1 box devil's food cake mix (Betty Crocker brand works well)
3/4 cup butter or margarine, softened
2 eggs
1 (8 oz.) pkg. cream cheese, softened
1/2 cup butter
2 tbsp. vanilla
2 cups powdered sugar
In a large bowl combine cake mix, the 3/4 cup butter, and eggs. Chill about 10 minutes. Roll into small balls. Place on a greased baking sheet. Bake at 350 degrees for 7 to 9 minutes. Then let them cool.
To prepare filling, beat cream cheese, the 1/2 cup butter, and vanilla together. Add powdered sugar and mix together. Spread filling on top of cookie, and then top with another cookie. Makes about 2 dozen cookies.
*If filling seems to runny then add more powder sugar until it is as thick as you want.
Sunday, November 8, 2009
Chocolate Chip Cookies
2 cups shortening
1 1/2 cup brown sugar
1 1/2 cup sugar
3 teaspoons vanilla
4 eggs
5 cups flour
1 1/2 teaspoon baking soda
2 teaspoon salt
1 package chocolate chips, milk chocolate or semi sweet whatever you prefer
Cream together sortening and sugars; beatin vanilla and eggs; sift flour, soda, and salt. Stir in chocolate chips.
Bake @ 350 degrees for 10-12 minutes on greased baking sheet.
1 1/2 cup brown sugar
1 1/2 cup sugar
3 teaspoons vanilla
4 eggs
5 cups flour
1 1/2 teaspoon baking soda
2 teaspoon salt
1 package chocolate chips, milk chocolate or semi sweet whatever you prefer
Cream together sortening and sugars; beatin vanilla and eggs; sift flour, soda, and salt. Stir in chocolate chips.
Bake @ 350 degrees for 10-12 minutes on greased baking sheet.
Lion House Chocolate Chip Cookies with a Twist
1 cup butter (softened)
¾ cup shortening
1 ¾ cup brown sugar
1 ¼ cup white sugar
4 eggs
5 ½ Tbs. Water
1 ½ tsp. Vanilla
6 cups flour
1 large pkg. Instant Vanilla Pudding mix (dry)
1 ½ tsp. Salt
1 ½ tsp. Baking soda
1 bag chocolate chips
Preheat oven to 350°.
In a large mixing bowl, cream together butter, shortening and sugars. Add eggs, water and vanilla and mix until smooth and creamy (this adds air into the eggs and makes the cookies fluffier).
Add flour, pudding mix, salt, baking soda, and chocolate chips. Mix Well (I use my hands). You want the dough not to stick to your hands too easily – so add more flour if it is very sticky when mixing it.
Spray the cookie sheet with cooking spray, and evenly space tablespoon-size balls of the cookie dough on it. Bake for 8-9 minutes, or until the bottoms of the cookies are barely turning light brown. So, start at 8, and then check them from there on out.
¾ cup shortening
1 ¾ cup brown sugar
1 ¼ cup white sugar
4 eggs
5 ½ Tbs. Water
1 ½ tsp. Vanilla
6 cups flour
1 large pkg. Instant Vanilla Pudding mix (dry)
1 ½ tsp. Salt
1 ½ tsp. Baking soda
1 bag chocolate chips
Preheat oven to 350°.
In a large mixing bowl, cream together butter, shortening and sugars. Add eggs, water and vanilla and mix until smooth and creamy (this adds air into the eggs and makes the cookies fluffier).
Add flour, pudding mix, salt, baking soda, and chocolate chips. Mix Well (I use my hands). You want the dough not to stick to your hands too easily – so add more flour if it is very sticky when mixing it.
Spray the cookie sheet with cooking spray, and evenly space tablespoon-size balls of the cookie dough on it. Bake for 8-9 minutes, or until the bottoms of the cookies are barely turning light brown. So, start at 8, and then check them from there on out.
