Wednesday, February 29, 2012

Oven Fried Chicken with Honey Butter Sauce

This recipe comes from my sister's blog. Kathleen made this for her dad while I was gone to Wisconsin. They loved it--check out Karen's blog for more good recipes!

Oven Fried Chicken with Honey Butter Sauce

1 cup flour
2 teaspoons salt
2 teaspoons paprika
1/2 cup margarine or butter
1/2 teaspoon pepper
3–4 lbs chickens, cut up

Honey Butter sauce

1/4 cup butter
1/4 cup honey
1/4 cup lemon juice

1. Preheat oven to 400.
2. combine the flour, salt, pepper, and paprika in a shallow bowl.
3. Dredge chicken pieces in flour mixture.
4. Melt the butter and pour into a 9x13 baking pan and add pieces of floured chicken in a single layer, turning chicken to coat with butter.
5. Bake skin side down for 30 minutes.
6. While chicken is baking make sauce.
7. Turn chicken and pour sauce over chicken pieces and bake for an additional 30 minutes.
8. Spoon pan juices over chicken and serve.
9. For the Honey Butter Sauce: In a small pan melt the butter while beating in the honey and lemon juice.
10. Pour over the chicken pieces.

Tuesday, February 28, 2012

Crockpot Chicken and Dumplings

This is the ultimate in comfort food. It is super easy to make and tastes wonderful at the end of the day. I just love my crockpots(if you haven't figured that out yet) and this recipe is just about perfect!

Crockpot Chicken and Dumplings
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4 or 5 skinless, boneless chicken breast halves**Beth cut these into cubes right away
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 can of Chicken broth or stock
1 and half cups of water or enough to cover chicken and then some.

1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, cut into pieces
Tony Chachere's Creole seasoning—can use poultry seasoning instead
carrots and celery, chopped(opt)

Rub both sides of each chicken breast with Tony's seasoning. Place the seasoned breasts in the slow cooker.****Beth just cut the chicken into cubes.

Place the onions on the chicken and drizzle the butter on top...or if you don't want the onions, just drizzle the butter on top.

Combine the cans of Cream of Chicken Soup, Chicken Stock/Broth, and water in a bowl and stir until well mixed.

Pour over the chicken and onions. Stir until well mixed. If you think the chicken needs more liquid to cook in, add a little more water.

Cook on high for 6 hours or low for 8 hours.

*****Shred the chicken., if you didn't cube it in the beginning.  Cut the biscuits into small pieces(Beth cut each into 6 pieces) and put them in the crockpot and cook for another hour or two, pushing them under the liquid.

Monday, February 27, 2012

Loaded Baked Potato Soup for Crockpot

This is an easy recipe to put together and tastes great! We made one batch and then found out company was coming, so put this together on the stove top and cooked until the potatoes were tender. Everyone loved this.
Loaded Baked Potato Soup for Crockpot
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6 large potatoes, peeled and cubed
1 large onion, diced
1 quart chicken broth
3 garlic cloves, minced
1/4 cup butter
Salt to taste
Pepper to taste

1 cup cream or 1 cup 1/2 and 1/2
1 cup shredded sharp cheddar cheese
Garnish: chives, sour cream, bacon, and cheese
Combine first 7 ingredients in a large slow cooker and cook on high for
4 hours or low for 8 hours (potatoes should be tender). Then you will
need to mash potatoes until coarsely chopped and soup is slightly
thickened. Stir in cream and cheese. Garnish with toppings.

Sunday, February 26, 2012

Strawberry Fudge Pie

Kathleen found and made this recipe one day while I was in Wisconsin for a funeral. She and her dad were having company. It is so nice to have girls who love to cook and take care of things while I needed to be gone. She thought there was maybe too much brownie mix in the bottom layer, but I heard everyone liked it!
Strawberry Fudge Pie

1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Brownie Layer
1(10.25-oz.) pkg. fudge brownie mix
1/4 cup oil
2 tablespoons water
1 egg
Cheesecake Layer
1 (8-oz.) pkg. cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla
1 egg
3 cups fresh strawberries, halved
2 tablespoons hot fudge ice cream topping (We used Homemade Chocolate Syrup--Not quite as thick, but still tasted the same)

Heat oven to 350°F. Place pie crust in 9-inch glass pie pan.
In large bowl, combine all brownie layer ingredients; beat 50 strokes with spoon. Spread in bottom of crust-lined pan.

Bake at 350°F. for 30 to 35 minutes or until top is shiny and center is set. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.

Meanwhile, in small bowl, combine cream cheese, sugar, vanilla and 1 egg; beat until smooth. Working quickly, drop cream cheese mixture by small spoonfuls over partially baked brownies; carefully spread to cover brownie layer. Bake an additional 18 to 20 minutes or until cream cheese is set. Cool at least 1 hour.

