Monday, December 21, 2009

Saturday, December 19, 2009


chewy white chocolate chocolate cookies.. yum

Chewy White Chocolate, Chocolate Cookies
1 c butter, softened
1 c white sugar
3/4 c brown sugar
2 eggs
1/4 tsp salt
1 tsp vanilla
1 3/4 c flour
1 1/4 c dutch cocoa
2 tsp baking soda
2 c white chocolate chips
Cream the butter and sugars together until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and salt. Combine flour, cocoa, and baking soda then gently mix into creamed ingredients. Fold in white chocolate chips. Bake cookies on ungreased cookie sheet at 350 degrees for 8-10 minutes.
*I misread the recipe and added 1 tsp of salt (since most cookie recipes have about that much) and they still turned out great! I also used dark European cocoa...delicious. It can be hard to tell when these cookies are done but make sure you don't overbake them. I took mine out at 9 minutes and they were soft and chewy (but not doughy) even after cooling. YUM!

Saturday, December 12, 2009

How cute is this!!

We have a cookie plate for Santa with a matching mug, but I think I will still make this! ADORBLE!!!

Wednesday, December 2, 2009


Stop posting and make some of these!

Tuesday, December 1, 2009

Deadly Caramel Brownies..

Caramel Brownies
submitted by Brittany
1 box German chocolate cake mix1/3 c evaporated milk1/2 c butter,melted14 oz package of Kraft caramels (50)1/3 c evaporated milk1 cup milk chocolate chips (Guittard or other large chips)
Preheat oven to 350 degrees. Stir together dry cake mix, butter, and evaporated milk. Press half of this mixture into bottom of a 9x13 inch pan. Bake for 6 minutes.
Melt caramels with 1/3 c evaporated milk in a saucepan over medium heat. Set aside.
Sprinkle chocolate chips over baked crust. Drizzle caramel over chocolate chips. Spoon or sprinkle the other half of the cake mixture on top. Bake for 16-18 minutes. Refrigerate approximately 30 minutes to set. Cut and serve

Ginger Snaps

Ginger Snaps
Submitted by Mindy
2 c. sugar
1 1/2 c. shortening
2 eggs
1/2 c. molasses
4 c. flour
2 tsp. cinnamon
2 tsp. ginger
1 tsp. cloves
1/2 tsp. nutmeg
1 tsp. baking soda
1 tsp. salt
1 pkg. white chocolate chips (optional)
Mix first four ingredients well, then add the remaining ingredients. Roll into balls and roll in sugar. Crystal or raw sugar is the prettiest. Bake at 350 degrees for 11 to 13 minutes

5 minute no kneed bread

5-minute no-knead bread
submitted by Brittany
1 1/2 Tb yeast
1 1/2 Tb Kosher salt
3 cups lukewarm water
6 1/2 cups all-purpose flour (you can use 2 1/2 cups whole wheat flour & 4 cups white if you wish)
Stir together all ingredients until you have a nice, thick dough. Make sure you stir it enough that there are no dry pockets of flour left anywhere in the dough. Cover well and let rise for 2 hours on the counter.
Sprinkle just a little flour over the dough and divide into 4 parts (or you can make 2 large loaves). Sprinkle with a little more flour to keep you hands from sticking and form into a ball. Place seam side down on parchment paper sprinkled with cornmeal. Allow loaves to sit for 40 minutes (longer for the larger loaves).
Preheat oven to 450 degrees with a baking stone inside of oven to preheat as well. Also, place a shallow pan full of warm water on the bottom shelf of oven to make steam during baking. This creates a crusty exterior to the bread. Sprinkle loaves with flour again. Using a serrated knife, make several slices (criss-cross or straight) across the top of the bread to allow for expansion. Lift parchment paper with loaves on top and place directly on hot stone. (I didn't have parchment paper so I gently lifted the balls of dough onto my hot stone sprinkled with cornmeal and then cut the slices across the top.) Place baking stone on middle shelf of oven and bake for approximately 40 minutes.
**Dough can sit in frig for up to 2 weeks. If you are using dough from the frig it has already done the first 2-hour rise. Shape your loaves and let sit on counter like previous instructions, however, allow longer time because dough will be cold. You can even allow shaped loaves to rise in the frig for up to 14 hours. The dough will spread slightly but don't panic, it should still have a good spring to it once baked. For "refrigerator rise" bake at 475 for approx 30 minutes.

