Classic Chicken Divan

Yesterday, I was craving an easy casserole.  This one fits the bill.  It's super easy and really tasty.  All of my kids liked it and that doesn't happen often!  This fed my family easily, but I would double it for leftovers or for a bigger family.  Next time I make this, I think I'll double it and make one for a freezer meal. 

Classic Chicken Divan

1 pkg. frozen broccoli

3 cups shredded chicken (I already had a bag of shredded chicken in the freezer which made this even easier)

1 cream of chicken soup

1/2 C. mayonnaise

2 T. lemon juice

1 C. Italian bread crumbs

3 T. butter

1 1/2 C. grated mild cheddar cheese

(I cannot get the font to change on this section!)

Layer broccoli in a 9x9 casserole dish and semi cook in the microwave.  Layer cooked & shredded chicken on top of broccoli.  Mix soup, mayo & lemon juice and spread over chicken.  Sprinkle cheese on top.  Melt butter and mix with breadcrumbs.  Spread over all.  Cover with foil and bake at 350 degrees for about 1 hour.  

 

No-Bake Energy Bites

I came across these babies on Pinterest and I'm so glad I did.  They are healthy and delicious.  My kids are pretty picky when it comes to snacks and they gobbled these up.  I like them because I feel like I'm eating something naughty and I'm not!  Try them ASAP!

 No-Bake Energy Bites

(makes 18-20 bites)

1 cup oatmeal (I used old fashioned oats)

1/2 cup peanut butter (or other nut butter)

1/3 cup honey

1 cup coconut flakes

1/2 cup ground flaxseed (I found this by the flour and sugar)

1/2 cup mini chocolate chips

1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls and enjoy!  Store in an airtight container and keep refrigerated for up to 1 week.

The BEST German Chocolate Cake

My entire family loves German Chocolate Cake.  Here's our favorite recipe for it.  I could seriously eat the entire cake by myself, it's SO good!

The BEST German Chocolate Cake

Cake:
Cooking Spray
2 cups flour
1 3/4 cup sugar
1 tsp baking soda
1/4 tsp salt
1 cup butter, cut into small pieces
1 cup water
1/3 cup unsweetened cocoa
2 eggs
1/2 cup buttermilk
1 tsp vanilla

Frosting:
3 egg yolks
1 cup evaporated milk, divided
1 tsp vanilla
1 cup sugar
1/2 cup butter, cut into small pieces
1 1/3 cup flaked, sweetened coconut
1 cup chopped pecans

1.  Preheat oven to 350 degrees.  Spray a 9x13 in baking pan with cooking spray.
2.  To prepare cake, sift flour, sugar, baking soda and salt into a large bowl. (I put it in my Kitchen aid mixer)
3.  In a small saucepan, combine butter, water and cocoa.  Cook over medium heat, stirring occasionally, until butter melts and mixture comes to a simmer.
4.  Add cocoa mixture, eggs, buttermilk and vanilla to flour mixture; stir to combine. Pour into pan and bake 26-30 minutes or until a toothpick inserted in the middle comes out clean.  Cook on wire rack.  Do not remove from pan.
5.  To prepare frosting, whisk egg yolks and about 1/3 cup milk in a saucepan.  Add remaining milk, vanilla and sugar.  Add butter; cook over medium heat, stirring with a wooden spoon, until it comes to a full boil.  Reduce heat to maintain boil and cook, stirring constantly, 7 minutes or until thick.  Remove from heat and stir in coconut and pecans.  Cool, stirring occasionally, until thick enough to spread.
6.  Spread frosting over top of cake.  Serves 16.

Poppy seed Pasta Salad

This is such an easy and delicious salad!  I ate it for lunch everyday for a week.  Yum!

Poppy seed Pasta Salad

12 oz rotini pasta
1 1/2 cups cooked and chopped chicken
1 cup red seedless grapes, halved
1 cup diced celery
1/2 cup slivered almonds
Brianna's Poppy seed dressing

Cook pasta according to package directions.  Drain pasta and rinse with cold water.  Shake well to drain.  In a large bowl, stir together the remaining ingredients.  Start with about half the bottle of dressing, as the noodles will soak up the dressing and you will want to add more dressing later.

Candied Coconut Sweet Potatoes

I made these back at Thanksgiving and they were so good that I'm still thinking about them and it's July.  :)  They will definitely be a Thanksgiving tradition for years to come. 

Candied Coconut Sweet Potatoes

Recipe by Our Best Bites

 

4 C mashed Sweet potatoes (4 med sweet potatoes or about 2 large sized cans)

6 Tbs Sugar

6 Tbs butter (no margarine), softened or melted

2 eggs, beaten

1/2 can Sweetened Condensed Milk (eyeball it)

1 t vanilla

 

Topping:

If you’re feeling naughty you can double this part :)

1 C brown sugar

1 1/2 C sweetened coconut flakes

6 Tbs melted butter

 

Note: You can make these up to a day or two ahead of time, just keep them well covered in the fridge and don’t put the topping on until just before baking.If using fresh sweet potatoes, preheat oven to 400 degrees. Prick each sweet potato with a fork and place on foil in the oven. Cook for 40-60 minutes or until tender.

Once they’ve cooled enough to handle, slice in half and scoop out the insides into a mixing bowl.

To the mixing bowl add in sugar, butter, eggs, sweetened condensed milk, and vanilla. Your butter should be soft enough to blend up easily so nuke it in the microwave before you add it to the bowl if you need to.

