Ham & Cheese Mornay

This is so delicious! I love making crescent roll braids stuffed with pizza fillings, tuna melt and so much more. My friend Lindsey Brown shared this idea with me and it was fabulous! It's easy, tasty and filling!

Braided Ham & Cheese Mornay

• 2 cans crescent refrigerated crescent rolls
• 1 cup sliced mushrooms
• 2-4 cups of thick sliced ham
• 2 cups sharp white shredded cheddar cheese
• 1/2 cup sliced green onions

Mornay Sauce

• 2 tablespoons butter 
• 6 tablespoons flour
• 3 cup milk
• 2 chicken bouillon cubes
• 1 tablespoon red wine vinegar
• 1 tablespoon Dijon mustard
• 1/2-1 teaspoon Worcestershire sauce
• 1 cup shredded Parmesan cheese
• pinch of ground nutmeg

Flour a clean surface. Roll out crescent roll dough into one long rectangle. Place on a cookie sheet. Down the center sprinkle ham, onions, mushrooms and white cheddar cheese. Take a knife and cut two inch slits spaced an inch apart down both sides of the dough. Fold them over the top of the filling in a braided fashion, pressing the dough together so it stays. Sprinkle with a little cheddar cheese on top. Bake at 375 degrees for 16 minutes.

While in the oven, in a saucepan on medium high melt butter. Stir in 2 Tbsp of the flour. Add 1 cup of milk. Then gently sprinkle remaining flour over top and stir well. In the microwave in a glass dish add bouillon cubes, red wine vinegar, dijon mustard, and Worcestershire sauce. Heat liquid and then stir cubes until dissolved. Pour into milk mixture on stove. Stir well. Add nutmeg and Parmesan cheese. Sauce should begin to thicken and bubble. Set aside.

Remove braid from oven. Slice up and serve with Mornay sauce spooned over top. Enjoy!

Quick Orange Coffee Cake

I've found a few coffee cake recipes that I'd like to try. Coffee cake is intended to be dry and crumbly, yet somehow very delicious. Here is a Pilsbury recipe for an orange twist on coffee cake. It is delicious!!

Here is a recipe I just found for a Paula Dean Orange Coffee Cake that looks even more delicious!
Orange Coffee Cake

 Quick Orange Coffee Cake

Base

• 2 cups flour
• 1/2 cup sugar
• 3 tsp baking powder
• 1/2 tsp salt
• 6 Tbsp butter
• 1 cup milk
• 1/2 cup sour cream
• 1/2 tsp vanilla
• 1 egg, beaten

Filling

• 11 oz can mandarin orange segments, drained welll

Topping

• 1/4 cup sugar
• 2 Tbsp flour
• 2 Tbsp butter
• 1/4 cup chopped nuts
• 1 tsp grated orange peel

Heat oven to 350 degrees. Grease and flour 9 inch cake pan. In medium bowl combine 2 cups flour, 1/2 cup sugar, baking powder and salt. Blend well. Using pastry blender or fork, cut in 6 Tbsp butter until mixture is crumbly. Add milk, vanilla and egg; mix well. Spread batter in prepared pan. Arrange orange segment over batter. In small bowl, combine all topping ingredients until crumbly. Sprinkle over orange segments. Bake at 350 degrees for 35 to 45 minutes. Cool and cut into squares.

Minced Beef Pie

That is sour cream in the picture not whipped cream. Okay! So, what is the deal with minced meat pies? I have heard of them but never tried one. Upon my research I learned that minced meat pies are traditionally made with wild game meat, figs and dates and flavored with holiday spices such as cinnamon and clove. Hmmm...this probably wouldn't fly well with the husband and kids...so...I created a dinner approved minced meat pie. I gave it the sweetness of a sweet pulled pork or sloppy joe in a buttery, flaky crust and the savor of a nice Sunday roast! I then topped it with my special creamy roast beef sauce! It ended up being super delicious and the next day we took our left overs and melted cheddar cheese on top and the kids dipped in in ketchup.

It's a delightful winter comfort dish! Hope you enjoy!!

Minced Beef Pie

• 1 (2-3 lb) beef roast
• 2 frozen pie crusts 
• 2 cans refrigerated pie crust (I made my own)
• 1 pkg dry onion soup mix
• 1 pkg dry Italian salad dressing mix
• 2-3 cups water
• 1/2 cup ketchup
• 2 Tbsp brown sugar
• 1/2 tsp salt
• 1/2 tsp cinnamon 

Place thawed roast in a deep roasting pan. Pour dried soup mix, dried Italian dressing and water over the top. Cover with tin foil and place in oven at 250 degrees for three hours.