Chocolate-Scotchies
2 1/2 cups of flour
2 sticks of softened butter
1 cup of sugar
1 cup of brown sugar
2 eggs
1 tsp of salt
1 tsp of baking soda
1 tsp of vanilla
1 dry package of instant chocolate pudding
1 package of butterscotch chips
Preheat the oven to 350 degrees
Cream the butter and add the sugars. Add the eggs then add the salt, baking soda, and vanilla. Add the dry package of pudding. Add the flour a little bit at a time, don't over mix. Mix in the chips by hand.
Bake for 10 to 12 minutes. Every oven cooks differently so you should watch these the first time, because they are dark it might be hard to tell if they are done or not.
2 sticks of softened butter
1 cup of sugar
1 cup of brown sugar
2 eggs
1 tsp of salt
1 tsp of baking soda
1 tsp of vanilla
1 dry package of instant chocolate pudding
1 package of butterscotch chips
Preheat the oven to 350 degrees
Cream the butter and add the sugars. Add the eggs then add the salt, baking soda, and vanilla. Add the dry package of pudding. Add the flour a little bit at a time, don't over mix. Mix in the chips by hand.
Bake for 10 to 12 minutes. Every oven cooks differently so you should watch these the first time, because they are dark it might be hard to tell if they are done or not.
Italiano Chicken
6 to 8 boneless, skinless chicken breasts
salt
pepper
garlic salt
1 bottle Prego Spaghetti Sauce
1 cup Monterey Jack/Colby blend cheese
3 T. Parmesan Cheese
Angle hair pasta
Wash chicken, pat dry and season with salt, pepper, and garlic salt. Place in crock pot. Pour spaghetti sauce over chicken and sprinkle with cheeses. Cook on HIGH 4 to 5 hours, depending on the size of the chicken breasts. Serve over hot, cooked angel hair pasta.
*I do chicken tenders. I also do more chicken, sauce, and cheese if I am serving more people. This recipe is very adaptable to how many people you are serving.
salt
pepper
garlic salt
1 bottle Prego Spaghetti Sauce
1 cup Monterey Jack/Colby blend cheese
3 T. Parmesan Cheese
Angle hair pasta
Wash chicken, pat dry and season with salt, pepper, and garlic salt. Place in crock pot. Pour spaghetti sauce over chicken and sprinkle with cheeses. Cook on HIGH 4 to 5 hours, depending on the size of the chicken breasts. Serve over hot, cooked angel hair pasta.
*I do chicken tenders. I also do more chicken, sauce, and cheese if I am serving more people. This recipe is very adaptable to how many people you are serving.
Crock Pot Roast Beef
Beef Roast
1 package of dry onion soup mix
1/2 cup ketchup
1 (10 3/4 oz.) can Cream of Mushroom soup
3/4 cup water
4 potatoes, peeled and quartered
4 carrots, peeled and cut in chunks
Put roast in crock pot. Place vegetables around roast. Pour water over vegetables. Mix together onion soup, ketchup and Cream of Mushroom soup. Spread mixture over top of roast and vegetables. Cook 4 hours on HIGH and 4 hours on LOW.
*I do my potatoes and carrots to how many people I am serving or what I just want. We LOVE the carrots so, I tend to do more of them. But make it the way your family will enjoy the most!
1 package of dry onion soup mix
1/2 cup ketchup
1 (10 3/4 oz.) can Cream of Mushroom soup
3/4 cup water
4 potatoes, peeled and quartered
4 carrots, peeled and cut in chunks
Put roast in crock pot. Place vegetables around roast. Pour water over vegetables. Mix together onion soup, ketchup and Cream of Mushroom soup. Spread mixture over top of roast and vegetables. Cook 4 hours on HIGH and 4 hours on LOW.
*I do my potatoes and carrots to how many people I am serving or what I just want. We LOVE the carrots so, I tend to do more of them. But make it the way your family will enjoy the most!
