My Yummy Goodness

French Toast "attempted Pancake Pantry style"

2009-11-12T09:23:00.000-08:00

So my BFF is on "house rest" (house arrest..hehe) until sweet Adeline is born. I had a day off and took the opportunity to come over and cook her breakfast and keep her company. I haven't updated this and probably only have one follower left (hi Angela) so here it is. This french toast is wonderful!!!

French Toast adapted from Food Network.com Alton Brown

Ingredients

1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt
8 (1/2-inch) slices day-old french bread

4 tablespoons butter

(I also added some Cinnamon to taste and confectioners sugar for looks, well and taste too)

Directions
In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. When ready to cook, pour custard mixture into a pie pan and set aside.
Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices.

Enchilada Roll-Ups...mmmmmm

2009-06-27T05:34:00.000-07:00

I also saw these on Stephanie's blog, I just absolutely love her blog. She makes stuff that Jason would eat. I improvised this a little, just left some stuff out, that's all. But they were just as good. I will be making these again. I am going to post her recipe and put to the side what I omitted.

Enchilada Roll-Ups

Source: Macaroni and Cheesecake

Ingredients:
2 8-oz. packages cream cheese, softened
1 1/3 cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced
1 1/2 tablespoons chili powder
1 teaspoon cumin
cayenne pepper to taste
salt to taste
1 large can chunk white chicken breast, shredded
1/2 bunch cilantro, chopped (I omitted)
4 green onions, chopped (I omitted)
10-oz. can Rotel tomatoes
1 package jalapeno cheddar tortillas (I used regular, that is what I had on hand)

Directions:
Mix cheeses together until well blended.
Add all remaining ingredients and mix well. Cover and refrigerate for at least one hour.
Place one heaping spoonful onto tortilla.-Spread to edges using a metal spatula.
Roll and cut into slices.

See that's all, easy as pie, and soooo good too.

Laughing Cow Chicken

2009-06-27T05:26:00.000-07:00

I saw this recipe a Looooong time ago on Stephanie's blog and have been wanting to make it forever. This is such a great easy chicken recipe and healthy too. I highly suggest you go laugh and get some cheese slap it on some chicken and gobble it up!

Laughing Cow Chicken

Source: Macaroni and Cheesecake

Ingredients6 Tyson thinly sliced chicken breasts (or 3 regular sized chicken breasts pounded thin & cut in half)
6 wedges laughing cow light cheese
1/4-1/2 tsp. Italian seasoning(to taste)
1/4-1/2 tsp. garlic powder (to taste)cooking spray
1/2 cup bread crumbs
dash dried parsley flakes
dash grated Parmesan cheese

Directions:

Lay each chicken breast flat. Combine the laughing cow, garlic powder, & Italian seasonings (if you prefer you can just use garlic & herb laughing cow instead of the light).
Spread mixture evenly over one side of the chicken breast(feel free to adjust amount of cheese used per your taste).
Roll up and seal with toothpicks.

Meanwhile, mix together bread crumbs, parsley, and Parmesan cheese in a shallow dish.
Spray the chicken with cooking spray and cover with bread crumb mixture. Place on baking sheet.

Bake on 400 degrees for 15-20 minutes, and then broil until crust is golden brown. Remove toothpicks & serve.

Pioneer Woman's Quick Apple Tart

2009-06-27T05:15:00.000-07:00

This was one of the easiest little desserts to make. I happened to have some Pastry Puff around so I got to make this for our Youth 2:42 group one night, I think they liked it. I gave the other to my neighbor and it was a hit over there.

Quick & Easy Apple Tart

source: The Pioneer Woman

1 sheet puffed pastry, cut into half OR thirds

3 to 4 apples, cored, halved, and sliced (but not peeled)

1 cup brown sugar

1/4 teaspoon salt

Preheat oven to 415 degrees.

Place puffed pastry rectangles onto a baking pan that’s been sprayed with nonstick spray.
Add sugar and salt to apples. Stir to combine. Allow to sit for a few minutes.
Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go.
Bake for 18 to 20 minutes, or until pastry is puffed and golden brown.
Remove from pan immediately and place on a serving platter. Serve plain, with caramel topping, whipped cream, or a sprinkling of powdered sugar.

Sorry it's been soooo long!

2009-06-25T09:43:00.000-07:00

I have three recipes I need to blog. I went to upload pictures just the other night and it didn't load my pictures right. I haven't cooked too much, but I just wanted to let everyone know that all is good and I have some recipes to give ya.

Hope everyone is having a great summer and sunburn free!!

Buffalo Chicken Dip

2009-05-20T13:56:00.000-07:00

Ok this is some of the best stuff I've had. I got this recipe from Beth from church. She is awesome for bringing this to bible study that one night, I've made it like 3 times in a month. Mmmmmmm Good!

1 pkg (8 oz.) cream cheese, softened

1/2 c. Any flavor Frank's Redhot Sauce (I use "Buffalo")

1/2 c. Blue Cheese Dressing

1/2 c. Blue Cheese crumbles (I left this out)

2 c. Cooked Chicken, shredded

(I doubled everything except the redhot sauce)

Mix ingredients in deep baking dish or pie plate.

Bake at 350 for 20 minutes or until hot (Serve with ritz crackers or tortilla chips)

Cupcakes...gone mini!

2009-05-16T06:49:00.000-07:00

Bakerella's Cupcake Bites

Boy are these the cutest things ever! I had a blast making them, even though they took up most my day. They were so worth it! I was calling these a "Cake Ball in Disguise"

What you need....

1 box cake mix- whatever flavor you want to use for the filling (Cook as directed)(and I used strawberry)

1 can frosting (I used Cream Cheese frosting)

1 package of chocolate almond bark

Candy Molds

Colored Candy Melts

Squeeze bottle

Sprinkles and M&M's for decoration

Bake cake as directed on box and let cool. After the cake cools mix the cake and frosting together in a large bowl. I froze mine for about 30 minutes to an hour. Once firm roll cake mixture into balls and set aside. Freeze those up for a little bit, maybe 15 to 20 minutes. Get candy molds ready to set the cake balls in. Melt the almond bark and put in squeeze bottle. Squeeze about half to 3/4 full of the candy mold, then set a cake ball into mold. (it will form the bottom of the cupcake)

Let those freeze up just a bit. While those are freezing melt the Colored Candy Melts in microwave to the directed time. Then dip the bites into the colored candy molds and while they are still melted, sprinkle the sprinkles on top and then dollop with a M&M. They make the cutest little desserts that everyone will have a fit over. Time consuming but so much fun to make!

Check out Bakerellas website, she has some of the cutest things she does with little cake pops.

Enjoy!

PW Penne A La Betsy

2009-05-16T06:13:00.000-07:00

Oh my Goodness! This is amazing...hear me...AH-MA-ZING! You must make this...and here is how.

Ingredients:

1 lb shrimp (I used half raw)

3/4 lb Penne Pasta

Butter

Olive Oil

1 small onion

2 clove garlic

1/2 Cup White Wine (I used white cooking wine)

1 8 oz. can Tomato Sauce

1 Cup Heavy Cream

Fresh Parsley and Basil (I did not use fresh)

Salt and Pepper to Taste

Cook pasta until tender-firm

Thaw out shrimp by running under cool water a few minutes. Then heat 1 T butter and 1 T Olive Oil in skillet. Add shrimp and cook a couple minutes until opaque. Do not overcook. Set aside and let cool for a few minutes. (Eat a couple too!)

Finely dice one small onion and mince two cloves of garlic. In a large skillet heat 2 T butter and 2 T of Olive Oil. Add garlic and onion and saute, stirring occasionally. Now put the cooked shrimp on cutting board and cut into bite size pieces. After saute put in white wine and let evaporate a couple minutes, stirring occasionally.

Now add tomato sauce, stir until well combined. Then add 1 Cup heavy cream, stir. Turn heat down to low, and while low if you are using fresh herbs, use that time to cut about a T of each. Add shrimp in sauce. Add Salt and Pepper to taste. Then add the pasta!

Then devoure it...you will, it is soooo good!!!

You say Potato...

2009-05-02T17:15:00.000-07:00

This recipe is adapted from Katie from Good Things Catered. Her website is so yummy so check it out. She used golden potatoes, but I just used red potatoes. We had our good friends Lindsey and Jeremy over and they seemed to like them a lot.

Accordion New Potatoes with Garlic

Ingredients:

8 medium sized red skinned new potatoes

3-4 cloves garlic, peeled and sliced

1 tsp olive oil

garlic salt and pepper

Directions:

-Preheat oven to 425 degrees.

-Wash new potatoes and dry well.

-On stable cutting board, place new potatoes, wide side up, and slice a full inch down into the top in 1/4 inch increments (about 1/2 the width as slices in the picture above).