Remove roast from oven and cool for 20 minutes. Shred roast and place 2/3 of it in a food processor. Blend until meat is completely minced (almost like a thick dip). You may need to add some of the juices from the pan to the blender to help it blend. Add to a large bowl. Spoon onions from roasting pan and 1/4 cup of juices into bowl. Stir together. Add remaining shredded beef to bowl and stir together. Add ketchup, brown sugar, salt and cinnamon. Stir well. Add extra of these ingredients if desired. Scoop into thawed pie crusts all the way to top. Roll out refrigerated pie crust onto flour dusted surface in the shape of two 9" round circles. Place one on top of each pie and seal edges.

Bake at 400 degrees for 30-40 minutes. Slice pie while hot and top with cool, creamy roast beef sauce. Enjoy!

Creamy Roast Beef Sauce (it's not spicy my 2 year old loves it)

• 2 tablespoons prepared horseradish
• 1 tablespoon cider vinegar
• 1 teaspoon dry mustard
• 3 tablespoons reduced-fat mayonnaise
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon ground red pepper

Whisk together all ingredients and chill.

Crab Corn Chowder

I created this when I wanted to get creative with some imitation crab that we had. This is so delicious! It's smooth, warm, comforting and you can't have just one bowl. My son hates peas but he loved them in this! Serve it with warm garlic bread.

Crab Corn Chowder

• 1 large package of flaked imitation crab meat (or real)
• 1/2 stick butter
• 1/2 cup sliced green onions
• 3/4 cup flour
• 6 cups milk
• 2 cups whipping cream
• 1 cup frozen peas
• 1 cup frozen sweet corn
• 1 1/2 - 2 tsp salt (add 1/2 tsp at a time until it reaches your desires saltiness)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp garlic powder
• 1/2 tsp onion powder
• ground pepper

Heat large saucepan to medium high. Melt all of butter then add green onions. Simmer for a couple of minutes until tender. Sprinkle over 1/4 cup of flour. Stir. Slowly add 1 cup milk and stir. Add remaining flour and stir. Add remaining milk and whipping cream - continue stirring until it's smooth and free of lumps. You can add more flour to thicken if needed. Flake crab meat and add to pot. Be careful with the salt adding 1/2 tsp at a time until it reaches your desire level of saltiness. Add remaining ingredients and simmer on low for 10 minutes. Serve hot.

Pumpkin Mousse Trifle

This is delicious and perfect for any holiday dinner! It's also pretty to look at. It's really easy especially if you buy an already made pumpkin spice pound cake. I found a delicious Paula Dean pumpkin spice pound cake at the Walmart bakery.

Pumpkin Mousse Trifle

      CAKE (You can skip this step and buy a pre-made pumpkin spice pound cake)

• 1 cup sugar
• 1 cup canned pumpkin
• 1/3 cup canola oil
• 2 eggs
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

SUGARED PECANS

• 1 egg white
• 2 cups coarsely chopped pecans
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 tsp cinnamon

PUMPKIN MOUSSE

• 2 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups confectioners' sugar
• 1 can (15 ounces) solid-pack pumpkin
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 carton (16 ounces) frozen whipped topping, thawed, divided

In a large bowl, beat the sugar, pumpkin, oil and eggs until well blended. Combine the flour, baking soda, cinnamon and salt; gradually beat into pumpkin mixture until blended. 

Transfer to a greased and floured 9-in. square baking pan. Bake at 325° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut cake into 3/4-in. cubes.

Meanwhile, whisk egg white; stir in pecans, cinnamon and sugars. Transfer to a foil-lined baking sheet. Bake at 350° for 9-13 minutes or until puffed, stirring once. Cool completely. 

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Add the pumpkin, cinnamon and vanilla. Fold in 1-1/2 cups whipped topping. 

In a 3-1/2-qt. trifle bowl or glass serving bowl, layer half of the cake, pumpkin mousse, remaining whipped topping and pecans. Repeat layers. Cover and refrigerate for at least 2 hours. Yield: 14 servings.

The Best Eggnog Ever! (made for eggnog haters)

Wow has it been a busy month, but I'm back! Here is a real treat for all you eggnog haters and lovers. My sister had told me about this brand of eggnog and how perfect it was. It's called Southern Comfort and I found it at Walmart and bought the Vanilla Spice flavor. Don't worry there is no alcohol in this it's found in the dairy section by the whipped cream.

