Cuban Black Beans and Rice

This is another home run from the cheap, easy, and YUMMY recipes I got from Woman's Day. They say $1.83 per serving.

I am not gonna lie I was really nervous about this one. I am not one to like beans and cilantro and the thought of mixing some of this stuff really did not sound good to me. This was supposed to be Wednesday's dinner but we went out and ate instead so I made it for lunch yesterday. I then had it for lunch today and we will be making it again next week for dinner.

Ingredients:

makes 4 servings (it sticks to your ribs)

1 cup rice

1 1/2 tsp olive oil

1/2 red onion chopped

2 cubanelle peppers (banana peppers)

1 ham steak cubed (found by the bacon/sausage in stores)

1 TBS minced garlic

1 tsp cumin

1 tsp oregano

2 cans low sodium black beans (UNdrained)

1/2 cup water

2 tsp red wine vinegar

1/2 cup cilantro - I personally think this is TOO MUCH. A little cilantro goes a long way and too much will leave your food tasting like soap. And yes I know what soap tastes like because I often had my mouth washed out. I used a generous handful and ran the knife through it a few times.

* I added a jalapeno for a little extra spice.

garnish with fresh lime wedges

Directions:

Bring 2 cups of water to boil. Add rice- cover and remove from heat.

Heat oil over med heat in a large skillet or wok.

Add peppers and onions and cook until they are tender.

Add ham and cook until browned.

Add cumin, garlic, and oregano and cook for about 30 seconds.

Pour in both cans of UNDRAINED beans and 1/2 cup water and reduce heat and bring to simmer for about 5 minutes.

Remove from heat and add red wine vinegar and cilantro.

Serve over rice and use lime for garnish.

[Ramen] Noodle Frittata

Again I am shocked! Thank you Woman's Day for cheap recipes! I spent under $2.00 making this (not including my home made salsa).

Ingredients:

2 packages of Chicken flavored Ramen

6 large eggs

1/4 cup scallions chopped

1/2 cup shredded cheddar

2 tsp butter

Salt and pepper to taste (less salt because the flavor packets are sometimes salty depending on the brand you use)

Salsa

Directions:

Preheat the oven to 400

Boil ramen noodles without the flavor packets.

In a mixing bowl mix the 2 flavor packet and 6 eggs.

Add the cheese and scallions.

Drain the noodles and stir in to the egg mixture.

Melt the butter in a round baking dish in the oven. When the butter is melted pour the noodle and egg mixture into the pan and bake for 10-15 minutes until the top is set.

cut into wedges and serve with Salsa.

Turkey Tacos with Zesty Lime Salad

First off I will now tell you that I am NOW a believer in ground turkey. I have only used it one other time and I think we ordered pizza because it was not that great. The tacos I made tonight were by far the BEST tacos I have ever had.

Ingredients:

Ground turkey

Taco shells

1/2 head Purple cabbage chopped

1/2 head Lettuce chopped

Medium avocado diced

Medium tomato diced

1/2 purple onion diced

Fresh cilantro

1 large lime

1 TBS olive oil

Salt and pepper to taste

Chili powder (salt free)

Cumin

Garlic powder

Dried oregano

Directions:

Make your own taco seasoning- This is a great HEALTHY alternative to the packets you get at the store that are packed full of sodium.

in a air tight container or jar mix 1/4 salt free chili powder, 1 TBS cumin, 1 TBS Oregano, and 1 TBS garlic powder and mix well.

Brown ground turkey and season with Taco seasoning.

In a gallon zip lock mix the lettuce, cabbage, avocado, tomato, onion, and a small amount of cilantro.

Pour in olive oil, juice from lime, and salt and pepper to taste.

Seal bag and shake well to coat.

Serve in the taco shells. The salad with have enough flavor that the extras like cheese and sour cream will not be necessary. Although we still had some :)

Pork Lo Mein

So I got a Womans day magazine at the store today because it had easy cheap recipes in it. I am pumped and we will be having one today for lunch.

I was SHOCKED because there are 4 recipes are made with RAMEN NOODLES! Yup Still shocked.

