Chocolate Sugar Cookies

                                                                                

Soft Chocolatey Sugar Cookies! Makes 5 Dozen too!

2 Cups Sugar

1 Cup Shortening

2 Eggs

1 Cup Sour Milk

1 Tsp. Vanilla

3 And 1/2 Cups Flour

1/2 Cup Cocoa

2 Tsp. Baking Powder

1 Tsp. Baking Soda

1/2 Tsp. Salt

Colored Sugar to sprinkle

Oven Temperature is 350 Degrees

Cream shortening, add sugar and beat again. Add eggs and vanilla and beat again. Stir together the flour, cocoa, baking powder and salt. In a large measuring cup measure 1 cup sour milk. Add to the milk the baking soda stir and allow it to foam. Now into the shortening alternate with the flour mixture then the sour milk about 1/3 of the mixtures at a time. Beat well until everything is incorporated and blended very well.  Chill dough for at least 4 hours or overnight. When ready to bake preheat the oven at 350 degrees . Drop dough onto cookie sheets no need to grease the pans. Drop by heaping tablespoon. Sprinkle with sanding sugar and bake for 15 minutes! Light soft chocolatey cookies! YUM! 

Beanie Wienie Stew

                                                                              

Beanie Wienie Stew is a hearty indulgence of comfort food and easiness. Kids of all ages will love it! Great for social gatherings, picnics, or cold weather days. 

2, 40 Ounce Cans of Baked Beans. I used Hanover Baked Beans

3 Packs of Hotdogs or Wieners which explains the name of this dish! Slice hotdogs into rings like shown above

1 Medium Onion peeled and chopped 

4 Large Potatoes peeled and diced into cubes

3/4 Cup Catsup

1/3 Cup Mustard

2/3 Cup Brown Sugar, I used Dark Brown Sugar

Place everything in your crock pot and stir well. Cook on low 8 hours until potatoes are soft. If cooking on high allow 5 to 6 hours. I gave this a stir about half way thru. It smells so good and my group gobbled this up and kept going back for more. I doubled the recipe and had 2 full crock pots. If you have a cookout and have leftover hotdogs just freeze them and then when you want to make the Beanie Wienie Stew just thaw the hotdogs and you are good to go! 

Baked Chicken Salad Casserole

                                                                           

Baked Chicken Salad my way. Everyone has their version but I keep mine very simple. This recipe makes a large deep casserole and serves 8 nice big servings. 

2 Pounds Cooked Boneless Skinless Chicken Breast, cooled and cubed 

2 Cups  Raw White Rice, Cook rice according to package Directions

1 Onion Chopped

2 Ribs Celery Chopped

2 TBS Parsley Chopped or use Parsley Flakes

1 & 1/2 Cup Mayonnaise

2, 10.5 Ounce Cans Cream Of Mushroom Soup

2 Cups Cheddar Cheese Optional

2 Cups Thawed Frozen Peas Optional

Place Chicken, Cooked Rice, Chopped Vegetables, Thawed Frozen Peas if using them, and Parsley in your large casserole dish. Stir everything together. In a large bowl stir together Mayo and Cans of Soup. Blend well.  Add this mixture to your casserole dish & stir until mixed well. Cover and bake in a preheated 350 Degree Oven  Covered for 1 hour. Remove lid and sprinkle with the Cheddar Cheese if you desire. Bake another 10 minutes.  The picture above does not have the peas and cheese. I love this both ways. Other stir in ideas that many people use is 1 Cup Slivered Almonds, 1 Cup Water Chestnuts, and many people like this with 2 Cups of  Dry Bread Crumbs Sprinkled over the top and bake uncovered. I prefer my basic recipe, but jazz it up as you choose! ENJOY! 

Rustic Pork Pie

                                                                           

                                                                                     

Whenever I have leftover roasts be it beef, chicken,  pork, or turkey, I  am making one of these! 

For  Pie Filling:

2 Cups of Leftover Roast, this recipe I used Pork

2 Cups Leftover Gravy, if you do not have gravy you may use canned or jarred store bought but homemade is always better

4 Large Leftover Peeled and Cubed Potatoes. If you do not have leftover potatoes, microwave 2 large baking potatoes , let them cool then peel & cube

Leftover Carrots and Onions from your roast chopped. If you do not have leftover just chop fresh & add them to the filling. About 1/2 of a large onion and 1 large carrot peeled sand chopped.

2/3 Cup Thawed Frozen Mixed Vegetables.

Stir everything together & now make your pie crust.

