Apple Cake

Ingredients:
5-7 apples
1 (9 ounce) package yellow cake mix
2 tablespoons sugar
1 tablespoon ground cinnamon
1 stick real butter

Directions:
Preheat oven to 350°F
Fill your 9x12 pan 1/2 full with apples which you've peeled, cored and sliced thin
(peeling is optional)
Sprinkle the apples with dry cake mix
Combine sugar and cinnamon and sprinkle over the cake mix
Melt butter and drizzle over
Bake for 30 minutes or until golden brown

Can be served with ice cream, if desired. You can also use other fruits for this cake... yummmmy
ENJOY!!

Carolyn's Carrot Cake

Andrew ONLY requests this cake for his birthday.  I kept losing the recipe

2 c. White Sugar
1 ½ c. Oil
4 eggs
2 c. flour
2 t. baking soda
2 t. cinnamon
dash salt
3 c. finely grated carrots


mix sugar, oil and eggs. Add flour, beat until fluffy.  Bake in 9 x 13 pan 350 degrees for 45-60 min.

Frosting

6 oz. cream cheese
1 stick of butter
1 pound powdered sugar
2 t. vanilla
1 t. cream or evaporated milk

Mix cream cheese and butter until smooth.  Add powdered sugar and milk.  Whip for a few min and add vanilla.

Coconut Chicken... Delish

Peanut, canola or vegetable oil, for frying		1/2 cup sweetened condensed milk
2 lbs chicken breast tenderloins		1 egg, beaten
Kosher salt and freshly ground black pepper		1 1/2 cups panko breadcrumbs
1/2 cup orange juice		1 cup shredded sweetened coconut

Yield: 4 to 6 Servings

Add save!

directions

Total:

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

Enter Kitchen View

• 1
  Heat 3 inches of peanut oil in a large heavy-duty pot or a deep-fryer to 350°F or medium heat.
• 2
  Spread the chicken tenders out on a cookie sheet and season them with salt and pepper on both sides. Set aside.
• 3
  In a medium bowl, mix the orange juice, condensed milk and egg until well combined. In a medium shallow dish, combine the panko crumbs and coconut. 
• 4
  Coat each chicken tender in the wet mixture, then in the panko-coconut mixture. Set aside. 
• 5
  Fry the chicken tenders for 3 to 4 minutes on each side, or until golden brown. Transfer the cooked chicken to a plate lined with a paper towel to soak up any excess oil. Remove the paper towel before serving.

Baked Cheese Balls

Cut up string cheese, 

dip in skim milk, 

then Italian bread crumbs. 

Bake at 425 for 7-10 minutes. 

Yummy Dipped in Marinara Sauce!!! 

It's my yummy go-to snack

Crispy Cheddar Chicken

Pretty sure I had NO leftovers... My family LOVED this!  Thanks pinterest... You never cease to amaze me!

Ingredients

2	lbs chicken tenders or 4 large chicken breasts
2	sleeves Ritz crackers
¼	teaspoons salt
⅛	teaspoon pepper
½	cup whole milk
3	cups cheddar cheese, grated
1	teaspoon dried parsley
Sauce:
1	10 ounce can cream of chicken soup
2	tablespoon sour cream
2	tablespoon butter

Directions

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy. In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken

Slow Cooker Pork Carnitas

All but one of my children loved this recipe... I threw in some spanish rice and made tacos....

Slow Cooker Pork Carnitas
Ingredients:
1 (2-3 lb) pork roast (i used pork carnitas)
1 can (15 oz) enchilada sauce
1 cup salsa
1 onion, chopped
1 tablespoon garlic
2 tablespoons lime juice
1 teaspoon cumin
1 teaspoon garlic salt
1 teaspoon paprika
1 tablespoon brown sugar

Directions:
Place roast in slow cooker sprayed with non-stick cooking spray.
Combine remaining ingredients in a bowl and pour over the roast.
Cook on LOW for 8-10 hours or HIGH for 5-6 hours (I would recommend the low setting). Remove roast from slow cooker when finished cooking and shred using two forks (it should fall apart pretty easily). Cover a large baking sheet (15x10x1") with foil and spread the shredded meat on top of it. Pour some of the liquid from the slow cooker over the meat (I used about 1 1/2 cups- use as much or as little as you like).
Broil meat for about 5 minutes, until it starts to caramelize around the edges (I flipped my meat once during this time).

Serve meat on tortillas, in burritos, enchiladas, or even on top of your favorite salad. It makes great leftovers too!