So I am making this one for a late lunch today because I found some pork chops on managers special because they had to be sold by tomorrow:

Pork Lo Mein

cook time 25 minutes
serves 4

Ingredients:
2 packages of oriental flavored ramen noodles
2 tsp oil -olive or vegetable
1 onion chopped- i will use half
3 garlic cloves minced
1 1lb frozen stir fry veggies-thawed
12 oz pork cutlets or thinly sliced pork chops cut into strips
1 TBS cornstarch

directions:

Boil 6 cups of water
Add Ramen noodles without the flavor package
turn off heat and let stand 5 minutes until tender and drain.

while the noodles are cooking heat 1tsp of oil in nonstick skillet. add onion and cook for 5 minutes stirring often about 5 minutes or until tender then add garlic 1 minute or unitl fragrant

add thawed stir fry veggies cook 3 minutes or until crisp and pour into a bowl.

heat 1tsp of oil in same skillet and add pork cook 2 minutes or until browned and cooked through remove to bowl of veggies

in skillet-stir 1 cup of water, the seasoning packets, and corn starch and bring to simmer cook 1 minute or until slightly thickened.

add noodles and toss to coat

add veggies and pork toss to coat and cook over low heat tossing until warmed through.

Honey Glazed Chicken

This is a picture of the most beautiful chicken I ever made...before it was cooked. The reason I do not have an after picture is because we were so hungry after smelling it for 2 hours that we forgot to take the after shot.

Ingredients:

Whole Fryer Chicken

1 1/4 cup honey

1 cup Orange juice

4 TBS flour

4TBS butter

2TBS Lemon juice

1 TBS Soy Sauce

1TBS terriyaki Sauce

1/2TBS cinnamon

2tsp salt

2tsp pepper

Directions:

preheat oven to 400

combine all ingredients in sauce pan and bring to boil.

pour half of it over the chicken coating all parts.

cook for 1 hour 45 minutes.

pull out of oven and pour other half over chicken and cook for additional 15 minutes.

Chicken Parmigiana

I have been sick for the past week so I have not really felt up to cooking. Today is the first day that I have felt half way like myself- So I made a wonderful dinner and it made me feel all the way like myself.

Ingredients:

• 4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
• ½ cups All-purpose Flour
• Salt And Pepper, to taste
• Olive Oil
• 2 Tablespoons Butter
• 1 whole Medium Onion, Chopped
• 4 cloves Garlic, Minced
• ¾ cups Red Wine
• 3 cans (14.5 Oz.) Crushed Tomatoes
• 2 Tablespoons Sugar
• Chopped Fresh Parsley
• Chopped Fresh Basil
• Grated Parmesan Cheese
• Thin Linguine

Directions:

Place chicken breast in a gallon sized zip lock bags and zip the bag almost all the way shut.

Take a meat tenderizer and beat the chicken until it is thin.

coat each breast with flour and then sprinkle with salt and pepper.

in deep skillet over med heat pour in olive oil and 2TBS of butter

once butter is melted add chicken.

While chicken is cooking chop up onion garlic and a few basil leaves and set aside.

cook chicken until the edges are a crispy golden brown.

flip chicken and cook a few more minutes

remove chicken and put on a plate and put in microwave(do not turn it on we are just storing it there to keep it warm)

In the same skillet add the garlic, onion and basil to the existing oil.

simmer a few minutes and then add wine.

let simmer until it is reduced by 1/2.

Add the crushed tomatoes

let simmer for 15-20 minutes stirring occasionally.

add some fresh parsley,basil, and a pinch of parmesan cheese

add the cooked chicken and cover with cheese

sprinkle with basil and parsly and cover until the cheese melts

serve over cooked linguine

Thank you Pioneer Woman!

Chicken Tacos and Second Day Soup

Ingredients:

6-8 Chicken Breasts

Flour tortillas

Shredded Cheese

Salsa

Guacamole

Sour cream

Cumin

Onion powder

Salt

Pepper

Garlic powder

Chili powder

Cayenne

Directions:

In a pot pour just enough water to cover the chicken breast.

Add in cumin, salt, pepper, onion powder, garlic powder, chili powder and cayenne to taste.

Boil until cooked all the way through.

once cooked shred.

Serve with tortillas, cheese, sour cream, guacamole, and salsa.

SAVE LEFT OVER CHICKEN!

Second Day Soup.