Pie Crust for a double 9 Inch Crust

2 Cup Flour

1/2 TSP Salt

1/4 TSP Sugar

1/3 Cup Cold Butter slice into small pieces

1/3 Cup Shortening

4 to 5 TBS Cold Water

In your large mixing bowl stir all the dry ingredients together. Now on low add the shortening & the butter a little at a time. Mix until you have crumbs. Now add a little of the water at a time on low speed until dough forms a ball. Take 1/2 the dough and roll out on floured surface. Use this to line your 9 inch deep pie pan. Dump all of the filling into the dough lined pie pan.  Roll out the other 1/2 of the dough on the floured surface. Use this to cover your pie. Cut a few slits in the top center so pie is vented. Bake in a 350 Degree oven for hour or until pie is golden brown and bubbling! Pure Comfort food! 

Chunky Apple Raisin Cookies

                                                                                

These are delicious and soft too! Loaded with Chopped Apples and Chopped Raisins! This is a great cookie for Fall! Recipes makes 5 Dozen Cookies!

1 Cup Shortening

2 & 2/3 Brown Sugar, I used Dark Brown

2 Eggs Beaten

2 TSP Vanilla

4 Cups Flour

2 TSP. Baking Soda

1 TSP Salt

2 TSP Cinnamon

2 TSP Ginger

2 Cups Peeled and Chopped Apples small dice

2 Cups Chopped Raisins

In your large Mixing Bowl cream Shortening & Brown Sugar together. Now add Eggs & Vanilla & beat again until fluffy. In a large separate bowl stir together your Flour, Salt, Baking Soda & Spices.  Once you have that stirred well slowly beat a little of the mixture at a time into your shortening mixture until half is incorporated. Now beat the apples and raisins into the creamed mixture. Then continually add a little more of the flour mixture until all has been beaten in. be sure that it is completely blended together. Spray your cookie sheets and drop batter by using a heaping tablespoon full onto prepared pans. Keep about 2 inches apart for baking. Bake in a preheated 400 Degree oven for 9 minutes, mine were done at the 9 minute mark! As cookies cool make the following frosting to drizzle over your baked cookies

FROSTNG:

2 Cups Powdered Sugar

3 TBS Butter Melted

1 TSP Vanilla 

Dash of Salt

Milk

Stir together the Sugar & Salt, Melt Butter add that to the sugar mixture along with the vanilla. Add enough Milk to get a soft Frosting that you can drizzle. I add about 2 TBS of Milk then stir. Then I Microwave it on high for 1 minute and then stir again. If still too thick add a little more milk & Microwave for 1 more minutes & then stir.  Now drizzle the frosting over your cookies & let them cool & let frosting harden. REALLY GOOD! Enjoy!

Tuna Macaroni Salad

                                                                             

This delicious Macaroni Salad may be used as a main course! It is loaded with Tuna and tastes great!

1, 16 Ounce Box Elbow Macaroni cooked according to package directions and drained

2, 12 Ounce Can Tuna Packed in Water Drained

3 Hard Boiled Eggs Peeled and Chopped, I do a larger dice but use what size you prefer

1/4 Cup Chopped Sweet Onion

3 Ribs Celery Chopped

3 Large Carrots Peeled and Chopped

2 Tsp Parsley Chopped or use Parsley Flakes

I a large Bowl place your cooked drain Macaroni. Then add everything to the bowl and stir. Now make the following dressing.

DRESSING:

2 & 1/2 Cup Mayo

1 & 1/2 TBS Prepared Yellow Mustard

3 TBS Vinegar

3 TBS Granulated Sugar 

Milk to suit the consistency you like. 

In a deep bowl add the may & Mustard and whisk it together, Add the Vinegar & Sugar and whisk again until sugar is dissolved. Now taste and se is you want your dressing sweeter or more tart. Add more sugar for sweeter or more vinegar for tart. I only add a little then whisk & taste again until it is they way I like it. I usually go for a more tart dressing but do this to suit you and your family. Now add a little milk until the dressing is as thick as a Ranch Dressing would be. Now stir in the dressing to your Macaroni mixture. If you do not need to use all the dressing keep the remainder if the refrigerator. Once the Macaroni Salad has chilled you might need to add more dressing  as the pasta will absorb a good bit. Chill the salad  at least 6 hours but overnight is best! This is really very good! 

Piggy Potato Salad

                                                                             

This great potato salad may be used as a main course! The cubed ham is a very nice addition!

8 large Potatoes Peeled and Diced to the size you choose. I use about a 1 inch dice for chunky potato salad

1 Pound Cooked Ham Diced in 1/2 Inch Dice. I use Deli Lunchmeat Ham that I have the Deli give me in a 1 Pound Block so I can dice it up. 

