Brownies

This brownie recipe is almost as simple as a box brownie mix to make but its taste so much better!  I love the texture and most of all the flavor.  Everyone in the my family loves them! 

Brownies

recipe by Allrecipes

Ingredients

• 1/2 cup vegetable oil
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped pecans (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
2. In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.
3. Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.

Click here to print this recipe!

Delicious, easy biscuits

I have been trying to find the perfect biscuit recipe for a while now.  I have tried dozens of recipes and concluded this simple recipe is the best.  Although, I thought butter would be the better fat, I have learned it creates a crunchier biscuit then I prefer.  The crisco makes the biscuit light and fluffy.  Gracie (age 6) actually made this biscuit with a little assistance.  Its amazing how much she can do in the kitchen.

Biscuits

2 cups self-rising flour
1/4 cup crisco
2/3 cup buttermilk or milk

Preheat oven to 450°.

Cut solid vegetable shortening into flour. Add enough milk to make a dough. Don't over-knead the dough, because it makes it tough.

Roll out dough and gently knead (fold over, roll out, fold over, roll out, and fold over). This makes your layers in the biscuits. Cut out your biscuits and place on cookie sheet.

Bake your biscuits 7 to 10 minutes until they are lightly brown on top and bottom.

Click here to print this recipe!

Chip Chocolate Bundt Cake

My sweet scrapbooking friend baked this delicious cake.  The girls raved about it.  You have to try this cake.  You won’t be sorry.

 

Chocolate Chip Bundt Cake

Recipe by Melinda Reeves

1 package (18 1/4 ounces) yellow cake mix
1 package (4-serving size) vanilla instant pudding mix
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
4 eggs
1 tablespoon vanilla

1/2 teaspoon cinnamon
1 3/4 cup miniature chocolate chips

Semi sweet chocolate, grated

Powdered Sugar

DIRECTIONS

1. Preheat oven to 350°F. Beat all ingredients, except chocolate chips, in large bowl with electric mixer on low speed just to moisten. Beat on medium speed 2 minutes.

2. Stir in chocolate chips. Pour into greased and floured 12-cup Bundt pan.

3. Bake 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely. Sprinkle with confectioners' sugar and grate semi sweet chocolate over the cake.

Click here to print this recipe.

Teresa’s Pasta Salad

This is a simple pasta salad recipe that is a favorite at our scrapbook weekends.  Thank you to my good friend Teresa for sharing the recipe.

Teresa’s Pasta Salad

Ingredients:

1 pkg Tri color pasta

1 can of olives, drained

1 bag of mini pepperonis

1 8 oz bag of co jack cheese cubes

Zesty Italian dressing

Directions:

Cook pasta according to directions on the package.  Drain and rinse pasta.  Add olives, pepperonis and cheese cubes.  Pour Italian dressing over the pasta salad to desired consistency/moistness.  Chill several hours before serving.

Click here to print this recipe.

Royal Icing

Ok let’s be honest.  Royal icing is a necessary evil.  You need it for its consistency but most people do not like the taste.  For me taste is what it is all about so I doctor mine up to make it more flavorful. 

 

Royal Icing

recipe by Wilton

Ingredients:

• 3 tablespoons Meringue Powder

• 4 cups (about 1 lb.) confectioners' sugar

• 6 tablespoons warm water

• 1 teaspoon vanilla

• 1/4 teaspoon almond flavoring

Makes:

About 3 cups of icing.

Step 1

Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).

Step 2

NOTE: Keep all utensils completely grease-free for proper icing consistency.

* For stiffer icing, use 1 tablespoon less water.

**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.

Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.

Decorator’s Icing

When I was a kid, my mother used to decorate cakes for others.  I loved her cakes.  This is her icing recipe that I grew up licking off the beater.  I use this icing on cakes and cookies. 

Mom’s Icing (aka Decorator’s Icing)

2 lb bag powdered sugar, sifted
1 cup shortening
1 teaspoon clear vanilla
1/8 teaspoon butter flavoring
1/2 cup water or more

Cream shortening with mixer until smooth.  Add powdered sugar 1/2 cup at a time while the mixer is on lowest setting.  Add water as the mixture stiffens.  Add vanilla and butter flavorings.  Once all the powdered sugar is incorporated add water to reach desired consistency.  Ideally the icing should be smooth and creamy but maintain its shape.

