Pioneer Woman Cinnamon Rolls

I don't know if you've ever visited the Pioneer Woman's Tasty Kitchen site, but it is well worth the time it takes to browse. There are so many delicious recipes. I also ordered her recipe book and these cinnamon rolls are really delicious. They make a very good gift for neighbors, pastors, mailmen, etc. They make a big batch, so be prepared for a big mess and lots to hand out, or eat in the closet by yourself (not that I'd ever do that).




1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon

MAPLE FROSTING:
1 bag Powdered Sugar
2 teaspoons Maple Flavoring
½ cups Milk
¼ cups Melted Butter
¼ cups Brewed Coffee
⅛ teaspoons Salt

Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.

Jambalaya

6 slices bacon, cut into 1 inch pieces
1 cup chopped celery
1 green bell pepper, seeded and chopped
1 onion, chopped
1/2 pound cubed cooked ham
1/2 pound cubed cooked chicken
1/2 pound cubed smoked sausage
2 (14.5 ounce) cans crushed tomatoes, with liquid
2 cups beef broth
2 cups chicken broth
1 teaspoon dried thyme
2 teaspoons Cajun seasoning
2 cups uncooked white rice

Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
Stir in the bacon just before serving, and heat through.

Serve with a good, hearty bread and a salad and you've got an amazing meal that everyone will love!

Makes about 8 generous servings.

Mini Pumpkin Butterscotch Muffins

1 3/4 cups all-purpose flour
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup melted butter
1 cup canned pumpkin
1 (6 ounce) package butterscotch chips

Preheat oven to 350 degrees. Grease mini-muffin pan with cooking spray.
Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full.
Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.

If you don't lick the batter bowl clean, then you should get about 48 mini muffins. These are heavenly! You must try them right now. Get off the computer and go make them. NOW!

Beef Stew Pie

6 tablespoons all-purpose flour, divided
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 pound boneless beef round steak, cut into 1-inch pieces
2 tablespoons vegetable oil
1/2 cup chopped onion
2 garlic cloves, minced
2-1/4 cups water, divided
1 tablespoon tomato paste
1/2 teaspoon Italian seasoning
1/2 teaspoon dried basil
1 bay leaf
4 medium potatoes
1-1/2 cups sliced carrots
2 tablespoons minced fresh parsley
Pastry for single-crust pie (9 inches)

In a large resealable plastic bag, combine 3 tablespoons flour, salt and pepper. Add beef in batches; shake to coat. In a large skillet, saute beef in oil until browned. Add onion and garlic; cook and stir until onion is tender. Add 1/4 cup water, stirring to scrape browned bits.
Combine 1-1/2 cups water, tomato paste, Italian seasoning and basil; stir into skillet. Add bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender.
Meanwhile, wrap potatoes in aluminum foil and bake in a preheated 350 oven for 1 hour. Potatoes should be almost done, but still firm. Remove from foil and cut into bite-size chunks. Skin should slide right off, but it is okay if left on.
Cover carrots with water in a medium saucepan. Bring to boil, then reduce heat and simmer until tender (about 10 minutes).
Once the beef mixture has simmered and meat is tender, combine the remaining flour and water until smooth; gradually stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Discard bay leaf. Stir in potatoes, carrots and parsley. Transfer to a greased 2-qt. baking dish.
On a floured surface, roll out pastry to fit dish. Place over filling; flute edges. Cut slits in top. Bake at 425° for 25-30 minutes or until golden brown. Let stand for 10 minutes. Yield: 4-6 servings.

While this dish sounds like a lot of work, it really isn't all that difficult. Preparation is the key. It is a magnificent dish you HAVE to try!