-Repeat with each potato and them place in a large bowl.

-Toss potatoes with the olive oil and a liberally sprinkling of garlic salt and pepper.

-Place slices of garlic clove in between every other slice in the potatoes you cut.

-Place the potatoes into a baking dish and sprinkle evenly with paprika.

-Place baking dish into oven and roast until potatoes are cooked through, about 35-45 minutes, depending on the size of your potatoes.

Brenda's Famous Banana Pudding

2009-05-02T11:13:00.000-07:00

This is my Mother in Laws famous Banana Pudding that everyone asks for her to make. It's the most simple thing to make, and it's so delicious.

Ingredients:

1 Cup Sugar + 3 T Sugar

4 Tbls. of Self Rising Flour

3 Cups of Milk (make sure it is 2% or higher)

3 Eggs

1 teaspoon Vanilla

3 large bananas

vanilla wafers

1/4 teaspoon cream of tartar

In saucepan cook sugar (1 Cup), flour and milk. Mix well.

While that is thickening up. Separate 3 eggs. Spoon a little bit of mixture from saucepan into the egg yolks and then pour into sauce pan. Let mixture thicken to a "pudding" consistency and take off the stove. Then add vanilla

In 9x13 pour Nilla Wafers on the bottom of dish, then slice bananas over the wafers, repeat. Then pour pudding over the bananas and wafers.

In a stand mixer beat egg whites on high and gradually add the 3 T of sugar. Then and 1/4 teas. of Cream of Tartar.

Bake at 400 degrees until the meringue has golden places.

ENJOY!!

Wow...look at the time!

2009-03-30T14:19:00.000-07:00

I haven't posted in a month and a half! I am ashamed of myself! I just wanted to let everyone know I'm still here. I am so disappointed in myself for not posting, I have things to post too. Things have been very busy in the Ashworth household and I haven't been cooking very much. But, never fear. I just got the pots and pans from Paula Deen (in green) for my birthday from my hubby. So I will be putting those to good use and of course I will start posting. Hang in there, I will post soon!

Stuffed Shells

2009-02-14T06:07:00.000-08:00

Ok, these were really good! I can't believe how long it's been since I've cooked. I've been cooking some, but I have been cooking the staples. So here is a new recipe I tried, I got it from a post on What's Cooking on the nest from nestie busybodyk.

Ingredients

Jumbo Shells
1 lb of Ground Beef or turkey
1-1/2 Cup Spaghetti Sauce
1/2 Cup Moz. Cheese (then some to top)
1/4 Cup Ricotta Cheese

Boil 3/4 box of shells (around 25 feeds 4-5 people) and drain
Brown the ground beef, and the spaghetti sauce, ricotta cheese and mozzarella cheese and stir all together
Line a large cookie sheet with foil and spray with butter or olive oil
Put empty dry shells in rows on cookies sheet
Spoon Meat Sauce into shells and top with mozzarella cheese.
Bake 350 for 25-20 minutes

Two Awards!

2009-01-28T11:59:00.000-08:00

Thanks to Stephanie of Macaroni and Cheesecake I received two awards...and here they are!

The Lemonade Blog for having a refreshing Blog.

And the Fabulous Blog...this is one of my favorite words too!

Here are the rules…- Add the logo in your blog.
- Add a link to the person who gave you the award.
- Nominate other (refreshing…like lemonade and fabulous) blogs of your choice.
- Don’t forget to add links to those blogs in yours.
- Also leave a message for your nominees in their blogs, informing them about the award.

So here are those blogs I am passing along these awards to.

Jill of Jills Party of Six

Katie of KT in the Kitchen

Joelen of Joelens Culinary Adventures

Kayla of Central Cooking

Katie of Good Things Catered

Julie of Jewels in the Kitchen

Homemade Corn Dogs

2009-01-24T17:46:00.000-08:00

The story behind these boogers...well not real boogers, you catch my drift. But anyway, the story behind these is...I am doing a Winter Book Challenge (WBC) and one of the challenges to get 25 points is to read a book and make a meal inspired by the book. Well, I read Water for Elephants by Sara Gruen, which book I highly recommend, it's a circus themed book back in the great depression, very interesting read. So I decided that I would make corn dogs because you can get those are the circus, and those would be "circus food". Which landed me 25 points for my Book Challenge.

Source: My Grandma - Margaret McConnell

This is an old cafeteria school recipe that my grandma used to make back in the day. If you scroll down and find the noodles...ahh, those are awesome and also inspired by my grandma.

Ingredients:
1 c. flour
2 T. sugar
1-1/2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. paprika
2/3 c. corn meal
2 T. oil
1 egg
3/4 c/ milk
1-1/2 tsp. baking powder
hot dogs
wood sticks ( I omitted these and made little corn dogs, pictured right)

Mix all ingredients together. put hot dogs on sticks and dip into the batter. Drop in hot oil and cook until brown. It's that easy!!

This recipe is in a cookbook from my Mom's hometown called Gardner in Kansas. This is their 150th year cookbook. 1857-2007 I thought I would share the little note that was at the bottom.

Note: Marg and Russell came to Gardner in 1952. Over the years, Russell was Mayor of Gardner, City Clerk and was named Citizen of the Year.

My Grandparents were some pretty awesome folks! My Grandmother still resides in Gardner, but my Grandfather passed away right before I was born. Kind of neat getting recipes passed down through generations. This is my first time making this, but won't be my last.

Salmon Patties

2009-01-24T17:39:00.000-08:00

This meal is so quick and so easy! My mother in law told me about making Salmon patties and even sent me home with a can of Salmon.

Ingredients:
1 can of Skinless boneless Salmon
6 Saltine Crackers
1 wet piece of bread (not too wet)
1 egg
Salt and Pepper to taste
Cornmeal

You will need cooking oil as well to fry the patties up!

Mix ingredients together (minus cornmeal) and pat together to form patties. Coat with the cornmeal and fry! It's that easy! You want them to cook for about 2.5 minutes, until golden brown. This yielded 5 for me which is perfect!

Cake Balls

2009-01-17T08:39:00.001-08:00

Boy were these things a hit! These things are amazing! I was totally impressed, and probably shouldn't have had as many as I had. They were a huge hit at our youth 2:42 group.

Adapted from Joelen's Culinary Adventures - let me go ahead and give a shout out to Joelen, she has an awesome food blog with giveaways and scrumptious recipes. Check her blog out if you haven't yet! This recipe is good if you have extra cake left over and you don't want to waste it! Who wants to waste sweets?!

Ingredients:
1 box of cake mix (your preference)
1 can of icing (your preference)
Chocolate bark, melted

Prepare the cake as the box says. Then mix the icing and cake together (after cake has cooled). Using a small scoop, form small balls of mashed cake. Roll each ball with your hands to form a more uniform balls. Melt chocolate according to package directions and place melted chocolate in a small bowl. Carefully place ball of cake into the melted chocolate and coat completely. Remove coated cak ball and place on parchement(wax) paper to harden.

Old Fashioned Sausage Balls

2009-01-17T08:33:00.000-08:00

Source: Lynsey Lou's Place

1 (1-lb) package of ground sausage
3 Cups baking mix ("bisquick")
4 cups grated sharp Cheddar cheese
1/8 Tbl. Pepper

Directions:
Preheat over to 375 degrees F. Spray a baking sheet with veggie oil cooking spray.

Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly. Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.

Place the balls on the baking sheet. Bake for 18 to 20 minutes or until golden brown. To prevent sticking, move balls with a spatula halfway through cooking.

Cold Veggie Pizza

2009-01-17T08:24:00.000-08:00

Source: Amber's Delectable Delights

Ingredients:
2 (8 oz) packages crescent recipe creations rolls
1 (8 oz) package cream cheese, softened
1 Tbl. mayonnaise
1 clove garlic, minced
1/2 tsp. dill weed (I omitted)
1 Tbl. dry ranch seasoning
Freshly Ground Pepper, to taste
2 cups veggies, cut into bite size pieces
1 cup shredded cheese

Directions
!. Preheat oven to 375 degrees. Unroll cresent dough sheets onto a large non-stick baking pan to completely over the pan. Press your fingers over the dough to seal the seems. Bake 12-15 minutes, or until the top is lightly browned. Set aside to cool.
2. Mix together the cream cheese, mayonnaise, garlic, dill, ranch and black pepper. Set aside.
3. Once the curst is completely cooled, evenly spread the cream cheese mixter over it. Cut the crust into squares and then top with the veggies and cheese of your choice. Refigerate until ready to serve.

