Yummy Shepherds Pie!

Hi Ladies.  It's been a while.  Growing up I don't remember mom ever making this dish, but I know its a common one among the mormon community!  Josh suggested that I make it the other day, in celebration of Maddy finishing all her performances at the Dickens festival.  This dish originates from England (if you can follow the logic).  So I found this recipe and it was a HUGE hit with my family.  My kids wanted me to make this every night.  It is the new birthday dinner request.  Who would have thought.......  Here you go:

Ingredients

• 4 large potatoes, peeled and cubed
• 1 tablespoon butter
• 1 tablespoon finely chopped onion
• 1/4 cup shredded Cheddar cheese
• salt and pepper to taste
• 5 carrots, chopped
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 pound lean ground beef
• 2 tablespoons all-purpose flour
• 1 tablespoon ketchup
• 3/4 cup beef broth
• 1 C. frozen peas, thawed
• 1/4 cup shredded Cheddar cheese

• Directions

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
  2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
  3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
  4. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Sprinkle peas. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
  5. Bake in the preheated oven for 20 minutes, or until golden brown.

Chicken Wheat Berry Salad

Prepare wheat berries by cooking 3/4 C. whole wheat and 1/4 tsp. salt in 1 1/2 C water, bringing it to a boil and simmering for about 1 hour until liquid is absorbed and wheat is tender/chewy.

1 12-oz can drained and shredded chicken

1/2 C. mayonnaise

1-2 tsp. parsley (can use dried)

1 small onion or green onion, minced (can use dehydrated)

1/2 C. chopped celery (or 1/8 tsp. celery seed)

1/4 tsp. lemon pepper

1/4 tsp. ground coriander seed

1 clove minced garlic (or 1/8 - 1/4 tsp garlic powder)

1/8 tsp. pepper

Combine all ingredients in a bowl. Mix well, and chill. Serve as a salad, or in a stuffed tomato, or as an appetizer with crackers or crusty bread.

This is from my niece, Emily Miller. It can be use pantry/food storage items, and is nicely seasoned. Linda Hicks

crispy coconut chicken fingers

12 chicken tenders

1-2 eggs

1/2 C flour

1 C sweetened coconut flakes

1 C panko bread crumbs

1 1/2 tsp garlic powder

3/4 tsp table salt

3/4 tsp curry powder

1/4 tsp onion powder

1/8 tsp cayenne pepper

Preheat oven to 450. Chop coconut so its pretty fine. Combine coconut w/ panko and spices and mix well. Place flour and eggs in 2 other separate shallow dishes. Dip chicken tender in flour first, then egg, then spice mixture so it's coated well. Place chicken on foil lined cookie sheet, drizzle with a tiny bit of olive oil (if you want a little extra crispiness), and bake for 15-25 min (depending on size). They're so good dipped in sweet & sour sauce!!!

Kettle Corn

Maybe you all do this already, but this is the first time I made this, and it was a major hit.

1/2 cup popcorn kernels
1/4 cup sugar
1/4 cup olive oil
Dash or two of cinnamon (optional)
Salt

Heat oil in a large pot with a lid
Stir popcorn and sugar (and cinnamon) together, pour into oil.
Put the lid on and shake, shake, shake the pot continually, until the popcorn is all popped.
Remove from pan immediately, shake some salt on popcorn, while still hot.
Done.

mango salsa with a touch of habanero :)

Our freezer is filled with fish thanks to Spencer's deep sea fishing trip. We grilled up some Mahi Mahi on Sunday and topped it off with this recipe. It was SO GOOD!!! We also put it on grilled chicken and it was delish!

Combine:

1 C sweet kernal corn

1 lime juiced

1 lemon juiced

1 C grape tomateos, quartered

4 tsp olive oil

1/2 C chopped cilantro

2 tsp salt

2 tsp pepper

1 (2 if you're brave) habanero pepper, seeded and finely chopped

mix and chill overnight

last minute, add 4 C chopped mango, stir and serve

Serves 8

Tangy cherry chicken

6 chicken breasts or thighs
2 Tbsp. diced onion
1 Tbsp. extra virgin olive oil
1 lb cherries - pitted (Bing is preferred for the pretty red color)
4 basil leaves (or 1 tsp. dried basil)
½ cup orange juice
1 chicken bouillon cube

Cook the chicken using your method of choice (grill, fry) until done. While the chicken is cooking, place cherries, basil, orange juice and bouillon cube in a blender or food processor. Add the onions to a frying pan with olive oil and cook until translucent. Add the onions to the cherry mixture, and puree only until it is slightly chunky. After plating the chicken, spoon the cherry sauce over the chicken.

