Scrumdidilyicious!!!

1 pkg. yellow cake mix              1 pkg. vanilla instant pudding
3/4 cup corn oil                          3/4 cup water
4 eggs                                         1 tsp. vanilla
1 tsp. butter extract

Cinnamon mixture:
1/2 cup nuts (optional)
1/4 cup sugar
2 tsp. cinnamon

Mix top ingredients together and beat on medium speed for 6 minutes. Generously grease and flour bundt cake pan. Put 1/3 of batter into bundt cake pan and sprinkle with 1/2 of the cinnamon mixture. Repeat with another layer of cake batter and the rest of the cinnamon mixture, then put the last of the batter on top of that. Bake at 350 degrees for about 45 minutes or until done. Remove cake from pan and punch holes in it with large fork or toothpicks or skewers. Top with glaze.

Glaze:
1 cup powdered sugar     3 Tblsp. milk
1/2 tsp. butter extract      1/2 tsp. vanilla

2 cups flour                        1/2 tsp. salt
1 tsp. baking powder          2 eggs
3/4 cup brown sugar           3/4 cup sugar
3/4 cup plus 2 Tblsp. oil     1 tsp. vanilla
1/2 cup nuts (optional. I don't add em)
1/2 cup buttermilk that 1 tsp baking soda has been added to

Bake at 375 degrees for 25 minutes.


 1 tsp. brown sugar             2 Tblsp. butter
3 Tblsp. shortening            1/4 cup milk
1 cup powdered sugar        1/2 cup nuts (optional)

Bring brown sugar, crisco and butter to a boil. Add milk and cook 3 minutes. Cool and add powdered sugar to desired consistency. Beat until smooth.

1 pkg. white cake mix                            1 cup salad oil
1/2 cup water                                          3 Tblsp. flour
1 (3 oz.) pkg strawberry jello                 1/2 tsp. salt
1 (10 oz.) pkg. frozen strawberries         4 eggs
1 tsp. vanilla                                      1/2 tsp. lemon juice

Mix all together. Bake at 350 degrees for 40 minutes. 

Icing:  5 oz. pkg frozen strawberries, 1/4 cup of butter, and 1 box of powdered sugar (approximately 3-4 cups). Just add it to desired consistency. Mix together and spread on cake. Best if refrigerated.

So I LOVE Italian food! I made this delicious Chicken Parmesan last night. It is so delicious now that I figured out how to make it right. I used to dredge it in Italian bread crumbs until I ordered it at Applebee's one time and they just fry the chicken breasts like they do their normal fried chicken. It was to die for so I decided to copy theirs and it is soooo much better! All you have to do is sprinkle some salt and pepper, dredge it in flour and fry it up. I use Lawry's Course Ground Garlic Salt With Parsley instead of plain salt and I fry it in canola oil because Brian doesn't like olive oil and canola is a bit healthier than vegetable oil. So then you place your fried chicken breasts on a cookie sheet. Spoon a little spaghetti sauce on top, sprinkle with mozzarella cheese and grated Parmesan. Place cookie sheet in the oven on broil for a few minutes until the cheese is a light golden brown like pizza cheese looks. Serve over a bed of pasta and sauce, any kind works fine. I used angel hair pasta. I promise if you try it this way you will LOVE it!!!

Saute in skillet:
2 lbs. hamburger
1 ½ lbs. sausage
1 cup chopped onions

Put in a crock-pot.

Add:
1 lg. can diced tomatoes
2 cans tomato paste
2 tbsp. parsley
½ tsp. basil
½ tsp. oregano
1 tsp fennel (optional. I didn’t use it)
1 or 2 cloves garlic, chopped
3 tbsp. sugar (I didn’t add this either)

Cook in crock-pot all day. Cook one box jumbo shells.

Mix together:
2 tbsp. parsley
3 tbsp. sugar (I didn’t add this)
2 eggs
2 lbs. cottage cheese
1 ½ lbs. shredded mozzarella cheese
½ cup shredded parmasan cheese

Put mixture into cooled shells. Then pour meat sauce over top. Bake at 300 degrees for 1-2 hours.

I got this recipe from my sister-in-law Stephanie. It...is...divine!!!  I seriously could drink the sauce! I love making this sauce and using it on spaghetti, or lasagna. I have frozen the sauce and it worked well. I would totally can it if I knew how!!!

Cut raw chicken breasts into strips or buy chicken tenders. Sprinkle with garlic salt. Melt butter in skillet, quite a bit of butter!!! Channel your inner Paula Deen for this one girls! This is pretty much your sauce. Saute the chicken in the butter. When cooked through, pour chicken and butter over hot, cooked, drained pasta of your choice. We use a pound of thin spaghetti or angel hair, usually. Then sprinkle with Parmesan and stir everything together really well. See why it is important to use a LOT of butter! Otherwise you just have tasteless noodles. Add more garlic salt at this point if it seems like it needs it. It's THAT easy!!!