TWD: Tall and Creamy Cheesecake

2008-12-29T20:23:00.000-08:00

The last TWD of 2008 and my favorite dessert of all time! So I was so excited to see the line up for December and this being on there. Anne from AnneStrawberry picked this recipe and I have her to thank for me having my last piece or pieces of cheesecake before the new year, you know when the diet kicks in...(well sort of diet...hehe) So here is why it was so amazing making this cheesecake this time...for Christmas...you ready...I got a Kitchen Aid Stand Mixer!! Well me and Jason got it, but he doesn't bake, so it's mine all mine! Muwahahaha...well I do have to bake him goodies with it. So it was extra fun to make it! Well, that is, before we thought it was a "defect".

Here is the story...I got all excited and cleaned my attachments, because this was my first night I was going to be baking with my new baby. I started out making Snickerdoodles for Jason, because that is his favorite cookie and I told him that would be the first thing I make with the new mixer. (so he could benefit ya know??) So I was mixing and mixing and it started to make this funny noise, the paddle was scraping the bowl really bad. I made Jason come in there to check it out, we checked the troubleshooting part in the "owners manual" and tried to figure out why it wasn't working! I was starting to freak out in the nicest way possible. Well, we decided, that was it, we were going to have to take it back. So I cleaned everything up and thought of the bright idea to get on thenest.com and ask my cooking gals. Thanks to nestie nital and nestie moreace01, I would have returned a perfectly good mixer! So I went on to make just the Cheesecake and will make the Snickerdoodles tomorrow night!

One thing I didn't like about this recipe is that you had to put it in some kind of roaster that this little chicky doesn't have. So I skipped the water part and cooked it like I cooked my Pumpkin Cheesecake (posted below) and I think it turned out fine. I seriously couldn't find anything to put my pan down in. Oh well...just another reason to go out and find a roaster!! =]

It's 10:44 and I have just pulled my Cheesecake out of the Oven. I am going to stay up just a little while longer for it to cool and then put it in the fridge.

Eggnog Snickerdoodles

2008-12-29T20:17:00.001-08:00

Well, these are two of Jason's favorite things, so when I found this recipe it was a "must bake". I can't recall where I found these, so if it was you comment me and I will put a link to your blog!! =] Jason really liked them and so did I!!
Cookie Mixture:
2-3/4 cups flour
1-1/2 cups sugar
1 cup butter, no substitutes
2 eggs
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/2 tsp brandy extract
1/2 tsp rum extract
1/2 tsp nutmeg

Sugar Mixture:
1/4 Cup sugar
1 tsp nutmeg

Heat Oven to 400 degrees
In a Large mixer bowl, combine all cookie ingredients. Beat at low speed, scraping bowl often until well mixed (2 to 4 minutes)
In a small bowl, stir together sugar mixture ingredients. Shape rounded teaspoons of dough into 1 inch balls; roll in sugar mixture. Place 2 inches apart on lightly greased cookie sheet.
Bake 8 to 10 minutes or until edges are lightly brown.

Makes 24-30 amazingly delicious cookies!

Pioneer Woman's Caramel Pumpkin Pecan Gingersnap Cheesecake

2008-12-29T20:03:00.000-08:00

Boy, that's a mouth full. Though I wish I took pictures of this beauty, I didn't....but if you would like to see what this masterpiece looks like you can go to PW's website. I didn't do the Caramel or the Pecan in this recipe. I thought Jason might eat this because I overheard him talking about how he had this really amazing Cheesecake down in Flordia that was Pumpkin and Cheesecake...then he made that face...you know the one, we all make it. When your eyes get big and your mouth starts to water because whatever food you are thinking of, you wish you had it right then and there to eat it. Well I guess Jason didn't think I could make a fru-fru cheesecake, but I did...and he didn't try it. So here goes!

PW’s Caramel Pumpkin Pecan Gingersnap Cheesecake
also known as: PW’s Pumpkin Cheesecake

**Can be halved for a smaller springform pan

Crust:
12 ounces storebought gingersnaps
1/2 cup chopped pecans (I took out)
6 tablespoons butter, melted
2 tablespoons brown sugar
Dash of salt

Filling:
4 packages cream cheese
1 1/2 cups sugar
1 15-ounce can pumpkin puree (NOT pumpkin pie filling)
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
4 eggs
2 tablespoons heavy cream
1 jar caramel topping (I took out)
Extra chopped pecans (I took out)
Extra crushed gingersnaps

In a food processor (or large ziploc bag) crush gingersnps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined.
Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.

In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.

Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly. Cool on counter for 30 minutes.

Cover and chill cheesecake for another four hours or overnight.

Remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.

So there you have it! Enjoy!

TWD: Grandma's All-Occasion Sugar Cookies

2008-12-09T14:01:00.000-08:00

Well, I didn't get to make the Linzer Sables last week, but I made a point to make these babies! I love sugar cookies, and this will be the recipe I always use! These were delicious! Ulkrike of Kuchenlatein got to pick this recipe this week. I made my dough on Sunday night and left it in the fridge all night and all day on Monday and rolled a few out to make just a couple to get my by this week. I was busy making my Grandmothers Chicken & Noodle recipe, that I will soon post in a few. Of course I forgot to load the pictures on my computer and will have to do it tonight! But I highly recommend these cookies to make. I cut out little Christmas shapes likes Santa, Angel, Snowman and a Tree. I can't wait to make more with the remainder of the dough. This cookbook is full of so many amazing treats, and this month we have so many amazing treats to make! I have had a blast making all the different stuff, if you want to check out the blogroll and what others Sugar Cookies look like, click here.

Will update pictures tonight...sorry...

Grandmas Famous Noodles

2008-12-07T06:45:00.000-08:00

You will need:

*Eggs

*Water

*Lots of Flour

*1 Whole Chicken

* Chicken Broth

*Salt and Pepper to taste

Utensils:

*Noodle Cutter

*Mixing Bowl (or for you lucky ones the Kitchenaid Mixer with the Dough Hook)

*Cutting Mat

*Rolling Pin

*Stock Pan

I am going to explain this as best as possible. But you will put 1 Tbls. of water per 1 egg. The batch that is pictured has 8 eggs. So that would be 8 Tbls of water. Then you will start to add flour until it is enough to roll out. You don't want it to be "tacky" anywhere, when you roll it out with a rolling pin, you want it to get it as thin as you can. You will need a noodle cutter (which I can't find anywhere, you might have to order is special, trust me it's worth it!!) When you are done rolling them out and cutting them about 4 to 5 inches long you will throw them on a table with wax paper and let them dry. Let them dry for about a good 5 or 6 hours, make sure that when you store them that they won't stick together and turn into mushy dough. This is what the one we use looks like. Ebay for like 11 dollars. So you will roll out the dough,

My Grandmothers written recipeMe, Trish and Sue starting to make them

See, we have it rolled out with the noodle cutter starting to cut them
Once you've rolled them out you throw them on a table to dry with wax paper under them.

Sue pouring in the broth, she has already cooked and cooled the chicken
Me and Mom testing =) Yes, they were amazing!

You will cook a whole chicken, I did a 5 lb chicken on my second batch back home. (Yeah, make sure to clean it out first...didn't do that...) You will want the chicken to cool before you make the noodles with broth. Keep the stock from the Chicken that you cook and then add chicken broth to it. With the 8 eggs batch I add a 32 oz of Chicken Broth plus half of another. You want the broth to boil before you put in the dried noodles. This sounds funny, but to know if the noodles are ready, you have to take a taste test. Being as this is an old recipe there are no "times" or "measurements" really. So if the noodle comes out tasting to doughy or flour-y, let them cook longer. I cooked my 2nd batch for about 45 minutes to an hour, my noodles were a little thicker than Grandma makes. Once the noodles are done you will throw the cooled chicken in the broth and stir it up and let the chicken warm up. This is NOT Chicken Noodle Soup, this is Chicken and Noodles, it should look soupy. It will of course when you first put the noodles in and for a while after that because the noodles are soaking up the broth. Once your chicken is warmed up, there you have it, Chicken and Noodles, made my Marg McConnell. =)

You can also freeze leftover noodles, I don't know how long though =( and this recipe can feed up to 20 people, but 10 if everyone goes back for seconds and they normally do!

We like to eat them with potatoes on the bottom, like the Chicken and Noodles is your gravy...mmmm oh so good! Enjoy and let me know if you make these wonderful babies!

TWD: Two-fer Pie

2008-11-25T06:30:00.000-08:00

Ok I have been a HORRIBLE Tuesdays with Dorie-er this month. It's the holiday season and time flies. So here is one that I totally looked forward to doing. A pecan and pumpkin pie in one! That sounded amazing! The recipes this month were from

Nov 4- Rugelach by Piggy of Piggy's Cooking Journal
Nov 11- Kugelhopf by Yolanda of The All-Purpose Girl
Nov 18- Arborio Rice Pudding, White, Black (Or Both) by Isabelle of les gourmandises disa
Nov 25- Thanksgiving Twofer Pie by Vibi of La Casserole Carree

Thanksgiving Twofer pie was the only one I did this week, and I actually got to make it early since we had our amazing friend Thanksgiving party. I really enjoyed making this and wish I could have made ALL of the recipes this month. There are 5 weeks available for the month of December and LOTS and LOTS of cookies! So hopefully I can make most of them!