Arrange strawberry halves, cut side down, over top of cream cheese layer. Refrigerate 1 hour or until serving time. Immediately before serving, place ice cream topping in small microwave-safe dish. Microwave on DEFROST for 45 seconds. Spoon into small resealable plastic bag; seal bag. Cut small hole in bottom corner of bag; squeeze bag to drizzle topping over pie. Store in refrigerator.

Saturday, February 25, 2012

Nutella Hot Chocolate

Kathleen found and made this recipe. Her comment on Facebook after drinking this was "Nutella hot chocolate, where have you been all my life!" She really enjoyed it and it was simple to make.
Nutella Hot Chocolate

1 cup of Milk
2 tablespoons of Nutella
Pinch of Cinnamon
Whipped Cream
Mini Marshmallows

Pour about 1/4 of the milk into a saucepan on medium-low heat. Add the Nutella and whisk until blended. Slowly stir in the remaining milk. Add a pinch of cinnamon and whisk until hot and frothy. Carefully pour the mixture into a mug, add whipped cream, and mini marshmallows.

Friday, February 24, 2012

Best Ever Chocolate Chip Cookies

I think I found this recipe through Pinterest--my newest addiction! This recipe uses cornstarch in it and I think that is what keeps them soft. I loved these, but will still make crunchy cookies too, for Don, since that is what he likes.  I doubled the recipe and it did make a lot of cookies!

Best Ever Chocolate Chip Cookies

3/4 c. unsalted butter, softened
3/4 c. brown sugar
1/4 c. granulated sugar
1 egg
2 tsp. vanilla extract
2 c. all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1 c.  chocolate chips

1. Preheat oven to 350 degrees F.

2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.

3. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

4. Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet.(Can flatten a bit) Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do NOT cook longer than ten minutes.)

5. Let cool, on the sheet, on a wire rack for five minutes. Remove from baking sheet and let cool completely. Makes approximately 3 dozen. Try not to eat them all.

Thursday, February 23, 2012

Jalapeño Cheddar Popovers

These didn't turn out like other popovers I have made. They were more like muffins. They tasted great, though. We used fresh jalapeno--only used a half of a large Texas sized one. 
Jalapeño Cheddar Popovers
Makes 12 popovers
3 large eggs
1 cup all-purpose flour
1 cup whole milk
1 cup shredded mild cheddar cheese
1/4 cup jalapeno, diced (pickled)
1/2 teaspoon salt
Preheat oven to 400 degrees Fahrenheit. Spray 12 cup muffin tin with non-stick cooking spray and set aside.

Using an electric mixer on medium speed or whisk combine all ingredients in a medium bowl and and stir until blended.
Pour batter in to muffin tin filling 2/3 full. Bake for 20-25 minutes until tops are risen and firm and golden brown.  

Remove popovers from tin and cool on wire rack.

Wednesday, February 22, 2012

Chocolate Frosted Peanut Butter Bars

I made these to take to Financial Peace that Don and I help facilitate. I love that this recipe makes a jelly roll pan and you don't need big pieces. Very good--with chocolate and peanut butter, it has to be, right?
Chocolate Frosted Peanut Butter Bars

Compliments of Lunch Ladies and Grandmothers Everywhere

Cookie Base
1 cup real butter (2 sticks) at room temperature
1 cup granulated sugar
2 cups brown sugar
1 1/2 cups peanut butter (chunky or smooth)
3 eggs
2 teaspoons vanilla
1 1/2 teaspoons baking soda
1/2 teaspoons table salt
3 cups all purpose flour
3 cups quick oats

Fudge Frosting
4 cups powdered sugar
1/2 cup cocoa powder
1/4 teaspoon table salt
1/3 cup butter, softened
1/3 cup boiling water
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Spray a rimmed cookie sheet (standard half-sheet pan) lightly with non-stick spray and set aside.

Cream butter and sugars for 2-3 minutes, until light and fluffy. Add peanut butter and vanilla and beat until combined. Add eggs, one at a time and beat between each addition. Combine flour, baking soda, and salt and add mixture to dough. Beat to combine. Add oats and mix until incorporated. Press dough into prepared pan  into a flat layer. Bake for about 10-12 minutes. The center should be puffed and set, but still soft.

While crust is baking, prepare frosting. Whisk together powdered sugar, cocoa powder and salt. Add butter (make sure it’s soft!), boiling water,(I used water from the Keurig) and vanilla. Beat until smooth and glossy.

When cookie crust is done baking, if desired drizzle about 3/4 cups melted (just nuke it in the microwave) peanut butter on top and then spread on frosting. Let cool (or leave slightly warm) and cut into squares to serve.