This tasted like a vanilla milkshake whipped cream dream! If you have hated eggnog before or your family does, you have to try this! It's not rich and there is no strong nutmeg, egg flavor. Like I said tastes like a vanilla milkshake! I topped ours with whipped cream and dusted with cinnamon. The kids couldn't get enough of this drink!

Street Corn Salad

This is so yummy! I took my original recipe and added seasoned, fried, diced red potatoes and cherry tomatoes halved. It's creamy and zesty! I think you could also add some crispy bacon for an amazing flavor!!

Here is my original recipe

http://cookwithlindsey.blogspot.com/2012/01/street-corn-salad.html

Indian Corn Cookies

These are so cute for Fall and Thanksgiving! They are also super delicious - you can't just eat one!

Indian Corn Cookies

• 1 pkg frozen sugar cookie dough
• 1 can Pillsbury cream cheese frosting
• 8 boxes of Reeses Pieces
• 4 boxes of fruit roll ups (the multi-color kind are the only ones that have the color green in them)

Preheat oven according to directions on cookie dough package. Shape cookie dough square into a corn shape (pointed at the top and flat on bottom). Lay on cookie sheet. Bake according to directions. Cool 10 minutes. Spread frosting on top. Dot with rows of Reeses pieces. Take roll ups that have green in them. Carefully cut out the green strips. Cut into skinny triangles and place on the bottom of cookies for the husks. Enjoy!

Parmesan Baked Potato Halves

These make a great side dish or appetizer. They are so delicious!!

Parmesan Baked Potato Halves

• 6 small potatoes, scrubbed and cut in half
• 1/4 cup butter
• grated Parmesan cheese
• garlic powder
• other seasonings (to personal preference)

Preheat oven to 400 degrees. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom. Generously sprinkle Parmesan cheese and lightly sprinkle other seasonings all over the butter. Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes. Cool for 5 minutes before removing from pan. Serve on a plate with a side of seasoned sour cream for dipping.

 

Cinnamon Roll Cake

 I snagged this off of Pinterest. It was yummy and great for Fall!

Cinnamon Roll Cake

 Cake

•  3 c. flour
• 1/4 tsp.salt
• 1 c. sugar
• 4 tsp. baking powder
• 1 1/2 c. milk
• 2 eggs
• 2 tsp. vanilla
• 1/2 c. butter, melted

Topping

•  1 c. butter, softened
• 1 c. brown sugar
• 2 Tbsp. flour
• 1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze

• 2 c. powdered sugar
• 5 Tbsp. milk
• 1 tsp. vanilla

Drizzle glaze over top!

Lemon Cream Cheese French Toast Sandwiches

I created this for General Conference breakfast. It was super to easy to make and super yummy!! You could substitute for your favorite pie fillings. I think blueberry and lemon would be so yummy! For Fall a cinnamon apple filling would be divine! Maybe with a caramel drizzle! Ooooh - or pumpkin pie spice filling!!

Lemon Cream Cheese French Toast Sandwiches

• 1 loaf of white sliced french bread (I use sweet, yellow Hawaiin bread I get at Walmart)
• 6-8 eggs, beaten
• 1 can lemon pie filling or lemon curd
• 1 can cherry pie filling
• 1 (8 oz) pkg cream cheese
• powdered sugar
• whipped cream

Prepare sandwiches. Spread cream cheese on one bread slice and then lemon pie filling. Add top slice. Heat skillet with 1 Tbsp of oil or butter. Dip and coat all sides of sandwiches in egg. Place in hot skillet and fry until golden on all sides. Top with cherry pie filling, powdered sugar and whipped cream. Enjoy!

Cherry Upside Down Cake

This came about when my kids wanted a desert but we had nothing to work with. I checked the pantry and found a cake mix. I then grabbed a bottle of cherries and a can of condensed milk. This was super easy and super delicious!!

Cherry Upside Down Cake

• 1 yellow cake mix
• 1 bottle of sweet black cherries
• 1 can condensed milk

Make cake mix according to directions on box. Drain cherries. Pour cherries and spread out on the bottom of a rectangular cake pan. Pour cake batter over top. Bake according to directions on box. Remove from oven. While hot - pole holes with a fork all over the top of cake. Pour condensed milk over the top. Enjoy!