Ingredients:

Left over shredded chicken

Chicken bouillon

Bag of frozen mixed veggies

egg noodles

dry basil

onion powder

garlic salt

pepper

thyme

rosemary

Directions:

bring all items to boil in pot

Never Go Hungry Again... With These Staples in Your Kitchen

So Stephen and I were married October 17, 2009. I used The Knot to help get the creative juices flowing. As a wedding gift The Knot has been sending me copies of a magazine from their other site The Nest. I usually thumb through it and find nothing really exciting, however; this time was different. I found this and it is really cool so I have to share.

I am thinking I may buy these items and try it out this week.

With these 12 ingredients plus some basic herbs and spices and have a different meal every night.

If you have:

1. olive oil
2. rice
3. parmesan cheese
4. butter
5. onions
6. canned whole tomatoes
7. spaghetti
8. chicken
9. cream
10. ground beef
11. carrots
12. chicken broth

You can make the following using the above numbers

• chicken risotto 1,2,3,4,5,8,12
• spaghetti marinara 1,3,5,6,7
• chicken alfredo 1,3,4,7,8,9
• grilled chicken with rice 1,2,8
• baked chicken 4,8
• black-pepper pasta 1,3,7,9
• arroz con pollo 2,4,5,6,8,12
• chili 5,6,10
• pasta with meat ragout 1,3,6,7,10,11
• chicken and rice soup 2,5,8,11,12
• italian chicken soup 1,5,6,8,11,12
• mexican chicken 1,5,6,8

Baked Apple Chicken and Second Day Chicken in Dumplings

Thanks Chauna - this recipe was great! My only complaint... my husband and son ate ALL the chicken so we did not have any left over for Chicken in Dumplings.

Apple baked chicken

Ingredients:

1 whole chicken
1 container of apple juice or apple cider
3 granny smith apples
1 onion
rosemary
thyme (I was out of both this time and used basil and was fine)
salt
pepper
a big heap of butter

Directions:

~First make an "oven"in the bottom of your dish, out of foil to cover your chiken
~Put chicken in dish
~Pour apple juice over chicken until the dish is about half full.
~Cut up the apples removing seeds and put around the chicken
~Cut up the onion and put around chicken
~Sprinkle with rosemary, thyme, salt and pepper (I use a LOT!)
~Put a large amount of butter on the top of the chicken
~Cover and bake at 400 for about 2 hours depending on the size of the chicken.
~When ready to serve pour the juice surrounding the chicken over portion and enjoy!!
IMPORTANT: dont throw anything away!! This is important for the chicken and dumplin!



Second Day Chicken and dumplin's

Ingredients:

1 large pot
all of the leftovers from the baked chicken
3 chicken bouillons
celery or celery flakes
garlic
onion
seasoned salt
pepper
parsley flakes
bisquick

Directions:

~In large pot boil all of the chicken, bones and all, until the meat falls off the bones
~Scoop out the bones
~Add everything else but the bisquick
~Cover and let simmer for a few hours (or if in hurry for 30mins or so)
~When ready to serve make the bisguick following the directions for bisquits
~Drop in by the spoon full (some of them you will have to dunk under the water to make sure they are cooked in the middle)
~Let simmer until the juice thickens, ready to serve

Raspberry and Walnut Shortbread

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup cold butter (no substitutes)
• TOPPING:
• 2 eggs, lightly beaten
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 1/8 teaspoon baking soda
• 1 cup chopped walnuts
• 1/3 cup raspberry jam

Directions

1. In a bowl, combine flour and sugar. Cut in butter until crumbly. Press onto the bottom of a greased muffin pan. I used a mini muffin pan - the regular sized muffin pan might yield prettier results. Bake at 350 for 18-20 minutes or until set and the edges are lightly browned.
2. Meanwhile, for topping, combine eggs and brown sugar in a mixing bowl. Beat in vanilla. Combine the flour, salt and baking soda; add to egg mixture. Stir in walnuts. Carefully spread jam over hot crust. Pour egg mixture over jam. Bake 16-20 minutes longer or until browned and set. Cool.

Margarita Fajitas and Second Day Quesadillas

Ingredients:

boneless skinless chicken tenders

Frozen Bacardi Mixers margarita mix (on the frozen juice aisle)

onion sliced

bell pepper sliced

minced garlic

salt

pepper

tortillas

sour cream

guacamole

salsa

cheese

Directions:

in a deep skillet cook all veggies and chicken in the margarita mix over medium heat stirring occasionally.