Tuesday, February 21, 2012

Mexican Squares

This was as good as if not better than any veggie pizza I have made.  It has all the flavors of a taco on a crescent roll.  Everyone liked this!

Mexican Squares

Mexican version of Veggie Pizza

2 (8 oz)cans Refrigerated Crescent Rolls
l (16 oz) can refried beans
l Cup sour cream
2 T Taco Seasoning mix
l l/2 Cups shredded cheddar cheese
1/2 cup sliced green onions
1/2 cup green bell peppers
l cup seeded, chopped tomatoes
l/2 cup sliced black olives

Heat oven to 375 F. Separate dough into 4 long rectangles. Place crosswise in ungreased l5xl0x1inch
baking pan; press bottom and l inch up sides to form crust. Firmly press perforations to seal.
Bake at 375 F for 14 to 19 minutes or until golden brown. Cool completely.
Spread beans over crust to within l/2 inch of edges. Combine sour cream and taco seasoning; mix well. Spread sour cream mixture over beans. Sprinkle onions, bell peppers, tomatoes, olives and cheese over sour cream mixture evenly.
Cover; refrigerate l hour. Cut into squares. Serve with salsa if desired
48 appetizers

Monday, February 20, 2012

Pizza in the Crockpot

Another recipe for the crockpot! I doubled this recipe, used sausage, pepperoni, onions, green peppers and mushrooms. Very good. I also used 2 regular sized (not grands)biscuits---mine came in a 4 pack. I cut each biscuit into 4 pieces. Will make this again.

Pizza in the Crockpot

1 12 oz jar of your favorite pizza sauce-
toppings of your choice on a pizza (onion, gr pepper, mushrooms and meat)
1  tube of pre-made biscuit dough.
1-2 cups of mozzarella cheese – more or less

Pour the sauce in the bottom of the crock and layer your toppings, ending with your meat toppings.

Open the can of biscuit dough and tear the dough into quarter sized pieces dropping them on top of the contents in the crock pot.

Cook on low for 4-5 hours, or high for 2-3.  When the dough starts to brown at the edges and springs back, put the cheese on top.  Cook for 15-30 minutes until the cheese melts.  Cut into wedges and serve.

Sunday, February 19, 2012

Slow Cooker Buffalo Wing Pasta

I doubled this recipe because we had 4 extra here for lunch. It made PLENTY! We all liked this and it was great as leftovers, too. I did use 1/2 hot sauce and 1/2 wing sauce since I wasn't sure if everyone liked things spicy. No one complained!

Slow Cooker Buffalo Wing Pasta
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1 lb chicken breast, chopped in bite-sized pieces
1 can of cream of chicken soup
1/2 cup Frank’s Hot Sauce(can use wing sauce for less spice)(Beth used 1/2 hot sauce 1/2 wing sauce)
1 ½ cups shredded Mozzarella or cheddar cheese
½ cup ranch dressing (or bleu cheese) Beth used ranch
1 ½ cups sour cream
3 cups penne pasta, uncooked

Season chicken with salt and pepper and put in
slow cooker. Add soup and hot sauce and stir.
Cook on LOW 4-6 hours or HIGH 2-3 hours. Stir in
cheese, salad dressing and sour cream and turn
off the slow cooker. Boil pasta according to package
instructions, drain well and add to the chicken sauce
mixture. Stir well and serve!

Saturday, February 18, 2012

Pumpkin Crumb Cake:

I made this on a day I will call Crockpot Saturday. I made lunch, dinner and dessert in the crockpots! This was great. We used regular chocolate chips since that was what I had in the house. I also cooked it 1/2 hour longer than called for and could have gone a bit longer since the middle was still a bit soft. You know your crockpot and will be able to judge. Try this. It is wonderful! I used a 7 qt crockpot.  A smaller pot would make a thicker cake that would need to cook longer.

Pumpkin Crumb Cake
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1 box Krusteaz Cinnamon Crumb Cake mix (will include cake mix and cinnamon topping)
1 cup water
1 egg
1 cup pumpkin
1 tsp vanilla
1 cup white chocolate chips(Beth used regular Choc chips)
½ cup chopped pecans

Mix all ingredients except chopped pecans and cinnamon topping.
In a separate bowl mix cinnamon topping with ½ cup chopped pecans.
Spray crock with cooking spray.
Pour in ½ of cake mix and top with cinnamon topping/ pecan mix, then repeat once more.
Cover and cook on high for about 2 hours then remove lid and turn the slow cooker off.
Let the cake set up for about 15 minutes, then serve!
This would be great as a dessert with vanilla ice-cream or even with your coffee in the morning!

