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