This is different but good!

Strawberry Sensation

This is so good and it is a crowd pleaser for sure! Plus it is soooo easy!

Get 2 lbs. strawberries
1  14 oz. can sw. cond. milk
1/4 c lemon juice
2  8 oz. tubs cool whip
8 oreo cookies
1 T. melted butter

- Line a 9x5 loaf pan with foil. Smooth it out as much as you can with some foil hanging over the edges a little. Mash 1 pkg. of the strawberries in a large bowl. Add the milk, juice, and 1/2 - 3/4 of a tub of cool whip. Mix well and pour into the pan.

- Coarsely chop the oreos and mix with the melted butter. Spoon over the top of the strawberry mixture and gently press it in.  Lift up the ends of the foil that is hanging over so the mixture doesn't spill over. Freeze for at least 10 hours. The recipe says 6 hrs. but that has not been enough time for me.

- Invert onto a plate about an hour before serving, remove foil. Frost with abt. 3/4 of a tub of cool whip, top with sliced strawberries, slice and serve!

- Serves about 12

Fresh Strawberry Pie

This is yummy and summery!

Bake a pie shell. If you don't want to make your own crust then I suggest using a Marie Calendars frozen shell. They are the best!

Cook 1 pkg. of Junket Danish Dessert (strawberry flavor), and cool.

Combine and spread on cooled crust:
3 oz. softened cream cheese
1 T. milk
1 T. sugar
1/4 t. almond extract

3-4 cups cut up strawberries, sweetened with sugar

 Gently mix the cooled danish dessert in with strawberries. Place in the pie shell and chill until serve. Top with real whipped cream!

Creamy Dreamy Lemonade Cupcakes

I saw this recipe and thought it would be fun to make for our family BBQ with Mom, Dad, Missy & Camryn, & the Pratt fam.  They were a hit! A perfect light summer treat.

Cupcakes

1 1/4	cups water
1/2	cup presweetened lemonade flavor drink mix
1	box Betty Crocker® SuperMoist® yellow cake mix
1/2	cup butter, softened
3	eggs

 

Frosting

1	package (8 oz) cream cheese, softened
1/2	cup butter, softened
3	cups powdered sugar
1/2	cup presweetened lemonade flavor drink mix
3	tablespoons milk
2	or 3 drops yellow food color, if desired

1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
2. Pour water into large bowl. Add 1/2 cup lemonade drink mix; mix well. Add remaining cake ingredients; beat with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl as necessary until mixture is smooth. Divide batter evenly among muffin cups, filling each about 2/3 full.
3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling racks; cool completely, about 30 minutes.
4. Meanwhile, in medium bowl, beat all frosting ingredients except food color with electric mixer on medium speed until creamy. If necessary, add a little more milk until mixture is spreadable. For a yellow frosting, beat in a few drops yellow food color. Refrigerate until ready to frost cupcakes.
5. Frost cooled cupcakes. Refrigerator until ready to serve. Store in refrigerator.

Panda Express Orange Chicken

This one's for April.

Many years ago, I was at the mall with April, we were in the food court, and she was lining up at Panda Express, and she says "Have you ever had the Orange Chicken from here?" That was the first time I ever had orange chicken, and I've loved it ever since! I found a recipe that tastes just like it! It was pretty easy too!

