Snickerdoodle Bundt Cake

I had to make a dessert for a church function, and after hearing about this deliciousness a while back, I decided this would be my cake of choice! If you are a Snickerdoodle cookie fan, you will be in heaven with this scrumptious little cake!  It takes a lot of mixing so if you have a Kitchenaid stand mixer, I highly recommend using it!!

I got this little recipe from Jamie Cooks it Up and if you haven't visited her blog, you totally should. She has tons of delicious recipes that are very family friendly!

 (We all know I am not the best food photographer, especially when my phone is my camera of choice! :D)

You will need:

2 t ground cinnamon

1 C white sugar

**Mix together and set aside--you'll need this two different times. 

Next you will need:

2 1/2 C. flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 C. butter, softened

1 C. sugar

1 C. brown sugar

3 eggs at room temperature

2 tsp. vanilla

1 C sour cream at room temperature 

Directions:

**Grease the inside of your bundt pan with shortening, or spray heavily with Pam Cooking Spray With Added Flour and dust the entire inside of your pan with the cinnamon sugar mixture. You will probably use about 1/3 C. of the mixture. Set aside the leftovers to use in the middle of the cake.

**In a mixing bowl combine the flour, baking powder, baking soda and salt. 

Set this mixture aside for later.

**In a Kitchen Aid mixer or using hand held beaters beat the softened butter on medium speed for 1 minute.

**Add the white sugar and mix for 3 minutes.

**Scrape the sides of the bowl with a rubber spatula and add the brown sugar. Mix for 2 minutes.

**Add the eggs one at a time, mixing for a full minute after each one.

**Stir in the vanilla.

**Grab your dry mixture and add it alternately with the sour cream. When both sour cream and all of the dry mixture are added continue to mix for 2 minutes.

**Spread 1/2 the batter into your pan. Pour the leftover cinnamon and sugar over the top. Spread the rest of your batter over the top.

**Bake at 325 degrees for 55-65 minutes, or until a toothpick inserted into the cake comes out clean.

**Cool for 10 minutes, then invert onto a wire rack to cool completely.

Chocolate Cream Cheese Cake

A big thanks to my friend Amy and Pinterest for this little bit of heaven! I had to make a cake for refreshments at school on the day we were meeting our new principal. Lucky, Ame had just told me about this little beauty so I was just looking for a reason to make it. Of course, it didn't disappoint. I'm pretty darn sure you'll love it too!

 (picture from here)

You will need for the cake:

1 box of Devil's Food Cake Mix

1 box of instant chocolate pudding (4 oz.)

3/4 C. hot water

3/4 C. vegetable oil

1 tsp. vanilla

4 eggs

For the Filling you will need:

1 8 oz. pkg cream cheese (softened

1/2 C. sugar
1 egg

 1 C. chocolate chips

For the frosting:

Your favorite chocolate frosting

(I happen to LOVE Betty Crocker's chocolate frosting so I used that. :D)

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. In large bowl, beat cream cheese, sugar and 1 egg with electric mixer on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter. Using table knife, swirl filling through batter. Sprinkle with nuts.
4. Bake 47 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cake. Store covered in refrigerator.

Makes 15 servings

sweet & sour chicken

recently, a reader emailed us to ask if we had a sweet and sour recipe. i couldn't believe that i hadn't posted this one yet! i found this in our hometown community cookbook, and i'd actually forgotten about it until i saw that email. this is super quick and easy, and when i made it the other night we were reminded why we used to love it so much. it's delish!

ingredients:

1/2 cup brown sugar

1 tbsp. corn starch

1 can pineapple tidbits

1/3 cup white vinegar

1 tbsp. soy sauce

2 boneless, skinless chicken breasts--cubed and cooked

in a medium sauce pan, whisk together brown sugar and corn starch. when blended, add pineapple (with the juice), soy sauce, and vinegar. boil on medium-high heat for about 10 minutes. add chicken and serve. 

i served it over some homemade fried rice and with a bowl of egg drop soup. who needs a chinese restaurant when you can create your own?? ;)

Muddy Buddies

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Um... Why have I never HAD these before, let alone never made them for myself? I got this recipe to use on the 101st day of school (using the 101 Dalmations of course!) and it was called "Puppy Chow," but since that sounds pretty nasty to anyone who is over the age of 7, I decided we'd call them what they really are: Muddy Buddies. These come together SO quick and are nearly impossible to stop munching once you start. So, get making and get eating ASAP!!

You will need:

1/2 C. peanut butter

1/4 c. butter

1 c. chocolate chips 

1/2 tsp. vanilla

9 c. Crispix cereal

2 C. powdered sugar

**Place Crispix cereal in a large bowl.

**Combine peanut butter, butter, and chocolate chips in a microwave save bowl. Microwave for 1 minute and stir to blend ingredients then add vanilla.