Thankful Jar

Guys look how cute this is!!


Amazing Peanut Butter Cookies-from Jessica of Little Birdie Secrets
1 cup peanut butter
1 cup brown sugar
1 egg
1 tsp. baking soda
1 cup milk chocolate chips

Mix together and bake on a cookie sheet in a 350 degree oven for 10 minutes.

Mint Drizzle Surprise Cookies-submitted by Amy Smith from Pondering Parenthood
1 c. butter
1 c. granulated sugar
1/2 c. packed brown sugar
2 eggs, unbeaten
2 TB. water
1 tsp. vanilla
3 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 (9 oz) package Andes Mints (I always get an extra package to make sure there is enough)

--Cream butter and sugars. Blend in eggs, water, and vanilla until well combined. Mix dry ingredients in a separate bowl then add to wet mixure until combined. Cover dough and refrigerate at least 2 hours. Preheat oven to 375 degrees.Take 1 TB of dough, enclose one UNWRAPPED (haha) Andes Mint Cookie in the dough...and repeat. Bake 10 to 12 minutes, let cool on cookie rack. Melt a handfull of mints in microwave for about 30 seconds. Put melted mints in a plastic sandwich bag, seal top and cut a SMALL bit off one corner drizzle to melted mint lightly over the cookies. Let dry and enjoy!!

White Chocolate and Cranberry Cookies-submitted by Lorene from Boogaboo Babies
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tablespoon brandy (I usually substitute vanilla)
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup dried cranberries

--Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

Chocolate Crinkles-submitted by Tabetha from Reminisce Heirlooms
2 cups sugar
2 cups flour
1 tbs. vanilla extract
2 eggs
3 tbs. cocoa powder
1/4 c. milk ( may need a tsp. more)
1 stick softened butter
1/2 c. crushed pecans

--Mix all dry ingredients. Add in the butter and eggs with vanilla. Mix in pecans. Cover and chill for two hours. When ready to roll, preheat your oven to 350. You will also need one box of powdered sugar at this time. I always use a melon baller or small ice cream scoop to make this process easier. Scoop small balls of dough and roll them in powdered sugar. Place them on the cookie sheet and bake for 10-12 minutes. Your kitchen will smell oh so heavenly. Be sure to pour some milk beacuse as soon as they are out of the oven you will want to dip a hot cookie into your milk.

Forgotten Kiss Cookies--Submitted by Amanda Buechler from Two of a Feather (via Pioneer Woman)
1 cup butter, softened
1/3 cup sugar
1/3 cup brown sugar, packed
1 teaspoon vanilla
2 cups flour
24+ Hershey Kisses, unwrapped

Beat together butter, sugar, brown sugar and vanilla. Slowly add flour and mix well. Form 1 inch balls around each kiss.Bake 350° for 8-10 minutes. Cool 5 minutes on baking sheet then transfer to rack.I have used milk chocolate kisses, caramel kisses and hugs! Yumo! My friend B also tried peppermint kisses and those were super yummy too

Christmas Countdown

Personalize your Camp chair!

Picture Frame

Breakfast Biscuits

Breakfast Biscuits

your favorite biscuit recipe (store bought or homemade, I used bisquick)
bell pepper

Chop and cook bacon. Add the onion and bell pepper and cook until just turning soft. beat eggs and add to bacon, onion, and peppers. Cook unitl eggs are done. Salt and pepper to taste. Flatten out one biscuit, add egg mixture and cheese and top with second flattened biscuit. Seal edges with a fork. Bake for 8-10 minutes at 350 or until biscuits are cooked and golden brown.

