Double Chocolate Chip Cookies
This post is for those times you wish you had a plate of yummy cookies to give to a friend but YIKES! you are empty handed. What to do what to do? Well all you need are the following ingredients, a big bowl, a whisk and ta-da you have cookies to share. Great for when in a pinch and want to give a treat to a sister you visit teach! ; )
1 pkg Betty Crocker Super Moist Milk Chocolate Cake mix
1/2 cup butter, softened
1 tsp vanilla
2 eggs
1 cup Hershey's milk chocolate chips
Mix half of the cake mix with the eggs, vanilla and butter. Stir remaining cake mix and chocolate chips. Bake at 350 for 10-12 min. on a non-greased cookie sheet. I just spoon it by globs onto the sheet. Enjoy! And if the chocolate is a bit too much, spread some vanilla frosting between two to make a to-die-for cookie sandwich Ba-BAM! Oh yes I did.
Wednesday, September 17, 2014
Tuesday, August 26, 2014
Cider Vinegar Chicken with Smashed Potatoes
2 lbs. small red-skinned potatoes
6 tbs. extra virgin olive oil (EVOO)
4 6-ounce boneless, skinless chicken breast halves
2 medium yellow onions thinly sliced
2 tbs. fresh thyme leaves, from 4 sprigs leaves stripped and chopped
3 tbs. honey
3 large garlic cloves, chopped
1/2 cup apple cider vinegar
2 cups chicken stock or broth
1/2 cup half- and- half or cream
3 tbs. butter cut into pieces
How to prepare:
Cut the potatoes in half and place in a pot, then cover with water. Cover the pot with a lid and bring the water to a boil. Salt the water and potatoes. Leave the lid off the pot and cook at a rolling boil until tender 10-15 mins.
Preheat a large skillet over medium-high heat. Add 2 tbs. of the EVOO. Season the chicken with salt and pepper and add to the hot skillet. Brown the chicken on both sides, 3 minutes per side. Remove the chicken place on a plate, covered with foil. Add another tablespoon of the EVOO, the onions, thyme, honey and the garlic. Season the onions with salt and pepper and cook, stirring frequently for 7-8 minutes. You want the onions to get really brown and caramelized. Add 1/2 cup of the cider vinegar and the stock. Turn up the heat to high and bring the liquids up to a simmer. Once at a simmer, return the chicken to the skillet. Cook the chicken in the sauce for about 10 minutes, flipping the chicken halfway through the cooking time. While the chicken is cooking prepare a salad and finish the smashed potatoes.
Drain the potatoes. Add the half- and-half and the butter to the potatoes and smash with a fork or potato masher to the desired consistency. Season the potatoes with salt and pepper.
***I used about 6 chicken tender loins from the bag I buy at Costco and it was fine ( I thawed the pieces during the day). Also I used only one medium sized onion instead of two. I bought a prepared salad Dole's summer time mix and added sugared walnuts and dried cranberries. This is a yummy to the tummy meal!!
2 lbs. small red-skinned potatoes
6 tbs. extra virgin olive oil (EVOO)
4 6-ounce boneless, skinless chicken breast halves
2 medium yellow onions thinly sliced
2 tbs. fresh thyme leaves, from 4 sprigs leaves stripped and chopped
3 tbs. honey
3 large garlic cloves, chopped
1/2 cup apple cider vinegar
2 cups chicken stock or broth
1/2 cup half- and- half or cream
3 tbs. butter cut into pieces
How to prepare:
Cut the potatoes in half and place in a pot, then cover with water. Cover the pot with a lid and bring the water to a boil. Salt the water and potatoes. Leave the lid off the pot and cook at a rolling boil until tender 10-15 mins.
Preheat a large skillet over medium-high heat. Add 2 tbs. of the EVOO. Season the chicken with salt and pepper and add to the hot skillet. Brown the chicken on both sides, 3 minutes per side. Remove the chicken place on a plate, covered with foil. Add another tablespoon of the EVOO, the onions, thyme, honey and the garlic. Season the onions with salt and pepper and cook, stirring frequently for 7-8 minutes. You want the onions to get really brown and caramelized. Add 1/2 cup of the cider vinegar and the stock. Turn up the heat to high and bring the liquids up to a simmer. Once at a simmer, return the chicken to the skillet. Cook the chicken in the sauce for about 10 minutes, flipping the chicken halfway through the cooking time. While the chicken is cooking prepare a salad and finish the smashed potatoes.
