This recipe is delicious to cool off during those hot summer nights. We have been experimental with this recipe and have made it with pink lemonade and raspberry lemonade as well.
6 Ounces Frozen Lemonade Concentrate
8 Ounces Cool Whip
1 Can Sweetened Condensed Milk
1 Graham Cracker Pie Crust
Combine lemonade concentrate, Cool Whip and sweetened condensed milk. Pour into graham cracker crust. Chill for at least two hours.
Thursday, March 26, 2009
Heath Cake
1 Chocolate Cake Mix
1 Quart Mrs. Richardson's Butterscotch Topping
9 Ounce Carton Cool Whip
2 Heath Candy Bars, Crushed or Heath Pieces
Bake the chocolate cake according to the package directions. Bake the cake in a 9x13 pan. While the chocolate cake is hot, spread 1 quart Mrs. Richardson's Butterscotch topping. Then take the Cool Whip and spread over the butterscotch. Crush the two Heath candy bars. Sprinkle the candy bar pieces on top.
1 Quart Mrs. Richardson's Butterscotch Topping
9 Ounce Carton Cool Whip
2 Heath Candy Bars, Crushed or Heath Pieces
Bake the chocolate cake according to the package directions. Bake the cake in a 9x13 pan. While the chocolate cake is hot, spread 1 quart Mrs. Richardson's Butterscotch topping. Then take the Cool Whip and spread over the butterscotch. Crush the two Heath candy bars. Sprinkle the candy bar pieces on top.
Chocolate Zucchini Cake
I have also heard this called "Picnic Cake". It is great to take on picnics or potluck dinners because it travels well.
1/2 Cup Margarine
1/2 Cup Vegetable Oil
1 3/4 Cup Sugar
2 Eggs
2 1/2 Cups Flour
2 Cups Zucchini, Shredded
1/2 Teaspoon Cinnamon
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
4 Tablespoons Cocoa
1 Teaspoon Salt
1/2 Cup Sour Milk
1 Teaspoon Vanilla
Mix the above ingredients together. Pour in a greased 9x13 baking pan. In a bowl combine: 1/2 cup chocolate chips, 1/2 cup brown sugar, 1/2 cup chopped nuts. Sprinkle over the top of the cake. Bake at 350 for 40-45 minutes.
1/2 Cup Margarine
1/2 Cup Vegetable Oil
1 3/4 Cup Sugar
2 Eggs
2 1/2 Cups Flour
2 Cups Zucchini, Shredded
1/2 Teaspoon Cinnamon
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
4 Tablespoons Cocoa
1 Teaspoon Salt
1/2 Cup Sour Milk
1 Teaspoon Vanilla
Mix the above ingredients together. Pour in a greased 9x13 baking pan. In a bowl combine: 1/2 cup chocolate chips, 1/2 cup brown sugar, 1/2 cup chopped nuts. Sprinkle over the top of the cake. Bake at 350 for 40-45 minutes.
Cherries and Cream Cake
1 Package Cherry Chip Cake Mix
1 Cup Sour Cream
2 Tablespoons Sugar
1/2 Teaspoon Vanilla
21 Oz Can Cherry Pie Filling
Bake cake according to package directions in a 9x13 pan. Mix sour cream, sugar, vanilla, and cherry pie filling. Spread over the top of cooled cake. Store in the refrigerator.
1 Cup Sour Cream
2 Tablespoons Sugar
1/2 Teaspoon Vanilla
21 Oz Can Cherry Pie Filling
Bake cake according to package directions in a 9x13 pan. Mix sour cream, sugar, vanilla, and cherry pie filling. Spread over the top of cooled cake. Store in the refrigerator.
Chocolate Bundt Cake
This is a recipe of my mother-in-laws.
