March 1, 2016

Easy Fajita Chicken Bake

3-4 boneless skinless chicken breasts
1-2 tsp. taco seasoning
2 bell pepper in assorted colors, thinly sliced
1 red onion, peeled and thinly sliced
1-2 TBS olive oil
1/2 cup shredded cheddar or mexican blend cheese

  1. Trim the chicken breasts then lay them in a single layer in a glass baking dish. (Like a 2 quart pyrex)
  2. Sprinkle the taco seasoning over the top of the chicken breast to taste.
  3. Lay your thinly sliced onions and peppers on top of the chicken breast, spread out evenly over the top.
  4. Drizzle the olive oil over the peppers and onions.
  5. Sprinkle cheese over the top.  Bake at 375 degrees F. for 35-45 minutes or until chicken is cooked and juices run clear.  Serve with taco shells, sour cream etc. 
From the Pinning Mama

February 23, 2016

Salted Carmel Brownie Bites

1 box brownies (for a 9x13 pan) + ingredients from back of box
35 Rolos
12 ounces chocolate CandiQuik
sea salt 
  1. Make the brownies according to the 2 egg directions on the back of the box. Bake and cool completely.
  2. Cut the brownies into 35 small squares. Place a Rolo on each square. Wrap the brownie around the Rolo and form into a ball. Place on a wax paper covered baking sheet. Refrigerate the bites for about an hour.
  3. Melt the chocolate in the microwave. Dip the brownie bites in the melted chocolate, place on wax paper, and sprinkle with sea salt. (Work with just a couple at a time).  Makes 35 brownie bites. 
From Annette & Inside BruCrew Life

February 18, 2016

Creamy grape salad

1 (8 oz) package cream cheese, softened
1 cup sour cream (8 oz)
1/3 cup sugar
2 tsp. vanilla extract
2 pounds green seedless grapes
2 pounds red seedless grapes
3 TBS brown sugar (optional)
3 TBS chopped pecans (optional)

1.  In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. 

2.  Transfer to serving bowl if desired and cover and refrigerate until ready to serve.  If desired, sprinkle brown sugar and pecans on top of salad just before serving.

Yield about 24 servings.

From Taste of Home

February 11, 2016

Samoa Bundt Cake

    For the Brown Sugar Batter
    1 stick butter, softened
    1 cup dark brown sugar
    2 eggs
    3/4 cup flour
    3/4 tsp. baking powder
    1/2 tsp. baking soda
    1/4 tsp. salt
    1/2 cup whole milk

    For the Chocolate Batter
    1 cup sugar
    1/4 cup oil
    1 egg
    1 tsp. vanilla
    1/2 cup milk
    1/2 cup + 2 TBS cocoa powder
    3/4 tsp. baking powder
    1/2 tsp. baking soda
    1/2 tsp. salt
    1/2 cup boiling water
    3/4 cup + 2 TBS flour 
For the Frosting 
1 can dulce de leche
1/2 cup powdered sugar
2 TBS vanilla
2 sticks butter, softened (1 cup)
1/2 tsp salt
1 cup toasted coconut
1/2 cup chocolate chips, melted

  1. To make the brown sugar batter:  In a large bowl, cream butter and brown sugar until light and fluffy
  2. Add eggs, one a a time, beating well after each addition.
  3. In a medium bowl, combine flour, baking powder, baking soda and salt.
  4. Alternate adding the flour mixture and whole milk to the butter mixture, one at a time, beginning and ending with flour mixture.
  5. Set batter aside.

  6. To make the chocolate batter: Cream sugar and oil together in a large bowl until light and fluffy.
  7. Beat in egg, vanilla, and milk.
  8. In a medium bowl mix together flour, cocoa powder, baking powder, baking soda, and salt.
  9. Slowly add flour mixture to butter mixture until well combined.
  10. Carefully stir in boiling water.  

