Turkey Patties

Deliciously healthy! These are great hot or cold and go with just about anything! Perfect snack or addition to a meal.  (Pic coming shortly...)

Ingredients:
~ 1/2 onion
~ 2 cloves of garlic or garlic powder
~ 1 egg
~ shredded cheese of choice (I use cheddar or mexican blend)
~ 1 lb ground turkey
~ parsley
~ salt

Directions:
In a food processor, place onion, garlic, egg and cheese; process until all is chopped and blended. Transfer to a large bowl and add turkey, parsley and salt. Mix well. Take about 1/4 cup, roll into a ball and smush into a patty. These can be cooked on a skillet on low-med heat, or better yet in a George Forman grill (worth the investment!)

Recipe from: sister, Cammie

Taco Soup Chili

This is a fav of everyone who's tried it so far! Compliments all the way around to my lil sis who created this recipe by combining part if a taco soup recipe and part of a chili recipe. A 10 year old told me it's the best chili he's ever had. That says a lot considering its chuck full of veggies! :) pic coming shortly...

Ingredients:
~ 1 1/2 lbs ground turkey
~ chili powder (as much as you like, I use about 2T)
~ 1 onion, chopped
~ 2 cloves chopped garlic or garlic powder
~ 2-3 small chopped sweet peppers (or as much as you like. I always add extra)
~ 1/2 to 1 package low sodium taco seasoning
~ 1 can undrained corn
~ 1 can black or pinto beans
~ 1 can chopped tomatoes with green chillies

Optional toppings:
~ shredded cheese
~ sour cream
~ tortilla chips

Directions:
Season ground turkey with chili powder and brown in large pot. Add all other ingredients and bring to a boil. Simmer for about 30 min. Serve with addt'l toppings if desired.

My sister makes this exclusively in a crock pot. Cook for 4 hrs on high and add 1 1/2 cups of water if cooking in crock pot.

Recipe created by: my sister, Cammie Christian

Creamy Cheesy Potatoes

Ingredients:

~ 4 to 5 large potatoes (red or regular) cut into thin french fries or enough to fill a 9×13 glass baking dish

~ 1 pint whipping cream- 2 cups

~ salt and pepper over the potatoes and cream

~ 2 tsp. parsley flakes

~ 2 cups grated cheddar cheese

Directions: 

~ Cut your potatoes into thin french fry strips, and lay the fries, in a 9×13″ glass pan. (Arctic circle or McDonald’s fries type of thin!)

~ Pour all of the cream over the top of the fries.

~ Salt and pepper the potatoes very generously.

~ Sprinkle at least 2 cups grated Cheddar Cheese over the top.

~ Sprinkle Parsley flakes on top of the cheese.

~ Spray a bit of cooking spray on the side of the foil that will face the cheese. This assures that the foil won’t stick to the cheese after it melts.

~ Cover with foil, and poke a fork through the top of the foil, 2 or 3 times to allow a little steam to escape. This way, your cream doesn’t boil over into your oven.

~ Place your potatoes in the middle of the oven. Cook at 400 degrees for about 1 hour, 15 minutes, or until potatoes are tender.

~ During the last 15 or 20 minutes of baking lower your rack one more step. This makes the bottom of your potatoes, brown and crispy.

~ Remove potatoes from the oven, remove the foil and eat!

Three Cheese Chicken Alfredo Bake

This is an amazing recipe from Pinterest that my sister-in-law made for her daughter's baptism brunch. It makes quite a bit and was so, so yummy! Now it's a regular meal in our home, hubby's request :)

Ingredients:
~ 1 (16 ounce) box Penne pasta noodles
~ 2 (10 ounce) containers Alfredo sauce
~ 1 cup sour cream
~ 1 (15 ounce) container Ricotta cheese
~ 2 cloves of garlic, minced (I just use garlic powder)
~ 2 cups cooked, diced chicken
~ 1/4 cup grated Parmesan cheese
~ 2 teaspoons dried Parsley
~ 1 teaspoon Italian seasoning
~ 2 cups shredded Mozzarella cheese

Directions:
Boil Penne pasta in a large pot of water, according to package directions. Drain water, and then return pasta to pot. Add all the remaining ingredients, except for the mozzarella cheese. Stir together to combine and then pour mixture into a greased 9x13 baking dish. Sprinkle the top evenly with the mozzarella cheese.

Bake at 350 degrees F. for 30 minutes, or until hot and bubbly. Enjoy ♥

Recipe From:  Sister-in-law Jessica Eaton (Pinterest recipe)

Chicken and Biscuits Pot Pie...Easy!