Panda Express Orange Flavored Chicken Recipe
Ingredients :
• 1 lb. chicken breast meat
• 1 egg white
• 1 teaspoon salt
• 1 teaspoon sugar
• 4 cups vegetable oil to be used for frying
• 1 cup cornstarch
Orange Sauce
• 1 cup water
• 1/2 cup ketchup
• 1/2 cup sugar
• 1/8 cup vinegar
• 1 tablespoon soy sauce
• 4 teaspoons cornstarch
• 2 teaspoons sesame oil
• 2 tablespoons vegetable oil
• 1 tablespoon grated orange peel
• 2 tablespoons chopped scallion
Instructions :
1. Cut chicken breast into 1/2-inch cubes, set aside.
2. To make marinade – combine egg white, salt and sugar in a bowl and stir vigorously until ingredients are thoroughly mixed. Add chicken cubes to marinade and stir to coat well.
3. To make orange sauce – combine water, ketchup, sugar, vinegar, soy sauce, 4 teaspoons cornstarch and sesame oil; stir and set aside. Place a pot over high heat. When pot is hot, add the 2tablespoons vegetable oil and heat. Add orange peel and scallion and stir for about 20 seconds, taking care not to burn the orange peel.
4. Pour combined sauce ingredients into the pot and cook, stirring frequently, until sauce has thickened, about 12-15 minutes.
5. Preheat 4 cups oil to 350-375°F. Meanwhile, put marinated chicken in the plastic baggie containing the cornstarch. Shake chicken well for about 20 seconds or until chicken is covered with cornstarch. Shake off all excess cornstarch and fry chicken in hot oil until golden brown, approximately 2 1/2 minutes. Remove chicken from oil with a slotted spoon, drain well and set aside. Add fried chicken to pot with heated orange sauce, stir for about 30 seconds, and then serve immediately.
6. Serve with steamed rice.

Baked Oatmeal

This is cool because you can get it going in the oven first thing in the morning, go get the kids ready, then eat just before you leave. My kids ate seconds and thirds.

Baked Oatmeal
3 cups oatmeal
2 eggs
1/3 cup oil [you could use applesauce]
1 cup milk
1/2 cup sugar [brown or white]
1 Tbsp. baking powder
1 tsp. cinnamon
1 Tbsp. vanilla .]
1/2 tsp. salt Mix all the dry ingredients. Add the wet. Mix it up and pour into greased 9x9 pan. Bake at 350 for 30-40 minutes

Sometimes we bake blackberries, apples, or blueberries in it. You can pour milk or yogurt over it. Top with fruit if it's plain.

White Cheese Chicken Lasagna

I made this for another Mom in our ward who is having a baby (we have tons). She is a vegetarian, so I ommitted the chicken and instead of using chicken broth, I used more milk, and then added artichoke hearts in one of the layers.
I made it normal for our family and it was delicious! Mike actually said "I think this might be my new favorite"


Ingredients
9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping


Directions
1.Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
2.Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
3.Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
4.Bake 35 to 40 minutes in the preheated oven.

Summer Couscous salad

We are visiting Pratt's for the long wknd (LOVING the warmer weather). Enjoying a BBQ today. April reminded me to get it up on our cooking blog.

Summer Couscous Salad (serves 6-8)
1 pkg 5.9 oz. Parmesan couscous (Near East brand is great).
1/4 t. black pepper
2 T lemon juice
3 T olive oil
1 pkg cherry tomatoes (halved)-or a couple of garden tomatoes diced
1 small green zuchinni-diced
1 small yellow squash-diced
1/2 c. fresh basil (or sprinkle dry basil)
1 C. or container of feta cheese
*bunch of green onions-chopped
*Note to self: set aside onion-free portion for Mike

• Make couscous according to pkg, set aside.
• Mix lemon juice and olive oil, pepper together then add to couscous
• Add veggies to couscous mixture, stir and chill in fridge (up to 4 hrs)
• Stir in feta & serve

Bernice's famous Swedish pancakes

Sorry it has taken so long to get this recipe up. I know that some of you have been waiting for it.

Mix together, well:

-6 eggs, beaten
-2 1/4 C buttermilk
-1 rounded t baking soda
-3/4 t salt
-1 1/2 C flour
-1 1/2 T sugar
-1/3 C oil

Batter will be thin. Cook on hot griddle. Serve with any toppings you like!

Our New Family Favorite!

Hi Ladies.   So I get tired of the same old recipes that keep recycling through my kitchen.  I love this blog because I've gotten new and great ideas from all of you!  Thank You.   I like to purchase recipe books from time to time.... and tonight I dusted one off and hoped for inspiration.  I found an EASY recipe - most things we probably have in the pantry or freezer - and my kids LOVED THEM!  The nice thing is most of these ingredients are "lean" or "skim" or "low fat" if you so choose.  You could probably throw in  a few veggies and they would never know!  Here you go:

Cheeseburger Calzones

1 lb ground beef
1 medium onion, chopped
1/2 tsp. salt
1 jar (1 lb 10 oz) Ragu Robusto Pasta Sauce
1 jar (8 oz.) marinated mushroom, drained and chopped (optional)
1 C. shredded Cheddar Cheese (about 4 oz.)
1 Package (12 oz.) refrigerated large flaky biscuits (8 biscuits)

1.  Preheat oven to 375 degrees.  In 12-inch skillet, brown ground beef with onion and salt over medium-high heat; drain.  Stir in 1 cup Ragu Pasta Sauce, mushrooms and cheese.