You could mash it all up by hand, but an electric mixer works great. I don’t like it completely pureed, so I mix it just until everything is incorporated but there are still some sweet potatoes in larger chunks.

Spread this mixture evenly into a 9 x 13 pan.

For the topping, combine brown sugar and coconut and then pour melted butter over and combine. Mmm…

Take a pinch of the buttery-sugary mixture and put it in your mouth. Chew. Swallow. Then sprinkle the rest evenly over the sweet potatoes in the pan.

Bake in a 350 degree oven for about 40-50 minutes. It will be more or less depending on the size of dish you use, whether you double the topping, etc. But the top should be nice and browned and bubbly so just keep an eye on it.

Kielbasa and Tomato Pasta

Awhile ago, I bought some Kielbasa, because it sounded good and different from the stuff we usually eat.  I found this recipe on allrecipes and made a few changes.  It was really good and I'll be making it again for sure.

Kielbasa and Tomato Pasta

• 1 pound smoked kielbasa sausage, cut into 1/4 inch slices
• 1/2 cup chopped green pepper (I don't like peppers, so I left this out)
• 1/4 cup chopped onion
• 1/2 teaspoon minced garlic
• 2 tablespoons vegetable oil
• 1 can diced tomatoes
• 1 can Rotel tomatoes
• 1 (9 ounce) package angel hair pasta
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter, melted

Directions

1. In a large skillet, saute the kielbasa, green pepper, onion and garlic in oil until sausage is lightly browned. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Meanwhile, cook pasta according to package directions; drain. Stir in Parmesan cheese and butter. Serve with kielbasa mixture.

Banana Chocolate Chip Muffins

I always have ripe bananas that need to be used.  This was a great alternative to banana bread.  My kids gobbled them up.

Banana Chocolate Chip Muffins 

Recipe from Jaime Cooks It Up

1 1/2 C flour

1 C sugar

1 t baking soda

1 t salt

1 egg

1/2 C Miracle Whip or Mayonnaise (I used Light Miracle Whip)

3 ripe bananas

1 C chocolate chips

1. In a medium sized bowl combine flour, sugar, baking soda and salt. Set aside.

2. In your Kitchen Aid or in a mixing bowl beat the egg. Add the bananas and mix until they are all mashed up and smooth.

3. Add the mayonnaise to the banana mixture and mix for 30 seconds.

4. Add the dry ingredients and mix just until moistened.

5. Carefully spoon the batter into muffin tins, 3/4 of the way full. You can line the tins with little cupcake holders if you like.

6. Sprinkle the top of the batter with the chocolate chips.

7. Bake at 375 for 20-25 minutes. 

Makes about 16 muffins

Garlic-Parmesan Rolls

I have so many great recipes that I've tried and forgot to post.  This one came to my attention today and I'm so glad.  These are so easy and so tasty!  Anything from Our Best Bites is good.

Quick and Easy Garlic-Parmesan Rolls

1 stick (1/2 cup) butter (I think it's too much butter, next time I'm going to cut it in half)
4-5 cloves garlic, minced or pressed
2 teaspoons Italian seasoning
1/2 cup grated Parmesan cheese (fresh or canned)
20 rise and bake frozen rolls (like Rhodes)
Place the butter, garlic, and Italian seasoning in a microwave-safe dish and heat until melted. Whisk in the Parmesan cheese.

Place the frozen dough balls in a large bowl. Drizzle the butter/cheese mixture over the dough and then toss quickly to evenly coat the dough in the butter and cheese. Place the dough in a 9×13″ pan and allow to rise until doubled (follow the package directions). Bake according to package directions until the rolls are evenly golden on top and serve as soon as you can pull them apart without hurting yourself. Makes 20 rolls.

Marci's Spinach Salad

My friend Marci hosted Book Club last month and she made this delicious salad.  I love salads and it's such an easy one.

Marci's Spinach Salad

Salad:
1 bag spinach
1 green apple--chopped
Candied almonds or pecans (you can buy these in the produce isle or make your own)
Craisins

Dressing:
1/4 cup apple cider vinegar
1/4 cup sugar
1/4 cup oil

Mix the dressing and add the chopped apple.  Marinate the dressing/apples for an hour and pour over salad.

Crock Pot French Dip Sandwiches

Is there anything better than the crock pot?  It's definitely in my list of favorite things.  These French Dip Sandwiches were delicious and juicy.  Making them in the crock pot is an added bonus.  I skipped steps 1 & 2 and threw my roast in frozen and it turned out great. I had quite a bit extra and I froze the meat for another meal.

French Dip Sandwiches in the Crock Pot

www.jamiecooksitup.blogspot.com
Time: 10 minutes prep + 6-8 hours in the crock
Yield: 8 servings
Recipe from Our Best Bites

1  3-4 pound beef roast
1  T olive oil
salt and pepper
2  1 oz packages Lipton Onion Soup mix
4  C hot water
2  beef bullion cubes
8  rolls (something with a good sturdy crust on it)
Provolone, Swiss or Mozzarella Cheese Slices (optional)
softened butter

 1. Heat up a large skillet. Add the olive oil to the pan.
2. Sprinkle your roast with salt and pepper and place it in the pan. Let it get nice and seared on each side.
3. Place the roast in your crock pot. Sprinkle the Onion Soup mix over the top. 
4. Let your bullion cubes dissolve in the hot water and then pour it over the roast.
5. Put the lid on your crock and cook on high for 6-8 hours. Take the roast out and shred it up with a fork about 1 hour before you are ready to serve. Put the shredded beef back in the crock and let it cook in all those yummy juices for the last hour.
6. Spread just a bit of softened butter on your rolls. Toast them on a griddle. Then add the meat and some cheese if you'd like.
7. Pour the hot juices left in the crock into small bowls for dipping.