Chicken Chile Lasagna

1 pkg. (8 oz.) cream cheese, softened
8 green onions, chopped
2 cups (8 ounces) shredded Mexican cheese blend, divided
2 garlic cloves, minced
3/4 teaspoon ground cumin, divided
1/2 teaspoon minced fresh cilantro
3 cups cubed cooked chicken
1/4 cup butter
1/4 cup all-purpose flour
1-1/2 cups Chicken Broth
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (8 ounces) sour cream
1 can (4 ounces) chopped green chilies, drained
1/8 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
12 flour tortillas
Directions
In a large bowl, beat the cream cheese, onions, 1-1/2 cups Mexican-cheese blend, garlic, 1/4 teaspoon cumin and cilantro until blended. Stir in chicken; set aside.
In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in Monterey Jack cheese, sour cream, chilies, thyme, salt, pepper and remaining cumin.
Spread 1/2 cup of the cheese sauce in a greased 13-in. x 9-in. baking dish. Top with two tortillas, a third of the chicken mixture and a fourth of the cheese sauce. Repeat tortilla, chicken and cheese sauce layers twice. Top with remaining tortillas, cheese sauce and Mexican cheese.
Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting.
I also think this would be good made as enchiladas. Simply fill the tortillas with the chicken mixture, roll up and place seam side down in the baking dish. Then pour the cheese sauce over top, top with remaining cheese, and bake as directed on recipe. Very rich = Very delicious!

Cheeseburger Meatloaf

1/2 cup ketchup, divided
1 egg
1/4 cup dry bread crumbs
1 teaspoon onion powder
1 pound lean ground beef (90% lean)
2 teaspoons prepared mustard
2 teaspoons dill pickle relish
6 slices process American cheese

In a bowl, combine 1/4 cup ketchup, egg, bread crumbs and onion powder. Crumble beef over mixture and mix well. On a large piece of waxed paper, pat beef mixture into a 10-in. x 6-in. rectangle. Spread remaining ketchup over meat to within 1/2 in. of long sides and 1-1/2 in. of short sides. Top with mustard and relish.
Place four cheese slices on top; set remaining cheese aside. Roll up loaf, jelly-roll style, starting with a short side and pulling away waxed paper while rolling. Seal seams and ends well. Place loaf, seam side down, in a greased 11-in. x 7-in. baking pan.
Bake at 350° for 45 minutes or until meat is no longer pink and a meat thermometer reads 160°. Cut the reserved cheese slices in half diagonally; place on top of loaf. Return to the oven for 5 minutes or until cheese is melted. Let stand for 10 minutes before slicing.

I think adding some crumbled bacon before rolling up the meatloaf, would be an excellent addition. I may try that the next time I make this. It is a hit with everyone at my house!

I've got to figure out a way to organize this blog better! As I spent the better half of an hour searching through everything I've posted before, I realized there are a LOT of recipes on here but it's hard to find them! Hmmm...what to do, what to do? I wish I wasn't so technically challenged. Any ideas?

Hot Italian Patties

1 can (8 ounces) tomato sauce
1/4 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon garlic powder
1 pound bulk Italian sausage
1 medium onion, thinly sliced and separated into rings
8 slices part-skim mozzarella cheese
8 slices French bread (3/4 inch thick)
1/4 to 1/2 cup butter, softened

In a saucepan, combine the tomato sauce, basil, pepper flakes and garlic powder. Bring to a boil over medium heat. Reduce heat; simmer for 15 minutes.
Meanwhile, shape sausage into four thin oval patties. In a skillet over medium heat, cook patties until no longer pink; remove and keep warm.
In the drippings, saute onion until tender. Place a slice of cheese on four slices of bread; layer each with a sausage patty, onion and remaining cheese. Top with remaining bread. Butter the outsides of sandwiches.
On a griddle or in a large skillet, toast over medium heat until both sides are golden brown and cheese is melted. Serve with herbed tomato sauce for dipping. Makes 4 hearty sandwiches.

I got this from a taste of home cookbook and it's been a favorite around our house for quite sometime. Even with the onions, the kids always enjoy these!

Crunchy Potato Wedges

I have had a hankering for crunchy potato wedges for quite sometime. I love to get them at our local grocery store with some fried chicken, but wondered if I could make them at home and have them taste just as good. So I began the search for a recipe. Here's a conglomeration of all the recipes I found and it worked perfectly! YUM! Super YUM!