3 Hard Boiled Eggs Peeled and Diced into 1/2 inch size dice

1/4 Chopped Sweet Onion

3 Ribs Celery Diced

3 Large Carrots Peeled and Chopped

2 Tsp. Chopped Parsley or Parsley Flakes

Cook potatoes in pot large enough that potatoes are covered with water. Add 1/2 Tsp. Salt to the pot and cook on low boil until potatoes are tender about 10 to 15 minutes. You do not want mush, check with a fork every now and then until you have fork tender potatoes.  Remove from heat and drain. Place potatoes and remaining ingredients in a large bowl and stir. Now mix up the following ingredients for the dressing.

3 Cups of Mayo

2 TBS Yellow Mustard

3 TBS Vinegar

3 TBS Granulated Sugar

Whisk all of this together until sugar is dissolved and everything is blended well. Taste, if you want sweeter you may add more sugar or if you want the dressing a little more tart add more vinegar.  Now add 2 to 3 TBS of Milk and whisk again.  Now stir the dressing into your Potato Salad.  If you do not use all of the dressing save it in the refrigerator. Once the salad is chilled you might find you may need to add the rest of the dressing. This is best chilled overnight. 

Cowboy Caviar

                                                                              

Great dish for anytime! Pasta, Chicken, Beans, Corn, & Peppers in a Balsamic Vinaigrette Dressing!

3 Pounds Cooked White Meat Chicken Diced

18 Ounces Tri Color Rotini Pasta Cooked & Drained

40.5 Ounces  Canned Black Beans Drained

39 Ounces Hanover White Corn with Poblano Peppers Drained, If you cannot find Hanover Brand just use canned White Corn & add some diced Poblano Peppers about 3/4 of a cup.

1/2 Cup Diced Red Onion

1 Green Pepper Diced

2 Cans 10 Ounce Each Canned Tomatoes with Green Chilis Drained

15.5 Ounce Can Black Eyed Peas Drained

16 Ounces Balsamic Vinaigrette Dressing

Cook your chicken in enough water to cover on simmer until done. Remove from water Cool the Dice.

Cook Pasta according to package directions, Drain.

Put everything except dressing in a large deep bowl & stir well. Now pour dressing over everything stirring until combined well. Chill at least 4 hours best overnight! Good served with Tortilla Chips! ENJOY!

Crockpot Beef Nacho Dip

                                                                         

                                                                                       

This dip is delicious! It made a huge crockpot full! It served about 35 people! We went through 4 family sized bags of tortilla chips! It is beefy, cheesy and has refried beans too! Enjoy!

4 Pounds Ground Beef

1 Can 16 Ounce Refried Beans

1 Can 10.5 Ounce Cheddar Cheese Soup

1 Packets of Taco Seasonings

1 Jar 24 Ounce Salsa

3 Pounds Shredded Cheddar Cheese

16 Ounce Sour Cream

In large pot brown the ground beef. Drain very well. Return to the pot. Now add the packets of taco seasonings and the water as per directions. Cook and simmer. Now add everything but the sour cream. Stir and cook until well combined and cheese is melted. Now stir in the sour cream and blend well. I mixed this up the day before and refrigerated overnight. The next day spooned the dip into the crockpot and cook on low 3 hours until everything is hot and melted. If you are using it right away just put in crockpot and cook on low for 1 hour then keep dip on warm. Serve with tortilla chips! Really good! Feel free to cut the recipe in half for smaller groups. 

Crock Pot Pizza Dip

                                                                           

This recipe is a version of the Foodtastic Mom's Pizza Dip! Yummy Cheesy, Saucy, and lots of Pepperoni in this delicious crockpot dip!

 

 

4, 8 Ounce Blocks of Cream Cheese at room temperature

2 Packets of Good Seasons Italian Seasoning 6 Ounce Size

1, 23 Ounce Jar Marinara Sauce, use your favorite

1 Pound Thin Sliced Pepperoni I cut into quarters

4 Cups of Italian Cheese Blend Shredded Cheese

Parsley 

I large Bowl beat cream cheese and 2 Cups of the shredded Italian Cheese together, Spray with cooking spray your crockpot. Spread the Cream Cheese mixture over the bottom. Now brown your Pepperoni until lightly crisp. Drain well. pour Marinara Sauce over the cream cheese mixture. Spread Pepperoni over the sauce then lightly stir it into the sauce. Now cover the top with the remaining 2 cups of shredded cheese. Sprinkle with parsley. Cover and cook on low for 3 hours. Serve with sliced Italian bread or your favorite crackers or bread! This is a large amount you may easily divide the recipe in half!  Great for appetizer, party dip or just because! 