Cinnamon Roll Pancakes

I made these for Sunday dinner last week and they were fabulous.  Yes, I said Sunday dinner.  I'm lazy on most Sunday's and we usually end up with a pretty simple, easy meal.  You must try them!

CINNAMON ROLL PANCAKES

Found recipe at: Chef in Training

PANCAKES:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 Tablespoon canola oil
• 1 large egg, lightly beaten

CINNAMON FILLING:

• 1/2 cup butter, melted
• 3/4 cup brown sugar, packed
• 1 Tablespoon ground cinnamon

CREAM CHEESE GLAZE:

• 4 Tablespoons butter
• 2 ounces cream cheese
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).

2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don’t want this to remain super-liquidy. It’s best if it becomes a consistency similar to toothpaste.

3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.

4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.

5. When ready to serve, spoon warmed glaze onto the top of each pancake.

Chocolate Nutella Cookies

These little gems are so delicious.  I had to give half of them away so I wouldn't eat them all by myself.  These will definitely be made again and again!

Chocolate Nutella Cookies
Recipe from Our Best Bites
Ingredients:
1 1/4 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1 teaspoon baking powder
1/2 teaspoon salt (omit if using salted butter)
2/3 cup Dutch-process unsweetened cocoa powder (next time I'm going to add a little less cocoa)
1/2 cup (1 stick) butter
1/2 cup sugar
1/2 cup dark brown sugar
1 1/2 teaspoons vanilla
1/2 teaspoon hazelnut extract (you can substitute 1/2 teaspoon vanilla if you can’t find or don’t like hazelnut extract)
1/3 cup Nutella
1/3 cup milk

Instructions:
Preheat oven to 325°
In a small mixing bowl, whisk together the flour, cocoa powder, and baking powder. Set the mixture aside. In a large bowl, beat together the butter, granulated sugar, and brown sugar with an electric mixer on medium speed for about 2 minutes or until smooth. Add the extracts and beat for another 30 seconds or so. Add the Nutella and beat until smooth.
With the mixer running, add half of the flour mixture and mix until combined. Add the milk, mixing until combined completely, then add the remaining flour mixture and mix completely. Cover and refrigerate the dough for at least 15 minutes (and as long as 2-3 days).
When you’re ready to bake the cookies, line a baking sheet with parchment paper. Roll tablespoons of dough into balls and place them on the lined cookie sheet, allowing about 2″ between the dough balls.
Lightly press the dough balls with the bottom of a drinking glass and then bake for 10-12 minutes or until the cookies are crackly on top and soft, but starting to set. Remove from the oven and allow them to stand for about 5 minutes and then transfer the cookies to a cooling rack and allow them to cool completely. Makes about 3 dozen cookies.

Southwestern Chicken Salad

So good!

Southwestern Chicken Salad

Romaine lettuce washed and chopped
1-2 chicken breasts
Zesty Italian dressing
Lime

Black Beans

Corn

Tomatoes

Avocado
Cilantro

Fried Tortilla strips (optional)

Marinate the chicken with Zesty Italian dressing and a bit of lime or limeaid (and sprinkle with montreal chicken seasoning if you have any). Cook chicken on the grill or in the oven (broil on hi for 10 minutes on each side) just until pink is gone- do not overcook. Slice into thin strips.

Heat black beans, corn and rice until warm. Serve with chicken over chopped romaine lettuce and top with desired toppings. Squeeze fresh lime or lemon juice over entire salad. Cilantro can be cooked with the chicken or just chopped and sprinkled on top of the salad.

*For yummy dressing- mix half ranch dressing and half bbq sauce. Toss dressing with lettuce and then add remaining toppings. Delicious!

Crock Pot Chicken Caesar Sandwiches

I've seen these all over the web and finally got around to trying them. They were super good and really easy. Also, they're made in the crock pot which is a huge bonus!

Crock Pot Chicken Caesar Sandwiches

• 2 pounds boneless skinless chicken thighs or breasts (I used Chicken Breasts)
• 1/2 to 1 cup of your favorite Caesar dressing
  
• 1/2 cup shredded Parmesan cheese
• 1/4 cup fresh chopped parsley or 2 teaspoons of dried parsley
• 1/2 teaspoon ground pepper
• 2 cups shredded romaine lettuce
• 12 slider buns or 4-6 regular sized hamburger buns

Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.

Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.

Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.

Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.

Recipe from: Chef in Training

Lofthouse Sugar Cookie Bars

Delicious! Recipe from Chef in Training

LOFTHOUSE SUGAR COOKIE BARS

• 1 1/2 cups sugar
• 1 cup butter, room temperature
• 8 oz cream cheese, room temperature
• 1 egg
• 2 teaspoons vanilla extract
• 2 1/2 cups flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder

1. Preheat oven to 350°
2. Spray jelly roll pan (15x10x1) with cooking spray.
3. In your mixer cream butter, cream cheese and sugar together. Add in egg and vanilla and mix until incorporated.
4. With mixer on low, add in your dry ingredients: flour, baking powder and baking soda.
5. Mix until just combined.
6. Press dough evenly into your prepared pan. (dough will be sticky)
7. Bake for 20 minutes until edges begin to golden.
8. Cool completely before frosting.

Enjoy!

