Cow Pies

These have the best flavor and are so good! You'll be addicted after you try them once!

Cow Pies

1 C. butter

1 C. brown sugar

5 C. mini marshmallows

5 C. cornflakes (could also use rice krispies or corn chex or whatever you want)





Combine butter & brown sugar over medium heat in a saucepan. Boil for 2 minutes. Remove from heat & quickly stir in marshmallows until melted. Add cereal (more or less) to desired consistency. These are supposed to be pretty sticky. Drop by spoonfuls onto wax paper or spread into a greased 9x13 pan. Let cool before eating.




*I did a 1/2 recipe & it was plenty for 2 people.





recipe from Sarah

Baked Chicken Fettuccine

This was easy & yummy!

Baked Chicken Fettuccine

2 boneless, skinless chicken breasts, cooked & cut-up

2 cans cream of chicken soup

1 package fettuccine noodles, cooked according to package directions (I used whole-wheat)

1 C. sour cream

1/2 - 1 C. shredded mozzarella cheese (we don't like things too cheesy, so I did about 1/2 C.)

Parmesan cheese

2 garlic cloves, cut-up & sauteed in butter for a few minutes (optional)




Combine chicken, cream of chicken soup, cooked fettuccine noodles, sour cream, mozzarella cheese, and garlic in a bowl & mix well. Spread into a greased 9x13 baking dish. Sprinkle with Parmesan cheese & bake at 350 degrees for about 25 minutes, or until heated through.





*I did mine in two 9x9 pans & froze one for later use.


*You can use any type of pasta you have on hand & you can also add some veggies (peas, or broccoli, etc.).







recipe from me (I found several recipes & added & took-out things)

Pumpkin Pancakes

These were an instant favorite for my family! So yummy & they were still great heated-up the next day! It's something I will definitely be making over & over again!

Pumpkin Pancakes


2 C. flour (I use whole-wheat)

3 Tbsp. brown sugar

2 tsp. baking powder

1 tsp. soda

1 tsp. ground allspice (I used nutmeg)

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. salt

1 1/2 C. milk

1 C. pumpkin puree

1 egg

2 Tbsp. vegetable oil (I did 1 Tbsp. oil & 1 Tbsp. applesauce)

2 Tbsp. vinegar




Mix together the milk, pumpkin, egg, oil, & vinegar. Sift in flour, brown sugar, baking powder, soda, spices, & salt. Stir together just enough to combine (mine had quite a few lumps). Pour or scoop the batter onto a heated griddle, using approximately 1/4 C. for each pancake (I found it helpful to spread it out with a spoon once you've poured the batter onto the griddle because it's quite thick). Brown on both sides & serve hot. We like to eat them with powdered sugar, but I've heard they're good with maple syrup too!


Makes 12 pancakes.





*I like to use a little extra of all of the spices.




*For an extra little treat, I added some semi-sweet chocolate chips into the last few pancakes (before cooking) & had them with powdered sugar--it was soooooo good!








recipe from Allrecipes.com

Chicken Enchiladas

These are yummy & very easy!

Chicken Enchiladas

2 cans mild enchilada sauce (I like Old El Paso)

8 tortillas (I use whole wheat, but I think corn would be really good too)

2 chicken breasts (cooked & cut-up)

shredded cheese




Put chicken in a bowl & mix with 3/4 - 1 cup of the enchilada sauce. Stir together. Spoon the chicken & sauce mixture onto a tortilla & sprinkle with a little shredded cheese. Roll-up tortilla and place in a greased 9x13 baking dish (I also like to spread a little bit of the sauce on the bottom of the pan). Repeat until you have used the rest of the tortillas. Pour the rest of the sauce over the top of the tortillas. Sprinkle with some shredded cheese and bake for about 20 minutes at 375 degrees.





*These would be really good with toppings too--olives, onions, sour cream, lettuce, etc. We are boring & like to just eat them plain with some black beans :)



*You could also use ground beef instead of chicken--that's what the recipe called for, I just like to use chicken.









recipe from Old El Paso

Fiesta Chicken Casserole

This is so yummy & easy--definitely one of our favorites!

