Quick and Easy Italian Vegetable Soup

This recipe is from my cookbook called Fix It and Forget It, feasting with your slow cooker. I love this soup...filling, delicious, and warm on a cold winter day.

1 lb. ground beef or turkey, browned and drained (I used 1/2 lb)
3 carrots, sliced (I grate mine)
4 potatoes, peeled and cubed (I leave the peel on mine)
1 small onion, diced
1 tsp garlic powder
1 tsp Italian seasoning
3/4 tsp salt
1/4 tsp pepper
15 oz can diced Italian tomatoes or 2 fresh tomatoes, chopped
6- oz. can Italian flavored tomato paste
4- 1/2 c. water
1 qt. beef broth

Combine all ingredients in slow cooker. Cover and cook on high for 3-4 hours or on low for 6-8 hours or until vegetables are tender.

NOTE: This is a great recipe to use frozen tomatoes in. I freeze most tomatoes from my garden instead of canning them and they are great for soups.

Eggs, Bacon, & Hash Browns Quesadilla

I found this recipe in Parade magazine in August and I knew I had to try it. The kids wouldn't want it but Chad and I would! I made it recently and WOW...this is a good breakfast! I used frozen cubed hashbrowns and bacon bits from Costco that sped up the process. I also used regular chili powder.


Hash Browns
1 large Idaho potato, scrubbed
4 Tbsp canola oil
1 small Spanish onion, halved and thinly sliced
Salt and fresh black pepper
1 Tbsp ancho-chili powder

1. Place potatoes in a medium pot of salted water. Bring to a boil and cook 3/4 through, 15 to 20 minutes. Drain, cool, peel, and coarsely grate.

2. Heat 2 Tbsp of oil in a large nonstick sauté pan over medium heat. Add the onions; season with salt and pepper. Caramelize, stirring, about 8 minutes. Transfer onions to a plate; return pan to heat.

3. Heat remaining 2 Tbsp of oil in the sauté pan over high heat. Add the potatoes and cook, stirring occasionally, until golden brown. Stir in the ancho powder, onions, and salt and pepper; cook until warmed through.

Scrambled Eggs
1 Tbsp unsalted butter
4 large eggs
Salt and fresh black pepper

Melt butter in a nonstick sauté pan over medium heat. Crack eggs into a bowl and whisk; season to taste. Cook, stirring with a spatula, until soft mounds form, 2 minutes. Set aside.

For assembly
Eight 6-inch flour tortillas
1 cup grated low-fat Monterey Jack cheese
Hash browns
8 slices turkey bacon, diced and cooked until golden brown
2 Tbsp canola oil
1 tsp ancho-chili powder
Scrambled eggs
1/2 cup prepared mild salsa
Cilantro leaves, optional

1. Preheat oven to 425°F. Place 4 tortillas on a work surface. Divide the cheese, hash browns, and bacon among the tortillas. Top with the remaining tortillas, brush with oil, and sprinkle with the ancho powder.

2. Transfer quesadillas to a baking sheet. Bake until golden brown and cheese has melted, 8 to 10 minutes. Remove from the oven; cut quesadillas into quarters. Top each with some of the eggs and salsa. Garnish with cilantro, if desired.

Serves 4. Per serving: 660 calories, 58g carbs, 27g protein, 250mg cholesterol, 36g fat, and 5g fiber.

Baked Oatmeal

Awhile ago I found this great recipe blog, Two Peas and Their Pod. I tried this baked oatmeal recipe a few weeks ago and I loved it! The kids weren't crazy about it but liked it okay. I liked how everyone's breakfast was done in one dish. I added the extra cinnamon like she suggests. An 8x8 pan was defiantly enough for our family. Here is the recipe copied from their site:

You can double this recipe if you want to make a big batch, in a 9×13 pan. The 8×8 is plenty for us. Don’t forget to play around too, there are lots of fun add ins for oatmeal. Try other dried fruits, berries, apples, nuts, coconut, nut butters, etc. Have fun and enjoy!