Bruschetta

My dear friend Jenn makes this delicious Bruschetta.  It’s the best I have ever had.  Here is the recipe.

Bruschetta

recipe by Jennifer Taylor

Ingredients

1/4 onion, diced

1/2 cucumber, diced

olive oil

4 tomatoes

1/2 T basil

2 cloves garlic, minced

1/2 pkg feta cheese

1/2 c parmesan cheese

kosher salt

fresh cracked pepper

bread (hard, italian style)

mozzarella Cheese

Directions

Dice onion and cucumber.  Cook slightly in olive oil. 

In a bowl, mix onion, cucumber, tomatoes, basil, garlic, feta, parmesan, salt, garlic salt, and pepper.

Cover baking sheet with foil.  Place bread on baking sheet.  Spoon mixture over bread and drizzle with olive oil.

Cover in mozzarella.

Bake at 450 until cheese melts.

Tortilla Rollups

These little bites of deliciousness are often found as appetizers at local home parties.  They are a bit addictive.  I have two recipes for tortilla rollups to pick from based on your taste.

Green Chile Tortilla Rollups

recipe by Becky Pinkerton

2 - 8 oz pkgs cream cheese

8 oz sour cream

1 small can chopped black olives

1 small can chopped green chilis

1 cup mexican shredded cheese

2 packages of tortillas

Mix cream cheese, sour cream, olives, green chilis and cheese.  Spread generously on tortilla.  Roll tightly and store in frig until hard (about 3 hours).  Can chill overnight.  Slice and serve. 

Green Onion Tortilla Rollups

8 oz pkg cream cheese

8 oz sour cream

1 small can chopped black olives

4 oz picante sauce

1 cup sharp cheese, shredded

1 bunch green onions (tops only), chopped

2 packages of tortillas

Mix cream cheese, sour cream, olives, sauce, cheese and onions.  Spread generously on tortilla.  Roll tightly and store in frig until hard (about 3 hours).  Can chill overnight.  Slice and serve.

Enjoy!

White Wine Vinaigrette

Recipe by Allrecipes

White Wine Vinaigrette

Ingredients

• 1/3 cup vegetable/canola oil
• 1/3 cup white wine vinegar
• 2 cloves garlic, minced
• 1 tablespoon white sugar
• 1/2 teaspoon salt
• 1 pinch ground black pepper

Directions

1. Place the oil, vinegar, garlic, sugar, salt and pepper into a jar with a tight fitting lid. Close the lid, and shake vigorously to blend. Use right away, or store in the refrigerator for up to two weeks.

Babe’s Salad Dressing

This is my take on the infamous simply sweet dressing served at Babe’s restaurants in DFW. 

Babe’s Salad Dressing

3/4 cup canola oil

1/4 cup Heinz white vinegar

1/4 cup sugar

Salt & Pepper to taste

Combine all the ingredients above.  Toss with torn iceberg lettuce. 

Enjoy!

Chex Mix

This is my mother’s recipe for Party Mix.  I believe it came from my grandmother.  It’s me & my brother’s favorite chex mix.  We start looking forward to it each Fall.

Chex Mix

recipe by Cindy Faulkner (my mom)

Ingredients

1 box Rice Chex cereal

1 box Corn Chex cereal

1 box Wheat Chex cereal

1 box Cheerios (optional)

1 bag Pretzel sticks

1 can (2 cups) mixed nuts or pecans (optional) 

1 lb butter

2 t garlic salt

2 t celery salt

4 T worchestershire sauce

3 – 4 T tabasco sauce

Red pepper to taste

Directions

Preheat the oven to 225 degrees. 

In two large pans (preferably 12 x 18 cake pans), pour half of the cereals, pretzels and nuts into each pan.  Gently combine the mix. 

In a medium saucepan, melt the butter on medium – low. Add the remaining spices.  Stir then pour half on each pan of mix.  Stir the mix gently to coat.

Place the pans in the preheated oven.  I usually place one pan on the top rack and the second pan on the next lower rack.  Bake for 15 minutes. 