I just love shrimp scampi but Brian hates shrimp and Matthew is allergic to fish. We have had a delicious Chicken Scampi at The Olive Garden that has a creamy delicious sauce. I decided to just make up my own version of a combination of both. It is so simple and really delicious!!! The best part is that EVERYONE in my family loves this recipe! Even, Matthew, a.k.a. the pickiest eater EVER!!! You can make this recipe as big or as little as you or your family need it to be. If you are making it for one just use 1 chicken breast and a little pasta and butter. If you are making it for a lot more people add more. It's very versatile

This snack is as fun to make as it is to eat. It's popcorn with a twist. Toasted sesame oil, sesame seeds, brown sugar, and fresh grated ginger give this popcorn it's unique sweet and spicy flavor. If you are looking for something tempting to serve at your next movie night, this delicious snack is the one.

Ingredients:

• 6 cups popped popcorn  
• 1 tablespoon grated fresh ginger  
• 2/3 cup packed brown sugar 
• 2 teaspoons toasted sesame oil 
• 1-1/2 cups lightly salted cashews 
• 2 tablespoons sesame seeds 
• 2 tablespoons butter
• 1 teaspoon vanilla 
• 2 tablespoons light-colored corn syrup 
• 1/8 teaspoon baking soda 

Directions:

Preheat oven to 300 degrees. Remove all unpopped kernels from popped popcorn. Put popcorn and cashews in a greased 17x12x2 inch baking or roasting pan.

In a medium saucepan combine brown sugar, butter corn syrup, ginger, and sesame oil. Cook and stir over medium heat until mixture boils. Continue boiling at a moderate rate, without stirring, for 5 minutes more.

Remove pan from heat. Stir in sesame seeds, vanilla, and baking soda. Pour mixture over popcorn mixture. Stir gently to coat. Bake for 20 to 25 minutes or until golden brown, stirring twice. Spread popcorn mixture on a large piece of buttered foil to cool. Store tightly covered. Makes 8&1/2 cups.

• 2-3 quarts popped corn in a large bowl 
• 4 Tablespoons butter-melt in a small saucepan.
• Add: 3 Tablespoons water, 3/4 cup sugar, 1 1/2 tsp. ground cinnamon 

Increase heat. Boil 3-4 minutes. Stir into popcorn. Stir while cooling.

• 5 cups popped popcorn 
• 1/2 cup dried sweetened cranberries 
• 1/2 cups sliced almonds 
• 12 ounces white chocolate baking chips, chopped white chocolate or white candy coating 
• 1-2 tablespoons vegetable shortening

Here's how:
Cover a baking pan with foil or wax paper; set aside. Place popcorn, cranberries and almonds in a large bowl; set aside. Melt chocolate in a double boiler over barely simmering water, stirring until smooth OR melt according to package directions. (If chocolate in not smooth after melting, stir in 1-2 tablespoons shortening until mixture is smooth and loose enough to coat popcorn). Pour chocolate mixture over popcorn mixture and stir to coat. Spread onto prepared pan; allow to cool completely. When chocolate is cooled and set, brerak into chunks for serving. Sotre in an air-tight container at room temperature.

Variation: White Chocolate Peppermint Popcorn Crunch: Omit cranberries and almonds. Stir in 1 cup crushed hard candy peppermint after chocolate is melted.

• 1/4 cup plus 2 Tblsp. light corn syrup 
• 2 Tblsp. butter 
• 1/4 cup water
• 3 cups mini marshmallows, divided 
• 2 cups powdered sugar 
• 6 drops red food coloring 
• 4 quarts popped corn 
• 1 cup salted peanuts 

In heavy saucepan blend syrup, butter & water. Cook over low heat until mixture thickens. Add 1 cup of the marshmallows and stir until they melt. Add powdered sugar and coloring. Stir and cook until bubbling. Pour over corn and salted nuts and the rest of the marshmallows.

• 1 c. unpopped corn (24 c. popped popcorn) 
• Salt, optional 
• 3 oz. pkg. Jello 
• 1 c. granulated sugar 
• 1 c. light corn syrup

One of our girls brought raspberry flavored Jello popcorn and one of the leaders brought strawberry flavor and grape flavor. All delicious!!!



I took this one. It's my ex-sister-in-law, Anna's recipe. LOVE IT!!!

• 1 cup butter 
• 1 1/3 cups sugar 
• 1/2 cup corn syrup 
• 1 tsp. vanilla 
• 3 cups marshmallows 
• 1 package of gummy bears

Pop 2 or 3 bags of buttered popcorn. Pour onto cookie sheets and gently pick up popcorn and put into large mixing bowl so that the unpopped kernals fall to the bottom of the pan. Sprinkle gummy bears over popcorn and gently toss. Melt butter-add sugar and syrup. Bring to boil, stir and simmer for 3 minutes. Add vanilla and stir in marshmallows. Pour over popcorn and gummy bears. It will melt the gummi bears if you it this way otherwise you have chewy gummy bears mixed in and trust me it isn't so yummy! Just stir and stir until gummy bears are nicely melted and eveything is mixed well. Then poor out onto cookie sheets and ENJOY!!! Anna insists that Kraft marshmallows and real butter are necessary for the recipe. I am cheap and use Great Value marshmallows and it works out well but I totally agree on the butter!!!