Fiesta Chicken Casserole


1 (15 oz) refrigerated pie crust, 2 crusts (I like to just use 1 & the kind that rolls out works best)

1 jar (16 oz) chunky salsa

1 can (10 3/4 oz.) cream of chicken soup

1 C. sour cream

2 C. shredded cheese (I like to use 1 to 1 1/2 cups)

1 pkg (24 oz.) frozen whole kernel corn (I just used a can of corn)

2 cans (9.5 oz each) Swanson premium chunk chicken breast in water, drained (I just used the brand from Sam's Club)

1 can (15 oz.) black beans, rinsed & drained




Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle. Stir all ingredients (except for the pie crusts) in a large bowl. Spoon the mixture into a greased 9x13 baking dish. Unfold the pie crust & place over the chicken mixture. Trim the excess crust from the edge & use it to cover the rest of the chicken mixture (if you use both crusts, you'll have more than enough to cover it). Cut several slits in the crust and bake at 400 degrees for about 40 minutes or until the crust is golden brown. Let stand for about 10 minutes before eating.





*This can also be used (without the crust) as a dip with tortilla chips or a burrito filling.




*This also freezes great--you'll probably just need to cook it longer.




recipe from Jenny

Downeast Maine Pumpkin Bread

This pumpkin bread is sooooo good & it's even better the 2nd day! It's definitely a must-have recipe for the holiday season!

Downeast Maine Pumpkin Bread 1 (15oz.) can pumpkin puree 4 eggs 1 C. vegetable oil (I do 1/2 C. oil, 1/2 C. applesauce) 2/3 C. water 2 C. sugar (I do 1 1/2 C. granulated and 1/2 C. brown) 3 1/2 C. flour (I like to do at least 1/2 of that whole-wheat) 2 tsp. baking soda 1 1/2 tsp. salt 1 tsp. ground cinnamon (I like to add more of all of the spices) 1 tsp. ground nutmeg 1/2 tsp. ground cloves 1/4 tsp. ground ginger semi-sweet chocolate chips (optional) nuts (optional) cinnamon & sugar (optional) In a large bowl, mix together pumpkin puree, eggs, oil, applesauce, water, & sugar until well blended. Sift the dry ingredients into the pumpkin mixture & mix until just blended. Pour into greased & floured bread pans (three 7x3 inch loaf pans). Bake at 350 degrees for approximately 50 minutes. Loaves are done when toothpick inserted in center comes out clean. *I did 1 large & 1 medium bread pan and I added chocolate chips to one and sprinkled cinnamon & sugar on top of the other one (prior to baking). They were both so good & it was nice to have 2 different kinds! You could also add nuts if you like. recipe from Allrecipes.com

Marshmallow Brownies & Chocolate Frosting

These are one of my favorite treats! They are soooooo good!

Marshmallow Brownies & Chocolate Frosting


1 C. butter, softened

1/2 C. cocoa

2 C. sugar

4 eggs

2 tsp. vanilla

1 1/2 C. flour

1/2 tsp. salt

1 1/2 C. nuts (optional)

mini marshmallows




Cream together butter, sugar & cocoa. Add eggs & vanilla. Sift flour & salt & mix all together. Spread in a greased 9x13 pan and bake at 350 degrees for approximately 25 minutes (make sure you don't overbake them). Take out & sprinkle with mini marshmallows (enough to cover the top). Return to oven for 3 minutes (marshmallows will puff & flow together). Cool for 1 hour & then frost.




Chocolate Frosting

1/2 C. butter, softened

1 2/3 C. powdered sugar

1/3 C. cocoa

1/3 C. evaporated milk




Mix together with hand mixer. Add more powdered sugar if needed (I usually don't need to add more).






*You can also do these in a jelly roll pan, but I like mine a little thicker :)







recipe from Barb

Creamy Chicken Enchiladas

These are so yummy & easy! The garlic cloves give them the best flavor!