Baked Oatmeal

2 cups uncooked old fashioned oats
1/3 cup packed light brown sugar
1-2 teaspoons of cinnamon (I like a lot)
1/4 teaspoon salt
1/4 cup raisins
2 T dried cranberries
1 teaspoon baking powder
1 1/2 cups milk (I use skim)
1/2 cup applesauce
1 1/2 tablespoons butter, melted
1 large egg, beaten
1 teaspoon vanilla

1. Preheat oven to 350°.

2. Combine the dry ingredients in a large bowl. Combine the milk, applesauce, butter, egg, and vanilla in a separate bowl. Add milk mixture to oat mixture; stir well.

3. Pour oat mixture into an 8-inch square baking dish coated with cooking spray.

4. Bake for 20 minutes or until golden.

This is an easy recipe to double, so if you are serving a crowd, double and bake in a 9 by 13 pan. Bake for double the time. Serve warm.

If you want to add toppings you can-nuts, fruit, brown sugar, cinnamon, milk, etc. I always add a dash of cinnamon to my bowl!

Peppered Meatballs with Dill Sauce

This was a recipe I tried last week and it is DELICIOUS! Chad loves this, even as leftovers. And that is HUGE! He is not normally a leftover guy. The meatballs are fantastic, I think it is now one of my favorite meatball recipes.


I only put in half the pepper in the meatballs and half the dill. And the flavors were strong enough for us. But here is the original recipe.

Peppered Meatballs with Dill Sauce
1 1/2# lean hamburger
3/4 cup quick oats
1 egg
1/4 cup finely diced onion
1/4 cup milk
1 tsp salt
2 tsp ground pepper
1 tsp Worcestershire sauce
2 Tbsp ketchup
1 Tbsp dry parsley

Mix all ingredients. Form in balls and place on a greased cookie sheet. Line with foil for easier clean up. Bake at 400 for about 18 minutes, shaking occasionally.

Sauce:
1/4 cup butter
7 Tbsp flour
2 cups chicken broth
2 cups milk
2 tsp dry dill
1/2 tsp salt
1/2 tsp pepper

Melt butter in a large saucepan or dutch oven over medium heat. Whisk in flour, then broth and milk. Whisk and cook till bubbly. Boil for at least 1 minute, stirring constantly. (Don’t skip this step or your sauce will have a floury taste. Not good.) Stir in seasonings, then hot meatballs. Serve over hot pasta.

Reese's Peanut Butter Bars

WARNING: These babies are impossible to stay out of. Your tummy will thank you, your hips will not.

Head on over to the original recipe site for more photos, tutorial and other info.

No Bake Reece's Peanut Butter Bars

1 1/2 C graham cracker crumbs
1 lb (3 1/2 C) powdered sugar
1 1/2 C creamy peanut butter
1 C (2 sticks) real butter, melted
1 12oz bag chocolate chips (milk, semi-sweet, or dark, you pick!)
2 tsp shortening

In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined. Press into a parchment (or waxed paper or foil) lined 9x13 pan.

Place chocolate chips and shortening in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth. Pour chocolate over peanut butter mixture and spread out evenly. Place pan in the fridge just until chocolate is set and then cut into bars. Tip: If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through. Can be stored in the fridge or at room temp. They will stay firmer if stored in the fridge.

*Tip: Love this tip from one you readers! Instead of adding shortening to the chocolate topping, add a scoop of peanut butter. That will prevent the top from getting solid and it will taste yummy!

Roasted Red Pepper Hummus

I got this recipe a few years ago from a friend in my ward. It is amazingly delicious. And much better than store-bought hummus!

1 ½ cups cooked or one 15oz can garbanzo beans (chickpeas), drained and rinsed.
¼ cup tahini (sesame paste)
3 tablespoons fresh lemon juice
2 garlic cloves, chopped
½ teaspoon sea salt
3 ½ oz roasted red peppers (from a jar)

Place beans in a food processor or blender and process until smooth. Add the remaining ingredients and process until smooth and well blended. Place in an tightly covered container and refrigerate. Flavors will blend and develop more when refrigerated. Hummus will keep for up to a week. Serve as a dip with whole grain crackers or vegetables, or use as a sandwich filling in pita bread.

Ice Cream Cake

I made this cake for Chad's birthday last week. It was delicious! Super easy too. I got the recipe from Kraft.