Drain the potatoes. Add the half- and-half and the butter to the potatoes and smash with a fork or potato masher to the desired consistency. Season the potatoes with salt and pepper.
***I used about 6 chicken tender loins from the bag I buy at Costco and it was fine ( I thawed the pieces during the day). Also I used only one medium sized onion instead of two. I bought a prepared salad Dole's summer time mix and added sugared walnuts and dried cranberries. This is a yummy to the tummy meal!!
Wednesday, April 16, 2014
April Entry : )
Slow Cooker (Crock Pot) Chicken & Rice:
Ingredients:
3 cans (10 3/4 oz each) condensed cream of chicken soup, undiluted
2 cups uncooked instant rice
1 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/2 cup diced celery
Combine soup, rice & water in slow cooker. Add chicken; sprinkle with salt, pepper & paprika. Sprinkle celery over chicken. Cover; cook on low 6 to 8 hours or on high 3 to 4 hours. I serve mine with steamed broccoli a green salad and bread. Enjoy!
Ingredients:
3 cans (10 3/4 oz each) condensed cream of chicken soup, undiluted
2 cups uncooked instant rice
1 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/2 cup diced celery
Combine soup, rice & water in slow cooker. Add chicken; sprinkle with salt, pepper & paprika. Sprinkle celery over chicken. Cover; cook on low 6 to 8 hours or on high 3 to 4 hours. I serve mine with steamed broccoli a green salad and bread. Enjoy!
Thursday, March 27, 2014
No Peek Beef Tips
Ingredients:
2 lb - beef tenderloin tips, stew meat, chuck roast or chuck eye, cubed
1 - 10.5 oz can cream of mushroom soup
1 – 0.87 packet brown gravy mix
1 - 1.25 packet Lipton dry onion soup mix
1 – 4 oz can mushrooms
1 - cup water
Directions:
Add cubed meat to a 9 x 13 inch pan.
In a large bowl mix the remaining ingredients together and pour over the meat.
Add mushrooms and stir to coat. Cover with foil and bake at 300 degrees for 2 1/2 - 3 Hours.
Do not remove foil until done.
Serve over rice, mashed potatoes or egg noodles.
Servings: 6 - 8
This tastes a lot like Beef Strognaff, but it's so easy to do that I'll probably stick with doing it this way and I like the flavor a bit more too. But next time I'll double the sauce mix just because I love me some sauce. The only difficult thing about this is remembering to put it in early enough because it take 2 1/2-3 hours to cook. It made my house smell good for those 3 hours though! I served it with broccoli and strawberries.
2 lb - beef tenderloin tips, stew meat, chuck roast or chuck eye, cubed
1 - 10.5 oz can cream of mushroom soup
1 – 0.87 packet brown gravy mix
1 - 1.25 packet Lipton dry onion soup mix
1 – 4 oz can mushrooms
1 - cup water
Directions:
Add cubed meat to a 9 x 13 inch pan.
In a large bowl mix the remaining ingredients together and pour over the meat.
Add mushrooms and stir to coat. Cover with foil and bake at 300 degrees for 2 1/2 - 3 Hours.
Do not remove foil until done.
Serve over rice, mashed potatoes or egg noodles.
Servings: 6 - 8
This tastes a lot like Beef Strognaff, but it's so easy to do that I'll probably stick with doing it this way and I like the flavor a bit more too. But next time I'll double the sauce mix just because I love me some sauce. The only difficult thing about this is remembering to put it in early enough because it take 2 1/2-3 hours to cook. It made my house smell good for those 3 hours though! I served it with broccoli and strawberries.
Juicy Parmesan Crusted Chicken
I made this recipe for dinner last Sunday and it is gooood! Made mashed potatoes with cream of chicken soup gravy, steamed veggies and to BA-BAM the whole meal baked a box of Red Lobster biscuits. Oh eeeeyeah those are the real deal, just like the restaurant serves mmmm! (You can purchase a box at your local Walmart.)