Creamy Chicken Enchiladas


2 chicken breasts (cooked & cut-up)

8 tortillas (I use whole wheat)

2 cans Cream of Chicken soup

1 small can green chilies (I just use 1/2 a can because we don't like them too spicy & then I just freeze the rest to use for next time)

1/2 - 1 C. sour cream

1/2 tsp. salt

2-3 garlic cloves (peeled & finely chopped)

shredded cheese

onion (optional--I never do)

olives (optional)





Saute garlic with a little bit of butter for a few minutes. Combine soup, green chilies, sour cream, salt, & garlic and mix until smooth. Fill tortilla with a little cheese, onion, chicken & sauce. Make sure to save enough sauce to pour over the top at the end. Roll up tortilla and place in a greased 9x13 baking dish. Continue until you have used all of the tortillas. Pour remaining sauce over the top. Sprinkle lightly with shredded cheese & bake at 350 degrees for about 30 minutes (until bubbly). Garnish with olives & onions if desired.






recipe from Carrie

Veggie Dip

This is the best veggie dip ever!

Uncle Dan's--it makes amazing ranch salad dressing too!

Veggie Dip


24 oz. cottage cheese (I like to use the low-fat)

1/2 C. mayo (or to taste--I usually don't use any)

Uncle Dan's Ranch Dressing Mix (1/2-1 package--to taste)




Combine all ingredients & mix with a hand blender (I'm sure you could use a regular blender too). Add more Uncle Dan's if needed--I like the ranch flavor to be pretty strong. Store in fridge (I always just use the cottage cheese container). This dip lasts for at least 2 weeks in the fridge--just make sure you don't dip the veggies directly into the container, put some in a bowl, otherwise the dip will go bad faster.



*I make this dip all the time & I don't ever use the Mayo & it tastes great without it!



recipe from Jenni

Chicken Noodle Soup & Homemade Noodles

This is so yummy to have on a cold day! We like to have corn bread with it!

Chicken Noodle Soup


6 C. cold water (I like to use 5 C. of water & add a can of chicken stock)

2 chicken breast halves (large--I just use frozen boneless, skinless)

3 chopped carrots (I do way more than this)

3 stalks celery chopped (I do way more than this too)

1 small onion chopped

2 tsp. salt

3 tsp. chicken bouillon

pinch of garlic salt

pinch of pepper

1/2 C. barley (this wasn't in the recipe, but I like to add it)

1 bay leaf (optional)




Combine all ingredients in stockpot. Bring to a boil & reduce to a simmer until chicken is cooked through, about 35 minutes (I always make the noodles while I'm waiting). Use a slotted spoon & transfer chicken to a cutting board and cool slightly. Cut chicken into bite-sized pieces. Return chicken & homemade noodles to soup & simmer 10 minutes.




Homemade Noodles


3/4 C. flour (I use whole-wheat & they're really good)

2 eggs




In a bowl, beat eggs until frothy with an electric mixer (I always just use a fork). Slowly add flour and mix well. Knead with hands (I always need extra flour because it's quite sticky). Roll out very thin on a floured cutting board & cut into 1/4 inch strips (I like to use a pizza wheel). Use immediately or dry and store in an airtight container.







Recipe from Introductory Foods: HFED 110 by Carma Sutherland (BYU-Idaho)

Corn Bread

Corn Bread


1 C. corn meal

1 C. flour (I use whole-wheat & it tastes really good)

2 Tbsp. sugar (optional--I don't use it)

1 Tbsp. baking powder

1 tsp. salt

1/3 C. oil (I do mostly unsweetened applesauce & a little oil)

1 egg (I use egg beaters)

1 C. milk



Mix until just blended. Pour into a greased 8x8 pan that has @ 2 Tbsp. melted butter in the bottom. Bake at 400 degrees for approximately 20-25 minutes.





*This is best when it is served warm with honey!






Recipe from my mom

Nut Roll Bars

Nut Roll Bars


4 Tbsp. butter or margarine

1 pkg. peanut butter chips (12 oz.)

1 can sweetened condensed milk

1 package miniature marshmallows (10 oz. )

1 jar of dry roasted peanuts (16 oz.)





Add the butter & peanut butter chips to a medium sauce pan & heat until they have melted together. Stir as they are melting to combine evenly. Remove from heat & add sweetened condensed milk. Stir until well blended. Stir the miniature marshmallows into the mixture. Divide the jar of peanuts into thirds & evenly spread 1/3 on the bottom of a greased 9x13 pan. Stir 1/3 of the peanuts into the mixture & then spread the mixture into the 9x13 pan. Carefully press the mixture evenly into the pan. Sprinkle the remaining 1/3 of the peanuts on top. After they are evenly distributed, press them slightly into the bar mixture so they stick to the bars. Place in fridge to store.