Easy Pumpkin Crumb Cake

                                                                          

This is an easy but spectacular dessert!

1 Box Yellow Cake Mix

1, 15 Ounce Can of Pumpkin

1 Teaspoon Cinnamon, Cloves, and Ginger

Follow the directions on the box of cake mix, then add the can of pumpkin, spices,  and beat well. Pour into a prepared 10 X 15 cake pan. Now mix up those crumbs!

CRUMBS:

1 Cup Brown Sugar

1/2 Cup Granulated Sugar

1/2 Teaspoon Salt

1 Tablespoon Cinnamon + 1 Teaspoon Each of Ginger and Cloves

1 Cup Melted Butter + 1 Teaspoon Vanilla

2 and 1/2 Cup Flour, more if needed

Stir together Sugars, Salt and spices together add melted butter and vanilla stir well.  Gently fold in Flour with large fork. If too wet add more flour, You want to gently fold the flour in to make large soft crumbs, adding more flour only if the batter seems to wet, weather will affect the crumbs so you might need to add the extra flour, but you do not want this to be too dry. Now gently sprinkle the crumbs over your cake batter. Bake in a preheated 350 degree oven for at least 30 minutes. Check to see if there is any wet batter on the end of a toothpick. If wet batter bake and check every 5 minutes, mine took 45 minutes. Once baked let cool. Serve with whipped cream or ice cream! Delicious!

Homemade Pizza Sauce Made with Fresh Picked Tomatoes

                                                                          

                                                                                          

This is FRESH Pizza Sauce made with tomatoes from my garden! Delicious and easy!

5 Large Tomatoes Peeled and Cored

1 Tablespoon Chopped Garlic

Salt to taste

Sugar to taste

Vinegar to taste

1 Tablespoon Of Chopped Parsley

1 Tablespoon Of Italian Seasonings 

Peel and core your tomatoes, puree in blender until smooth. 

In a sauce pan add your prepared tomatoes and seasoning EXCEPT the salt, sugar and vinegar. Cook on a low simmer stirring often to prevent the sauce from sticking. This will thicken in about 1 hour. Now taste and add salt, sugar if needed then taste again adjust to suit your taste. If to sweet add a little vinegar and taste adding more if needed. This will make 1 and 3/4cups of great sauce and makes one large pizza! It was delicious! 

Chicken Ranch Macaroni Salad

                                                                               

What a lovely change from regular Macaroni Salad! 

 

  1, 16 Ounce Box Elbow Macaroni cooked according to package directions.  Helpful Hint I cooked mine in the broth from the chicken!

2 Pounds Boneless Skinless Chicken Breast

1, 16 Ounce Bag Frozen Broccoli Cauliflower Carrot Medley Cooked in the Chicken Broth from the chicken

Water, Enough to cover the chicken on your stovetop along with 1 Teaspoon Salt & 1 Tablespoon Crushed Garlic

2 Ribs Celery Chopped

1 Small Onion Chopped

1 Green Bell Pepper Chopped

1 Cucumber Peeled & sliced thin

24 Ounces of your favorite Ranch Dressing

Cook Chicken in enough water to cover along with the salt & garlic. Simmer until cooked about 45 minutes. Meat Thermometer should test chicken temperature at 165 degrees. Remove from pot & let cool until you can handle the chicken to dice into bite sized pieces. Now in the broth add the frozen vegetables and cook those about 8 minutes. Remove them from the broth and place them in a deep bowl. Add the diced Chicken.  Now dump into the pot of broth the Macaroni & cook according to the package directions. If you need more liquid just add water. Once cooked drain well. Now chop the fresh vegetables and add them  to the bowl. Once Macaroni's are cooked drain them & add them to the bowl. Stir well. Now add your Ranch Dressing Stir well and chill. Chill at least 4 hours, overnight is best. You may want to add 2 hard boiled eggs chopped to the recipe. I had people who do not like hard boiled eggs so I did not add them, but for me I would. Enjoy this main course Macaroni Salad! 

Corned Beef Hash

Delicious Homemade Corned Beef Hash!

2 Pounds Corned Beef, Leftover or make fresh! I had a 2 pound Corned Beef Brisket frozen on hand. I just thawed and simmered on my stovetop covered in water with the packet of spices that come with the brisket. I simmered this for 2 hours covered with lid. Let meat cool then dice into bite sized pieces. Discard the broth.

6 to 8 Potatoes peeled and cubed, again in nice size pieces.