Remove the pans, gently mix the party mix.  Place pans back in the oven on the opposite racks so that they are rotating oven position each time.  Bake another 15 minutes.  Repeat this process until the mix has baked 2 hours.

Cool and enjoy!

Store in airtight containers.

This is my family’s favorite goulash recipe (from Paula Deen). We eat it especially in the winter, but its good anytime of the year. My mother used to make Goulash when I was a kid so this meal always brings back so many wonderful memories.

Goulash

recipe by Paula Deen (adapted ever so slightly)

Ingredients

1/2 tablespoon Paula Deen’s House Seasoning
1 1/2 tablespoons soy sauce
2 bay leaves
1 tablespoons Italian seasoning
1 (15-ounce) cans diced tomatoes
1 (15-ounce) cans tomato sauce
1 1/2 cup water
2 cloves garlic, chopped
1 large onion, chopped
1 green bell pepper, chopped

1 lbs lean ground beef
1/2 tablespoon Seasoned Salt
2 cups elbow macaroni, uncooked

Directions

In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease.

Add the onions, bell pepper and garlic to the pot and saute until they are tender, about 5 minutes.

Add water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes.

Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving.

Serve with garlic bread and a salad.

Enjoy!

Our Favorite Meatballs

We love the consistency and taste of PW’s meatballs.  I often make these meatballs with spaghetti but we will have to try PW’s Meatball Sliders recipe.  I think the milk is what makes the consistency amazing.  Then browning the meatballs with the onions adds a fabulous flavor. 

Recipe by the Pioneer Woman

Meatballs

Ingredients

• 1 pound Ground Beef
• 1/2 cup Italian Bread Crumbs
• 1 clove Garlic, Minced
• 1/2 teaspoon Salt
• Freshly Ground Black Pepper
• 1/2 cup Milk
• 2 Tablespoons Olive Oil
• 1/2 whole Medium Onion, Diced
• 1 jar (large) Marinara Sauce

Preparation Instructions

Mix meat with bread crumbs, garlic, salt, pepper, and milk. Knead together with hands. Roll into heaping tablespoon-sized rolls.

Heat olive oil in a large skillet over medium heat. Add onions and cook for one minute. Add meatballs between the onions and brown for one minute. (You might have to do this in two batches, depending on the size of your skillet.)

Pour in jar of marinara; shake pan gently to mix. Put on lid and allow to simmer for 20 minutes.  Serve with spaghetti. 

Three-Cheese Baked Pasta

recipe by Southern Living

Ingredients

• 1 (16-oz.) package ziti pasta
• 2 (10-oz.) containers Alfredo sauce
• 1 (8-oz.) container sour cream
• 1 (15-oz.) container ricotta cheese
• 2 large eggs, lightly beaten
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 1/2 cups mozzarella cheese

Preparation

• 1. Cook ziti according to package directions; drain and return to pot.
• 2. Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of ziti mixture into a lightly greased 13- x 9-inch baking dish.
• 3. Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle with mozzarella cheese.
• 4. Bake at 350° for 30 minutes or until bubbly.
• Note: Ziti pasta is shaped in long, thin tubes; penne or rigatoni pasta may be substituted. For testing purposes only, we used refrigerated Buitoni Alfredo Sauce.

Note: Prepare up to 1 day ahead; cover and refrigerate. Let stand at room temperature 30 minutes, and bake as directed.

Peach Cobbler

Recipe by Taylor Steele

Ingredients

2 cans Sliced Peaches

1 can Sliced Peaches, drained

Cinnamon

Yellow Cake Mix

½ cup Butter

Brown Sugar

 

Directions

Preheat oven to 350F.

Place peaches in a 9x13 baking dish. Sprinkle with cinnamon.

Pour cake mix in a separate bowl. Cut butter into cake mix. Sprinkle mixture over the peaches. Sprinkle cobbler with brown sugar.

Bake for 30 - 45 minutes until brown.

Enjoy!

Gold Medal Dessert

My Aunt Sue made this dessert years ago and I fell in love with its cool creamy texture.  I typically made this dessert in the Summer but it can be served anytime of the year. 

 

Preheat oven to 350 degrees F.  In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9x13 inch pan. Bake for 20 minutes. Allow to cool.