Recipe from RecipeTips.com

Mexicali Rice

This is one of my favorites! It's so yummy, easy, & versatile--you can serve it on rice or with tortilla chips or wrap it up in a tortilla!

Mexicali Rice

3-4 chicken breasts, cooked & cut into bite-sized pieces (I like to use a can of chicken from the cannery, it's yummy & really easy)

1 can black beans (drained)

1 can corn (drained)

2 C. chunky salsa

1 tsp. garlic salt (I also add some garlic powder, so there's more garlic flavor, but not too salty)

1/2 tsp. cumin (I don't have this, so I just leave it out & it tastes good still)

1/8 to 1/4 C. sugar (I just do this to taste--depending on how spicy I want it)

1 C. chopped onion (I just use onion powder to taste)



Add everything into a pot & simmer for 15-20 minutes. Serve over brown rice (or with tortilla chips or tortillas). Top with shredded cheese & sour cream.





Recipe from Barb

Caramel Layer Bars

These are seriously so good! I know this isn't a very good picture, but it was the only one I had & I figured it was better than no picture at all!

Caramel Layer Bars


1 pkg. German Chocolate cake mix

1/3 C. evaporated milk

3/4 C. melted butter

3 T. flour

1 C. semi-sweet chocolate chips

1/2 C. nuts (optional)




Combine ingredients together (except choc. chips) & spread 1/2 of the mixture in the bottom of a greased 9x13 pan. Bake at 350 degrees for 6 minutes. While it is baking, melt the caramel mixture...



14 oz. pkg. (50) caramels

1/3 C. evaporated milk



Melt in heavy pan over low-medium heat, stirring constantly (you don't want the caramels to scorch).



After the cake portion has cooked for 6 minutes, sprinkle the choc. chips on top of the cake right after it comes out of the oven. Then drizzle the caramel mixture on top. Sprinkle the rest of the cake dough on top of the caramel. Bake for approximately 15 minutes.









Recipe from Aunt Judi

7-Layer Bean Dip

I like to add the shredded lettuce and tomatoes just before we eat it.

Seriously the best guacamole ever--you have to try it!! I know that Winco, Broulim's, & Giant Eagle carry it.

I love this taco seasoning! It's from Sam's Club and it's only like $4 for a huge container!

7-Layer Bean Dip

1 can of refried beans (I like to use the fat-free and it's really good in this)

1 C. of salsa

7 oz. package of guacamole

1 1/2 C. sour cream

taco seasoning (to taste--I use several teaspoons & it always needs more than I think)

shredded cheese

shredded lettuce

1 tomato

1 small can of sliced olives



Mix the refried beans and salsa together and then spread in a 9x9 pan. Spread guacamole over the refried beans/salsa mixture. Mix sour cream and taco seasoning together and spread over guacamole. Top with shredded cheese and olives. Serve the dip with shredded lettuce and diced tomatoes. Enjoy with your favorite tortilla chips--I like the Baked Lays tortilla chips!




*I do most of the measurements to taste, so if you like things spicy, you can add more salsa & use quite a bit of taco seasoning.







Recipe from me

Au Gratin Potatoes

This is one of my favorite potato recipes & it is SO easy!

Au Gratin Potatoes


3-4 potatoes (depending on size)

2 cans of Cream of Mushroom soup (or you can just do 1 can and add some milk--you just want to make sure you have enough so the potatoes aren't dry)

1 Cup shredded cheese (you can do more if you like things cheesier)

salt

pepper

onion powder (optional--or you can add some chopped onion)



Scrub potatoes and cut into slices. Grease a 9x9 pan & add a little cream of mushroom soup (just enough to cover the bottom of the pan). Add potato slices (not too many because you'll want to have enough for 3 layers). Sprinkle with a little bit of salt, pepper, & onion powder. Add cream of mushroom soup (just enough to cover the potatoes--you want to save quite a bit for the very top). Sprinkle a little bit of shredded cheese on top (you'll want to save quite a bit for the very top). Now add another potato layer, spice layer, soup layer, & cheese layer & then repeat.