Doritos Casserole

Dorito Casserole

Ingredients:

2 cups shredded cooked chicken

2 cups shredded Mexican cheese blend (divided)
1 (10 oz) can cream of chicken soup
½ cup milk
½ cup sour cream
1 can Ro-tel tomatoes (drained)
½ packet taco seasoning
1 large bag Doritos
Shredded lettuce (optional)
diced tomato (optional)

Step 1: Pre-heat the oven to 350 degrees. In a large bowl mix together shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-tel tomatoes, and taco seasoning. Mix well.

Step 2: Grease a 2-quart casserole dish, and add a layer of crushed Doritos across the bottom. Top with a layer of the chicken mixture. Add another layer of crushed Doritos, and then add another layer of the chicken mixture. Top with remaining cheese. You can add more crushed Doritos on top as well if you wish.
Step 3: Cover and place into the oven and bake at 350 degrees for 30-25 minutes until bubbling hot. Remove from the oven and top with lettuce and tomato if you choose.
(Makes 4 Servings)

Melt In Your Mouth Chicken

Summer is really rejuvenating and always a time I find myself.  Well I found myself this summer and it turns out I didn't really love cooking.  AT ALL!  However, I did try some new recipes (some keepers and some Loosers).  This chicken recipe really was a keeper.  DELISH!

1/2 c Parmesan Cheese
1c. Plain Greek Yogurt
1 t. Garlic Powder
1 1/2 t. Season Salt
1/2 t. Pepper
Chicken (I ALWAYS use tenders)... Fill a 9x13 pan full of them.  As much as your family will eat.  We all know leftover chicken is No BUENO.

(I doubled the recipe because my kids like "sauce")

Combine ingredients and spread over the chicken.  Bake at 375 degrees for 45 min or until chicken is done.

Throw together a side veggie dish and some rolls or bread.

Sesame Chicken

I LOVE when I can throw it in first thing in the morning and forget about it until dinner....

A WINNER!  And Keeper... The kids devoured it.  I served with a stir fry  type veggie side dish

CROCK POT SESAME CHICKEN

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.

A Pinterest Goodie... Zucchini

I LOVE finding goodies on pinterest.  This is a winner/winner!  We all have an abundance of Zucchini laying around.  Put it to good use.

Zucchini Parmesan Crisps 

1 lb. zucchini or squash (about 2 medium-sized)

1/4 cup shredded parmesan (heaping) I used the Romano blend

1/4 cup breadcrumbs (heaping) I used PANKO

... 1 tablespoon olive oil

1/4 teaspoon kosher salt

freshly ground pepper, to taste

Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.

In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.

Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.

Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)

Broccoli Casserole

I jimmie-rigged this recipe to aid me in dinner making.  So here is my version.  LOVED IT!  I love quinoa but you can use rice if you are not too health conscience or if kiddos don't like it.

One 10 oz can condensed Cream of Broccoli soup (or mushroom), low-sodium if you prefer.  I used homemade.   (*see note for gluten free).  

1/3 cup reduced fat mayonnaise (original called for 1 full cup. WOW.)

2 tablespoons milk (I use soy)

1 1/4 cups reduced fat shredded cheese (cheddar, colby-jack, etc)

1/2 teaspoon Splenda/sugar

1/4 teaspoon black pepper

Dash freshly grated nutmeg

2 cups cooked broccoli

1 1/2 cups  COOKED quinoa (see note)

Feshly grated Parmesan cheese

.
To cook quinoa:

3/4 cup quinoa

1 1/2 cups water

1/4 teaspoon salt

.
Rinse quinoa in a fine sieve until water runs clear.  In a small saucepan combine the quinoa, water, and salt.  Bring to a boil over high heat.  Reduce heat to low and cover.  Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible.  Fluff with a fork.

Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with vegetable cooking spray.

In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.
Spoon mixture into prepared casserole.  Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.  Makes 8 generous 1/2-cup servings.

Per Serving: Calories 199,  Protein 10 g; Fat 9 g; NET Carbs 14 g; Fiber 2 g; Sugar 1 g; Sodium 297 mg

*NOTE FOR GLUTEN FREE…Progresso makes a Creamy Mushroom Soup that is gluten free…

Cream of ANYTHING Soup

If you know me well you know I HATE Canned Cream Soups!  ICK!
I found this and so excited to try it!

Condensed “Cream of Anything” Soup

1 cup cold milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp chicken bouillon
1/2 tsp salt
dash of pepper

Instructions
In a small saucepan, whisk milk and cornstarch till well blended.
Stir in butter, bouillon, salt, and pepper.
Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.
Use in recipes to replace one can of cream of anything soup.