FROSTING

• 1/2 cup butter
• 1/4 cup milk
• 16 oz. powdered sugar
• 1/2 tsp salt
• 1 tsp vanilla

Adjust milk and powdered sugar to get to desired consistency.  Add food coloring for color and top with sprinkles.

Easy Lemon Chicken

We had this for Sunday dinner a few weeks ago and it was really easy and really, really good! This will definitely go into the rotation.

Lemon Chicken

Melt 1/2 cube butter in skillet. (Original recipe calls for 1 cube butter and I reduced it to a half and it was fine)

Add 4 Chicken Breasts or Chicken Tenders. (I liked the tenders)

Sprinkle with 1 pkg. Italian Seasonings Salad Dressing Mix

Add juice of 2 lemons. (I just used bottled lemon juice)

Cook until tender. Put the lid on at first, then take off at the end in order to brown and absorb seasonings.

Can also be made in crock pot. After it's cooked, shred with two forks and serve it over rice with the juice from the crock pot.

Ham and Cheese Sliders

These little sandwiches are so tasty. They are even delicious heated up the next day. One of my favorites!

Ham and Cheese Sliders

From- The Girl Who Ate Everything

24 good white dinner rolls (I like the King's Hawaiian Rolls)

24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip

Poppy seed sauce (you probably could half this...I had plenty extra)
1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit at least 10 minutes (I like it to sit for a few hours) or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Coconut Chicken Salad with Warm Honey Mustard Vinaigrette

I love a good salad. This one was so good that even the hubby liked it. I will remake this often.

Coconut Chicken Salad with Warm Honey Mustard Vinaigrette
Gina's Weight Watcher Recipes
Servings: 3 • Serving Size: salad with 2 chicken tenders • Points: 8 pts • Points+: 8 pts
Calories: 397.6 • Fat: 11.0 g • Protein: 26.8 g • Carb: 32.5 g • Fiber: 4.4 g • Sugar: 10

• 6 (about 12 oz) chicken tenderloins
• 6 tbsp shredded coconut
• 1/4 cup panko crumbs
• 2 tbsp crushed cornflake crumbs
• 1/3 cup egg substitute or egg whites
• pinch salt
• olive oil spray

• 6 cups mixed baby greens
• 3/4 cup shredded carrots
• 1 large tomato, sliced
• 1 small cucumber, sliced

Vinaigrette

• 1 tbsp oil
• 1 tbsp honey
• 1 tbsp white vinegar (balsamic would work too)
• 2 tsp dijon mustard

Whisk all vinaigrette ingredients; set aside.

Preheat oven to 375°.

Combine coconut flakes, panko, cornflake crumbs and salt in a bowl. Put egg whites or egg beaters in another bowl.

Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture. Place chicken on a cookie sheet lined with parchment for easy cleanup. Lightly spray with olive oil spray and bake for 30 minutes turning halfway, or until chicken is cooked through.

Place 2 cups baby greens on each plate. Divide carrots, cucumber, tomato evenly between each plate. When chicken is ready slice on the diagonal and place on top of greens. Heat dressing in the microwave a few seconds and divide equally between each salad; a little over 1 tbsp each.

Red Velvet Whoopie Pies

Shocker, I'm actually posting a recipe! These were SO good that I cannot forget about them. They are just like homemade Oreo's, but made with a Red Velvet cake mix. I may never go back to the "old" Oreo's again!

Red Velvet Whoopie Pies

1 Red Velvet cake mix
2 eggs
1/3 cup oil

Cream Cheese frosting (I usually use store bought, because I'm lazy and you can't tell in this recipe)

Mix ingredients well until a soft dough forms. Roll into balls and bake on a cookie sheet for 8-9 minutes at 350 degrees. Remove from oven and let cool for a few minutes before transferring to a baking sheet. After they've cooled, frost the bottom with cream cheese frosting and top with another cookie. Delish!

Oreo Pudding Cookies

I've made these cookies a few times now and they're always a hit!

Oreo Pudding Cookies

Sweet Treats and More

1 cup butter, room temp

3/4 cup brown sugar

1/4 cup sugar

1 (4oz) package instant Oreo Pudding mix

2 1/4 cups flour

1 tsp baking soda

2 eggs

1 tsp vanilla

2 Hershey's Cookies N Cream Candy Bars broken into small pieces

2 cups milk chocolate chips

Preheat oven to 350 degrees.

Combine flour and soda in a small bowl and set aside. Cream together butter and sugar. Beat in pudding mix until blended, then eggs and vanilla. Add flour and soda mixture. Stir in cookies n cream pieces and chocolate chips. Using a cookie dough scooper, place dough on a baking sheet lined with parchment paper. Bake at 350 degrees for 8 minutes. Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Store in air-tight container. Makes two dozen.

Nutella Hot Chocolate

If you like Nutella, you'll like this recipe.

Nutella Hot Chocolate

1 cup milk
2 T. Nutella

Whisk together in a saucepan over medium heat. Stir till frothy and warm.

The Food Nanny's Crescent Rolls

My friend's mom is The Food Nanny (it's a show on BYU television). This is her recipe for crescent rolls and they are so good. I also like that it only makes one pan. I usually freeze half of them for later.