Bake at 350 degrees for 1 to 1 1/2 hours (depending on how thick you cut the potatoes). I just stick a fork in it when I think it's done to make sure that the potatoes are soft all the way through.






* I did a double recipe & I only needed 3 cans of Cream of Mushroom soup, not 4.





Recipe from Carrie

Garlic Cheese Biscuits

This is a recipe from my cooking class I took at BYU-I with a few alterations. I make these all the time & they are so good--even Jace loves them!

Garlic Cheese Biscuits


2 C. flour (I use whole wheat)

2 tsp. baking powder

1 tsp. salt

4 Tbsp. butter (I use 1 Tbsp. canola oil and 3 Tbsp. unsweetened applesauce)

1 C. milk

1 C. shredded cheddar cheese (I do 1/2 C.)

1 Tbsp. melted butter (optional--I don't use it--I just sprinkle on the garlic powder w/0 the butter)




Mix dry ingredients together in a bowl. Cut in butter. Quickly stir in milk & shredded cheese (and the oil if you're using that instead of butter) until just blended. Drop by tablespoonfuls onto greased baking sheet. Brush with 1 Tbsp. melted butter & generously sprinkle garlic powder on each biscuit. Bake at 400 degrees for 10-15 minutes. Serve hot. This recipe makes 8 large biscuits.





Recipe from Introductory Foods: HFED 110 by Carma Sutherland

Cajun Chicken Strips

These are one of our favorites! They are so yummy & just lightly breaded.

Cajun Chicken Strips 

1/2 C. flour 

1/4 tsp. poultry seasoning 

3/4 tsp. garlic salt 

1/2 tsp. paprika

1/4 tsp. pepper 

1/4 tsp. cayenne pepper (you could add more cayenne if you want them to be more spicy) 

2 boneless skinless chicken breasts 

Cut chicken into 1/2 inch strips. Combine dry ingredients in a bowl. Dip the chicken strips one at a time to coat them with the dry mixture. Cook in heated skillet with a little bit of oil for 8-10 minutes or until done. 

*I like to add in extra of all of the spices. 

*I doubled this recipe when we had the missionaries over & there was plenty to feed us 4 adults with a little bit left over. 

*We like to have Au Gratin Potatoes with these. 

 Recipe from my mom

Blueberry Muffins

Blueberry Muffins

1 3/4 C. flour (1 1/4 C. whole wheat flour & 1/2 C. oatmeal)

2/3 C. sugar (1/3 C. honey)

1 Tbsp. baking powder

3/4 tsp. salt (I do 3/8 tsp. salt)

6 T. butter (1/4 canola oil & 3/4 unsweetened applesauce to equal 1/3 C.)

1 egg (I use egg beaters)

1/2 C. milk (I use skim)

1 tsp. lemon zest

1/2 tsp. vanilla

1 C. fresh or frozen blueberries (I use frozen)

Mix dry ingredients together. Cut in butter. Beat egg, milk, lemon peel & vanilla. Stir into flour mixture until just moistened. Fold in berries. Spoon into muffin pan.

Bake at 400 degrees for 15-25 minutes. Makes 1 dozen muffins.

*I make these muffins using the healthier options (the one's in parenthesis) and the muffins are still really good! If you use the substitutions, make sure to fill the muffin tins mostly full with the batter because these one's don't raise much while baking. I'll have to post pictures of the healthier version next time I make them :)

Recipe from my mom

Monster Cookies

This one is for Ashley, Katy, & Rachel--love you girls :)


These are the best cookies ever! I've never met anyone who doesn't like them--unless of course you don't like peanut butter or oatmeal or chocolate, but then you'd have to be crazy :)

Mmmmmm the dough--it's really good too!

Monster Cookies

1 lb. butter (4 cubes) (softened)

2 lbs. brown sugar (4 2/3 C.)

4 C. sugar

12 eggs (I like to use 3 C. Egg Beaters or eggs)

1 Tbsp. vanilla

1 Tbsp. Karo syrup

3 lbs. peanut butter (4 1/2 C.) (I like to use crunchy)

8 tsp. soda

18 C. oatmeal (I like to do 1/2 old fashioned, 1/2 quick oats)

1 lb. M & M's (peanut butter M & M's are also really good in these cookies)

1 lb. chocolate chips (I like to use milk)



Cream butter & sugars together. Mix in eggs, vanilla, & Karo syrup. Add peanut butter & mix. Then mix in soda & oatmeal. Stir in chocolate chips & M & M's.