Bowl of Bones

I saw this idea on Pinterest and I love it! They are so delicious and are the perfect party snack!!

Bowl of Bones

• 1 package of white candy coating  (on the chocolate chip shelf - looks like a white chocolate candy bar)
• 1 bag of pretzel sticks
• 1 bag of mini marshmallows

Melt candy coating according to directions on package. Place mini marshmallows on the ends of pretzel sticks. Immerse in melted candy and lay on a sheet of wax paper to dry. Enjoy!!

Truffle Filled Cupcakes (Broomstick Style)

These won the cupcake contest at this year's family Halloween party. I'm telling you they are amazing!!

Truffle Filled Cupcakes (Broomstick Style)  

Truffles

• 1-1/2 cups semisweet chocolate chips
• 1/2 cup plus 2 tablespoons sweetened condensed milk
• 1 teaspoon butter
• 2 teaspoons vanilla extract

 Cupcakes

• 1 package (18-1/4 ounces) devil's food cake mix
• 4 eggs
• 1 cup (8 ounces) sour cream
• 3/4 cup canola oil
• 1/2 cup water
• 2 teaspoons vanilla extract

Topping

• 1 large tub of cool whip
• 1 pkg instant butterscotch pudding mix (dry) 
• 1 bag small  Reeses pieces buttercups 
• bag of pretzel sticks

  
For truffles, in a small saucepan, melt the chocolate, milk and butter over low heat; stir until blended. Remove from the heat. Stir in vanilla. Transfer to a small bowl; cover and refrigerate until firm, about 1 hour. Roll into twenty-four 1-in. balls; chill 1 hour longer.

For cupcakes, in a large bowl, combine the cake mix, eggs. sour cream, oil, water and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes.  

Fill paper-lined muffin cups 2/3 full of batter. Bake at 350° for 17-22 minutes or until a toothpick inserted near the center comes out clean. Scoop out a small hole in the top of each cupcake. Insert a truffle ball into hole. 

In cool whip container add dry pudding mix and stir well. Spread topping on cupcakes.  Unwrap buttercups and with a chopstick carefully pierce a hole in the top of each buttercup. Insert a pretzel for the broomstick. Serve chilled or at room temperature. Enjoy!

Asian Burgers

 

I created this masterpiece in my mind one day when I had a mixed craving for Asian food and burgers. It has the sweetness from the dressing, the tang from the pickled cucumbers, the grilled burger flavor and the the crunch from the chowmein noodles which all comes together nicely with the creamy texture from the dressing. You'll want to eat two or three of these so plan accordingly!

I serve mine with sweet potato fries dipped in the same ginger dressing I make for the burger. Oh paradise!!

  Asian Burger

• Artisan buns
• 1 bag crunchy chow mein noodles
• 1 bag spinach leaves
• 1 cucumber, peeled and thinly sliced
• 1 cup rice vinegar
• salt & pepper
• 1/4 tsp ground ginger
• 2 Tbsp brown sugar

 

 Meat

• 1 lb ground beef or turkey
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 1/4 tsp garlic powder
• 1/2 tsp ground ginger
• 2 Tbsp soy sauce
• 1 egg
• 3/4 cup seasoned bread crumbs

   

Dressing 

• 1 cup Kraft Mayonnaise made with Olive Oil (not miracle whip)
• 1/4 cup brown sugar
• 1/4 tsp ground ginger
• 2 Tbsp rice vinegar
• tiniest pinch of salt

Mix together meat mixture in a large bowl. Shape into patties and refrigerate them for 2 hours if possible (to hold shape better). During this time place cucumber slices in a bowl. Whisk together vinegar, salt & pepper, ginger and sugar. Marinate for 1-2 hours in fridge. Blend dressing ingredients in the blender and refrigerate for 1-2 hours. Grill patties, set aside covered with lid. Toast patties on grill or in frying pan with 1 Tbsp oil. Placed toasted buns on plate. Top with patty, spinach leaves, cucumbers, chow mein noodles and then generously drizzle creamy dressing on top. Enjoy!!

Pizza Hut Original Pan Pizza

 Just look at the the width and depth of that pizza slice! I have to say this is my favorite way to make pizza now! What the kids loved most about this pizza was the soft (spongy) crust. It was like biting into a muffin or sponge cake, yet the pizza slice was heavy. This was the first time ever my kids have eaten their pizza crust. They actually said, "Mommy you make the best pizza!" and I'm not even Italian!