**Pour peanut butter/chocolate mix over cereal and stir until well coated.

**Put powdered sugar in a large Zip-Loc bag, add cereal mixture, zip, and shake until coated. 

**DEVOUR!

Cheesy Chicken Enchilada Pasta

Hello! Hello! I am here to amaze and wow you by sharing a wonderful new recipe! If  you like pasta and you like chicken enchiladas, well my friends, this recipe is for you! All credit goes to my fabulous, amazing,  neighbor Krista and her delicious blog Budget Gourmet Mom this was one of those recipes I knew I had to try as soon as it showed up in my RSS feed! I was NOT disappointed! Matt kept saying after every bite how good it was and as soon as he was done told me he couldn't wait until lunch the next day, so he could eat it again! Mmmm mmmm this was too GOOD not to share!!!

Stop over and check out Krista's blog and leave her some love if you try this one out!

 (picture from here)

 You will need:

1 lb bow tie pasta

2 chicken breasts, cubed and cooked

1 - 10 3/4 oz can cream of chicken of soup

1 - 4oz can diced green chilies

2 cups sour cream

1 small onion, diced

1 small can black olives, sliced

3 cups cheddar cheese, shredded

Enchilada Sauce:

1 - 8 oz can tomato sauce

1/3 cup water

1 tsp chili powder

1/4 tsp dried oregano

1/4 tsp cumin

1 clove garlic, minced

I got my enchilada sauce cooking first--it's SO delicious!! First of all I didn't know you could make your own so easily, second of all I had no idea it would be so YUMMY!!

**In a small saucepan mix all of the ingredients and bring to a boil, stirring occasionally. Cook for a few minutes for the ingredients to blend. Pour over the enchilada pasta or store in the refrigerator for later.

**Bring a large pot of water to boil and cook the pasta. 

**While the pasta cooks in a large bowl mix the soup, green chilies, sour cream, onions, olives and 1 cup of shredded cheese.

 **Once the pasta is al dente fold it into the soup mixture along with the cooked chicken.

**Pour into one 9x13 baking dish or two smaller rectangular dishes (she uses the disposable ones for freezing).

**Pour over enchilada sauce and sprinkle with the remaining cheese.

**Bake at 350° until cheese is melted and it's heated through, mine took about 20-25 minutes!

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Peanut Butter Brownie Trifle

Once upon a Christmas party I had this delicious, amazing, outstanding, wonderful dessert! The moment I saw it, I knew I HAD to have a bite! It was indeed as delicious as it looked and I have just been waiting for an excuse to whip it up--the Super Bowl just happened to come along (Isn't it all about the food--and commercials--anyway?!) So here is the perfect recipe or all you peanut butter lovers out there!

(recipe found here and yes, their picture is MUCH better than mine taken with the ol' iPhone!)

 

You will need:

• 1 fudge brownie mix (13-inch x 9-inch pan size)
• 1 package (10 ounces) peanut butter chips
• 2 packages (13 ounces each) miniature peanut butter cups
• 4 cups cold 2% milk
• 2 packages (5.1 ounces each) instant vanilla pudding mix
• 1 cup creamy peanut butter
• 4 teaspoons vanilla extract
• 3 cartons (8 ounces each) frozen whipped topping, thawed

Directions

• Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not over bake). Cool on a wire rack; cut into 3/4-in. pieces.
• Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add peanut butter and vanilla mix well. Fold in 1-1/2 cartons whipped topping.
• Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.

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chimichangas

 image

so i posted this on my blog a few years ago. i just had an apostrophe (i think you mean an epiphany); lightning has just struck my brain. i realized that these babies have yet to grace howe to cook with their presence. these things are a jewel. growing up, we all always requested these for our birthday dinners. my mom hated to make them, but i don't know why because they are suuuuper easy. and so good. and almost restaurantish if you turn on some mexican tunage and put on a sombrero.

you need:

-meat (i use round steak. it's yummy and super cheap. my sister uses chicken. do what you want. just put it in the crocker all day so it shreds easily)
-tortillas (the thinner the tortilla, the better. the super thin lynn wilson ones work well. plus, they're cheap!)
-refried beans (mine are straight out of a can. I know some people make them themselves. and i'm classy, but i'm not that classy.)
-shredded cheddar cheese
-oil (this is for frying, so you'll need a lot)

so once your meat is cooked and shredded, heat up a tortilla in the micro for 10 seconds or so. then, layer it down the middle with refried beans (smear them around), meat, and plenty of cheese. like so:
next, fold it up like a little burrito (or chimichanga. ha!). fold the short sides in so they're on the meat, then fold up the other sides. looks something like:
finally, after you get over how classy i am with my half-painted black nails, pinch your chimi between your tongs and place in oil. your oil needs to be really hot. it will look something like:

hold it in there until it's golden brown (10ish seconds).

voila! serve with sour cream, guacamole, and salsa. yuuum.