This recipe is really just a superb recipe for a hearty and homey chicken pot pie topped with flaky buttermilk biscuits instead of pie dough.  And to be honest, from here on out I’m nixing pie dough as my pot pie topper.  Why fuss with pie dough when you can make a bunch of biscuits and avoid all of that chilling and rolling?  Plus?  Come on – they’re biscuits.  They’re kind of like the most obvious food you’d want to dip into your pot pie anyway, aren’t they?

 

 

Ingredients

~ For the buttermilk biscuits

~ 1 cup all-purpose flour

~ 1 cup cake flour

~ 2 tsp baking powder

~ 1/2 tsp baking soda

~ 1 tsp granulated sugar

~ 1/2 tsp table salt

~ 4 tbsp (1/2 stick) unsalted butter chilled, cut into 1/4-inch cubes

~ 3/4 cup plus 2 tbsp buttermilk

 

For the chicken pot pie filling:

~ 1 1/2 tablespoons vegetable oil

~ 1 large onion, chopped fine

~ 3 medium carrots, peeled and cut crosswise 1/4-inch thick

~ 2 small ribs celery, cut crosswise 1/4-inch thick

~ Kosher salt and freshly ground black pepper

~ 4 tablespoons unsalted butter

~ 1/2 cup unbleached all-purpose flour

~ 1 1/2 cups milk

~ 2 to 2 3/4 cups low-sodium chicken broth

~ 1/2 teaspoon dried thyme

~ 3 tablespoons dry sherry (optional)

~ 3 to 4 cups (about 1 1/4 lbs) shredded chicken

~ 3/4 cup frozen peas, thawed

~ 3 tablespoons minced fresh parsley leaves

 

Directions:

1. To make the biscuits: In a large bowl, stir the flours, baking powder, baking soda, salt, and sugar together. With a pastry cutter or your fingers, cut the butter into the dry ingredients until the butter resembles course meal with some larger butter lumps remaining. Stir in 3/4 cup of the buttermilk with a fork until the mixture forms a soft, slightly sticky ball. If the dough is too dry, add a little extra buttermilk - 1 tablespoon at a time up to 2 tablespoons.
2. Transfer the dough to a well-floured work surface and pull it together into a ball with your floured hands. Pat the dough out to 3/4" thickness and cut out 12 rounds with a 3-inch biscuit or cookie cutter. Transfer the biscuits to a parchment-lined baking sheet and chill until you're ready to use them. The biscuits can be made and kept covered in the refrigerator for up to 2 days in advance.
3. To make the filling: Preheat the oven to 400° F. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add the oil. Once the oil is hot, sauté the onions, carrots, and celery until tender, about 5-7 minutes. Season with salt and pepper to taste. Transfer cooked vegetables to a bowl with the chicken; set aside.
4. Reduce the heat to medium and add the butter to the same pot. When melted, stir in the flour and cook, stirring constantly for 1 minute. Whisk in the milk, chicken broth, and thyme. Allow the sauce to come to a simmer and let it simmer for 1 minute to thicken. Season with salt and pepper and stir in the sherry (if using). Turn off the heat and transfer the vegetables and chicken to the pot, stirring until the filling is well-combined. Mix in the peas and parsley. If the filling is too thick (you'll know), stir in the extra chicken broth, about 1/4 cup at a time up to 3/4 cup until the filling loosens up a little.
5. Pour the filling into a 13x9-inch baking dish and bake for 18 minutes. Remove the dish from the oven (keeping the oven on and door closed) and top the filling with the biscuits. Return the baking dish to the oven and bake for an additional 10-12 minutes, until the biscuits are golden brown and the filling is bubbly. Cool for 5 minutes before serving.

 

 

 

Recipe From: Smells Like Home

French Toast Breakfast (anytime!) Muffins

These are so moist and delicious. They're called breakfast muffins, but I don't know why you can't have tasty treats anytime of day! I like making these in the tiny muffin tins. They're almost bite-size and easier for my kids to enjoy. There was a time where I made these about three times a week for a month!

 

Ingredients:
~ 1/3 c. butter, melted
~ 1/2 c. sugar
~ 1 egg (preferably room temperature)
~ 1 1/2 c. all purpose flour
~ 1 1/2 tsp. baking powder
~ 1/2 tsp. salt
~ 1/4 tsp. nutmeg
~ 1/2 c. milk

Topping (option: cut topping in half*)
~ 1/2 c. sugar
~ 1/2 c. butter, melted
~ 1 tsp. cinnamon

Directions:
Preheat oven to 350F.  In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy. Do NOT over mix; over mixing will ruin the texture of the finished muffins. Also? Don't over mix the batter. Finally, don't over mix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.