1 Medium to Large Onion peeled and chopped

1 Tablespoon Minced Garlic

2 Tablespoons Chopped Parsley

6 to 8 Uncooked Eggs if you like, I was not using eggs this time

Pepper to taste

Do not add salt until Hash is done. Taste and see if any salt is needed, then salt if desired.

4 Tablespoons Butter, unsalted is preferred. I only had salted butter on hand it was perfect.

1 Tablespoon Vegetable Oil.

Melt butter with the oil in a large deep skillet. Add the potatoes, onion, parsley & garlic. Fry stirring often. You want the potatoes to have a nice brown crust. Now add the diced Corned Beef. Stir in the beef  and fry covered stirring often. Once potatoes are soft and everything has a bit of a brown crust you have Corned Beef Hash! At this point taste and see if your hash needs salt, add accordingly! Feel free to break eggs onto the top cover and cook until eggs are softly set. I was not feeling like an egg this time, so I just dished up the hash when it was ready! Serve 6 Nice sized servings SO GOOD! 

Hoagie Pasta Salad

                                                                             

4 Kinds of meat, cheese, veggies and dressing make up this delicious salad based on the Hoagie!

1, 16 Ounce Box Of Elbow Macaroni or use the pasta you like, and cook according to the directions.

16 Ounces of Cooked Ham, Diced Small

8 Ounces Genoa Salami, Diced Small

8 Ounces Hard Salami, Diced Small

8 Ounces German Bologna  Diced Small

2 Cups Shredded Cheese, I used 6 Blend Italian Cheese

1/2 Red Onion Diced to make at least a half cup

6 Ripe Tomatoes Diced Small

8 Ounces of Pickled Sliced  Mild Banana Peppers or use hot if you like heat. Reserve 2 TBS of juice for the dressing

Half of a head of Iceberg Lettuce torn into small pieces and do not add the lettuce until ready to serve or the lettuce will get soggy. 

Stir of the above together in a LARGE bowl, except the lettuce. This makes a huge salad. Feel free to cut recipe in half . Then add the following dressing

2 Cups Mayonnaise

1 Cup Sour Cream

2 TBS. of the Pepper Juice

2 TBS. Italian Seasoning

Mix well and stir it into your salad. Chill well best overnight. Right before serving tear the lettuce in small pieces and stir it into your salad! The above recipe makes at least 16 to 20 servings. Great for picnics or gatherings. So good you will want to make this often! ENJOY! 

Ricotta Cavatelli Pasta Salad

                                                                          

This is a delicious pasta salad with a touch of heat!

3 Packages of Seviroli Frozen Ricotta Cavatelli 13 Ounce Bags. Cook according to package directions

1/2 Pound of small diced Capicola Ham, this has some heat to it. Use regular ham if you wish

1, 16 ounce bottle of Ranch Dressing

1 Large Cucumber sliced thin

1 Green Pepper chopped in small cubes

1/4 Cup Chopped Red Onion chopped small

3 Large Tomatoes Chopped

1 Tablespoon Chopped Parsley

2 Teaspoons Italian Seasonings

Cook pasta according to package directions. Chop the  veggies and ham & stir into pasta. Add seasonings and dressing, stir to combine. Chill well. Makes 1 huge bowl of very good pasta salad! 

Baked Corn Pudding

                                                                             

This is my Baked Corn Pudding! The top photo one serving dished up. The second photo is the pudding in the baking dish.

Ingredients:

3 Large Ears of Corn Raw or Cooked and cut off the cob about 2 cups of corn. You may use frozen corn you thaw or even canned corn,  but right off the cob is best!

2 Eggs Beaten

1 Teaspoon of Salt

1 Tablespoon of Sugar 

2 Tablespoons Butter Melted

1 Tablespoon Flour

1 Teaspoon Vanilla

1 Cup Milk

Parsley to sprinkle on top

Grate the corn, I just put in my food processor and do it that way. In a large bowl add the grated corn , Salt, Sugar, and flour. Not beat in the melted butter, eggs, vanilla, & milk. Mix until well combined. Spray a baking dish, I use a 9 inch pie pan, with baking spray, then pour in the batter. Sprinkle top with the parsley. Bake in a preheated 350 degree oven for 30 to 40 minutes. You want the top golden brown & the pudding to have set.  Serve piping hot. This is so good! Goes great with any meat or fish. Enjoy!

 

Spaghetti Salad

                                                                              

Summertime Favorite!

Refreshing, fun, and satisfying too!