2.  Roll or press out each biscuit to a 6 - inch circle (this is key - roll them big enough!)  Place 1/2 Cup beef mixture on each dough circle; fold over and press edges to close.  Seal completely by pressing along edges firmly with tines of fork.

3.  With large spatula, gently arrange on cookie sheets.  Bake 13 minutes or until golden.  Serve with remaining sauce (warm it up and dribble on top of Calzone or serve on the side)

De-lish :)

Happy Cinco De Mayo!

 

Yummy Enchiladas:

1 lb. cooked chicken strips, or canned chicken (that's what I used)
1 brick cream cheese (can use low fat)
1 sm can green chiles

*warm in a skillet until cream cheese melts

*Spoon mixture into 10, or so, warmed large corn tortillas (I found mine at Walmart), roll up and place seam side down in a greased casserole dish. Pour over the top, 2 10 oz. cans Old El Paso mild green chile ench. sauce (Jon says it's hard to find good green ench. sauce and he thought this one was really good) and put grated cheddar cheese on top. Bake @ 350 for 15-20 min. YUMMY! EASY! FAST! It's good with or without sour cream and serve with spanish rice, corn and or beans.

Me, Jon, and Haleigh loved it. Lauren and Collin thought it was a little spicy but putting sr. cream on it helped to cool the spiciness and then they ate it up!

HOLIDAY CANDIES

This recipe came in time to make Easter eggs with the little ones, but could be made in a variety of shapes and colors for any holiday - hearts, pumpkins, bells, etc.

Ingredients:

1/4 C. butter, softened

4 oz. regular cream cheese, softened

1/2 tsp. flavor extract of your choice

4 C. powdered sugar

2 1/2 C. shredded sweetened coconut (7 oz.)

colored sprinkle sugar (purchased, or color your own)

Method:

Mix softened butter and cream cheese, add flavor of choice and powdered sugar. Mix well, then add coconut, stirring by hand or with cookie dough attachment in mixer.

Roll candy into small egg shapes (about size of golf ball) and roll in colored sugar; place candy on cookie sheet to set up. Makes between 18 - 24 pieces.

Note: flavoring extracts could include almond, vanilla, orange, lemon (with a little grated rind), coconut. These could also be dipped or partially dipped in colored or regular melted chocolate. Use your imagination! The kids are great at forming and sugaring!

Something new for breakfast...

I bought a bag of quinoa grain at Costco a few months ago. A friend of mine told me it is the only grain that provides protein. Didn't even know how to cook it. I tried steaming it in Mike's rice cooker. Mike took one bite and basically said it tasted like a soggy rag. Thankfully, my sister Katie had a delicious breakfast recipe for it. Much better than my plain quinoa.

Cinnamon Quinoa Cereal

2 cups water

1 cup quinoa

2-3 tsp ground cinnamon

1-2 tablespoons maple syrup (can also use honey or agave)

dash of real salt

add all ingredients together except quinoa. when water/cinnamon mixture is boiling add quinoa. cover and let simmer for 15 minutes.

Corn & Blueberry Salad

My friend made this for us one night for dinner at her house...it was delicious! Click here to see a picture and recipe: corn & blueberry salad

enjoy :)

REUBEN SWIRL ROLLS

This is a delicious way to use left-over corned beef after St. Patrick's Day. You could also adapt it to use other sliced meats and cheeses.

8 frozen dinner rolls or 1 loaf frozen bread, thawed (or make your own bread dough)
3 Tbs. Thousand Island Dressing
6-8 slices Swiss cheese
1 - 2 C. sauerkraut
1 tsp. caraway seeds
1/2 tsp. black pepper
1/3 pound thinly sliced corned beef
extra Thousand Island dressing for dipping

Roll dough into 9x13" rectangle. Spread dressing evenly over dough. Arrange cheese slices evenly over dressing. Sprinkle with sauerkraut, caraway seeds and pepper. Top with corned beef slices. Starting from a long side, roll up jelly-roll style. Using a serrated knife, cut into 8 slices. Place cut side up on a sprayed baking sheet (secure with toothpicks if needed.) Cover with damp towel or plastic wrap and let raise 30-45 minutes. Uncover and bake at 350* for 20-25 minutes. Serve warm with extra dressing for dipping if desired. (They're also pretty good at room temp.)