For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it's even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar. *May have left-over topping; the extra topping can be used for dipping, while eating the muffins (oh my). Another option is to cut the topping ingredients in half. CONSUME, ENJOY, GO CRAZY!
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My Fav Brownies...Ooey, Gooey Goodness!

I've taken this recipe to a few diff places and have gotten great reviews, so now I'm sharing w/ all of my blogging friends. :)  You can easily double this recipe and bake in a 13x9.

Ingredients:
~  1/2 cup butter

~  1 cup white sugar

~   2 eggs

~   1 teaspoon vanilla extract

~   1/3 cup unsweetened cocoa powder

~   1/2 cup all-purpose flour

~   1/4 teaspoon salt

~   1/4 teaspoon baking powder

Directions:

1. Preheat oven to 350 degrees. Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into greased pan.
3. Bake in preheated oven for 25 to 30 minutes. DO NOT overcook. Toothpick may still come out a little gooey...they're done!  They'll set up a little more after you take them out of the oven.

Cream Cheese Cake with Sweet Berry Glaze - Crowd Pleaser...every time!

This is a wonderfully moist cake topped with a cream cheese frosting and fresh berries in a sweet glaze. It's a cake but, it doesn't serve like "just a cake!" It's elegant and fancy and relatively simple to make. The great thing about it is that it's not only delicious and beautiful but it also feeds a crowd. My mom has been serving this for years at large functions and I first served it to a group of teenagers and adults (YW in excellence night) and it was a huge hit, as it has been since. We had this for our Easter party here this year too. It's a must try.


Ingredients:
~ 1 box white cake mix
~ 2 pks cream cheese (I use low-fat)
~ 2 1/2 cups powdered sugar
~ 1/4 cup milk
~ 1 box raspberry danish dessert (found with pudding and jello in the supermarket)
~ 1 1/2 cups water
~ 1 to 2 bags frozen mixed berries (whatever are your favorites)
~ 1 8 oz container of whipped cream

Description:
Make cake mix according to package directions. Pour into a greased cookie sheet and bake at 350 degrees for 12-15 minutes. Cool completely.

Mix cream cheese, 2 1/2 cups powdered sugar and 1/4 cup milk until creamy. Spread on cooled cake.

Mix danish dessert with water. Boil and cook about 1 minute. Cool and add berries.

Cut cake into large slices. Place onto dessert plates, top with berry mixture and a dollop of whipped cream. Beautiful!

Recipe from: MOM

Strawberry Mousse Pound Cake Trifle

Ingredients:
~ 3 loaves pound cake (regular bread pan size, I buy @ Walmart)
~ 8 oz pkg gelatin
~ 1 1/2 cups boiling water
~ cold water & ice
~ 2 (12 oz) containers cool whip, separated
~ fresh strawberries (I use 2 large containers), halved

Directions:
~ Mix gelatin w/ boiling water until completely dissolved.  Measure 1 cup cold water and add enough ice to make 2 cups.  Add to gelatin and stir until ice is melted.  Mix in all of cool whip except a little you'll set aside for the very top.  Refrigerate just until thickens enough to mound (20+ minutes).  Cube pound cake and layer 1/2 on bottom of trifle dish.  Top with 1/2 cool whip mixture & a generous layer of strawberries.  Repeat layers, BUT before adding the last layer of strawberries, top with plain cool whip.  Finish off with your beautiful layer of strawberries and Wa Lah! 

* Tip:  When I make this, I make it the night before and it's fine in the fridge until I serve it the next day.  It's even great as leftovers for a couple of days :)

Peanut Butter Brownie Trifle

Ingredients
~ 2 boxes fudge brownie mix
~ 2 pkgs (13 oz each) mini peanut butter cups
~ 4 cups cold 2% milk
~ 2 pkgs instant vanilla pudding
~ 1 cup creamy peanut butter
~ 4 tsp vanilla extract
~ 3 cartons (8 oz each) cool whip

Directions

• Prepare brownie batter according to package directions.  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 overbake). 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 (mixture will be thick). 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. Yield: 20 servings (1 cup each).