Brian made this yummy dessert the other day that he got in an email the other day. You make it like you do a cobbler in the dutch oven. It's best to mix the cake mix some with the butter so you don't have clumps of uncooked cake mix just like a cobbler. He just cooked it in the oven in our big pot and he didn't line the pot with foil. He cooked it at 350 degrees for about an hour. It was really good!!!


 Ingredients:

1 can solid pumpkin (15 ounces)
1 can evaporated milk (12 ounces)
3 eggs
1 1/2 cups sugar
4 tsp. pumpkin pie spice
1/2 tsp. salt
1 pkg yellow cake mix
1 cup butter, melted
Optional 1 cup chopped pecans (we did not add these)

Line dutch oven with heavy-duty foil and spray well with cooking spray. Combine the first 6 ingredients in a large bowl. Pour into oven. Sprinkle cake mix evenly over pumpkin mixture. Sprinkle with pecans, if desired. Pour melted butter evenly over whole cake. Place 6 hot coal pieces in a circle under the Dutch oven and about 20 pieces evenly around the outside of the lid on top for 50 to 55 minutes. Cake is done when the pumpkin custard is firm. Lift the foil out of the Dutch oven and place on a large dish to cool.

I used to just add a bit of taco seasoning to ranch when I would use it for taco salad but I noticed this packet of Spicy Ranch dressing mix a couple weeks ago and decided to give it a try. It is DELICIOUS!!! The other day I decided I was sick of sandwiches, mac n cheese, and frozen burritos for lunches and I wanted something different. I threw together a taco salad using lettuce, tomato, chunks of cheddar cheese, canned, drained black beans, crumbled tortilla chips, and lots of this delicious ranch. It was SOOO yummy!!! We have TONS of canned beans and we seem to always have the other ingredients around so we have had this salad for lunch several times now. Brian, Gracie, and I LoVe it!!! It tastes as good as any salad you might spend a fortune on at a restaurant. It's a fun, easy, cheap treat for those of us who can't afford eating out all the time but want to awefully badly!!! Just thought I'd share in case you were wanting to try something different, too...

I made quesadillas for lunch today and I was trying to jazz them up a bit and just kept adding different elements until it tasted and looked similar to 7 layer dip. DELICIOUS!!!! 

~Butter your tortilla on one side. Place tortilla butter side down in hot pan or on hot griddle. Quickly sprinkle cheddar cheese on half of tortilla. Sprinkle a scattered layer of drained black beans on cheese. Fold the other half of tortilla over to top the other half. Brown and flip over and brown that side.
~Once quesadilla is on the plate cut into wedges and generously spread some ranch dressing that you have added some taco seasoning to over the top. Spoon some salsa over top. Sprinkle with sliced green onions, diced tomatoes, and black olives.

If you have made the ham and cheese pockets I put on here a while back you will LOVE these pizza pockets!  So delicious and easy!!! I decided to try this variation the other night for Max's birthday dinner. They were a HUGE hit! This is what I did...

~Let Rhode's Rolls thaw and rise. You will need 2 rolls per pocket. I made 2 per person. (We had some left over and they were even delicious left over reheated in the microwave the next day. Just let them cool completely before closing the container or they will sweat and make the dough wet and slimy.)
~Squish 2 rolls together and flatten.
~Put a dollop of pizza sauce in the middle of pocket.
~Sprinkle with some mozzarella.
~Place desired toppings on cheese. I used cooked ground pork sausage, pepperoni, and canadian bacon.
~Close pocket by stretching dough around and pinch closed WELL. Place SEAM SIDE DOWN on cookie sheet that has been sprayed with cooking spray.
~Spread SOFTENED butter (NOT melted, SOFTENED!!) on pocket. Sprinkle with garlic salt and parmesan cheese.
~ Bake at 375 degrees for about 15 minutes or until dough is thoroughly cooked through.

The kids can even help make them if you have the patience for it that night. I did them myself that night but maybe I'll let them help another night. They LOVE helping make the ham and cheese pockets so I'm sure they will love making these!!!

Cream:
1 cup butter
4 cups brown sugar
Add 4 eggs beaten to above mixture.

Mix:
6 3/4 cups flour (sift with dry ingredients)
1 tblsp. soda in a little hot water
1 tsp. cream of tartar
1 tsp. each of cinnamon, mace, cloves, and nutmeg
2 tblsp. ground anice ( She only used half as much)
3 cups chopped nuts
1 tsp. salt

Mix all together and make into small rolls (like making a snake with playdough) and put in refrigerator over night. Slice off and bake @ 350 degreese. These may be stored longer if desired before cooking. They are tiny cookies like the size of a nickel. These MADE Christmas for many of grandma's grandchildren....including me!!!

1 cup sugar
1 cup karo syrup

Bring to a boil and remove from heat and add:

1 cup peanut butter
6 cups rice crispies

Smash gently into pan and top with:

1 cup butterscotch chips
1 cup chocolate chips
that have been melted together in microwave in 30 second intervals until melted.