1 German Chocolate Cake Mix
6 Ounce Package Chocolate Fudge Instant Pudding
1 Cup Sour Cream
4 Eggs
1/2 Cup Oil
Chocolate Chips
Powdered Sugar
Combine the above ingredients (except for the powdered sugar) and mix well. Pour into greased bundt pan. Bake at 350 degrees for 50 to 60 minutes. Turn out after 10 minutes. When cooled, sprinkle with powdered sugar.
This recipe is microwaveable. Use a microwave safe cake pan. Microwave covered on medium heat for 15 minutes. Let stand 15 minutes uncovered. When cool, sprinkle with powdered sugar.
1 German Chocolate Cake Mix
6 Ounce Package Chocolate Fudge Instant Pudding
1 Cup Sour Cream
4 Eggs
1/2 Cup Oil
Chocolate Chips
Powdered Sugar
Combine the above ingredients (except for the powdered sugar) and mix well. Pour into greased bundt pan. Bake at 350 degrees for 50 to 60 minutes. Turn out after 10 minutes. When cooled, sprinkle with powdered sugar.
This recipe is microwaveable. Use a microwave safe cake pan. Microwave covered on medium heat for 15 minutes. Let stand 15 minutes uncovered. When cool, sprinkle with powdered sugar.
Punch Bowl Cake
1 Chocolate Cake, Baked in a 9x13 pan according to the package directions
12 Ounce Container Cool Whip
1 Large Instant Milk Chocolate Pudding Mix
Toffee Pieces or 6 Skor Candy Bars, Crushed
Mix and bake the chocolate cake according to the directions on the package. Also mix the pudding according to the directions on the box. Allow the pudding to set. In the bottom of a punch bow, crumble one half of the cake. Then lightly spread half of the pudding on top. Then add a layer of Cool Whip using half of the Cool Whip. Then sprinkle a layer of toffee pieces. Repeat the layers one more time.
12 Ounce Container Cool Whip
1 Large Instant Milk Chocolate Pudding Mix
Toffee Pieces or 6 Skor Candy Bars, Crushed
Mix and bake the chocolate cake according to the directions on the package. Also mix the pudding according to the directions on the box. Allow the pudding to set. In the bottom of a punch bow, crumble one half of the cake. Then lightly spread half of the pudding on top. Then add a layer of Cool Whip using half of the Cool Whip. Then sprinkle a layer of toffee pieces. Repeat the layers one more time.
Tuesday, March 24, 2009
Baked Potato Soup
I found this recipe in a Taste of Home magazine several years ago. It has become one of my favorite soups!
4 Large Baking Potatoes (about 2-3/4 Pounds)
2/3 Cups Butter
2/3 Cups All-Purpose Flour
3/4 Teaspoon Salt
1/4 Teaspoon White Pepper
6 Cups Milk
1 Cup (8 Oz.) Sour Cream
1/4 Cup Thinly Sliced Green Onions
10 Bacon Strips, Cooked and Crumbled
1 Cup (4 Oz.) Shredded Cheddar Cheese
Bake potatoes at 350 for 65-75 minutes or until tender; cool completely. Peel and cube potatoes.
In a large saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese.
4 Large Baking Potatoes (about 2-3/4 Pounds)
2/3 Cups Butter
2/3 Cups All-Purpose Flour
3/4 Teaspoon Salt
1/4 Teaspoon White Pepper
6 Cups Milk
1 Cup (8 Oz.) Sour Cream
1/4 Cup Thinly Sliced Green Onions
10 Bacon Strips, Cooked and Crumbled
1 Cup (4 Oz.) Shredded Cheddar Cheese
Bake potatoes at 350 for 65-75 minutes or until tender; cool completely. Peel and cube potatoes.
In a large saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese.
Thursday, March 19, 2009
Stromboli
Are you ready for a meal that is super easy?!? This is the one for you. I got this recipe off this blog: http://life-should-be-delicious.blogspot.com. I love her cooking blog. I am adding some of my own additional instructions (things I would do differently). I made this for dinner and my kids loved it. Conner even asked if we could have it for breakfast, lunch, and dinner every day. So this is definitely moving among our family favorites!