The Food Nanny's Crescent Rolls

2 Tbsp active dry yeast

1/4 cup plus 1 Tbsp warm water

1 cup milk

3 eggs

1/2 cup sugar

1/2 cup canola oil

About 5 1/2 cups flour

2 tsp salt

butter

1. In small bowl combine yeast and water. Cover and let stand for about 10 minutes.

2. Heat milk in microwave until just warm, not scalding.

3. Beat eggs, oil, and sugar together. Stir in the milk and yeast mixture. Stir in 5 cups of the flour and the salt until combined. Turn the dough onto a lightly floured surface and knead to form a moderately soft dough, still slightly sticky. (I do this all in the Kitchenaid.)

4. Cover with plastic wrap and allow to rise in a warm place until dough is doubled in size, 2 to 3 hours.

5. Lightly grease a 12 x 18 inch sheet pan and set aside.

6. Punch the dough down and turn onto a lightly floured surface. Pat with additional flour if necessary for handling and keep your hands floured.

7. Divide dough into thirds. Roll one section into a circle about the size of a dinner plate. With a pizza cutter, cut once down the middle, then across, then diagonally (just like a pizza) to make eight wedges. Roll up each wedge from the wide end to the point. Place the rolls point side down on the prepared pan. Repeat with remaining sections. All rolls should fit on one pan.

8. Cover with a clean dish towel and let rise until doubled in bulk, about 15 minutes.

9. Meanwhile, preheat oven to 400. Bake 5 minutes on the bottom rack, then move to middle rack and bake 5 minutes or until the rolls are light brown. Remove rolls from oven and brush tops with butter. (I just baked mine at 375 degrees for 14-15 minutes.)

Cowboy Quesadillas

I am so far behind on posting recipes. I don't want to forget this one, because it was delish and so easy. I used a rotisserie chicken to save even more time.

Cowboy Quesadillas
Recipe by Our Best Bites

1/2 C white rice (I didn't add this)
1/3 C black beans
1 cup diced cooked chicken
1/3 C fresh frozen corn kernels (no need to thaw)
2/3 C diced tomato
3 Tbs sliced green onion
1 1/2 C shredded cheese (any type or combo you like)
1/4 C bbq sauce
6 small tortillas (fajita size, about 6″)

Dipping Sauce
equal parts bbq sauce and ranch dressing

Combine rice, beans, chicken, corn, tomato, green onion and shredded cheese. Add bbq sauce and stir to combine. Place about 1/3 C of mixture on half of each tortilla and fold over to close.

Heat a skillet to medium heat on the stove top. When hot, spray lightly with cooking spray, or drizzle with canola or olive oil. Place quesadillas in pan and cook for 2-4 minutes or until golden brown and slightly crisp. Flip and repeat on opposite side. Cool for a few minutes and then serve with BBQ-Ranch dipping sauce.

Honey Butter

This honey butter is amazing! I want to eat it with a spoon it's so good! I put it on the 30 minute rolls I made and it was so delicious. It makes a lot, so I halved the recipe and still had a lot left over. The recipe came from one of my favorite sites.

Honey Butter

Ingredients:

2 sticks real butter, (slightly chilled)
2/3 C honey
¾ C powdered sugar

(If your butter is too soft, you’ll end up with a gooey mess, so I just leave it out on the counter for about 20 minutes or so before beating and it turns out nice and fluffy)

Just place it all in a bowl and beat with an electric hand-mixer for 2-3 minutes on medium-high speed. Serve at room temp with rolls, cornbread, toast, waffles, scones, bagels, etc.

30 minute rolls

Yes, you read that right! These rolls are made in 30 minutes from start to finish. They are so easy (and yeast and I don't have the best relationship) and they were very delicious. I will be making these all fall/winter.

30 Minute Rolls

1 C plus 2 Tbsp warm water

1/3 C oil

2 Tbsp yeast

1/4 C sugar

1/2 tsp salt

1 egg

3 1/2 C flour

Heat oven to 400 degrees.

In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your dough hook, mix in the salt, egg and flour. Knead with hook until will incorporated and dough is soft and smooth. (Just a few minutes)

Form dough into 12 balls and then place in a greased 9 x 13 pan and allow to rest for 10 minutes. Bake for 10 minutes at 400 degrees or until golden brown. Delicious with homemade honey butter.

Recipe from Real Mom Kitchen

Mom's Cornbread

My mom has been making this cornbread since I was a kid. It's a sweet cornbread, more like a cake. Delicious with chili!

Cornbread

1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 1/4 cup milk
1/4 cup melted butter

Grease 9x9 baking pan. Combine cornmeal, flour, sugar, baking powder and salt in medium bowl; mix. Add milk and melted butter and mix well. Bake for 20-25 min at 400 degrees. Serve warm with butter and honey.

Carly's Crock Pot Chili

My good friend Carly, is my foodie buddy. We love to share recipes and tell each other when we ate or made something really good. It's fun to have someone that loves to cook and eat as much as I do! She gave me this great recipe for Chili and it was perfect for a chilly fall day. Thanks Carly!

Carly's Crock Pot Chili

1 lb hamburger or sausage, browned with minced garlic and onion
2 cans diced tomatoes
2 cans tomato sauce
2 cans chili beans
1 can kidney, pinto, or black beans
1 1/2 Tbsp. chili powder
1 tsp. cumin
1/2 tsp. salt
1/2 tsp. pepper
dash of cayenne pepper (if you like it spicy)
Or you can use a chili packet, I didn't have one so I just threw in what spices I had.

Put it all in the crock pot and cook on low all day. (Mine wasn't very spicy, because I wanted the kids to eat it. If you want it spicier, add more chili powder and cayenne pepper.)

Pulled Pork Sandwiches

We ate these for Katelyn's birthday party and they turned out delicious! Yes, they are cooked in Root Beer! It acts as a tenderizer and it leaves a hint of sweet on the meat. Yummy!

