Chocolate No Bake Cookies

These cookies are nothing to look at, but delicious! I've heard them called cow patties... for obvious reasons!   Previous experience has proven stove top cookies can tend to be cantankerous depending on humidity levels, but this recipe's fool proof enough I make it in the school kitchen (and I've never had a batch not turn out -knock on wood!).  That's a great track record.  Enjoy :)

CHOCOLATE NO BAKE COOKIES
2 cups sugar
1/2 cup shortening
1/2 cup milk
1/2 tsp salt
3 TBSP cocoa powder
3 1/2 cups oatmeal
1 tsp vanilla

Bring sugar, shortening, milk, salt and cocoa to a boil.  Once it hits a rolling boil set the timer for 2 minutes.   Remove from heat and add oatmeal and vanilla.  Drop onto clean surface using heaping cookie scoop.  Let set until firm.

25 cookies

Pork Fajita Kabobs

Don't expect leftovers when you make this delish dish!  It was the best new recipe I've made in a long while.  I think someone might have even licked the platter clean on this one.... I know this because that person was probably me (not really!).  Who needs a dishwasher when ma licks the plates clean?!?  I had you envisioning a bunch of hillbillies gathered 'round a table lickin' their plates clean.  Lick the plate clean or not, you must pull out your BBQ grill and give this recipe a whirl.  You will love it!  Enjoy :)

PORK FAJITA KABOBS

2 tsp paprika

1 1/2 tsp cumin

1 1/2 tsp oregano

1 tsp garlic powder

1/8 tsp red pepper flakes

1 1/2 pounds boneless pork loin chops, cut into 1-inch pieces

1 small green pepper, cut into 1-inch pieces

1 onion, cut into 8 wedges

8 large fresh mushrooms

16 grape tomatoes (opt.)

8 flour tortillas, warmed (corn would also be yummy)

Chunky Salsa

Sour Cream (opt.)

Shredded Cheese (opt.)

In large resealable plastic bag, combine paprika, cumin, oregano, garlic powder and pepper flakes; add pork.  Seal and toss to coat.  On eight metal or soaked wooden skewers, alternately thread pork, green peppers, onion, mushrooms and tomatoes.

Grill covered, over medium heat 5-8 minutes on each side or until meat is no longer pink and veggies are tender.  Place each kabob on tortilla; remove skewer and fold in half.  Serve with salsa, cheese and sour cream.



Pecan Pie Bars

Here's a yummy-licious twist on pecan pie.  The consensus at my house was these bars taste like a yummy pecan roll.  Either way, they're delish! A lot of people have trouble making pie crust and these bars cut that step out with a simple cake mix.  Yay for being simple!  Enjoy :)

PECAN PIE BARS

1 yellow cake mix

1/2 cup butter, melted

4 eggs (divided)

1 1/2 cups corn syrup

1/2 cup packed brown sugar

1 1/2 tsp vanilla

2 cups coarsely chopped pecans

Combine cake mix, melted butter and 1 egg in large mixing bowl.  Beat on low speed until thoroughly mixed.  Reserve 2/3 cup of mixture for topping.  Press rest in greased 13 x 9 pan.  Bake at 325 degrees for 15-20, or until lightly browned and puffed.  Beat remaining 3 eggs, reserved cake mix mixture, corn syrup, sugar and vanilla on low speed until smooth and blended.  Stir in pecans.  Pour evenly over cruse.  Bake 40-45 minutes or until set.  Eat warm with ice cream or cool and cut in bars.





Fuzzy Valentines Cake Balls

Happy Valentine's Day!!!  Here's the adorably cute, pain-in-the-neck cake balls I made for Sophie's class party.  While they took a little extra effort than regular cake balls, these little cuties were worth the extra time.  Enjoy :)

FUZZY CAKE BALLS
1 cake baked
1 can frosting (I only use about 3/4 can)
1 package white candy coating
4 cups tinted coconut (I tinted each cup with 3-5 drops of red food color)
candy eyes (I made my own with candy coating)
heart sprinkles (for antenna)

Mush up the baked cake and mix in frosting (I use my hands).  Roll into 1 inch balls and place on a cookie sheet.  Place in freezer for at least 30 minutes.  Melt candy coating.  Dip cake balls into white candy coating and place in coconut to cover.  Let harden on parchment paper.  Make antenna and feet with candy coating. Use a small amount of candy coating to attach feet, antenna and eyes to the coconut covered cake ball.