2-3 Frozen Loafs of Bread
2 Pounds Italian Sausage
1/2 Block of Romano Cheese
1/2 Block of Parmesan Cheese
1/2 Package Italian Seasoning
Tomato Based Pasta Sauce
Raise the frozen loafs of bread. Cook Italian sausage in pan. Shred cheese.
After bread has raise, flatten out. Put meat and shredded cheese on top of flattened bread. Roll up into a loaf and bake according to directions on bread package. Cut into slices. Dip the slices in tomato based pasta sauce (Ragu, Prego, etc.)
Here is some of the things I would suggest:
#1 -- There was definitely enough meat so I would suggest using 3 loaves.
#2 -- I combined all my bread into one big batch of dough and made one huge loaf. It made it a little difficult to "dunk". I would roll out each loaf of bread individually and fill it with sausage and cheese.
#3 -- There was no direction about how much cheese. I did 8 oz. of each.
#4 -- Nothing else was said about the Italian Seasoning. I made an egg wash (one egg beaten with a little bit of water). I brushed that over the top of the loaf with the meat and cheese inside. Then I shook some Italian spices on the top before putting it in the oven.
#5 -- I baked mine at 350 for about 20-25 minutes.
2-3 Frozen Loafs of Bread
2 Pounds Italian Sausage
1/2 Block of Romano Cheese
1/2 Block of Parmesan Cheese
1/2 Package Italian Seasoning
Tomato Based Pasta Sauce
Raise the frozen loafs of bread. Cook Italian sausage in pan. Shred cheese.
After bread has raise, flatten out. Put meat and shredded cheese on top of flattened bread. Roll up into a loaf and bake according to directions on bread package. Cut into slices. Dip the slices in tomato based pasta sauce (Ragu, Prego, etc.)
Here is some of the things I would suggest:
#1 -- There was definitely enough meat so I would suggest using 3 loaves.
#2 -- I combined all my bread into one big batch of dough and made one huge loaf. It made it a little difficult to "dunk". I would roll out each loaf of bread individually and fill it with sausage and cheese.
#3 -- There was no direction about how much cheese. I did 8 oz. of each.
#4 -- Nothing else was said about the Italian Seasoning. I made an egg wash (one egg beaten with a little bit of water). I brushed that over the top of the loaf with the meat and cheese inside. Then I shook some Italian spices on the top before putting it in the oven.
#5 -- I baked mine at 350 for about 20-25 minutes.
Wednesday, March 11, 2009
Mexican Hot Chocolate
I found this recipe here: http://life-should-be-delicious.blogspot.com. Holly is a good friend of mine. One cold winter day this winter I decided to give this recipe a try. I loved it.
3 Tablespoons Instant Hot Chocolate Mix
1 Tablespoons Chocolate Syrup
1/2 Teaspoon Ground Cinnamon
Pinch of Chili Powder
1/4 Cup Milk
2/3 Cup Boiling Water
In a large mug mix the hot chocolate mix, chocolate syrup, cinnamon & chili powder. Add the boiling water and stir. Pour in the milk & stir again. Or combine all in hot chocolate maker. Add marshmallows or whipped cream, sit back & enjoy.
3 Tablespoons Instant Hot Chocolate Mix
1 Tablespoons Chocolate Syrup
1/2 Teaspoon Ground Cinnamon
Pinch of Chili Powder
1/4 Cup Milk
2/3 Cup Boiling Water
In a large mug mix the hot chocolate mix, chocolate syrup, cinnamon & chili powder. Add the boiling water and stir. Pour in the milk & stir again. Or combine all in hot chocolate maker. Add marshmallows or whipped cream, sit back & enjoy.
Noodle Casserole
I got this recipe from my mother-in-law. It has become a family favorite of ours.