*Tip:  I usually make the the night before.  It's even good as leftovers for a few days :)
*Tip:  The original recipe called for 1 pkg peanutbutter chips added to brownie mix b4 baking.  You are welcome to add this, however, I really like the soft brownie texture as opposed to an all crunchy trifle.

Recipe From:  Cassie House

Lime Rickeys

Lime Rickeys and Summertime!  This is a recipe from my years of waiting tables @ Sizzler...just like they make it!!  Only not $3 a glass :)


Ingredients:
~ 7-up
~ Grape flavored syrup (the kind you use on snow cones...NOT waffles!!)
~ Limes
~ Ice

That's it!! You fill your glass w/ ice n' pop, drizzle w/ as much syrup as you'd like (I like a shot or 2) and then squeeze about a half a lime into the glass. Cut a quarter slice of lime down the middle and place on the side of the glass for a fancy serving. Fun party drink!

Chicken Crescent Roll Casserole

Ingredients:
~ 2 (8 oz) cans Pillsbury Refrigerated Crescent Dinner Rolls
~ 1 (10 3/4 oz) can cream o' chicken soup, undiluted
~ 3/4 cups grated cheese
~ 1/2 cup whipping cream
 FILLING:
~ 4 oz cream cheese (room temp)
~ 4 T butter (room temp)
~ 1/2 to 1 tsp garlic powder (optional)
~ 1/3 c. diced onion (optional, can use green onions)
~ 2 cups cooked chicken or turkey, chopped
~ 1/2 to 3/4 c. grated cheddar cheese
~ 1/2 tsp seasoning salt
~ 1/2 tsp pepper
~ 2-4 Tbsp mayo or whipping cream
Topping:
~ 1 to 2 cups grated cheddar (for topping)

Directions:

Preheat oven to 350°F.  Butter casserole dish.  In a saucepan, mix cream, 3/4 cup cheese (or more :) and chicken soup.  Heat until cheese melts (don't boil).  

Filling:  In a bowl, mix cream cheese & butter until very smooth.  Add garlic powder, chopped chicken, onion and cheddar cheese.  Mix well.  Add 2 Tbsp cream or mayo; mix to combine.  Add a little more if too dry.  Season w/ seasoned salt & pepper. 

Unroll crescent rolls.  Place 1 heaping Tbsp mixture on top of each triangle and roll from thick end.  Drizzle a small amt of soup miuxture on bottom of dish.  Place crescent rolls seam-side down in dish.  Fill dish w/ stuffed crescent rolls and drizzle remaining sauce on toop. Sprinkle w/ 1 cup (or more :) grated cheese.  Bake for 30 min. 

Better than Sex Cake

Ingredients:
~ Devils Food Cake or German Choc Cake
~ 1 small can sweetened condensed milk
~ 1 jar caramel icecream topping
~ 1 4-6 oz butterscotch topping (optional)
~ 1 8 oz container whipped cream
~ 4-5 Heath or Skor bars, chopped

Directions:
Bake cake according to package directions.  Remove from oven and immediately poke holes all over the cake w/ a knife.  Drizzle sweetened condensed milk, caramel, and butterscotsh over the cake.  Allow to cool completely.  Top with whipped cream and crushed candy bars.  Drizzle caramel/butterscotch over the top and refrigerate until serving. 

Recipe from:  Wendy Mooney

Angel Food Cake Skewers

A yummy Pinterest recipe that's fast and easy and Y-U-M-M-Y :)


Ingredients:
~ Angel Food Cake
~ Strawberries
~ White Chocolate
~ Milk Chocolate (chocolate bark works great for both)
~ Long Skewers

Directions:
Cut cake and strawberries into bite-sized pieces. Slide onto skewers, alternating between cake and strawberries. Heat chocolate in two separate bowls in the microwave until melted. With a spoon, drizzle chocolate, one at a time, over skewers. You can layer these as long as you give them a few minutes to harden before lying the next layer of skewers on top.

Sweet Potato Krisps

This is a recipe I found in one of my running magazines...cuz heaven knows we need our sweet potatoes! It's a little diff from the ordinary sweet potato fries (which I make with pumpkin pie spice, yum!) or a baked sweet potato with brown sugar.

Ingredients:
~ 2 med sweet potatoes, sliced in 1/8" rounds
~ 2 Tbsp olive oil
~ 1/2 tsp garlic powder
~ salt and pepper
~ 2 tsp toasted sesame seeds
~ 2 Tbsp parsley

Directions:
Preheat oven to 425 degrees. Toss potatoes in olive oil, garlic powder, salt and pepper. Spread in a single layer on a cookie sheet and bake, turning every 10 minutes, until they're just the way you like 'em. Sprinkle w/ sesame seeds and parsley.