Lower heat and cover for 10 minutes.

Serve with tortillas, cheese, sour cream, salsa, and guacamole.

* left over meat and veggies are great for second day quesadillas.

butter one side of a tortilla and cook in skillet.

layer chicken and veggies.

butter another tortilla and place on top and cook like a grilled cheese sandwich.

Chicken Cacciatore

Ingredients:

4 chicken breast

2 t evoo

1 medium onion thinly sliced

1 red bell pepper thinly sliced

1/2 lb white mushrooms thinly sliced

2 garlic cloves minced

1/2 dry white wine

1 - 14 1/2 oz can of whole tomatoes in juice chopped and save juice

1/2 t dried oregano

1/8 t red pepper flakes or more to taste

Directions:

Season chicken with salt and pepper.

Using oil- brown chicken on both sides on moderately high heat. (don't cook all the way)

Reduce heat add onions and bell pepper cover and cook stirring occasionally until the veggies begin to soften.

Add mushrooms and cook uncovered stirring occasionally until mushrooms begin to brown.

Add garlic and stir for about 30 seconds before adding the wine.

Cook until the wine has been reduced by 1/2.

Add tomatoes, juice, oregano, red pepper flakes, and 1/4 t salt and simmer for 10 minutes.

Add chicken and simmer covered until the chicken is cook through.

Sesame Lime Shrimp Salad with Lettuce Wraps

Ingredients:

2 T honey

2 T soy sauce

1 lime juiced

1 T vegetable oil

2 T sesame oil

1/4 peeled and chopped cucumber

1 lb cooked peeled and deveined shrimp

1 T toasted sesame seeds

1/2 head ice burg lettuce cut into wedges

salt

Directions:

Mix honey, soy sauce, lime juice, vegetable oil, and sesame oil in a medium mixing bowl.

Add cucumber and shrimp.

Toss to coat.

Season with salt and sesame seeds.

serve with lettuce to wrap

Tandoori Chicken

MAKE THE DAY BEFORE YOU SERVE

Ingredients:

12 chicken drumstick OR 6 chicken breast

1 cup plain yogurt

1 1/2 T red chili powder*

2 T coriander powder*

1 T ginger powder*

1 T cumin powder*

1/2 t cinnamon

1 t crushed clove

1 t black pepper

meat tenderizer

1 1/2 T salt

butter

onion sliced

2 lemons

* for extra spicy add an extra 1 T

Directions:

Prick chicken all over and rub with meat tenderizer- let stand for an hour.

In a mixing bowl add yogurt and 1 cup of water.

Mix in all dry ingredients.

Coat each piece of chicken liberally.

Cover chicken and refrigerate for 6-12 hours (the longer the more flavor)

When ready to cook spoon melted butter over each piece and either grill or cook in skillet.

Flip when chicken looks brownish red.

Saute onion slices.

Serve chicken topped with onions and freshly squeezed lemon juice.

Easy Tiramisù

Ingredients:

Vanilla Wafers

Caramel Syrup

Hershey's Chocolate Syrup

Brewed Coffee (it needs to be cold- so it can be from this morning ;) )

Vanilla Ice Cream

Whip Cream

Cinnamon

Sugar

Directions:

In a serving bowl or individual bowl crumble enough vanilla wafers to make a thick layer in bottom of bowl.

Pour cold coffee over layer -just enough to make the cookies soggy and all the liquid is absorbed.

Sprinkle with sugar and cinnamon.

Cover with scoop(s) of ice cream.

Add a spoon full of whip cream.

Sprinkle with sugar and cinnamon.

Drizzle with chocolate and caramel.

Cheesy Scalloped Potatoes

• Ingredients:
• 
  
• 4 cups sliced raw potatoes
• salt
• pepper
• flour
• finely chopped onion
• chopped garlic cloves
• shredded sharp Cheddar cheese
• shredded swiss
• butter
• 2 cups milk

Directions:

Place half the potatoes in a greased baking dish. Sprinkle with salt, pepper, flour, onion, garlic, and cheese. Dot with bits of butter. Repeat layer then add milk to cover potatoes. Cover with foil or lid and bake at 350° for 30 to 40 minutes, or until tender. Take the lid off near the end of cooking to brown, or put under broiler for a few minutes.