1 Pound Ground Beef
1 Large Onion, Chopped
8 Ounce Package Cream Cheese
1 Can Whole Kernel Corn
1 Can Cream of Mushroom Soup
4 Cups Wide Egg Noodles, Cooked
Cheddar Cheese, Grated
Brown ground beef and onion. Drain off fat. Add cream cheese, corn and cream of mushroom soup. Simmer for a few minutes. Add noodles. Place in a casserole dish. Sprinkle with grated cheese. Bake at 350 degrees for 30 minutes.
1 Pound Ground Beef
1 Large Onion, Chopped
8 Ounce Package Cream Cheese
1 Can Whole Kernel Corn
1 Can Cream of Mushroom Soup
4 Cups Wide Egg Noodles, Cooked
Cheddar Cheese, Grated
Brown ground beef and onion. Drain off fat. Add cream cheese, corn and cream of mushroom soup. Simmer for a few minutes. Add noodles. Place in a casserole dish. Sprinkle with grated cheese. Bake at 350 degrees for 30 minutes.
Paprika Chicken
One time while my mom was up visiting us, she made this chicken dish for us. It is super easy.
4 Boneless Skinless Chicken Breasts
1 Can Cream of Chicken Soup
1 1/3 Cup Water
3/4 Cup Non-Instant Rice
1/4 Teaspoon Paprika
Pepper
Place the rice in the bottom of a 9x13 baking pan. Combine cream of chicken soup and water. Pour over the rice. Place chicken breasts on top of rice mixture. Sprinkle with paprika and pepper. Bake at 375 degrees for 45 minutes.
4 Boneless Skinless Chicken Breasts
1 Can Cream of Chicken Soup
1 1/3 Cup Water
3/4 Cup Non-Instant Rice
1/4 Teaspoon Paprika
Pepper
Place the rice in the bottom of a 9x13 baking pan. Combine cream of chicken soup and water. Pour over the rice. Place chicken breasts on top of rice mixture. Sprinkle with paprika and pepper. Bake at 375 degrees for 45 minutes.
Vegetarian Enchiladas
I will say up front that I do not like beans. When my friend introduced this recipe to me I really didn't think I would like it. I was surprised to find that I really did like it. It is also super easy to make and not to mention cheap which are always a huge plus in my book!
2/3 Cup Water
1 Package Enchilada Seasoning
2 Cans (15 Ounces Each) Black Beans
8 Ounce Carton Sour Cream
Flour Tortillas
10 Ounce Can Enchilada Sauce
1 Cup Cheddar Cheese, Grated
2 Tablespoons Green Onions, Chopped
Start by draining off the juice from the black beans and rinsing them well. Combine water, the package of enchilada seasoning, and the black beans in a skillet. Mix well. Cook over medium-high heat until mixture starts to boil. Take off the heat and stir in 3/4 cup sour cream. Take a flour tortilla. Put a spoonful or two of the mixture down the center of the flour tortilla. Drizzle a little enchilada sauce over the mixture that is down the center of the tortilla. Sprinkle with a little grated Cheddar Cheese. Roll up like a burrito. Place in a 9x13 baking dish. Repeat until all the bean mixture is gone. Drizzle the remaining enchilada sauce over the top. Sprinkle with grated Cheddar Cheese. Sprinkle with chopped green onions. Cover the 9x13 pan with aluminum foil. Bake at 350 degrees for 15 minutes or until heated through. Serve. The remaining sour cream can be served over individual servings of the enchiladas.