In a large bowl, beat together cream cheese and confectioners' sugar until smooth.

In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer.

Top with remaining Cool Whip.

Grate Hershey’s bar over the top of the dessert.

Gold Medal Dessert

Recipe by my Aunt Sue

Ingredients

• 1 cup finely chopped pecans
• 1 cup all-purpose flour
• 3/4 cup butter, softened

 

• 1 (8 ounce) package cream cheese, softened
• 1 cup confectioners' sugar
• 1 (16 ounce) container Cool Whip, thawed, divided

 

• 2 1/2 cups milk
• 1 small package instant chocolate pudding mix
• 1 small package instant vanilla pudding mix

 

• 1 Hershey’s bar milk chocolate

Directions

1. Preheat oven to 350 degrees F.  In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9x13 inch pan. Bake for 20 minutes. Allow to cool.
2. In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Fold in half of the Cool Whip. Spread on top of cooled crust.
3. In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer.
4. Top with remaining Cool Whip.
5. Grate Hershey’s bar over the top of the dessert.
6. Chill for several hours then serve.

Enjoy!

I recently found a great beef fajita marinade.   My family all agreed this was a great recipe.

Beef Fajitas Marinade

Recipe by Allrecipes

Ingredients

• 1/4 cup lime juice
• 1/3 cup water
• 2 tablespoons olive oil
• 4 cloves garlic, crushed
• 2 teaspoons soy sauce
• 1 teaspoon salt
• 1/2 teaspoon liquid smoke flavoring
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper

Directions

1. In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.
2. Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.

Enjoy!

I love a good pasta salad during the dog days of summer.  This creamy pasta salad with bites of fresh basil will cool you off and feel you up.  I served this recently with BLT sandwiches.  Delish!

Summer Pasta Salad

recipe by Allrecipes

Ingredients

• 1 cup mayonnaise
• 1 tablespoon red wine vinegar
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 clove garlic, minced
• 1 1/2 tablespoons chopped fresh basil
• 2 cups rotini pasta
• 1 cup chopped tomatoes
• 1/2 cup chopped yellow bell pepper
• 1/2 cup sliced black olives

Directions

1. Cook pasta according to package directions. Rinse in cold water, and drain.
2. In a large mixing bowl, whisk together mayonnaise, vinegar, salt, black pepper, and garlic until well blended. Mix in basil. Add pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours or overnight. Stir gently before serving.

Enjoy!

Cool Veggie Pizza

Recipe by Pampered Chef

Did you know that I used to be a pampered chef consultant?  It was right after I married Josh and before we had kids.  I really enjoyed all their products.  There are a few of their recipes that I still use to this day. This cool veggie pizza may not sound appealing at first but I encourage you to give it a try.  Most people love it.  If there is something that doesn’t appeal to you, substitute it or remove it. 

Cool Veggie Pizza

Ingredients:

• 8 oz. package refrigerated crescent rolls
• 8 oz. cream cheese, softened
• 1 Tbsp. mayonnaise
• 1 garlic clove, pressed
• 1 tsp. Dill Seasoning
• Salt & Black Pepper to taste
• 2 cups assorted fresh vegetables (broccoli, cauliflower, cucumber, green or red bell pepper, tomato, green onions, mushrooms, carrot, zucchini, yellow summer squash)

Instructions:
Preheat oven to 350 degrees.
Unroll crescent dough on a cookie sheet.  Press seams to seal. Bake 12-15 minutes or until light golden brown. Cool completely.
To prepare vegetables, coarsely chop broccoli or cauliflower. Slice cucumber, bell pepper, tomato or green onions, then dice into smaller pieces. Slice mushrooms. Grate carrot. Crinkle cut zucchini or yellow squash.
In a bowl, combine cream cheese, mayonnaise, pressed garlic and dill. Season with salt & pepper; mix well. Spread over cooled crust.
Sprinkle vegetables over cream cheese. Cut into squares and serve.
Enjoy!

Lemonade

recipe by Allrecipes

This great in my strawberry lemonade recipe.

Ingredients

• 1 3/4 cups white sugar
• 8 cups water
• 1 1/2 cups lemon juice

Directions

1. In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
2. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.