24 OREO Cookies, divided

2 cups Strawberry ice cream, softened (I used vanilla instead)

2 cups thawed COOL WHIP Whipped Topping, divided

2 cups Chocolate ice cream, softened

2 Tbsp. Hot fudge ice cream topping (I used crushed oreos instead)

LINE 9-inch round pan (I used a 10 in springform pan. Didn't have to use the plastic wrap) with plastic wrap, with ends extending over side of pan. Stand 14 cookies around edge of pan. Crush remaining cookies. Reserve 1/2 cup crumbs for later use; sprinkle remaining crumbs onto bottom of pan. Spread strawberry ice cream over crumbs; top with 1 cup COOL WHIP and reserved crumbs. Cover with chocolate ice cream.

FREEZE 4 hours.

REMOVE dessert from freezer 10 min. before serving. Use plastic wrap handles to lift dessert from pan. Carefully peel off plastic wrap; place dessert on serving plate. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP; drizzle with fudge topping.

Tradition: Fresh Cookies on the First Day of School

One of my favorite traditions is making cookies for the kids on the first day of school. When they come home I dish them up with warm cookies and a cold glass of milk as they tell me about their day.

Today is the first day of school for us! I made my normal Oatmeal Chocolate Chip Cookies, only I put in mini m&m's instead of chocolate chips. YUMMO!

Oatmeal Chocolate Chip Cookies

1 c. shortening
1 c. white sugar
1 c. brown sugar
2 eggs
2 c. flour
1 tsp soda
1 tsp salt
1/2 tsp baking powder
1 tsp vanilla
2 c. oatmeal (quick or regular)
1/2 c. chocolate chips (or more if you like!)
1 c. coconut (optional)

Cream together shortening and sugars. Add eggs and vanilla. Mix up dry ingredients in a separate bowl. Add to wet ingredients. Add in chocolate chips. Mix together well. Bake at 350 degrees for 7-10 minutes. Makes about 3-4 dozen.

Red Potato Salad

This is the potato salad from the family reunion.

3 lbs. red potatoes cubed
1/2-1 c. real bacon pieces or crumbled bacon
1/2 c. sliced green onions
1/2 c. mayonnaise
1/2 c. salad dressing (Miracle Whip)
1/2 c. Ranch dressing
Salt and Pepper
Milk (Add enough milk to get dressing to a heavy cream consistency.)

Cook potatoes until tender, about 20 minutes. Cool completely or rinse in cold water. Gently toss potatoes with bacon and green onions. Make dressing using the mayonnaise, salad dressing, and Ranch dressing. Add enough milk to achieve a heavy cream consistency. Add salt and pepper. Toss potatoes with dressing, using only enough dressing to coat potatoes well. Chill.

Black Bean Salsa

This recipe is so fresh and delicious. I get recipe requests everytime I take it somewhere. We used it for a stake luncheon a few years ago and I can't tell you how many recipe requests I got.

1 (12 oz.) can mexicorn or shoepeg corn
1 (15 oz.) can black beans, rinsed and drained
1 med. red or orange bell pepper chopphed
1/2 c. sliced green onions
1/2 c. red onion
2 cloves garlic, minced
1 jalapeno, seeded and chopped
2 med. tomatoes, chopped
3/4 c. Italian dressing
1/2 tsp. chili powder
2 Tbls. fresh lime juice
1 Tbls. fresh cilantro, chopped

Combine all ingredients. Refrigerate 1/2 hour for all the flavors to meld. Serve with tortilla chips. You will love it!

Strawberry Watermelon Slushie

Another favorite recipe from Our Best Bites!


Strawberry-Watermelon Slushie
Recipe from Taste of Home

2 cups cubed seedless watermelon
1 pint fresh strawberries, halved (I actually used a little less than a pint. Maybe 3/4 of it)
1/3 C sugar
1/3 C fresh lemon juice
2-4 C ice cubes
In a blender, combine the watermelon, strawberries, sugar and lemon juice; cover and process on high until smooth. With blender running, gradually add ice cubes until desired consistency is reached. Pour into chilled glasses and serve immediately.

Yield: 5-7 cups



Marne's Tips: I used frozen strawberries and omitted the ice. Worked great! These are FANTASTIC! I froze the whole batch into popsicles. This was the perfect way to use up watermelon.

Pina Colada Salad

I had this salad at a friend's house over Memorial Day weekend - SO GOOD!! This is now my new favorite salad!