Buffalo Chicken Dip

Ingredients:

4 chicken breasts (boiled/shredded)

12 oz. bottle Franks chicken wing sauce

1 8oz. cream cheese

2 cups ranch dressing

2 stalks chopped celery

Shredded Monterey Jack cheese

Directions:

Put chicken in bottom of casserole dish. Pour chicken wing sauce on top.

On top of stove mix remaining ingredients until hot. Pour on top of chicken.

Top with shredded Monterey Jack cheese.

Bake at 350 for 20 minutes or until cheese is melted

Creamy Basil Chicken

ingredients

• 2 cups sliced mushrooms
• 2 medium red and/or yellow sweet peppers, cut into strips
• 1 large onion, sliced
• 4 oz. cooked bacon, chopped
• 8 cloves garlic, minced
• 3 Tbsp. quick-cooking tapioca, crushed
• 8 skinless, boneless chicken breast halves (2-1/2 to 3 lb.)
• 1 cup chicken broth
• 1/4 cup dry white wine or vermouth
• 1 lb. asparagus spears
• 1/3 cup whipping cream
• 1/2 cup plus 2 Tbsp. snipped fresh basil
• 2 cups hot cooked orzo pasta
• 2 Tbsp. grated Parmesan cheese

directions

1. In 5- or 6-quart slow cooker stir together mushrooms, sweet peppers, onion, pancetta, and garlic. Sprinkle with tapioca. Place chicken on top of mixture in cooker. Pour broth and wine over all.
2. Cover; cook on high-heat setting 3 to 3-1/2 hours or low-heat setting 6 to 7 hours.
3. Meanwhile, snap off and discard woody bases from asparagus. Cut into 2 to 3-inch lengths. If using low-heat setting, turn to high-heat setting. Stir in asparagus, cream, and the 1/2 cup fresh basil. Cover; cook 30 minutes more.
4. Reserve four chicken breast halves to prepare Chicken and Wild Rice Chowder; store as directed below.* Serve remaining chicken, vegetables, and sauce with orzo. Sprinkle with the 2 tablespoons fresh basil and Parmesan cheese. Makes 4 servings plus additional chicken for Chicken and Wild Rice Chowder.
5. * To store chicken breast halves, wrap tightly and refrigerate up to 3 days.

Southwest Grilled Chicken

Ingredients 1/2 cup fresh lime juice 3 tablespoons olive oil 2 large cloves garlic, minced 1 tablespoon jalapeno sauce 1-1/4 teaspoons ground cumin 1-1/4 teaspoons salt 2 chickens (3 to 4 lbs. each), cut up 2 pounds boneless, skinless chicken breasts Prepared salsa 1. Heat grill. 2. For the marinade, whisk lime juice, olive oil, garlic, jalapeno sauce, cumin and salt in a small bowl. Add 1/2 cup to plastic resealable storage bag with cut-up chicken; add remaining 1/4 cup to another bag with boneless breasts. Seal bags and refrigerate 3 hours or overnight. 3. Grill chicken over medium* heat, 30 to 40 minutes for bone-in pieces, 10 to 15 minutes for boneless breasts or until cooked through. Serve with salsa. Makes 8 servings. *Note: To test for medium heat, you should be able to hold your hand over the coals at the height of the food for 4 seconds before you have to pull away.

Crock Pot Creole Chicken

Another good one from Rhyan!

Ingredients:

Nonstick Cooking spray
1 can (about 14oz) no-salt added diced tomatoes
8 oz frozen cut okra
2 cups chopped green pepper
1 cup chopped yellow onion
3/4 sliced celery
1 cup fat-free reduced-sodium chicken broth
2 tsp. Worcestershire sauce
1 tsp. dried Thyme
1 bay leaf
1 pound chicken tenders, cut into bite-sized pieces
1 Tblsp. olive oil
1 1/2 tsp sugar
3/4 tsp Creole seasoning
Hot pepper sauce (optional)
1/4 cup chopped fresh parsley

Directions:

Coat 10-in nontick skillet with cooking spray. Heath over medium-high heat until hot. Add chicken; cook, stirring frequently, 6 minutes or until lightly browned.