Juicy Parmesan Crusted Chicken
1/2 cup Best Foods real mayonnaise
1/4 cup grated parmesan cheese
4 boneless skinless chicken breasts-I used 8 pieces of chicken tenders that I buy from Costco
4 tsp. Italian seasoned bread crumbs (I use the Winco brand)
Combine mayonnaise with cheese. Arrange chicken on baking sheet lined with foil. Top with mayonnaise mixture, sprinkle with bread crumbs. Bake 20 mins. at 425 degrees. Easy peasy!
Juicy Parmesan Crusted Chicken
1/2 cup Best Foods real mayonnaise
1/4 cup grated parmesan cheese
4 boneless skinless chicken breasts-I used 8 pieces of chicken tenders that I buy from Costco
4 tsp. Italian seasoned bread crumbs (I use the Winco brand)
Combine mayonnaise with cheese. Arrange chicken on baking sheet lined with foil. Top with mayonnaise mixture, sprinkle with bread crumbs. Bake 20 mins. at 425 degrees. Easy peasy!
Crescent Chicken
Ingredients
- 1 (8 or 6 jumbo count) package refrigerator crescent rolls
- 2 cups chopped cooked chicken
- 1 cup shredded cheddar cheese
- 1 can cream of chicken soup
- 1 can of milk (using soup can)
Instructions
- Preheat oven to 350
- Prepare soup using milk and set aside. Separate crescent rolls. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling. Place in a 9×13 baking dish. Pour soup over rolls. Bake at 350 uncovered for 30 mins.
This was super easy to make and took very little prep time. I actually only used one chicken breast because my crescent rolls were smaller, not the jumbo sized. It turned out just fine. My kids LOVED it and Caleb even asked for seconds! It was a huge success in our home and here's hoping that it works in yours too. I served it with mashed potatoes, broccoli, and strawberries. Yum!
P.S. If you want to see a picture of it then you can find it at pinterest under my "What's for dinner?" board.
P.S. If you want to see a picture of it then you can find it at pinterest under my "What's for dinner?" board.
Monday, February 3, 2014
Tilapia Skillet
Looking for a yummy fish dish without a strong fishy taste? I enjoy cooking tilapia and mahimahi because they don't have a strong fishy taste & still taste delicious with tartar sauce. : )
Tilapia Skillet
1 tbsp. olive oil
1 medium onion, halved and sliced
2 cloves garlic, minced
1 cup carrot strips
1 lb. tilapia fillets, cut into serving size pieces
1 large fresh tomato, cored and cut into thin wedges
1. In large nonstick skillet heat oil over medium heat. Add onion, garlic, and carrot. Cook and stir 3-4 min. or until onion is crisp-tender.
2. Meanwhile sprinkle fish lightly with salt and pepper to taste.
3. Add tomatoes and 2 tablespoons water to skillet. I would also suggest adding fresh spinach mmmmm!
4. Top with fillets. Cover. Cook over medium-low heat 12-15 min. or until fish flakes easily at thickest part. Serves 4.
Tilapia Skillet
1 tbsp. olive oil
1 medium onion, halved and sliced
2 cloves garlic, minced
1 cup carrot strips
1 lb. tilapia fillets, cut into serving size pieces
1 large fresh tomato, cored and cut into thin wedges
1. In large nonstick skillet heat oil over medium heat. Add onion, garlic, and carrot. Cook and stir 3-4 min. or until onion is crisp-tender.
2. Meanwhile sprinkle fish lightly with salt and pepper to taste.
3. Add tomatoes and 2 tablespoons water to skillet. I would also suggest adding fresh spinach mmmmm!
4. Top with fillets. Cover. Cook over medium-low heat 12-15 min. or until fish flakes easily at thickest part. Serves 4.
Stuffed Shells from Mama : )
Stuffed Shells
1 (12 oz.) box jumbo pasta shells
4 cups ricotta cheese
2 cups mozzarella cheese, shredded
3/4 cup Parmesan cheese, grated
3 eggs
1 tbs. parsley, fresh or dried, chopped
1/2 tsp. dried or oregano
1/2 tsp. salt
1/4 tsp. pepper
3 cups spaghetti sauce
Directions:
1. Cook pasta according to directions on box.
2. Combine all other ingredients. Include optional meats, etc.
3. Fill each shell with about 2 tbs. cheese mixture.
4. Place in foil lined 9x13 pan in single layer.
5. Cover with spaghetti sauce and then sprinkle with mozzarella cheese, cover with aluminum foil. Bake at 350 degrees for about 35 min. until hot and bubbly.