Incredible Ice Cream Sandwich Cake

This dessert is SUPER easy to make and always a hit. It has a ton of variations which make it fun. It is SOOOOO YUM and a very showy dessert too. You'll get a lot of "oohs" and "awws!" It serves a TON of people and you can make it in about 5 minutes!! You can make this a day or two ahead of time, which is great too! You really can't beat a dessert this easy, this fancy and spectacular, and this DELICIOUS!!

Ingredients:
~ Ice cream sandwiches, any flavor you like (I like vanilla or cookies & cream). You will need enough for your first layer x3 or 4 depending on how many layers you want to do...if your bottom layer has four, you will need 12 or 16 total, etc. Sorry I can't tell you exactly how many because you can make this on ANY size dish, but that's actually what makes this recipe so cool! I just buy the 36 pack from Walmart for $7.99 because I make a huge long one with 9 on the first layer. It serves over 40 people! You can't go wrong!!!
~ 1 large container Cool Whip (don't substitute for the cheap stuff!, but you can use "light.")
~ Any toppings you choose. Our fav is crushed mint Oreos, chopped Snickers, Peanut M&Ms, and caramel and Hershey's chocolate drizzled over the top.

Directions:

(You can do as few or as many layers as you'd like, but here's how I make it...)
Place 1 layer of ice cream sandwiches (I've found anything skinnier than 3 wide is difficult to serve) on a pretty serving platter. Spread whipped cream on top. Sprinkle toppings of your choice over whipped cream (not the choc syrup or caramel, save that just for the top layer). Top with another layer of ice cream sandwiches and repeat until you have 3 or 4 layers of everything. Drizzle with chocolate syrup and caramel, if you choose. Freeze for at least a few hours so it serves easily without falling apart. Remove from freezer and serve immediately.

Other topping ideas we like: crushed mints/candy canes, etc. and any candy bar

Recipe from: Wendy Bodily-Mooney

Best Chocolate Chip Cookies (never flat!)

These cookies turn out perfect every time. They're incredibly delicious and never go flat!


Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts (I used pecans and they were delicious!)

Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3.Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Spring Vegetable Soup

This is a soup I got from Runner's World magazine. I've changed it a little so I could get more of a variety of veggies in my diet, but it's basically the same idea, and just as yummy! It's a nice change up from the traditional "veggie" soups.

Ingredients:
~ 2 quarts chicken broth (or water and chick base or bullion)
~ 14.5 oz canned petite diced tomatoes
~ 2 Tbsp EVOO
~ 1 large onion, diced
~ 1 leek, diced (optional) -throw away the greens and just use the white part)
~ 3 celery stalks (or as much as you like)
~ 3-4 peeled carrots (or as much as you like)
~ 2 tsp Italian seasoning
~ 1/4 tsp hot red pepper flakes, or to taste
~ 2 cans (15-16oz each) small white beans, undrained
~ 8 oz frozen green peas
~ 8 oz coarsely chopped escarole or Bok Choy (don't worry about the ounces, just add as much as you like)
~ you can add ditalini or any bite-size pasta if you'd like for a Minestrone
~ salt and pepper to taste

Directions:
In a large pot, add broth and diced tomatoes. Bring to a boil. Meanwhile, dice all veggies and sautee in EVOO until tender, about 5 min. Add italian seasonings and red pepper; sautee until fragrant (one minute). Add veggies and remaining ingredients to broth mixture; cover and bring to a simmer. Reduce heat to med-low; continue to simmer, partially covered and stirring occasionally, until veggies are soft (15 min.) Serves 8

Braided Loaves

This is the prettiest bread I've ever made! It's soooo good - pulls apart like Geraldine's but I think it's even better! Very easy to make...a MUST try! You'll get a ton of compliments and your friends will never believe it's homemade!

...risen, brushed with egg, sprinkled with almonds (or pecans) and ready to pop into the oven.


TA-DAH! So pretty and delicious!

Ingredients:
1 T active dry yeast
1/4 cup warm water (110-114 degrees)
1 cup warm milk
1/2 cup sugar
1/2 cup butter, softened
3 eggs
1/2 tsp salt
5 1/2-6 cups flour butter
GARNISH:
1 egg, beaten
2 T+ pecans (or almonds, both are very good, but I think I like pecans)

Directions:
In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide dough in to six portions. Shape each into a 12-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Baste with about 1/4 cup melted butter. Cover and let rise until doubled, about 45 minutes.