Bake at 350 degrees for approximately 8-12 minutes! Do not overbake!



Makes 16 dozen cookies.


*You can also make these into bars.  A full batch will make 4 jelly roll pans.  Make sure to grease the pans and I like to get my hands wet to press the dough into the pan since it's sticky.  Bake at 350 for 12-15 minutes.  Do not overbake!  The edges will be slightly browned and the middle will look not quite done, but they'll continue to bake some in the pan after you take them out of the oven.  Let them set for an hour or so to firm up so that you can cut into bars.


*I always 1/2 this recipe and it makes tons of cookies and fills my Kitchen Aid to the max! I usually like to cook a few pans and then freeze the rest--I like to scoop the cookie dough onto a pan & put it in the freezer until the dough is frozen. Then I put the frozen dough into a freezer bag and store it in the freezer & have fresh baked cookies in a matter of minutes! Or, they make really good little frozen treats if you like to eat raw cookie dough :)


Monster Cookies: 1/2 Batch

1 C. butter

2 C. sugar

1 lb. brown sugar (2 1/3 C.)

6 eggs (1 1/2 C.)

1/2 Tbsp. vanilla

1/2 Tbsp. Karo syrup

1 1/2 lb. peanut butter (3 1/4 C. + 1/8 C.)

4 tsp. soda

9 C. oatmeal

2 C. milk chocolate chips

2 C. M & M's

Monster Cookies: 1/4 Batch

1/2 C. butter

1 C. sugar

1 C. + half of 1/3 C. brown sugar 

3 eggs (3/4 C.)

1 tsp. vanilla

1 tsp. Karo syrup

1 2/3 C. peanut butter 

2 tsp. soda

4 1/2 C. oatmeal

1 C. milk chocolate chips

1 C. M & M's

Recipe from my Mom

Homemade Oreos & Cream Cheese Frosting

Homemade Oreos


2 packages Devils Food cake mix

4 eggs

1 1/4 C. Crisco (melted)



Mix all of the ingredients together & make into balls (I like to flatten them just a little before placing them on the pan to bake). Place on an ungreased baking sheet & bake at 350 degrees for about 8 minutes (make sure you don't overbake--you want them to be soft). Place cookies onto a rack until they are completely cooled. Put cream cheese frosting on the flat side of one cookie & then put another cookie (flat side) on top of the frosting. Store cookies in refrigerator.



*Makes approximately 30 sandwich cookies




Cream Cheese Frosting


3 2/3 C. powdered sugar

8 oz. package cream cheese, softened

1/2 c. butter, softened (optional)

1 tsp. vanilla



Mix all of the ingredients together with a mixer until smooth. Add more powdered sugar if needed.




*I don't use any butter & I think it still tastes great!



Recipe from Jenni

Peanut Butter Cups

Peanut Butter Cups


1 package (1 C.) of graham crackers (crushed)

1 C. melted butter

1 C. crunchy peanut butter

3 1/2 C. powdered sugar

1 C. chocolate chips (I did 1/2 C. milk chocolate & 1/2 C. semi-sweet)



Mix all of the ingredients together (except the chocolate chips) and press into a 9x13 pan. Melt chocolate chips (I used the microwave method on the package) and spread on the top. Let cool until chocolate hardens before eating.





*These are also really good with white chocolate chips (instead of chocolate).







Recipe from my mom

White Chocolate Bliss!

This is 1 of Danny's favorite treats--he loves it!

These are really good to eat just plain too!

White Chocolate Bliss


1 bag of corn puffs (or you can use microwave popcorn--just make sure it's not too buttery)

1 bag of white chocolate chips




Pour bag of corn puffs into a large bowl. Melt the bag of white chocolate chips following directions on the package. I use the microwave method (melt 1 cup morsels in uncovered, microwave-safe bowl on medium-high (70%) power for 1 minute; stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. To melt 2 cups of morsels microwave a few seconds longer). Pour melted white chocolate over the corn puffs and stir until they are evenly coated. Let set for 30 minutes before eating.