Optional:
Add to the filling your favorite meats and veggies (already cooked)...chicken, sausage, ground beef, crab meat, spinach, roasted peppers, sauteed mushrooms, etc.
1 (12 oz.) box jumbo pasta shells
4 cups ricotta cheese
2 cups mozzarella cheese, shredded
3/4 cup Parmesan cheese, grated
3 eggs
1 tbs. parsley, fresh or dried, chopped
1/2 tsp. dried or oregano
1/2 tsp. salt
1/4 tsp. pepper
3 cups spaghetti sauce
Directions:
1. Cook pasta according to directions on box.
2. Combine all other ingredients. Include optional meats, etc.
3. Fill each shell with about 2 tbs. cheese mixture.
4. Place in foil lined 9x13 pan in single layer.
5. Cover with spaghetti sauce and then sprinkle with mozzarella cheese, cover with aluminum foil. Bake at 350 degrees for about 35 min. until hot and bubbly.
Optional:
Add to the filling your favorite meats and veggies (already cooked)...chicken, sausage, ground beef, crab meat, spinach, roasted peppers, sauteed mushrooms, etc.
Butter Cream Frosting (Wilton recipe)
Butter Cream Frosting: fun for decorating!
1/2 cup all vegetable shortening (Crisco)
1/2 cup butter softened
4 cups powdered sugar (about 1 lb.)
2 tablespoons milk
1 teaspoon vanilla (clear vanilla is best if coloring your frosting it gives it a truer color)
Blend all together til nice and creamy-about 5 min. I usually make a double batch when decorating cupcakes etc.
Chocolate Butter Cream Frosting
1/2 cup all vegetable shortening (Crisco)
1/2 cup butter softened
3/4 cup cocoa (or less if you don't care for a strong chocolate taste)
1 teaspoon vanilla
4 cups powdered sugar
3 to 4 tablespoons milk
Cream shortening and butter with mixer. Add cocoa and vanilla and blend. Gradually add sugar one cup at a time, beating well on medium speed. Add milk and beat at medium speed until light and fluffy.
1/2 cup all vegetable shortening (Crisco)
1/2 cup butter softened
4 cups powdered sugar (about 1 lb.)
2 tablespoons milk
1 teaspoon vanilla (clear vanilla is best if coloring your frosting it gives it a truer color)
Blend all together til nice and creamy-about 5 min. I usually make a double batch when decorating cupcakes etc.
Chocolate Butter Cream Frosting
1/2 cup all vegetable shortening (Crisco)
1/2 cup butter softened
3/4 cup cocoa (or less if you don't care for a strong chocolate taste)
1 teaspoon vanilla
4 cups powdered sugar
3 to 4 tablespoons milk
Cream shortening and butter with mixer. Add cocoa and vanilla and blend. Gradually add sugar one cup at a time, beating well on medium speed. Add milk and beat at medium speed until light and fluffy.
Sunday, February 2, 2014
February Recipe Swap: Terrific Taco Soup
This recipe was given to me from my mission president's wife. She gave me a recipe book as a wedding gift that has quite a few delicious recipes that I will be sharing here with all of you. :-) And if you're looking for a fast and easy yet filling meal this would be the one!
1. 1 pound ground beef, browned. (I use ground turkey and it tastes just as good.)
2. 4 cans stewed tomatoes (15 oz. cans) cut up or whirred in a blender (I used only 2 cans and left the tomatoes alone and it was good but do whatever floats your boat.)
3. 1 can kernel corn plus liquid
4. 2 cans kidney beans rinsed and drained
5. 1/2 to 1 cup chopped onion...this recipe doesn't call you to saute the onion but come on ladies we can do better than that. Trust me saute the onion first cause it brings it to the BA-BAM level!!
6. 1 envelope taco seasoning
7. 2 cups water
Mix all together in a large pot and simmer 20 mins. to one hour. Serve with tortilla chips, grated cheese, sour cream, sliced olives...I also made easy peasy Jiffy corn muffins talk about YUM! BA-BAM! I made this for a Trunk or Treat once doubling the recipe and I brought home an empty pot! ; )
1. 1 pound ground beef, browned. (I use ground turkey and it tastes just as good.)