2/3 Cup Water
1 Package Enchilada Seasoning
2 Cans (15 Ounces Each) Black Beans
8 Ounce Carton Sour Cream
Flour Tortillas
10 Ounce Can Enchilada Sauce
1 Cup Cheddar Cheese, Grated
2 Tablespoons Green Onions, Chopped
Start by draining off the juice from the black beans and rinsing them well. Combine water, the package of enchilada seasoning, and the black beans in a skillet. Mix well. Cook over medium-high heat until mixture starts to boil. Take off the heat and stir in 3/4 cup sour cream. Take a flour tortilla. Put a spoonful or two of the mixture down the center of the flour tortilla. Drizzle a little enchilada sauce over the mixture that is down the center of the tortilla. Sprinkle with a little grated Cheddar Cheese. Roll up like a burrito. Place in a 9x13 baking dish. Repeat until all the bean mixture is gone. Drizzle the remaining enchilada sauce over the top. Sprinkle with grated Cheddar Cheese. Sprinkle with chopped green onions. Cover the 9x13 pan with aluminum foil. Bake at 350 degrees for 15 minutes or until heated through. Serve. The remaining sour cream can be served over individual servings of the enchiladas.
One Pot Spaghetti
When making a spaghetti dinner, if you are like me, you have a hard time trying to get the noodles and sauce to come out even. I always seem to have more of one. This recipe solves that problem. Plus it is all done in one pot! Once you try this recipe, you will never go back to the other way.
1 Pound Ground Beef
1 Medium Onion, Chopped
7 Oz. Package Spaghetti Noodles
8 Oz. Can Tomato Sauce
2 Cups Ragu Spaghetti Sauce
2 Cups Water
1 Teaspoon Sugar
1/2 Teaspoon Salt
Parmesan Cheese
Cook beef in skillet until brown. Drain off excess fat. Stir in onion, water, tomato sauce, spaghetti sauce, sugar and salt. Add Spaghetti noodles (uncooked). Heat mixture to boiling over medium-high heat. Stir occasionally. Turn heat to low. Cover and simmer for 15 minutes. Serve with Parmesan cheese sprinkled over the top.
1 Pound Ground Beef
1 Medium Onion, Chopped
7 Oz. Package Spaghetti Noodles
8 Oz. Can Tomato Sauce
2 Cups Ragu Spaghetti Sauce
2 Cups Water
1 Teaspoon Sugar
1/2 Teaspoon Salt
Parmesan Cheese
Cook beef in skillet until brown. Drain off excess fat. Stir in onion, water, tomato sauce, spaghetti sauce, sugar and salt. Add Spaghetti noodles (uncooked). Heat mixture to boiling over medium-high heat. Stir occasionally. Turn heat to low. Cover and simmer for 15 minutes. Serve with Parmesan cheese sprinkled over the top.
Taco Soup
I know there are a lot of recipes out there for Taco Soup. This is the recipe that I use when I make Taco Soup. With this cold snap we are experiencing lately, it just puts you in the mood for a big bowl of soup!
1 Pound Ground Beef
1 Package Taco Seasoning
1 Can Chili Beans
1 Large Can Tomato Puree
1 Can Kidney Beans
1 Small Can Chopped Green Chilies
1 Can Whole Kernel Corn
1 Onion, Chopped
8 Oz. Can Tomato Sauce
8 Oz. Water
Cheddar Cheese, Grated
Freeto Chips
In a skillet, brown ground beef with chopped onion. Drain off excess fat. Add taco seasoning. In a large pot add chili beans, tomato puree, kidney beans, green chilies, corn, tomato sauce, and water. DO NOT drain the liquid off any of the cans. Add ground beef. Simmer for 2 hours. Serve with grated cheddar cheese and Freetos. You may also want to top with green onions, olives and sour cream.
Thursday, March 5, 2009
Creamy Chicken Noodle Soup
This is delicious!
6 Cups Chicken Broth
2 1/2 Cups Carrots, Chopped
2 Cans Cream of Chicken Soup
1/4 Cup Evaporated Milk OR 1/2 Cup Whole Milk
2 Cups or More Chicken, Cooked and Cubed
2 Tablespoons Chicken Bouillon Granules
2 Cups Celery, Chopped
8 oz. Egg Noodles, Cooked
Cook chicken. Remove chicken and cut into bite-size chunks. In a big stockpot, add chicken broth, carrots, celery, and onions. Cook until tender. Add soup, milk, cooked noodles, and chicken. Season to taste.
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