This pie was very much liked because it's like two great pies rolled in one! What an amazing idea. I will definitely be making this pie again, maybe start a tradition =)

Slow Cooking! My kinda cooking!

2008-11-24T17:56:00.000-08:00

Ok I am a HUGE fan of the crock pot, don't know too many recipes though. Here is one of my favorites!! Super simple...but what in the crock pot isn't simple. If there isn't than I don't want to know.

Pork Tenderloin
One 2 lb. Pork Tenderloin
One envelope dry Lipton Onion Soup Mix
one cup water
3/4 cup Sherry Cookin Wine
3 Tablespoons minced garlic
3 Tablespoons soy sauce

Put in Pork Tenderloin, pour everything else on top! Cook low all day. When I say all day, I leave the house at 7:00am and get back around 5:15pm and it is ok. I hope you enjoy!!

Paula Deen it up!

2008-11-24T17:39:00.001-08:00

I have two casseroles that are from Paula Deen, one that my nephew, Jonathan loves so much at Thanksgiving, Corn Casserole. The other is one I've never cooked but found it in the 2nd Dean Brothers book, Pineapple & Peach Casserole. Here are the recipes, they are PERFECT for Thanksgiving! Enjoy!

Corn Casserole
Source: Paula Deen's Kitchen Classics

One 15-1/4 oz can whole kernel corn, drained
One 14-3/4 oz can cream-style corn
One 8 oz package Jiffy corn muffin mix
One cup sour cream
1/2 cup (1 stick) melted butter

In a large bowl, stire together the two cans of corn, corn muffin mix, sour cream and butter. Pour into a greased casserole 9x13 dish. Bake at 350 degrees for 45 to 60 minutes, or until golden brown.

Pineapple & Peach Casserole
Source: The Deen Brothers 2nd Cookbook (I don't know the name, I copied the recipe from the library)

1/2 cup unsalted butter, melted plus additional for coating dish
1/2 cup packed light brown sugar
6 tablespoons AP Flour
8 oz sharp cheddar cheese, shredded
One 20 oz can pineapple chunks, drained (save 6 T juice)
One 20 oz can peach halves in light syrup, drained and finely chopped
1 cup rich butter cracker crumbs

Preheat oven to 350 degrees, butter a 2 qt. casserole dish and set aside. In a large bowl, stir together sugar & flour. Gradually stir in the cheese. Add the pineapple chunks and peaches; stir until well combined. Pour the mixture into casserole dish. In medium bowl, stir together the 1/2 cup melted butter, reserved pineapple juice & the cracker crumbs, stirring w/ a rubber scraper until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 35 to 45 minutes or until golden brown and bubbling. Let stand 5 minutes before serving.

yes those are that easy! Happy Thanksgiving!!!

Lasagna Rollups

2008-11-10T17:56:00.000-08:00

I found this recipe from Lindsay her blog being Love Deliciousness. I took her advice and didn't make the chicken to go along with it. Next time though I will probably cook a 1/2 lb of meat and put it in there. All is all they were pretty good. Here is the recipe...enjoy!

Ingredients

* 6 lasagna noodles, uncooked

* 1 cup ricotta cheese

* 1/4 cup grated Parmesan cheese

* 1 egg, lightly beaten

* 1/2 teaspoon Italian seasoning

* 1 cup shredded mozzarella cheese
* 1 jar of spaghetti sauce

Directions

1. Preheat oven to 375 degrees. Cook noodles as directed on package. Rinse with cold water; drain well.

2. Mix chicken, ricotta cheese, Parmesan cheese, egg and seasoning; spread 1/3 cup of the chicken mixture onto each noodles. Roll up tightly. Place seam sides down in a 9-inch baking dish.

3. Pour spaghetti sauce over roll-ups; sprinkle with mozzarella cheese.

4. Bake 30 minutes or until heated through.

HOLY CRAP! I didn't d/l the picture =( I thought I transferred it over. Well, we had it tonight and it was good. If you want to see a picture of it, check out Lindsay's blog =)

Taco Ring

2008-11-10T17:47:00.000-08:00

I remember trying this ring at a friends house like two years ago, when I didn't cook fluently =) so when I stumbled on this recipe I was dying to make it! It is so easy and so good. I found the recipe on Cook Like a Champion's blog, she has a lot of yummy stuff, so you should check her food blog out too! Here is the recipe, Enjoy!!

Taco Ring

Ingredients:
2 packages refrigerated, ready to bake crescent rolls (8 rolls each)
1 pound ground turkey
1 pack taco seasoning
lettuce, sour cream, salsa and cheese for topping

Directions:
-Preheat oven to 350°F.
-To make the filling: in a skillet, brown turkey and add taco seasoning. Follow directions on seasoning packet, using slightly less water than called for.
-To make the crust: open one pack of crescent rolls and separate. Lay the crescent rolls in a circle around the pan, narrow side pointing out. You want to do this so that the angled side of the crescent roll is going the same direction around the pan (i.e. if your first roll has the angled side on the right, then continue laying the rolls so that the angled side is on the right each time). When you are finished, it will look like a sun.
-Open the second pack of crescent rolls and separate. Lay one crescent roll, still with the narrow end pointing out, in between two of the previous crescent rolls. Line up the bottom of this roll with the bottom of the first layer of rolls (it will be on top of the first layer). You just want to make sure that the pointy end of this one is in the middle of two pointy ends of the previous ones. Continue until all the rolls are laid out.
-Using a spoon, carefully add the meat to the wide part of the crescent rolls.
-Once the meat has been added, fold the narrow end of the crescent rolls over the meat.
-At this point, you can tear the narrow ends and tuck the top of the crescent roll into the bottom of the roll. Using the extra ends you've torn off, cover any open spots you may have between rolls.
-Bake until the crescent rolls are a light golden brown.
-Lightly sprinkle with cheese (just a small amount) and return to oven until cheese is melted and toasty.
-Serve with all your favorite taco toppings.

TWD: Chocolate Chocolate Cupcakes

2008-10-28T14:25:00.000-07:00

Clara got to choose this weeks choice from TWD cookbook. I was excited about making Chocolate Chocolate Cupcakes (those are three very awesome words rolled into one recipe) Of course I had a bible study tonight so I actually get to make these and pass them on, BUT we missed our boss's birthday and conveniently made them his birthday cupcakes.

I didn't have time to make the chocolate icing, but will next time I make these awesome cupcakes. I have been involved with a Vampire you see...so HE distracted my cooking time. I've been reading an awesome book, I'm sure you've heard of it...yes it's Twilight. I am on the 3rd book right now. So I did half and half with this recipe.

The cake was very moist, and of course I always let Jason lick/eat the leftovers in the bowl. While eating he said the batter tasted like icing. I thought so too! I will definitely make these again, and loved this choice for this week. I did three out of 4 recipes this month, I am pretty proud of myself! =)

If you are interested in doing Tuesdays with Dorie, you better do it now, b/c October 31st is the cutoff to join on. It's an amazing opportunity to make stuff you've never made! Next month there are so many different choices to make that I've never ever heard of, but I am excited about trying them out. (my hips don't like me baking though) hope you all enjoy

TWD: Pumpkin Muffins

2008-10-21T13:54:00.000-07:00

Kelly chose this weeks recipe of Pumpkin Muffins in the TWD cookbook on page 13. This is one recipe I so looked forward to doing!! I omitted the raisins and sunflower seeds because I don't really like either in baked goods. They were so delicious without them. This is a recipe I will soon make again!! It was the best time of the year to make these muffins. I do not think Jason even had a chance to get one, and I am actually not sure if he would even like them. I enjoy doing this Tuesdays with Dorie challenge every week, some weeks I am just not able to do it, but it has challenged me to make more things. I can't wait for next month, there are two things I have NEVER heard of, but I think I might tackle them. Hope you enjoy the pictures, and check out Kelly's site in the link, it very scrumptious! Enjoy!