Pulled Pork Sandwiches

• 1 (2 pound) pork tenderloin (I used boneless pork ribs)
• 1 (12 ounce) can of root beer
• 1 (18 ounce) bottle of barbecue sauce
• 8 hamburger buns

1. Place the pork tenderloin in a slow cooker and pour the can of root beer over the meat. Cover and cook on low for 6 hours or until pork shreds easily with a fork.
2. After pork has cooked, drain and discard the root beer. Shred the pork and place it back in the slow cooker. Pour the barbecue sauce over the pork and stir to combine. Serve immediately or keep warm in slow cooker until ready to serve. Serve on hamburger buns.

Turkey and Cheese Melts

I had some leftover hamburger buns (good buns, not cheap $1 buns!) that I needed to use up so I put these together for a quick dinner. Everyone enjoyed them!

Turkey and Cheese Melts

Good Hamburger buns or other roll
Sliced Turkey
Cheese
Mayo

Spread mayo on buns, top with sliced turkey and cheese and broil in oven till desired crispness.

S'mores Stuffed Brownies

If you've never visited The Picky Palate, you're missing out! This girl is a genius and comes up with some amazing recipes. I made these brownies on Sunday and they were so dang good! I'm a serious chocolate lover and these definitely fit into that category. So good!

S’mores Stuffed Brownies

Batch Prepared in 8×8 inch baking pan

1 box of your favorite brownie mix

4 1/2 full Graham Crackers

3 1/2 Full size Hershey’s Bars

16 large marshmallows

1. Preheat oven to 350 degrees F. Prepare brownie mix according to package directions. Line foil into an 8×8 inch baking pan and spray generously with cooking spray. Pour half the brownie batter into lined pan. Layer graham crackers over brownies following Hershey Bars and marshmallows. Pour remaining brownie batter over marshmallows. Bake for 40-45 minutes or until toothpick comes mostly clean from center. Remove from oven and let cool completely. Carefully remove foil and brownies from pan. Peel any foil from away from edges and cut into squares.

12 brownies

Indoor S'mores

These babies are one of my favorite treats and you don't have to heat up the house when you make them!

Indoor S'mores

1 (12 oz.) box of Golden Grahams
1 bag chocolate chips
3/4 cup light Karo syrup
4 Tbs. butter
1 tsp. vanilla
3 cups mini marshmallows

Pour cereal into a big bowl. On the stove, melt chocolate chips, butter and Karo together just until hot but not boiling. Remove from heat and add vanilla. Pour over cereal and mix well. Add marshmallows and stir really well until it's all coated. Press into a greased 9x13 pan and let sit for one hour before cutting. I think they taste best the first day.

Crock pot Teriyaki Chicken

We tried this last week and it was a good and easy crock pot recipe.

Teriyaki Chicken

1 1/2 TBSP cornstarch
1/2 cup cold water
1/3 cup brown sugar
1/2 cup soy sauce
1/4 cup vinegar
1 clove minced garlic
1 tsp. ginger

2-3 chicken breasts or I used about 10 chicken tenders

Combine all ingredients (except chicken) and stir over medium heat until mixture thickens. Pour over chicken tenders or chicken breasts in crock pot. Cook on low for 6-8 hours. Shred chicken and return to crock pot. Stir it up and serve over rice.

Microwaving Corn on the Cob

My mother-in-law taught me that you can microwave corn on the cob. I love corn on the cob, but I'm not usually in the mood to boil it. Microwaving it is so much easier and you don't have to get your pan dirty.

First, husk your corn and rinse it off.

Second, wrap your corn in wax paper and twist the ends.

Last, microwave it on high for about 4-5 minutes for 3 ears.

Enjoy!

Elote: Mexican Corn on the Cob

This recipe sounds totally weird, but it is seriously amazing! Tyler used to eat this when he was on his mission and he's always talked about it, so I finally decided to give it a try. I think I will always want my corn on the cob this way now!

Elote: Mexican Style Corn on the Cob
Recipe by Our Best Bites

4 ears corn
3 T mayo
2 T sour cream
1/4-1/2 t lime zest
1/2 t fresh lime juice
1/8- 1/4 t cayenne pepper (optional)
1/4 t chili powder
tiny pinch kosher salt
1 C crumbled Cotija Cheese* (use fresh parmesan or queso fresco if you can’t find Cotija)

Cook corn by method of choice . While it’s cooking, combine mayo, sour cream, lime zest, lime juice, chili powder, and pinch of salt. Store in the fridge until ready to use. (For even better results make the sauce ahead of time).

Grate Cotija cheese with a fine-hole cheese grater and place on a plate.

When corn is finished cooking, immediately spread sauce all over it and then roll corn cob in grated cheese. Serve with lime wedges for squeezing and extra chili powder or cayenne sprinkled on top if desired.

Crock pot Fiesta Chicken

I have a serious love for the crock pot. This is a good and easy recipe that even my picky eater loves.

Crock pot Fiesta Chicken

4 chicken breasts (the chicken I buy is big, so I only use 2)
1 jar salsa
1 can corn, drained
1 can black beans, drained and rinsed
8 oz. cream cheese

Add the first four ingredients to the crock pot. Cook on low for 5-6 hours. Add cream cheese and let sit for 30 minutes. Stir it up, shred the chicken, and serve over rice, tortilla chips or in tortilla's.

Kneaders Chunky Cinnamon French Toast

So good!