(Recipe found in cookbook called, "Stir, Laugh, Repeat")

1 pineapple, peeled, cored, and chopped into small pieces (or 3, 20-oz cans chunk pineapple, drained)
1 cup flaked coconut
2 kiwi fruit, peeled and chopped into small pieces
1 can frozen pina colada mix (Bacardi is the best brand - it's thicker than the others)

Mix everything together. Refrigerate at least 2-3 hours so the flavors can blend.

You can add - strawberries, seedless grapes (red & green), or blueberries. The only fruit not to add is cherries because their flavor will overpower the other flavors.

Salad can be served over cake or ice cream. It's also great over cottage cheese.

Chicken Pesto Pasta

Another new recipe...and another yummy hit! This was fabulous. Note that it is better fresh. The leftovers tend to get clumpy.

Chicken Pesto Pasta by Make and Takes
(go to the link for more pics and tutorial)

Recipe for Chicken Pesto Pasta – makes 4 servings

• 3/4 cup heavy cream
• 1/4 cup pesto – in the summer I make it with Homemade Basil Pesto
• 1/4 cup grated parmesan
• salt and pepper to taste
• 1/2 box cooked pasta – we’ve got bowtie
• 3 cups cooked chicken shredded or cubed

Cook and prep your chicken and pasta to your liking and combine in a bowl. Set aside.

For the sauce, bring your heavy cream to a boil, stirring constantly, it will come to a boil fast. Let this boil on medium heat for 4-5 minutes until it thickens up. Add your pesto and stir. Add your parmesan and stir until most of the cheese is melted in the sauce. Add your salt and pepper, not too much as the pesto and cheese have a lot of flavor by themselves.

Pour your pesto cream sauce over the chicken and pasta, and stir to combine.

Baked Creamy Chicken Taquitos

I have been trying a lot of new recipes lately. This one was a hit with everyone...even ALL my kids! Surprise, surprise! They were a snap to make also since I used canned chicken from Costco. Love that canned chicken.

Chad grew up eating taquitos but they are so bad for you. I love this recipe since it makes them so much healthier!

Baked Creamy Chicken Taquitos by Our Best Bites
(go to the link for more complete pictures and tutorial)

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, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese (I used cheddar and it was fine)

small corn tortillas (and actually, flour ones are really good as well) (I used corn)
kosher 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 are coming unrolled right away, just try heating them longer and try the paper towel thing. (I did the paper towel thing and it is important to do if you use corn tortillas! Worked like a charm.)

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.

The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.

Dip 'em in salsa, sour cream, guacamole, or this dressing.

I forgot to write down how many this recipe makes, but I remember being happy that it made exactly the amount of tortillas I had and I think that was 16. I'll make sure to double check next time I make them!

Homemade Granola Bars

Here is a simple recipe that we love. I really like the versatility with homemade granola bars. You can add in anything you want to make it just perfect. I made this batch this morning and it made a great mid afternoon snack.

5 cups quick oats
1 cup coconut
1 cup almonds, chopped (I like them chopped small)
1 cup dry milk
1 cup honey
1/2 cup oil
1 tsp. salt
1-2 tsp. vanilla extract

Then decide what you want in your granola bar. Some good things to add are:
mini m&m's, raisins, chocolate chips, craisins, small apple chips, sunflower seeds, etc. Add as much as you want to the recipe.

Mix all ingredients together well. I like to use my hands to get it all mixed up really well. Then press into a large cookie sheet and bake at 300 degrees for 30 minutes for chewy bars, 45 minutes for crunchy bars. Cut into bar shape while still warm and let cool in the cookie sheet for a few hours. When they are cool, cut and store them in an airtight container. Makes approximately 44 granola bars.

Pizza Rolls

We had these for dinner tonight and they were so delicious! They looked so good and tasted even better! This is another great recipe from sisterscafe.blogspot.com. I'm sure it will be a big hit with all your kids.

Pizza Dough
1 c warm water
1 tsp sugar
1 Tb (1/4 oz package) active dry yeast
3 Tbsp olive oil

2 ½ c flour
1 tsp salt

Put warm water in bowl. Stir in sugar and yeast and let proof for 1o minutes. Stir in rest of ingredients. Mix until a ball, knead 10 minutes by hand or 5 minutes in mixer. Let rise for 1.5 hours. Roll out and arrange pizza toppings on top. Bake in 400 degree oven (on preheated pizza stone for best results).