Pizza Hut Original Pan Pizza

• 1 1/3 cup warm water (105 degrees F)
• 1/4 cup non-fat dry milk
• 1/2 teaspoon salt
• 4 cups flour
• 1 tablespoon sugar
• 1 package dry yeast
• 2 tablespoons vegetable oil (for dough)
• 9 ounces vegetable oil (3 ounce per pan)
• butter flavored cooking spray

Sauce

• 1 can (8 ounce size) tomato sauce 
• 1 teaspoon dry oregano 
• 1/2 teaspoon marjoram 
• 1/2 teaspoon dry basil 
• 1/2 teaspoon garlic salt

Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed.

Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake or pie pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans.

Spray the outer edge of dough with cooking spray. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

Sauce:

Combine ingredients and let sit for 1 hour.

For Each Nine Inch Pizza: Preheat oven to 475 degrees F Spoon 1/3 cup sauce on dough and spread to within 1" of edge. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. Place toppings of your choice in this order: Pepperoni or Ham Vegetables Meats (cooked ground sausage or beef) Top with 3 Oz. mozzarella cheese Cook until cheese is bubbling and outer crust is brown.

Creamy Coconut Shrimp

So we have an Asian buffet that is a little "iffy" but I'll never forget the creamy coconut shrimp I have long craved for years. This dish is usually featured at every Chinese buffet and I recommend it as a side dish rather than a main course. It's very sweet so you wouldn't want it to be your entree but rather something to compliment your entree. It would go great with ant kind of sweet and tangy Chinese chicken dish.

Creamy Coconut Shrimp

• 1 tablespoon canola oil
• 1 lb jumbo shrimp, peeled and de-veined
• 1 green onion, chopped
• 1/2 cup coconut milk
• 1/4 cup heavy cream
• 2 tablespoons sugar (or to your desired sweetness)
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract

Heat the canola oil in a frying pan or wok over medium-high heat. Saute the shrimp for 2-3 minutes.
Add green onion. Cook 1-2 minutes more until shrimp begins to caramelize. Remove the shrimp from the pan and set aside. Add heavy cream, coconut milk, and sugar to the pan. Simmer on medium, stirring occasionally, until it begins to thicken and is reduced by half (about 5-8 minutes). Add shrimp back into pan along with the coconut and vanilla extracts. Simmer 1-2 more minutes and serve.

General Tso's chicken

 Don't let the long list of ingredients frighten you. This dish was fairly easy to make and finger licking good! It satisfies the strongest Chinese craving. My family devoured it in minutes.
 
General Tso's chicken

• 1/2 cup brown sugar
• 3 tablespoons hoisin sauce
• 3 tablespoons rice wine vinegar
• 3 tablespoons ketchup
• 2 tablespoons soy sauce
• 1/2 cup water
• 3-4 tablespoons cornstarch
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoons olive oil
• 1 tablespoon sesame oil
• 6-8 spring green onions, chopped
• 3 tablespoons fresh ginger, finely chopped or grated
• hot pepper flakes (optional)

Mix together the first 6 ingredients (through the water) and set aside. This is the sauce.

Dredge the chicken cubes in the cornstarch, shaking off any excess. In a large skillet, heat the olive oil and saute the chicken until browned. Remove the chicken to a plate and tent with foil to keep warm.

Wipe pan clean with paper towel and add sesame oil with onions and chopped ginger. Fry about 1 minute, until fragrant. Add sauce mixture. Bring to a boil and simmer about 2 minutes, until the sauce thickens a bit. Add the chicken back to the skillet, toss to coat with sauce and continue cooking until the chicken is cooked through. Serve garnished with green onion tops and red pepper flakes, if desired.

Twice Baked Potato Casserole

This is soul food and perfect for fall. So many creamy layers. I serve mine with a light salad! Love it!!

Twice Baked Potato Casserole

• 5 lb russet potatoes
• 10 slices bacon
• 8 oz cream cheese
• 1/2 cup butter, melted
• 1 cup sour cream
• 1/4 cup chives, minced
• 2.5 c cheddar cheese, grated
• 2 tsp salt
• 1/2 tsp pepper

---

Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.

Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces. Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
 

Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

Texas Sheet Cake

Mmmm! This is so yummy! I love mine cold and a day old! Those Texans truly know how to make a cake. The texture of the cake is brownie like and the frosting is smooth like mousse or silky velvet. Here is my little version of this classic recipe. Enjoy!