TWD: Caramel-Peanut-Topped Brownie Cake

2008-10-07T03:56:00.000-07:00

Hmmm...the only thing that is right in my recipe is the Brownie Cake...let me explain. Let me first tell you that this recipe was chosen by Tammy her Blog is called Wee Treats , what a cute name! I had a really hard time with this recipe. Well not the brownie cake itself but the topping. I had already decided to omit the peanuts from the start and just make the caramel brownie cake. Not the biggest fan of peanuts. So I went on to make the cake, very successful in that, as you can see. It was my first time making a cake with a spring form pan, and I'm so glad I bought them!! But what Tuesdays with Dorie is doing, is making me more experimental in the baking field. This being an experiment, if I can make my own caramel. It started out great! Smelled so sweet and was so proud I was making my own caramel! But then....as I was putting in the Heavy Cream (which I put in Heavy Whipping Cream? does that make a difference) and the butter it turned brown very fast. I'm thinking I had a little burn to it? I went to taste the caramel as I transferred it over and had to spit it out! I had also just cleaned the pan, so maybe I even left the slightest bit of soap. My caramel looks the same color as all the other pictures but it sure didn't taste like caramel. So I just chucked it, I left a funny taste on the spot I put it on my mouth, I didn't know if it was supposed to taste like that or what?? Not my kind of caramel, I need to try again though. Never give up! I proceeded to eat mine with ice cream! Which the cake was very yummy and moist. It was a great pick but I just flopped in doing it. Which is alright, not everything you make in the kitchen is going to come out perfect. Trial and Error. Which this must have been an error. I really enjoying doing the Tuesdays with Dorie, but my hips don't! I don't know what I am going to do when I go on a diet, just make it try it and send it to work with Jason. This book is full of soooo many recipes and I would suggest everyone to get it!

Source: Baking: From My Home to Yours with Dorie Greenspan

Yummy Goodness of Chicken

2008-10-07T03:43:00.001-07:00

This recipe is sourced from those good looking boys of Paula Deens. This is from their latest cookbook. Which I have to say is very good, I checked it out from the library and copied many many recipes. My little story to tell about this one is...I first started with the chicken on our favorite Pampered Chef stoneware. Little did I know was I going to have flames popping out from the heating coil in the oven! The grease was running off the stoneware and hitting the heating coil, making flames shoot out a little. I freaked out and holler for Jason to HURRY, QUICK!!! I transferred it to the ugly thing you see here to finish cooking our very enjoyable meal.

Ingredients
8 Slices of Bacon
4 boneless, skinless chicken breast halves (Cut in half lengthwise to make 8)

For Cheese Sauce
1 - 10.75 oz can condensed cheddar soup
1/3 cup milk
1 teaspoon of canned chipoltle peppers or hot pepper sauce
dash of Worcestershire sauce

Preheat Oven to 400 degrees. Line rimmed baking sheet (guess I didn't follow instructions!!) w/ aluminum foil; set aside.
Wrap a slice of bacon around each piece of chicken and place on baking sheet. Bake about 20, or until chicken is cook through. Remove from oven and preheat broiler.
In saucepan bring soup, milk, chipotle peppers and Worcestershire to a simmer over medium heat. Turn off heat & cover to keep warm.
Broil chicken 4 to 5 inches from heat for 1 to 2 minutes or until bacon is really sizzling.

Serve chicken topped with cheese sauce. (we used ours as dipping sauce.)

Pumpkin Time!!

2008-10-06T17:53:00.000-07:00

I have been in the mood for pumpkin lately and found this recipe on Amber's blog. I had all the ingredients except the pumpkin, so I made a special trip to the store to get me some pumpkin!! Jason loves to lick the bowl of any batter I make so I wanted to catch him in action!

Pumpkin Sheet Cake w/ Cream Cheese Frosting

Cake:

4 eggs

1-1/2 cups granulated sugar

1/4 cup vegetable oil

1/2 cup applesauce

2 cups of pumpkin

2 cups AP flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

Icing:

1 - 8oz package cream cheese, softened

1 cup sifted powdered sugar

1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Using an electric mixer at medium speed, combine the eggs, sugar, oil, apple sauce and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13x10" baking pan (I did use the 13x9 baking dish, just left it in the over for 10 minutes longer) Bake for 30 minutes. Let cool completely before frosting.

To make the icing: Using an electric mixer in a medium bowl, beat cream cheese until smoother. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled cake.

(this picture is taken at work...got the heavy equipment in the backgroud...haha)

Get Your Vitamin C!!

2008-10-06T17:37:00.001-07:00

Mmm...this is my ALL TIME favorite breakfast in the whole wide world =) my amazing cook of a mother used to make this when I was growing up and I got so excited when she would make it. My mom is in a group called "Bunko", it's a dice game. Me and some others grew up as the "Bunko Kids", that gave us all 12 mothers. We couldn't ever get away with too much because our Bunko Moms tended to pop up in the right places at the wrong time. My mom and all the Bunko moms put together a cook book with all their family recipes, this one being my moms. It's a must try!! I hope you guys enjoy!

Orange Bread

From the Kitchen of Peggy Gigax

Ingredients

3/4 cup sugar

1/2 cup chopped pecans

1 Tablespoon grated orange rind

2 (11 oz) cans buttermilk biscuits

1 (8 oz) pkg. cream cheese, cut into 20 squares

1/2 cup butter or margarine, melted

Glaze: 1 cup sifted powdered sugar

2 Tablespoons orange juice

Combine 1st three ingredients together in bowl, set aside. Separate biscuits as you remove the from can. Ten gently spilt each biscuit in half. Place a square of cream cheese between each half and put halves back together and pinch edges to seal. Dip in melted butter, then dredge in sugar mixture. Stand biscuits on edge in lightly greased bundt pan, spacing evenly. Do this for both cans of biscuits. Drizzle with remaining butter & sprinkle with remaining sugar mixture. Bake at 350 degrees for 45 minutes, or until golden brown.

Remove from oven and turn pan over on plate. Glaze while hot.

Best Served hot...mmmmm

E for Excellent Award!

2008-10-02T08:05:00.001-07:00

I have received my first award and I'm SO excited about it! I've never gotten one, so this is my first! As you guys know, I am on the What's Cooking board on The Nest, which totally inspired me to start a food blog in the first place. I received the award from Kayla and here is her blog. She has so amazing recipes that I have stared in my Google Reader. So here is my award!

Tada!!!

I believe the rules of the game are as follows, I award the same thing to 10 people. A lot of girls have received this award, so I will go through and pick out some that I frequent.

Erin at Dinner and Dessert - I think I have a couple of her recipes in my blog. What a great baker/cook =)

Cate at Cates Kitchen - She actually follows my blog =) Thanks Cate...she is also a VERY talented cook/baker.

Melissa at Mrs. Sac's Purple Kitchen - My very first post is one that she did, so almost an inspiration to start a food blog, as well as the many others off the nest.

Amber at Amber's Kitchen - Ohhh boy...she has so many good treats. I have one sitting on my desk right now. Very Very good =)

Carrie at Carrie's Sweet Life - That it is...very very good recipes, I think I've printed off many of hers, but have yet to make them.

Stephanie at Macaroni and Cheesecake - I LOVE this blog name! This is a Jesus lovin', good cooking, Titans fanning girl. I just love getting on her blog.

Katie at KT in the Kitchen - Used to be a fellow Nashvillian, actually had a chance of working a couple times together and found her on the nest. We miss you down here at Destination =)

All fellow nesties, all great blogs, there are so many more...but I only have so much time to award.

Lindsey's Yummy Goodness of a Chicken Casserole

2008-09-25T18:41:00.000-07:00

Jason went out of town this past weekend on a dirt bike trip. I thought I could handle being at the house alone, but I was on the phone with Lindsey, and she talked me into staying the night, thank goodness because I wouldn't have discovered the most amazing casserole! I don't know what it is called, but when I put it in my mouth...I thought "OH MY GOSH!" This is so so so so good. But there is nothing healthy about it. You COULD make it healthier though.

Ingredients:

2 cans Cream of Chicken

2 cans Cream of Mushroom

1-8oz bag of Cheddar Cheese

1 lb of Chicken Breast

1 bag of Wide Egg Noodles

1 Sleeve of Ritz Crackers

1 stick of butter

What to do.....

Preheat oven to 350 F

Boil Chicken in water, and cook noodles in seperate pan.

While those are cooking combine the soups and cheese in a bowl and mix up. When the chicken is done, cube the chicken and throw in mixture. When noodles are done, do the same. In a 9x13 in casserole dish, spread mixture evenly in the dish. Crush up the Ritz Crackers and put on top of the casserole. Melt butter in the microwave and pour on top of casserole. Then cook 20 minutes. Try not to drool over the stove while you watch and wait for it to cook =) ENJOY!