Brush gently with egg; sprinkle with nuts. Bake at 350 degrees for 25-30 minutes or until golden brown. Remove from oven and gently brush/dab with an additional 1/4 cup butter. Cool on wire racks.

Basting with butter before rising and after removing from oven is purely optional. If serving for guests, I think it's a must because it tastes amazing, but if you're looking to save a few calories you can absolutely do without!

Pigs in a Blanket

Every kids favorite! I love this because it's easy, my kids love it because it's finger food, and my man loves it because it's totally a guy food...meat n' rolls! I bring these to school Thanksgiving Finger-Food Feasts and the "mummy" dogs are a hit @ halloween. I cut the crescent rolls and hot dogs in half so they were about 3-4" long when cooked and I served them on a platter w/ ketchup n' mustard dips. They were a HUGE hit...with the adults too!!


Ingredients:
~ 1 pkg. hot dogs (cheap $.88/8 pk. are great for these) - make mini piggies with lil' smokies and they're fantastic too and a fun appetizer!
~ 1 pkg. crescent rolls (the cheap ones are perfect), biscuits work as well, but we like the crescent rolls.
~ ketchup
~ mustard

Directions:
If making full-sized, just open the crescent rolls and roll your little piggie in its blanket, with seam down. For smaller ones, cut crescent rolls and hot dogs in half and roll. Bake according to crescent roll directions. (Growing up, my mom made these with packaged biscuits instead of crescent rolls. Good also!) Serve with dips of ketchup and mustard.

*You can also place a slice of American cheese in the crescent roll with the hot dog if you'd like.

For a fun, spooky treat, you can make "Mummy" pigs in a blanket for halloween. Always a fun, festive fav!

Press together 2 crescent roll triangles to make a rectangle and slice into 10 strips lengthwise. Wrap around hot dog w/ seams on bottom and a space for mummy's "face."

Garlic Panko Chicken Strips

This is an easy, delicious recipe and I love panko! It's crunchy and delicious and less expensive and healthier than other crunchy crumbs out there. Very good! I make this with homemade mashed potatoes (with lots of butter & sour cream whipped in with a little milk, salt & pepper), and chicken gravy.

Ingredients:
~ 5 tablespoons butter
~ 2 cloves garlic, minced
~ 3/4 cup panko (Japanese bread crumbs)
~ 1/4 cup freshly shredded Parmesan cheese
~ 1 tablespoon finely chopped fresh parsley (optional)
~ salt and pepper
~ 3 large boneless skinless chicken breasts

Directions:
1 In a small saucepan, melt butter over medium-low heat; as butter starts to melt, add minced garlic into the saucepan.

2 Once butter has melted, remove from heat and pour garlic butter mixture into a low flat dish, like a soup plate or pie pan.

3 In another low, flat dish, combine panko, Parmesan, and parsley if using (some kids don't like green bits in their food, so feel free to leave out); add salt and pepper to suit your tastes.

4 Preheat oven to 400F; have ready a 13x9 baking pan that's been lightly sprayed with nonstick cooking spray.

5 Cut breasts crosswise, and then into strips (You want them on the thinner side. This puts more yummy coating on each piece.)

6 Roll chicken pieces into garlic butter, then completely dredge in panko mixture; place on prepared baking pan.

7 Should you have any panko mixture left over when you are done, sprinkle over chicken strips; should you have any melted butter left over, pour over chicken.
(I sprinkle a little extra Parmesan cheese on top too)

8 Bake in preheated oven for 15 to 20 minutes, or until chicken is just cooked through.

Grandmother's Buttermilk Cornbread

This is incredible! I make it with my sister's Family Favorite Chili recipe posted under "crockpot" and "ground beef" labels.


Ingredients:
~ 1/2 cup butter
~ 2/3 cup white sugar
~ 2 eggs
~ 1 cup buttermilk (or 1 T vinegar and 1 cup milk set at room temp. for 5 min.)
~ 1/2 teaspoon baking soda
~ 1 cup cornmeal
~ 1 cup all-purpose flour
~ 1/2 teaspoon salt

Directions:
1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.

Quick 'n' Delicious Stuffed Bread Buns

This is a surprisingly quick recipe because the dough only needs to rise for about 30 minutes. It was a hit with Shawn and the munchkins. It would make an excellent breakfast as well as a delicious dinner.