The Frosting Flop

I hate sharing flop recipes with you (OK, not really... I think they're kinda fun) because while a recipe might flop for me, it might be the best ever for you!  Don't let this detour you from trying this yourself.  I've spotted this recipe on several blogs and decided I must make it.  It has Jello in it and Jello makes everything more fun :)  It also looked similar my favorite Fluffy Boiled Icing.  Well, I beat this stuff so long it burned up my mixer (R.I.P. dear friend).  After almost 10 minutes it only slightly thickened (the recipe says it will take 5 minutes to fluffy perfection).  Boo on me! 

FLOPPING JELLO FROSTING
1 pkg jello (3 oz, favorite flavor)
2/3 cup sugar
1 tsp. vanilla
1 egg white
1/2 cup boiling water

Mix jello, sugar, vanilla and egg in large mixing bowl (NOT PLASTIC).  Turn mixer on high speed and add boiling water.  Beat 5 minutes for fluffy perfection (or not in my case!)

Good Luck!

My New Ride

I had to share a picture of my new hamster mobile!  I know it's not food related, but isn't is just about cute enough to nibble??? 









Slow Cooker Cilantro Lime Chicken

Finally, a slower cooker recipe worth posting!!!  That doesn't happen very often.  I only have a handful of slow cooker recipes that have not made it directly into the trash can.  I love the idea of regularly using a slow cooker because it seems very time saving BUT either I don't know how to use a slow cooker, or other peoples standards are a little different than mine!  It always seems like everything turns out dry and overcooked :(  Well, this recipe turned out great and was not dry or overcooked!  It was super easy.  I mixed everything together last night, threw it in the fridge and turned it on this morning.  I came home to a house that smelled amazing!  The lime and cilantro flavors go perfect in this tender chicken dish.  It seemed very soupy until I shredded the meat and placed it back in the slow cooker in the juice.  YUMMY!  Enjoy :)          

SLOWER COOKER CILANTRO LIME CHICKEN
1 (16 ounce) jar salsa                                                           

1 (1.25 ounce) package dry taco seasoning mix

1 lime, juiced

3 tablespoons chopped fresh cilantro

3 pounds skinless, boneless chicken breast halves

Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.

Cake Mix Cinnamon Rolls

Can you believe it's been 3 years already?!?  Happy blog-a-versary to me!  To celebrate I thought I would share a yummy recipe I thought was quite clever. It uses a cake mix to make irresistable cinnamon rolls.  They're not only clever, they're extrememly easy.  The thick, gooey frosting is amazing.  So, get out a cake mix and celebrate!  Enjoy :)

CAKE MIX CINNAMON ROLLS
1 box butter recipe yellow cake mix
5 cups flour
2 pkg. dry yeast
2 1/2 cups warm water
1 cup very soft butter
1 cup sugar mixed with 2 TBSP cinnamon

Grease 2- 9x13 pans (this makes 24 rolls).  Combine cake mix, flour and yeast in a very large bowl.  Mix well.  Add water and blend until completely moistened.  Cover with a towl and let rise until doubled.  Roll in large rectangle (I did this in 2 batches), slather with butter and douse with cinnamon and sugar.  Roll up, cut into 24 rolls, place in greased pans and let rise again until doubled.  Bake at 350 for 20-25 minutes or until golden.  While still warm (but not hot) drizzle with frosting.

FROSTING
4 cups powdered sugar
4 TBSP melted butter
1 tsp vanilla
1/4 cup milk

Mix until smooth.

Iceberg Salad with Sweet Italian Dressing

Here's a sweet, tangy salad that uses inexpensive ingredients to make and impressive side dish.  Iceberg was only 88 cents per head this week making this super cheap!  If you're needing to feed a crowd and impress, this dish's a must try!  I'm a big Judie Byrd's Kitchen fan and knew I must try this recipe when it aired this week on her cooking for kids episode. The only tweaking I will make next time is adding more Dijon and less Italian seasoning.  Enjoy :)

ICEBERG SALAD WITH SWEET ITALIAN DRESSING
1 head iceberg lettuce, finely chopped
1/4 cup cider vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 teaspoon dried Italian herbs
1 -2 tablespoons sugar
Salt and pepper to taste

Place lettuce in a large salad bowl.
In a medium bowl, whisk together vinegar, olive oil, mustard, herbs and sugar.
Taste and add salt and pepper.
Just before serving, drizzle dressing over lettuce and toss.