Pizza dough, raw (see above)
mozzarella cheese, shredded or cubed

pepperoni, cut into fourths

1/2 green bell pepper, diced small

1/2 small onion, diced small

1/4 cup chopped olives

Roll pizza dough out into a large rectangle. Using a pizza cutter, cut into 12 pieces. Layer the toppings in the center of each square of dough; about 2-3 Tb total of toppings on each. Now stretch and fold the dough around the toppings, pinching to seal edges. This is the tricky part - the more toppings you use, the harder it gets to tuck them all within the dough! (fyi: pepperoni and cheese or ham and pineapple are much easier, as you can imagine.) Now place seam side down in a lightly greased casserole dish or glass baking dish. Brush with olive oil and sprinkle generously with garlic salt and Italian seasoning. (oregano, basil and thyme, etc) Bake in a 400 degree oven for 25-30 minutes or until rolls are light brown. Serve with your favorite marinara sauce for dipping. Dig in and have fun!
We just used some Ragu spaghetti sauce to dip these in and it was great (instead of marinara). I think it is a good idea to let them rise for a little bit after you get them rolled and in you baking dish.

Garlic Black Beans

Another yummy recipe from sisterscafe.blogspot.com. I've always loved black beans, but was never sure how to prepare them. Well, let me tell you, this is a great way! They are so tasty. The original recipe has them as part of a shredded sweet pork salad (like from Costa Vida), but they are also great alone or with Cilantro Lime Rice.

1 can black beans, drained and rinsed

1/3 c tomato juice

2 cloves garlic, minced (1 tsp)

1 tsp cumin

2 Tb canola oil

1/2 tsp salt

2 Tb chopped cilantro

Heat oil then add garlic until cooked (it turns brown) and cumin. Add rest of ingredients and serve warm.

Be careful when adding the garlic to the hot oil. When I made in the first time I kept waiting for the garlic to "pop" like it said in the original recipe and before I knew it the garlic was black and charred!

Honey Lime Enchiladas

I found a delicious food blog from a family of LDS sisters called sisterscafe.blogspot.com. They have so many wonderful recipes and ideas. I made this for Neal and Marilyn when they came to visit last week and they both loved it (post heart surgery and all). Marilyn was astonished at how much he ate while out on the road!

1.5 lbs pork or chicken, cooked and shredded

Sauce:

1/3 c honey

1/4 c lime juice

1 Tb chili powder

1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce

equal parts mixed together of:

mozzarella cheese, shredded

cheddar cheese, shredded

flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! (I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy. It is now time to WOW your family!!

Instead of letting the cooked meat soak in the sauce, I threw the raw meat and sauce in the crockpot together and let them cook for a few hours on high.

Cheesy Roll Ups

Recipe from A Thrifty Mom

1 box lasagna noodles
1 jar spaghetti sauce

Cheese Mixture:
1 16 oz pkg ricotta cheese
1 1/2 c. fresh grated parmesean cheese (set aside 1/2 cup for the top)
2 c. mozzarella cheese, grated
1 large egg
1/2 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
2 Tbl. parsley, fresh or dry

Start cooking your pasta. Put the noodles in a large pot. As they soften up you can slide them down into the pan so they are totally covered with water. Just don't push them as you don't want them to break. Cook them for 10 minutes. (while they are cooking make the cheese mixture). Do not overcook! When done drain and rinse so they are cool enough to handle. Pour the spaghetti sauce in your baking dish.

In a bowl add all the cheese mixture ingredients. Mix until well blended. Lay out the noodles and pat them dry with paper towels. Spread the filling mixture out in a flat layer over the noodle. Leave the last inch open so the noodle will stick together. Roll it up and place seam side down in a pan with the spaghetti sauce. Sprinkle the 1/2 c. parmesean cheese on the top. Cover with foil and bake at 350 degrees for 35 minutes, then another 10 minutes without foil for a total of 35 minutes.

When I make this I put the other half in a foil disposable pan and cover with foil to freeze. I write the directions & label it on top in a permanent marker so I don't forget what's in there or how to bake it.

Blueberry Jello Salad

This is the jello salad that I have made for a few family get togethers. Indira has asked me a few times for the recipe and I am finally posting it! This jello salad is like Nate's family's orange jello salad to my family. We all love it and it is almost at every family get together!