Texas Sheet Cake

• 1 box chocolate cake mix
• 2 Tbsp unsweetened cocoa
• 1/2 cup sour cream
• 1 teaspoon vanilla
• 2 Tbsp vinegar

Frosting

• 1/2 cup butter 
• 1/4 cup cocoa 
• 1/4 cup plus 2 tablespoons milk 
• 1 box (1 pound) confectioners' sugar, sifted (4 1/4 cups sifted) 
• 1/2 teaspoon vanilla 
• 1/s tsp almond extract
• 1/2 cup chopped pecans, optional

Make cake according to directions on box. Add cocoa, sour cream, vanilla and vinegar to batter. Spray a cookie sheet with oil Pour in batter and spread evenly. Bake at 350° for about 20 minutes.

Frosting: Combine 1/2 cup of butter, 1/4 cup of cocoa, and milk in a saucepan; bring to a boil. Add the confectioners' sugar and 1/2 teaspoon of vanilla and almond extract - mix well with electric mixer. Pour over the cake and spread. Top with pecans. Enjoy warm or cold.

Buffalo Chicken Salad

There's nothing quite like some great spicy buffalo wings dipped in cool ranch dressing. Why not try it as a salad? If you know me, I turn all my favorite foods into salads. This was a hit! The chicken was tender and juicy with a delicious breaded skin. For the kids, I left off the hot sauce but they ended up wanting it anyways. Yep, totally my kids!

Buffalo Chicken Salad

• 4-6 chicken breasts, thawed
• 4 eggs
• 1/2 cup milk
• 1 cup flour
• 2 cups seasoned bread crumbs
• 1/2 cup canola oil
• 6 cups baby spinach
• 2 cups matchstick carrots
• 2 cups cherry tomatoes, halved
• 1/2 cup sliced green onion
• 2 ripe avocados, peeled, pitted and sliced 
• 2 Tbsp red hotsauce
• bottle of buttermilk ranch

Bring large pot of water to a boil. Boil chicken breasts until white in centers. Drain water and slice into strips. Set aside. 

Set up three soup plates. One containing flour, the second containing milk and eggs whisked together, and the third containing the remaining dry ingredients. Heat a skillet on medium high and add 1/2 cup of canola oil. Dip chicken strips in flour (coating all sides), then coat in egg mixture and then coat with crumb mixture (it may be easier to put crumb mixture in a Tupperware or zip lock bag and shake to coat well). Add to hot sizzling oil and fry on both sides until golden and crisp. Once fried, set aside and cover until all chicken has been fried. Place chicken on a platter and spoon hot sauce over coating evenly on all sides.

In a large bowl, toss together spinach, carrots, tomatoes and onions. Spoon salad onto plates. Arrange chicken and avocado slices on top. Drizzle ranch over. Enjoy!

Dutch Oven Pizza Pull Aparts

Yes, ours got a little crisp around the edges, but that's a chance you take when cooking with a dutch oven over coals. Nevertheless this was super delicious! The inside was moist, cheesy and the bacon was smokey! We dipped it in our favorite dipping sauces (ranch and marinara). When in a hurry I take canned spaghetti sauce and add about 3-4 Tbsp sugar to it. We like our marinara sweet rather than salt. There is enough salt in the pizza and ranch!

This was super easy to make and now our favorite food to make while camping.  You can try any of your favorite pizza toppings. Give it a try you'll love it!  (you can also bake in a casserole dish on your oven. 350 degrees 30-35 minutes).

Dutch Oven Pizza Pull Aparts

• 15 frozen Rhodes dinner rolls (be sure to thaw and let rolls rise prior to making this)
• 2 Tbsp. Melted Butter
• 1 tsp Garlic Salt
• 1 tsp Oregano  
• 1-2 cup crumbled,cooked bacon
• 2 cups shredded cheddar cheese

Place dinner rolls in dutch oven, one layer at a time. Sprinkle1 cup of cheese over first layer. Top with remaining rolls. Allow rolls to rise according to directions on bag. Once dough has risen, combine melted butter, garlic salt and oregano - brush mixture over roll dough. Top with remaining cheese and bacon.  Cook over coals with coals on top for about 25 minutes or until dough is fluffy (you can poke with a fork). Serve hot!

Scrumptious Toast

 

This is one of the best appetizers I have ever had! It's creamy, flavorful and you can't have just one. For a nice twist, try replacing the basil with mint leaves! 