Blueberry Muffins

Blueberries Muffins

3 cups flour
1 1/2 cups sugar
1 t salt
4 t baking powder
3/4 cup oil
2 eggs
2 t vanilla
3/4 cup milk
3 cups fresh blueberries

Crumb Topping
1 cup sugar
2/3 cup flour
1/2 cup butter, cut into chunks
3 t cinnamon

*mix all together with a fork or pastry cutter until crumbly

Preheat oven to 400. mix dry ingredients, then add the wet. Fold in blueberries last. Grease or line muffin pan. Fill the cups right to the top and generously sprinkle with crumb topping. Bake for about 20-25 minutes. This makes 24 muffins.


2 boxes devils food cake mix
4 eggs
3/4 cup oil

Mix all together until there are no lumps. Drop by spoonful onto ungreased cookie sheet. Bake at 375 for 6-8 minutes. They should start to crack on the top. Put a spoonful of your favorite icing on one and top with another cookie.


Butter Cream Frosting
1/3 C butter, softened
4 C powdered sugar
1 t vanilla
1/4 C milk
a dash of salt

Mix all ingredients to spreading consistency. Add sugar or milk to desired consistency. Add food coloring if you want to.

Christmas wreath

fabric flower

Hot Fudge Cake

1 cup packed brown sugar

1 cup flour

3 tbsp cocoa

2 tsp baking powder

1/2 tsp salt

1/2 cup milk

2 tbsp melted butter

1/2 tsp vanilla

3/4 cup packed brown sugar

1/4 cup cocoa

1 3/4 cups boiling water

1. Mix together 1 cup brown sugar, flour, 3 tbsp cocoa, baking powder, and salt.2. Stir in milk, butter, and vanilla. Spread over the bottow of slow cooker.3. Mix together 3/4 cup brown sugar and 1/4 cup cocoa. Sprinkle over mixture in slow cooker.4. Pour in boiling water. Do not stir.5. Cover and cook on high 2-3 hours, or until a toothpick inserted comes out clean.6. Serve warm with vanilla ice cream.

Triple Chocolate Dessert Surprise

1 pkg chocolate cake mix
1 8 oz container sour cream
1 pkg instant chocolate pudding mix
1 cup chocolate chips
3/4 cup cooking oil
4 eggs
1 cup water

Spray crockpot with nonstick cooking spray. Mix cake mix, sour cream, pudding, chocolate chips, oil, eggs and water in bowl by hand. Pour into crockpot. Cover and cook on low 6-8 hours (or high 3-4 hours). Serve hot or warm with ice cream or whipped cream.

Creamy Ranch Chicken

1 can cream of chicken soup
1 cup chicken broth
1 pkg dry ranch dressing
3 large chicken breasts, cubed
8 oz cream cheese

1. Mix soup, broth, ranch packet, and chicken in slow cooker.
2. Cook on low for 4 hours. Then stir in cream cheese. Serve over brown rice

Cooked chicken...

I need to do this!!!

Makes 2-3 pints cooked chicken
1 large whole chicken, skinned
1 cup water

1. Place chicken in greased slow cooker. Add water.2. Cover. Cook on low 6-8 hours.3. Remove meat from bones, pack cooked meat into plastic freezer bags and store in freezer to use in recipes that call for cooked chicken.

Teryaki Pork

Serves 8
3/4 cup unsweetened apple juice
2 Tbsp sugar
2 Tbsp soy sauce
1 Tbsp vinegar
1 tsp ground ginger
1/4 tsp garlic powder
1/8 tsp pepper
3 lb boneless pork loin roast, halved
2 1/2 Tbsp cornstarch
3 Tbsp cold water

1. Combine apple juice, sugar, soy sauce, vinegar, ginger, garlic powder, and pepper in greased slow cooker.2. Add roast. Turn to coat.3. Cover. Cook on Low 7-8 hours. Remove roast and keep warm.4. In saucepan, combine cornstarch and cold water until smooth. Stir in juices from roast. Bring to boil. Cook and stir for 2 minutes, or until thickened. Serve with roast.