  11. To make the cake:  Preheat oven to 350 Degrees F.
  12. Grease and flour a bundt pan well.
  13. This is a marble cake. Pour some of the brown sugar batter into the pan, then top it with some of the chocolate batter.
  14. Alternate until both batter bowls are empty.
  15. Tap bundt pan on the counter a couple times to remove bubbles.
  16. Bake approximately 1 hour or until skewer inserted in center comes out clean. (Mine only took about 50 minutes)
  17. Cool in the pan for 15 minutes, then remove from pan and let cool entirely.
  18. To Make the frosting: Spread the coconut on a baking sheet and toast in the oven until desired color is reached (about 6 minutes)
  19. Beat dulce de leche, butter, powdered sugar, vanilla and salt for 3 minutes.
  20. Add in 1 cup toasted coconut.
  21. Chill for 1 hour
  22.  To Assemble the cake: Frost the cake with dulce de leche frosting
  23.  Use remaining coconut and press into the sides and top of the frosted cake.
  24. Melt chocolate chips in the microwave at 30 second intervals, stirring frequently.
  25. Place melted chocolate in a pastry bag with a small tip or ziploc bag with a corner cut out about 1/4 inch up from the corner, and drizzle stripes on the cake. 
  26. *This is supposed to be a marble cake but I have never had it turn out that way.  Mine always mixes together when baking.  Very delish but not marbled for me.
From Betsy Life

January 28, 2016

Potato Soup

  • Heat a large stockpot over medium-high heat.  Add diced bacon and cook until crispy, stirring occasionally.  Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot.  (Discard any extra grease, or you can substitute butter in place of the 3 tablespoons of bacon grease.  Also, if you are short on time, you can dice the potatoes and onion while the bacon cooks to save time.)
  • Add onion and saute for 5 minutes, stirring occasionally, until soft.  Sprinkle the flour on top of the onion, and stir until combined.  Saute for an additional minute to cook the flour, stirring occasionally.  Then stir in the chicken broth until combined.  Stir in the milk, potatoes, and cooked bacon bits until combined.  Continue cooking until the mixture reaches a simmer, but is not boiling.
  • Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn.  (The smaller you dice your potatoes, the faster they will cook.)
  • When the potatoes are soft, stir in the cheddar cheese and Greek yogurt (or sour cream), salt and pepper.  Taste and see if it needs more salt or pepper or cheese.
  • Serve warm, garnished with desired toppings.
Yield: 6-8 servings
From Gimme Some Oven

Sticky Bun Breakfast Ring

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits 
3 TBS butter, melted
1/2 cup. pancake syrup
1/3 cup packed light brown sugar
1/2  tsp. cinnamon
1/4 cup chopped pecans, optional
1/4 cup chopped almonds, optional

1.  Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). 

2.  Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. 

3.  Bake at 375 degrees F. for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

** I ended up using 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits (1 tube didn't seem like enough) and baked it for about 30 minutes. It needed a bit longer to bake since I used more.

From Stamps 4 Fun

January 21, 2016

Toffee Caramel Brownies

1 package German chocolate cake mix
1 (5 3/4 oz) can evaporated milk
1 (14 oz) bag caramels
3/4 cup melted butter
1 bag milk chocolate chips
1 (8 ounce) bag Heath toffee bits

1.  Mix together cake mix, melted butter and 1/3 cup evaporated milk.  Press 1/2 of mix into a 9 x 13-in. greased pan.  Bake at 350 degrees for 6 minutes.

2.  Remove brownies from oven and sprinkle on half the bag of Heath toffee bits.  Melt together caramels and rest of the evaporated milk, pour over toffee bits.

3.  Sprinkle on half the bag of chocolate chips.  Spread the remaining batter on top (this is easiest if you take pieces of the batter, flatten each individual piece in your hands and place on top).  Sprinkle remaining toffee bits and chocolate chips on top.