CONDENSED CREAM OF MUSHROOM SOUP:
Stir in a drained 4 ounce can of mushroom pieces to the recipe above.
Use in recipes in place of one can of Cream of Mushroom Soup.

CONDENSED CREAM OF CHICKEN SOUP:
Stir in 1/2 cup cooked chicken pieces to the recipe above.
Use in recipes in place of one can of Cream of Chicken Soup.

CONDENSED CREAM OF CELERY SOUP
Stir in 1/2 cup sautéed chopped celery to the recipe above.
Use in recipes in place of one can of Cream of Celery Soup.

CONDENSED CREAM OF BROCCOLI SOUP

Stir in 1/2 cup purred broccoli to the recipe above.

Use in recipes in place of one can of Cream of Broccoli Soup.

Flour Tortillas

HOMEMADE FLOUR TORTILLAS:
3c flour
1tsp salt
1/3c oil
1c warm water

Combine all ingredients until it forms a dough. Roll into a big ball and take about 1"-2" pieces off. Pat flat with your hands or use a rolling pin. Put on a griddle on the stove and let the sides cook until there are lil brown specks.

Chick-fil-A SAUCE!

Yup.. It's THAT GOOD!!!!!

Chick-fil-A sauce

Ingredients:

1 cup mayonnaise

2 tsp KC Masterpiece Hickory Brown Sugar Barbecue Sauce

2 tsp yellow mustard

2 T sugar

Directions:  

Mix all ingredients until combined and smooth.  Let sit 5 minutes for the sugar to dissolve and mix again.  Serve. 

Serve with French Fries of course :)

Pizza Casserole

Another Pinterest goodie!!
Fungus is NOT allowed in our home so I omitted the mushrooms.  My kids don't love sausage so that was left out as well.  This is on the "keeper" list.  

1 (16 ounce) package uncooked rotini pasta
1 lb ground Italian sausage (we omitted)
1 (24 ounce) jar pasta sauce
1 (16 ounce) container cottage cheese
1 (2 1/4 ounce) can sliced black olives, drained (optional)
1 (4 ounce) can mushrooms, drained (we omitted)
12 ounces shredded mozzarella cheese
2 (3 ounce) packages sliced pepperoni

Directions:
Preheat oven to 350 degrees. Lightly grease a 9X13 casserole dish.

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

In a skillet over medium heat, cook the sausage until evenly brown, drain grease. Mix in the cooked pasta and pasta sauce. Pour into prepared casserole dish.

In a bowl, mix the cottage cheese, olives, mushrooms and mozzarella cheese.

Spoon the cheese mixture over the sausage and pasta mixture. Top with pepperoni slices.

Bake 25 minutes in the preheated oven, until bubbly and lightly browned.

Chicken Gnocchi Soup

This is something I will be making again.  Even the 2-year-olds licked their bowls cleaned.   Andrew said this is delicious soup!   Time: 30-40 minutes total Yield: 12 servings Recipe adapted from Freida Loves Bread and Allrecipes 1 medium onion, chopped 2 large carrots, peeled and grated 4 stalks celery, chopped 6 cloves garlic, peeled and chopped 2-3 T olive oil 1 Rotisserie Chicken + 1 C reserved broth from the bottom of the chicken container  7 C water 8 chicken bullion cubes 1 (16 ounce) package Potato Gnocchi  4 C Half and Half 1 1/2 C spinach, chopped 1 t thyme 1/8 t nutmeg 1 T sugar 1/4 C cold water 5 T cornstarch salt and pepper   2 T butter 1. Get your onion and garlic peeled and chopped, your carrots peeled and grated and your celery chopped.  2. Heat a large pot up over medium high heat. Pour 2-3 tablespoons of Olive Oil into it.  3. When the oil is hot toss your chopped veggies into the pan. Cook them over medium high heat, stirring occasionally for about 5-8 minutes or until the onions are translucent.  4. Take the lovely rotisserie chicken out of the package and set it on a plate.  5. Pour the broth that is left in the bottom of the chicken package into a large measuring cup. You should have about 1 cup of broth from the pan.    6. Pull the skin off of the chicken, and take the meat off of the bones. Chop it up with a sharp knife.  7. When your veggies are done cooking pour the broth from the chicken and 7 cups of hot water into the pot. Add 8 chicken bullion cubes and give it a nice stir.  8. Add the chopped chicken and bring the soup to a boil.  9. Open up the package of Gnocchi and pour it into the pot. Let the soup come to a boil again and allow the gnocchi to cook for about 3-4 minutes. The gnocchi will be cooked  through when they float to the top of the broth. It should happen pretty fast.  10. Chop yourself about 1 1/2 cups of spinach and toss it into the pot.  11. Pour in 4 cups of Half and Half, 1 teaspoon dried thyme, 1/8 teaspoon nutmeg, 1 tablespoon sugar and 2 tablespoons of butter. Stir it around a bit and let it come to a boil.  12. In a small bowl combine 1/4 C cold water and 5 tablespoons of cornstarch. Mix it well and pour it into the soup pot.  13. Bring the soup to a boil, while you stir. It will thicken as the soup reaches a boil.  14. Taste it and season it to your liking with salt and pepper.  Enjoy!