INGREDIENTS:

4 tsp. salt
1/2 tsp. ground black pepper
2 tsp. onion powder
1 tsp. garlic powder
3/4 tsp. cayenne pepper
1 tsp. dried oregano
3 large russet potatoes (about 1 3/4 pounds), scrubbed and cut into 1/4-inch wedges
1/4 c. vegetable oil or peanut oil, plus 3 quarts for frying
1 1/2 c. all-purpose flour
1/2 c. cornstarch
1 c. buttermilk (If you don't have buttermilk, substitute 1 cup milk mixed with 1 tablespoon lemon juice. Let the mixture sit 15 minutes before using)
1/2 tsp. baking soda

INSTRUCTIONS:

Combine salt, pepper, onion and garlic powders, cayenne, and oregano in small bowl. Toss potato wedges with 4 teaspoons spice mixture and 1/4 cup oil in large microwave-safe bowl; cover tightly with plastic wrap. Microwave on high until potatoes are tender but not falling apart, 7 to 9 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. Slowly remove plastic wrap from bowl (be careful of steam) and drain potatoes. Arrange potatoes on rimmed baking sheet and cool until potatoes firm up, about 10 minutes. (Potatoes can be held at room temperature for up to 2 hours.) Heat remaining 3 quarts oil in large Dutch oven over high heat to 340 degrees. Meanwhile, combine flour and cornstarch in medium bowl and whisk buttermilk and baking soda in large bowl. Working in 2 batches, dredge potato wedges in flour mixture, shaking off excess. Dip in buttermilk mixture, allowing excess to drip back into bowl, then coat again in flour mixture. Shake off excess and place on wire rack. (Potatoes can be coated up to 30 minutes in advance.)
When oil is ready, add half the coated wedges and fry until deep golden brown, 4 to 6 minutes. Transfer wedges to large bowl and toss with 1 teaspoon spice mixture. Drain wedges on baking sheet lined with paper towels. Return oil to 340 degrees and repeat with second batch of wedges. Serve with extra seasoning on side.

It sounds like a lot of work, but it really isn't all that difficult. It is definitely worth the little bit of extra effort it takes. Also, the cayenne pepper adds a bit of heat to the potatoes. If you don't want that extra heat, then just leave it out!

Cooking Hiatus

Due to a sports injury, I'm sidelined for awhile. It's hard to cook with crutches. When I do try, everything gets a lot messier! And, since my husband is not very adept in the kitchen, for the last week and at least one more week, it's paper plates and frozen food for us! I'm ready for some good food again, aren't you?

Baked Ziti

5 lb. ground beef
1 T. onion powder
1 T. dried oregano
1 T. dried parsley flakes
3 lb. ziti pasta (penne or mostociolli works, too)
8 lb. bottle of Ragu pasta sauce
8 c. mozzarella cheese, divided
1/2 c. grated parmesan cheese

Cook pasta in boiling water until al dente (almost done), drain. Cook ground beef with onion powder, oregano, and parsley until beef is no longer pink. Drain well. Stir pasta sauce into meat and heat to boiling, stirring occasionally. Pour pasta, parmesan cheese and 2 c. of mozzarella into the sauce. Mix well. Pour into greased pan and top with remaining mozzarella cheese. Bake covered at 350 for 30 minutes. Uncover, and bake about 15 minutes longer or until cheese is melted and pasta is bubbly. Serve with french bread! About 25-30 servings, depending upon serving size.
This is a favorite of the kids at school and it doesn't cost too much either. You can skimp on the ground beef, if you need to and no one will notice. Also, you may not need all of the pasta sauce, it just depends upon your taste. This is also a dish that can easily be made the day before and then bake it on serving day to save some time.

Herbed Chicken Parmesan

1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
1/4 cup dry breadcrumbs
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon salt, divided
1 large egg white, lightly beaten
1 pound chicken breast tenders
1 tablespoon butter
1 jar tomato-basil pasta sauce
2 teaspoons balsamic vinegar
1/4 teaspoon black pepper
1/3 cup (1 1/2 ounces) shredded provolone cheese

Preheat broiler.

Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside.

Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken. Sprinkle evenly with the remaining Parmesan and provolone cheese. Broil 2 minutes or until the cheese melts.

Serve over Angel Hair Pasta. This is DELICIOUS!

Baked Oatmeal

I have never had anything like this before in my life. I am not even an oatmeal fan. However, I was looking for something to add into the morning breakfast rotation for the kids. This is amazing! It comes out somewhat like the consistency of a soft, moist granola. You could eat it plain, with a spoon. But, I spooned it into a bowl and stirred in a little milk with it. It was really great! I'm going to store it in the fridge and in the morning try to microwave individual servings with a little milk and see how it turns out. A whole recipe will last us several days if it works like I hope. Try this, you will not be disappointed!