2. 4 cans stewed tomatoes (15 oz. cans) cut up or whirred in a blender (I used only 2 cans and left the tomatoes alone and it was good but do whatever floats your boat.)
3. 1 can kernel corn plus liquid
4. 2 cans kidney beans rinsed and drained
5. 1/2 to 1 cup chopped onion...this recipe doesn't call you to saute the onion but come on ladies we can do better than that. Trust me saute the onion first cause it brings it to the BA-BAM level!!
6. 1 envelope taco seasoning
7. 2 cups water
Mix all together in a large pot and simmer 20 mins. to one hour. Serve with tortilla chips, grated cheese, sour cream, sliced olives...I also made easy peasy Jiffy corn muffins talk about YUM! BA-BAM! I made this for a Trunk or Treat once doubling the recipe and I brought home an empty pot! ; )
Chewy Gooey Caramel Corn
Cortney had asked for this recipe of super duper soft & chewy caramel corn so here it is for all to enjoy!
1. 1/4 cup butter
2. 1 cup brown sugar
3. 1/2 cup light corn syrup
4. 2/3 cup sweetened condensed milk
5. 1/2 tsp. vanilla (if using pure vanilla be aware it gives the caramel corn a real BITE! I stick to imitation.)
6. 5 quarts popcorn
I double this recipe which yields 4 cups caramel and I use 3 bags of microwave WHITE CRISP NO SALT OR BUTTER FLAVOR ADDED popcorn and it seems to work pretty well.
Combine: Butter, brown sugar and syrup. Stir well over medium heat. Bring to a boil.
Stir in milk. Simmer stirring constantly for about 5-7 minutes.
Take off heat and stir in vanilla.
Pour over popcorn and YUM!
1. 1/4 cup butter
2. 1 cup brown sugar
3. 1/2 cup light corn syrup
4. 2/3 cup sweetened condensed milk
5. 1/2 tsp. vanilla (if using pure vanilla be aware it gives the caramel corn a real BITE! I stick to imitation.)
6. 5 quarts popcorn
I double this recipe which yields 4 cups caramel and I use 3 bags of microwave WHITE CRISP NO SALT OR BUTTER FLAVOR ADDED popcorn and it seems to work pretty well.
Combine: Butter, brown sugar and syrup. Stir well over medium heat. Bring to a boil.
Stir in milk. Simmer stirring constantly for about 5-7 minutes.
Take off heat and stir in vanilla.
Pour over popcorn and YUM!
January Recipe: Chicken In Honey Sauce
Welcome ladies to our BA-BAM recipe swapping blog! I thought I would start us off with January's recipe (with the CORRECT measurements) and continue on from here. I am sooo happy the three of you are on board for this! So let's get cookin' and bring it BA-BAM!
Chicken In Honey Sauce In Crock-Pot
6 boneless skinless chicken breasts (about 1 1/2 lbs.) Salt and black pepper to taste.
2 cups honey
1 cup soy sauce
1/2 cup ketchup
1/4 cup oil (I used olive oil Mom said to and she was right!)
2 cloves garlic, minced
Sesame seeds
1. Place chicken in crock-pot slow cooker; season with salt and pepper.
2. Combine honey, soy sauce, ketchup, oil and garlic in medium bowl. Pour over chicken. Cover; cook on low 6-8 hrs. or high 3-4 hrs.
3. Garnish with sesame seeds and serve extra sauce to pour over prepared rice. Serve with steamed veggies and it is DELISH!
Chicken In Honey Sauce In Crock-Pot
6 boneless skinless chicken breasts (about 1 1/2 lbs.) Salt and black pepper to taste.
2 cups honey
1 cup soy sauce
1/2 cup ketchup
1/4 cup oil (I used olive oil Mom said to and she was right!)
2 cloves garlic, minced
Sesame seeds
1. Place chicken in crock-pot slow cooker; season with salt and pepper.
2. Combine honey, soy sauce, ketchup, oil and garlic in medium bowl. Pour over chicken. Cover; cook on low 6-8 hrs. or high 3-4 hrs.
3. Garnish with sesame seeds and serve extra sauce to pour over prepared rice. Serve with steamed veggies and it is DELISH!
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