Caramel Apple Spice Kiss Brownies

2008-09-25T18:30:00.000-07:00

Basic Blondies w/ Caramel Apple Add Ins

Ingredients:

6-7 TBS butter, melted
1 cup brown sugar
1 egg
1 tsp. vanilla extract
1/4 tsp salt
1 cup flour
1/4 tsp baking powder

"Add ins":
1 tsp. apple pie spice
1/8 tsp. cinnamon
45 caramel apple hershey kisses (this is less than one bag)

Directions:
Preheat oven to 350.
Line an 8x8 pan with foil and lightly spray with PAM.
In a large microwave safe mixing bowl melt the butter. Allow to cool for 5 mintues. Mix the brown sugar with the melted butter and beat until smooth. Beat in egg and then vanilla.
Add salt, slowly mix in flour and baking powder until incorporated.
Mix in apple pie spice and cinnamon.
Pour into prepared pan and use a greased spatula to evenly spread mixture in pan and level the top.
Meanwhile, place the unwrapped hershey kisses in a microwave safe bowl and microwave for 1 minute, stirring half way through. After one minute, stir until smooth, and drop by spoonfuls onto blondie batter. Swirl using a toothpick to create a marbeled look.
Bake for 20-25 minutes or until set in the middle. Cool on rack before cutting.

Ahh, these are also amazing, and I made these the same night I made the Pumpkin Spice Kiss Brownies. I found this recipe from the blog Macaroni and Cheesecake, I love that name for a blog! Those are two of my favorite foods! I could wait to try either so I made them both =) Luckily I had somewhere to bring them. These got a thumbs up from THE Lindsey Johnson.

Mmmm...Pumpkin Spice Kiss Brownies

2008-09-25T18:05:00.000-07:00

I found these brownies on Dinner and Dessert and they are very very very yummy. I made these for our friendship group for our youth girls on Saturday. Got great reviews =) When I first put a Pumpkin Spice Kiss in my mouth...ahhh, it melted. I highly recommend that you try them before these kisses go off the shelf.

Ingredients

1/2 cup all-purpose flour

1/8 teaspoon salt

1/8 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

6 ounces bittersweet chocolate, finely chopped

1 1/2 sticks (12 tablespoons) unsalted butter, cut into 12 pieces, at room temperature

3 large eggs

1 cup sugar

45 Hershey’s Pumpkin Pie Spice Kisses, unwrapped

Getting ready: Center a rack in the oven and preheat the oven to 300 degrees F. Line an 8-inch square baking pan with foil, butter the foil and place the pan on a baking sheet.
Whisk the flour, salt, pumpkin pie spice, and cinnamon together.
Put the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Stir occasionally until the chocolate melts. Remove the bowl from the saucepan and add the butter, stirring until it melts. It’s important that the chocolate and butter not get very hot. However, if the butter is not melting, you can put the bowl back over the still-hot water for a minute. If you’ve got a couple of little bits of unmelted butter, leave them-it’s better to have a few bits than to overheat the whole.

Working with a stand mixer fitted with the whisk attachment, or with a hand mixer in a large bowl, beat the eggs and sugar until thick and pale, about 2 minutes. Reduce the mixer speed and pour in the chocolate-butter mixture, mixing only until it is incorporated-you’ll have a thick, creamy batter. Add the dry ingredients and mix at low speed for about 30 seconds-the dry ingredients won’t be completely incorporated. Then finish folding in the dry ingredients by hand with a rubber spatula. Fold in the raisins, along with any liquid remaining in the pan. Scrape the batter into the pan.

Place the unwrapped kisses in a microwave-safe bowl and microwave on HIGH for 1 minute. Stir until smooth, and then drop by spoonfuls into the brownie batter. Using a knife, swirl the batter to create a marbled effect.Bake for 50 to 60 minutes, or until the top is dry and crackled and a thin knife inserted into the center comes out clean. Transfer the pan to a rack and cool to warm or room temperature.

Carefully lift the brownies out of the pan, using the foil edges as handles, and transfer to a cutting board. Cut into 16 squares, each roughly 2 inches on a side, taking care not to cut through the foil.

Here is the Pumpkin Spice AND the Caramel Apple Spice Blondies...don't they look yummy!

TWD: Chocolate Chunkers

2008-09-16T06:18:00.000-07:00

What a name right? "Chunkers" because they make you chunky, because they are so darn good that you want to eat the whole batch! My third week or TWD and it's cookies again! yeah! I love cookies, so I am living it up! This recipe was chosen by Claudia, Mmmmmmm good choice.

That is how I feel when I eat one of these cookies. They are probably the ugliest cookies, but they are soooo good. They have a very chewy "brownie-ish" inside texture to them. I did omit the raisins though, didn't think they sounded as good with them. There is un-sweet, bittersweet, semi-sweet and milk chocolate morsels ALL in this cookie, plus some pecans. Mmmm...I think I may grab another one. This cookbook has so many darn good recipes it's unreal. This being my favorite cookie made so far =) out of three. My pictures are not so good and do not do justice to how they really taste. I just hope my dear sweet husband might get me a "sweet" camera for my birthday or Christmas?? Anyway...cookies...ahhh, they are so good, and I totally suggest you bake these yummy goodness cookies...they definitely got the Yummy Goodness of Approval. (I don't really have one of these, but I might just start =) ENJOY!!!

TWD: Chocolate Whopper Malted Drops

2008-09-08T21:14:00.000-07:00

Oh where do I start with these sweet treats....well how about I start about saying FOLLOW THE DIRECTIONS. I say that because...I burnt a batch of these sweet treats because I didn't put down my parchment paper. ::Gah! What was I thinking!:: But I still had a good time making these. Rachel from Confessions of a Tangerine Tart picked these amazing cookies and a good pick she made. I was lucky to have another church get together to make Tuesdays with Dorie cookies for...so I don't have to eat them all at home =) Here I sit in my work uniform and my apron cooking up a storm of cookies...(well burning up a storm)
This is my second week for Tuesdays with Dorie...and if you are wondering why I'm not posting the recipe to those of my local readers. It is simply because you need to go out and buy the wonderful amazing delicious book Baking: From My Home To Yours I have seen more recipes for fruits I would have NEVER imagined cooking with. It's a neat experience and though I am lucky enough to have my first two weeks cookies =) Yum! There will be more challenges for me to bake and I look forward to it! Thanks for checking out the blog and I hope you enjoy! (And join TWD and buy the book!) Enjoy!Source: Baking: From My Home To Yours by Dorie Greenspan

Pioneer Womans Crispy Yogurt Chicken

2008-09-08T20:54:00.001-07:00

Yummy Yummy!

Mmmmm....this was very good! I am going to link the recipe to this in my blog and not type it because it's 10:49 and I am tired =) Pioneer Woman calls for Panko Bread Crumbs...well I couldn't find them ANYWHERE, so I used regular bread crumbs. (If you know where to get them, please inform a woman) They were a bit soggy...but still oh so good. I recommend this to anyone, it's pretty easy and pretty fast. There were a TON of What's Cooking girls on the nest that had this is their blog. ( Here are a few....Carrie and Jenn and The Home Cook...there are many many more. These girls all have the recipe in their blog and it's also located here...along with many many other awesome foods that the Pioneer Woman makes! But here are some pictures of mine so you can take a look at how it turned out! Enjoy!

TWD: Chunky Peanut Butter and Oatmeal Chocolate Chipsters

2008-09-01T13:09:00.000-07:00

I have just jumped on the bandwagon of Tuesdays With Dorie bakers. You bake one thing a week and then post a blog about your experience. They ask for you not to post the recipe so you will feel urged to buy the book, which is a GREAT baking book if you love to bake.

So for my first week Stephany picked Chunky Peanut Butter and Oatmeal Chocolate Chipsters. I was glad this was the first one I jumped in on because I love cookies! They were very easy to make and very very scrumptious. They are a mixture of three different cookies combined...Oatmeal, Chocolate Chip and Peanut Butter. I am so excited about joining this group because it will challenge me to make stuff I am too afraid to make! Buy the book and join the fun!

From Baking: From My Home to Yours, by Dorie Greenspan

Pizza Bubbles

2008-09-01T12:50:00.000-07:00

Ingredients
1 can (7.5 oz) refrigerated buttermilk biscuits (I used 1-1/2 cans)
1 cup pizza sauce (I used 1-1/2 cups)
1 cup shredded mozzarella cheese

Heat over to 375 F. Spray 8-inch square pan with cooking spray. Separate dough into 15 biscuits. Cut each into quarters; place in medium bowl. Stir in 1-1/2 cup pizza sauce to coat. Spoon biscuit mixture evenly into dish.

Bake 15 minutes or until light golden brown and center biscuits are no longer doughy.

Sprinkle with cheese; bake 5 more minutes longer or until cheese is melted. Cut into squares; serve warm with additional pizza sauce for dipping.

This is really quick and perfect for a lunch.