3 cups old fashioned oats
1 cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 eggs
1/2 cup melted butter
2 teaspoons vanilla extract
3/4 cup dried cranberries

Preheat oven to 350 degrees.
In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a greased 9x13 inch baking dish.
Bake in preheated oven for 40 minutes.

Cafe Rio Pork Salad

I had this several years ago at a friends house and instantly fell in love with it! It is a bit time consuming, but it is well worth the effort! Some of the items you could easily make ahead of time to save on preparation time. Also, some of the items you could buy pre-made (like the black beans, pico, and guacamole). You also could use crushed up corn chips instead of frying the tortillas strips. But if you take all the shortcuts, you won't come out with the same great dish. But whatever you do, don't skip the pork, rice, and dressing recipes. They are what make it!

Café Rio pork
6 lbs. pork
1 16 oz. bottle of salsa
1 can coke
2 c. brown sugar

Place pork in crock pot and fill it 1⁄2 way up the pork with water. Cook on High for 5 hours. Drain off water. Cut pork in thirds. Mix together sauce remaining ingredients and put on top of pork. Cook an additional 3 hours on high. Shred pork with forks. Leave it on low until ready to serve.

Café Rio Dressing (the best ever)
1 buttermilk ranch dressing packet
I cup buttermilk
I cup mayo
2 tomatillos (remove husks and dice)
1⁄2 bunch of cilantro
1/2-1 clove garlic
Juice of 1 lime
1/2 -1 small jalapeño, seeds removed

Use a food processor or blender to blend all the ingredients well. Store in air tight container and refrigerate.

Cafe Rio rice
In sauce pan sauté:
2 TB butter
1 yellow onion, chopped
4 cloves garlic

In large pot bring to a boil:
6 2/3 cups water
8 tsp. Chicken bullion
1/2 bunch cilantro, chopped
2 tsp. Cumin
2 small can diced green chilies
1 TB lime juice
1/2 tsp salt

Add onion and garlic to boiling water. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.


Black Beans [I just used a can of black beans without anything else, but this recipe looks good too]
1 can black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves garlic, minced
1 tsp ground cumin
2 tbs olive oil
1 1/2 tsp salt
2 tbs fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Pico de Gallo
Chop & mix:
4 tomatoes
1/4 purple onion
1/4 bunch cilantro
2 cloves garlic
1/2 tsp. Lime
1 tsp. Salt

Guacamole
2 ripe avocados gently mashed
1 minced garlic clove
1 tsp course salt
1-2 chopped tomatoes
1/4 chopped red onion
1/2 cup chopped cilantro
2 TB lime juice

Lettuce
Red & Green leaf lettuce, shredded

Crispy Strips
I use a pizza cutter to cut tortillas into strips and then fry them.



Salad Order
Warm tortilla
Shredded colby & monterey jack cheese
Pork
Rice
Beans
Lettuce
Pico de Gallo
Guacamole
Cilantro
Parmesan Cheese
Crispy chips
Dressing

You can also serve with a wedge if lime.

Mile-High Sandwich Round

1 (1-pound) round loaf bread
1/3 c. mayonnaise
1 tsp. dried italian seasoning
1/2 tsp. pepper
1 medium onion, thinly sliced
1 small green pepper, seeded and cut into thin strips
1 stalk of celery, sliced
1 T. olive oil
1 pound of sliced deli ham
1 1/2 c. shredded cheddar-mozzarella cheese blend

Slice off top 1/4 of bread loaf: set aside. Hollow out bottom, leaving a 1/2 inch shell.
Combine mayo, italian seasoning and pepper. Brush half of mixture inside bread shell. Set aside bread shell and remaining mayo mixture.
Cook onion, green pepper, and celery in oil in large skillet over medium-high heat, stirring constantly, about 5 minutes or until tender.
Arrange half of ham in bread shell, and top with half of vegetable mixture; sprinkle with half of cheese. Top with remaining ham; spread remaining mayo mixture over ham. Top with remaining vegetable mixture and cheese. Replace bread top, wrap in foil, and bake at 400 for 30 minutes or until thoroughly heated. Cut into six wedges and serve immediately. This is a very messy sandwich and you may need a knife and fork to eat it, but it is well worth the mess!