Friday, February 17, 2012

Bacon Jalapeno Cheese Ball

This cheese ball has lots of flavor and could have been made hotter. We only used 1 jalapeno since they are twice the size as the ones I grew in Wisconsin. I didn't want to burn anyone out! Will be making this again, for sure!

Bacon Jalapeño Cheese Ball

8 ounces cream cheese, room temperature
1/2 cup shredded cheddar cheese (4 ounces)
2 tablespoons chopped cilantro
1 clove garlic, minced
1/4 teaspoon ground cumin
Pinch of cayenne
1 teaspoon lime juice
1/2 teaspoon Worcestershire sauce
2 jalapeños, stems and seeds removed, diced, divided
6 pieces cooked bacon, crumbled, divided (about 6 ounces)
Salt to taste
1/4 cup chopped pecans, roasted
Crackers for serving

Mix together the cream cheese, cheddar cheese, cilantro, garlic, cumin, cayenne, lime juice, Worcestershire sauce, half of the diced jalapeños and half of the crumbled cooked bacon. Taste and adjust seasonings and add salt.

Place the roasted pecans and remaining diced jalapeños and bacon on a plate. Stir together so well mixed. With your hands, roll the cheese mixture into a ball, then place on the plate and roll in the jalapeños, bacon and pecans until covered.

Chill covered for at least an hour before serving. Serve with crackers.

Yield: 12 servings

Thursday, February 16, 2012


This was my first attempt at making biscotti. With 3 coffee drinkers in the house, I wonder what took me so long. This recipe comes from Janice and Kim Schulz from Racine, WI. Everyone LOVED this. Next time I will leave some without chocolate.


4 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1 cup sugar
1 cup brown sugar
4 eggs
2 tsp almond extract
1 1/2 cups sliced almonds, toasted
Chocolate Chips, melted

In a small bowl, stir together flour, baking powder and salt; set aside. 

In a large mixing bowl, combine butter, sugar and brown sugar.  Beat at medium speed until very well mixed (1-2 minutes).  Continue beating, adding eggs one at a time and almond extract, until smooth (1 minute).  By hand, stir in almonds.  Gently stir in flour mixture just until dough is blended.
Cover and refrigerate dough for 30 minutes.  Divide dough into quarters.  On a lightly floured surface, roll each portion into a 12" x 1 1/2" log.  Place each log on a lightly greased (or parchment lined) cookie sheet about 3" apart.  Bake at 350 for 25-30 minutes or until logs begin to crack.  Cool logs for 15-20 minutes.
Reduce oven to 300.  With a serrated knife, cut each log diagonally into 3/8" to 1/2" slices.  Lay slices, cut side down, on cookie sheet.  Bake, turning once, for 10-15 minutes or until crisp and lightly golden brown on both sides.  Place on cooling racks; cool completely.(Beth had to bake for 20 minutes on each side to get them brown)
Dip the top of each cookie into melted chocolate chips.

Makes approx. 4 dozen cookies

Wednesday, February 15, 2012

S'mores Rice Krispie Treats

A S'more in any form is great by me. Kathleen really likes these! They are very good.

S'mores Rice Krispie Treats
adapted from
Glorious Treats

1 bag large marshmallows (about 40) or 4 cups mini-marshmallows
3 tbsp butter
5 cups rice krispies
2 1/2 cups (about one sleeve) roughly crushed graham crackers (not finely crushed), divided
3 cups semi-sweet chocolate chips, divided

Line 9x13" baking pan with foil and spray with cooking spray. Set aside.

In large bowl, melt marshmallows and butter in microwave. Do this by heating for 1 minute and 30 seconds, then stir it and cook another 30 seconds, until it is all melted and smooth. Stir in rice krispies and 1 1/2 cups of roughly crushed graham crackers. Then stir in 1 cup of chocolate chips. Spread evenly into prepared baking dish. Let cool in refrigerator at least 15 minutes, ideally 30 minutes.

In medium bowl, melt remaining chocolate chips in microwave on 50% power in intervals of 30 seconds, stirring in between intervals, until smooth and melted. Spread evenly over rice krispies. Sprinkle with remaining graham crackers and press lightly into chocolate so they stick. Chill another 15-30 minutes, then enjoy!

Tuesday, February 14, 2012

Brown Sugar Bacon Waffles

The girls made these on the morning when Jenna had to leave to go back to school. They, and Don loved these....bacon? What is NOT to love? This recipe makes plenty to put in the freezer!