(1) 6 oz. Box Raspberry Jello
(1) 20 oz. Can Crushed Pineapple, undrained
(1) Can Blueberry Pie Filling

Dissolve jello in 2 c. boiling water and stir until well dissolved, about 2 minutes. Stir in the pineapple and pie filling and pour into a greased 9x13" pan. Refrigerate until set. Top with delicious topping below.

(1) 8 oz. Cream Cheese (can use low or no fat varieties), room temperature
1 c. Sour Cream
1/2 c. Sugar

Beat together cream cheese and sugar, then beat in sour cream. This can sometimes be a little lumpy, but it seems like warming the cream cheese to room temperature and using beaters usually does the trick.

Best Ever Brownies

I took these to Matt's report dinner last week and Marne asked me to add the recipe to the blog. These are the only brownies I have ever made since I was a teenager. They are so yummy and turn out perfect every time.

1 c. melted butter
2 c. sugar
1/4 c. cocoa
4 eggs
2 tsp. vanilla
1 1/2 c. flour
1 tsp. salt

Mix butter, sugar, and cocoa. Add eggs. Mix well. Add remaining ingredients. Pour into 9x13 pan. Bake at 325 degrees for 38 minutes. Frost or sprinkle with powdered sugar.

Brownie Pudding Cake

This is a great chocolate dessert to serve with ice cream or whip cream. It looks really watery when you put it in the dish but it thickens up nicely and is so yummy served warm. It is so easy because all the ingredients you usually always have on hand.  I used to make this all the time when we were first married and had no money to buy extra ingredients.
 
Pudding Layer
1 c. flour
3/4 c. sugar
3 Tbl. cocoa
2 tsp. baking powder
1/2 tsp salt
1/2 c. milk
2 Tbl. butter, melted
1 tsp vanilla
1/2 c. chopped nuts (optional)

Topping
1 c. sugar
1/4 c. cocoa
1 1/2 c. boiling water

1. Mix pudding ingredients. Spread into an 8 inch square baking pan.
2. Mix topping ingredients, then pour onto the pudding layer. Don't mix together!
3. bake at 350 degrees for 45 minutes.

Grandpa's Swedish Pancakes

The BEST you will ever eat!

9 eggs
1 c. buttermilk
1 can evaporated milk
1 1/2 c. flour
1/2 tsp. salt
1/4 c. sugar
1 cube butter, melted

Beat eggs, add buttermilk and evaporated milk. Blend in flour, salt, sugar. Add melted butter. Heat skillet to med. Add a pat of butter. Pour butter into pan and spread thinkly. Cook until set.

Buttermilk Syrup

Warning: Once you make this your family may never let you go back to maple again. It is so buttery and yummy.

1 c. sugar
1 cube real butter
1/2 c. buttermilk
1 tsp. Karo
1/2 tsp. baking soda
1 tsp. vanilla

Combine all ingredients except vanilla. Boil on medium heat for 5 minutes. Remove from heat and add vanilla.

Creamy White Chili

1 rotisserie chicken, shredded or 1 lb. boneless, skinless chicken breasts, cut into cubes & cooked 1 med. onion, chopped
1 1/2 tsp. garlic powder
1 Tbls. vegetable oil
2 cans (15.5 oz. each) great northern beans, rinsed and drained
1 can (14.5 oz.) chicken broth
2 cans (4 oz. each) chopped green chilies
1 tsp. salt
1 tsp. cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 c. sour cream
1/2 c. heavy whipping cream

In large saucepan, saute onion until soft. Add chicken, beans, broth, chilies and seasonings. Bring to a boil.

Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve top with cheese if desired.

Ravioli Soup

1 lb. hamburger
2 c. water
1 can (14.5 oz.) crushed tomatoes, undrained
2 cans (14.5 oz.) Italian-style diced tomatoes (I blend slightly)
1 can (6 oz.) tomato paste
1 1/2 c. chopped onion
2 cloves garlic, minced
1/2 tsp. salt
1/4-1/2 tsp. pepper
1 pkg. ( 9 oz.) refigerated cheese ravioli
1/4 c. grated Parmesan cheese

In large pot or dutch oven, cook hamburger over medium heat until no longer pink; drain. Add the water, tomatoes, tomato paste, onion, garlic, and salt and pepper. Bring to boil. Reduce heat; covler and simmer for 30 minutes.