Quick and easy Rice Pudding

 

When ever I have a meal that I will have rice as a side dish, I cook extra so that I can make this for dessert that night or the next night.

2 C. cooked, unseasoned, white rice
1/2 C. sugar
2 eggs, beaten
2 C. milk
1/2 t. vanilla
1/4 - 1/2 C. raisins
1/2 t. cinnamon
1/2 t. salt

*Place rice in a bowl, add all ingredients, stir to mix. Pour in a greased baking dish, and bake for 25-30 min @ 350. Serve with a little nutmeg sprinkled on top

Thai Mango Sticky Sweet Rice

Our family loves Thai food - I found a recipe that is SO GOOD.  This is one healthy dessert I don't mind if my kids have seconds.  Use low fat coconut milk for a healthier option!

Thai Mango Sticky Sweet Rice
Ingredients:
    •    Serves 2-4
    •    1 cup Thai Sweet Rice (also called "sticky rice", available at Asian food stores)
    •    1 3/4 cups water
    •    1-2 ripe mangos, cut into bite-size pieces (look for mangos that are fragrant and easily bruised), or 1 pkg frozen mango
    •    1/4 cup + 1 Tbsp. brown sugar (for a natural sweetener substitute maple syrup)
    •    1 can good-quality coconut milk
    •    1/4 tsp. + pinch of salt
    •    2 tsp. coconut flavoring
    •    1 tsp. vanilla
    •    2 tsp. cornstarch or arrowroot powder dissolved in 2 Tbsp. water

Preparation:
    1.    Soak the sweet rice in 1 cup water for 20 minutes, or up to 1 hour.
    2.    The sticky rice can be steamed or made in a pot. To make it in a pot, do not drain. Add 3/4 cup (more) water to the rice, plus 1/4 can coconut milk, 1/4 tsp. salt, 1 tsp. coconut flavoring, and 1 Tbsp. brown sugar. Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot.
    3.    Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Turn the heat down to medium-low (#2.5 to 3 on the dial).
    4.    Allow to simmer for 20 minutes, or until the water has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 5-10 minutes.
    5.    Make sauce and serve the dessert right away, or store the rice (covered) in the refrigerator until you're ready to use it.
    6.    To make the sauce, warm the rest of the can of coconut milk together with 1/4 cup sugar, a pinch of salt, 1 tsp. coconut flavoring (optional) and 1 tsp. vanilla flavoring over medium heat (5 minutes).
    7.    Add cornstarch (dissolved in the water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat. Tip: Try not to boil the sauce, or you will lose that wonderful coconut flavor.
    8.    Before serving, taste-test the sauce for sweetness, adding more sugar if desired. If too sweet for your taste, add a little more coconut milk.
    9.    Place scoops of the sticky rice in bowls (Note that sticky rice can be served cold, warm, or at room temperature, as desired). Ladle a generous amount of warm coconut sauce over the rice (creating an “island” of sticky rice). Add slices/pieces of ripe fresh mango. (If using frozen mango, be sure to give it enough time to thaw before serving.)
  

Cake Bites

It’s based on a mix, but I imagine you can follow the same directions substituting from scratch cake and frosting (I’ll try that one day). You can try it with any flavor cake combinations.


1 box cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. 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.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. 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 also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

Caramel Brownies

Made these for a lady in our ward and the were ooey, gooey, divine!

Caramel Brownies2/3 c. evaporated milk, divided (separated)
14 oz. pkg. caramels
3/4 c. butter, melted
1 pkg. German Chocolate cake mix
1 c. chocolate chips
1/2 c. chopped pecans (optional)

Preheat oven to 350.

Melt caramels and 1/3 c. evaporated milk over low heat. Stir until all is melted and combined, remove from heat. (Unwrapping the caramels is the most tedious part of this recipe.) :)

In medium bowl, combine the melted butter, remaining 1/3 c. evaporated milk and cake mix.

Spread 1/2 the batter into a greased and floured 13 X 9" pan. Bake for 6 to 8 minutes. Remove from oven and sprinkle the top with the chocolate chips and pecans. Spread melted caramel mixture over the chips and nuts. Drop remaining cake batter on top in "blobs". (Don't worry about spreading the batter out; it will spread while baking.)