1 pound box Spaghetti cooked as per package directions, drained and cooled

1/4 Pound Hard Salami Sliced thin & cut into bite sized pieces

1/4 of a Red Onion, peeled and diced

1 Cucumber partially peeled & sliced thin

3 Tomatoes cored and diced

1 Large Green Pepper  cored & diced

1, 16 Ounce Canned Sliced Mushrooms drained

4 Ounces Black Olives Pitted Sliced thin

16 Ounces your Favorite Italian Dressing

Parmesan Cheese to sprinkle over when served

In large bowl place the cooked drained spaghetti. Add the remaining prepared ingredients except the cheese. Combine well and chill. Best made 1When ready to serve place parmesan cheese with salad to people can sprinkle  on as much or as little as they like. Easy to double this recipe for larger events. Feel free to change ingredients to suit your tastes. This is a great salad and a good change from potato & or macaroni salads. Enjoy 

Quick And Easy Fruity Angel Food Cake with a Cream Cheese Topping

                                                                       

This is the 2 Ingredient Angel Food Cake you have been hearing so much about. I tried it and all I can say is WOW! You will not believe how fast & easy this is!

1 Box Angel Food Cake Mix

1 Can of Fruit Pie Filling, this one pictured above was a can of Blueberry Filling

Spray your 9x13 pan Preheat Oven to 350 Degrees

In a large deep bowl dump in your cake mix, I used Duncan Hines. Next dump in the pie filling. Now fold and stir in the pie filling until all is combined. No mixer needed. Pour into your prepared pan and pop it into the oven. Bake for 30 minutes or so until cake test done! Remove from oven and let cool. Next the Cream Cheese topping!

Cream Cheese Topping

1 Small box of Instant Vanilla Pudding

1Cup Milk 

8 Ounces of Cream Cheese softened

8 Ounce Tub of Cool Whip Thawed.

In a bowl using a whisk mix the pudding and the 1 cup of milk until well combined and set. 

In a mixing bowl beat the cream cheese until fluffy. Now beat in the pudding. Once combined beat in the Cool Whip. Once this is all mixed well spoon it over your cooled cake. Refrigerate until serving.

The picture above was a double batch & you just double all of the ingredients. I baked this in a 11 x16 deep pan for about 50 minutes& it made a cake large enough for forty square pieces to serve. It was delicious! I have tried Strawberry too and that was very good as well. This is a great cake & would be fun to make with children as it is so easy. ENJOY!

Kevin's Chewy & Fudgy Brownies

                                                                        

Easy and Oh So Good! Thank you Kevin Holliday! The Best Son In Law Ever!

2 Boxes of your favorite Brownie Mix

Follow the directions on the box BUT add the following,

1 Cup of your favorite Chocolate Syrup, I used Hershey's

1, 12 ounce bag of Chocolate Chips

 

Stir the syrup & chocolate chips in after the brownies are mixed as per package directions.

Prepare pan as per package instructions but use a 11x15 Lasagna sized pan.  The pan could be a little but larger if you do not have the 11x15. Bake as directed but these will take between 45 to 50 minutes, Test at the 45 minute mark. If the batter is wet continue to bake. Fudgy batter is great but wet batter is a no no. Let brownies cool and cut into squares. These are really great brownies! 

If you wish you may cut the recipe in half bake in a 9x13 pan for about 30 minutes, but these are so good I really suggest the large batch!  

Strawberry Sticky Cake

                                                                            

Delicious Strawberry Sticky Cake! 

3 & 1/2  Cups Flour

1 Cup Butter Softened

1 & 1/2 Cup Sugar

3 Eggs

1 & 1/2 TSP. Baking Soda

1 TSP. Salt

1 Cup Plain Yogurt

2 TSP. Vanilla

3 Cups Finely Chopped Strawberries fresh or frozen both will work

1 Cup Strawberry Jam to spread over the top

Stir all the dry ingredients together & mix well. In your mixing bowl, beat the butter fluffy. Now beat in the sugar again beat until fluffy. Add eggs and vanilla & beat until fluffy. Now add 1/3 of your flour mixture &beat well. Add 1/3 of the yogurt & beat until combined. Rotate using 1/3 of the flour mixture & then the yogurt until all is incorporated and mixed well. Now stir in your chopped berries. Spray a 10x15 Baking pan with Baking Spray & then pour in your batter, Bake in a preheated 350 degree oven for about 45 minutes test to be sure batter is not wet. As soon as your cake is baked & hot out of the oven, heat the Strawberry Jam in your microwave until it is hot 1 to 2 minutes or heat in a small saucepan on your stove top. Spread hot jam over the cake & then let cool. Scrumptious cake! ENJOY!

Chocolate Filled Cupcakes

 

These time I made these Chocolate Filled Cupcakes for Easter! But they are great anytime! 

