until hot and bubbly. I usually bake one pan and save the other for later in the week. Or you can always freeze the other pan. 

Crock Pot Meatloaf

Photo: Crock Pot Meatloaf .. 

Try it once, and you'll never go back to your old way of cooking it! So Moist .. My family begs for it ~ Debbie 

2 lbs ground beef
2 eggs, beaten
3/4 C milk
1 tsp salt
1/2 tsp pepper
3 slices bread, crumbled or torn into small pieces
1/2 C diced onion
1 envelope dry Ranch Dressing mix
1/2 C ketchup

Mix eggs, milk, salt, pepper, and bread crumbs. Allow to soften (about 20 minutes). Combine this mixture with ground beef, onion, ranch pack, and ketchup. Mound in a greased crockpot. Cover the top of the mixture with additional ketchup. Put the cover on and turn crockpot on high for 15 minutes, then reduce to low and cook for 7 hours.

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By: Debbie Johnson East
Let me start out by saying this is the best meatloaf I have ever made. It was so easy. I found it floating around on Facebook. It is by Debbie Johnson East.  So make it for Sunday dinner and enjoy it cause it's just that good.

2 pounds ground beef
2 eggs beaten
3/4 cup milk
1 teaspoon salt
1/2 teaspoon pepper
3 slices of bread broken into crumbs
1/2 cup diced onion
1 envelope dry ranch dressing mix
1/2 cup ketchup

  1. Mix eggs, milk salt, pepper, and bread crumbs. Allow this to soften about 20 minutes. 
  2. Combine this mixture with the ground beef, onion, and ranch dressing mix.
  3. Mound the meat in a greased crock pot. Cover the top of the meat with the ketchup. 
  4. Turn the crock pot on high for 30 minutes. Then turn of low for 3-4  hours. 
  5. Depending on you type of crock pot it may take longer it may take a shorter time period. It's done when a meat thermometer reads 160 degrees. 
  6. Let it sit on warm for about 30 minutes. Serve with mashed potaotes. Yummy. 

Saturday, June 15, 2013

Pork Bombay

This was a big hit for our family. I it off off a software program called Cookn' my mother in law gave me. I loved the flavor of the rice and the pork chops together. A great dinner we are surre to make again and again. Enjoy.
1 cup onion chopped
1/2 cup chopped green pepper
2 garlic cloves
2 tablespoons oil
1 cup white rice
1-10.50 ounce can chicken broth
1-8 ounce can tomato sauce
3/4 cup water
1-2 teaspoons curry powder
1 teaspoon salt
6 pork chops

  1. In a large skillet over medium heat, saute onion, green pepper, and garlic in 1 tablespoon of the oil for 3 minutes.
  2. Add rice. 
  3. Cook and stir 5 minutes or until rice is clear and golden. 
  4. Add chicken broth, tomato sauce, water, curry powder, and salt. 
  5. Bring to a boil and boil for 5 minutes. pour into a 9x13 inch baking pan and set aside.
  6. In the same skillet over medium heat, brown the chops in the remaining 1 tablespoon oil about 5 minutes on east side. Arrange on the rice.
  7. Cover and bake 1 hour. 

Monday, June 10, 2013

Breakfast squares

I found this wonderful new way of doing pancakes. No flipping pancakes on the griddle here. Just mix up the batter and bake in the oven. How easy is that? I adapted it from here.

3/4 cup milk
2 tablespoons melted butter
1 egg
1 tablespoon sugar
1 cup flour
2 teaspoons baking powder
1/4 teaspoons salt

  1. Preheat oven to 350. 
  2. Grease a 8x8 baking dish.
  3. In a large mixing bowl, beat together the milk, egg, and  melted butter.
  4. Add sugar and gradually beat in the flour. 
  5. Stir in the baking powder and salt. 
  6. Pour batter into prepared pan.
  7. Bake 20-25 minutes. Top with butter and syrup.  Servers 4-6.
Tip: you can easily double the and put it in a 9x13 inch pan. It would make a nice brunch.