2 cups Bisquick baking mix
2 tblsp. brown sugar (I add extra sugar. I think they are better this way)
2 tsp. ground cinnamon
2 eggs
1 can (12 oz.) evaporated milk
1/2 cup cooked or canned pumpkin
2 tblsp. vegetable oil
1 tsp. vanilla extract

In a bowl combine the baking mix, brown sugar, and cinnamon. In another bowl, combine the eggs, milk, pumpkin, oil, and vanilla: stir into dry ingredients and mix well.  Cook on griddle pan. Serve with syrup.

Mix & set aside:
1 1/2 cup warm water
1 tblsp. sugar
1 tblsp. yeast

Combine:
1 tsp. salt
1/3 cup sugar
3 1/2 cups flour
Add yeast mixture & let rise for 20 mintues. Bake @ 350 degrees for 15-20 minutes.

This recipe is fast, easy, yummy, and very versatile!!

I spread a coating of butter over the top before baking them and they are so yummy! You also can make them into rolls.

Italian variation:
Press into pan and spread butter over dough. Sprinkle with garlic salt and parmesan cheese. Bake as above.

Breakfast Variation:
Press into pan and spread butter over dough, then sprinkle with cinnamon and brown sugar. When it comes out of the oven and has cooled a bit drizzle with cream cheese glaze or frosting.

This is my mom's way of having cranberries on the table at Thanksgiving. It is really, really yummy!!!

2-3oz. pkg. cream cheese
2 tblsp. mayonaise
2 tblsp. sugar
1-1 lb. can whole cranberry sauce
1-9 oz. can crushed pineapple
1/2 cup powdered sugar
1 tsp. vanilla
1 cup whipping cream
1/2 cup chopped nuts

Blend cheese, mayo, and sugar. Whip cream until stiff and add powdered sugar and vanilla. Add fruit and nuts. Fold in whipped cream to which powdered sugar and vanilla have been added. Pour into large pan and freeze for at least 6 hours. My mom uses a bread pan and it's easy to cut off slices. LOVE IT!!!

1 bunch green onions
1/2 stalk celery
1 can sliced water chesnuts (I don't like these so I leave them out but if you like them knock yourself out!)
2 cups boiled cubed chicken
1/2 to 1 cup cashews
1 big bottle Kraft Coleslaw Salad Dressing
1 med. or lg. bag noodles of any kind. Paula used mini lasagna noodles but I never can find them. You can use extra wide noodles or bow ties just whatever you find.

Mix all together and chill it. I LOVE this recipe!!! It is so delicious!! Have an extra serving for me if you make it because I don't make it any more because of Matthew's SEVERE allergy to cashews. I miss it!!! Enjoy!!!

This is the perfect festive salad to accompany any Christmas gathering!!! It's so pretty and delicious! The kids even like it!!!

1. Orange, cherry, and lime jello
Dissolve each into it's own individual 8 inch pan with 1 cup boiling water and add 1/2 cup cold water. My mom always uses those round cake pans but use what you have.

2. Heat 1 cup pineapple juice, 1/4 cup sugar, plus 1/2 cup cold water. Dissolve lemon jello in this mixture. Put in refrigerator until thickened like syrup.

3. Whip 2 cups cream or use cool whip and fold into lemon mixture.

4. Cut plain jello into 1/2 inch squares and fold into lemon mixture. Put in 9x13 inch pan and chill.

3/4 cup butter
1 egg
1 tsp. cinnamon
1 cup sugar
1/4 cup molasses
2 tsp. soda
2 cups flour
1 tsp. ginger
1/2 tsp. salt

Cream butter and sugar together, add egg and molasses. Add dry ingredients small amount at a time. Beat well after each addition. Form dough into balls, roll in granulated sugar. Place on cookie sheet. Bake 350 degrees 12-15 minutes.

These are so soft and delicious! Another family favorite!

2 cups flour
1 egg yolk
1/3 cup very finely chopped nuts
1 cup butter
3/4 cup sugar
1/2 tsp. maple flavoring or syrup

Cream butter and sugar. Add egg, flour, syrup, and nuts. Take small piece and roll into logs. Just pretend you are making a snake with play dough. Cut off with a knife about 1 1/2 inches long. Place on pan and bake at 375 degrees til light brown. When still warm roll in powdered sugar. A word of warning: These cookies grow whiole they are cooking so don't place them too close together.

My mom makes these every year and they are definitely a family favorite! My grandma I. LOVED these cookies! When my mom would ask what she wanted for Christmas she always said just bring me some of those powdered sugar cookies. I always think of her when I make these cookies. Fun memories!

3 3/4 cups flour                    
1 tsp. soda
1/2 tsp. salt
1/4 cup shortening
1/4 cup butter
1 cup sugar
1 egg
1 tsp. vanilla
1/2 cup buttermilk      

Mix butter, shortening, and sugar together. Add egg and cream together. Add dry ingredients alternating with buttermilk. Mixture will be very stiff. Dough hook on mixer works great. Roll out and cut with cookie cutters. Bake at 400 degrees for about 8-10 minutes or until lightly browned. Cool and frost. Makes about 2 1/2 dozen cookies.

Frosting:
8 oz. pkg cream cheese
3/4 stick butter
 4 cups powdered sugar
1 tsp. cream or milk
1 tsp. vanilla

Mix together and frost cookies.