4.  Bake at 350 degrees F. for 20 minutes.  Refrigerate for 3 hours before serving.

From Six Sisters Stuff

Chewy Brown Sugar Cookies with Brown Sugar Frosting

For Cookies:

14 TBS butter (1-3/4 sticks)
1-3/4 cups packed light brown sugar
2-1/4 cups flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1 egg plus 1 egg yolk
1-1/2 TBS vanilla
1/4 cup sugar
1/4 cup light brown sugar

For Frosting:
1/2 cup light brown sugar (packed)
3 TBS butter
1/4 cup milk
2 cups sifted powdered sugar

  1. Preheat oven to 350° and line baking sheet with parchment paper.
  2. Heat butter in medium skillet over medium heat until melted. When butter melts slowly swirl the pan and continue to cook the butter until it becomes a nice, brown-caramel color. The swirling helps it from burning. Let cool for 15 minutes.
  3. Whisk flour, baking soda, baking powder and salt in a separate bowl and set aside.
  4. When butter is cooled mix 1¾ cup light brown sugar and browned butter with electric mixer until no lumps remain, about 30 seconds.
  5. Add egg, yolk and vanilla and mix for another 30 seconds, until smooth.
  6. Slowly add in your flour mixture and mix on medium-low until incorporated.
  7. Combine remaining ¼ cup brown sugar and ¼ cup granulated sugar in a small bowl.
  8. Roll cookie dough into balls and then roll in sugar mixture.
  9. Place on lined baking sheet about 2 inches apart.
  10. Bake approx 10-12 minutes or until edges begin to brown. Do not over-bake.
  11. Transfer to wire rack to cool.
  1. Combine brown sugar and butter in small saucepan over medium heat.
  2. Bring to a boil and continue cooking 1 minute. Remove from heat and cool for 10 minutes. Mixture will slightly thicken.
  3. With hand mixer beat in milk until smooth. Slowly add in powdered sugar until spreadable consistency.
  4. Spread approximately 1 teaspoon frosting on each cookie.
Makes about 24 cookies
From Cookies and Cups

January 14, 2016

One Pot Taco Casserole


1 lb. ground beef
1 pkg. taco seasoning
2 cups water
1 (15 oz) can diced tomatoes
1 (15 oz) can tomato sauce
1 cup frozen corn
2 cups uncooked elbow macaroni
1 cup shredded jack or cheddar cheese
  1. Brown beef in 3 quart pot over medium/high heat. Drain fat and return beef to pot.
  2. Add taco seasoning, water, tomatoes, tomato sauce and corn. Bring to a boil.
  3. Add uncooked macaroni and reduce heat to low. Cover and simmer for 10-15 minutes (until pasta is cooked through). Stir occasionally.
  4. Remove from heat. Sprinkle cheese on top and cover.
  5. Serve once cheese is melted.
From Wonky Wonderful

January 7, 2016

Butter Cream Syrup

1 cup butter 
2 cups sugar
1 (12 oz.) can evaporated milk
2 tsp vanilla
dash salt

1.  Place butter in a saucepan and melt over medium heat.

2.  Add sugar and evaporated milk.  Bring to a boil and let boil for 3 minutes stirring consistently.

3.  Remove from the heat and add vanilla and salt.  Stir to combine.  Allow it to sit for 3-4 minutes to thicken up a bit.

Serve with waffles, pancakes, cobblers, or ice cream
Makes 4 cups.  Store in refrigerator for 5-6 days.  Can half or double recipe if desired.
From Jamie Cooks It Up

January 1, 2016

Alfredo Sauce

1 stick butter (1/2 cup)
1 cup heavy cream
Salt and freshly ground black pepper
2 cups freshly grated Parmesan
Cooked pasta
Pasta cooking water, as needed

1.  In a saucepan or skillet, warm the butter and cream. Season with salt and pepper. When warm and melted add the Parmesan and stir until melted.

2.  Toss with noodles to combine, thinning with pasta water if necessary.

If desired add grilled chicken breast

From Pioneer Woman