Sausage Stuffed French Loaf

I found this in one of my many Southern Living cookbooks. I collect cookbooks, you know. And the Southern Living ones happen to be my favorite! I'm not a big sausage fan, but Chad really likes it. Having the mix of ground beef and sausage seems to tame the taste down a bit. So it makes both of us happy. This big sandwich is man-sized for a man-sized appetite. When we eat this, I usually serve it with a good, cool, cucumber-tomato salad and some chips. It makes for a nice summer-time meal that pleases everybody (even the kiddos)!
And please take note: I took pictures this time!

1 (1 pound) loaf French bread
1/2 pound ground beef
1/2 pound bulk pork sausage
1 medium onion, chopped
1 cup shredded mozzarella cheese
1 egg, beaten
1/4 cup chopped fresh parsley
1 teaspoon Dijon mustard
1/4 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon fennel seed
2 tablespoons butter or margarine
1 garlic clove, minced



In a skillet, brown beef, sausage and onion; drain.


Cut off ends of loaf; set ends aside. Hollow out center of loaf with a long serrated bread knife, leaving a 1/2 inch shell. In a food processor or blender, process bread crumbs until coarse; set aside 1 cup. (Discard remaining crumbs or save for another use.)


Stir in reserved crumbs, cheese, egg, parsley, mustard, pepper, salt and fennel; mix well.


Spoon meat mixture into shell; replace loaf ends, securing with wooden toothpicks. Melt butter in saucepan. Add garlic; cook about 1 minute. Brush butter mixture over loaf. Wrap loaf in aluminum foil, leaving open slightly on top; place loaf on baking sheet.


Bake at 400 for 25 minutes or until loaf is heated and cheese melts. Slice into 6 servings.

Poppy Seed Chicken Menu for a BIG crowd

I have made this many times for my family and we have always enjoyed it. One day I brought it to school for leftovers and my friend Bobbie tried it. She loved it and immediately asked me to change the menu of the ladies meeting from roast beef to the chicken. I was a little leery of doing it in such a massive quantity, but it turned out to be a big hit. All 175 ladies loved it!

40 lb. boneless chicken breasts, cooked and cut into cubes
7-50 oz. cans of cream of chicken soup
13 lb. sour cream
3/4 c. poppy seed
24 sleeves of Ritz crackers, crushed
24 sticks of butter, melted
20 lb. of rice, cooked

Mix chicken, soup, sour cream, and poppy seeds in a BIG bowl (or several batches). Divide evenly among 8 steam table pans. Sprinkle with crushed crackers. You will use about 3 sleeves per pan. Drizzle with melted butter. Bake at 350 for about 45 minutes or until crackers are slightly browned on top. Serve over top of rice. This recipe will serve about 200 people.

With the chicken, we served green beans (8-6 lb. cans), Sister Schubert rolls (7 bags of 30 rolls), and salad (6-3lb. bags). I also made about 5 gallons of tea and lemonade with bottled water. For dessert we had strawberries over pound cake with whipped cream.

The Best Brownie Recipe by FAR!

I like fudgy brownies. I am not known for my brownie making skills. In fact, when I do make brownies they either turn out hard as rocks or totally under-baked. I found this recipe on the box of baking chocolate I had hanging out in the pantry. I won't even tell you why I suddenly got a hankerin' for brownies at 9:00 at night. However, this recipe turned out to be heaven sent. It is better than any box mix or any other recipe I've tried in the past. They turned out perfectly fudgy, just like I like! One day, I will stop being lazy and I will start taking pictures to add to my posts. That would really be helpful. However, until that day, you'll just have to trust me on this. Make these brownies!

4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cups butter or margarine (1 1/2-sticks)
2 cups sugar
3 large eggs
1 teaspoon vanilla extraxt
1 cup all-purpose flour
1 cup pecans or walnuts, coarsely chopped (optional)

Preheat oven to 350 degrees. Line 9- by 13-inch baking pan with foil, with ends of foil extending over sides of pan to form handles. Grease foil.

Microwave chocolate and butter in large microwaveable bowl on High for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar, stirring until well blended. Beat in eggs (one at a time) and vanilla until well blended. Add flour and nuts, and stir to incorporate. Stop stirring when no traces of flour remain. Spread in prepared pan.

Bake for 30 to 35 minutes, or until toothpick inserted into center comes out with a few fudgy crumbs. Do NOT overbake. (It's better to underbake brownies than to overbake them.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container at room temperature or frozen for up to 2 months..