The Lady and Sons Fried Pork Chops

2008-09-01T12:43:00.000-07:00

I got this recipe from of course Paula Deen. Jason bought me tickets for our 1st anniversary to see Paula live when she came to Nashville, I went with my mother and had a blast! This is one of the recipes she cooked, and they are some of the best pork chops I have had.

Ingredients
6 Cups vegetable oil
2 teaspoons House Seasoning, divided
1/2 teaspoon seasoned salt
6 pork chops
1 Cup buttermilk
1 Cup AP flour

House Seasoning
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in airtight container for up to 6 months

Heat Oil in large, heavy bottomed pot to 350 F.
Sprinkle the seasonings on both sides of the pork chops, rubbing them thoroughly into the meat.
Pour buttermilk over meat and turn to coat on all sides. Season flour generously with House Seasoning, roll each chop into flour, and shake off the excess. Carefully place the chops, 2 at a time, into the hot oil, and cook until the outside is golden brown. Take 1 chop out and make a small cut at the thickest part to check for doneness; adjust time accordingly for the rest. Drain on paper towels before serving.

Angie's Famous Strawberry Cupcakes

2008-09-01T12:33:00.000-07:00

I believe these cupcakes were pretty popular on the What's Cooking board on thenest.com...so I took my chance to make them for my sisters birthday party, and I'm just now getting around to blogging them. I found them on Katie's food blog.

Ingredients:
2 1/2 c. cake flour
1 tsp baking soda
1/4 tsp salt
1/2 c. unsalted butter
1 1/2 c. sugar (or a little less)
2 eggs
1/3 c. buttermilk
1/4 c. oil
1 tsp vanilla extract
2 c. chopped strawberries

Frosting:
1/4 c. strawberries
1 Tbsp. strawberry liquor (found at liquor stores, duh...not Publix.....)
1/2 tsp lemon juice
8 oz. cream cheese, room temp
1 1/2 sticks unsalted butter, room temp
1 3/4 c. powdered sugar
1/2 Tbsp vanilla

Directions:
-Preheat oven to 350 degrees and prepare 2 cupcake pans.
-Sift flour, salt, and baking soda in medium bowl.
-In bowl of mixer, cream butter and sugar until fluffy.
-Add eggs one at a time until combined.
-Add buttermilk, oil and vanilla until combined.
-Add flour mixture and stir until just combined.
-Fold in berries.
-Fill cupcake pans 3/4 way.
-Bake for 20 minutes.
-For frosting, put berries, liquor, and juice in saucepan.
-Bring to a boil over medium heat and then reduce to a simmer for 5 mins.
-Let cool then blend until smooth.
-In bowl of mixer mix cream cheese and butter until creamy.
-Add sugar, then vanilla.
-Add berry puree until smooth.
-Frost cupcakes when they are completely cooled.

Key Lime White Choclate Chip Cookie

2008-09-01T12:08:00.000-07:00

Ahh, I must say these are some of the best cookies I've eaten! I loved these! I took these to our church Tailgate Party on Sunday and everyone liked them! They all thought they were White Macadamian Nut cookies, but when they bit into them, they were so much better! I found this recipe from Sarah and they are the bomb. Enjoy!

Ingredients
1/2 Cup butter (room temp)
1 Cup white sugar
1 egg
1 egg yolk
1.5 Cups AP flour
1 tsp baking powder
1/2 tsp salt
1/4 Cup fresh key lime juice (reg lime ok) I found mine in the produce section with the lemons and limes
1.5 tsp grated lime zest
1-1.5 Cups White Chocolate Chips
1/2 Cup powdered sugar (for decoration)

Preheat Oven to 350 F. Grease cookie sheets

In a large bowl, cream butter, sugar, egg & egg yolk until smooth. Stir in lime juice & lime zest. Combine flour, baking powder & salt; blend into the creamed mixture. Add white chocolate chips and blend.

Form dough into 1/2 inch balls and arrange on the prepared cookie sheet. Bake 8-10 minutes or until lightly browned. Cool on wire racks. Sift powdered sugar over cookies while still warm.

Cinnamon Toast Rollups

2008-09-01T11:57:00.000-07:00

Cinnamon Roll Up
Ingredients
1/4 cup brown sugar
1/2 cup sugar
1/2 tsp. ground cinnamon
1 package crescent rolls
1/4 cup butter, melted

Glaze
Ingredients
2/3 Cup powdered sugar
1 TB milk
1/8 tsp. salt
1/4 tsp. vanilla extract

Stir together first ingredients
Unroll crescent rolls and brush with melted butter and sprinkle sugar mixture on the triangle
Separate dough into triangles. Roll up each triangle, starting with the shortest side; place on a slightly greased baking sheet.
Bake 350 degrees for 10 to 12 minutes.
While roll-ups are cooking mix glaze ingredients
Drizzle on roll-ups when done.

Dorito Casserole

2008-08-16T08:55:00.000-07:00

SO I have funny story about this one. Jason has eaten this for quite some time now b/c his mother used to cook it for him when he lived with her. Well...the original ingredients called for a can a cream of mushroom soup. He was searching through the cupboard one day and noticed there was a can of cream of mushroom soup and he asked "What will you use the can of soup from because you know I don't like cream of mushroom soup or any mushrooms" and I said "I put it in the Dorito casserole that your mom cooks" and he said "I won't be eating that anymore" so I substitute a can of cream of chicken instead of mushroom. It taste good either way. The moral of my story is...don't tell Jason what is in the recipe and he will eat it. So I make sure wherever we go to eat to tell them not to tell him what is in the recipe. I think I might call him Mr. Picky from now on. SO...on with the recipe.

Ingredients
1 can Enchilada Sauce
2 cans cream of chicken soup (or one of mushroom and one chicken)
1 package of Mexican blend cheese
1 bag of Doritos (not the super super size, just regular size)
1 lb of lean meat (don't tell Jason I use lean...)

Brown meat in skillet and drain grease. Open dorito bag and crush the chips while in the bag. Mix soups and enchilada sauce and meat sauce in a large bowl, making it the meat sauce. Then in 9x13 inch glass dish layer the doritos, then meat sauce then cheese until you finish with doritos on top. (I usually get two layers of both ending with doritos on top) I actually the top the doritos with cheese to finish it off. (Jason loves cheese) Then cook 350 for 15-20 minutes or until bubbly.

Easiest recipe, this is my go-to meal when I don't have a lot of time. But everyone loves it and I make it at work now too! Enjoy.

PW Marlbro Mans 2nd favorite sandwich

2008-08-16T08:39:00.000-07:00

This recipe is from one of the coolest sites I've found. A city girl marries a cowboy man and moves to the country and has to give up city life for farm life. She has an awesome sense of humor and an amazing talent to cook. This is a very easy sandwich to cook and it will please the crowd.

Ingredients
Boneless, skinless chicken breasts
Lemon & Pepper seasoning
peppered bacon
cheese
and sandwich buns

Wash chicken to fight off any bacteria, then place chicken between two pieces of wax paper and with a mallet or a rolling pin flatten out the chicken
Then cut the peppered bacon package in half. And arrange the half-slices in a skillet over medium to medium-low heat. Cook bacon until chewy and let drain on paper towels.
Pour out the bacon grease and then put back on stove. Put a tablespoon of remaining grease from bacon back in the pan. Then take the lemon pepper and sprinkle it on the flat chicken breast. (I had four chicken breast but when pounded out they were HUGE and I cut them in half making 8 ) Then put the chicken in the hot greased skillet on stove and cook each side for about 4 minutes. (or until pink is gone, duh) then place 2 or 3 pieces of bacon on chicken when done and then add cheese. Cover and let cheese melt on top of chicken. Then dress your bun the way you like it, I did mine with light mayo and it was delicious. Eat and then enjoy!

Check out the Pioneer Woman's website at The Pioneer Woman

No Bake Cookies

2008-08-16T08:15:00.000-07:00

These are Jason's favorite cookies (that and snickerdoodle). I made them last Saturday to surprise him because I hadn't made them in a while. My sister-in-law Jill gave me this recipe and it is still on the folded up sheet of paper she wrote it on 3 or so years ago. I've learned that this recipe is about timing, if you don't do something at the right time you could ruin the whole batch! ie: crumbly (b/c I have before)

Ingredients

2 cups sugar

1 stick margarine

3 Tbsp. Cocoa

1/2 cup milk

1/2 c. peanut butter

1 tsp. vanilla

3 cups of Oats

Mix Sugar, cocoa & margarine with milk & boil on stove for 1 minute and stirring all the time. Remove from heat; add peanut butter, oats and vanilla flavoring. Have wax paper ready and drop onto paper with teaspoon. Wait a couple hours for them to harden to eat! Yummmmy

Turkey Meatball Subs

2008-08-16T08:00:00.000-07:00

Ingredients
1 lb. lean ground turkey
1/3 cup finely chopped onion
1 tsp Italian Seasoning
1 clove minced garlic
1/2 cup bread crumbs
1/4 cup grated parmesan cheese
1 tsp each salt and pepper
1-2 Tbsp EVOO

* 1 jar marinara sauce
* sub rolls
* provolone or mozzarella cheese - I used shreaded moz.