Brown Sugar Bacon Waffles

10 slices of bacon
1/4 cup brown sugar

Preheat oven to 375 degrees. Line baking sheet with foil Arrange bacon in a single layer on the baking sheet. Sprinkle generously with brown sugar. Place in the upper third of the oven and bake until sugar is caramelized and bacon is brown and crispy, about 10 to 15 minutes. Remove from oven. Immediately remove bacon slices using a pair of tongs and place on a cutting board. Work quickly or they will stick (don't try to use paper towels or you will have a huge stick mess!). Let cool before chopping. Once cool, chop the bacon into bite size bits and set to the side.

3 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup brown sugar
2/3 cups vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 1/2 cups buttermilk

Preheat your waffle iron. In a large bowl combine flour, baking powder, baking soda, salt and brown sugar. Whisk together. In a medium bowl, whisk together eggs, oil, buttermilk and vanilla extract. Add the wet ingredients to the dry ingredients and fold in. Once almost fully incorporated, add the bacon bits. Stir together. It's fine if you have lumps remaining in your batter. Cook in your waffle iron.

Monday, February 13, 2012

Valentine Pretzel Buttons and Valentine's Day Candy Bark

I made both of these recipes to take to the Dave Ramsey FPU class that we facilitate...which happens to be ON Valentine's Day this year.  I found these recipes on Pinterest(my new addiction) and wanted to get them up here so you could make these for your Valentine's day treats if you wanted.  They are super easy to make!

Valentine Pretzel Buttons
square pretzels
Hershey's Hugs or Kisses**Beth used Raspberry Hugs
plain M&Ms
Preheat oven to 200°. (If your oven runs hot you may want to turn the temp down to 170°.)

Line a cookie sheet with parchment paper or Silpat . Place the pretzels on and top them with the hugs.

Bake for 4-5 minutes until the chocolate is shiny and soft (but NOT melting - they should still hold their shape).

Carefully place an M&M in the center of each hug and press it down to spread the chocolate.

Valentines Day Candy Bark

8 ounces semi sweet chocolate chips***
8 ounces milk chocolate chips***  Beth just used 24 oz Almond bark-Chocolate flavor
3 ounces pink candy melts
1/8 cup Valentine’s M&Ms (If you’re using a different flavor such as peanut butter or peanut use about 1/3 cup)
1/8-1/4 cup Valentine’s candy corn***Beth didn't use
1 box conversation hearts
1/2 cup chopped Valentine’s yogurt pretzels***Beth used regular pretzels, broken

Note: Do not use Nestle chocolate chips. They do not harden.

Measure out the Valentine’s M&Ms, the candy corn and conversation hearts. Chop the yogurt pretzels. Set the candy and yogurt pretzels aside.

Lay a large piece of parchment down. You’ll make the candy bark on this.

Put the semi sweet chocolate chis and milk chocolate chip in a large bowl and melt them in the microwave.
Pour the melted chocolate onto the parchment paper. Spread the melted chocolate into a large rectangle.

Put the pink candy melts in a separate bowl and melt them in the microwave.
Drop the melted pink candy melts on top of the melted chocolate. I drop them in rows of threes.

Swirl the pink candy melts down and up. Then swirl back and forth. I go back and swirl the melted candy melts.

Place the candy and yogurt pretzels pieces on top of the chocolate.
Let the candy bark dry for at least 4 hours. Sometimes it takes longer so be patient.

Cut into giant pieces and enjoy!

Sunday, February 12, 2012

Orange and Toasted Pecan Granola

We made this recipe on the day we made the double batch of Clumpy Granola. Jenna thought it was a close second to that recipe, yet Don preferred the other one. More for Jenna to take to school with her! :-) We used a micro plane grater on the oranges for the zest. I grated the orange while it was whole.


1 1/2 cups rolled oats    ….Beth’s notes.  Use 3-4 cups oats when making this
1 1/2 cups pecan halves
1/4 cup maple syrup(Beth used pancake syrup)
1/4 cup honey
1/4 cup oil
2 tsp cinnamon
zest from two oranges

Preheat oven to 325. In a large bowl combine the oats and pecan halves. In a saucepan combine the maple syrup, honey, oil, and cinnamon and bring to a boil. Pour immediately over the oats and pecans in a large bowl and toss to combine. Spread mixture into a 9×13 pan coated with nonstick spray. Bake at 325 for 45-60 minutes, tossing every 10 minutes. You want the pecans and oats to toast but not burn. Meanwhile spread the orange zest over some parchment paper on a small plate. Microwave for 30 seconds; this should make the zest harder and flakier. Set aside, and then toss with the hot granola once it’s done baking.

Saturday, February 11, 2012

Texas Ranger Cookies

I made these to take to a Financial Peace class Don and I facilitate. Everyone liked them. We liked the dried blueberries and cherries in the mix!