Makes about 24 brownies.

Baked Potato Pizza

You have GOT to try this! It was delicious! We have a hole-in-the-wall joint in Evansville called, "The Slice" and they make a version of this. So I did some experimenting and came up with my own! It was very good and pretty close to the original. You could easily make your own homemade pizza crust, but I'm not a professional, so Jiffy mix is what I used.

* 1 (6.5 ounce) package pizza crust mix
* 3 medium unpeeled potatoes, baked and cooled
* 1 tablespoon butter or margarine, melted
* 1/4 teaspoon garlic powder
* 1/4 teaspoon dried Italian seasoning
* 1/4 teaspoon salt
* 1 cup sour cream
* 1/2 package of dry ranch salad dressing mix
* 6 bacon strips, cooked and crumbled
* 3 green onions, chopped
* 1 1/2 cups shredded mozzarella cheese
* 1/2 cup shredded Cheddar cheese

Directions:

1. Prepare crust according to package directions. Press dough into a lightly greased 14-in. pizza pan; build up edges slightly. Bake at 400 degrees F for 5-6 minutes or until crust is firm and begins to brown.
2. Cut potatoes into 1/2-in. cubes. In a bowl, combine butter, garlic powder, salt, and Italian seasoning. Add potatoes and toss. Mix sour cream and dry ranch mix. Spread sour cream mixture over crust; top with potato mixture, bacon, onions and cheeses. Bake at 400 degrees F for 15-20 minutes or until cheese is lightly browned. Let stand for 5 minutes before cutting.

Buffalo Chicken Wraps

Those of you that know me, know that I love all things buffalo. I crave it constantly. I think if my stomach would allow it, I'd eat it at every meal. The other teachers at school make fun of me because I add hot sauce to everything. Maybe it's those cajun roots that are deep inside of me. Whatever the reason, this is a good recipe. I found it in an old Taste of Home Magazine and it is now at the top of my list. It actually wan't too spicy. My 7 year old is following in my footsteps and she even liked it. However, if you're kids are not as brave as mine, you could easily leave a few of the chicken strips out after frying them and just not dip them in the buffalo sauce. Theirs would be just plain chicken wraps. And that's ok, too. But buffalo style sure is good!

1 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup buttermilk
4 boneless skinless chicken breast halves (4 ounces each), cut into strips
1 cup canola oil
1/2 cup hot pepper sauce
1/4 cup butter, melted
4 spinach tortillas (10 inches)--I actually used Mission Brand Jalepeno-Cheddar Wraps
1 cup shredded lettuce
1 cup (4 ounces) shredded cheddar cheese
2/3 cup chopped tomatoes
1/2 cup blue cheese salad dressing

Directions:
In a shallow bowl, combine the flour, salt and pepper. Place buttermilk in another shallow bowl. Dip chicken in buttermilk, then roll in flour mixture.
In a large skillet, cook chicken in oil for 4-5 minutes on each side or until a meat thermometer reads 170°. Drain on paper towels.
In a small bowl, combine hot pepper sauce and butter. Dip chicken strips into mixture, coating both sides. Place chicken in the center of each tortilla. Layer with the lettuce, cheese and tomatoes; drizzle with salad dressing. Bring up sides of tortillas; secure with toothpicks if desired. Yield: 4 servings.

Sloppy Joes for a crowd

5 pounds lean ground beef
1-1/4 cups chopped onion
1-1/4 cups chopped green bell pepper
2-1/2 teaspoons garlic powder
1 tablespoon and 2 teaspoons prepared yellow mustard
3 cups ketchup
1/4 cup barbecue sauce
salt and pepper to taste

Directions
1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
3. Serve on hamburger buns.

Makes about 32 sloppy joes

My new favorite Banana Bread

1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
Directions

Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.

One loaf we ate right away. The second loaf we are savoring each morning for breakfast this week. The rest, I wrapped tightly and froze. You HAVE to make this. It is DELICIOUS! It is, by far, the best banana bread recipe I've ever made! Eat your heart out, Southern Living!

Chipotle Bean Burritos

1 tablespoon canola oil
1 garlic clove, minced
1/2 teaspoon chipotle chile powder
1/4 teaspoon salt
1/3 cup water
1 (15-ounce) can black beans, drained
1 (15-ounce) can kidney beans, drained
3 tablespoons refrigerated fresh salsa
6 (10-inch) reduced-fat flour tortillas
1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1 1/2 cups chopped plum tomato (about 3)
1 1/2 cups shredded romaine lettuce
6 tablespoons thinly sliced green onions
6 tablespoons light sour cream

1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.