Cream together:
2 cups flour
1 cup butter
1/2 cup powdered sugar
1/2 tsp. salt
Bake in 9x13 inch pan at 350 degrees for 15 minutes.

Combine the following and pour over hot crust:
4 eggs (slightly beaten)
2 cups sugar
1/2 tsp. baking powder
1/2 cup flour
2/3 cup lemon juice

Bake at 350 degrees for 15 minutes more or until set up nicely. Remove from oven and sprinkle with powdered sugar. Cool, cut, and serve.

These are delicious and so easy to make! The crust is DIVINE!!! My mom got the recipe from her good friend Donna.

Mix together in large bowl:
4 eggs
1 cup oil
2 cups sugar
15 oz. can pumpkin

Mix together in separate bowl and add to egg and sugar mixture and blend well:
2 cups flour
1 tsp. soda
2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/2 ginger
1/2 tsp. cloves
1/2 tsp. nutmeg

Bake at 350 degrees for about 25-30 minutes.

FROSTING FOR PUMPKIN BARS

8 oz. pkg. cream cheese
3/4 stick butter
4 cups powdered sugar
1 tsp. cream or milk
1 tsp. vanilla

Mix together and spread over cooled bars. I suppose if you like pecans you could throw some in if you wanted to but I'm not a big fan of them in pumpkin bars! I just love the simplicity and deliciousness of these pumpkin bars! I can't think of Fall and Thanksgiving time without thinking of these!

My sister-in-law, Stephanie is such a wonderful cook! She makes the best recipes! Eating at her house is better than eating at any restaurant I tell ya! She is awesome!

3 carrots, sliced
1/2 onion, diced
5 potatoes, diced
2 cups chicken stock
4 chicken breasts
2 cups milk
1 stick butter
1/2 cup of flour
2 cups shredded sharp cheddar cheese
1 lg. bottle of cheez whiz (Steph prefers the WalMart brand of this)

Put carrots, potatoes, onion, and chicken in a large pot. Salt and pepper and cover with water. Bring to a boil and boil for about 15 minutes. After you cooked your veggies and chicken drain all but 2 cups of the chicken stock. Set veggies aside and chop the chicken. In same pan make a white sauce by melting the butter adding the flour to that and stirring it really well and adding the milk to that. Stir really well until thick like gravy and smooth. Then add cheeses and melt.
Next add chicken stock, chicken, and veggies. Heat through. DELICIOSO!!!!!!

I got this recipe from a neighbor I had when I had my oldest son. Where we lived the church didn't bring in meals when you had a baby. They said you had known you were having a baby for 9 months so you should be prepared. Well, I wasn't! Thank goodness for a thoughtful neighbor who brought this in for us to eat! I have had 3 other children and I have to say all of the other wards were wonderful to bring in food! Anyway, this is really yummy and so easy!!!

2 tbsp. butter
1 lb. chicken breasts cubed
1 medium onion
1 can cream chicken soup
1/2 cup sour cream
4 cups hot cooked extra wide egg noodles
parsley for garnish

Saute chicken in 1 tbsp. butter in a skillet over medium high heat until browned, stirring often. Remove; set aside. Reduce heat to medium. In same skillet put in remaining butter and cook mushrooms and onions until vegetables are tender and liquid is evaporated stirring often. Stir in soup and sour cream. Heat to boiling. Return chicken to skillet. Heat through, stirring occasionally. Serve over noodles. Sprinkle with parsley.

Let me start by saying that I used to HATE clam chowder until I had this recipe at a soup and bread dinner at our church!!! It was made by my mom's next door neighbor at the time and thankfully she shared! It is absolutely delicious!!! You can also leave the clams out for a yummy potato soup. I have also used this recipe without the clams but add ham and some cheese for a yummy ham and potato soup. Try it! You'll like it!

6oz. can of minced clams
1 cup of chopped onions
1 cup of diced celery
2 cups of diced potatoes

White sauce:
3/4 cup butter
3/4 cup flour
1 1/2 tsp. salt
1 quart milk or half and half
few grains of pepper
1/2 tsp. sugar

Barely cover vegetables with water. Cook til done. While that is cooking make the white sauce. Melt butter, add flour & milk, stir really well until thickened like gravy and smooth. Add salt, pepper, and sugar. Don't drain vegetables. Add white sauce to vegetables. Heat it good. If too thick add more milk to your desired consistency. Serve with yummy bread, rolls, or in a bread bowl.

My mother in law made this for dinner when I was dating Brian. This just may have sealed the deal! ;)

3 cups chicken that has been boiled and cubed
1 Tblsp. chicken boullion
2 cups chicken broth
2 cans cream chicken soup
1/2 cup sour cream
1/2 cup mayonaise

Cook till thickened. Serve over rice.

Optional Toppings:

diced bell pepper
grated cheddar cheese
diced onion
diced tomato
coconut
Chinese noodles
almond slivers
pineapple chunks

I've had several different versions of this and this one is definitely my favorite! Anyone who tries it switches to this version. It's so yummy! You can use fat free ingredients and it is still yummy!