Meanwhile, cook ravioli according to package directions; drain. Add to soup and heat through. Top with Parmesan cheese.

Sugar Cookie Bars

The deliciousness of sugar cookies without the work!

1 c. butter, room temperature
2 c. sugar
4 eggs
2 tsp. vanilla
5 c. flour
1 tsp. salt
1/2 tsp. soda

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla and mix well. Whisk dry ingredients together and add to wet mixture just until combined. Spread on a greased 13-by-18-inch baking sheet. Bake at 375 degrees for 10-15 minutes, until light golden brown or until a toothpick comes out clean. Cool completely and frost.

I love cream cheese frosting for these, but here's another yummy choice:

Frosting:

1/2 c. butter; room temperature
1/2 c. shortening
1 tsp. vanilla
pinch of salt
4 c. powdered sugar
5 Tbls. milk
food coloring

Combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar, then add milk and mix until smooth and spreading consistency. Frost.

Chicken and Cheese Enchiladas

This has a fresh, yummy tomatillo sauce that's different from other recipes.

1 sm. red onion
1 1/2 lb. tomatillos, husked & seeded
1-2 serrano chile peppers, stemmed & seeded
1/2 c. chicken broth
Kosher salt
Pinch of sugar
8 corn tortillas
3 c. shredded rotisserie chicken
2 1/2 c. shredded Monterey Jack cheese
1/3 c. fresh cilantro
2 Tbls. extra-virgin olive oil

Preheat the broiler. Slice the onion in half. Place on a foil-lined baking sheet along with the tomatillos and serannos and broil until the vegetables are soft and slightly brown, 7-10 min., turning as needed. Transfer the begetabbles and any liquid to a blender, add the broth and puree. Season with 1/2 tsp. salt and the sugar.

Meanwhile, stack the tortillas, wrap in damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas sise by side in a lightly oiled 9-by-13 inch baking dish and brush with the 2 Tbls. olive oil. Broil until crisp and golden, 3 minutes.

Put the tomatillo sauce over the enchiladas and top with remiaing 1/2 c. shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3-5 minutes. Garnish with cilantro

Crockpot Chicken Tortilla Soup

I found this recipe somewhere online last week as I was searching for recipes. OH MY GOSH this soup is to die for!!! My photo isn't very good....but trust me...this soup is something your whole family will LOVE! So easy too! Love crockpots!

3-4 chicken breasts (I used 3)
1 clove garlic
1/2 large onion. chopped
2 Tbl butter
2- 14oz cans chicken broth
1 pkg chicken gravy
1-14 oz can tomatoes (I blended mine up)
1 cup salsa
1 Tbl. cumin
1 tsp salt

Throw everything in the crockpot and cook on low for 5-7 hours. I even used frozen chicken breasts. Easy! Take out chicken and shred, then replace back into soup. Serve with crushed chips on top, grated cheese and sour cream. Serves 6-8.

Chewy Chex Mix

1 c. corn syrup
1 c. sugar
3/4 c. butter

Bring to a boil, and boil for 2 minutes. Pour over the following ingredients, previously mixed in a large bowl:

1 box corn chex
1 box golden grahams
1 c. sliced almonds
1 c. coconut

Stir together well and enjoy!

Note: We love this mix at our house! Every year when chex cereal goes on sale (close to or around the holidays) I buy a few boxes to make this. I can get golden grahams cheap too with double coupons and everything else I have in my pantry. Beware...it's addicting!

Banana Muffins

This recipe is from my friend Coralee. Her family loves this recipe and now we do too! It was an instant favorite. Try her suggestion at the bottom...it really is good!

• 1 3/4 cups flour
  
• 1/2 c. white sugar + 1/4 c. brown sugar
  
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup vegetable oil
• 1/2 cup plain yogurt or sour cream (I use sour cream)
  
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas (about 2 large or 3 small)
  

*In a large bowl combine flour, sugars, baking powder, baking soda and salt. In another bowl, combine and stir the egg, oil, yogurt (or sour cream) and vanilla. Stir into dry ingredients just until moistened. Fold in mashed bananas. Try not to overstir. Just moisten all ingredients. Can add chocolate chips. (We like them better without chocolate chips.) Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

*Oh, and I always sprinkle a dot of sugar on the tops before baking just for visual effects and a yummy top crust. Just takes a sprinkle.