Ingredients:
Quick 'n' Easy One Bowl Dough:
~ 3 cups white flour
~ 3 teaspoons (or 1 packet) active-dry yeast
~ 1/3 cup sugar (can be reduced to 1/4 cup if desired but bread will be slightly bland)
~ 1 1/2 - 2 c. warm (not hot) water
~ pinch of salt
~ 1 Tablespoon oil

Directions:
Pre-heat oven to 350 for 4 minutes and then turn off.
Place dry all ingredients in large bowl
Hand mix so yeast is mixed in well with other ingredients.
Create a well in the flour mixture by pushing flour up along the sides of the bowl
Add approx. 1 1/2 c. warm water and mix
As dough begin to form begin kneading. Add more water as needed, dough should be mostly dry and not sticky (add more flour if it's too wet)
Add oil and knead into dough
Place dough in a large, clean bowl and cover with a towel. Place on a towel in the oven with the door closed for at least 1/2 hour or until double in size.
Punch down dough
If you like a chewy but light dough, let rise again. This dough can rise and be punched as much as 4 times without ruining outcome. (Dough freezes well raw. Allow to thaw and rise @ room temp. before baking.)

When dough is removed from oven after rising, pre-heat oven to 350 degrees. Sprinkle a little flour on your hands and take about 1/2 cup of dough. Roll out or use your hands to make a thin oval, as thin as you can without it tearing. Fill with:

Filling Ingredients:
~ Ground beef, cooked and seasoned (sausage for breakfast)
~ Cheddar Cheese (use a lot of cheese, this will add moistness)
~ Diced potato pieces, cooked in oil and seasoned

OR

~ Pizza Sauce
~ Cheese
~ Pepperoni, cooked sausage, etc.

I like them very, very full, as full as you can get them and still be able to seal. Otherwise, the bread is all you will taste. These may be shaped any way you like. Seal and bake on an oiled cookie sheet until golden brown. Brush lightly with butter and ENJOY! These can be dipped in ketchup or BBQ sauce.

Tip: These are not as good as leftovers as they are fresh, so whatever dough I have leftover, I refrigerate and make fresh the next day.

Tin Foil Dinners

Tin foil dinners are easy to make and clean up, not to mention delicious. Try one for your next camping adventure or throw one in the oven for an easy meal. Shawn asks for this particular recipe anytime there's a campfire.

Ingredients:
~ Raw Chicken Breasts, cubed
~ Potatoes (Idaho or red), peeled and diced (the smaller they are, the faster they cook!)
~ Packaged Italian Dressing Mix (optional)
~ Butter Cubes
~ Salt & Pepper
~ Celery, Carrots, Onions; diced (all optional; I leave my onions fairly large)
~ Aluminum Foil
~ Shredded Cheese (optional)

Directions:
Layer 2 18" long sheets of aluminum foil per dinner. Place about 1 to 1 1/2 cups of potato pieces in the center of the foil and cover with chicken and veggies (as much as you'd like). Sprinkle with salt and pepper and generously with Italian dressing seasoning packets. Mix well with your hands and then spread out lengthwise in the middle of the foil to about 4" x 12". Cover with pats of butter, about 3-4T per dinner, depending upon how large they are. Bring together long sides of foil over meal and fold 2-3 times, ensuring there will be no leaks when dinner is flipped on the fire. Push meal flat and then roll the ends in tightly. Cook over hot coals for about 30 min. or until done. Flip for final 10 min. or so. We love to open them up and smother with cheddar cheese and Famous Dave's Rich & Sassy BBQ sauce (found at the grocery store).

Our friends who gave us this recipe have never used chicken or Italian dressing mix. They always use hamburger meat and other pantry seasonings. You could give that a try too!

Tip: This is much easier to throw together if made ahead of time. The trick is to place the potato pieces in a container covered with water until you drain and use them or they will turn yucky and brown.

Recipe from: Jon & Jessica Croxford

Creamy Chicken & Bow-ties

This is one of those yummy, simple meals that's a hit with kids and men...my kind of meal!

Ingredients:
~ 1/2 box bow-tie pasta, cooked according to pkg directions
~ 2 small cans cream of chicken soup
~ 4 chicken breasts, cubed
~ cheese (any, we use cheddar)
~ tortilla chips (any would work, we also used Doritos and Sunchips out of desperation, but tortilla is our fav.)