Melt these Wilton brand vanilla melts in the microwave and poor over microwave popcorn. So yummy! And you can't get any easier that this! I used red last Christmas. I found some at WalMart in the Halloween candy stuff that was orange, black, and a slimy green color. You can find them at craft stores or in the craft section at WalMart by the cake decorating stuff.This is a bad picture but all I could find. Hint: If you don't already do this, poor your popcorn on a cookie sheet and then carefully pick it up and put it in a bowl, leaving the uncooked kernals on the cookie sheet. Then you won't be biting into uncooked kernels all the time! Save your teeth!

I'm not the best at taking pictures of food but you get the idea.

I've made this recipe so many times and it was always good. My husband really likes lasagna and he always likes this recipe but this time I changed it up a little and we both LOVED it!!! The recipe stayed the same I just changed up what I did so please be sure and read the INSTRUCTIONS very well if you want to give it a try.

LASAGNA
1/4 cup parmesan cheese
2 eggs
24 oz. large curd cottage cheese
1 tblsp. parsley1
lb. mozzarella
2 lbs. hamburger
lasagna noodles
3 lb. jar Prego Spaghetti Sauce

Brown the burger WITH A LITTLE ONION FLAKES sprinkled in (my kids hate onion and I was too lazy to wash the food chopper so I just used these and they never knew the difference) and some garlic salt. Add a 3 lb. jar of Prego Spaghetti Sauce to browned meat. LET SIMMER ABOUT 45 MINUTES to get the meat really tender and yummy! RINSE COTTAGE CHEESE IN COLD WATER(warm water will melt the cheese) AND DRAIN (won't be runny this way!). Mix parmesan cheese, eggs, cottage cheese, parsley, and mozzarella together in a bowl. Cook noodles to very al dente since they will continue to cook in oven. Spread a little sauce in bottom of pan. Layer noodles, cheese mixture, a little bit of sauce, noodles, A LITTLE MORE SAUCE,REMAINING NOODLES, remaining cheese mixture, remaining sauce, and lightly sprinkle some parmesan cheese over the top. Bake at 350 degrees for around 45 minutes to an hour. So tasty!!

GARLIC BREAD
Cut a loaf of french bread in half length wise and spread butter on each half. Sprinkle with garlic salt. Sprinkle with parmesan cheese. Broil until cheese and bread are golden brown. This is SO tasty! So easy too!

2 cups sugar 3 eggs
1 cup oil 2 1/2 cups flour
1 tsp. salt 1 tsp. soda
1/4 tsp. baking powder 1/2 cup cocoa
3 tsp. vanilla 2 cups grated zucchini
1/4 cup milk

Put together in order and beat flour and liquids a little at a time. Bake in 9x13 inch cake pan at 350 degrees for 35 minutes.

HINT: Steph says she peels her zucchini and purees it so her kids can't see the flecks of green in the cake and they never know it's in there. It is a really delicious, moist cake! And so easy my 9 year old has made it twice!

CHOCOLATE BUTTERCREAM FROSTING

about 3 cups confectioner's sugar
1/2 cup butter
1/2 cup shortening
1 1/2 tsp. vanilla
3 tbsp. milk
1/4 cup cocoa

Beat 1/2 the sugar with shortening and butter. Gradually add milk. Beat and add vanilla. Add cocoa. Gradually add remaining sugar until the right consistency.

1 lb. stew meat, round steak cubed, or other cut of beef you'd like to try
1 or 2 cans of cream of mushroom soup
some sour cream

This is SO super yummy and EASY!! All you do is put your meat and soup in the crockpot and cook for like 5-6 hours and then before serving mix in some sour cream until you think it tastes good. Serve over mashed potatoes. Now I'm sure you could serve it over rice or noodles but you just HAVE to try it over mashed potatoes!!! Trust me it is DELICIOUS!!! My mom used to make this when I was a kid and it is still one of my all time favorites! The meat is so tender! For a bigger family just keep adding pounds of meat, cans of cream of mushroom soup, and sour cream until it will feed your whole family. For our family of 5 eaters I use like 1-2 lbs of meat and like 4 cans of soup because I like to have left overs. It's a perfect Sunday dinner recipe because you just put it in at like 7a.m. and it's ready when you get home from church. Enjoy!!!

1 two pound block of Velveeta cut into about 1 inch cubes
2-10 oz. cans Rotel Tomatoes (find these by stewed tomatoes at the store)

Melt together in a sauce pan. Serve with tortilla chips. If you don't like spicy stuff go for the mild kind because even the original is a little spicy. The hot is HOT! Good stuff!

Warm turkey or ham slices from the deli in a skillet. Remove and put on slices of bread (white or wheat both work really well) with provolone, swiss, or cheddar cheese slices. Butter the outside of the slices of bread. Sprinkle with garlic salt and parmesian cheese and grill in the skillet until golden brown.

SO YUMMY!! I liked the toast they give you at Sizzler that they do that with and decided that would make a great sandwich. I added the garlic salt too and man it's yummy. It's a great way to add a little flair to boring lunches!!

These are so delicious and EASY! One of my visiting teachers gave me this recipe once and it is a staple at our house!