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Homemade Twix

How is it that I have NOT posted these heavenly little morsels? I got this recipe several years ago from my cute friend Stephanie! Wow! These are one of my favorite treats, they are really easy just require multiple steps. Don't let that deter you, the rave reviews you get will be worth it! I made these little beauties to take Visiting Teaching and I hope they enjoyed them as much as I did! Of course they are not EXACTLY like a Twix, but you get the idea. :)

(image from here)

 

Step 1)      Cookie Bottom:

1 C. butter

2 C. flour

     ½ C. Sugar

 **Cut together.  Press into a Pammed 9 X 13 pan.  Bake at 350° for 20 minutes

Step 2)      Caramel Center:

1 C. butter

1 C. brown sugar

4 T. corn syrup

1 can Sweetened Condensed Milk

**Put ingredients in sauce pan.  Bring to a boil, stir constantly with a whisk.  Boil exactly 5 minutes.  Remove from heat, wait 5 minutes, pour on crust.

3)      Chocolate Top:

1-2 bags Milk Chocolate Chips

1 tsp. vegetable oil

**Melt together in a saucepan and pour over top.

Cool completely (I stick them in the fridge) before cutting.

Buttermilk Syrup

This is the perfect addition to the Pancake and Waffle recipe I posted.  My kids would practically drink it!  Give it a try tomorrow morning.

Buttermilk Syrup

1 1/2 C. sugar

3/4 C. buttermilk

1/2 C. butter

2 T. corn syrup

1 tsp. baking soda

2 tsp. vanilla extract

 In a saucepan combine sugar, buttermilk, butter, corn syrup, and soda.  Bring to a boil and cook 7 minutes.  Remove from heat and add vanilla.  Pour over warm waffles, pancakes, french toast, or even vanilla ice cream!!  Yum!  *NOTE* Be sure and use a large pan as this bubbles and foams A LOT!! 

Pancakes or Waffles from Scratch

I have a spoiled Mr., who's Mom always made pancakes and waffles from scratch.  So we got married and guess what?!  I went from a Bisquick girl to a made from scratch girl.  :)  I have made this recipe so many times I have it memorized!  Give it a try and see if you like them better.

Pancakes and Waffles

2 C. flour

2 C. milk

2 eggs, seperated

1 T. baking powder

1 tsp. salt

1 T. oil

Combine dry ingredients then add milk, egg yolks, and oil.  Whip egg whites until soft peaks form, fold into batter.  Pour onto hot griddle and cook until golden brown.  Eat with butter and warm syrup.  Enjoy!

Beefy One Pot Dinner

This is the slacker sister here! I have been doing some good cooking and am ready to share some new recipes with you so I hope you're excited! You are? Great! This is one that I dug out of a magazine I had been saving since 2007. Wow! I really do save way too much junk. Anywho. It's quick. It's easy. It's quick and easy! My favorite kind of dinner. And it's good to boot. So here we go.

(Photo found here)

Beefy One-Pot Dinner

1 lb. lean ground beef

1 large onion, chopped

2 carrots, thinly sliced

1 Yukon gold potato (about 6 oz.), finely chopped

1 cup water

1 can (14 oz.) baked beans

1/2 cup KRAFT Original Barbecue Sauce

1 cup KRAFT Shredded Cheddar Cheese

Brown meat in large nonstick skillet; drain. Add next 3 ingredients; cook 5 min., stirring occasionally. Stir in water; cover. Simmer on medium-low heat 10 min. or until vegetables are tender, stirring occasionally. Add beans and barbecue sauce; mix well. Cook 5 min. or until heated through, stirring occasionally. Top with cheese.

That's it! We had a garden salad and called it a meal. You really should try it when you need something fast. I promise you'll like it.

ham & cheese sliders

oh man. the holidays brought some good food. i found this recipe on pinterest, and an appetizer party at my in-laws' was the perfect place to take them. yu-um. even the next day, after a little re-heating in the oven, they were delish. we ate them as an appetizer, but eat a few with some salad and you'd have a meal. i will probably be making these for dinner soon. my husband was a serious fan!

the recipe came from this blog 

ingredients:

12 dinner rolls (i used the costco ones from the bakery)

12 slices ham

12 slices provolone cheese

sauce:

i cube butter-melted

1 tbsp. poppy seeds

1.5 tbsp. mustard

1 tbsp. minced onion

make sandwiches and place in a baking dish. mix together sauce ingredients, pour over sandwiches, and bake at 350* for 15ish minutes. serve warm.