Add to slow cooker, along with remaining ingredients. Increase slow cooker temperature to HIGH. Cook for 4 1/2 hours.

Shredded Apricot Sandwiches

Ingredients:

2 medium onions, thinly sliced
1 cup apricot preserves
1/2 cup packed dark brown sugar
1/2 cup barbecue sauce
1/4 cup cider vinegar
2 Tblsp Worcestershire sauce
1/2 tsp Red pepper flakes
1 (4-lb) boneless pork top loin roast, trimmed of fat
1/4 cup cold water
2 Tblsp cornstarch
1 Tblsp grated fresh ginger
1 tsp salt
1 tsp black pepper
10-12 sesame or onion rolls, toasted

Directions:

1. Combine onions, preserves, brown sugar, barbeque sauce, vinegar, Worcestershire sauce and pepper flakes in small bowl. Place roast in slow cooker. Pour apricot mixture over roast. Cover; cook on LOW 8-9 hours.

2. Transfer pork to cutting board; cool slightly. Shred pork into coarse shreds using 2 forks. Let cooking liquid stand 5 minutes to allow fat to rise; skim off fat.

3. Blend water, cornstarch, ginger, salt, and pepper until smooth. Whisk cornstarch mixture into cooking liquid. Cook, uncovered, on HIGH 15-30 minutes, or until thickened. Return shredded pork to slow cooker; mix well. Serve on rolls.

Cheesy Slow Cooker Chicken

Another great one from my friend Rhyan!

Ingredients:

6 boneless, skinless chicken breasts (about 1 1/2 lbs)
Salt, black pepper and garlic powder to taste
2 cans (10 3/4 oz each) condensed Cream of Chicken soup, undiluted
1 can (10 3/4 oz) condensesd Cheddar cheese soup, undiluted
chopped fresh parsley
hot cooked pasta of your choice

Directions:

1. Place 3 chicken breasts in the slow cooker. Sprinkle with salt, pepper, and garlic powder. Repeat.
2. Combine soups in medium bowl; pour over chicken. Cover; cook on LOW 6-8 hours or until chicken is tender. Sprinkle with parsley, if desired. Serve over pasta.

*Note, also great over rice or mashed potatoes!

Out of Season Peach Cobbler

Ingredients:

29 oz can of peaches in juice
1 cup flour
1 cup sugar
3/4 cup milk
2 tsp baking powder
1 tsp vanilla
cinnamon to sprinkle
1/2 cup butter

Directions:

preheat oven to 375

melt all butter in 2 quart baking dish
mix flour, sugar, baking powder, milk, and vanilla. DO NOT mix too much you want to leave some lumps.
when the butter is melted pour mixture evenly over butter DO NOT STIR IT!
Drain 1/2 juice from the peaches and pour the rest of the juice and peaches evenly over mixture DO NOT STIR! sprinkle with cinnamon.
bake 30-40 minutes until the crust is golden and serve warm over vanilla ice cream. sprinkle with cinnamon

Penne Bosciaola

Ingredients:

2 pints of cherry tomatoes (halved)
5 oz portobello mushrooms
1/2 red onion sliced
2 big handfuls of fresh spinach or arugula (i have never used arugula) --run knife through it a few times
fresh basil --run knife through it a few times
6 oz chicken broth or vegetable broth for vegetarian
2/3 stick butter
bag of italian cheese
3 garlic cloves finely chopped
cooked penne pasta
salt pepper to taste

Directions:

Saute garlic and onions until the onions are translucent
add mushrooms and cook 1 minute
add tomatoes and salt and pepper cook 30 seconds
add butter and broth mix well
add spinach/arugula and basil

toss with pasta
once cooled a bit add cheese and toss again.

this is SO yummy i even eat it the next day cold.( i can not wait to heat it...)

Peanut Butter Cake

Ingredients:

buy a yellow cake mix.
milk chocolate frosting
peanut butter

eggs

brown sugar

whipping cream

chopped peanuts

Directions:

heat oven to 350 degrees
grease pan

In a bowl mix the following medium speed:
cake mix
1 1/4 cup water
1/2 cup peanut butter
1/2 butter
3 eggs

pour into pan bake 37-44 minutes(tooth pick test) and cool

frosting for in between layers:
in 2 quart sauce pan melt 1/4 cup butter over med heat.
Stir in 1/4 cup brown sugar.
Heat to boiling and stir 30 seconds.
Remove from heat and refrigerate 10 minute uncovered.

in a chilled medium sized mixing bowl beat 1 cup whipping cream on high speed until soft peaks form
set aside.