3-4 chicken breasts
1 packet taco seasoning
1/2 cup water
1 cup salsa

Put all ingredients in a crock pot and cook it all day.I don't even thaw the meat I just put it in frozen. How easy is that?! Shred chicken with a fork about 30 minutes before serving. Serve with tortillas, lettuce, tomatoes, cheese, and sour cream.

These are SOOOO yummy!! I've tried them with pork and with steak as well and they are good that way but my favorite is the chicken. If you throw all the leftover veggies,cheese, warmed up chicken, and some tortilla chips in a bowl it makes a yummy taco salad for lunch or dinner the next day. The meat freezes well also. Easy to double or triple the recipe for a croud. Enjoy!!

I didn't take a good picture of this cake but hopefully you get the idea.

Cream together:
1/2 cup shortening
1/2 cup butter
Add:
2 cups sugar
5 egg yolks (reserve egg whites)
2 cups flour add alternately with 1 cup buttermilk which 1 tsp. soda has been dissoved into.
2/3 cup flaked coconut
1 tsp. vanilla
pinch of salt

Beat egg whites and fold into batter, do not over mix. Pour into three 9 inch layer cake pans and bake at 350 degrees for 25-30 minutes. Cool and ice with cream cheese icing.

Icing

1/2 cup butter
8 oz. pkg. cream cheese
1 box powdered sugar
1/2 cup finely chopped nuts (optional)

Put coconut on outside of iced cake. SOOOO delicious!!!

2 large eggs 2 cups sugar
1 cup vegetable oil 1 tsp. baking powder
1 tsp. baking soda 1 tsp. cinnamon
1 tsp. salt 3 cups all purpose flour
3 cups grated zucchini 1 tsp. vanilla
1 cup shredded coconut 1 cup walnuts-optional (I don't add this)

Beat eggs, sugar, adn oil until creamy. Sift together and add: baking soda, baking powder, cinnamon, salt, and flour. Add grated zucchini, vanilla, coconut, and nuts (if desired). Pour into 2 greased and floured bread pans. Bake at 350 degrees for 1 hour. I found this recipe and tried it and I think it's the best zucchini bread I've tasted! YUMM-O!!!

My elementary school in Kansas had THE best food EVER!!! We were so spoiled by some of the best cooks and everything was made fresh and from scratch. Their homemade rolls were to die for! One of my favorites were their enchiladas and their homemade pizza. I finally got a recipe that is the closest to their enchiladas thankfully. Well, one thing we always looked forward to for lunch were the ham and cheese pockets and the bierocks. My mom would make both for us sometimes and we just felt like it was such a treat. If you haven't ever had them they are so easy and so yummy! I decided to let the kids help (I don't do this very often) and they had a lot of fun. Zack was the dough stretcher, Matty put in the ham, Max put in the cheese, and I closed them up. They turned out to all have cheese all over the outside too but that's ok. They had fun and that's all that mattered. With all of the ingredients you just adapt it to your family there is no set amount or anything.

HAM AND CHEESE POCKETS

Rhodes Rolls that have thawed and risen for around 5 hours(squish 2 together for each pocket)

Ground up ham. I use the food processor or meat grinder. You don't want it mushy but just ground enough to have a good consistency in the pocket.

Shredded cheddar cheese

Spray your cookie sheets with cooking spray. Put your 2 rolls together and squish them out, then add some ham and some cheese. Close it off and put seam side down. Try to make a good seal or the cheese will ooze out. Mine do a lot but that's ok. You don't need to let them rise more at this point just stick them in your hot oven. Bake according to instructions on rolls package and until a nice golden brown so the dough is fully cooked. Brush with butter when they are out of the oven. Enjoy!!!

This cake is one of my favorites! It is SO yummy! Tart...sweet...delicious!!!I just had to share!

Lemon Cake by Great Grandma Pray

1 pkg. yellow cake mix
1 pkg. lemon jello
4 eggs
3/4 cup oil
3/4 cup water

DO NOT follow cake mix mixing and ingredients directions! Mix all above ingredients and beat 5 minutes. Bake as directed on cake mix box. When done punch holes in top of cake. Mix: 1 1/2 cups powdered sugar, 1/2 cup lemon juice and pour on top of cake while still warm. Cool and serve with or without cool whip. Delicious!!!

1 qt. peeled, sliced tart apples
3/4 cup sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Single pastry shell

Topping:
3/4 cup flour
1/2 cup brown sugar
1/2 tsp. cinnamon
1/2 cup butter

Mix apples, sugar and spices. Blend flour, cinnamon for topping, brown sugar, and butter, mixing to coarse crumbs. (Mine always ends up like more of a paste for some reason but it still is DELICIOUS!!) Place apples in pastry shell and sprinkle with crumb mixture. Bake in preheated 425 degree oven for 45 minutes.

This is my FAVORITE pie!!! Even my brother-in-law that doesn't like apple pie loves this pie! It's the best!