Bake an additional 15-20 minutes.

Let rest for at least 4 hours. For best results, make the day before.

Easy Chicken Parmesan

chicken breasts
eggs
bread crumbs
olive oil
salt & pepper
marinara sauce
diced ITALIAN tomatoes
Mozz cheese
nooodles

Dip chicken breasts into 1-2 beaten eggs, roll around in bread crumbs, and slightly brown on pan covered in olive oil. Salt & pepper each side while it's cooking, then place into baking dish. Spoon marinara/tomato mixture around chicken breasts, but don't cover them. Cook for 45 min (give or take 10 min) @ 350. Cover chicken w/ mozz cheese about 10-15 min before it's done in the oven. Make noodles while chicken is cooking and you can use extra sauce mixture for noodles too. So so yummy and really easy!!!

Super easy Valentine treat

Move over stovetop method-this way is sooooo much easier! I mentioned to a friend that my batch of RK treats were hard (overcooked the marshmallows) so she introduced me to her simpler recipe. They are easier and really moist and chewy. Yum!

Microwave in glass bowl for 1 min:
10 oz. bag of mini marshmallows (make sure they are fresh-older ones, won't work)
3 T butter
-stir-
Microwave again for 30 sec.
-stir-
Add 6 C. Rice Krispies
*and 1 C. Valentine M&M's (frozen/fridge is best-so they won't melt)

Fluffy Ham and Egg Strata

12 slices white bread, buttered and cubed.
2 c. shredded cheddar cheese
1-2 c. ham, cubed
10 eggs
3 c. milk (For richness, you can use some half and half or evaporated milk)
1 tsp. dry mustard
1 T. minced onion. You can use any onions you have. I usually add more than this.
1/2 tsp. salt
1/8 tsp. pepper

Alternate layers of cubed bread (first), cheese (second) and ham (third) in buttered 9 x 13 pan or 2 qt. baking dish. Make two complete layers before adding egg mixture.

Blend eggs, milk, mustard, onion and seasonings. Pour over layered mixture. Cover with foil and refrigerate overnight. Bake covered at 350 degrees for 1 hour or until set. This casserole will set more after taken out of oven. Because of the amount of eggs, it is super fluffy.

Tips: You can substitute ham with canadian bacon, bacon or sausage - whatever you have. You can add peppers, olives, mushrooms, tomatoes. Enjoy it for dinner, also!

Spaghetti Carbonara

This is a favorite in our house. Riley always ask for 2nds and 3rds! I love it because its so easy, and a complete meal in one!!

1 pound spaghetti

4 eggs

1/2 cup milk

1 tbsp chopped garlic

1 tsp salt

2 tablespoons chopped frozen spinach

**You can use a few handfuls of fresh spinach, or sometimes I use broccoli instead

1/4 cup butter

1 cup grated parm cheese

1/2 - 1 pound bacon, cooked and crumbled

Beat eggs, milk, garlic, and salt as for scrambled eggs. Add spinach to mixture. (if using broccoli, don't add to egg mixture - roast broc in oven for 10 minutes then add at the end)

Cook and drain spaghetti. With spaghetti in drainer, melt butter in pot. Add spaghetti and egg mixture to the pan. Stir constantly until eggs are nearly cooked. Add parmesan cheese and bacon and finish cooking.

We sometimes add fresh tomatoes to the top.

** Healthy options: Use turkey bacon in place of real bacon, and margarine in place of butter.

The Best Ever Banana Bread!

Preheat oven to 325
1 1/3 C. Oil
4 large eggs
3 C. sugar
6 ripe bananas, mashed
1 C. Sour Cream (you can use fat free)
1 1/2 tsp. salt
1 Tbsp. vanilla

Mix ingredients in large bowl on low until smooth

4 C. all-purpose flour
1 1/2 tsp. baking soda
2 C. chopped nuts (pecans or walnuts)

Mix in flour and soda on low until flour disappears.  Do no overmix.  Stir in nuts (if skipping the nuts, please add 1/2 cup more flour).

Fill 3 or 4 greased and floured loaf pans 2/3 full.  Sprinkle with 1/2 cup sugar to form a delicious crust.  Bake for 40 to 60 minutes.  Bread is baked when top is crowned and light golden brown and tests clean with a toothpick.  Remove and cool for 5 minutes.  Turn loaves out and cool until room temperature. Store bread well wrapped in the refrigerator.