In another medium mixing bowl mix 1/2 cup peanut butter and the brown sugar mixture on medium speed until creamy.
Add whipped cream to peanut butter mixture beat until smooth and creamy.

Use to fill in between cake layers.

frost outside of cake with chocolate frosting
press chopped peanuts around the side of the cake (optional)

Italian Style Pot Roast

This was given to me by my dear friend Rhyan. I made it one Saturday night and then got up early and put it on Sunday morning and we had lunch by the time we got home from church. It was the juiciest and most tender roast I had ever had.

Ingredients:

2 tsp minced garlic
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
1/4 tsp red pepper flakes
1 boneless beef bottom round rump, or chuck shoulder roast (about 2 1/2 - 3 lbs)
1 large onion, quartered and thinly sliced
1 1/2 cups tomato-basil or marinara pasta sauce
2 cans (about 15 oz each) cannellini or Great Northern Beans, rinsed and drained.
1/4 cup shredded fresh basil.

Directions:

1. Combine garlic, salt, dried basil, oregano, and pepper flakes in small bowl. Rub over roast.

2. Place half on onion slices in to slow cooker. Cut roast in half. Place one half of roast over onion slices; top with remaining onion slices and other half of roast. Pour pasta sauce over roast. Cover; cook on LOW for 8-9 hours or until roast is fork tender.

3. Remove roast to cutting board; tend with foil. Let liquid in slow cooker stand for 5 minutes to allow fat to rise. Skim off fat.

4. Stir beans into liquid. Cover; cook on HIGH 15-30 minutes or until beans are hot. Carve roast against the grain into thin slices. Serve with mean mixture and fresh basil.

My Momma's Broccoli and Cheese Soup

Ingredients for 8 cups of soup:

8 T butter

8 T flour

8 cups half and half

1 Large Bag of Broccoli

1- 2lb Block of Velveta Cheese chopped

Directions:

Steam broccoli.

Melt butter over medium heat.

Stir in flour until mixed and begins to bubble.

Remove from heat and add half and half.

Return to heat stirring constantly until thick.

Add chopped Velveta and stir until melted.

Add broccoli.

Home-made Kolaches

Ingredients:

1 c. warm milk
3 1/2 c. flour
1 egg
1 pkg. dry yeast
1/3 c. sugar
1/3 c. butter, melted
1 tsp. salt

Directions:

In a cup, put 1/3 cup warm milk and 1 teaspoon sugar, stir.

Add yeast and stir until dissolved. Let it stand and get bubbly.
Place flour in a large bowl.

Make a depression in the middle.

Add warm milk, eggs, sugar, melted butter, salt and yeast mixture at once.

Mix and knead until smooth.

Grease the dough ball, let rise again.

Divide into 7 portions, roll out and cover with favorite filling or sausage.

Roll up; be sure to seal ends and place on cookie sheet with seam side down.

Put 2 to a cookie sheet, let rise 10 minutes. Brush tops lightly with melted butter and bake for 20 to 25 minutes at 350 degrees. When golden brown remove from oven and place on paper towels to cool. Brush tops with butter while kolaches are still hot.

Chicken in Dumplings Crock Pot Style

Ingredients:

5-6 chicken breast

chicken bouillon

cream of chicken soup

cream mushroom soup

salt

pepper

onion powder

garlic salt

dried basil

raw carrots sliced

celery chopped

mushrooms sliced

3-4 garlic cloves chopped

1 jumbo can of buttermilk biscuits

Directions:

Boil the chicken breast and 2T of Chicken Bouillon in water (just enough to cover all chicken)

When chicken is cooked all the way through save broth and tear chicken into shreds.

Pour shredded chicken and broth into crock pot.

Add can of cream chicken soup and cream mushroom soup.

Add chopped celery, sliced carrots, sliced mushrooms, and garlic.

Season with salt, pepper, onion powder, and dried basil.

cook for 3-4 hours.

45 minutes upon eating add jumbo can of buttetmilk biscuits*

* Tear each biscuit into 4-5 pieces and roll into balls