Dinner took 2 seconds to make tonight! Sunday night we eat dinner at my mom's house and this time she sent us home with the roast, mashed potatoes, carrots, and gravy that was left over. I had a couple of already made refrigerator pie crusts (so yummy and so much better than cleaning up the mess after making pie crust) so I decided to make a beef pot pie with all of it. First the pie crust in the bottom of the pie pan (I have one that is quite deep like 2 inches and it worked perfectly. It looks like one from Pampered Chef but it's just a knock off) then I spread the mashed potatoes on the bottom. Next came the carrots, then the roast cut up into bite size pieces, then the gravy, and finally the top crust. I baked it at 450 until the crust was done and everything was warm. So easy and so delicious! Sorry no picture! By the time I thought to take a picture it wasn't very pretty!

1 lb. dried fettuccine
6 T. butter
1 shallot, minced (I just used plain onion and it was fine)
1 cup heavy cream
1 cup finely grated parmigiana-reggiano cheese (I just used grated Parmesan (not the Kraft stuff but grated like in shreds not powdery) because I could not find the other)
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Fresh parsley, for garnish, optional

Cook the fettuccine until al dente. Drain, RESERVING 1/4 cup of the pasta cooking water.

While pasta is cooking, melt the butter in a skillet. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.

Return the pasta to the pot it was cooked in, set over medium high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and paper to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.

I got this recipe from Emeril Live on the Food Network. He didn't add meat but Brian would never eat it without meat so I made it even more fattening! I sprinkled the chicken pieces with garlic salt and dredged them in flour and fried them in canola oil. Then I added them to the pasta when it was all mixed together. It is sooooo delicious! And the sauce is a breeze to make! The chicken took the longest but it is really an easy, yummy recipe. It isn't an every day kind of meal but it's nice to be able to make something yummy like that when you are in the mood for something really yummy but can't always afford to go to the Olive Garden! I'm sure it would be yummy to add some sauteed fresh mushrooms, too. Brian and the kids wouldn't eat it but I could always just put it on mine! :)

1/2 cup diced green bell pepper (I used yellow this time because that is what I had)
1 can (10 1/2 oz.) cream chicken soup
3 chicken breasts (cooked and cubed)
1/2 tbsp. butter
1 1/4 cups of milk
1 tbsp. pimento chopped

Cook green pepper in melted butter in skillet until tender. Add soup, stir to blend. Gradually add milk, gently stir in remaining ingredients. Heat until sauce is bubbly and flavors are blended. Serve over rice. Sometimes I put some chinese noodles if I'm in the mood for some extra crunch. This is a favorite "go to" meal for me! I almost always have all of the ingredients on hand and it is so fast and easy to make! How I found the recipe: My mother-in-law made it once when I was dating Brian and I had to copy the recipe down.

We made these for Matthew's birthday. I'm sure you have all had them and probably made them, too, but I'm putting them on here anyway.


You just need instant chocolate pudding, crushed Oreos, and gummy worms. You put the pudding in the bottom of a cup or a 9x13 inch pan and sprinkle the Oreos on top and then place gummy worms on top. I know...way too easy to really be considered a recipe but oh well. The kids love them! At Toddler Gym, Matty and Max made their own pudding in a ziplock bag. The lady figured out how much mix and how much milk each bag would need and then the kids put the mix and milk in the bag and sqeezed and played with the bag until all mixed and then you cut one of the corners of the ziplock and squeeze the pudding into the cup. They loved it! I'm not THAT brave with chocolate so I just made them myself but there's an idea for all you brave souls out there!

2 1/4 cup flour
1 tsp. soda
1 cup butter
1/4 cup granulated sugar
3/4 cup brown sugar
1 tsp. vanilla
4 oz. package vanilla instant pudding
2 eggs
12 oz. pkg. chocolate chips (we prefer milk chocolate chips but use whatever you like)
1 cup nuts (I never add these but i guess if you like that sort of thing...go for it!)

Mix dry ingredients. Cream butter, sugar, vanilla, and pudding. Beat in eggs. Add flour mixture, chocolate chips and mix well. Bake at 350 degrees for 8-10 minutes.

Now I know EVERYONE has had these before! My mom used to make them when we were little but I had forgotten about them until a few weeks ago and the kids LOVED them!!! Matthew and Max even ate two each. AMAZING!!! I let them make their own last night and they had so much fun doing it and the mess was minimal so it turned out to be fun for all of us. We won't be winning any magazine covers with the look of them but that's the fun part, right. Can you tell which ones Max made? To keep them apart we put 3 dabs of sauce on Matty's and 1 dab on mine. The others were self explanitory. I hope you'll all have fun making these really soon!

What you'll need:

hamburger buns
pizza sauce
mozzarella
whatever toppings your family loves

Bake at about 425 until cheese is cooked to your liking. How easy is that?!

2 cups rice cooked in 4 cups water set aside and let get kind of dry.

Dice green onions, fresh mushrooms, and green pepper. Cook in small amount of oil until desired crisp or tender which ever floats your boat. Dice 3-4 cups of ham and brown in skillet. Scramble 3 eggs. Put all ingredients together in pan and sprinkle with soy sauce and cook and stir a few minutes.

Some tips:
I cooked it in my wok but my mom has always just used a huge skillet or pan and it works great. If your kids are as picky as mine you might want to save yourself some trouble and just give them a little bowl to the side and tell them to pick out what ever they don't like. They love most of it.