Texas Ranger cookies

1 cup butter (2 sticks), room temperature
1 cup granulated sugar
1 cup brown sugar
2 large eggs, beaten
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup corn flakes
1 cup rolled oats
1 cup semi-sweet chocolate chips
1/2 cup shredded coconut
1/2 cup dried blueberries
1/2 cup dried cherries
1 cup chopped pecans

Preheat the oven to 350 degrees; grease a 9x13 baking pan or a baking sheet.

Cream together the butter, the granulated sugar and the brown sugar. Stir in the eggs and vanilla. Stir in the flour, baking powder, baking soda, cinnamon and salt, and mix until well combined. Stir in the corn flakes, the oats, the chocolate chips, the coconut, the blueberries, the cherries and the pecans.

If making bar cookies, spread evenly the cookie dough in the baking pan and bake for 25 minutes or until edges are set and dough is lightly browned. Allow to cool for 15 minutes before slicing.

If making drop cookies, roll dough into walnut-sized balls, place on baking sheet and bake one pan at a time for 15-17 minutes. Allow to cool on a rack for 15 minutes. Beth made these in a jelly roll pan.

Yield: About 36 bars or cookies

Friday, February 10, 2012

Honey Cornbread Muffins

Honey and cornbread together? Yes, please! I saw all positive reviews for this recipe, so we made this and loved it. We usually make honey butter or put honey on our cornbread. These muffins didn't even need butter! Loved these.

Honey Cornbread Muffins
The Neelys

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey

Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Thursday, February 9, 2012

Honey Sesame Chicken in Crockpot

This was absolutely delicious. The whole family loved it. It will be made again and again here. We loved the sauce--thought it was like what you would find in a Chinese restaurant.

Honey Sesame Chicken in crockpot
1 1/2 pound boneless/skinless chicken breasts
1/2 cup honey
1/4 cup soy sauce
2 tablespoons dried onion
2 tablespoons ketchup
1 tablespoon oil
1/2 teaspoon garlic powder
2 teaspoons cornstarch dissolved in 3 Tablespoons water
Sesame seeds

Put chicken into crock pot. Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces and return to crock pot - can leave chicken in and simmer on low or serve. Sprinkle with sesame seeds and serve over rice.

Wednesday, February 8, 2012

Apple Pizza

I got more apples from my parents' orchard after Christmas. I saw this recipe and tried it out. We LOVED it. We thought it tastes just like an apple pie. Very good and feeds many!

Apple Pizza

1 double crust pie dough recipe (or two refrigerated crusts)
6 medium sized apples
2 T sugar
1 tsp. cinnamon
1 tsp. vanilla
2 T flour
1/2 C flour
1/4 C brown sugar
1/2 C old fashioned oats
1/4 C butter


2 ounces cream cheese, softened
1/4 C powdered sugar
1 T milk

Preheat oven to 350 degrees. Spray a cookie sheet with non-stick cooking spray.

Roll pie crust out into a rectangle and line the cookie sheet with dough; set aside.(Beth just cut the pie crusts to fit in a jelly roll pan and then patted the pieces together)
Peel, core and slice apples into pieces.

Add the sugar, cinnamon, vanilla and flour. Stir until apples are evenly coated.
Place apples onto dough, spread out in an even layer; set aside.

In a medium sized bowl mix together the flour, brown sugar and oats. Cut in butter until mixture is crumbly.

Sprinkle mixture evenly over the apples.
Bake in preheated oven for 20-25 minutes, or until crust is golden brown. While the pizza is baking, mix together the cream cheese, powdered sugar and milk.
Once the pizza has finished baking, remove from oven and drizzle the cream cheese icing over top.
Slice, serve and enjoy!

Tuesday, February 7, 2012

Clumpy Granola

Here is our new favorite granola recipe. I made one batch and it was gone in no time, so I made another batch, but doubled it so Jenna could take some back to school with her. This is great as a snack or with milk for breakfast.

Clumpy Granola

3 cups rolled oats
1 cup slivered almonds (and whole if you like)
1 cup pecans
1/3 cup shredded sweetened coconut
1/3 cup sunflower seeds
1/2 to 3/4 teaspoon salt
6 tablespoons light brown sugar
1/4 cup maple syrup( I used cheap pancake syrup)
2 tablespoons honey
1 teaspoon vanilla
1/4 cup vegetable oil

Preheat the oven to 250 degrees F. Spray a jelly roll pan with cooking spray.

In a large bowl, stir together the rolled oats, almonds, pecans, coconut and sunflower seeds. Toss in salt and stir to evenly disperse salt.