Chicken Stroganoff

Serves 6
1 1/2 lbs boneless, skinless chicken breasts
1 10 3/4 oz can low-fat cream of chicken soup
2 cups nonfat sour cream
1/4 cup instant minced onion
2 tbsp.. chicken bouillon granules (I used 3 bouillon cubes)
1/2 tsp onion powder
3 cups cooked rice or egg noodles

Spray inside of slow cooker with cooking spray. Combine all ingredients in slow cooker and mix well. Cover and cook on low heat for 4-6 hours or high heat for 2-3 hours.

Christmas Tree w/ Buttons..
I couldnt get the picture to upload, so i just put the link. haha.

Chicken Parmigian

Serves 6

6 chicken breast halves

1 egg1 tsp salt

1/4 tsp pepper

1 cup dry bread crumbs

1-2 tbsp canola oil (enough to coat a pan)

1 can pizza sauce

1 cup mozzarella cheese, grated

Dip chicken into beaten egg, salt and pepper. Roll in bread crumbs. Brown meat in oil. Place chicken in slow cooker. Pour pizza sauce over the top. Sprinkle with cheese. Cover and cook on low for 3-5 hours (depending on how fast your slow cooker cooks). Serve over pasta.

Chicken Alfredo Lasagna

Serves 5
6 lasagna noodles, uncooked
16 oz jar Alfredo sauce
2 tbsp water
3/4 cups chicken cooked and diced
8 oz cottage cheese
1 cup mozzarella cheese, grated
Break 2 noodles to fit into bottom of 3 quart slow cooker. Layer of third Alfredo, half water, half of chicken over the noodles. Spread half of cottage cheese and sprinkle a third of mozzarella over meat layer. Add another layer of noodles. Layer a third of Alfredo, remaining chicken, water and cottage cheese. Sprinkle second third of mozzarella. Layer remaining noodles, sauce, and mozzarella. Cover and cook on low heat for 4-5 hours. Do not cook more that 5 hours.

Italiano Chicken

6 to 8 boneless, skinless chicken thighs
garlic salt
1 bottle spaghetti sauce
1 cup Monterey Jack/Colby blend cheese
3 tbsp parmesan cheese
Angel hair pasta

Wash chicken, pat dry and season with garlic salt and pepper. Place in crockpot. Pour sauce over chicken and sprinkle with cheeses. Cook on high 4-5 hours, depending on size of chicken thighs. Serve over hot, cooked angel hair pasta

Pumpkin Chocolate Chip bread pudding

Serves 8
8 cups cubed French bread (I used wheat French bread)
3/4 cup semisweet chocolate chips
1/2 cup canned solid-pack pumpkin
1 1/2 cups whole milk
1/2 cup brown sugar
3 eggs
3 tbsp butter, melted
1/2 tsp salt
1 tsp cinnamon
2 tsp vanilla

Spray 3 quart slow cooker with nonstick baking spray. Place bread and chocolate chips in slow cooker and stir gently to mix. In medium bowl, combine pumpkin and milk and stir. Add remaining ingredients and mix until smooth. Pour mixture into slow cooker. Push bread down into liquid if necessary. Cover and cook on high for 2 hours or until pudding is set. Turn off slow cooker; remove cover. Loosely cover top of slow cooker with foil and let bread pudding stand for 15 minutes before serving.

Honey Chicken

Serves 4
1/3 cup honey
1/4 cup soy sauce
1/3 cup lemon juice
4 bone-in or boneless skinless chicken thighs or drums

Place chicken in bottom of 3 quart slow cooker. Mix honey, soy sauce and lemon juice together. Pour over chicken. Cover and cook on low for 4-6 hours, until chicken is tender. Serve with rice. Dish sauce over chicken and rice. Thicken sauce with cornstarch, if desired.


I always find recipes that I like, but it takes so long to write them down... SO this is where I am going to put them so that I know exactly where they are and can get to them quickly. And hey, if you have some you wanna add do it too!