Decorate or just frost with that delicious Buttercream Frosting!

Chocolate Filling:

In a deep sauce pan add 1 Cup Flour, 3/4 Cup Light Brown Sugar, 1/4 tsp. Salt & stir it all together. Cut in 1TBS shortening until you have fine crumbs. Remove 3/4 cup and freeze to use for crumbs on a later baking like you would use for pie or crumb cake. To the remaining mixture stir in 1 Cup Corn syrup & 2 tsp. Vanilla. In a separate large bowl stir together 1 Cup Very Hot Water OR Coffee, since these were for the grandkids I used water, but coffee adds a great choice. Into the hot beverage add 6 ounces Unsweetened Chocolate& stir until melted & smooth. Now add 1 tsp. Baking Soda & it will foam up. Stir. Now stir in 1 beaten egg & beat it with a whisk or fork until well combines. Now whisk this mixture into your flour mixture & cook over medium high heat stirring the entire time until it is thick & bubbling. Remove from heat & chill well. You may cover this & refrigerate over night. Then bake your cupcakes the next day!

Cupcakes:

1/8 Cup Soft Butter

1/8 Cup Shortening

3/4 Cup Sugar

2 Eggs

1 tsp. Vanilla

1 & 1/2 Cup Flour

1/2 tsp. Baking Soda

1/2 tsp. Baking Powder

Dash of Salt

1/2 Cup Sour Cream

Beat the butter & shortening fluffy. Add sugar & beat again until fluffy. Add eggs & vanilla & beat again. Stir together in a separate bowl the remaining dry ingredients. Slowly beat 1/3 of the dry ingredients into your butter mixture. Now beat in 1/3 of the sour cream. Rotate between the dry & the sour cream until all is combined well. Now Preheat your oven to 350. Line a 12 well cupcake pan with cupcake liners. Place 1 heaping tablespoon of batter in each well. Now add 1 heaping tablespoon of your chocolate mixture over the batter in each well. Now cover the chocolate filling with cupcake batter. Bake in the preheated 350 degree oven for 20 to 25minutes. Remove from oven & let cool. Once cool remove from the pan & frost with your favorite frosting. I use the following Buttercream Frosting.

Buttercream Frosting:

In deep sauce pan add the following:

1 Cup Milk, stir in dash of salt & 1/4 Cup Flour. Cook over medium, high heat stirring the entire time until it get thick. Let cool. In a large mixing bowl beat1 Cup softened butter with 1 Cup Sugar & 2 tsp. Vanilla. Beat fluffy, Now beat in your cooled thickened milk mixture. Beat well. Now frost those cupcakes & decorate however you desire. These are great cupcakes!

Crockpot Chicken Dinner

 

Scrumptious Chicken Dinner!

3 LBS, Boneless Skinless Chicken Breast

6 Large Peeled Potatoes

4 Large Carrots Peeled and cut into 4 pieces

1 Onion peeled & Quartered

10 Ounces Chicken Broth

10 Ounces Cream Of Chicken Soup

1 TBS Parsley Flakes

1 TBS crushed Garlic

2 Heaping TBS Cornstarch

1 Cup Water

Place peeled & cut vegetables in the bottom of your crockpot. Lay chicken breast over vegetables. Stir together the broth, soup, parsley, & garlic then pour over the chicken. Cook on low 6 hours. Now remove the liquid & place in a deep saucepan. Bring to a boil. Stir together the cornstarch & water until smooth. Stir in the cornstarch  & water just enough until you get a thick gravy. Pour this over the chicken. Continue to cook on low 1 more hour. Serve! Scrumptious eating! 

Super Chunky Chocolate Chip Cookies

 

These are amazing! Super chewy and packed with chocolate chunks! Recipe makes 7 dozen.

3 & 1/2 Sticks of butter melted = 28 Tablespoons of butter

2 Cups Brown Sugar use light or dark. I used light for this recipe.

2/3 Cup Granulated Sugar

4 Eggs

4 Teaspoons Vanilla

4 Cups + 2 Tablespoons of Flour

1 & 1/3 Teaspoon of Baking Soda

1 Teaspoon Salt

2, 11 Ounce Bags of Nestles Chocolate Chunk Baking Morsels

      Beat the melted butter with the sugars until fluffy. let that sit a few minutes. In a large bowl stir together the flour, salt, & baking soda. Go back to your butter mixture that has been sitting for about 3 minutes. Beat this again then add the vanilla & eggs & beat until fluffy. Now slowly beat in your flour mixture a little at a time until all is incorporated & well combined. Now with a large heavy spoon stir in those chocolate chunks!  Refrigerate the dough for at least 3 hours or overnight. The batch shown above was at the 3 hour chill time.  Preheat your oven to 375 degrees. Scoop out about 2 tablespoons of dough and shape into a ball. Slightly flatten each dough ball until you have a thick round circle. Bake about 10 minutes. Mine were brown on the bottom. You do not want to overbake. These are a very chewy & packed with chocolate cookie! Just amazing! 