In a microwave-safe measuring cup, stir together the brown sugar, maple syrup, honey and vegetable oil. Heat on high for 1 minute, then stir to dissolve sugar slightly. Stir in vanilla. Pour hot syrup mixture over granola and stir until evenly coated. Dump oat mixture out onto the two cookie sheets, spreading as evenly as possible and pressing down slightly so that oats are in a thin, closely packed layer

Cover loosely with large pieces of foil. Bake for 1 hour, 1 pan on lower rack and one on upper. When you smell the granola (after about 40 minutes), check it to make sure it’s not browning too much. If it’s covered, it should be fine. Also, the granola on the lower rack will cook quickly, so after 40 minutes, swap racks. After 1 hour, remove the foil. Cook for another 15 minutes or until it is golden brown. Remove from oven and let cool completely. Granola will crisp as it cools, so don’t worry if all of the granola doesn’t seem crisp after 1 hour and 15 minutes. When cool, break the bigger clumps up into smaller clumps.

This makes a little over 2 1/2 pounds

Monday, February 6, 2012

Cinnamon Sugar Fococcia

These taste better than the cinna sticks you can get at Pizza Hut or other pizza places. Very easy to put together and freezes well, too. I used all white flour since I was out of whole wheat.

Cinnamon Sugar Focaccia

makes one 9×13 dish

2 1/4 teaspoons active dry yeast
1 cup warm water
3 tablespoons honey
2 cups all-purpose flour
1 1/2 cups whole wheat pastry flour
1 teaspoon salt
2 teaspoons cinnamon
2 tablespoons + 2 teaspoons vegetable oil
1/2 cup granulated sugar (more if desired), mixed with 1 teaspoon of cinnamon above
2-3 tablespoons melted butter

In the bowl of an electric stand mixer fitted with a dough hook attachment, combine water, yeast and honey. Stir a few times to help yeast dissolve, then let sit for about 10 minutes – until foamy. Add in flours, salt and 1 teaspoon cinnamon, and mix so a dough begins to form. While mixing, stream in 2 tablespoons of canola oil. Mix until a ball of dough forms (about 2-3 minutes), then “knead” on low speed for 5-6 minutes. If dough becomes too sticky, add a bit more flour. I did not find that necessary.

After kneading, remove dough and form into a ball with your hands. Brush a large bowl with 1 teaspoon of canola oil and add the dough, turning to coat. Place in a warm area and cover with a slightly damp towel to rise for 1-1 1/2 hours.

Preheat oven to 400 degrees F.

Brush a 9×13 dish with the remaining canola oil. Dump dough onto a floured workspace and shape into a 9×13 rectangle with your hands. Place into the dish and set back in the warm place, covered, to rise for 15-20 minutes.

Press your thumb into the dough to create indentations (as many as you want, I did about 6 in a row), then brush with melted butter and sprinkle with cinnamon sugar. Bake on the lowest rack of your oven for 15-20 minute. Remove and let cool for 5 minutes, then turn over onto a wire rack or countertop. Brush bottom with melted butter and sprinkle with cinnamon sugar, and let sit for 10 minutes. Flip bread over, and brush with remaining butter and sprinkle with cinnamon sugar again if desired. Cut and serve!

Sunday, February 5, 2012

Vermont Cheddar Soup

The girls made this over Christmas break and it is another keeper. Very good and the apple gives it a bit of a zing!

Vermont Cheddar Soup

From FamilyFun Magazine

1/2 cup (1 stick) unsalted butter, divided
3 small leeks, light green and white part only, cleaned and finely chopped We used regular onion
1 medium carrot, peeled and finely chopped
2 medium celery stalks, finely chopped
1/4 cup all-purpose flour
4 cups chicken stock
1 cup half-and-half (or light cream)
1/2 lb. sharp cheddar, shredded
1 tsp. dry mustard
1 tsp. Worcestershire sauce
Salt and pepper
Cayenne pepper to taste
1 Pippin (or Macintosh) apple, peeled, cored and finely diced

Melt 6 tablespoons of butter in a medium saucepan over medium heat. Add the leeks, carrot and celery and sauté until tender or about 3 minutes. Sprinkle the flour over the vegetables and stir for 3 minutes, making sure to cook the flour evenly.

Add the chicken stock slowly, whisking to evenly combine. Bring to a boil over medium heat, then reduce the heat and simmer uncovered for 40 minutes or until slightly thickened.

Puree the soup in a blender, food processor or with a handheld mixer. Strain into a clean saucepan. Bring to a simmer.

Add the half-and-half, cheese, mustard and Worcestershire sauce. Stir until the cheese is melted. Season to taste with salt, pepper and cayenne pepper.