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Creamy Ranch Chicken with Roasted Garlic Mashed Potatoes

Yield: 6 servings

Creamy Ranch Chicken:

5-6 chicken breasts (I used frozen)

2 (14 ounce) cans cream of chicken soup

4 T butter, melted

2 (1 ounce) packages Hidden Valley Ranch Salad Dressing Mix

4-5 cloves garlic

Roasted Garlic Mashed Potatoes:

7 large russet potatoes

4 T butter

milk

salt and pepper

1. Find yourself a nice crock pot. Spray the inside with cooking spray and place 5-6 chicken breasts in it. (I used frozen) 

2. In a small bowl combine 2 cans cream of chicken soup, 2 packages ranch mix and 4 tablespoons melted butter. Spread it over the top of your chicken. 

3. Peel your garlic and place the cloves on top of a sheet of tin foil. 

4. Wrap the foil around the cloves and up into a nice little package. 

5. Place the garlic package in the crock pot on top of the chicken. Cover the crock and let the old girl cook away on low for 6 hours, or on high for 4 hours. 

6. When your chicken has cooked through carefully take the tin foil package out of the crock pot and set it on a plate. 

7. Peel your potatoes and chop them into chunks. Boil them for about 15 minutes, or until fork tender and then drain the water out of the pan. 

8. Mash up some of the roasted garlic and add it to the potatoes. Just start with a small amount of garlic, maybe 1-2 teaspoons. You can always add more, if you want it really garlicky...but you don't want to overpower it. 

9. Add 4 tablespoons of butter, salt and pepper and a bit of milk. Beat the potatoes until light and fluffy, tasting along the way and adding more salt and pepper or butter or milk or garlic to your own very personal liking and desire. 

Serve the potatoes with the gravy from the crock pot and the heavenly Creamy Ranch Chicken. 

Enjoy!

Tried these tonight....

... and YUM!!  I would like to try ground beef instead of turkey meatballs because the flavor was different BUT they definitely get 1 1/2 thumbs up!

Meatball Bubble Biscuits


1 can Pillsbury golden layers biscuits - each pulled into 2 layers 
10 frozen fully cooked italian style meatballs - thawed and cut in half 
2 sticks string cheese - cut each into 10 pieces 
1 T. parm cheese 
1/2 t. Italian seasoning 
1/4 t. garlic powder 
1 c. marinara sauce 

Heat oven to 375. Separate biscuits into 2 layers. Place 1 meatball half and one piece of cheese into each biscuit, wrap dough around it and seal edges. Place seam side down into 9 inch round cake pan. Sprinkle with parm cheese, garlic pwd. and italian seasoning. Bake 18-20 min or until golden brown. Serve warm with warm sauce.

I would spread melted butter on these bad boys and roll them in the parm cheese, italian seasoning, garlic powder mixture.  I also added Italian bread crumbs.

Yummy Breakfast Shake

I don't know if i have put this on here yet but it is a yummy quick breakfast for on the go

2 Handfuls spinach
1 c. chunk pineapple (I have been using fresh)
2 bananas
1 c. yogurt (any flavor or kind)
1 c. Filtered Water

Throw in the blendtec on smoothie cycle (or in your blender on your smoothie cycle)

Cornbread Waffles

This was yummy!  I love me a good waffle

1 1/2 c. Cornmeal
1 c. flour
1 T baking powder
1 t. salt
3 T sugar
2 1/2 c. Buttermilk
1/4 c. vegetable oil or soybean oil

Preheat waffler
Whisk dry ingredients in a large bowl.
Add buttermilk and oil and whisk until smooth
Spray heated waffler with cooking spray
Add 2/3 c. batter and cook until crisp and lightly browned.  All irons are different.  My light goes on :)
Serve Warm and covered in syrup or something else delicious!!