*I like to do 1/2 of this recipe and it makes a great movie treat for 2 people with some to spare! Also, you can do more or less of the corn puffs depending on how much white chocolate you like.





Recipe from Carrie & Josie's Grandma Ballard

Reese's Chewy Chocolate Cookies

These are probably my favorite cookies--they're soooo good!

Reese's Chewy Chocolate Cookies


2 C. sifted flour (I do 1 C. whole wheat flour)

3/4 C. cocoa

1 tsp. soda

1/2 tsp. salt

1 1/4 cups (2 1/2 sticks) butter

2 C. sugar

2 eggs

2 tsp. vanilla

10 oz. pkg (1 2/3 C.) peanut butter chips





Stir together flour, cocoa, baking soda & salt. Beat butter & sugar in large bowl with mixer until fluffy. Add eggs & vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake at 350 degrees for 8 to 9 minutes (Do not overbake; cookies will be soft. They will puff while baking & flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies (depending on size).




Pan Recipe: Spread batter in greased jelly roll pan. Bake at 350 degrees for 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. Makes about 4 dozen bars.





Recipe from Reese's peanut butter chips package

Italian Chicken--Crockpot

This is one of our favorite dinners and it is SO easy to make!

Italian Chicken


6 lg.boneless skinless chicken breasts

2 cans cream of chicken soup

1 envelope Zesty Italian dressing mix

8 oz. cream cheese

Cooked egg noodles or rice




Place chicken in crock-pot. Combine cream of chicken soup and dressing mix. Pour over chicken. Cook for approximately 6 hours. Cube cream cheese and add to crock-pot for the last hour. Then take out the chicken and cut it into bite-sized pieces. Whisk the sauce to make sure that the cream cheese gets mixed in thoroughly. Add the chicken back into the crock-pot and mix with the sauce. Serve over warm egg noodles (we like whole wheat) or brown rice.





*I half this recipe and it is perfect for our family of 3 and we always have left-overs too! Also, I always do frozen chicken and just put the crock-pot on high for the first 2 hours and then turn it to low for the remainder of the time (I usually do it for 7 hours).






Recipe from my mom

Wacky Cake & Rocky Road Frosting

This is a really good, moist chocolate cake! You don't need eggs to make it, so it's a good recipe to have on hand!

Wacky Cake


2 1/4 C. sifted flour

1 1/2 C. sugar

4 Tbsp. cocoa

1 1/2 tsp. soda

3/4 tsp. salt

1/2 C. melted butter or margarine

1 1/2 Tbsp. vinegar

1 tsp. vanilla

1 1/2 C. cold water


Sift the dry ingredients into a mixing bowl. Add the liquids and mix thoroughly, but do not over-mix (batter will be slightly lumpy). Pour into greased 9x13 pan. Bake at 350 degrees for about 25 minutes or until inserted toothpick comes out clean. Do not over bake!


*I usually 1 & 1/2 this recipe to make a thicker cake. I still use a 9x13 pan, but there's a little too much batter, so I bake the rest in a small bread loaf pan.  Or, the 1 1/2 batch works perfectly for my 2 round cake pans.


Wacky Cake (1 1/2 Batch)

3 1/4 C. sifted flour

2 1/4 C. sugar

6 Tbsp. cocoa

2 1/4 tsp. soda

1 tsp. salt

3/4 C. melted butter

2 Tbsp. 1 tsp. vinegar

2 tsp. vanilla

2 1/4 C. cold water


Rocky Road Frosting


2 1-oz. squares unsweetened chocolate (or 2 Tbsp. melted butter/margarine & 6 Tbsp. cocoa)

2 C. miniature marshmallows

1/4 C. water

1/4 C. butter or margarine

2 C. sifted powdered sugar

1 tsp. vanilla

1/2 C. chopped walnuts (optional)



In small saucepan, combine chocolate, 1 C. marshmallows, water, & butter. Cook & stir over low heat until the chocolate & marshmallows are melted. Cool slightly. Add powdered sugar & vanilla and mix. Add more powdered sugar if needed until you reach your desired consistency. Stir in 1 C. marshmallows and nuts.