2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.

I found this in an old Cooking Light magazine. At first, I thought I'd have a hard time finding the chipotle chile powder. However, I found it very easily in the spice section at our local Wal-Mart. But I guess you could easily use regular chili powder if you wanted. But the chipotle gives it a smokier, spicier flavor. And don't let the 1/2 tsp. amount fool you. More than that and it would be too spicy.
I was a tad leary at first when I made this, because Chad is usually not a fan of meatless meals. But he didn't even notice it was missing. The burritos are very filling and both kids even like it, too! This recipe is a good one for the budget and one that is a definite keeper!

Red Velvet Cake Balls

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
2 packages chocolate bark, regular or white chocolate (I usually buy one of each and then do half of the balls white and half regular. You probably won't use it all.)
wax paper

After cake is cooked and cooled completely, crumble into large bowl. Mix the crumbled cake thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.) Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.) Chill for several hours. (You can speed this up by putting in the freezer.)
Melt chocolate in microwave per directions on package. I prefer to use a double boiler on the stove, that way the chocolate doesn't get hard. I start with about half the package and add squares as needed. My cousin, Lori, puts a glass bowl in an electric skillet, then pours water in the skillet. She simmers the chocolate in the glass bowl and it stays soft that way, as well. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I found this recipe over at Bakerella's sight. I'm not a big baker, but these tasty little balls are so easy, even I can do it! If you make these one time for any party or get together, you'll never be allowed to show up again without them!

You can easily substitute a different flavored cake mix if you'd like.

Crock Pot Meatloaf

Who knew you could make meatloaf in the crockpot? Not me! But I made this the other day and it turned out heavenly! You should try it. And soon.

* 2 eggs
* 3/4 cup milk
* 2/3 cup seasoned bread crumbs
* 2 teaspoons dried minced onion
* 1 teaspoon salt
* 1/2 teaspoon rubbed sage
* 1 1/2 pounds ground beef
* 1/4 cup ketchup
* 2 tablespoons brown sugar
* 1 teaspoon ground mustard
* 1/2 teaspoon Worcestershire sauce

Directions

1. In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist.) Shape into a round loaf; place in a 5-qt. slow cooker. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160 degrees.
2. In a small bowl, whisk the ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before cutting.

Cooking when counting calories

In December, I went for a checkup to a new doctor and we discussed some different things going on with my body. Along with some other recommendations, she told me I needed to add in more vegetables to our diet. Well, duh! Who doesn't? So after the first of the year, I decided to be more careful in what I cook. Mainly trying to count calories and stay within the 2,000 calorie recommendation as well as making healthier choices. So we've started small steps like: not buying soft drinks for home, switching to whole wheat bread, switching to skim milk, and cutting out the fatty snacks like chips and cookies. One of the websites that was very helpful in getting started was the USDA. It gives lots of recipes and meal planners to get you started.
My main complaint so far is that cooking is just not as fun anymore! Having a meat and two vegetables with a salad is only so interesting after awhile. I will say that I am even more prepared than I ever have been before. I've been spending one day getting everything ready for the week. Then during the week, I just have to grab things and go! I don't know how long it will last, but it has been fun giving it a try!

Pecan Cheesecake Pie Recipe

Ingredients:

1/2 (15-oz.) package refrigerated piecrusts
1 (8-oz.) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup

1. Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.

2. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.

3. Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.

4. Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.
Makes 8 servings

Fruit Pizza

Sugar Cookie Crust:
3/4 cup butter or margarine
1 cup sugar
2 eggs
1 tsp. vanilla
2 1/2 cups flour
1 tsp. baking powder
1 tsp. salt

Cook for 10-12 min. @ 350 degrees

Topping:
1/2 of cream cheese (4 oz.), softened
1/6 cup powder sugar
1 small or 1/2 big container of cool whip

Mix the cream cheese and powder sugar until soft and smooth then add in the cool whip.
Place any kind of fruit on top and refrigerate and enjoy! I personally, like to add blueberries, sliced strawberries and sliced kiwi. But you can add anything you like. This is a good dessert!