Kneaders Chunky Cinnamon French Toast

1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices (or you can use another cinnamon swirl bread)

8 eggs

3 cups milk

1 Tablespoon brown sugar

3/4 teaspoon salt

1 Tablespoon vanilla

2 Tablespoons butter

Butter a 9 x 13 glass baking dish generously. Place the bread flat in the baking dish. Mix all remaining ingredients, reserving the butter and pour over the bread. Cut butter into pieces and dot over the top. Refrigerate over night or at least one hour. Bake 45-50 minutes at 350 degrees. Serves 8.

Kneaders Caramel Syrup

1 cup brown sugar

1 cup heavy whipping cream

1 cup light Karo syrup

Blend together and heat on stove top until sugar is smooth. Serve warm.

***Recipe from: The Sister's Cafe

Creamy Cheesecake Fruit Salad

I tried this salad over the weekend for a BBQ and it turned out really good. I think this will be my "go-to" salad recipe from now on.

Creamy Cheesecake Fruit Salad

1 bag frozen mixed berries, thawed
1 container Cool Whip
1 large container of vanilla yogurt
1 small package of cheesecake pudding mix

Pour berries into a large bowl. Add the Cool Whip and yogurt and then sprinkle on the pudding mix. Stir together really well until it's all combined and looks pretty. Chill before serving.

Lorie's Easy Fruit Dip

My mother-in-law makes this delicious and easy fruit dip that I had to share.

Easy Fruit Dip

1 carton Cool Whip (I always use lite)
1 small container yogurt, any flavor

Mix together and dip your favorite fruits.

Sweet Baby Carrots

This recipe came from my friend Erika years ago. It has been years since I made them and then I remembered them over the weekend and had to make them again. They are delicious!

Sweet Baby Carrots

32 oz bag baby carrots
1/2 cup butter
1/2 cup brown sugar

Boil the carrots for 5-10 minutes, depending on how soft you like them. Drain water and add butter and brown sugar. Mix well. You can easily half this recipe if you aren't cooking for a large amount of people.

Guiltless Alfredo Sauce

One of my favorite meals is Fettuccine Alfredo from the Olive Garden. That dish is so incredibly bad for you, so I only splurge there a couple times a year and I never make it at home. I found this recipe on Our Best Bites. It is amazing. You don't even miss all the extra fat and calories. My hubby doesn't get too excited over his food and he said this is the BEST pasta dish he's ever had! I can't wait to make it again!

Guiltless Alfredo Sauce

2 C low-fat milk
1/3 C (3 oz) low fat cream cheese (softened)
2 T flour
1 t salt
1 T butter
3 garlic cloves or 1 tsp. minced garlic
1 C grated Parmesan cheese

Blend milk, flour, salt and cream cheese together. Set aside. Melt 1 Tbs. butter in saucepan. Add garlic and saute for about 30 seconds on medium heat. Add milk mixture to pan and stir constantly until mixture comes to a simmer. Simmer for a few more minutes (keep stirring) until mixture thickens. Remove from heat.

Add 1 cup Parmesan cheese and let sit for ten minutes.

Add sliced, grilled chicken and steamed broccoli. Toss with your favorite noodles. If eating as leftovers, add a little milk before reheating and it's as good as it was the first day!

***Notes: To cook the broccoli, I just add the chopped broccoli to the pot of noodles during the last four or five minutes of cooking time.

--To make this even easier, we ate grilled chicken a couple nights before making this, so I just threw on a couple of extra chicken breasts to use for this meal. So easy!

Classic Chicken Salad

I love a good chicken salad sandwich...here is my go to recipe. These are all approximate measurements, use more or less to your taste.

Classic Chicken Salad

3 cups shredded chicken (I use two cans of chicken, rinsed and drained)
1/4 cup red seedless grapes, halved
1/4 cup celery, chopped
2 Tbsp. green onions, finely chopped
1 cup (approx.) mayonnaise
Salt and Pepper, to taste
garlic powder, to taste
onion powder, to taste
squirt of mustard

Combine the chicken, grapes, celery and green onions in a bowl and mix well. Add the mayonnaise and mix to coat. Season with seasonings. Keep covered and refrigerate.

Buttermilk Pancakes with Vanilla Pudding Sauce and Strawberries

I wanted to make a good breakfast for conference weekend and I decide on these. They did not disappoint! We gobbled them up!

Buttermilk Pancakes

2 eggs
2 cups buttermilk
1/2 cup milk
1/4 cup oil
1 tsp vanilla
2 cups flour
2 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt

Blend eggs, buttermilk, milk, oil, and vanilla. Whisk in dry ingredients just till moistened. Don’t over mix or the pancakes will be tough. (It’s OK if there are a few lumps.) Let sit for 10-15 minutes, then cook in a medium hot griddle.

Vanilla Pudding Sauce

2 Tbsp cornstarch
1/3 cup sugar
1/8 tsp salt
2 cups milk
2 egg yolks, beaten
1 Tbsp butter
2 tsp vanilla

Mix cornstarch, sugar, and salt in a saucepan. Whisk together milk and egg thoroughly, and gradually stir in. Cook over medium heat, stirring constantly, till mixture comes to a boil. (Don’t be tempted to turn up the heat; if it gets hot too fast, the egg will cook. And scrambled eggs in vanilla sauce would be bad. Really, really bad.) Boil for at least 1 minute, still stirring constantly. Remove from heat and stir in butter and vanilla. Serve warm over pancakes and top with fresh fruit.