Sunday, November 1, 2009
Beef Stew
1 lb. stew meat
3 potatoes, chopped
5 carrots, chopped
1 stalk celery, chopped
1 cream of mushroom
1 cream of celery
1 pkg. dry onion soup mix
1 (8 oz) can tomato sauce
1 bay leaf
Put all ingredients in a crock pot on LOW for 8 hours.
3 potatoes, chopped
5 carrots, chopped
1 stalk celery, chopped
1 cream of mushroom
1 cream of celery
1 pkg. dry onion soup mix
1 (8 oz) can tomato sauce
1 bay leaf
Put all ingredients in a crock pot on LOW for 8 hours.
Manicotti
30 oz. jar Prego Spaghetti Sauce
15 oz. container of Ricotta Cheese
2 c. shredded Mozzarella Cheese
1/4 c. grated Parmesan Cheese
2 T chopped fresh parsley (optional)
1/2 t. salt
1/4 t. pepper
8 oz. package of Manicotti Shells
Pour one cup of spaghetti sauce into a a 9x13 pan and spread around the bottom. Take a cup of hot water and pour back into spaghetti sauce jar. Shake really well.
Mix all cheeses, parsley (if desired), salt, and pepper together.
Take manicotti shells and stuff with mixture. Put into pan, just on top of the sauce that has been spread along the bottom.
Pour the rest of the sauce over the manicotti shells. Cover with foil and bake.
400 degrees, 45-50 minutes
15 oz. container of Ricotta Cheese
2 c. shredded Mozzarella Cheese
1/4 c. grated Parmesan Cheese
2 T chopped fresh parsley (optional)
1/2 t. salt
1/4 t. pepper
8 oz. package of Manicotti Shells
Pour one cup of spaghetti sauce into a a 9x13 pan and spread around the bottom. Take a cup of hot water and pour back into spaghetti sauce jar. Shake really well.
Mix all cheeses, parsley (if desired), salt, and pepper together.
Take manicotti shells and stuff with mixture. Put into pan, just on top of the sauce that has been spread along the bottom.
Pour the rest of the sauce over the manicotti shells. Cover with foil and bake.
400 degrees, 45-50 minutes
Sausage & 'Tato Casserole
1 pound bulk breakfast sausage or turkey sausage links
2 tablespoons all-purpose flour
1 1/2 cup whole milk (not low-fat)
1 pound package frozen shredded hash brown potatoes
4 green onions, finely chopped
2 teaspoons fresh parsley
2 teaspoons rosemary
1 1/4 cup grated sharp cheddar cheese
Preheat oven to 350 F. Butter 8x8x2-inch glass baking dish.
Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with back of spoon, about 5 minutes. Mix in flour, then milk. Cook until mixture thickens and comes to boil, stirring occasionally, about 5 minutes.
Arrange potatoes in prepared dish. Top with 1/3 of green onions, 1 cup cheese, 1/3 of green onions, sausage mixture, sprinkle the herbs on top, and the remaining 1/4 cup cheese.
Bake casserole until potatoes are tender, about 45 minutes. Sprinkle with remaining 1/3 of green onions and serve.
I LOVE breakfast foods. I haven't tried this one, but it sounds good!
2 tablespoons all-purpose flour
1 1/2 cup whole milk (not low-fat)
1 pound package frozen shredded hash brown potatoes
4 green onions, finely chopped
2 teaspoons fresh parsley
2 teaspoons rosemary
1 1/4 cup grated sharp cheddar cheese
Preheat oven to 350 F. Butter 8x8x2-inch glass baking dish.
Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with back of spoon, about 5 minutes. Mix in flour, then milk. Cook until mixture thickens and comes to boil, stirring occasionally, about 5 minutes.
Arrange potatoes in prepared dish. Top with 1/3 of green onions, 1 cup cheese, 1/3 of green onions, sausage mixture, sprinkle the herbs on top, and the remaining 1/4 cup cheese.
Bake casserole until potatoes are tender, about 45 minutes. Sprinkle with remaining 1/3 of green onions and serve.
I LOVE breakfast foods. I haven't tried this one, but it sounds good!
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