Thursday, May 23, 2013

M and M Cookies

These are by far one of the best cookies I have ever had. You should just try making them and you'll know how good they are too. I adapted it from Picky Palate.

1 cup butter softened
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons instant vanilla pudding mix
1 1/2 cups mini M and Ms
2-3 cups mini chocolate chips(depending on how chocolaty you like it.

  1. Preheat oven to 350 degrees, and line a large baking sheet with parchment paper.
  2. In a large mixing bowl cream the butter with the sugars until light and fluffy. 
  3. Add in the eggs and vanilla and mix until combined. 
  4. Add in the flour, pudding mix, salt, baking soda, mini chocolate chips and mini M and Ms. Mix until combined. 
  5. With a medium cookie scoop place one inch apart from each other. Bake for 10-12 minutes. Let cool on cookie sheet for ten minutes and then transfer to a cooling rack. Enjoy. Makes about 5 dozen. 

Thursday, May 2, 2013

No Peek Beef Tips

Photo: 2013-04-30_18-05-42_443
This is a recipe my mom also used. It is super easy to make for a Sunday dinner. I hope you enjoy it as much as we did. I adapted it from Mommy's Kitchen.

2 pounds stew meat cut into 1 inch cube
1 can cream of mushroom soup.
1 packet brown gravy mix
1 packet dry onion soup mix
1 cup water
1 8 oz. container of fresh mushrooms

  1. Layer the meat into a 9x13 inch cake pan.
  2. Layer the fresh mushrooms over the meat.
  3. In a medium bowl, mix the dry onion soup mix, brown gravy mix, cream of mushroom soup and water. 
  4. Pour over the meat and mushrooms. 
  5. Cover with tin foil and bake for 3 hours at 300 degrees.
  6. Serve over mashed potatoes, egg noodles, or white rice.   

Tuesday, February 26, 2013

Overnight Cherry-Almond Oatmeal

This oatmeal recipe was a big hit with my family I love how easy it is. I found it here at taste of home.
4 cups almond milk
1 cup steel cut oats
1 cup dried cherries
1/3 cup packed brown sugar
1/2 teaspoon salt
1/2 ground cinnamon

  1. Spray a 4 quart crock pot with Pam. 
  2. Combine all ingredients and cook on low 7-8 hours. Serves 6. 

Monday, February 11, 2013

Pumpkin Poppers

I found this recipe on pinterest. The blog I foiund them is Just the little things.  They make a good breakfast or a dessert. The kids loved them. Let's just say out of the 40 they made only 11 were left by the end of breakfast. So yummy.

1 3/4 cup flour
2 teaspoons baking powder
1/2 teaspoons salt
1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
3/4 cup pumpkin
1/2 cup milk

For coating
1/2 cup butter melted
2/3 cup sugar
2 tablespoons cinnamon

  1. Preheat oven to 350 and spray mini muffin pan with Pam. 
  2. In a bowl whisk together the  flour, baking powder, salt, cinnamon, nutmeg, allspice, and ground cloves.
  3. In another bowl mix together the egg, oil, brown sugar, vanilla, milk and pumpkin. 
  4. Blend in the dry flour mixture until just combined. 
  5. Fill mini muffins tins until almost full. Bake for 10-12 minutes.
  6. Melt butter in a small bowl. Mix sugar and cinnamon in another bowl. 
  7. After poppers have cooled for a few minutes coat in the melted butter and roll them in the cinnamon sugar. Makes about 40.  Betcha  can't eat just one? enjoy. 

Wednesday, February 6, 2013

Hearty Mushroom and Barley Soup

My kids found this to be a warm and inviting soup. the perfect supper on a cold winters day.

9 cups chicken Broth
1 package(16 ounces)  sliced mushrooms
1 onion chopped
2 carrots chopped
2 celery ribs chopped
1/2 cup uncooked pearl barley
3 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon pepper
1 pound ham steak diced

  1. Combine broth, sliced mushrooms, onion, carrots, celery, barley, garlic, salt, thyme and pepper in a crock pot. 
  2. Cover and cook on high 4-6 hours. Near the end of cooking time dice and add in the diced ham steak.Serves 8.