Graham Cracker Peppermint Bark

Anyone else stock up on candy canes and sprinkles during the after Christmas sales???  Here's a fun way to use up the stash.  I found this recipe while cruising Mommy's Kitchen.  It was quick, easy and super yummy.  Enjoy :)

GRAHAM CRACKER PEPPERMINT BARK

1 sleeve graham crackers

crushed candy canes

sprinkles

12 oz. melted chocolate candy coating

Melt candy coating following manufactures directions.  Break graham crackers on the seams (4 pieces), dip in melted chocolate allowing excess to drip off and place on waxed paper.  Sprinkle with crushed candy and sprinkles while still wet.  Allow coating to set (about 30 minutes) and store in an airtight container.





Mini Mexican Pizza

Here's a new taco-ish twist to pizza!  They would make a yummy addition to your New Year's party.  I'd never eaten a tostado shell before.   Hmmmm.... I do think it suspiciously looks exactly like what I would envision a taco shell left flat would look like. Someone must have forgotton to put these in the taco shell folder and invented something new.  Lucky duck probably got rich for the  mistake!  These cute little pizza were a nice change to our taco night.  Enjoy :)

MINI MEXICAN PIZZA
1 lb ground beef
1 pkg. taco seasoning mix
1 can refried beans
1 pkg. tostada shells
2 1/2 cups shredded cheese (I used colby/jack)
Suggested Toppings:
shredded lettuce, chopped tomatoes, sliced black olices. sliced avocodo, sliced green onions, sour cream, guacamole, corn, salsa

Brown beef; drain.  Stir in water and seasoning mix (the amount of water determined by your seasoning packet).  Bring to boil.  Reduce heat to low; cook, stirring occasionally for 5-6 minutes or until thickened.
Spread 2 TBSP beans on each shell.  Top with 1/4 cup meat mixture and 1/4 cup cheese.  Broil 1-2 minutes or until cheese is melted.  Garnish with desired toppings.

Makes 10

Soft Peanut Butter Cookies (No Flour)

You're guaranteed an extra present or two if you leave Santa a big plate of these delicious cookies!!!  They're soft and chewy on the inside while the sugar coating gives them the perfect, sweet crunch on the outside.  DELICIOUS!  Only 4 ingredients to cookie perfection :) Put these flour-free treats up against any peanut butter cookie and I think you will be pleasantly surprised when they come out victorious.  Enjoy :)

SOFT PEANUT BUTTER COOKIES
1 cup sugar (plus more for rolling)
1 cup creamy peanut butter
1 egg
1 tsp vanilla

Preheat oven to 325.  Mix all ingredients thoroughly.   Roll in meatball size balls and roll in sugar.  Place on nonstick baking sheet and press a crisscross pattern onto each with a fork.  Bake for 10 minutes or until lightly golden.  Cool before removing from sheet.

Quick Beef and Barley Stew

Baby, it's cold outside (hold your ears, I'm singing)!  Let this yummy stew warm you up :)

QUICK BEEF AND BARLEY STEW

1/2 pound lean ground beef

1/2 cup sliced celery

1/3 cup chopped onion

1-3/4 cups water

2 teaspoons reduced-sodium beef bouillon granules

1-1/2 teaspoons chili powder

1/4 teaspoon pepper

1/2 cup quick-cooking barley

1 can (14-1/2 ounces) diced tomatoes, undrained

 

In a large saucepan, cook the beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain.
Stir in the water, bouillon, chili powder and pepper. Bring to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Stir in tomatoes; heat through. Yield: 4 cups.

Pumpkin Dessert

Get out your pen and paper, here's a treat no one will be able to resist from your Thanksgiving table.  You ever tried dump cake?  Well, this is a delicious holiday twist everyone will love.  It has the rich, pumpkin-y filling of the most awesome pumpkin pie, and the scrumptious cake mix topping of a dump cake.  Slather on some cool whip and it's pretty much heaven on a plate.  Enjoy :)

PUMPKIN DESSERT
16 oz. can pumpkin
12 oz. can evaporated milk
3 eggs
1 1/2 cups sugar
4 tsp. pumpkin pie spice
1/2 tsp. salt
1 yellow cake mix
1 cup butter, melted

Mix pumpkin, milk, eggs, sugar, spice and salt.  Pour into lightly greased 9 x 13 pan.  Sprinkle with dry cake mix and drizzle with melted butter.  Bake at 350 for 50-55 minutes.  Serve with cool whip.