Directions: In a large skillet, cook and season chicken. I season with Mrs. Dash, garlic, and Organic No Salt Seasoning from Costco. Add cream of chicken soup and cooked noodles to skillet with chicken. Mix well. Top with shredded cheese. Just before serving, top with broken up tortilla chips. We serve the tortilla chips on the side so everyone can dish them up themselves. Enjoy!

Fresh Peach Bread

Ok, so it's no secret, Shawn hates peaches! BUT, this bread is his favorite. He decided last time I made it that he liked it even better than banana. Sound crazy for anyone who knows Shawn? Try it and you'll see that it's really incredible and you would never guess it was peach bread the way I make it because I blend the peaches.


Ingredients:
~ 3 eggs
~ 2 cups white sugar
~ 2 tsp vanilla extract
~ 1 c. vegetable/canola oil (or 1/2 c. oil and 1/2 c. applesauce)
~ 2 cups diced, canned peaches, drained (I've only ever made this with fresh, frozen peaches, thawed with juices and then blended in a blender)
~ 3 c. flour (or 3 c. flour & 1 c. whole wheat flour)
~ 1 tsp. baking powder
~ 1 tsp salt
~ 1 tsp baking soda
~ 3 tsp ground cinnamon
~ 1/2 c. chopped nuts (I use either walnuts or almonds...almonds are good!)

Directions:
Preheat oven to 375 degrees. Grease and flour two 8x4" pans (or muffin tins, or smaller bread pans). In a large bowl, beat eggs lightly. Blend in sugar, oil and vanilla. Add flour, baking powder, baking soda, salt and cinnamon; mix just to combine. Stir in peaches and nuts. Pour batter into pans (fill muffin tins, etc. 2/3 full). You can sprinkle a little sugar or cinnamon sugar mix on top and crushed nuts for a nice look. Bake for about 1 hour or much less for smaller bread pans or muffin tins. Remove from oven when a toothpick comes out clean.

Sausage Dip (recipe 2 of 2 sausage dip recipes)

This is an incredibly simple, delicious, and inexpensive sausage dip recipe that a local grocery store was sampling. It's sure to be a hit at any gathering!!! (It was at our Thanksgiving party!)


Ingredients:
~ 1 package hot Jimmy Dean sausage
~ 1 package cream cheese
~ 1 jar sliced jalapenos (or whole, but sliced is easier)
milk

Directions:
Cook sausage. Meanwhile, finely slice jalapenos (as many as you'd like...the more the spicier.) Add cream cheese to pan with cooked sausage and stir together. Add just enough milk to make it "dipping" consistency. Add jalapenos, tasting as you add, until it's your perfect flavor. Enjoy with crackers or bread pieces.

Sausage Dip (recipe 1 of 2 sausage dip recipes)

Always a hit at parties!



Ingredients:
~ 1 regular sized package Jimmy Dean regular sausage
~ 1 regular sized package Jimmy Dean hot sausage
~ 1 pkg cream cheese
~ 1 can diced green chilies
~ 1 can diced tomatoes
~ 1 16oz container sour cream

Directions:
Cook sausage; add all ingredients to crock pot and heat. Serve in crock pot. Serve with tortilla chips or bread.

Recipe from: sister-in-laws, Crystal & Liz's ward cookbook

Moist FRESH Pumpkin Bread

What to do with all those pumpkins?? We grew a ton of pumpkins, so after halloween I shred them, store in freezer baggies (like I do my zucchini), and use it for FRESH pumpkin bread. So good! I love this a day or two (or three...or four... :) later! It keeps very well.




Ingredients:
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin
1 cup chocolate chips OR 1 cup toasted pumpkin seeds (I've never used seeds)
Directions:
-Preheat the oven to 325 degrees F.
-Sift the flour, cinnamon, baking soda, baking powder, and salt together.
-In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and choc chips or pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. (I use mini-loaf pans instead. Use whatever you like best) If your pan is not non- stick coat it with butter and flour.
-Bake for 1 hour and 15 minutes. (less time for smaller pans). At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

Fun Dry Ice Drink everyone will love!

We had this at Halloween, but you could make it any time of the year and use different types of pop. It would be fun at a party!! My fam LOVED, LOVED it. It isn't just really cool to watch, because it steams and pops and fizzes, but it also makes the pop taste SO good!



Ingredients:
~ Block of dry ice (the block we used was about 5"x3" and it lasted all evening)
~ Root beer (you could try any flavor, I'm sure.)

Directions:
Place dry ice in a large bowl. Pour pop over dry ice and enjoy the delicious magic! Serve with a ladle.