*I like to 1 & 1/2 this recipe so that there's plenty of frosting for the cake. Also, I usually need more powdered sugar than the recipe calls for.





Recipes from my mom

Banana Bread

Banana Bread


1/3 C. butter

1/2 C. sugar

2 eggs

1 3/4 C. sifted flour

1 tsp. baking powder

1/2 tsp. soda

1/2 tsp. salt

1 C. mashed ripe bananas (2 medium-sized bananas)

1/2 C. chopped walnuts (optional)




Cream together butter & sugar. Add eggs and beat well. Sift together dry ingredients and add to creamed mixture alternately with mashed banana, blending well after each addition. Stir in nuts. Pour into well-greased medium bread loaf pan (9x5x3). Bake at 350 degrees for 45-50 minutes or until inserted toothpick comes out clean. Remove from pan and cool on rack.






Recipe from my mom

Golden Graham Treats

This is one of my all-time favorites!

Golden Graham Treats


1 C. sugar

1 C. corn syrup

1/2 C. butter (1 cube)



Combine in pan and boil over medium heat for 3 minutes.



In large bowl combine (while waiting for sugar mixture to boil):


6 C. golden grahams

6 C. corn chex

2 C. coconut

1 C. sliced almonds (optional)



After the sugar mixture has boiled for 3 minutes, add it to cereal mixture and stir well. Let cool slightly and then add 1 lb. of plain M&M's.





*I usually half the recipe unless I'm making it for a big group.






Recipe from my Aunt Kelli

Yellow Cake

This cake makes a great strawberry shortcake!

Yellow Cake


2 1/2 C. sifted flour

1 1/2 C. sugar (3/4 C. sugar, 3/4 C. brown sugar)

1 Tbsp. baking powder

1 tsp. salt

1/2 C. softened butter

1 C. milk

1 1/2 tsp. vanilla

2 eggs




Add all ingredients in mixer and beat on low for 2 minutes and then on high until the batter is fluffy. Pour batter into a greased 9x13 pan.


Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean. Do not over bake.







Recipe from my mom :)

Raspberry Ice Cream

Raspberry Ice Cream


2 C. raspberries--fresh or frozen

2 C. whipping cream (or evaporated milk)

1 C. half-n-half (or whole milk)

1 C. sugar

2 tsp. vanilla

ice cream salt

ice




Place the raspberries in a blender; cover and process on medium-high speed until chopped; set aside. Mix ingredients together (except raspberries) until the sugar dissolves--this will take a few minutes. Add blended raspberries. Follow instructions from your ice cream maker for freezing--ours took about 2 hours to freeze.






*I did the lower-fat version of this recipe--substituting evaporated milk for whipping cream and substituting whole milk for half-n-half. I just used the whole can of evaporated milk which wasn't quite 2 cups, so I added some whole milk to make up the difference. Anyway, the lower fat version was really really good, so I don't think I'll even bother with making the other one!






Recipe from the Taste of Home website.

Chocolate Oatmeal Bars

This is one of my favorite recipes of all time! We've made it in my family for years and got the recipe from my Aunt Judi. This is always a big hit whenever I've make these for a party or gathering and Danny actually won 2nd place in a dessert cook-off with this! They are soooo good--just try them once and you'll be hooked :)

Chocolate Oatmeal Bars

1 1/2 C. flour

1 C. butter

2 C. brown sugar

2 eggs

1 tsp. soda

1 tsp. salt

1 tsp. vanilla

4 C. quick oats



Filling:


2 C. chocolate chips (1 C. semi-sweet & 1 C. milk chocolate)

1 can sweetened condensed milk

2 tsp. vanilla

1/2 tsp. salt

1 T. butter



Mix together as for cookie dough. Set aside 2 C. of mixture and press the rest of the dough into a greased jelly roll pan (the dough will be quite sticky, so I wet my hands to make it easier to press the dough into the pan). Melt filling over low heat & spread on top of oatmeal mixture. Sprinkle the reserved 2 C. of oatmeal mixture on top of the chocolate filling.



Bake at 350 degrees for 15-20 minutes. Make sure you don't over bake!





Recipe from Aunt Judi

Recipes

Here's a blog of some of my favorite recipes or one's that I have just tried. This way I have easy access to all of my favorite recipes. Enjoy!