***Recipe from Creations by Kara

Baked Creamy Chicken Taquitos

I'm not a big fan of lunch foods. I made up a batch of these and put them in the freezer for yummy and quick lunches. They are really good! (They're too spicy for my kids with the recipe below. Substitute milder ingredients for your kiddies.)

Baked Creamy Chicken Taquitos
Recipe by OurBestBites.com

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn/flour tortillas
kosher salt (I just used regular table salt)
cooking spray


Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream or guacamole.

Rainbow Cupcakes

The kids and I made these adorable cupcakes on St. Patrick's Day. They were so much fun! You seriously couldn't help but smile while you were eating them! I found them at The Fickle Pickle.

4 Packet Roast

I love a good roast, but sometimes they turn out dry and don't have much flavor. I found this recipe from The Sister's Cafe. It was full of flavor and we really liked it.

4 Packet Roast

Ingredients:

1 packet ranch dressing mix
1 packet brown gravy mix
1 packet Italian salad dressing mix
1 packet onion soup mix
1 roast of choice
1/2-3/4 cup of water
assorted veggies if desired (I like carrots the best, but I often use cubed potatoes and onion wedges, as well)

Place roast in crock pot. Arrange vegetables around the roast if being used. Sprinkle the mix packets over the roast. Pour water around the roast. Cook on low for 6-8 hours.

Chocolate Chip Cookie Pie

I had some pie shells in the freezer that I needed to use so I decided to try this cookie pie. It was really good and really rich. There aren't many things that are too "rich" for me, but I could only have small pieces of this. I'll be making this again for sure!

Chocolate Chip Cookie Pie
Recipe from Nestle

1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened (1 1/2 sticks)
1 C semi sweet chocolate chips
1 C chopped pecans (you are welcome to make it without nuts)

Vanilla ice cream or sweetened whipped cream for serving

Preheat oven to 325° F.

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed. It will fall apart if you try to cut it while hot. Serve with ice cream or whipped cream.

Tortellini Sausage Soup (our favorite soup recipe)

1 lb sausage (most flavors work fine)
2-3 T garlic, minced
1 onion, diced
½ c. water
2 cans chicken broth
½ c. apple cider or juice
1 16-oz. can diced tomatoes
1 8 oz. can tomato sauce
1 c. sliced carrots
1 tsp. dried basil
1 tsp. dried oregano
2 medium zucchini, grated (sometimes I use broccoli, cut-up)
8-10 oz. package cheese tortellini (check the freezer section of your grocery store; if you can find it there, it will almost always be way cheaper than fresh tortellini)
2 Tbsp. dried parsley

Cook sausage over medium heat, add onions and garlic and cook through.

Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano, and basil. Cover and simmer for 1/2 hour. Add parsley and zucchini and simmer for another 15 minutes or so.
Add the tortellini and cook until tender.

I've also made this in the crockpot and it works great, just add the tortellini right at the end.

(from Our Best Bites)

Easy Lasagna

We love lasagna around here, but truthfully, I'm usually too lazy to make it. I found this recipe that said you don't need to boil the noodles before you cook them, and you don't need to buy the more expensive "no boil" noodles either. I finally got around to trying it and it was so delicious! I was skeptical the whole time it was cooking, but it turned out wonderful. This is my new "go to" recipe from now on.

Easy Lasagna

1lb. lean ground beef

1-2 cloves garlic

26 oz jar of spaghetti sauce (I never use a super cheap brand)

3/4 cup water

24oz container cottage cheese

1/4 cup Parmesan cheese

1 egg

1 Tbsp dry parsley

3 cups mozzarella cheese

9-10 lasagna noodles, uncooked

Brown hamburger with garlic. Drain fat. Add spaghetti sauce and water. Heat through. Combine cottage cheese, parmesan, egg, and parsley. In a 9×13″ pan, layer a third of the sauce, half of noodles, half of the cottage cheese mixture, and a third of the mozzarella. Repeat layers, ending with the remaining sauce and mozzarella. Cover with foil and bake at 375 for about an hour. I like to take off the foil the last few minutes so the cheese browns on top. Let sit for 10 minutes before serving.

***Recipe from: Creations by Kara

Chicken Cream Cheese Soup

It snowed A LOT the other day, leaving me with a craving for soup. I've had this recipe out to try so I finally did and it did not disappoint. Tyler absolutely loved it and he's not one to give much expression about his food. It's definitely one of my favorite soups now.

Chicken Cream Cheese Soup

1 lb chicken (breasts or combination)

1 onion, diced

1-2 Tb butter

2 handfuls baby carrots (about 2 cups sliced small)

4-5 potatoes, diced small

1 c milk

1/4 c flour

8 oz package cream cheese

1. Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred.

2. Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of broth or enough to cover vegetables. Add bouillon cubes or soup base for flavor (I add 4 bouillon cubes). Bring to a boil and simmer until veggies are tender.

3. Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.

***Recipe from: The Sister's Cafe

Kit Kat Cake

I made this cake for Tyler's birthday and he LOVED it! It's so easy to make and it looks so fun!

All it is is a chocolate two layer cake that I frosted with Hershey's Perfectly Chocolate Frosting. I love that frosting, but I can't get that cake recipe to work for the life of me. I've vowed never to try it again. It is delicious and it works when my sister makes it. It irritates me...anyway...then just put Kit Kats (I used almost 3 of the fun size 8 packs) around it (in two's) and top with M&M's. Tyler wanted the peanut butter ones and I must say they were a really good combo. Tie a bow around the cake and viola! A cute and way easy cake!