Mix all (but EVOO) in a bowl until just combined.

Heat a skillet over medium heat with about 1-2 Tbsp EVOO.

Form the turkey misture into balls and place in the skillet.

Turn the meatballs every couple minutes to brown on all sides.

Add marinara sauce to the pan, cover and let simmer over low heat for about 15 minutes to make sure meatballs are completely cooked.

Place 4 meatballs on each sub roll that has been sliced lengthwise and spoon marinara sauce over the meatballs.

Top with cheese and place under broiler for a couple minutes to toast the bread and melt the cheese

Source: Sing for your supper

"Teddy Wants S'More" muffins

2008-07-27T18:52:00.000-07:00

Me and Hubby got to keep our nieces this weekend so we did some cooking (and cleaning). We made some muffins that I found on Kraftfoods.com in the kids section. Here is the recipe as follows...

Ingredients:

42 Honey Grahams

1/4 c. Sugar

1-1/2 Tbsp. Baking Powder

1 Egg

3 Tbsp. Honey

1-1/2 c. Chocolate Teddy Grahams, divided

1/2 c. Mini Marshmallows

PREHEAT 350 degrees

1. CRUSH graham crackers in a resealable plastic bag using a rolling pin. Grease muffin pans, crack egg into bowl & slightly beat w/ fork

2. MIX graham crumbs, sugar & baking powder in large bowl.

3. ADD milk, egg & honey; stir in 1 cup of the cookies

4. SPOON batter into prepared muffin cups

5. TOSS remaining 1/2 cup of cookies with marshmallows & sprinkle evenly over batter, pressing lightly into batter.

6. BAKE for 16 minutes, let stand 5 minutes before removing from muffin tin.

Pizza Time!

2008-07-27T18:37:00.001-07:00

Nothing like a good ol' pizza that you make yourself, right? Well while we had the girls over we made pizzas and watched Alvin and the Chipmunks while we ate our lunch. Here are some pictures of us making our pizzas.

Ingredients

*Mini/personal pan premade pizza bread

*Ragu Pizza Sauce

*EVOO

*Pizza blend cheese

*Pepperoni

Preheat Oven to 450 degrees

Brush Olive Oil on pizza bread

Put desired amount of pizza sauce on bread

Then sprinkle desired amount of cheese on top of sauce

Then place pepperoni on top of cheese

Here our some pictures of our sweet nieces and Hubby making their pizzas.

Mountain Dew Cake

2008-07-27T16:18:00.000-07:00

One of our favorite drinks in our household is Mt. Dew and mine being Diet Mt. Dew. When I saw this cake in an old magazine of Paula Deans I HAD to make it for hubby. So that my source being Mrs. Paula Deen July/August 2007 issue of her mag.

Ingredients

1 (18.25 oz) box lemon cake mix

1 (3.4 oz) box lemon flavored instant pudding mix

1 (12 oz) can Mountain Dew

3/4 c. Vegetable Oil

4 large eggs

Preheat oven to 325 degrees

Lightly grease and flour a 10-cup bundt pan

In a large mixing bowl, combine cake mix and pudding mix.

Add soda, oil and eggs. Beat at medium speed with an electric mixer until smooth.

Pour batter into prepared pan, and bake for 45 to 50 minutes, or until a wooden pick inserted in center comes out clean.

Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.

Chicken Pot Pie WW Style

2008-07-27T15:17:00.000-07:00

Ingredients

1 can Cream of Chicken Soup

1 bag of Bird's Eye Steam Fresh Veggies

(w/peas, carrots, corn and green beans)

1 lb. of chicken tenders

( I don't use a full lb.)

1 pie crust

Dice up chicken

In a skillet cook chicken until fully done

While cooking chicken microwave the veggies

Combine Veggies, Chicken, and Soup in bowl

Pour into a 7"x11" casserole dish

Then roll out pie crust over the mixture

Puncture holes in top to let breath

Cook at 350 degrees for 20 minutes

Chicken & Dressing Casserole

2008-07-19T07:03:00.000-07:00

SOURCE: My amazing cook of a neighbor Michelle

Ingredients

* 4 chicken breast

boil-cool-break in pieces

*1 can cream of chicken soup

*1 can cream of celery soup

*1/3 c evaporated milk

* 1-8oz box of Stove Top

*5 T margarine

*2 c chicken broth

*Salt and Pepper to taste

PREHEAT 350 degrees

Layer Chicken in long casserole dish

heat soups, milk, salt&pepper : pour over chicken

melt butter in sauce pan - add broth and stuffing & mix - let stand until blended (on med)

Put on top of chicken and soup

Bake 30 minutes

SATC Sexy Cupcakes

2008-07-19T05:11:00.000-07:00

These Cupcakes are from none other than the Magnolia Bakery that the SATC (Sex and the City) girls ate in Season 3 a NYC landmark. I was lucky enough to be able to make these at work for the guys and b/c our salesman had sold his first machines, and I told him I would bake him cupcakes. So I thought I would try these...and it goes as follows....

Cupcakes

1 1/2 c. self-rising flour

1 1/4 c. all-purpose flour

1 c. (2 sticks) unsalted butter, softened

2 c. sugar

4 large eggs, at room temperature

1 c. milk

1 teaspoon vanilla extract

Preheat oven to 350 degrees

Line two 12-cup muffin tins with cupcake papers. In a small bowl combine flours and set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts alternating with milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over-beat Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcakes comes out clean.

Icing

1 c (2 sticks) unsalted butter, softened

6-8 c confectioners sugar

1/2 c milk

2 tsp. vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need all of the sugar. If desired add a few drops of food coloring and mix thoroughly. (I used yellow) (Use and store icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Lasagna

2008-07-19T04:53:00.000-07:00

Ingredients

* 1 lb of ground beef

*1 1/2 c of water

*32 oz. Ragu

* 1 - 15 oz Cottage Cheese

* 3 c of Mozzarella Cheese

*1/2 c Parmesan Cheese

* 1/4 c parsley

*1 tsp. salt

* 1/4 tsp. pepper

* 2 eggs

* 9 Lasagna Noodles (cook extra in case a couple break)

3 parts to this Lasagna...Part One...Sauce....Part Two...Cheese...and Part Three Noodles.

1.) Boil Noodles in pot until cooked.

2.) Brown Meat and Drain...then add Water and Ragu to Meat and let simmer...=Sauce

3.) Add the remainder of the ingredients in bowl and stir together.

4.) Put 1 c. (or cover bottom of 9X13 in glass pan)

Add Three Noodles

Then add cheese

Alternate ending with sauce

5.)Bake at 350 degrees for 30 minutes

Wa-la....Lasagna...is soooooo good. This recipe was from my neighbor and I was very successful in making this. The only thing that I did wrong was cook the whole box of noodles in a pan too small...but I hope you enjoy!

Yummy Pizza Bread

2008-07-08T19:08:00.001-07:00

:Before:

Before Yummy Goodness is made!

Ingredients:
*1 roll refrigerated french bread dough OR 1 loaf frozen bread dough (thawed)
*Regular or turkey pepperoni
*Mozzarella cheese
*Parmesan cheese
*Extra Virgin Olive oil
*Dried Italian seasoning

*Pizza sauce (in post below)

Directions:Preheat oven to 350.

Roll out bread dough, and drizzle with olive oil, a few small dollops of sauce, sprinkle with mozzarella, Parmesan cheeses, Italian seasoning, and place pepperoni on top of the cheese.

Carefully roll the bread dough into a cylinder shape. Pinch ends and top to seal.

Brush top and sides with some olive oil.If desired, top loaf with cheese, pepperoni, and/or Italian seasoning. Make a few diagonal slices in top of loaf for air to escape while cooking.

Bake at 350 for ~20 min.

Remove from oven and let cool for 5 minutes before slicing. Serve with pizza sauce.

Pizza Sauce
*8 oz tomato sauce
*3 oz tomato paste
*1 clove garlic, minced
*2 tsp oregano
*1/8 tsp red pepper flakes (or more for a kick)
*pinch of sugar
*pinch of salt & pepper

Mix all ingredients in a bowl, and let flavors blend before using.

I got this recipe from a fellow nestie. (for those of you who don't know what a nestie is...it is a friend on thenest.com) Many many nesties have food blogs on there signatures for you to check out their creations in their kitchens. So far this is the first one I've made and not the last. I will list those that I frequently browse so you can get a good idea! Come back for my recipes! For I will be cooking more!!