Lazy Night Chicken Casserole

 

Lazy Night Chicken Casserole is a delicious one pot meal.

1&1/2 Pounds to 2 Lbs. Boneless Skinless Chicken cut into bite sized pieces

1, 32 Ounce Bag of Frozen Hash Brown Potatoes I use the Obrien style, thawed. These are the loose cubed potatoes not the patties.

1, 1lb bag Frozen Vegetables, I use Broccoli Cauliflower & Carrot Medley thawed & chopped small.

2, 10.75 Ounce Campbells Cheddar Cheese Soup

3/4 Cup Milk

Seasonings , I use Parsley, Garlic & Onion Powder, White Pepper all to taste

2 Cups Shredded Cheese, In use Sharp Cheddar

1 Can Pillsbury Butter Biscuits.

In large deep casserole that you sprayed, put in 1/2 of the thawed hash brown potatoes. Now layer half of your chicken over the potatoes. Season the chicken to suit your taste. Next layer half of the vegetables. Now layer the rest of the potatoes, then the chicken & season the chicken again. Now place the rest of the vegetables over the chicken. In a separate bowl mic the soup with the milk and stir well.  Pour this over your prepared casserole. Now I take a butter knife & poke it down through the top of the casserole all the way to the bottom turning the knife so the soup reach down through the layers. I do this about 15 times. Now Cover & bake in a 350 degree oven for 1 hour and 40 minutes. Now remove from oven remove the lid & cover the to surface with the 2 cups of shredded cheese spreading it out evenly. Now open your biscuits & arrange them over the top spaced out evenly. Season the top of the biscuits if you like. put back into the oven uncovered until the biscuits are done about 15 to 20 minutes. Great family meal! 

Helpful Tip when fighting Cancer

                                                                            

When my late husband was in the final stages of his cancer battle I learned veterinarians were using 100% Organic Cold Pressed Flaxseed Oil to kill cancer in dogs. I had my husband take 1 Tablespoon of the oil a day. In 3 weeks it killed the tumor in his colon but sadly we did not have the time for it to kill the cancer tumors in his lungs.  Everyone I hear that is fighting cancer I have told about the oil. One man had stomach cancer & was scheduled to have his entire stomach removed at the end of the month. Mel started the oil that day. The week of surgery the doctors did a PET Scan to be sure the cancer had not spread out past the stomach. Not only had it not spread the cancer was 100% gone! The doctors told him he had a miracle & told him to keep doing what he was doing. Mel is still alive and cancer free 9 nine years now. It saved another mans elderly beagle whose vet told him to put the dog down. She had a huge tumor in her throat that was cancer, The tumor was gone in a month & his elderly beagle lived another 3 happy healthy years. I take the oil daily & it helps my Ulcerative Colitis. I do not sell it or get paid to advertise it. I just know that is has worked & I say if you are fighting cancer throw everything you can at it. 100% Organic Cold Pressed Flaxseed Oil is a healthy oil & will not interfere with what you doctor is trying. You can buy it at most grocery stores & health food & drug stores. It is a thin light oil with a light grassy taste. I just take a nice swig of water after I take it. I take it at night before bedtime. I just wanted to share this with you! 

Chocolate Chunk Walnut Brownies

 

1 Cup Butter Softened

2 Cups Sugar

1 TSP Vanilla

3 Eggs

1 & 3/4 Cups Flour

3/4 Cup Cocoa (I used Hersheys Special Dark Cocoa)

1/2 TSP Salt

1/2 Bag of Nestle Semi Sweet Chocolate Chunks 11.5 ounce  Bag

1 & 1/2 Cups Chopped Walnuts or use Pecans if you prefer

Preheat Oven to 350 Degrees & spray a 10x13 pan with baking spray.

Beat butter until fluffy. Add sugar & beat fluffy. Now add eggs & vanilla & beat again.  Now stir the flour, cocoa & salt together. Slowly beat this mixture into your butter mixture until well combined. Now stir in chocolate chunks & walnuts. Spoon into your prepared baking pan. Bake at 350 degrees for 35 to 45 minutes. Do not over bake. Check at the 35 minutes mark. Melted chocolate is fine but not wet batter! I find 35 minutes is perfect, Enjoy!