Melt the remaining 2 tablespoons of butter in a small skillet. Saute the apple pieces until they start to turn brown, about 3 minutes. Ladle the soup into bowls and garnish each serving with a sprinkling of the sauteed apple(and we added croutons)

Saturday, February 4, 2012

Crockpot French Toast Casserole

We made breakfast for dinner one night and this turned out great! Everyone loved it and it made great leftovers for breakfast the next day.
Crockpot French Toast Casserole
1 loaf of bread  diced(Beth used the left over French bread from the post a few days ago)
6 eggs
2 cups milk
1/2 tsp cinnamon


1/4 cup butter (or Dairy Free Margarine) Softened
1/2 cup firmly packed brown sugar
1 tsp cinnamon
1/2 cup chopped pecans
Dash of nutmeg

1.Whisk together eggs, milk and cinnamon and pour over diced bread in a large bowl. Cover an let it soak overnight in the fridge or at least 4 hours.(Beth only let it sit for about 45 minutes)

2.When ready to bake spray the inside of the crockpot (4-6 quart sized works best) to avoid sticking.
3.Pour in Bread Mix.

4.In a small bowl mix together butter, brown sugar cinnamon, pecans and nutmeg.

5.Crumble of the top of the bread mix. Cover and Cook on low for 4 hours…or if you are in a hurry High for 2 hours.(We cooked it on high for 2 hours)

 6.Let sit for 15-20 minutes and serve!

Friday, February 3, 2012

Chai Spiced Candied Pecans

Another recipe using the crockpot. They turned out great! Everyone loved them. Will be a great recipe for any get-together.
Chai Spiced Candied Pecans
16 ounces of pecan halves
1/2 cup (or 1 stick) of unsalted butter
1/2 cup of confectioners sugar
1 1/2 teaspoons of ground cinnamon
1/4 teaspoon of ground cloves
1/4 teaspoon of ground ginger
1/4 teaspoon of nutmeg
1/4 teaspoon of allspice

Turn your 5 - 6 quart crock pot to high. Place the butter in it and allow it to melt completely. This will take about 15 minutes if your butter is at room temperature.

Once the butter is melted add the pecans. Stir to completely coat all the nuts with the melted butter.

Now add the powdered sugar and make sure you stir it in to evenly cover the pecans.

Cover with lid and cook on high for 15 minutes.

At the end of the 15 minutes turn your crock pot to low and remove the lid. Continue to cook on low for an additional 2 - 3 hours... just make sure you're stirring them every 15 minutes or so. You don't want them to burn.

In the meantime, mix all of the spices together in a small bowl.

At the END of the cook time remove the crockery from the crock pot and top the pecans with the spice mixture. Stir the mixture into the candied pecans and make sure they are evenly coated.

Immediately transfer the pecans to a parchment lined cookie sheet to cool completely.

Once the pecans are completely cooled put them in canning jars, cellophane bags or in any airtight container. They should keep for 7 - 10 days as long as you have them in an airtight container.

Thursday, February 2, 2012

Cheddar Bread Lil' Smokies

This recipe makes A LOT of little smokies---more than 1 regular package for me. Maybe I didn't put enough of the dough on, but it was plenty for us. These were good, but Don said you could only eat a few before the breading became 'too much'(Guess that is a portion control help??)It is a great recipe for a different way to make little smokies. Next time I will either halve the recipe or wait for a bigger get together to make these--I only made them for our family on an appetizer night and we had 2 huge pans!

2 sticks Softened Butter
2 cups Flour
4 cups Shredded Sharp Cheddar Cheese
2 teaspoons Paprika
¼ teaspoons Tabasco (more If You Like Hot)
½ teaspoons Salt
1 package Little Smokies Cocktail Sausages

Mix all ingredients except little smokies until a dough is formed. Take tablespoon size balls of dough and spread thin with hands, wrap a little smokie and press to cover fully. The amount of dough to sausage ratio is up to you!
Bake at 400* for 20 minutes or until golden brown. Serve with BBQ sauce and ketchup.

Wednesday, February 1, 2012

Quiche with Hashbrown Crust

This has everything that my family loves in it. We loved the hashbrown crust. We DID cook it about 5 minutes longer to make sure it was crunchy.
We will be making this again!

Quiche with Hashbrown Crust

3 cups thawed hash browns
4 T melted butter
3 large eggs, beaten
1 c half-n-half(we used heavy cream since we had it)
6 or 7 slices of cooked, cut up bacon
1 T dried minced onion
1 c cheddar cheese, shredded

Dry out your thawed hash browns really well between paper towels, and then mix with the butter. Then pat into a 9 inch pie plate, forming a crust on the bottom and sides.
Bake in a 450 degree preheated oven for 20 minutes or till they start to get lightly crispy, but watch them so they don't burn.

Combine the rest of the ingredients while the crust is baking, and then when the crust is done, pour the egg mixture over it.
Turn oven down to 350 degrees, and bake for 30 minutes till quiche is a pretty light brown. Serves 6