Scrumptious Toast 

• 1 french bread baguette, sliced
• 3-4 ripe avocados
• 1 cup fetta cheese
• 6 basil leaves, minced
• 1 lime, juiced
• salt
• pepper
• Paprika

Remove peel and pit from avocado. Place in a bowl and mash with fork. Add 3/4 cup fetta, basil. lime juice, salt and pepper. Mash until blended well. Toast bread slices on a cookie sheet in oven at 350 degrees for 6-8 minutes. Remove from oven. Spread avocado mixture onto each slice. Sprinkle remaining fetta cheese on top. Garnish with fresh basil and paprika. Enjoy!

Mango Chicken Salad

I created this last week and it is now my favorite salad ever!! Try it and you'll know what I'm talking about. It's sure to be an end of summer sensation at your next family BBQ.

Mango Chicken Salad 

• 4 chicken breasts, thawed
• 2 Tbsp oil
• 1 cup grape tomatoes, halved
• 1/2 cup diced red onion
• 2 cups match stick carrots
• 1 tsp dried parsely
• 6 cups spinach leaves

Boil chicken breasts for about 10 minutes or until white in (this will keep it juicy after it has been fried). Slice chicken into 1 inch cubes. In a saucepan on medium high add oil and fry chicken until golden brown (you do not want to overcook chicken and dry it out). Add a pinch of salt. Set aside and cool.

Mango Dressing

• 1 to 2 large (about 3/4 pound) mangoes, peeled, flesh cut away from the pit
• 1-2 teaspoon honey
• 2 tablespoons white wine vinegar
• 1 tablespoon olive oil
• Dash of salt (amount to your liking)
• Freshly ground black pepper

Blend together in food processor until creamy. I like to chill in the fridge for a couple hours before serving, so it becomes thicker.

Toss chicken, tomatoes, red onions, carrots and dressing in a bowl. Add dressing and stir until evenly coated. Chill 1-2 hours and serve over spinach leaves. Top with parsley!

Chocolate Chip Cake Mix Cookies

 I have posted the cake mix cookie recipe before but it sure came in handy the other day when the kids wanted cookies and I was in a hurry. This is quick and easy. Check out my post for other great combinations for this recipe. Cake Mix Cookies


Chocolate Chip Cake Mix Cookies

• 1 box of white cake mix
• 1 stick of butter
• 1 egg
• 1-2 cups chocolate chips

Mix ingredients together. Shape into 1 inch balls and space 2 inches apart on a cookie sheet. Bake at 350 degrees for 10-12 minutes.

Parmesan Mashed Cauliflower

 This is a great alternative to mashed potatoes. In fact, my husband didn't even know it was cauliflower until he finished eating them. He thought they were potatoes.

Parmesan Mashed Cauliflower

• 1 head of cauliflower
• 2 Tbsp butter
• 1 cup shredded Parmesan
• 1/2 cup sour cream
• 1/4 tsp garlic powder
• pinch of salt
• fresh ground pepper
• parsley
• 1/2 cup diced green onions

Boil cauliflower until tender. Drain water. Place in a blender with a little bit of milk to help puree it. Blend until it is the consistency of mashed potatoes. Heat a pan on stove to medium-low. Add butter and onions. Saute until tender. Add cauliflower puree. Stir in remaining ingredients. Serve warm! 

Lemon Raspberry Cream Bars

This is raspberry lemonade in a bar!!

Lemon Raspberry Cream Bars

• 1 box  lemon cake mix
• 1/2 cup butter or margarine, softened
• 2 eggs
• 3/4 cup raspberry preserves
• 1 package (8 oz) cream cheese, softened
• 2 tablespoons milk
• 1 bag white chocolate chips
• 2 to 3 teaspoons powdered sugar

Heat oven 350°F Grease bottom of a baking dish.  In large bowl, mix cake mix, butter and eggs with spoon until well blended. With floured fingers, press evenly in pan. Bake 14 to 18 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Spread evenly with preserves. Cool 30 minutes. In medium bowl, beat cream cheese and milk with electric mixer on medium speed until smooth; set aside.  

In 1-quart saucepan, melt white chocolate over low heat, stirring frequently. Add warm melted white chocolate to cream cheese mixture; beat on medium speed until creamy (mixture may look slightly curdled). Carefully spread over preserves. Refrigerate about 1 hour or until set. Sprinkle powdered sugar over top. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.